Method for frozen-storing and fresh-keeping cedrela sinensis at low temperature and method for flexibly packing cedrela sinensis

A fresh-keeping method and technology of toona sinensis, which are applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits and vegetables, food preservation, etc., can solve problems such as no research reports on toona sinensis, no toona sinensis, etc.

Inactive Publication Date: 2010-07-21
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no key technology for Chinese toon soft packaging processing in China (toon is green), and there are no research reports on Chinese toon abroad

Method used

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  • Method for frozen-storing and fresh-keeping cedrela sinensis at low temperature and method for flexibly packing cedrela sinensis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The Chinese toon low-temperature frozen preservation method comprises the following steps:

[0055] 1. Sorting and cleaning of Chinese toon raw materials: remove the old stalks and damaged parts at the base of fresh Chinese toon buds, and then rinse the surface of Chinese toon with clean water. Be careful not to rub it when cleaning, so as not to cause tissue damage.

[0056] 2. Blanching: Blanching treatment is the key to ensure the quality of quick-frozen Chinese toon.

[0057] Blanching process: the temperature of the blanching water is 100° C., adding sodium bicarbonate to the blanching water to make the pH of the blanching water 7.2-7.3, and the weight ratio of blanching water to Chinese toon is greater than 3:1. The blanching time varies according to the texture and quantity of Chinese toon, take 6-8 seconds.

[0058] 3. Cooling: Remove the blanched Chinese toon in time, cool it quickly in running cold water, and drain.

[0059] 4. Hardening treatment: use 0.6-1...

Embodiment 2

[0065] The Chinese toon soft packaging processing method comprises the following steps:

[0066] 1. pretreatment: the pretreatment of fresh Chinese toon is the same as 1-4 step in embodiment 1, gets pretreated Chinese toon;

[0067] The thawing of frozen Chinese toon is soaked in 5-10% citric acid to protect the color, fragrance and prevent corruption.

[0068] 2. Chopping: Cut the pretreated Chinese toon into 2.0-2.5cm long sections, and dry them with a centrifugal dehydrator.

[0069] 3. Ingredients: Add 0.1-0.15‰ tea polyphenols, 5% pure sesame oil containing 0.5‰ sesame lignans, and 1-2% salt to the cut Chinese toon Mix well with a little monosodium glutamate and white sugar (without adding any food preservatives);

[0070] 4. Packaging and vacuum sealing: Food composite retort bag packaging, with different specifications of 55-110 grams; the vacuum degree of the vacuum sealing machine is -0.08-0.09Mpa, and the sealing time is 40-50 seconds.

[0071] 5. Sterilization: T...

Embodiment 3

[0074] The Chinese toon low-temperature frozen preservation method comprises the following steps:

[0075] 1. pretreatment: the frozen Chinese toon described in Example 1 is soaked and thawed in 5-10% citric acid solution to protect the color, fragrance and prevent corruption; soaking time is 1.5-2.5 hours, rinsed with clear water for 3-4 times to obtain thawing Chinese toon;

[0076] Other operations are the same as in Example 2.

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Abstract

The invention relates to a method for frozen-storing and fresh-keeping cedrela sinensis at a low temperature and a method for flexibly packing the cedrela sinensis. The method for frozen-storing and fresh-keeping the cedrela sinensis at the low temperature comprises the steps of the clearing up, cleaning, blanching, hardening, quick freezing, packing and frozen-storage of raw materials; and the method for flexibly packing the thecedrela sinensis comprises the steps of pretreatment, cutting up, mixing, packing and sterilizing. Through comprehensive research on the physiological and breath change and sensitivity to temperature of the cedrela sinensis in a fresh-keeping process and a color change mechanism and the like of the cedrela sinensis in machining, key industrial generic technology, such as secure color protection, color preservation and the like, at the low temperature in the machining is researched and developed and the problem of bottleneck in the fresh-keeping machining of the cedrela sinensis is solved. In the method, sesame lignan and tea polyphenol with inoxidizability and a bacteriostatic action are reasonably added into ingredients in the process so as to achieve relatively better effect on the color preservation and quality preservation of the cedrela sinensis; and after being packed and sealed, the cedrela sinensis is sterilized twice (at two different temperatures and for two different sterilization time periods) and the flexibly packed cedrela sinensis of the invention is greenish.

Description

technical field [0001] The invention belongs to a vegetable processing method, and in particular relates to a Chinese toon fresh-keeping and soft packaging processing method. Background technique [0002] Chinese toon is Chinese toon bud, which is a perennial deciduous tree, which is edible with its fresh and tender stems and leaves. Chinese toon is native to my country and is a perennial woody vegetable. my country is the hometown of Chinese toon and the only country in the world that uses Chinese toon as a vegetable. The market prospect of high-quality Chinese toon and its processed and fresh-keeping products is broad. [0003] The picking period of Chinese toon is short, tender and perishable. If it is placed at room temperature for 2-3 days, its freshness, flavor or texture will be greatly reduced, and it will almost lose its unique edible value in less than a week. Toona sinensis has great difficulty in storage, transportation, sales and processing due to its strong br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/005A23B7/154
Inventor 程华平殷俊峰伍玉菡万娅琼储耀宇
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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