Cauliflower saj nyiam dab tsi? Frozen Buyer Sensory Guide

Cauliflower saj me me, me ntsis qab zib thiab maj mam nutty, nrog lub taub hau huv si - tsev neeg tus cwj pwm. Raw cauliflower yog nkig thiab tuaj yeem saj ntsuab lossis ntau peppery. Ua kom zoo florets ua kev sib tw thiab me ntsis sweeter. Ib qho piv txwv ua siav yuav muaj cov ntawv ceeb toom txwv tsis pub leej twg paub, tab sis nws yuav tsum tsis txhob muaj qhov iab, stale freezer tsw los yog muaj zog lingering tsw.

Rau ib tug khov -cov neeg yuav khoom noj, cov lus teb tsuas yog qhov pib xwb. Cultivar, maturity, floret loj, qia piv, blanching, khov cia, ua noj txoj kev thiab tuav lub sij hawm tag nrho cov hloov kev xaav. Pom zoo ntau tawm tsam tus txheej txheem sau ntawv thiab nws cov phiaj xwm thov. Cov kab lus "ib txwm cauliflower saj" yog xoob dhau los daws qhov kev thov.

Cauliflower tsw yog me me, tab sis nws tsis tsw tsw

Cauliflower zoo muaj tus kheej txaus los lees paub txawm tias tsis muaj seasoning. Thawj qhov kev xav yog feem ntau yog huv si thiab mos. Lub teeb qab zib yuav pom ntau dua thaum cov ntawv hnyav hnyav ploj thaum ua noj. Qee cov tasters piav txog qhov tsis zoo; lwm tus siv zaub qhwv -zoo li, ntsuab lossis creamy. Cov lus no sib tshooj, yog li koj yuav tsum muab cov qauv siv es tsis xav tias txhua tus kws tshaj lij txhais tau tias tib yam.

Bitterness txawv. Ib qho kev cob qhia -vaj huam sib luag kawm txog kaum ib hom kab laum pom muaj qhov sib txawv feem ntau hauv cov paj ntoos tsw thiab iab. Nws cuam tshuam tshwj xeeb glucosinolates nrog iab thiab txheeb xyuas ntau cov sulfur compounds raws li ib qho tseem ceeb siav - zaub paj odorants. Qhov no txhawb nqa lub ntsiab lus tseem ceeb: cultivar thiab kev ua haujlwm tuaj yeem txav tau qhov tsw profile txawm tias ob lub thawv nqa tib lub npe khoom.

Ib daim ntawv sulfur tsis yog qhov tsis xws luag. Cauliflower belongs rau tsev neeg Brassica, thiab leej faj- muaj cov precursors pab rau nws cov yam ntxwv aroma. Intensity thiab persistence tseem ceeb. Ib qho luv luv, nruab nrab siav- zaub zaub yuav xav tau; ib qho ntxhiab tsw phem uas cuam tshuam lub tais lossis loj hlob thaum tuav yuav ua tsis tau tus neeg yuav khoom lub hom phiaj. Sau tus ciam teb ua lus piav qhia thiab khaws cov ntawv pov thawj pom zoo.

Tsis txhob cuam tshuam me ntsis nrog kev qaug zog los ntawm kev ua ntau dhau. Ib qho hnyav blanched lossis overcooked qauv tuaj yeem zoo li tiaj tus thaum tseem ua mos. Hloov pauv, luv luv -siav loj floret yuav saj ntsuab thiab firmer vim tias qhov chaw tsis muaj cua sov. Cov lus hais tsw qab yuav tsum tau sau nrog qhov loj me thiab qhov kawg ua noj.

Raw, Blanched, Frozen thiab Fully Cooked Samples saj txawv

Raw cauliflower yog crisp, ntom thiab kuj qhuav rau tom. Nws tuaj yeem pom ntsuab, ntse dua lossis kua txob -zoo li tus cwj pwm. Kev lag luam frozen cauliflower feem ntau yog blanched ua ntej khov, tab sis blanching yog kauj ruam stabilization, tsis yog ib qho kev cog lus tias cov khoom npaj tau noj. Cov txheej txheem txheej txheem thiab kev qhia ua noj yuav tsum tau lees paub rau cov khoom tiag.

