阅读说明：本技术 一种速冻蔬菜鲜豆类及其加工方法 (Quick-frozen fresh vegetable beans and processing method thereof ) 是由 蒋寿春 于 2018-07-15 设计创作，主要内容包括：本发明公开了一种速冻蔬菜鲜豆类及其加工方法,包括水漂烫速冻蔬菜鲜豆类加工方法,油漂烫速冻蔬菜鲜豆类加工方法,其特征在于提供一种按不同鲜豆类蔬菜,采用不同级的孙氏漂烫度,使蔬菜肉质里外漂烫均匀,由于漂烫的蔬菜肉体内小水分团,在低温结晶过程中,受到油模阻挡,使各个小水分子团难聚集一起,不能造成蔬菜内细胞冻伤害,解冻后的鲜豆,经过烹饪成熟的速冻鲜豆菜肴,综合评价：咬头、色调、味觉、卫生指标,与速冻前无大差异,该其加工方法简单、成本低、贮藏期长,无冻味,是一种贮备蔬菜与出口蔬菜加工的新技术。(The invention discloses a quick-frozen fresh vegetable bean and its processing method, including the water blanching quick-frozen fresh vegetable bean processing method, oil blanching quick-frozen fresh vegetable bean processing method, characterized by that to provide one according to different fresh bean vegetables, adopt different levels of Sun's degree of blanching, make the inside and outside of vegetable meat float and scald evenly, because the small water cluster in the vegetable meat that floats and scalds, in the course of low-temperature crystallization, receive the oil mold to block, make each small water cluster difficult to gather together, can't cause the cell in the vegetable to freeze and damage, the fresh bean after unfreezing, the quick-frozen fresh bean cooked dish after cooking mature, comprehensive evaluation: the indexes of biting, color, taste and sanitation are not different from those before quick freezing, the processing method is simple, the cost is low, the storage period is long, no frozen taste exists, and the method is a new technology for processing stored vegetables and exported vegetables.)

1. A quick-frozen fresh bean of vegetable and its processing method, the fresh bean vegetable includes: (in Chinese food ingredient list order):

a03001 hyacinth bean A03007 Holland bean A03016 kidney bean A03002 broad bean

A03009 Rainbow bean A03017 pea A03003 Canavalia gladiata A03010 Long Rainbow bean

