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34results about How to "Fresh and crisp" patented technology

Processing method of instant seasoning lotus root

The invention discloses a processing method of an instant seasoning lotus root, which comprises the steps that a fresh lotus root is cleaned, peeled, sliced, then subjected to primary color protection and crisp keeping, rinsed, seasoned, subjected to secondary color protection and crisp keeping, seasoned, packaged and sterilized at a high temperature, and the instant seasoning lotus root is obtained. The processing method is simple and efficient; the color protection and crisp keeping are conducted simultaneously in the primary color protection and crisp keeping step; the secondary color protection and crisp keeping step is merged into the seasoning step, so that the time is saved and the effect is good. As a vacuum curing method is adopted, the curing time is saved; the appearance of an obtained lotus root sheet is creamy white; and the lotus root sheet has luster and a delicious and crisp taste. Compared with the prior art, the delicious and crisp taste is improved, and the lustrousness is better.
Owner:ZHEJIANG SHANSHUILANG FOOD

Preparation method of chufa chicken balls

The invention relates to a preparation method of chufa chicken balls. The preparation method comprises the following steps of: peeling chufas and cutting the chufas into particles of 0.3-0.5 centimeter; soaking the chufa particles by using citric acid, ascorbic acid and a sodium chloride solution as a color fixative for 15-30 minutes for protecting the color of the particles; mincing peeled chicken by a meat mincer; placing the minced chicken at 0-4 DEG C for 5-10 minutes, and then chopping for 3-5 minutes under a low speed condition; adding table salt and phosphates, chopping for 8-10 minutes at a high speed and adding sodium alga acid and wheat gluten; adding 3-5 weight percent of the chufa particles to the chopped chicken paste and placing the chicken at 0-4 DEG C for cooling for 1-3 hours for molding; boiling by water for 8-10 minutes; cooling; packaging; quick-freezing into a product; and putting the product into storage. The chufa chicken balls prepared by the method maintain the characteristics of high protein and low fat of chicken, combine the delicious taste of the chicken and the delicate fragrance of the chufas and ensure that the chicken balls have unique refreshing and crisp taste. Original nutrient components and flavors of the product are maintained through quick-freezing treatment, and the product is quite convenient to store and eat.
Owner:HENAN UNIVERSITY OF TECHNOLOGY

Pickling method of green fig fruits

InactiveCN103053972AInnovative Pickling ProcessReasonable ratioFood preparationAdditive ingredientSugar
The invention relates to a pickling method of green fig fruits, belonging to a field of food processing. Raw materials comprise: the green fig fruits, white vinegar, white sugar, salt, ginger sheets, Chinese prickly ash, anise, licorice, dried orange peel, cassia, capsicum, etc. The method comprises using the white vinegar as the raw materials, putting a cloth bag with ginger sheets, the Chinese prickly ash, the anise, the dried orange peel, the licorice, the cassia and the capsicum into the white vinegar, heating for 30 minutes, adding the white sugar and the salt to prepare a pickling liquid, adding a 0.05 % CaCl2 solution as a crisp-keeping agent, putting the washed and dried figs into the pickling liquid, pickling for 2-3 days, bottling, sealing, sterilizing under heating, cooling and then packaging. The figs pickled by the method relatively keep color, smell, taste and shape of the green fig fruits, and the obtained pickling products are fresh and crisp in taste, unique in flavor and abundant in nutrition, preserve nutrient compositions in the fig fruits and do not destroy the nutrient composition.
Owner:SHANDONG INST OF POMOLOGY

Processing method of starters using pepper

InactiveCN101491320AHas the function of hangover appetizerThe processing method is scientific and reasonableFood preparationSucroseHot peppers
The invention relates to a processing method for preparing a cocktail with hot peppers, which belongs to a food processing technique, in particular to a processing method for preparing the cocktail with the hot peppers. The processing method uses the hot peppers as the main material which is mixed with certain proportion of seasoning water prepared from auxiliary materials of cane sugar, white vinegar, honey and sweetener, and comprises the following steps sequentially: selecting and cleaning materials, removing pedicels and seeds, deepfrying the materials, cooling and peeling the materials, soaking the materials in the seasoning water, and packaging the product. With the implementation of the proposal, the processing method thereof is scientific and reasonable and easy to master rightly, and has lower processing cost; and the product has brilliant color, clear and translucent appearance, fresh and tender taste and crispness, does not get stuck between teeth, is suitable for both the young and old, and has the functions of anti-inebriation and appetite stimulation.
Owner:柳洪儒