Blanching hloov aroma, tsw thiab kev ntxhib los mos thaum pab tswj kev ua haujlwm enzyme thaum lub sijhawm khov. Kev tshawb fawb muab piv rau blanched thiab unblanched frozen cauliflower pom cov qauv unblanched los ua sensorially tsis tau txais sai sai thaum lub sij hawm khov, thaum tshav kub-cov qauv kho tau tsim tawm- sau ntawv qeeb dua. Nws tsis muab ib lub sij hawm blanching thoob ntiaj teb; nws qhia tau hais tias yog vim li cas cov txheej txheem tswj tseem ceeb rau tom qab sensory stability.

Kev khov kuj hloov cov ntaub so ntswg. Kev tsim dej khov tuaj yeem ua rau cov qauv ntawm tes tsis muaj zog, yog li thawed lossis siav zaub qhwv zaub qhwv yuav tsis coj raws nraim li cov zaub nyoos tshiab. Qhov ntawd tsis yog pov thawj ntawm qhov tsis zoo ntawm nws tus kheej. Txiav txim ib yam khoom IQF tiv thaiv cov ntawv khov uas tau teev tseg rau qhov kev zov me nyuam thiab sim nws los ntawm kev npaj ua noj, tuav thiab rov ua kom sov.

Tam sim noXMSD khov cauliflower qebteev floret qhov ntau thiab tsawg raws li kev txiav txim hloov pauv. Siv cov no los ua cov ntsiab lus sib tham, tom qab ntawd lees paub qhov kos npe tshwj xeeb. Qhov cuam tshuamkhov cauliflower txheej txheem- qhia txog xwm txheejpiav qhia vim li cas blanched thiab siav tag nrho tsis yog cov ntsiab lus sib hloov.

Kev ntxhib los mos hloov li cas Flavor Perceived

Ib lub yas me me thiab lub qia tuab tsis ncav cuag tib qhov kawg ntawm tib qhov ceev. Lub crown softens yooj yim thiab tuav dej ntawm nws cov ceg. Lub qia yog denser thiab tuaj yeem ruaj khov. Ib lub thawv nrog qhov loj me me tuaj yeem xa tawm ntau qhov kev ntxhib los mos thiab ntau qhov pom tseeb tsw siv hauv ib lub sijhawm ua noj.

Kev ruaj khov- cov paj sib tw tso tawm tsw txawv ntawm cov dej nkag, tawg. Cov dej ntau dhau tuaj yeem ua rau cov kua qaub thiab ua kom huv si - tawm tswv yim. Ib daim ntawv thov qhuav - cua sov tuaj yeem ua kom pom tseeb qab zib thiab ntxiv cov ntawv sau xim av, thaum lub rhaub dej tso cov khoom sib cuag nrog dej. Cov no yog cov teebmeem kev thov, tsis yog cov khoom siv tsis siv neeg.

Rau kev sib piv, siv ib lub floret nqaim -size band los yog sau tag nrho tis. Pib txhua tus qauv ntawm tib lub xeev khov lossis thawed. Standardize cov khoom loj, hlab ntsha, dej los yog chav load, lub sij hawm, kub, kua thiab kev pab kub. Cov uas twb muaj lawmboiling-vim-steaming guidenpog ua noj -txoj kev sib pauv; qhov kev pom zoo ntawm no yuav tsum nyob twj ywm tsom mus rau seb qhov tshwm sim tsw thiab tom haum rau cov khoom npaj.

Siv ib qho Plain-Kev sim ua noj ua ntej daim ntawv qhia ua tiav

Pib nrog cov neeg sawv cev uas tsis tau qhib los ntawm ntau tshaj ib lub thawv. Cov ntaub ntawv tus neeg muag khoom, ntau, hnub tsim khoom, ntim khoom, tau txais qhov kub thiab txias, te, clumping thiab net hnyav. Randomly coj florets es tsis xaiv cov khoom txaus nyiam xwb. Cais cov khoom siv txawv teb chaws los yog qhov tsis xws luag thiab thaij duab ua ntej ua noj.

