Fruit, vegetable or algae food capable of being stored for long time and method for preparing same

A long-term storage and seaweed technology, applied in acid preservation of fruits/vegetables, food preparation, preservation of fruits and vegetables, etc., can solve problems such as damage to consumers' human health

Active Publication Date: 2010-01-27
李一鸣
View PDF1 Cites 35 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, general processors usually add preservatives to make candied fruit or pickles during the pickling process of such fruits and vegetables to prevent them from spoiling and deteriorating. If this happens for a long time, it will cause serious damage to the human health of consumers. damage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit, vegetable or algae food capable of being stored for long time and method for preparing same
  • Fruit, vegetable or algae food capable of being stored for long time and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] First cook the brown rice, let it cool down, add yeast and stir evenly, add it to the fermentation tank, then add 5 times its weight of pure water to the cooked brown rice, and sprinkle 10% or an appropriate amount of active yeast On the water surface, cover the tank entrance with hemp gauze, and cover the fermentation tank with a wooden lid or a pottery cover, and keep at room temperature at 20° C. for 1 month to obtain a liquid fermented product of brown rice. The liquid fermented product is collected, and part of the liquid fermented product is spray-dried to obtain the spray-dried fermented product.

Embodiment 2

[0043] The plum that can be stored for a long time provided by the invention sees figure 1 , with the following steps:

[0044] Step 1: Pretreatment of fresh plums, the pretreatment includes washing the fresh plums, deseeding or unseeding the granules to make a coarse pulp;

[0045] Step 2: drying treatment, drying the pretreated plums, drying in the sun at room temperature, at a temperature of 20-38°C, reducing the water content in the plums to 10% of the weight of the plums;

[0046] Step 3: acetic acid impregnation treatment, immersing the dried plums in vinegar; the acetic acid used can be brewed miscellaneous grain vinegar or rice vinegar;

[0047] Step 4: secondary drying treatment, the same as the drying treatment method of step 2, the water content in the plums is reduced to 10% of the weight of the plums;

[0048] Step 5: adding the liquid fermented product obtained in Example 1 to the dried plums obtained in Step 4;

[0049] Step 6: drying the plums containing the...

Embodiment 3

[0053] The pineapple that the present invention provides can store for a long time see figure 1 , with the following steps:

[0054] Step 1: Carrying out pretreatment to fresh pineapple, this pretreatment comprises peeling and dicing fresh pineapple;

[0055] Step 2: drying treatment, drying the pretreated pineapple, drying in the shade, the drying temperature is 0-20°C, and reducing the water content in the pineapple to 15% of the total weight of the pineapple;

[0056] Step 3: acetic acid dipping treatment, dipping the dried pineapple in vinegar, the acetic acid used can be natural brewed multigrain vinegar or rice vinegar;

[0057] Step 4: Secondary drying treatment, the same as the drying treatment method in step 2, the water content in the pineapple is reduced to 15% of the total weight of the pineapple;

[0058] Step 5: adding the liquid fermented product prepared in Example 1 to the vinegar-soaked pineapple;

[0059] Step 6: Dry the pineapple with the fermented produ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a fruit, vegetable or algae food capable of being stored for a long time. The food comprises vinegar, moisture, and leavenings of fruits, vegetables, Chinese herbal medicaments, coarse cereals or potatoes. The moisture content in the food is lower than 35 percent of the total weight of the food. The invention also provides a method for preparing the food, which comprises the following steps of: a, drying the fruits, the vegetables or the algae; b, soaking the dried fruits, the vegetables or the algae with the vinegar; c, drying the fruits, the vegetables or the algae soaked by the vinegar again; d, adding the leavenings of the fruits, the vegetables, the Chinese herbal medicaments, the coarse cereals or the potatoes into the fruits, the vegetables or the algae obtained in step c; e, drying the fruits, the vegetables or the algae added with the leavenings again; and f, adding the leavenings dried by spray into the dried fruits, the vegetables or the algae to obtain the fruit, vegetable or algae food capable of being stored for a long time. The storage period of the food can reach one year and six months at normal temperature.

Description

technical field [0001] The present invention relates to a kind of fruit, vegetable or seaweed food which can be stored for a long time and its preparation method, especially to a kind of fruit, vegetable or seaweed which can be preserved for a long time without adding preservatives after soaking in acetic acid Foodstuffs and methods for their preparation. Background technique [0002] General fruits, vegetables or seaweed foods can be eaten fresh, and can also be processed into candied fruit or pickles, which can not only give different edible tastes and forms, but also prolong the shelf life, because fruits, vegetables or seaweeds themselves contain water, If not handled properly, it is very easy to cause corruption. Therefore, general processors usually add preservatives to make candied fruit or pickles during the pickling process of such fruits and vegetables to prevent them from spoiling and deteriorating. If this happens for a long time, it will cause serious damage to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/10A23L1/212A23L1/337A23L1/236A23L17/60A23L19/00A23L27/30
Inventor 李一鸣
Owner 李一鸣
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap