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Processing method of an oenanthe javanica product with soft package

A processing method, water celery technology, applied in the direction of fruit and vegetable preservation, food preservation, food preparation, etc., can solve problems affecting product sales range, short product storage period, unfavorable long-distance transportation and sales range, etc., to promote economic and social development Benefits, food safety, and the effect of promoting development

Inactive Publication Date: 2010-05-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, its product sales range has been affected
However, most of the water celery seen in the market are primary products or fresh-keeping products through simple processing, and the product preservation period is short, which is unfavorable for long-distance transportation and expansion of sales scope, which is not suitable for the development of water celery planting and sales industry. Water celery products that can be preserved for a long time are the demand of the market
[0003] At present, there are few domestic research reports on water celery processed products that can be stored for a long time, and only Jia Shiping has reported the processing method of water celery cans

Method used

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  • Processing method of an oenanthe javanica product with soft package
  • Processing method of an oenanthe javanica product with soft package

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take fresh water celery as raw material, cut into 6cm long vegetable segments after selection, cleaning, and then add 0.03% Na 2 CO 3 Pre-soak in the solution for 60 minutes, remove and rinse with water. Then put the water celery section after washing into 0.02% copper sulfate solution at a mass concentration of 95-100 DEG C and blanch quickly for 5 minutes, then remove the water celery and cool it to normal temperature with cold water. The blanched water celery was placed in a concentration of 0.2% CaCl 2 After soaking in the solution for 50 minutes, take it out, rinse it with clean water, and drain it for later use. Put 120 g of drained water celery into a composite cooking bag, and add 30 g of sweet and sour soup prepared in advance at the same time, the mass ratio of the soup is water: glacial acetic acid: sugar: salt=100:2:20: 1.5. Seal under the condition of vacuum degree greater than 0.09MPa. Then heat and sterilize in hot water at 90°C for 15 minutes, and c...

Embodiment 2

[0025] Take fresh water celery as raw material, cut into 5cm long vegetable segments after being selected and cleaned, and then in 0.05% Na 2 CO 3 Pre-soak in the solution for 45 minutes, remove and rinse with water. Then put the water celery section after washing into 95~100 DEG C of mass concentration and be 0.04% copper sulfate solution rapidly, blanching, the blanching time is 4 minutes, then fish out water celery and cool to normal temperature with cold water. The blanched water celery was placed in a concentration of 0.3% CaCl 2 After soaking in the solution for 40 minutes, take it out, rinse it with clean water, and drain it for later use. Put 120 g of drained water celery into a composite cooking bag, and add 30 g of sweet and sour soup prepared in advance at the same time, the mass ratio of the soup is water: glacial acetic acid: sugar: salt=100:2:20: 1.5. Seal under the condition of vacuum degree greater than 0.09MPa. Then heat and sterilize in hot water at 100°...

Embodiment 3

[0027] Take fresh water celery as raw material, cut into 4cm long vegetable segments after being selected and cleaned, and then in 0.08% Na 2 CO 3 Pre-soak in the solution for 30 minutes, remove and rinse with water. Then put the water celery section after washing into 0.06% copper sulfate solution with a mass concentration of 95-100 DEG C and blanch quickly for 3 minutes, then remove the water celery and cool it to normal temperature with cold water. The blanched water celery was placed in a concentration of 0.4% CaCl 2 After soaking in the solution for 30 minutes, take it out, rinse it with clean water, and drain it for later use. Put 120 g of drained water celery into a composite cooking bag, and add 30 g of sweet and sour soup prepared in advance at the same time, the mass ratio of the soup is water: glacial acetic acid: sugar: salt=100:2:20: 1.5. Seal under the condition of vacuum degree greater than 0.09MPa. Then heat and sterilize in hot water at 95°C for 10 minute...

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Abstract

The invention relates to a method for processing water parsnip flexible package product, and belongs to the field of food processing and preserving technique. the method comprises taking Freshness water parsnip as raw material, selecting, cleaning, sunderring, soaking in sodium carbonate solution, blanching for protecting viridescence, soaking in calcium chloride solution, bagging and sealing, sterilizing, and cooling to obtain water parsnip flexible package product capable of being preserved at room temperature. The product keeps the origin quality, color and flavor of the water parsnip, andhas a preserving period of over 6 months at ordinary temperature.

Description

technical field [0001] The invention discloses a processing method of water celery soft packaging products, provides a processing method of water celery, and belongs to the technical field of food processing and preservation. Background technique [0002] Water celery belongs to aquatic vegetables. It mainly eats tender stems and petioles. Contains vitamins, volatile oil, aphelin and free amino acids. In medicine, cress has the effects of reducing fever, detoxification, and cleaning blood, and has certain curative effects on treating high blood pressure, mumps, and bleeding in urine. It is a kind of aquatic vegetable that is deeply loved by people. Water celery, as a natural pollution-free agricultural product, not only has a unique flavor when fried and eaten, but also has health care functions. It has a large demand and a broad market. Water celery, however, is an extremely seasonal aquatic leafy green. Its market period is only from November to February of the next yea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23B7/00A23L19/00A23L5/40A23L5/41
Inventor 许学勤林静姜启兴夏文水项建琳
Owner JIANGNAN UNIV
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