Method for preserving spinach
A technology for storage and preservation of spinach, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., and can solve the problems of prolonged storage and preservation period, quality decline, inconspicuous commercialization effect, and low operability , to achieve the effect of reducing spinach respiration, good selection of air permeability, and reducing O2 concentration
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[0044] Example 1: (Preparation of special fresh-keeping bag for spinach)
[0045] The special fresh-keeping bag for spinach is prepared into fresh-keeping film according to the following components and the parts by weight of each component, respectively, by weighing and mixing, two-roller mixing, crushing, granulating, film blowing, etc., and then cutting and bonding into fresh-keeping bags . The formula is:
[0046] 100 parts of low density and high pressure polyethylene, 2 parts of silicon dioxide, 12 parts of ethylene-vinyl acetate copolymer, 1 part of polyvinyl alcohol, 6.5 parts of calcium carbonate, 1 part of zeolite, and 0.5 part of paraffin wax.
[0047] The thickness of the special fresh-keeping bag for spinach is 0.025 mm.
Example Embodiment
[0048] Example 2: (Storage and fresh-keeping method of sharp leaf spinach 1)
[0049] (1) The spinach is harvested in time after reaching the harvest specifications. The harvest should be carried out at 9 or 10 in the morning after the dew disappears. At this time, the vegetable temperature is low and the surface is dry; the roots are left about 2 cm after harvest, and they are cleaned and removed. Weeds, yellow withered leaves, soil, tied with plastic rope into 1 kg each, placed under the roots and leaves upright in a single layer;
[0050] (2) Move the spinach in step (1) into the pre-cooling room, and place it on a vegetable rack in layers according to the roots, insides and leaves, with a thickness of 25-30 cm, and use forced ventilation for 2.5 hours, and quickly pre-cool to 4-7℃ ;
[0051] (3) Put the pre-cooled spinach into a bag of 10 kg per bag, with roots, inner leaves, and outer leaves in the special fresh-keeping bag for spinach prepared in Example 1, and tie the bag tig...
Example Embodiment
[0054] Example 3: (Storage and fresh-keeping method of sharp leaf spinach 2)
[0055] After the spinach is harvested in this example, the cold storage is forced to ventilate and pre-cool for 2.5 hours; after pre-cooling, the spinach is packed in 5 kg bags per bag, placed in a 2°C, 98% humidity cold storage, and an empty tube with an inner diameter of 30 mm is inserted after 3 hours; In a cycle of 7 days, the management work of opening the bag mouth, inserting the empty tube and tightening the bag mouth after 3 hours of deflation; the temperature in the cold storage is controlled at 2°C, and the humidity is kept at about 98% until the end of storage. The facilities, processes and methods used are the same as in Example 2.
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