87results about How to "Less loss of nutrients" patented technology

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

The invention provides a fried carrot product which is prepared through the steps of rinsing carrot, slicing, heating 5 minutes in boiling water, or steaming 8 minutes, cooling down in cold water, drying the refrigerated carrot, frying in oil, de-oiling 6 minutes in centrifugal machine, filling nitrogen and packaging.

The invention discloses a method for preparing chocolate and strawberry crisps, belonging to the technical field of food processing. The method is characterized by taking fresh strawberries and chocolates as the main raw materials, firstly permeating, drying and dehydrating the fresh strawberries at low pressure to process strawberry crisps and then coating the chocolates outside the strawberry crisps. The method comprises the following steps: 1) washing and slicing, 2) half-dry crisp preparing, 3) puffing, 4) vacuum drying and 5) coating. The method has the following beneficial effects: as the fresh strawberries are dried under low temperature to prepare the strawberry half-dry crisps after undergoing preprocessing such as washing and slicing and then the strawberry half-dry crisps are puffed and hot-dried, fewer nutrient components of the products are lost and the original colors and flavors are retained and the crisps are crispy; meanwhile, the chocolates are coated, thus enriching and improving the flavors of the strawberry crisps; and the method has great significance in the technical field of agricultural byproduct processing.

The invention discloses a method for preparing a delicate-flavor fruit juice drink, which comprises the following steps of: crushing and juicing fruits such as apples, peaches, pears, oranges, mandarin oranges, hawthorn fruits, pineapples, bananas, mangos, papaws, Chinese gooseberries and the like which serve as main raw materials by a spiral juicer, adding hydrolyzed soy protein peptide and seaweed, filtering, homogenizing, performing super-prompt high-temperature sterilizing, and filling to obtain the juice drink. The delicate-flavor fruit juice drink offers a unique mouthfeel, and the loss of nutritional ingredients of the fruits is less; and due to the addition of the soy protein peptide and the seaweed, the palatability and trophism of the product are increased.

The invention discloses a processing method of intelligence-promoting water chestnut crisp chips. The processing method comprises the following steps: performing steam treatment, stewing and blanching, freezing and unfreezing on fresh water chestnut, then performing zinc enrichment treatment, and finally performing primary drying, microwave puffing treatment and secondary drying to obtain the intelligence-promoting water chestnut crisp chips. According to the processing method of the intelligence-promoting water chestnut crisp chips, disclosed by the invention, new components are provided for the water chestnut crisp chips, and original color, flavor and nutritional components also can be kept; and the prepared zinc-enriched water chestnut crisp chips are less in nutritional component loss, are sweet, fresh and delicious, are crisp in taste, are added with zinc elements so as to be used for supplementing micro elements required for a human body, and have the health effects of promoting the intelligence development of children, improving memories and preventing senile dementia.

The present invention discloses a vacinium bracteatum leaf freeze-dried powder, its preparation method and application. Said preparation method includes the following steps: collecting vaccinium bracteatum leaves, sorting, cleaning, breaking, pressing to obtain vaccinium bracteatum leaf juice, filtering, removing impurity, making centrifugal purification, concentrating, vacuum freeze-drying to obtain dried solid, pulverizing to obtain the invented vaccinium bracteatum leaf freeze-dried powder. It can be directly made into various health-care foods of vaccinium bracteatum wine and vaccinium bracteatum beverage, etc.

The invention provides a sleeve-fish inflation agent. The sleeve-fish inflation agent is characterized by containing the following raw materials in percentage by weight: 1 to 20 percent of sodium carbonate, 1 to 20 percent of sodium hydrogen carbonate, and the balance of water. The invention also provides a using method for the sleeve-fish inflation agent. The using method is characterized by comprising the following steps of: (1) soaking the sleeve-fish into clear water for 0.5 to 4 hours; (2) soaking the sleeve-fish into the sleeve-fish inflation agent for 2 to 8 hours; and (3) rinsing the sleeve-fish by using clear water till no alkali exits. The raw materials for the sleeve-fish inflation agent are of food grade and accord with the requirement of GB2760; the inflation sleeve-fish has low nutrient loss and excellent mouthfeel and aesthetic quality; and the process is simple and convenient for mass treatment.

