A green-protecting and preserving method of oenanthe javanica

A fresh-keeping method and a technology for protecting the green of cress, which are applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of destroying the nutrients of cress, poor fresh-keeping effect, etc., and achieve excellent color and taste, and high nutritional value. Effect

Inactive Publication Date: 2015-09-16
TONGCHENG GUNIUBEI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing fresh-keeping technology of cress has poor fresh-keeping effect, and the original nutritional content of cress is destroyed in the fresh-keeping process.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] A method for protecting green and fresh-keeping of cress, comprising the following steps:

[0013] (1) Selection of raw materials: select fresh green cress with the same length, no mechanical damage, and no pests and diseases, remove the roots, and clean them;

[0014] (2) Pre-cooling treatment: Put the above cress in a vacuum pre-cooling machine and place it for 2-4 hours;

[0015] (3) Immersion liquid: take out the cress in step (2), control the water on the surface of the cress, then put the cress in the preservation solution for 2-4s, take out, and control the dryness;

[0016] (4) Organize and pack; pack in food-grade polyethylene bags.

[0017] In this embodiment, after removing the roots in the step (1), the cress is disinfected with an aqueous solution of sodium hypochlorite and cleaned.

[0018] In this embodiment, the fresh-keeping liquid in the step (3) is an aqueous solution composed of 160 mg / L zinc acetate and 10 mg / L salicylic acid.

[0019] Compared w...

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PUM

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Abstract

The present invention discloses a green-protecting and preserving method of oenanthe javanica and belongs to the technical field of the preservation of agricultural products. The method includes the following four major steps: raw material selection, pre-cooling treatment, immersion, and trimming and packaging. By conducting the above steps, the shelf-life of the fresh and crisp oenanthe javanica which is easily to be etiolated and browned, and lignified can be extended for 15-25 days, and the oenanthe javanica has good freshness, color and lustre, and mouthfeel and high nutritional values.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a method for protecting green and fresh-keeping of cress. Background technique [0002] Cress is rich in chlorophyll, ascorbic acid, vitamins, dietary fiber, calcium, phosphorus, iron and other mineral elements, and also rich in flavonoids such as phenolic acid and apigenin. Long-term consumption of cress has the functions of lowering blood pressure and soothing the nerves, enhancing immunity, protecting liver and removing yellowness, and preventing cardiovascular and cerebrovascular diseases. However, cress has high water content, vigorous post-harvest life activities, and continuously reduced nutrient content. With the extension of postharvest time, its quality deteriorated continuously, the most notable change was chlorosis and yellowing. Therefore, delaying postharvest chlorophyll degradation of cress is of great significance to prolong its sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 华长虹
Owner TONGCHENG GUNIUBEI AGRI DEV
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