Process for quick-freeze fresh keeping of wild chickweed tender tips
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A technology for young shoots and chickweed, applied in the field of vegetable fresh-keeping technology, can solve the problems of affecting market supply, difficult storage and transportation, and high water content, and achieve the effects of preserving sensory quality, maintaining freshness, and small changes in nutrients.
Inactive Publication Date: 2013-09-18
SUZHOU POLYTECHNIC INST OF AGRI
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[0003] In recent years, young chickweed shoots are increasingly favored by people, but due to their high water content, they are sensitive to temperature and humidity, easily damaged and spoiled, difficult to store and transport, and affect market supply
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[0030] Such as figure 1 As shown, a quick-freezing and fresh-keeping process for young shoots of wild Stellaria chinensis includes the following steps:
[0031] (1) Raw material selection: Choose from the raw chickweed shoots picked from the West Dongting Mountain that meet the requirements in appearance, specifications, and pesticide residues. Specifically, select chickweed shoots with a length of 10cm~15cm, with bright green color and freshness. It is not required to be squeezed and squeezed during picking. The special plastic baskets are used in bulk and transported and processed in time to avoid deterioration. The pesticide residue detection should comply with NY5185-2002 Claim.
[0032] (2) Soaking: Weigh the young shoots of the chickweed and immerse them in the soaking solution for 30 minutes to remove large inclusions such as sediment. The soaking solution is composed of materials and water with a volume ratio of 1:9-11, preferably 1:10, the materials include 1% salt solut...
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Abstract
The invention relates to a process for quick-freeze fresh keeping of wild chickweed tender tips. The process is characterized by comprising the following steps of: (1) soaking: soaking chickweed tender tips in a soaking solution, wherein the soaking solution consists of a material and water in a volume ratio of the material to the water of 1:(9-11), and the material comprises 1% of a common salt solution; (2) cleaning: removing dust and silt; (3) blanching: blanching in a blanching solution, wherein the blanching solution consists of a rinsing material and hot water in a volume ratio of the rinsing material to the hot water of 1:(48-52), and the rinsing material is a D-sodium isoascorbate aqueous solution of which the concentration is 0.4%; (4) cooling: flushing in cooling water until the inside and outside are completely cooled, and draining off excessive water; (5) quick-freezing: quick-freezing the chickweed tender tips at -32--35 DEG C by using an instant freezer until the central temperature of the product reaches lower than -18 DEG C; (6) storing: storing the chickweed tender tips at a constant temperature in a low-temperature cold store of which the temperature is lower than -20 DEG C. By adopting the process, the nutritional ingredient changes of the quick-frozen chickweed tender tips are reduced, so that the original freshness, color and flavor of the chickweed tender tips are kept to a certain extent, and the chickweed tender tips can be stored for a long time conveniently.
Description
Technical field [0001] The invention relates to a food preservation process, in particular to a vegetable preservation process. Background technique [0002] Stellaria is a common wild caryophyllaceae plant that grows beside roads, fields, and streams in West Dongting Mountain, Suzhou, Jiangsu Province. It likes a mild and humid environment, and its suitable growth temperature is 13℃~23℃. Its stems, leaves and seeds can be used as medicine, and have the effects of antibacterial, anti-inflammatory, antipyretic, diuretic, lactation, and blood circulation. The edible part of Chickweed is its tender shoots, the tender shoot stems are slender and soft, the base is branched, the lower node is rooted, and the upper part is forked, so its appearance is good. In addition, the vitality of the tender shoots is strong, and there is no artificial cultivation, and the reproduction is faster, and infections are rare. According to the measurement, per 100g of edible part of Chrysanthemum henry...
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