The invention discloses a process method for brewing wild kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out pigment; (2) performing dipping fermentation, namely, stirring yeast, pectinase and white sugar so as to obtain secondary fermentation broth, mixing the fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk wine; and (4) storing in a tank, namely, adding a small amount of sulfur dioxide into the bulk wine, controlling activity of lactic acid bacteria, fining to clarify the treated bulk wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild kiwi fruit wine can be both taken as food and medicine, and is applicable to industrial production.

The invention relates to a preparation method of pleurotus eryngii crisp chips, which belongs to the technical field of leisure good. The pleurotus eryngii crisp chips are prepared by pleurotus eryngii as a raw material. The technological flow is as follows: 1) preprocessing: washing and slicing the fresh pleurotus eryngii, and carrying out color protection for further use; 2) blanching the pleurotus eryngii slices processed by the previous preprocessing step in the hot water at 95 to 100 DEG C, cooling and draining the moisture for further use; 3) drying the pleurotus eryngii slices obtained in the step 2) at a low temperature till the moisture content is 15% to 30%; and 4) puffing: placing the pleurotus eryngii slices obtained in the step 3) into a microwave puffing machine for puffing with microwave powder of 3 to 4kW and puffing time of 1 to 5 min. The beneficial effects of the method for preparing pleurotus eryngii crisp chips are as follows: the nutriment loss is little, and the primary taste of the pleurotus eryngii is reserved, so that the pleurotus eryngii crisp chips are an integrated practical and health care leisure food, which is simple in technology and liable to implement industrial production.

The present invention discloses a processing method of dried sea cucumber. Said processing method mainly is characterized by that it utilizes a fresh-keeping liquor whose concentration is 0.01-0.1% to treat packaging bag of dried sea cucumber or adopts an irradiation sterilization method to kill the bacteria on the packaging bag so as to prolong the storage time of dried sea cucumber.

The invention discloses a processing method of selenium and zinc enriched non-fried potato chips. The processing method comprises the following steps: (1) raw material treatment: treating potatoes in steam at 45-55 DEG C for 10-50 minutes, then stewing and blanching for 30-60 minutes in the steam at 80-90 DEG C, and cooling; (2) freezing and unfreezing: cutting the potatoes into slices with the thicknesses of 3-6mm, freezing at the temperature of less than -10 DEG C, and then unfreezing the potato slices in a selenium and zinc enriched solution; (3) selenium and zinc enrichment: performing vacuum pumping on unfrozen potato slices in vacuum equipment at the vacuum degree of 0.085-0.095MPa for 10-20 minutes; (4) pre-drying: performing low-temperature drying on selenium and zinc enriched potato slices until the terminal water content is 15-35%; (5) puffing treatment; (6) after-drying: drying puffed potato slices until the terminal water content is less than 5%; and (7) cooling and packaging. The selenium and zinc enriched non-fried potato chips prepared by using the processing method disclosed by the invention are less in nutritional component loss, good in color and crisp in taste, and are added with selenium and zinc elements so as to have significant health effects.

The invention provides kiwi fruit wine capable of improving the immunity, reducing cholesterol, beautifying, preventing senility and softening blood vessels. The kiwi fruit wine is prepared from the following raw materials in parts by weight: 50-75 parts of kiwi fruits, 10-30 parts of pineapples, 5-10 parts of bananas and 3-5 parts of longan. The kiwi fruit wine provided by the invention has the beneficial effects that after drinking the produced kiwi fruit wine, people are free of headache and thirst and the kiwi fruit wine is fruit wine with low alcoholic strength and has a health function.

