香椿嫩芽,馥郁芳香,含有丰富的营养物质。 每100g椿芽中含维生素可高达48mg以上,还含有相当丰富的胡萝卜素、磷、铁等元素,低糖低脂肪,实为蔬菜中的上品。但由于季节的差异,尚不能全年供应,满足不了人们生活的需要。传统的腌制方法,不但造成维生素C的大量流失,而且易形成亚硝酸盐。河南省卢氏县潘河镇尤里卡香椿科研组在开发香椿无土免栽先进工艺产量大增后,采用速冻保藏工艺可有效保持制成品原有的新鲜度、自然色泽和营养成分,效果较好,现将具体方法介绍如下: 一、工艺流程 原料→切段→选择→洗涤→烫漂→冷却→淋水→速冻→脉冲放电杀菌→整理装袋→称重→真空封口→装箱→冷藏→出库。 Toon tender, fragrant, rich in nutrients. Per 100g Chunya contains vitamins can be as high as 48mg above, but also contains a wealth of carotene, phosphorus, iron and other elements, low-sugar low-fat, in fact, the top grade vegetables. However, due to the differences in the seasons, it is still not available throughout the year and can not meet the needs of people’s lives. The traditional method of curing, not only caused a large loss of vitamin C, but also easy to form nitrite. Rush County, Henan Province, Ronald Eunica toothache research group in the development of Toon soil-free planting advanced production significantly increased, the use of frozen preservation process can effectively maintain the original finished product freshness, natural color and nutritional content, The effect is better, the specific methods are introduced as follows: First, the process of raw materials → cut → select → washing → blanching → cooling → water → frozen → pulse discharge sterilization → finishing bagging → weighing → vacuum sealing → packing → cold → out of the library.