Method for processing canned white asparagus by vacuum acidification

A technology of canned asparagus and a processing method, which is applied in heating preservation of fruits/vegetables, food preservation, fresh-keeping of fruits and vegetables, etc., can solve the problems of slow cooling speed, soft and rotten bamboo shoots, affecting the color of white asparagus, etc.

Active Publication Date: 2012-10-10
福建立兴食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent No. 200710190205 invention patent discloses a production method of canned asparagus. Although this production method can maintain the original flavor of asparagus, it is easy to cause the bamboo shoots to

Method used

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  • Method for processing canned white asparagus by vacuum acidification
  • Method for processing canned white asparagus by vacuum acidification

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] (1) Material selection and trimming: The stem length of the raw material is required to be 12-16cm, and the thickness should be the average horizontal diameter of the stem is 1~3.8cm. It must be fresh and good, free of sediment, hollow, cracked, deformed, pest hazards, rust spots and lost raw materials. From the top of the shoot tip to the root direction, peel off the thick old skin, coarse fibers and corners, trim off the cracks and moth-eaten parts, and then carefully remove the scales on the shoot tip. Cut the whole asparagus into 10.5~11cm strips with bamboo tips.

[0034] (2) Ultrasonic cleaning: Put the trimmed white asparagus in an ultrasonic cleaner, and clean it for 10 minutes under 26kHz, 0.32W·cm-2 ultrasonic cleaning conditions.

[0035] (3) Pre-cooking: take the method of pre-cooking in sections, with the tip of the bamboo shoot up and the base down. Put the 2 / 3 near the base into the water and cook for 2 to 3 minutes, and then boil the tip of...

Example Embodiment

[0043] Example 2

[0044] (1) Material selection and trimming: The stem length of the raw material is required to be 12-16cm, and the thickness should be the average horizontal diameter of the stem is 1~3.8cm. It must be fresh and good, free of silt, no hollows, cracks, deformities, pest damage, rust spots and lost raw materials. From the top of the shoot tip to the root direction, peel off the thick old skin, coarse fiber and corners, trim off the cracks and moth-eaten parts, and then carefully remove the scales on the shoot tip. Cut the whole asparagus into 10.5~11cm strips with bamboo tips.

[0045] (2) Ultrasonic cleaning: Put the trimmed white asparagus in an ultrasonic cleaner, and clean it for 11 minutes under 30kHz, 0.30W·cm-2 ultrasonic cleaning conditions.

[0046] (3) Pre-cooking: take the method of pre-cooking in sections, with the shoot tip upward and the base down, first put 2 / 3 near the base into water and boil for 2 to 3 minutes, and then boil the shoot tip part in ...

Example Embodiment

[0054] Example 3

[0055] (1) Material selection and trimming: The stem length of the raw material is required to be 12-16cm, and the thickness should be 1 to 3.8cm on average. It must be fresh and good, free of silt, no hollows, cracks, deformities, pest damage, rust spots and lost raw materials. From the top of the shoot tip to the root direction, peel off the thick old skin, coarse fibers and corners, trim off the cracks and moth-eaten parts, and then carefully remove the scales on the shoot tip. Cut the whole asparagus into 10.5~11cm strips with bamboo tips.

[0056] (2) Ultrasonic cleaning: Put the trimmed white asparagus in an ultrasonic cleaner, and clean for 12 minutes under the conditions of 25kHz, 0.40W·cm-2 ultrasonic cleaning.

[0057] (3) Pre-cooking: take the method of pre-cooking in sections, with the tip of the bamboo shoot up and the base down. Put the 2 / 3 near the base into the water and cook for 2 to 3 minutes, and then boil the tip of the bamboo shoot for about ...

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Abstract

The invention discloses a method for processing canned white asparagus by vacuum acidification, comprising the following steps: carrying out ultrasonic cleaning with a frequency of 20-30 kHz on processed white asparagus for 10-15 min, wherein the cleaning effect is good, the speed is fast, and the white asparagus materials are prevented from tender stem deterioration caused by long time soaking; after cleaning, precooking, then carrying out spray cooling on the precooked white asparagus with cold water under the high pressure of 30*10<5>-40*10<5> Pa for 1 min, rapidly cooling the white asparagus, then conducting vacuum acidification by using a compound liquid of disodium hydrogen phosphate and citric acid under the vacuum degree of 0.070-0.085 MPa for 1.5-2h to achieve the purpose of preventing browning; and finally adding 0.01% phytic acid and 0.01% sodium erythorbate in the liquid of the canned white asparagus to carry out color protection on the white asparagus and further carry out acidification. The prepared canned white asparagus has good whiteness and strong fragrance, the pulp has popular sweet mouthfeel, and the liquid is clear.

Description

technical field [0001] The invention belongs to the field of canned food processing, and in particular relates to a processing method of vacuum acidified canned white asparagus. Background technique [0002] Asparagus, also known as Shi Diaobo and Longxulai, belongs to Liliaceae. It is a perennial herb with special nutritional and therapeutic effects. Asparagus has a delicious and aromatic flavor, and the dietary fiber is soft and delicious, which can increase appetite and help digestion. It is rich in protein, carbohydrates, multiple vitamins, and multiple amino acids, which are five times higher than ordinary vegetables. It is known as the "King of Vegetables" and one of the "Top Ten Famous Dishes in the World". And asparagus has high medicinal value. The medical masterpiece "Compendium of Materia Medica" elaborated on the medicinal value of asparagus, and called it "Asparagus", which is listed as the top grade, second only to ginseng . [0003] Nutritionists and veget...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/154A23B7/157
Inventor 郭树松陈云海邹少强
Owner 福建立兴食品股份有限公司
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