Processing and fresh-keeping method for clean lily bulb

A fresh-keeping method and lily technology, which is applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems affecting the market reputation of fresh lily, insufficient cleanliness of lily, and low edible rate, etc., to achieve Normal flavor and nutrition, convenient life needs, and long shelf life

Inactive Publication Date: 2012-10-17
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Also, in the existing technology, the traditional "single-head" vacuum-packed fresh lily technology has certain advantages in maintaining the "original ecology" of lily, but the cleanliness of lily is not enough, and impurities are often entrained, making it difficult to clean the remaining soil , it is prone to "bad heart", which affects the market reputation of fresh lily, and the edible rate is low, and it takes time to change the knife

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] According to an embodiment of the present invention, a method for processing and preserving fresh vegetable lily is provided. In the present embodiment, the processing and fresh-keeping method of lily lily comprises the following steps:

[0021] Step 101: select white color, big, fresh, no mechanical damage, and no infection of pests and diseases of lily lilies with a growth period of 5 years as raw materials;

[0022] Step 102: Put the lilies selected in step 101 in a cold storage at 0°C, and pre-cool the selected lilies for 24 hours;

[0023] Step 103: Cut the lily obtained in step 102 into lily pieces with a thickness of 2 mm, and cut off the rotten, insect-eaten, scarred and discolored parts, and cut the lily root until no buds remain;

[0024] Step 104: use tap water to clean the lily sheet in step 103;

[0025] Step 105: After draining the lily slices in step 104, put them into the clean vegetable lily sterilizing liquid, and sterilize for 5 minutes;

[0026] I...

Embodiment 2

[0040] In the present embodiment, the processing and fresh-keeping method of lily lily comprises the following steps:

[0041] Step 201: select white color, big, fresh, no mechanical damage, and no infection of diseases and pests lily lily with a growth period of 6 years as the raw material;

[0042] Step 202: Put the lilies selected in step 201 in a freezer at -2°C, and pre-cool the selected lilies for 12 hours;

[0043] Step 203: Cut the lily obtained in step 202 into lily slices with a thickness of 1 mm, and cut off the rotten, insect-eaten, scarred and discolored parts, and cut the root of the lily until no buds remain;

[0044] Step 204: use tap water to wash the lily sheet in step 203;

[0045] Step 205: After draining the lily slices in step 204, put them into the clean vegetable lily sterilizing liquid, and sterilize for 8 minutes;

[0046] In step 205, the component of the vegetable lily sterilizing solution is food grade sodium hypochlorite;

[0047] Step 206: Rin...

Embodiment 3

[0059] In the present embodiment, the processing and fresh-keeping method of lily lily comprises the following steps:

[0060] Step 301: select white color, big, fresh, no mechanical damage, and no infection of pests and diseases of lily lilies with a growth period of 3 years as raw materials;

[0061] Step 302: Put the lilies selected in step 301 in a cold storage at 2°C, and pre-cool the selected lilies for 24 hours;

[0062] Step 303: Cut the lily obtained in step 302 into lily pieces with a thickness of 3 mm, and cut off the rotten, insect-eaten, scarred and discolored parts, and cut the root of the lily until no buds remain;

[0063] Step 304: use tap water to wash the lily sheet in step 303;

[0064] Step 305: After draining the lily slices in step 304, put them into the clean vegetable lily sterilizing liquid, and sterilize for 3 minutes;

[0065] In step 305, the component of the vegetable lily sterilizing solution is food grade sodium hypochlorite;

[0066] Step 30...

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Abstract

The invention discloses a processing and fresh-keeping method for clean lily bulb. The method comprises the following steps: (1) selecting fresh lily bulbs with a growth period of 3-6 y, and precooling the selected lily bulbs for 12-24h in a -2-2 DEG C cold storage; (2) cutting the precooled lily bulbs from step (1) into lily bulb sheets with a thickness of 1-3mm; (3) carrying out treatments of cleaning, sterilization, rinsing, color protection, water throwing, air drying, vacuum packaging and refrigeration successively to lily bulb sheets from step (2). The fresh-keeping method of the invention can overcome defects in prior art, such as low cleanliness, deterioration, low eating efficiency and time-consuming by cutting, so as to realize advantages of high cleanliness, non-deterioration, long shelf-life, high eating efficiency, and unneeded cutting.

Description

technical field [0001] The invention relates to a technology for processing and preserving fresh vegetables and fruits, in particular to a method for processing and preserving fresh vegetable lilies. Background technique [0002] As we all know, lily is a kind of traditional characteristic vegetable that is deeply loved by consumers. In recent years, vegetable growers have blindly over-larged the planting area of ​​lilies, and the lily varieties have degenerated, coupled with premature harvesting of lilies, which has led to chaos in the lily trading market, a severe drop in lily prices, and the lily industry is in trouble. [0003] In addition, for enterprises engaged in processing, storing and transporting lily, the market for traditional canned lily and dried lily is gradually shrinking in the practice of mass production. [0004] Also, in the existing technology, the traditional "single-head" vacuum-packed fresh lily technology has certain advantages in maintaining the "...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157
Inventor 庞中存李梅张永茂黄玉龙
Owner 甘肃省农业科学院农产品贮藏加工研究所
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