CN104172434A - Garlic slice freezing method - Google Patents
Garlic slice freezing method Download PDFInfo
- Publication number
- CN104172434A CN104172434A CN201410352024.3A CN201410352024A CN104172434A CN 104172434 A CN104172434 A CN 104172434A CN 201410352024 A CN201410352024 A CN 201410352024A CN 104172434 A CN104172434 A CN 104172434A
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- Prior art keywords
- garlic
- temperature
- quick
- garlic sheet
- frozen
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing and in particular relates to a garlic slice freezing method. The garlic slice freezing method comprises the following steps: selecting fresh garlic slices, cleaning, drying in the air and slicing; performing quick-freezing on the garlic slices at stages; and drying the quick-frozen garlic slices. The processing method is simple in process; and according to the prepared garlic slices, various nutrition ingredients in the garlic slices and color, aroma and taste of the garlic slices are effectively remained, any coloring adjunct or preservative is not added in the processing process, the storage time at normal temperature is long, and the garlic slices are healthy, safe and sanitary to eat and have wide market prospects.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of freezing processing method of garlic sheet.
Background technology
Garlic is food common during people live, is the flavouring in cooking savory delicacies process, is also first-class nutriment, splendid green natural medicine especially.Garlic contains 200 multiple beneficial in healthy material, outside isolating protein, vitamin E, C and calcium, iron, selenium and other trace elements, what be subject to that people pay close attention to most is to have S mono-allyl cysteine (SAC) that strengthens body immunity, and has the allicin of sterilizing power.
Some compositions in garlic can also prevent the some diseases of the circulatory system in addition, as stabilizing blood pressure, improve blood circulation, suppress platelet aggregation, prevent thrombosis, adjust glycometabolism etc.Therefore, garlic is not only treasure indispensable in cooking food process, and the important means of disease preventing and treating in people's daily life process, has the effects such as strong disinfecting, anti-curing oncoma and cancer, toxin-expelling intestine-cleaning, reduction blood sugar especially.
But the existing garlic sheet store method shelf life is short, garlic sheet articles drying, the conventional drying means such as dry after nutrition material damage more serious, the object of the present invention is to provide one can extend garlic sheet storage time, the processing method that can preserve nutriment in garlic sheet simultaneously for this reason.
Summary of the invention
For achieving the above object, technical scheme of the present invention is:
A freezing processing method for garlic sheet, comprises the following steps:
Choose after fresh garlic sheet is cleaned and dry, section;
Garlic sheet is carried out to quick-frozen, and when quick-frozen, temperature-10 DEG C keep 0.4-0.6h to-15 DEG C, temperature are lowered to-25 DEG C to-30 DEG C maintenance 1.8-2.2h;
Garlic sheet after quick-frozen is dried to processing, in 0.4-0.6h, makes temperature at the uniform velocity rise to 78-82 DEG C, keep 0.4-0.6h; 0.4-0.7h makes temperature uniform descent to 65-75 DEG C, keeps 0.8-1.3h; 1.2-1.6h makes temperature uniform descent to 57-62 DEG C, keeps 2.0-3.0h.
Comparatively preferably, when quick-frozen, temperature-10 DEG C keep 0.5h, then temperature are lowered to-25 DEG C to-30 DEG C and keep 2.0h; Dry processing procedure is in 0.5h, to make temperature at the uniform velocity rise to 80 DEG C, maintenance 0.5h; 0.5h makes temperature uniform descent to 70 DEG C, keeps 1.0h; 1.5h makes temperature uniform descent to 55 DEG C, keeps 2.5h.
Comparatively preferably, also comprise dry garlic sheet after treatment is carried out to vacuum or nitrogen-filled packaging.
beneficial effect
Compared with prior art, the present invention has the following advantages:
1, processing method manufacture craft is simple, the garlic sheet making not only the holding time long but also effectively retained wherein each kind of nutrition and color;
2, in process, do not add any toner, anticorrisive agent, edible more healthy, safety, health;
3, dryly carry out later vacuum or nitrogen packedly can effectively avoid the impacts of factor on the holding time such as moisture, air, temperature.
Brief description of the drawings
The temperature control curve that accompanying drawing 1 is one embodiment of the invention.
Detailed description of the invention
In order to make those skilled in the art understand better technical scheme of the present invention; further illustrate technical scheme of the present invention below in conjunction with accompanying drawing and by detailed description of the invention; the description of this part is only exemplary and indicative, should not have any restriction to protection scope of the present invention.
Embodiment 1:
A freezing processing method for garlic sheet, comprises the following steps:
Choose after fresh garlic sheet is cleaned and dry, be cut into the sheet that 0.5-1.5cm is thick;
Garlic sheet is carried out to quick-frozen, and when quick-frozen, temperature-10 DEG C keep 0.5h, then temperature are lowered to-25 DEG C to-30 DEG C and keep 2.0h;
Garlic sheet after quick-frozen is dried to processing, and dry processing procedure is in 0.5h, to make temperature at the uniform velocity rise to 80 DEG C, maintenance 0.5h; 0.5h makes temperature uniform descent to 70 DEG C, keeps 1.0h; 1.5h makes temperature uniform descent to 55 DEG C, keeps 2.5h.
Alternatively, also comprise dry garlic sheet after treatment is carried out to vacuum or nitrogen-filled packaging.