Ua cov qauv tsis muaj ntsev, rog, ntses los yog muaj zog aromatics. Ib txoj kev yooj yim ua kom qab zib, iab, kev siv tshuaj sulfur, cov ntawv tsis zoo thiab kev ntxhib los mos yooj yim dua los sib piv. Tso dej rau lub sijhawm ruaj khov thiab ua haujlwm nyob rau hauv lub qhov rais kub ruaj khov. Panelists yuav tsum tau qhab nia ib tus zuj zus ua ntej kev sib tham, siv cov thauj tog rau nkoj xws li 1 rau qhov tsis tuaj thiab 5 kom muaj zog.

Sau yam tsawg kawg yog ntxuav cauliflower tsw, qab zib, iab, sulfur tsw, stale los yog oxidized daim ntawv, qia firmness, crown softness thiab tag nrho daim ntawv thov haum. Ntxiv pub dawb - ntawv cov lus tsuas yog tom qab qhab nia. "Zoo" tsis yog ib qho kev kuaj mob zoo; "muaj zog iab tiav tom qab nqos" los yog "mos yas nrog cov qia nruab nrab" directs tus neeg muag khoom tshawb nrhiav.

Tom qab ntawd sim tib qhov lees txais ntau hauv daim ntawv qhia tiag. Sauce, seasoning, rog, browning, batch load thiab tuav tuaj yeem hloov pauv qhov tshwm sim. Ib qho yooj yim- cov qauv ua noj tuaj yeem ua tau raws li tus qauv kev hnov ​​​​qab tab sis poob cov qauv hauv cov zaub mov npaj. Lwm qhov yuav zoo li me me ib leeg xwb tab sis ua haujlwm zoo hauv cov zaub sib xyaw. Ob qhov kev xeem yog xav tau vim lawv teb cov lus nug sib txawv.

Cais tus cwj pwm zoo li Brassica Los ntawm kev tawm -Flavor

Cov cwj pwm ntawm cov zaub qhwv ib txwm muaj xws li cov zaub qhwv me me -tsev neeg aroma thiab tej zaum yuav suav nrog kev iab. Ib qho kev tsis txaus siab yuav ua tau thaum nws txheeb xyuas qhov siv zog, lub sijhawm thiab tej yam kev mob. Puas yog qhov tsw tshwm sim thaum qhib, thaum ua noj lossis tom qab tuav kub? Puas muaj nyob hauv txhua lub thawv? Puas yog qhov kev tswj tsis tau qhib tau tshwm sim tib yam? Puas yog lub vaj huam sib luag siv qhov ntau thiab tsawg floret?

Lub cev qaub lossis fermented muaj zog tuaj yeem qhia tias muaj kev puas tsuaj lossis kev ua haujlwm microbial uas tsis xav tau, tab sis kev soj ntsuam ib leeg tsis tsim qhov ua rau. Moldy, putrid lossis tshuaj sau ntawv kuj tseem xav kom cov khoom cuam tshuam raug cais tawm thiab ntsuas raws li tus neeg yuav khoom tus txheej txheem zoo. Tsis txhob saj cov qauv uas zoo li tsis zoo tsuas yog ua kom tiav daim ntawv qhab nia.

Ib daim duab los qhia-zoo li lossis tsis zoo- daim ntawv lub freezer tuaj yeem ua ncaj qha rau kev ntim khoom, khov khov lossis hloov pauv tsw. Frost, lub cev qhuav dej thiab clumping tuaj yeem qhia qhov kub thiab txias los yog keeb kwm ntawm noo noo, txawm hais tias lawv tsis txheeb xyuas qhov tseeb ntawm lawv tus kheej. Tshawb xyuas cov ntaub ntawv sab hauv thiab cov thawv, cov ntaub ntawv ntsuas kub, sib piv cov haujlwm pallet thiab khaws cov khoom tsis tau qhib rau kev tswj xyuas ua raws- nce.

Kev iab ntau dhau tuaj yeem los ntawm cov khoom nyoos- hloov pauv lossis kev npaj. Sib piv cov lus nug ntau nrog rau kev pom zoo siv raws li tib txoj kev. Yog hais tias kev iab iab taug kev qia- hnyav hnyav, tshuaj xyuas kev txiav thiab kev loj hlob. Yog tias txhua daim hloov pauv tsuas yog tom qab txuas ntxiv ua noj lossis tuav, rov ua dua lub sijhawm-kub profile ua ntej hloov qhov kev yuav khoom.

