| 基于自动化的速冻荠菜馅加工工艺 |
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| 引用本文： | 袁春新,吴海燕. 基于自动化的速冻荠菜馅加工工艺[J]. 农产品加工．学刊, 2021, 0(4) |
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| 作者姓名： | 袁春新 吴海燕 |
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| 作者单位： | 南通市农村专业技术协会;江苏沿江地区农业科学研究所;南通科技职业学院 |
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| 摘 要： | 自动化程度低、劳动强度大、生产效率低下、水资源浪费严重、加工成本高是荠菜传统速冻加工工艺存在的不足。研发的基于自动化的速冻荠菜馅加工工艺具有自动化程度增强、劳动力使用减少、水资源节约利用、清洗贯穿全过程、产品合格率和原料利用率提高等六大特点,确保了产品质量。
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| 关 键 词： | 荠菜馅 速冻加工 工艺特点 工艺流程 |
Processing Technology of Quick Frozen Shepherd's Purse Stuffing Based on Automation |
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| YUAN Chunxin,WU Haiyan. Processing Technology of Quick Frozen Shepherd's Purse Stuffing Based on Automation[J]. Nongchanpin Jlagong.Xuekan, 2021, 0(4) |
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| Authors: | YUAN Chunxin WU Haiyan |
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| Affiliation: | (Nantong Rural Professional Technology Association,Nantong,Jiangsu 226000,China;Jiangsu Institute of Agricultural Sciences Along the Yangtze River,Rugao,Jiangsu 226541,China;Nantong Vocational College of Science and Technology,Nantong,Jiangsu 226000,China) |
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| Abstract: | Low automation,high labor intensity,low production efficiency,serious waste of water resources and high processing cost are the shortcomings of traditional quick-frozen processing technology of shepherd's purse.The developed quick-frozen shepherd's purse stuffing processing technology based on automation had six characteristics:enhanced automation,reduced labor use,water resource saving and utilization,cleaning throughout the whole process,improved product qualification rate and raw material utilization rate,ensuring product quality. |
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| Keywords: | shepherd's purse filling frozen processing process characteristics process flow |
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