Spicy green garlic

InactiveCN101810288AAntibacterialDetoxify and invigorate the stomachFood preparationIllicium verumFood appetite
The invention discloses a spicy green garlic, which is prepared by the following steps: peeling 100 kilos of garlic, soaking the garlic with purified water for 1-5 days, fishing and leaching, placing the garlic into a vat, cutting 5-70 kilos of carrot into small slices and half airing and then placing the carrots into the vat for mixing with the garlic; adding 2-6 kilos of common salt, 50-1,500g of white sugar, 50-1,000g of honey, 20-500g of sodium cyclamate, 50-300g of citric acid, 5-20 kilos of green Chinese onion, 100-500g of pepper, 0-500g of star anise and 10-50 kilos of vinegar into the vat for uniformly stirring; keeping the pH value more than or equal to 2 and less than or equal to 8.1; and pickling the garlic at the low temperature of 0-15DEG C for 5-30 days until white garlic becomes green garlic. The preparation method has stability, sanitation and high green change speed; the finished products have the advantages of light green color and luster, deliciousness, strong garlic flavor, vinegar flavor and the like, rich nutrition, sanitary and convenient edibility, remarkable bioactivity and inoxidizability, the health-care functions of resisting and killing bacteria, relieving toxin and strengthening the stomach, promoting digestion, increasing food appetite and nourishing kidneys and lungs as well as adaptability of industrial production all year around and long-term storage.
Owner:许元军

Processing equipment for removing impurities from Porphyra haitanensis and application technology

The invention discloses a Porphyra haitanensis processing technology. According to the Porphyra haitanensis processing technology, three steps full-automatic impurity removal are conducted on a scattered round Porphyra cake by using Porphyra haitanensis impurity removing processing equipment, wherein a magnetic element is used for metal adsorption; a normally-opened first air blowing mechanism is used for removing light impurities; a first color difference positioning mechanism and a second sorting device collaborate to remove impurities in different colors; the error-sorting rate of the equipment is greatly decreased by means of double positioning of the primary record of the first color difference positioning mechanism, and secondary color acquisition of the second color difference positioning mechanism, and compared with single color acquisition, the error-sorting rate is decreased by 80%; after drying, the moisture content is superior to the index, being less than or equal to 15%, of the national industrial quality standard of the Porphyra haitanensis; and finally the problems that dried Porphyra is liable to absorb moisture, get damp, be changed in color and flavor, mildew and contract on a supermarket shelf are solved through sealed packaging. The Porphyra haitanensis product processed by the technology is long in shelf life, can be free from being washed, ready to eat, good in quality, and fresh and crisp in taste, and the quality of the Porphyra haitanensis product is improved.
Owner:FUJIAN HAIXING HEALTH FOOD

Technology for preparing duck neck

The invention discloses a technology for preparing duck neck. The technology comprises the following steps: 1) uniformly mixing the raw materials of 400-800 parts of pork bone soup, 100-200 parts of soy sauce, 30-40 parts of sodium bicarbonate, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of dried orange peel, 50-80 parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaf, 3-5 parts of ginger, 5-10 parts of plum, and 2-4 parts of licorice, boiling a mixture, and making a soup for 0.5-2 h to the thick soup for standby; 2) immersing 500-750 parts of the duck neck in the thick soup for preserving; 3) adding pectin and calcium salt; 4) baking the duck neck; 5) preserving theduck neck; and 6) performing vacuum package. The proportion of the marinated raw materials is based on a traditional Chinese medicine and pharmacy theory and a current cooking technology, the made sauced duck neck does not contain harmful components, has delicious mouthfeel, is suitable to people of all ages, has health-caring effect for intestines and stomach, and has no side effect for body with long-term eating.
Owner:成都市恒业生态农产品电子商务有限公司

Sea sedge sesame food and making method thereof

The invention discloses a sea sedge sesame food and a making method thereof. The sea sedge sesame food is in a ball or rod shape and is prepared from, by weight, 30-50% of sea sedge, 30-50% of parched sesame, 2-10% of olive oil, 2-6% of seaweed extract and 5-10% of soft sugar. In this way, the made food reserves the original fresh and crisp taste of the sea sedge, is also added with the fragrance of sesame and is chewier and richer in taste when made into a ball or rod.
Owner:苏州藻晨食品科技有限公司