Embodiment 2:
A freezing processing method for garlic sheet, comprises the following steps:
Choose after fresh garlic sheet is cleaned and dry, be cut into the sheet that 0.5-1.5cm is thick;
Garlic sheet is carried out to quick-frozen, and when quick-frozen, temperature-15 DEG C keep 0.4h, then temperature are lowered to-25 DEG C to-30 DEG C and keep 1.8h;
Garlic sheet after quick-frozen is dried to processing, and dry processing procedure is in 0.4h, to make temperature at the uniform velocity rise to 82 DEG C, maintenance 0.4h; 0.4h makes temperature uniform descent to 75 DEG C, keeps 0.8 h; 1.2h makes temperature uniform descent to 57 DEG C, keeps 2.0h.
Alternatively, also comprise dry garlic sheet after treatment is carried out to vacuum or nitrogen-filled packaging.
Embodiment 3
A freezing processing method for garlic sheet, comprises the following steps:
Choose after fresh garlic sheet is cleaned and dry, be cut into the sheet that 0.5-1.5cm is thick;
Garlic sheet is carried out to quick-frozen, and when quick-frozen, temperature-10 DEG C keep 0.6h, then temperature are lowered to-25 DEG C to-30 DEG C and keep 2.2h;
Garlic sheet after quick-frozen is dried to processing, and dry processing procedure is in 0.6h, to make temperature at the uniform velocity rise to 78 DEG C, maintenance 0.6h; 0.7h makes temperature uniform descent to 65 DEG C, keeps 1.3h; 1.6h makes temperature uniform descent to 62 DEG C, keeps 3.0h.
Alternatively, also comprise dry garlic sheet after treatment is carried out to vacuum or nitrogen-filled packaging.
Applied specific embodiment herein principle of the present invention is set forth, the explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.The above is only the preferred embodiment of the present invention, should be understood that, due to the finiteness of literal expression, and objectively there is unlimited detailed description of the invention, for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, retouching or variation, also above-mentioned technical characterictic can be combined by rights; These improve retouching, change or combination, or without improving, the design of invention and technical scheme are directly applied to other occasion, all should be considered as protection scope of the present invention.
Claims (3)
1. a freezing processing method for garlic sheet, comprises the following steps:
Choose after fresh garlic sheet is cleaned and dry, section;
Garlic sheet is carried out to quick-frozen, and when quick-frozen, temperature-10 DEG C keep 0.4-0.6h to-15 DEG C, temperature are lowered to-25 DEG C to-30 DEG C maintenance 1.8-2.2h;
Garlic sheet after quick-frozen is dried to processing, in 0.4-0.6h, makes temperature at the uniform velocity rise to 78-82 DEG C, keep 0.4-0.6h; 0.4-0.7h makes temperature uniform descent to 65-75 DEG C, keeps 0.8-1.3h; 1.2-1.6h makes temperature uniform descent to 57-62 DEG C, keeps 2.0-3.0h.
2. a kind of freezing processing method of garlic sheet according to claim 1, is characterized in that: when quick-frozen, temperature-10 DEG C keep 0.5h, then temperature is lowered to-25 DEG C to-30 DEG C maintenance 2.0h; Dry processing procedure is in 0.5h, to make temperature at the uniform velocity rise to 80 DEG C, maintenance 0.5h; 0.5h makes temperature uniform descent to 70 DEG C, keeps 1.0h; 1.5h makes temperature uniform descent to 55 DEG C, keeps 2.5h.
3. according to the freezing processing method of a kind of garlic sheet described in claim 1 or 2, it is characterized in that: also comprise dry garlic sheet after treatment is carried out to vacuum or nitrogen-filled packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352024.3A CN104172434A (en) | 2014-07-23 | 2014-07-23 | Garlic slice freezing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352024.3A CN104172434A (en) | 2014-07-23 | 2014-07-23 | Garlic slice freezing method |
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| Publication Number | Publication Date |
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| CN104172434A true CN104172434A (en) | 2014-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410352024.3A Pending CN104172434A (en) | 2014-07-23 | 2014-07-23 | Garlic slice freezing method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| CN102302165A (en) * | 2011-07-20 | 2012-01-04 | 张志年 | Fermented black garlic residue powder and preparation method thereof |
| CN102429007A (en) * | 2011-12-15 | 2012-05-02 | 南京财经大学 | Processing method for vacuum microwave freeze-drying garlic slices |
| CN102715625A (en) * | 2012-06-29 | 2012-10-10 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| CN103749652A (en) * | 2013-12-16 | 2014-04-30 | 江苏欣晟食品有限公司 | Freeze-dried vegetables and fruits specially used for adult daily packaging, and processing method thereof |
-
2014
- 2014-07-23 CN CN201410352024.3A patent/CN104172434A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| CN102302165A (en) * | 2011-07-20 | 2012-01-04 | 张志年 | Fermented black garlic residue powder and preparation method thereof |
| CN102429007A (en) * | 2011-12-15 | 2012-05-02 | 南京财经大学 | Processing method for vacuum microwave freeze-drying garlic slices |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| CN102715625A (en) * | 2012-06-29 | 2012-10-10 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| CN103749652A (en) * | 2013-12-16 | 2014-04-30 | 江苏欣晟食品有限公司 | Freeze-dried vegetables and fruits specially used for adult daily packaging, and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 崔心海: "大蒜冷冻干燥工艺", 《青春岁月》 * |
| 李瑜 等: "大蒜干燥工艺的研究", 《食品与发酵工业》 * |
| 郑先哲 等: "《农产品干燥理论与技术》", 31 January 2009, 中国轻工业出版社 * |
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Application publication date: 20141203 |