Deodorization method of edible asparagus

A technology for removing fishy mustard vegetables, applied in the application, food preparation, food science and other directions, can solve the problems of restricting the edible processing and development of mustard greens, affecting the taste and taste of food, complex structure, etc., and achieving easy industrial production, The effect of low production cost and low environmental pollution

Inactive Publication Date: 2012-01-25
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because asparagus contains a variety of fishy ingredients, complex structure, heavy fishy smell, and is difficult to remove, it affects the taste and mouthfeel of food, making it difficult for most people to accept, which limits the edible processing and development of asparagus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Washing asparagus: Weigh 250 g of dried asparagus, wash it repeatedly with tap water until the water is nearly clear, pick it up, and drain.

[0023] 2. Preparation of licorice liquid: weigh 90 g of licorice powder, add 3 L of water, bring to a boil on high heat, then change to low heat and keep in a slightly boiling state for 60 min; The volume is nearly 3 L, that is, the concentration of licorice solution is recorded as 30 g / L.

[0024] 3. Soaking in licorice liquid: Pour the asparagus cleaned in step 1 into 3 L of licorice liquid prepared in step 2, soak for 15 minutes, pick up asparagus, drain the licorice liquid, and soak in water for 3 Second-rate.

[0025] 4. Soak in ozone water: use an ozone water machine to make the concentration of the prepared ozone water about 0.3 mg / L, put the asparagus treated in step 3 into 4 L of ozone water, soak for 10 min, pick up, and drain the water , Rinse twice with water.

Embodiment 2

[0027] 1. Washing asparagus: Weigh 500 g of asparagus, wash it repeatedly with tap water until the water is almost clear, pick it up, and drain the water.

[0028] 2. Preparation of licorice liquid: Weigh 240 g of licorice powder, add 6 L of water, bring to a boil on high heat, then change to low heat and keep in a slightly boiling state for 80 min; The volume is nearly 6 L, that is, the concentration of licorice solution is recorded as 40 g / L.

[0029] 3. Soaking in licorice liquid: Pour the asparagus washed in step 1 into 6 L of licorice liquid prepared in step 2, soak for 20 minutes, pick up asparagus, drain the licorice liquid, and soak in water for 2 Second-rate.

[0030] 4. Soak in ozone water: use an ozone water machine to make the concentration of the prepared ozone water about 0.2 mg / L, put the asparagus treated in step 3 into 7 L of ozone water, soak for 15 minutes, pick up, and drain the water .

example 3

[0032] 1. Washing asparagus: Weigh 5000 g of asparagus, wash it repeatedly with tap water until the water is almost clear, pick it up, and drain the water.

[0033] 2. Preparation of licorice liquid: weigh 3750 g of licorice, add 75 L of water, boil on high heat, change to low heat and keep in a slightly boiling state for 90 min; The volume is nearly 75 L, that is, the concentration of licorice liquid is recorded as 50 g / L.

[0034] 3. Soaking in licorice liquid: Pour the asparagus washed in step 1 into 75 L of licorice liquid prepared in step 2, soak for 10 min, pick up asparagus and drain the licorice liquid.

[0035] 4. Ozone water immersion: use an ozone water machine to make the concentration of the prepared ozone water about 0.5 mg / L, put the asparagus after the 3-step treatment into 70 L of ozone water, soak for 10 min, pick it up, drain the water, Rinse with water 3 times.

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PUM

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Abstract

The invention discloses a deodorization method of edible asparagus. The deodorization method comprises the following steps: (1) cleaning dried asparagus with clear water and draining; (2) based on the uncleaned dried asparagus, soaking the cleaned asparagus in a 30g/L-50g/L licorice extract for 10-20 minutes according to the mass-volume ratio of 1:(12-15)g/ml, fishing out and draining; and (3) based on the uncleaned dried asparagus, adding the licorice-soaked asparagus to 0.2mg/L-0.5mg/L ozone water for soaking for 10-15 minutes according to the mass-volume ratio of 1:(12-15)g/mL, and fishingout and draining. The edible asparagus deodorized by the method has the advantages of no obvious fishy and acrid seaweed odor and capability of maintaining the original completeness, thus meeting theedible sensory standard.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a method for deodorizing edible asparagus, which is suitable for deodorizing the original algae of asparagus. Background technique [0002] Gracilaria( Gracilaria lemaneiformis ) belongs to Rhodophyta ( Rhodophta ), Cyrellales ( Gigartinales ), Grapes ( Gracialaria Greville ), is a red algae marine plant and is an important economic algae in China. Asparagus is mainly used in the industry to extract agar, and some fresh algae are used as bait for aquaculture, and some people eat it as vegetables. [0003] Asparagus is rich in protein, dietary fiber, seaweed polysaccharides, minerals, high unsaturated fatty acids, amino acids, polyhalogenated polyterpenoids, sterols, trace elements and vitamins, and a variety of natural active ingredients. Nutritional and health food with protein, low calorific value, and high physiological activity plays an important role in human nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/015A23L17/60A23L5/20
Inventor 戚勃杨贤庆李来好夏国斌陈胜军吴燕燕郝淑贤马海霞岑剑伟黄卉
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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