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Processing technology of Jerusalem artichoke

A processing technology, technology of Jerusalem artichoke, applied in the field of Jerusalem artichoke processing technology, can solve problems such as lack of taste and single taste of Jerusalem artichoke, and achieve the effect of meeting food needs

Inactive Publication Date: 2014-05-07
CHENGDU LONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the processing of Jerusalem artichoke is home-made in a small amount, and factory production and sales are rarely seen. Moreover, in the existing processing technology, the processed Jerusalem artichoke has a single taste and lacks in taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] , a processing technology of Jerusalem artichoke, comprising the following steps:

[0023] a. Material selection: choose plump and full, disease-free Jerusalem artichoke, and use a washing machine or manually wash the surface of the sediment;

[0024] b. Preparation of salt water: add 350g of citric acid (or acetic acid) and 150g of sodium hexametaphosphate to the salt water with a ratio of 25% of Jerusalem artichoke when pickling every 100kg of Jerusalem artichoke (the ratio of sterile water is 120kg);

[0025] c. Pickling: Put the Jerusalem artichoke in the pool or altar, pour in the mixed salt water, the mixed salt water must submerge the Jerusalem artichoke, seal the mouth of the pool (altar), and marinate for 20-25 days. During the marinating process, no light can be seen. It must be marinated before it can be used;

[0026] d. Cleaning: Take out the mature Jerusalem artichoke pickled according to the process, clean it with sterile water, and cut it into 0.8~0.9mm...

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PUM

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Abstract

The invention discloses a processing technology of Jerusalem artichoke. The processing technology comprises the following steps: a. selecting material; b. preparing saline water; c. pickling; d. cleaning; e. desalting; f. dehydrating; g. seasoning; h. packaging; i. sterilizing; and k. examining. After the modern processing technology and seasoning formula are utilized, the Jerusalem artichoke is prepared into Jerusalem artichoke leisure food with unique flavor by cleaning, pickling, desalting, dehydrating, seasoning, packaging and sterilizing, and the Jerusalem artichoke leisure food is more tasty and refreshing in mouthfeel compared with the prior art.

Description

technical field [0001] The invention relates to a process for processing ginger, in particular to a process for processing Jerusalem artichoke. Background technique [0002] In the prior art, Jerusalem artichoke tubers are rich in inulin and oligofructose (accounting for more than 80% of the dry weight of tubers), and also contain more protein, crude fiber, calcium, phosphorus and other elements and vitamins, which are a kind of calorie It is a health food raw material with low value, which can adjust the balance of intestinal flora and prevent diabetes and obesity. At present, most of the processing of Jerusalem artichoke is a small amount of home-made consumption by families, and factory production and sales are rarely seen, and in the existing processing technology, the processed Jerusalem artichoke has a single taste and lacks in mouthfeel. Contents of the invention [0003] Aiming at the deficiencies of the above-mentioned prior art, the present invention provides a ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/226A23L19/20A23L27/20
CPCA23L19/20A23L27/00Y02A40/90
Inventor 陈龙福卓明
Owner CHENGDU LONGFU FOOD
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