Method for processing Chinese yam by low-sulfur fumigation combined with salt grilling
A sulfur fumigation and yam technology, which is applied in food preservation, food science, fruit and vegetable preservation, etc., can solve the problems of excessive sulfur dioxide content in yam, wrinkling of yam, easy mold and rot, etc., so as to facilitate long-term storage and reduce residue Quantity, the effect of ensuring the quality of medicinal materials
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[0008] Example 1.
[0009] Put the peeled yam in sulfur at a dosage of 4g / m 3 After being smoked in the smoking box for 1 hour, soak it in 20% salt water for 2 hours, take it out, sun dry to half, cut into 3-4mm slices, and dry. The finished product has hard properties, white and smooth color without wrinkles, and the residual sulfur dioxide is 315.8 mg / kg.
Example Embodiment
[0010] Example 2.
[0011] Put the peeled yam in sulfur at a dosage of 10g / m 3 After being smoked in the smoking box for 15 minutes, soak it in 10% salt water for 3 hours, take it out, bake to semi-dry, cut into 3-4mm slices, and dry. The finished product has hard properties, white and smooth color without wrinkles, and the residual sulfur dioxide is 422.3 mg / kg.
Example Embodiment
[0012] Example 3.
[0013] Put the peeled yam in sulfur at a dosage of 10g / m 3 After being smoked in the smoking box for 30 minutes, it is soaked in 20% salt water for 3 hours, taken out, sun-dried until semi-dry, cut into 3-4mm slices, and sun-dried. The finished product has hard properties, white and smooth color without wrinkles, and the residual sulfur dioxide is 389.6 mg / kg.
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