Making technology of duck necks in brown sauce

The invention discloses a making technology of duck necks in a brown sauce. The making technology comprises the following steps of (1) making big bone soup; (2) making raspberry juice; (3) packaging materials; (4) performing cooking; (5) performing marinating; and (6) making the duck necks in a brown sauce. The making technology is simple, the compounding ratio of raw materials of marinating materials is based on a traditional Chinese medicine and pharmacy theory and a conventional cooking skill, and the made duck necks in a brown sauce do not contain harmful components, are delicious in mouthfeel, are suitable for both old and young people, have health-care effects on the intestine and the stomach, and do not have any side effects on bodies after being eaten for a long term.
Owner:成都市恒业生态农产品电子商务有限公司

Method for prolonging preservation time of fresh-cut watermelons

The invention provides a method for prolonging preservation time of fresh-cut watermelons, which comprises the following steps of: cutting the watermelons, and processing watermelons blocks by using calcium ion solution, performing vacuum processing and ultrahigh pressure processing on the cut watermelons block, and storing in the environment with the temperature of between 5 and 8 DEG C, whereinthe concentration of calcium ions in the calcium ion solution is between 0.01 and 2 mol / L. The invention also provides fresh-cut watermelon products which are obtained by the method and have long preservation time. In the method, the characteristics of biology and physiology of the watermelons are considered fully, and the processing measures which are favorable for storing the quality of the watermelons are screened and determined to perform scientific and reasonable combination. The fresh-cut watermelons are processed by the method, so the preservation time and quality guarantee period of the watermelons reach half a year, and the using season and applicable season of watermelon fruits are prolonged obviously.
Owner:BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES

Preparation process of crisp melon seeds and melon seeds

The invention belongs to the technical field of food processing, and particularly relates to a preparation process of crisp melon seeds and the melon seeds. The preparation process of the crisp melonseeds includes the following steps that S1, a pickling solution is prepared; S2, raw melon seeds are soaked in the pickling solution for pickling at low temperature; S3, the pickled seeds are baked twice and then subjected to microwave sterilization. A preparation method of the pickling solution includes the following steps that spices are put into a brine solution for cooking, lotus leaves and jasmine tea leaves are boiled with clean water, and filtrated clear liquid is extracts; extracts of all materials are mixed evenly in proportion to obtain the pickling solution. As the water content canreach 70%, the melon seeds prepared by the preparation process have a crisp taste similar to the taste of fresh picked wet melon seeds, and does not easily cause internal heat because no additives are added. Meanwhile, after a melon seed package is opened, the rest melon seeds are more fragrant after natural air drying and have a unique flavor.
Owner:内蒙古李牛牛食品科技股份有限公司

Greenhouse planting method for Guimi 12# muskmelons

InactiveCN109156286AHigh in nutrientsStomach poison is goodBiocideCalcareous fertilisersDiseaseHabit
The invention belongs to the field of agricultural plant planting and particularly relates to a greenhouse planting method for Guimi 12# muskmelons. The method comprises the steps of (1) land selection and preparation, (2) seed soaking for germination hastening, (3) sowing and seedling raising, (4) setting, (5) post-setting fertilizer and water management, (6) pruning management, (7) melon suspending and (8) disease and insect pest control. According to the greenhouse planting method for the Guimi 12# muskmelons, disclosed by the invention, a greenhouse planting mode is adopted, so that bettersurvival conditions are created for plants; in compliance with growth cycle and habits of the Guimi 12# muskmelons, in a whole process, the cultivation is regular, the fertilizer application is reasonable, the disease and insect pest control is proper, the quality improving effect is good, and the method is simple and is low in cost; and through planting the Guimi 12# muskmelons by using the method, the incidence rate of plant diseases and insect pests is effectively lowered, the method is safe and environmentally friendly, soil deterioration and hardening phenomena will not be caused, the yield of the Guimi 12# muskmelons is increased, muskmelons obtained through planting are full in fruit, much in pulp, thin in peel, brittle in taste, sufficient in saccharide and good in quality, and thus, true environment-friendly ecological planting is achieved.
Owner:横县校椅供销卫民种养专业合作社联合社

