Preservation method for freshly-cut root vegetables

Abstract

The invention discloses a preservation method for freshly-cut root vegetables. The preservation method comprises the following steps: cleaning the root vegetables with clean water, shelling and cutting the shelled vegetables into pieces or blocks; fully mixing 0.01-0.5 part by weight of dihydromyricetin and 99.5-99.99 parts by weight of water evenly to prepare a preservation liquid; soaking the freshly-cut pieces or blocks into the preservation liquid for 0.1-5 minutes, fishing out and draining off; or spraying the preservation liquid on the surfaces of the cut blocks, and draining off until the surfaces are soaked; and sub-packaging and sealing and preserving at minus 2 DEG C to 8 DEG C. According to the preservation method, the freshness time and the shelf life of the root vegetables and tuber vegetables such as freshly-cut henry steudnera tuber, water chestnuts and Chinese yam can be effectively prolonged.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for fresh-cut rhizome vegetables. Background technique

[0002] Sweet taro (Eolocasia esculenta) belongs to the genus Taro of Araceae. It is a perennial monocot perennial herb and one of the important tuber crops in the tropical Asia-Pacific region. Taro is widely cultivated in the south, southwest and southeast of my country. Due to the cultivation method and regional climate, local specialties have been formed in different regions, such as Lipu taro in Guilin, Guangxi, Zhangxi taro in Shaoguan, Guangdong, and betel nut in southern Hunan. taro. Taroes cultivated at high density are mostly about 0.75-2.0 kg, those cultivated at low density are mostly about 2.0-5.0 kg, and the large ones are more than 6 kg.

[0003] At present, in the sales of fresh taro products, generally speaking, the larger the individual taro, the higher the price; on the other...

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