CN1300570A - Microwave process for deactivating enzyme and bacteria of instant vegetables - Google Patents

Abstract

The invention discloses a microwave-inactivated and sterilized instant vegetable processing method. It includes the selection of raw materials, cleaning, finishing, microwave sterilization, enzyme removal, color protection, hardening, mechanical dehydration, seasoning, vacuum packaging, and microwave sterilization processes. It is characterized in that the sorted materials are microwaved in a microwave device to deactivate enzymes until the peroxidase (POD) in the vegetables is inactivated, and then the materials after color protection, hardening, mechanical dehydration and seasoning are subjected to 0.08Pa or more. Vacuum-packed to a high degree of vacuum, and then placed in a microwave sterilization device for microwave sterilization, that is, the product. The method has the advantages of short product heating time, high production efficiency, good product quality, low energy consumption and the like.

Description

A kind of instant vegetable processing method of microwave inactivating enzyme and sterilizing

The invention relates to food processing, in particular to the enzyme-killing and sterilizing technology of ready-to-eat vegetables.

The conventional processing methods of ready-to-eat vegetables are blanching to kill enzymes and heat sterilization at high temperature for a long time. The disadvantage of this processing method is that the texture, nutritional value, color, and fragrance of the material will change greatly under the action of high temperature for a long time, such as the loss of nutrients during blanching, and the texture of the product after sterilization will become soft and darken. Fragrance deteriorates, etc.

The purpose of the present invention is to provide a processing method of instant vegetables that kill enzymes and sterilize with microwaves, which overcomes the adverse effects of nutrient loss caused by blanching and killing enzymes, increased water content of materials, and long killing time and conventional high-temperature long-time sterilization. The influence of material quality is conducive to maintaining the good texture, color, aroma and taste of the material, preventing a large amount of destruction of nutrients, and making the product quality excellent.

The method for processing ready-to-eat vegetables provided by the invention includes the steps of selecting vegetable raw materials, cleaning, arranging, color protection, hardening, dehydration, seasoning, and vacuum packaging. It is characterized in that the sorted materials are put into a microwave deenzyming device to deenzyme. The microwave working frequency is 2450MHz or 915MHz, the microwave output power is 0.6-40Kw, and the radiation sterilization time is 2.5min-8min to inactivate the peroxidase (POD) in vegetables, and then protect the color, harden, mechanically dehydrate and season. The seasoned materials are vacuum-packed with a vacuum degree above 0.08Pa, and then placed in a microwave sterilization device. The microwave operating frequency is 2450MHz or 915MHz, the output power is 0.6-60Kw, and the radiation sterilization time is 2min-10mm, which is the product. The product It should meet the national food hygiene standards.

The microwave sterilizing device uses a microwave oven or a conveyor belt microwave sterilizer.

The present invention uses microwave sterilization, deenzyme and microwave sterilization technology to process ready-to-eat vegetables, and has the following advantages:

(1) The heating time of the product is short, and the comprehensive quality evaluation is improved by more than 20%;

(2) The sterilization time is short, which is 1/3 to 1/10 of the traditional steam heating sterilization method, and the production efficiency is improved;

(3) The retention of soluble solids of the material in microwave deenzyme killing is more than 5% higher than that in blanching and deenzyme treatment, and the water content is reduced by more than 20%;

(4) Energy consumption is reduced by more than 30% compared with traditional blanching and steam sterilization.

Example:

Take fresh snow peas as an example: choose fresh snow peas, choose fresh snow peas without pests and diseases, and have no mechanical damage as raw materials. Immediately put it into room temperature water to cool to about 30°C, then put it into 0.3% calcium chloride, 0.3% zinc sulfate hardening, color protection solution and soak for 3 hours. 2% salt, 0.3% monosodium glutamate and 2% sesame oil are used for seasoning treatment. The seasoned material is weighed (100g/bag), put into a composite plastic retort bag, vacuumed above 0.08Pa, heat-sealed, put into a microwave oven, the microwave output frequency is 2450MHz, and the radiation sterilization time is 3.0 minutes After sterilization, the material is cooled to room temperature with a fan, and it is the product.

Claims (2)

1. the instant vegetable processing method of a microwave deactivating enzyme sterilization, what comprise vegetable raw-material selects, clears up, puts in order, protects look, sclerosis, dehydration, seasoning, vacuum-packed operation, it is characterized in that the material after the arrangement is put into the microwave de-enzyming device to complete and go out enzyme to vegetables peroxidase (POD) inactivation, the material that protects then after look, sclerosis, mechanical dehydration, the seasoning carries out the above vacuum vacuum packaging of 0.08Pa, put again in the microwave sterilizer to the product microbiological indicator and reach relative national standards, behind the microwave disinfection, be product.

2. according to the instant vegetable processing method of the said microwave deactivating enzyme of claim 1, sterilization, it is characterized in that: microwave operational frequencies is 2450MHz or 915MHz, and the microwave de-enzyming enzyme power output of going out is 0.6～40Kw, and radiated time is 2.5～8min.The microwave disinfection power output is 0.6～60Kw, and radiated time is 2～10min.