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Bagged sorghum dark rice fresh-keeping production method

A production method and technology for umami, applied in the field of fresh-keeping production of bagged sorghum umami, can solve problems such as difficulty in storage, affecting the development of sorghum umami, and achieve the effects of simple process and enhanced memory.

Inactive Publication Date: 2009-03-18
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sorghum umami is difficult to store at room temperature, and the freshness period is about 3 days, which affects the development of sorghum umami

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Harvesting the sorghum black powder fungus with bract leaves is commonly called as sorghum black rice, hereinafter referred to as sorghum black rice. The best harvesting period for sorghum umami is the heading period—sorghum umami is about to come out of the bracts, but when it is not in the bud, the bracts should be kept when harvesting; the harvested sorghum umami should be rinsed with running water immediately. Sorghum umami with bract leaves; cleaned umami is sorted by size, and trimmed to a length of 19cm (do not damage the bract leaves when pruning umami); use 0.20mol / l Na 2 CO 3 Soak sorghum black rice in the solution for 2 hours; after washing with running water, immediately put it into high temperature resistant, high pressure food-grade plastic bags (24cm×18cm) (8 pieces / bag), and seal it with a vacuum packing machine; the packed sorghum black rice Put it in a microwave oven to complete greening and sterilize with microwave power for 40 seconds,...

Embodiment 2

[0022] Embodiment 2: Harvesting the sorghum smut fungus with bracts is commonly called sorghum umami, hereinafter referred to as sorghum umami. The best harvesting period for sorghum umami is the heading period—sorghum umami is about to come out of the bracts, but when the heads are not out, the bracts should be kept when harvesting; immediately rinse the sorghum umami with bracts with running water; wash Clean black rice is classified by size, and trimmed to a length of 15-20cm (do not damage the bracts when trimming black rice); use 0.18mol / l Na 2 CO 3 Soak sorghum black rice in the solution for 2-3 hours; after washing with running water, put it into high temperature resistant, high pressure food-grade plastic bags (24cm×18cm) (8 pieces / bag), and seal it with a vacuum packing machine; the packed sorghum The black rice is put into a microwave oven to be greened and sterilized by microwave power for 40-50 seconds, and a bag of fresh sorghum black rice of about 160 g is obtai...

Embodiment 3

[0024] Embodiment 3: Harvesting the sorghum smut fungus with bracts is commonly called sorghum umami, and is hereinafter referred to as sorghum umami. The best harvesting period for sorghum umami is the heading period—sorghum umami is about to come out of the bracts, but when the heads are not out, the bracts should be kept when harvesting; immediately rinse the sorghum umami with bracts with running water; wash Clean black rice is classified by size, and trimmed to a length of 15-20cm (do not damage the bracts when trimming black rice); use 0.22mol / l Na 2 CO 3 Soak sorghum black rice in the solution for 1.5-2 hours; after washing with running water, put it into a high temperature resistant, high pressure food grade plastic bag (24cm×18cm) (8 pieces / bag), and seal it with a vacuum packing machine; the packed sorghum The black rice is put into a microwave oven to be greened and sterilized by microwave power for 30-40 seconds, and a bag of fresh sorghum black rice of about 160g...

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PUM

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Abstract

The invention discloses a production method of preserved foods, in particular to the production method for the refreshing of bagged sporisorium reilianum. The production method for the refreshing of bagged sporisorium reilianum comprises the following steps: the sporisorium reilianum is collected as raw materials, the collected sporisorium reilianum is cleaned by clear water, the cleaned sporisorium reilianum is soaked for 1.5 to 3 hours in the 1.18 to 0.22mol / l of Na2CO3 solution after being pruned, after being soaked in the Na2CO3 solution, the sporisorium reilianum is rinsed by running water, and is packed into a high-temperature and high-pressure resistance food grade plastic bag and sealed in vacuum, and the production is completed after the sealed and packed sporisorium reilianum is put in a microwave oven for deactivating enzymes and sterilizing. The production method of the bagged sporisorium reilianum of the invention has simple technique, and the produced product has claviform bract, green appearance, no moldy and corrosive phenomena, specific sporisorium reilianum flavor, plentiful nourishment and six months of guarantee period.

Description

technical field [0001] The invention relates to a production method of fresh-keeping food, in particular to a production method of bagged sorghum Umi fresh-keeping. Background technique [0002] Sorghum black powder fungus, commonly known as sorghum umami, has high nutritional, health and medicinal values. Sorghum smut fungus and many edible fungi belong to the Basidiomycetes fungus. Scholars in California have listed crop smut fungi as edible fungi. The rural areas of northern China have long had the habit of eating fresh sorghum umami. Sorghum umami has strong anti-tumor activity and strong inhibitory effect on tumor cells; it has anti-aging effects on the human body; it promotes the synthesis of proteins and nucleic acids; it resists radiation damage and increases white blood cell content. But there is no food related to sorghum black rice in domestic and foreign markets at present. Sorghum umami is difficult to store at room temperature, and the fresh-keeping period is...

Claims

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Application Information

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IPC IPC(8): A23B9/00A23B9/30A23B9/04
Inventor 石太渊姜福林张华李莉峰于淼高雅朱华王小鹤韩艳秋张锐吴兴壮鲁明张晓黎迟吉捷
Owner 辽宁省农业科学院食品与加工研究所
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