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Preservation technology of peeled burdock

A burdock root technology, applied in the field of agricultural product processing, can solve the problems of reduced commodity value, short storage time, inconvenient export and transportation, etc., and achieve the effects of maintaining no discoloration, good sterilization effect, and maintaining fresh vegetables.

Inactive Publication Date: 2012-07-04
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional fresh-keeping vegetable processing and storage time is short, generally 7-10 days, the value of the commodity is reduced, and the export transportation is inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A fresh-keeping technology for peeled burdock, the fresh-keeping technology comprising: soaking burdock in a sterilizing solution for sterilization, then peeling the burdock in running water, soaking in running water to remove gray matter in the burdock, and vacuum packaging the burdock after two times of sterilization to protect the color; The two sterilization and color protection solutions described are respectively: the color protection solution of sterilization tank I, water 400L, chlorine dioxide 2400ml, citric acid 150g, and adjust the pH value to 5; the color protection solution of sterilization tank II, water 400L, chlorine dioxide 1600ml, citric acid 150g, adjust the pH value to 5.

[0013] Described fresh-keeping technique comprises the steps:

[0014] (1) Rinse the soil on the surface of the burdock with water, put the burdock in time at 0-4° C. for refrigeration, and put the burdock after refrigeration into 200 ppm of sodium trichloroisocyanurate solution t...

Embodiment 2

[0020] A fresh-keeping technology for peeled burdock, the fresh-keeping technology comprising: soaking burdock in a sterilizing solution for sterilization, then peeling the burdock in running water, soaking in running water to remove gray matter in the burdock, and vacuum packaging the burdock after two times of sterilization to protect the color; The two times of sterilization and color protection solutions are respectively: the color protection solution of sterilization tank I, water 400L, chlorine dioxide 2400ml, citric acid 150g, and adjust the pH value to 6; the color protection solution of sterilization tank II, water 400L, chlorine dioxide 2000ml, citric acid 150g, adjust the pH value to 6.

[0021] Described fresh-keeping technique comprises the steps:

[0022] (1) Rinse the soil on the surface of the burdock with water, put the burdock in time to refrigerate at 0-4°C, put the refrigerated burdock into 200ppm sodium trichloroisocyanurate solution to soak and sterilize ...

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Abstract

The invention relates to the processing technology of agricultural products, in particular to a preservation technology of peeled burdock, and belongs to the technical field of agricultural product processing. The preservation technology comprises the following steps: firstly, burdock is immersed in disinfecting liquid to be disinfected; secondly, disinfected burdock is peeled in running water, immersed in running water and then removed of grey matter; and thirdly, after the burdock is disinfected and the color is protected, the burdock is vacuum-packed, wherein the disinfecting liquid comprises water, chlorine dioxide and citric acid, and the prepared liquid is nontoxic and flavorless, has extremely strong bactericidal and fresh-preserving effects, can kill bacteria within ten minutes at ordinary temperature, and has a better disinfection effect on all the microbes in semi-finished products. The preservation technology has the advantages that vacuum technique is utilized in production process, so that the colors and characteristics of vegetables are protected to the utmost extent, and the vegetables can be stored for six months under the conditions that the temperature is 0 to 4 DEG C.

Description

technical field [0001] The invention relates to a processing technology of agricultural products, in particular to a fresh-keeping technology of peeled burdock, belonging to the technical field of processing agricultural products. Background technique [0002] Burdock is a kind of herbaceous plant with deep rhizomes that grows every year. It is a health-care vegetable with high nutritional value. It has both high food value and high medicinal value. Long-term consumption of burdock can strengthen the body, improve the metabolic process of the human body, lower blood pressure, invigorate the spleen and stomach, anti-aging, moisten the skin, clear blood and remove blood stasis, clear food and relieve swelling, diuretic and detoxify, and invigorate the kidney and aphrodisiac. Burdock is one of the most exported vegetables. At present, there are roughly the following methods for vegetable preservation: low-temperature storage, preservative treatment, coating and packaging. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 张艳明李素婷曾惠琴安莹张锋宗勉
Owner XUZHOU COLLEGE OF INDAL TECH
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