Shelled water chestnut normal temperature fresh keeping method

A fresh-keeping method and water chestnut technology, which are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and chemical protection of fruits/vegetables, etc., can solve the problems of high cost of freezing and fresh-keeping, browning when leaving the warehouse, etc., and achieve a complete and beautiful shape, fresh and tender meat, Sweet and fragrant taste

Inactive Publication Date: 2008-04-02
朱天保
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of high cost of frozen preservation and browning when leaving the warehouse, the present invention proposes a method of keeping fresh water chestnuts at room temperature after a series of technical processes are performed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] One, first prepare the anti-browning solution containing 0.5‰ of D-sodium isoVC and 0.5% citric acid in water, put high-quality and fresh water chestnuts into the anti-browning solution and soak the water chestnut obtained after removing the shell and getting the kernels for 3.5 hours , then remove and drain;

[0015] 2. First prepare a peeling solution containing 0.8% sodium hydroxide and 0.8‰ trisodium phosphate in water, heat up the solution to 75°C, put the shelled water chestnut into the peeling solution and soak for 10 minutes, then remove Afterwards, rinse with clear water repeatedly, rinse off the water chestnut skin and residual lye, and drain;

[0016] 3. First prepare a color-protecting solution containing 1.5‰ sodium metabisulfite and 0.5% citric acid in water, soak the peeled water chestnut in the color-protecting solution for 1.5 hours, remove it, clean it repeatedly, and drain;

[0017] 4. Dig out the bud roots, divide them into three grades according to...

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Abstract

An antistaling method for the shelled water caltrop at ordinary temp includes shelling the fresh water caltrop, immersing in the solution of D-sodium araboascorbate and citric acid for preventing browning, immersing in the solution of sodium hydroxide and trisodium phosphate for peeling, immersing in the solution of sodium pyrosulfite and citric acid for protecting color, classifying, immersing in the solution of VC and potasium sorbate for antistaling purpose, vacuum packing, sterilizing in hot water, and constent-temp storage for 5-10 days.

Description

Technical field: [0001] The invention relates to fresh-keeping of special vegetables, that is, a method for keeping fresh-keeping water chestnuts without shells at normal temperature. Background technique: [0002] Water chestnut is a common aquatic plant in southern my country. Its nuts are white, crisp and tender, and it is a nutritious health food. However, the picking time is short, fresh fruits are not easy to preserve, and the market season is short. There are frozen and fresh products available on the market. , is about to store water chestnut in cold storage, this method cost is high, and once take out cold storage, water chestnut is just oxidized by air and browns. Contents of the invention [0003] In order to overcome the disadvantages of high cost of freezing and keeping fresh and browning when leaving the warehouse, the present invention proposes a method of keeping fresh water chestnuts at normal temperature after a series of technical processes of removing th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/14A23B7/153A23L3/10A23L5/41A23L19/10
Inventor 朱天保
Owner 朱天保
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