A vacuum freezing process of palm flower buds

Abstract

The invention discloses a vacuum freezing process of palm buds. According to the vacuum freezing process, nutritional ingredients including a plurality of amino acids, vitamin C, crude fibers and the like of the palm buds are kept by the following vacuum freezing steps of peeling off and cutting, protecting color, steaming, cooling and draining off, freezing and drying in vacuum, cooling and softening and the like; and the palm buds have the effects of stopping bleeding, stopping diarrhea, activating blood and removing stasis, and most of nutritional ingredients are remained. For a long time, palm trees grow in remote regions and buds are only eaten by very few planters so that a lot of buds are thrown away; after the palm buds are subjected to freshness preservation and cooling treatment, the problems of storage, transportation and taste of the buds are solved and the palm buds can be widely popularized, so that the value of palm values is improved and the resource wastes are reduced; and a natural and healthy food material is provided for consumers.

Description

technical field [0001] The invention relates to a vacuum freezing process of palm flower buds, belonging to the technical field of palm flower bud preservation. Background technique [0002] Palm tree, also known as palm tree, palm tree, tang palm, tang palm or mountain palm, belongs to palmaceae, palm genus, evergreen tree, up to 10 meters high, cylindrical trunk, upright and straight without branches, often remaining old petioles And the lower part of the leaves, the palm is full of treasures, with high economic value and ornamental value, and the palm is also called the palm shoot, palm flower or palm corn, which is the unopened young inflorescence on the palm tree. Caviar-shaped, it is a pollution-free special vegetable with high development value. The cultivation and management of the palm tree is convenient, the cost is low, and the economic benefit is good. An adult palm tree can produce 4-5kg of palm trees a year. Brown buds are generally picked from November to Ma...

AI Technical Summary

Problems solved by technology

Lowering the temperature can reduce the intensity of their respiration and delay the arrival of their peak respiration. At the same time, low temperature can reduce the ethylene production of fruits and vegetables, and under low temperature conditions, the physiological effect of ethylene on promoting aging is strongly inhibited, so in the preservation and storage of fruits and vegetables , each fruit and vegetable has its suitable storage temperature, that is, the storage temperature. For palm buds, the storage temperature refers to the temperature at which the physiological activity of the post-harvest buds is reduced to a minimum without causing physiological disorders. The existing palm The flower bud preservation method can effectively reduce the respiration intensity in the palm flower bud body through proper cooling, delay the appearance of the respiratory peak, and obviously delay the decomposition of protein, fat, starch and other substances in the palm flower bud body, but the preservation effect of this method is not ideal , so the existing method of preserving palm buds is too simple