A03019 northeast oil bean A03004 bean A03012 Ribes nigrum A03020 kidney bean

A03005 white beans A03013 Longdou A03021 Douglas

The quick-frozen fresh vegetable beans and the processing method thereof comprise the following steps: a processing method of water blanching quick-frozen fresh vegetable beans, a processing method of non-frozen flavor oil blanching quick-frozen fresh vegetable beans, is characterized in that the processing method comprises the following steps: firstly, a processing method of quick-frozen fresh vegetable beans by water blanching: taking fresh bean vegetables which are not damaged by worms and have no pollution, removing ribs and shreds of the fresh bean vegetables, soaking the fresh bean vegetables in warm water at the temperature of 20-30 ℃ for 5-20 minutes, dissolving residual pesticides and leaf fertilizer substances on the surfaces of the fresh bean vegetables in the water, rinsing the vegetables for many times by using clear water, removing the water on the surfaces of the fresh bean vegetables, putting the vegetables into a ventilated and dry environment, and naturally drying the water on the surfaces of the fresh bean vegetables; (2) cutting the middle of the fresh beans by a metal cutter to a depth which is about half of the thickness of the fresh beans and a cutting length which is about two thirds of the length of the fresh beans; (3) water blanching: heating water added with 1-10% of edible salt and the like to 100 ℃, respectively blanching the fresh bean vegetables in boiling water to ensure that the surfaces of the fresh beans and the cut fresh beans are uniformly blanched, fishing out the fresh beans when a second blanching degree is reached, and cooling the fresh beans and the fresh beans in cold water at the temperature of 5-15 ℃; (4) dehydrating: taking out the cooled fresh beans, removing water on the surfaces of the fresh beans, putting the fresh beans into a dehydration centrifuge, and leaching out water in the fresh beans with a knife cut by high-speed centrifugation, (5) quickly freezing and storing the fresh beans at a low temperature of-30 ℃ according to the conventional production process of quick-frozen vegetables, (II) processing the quick-frozen vegetables and fresh beans by oil blanching: taking fresh bean vegetables which are not damaged by worms and are pollution-free and edible in skins, removing ribs and shreds of the fresh beans, soaking in warm water at the temperature of 20-30 ℃ for 5-20 minutes, dissolving residual pesticides and leaf fertilizer substances on the surfaces of the fresh bean vegetables in the water, rinsing for many times by using clear water, spraying the water on the surfaces of the fresh beans, and placing in a ventilated and dry environment to naturally air-dry the water on the surfaces of the fresh beans; (2) cutting the middle of the fresh beans by a metal cutter to a depth which is about half of the thickness of the fresh beans, and cutting the middle of the fresh beans to a length which is about two thirds of the length of the fresh beans; (3) oil blanching: heating edible oil added with a quality guaranteeing agent and an antioxidant to 110-150 ℃, blanching the fresh beans in hot oil to ensure that the surfaces of the fresh beans and the cut fresh beans are uniformly blanched, fishing out when reaching a third-level blanching degree, removing the oil on the surfaces of the fresh beans by spraying, and naturally cooling in a low-temperature environment; (4) degreasing: taking naturally cooled fresh beans, putting the naturally cooled fresh beans into a degreasing centrifuge, and spraying out the edible oil in the fresh beans with the cut openings by the high-speed centrifugation; (5) carrying out quick-freezing and storage at the low temperature of-30 ℃ according to the conventional quick-freezing vegetable production process; (6) unfrozen fresh beans, cooked mature fresh bean dishes, and comprehensively evaluated: the technical indexes of biting, color tone, taste and sanitation are not greatly different from those before quick freezing, and the frozen taste is not generated.

Technical Field

The invention relates to vegetable food processing, in particular to frozen storage of vegetables, and specifically relates to quick-frozen fresh vegetable beans and a processing method thereof.

Background

The quick-frozen vegetables are vegetable food which is not produced in low-temperature areas all year round in out-of-season on dining tables in people's lives. In order to meet the market demand, vegetable processing enterprises of all countries carry out water or oil blanching on local special vegetables, and the vegetables are stored for a long time and exported for sale through low-temperature quick freezing.

Disclosure of Invention

The invention aims to solve the technical problem that frozen flavor remains in quick-frozen vegetables processed by various methods in the prior art, provides a method for blanching the meat of the vegetables uniformly inside and outside the vegetables according to different fresh bean vegetables by adopting different levels of blanching degrees, and achieves the purpose that the thawed vegetables are not easy to have frozen flavor because small water clusters in the meat of the vegetables blanched by oil are blocked by an oil mold and are difficult to gather together by using the small water clusters in the low-temperature crystallization process.

The technical scheme of the invention is realized in the following way:

a frozen fresh bean product without freezing taste comprises: (in order of Chinese food ingredient list)

A03001 hyacinth bean A03007 Holland bean A03016 kidney bean

A03002 broad bean A03009 iridoid A03017 pea

A03003 Canavalia gladiata A03010 Changhong beans A03019 northeast oil beans

A03004 beans A03012 ridge navy bean A03020 kidney bean

A03005 white beans A03013 Longdou A03021 Douglas

The processing method of the quick-frozen fresh vegetable beans without frozen flavor comprises the following steps: a processing method of water blanching quick-frozen fresh vegetable beans, a processing method of non-frozen flavor oil blanching quick-frozen fresh vegetable beans.

A processing method of quick-frozen fresh vegetable beans by water blanching comprises the following steps:

1. taking fresh bean vegetables which are not damaged by worms and have no pollution, removing ribs and shreds of the fresh bean vegetables, soaking in warm water at the temperature of 20-30 ℃ for 5-20 minutes, dissolving residual pesticides and leaf fertilizer substances on the surfaces of the fresh bean vegetables in water, rinsing for many times by using clear water, removing the water on the surfaces of the fresh bean vegetables, placing in a ventilated and dry environment, and naturally drying the water on the surfaces of the fresh bean vegetables.

