Process for quick-freeze fresh keeping of wild chickweed tender tips
A technology of tender shoots and chickweed, applied in the field of fresh-keeping technology of vegetables, can solve the problems of affecting market supply, difficult storage and transportation, high water content, etc., and achieve the effect of preserving sensory quality, maintaining freshness, and small changes in nutritional components
Inactive Publication Date: 2015-02-18
SUZHOU POLYTECHNIC INST OF AGRI
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Problems solved by technology
[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
Method used
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Embodiment 1-15
[0030] Such as figure 1 Shown, a kind of wild chickweed tender shoot quick-freezing fresh-keeping process comprises the steps:
[0031] (1) Raw material selection: select the chickweed tender shoots picked from West Dongting Mountain that meet the requirements in terms of appearance, specifications, and pesticide residues. Specifically, select chickweed young shoots with a length of 10cm to 15cm, bright green color, fresh and tender, not bundled and squeezed when picking, packed in special plastic baskets, transported and processed in time to avoid deterioration, and the detection of pesticide residues should meet the requirements of NY5185-2002 Require.
[0032] (2) Soaking: Weigh the young chickweed shoots and immerse them in the soaking liquid for 30 minutes to remove larger inclusions such as sediment. The soaking solution is composed of materials and water with a volume ratio of 1:9 to 11, preferably 1:10. The materials include 1% salt solution and 0.2% citric acid solu...
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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] Chickweed is a common wild Caryophyllaceae plant that grows on roadsides, fields, and streams in West Dongting Mountain, Suzhou, Jiangsu. It likes a warm and humid environment, and the suitable growth temperature is 13°C to 23°C. Its stems, leaves and seeds can be used as medicine, which has the functions of antibacterial, anti-inflammatory, antipyretic, diuretic, prolactin, and blood circulation. The edible part of chickweed is its young shoots, which are slender and soft, with many branches at the base, roots on the lower nodes, and forked branches at the upper part, so its appearance is good. In addition, the vitality of the young stems is strong, there is no artificial cultivation, the propagation is fast, and it is rarely infected with diseases. According to measurements, every 100g of edible part of chickweed co...
Claims
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IPC IPC(8): A23B7/04A23B7/157
Inventor 华景清
Owner SUZHOU POLYTECHNIC INST OF AGRI