Fatty intestine marinating technology

The invention discloses a fatty intestine marinating technology which includes the steps: washing, airing, solarizing and sterilizing base raw materials and then crushing the raw materials into particles in a sterile environment; stir-frying the base raw materials at high temperature and performing hybrid shaping; preparing a seasoning bag in a soaking manner, steaming and marinating fatty intestines and the like. According to the marinating technology, the ratio of marinating seasoning base materials to seasoning bags is based on a traditional Chinese medicine theory and an existing cooking technology, and the fatty intestines prepared by the technology are free from harmful components, delicious, fragrant, crisp and tender in taste, fat but not greasy and suitable for people of all ages,have healthcare functions for intestines and stomachs and have no side effects on bodies when being eaten for a long time.
Owner:成都市恒业生态农业有限公司

Preparation method of sauce-flavored brine

The invention discloses a preparation method of sauce-flavored brine. The preparation method of the four steps of (1) preparation of chop soup, (2) preparation of raspberry sauce, (3) material packingand (4) decocting. The preparation process is simple, the ratio of raw materials of marinating spices of the sauce-flavored brine is based on the theory of traditional Chinese medicine and an existing cooking technology, braised food marinated by the prepared marinating spices does not contain harmful substances, and is fresh in taste.
Owner:成都市恒业生态农产品电子商务有限公司

Liver-soothing and cough-relieving chayote and asparagus lettuce cake and preparation method thereof

InactiveCN105961531AFresh and crispThe taste is smooth and softDough treatmentBakery productsPhytic acidGreen pepper
The invention discloses a chayote lettuce cake for soothing liver and relieving cough and a preparation method thereof. Rhodiola rosea 1‑2, wolfberry 1‑2, lettuce 70‑80, fresh egg 29‑300, white sugar 150‑160, flour 100‑110, honey 15‑20, ginseng oligosaccharide 5‑6, pomelo peel Dietary fiber 3-4, soybean protein 7-8, appropriate amount of ascorbic acid, phytic acid, citric acid, calcium chloride, β-cyclodextrin, maltodextrin, absolute ethanol, rice wine, blended oil and water. In the present invention, chayote is cut into slices, mixed with green pepper shreds, marinated in blueberry vinegar, microwave-dried, crushed and sieved, and finely powdered.
Owner:李桦

Sauce-flavored brine

The invention discloses sauce-flavored brine prepared based on the theory of traditional Chinese medicine and an existing cooking technology. The sauce-flavored brine is prepared from the following raw materials in parts by weight: 400-800 parts of chop soup, 100-200 parts of soy sauce, 30-40 parts of baking soda, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of tangerine peel, 50-80parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaves, 3-5 parts of ginger, 5-10 parts of plums and 2-4 parts of licorice root.
Owner:成都市恒业生态农产品电子商务有限公司

Method for producing novel fruit-grain flavor distilled liquor through mixed fermentation of white grapes and sorghum

The invention discloses a method for producing novel fruit-grain flavor distilled liquor through mixed fermentation of white grapes and sorghum, and belongs to the field of deep processing of agricultural products. The novel fruit and grain flavor distilled liquor is obtained mainly through mixed fermentation of sorghum and white grape juice and a fermentation mode of combining solid-state fermentation and liquid-state fermentation, and the method mainly comprises the steps of raw material pretreatment, concentration, air drying and mixing, solid-state fermentation, liquor steaming, vinasse preparation and fermentation, liquid-state fermentation, liquor steaming, ageing, blending and the like. The white grapes are rich in vitamins, organic acids and the like, and the white grapes are used as raw materials for fermentation, so that the distilled wine body is fresh and crisp, and the fruity flavor is fresh and active. A solid-state fermentation process is utilized to enrich flavor substances in the fermentation process, then a liquid-state fermentation process is utilized to increase the layering sense of a wine body, the flavor of the distilled wine is enriched, and parts in the distilled wine are increased.
Owner:HUBEI UNIV OF TECH