Ntsuas cov khoom siv tau ua ke nrog saj

Tus nqi qis tshaj lub thawv tsis tas yuav xa tus nqi qis tshaj plaws. Cov tawg me me, qia ntau dhau, tawm - ntawm - cov khoom loj, kev hloov xim loj thiab kev ntxhib los mos tuaj yeem txo cov txiaj ntsig siv tau. Txhais dab tsi yog siv tsis tau rau daim ntawv thov tiag tiag. Ib lub floret tawg tuaj yeem ua tsis tau lub hnab muag khoom kim heev tab sis tseem siv tau rau cov kua zaub lossis puree.

    Piv txwv ua haujlwm:Ib lub thawv 10.00 kg sim ua 9.40 kg ntawm cov zaub mov uas tau txais txiaj ntsig tom qab kev txheeb xyuas, ua noj thiab tso dej. Usable yield yog 9.40 ÷ 10.00 × 100=94%. Ntawm tus nqi phij xab ntawm USD 16.00, cov khoom siv nqi yog USD 16.00 ÷ 9.40 kg=USD 1.70 ib kilogram siv tau ua ntej ua haujlwm, thauj khoom thiab seasoning. Cov lej no qhia txog txoj kev; lawv tsis yog XMSD hais lossis kev lees paub thoob ntiaj teb.

Pair yield nrog cov qhab nia sensory. Ntau ntau tuaj yeem pom 98% lub cev tawm los tseem tsis tau tsw. Lwm qhov tuaj yeem muaj qhov tsw zoo heev tab sis ntau daim sab nraum lub khw muag khoom loj. Tshaj tawm ob qho tib si tsis yog compressing txhua qhov tshwm sim rau hauv ib qib zoo. Qhov no yuav pab nrhiav kev txiav txim siab seb puas yuav tsis lees txais, rov-qib, xa rov qab mus rau lwm daim ntawv thov lossis hloov kho qhov tshwj xeeb.

Khaws Daim Ntawv Tso Cai Pom Zoo, Tsis yog Cov qhab nia xwb

Tus qhab nia yuav pab tau ntau dua thaum koj txuas nws mus rau qhov kev siv khaws cia. Khaws cov khoom tau txais kev pom zoo txaus nyob rau hauv kev tswj frozen cia rau lub sijhawm sib piv koj qhov system tso cai. Sau npe rau kev siv nrog tus neeg xa khoom, ntau, hnub tim, txiav, qhov loj me, kev npaj thiab cov ntaub ntawv pom zoo. Cov qauv tsis yog qhov tseeb ruaj khov- khov kho tuaj yeem hloov pauv tau-tab sis nws ua rau koj pab neeg muaj pob zeb ntau dua li kev nco.

Siv ib pab pawg me me rau kev sib piv cov khoom siv. Calibrate cov lus ua ntej muab qhab nia: qhia dab tsi "mob sulfur," "muaj zog sulfur," "firm-tender," "woody" thiab "mushy" txhais tau tias hauv koj daim ntawv thov. Yog tias tus kws tshaj lij muaj lub qhov ntswg thaiv, tsuas yog noj cov zaub mov muaj zog lossis tsis tuaj yeem paub qhov txawv ntawm cov khoom siv thauj tog rau nkoj hnub ntawd, sau cov kev txwv tsis yog yuam pov npav.

Thaum rov ua ntau dua, khiav cov ntaub ntawv khaws tseg thiab cov qauv tshiab ib sab nrog cov lej dig muag. Yog tias qhov sib txawv tau lees paub, tshuaj xyuas daim - qhov loj me, cov khoom nyoos- lub caij nyoog, cov ntaub ntawv blanching, pob kev ncaj ncees thiab qhov kub thiab txias keeb kwm ib qho txawv ntawm ib lub sij hawm. Xa tus neeg xa khoom rau txoj kev, cov qhab nia, duab, cov lej cuam tshuam thiab cov qauv khaws cia. Cov pob ntawd tuaj yeem txhawb nqa hauv paus- ua haujlwm; ib qho unsupported tsw adjective ua tsis tau.

