Biological pre-treatment freshness-keeping method for green vegetable heads

Abstract

The invention discloses a biological pre-treatment freshness-keeping method for green vegetable heads, which comprises the following steps: (1) pre-treatment: selectively detecting, washing and disinfecting the green vegetable heads; (2) fresh-keeping treatment: immersing the pre-treated green vegetable heads into CNN composite freshness-keeping liquid to carry out the freshness-keeping treatmentfor 8-12 minutes; and (3) refrigeration: taking the green vegetable heads out after the freshness-keeping treatment, drying and filling the green vegetable heads into modified atmosphere package filmfreshness-keeping bags, sealing openings of the film freshness-keeping bags, and storing the green vegetable heads at the temperature of -0.5 to 0.5 DEG C. The biological pre-treatment freshness-keeping method for the green vegetable heads adopts the CNN composite freshness-keeping liquid and has the advantages that the appearance of the green vegetable heads has no changes, the moisture keeping rate is 92.0%, the keeping rate of vitamin C (VC) is 82.5%, keeping rate of the products is larger than 90%, the storage freshness-keeping period reaches to 95 days, and the like.

Description

technical field [0001] The invention relates to a method for biological pretreatment and preservation of cabbage heads. Background technique [0002] Mustard is a semi-dry non-fermented pickle. It is one of the famous special products in China. It is also known as the world's three famous pickles along with European pickles and Japanese pickles. Fuling mustard is one of them. Its origin is the hometown of Chinese mustard. Fuling District, Chongqing City, since planting began in 1898, after more than 100 years of cultivation, in 2009, the planting area of ​​cabbage head was 39,000 square kilometers, the output was 1.319 million tons, the total annual income was 3.1 billion yuan, and the profit and tax was 600 million yuan. Drive nearly 160,000 peasant households and 600,000 vegetable farmers to increase their income and get rich as a traditional pillar industry, and obtain the protection of the region of origin. In 2009, about 700,000 tons of semi-finished products were proce...

AI Technical Summary

Problems solved by technology

[0002] Mustard is a semi-dry non-fermented pickle. It is one of the famous special products in China. It is also known as the world's three famous pickles along with European pickles and Japanese pickles. Fuling mustard is one of them. Its origin is the hometown of Chinese mustard. Fuling District, Chongqing City, since planting began in 1898, after more than 100 years of cultivation, in 2009, the planting area of ​​cabbage head was 39,000 square kilometers, the output was 1.319 million tons, the total annual income was 3.1 billion yuan, and the profit and tax was 600 million yuan. Drive nearly 160,000 peasant households and 600,000 vegetable farmers to increase their income and get rich as a traditional pillar industry, and obtain the protection of the region of origin. In 2009, about 700,000 tons of semi-finished products were processed in Fuling pickled mustard, accounting for about 53.1% of the harvested output of the year, that is to say, about 47 % of green cabbage heads are used for fresh sales and fresh food, but the freshness period of general fresh green cabbage heads is only 7 days at most, and the bottleneck problems such as fresh-keeping and anti-corrosion of green cabbage heads have not been solved so far, which hinders the export of products, and the fresh food period is short, which seriously restricts The stable and continuous development of its industry directly affects the increase of farmers' income. The commonly used biological pretreatment and fresh-keeping method of cabbage head has the following characteristics: after the cabbage head is harvested, it is caused by physiological diseases and pathogenic bacteria, and the action of microorganisms on the wound surface causes rot and mildew. The fresh-keeping time of the cabbage head is short. The quality of cabbage head is poor, and there are hidden dangers in product safety in the production process, which is not conducive to industrial scale production.

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