2. The cutting depth is about half of the thickness of the fresh beans and the cutting length is about two thirds of the length of the fresh beans.

3. Blanching with water: and (3) heating water added with 1-10% of edible salt and the like to 100 ℃, respectively putting the fresh beans into boiling water for blanching, so that the surfaces of the fresh beans and the cut fresh beans are uniformly blanched, fishing out the fresh beans when a secondary blanching degree is reached, and cooling the fresh beans in cold water at the temperature of 5-15 ℃.

4. And (3) dehydrating: taking out the cooled fresh beans, removing water on the surfaces of the fresh beans by spraying, putting the fresh beans into a dehydration centrifuge, and spraying out the water in the fresh beans with the openings cut by the cutter by high-speed centrifugation.

5. According to the conventional production process of quick-frozen vegetables, quick-freezing is carried out at the low temperature of-30 ℃ and then storage is carried out.

Secondly, the processing method of the quick-frozen fresh vegetable beans by oil blanching comprises the following steps:

1. taking fresh bean vegetables which are not damaged by worms and are pollution-free and can be eaten on skins, removing ribs and shreds of the fresh beans, soaking the fresh bean vegetables in warm water at the temperature of 20-30 ℃ for 5-20 minutes, dissolving residual pesticides and leaf fertilizer substances on the surfaces of the fresh bean vegetables in the water, rinsing the fresh bean vegetables for many times by using clean water, removing the water on the surfaces of the fresh beans, and placing the fresh bean vegetables in a ventilated and dry environment to naturally air-dry the water on the surfaces of the fresh beans.

2. The edible fresh bean vegetables with the moisture-dried skins are cut into the middle of the fresh beans by a metal cutter to a depth which is about half of the thickness of the fresh beans and a cut which is about two thirds of the length of the fresh beans.

3. Oil blanching: heating edible oil added with quality guaranteeing agent and antioxidant to 110-150 ℃, blanching fresh beans in hot oil to ensure that the surfaces of the fresh beans and the cut fresh beans are uniformly blanched, fishing out when a third blanching degree is reached, spraying oil on the surfaces of the fresh beans, and naturally cooling in a low-temperature environment.

4. Degreasing: taking naturally cooled fresh bean vegetables, putting into a degreasing centrifuge, and spraying out the edible oil in the fresh beans with the cut openings by high-speed centrifugation.

5. According to the conventional production process of quick-frozen vegetables, quick-freezing is carried out at the low temperature of-30 ℃ and then storage is carried out.

6. Thawing the fresh beans, cooking the mature fresh bean vegetables, and comprehensively evaluating: the indexes of biting, color tone, taste and sanitation are not greatly different from those before quick freezing, and the frozen taste is not generated.

The invention has the beneficial effects that: the processing method comprises the steps of blanching with water and blanching fresh beans of quick-frozen vegetables and the processing method of blanching with oil and blanching fresh beans of quick-frozen vegetables, wherein the processing method comprises the steps of blanching with water and the processing method of fresh beans of quick-frozen vegetables, and provides a method for blanching the meat of vegetables uniformly inside and outside according to different fresh beans and adopting different blanching degrees, wherein small water clusters in the blanched meat of vegetables are blocked by an oil mold in the low-temperature crystallization process, so that the small water clusters are difficult to gather together and cannot cause freezing damage to cells in the vegetables, and the thawed fresh beans are cooked and matured and are comprehensively evaluated: the indexes of biting, color, taste and sanitation are not different from those before quick freezing, the processing method is simple, the cost is low, the storage period is long, no frozen taste exists, and the method is a new technology for processing stored vegetables.

Detailed Description

The invention is further illustrated by the following examples:

the quick-frozen fresh vegetable beans comprise: lentils or broad beans or sword beans or white beans or peas or lily beans or rainbow beans or long rainbow beans or pinto beans or dragon beans or kidney beans or green beans or oil beans or kidney beans or pinto beans.

The processing method comprises the following steps: a processing method of quick-frozen fresh vegetable beans by blanching with water without freezing flavor and a processing method of quick-frozen fresh vegetable beans by blanching with oil without freezing flavor.