Production for quick-freezing Chinese yam powder

• Main Author: CHUANYIN,ZHANG HU
• Format: Patent
• Language: English
• Published: 15.11.2006
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A process for producing quick-frozen Chinese yam includes soaking in disinfectant liquid to kill bacteria, peeling, cutting into blocks, soaking in color protecting liquid for maintaining color, soaking in disinfectant liquid to kill bacteria again, milling into particles, filling in plastic bag, quick freezing and further freezing. The present invention has the advantages of keeping its original color, no change in its surface color and gloss, as well as bactericidal effect superior to heat sterilization. Total count of bacteria colonies per 1 g sample is less than 1000, and total count of Coliform bacteria per 100 g sample is less than 3.