1. Material preparation. Food grade sodium metabisulfite, citric acid, and sodium chloride are used. The equipment includes stainless steel knives, blanching machines, cooling pools, centrifugal drainers, conveyors, and belt fluidized freezers. 2. Cut off and peel. The treated lotus root was cut into sections with a stainless steel knife from the knot, and the outer skin was shaved with a stainless steel spatula. Peel clean, have a uniform thickness, and keep the surface smooth. To prevent excessive peeling, increase the loss of raw materials. 3. Color protection. After peeling, rinse the lotus root with clean water and put it in a 1.5% citric acid solution in time to prevent discoloration. Color protection solution preparation method: sodium metabisulfite 40mg/kg, citric acid 1.5%, sodium chloride 1%. If 0.03% potassium alum is added to the color protection solution, the crispness and hardening effect will be better. 4. Slice. Using a sharp stainless steel knife, cut the crucible into 8 to 10 mm thick round thin bracts. When slicing, the blade should be sharp, the cut surface should be neat, the thickness should be uniform, and the sheet shape should be intact. Cut scallops should be blanched as soon as possible. If they cannot be simmered at a time, they should be soaked in a 1.5% saline solution for temporary color retention. 5. Grading. Grading is for blanching and sales. The market practice is usually divided into three levels according to the size of the sacral slice: the diameter of the large-scale wafer is 7.5cm or more; the diameter of the intermediate-disc is 6 to 7cm; the diameter of the small-size wafer is 4.5 to 6cm. 6. Blanching. The function of the scalding is mainly to kill enzymes, kill microorganisms on the surface of the sepals, and remove the air in the tissue so as to maintain the color and nutrient components of the sepals and prevent browning and deterioration of the products during the refrigeration and quick freezing process. The sepals are usually hot water boiled, and their main equipment is a sandwich pan or spiral continuous blanching machine. When steaming, the steam is heated and the water is boiled and fed. In order to ensure that the sepals are white and free from discoloration, 0.1% citric acid is added to the hot water to adjust the pH of the water, which is beneficial to color protection. The blanching must be separated by the size of the bracts. The blanching temperature is controlled at 98 to 100°C for 2 minutes. After the boiling liquid is used, it must be replaced in time to keep the pH and water quality of the cooking liquid clean and hygienic. 7. Cool. After the raw material is blanched, it must be cooled in time. Otherwise, the bracts will continue to be softened and the color will be deteriorated. Controlling the cooling medium temperature and cooling rate is an important measure to ensure a good texture of the retort. In the cooling process often take two cooling method, the first time with tap water cooling, the second time with about 0 °C cooling water cooling, so that the central temperature of the tantalum tablets quickly dropped below 10 °C. 8. Drainage and selection. After cooling, the enamel pieces are sent to the vibrating sieve bed through the conveyor belt to remove the surface moisture and pick out, picking out the discoloration, serious damage and defective substandard tablets and impurities. 9. Quick-freezing technology. The flow-type freezing machine is an ideal device for quick freezing of monomers. Before quick-freezing, all parts of the quick-freezing machine are rinsed and disinfected with a high-pressure water gun, then the pre-cooling is started, the freezing room is cooled to below -25°C, and then the pre-treated bracts are sent from the lifting belt to the vibrating sieve bed to make the broom pieces. A thin layer is scattered into the conveyor belt in the freezing room. As the screen advances, it is pressurized by a fan to form a high-speed, low-temperature cool air. The air is blown upward from the bottom of the screen hole, separating the raw materials from each Other and surrounded by cold air. It is frozen on the fluid side. The freezing temperature is controlled at -30 to 35°C and the freezing time is 10 to 12 minutes, so that the central temperature of the sepals is less than -18°C. After the freezing is completed, the frozen smashing pieces are discharged continuously from the chute between the freezing outlet chutes to the conveyor belt and sent to the -5°C cryogenic workshop for the hanging ice sizing process. 10. Hang ice. Hanging ice or ice coat, that is, a transparent thin layer of ice wrapped around the surface of the bract, is an important measure to ensure the quality of the frozen bract. The ice hanging process should be set up in the workshop where the room temperature is not higher than -5°C at the exit of the freezer. The specific operation is: Take 2 to 3 kg of bismuth tablets each time in a perforated plastic basket, together with the container immersed in drinking cold water at about 2 °C, quickly shake the basket to lift and drain water, the surface of the bracts is very fast It is wrapped in a thin layer of water. In order to prevent freezing of cold water in the container, some fresh water must be added at regular intervals during the operation. 11. Packaging and Frozen Storage. The cymbals after hanging ice clothes should be immediately bagged, weighed, packed and stored in storage. The packaging workshop is usually connected to the hanging ice shop and the workshop must maintain a low temperature of -5°C. The packaging operation should be rapid and finished products should enter the cold storage in time. For the inner packaging material, a 0.06 to 0.08 mm polyethylene film bag with low temperature resistance, poor air permeability, impervious to water, non-toxicity, and no odor must be used, and the amount per bag is 500 g. Double corrugated cartons for outer packagings, coated with moisture-proof oil, and lined with a layer of clean wax paper, each pack has a net weight of 10kg (20 bags of 500g), and are arranged neatly on top and bottom. The boxes are sealed with adhesive tape and affixed with labels to enter cold storage. Fast-frozen selenium pieces must be stored in a special frozen vegetable refrigerator. The temperature and humidity of the cold-storage container must be constant. The refrigerating temperature should be -20 to -25°C, the temperature fluctuation should be within 1°C, the relative humidity should be 95% to 100%, and the fluctuation range must be within 5%. . The frozen shelf life of quick-frozen selenium tablets is 12 to 18 months.
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