The invention relates to a preparation method of selenium rich sweet potato flakes, and belongs to the technical field of health food. The selenium rich sweet potato flakes are prepared by using fresh sweet potato and sodium selenite as raw materials. The method comprises the following steps of: 1) cleaning and slicing; 2) blanching; 3) preparing semi-dry flakes; 4) preparing selenium source nutrient solution; 5) puffing; and 6) thermal drying. The method has the advantages that: because the selenium element is added into the sweet potato food, trace selenium element required by the human body is supplemented when the sweet potato leisure food is eaten.

The invention provides a method for processing flexible packaged fresh canned fruit. The vacuum-packed fruit slices are subjected to pressure increase, pressure maintenance and pressure release for 1 to 3 times by adopting the super-high pressure technology; and the pressure of between 100 and 1,000 MPa is applied at the temperature of between 4 and 60 DEG C for 1 to 20 minutes. Therefore, the flexible packaged fresh canned fruit prolongs the quality guarantee period on the premise of not adding any extra preservative, and cannot damage nutrient components of the fruit.

The invention provides a processing technology and method of high-quality flour. The processing technology and the method comprise the following steps of material selecting and washing, dampening and wheat wetting, rough grinding and screening, and accurate grinding and screening. Wheat is treated by various procedures, original nutritional ingredients are kept in the ground flour and are not broken, the production process of the flour is effectively improved, and the nutritional ingredient loss during the processing and production process of the flour is greatly reduced, thereby further improving the taste quality of the flour; the processing technology and the method are suitable for being further popularized.

The invention belongs to the technical field of vegetable oil refining processing, and particularly relates to a vegetable oil deodorizing device and a deodorizing technology of vegetable oil. The vegetable oil deodorizing device comprises a padding-board type combined tower and a padding tower. The upper portion of the padding-board type combined tower is a padding section, the lower portion of the padding-board type combined tower is a board type section, and the padding section and the board type section are connected through a control valve. An oil inlet is formed in the upper portion of the padding section of the padding-board type combined tower and connected with a heat exchanger. An oil outlet is formed in the lower end of the board type section of the padding-board type combined tower and connected with an inlet of a heater through a pipeline and an outlet of the heater is connected with an oil inlet of the upper portion of the padding tower. An oil outlet formed in the bottom end of the padding tower is connected with the heat exchanger. The vegetable oil deodorizing device is reasonable in design and capable of greatly improving the deodorizing effect.

The invention relates to the technical field of konjac bean curd food processing and particularly relates to konjac bean curd and a production method thereof. The method comprises the steps: lime and clear water are mixed according to a certain proportion for preparing, and then, the contact reaction time and the contact reaction temperature of the lime and the clear water are controlled, and the lime is digested relatively completely in clear water, so that the quality of obtained lime water is relatively good; and the content of calcium hydroxide in the lime water reaches a relatively saturated level, so that the microcosmic biochemical reaction of the lime water and konjac can be sufficiently performed when the lime water contacts with the konjac, and therefore, the structural composition of nutrient components in the raw material konjac of the konjac bean curd is improved, and the guarantee is provided for keeping the mouthfeeel and the strength of the konjac bean curd in the follow-up konjac bean curd food production process.

The invention discloses a method for producing fresh strawberry jam, which comprises the following steps of: (1) removing bases, namely removing fruit bases and green heads of mature strawberries; (2) cleaning, namely cleaning the strawberries of which the bases are removed by flowing water; (3) selecting, namely selecting to remove inferior fruits such as green fruits, rotten fruits, fruits damaged by worms and the like so as to obtain clean strawberry fruits; (4) dicing, namely dicing the clean strawberry fruits into pieces in a dicing machine; (5) mixing, namely stirring the diced strawberry pieces and sugar water till a mushy state to obtain fresh strawberry jam serving as a semi-finished product; (6) filling, namely loading the fresh strawberry jam serving as the semi-finished product into a quantitative packaging bag, vacuumizing, sealing and packaging; and (7) freezing quickly, namely putting the packaged fresh strawberry jam in a refrigerating room, and freezing quickly for 24hours to obtain the fresh strawberry jam serving as a finished product. The fresh strawberry jam produced by the method keeps the original color, fragrance and taste of the strawberries, has small nutrition loss and is easy to store and transport.

