Preservation method of peeled water chestnut

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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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.