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A technology of food processing and asparagus, which is applied in food preparation, food ingredients, yeast-containing food ingredients, etc., can solve the problems of heavy fishy smell, affecting food taste and taste, complex structure, etc., and achieve the effect of extending the shelf life
Inactive Publication Date: 2015-03-04
ZHEJIANG LIANGTAI AQUATIC PROD
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Problems solved by technology
Because asparagus contains a variety of fishy ingredients, complex structure, heavy fishy smell, and is difficult to remove, it affects the taste and mouthfeel of food, making it difficult for most people to accept, which limits the edible processing and development of asparagus
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Embodiment 1
[0014] Example 1: A kind of instant asparagus food processing method is characterized in that comprising the steps:
[0015] ① Selection of fresh raw materials
[0016] Select high-quality asparagus;
[0017] ② cleaning
[0018] Clean the sand, dirt and impurities on the surface;
[0019] ③Water soaking
[0020] Soak the asparagus in clear water 3 to 4 times the volume of the asparagus for 1 to 2 hours;
[0021] ④ Drain;
[0022] ⑤ Soak in deodorizing liquid
[0023] Soak the asparagus in the deodorizing liquid, heat it to 50-60 degrees, and keep it for 30-40 minutes, which can effectively remove the fishy smell;
[0024] ⑥ flushing
[0025] Rinse with water after soaking;
[0026] ⑦Steaming
[0027] Put the rinsed asparagus together with the ginger in a pressure cooker, and cook it in water for 10-20 minutes at a temperature of 100-110°C;
[0028] ⑧ Packaging sterilization
[0029] Carry out vacuum packing after asparagus is weighed, carry out pasteurization after...
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Abstract
The invention designs a food processing method of instant asparagus. The food processing method comprises the steps of selecting fresh raw materials; cleaning; soaking in clean water; draining off; soaking in fishy smell elimination liquid, flushing; boiling; carrying out packaging and sterilization; and cooling and examining. According to the food processing method of the instant asparagus, the fishy algae smell of the fresh asparagus can be eliminated, so that the asparagus can be easily eaten; the flavor and taste of the independently-packaged asparagus which is soaked seasoning for a long time are not covered, and furthermore, the guarantee period of an asparagus food can be prolonged.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing instant asparagus food. Background technique [0002] Asparagus is rich in protein, dietary fiber, seaweed polysaccharides, minerals, high unsaturated fatty acids, amino acids, polyhalogenated polyterpenoids, sterols, trace elements and vitamins, and a variety of natural active ingredients. Nutritional and health food with protein, low calorific value, and high physiological activity plays an important role in human nutrition, health care, and disease prevention. It has high edible and medicinal value, and has been called "longevity food" in recent years . However, Prototheca asparagus has a special algae smell, which not only brings certain difficulties to processing, but also makes it difficult for consumers to accept. Therefore, in the processing of asparagus, especially asparagus instant food, such as seasoned sea vegetables, seaweed sauce, e...
Claims
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Application Information
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