Preservation method of peeled water chestnut

A fresh-keeping method and technology for horseshoes, which are used in the preservation of fruits and vegetables, food preservation, and fruit/vegetable preservation through dehydration, etc., can solve the problems of restricting the trading space of horseshoes, carrying far away, browning of horseshoes, etc. The effect of absorption and utilization, good shape and easy storage

Active Publication Date: 2014-06-11
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method improves the quality of preserved horse eggs without adding unwanted chemical compounds or other ingredients like bacteria during processing. It also includes combining specific techniques such as partially drying/aerating, which further enhance its shelf life. Overall this process provides an improved way to preserve these products while ensuring their original taste and flavor when used on warm blooded animals.

Problems solved by technology

This patented technical problem addressed by this inventor relates to improving the quality of freshly-cutting horseshoe products due to its unique appearance and taste characteristics. Current methods involve storing them outside during storage at low temperatures (below 0°C) which makes these items less appealing when they turn green over time. Therefore there remains room within the industry for improvement through exploration into ways to preserve such crops without affect their flavors and appearances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] 1) After harvesting the horseshoes, wash and peel them;

[0020] 2) To prepare a color-preserving agent, add 2g of vitamin C, 20g of citric acid, and 0.8g of calcium ascorbate to 1000g of deionized water and mix well.

[0021] 3) Soak the peeled horseshoe in the color-preserving agent prepared in step 2) at a temperature of 15°C for 30 minutes;

[0022] 4) Drain the soaked horseshoe in step 3), and dry until the moisture content is 80%, and the drying temperature is 30°C;

[0023] 5) packed with nitrogen gas,

[0024] 6) Refrigerate at 1°C.

Embodiment 2

[0025] Embodiment 2, with embodiment 1, the difference is,

[0026] 2) To prepare a color-preserving agent, add 5g of vitamin C, 20g of citric acid, and 0.5g of calcium ascorbate to 1000g of deionized water and mix well.

[0027] 3) Soak the peeled horseshoe in the color-preserving agent prepared in step 2) at a temperature of 10°C for 55 minutes;

[0028] 4) Drain the soaked horseshoe in step 3), and dry until the moisture content is 89%, and the drying temperature is 49°C;

[0029] 6) Refrigerate at 4°C.

Embodiment 3

[0030] Embodiment 3, with embodiment 1, the difference is,

[0031] 2) To prepare a color-protecting preservative, add 3g of vitamin C, 15g of citric acid, and 0.6g of calcium ascorbate to 1000g of deionized water and mix well.

[0032] 3) Soak the peeled horseshoe in the color-preserving agent prepared in step 2) at a temperature of 11°C for 52 minutes;

[0033] 4) Drain the soaked horseshoe in step 3), and dry until the moisture content is 85%, and the drying temperature is 35°C;

[0034] 6) Refrigerate at 2°C.

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PUM

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Abstract

The invention relates to a preservation method of a peeled water chestnut. The method comprises the specific steps: washing a harvested water chestnut, peeling, and soaking in a deionized water color-protecting preservative containing vitamin C, citric acid and ascorbic acid; drying until the content of water is 80-90%; filling a packaging material with nitrogen or a mixed gas of the nitrogen and carbon dioxide; and performing cold storage. In the method, any composition materials harmful to a human body are not added in the deionized water color-protecting preservative, and drying and gas filling preservation technologies are adopted to realize the preservation. The defects that the peeled water chestnut is easy in brown stain, rot and deterioration in the prior art are avoided, the nutrition and the color and luster of the water chestnut are kept to the greatest extent, and the storage period of the peeled water chestnut is greatly prolonged; the peeled water chestnut treated by adopting the method is good in mouthfeel, color and shape, rich in nutrition, beneficial to digestive absorption and utilization by the human bodies, convenient to carry, and easy to store, can be stored for 45-60 days at the temperature being 1-4 DEG C and can particularly meet demands of people on the instant fresh water chestnut.

Description

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Claims

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Application Information

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Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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