Method for prolonging refreshing time of fresh-cut cane shoots

A fresh-keeping period and water-flavored technology, applied in the field of agricultural product storage and fresh-keeping, can solve the problems of short shelf life, freshness, flavor that cannot meet the requirements and attention of food safety, delicious flavor, and poor fresh-keeping effect, and achieves control of browning, Inhibition of browning and growth of microorganisms, excellent effect of preservation
CN102669265BInactive Publication Date: 2013-07-17SHANGHAI JIAOTONG UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANGHAI JIAOTONG UNIV
Publication Date
2013-07-17
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for prolonging the refreshing time of fresh-cut cane shoots. The method comprises the following steps of: collecting suitable-time cane shoots, and eliminating verminous shoots and attacked shoots; shelling screened cane shoots, slicing, washing by using deionized water, draining surface moisture, and then, soaking the sliced cane shoots in a H2O2 solution according to a ratio of 1kg: 4-6 L (slice quality to solution volume); taking out the sliced cane shoots which are subjected to soaking treatment, draining the H2O2 solution on the surfaces of the sliced cane shoots, loading sliced cane shoot samples in air-conditioning packaging bags, and sealing; and storing under low temperature conditions. Compared with the prior art, the method disclosed by the invention has the advantages that the tenderness of the fresh-cut cane shoots can be effectively kept, the lignification process of the fresh-cut cane shoots is retarded, the increase of the contents of cellulose and hemicellulose is inhibited, and the activities of polyphenol oxidase and over-materializing enzyme are inhibited; and the shelf lives of the fresh-cut cane shoots are obviously prolonged,so that the fresh-cut cane shoots have excellent shelf quality.
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Description

technical field

[0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for prolonging the preservation period of fresh-cut asparagus. Background technique

[0002] Fresh-cut fruits and vegetables are also known as semi-processed fruits and vegetables or lightly processed fruits and vegetables (minally processed fruits and vegetables). It is a product for grading, arranging, cleaning, cutting, removing the core (core), trimming, keeping fresh, packaging and other treatments for fresh fruits and vegetables, and keeping the products fresh. After consumers purchase such products, they can be eaten or cooked directly without further processing. With the acceleration of the pace of modern life and the improvement of living standards, people's demand for fruit and vegetable consumption is getting higher and higher. Fresh-cut fruits and vegetables are fresh, convenient, nutritious, and pollution-free, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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