The invention discloses a microwave low-sugar preserved cheery fruit and a preparation method thereof. The preparation method comprises the following steps: cleaning raw materials, leaching and draining, performing microwave sugar-soaking, cooling, drying and the like. 1mm-1m microwaves are adopted and can instantaneously penetrate through heated cherry raw materials, and produced high-frequency oscillation instantaneously heats up the cherry raw materials, so that the heating speed is high, internal heating and external heating are uniform, original flavor of the cherry raw materials can be kept to the greatest extent, a plurality of small holes are formed by puffing, the sugar penetrating speed is increased, the internal tissue is loose and the sugar penetrating speed is high; the prepared low-sugar preserved cheery fruit is less in nutrient ingredient loss, and good in color and luster, plumpness, transparency and storage lamp, and purpose of producing by a heating, sterilizing, puffing and drying integrated method is realized.

The invention discloses fruit and vegetable cakes and a making method thereof. The fruit and vegetable cakes are mainly made from the following raw materials in parts by weight: 15-50 parts of fruit and vegetable slurry, 20-35 parts of starch and / or modified starch, 10-50 parts of sugar, 0.01-0.15 part of a food thickening agent, 0.01-0.3 part of citric acid, 0.05-0.2 part of sodium citrate, 0.02-0.2 part of potassium chloride, 0.01-2 parts of calcium lactate, 0.01-0.1 part of edible essence and 20-40 parts of water. The made fruit and vegetable cakes are rich in starch, and the cakes are softin bodies, unique in flavor, and good in mouth feel; and besides, the fruit and vegetable cakes are rich in dietary fibers, and are better in shape and mouth feel than conventional fruit and vegetable cakes. The making method is low in cost and simple in technology; and through a technology of performing packing firstly and then performing sterilization, the secondary pollution risk of products can be reduced, the energy consumption can be greatly reduced, the loss of nutrient components of the products can be reduced, and the fruit and vegetable cakes and the making method have broad marketprospects.

The invention discloses an automatic aseptic cold loading production technology. The technology comprises fresh fruit selection, cleaning and disinfection, filter strip-type aseptic beating, loading and storage, raw and accessory material disinfection, aseptic blending, homogenization, lamp detection, packaging and finished product examination. The automatic aseptic cold loading production technology is free of hot treatment, reduces a fruit paste nutrient loss, realizes a good fruit juice local flavor, saves energy and has good juicing effects by use of a filter strip-type juicer.

The invention provides a preparation method of a fish product. The method comprises the following steps: (a) soaking fish meat into water for 10-14 hours; (b) cleaning the soaked fish meat, drying in air and frying for 7-15 minutes at the temperature of 180-210 DEG C; (c) marinating the fried fish meat for 15-20 minutes at the temperature of 90-100 DEG C; and (d) drying the marinated fish meat, putting the dried fish meat into tasty soup and preserving to obtain the fish product. According to the method, the fish meat is firstly soaked for more than 10 hours, and the soaked fish meat is then fried, marinated, dried and preserved at low temperature, so that the water content of the fish meat is increased by soaking, and the obtained fish meat not only is crisp and soft in mouth feel, but also is chewy after being fried, marinated and low-temperature preserved at low temperature in a matched way. Furthermore, after the fish meat is soaked for a long time, the oil layer is evenly distributed on the surface of the fish meat in the frying process, so that the greasy feel of the fish product can be alleviated.