Teem ib txoj cai tswj xyuas ua ntej kuaj. Ib qho kev ntxhib los mos me me tuaj yeem tso cai hloov pauv los ntawm cov khw muag khoom pom florets mus rau kua zaub. Cov ntxhiab tsw txawv txav yuav xav tau ntau los tuav. Ib lub vaj huam sib luag tsis tuaj yeem ua rau tus qauv loj dua. Thaum koj txhais cov kev txiav txim siab no ua ntej, kev soj ntsuam kev xav tswj xyuas cov khoom siv es tsis txhob ua kev sib cav tom qab xa khoom. Sau leej twg tuaj yeem tso tawm, hloov pauv lossis tsis lees txais qhov ntau.

Sib phim lub hom phiaj Sensory rau daim ntawv thov

Cov khw muag khoom florets xav tau lub ntsej muag zoo ib yam - mus rau - qia tshuav nyiaj li cas, rhiab rhiab heev thiab ib qho tsw huv uas ua tau raws li pob ntawv qhia ua noj. Koj yuav tsum sim ob qho tib si luv thiab ntev tshaj plaws teev lub sijhawm ua noj. Lub qhov rais nqaim tuaj yeem tsim cov neeg siv khoom tsis sib xws txawm tias qhov txiaj ntsig nruab nrab qab qab zoo.

Foodservice sab feem ntau muab qhov tseem ceeb ntawm qhov zoo li qub, kev npaj ceev thiab tuav ruaj khov. Ntsuam xyuas qhov tseeb yias qhov tob thiab kev pabcuam tuav, tsis yog ib feem me me. Cov kua zaub thiab cov casseroles tuaj yeem lees txais kev ntxhib los mos tab sis tseem xav tau qhov tsw huv tom qab cua sov ntev. Cov zaub mov npaj txhij yuav tsum tau ua noj tag nrho -txias- khov- rov ua ntu zus vim qhov noj mov kawg yog qhov uas cov neeg siv khoom tau ntsib.

Cauliflower mov muaj qhov sib txawv geometry thiab noo noo txaus ntshai. Nws cov khoom me me ua noj sai thiab tuaj yeem tso dej hla thaj chaw loj. Cov khoom kawg yuav xav tau lub hauv paus me me uas nqa cov kua ntses yam tsis tau ntub los yog leej faj- rau pem hauv ntej. Daim duab hauv qab no qhia tau hais tias yog vim li cas cov nplej- hom kev sim siab yuav tsum tsis txhob hloov los ntawm kev sim floret.

CovXMSD bulk frozen cauliflower nploojtuaj yeem muab qhov pib ua lag luam tam sim no, tab sis qhov kev thov hais lus yuav tsum txheeb xyuas qhov kev txiav, qhov loj me, daim ntawv thov thiab kev xav. Ib qho kev thov rau "zoo tshaj plaws" tsis tuaj yeem qhia tus neeg muag khoom uas cov khoom lag luam tsim tawm.

Sau Cov Lus Qhia Tshwj Xeeb uas tuaj yeem rov ua dua

Txheeb xyuas cov khoom kom meej: florets, sib xyaw cov kaus mom-thiab-stem pieces los yog cauliflower mov; loj band thiab kam rau ua; Cov khoom siv thiab kev tshaj tawm kev kho mob; txheej txheem txheej txheem; IQF mob; pob; khaws cia; thiab npaj siv. Ntxiv cov xim siv thiab ntsuas qhov tsis xws luag. "Dawb, zoo tsw thiab kev sib tw" tawm hauv chav kom tsis txhob muaj kev tsis pom zoo.

Qhia txoj kev xeem tom ntej. Sau cov qauv loj, pib mob, qhov nruab nrab ua noj, cov khoom siv - mus rau - dej los yog chav thauj khoom, lub sij hawm, qhov kub thiab txias, qhov dej ntws tawm thiab lub qhov rais. Txhais cov qhab nias rau cov khoom qab zib, iab, kev siv tshuaj sulfur, tawm -flavor, qia firmness, crown softness thiab tag nrho haum. Teem txoj cai pom zoo thiab yuav tsum muaj pes tsawg cartons thiab panelists.

