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Preservation method of fresh ormund pomace as well as sauce and application thereof

A preservation method and a technology for Mirs, applied in the field of food processing, can solve the problems of large nutrient loss and poor recovery of Mirs, and achieve the effects of no bitterness, prolonging the shelf life, and expanding the scope of application.

Active Publication Date: 2015-05-20
湖北聚汇农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of red micro-drying, the fresh Oyster must undergo a series of processes such as blanching, rinsing, drying, etc., and it must be blanched and restored when eating, resulting in a huge loss of original nutrition and poor recovery of Oyster.

Method used

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  • Preservation method of fresh ormund pomace as well as sauce and application thereof
  • Preservation method of fresh ormund pomace as well as sauce and application thereof
  • Preservation method of fresh ormund pomace as well as sauce and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preserving fresh Oyster, the steps are as follows:

[0035] (1) Treatment of fresh vetch: freshly picked vetch is washed with clean water to clean the dirt and fluff, drained to ignorant water and weighed to 500kg;

[0036] (2) Place the Osmanthus vetch weighed in step (1) on average in 5 pickling pools, and inject 200L of 13% salt water, 10g of sodium dehydroacetate, 15g of calcium propionate, and 25g of alum into each pickling pool. Sodium pyrosulfite 20g, calcium chloride 80g, and circulation pickling water twice. Store at 20-25°C.

[0037] In embodiment 1, the pickling time of fresh vetch is from June 11th to December 11th, 2013.

[0038] On December 11, 2013, after taking out a part of Osmanthus wei Cai, it was found that its color was still green, and it had a certain degree of brittleness (289g.N). And its crude protein content is 3.0g / 100g, and the residual amounts of other additives all meet the standards stipulated in SB / T 10439-2007, and are u...

Embodiment 2

[0040] A preservation method of fresh Osmunda vegetale The application of the preserved Osmanthus osmanthus in the preparation of seasoned Osmanthus annulus, the application process is as follows:

[0041] (1) Take out and wash the preserved fresh vetch obtained in Example 1, cut off the old stalks, put it in a recovery tank, soak it in running water for desalination until the salinity of the vetch is 0, take it out, and drain it until there is no clear water , weighing 300kg;

[0042] (2) Cut the Weicai weighed in step (1) according to the parts, among which the stems of the Weicai are cut into small pieces of about 4-5cm, and the spore leaves and vegetative leaves are cut into 3-4cm stems, rinsed and drained separately Weigh after reaching ignorant water, the weight of the stalk of Weicai is 160kg, the weight of the vegetative leaf is 100kg, and the weight of the spore flower is 40kg.

[0043] (3) Preparation of seasoning sauce: Weigh the raw materials according to the foll...

Embodiment 3

[0049] A preservation method of fresh Osmunda vegetale The application of the preserved Osmanthus osmanthus in the preparation of seasoned Osmanthus annulus, the application process is as follows:

[0050] (1) Take out and wash the fresh vetch in Example 1, cut off the old stalks, put it in a recovery tank, soak it in running water and desalinate it until the salinity of the vetch is 0, take it out, drain it to no clear water, and weigh it 200kg;

[0051] (2) Cut the Weicai weighed in step (1) according to the parts, among which the stems of the Weicai are cut into small pieces of about 4-5cm, and the spore leaves and vegetative leaves are cut into 3-4cm stems, rinsed and drained separately Weigh after reaching the ignorant water, the weight of the stalk is 110kg, the weight of the vegetative leaf is 60kg, and the weight of the spore flower is 30kg.

[0052] (3) Preparation of seasoning sauce: Weigh the raw materials according to the following and put them into the seasoning ...

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Abstract

The invention discloses a preservation method of fresh ormund pomace as well as sauce and application of the fresh ormund pomace. The preservation method comprises the steps of (1) cleaning the fresh ormund pomace, drying until no water exists and then weighing; (2) putting the ormund pomace weighed in the step (1) into a pickling pool, and adding saline water into the ormund pomace until the ormund pomace is completely submerged by the saline water, wherein the mass volume ratio of the ormund pomace to the saline water is 1:2; adding sodium dehydroacetate, calcium propionate, alums, sodium pyrosulfite and calcium chloride into the saline water, and storing at 20-25 DEG C. After the preservation method is adopted, the original green and brittleness of the ormund pomace are maintained, and the shelf life of the fresh ormund pomace is prolonged. After the ormund pomace is mixed with the sauce, the obtained seasoned ormund pomace is delicious, tasty and refreshing as well as free from bitterness, and is ready-to-eat after a bottle is opened; therefore, the embarrassed situation that the fresh ormund pomace can not be eaten is broken through, and the application scope of the fresh ormund pomace is expanded.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preservation method of fresh Osmanthus chinensis and its seasoning sauce and application. Background technique [0002] Wei Cai, scientific name "Zi Ji", commonly known as "Niu Mao Guang", "vetch pea", etc., belongs to the perennial herbaceous plant of the family Zi Ji. It is rich in nutrients, has a high crude protein content, and contains all amino acids including 8 kinds. Essential amino acids for the human body are also rich in organic minerals and multivitamins, and have high edible health value. They are praised as green health food by nutritionists at home and abroad. Its rhizome and young leaves can also be used as human medicine, and has the medicinal effects of nourishing the lungs and regulating qi, clearing away heat and detoxifying. Therefore, it is said that Wei Cai is a high-quality food tonic product, and it has been designated as a special export vegetable by th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157A23L1/226A23L27/20
Inventor 高冰高泽鑫孙晓彤
Owner 湖北聚汇农业开发有限公司
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