The invention discloses a preparation process of Yuanyang Shuibolong grinding pan tea. The preparation process comprises the following technological steps: collecting fresh leaves; spreading; killing out; spreading and cooling; twisting; drying for the first time; spreading and cooling again; panning; finally spreading and cooling. By strictly controlling the technical parameters of each step, the grinding pan tea prepared according to the technological steps is fresh and cool in taste, sweet after taste, aromatic in flavor and relatively small in loss of nutritional ingredients. The preparation process disclosed by the invention solves the technical problem of preparation of the grinding pan tea by using fresh leaves of Shuibolong large-leaf tea for a long time, provides a good technological base for industrialization of preparation of the grinding pan tea by using the fresh leaves of the Shuibolong large-leaf tea and develops a totally new grinding pan tea variety.

The invention discloses a processing method of preserved apples and relates to the field of food processing and in particular relates to a processing method of preserved apples. The processing method comprises the following steps: material selection and grading: selecting fresh and full apples without plant diseases and insect pests, and taking apples, the transverse diameters of which are greater than 75 mm, as a first grade, the transverse diameters of which are greater than 65mm but less than 74 mm, as a second grade, and the transverse diameters of which are less than 64mm, as a third grade; peeling, petal cutting and sub-nest removal: cleaning the apples and peeling the apples with a peeling machine, wherein the peeling thickness does not exceed 1.2mm, performing rip cutting on apples of the second and third levels to two petals, performing rip cutting on apples of the first level to three petals, thoroughly digging the sub-nests and stems and peduncles of the apples with a core knife and removing the peels; and soaking and hardening: soaking the cut apples into a solution of 0.1% calcium chloride and 0.3% sodium hydrogen sulfite for hardening and color-fixation, wherein the time is 10-15 hours, wherein the apples which are hard in meat are not hardened. The processing method disclosed by the invention is simple to operate and fast in sugar infusion speed, and the prepared low-sugar preserved apples not only are little in loss of nutrients, but also have a good effect in color and luster, plumpness, transparency, keeping property and the like.

The invention discloses a walnut kernel peeling and debittering method, and belongs to the technical field of walnut processing. The walnut kernel peeling and debittering method comprises the following steps: (1), preprocessing of walnut kernels: soaking the walnut kernels with clean water for 0 hour to 1 hour, and draining water for subsequent use; or carrying out plasma activation treatment; (2), carrying out grading ultrasonic auxiliary peeling; and (3), taking out the walnut kernels subjected to ultrasonic treatment, rinsing the walnut kernels with water and peeling the walnut kernels to obtain peeled walnut kernels, and putting the peeled walnut kernels into citric acid solutions and performing soaking for 5 minutes to 20 minutes to obtain a finished product. The peeling and debittering method disclosed by the invention has the characteristics of being low in temperature, high in speed, good in peeling effect and low in cost; and a peeling and debittering agent can be recycled; and the peeled walnut kernels are pure white in lustre, less in loss of nutrients, has no obvious alkaline taste after being rinsed, and has a good mouthfeel.

The invention relates to a dried sausage with pickles, and belongs to the technical field of food processing. The method comprises the following steps: (1) cured meat preparation: thermally treating Chinese cabbage in boiling water for 10 minutes, standing and draining, wherein the weight percentage of the cabbage is 60-70 percent, and the weight percent of side vegetables is 40-30 percent; (2) putting the treated cabbage in the 40-30 percent of side vegetables for mixing and then cutting; (3) cured additive preparation: in parts by weight, grinding 1-2 parts of pepper, then adding 100-200 parts of 60-degree white wine, 100-150 parts of refined salt, 200-300 parts of white sugar and 10-15 parts of sesame oil, and fully blending to prepare cured additives; (4) curing: adding the cured additives and the pickles into pork pieces, stirring uniformly, and curing for 30-40 minutes, wherein the weight ratio of the pork pieces to the pickles to the cured additives is 10: 2: 1; (5) air-drying and steamed treatment: pouring the cured pork pieces into a sheep casing, hanging in an air-drying room with temperature of 2-5 DEG C for air-drying and sun-curing for 2-4 days, and then naturally cooling after steaming in a steam pot for 25-35 minutes so as to prepare the dried sausage with the pickles.