Ntxiv cov kev cai ntawm lub cev thiab kev lag luam sib cais: daim suav los yog qhov loj me, qhov piv ntawm qia, cov khoom tawg, cov nplua nplua, cov khoom txawv teb chaws, qhov hnyav, lub hnab sab hauv, thawv thiab daim ntawv lo. Saib xyuas lubXMSD khov ntim txheej txheem cej luamthaum txhais lub pob. Paub meej tias cov khoom siv tiag tiag, qhov ntev, luam tawm, pallet thiab qhov chaw yuav tsum tau ua rau kev txiav txim.

Khoom noj khoom haus kev nyab xeeb, residue, microbiology, traceability thiab cov ntaub ntawv tseem nyob nyias qhov rooj pom zoo. Cov qhab-nees zoo tsis ua pov thawj ua raws, thiab daim ntawv qhia ua raws tsis ua pov thawj tias daim ntawv thov haum. Khaws cov ntaub ntawv coj mus kuaj, vaj huam sib luag tshwm sim, cov lus qhia, cov duab thiab cov ntaub ntawv txhawb nqa raws li tib qho kev pom zoo siv ntau.

Cov lus nug nquag

Puas yog cauliflower yuav tsum saj iab?

Kev mob me me tuaj yeem tshwm sim thiab sib txawv nrog ntau yam thiab kev npaj. Ib qho muaj zog lossis lingering iab tiav yuav tsum tau muab piv nrog cov kev pom zoo siv nyob rau hauv tib txoj kev ua noj ua ntej koj txiav txim siab seb nws yog sab nraud specification.

Yog vim li cas cauliflower siav tsis muaj sulfurous?

Kev tshawb fawb txheeb xyuas cov sulfur- muaj cov tshuaj volatile compounds raws li qhov tseem ceeb ntawm cov zaub mov siav - cauliflower tsw. Ib daim ntawv tshwj xeeb uas txwv tsis pub tuaj yeem yog qhov qub. Nws qhov kev siv zog tuaj yeem hloov pauv nrog ntau yam thiab cua sov, thaum lub zog dhau los yog qhov txawv txav xav tau kev tswj xyuas kev sib piv thiab kev tshawb xyuas zoo.

Puas khov cauliflower saj zoo ib yam li cov zaub qhwv tshiab?

Tsis raws nraim. Frozen cauliflower feem ntau blanched, thiab khov hloov cov ntaub so ntswg. Nws yuav tsum raug txiav txim raws li cov khoom khov khov tom qab lub hom phiaj ua noj, tsis yog tawm tsam qhov crunch ntawm cov zaub nyoos tshiab.

Yuav ua li cas tus neeg xa khoom sib piv cov qauv ntawm cov paj ntoo?

Siv cov khoom sawv cev uas tsis tau qhib, tib lub floret loj band, pib lub xeev, cov qauv loj, kev ua noj ua haus, kua dej thiab kev pabcuam kub. Cov qhab nia tsw, tsw thiab kev ntxhib los mos ntawm tus kheej, ces khiav cov qauv lees paub los ntawm daim ntawv qhia zaum kawg.

Yuav ua li cas yuav tsum tau ib tug khov cauliflower quotation thov muaj xws li?

Xws li cov qauv, qhov loj me, kev kam rau siab, txheej txheem txheej txheem, lub hom phiaj kev xav, txoj kev ua noj, qhov tsis xws luag, pob, daim ntawv lo, mus sib hais thiab txhua xyoo kom muaj nuj nqis, lo lus uas peb, cia, lub qhov rais xa khoom thiab cov ntaub ntawv ua raws cai.

Cov ntaub ntawv

1. Engel, E. et al. "Flavor-Active Compounds Potentially Implicated in Cauliflower Txais."Phau ntawv Journal of Agricultural thiab Food Chemistry, 2002. https://doi.org/10.1021/jf025579u
2. Hansen, M. et al. "Qhov cuam tshuam ntawm lipid-degrading enzyme kev ua ub no ntawm qhov zoo ntawm blanched thiab unblanched frozen khaws cia cauliflower kwv yees los ntawm sensory thiab instrumental tsom xam."Khoom noj khoom haus Chemistry, 1989. https://doi.org/10.1016/0308-8146(89)90006-X
3. Wieczorek, MN, thiab Jeleń, HH "Volatile Compounds of Selected Raw and Cooked Brassica Vegetables."Molecules, 2019. https://pmc.ncbi.nlm.nih.gov/articles/PMC6385023/