A PROCESS FOR PRODUCING QUICK-FROZEN CHINESE YAM

摘要

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.