The invention discloses a method for preparing zinc-enriched strawberry crisp chips, and belongs to the field of leisure food. The zinc-enriched strawberry crisp chips are prepared from strawberries serving as main raw materials. The method comprises the following steps of: 1) cleaning fresh strawberries, removing fruit bases, and slicing for later use; 2) drying the strawberry slices at low temperature until the moisture content of the strawberry slices is 10 to 20 percent; 3) spraying 60 percent zinc gluconate nutrient solution to the dried strawberry slices, and wetting uniformly for 20 minutes for lateral use; and 4) puffing by microwaves, namely putting the strawberry slices into a microwave puffing machine, and puffing for 3 to 6 minutes under the condition of the microwave power of 1 to 2 KW to obtain the puffed strawberry chips. According to the method, the fresh strawberries are cleaned, sliced and puffed, so that the loss of nutritional ingredients is little, the original color and luster and flavor of strawberries are reserved, and the strawberry crisp chips are crisp in mouthfeel; and due to the addition of zinc gluconate, the nutritional ingredients and flavors of the strawberry crisp chips are enriched and improved, and the strawberry crisp chips are particularly suitable to be eaten by children.

The invention relates to a preparation method of a kudzu vine root-water chestnut composite powder. The preparation method comprises the following steps: (1) picking fresh kudzu vine roots and water chestnuts, which do not have any disease, pest, or mildew, washing, and peeling; (2) cutting kudzu vine root into dices, and water chestnuts into slices; (3) soaking kudzu vine root dices in a critic acid solution to carry out color protection, and putting water chestnut slices into boiling water to carry out blanching to protect the color; (4) boiling kudzu vine root dices to inactivate the enzymatic activity; (5) drying kudzu vine root dices by hot wind with a temperature of 60 DEG C, drying water chestnut slices by hot wind with a temperature of 55 DEG C, and controlling the water content to be less than 6%; (6) grinding kudzu vine root dices, sieving the powder by a 140-mesh sieve, grinding water chestnut slices, and sieving the powder by a 120-mesh sieve; (7) mixing kudzu vine root powder and water chestnut powder according to a ratio of 2:3-4, then adding 5 to 7% of maltodextrin and 3 to 5% of fructo-oligosaccharide, and mixing to obtain the composite powder. The composite powder comprises multiple effective nutrients of kudzu vine root and water chestnut, which are organically compounded, is especially suitable for the old and the children, has the functions of coordinating intestines and stomach, clearing heat, and resolving phlegm, is a instant food, and can be easily popularized in the market.

The invention discloses a storage and refreshing method of flowering cabbages. The flowering cabbages are stored and refreshed by simultaneously applying precooling in step (1) and storage and refreshing conditions in step (2): (1) precooling: putting the flowering cabbages picked from a field into a box with holes, and then transferring into a precooling machine for precooling, wherein the precooling endpoint temperature is 3-10 DEG C, the precooling time is 15-60 minutes and the precooling vacuum degree is 600Pa-1200Pa; and (2) storage and refreshing: instantaneously transferring the precooled flowering cabbages into a cold storage with the following storage conditions to carry out storage and refreshing, wherein the storage temperature is 1-6 DEG C, the relative humidity in the cold storage is 85%-98% and the concentration of ozone gas in the cold storage is 1-25mg / m<3>. The storage and refreshing method disclosed by the invention has the beneficial effects that the field heat of the flowering cabbages picked just can be fast removed, the flowering cabbages can be effectively prevented from yellowing, withering due to water loss and decaying simultaneously, the loss of nutritional components of the flowering cabbages in the storage period can be effectively reduced, and the storage and refreshing period of the picked flowering cabbages is prolonged to 13-25 days.