Pond culture method for clam worms

The invention relates to a pond culture method for clam worms. The pond culture method comprises the steps of (1) preparing a culture pond by laying more than one composite layers on the bottom of a culture pond, each layer consisting of a lower volcanic rock layer and an upper mixed culture layer, wherein the height of each volcanic rock layer is 1-2 cm, and the height of each mixed culture layeris 10-20 cm, each l volcanic rock layer is laid with volcanic rocks, each mixed culture layer is mainly made up by uniformly mixing the following components: 40-60 parts of sea mud, 40-60 parts of sea sand, 2-3 parts of camellia oleosa seed cake powder, 2-5 parts of shell powder and 2-3 parts of multivitamins; (2) putting young clam worms by discharging water in the culture pond so that the remaining water surface height is 1-2 cm higher than the top surface of the composite layer, and putting the young clam worms in the culture pond with the young clam worms density of 600-1500 strips / m2; (3) feeding by spraying water evenly to the culture pond 2-4 times a day during a breeding process, the water sprayed each time being alternatively sea water and fresh water. Through the method, rapid growth of high-density clam worms without feed can be realized, and the survival rate is high.
Owner:FUJIAN MINDONG AQUATIC PROD RES INST

Preparation method of chufa chicken balls

The invention relates to a preparation method of chufa chicken balls. The preparation method comprises the following steps of: peeling chufas and cutting the chufas into particles of 0.3-0.5 centimeter; soaking the chufa particles by using citric acid, ascorbic acid and a sodium chloride solution as a color fixative for 15-30 minutes for protecting the color of the particles; mincing peeled chicken by a meat mincer; placing the minced chicken at 0-4 DEG C for 5-10 minutes, and then chopping for 3-5 minutes under a low speed condition; adding table salt and phosphates, chopping for 8-10 minutes at a high speed and adding sodium alga acid and wheat gluten; adding 3-5 weight percent of the chufa particles to the chopped chicken paste and placing the chicken at 0-4 DEG C for cooling for 1-3 hours for molding; boiling by water for 8-10 minutes; cooling; packaging; quick-freezing into a product; and putting the product into storage. The chufa chicken balls prepared by the method maintain the characteristics of high protein and low fat of chicken, combine the delicious taste of the chicken and the delicate fragrance of the chufas and ensure that the chicken balls have unique refreshing and crisp taste. Original nutrient components and flavors of the product are maintained through quick-freezing treatment, and the product is quite convenient to store and eat.
Owner:HENAN UNIVERSITY OF TECHNOLOGY

Processing method for removing chromium and arsenic in kelp

The invention provides a processing method for removing chromium and arsenic in kelp. The method mainly comprises the following steps of S1 raw material cleaning and foaming, S2 calcium hydroxide solution infiltration and color protecting, S3 high temperature and high pressure fluidization, S4 high temperature steam deodorization, S5 rinsing and cooling, S6 removal of chromium and arsenic in citric acid solution, S7 airing and storing after pure water cleaning. Calcium hydroxide is adopted for performing color protecting on the kelp, then, the high temperature fluidization technology is used for processing the kelp, hot steam is used for removing fishy smell in the kelp, and finally the citric acid solution is used for processing and removing chromium and arsenic in the kelp. By adopting the scheme, chromium and arsenic in the kelp are removed, operation is easy, the heavy metal removal efficiency is high, the chromium removal rate reaches up to 70% or more, and the arsenic removal rate reaches up to 90% or more; the calcium hydroxide solution is used for performing color protecting processing, the influence caused by later period citric acid processing on the color and taste of the kelp is reduced, and the processed kelp is bright green in appearance and fresh and crisp in taste.
Owner:合肥小刺猬信息科技有限公司

Planting system and cultivation method of ice plant through combination cultivation of breeding bag and salt water spray irrigation

The invention relates to a planting system and cultivation method of an ice plant through combination cultivation of a breeding bag and salt water spray irrigation, which comprises a spray irrigationplanting device, wherein the spray irrigation planting device comprises a cultivation box and a atomizing pump, the upper part of the cultivation box is provided with a cultivation bracket, the cultivation box is clamped with the cultivation bracket, the box body of the cultivation box is internally provided with a nutrient solution liquid storage tank, an atomizing pipe is arranged in the cultivation box, atomizing nozzles are uniformly arranged on the atomizing pipe, the atomizing pipe is connected with the atomizing pump, the cultivation bracket comprises a grid plate, a planting basket isarranged on the grid plate, and a breeding bag is arranged in the planting basket. According to the planting system of the ice plant, the stalks of the cultured ice plant are thick and big, the leavesare plump, many salt sac cells exist, the ice crystals are outstanding, the quality is good, and the taste of the stalks and leaves with high salt content is fresh and crisp. The utilization rate ofwater and fertilizer is high, the water consumption is greatly saved, the cultivation period is shortened, and the cultivation yield is improved.
Owner:山东省蚕业研究所

