Method for processing soaked Chinese artichoke

Abstract

The invention discloses a method for processing soaked Chinese artichoke. The method comprises the following steps of screening, preparing of raw materials, preprocessing of the raw materials, cleaning, blanching, sterilizing, cooling, bagging, sterilizing, cooling and warehousing. According to the preprocessing step, preprocessing liquid is citric acid and the citric acid is prepared according to the ratio of the weight of water to the weight of critic acid, i.e. 1000: 4. A soup nutrient solution adopted in the bagging step is prepared according to the formula that 0.2 kg-0.35 kg of potassium sorbate, 15 kg-30 kg of salt, 1.2 kg-2.5 kg of edible glacial acetic acid, 10 kg-25 kg of white granulated sugar and 1 kg of aginomoto are added to 1000 kg of water (cold boiled water or purified water). In this way, the expiration data of the soaked Chinese artichoke reaches one year, the soaked Chinese artichoke is prevented from souring and is free of color variation and nutrition loss, crisp and refreshing in taste and unique in flavor. The problems that the Chinese artichoke is limited by seasons and cannot be easily stored are saved, and the soaked Chinese artichoke is a good nourishing product suitable for being eaten by people throughout the year.

Description

technical field [0001] The invention relates to a method for processing agricultural products, and more particularly relates to a method for processing and preparing Chinese cordyceps ginseng. It has a long shelf life, does not change taste, does not change color, does not lose nutrition, and has a crisp taste and unique flavor. Background technique [0002] Cordyceps ginseng, also known as pagoda vegetable, grass stone silkworm, and ground ginseng, has a sweet and cool taste, has the function of tonifying deficiency, clearing away heat and sobering up alcohol, and long-term consumption has the effect of strengthening muscles and bones. However, Cordyceps ginseng is only harvested in the late autumn season, and the time is short so it is not suitable for storage, which restricts the increase in planting. At present, pickles, pickles, vinegar soaking and other methods are used to make and preserve them, but these are only suitable for workshop operations, and it is diffic...

AI Technical Summary

Problems solved by technology

However, Cordyceps ginseng is only harvested in the late autumn season, and the time is short so it is not suitable for storage, which restricts the increase in planting. At present, pickles, pickles, vinegar soaking and other methods are used to make and preserve them, but these are only suitable for workshop operations, and it is difficult to form industrialization. Mass production, and pickles and pickling methods have a short storage time, and the bacterial index is likely to exceed the standard, which is inconvenient for market sales. The vinegar soaking method also has the disadvantages of short storage time, inconvenient transportation and sales, and the taste is not crisp

At present, there are also pickled pepper and cordyceps ginseng made by bagged fermentation method, but the storage period is short and the taste is not crisp.