A kind of processing method of fresh-keeping Chinese yam

A processing method and technology of yam, which are applied in the directions of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of economic profit impact, poor storage resistance of yam tubers, loss of active ingredients, etc., and achieve the maintenance of nutritional value and protection. Nutritional value, effect of prolonging shelf life

Inactive Publication Date: 2016-12-28
陈连生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Due to the growth characteristics of yam, the harvest cycle is relatively concentrated and has a high water content. At the same time, yam tubers have poor storage resistance and occupy a large area. A lot of resources are wasted during long-term storage and long-distance transportation, and there is also the problem of active ingredient loss during processing, which is extremely unfavorable to yam processing technology and the market, and the economic profit of farmers planting yam will also be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A processing method of fresh-keeping yam, comprising the steps of:

[0050] 1) Wash and peel: wash the yam with water and scrape off the skin of the yam;

[0051] 2) Remove epidermal mucus, sludge, and impurities: soak in 5% salt solution for 10 minutes, wash the epidermal mucous membrane, wipe off the sludge and impurities attached to the epidermis, and remove black spots;

[0052] 3) Pickling: use 12% salt, 0.3% citric acid, and 0.2% sodium hexametaphosphate aqueous solution to pickle for 120 hours;

[0053] 4) Desalting and slicing: Soak the yam in clean water, change the water every two hours, slice it after six hours, and continue soaking in clean water after slicing until the salt content of the yam is 4-6% before use;

[0054] 5) Sterilization and curing: put yam into a stainless steel pot, add appropriate amount of water, sodium pyrosulfite, and citric acid, and prepare 0.2% sodium pyrosulfite aqueous solution and 0.3% citric acid aqueous solution (according to...

Embodiment 2

[0060] A processing method of fresh-keeping yam, comprising the steps of:

[0061] 1) Wash and peel: wash the yam with water and scrape off the skin of the yam;

[0062] 2) Remove epidermal mucus, sludge, and impurities: soak in 4% salt solution for 12 minutes, wash the epidermal mucous membrane, wipe off the sludge and impurities attached to the epidermis, and remove black spots;

[0063] 3) Pickling: use 15% salt, 0.25% citric acid, and 0.25% sodium hexametaphosphate aqueous solution to pickle for 100 hours;

[0064] 4) Desalting and slicing: soak the yam in clean water, change the water every two hours, slice it after six hours, and continue soaking in clean water after slicing until the salt content of the yam is about 5% before use;

[0065] 5) Sterilization and curing: put yam into a stainless steel pot, add appropriate amount of water, sodium pyrosulfite, and citric acid, and prepare 0.25% aqueous sodium pyrosulfite and 0.25% aqueous citric acid (according to the weigh...

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PUM

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Abstract

The invention discloses a processing method of fresh-keeping yam. This processing method is suitable for noodle yam (medicinal yam), especially for bergamot yam. The processing steps included are: 1) cleaning and peeling; 2) removing skin mucus, sludge, and impurities; 3) pickling; 4) desalination, Slicing; 5) Sterilization and curing; 6) Color protection; 7) Packing and evacuation; 8) Sterilization; 9) Packing and storage. This processing method can effectively remove the mucus in the epidermis of the herbal medicine, and keep the mucus in the yam from losing, which not only ensures the beauty of the product, but also effectively protects the nutritional value of the product; the fresh-keeping yam made by this processing method can grow The original nutritional value, taste and flavor of yam are maintained for a long time; the shelf life of the product is obviously extended, and it is convenient for storage, transportation and use.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of fresh-keeping yam. Background technique [0002] Yam is a commonly used nourishing Chinese medicinal material with a long history of medicinal use. It was first recorded in "Shen Nong's Materia Medica" and was listed as the top grade. Many ancient books and classics in the motherland describe the efficacy of yam; "Compendium of Materia Medica" summarizes it as five major functions , nourishing kidney qi, invigorating the spleen and stomach, stopping diarrhea, reducing phlegm and salivation, and moisturizing the fur; some nourishing prescriptions, such as Liuwei Dihuang Pills, Qiju Dihuang Pills, Shenling Baizhu Powder, etc., all contain yam. These functions of yam are closely related to its rich nutrition and active ingredients such as polysaccharides, allantoin, saponins, and phytic acid. Studies have shown that yam has the functions of lowering blood sugar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/10A23B7/154A23B7/157A23B7/005
Inventor 陈连生
Owner 陈连生
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