日本速冻蔬菜工艺介绍（Introduction of quick-frozen vegetables in Japan）.doc

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2017-09-15 发布于河南
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日本速冻蔬菜工艺介绍（Introduction of quick-frozen vegetables in Japan）.doc

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日本速冻蔬菜工艺介绍（Introduction of quick-frozen vegetables in Japan）

日本速冻蔬菜工艺介绍（Introduction of quick-frozen vegetables in Japan） Introduction of quick-frozen vegetables in Japan Japans quick-frozen vegetables produced 99436 tons in 1984, and imported 178156 tons from abroad. The main varieties of quick-frozen vegetables are: Potatoes account for about 43.9% Corn accounted for 12.6% Mao Douzhan 12.6% Green beans account for 6.2% Pumpkins make up 5.5% Green beans accounted for 5% Mixed vegetables account for 3.8% Spinach accounted for 3.6% Carrots account for 3.6% Others accounted for 2.6% Frozen vegetables have been widely accepted in restaurants, canteens and bars. The catering and market of enterprises and schools are welcome. The specific process of quick-frozen vegetables in Japan is as follows: I. raw materials The choice of raw materials for quick-frozen vegetables is of great importance: 1, be suitable for the needs of consumers, such as shape, appearance, color, flavor and food sense. 2, suitable for quick freezing conditions. Requirements are not easy to change color (including oxidase less), the raw materials of the organization, meat, food sense should be suitable for quick-frozen. 3, vegetables themselves should not be physically sheltered. 4, after harvest requirements: (1) transport time is short, and the raw materials should be transported from the field to the factory in as short a time as possible; (2) the raw materials are cooled at 10 DEG C in the place of origin, and the effects of rainwater and dew on the raw materials are observed. Two, select The purpose of the selection is to remove the raw material that is not required and not to send the foreign waste into the processing yard. Method of selecting materials according to size. Eye grading, including color, disease, appearance, maturity, etc.. Three, segmentation The purpose of segmentation is to remove portions that are inedible in order to meet the specifications. The technical requirements of the division: after the segmentation of raw materials to meet the