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Chinese artichoke processing method

A processing method, the technology of caddis silkworm, applied in application, food preparation, food science, etc., can solve the problems of long caddis silkworm food production cycle, harm to human health, easy to produce human body, etc., to protect the original color and improve production The effect of low rate and processing cost

Inactive Publication Date: 2011-11-02
TIANJIN TONGLIXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] However, the caddis silkworm food processed by the above-mentioned production method has a long production cycle and is prone to produce harmful sulfates; the caddis silkworm food produced at the same time has more bacterial residues, which will have different degrees of impact on the human body and endanger the human body. healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A processing method for caddis worm, comprising the following steps:

[0045] 1. Steps for raw material selection: choose caddis worms with uniform size, no rot, no pests and diseases, and no mechanical damage as raw materials.

[0046] 2. Cleaning steps: wash the selected raw material caddis worm with clean water, dry it for later use.

[0047] 3. The step of pickling: first, water, salt and citric acid are mixed and dissolved in a mass percentage of 100:2:0.03 to make a pickling solution, and put into the cleaned caddis worm for pickling for 10 days; then add to the step ( 1) Add 10% salt to the pickling solution in 1) and pickle for 10 days to complete the pickling process of the caddis worm.

[0048] 4. Pretreatment steps: mix and dissolve water and citric acid at a mass percentage of 100:0.0015 to make a pretreatment solution, heat to raise the temperature of the pretreatment solution to 80°C, and put the pickled caddis Hold for 12 minutes to complete the pretrea...

Embodiment 2

[0053] A processing method for caddis worm, comprising the following steps:

[0054] 1. Steps for raw material selection: choose caddis worms with uniform size, no rot, no pests and diseases, and no mechanical damage as raw materials.

[0055] 2. Cleaning steps: wash the selected raw material caddis worm with clean water, dry it for later use.

[0056] 3. The steps of pickling: first, water, salt and citric acid are mixed and dissolved according to the mass percentage of 100:4:0.03 to make a pickling solution, and put into the cleaned grass caddis to pickle for 7 days; Add 6% salt to the liquid and marinate for 12 days to complete the marinating process of the caddis worm.

[0057] 4. Pretreatment steps: mix and dissolve water and citric acid at a mass percentage of 100:0.0015 to make a pretreatment solution, heat to raise the temperature of the pretreatment solution to 90°C, and put the pickled caddis Hold for 8 minutes to complete the pretreatment process.

[0058] 5. Ste...

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PUM

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Abstract

The invention relates to a Chinese artichoke processing method comprising the following steps of: (1) section of raw materials; (2) cleaning; (3) curing; (4) pre-treatment; (5) sub-packaging; (6) packaging; and (7) sterilization of packaged Chinese artichoke. The Chinese artichoke processing method has a short production period of only about 20 days from the treatment of raw materials to finished products, thereby increasing the yield of products and the economic benefit of enterprises; meanwhile, due to the short production period, the content of nitrite in Chinese artichoke foods can also be effectively reduced so that the quality of products is ensured. The method is simple in process and can be used for effectively killing residue bacteria in foods to avoid damage on a human body due to the bacteria. The Chinese artichoke produced through the method is also featured by pure color, cleanliness and health, crisp taste and low processing cost.

Description

technical field [0001] The invention belongs to the field of food, in particular to a processing method of caddis worm. Background technique [0002] The caddis silkworm that people eat daily is also called mannose, pagoda vegetable, ground silkworm, snail lion vegetable, and ground ancient tumor. Because of its sweet taste and flat nature, it has the effect of nourishing yin and moistening lung. Caddis worm is rich in stachydrine, stachyose, protein, amino acid, fat, trigonelline and other components. Eating caddis worm has significant therapeutic effect on lung yin deficiency, dry cough with less phlegm, or consumptive cough. Effect. With the improvement of people's living standards and the enhancement of health awareness, the demand for caddis worm is also increasing. [0003] At present, the production and processing methods of the caddis silkworm products sold on the market are: [0004] 1. Pickling: It can be made into salty and sauce products respectively. [000...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 冀文志冀文刚冀秀峰
Owner TIANJIN TONGLIXIN FOOD