A kind of method of cultivating Flammulina velutipes

ActiveCN103828602BThe cultivation method is stableRelieve demand pressureHorticultureRoom temperatureBud
The invention relates to a method for cultivating Flammulina velutipes, comprising: ① preparation of culture medium; ② bag making: using a bagging machine to pack the culture medium prepared in step ① into a fungus bag; ③ sterilization; ④ inoculation; Silk culture; ⑥ bag-opening fungus; ⑦ bud reminder; ⑦ fruiting management; Compared with the production method at normal temperature in winter, this cultivation method is stable and not affected by seasonal alternation and weather changes. Annual production can provide fresh Flammulina velutipes to the market, alleviating the demand pressure in spring, summer and autumn, and this method enables Flammulina velutipes to be effectively and quickly , Healthy growth, so that the yield of Flammulina velutipes is higher, the quality is better, the color is the same, the thickness of the stipe is the same, the cap is hemispherical, the taste is fresh and crisp, and it has a higher commodity value.
Owner:CHONGQING KUANGE AGRI DEV

High-moisture peeled walnut with low browning index and preparation method thereof

The invention discloses a preparation method of high-moisture peeled walnuts with low browning index, comprising the following steps: S1, peeling dry walnut kernels to obtain peeled walnut kernels; S2, placing the peeled walnut kernels in an ultrasonic water tank of an ultrasonic machine, It is connected with the ultrasonic water tank and equipped with a water circulation device. Add water to the ultrasonic water tank and add acid accounting for 0.5-2% of the water quality for water circulation and ultrasonic cleaning to clean the walnut kernels. Wherein, the water circulation device is provided with an adsorption filter layer, which passes through the water circulation device. The water passes through the adsorption filter layer; S3, washing the walnut kernels, blanching, rehydrating, and then packaging. A high moisture peeled walnut with a low browning index. The invention has the beneficial effects of inhibiting the discoloration of the rehydrated peeled walnut kernels, ensuring less browning of the peeled walnut kernels with high water content, and maintaining fresh and crisp taste.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI

A kind of stepwise method for cultivating grass carp

ActiveCN105830980BIncrease hyperactivityMaintain oxygen levelsFood processingClimate change adaptationTerrainMountain stream
The invention discloses a stepped grass carp culture method. The method comprises specific steps as follows: (1) fishpond construction: a mountain stream which has the stepped terrain and has the fall of 3-5 m is selected, multiple first-stage culture fishponds are built in the highest position, multiple second-stage culture fishponds are built in next stepped areas of the first-stage culture fishponds, the first-stage culture fishponds and the second-stage culture fishponds are connected through sewerage systems, water absorbing ends of the sewerage systems are arranged in the first-stage culture fishponds, water draining ends of the sewerage systems are connected to the second-stage culture fishponds, multiple stages of culture fishponds are sequentially arranged layer by layer, and adjacent culture fishponds are connected through the sewerage systems; (2) fry release; (3) feeding and daily management. Slopes can be utilized skillfully for stepped culture, the natural selenium-rich water source drawn from a high mountain is used, the content of oxygen and selenium in the culture fishponds is kept, so that grass carp is strong, has less fat and tastes fresh and crisp, the growth period is short, and the yield is high.
Owner:贵港沃斯顿科技有限公司

Method for prolonging preservation time of fresh-cut watermelons

The invention provides a method for prolonging preservation time of fresh-cut watermelons, which comprises the following steps of: cutting the watermelons, and processing watermelons blocks by using calcium ion solution, performing vacuum processing and ultrahigh pressure processing on the cut watermelons block, and storing in the environment with the temperature of between 5 and 8 DEG C, wherein the concentration of calcium ions in the calcium ion solution is between 0.01 and 2 mol / L. The invention also provides fresh-cut watermelon products which are obtained by the method and have long preservation time. In the method, the characteristics of biology and physiology of the watermelons are considered fully, and the processing measures which are favorable for storing the quality of the watermelons are screened and determined to perform scientific and reasonable combination. The fresh-cut watermelons are processed by the method, so the preservation time and quality guarantee period of the watermelons reach half a year, and the using season and applicable season of watermelon fruits are prolonged obviously.
Owner:BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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