Refrigeration fresh-keeping method for cabbage

A fresh-keeping method and cabbage technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of water loss in fruits and vegetables, and achieve the effects of controlling bacterial reproduction, slowing down breathing, and prolonging fresh-keeping period.

Inactive Publication Date: 2015-06-10
QINGDAO ZHONGTIAN XINDA BIOTECH R & D
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the period of sorting and refrigerating, the method of freezing can slightly prolong the preservation time of fruits and vegetables, but only from the aspect of temperature to inhibit the respiration of microorganisms on fruits or vegetables, and there will still be a large amount of water in fruits and vegetables when freezing lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A cold storage and fresh-keeping method of Chinese cabbage, is characterized in that, comprises the steps:

[0021] (1) Pretreatment of Chinese cabbage: chop down the Chinese cabbage, leave 3cm old stalks at the root, dry for 2 days, remove the rotten or damaged vegetables, leave 4-6 thick leaves to wrap the cabbage core, and keep the surface of the cabbage dry ;

[0022] (2) Spray preservative: Take 1.5% liquid chlorine dioxide, 3% guar gum, 4% food paraffin, add water and mix evenly to prepare a preservative, and spray it on the surface of dry cabbage;

[0023] (3) Pre-cooling operation: set the temperature of the pre-cooling room to -3°C, and pre-cool for 24 hours;

[0024] (4) Sterilization treatment: use ozone gas to sterilize the vegetables for 4 minutes, and sprinkle some powdered activated carbon in the gaps of the cold storage piles;

[0025] (5) Packaging and storage: Put the above-mentioned sterilized cabbage into a transparent packaging bag, control the co...

Embodiment 2

[0027] A cold storage and fresh-keeping method of Chinese cabbage, is characterized in that, comprises the steps:

[0028] (1) Pretreatment of Chinese cabbage: chop down the Chinese cabbage, leave 3cm old stalks at the root, dry for 2 days, remove the rotten or damaged vegetables, leave 4-6 thick leaves to wrap the cabbage core, and keep the surface of the cabbage dry ;

[0029] (2) Spray preservative: Take 1.8% liquid chlorine dioxide, 5% guar gum, and 5% food paraffin, add water and mix evenly to prepare a preservative, and spray it on the surface of dry cabbage;

[0030] (3) Pre-cooling operation: set the temperature of the pre-cooling room to -3°C, and pre-cool for 24 hours;

[0031] (4) Sterilization treatment: use ozone gas to sterilize the vegetables for 4 minutes, and sprinkle some powdered activated carbon in the gaps of the cold storage piles;

[0032] (5) Packaging and storage: Put the sterilized cabbage into a transparent packaging bag, control the concentration ...

Embodiment 3

[0034] A cold storage and fresh-keeping method of Chinese cabbage, is characterized in that, comprises the steps:

[0035] (1) Pretreatment of Chinese cabbage: chop down the Chinese cabbage, leave 3cm old stalks at the root, dry for 2 days, remove the rotten or damaged vegetables, leave 4-6 thick leaves to wrap the cabbage core, and keep the surface of the cabbage dry ;

[0036] (2) Spray preservative: Take 1.8% of liquid chlorine dioxide, 6% of guar gum, and 6% of food paraffin, add water and mix evenly to prepare a preservative, and spray it on the surface of dry cabbage;

[0037] (3) Pre-cooling operation: set the temperature of the pre-cooling room to -3°C, and pre-cool for 24 hours;

[0038] (4) Sterilization treatment: use ozone gas to sterilize vegetables for 5 minutes, and sprinkle some powdered activated carbon in the gaps of cold storage piles;

[0039] (5) Packaging and storage: Put the sterilized cabbage into a transparent packaging bag, control the concentration...

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PUM

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Abstract

The present invention discloses a refrigeration fresh-keeping method for cabbage. The method is characterized by comprising the following steps: (1) cabbage pretreatment; (2) antistaling agent spraying; (3) precooling operation; (4) sterilization; and (5) packing and preservation in a cold storage. The invention adopts a compound controlled atmosphere fresh-keeping package to reduce the respiration of fresh vegetables, inhibit the metabolism, control the propagation of the bacteria, and prolong the fresh keeping period of vegetables. The added antistaling agent can realize effective disinfection, insecticide and pest control to ensure the quality of fruits and vegetables, and powdered activated carbon can adsorb odor and moisture in the air; and the cabbage can be stored in busy season and sold in off-season to achieve balanced market and increase economic benefits.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of vegetables, and in particular relates to a cold-keeping and fresh-keeping method of Chinese cabbage. Background technique [0002] Chinese cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus, iron and so on. Each catty of Chinese cabbage contains 1.1 grams of protein, 0.2 grams of fat and 16 calories. Chinese cabbage has high medicinal value and has the characteristics of both medicine and food. Chinese medicine believes that Chinese cabbage is sweet in taste and flat in nature, and has the effects of nourishing the stomach and diuresis, relieving heat and irritability, and can be used to treat cough, sore throat and other diseases. [0003] Jiaozhou Chinese cabbage, commonly known as "Jiaobai", is named after it is produced in Jiaozhou City, Shandong Province. It is one of the famous specialties in Shandong Province...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/148A23B7/154A23B7/157
Inventor 姜鸿杰程涛木
Owner QINGDAO ZHONGTIAN XINDA BIOTECH R & D
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