Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa

A Suaeda salsa, production process technology, applied in food preparation, food ingredient functions, food science, etc., can solve the problems of loss of food value, strong oxidation, water loss, etc., to extend the preservation period of food, process flow Simplicity, Avoiding Complexity Effects

Active Publication Date: 2015-11-11
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the young stems and leaves eaten by Suaeda salsa are picked at the high temperature and high humidity season in spring and summer, the respiration of the Suaeda salsa tissue after harvest is strong, the

Method used

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  • Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
  • Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
  • Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The first step: raw material picking and pretreatment

[0034] During the growing season of Suaeda salsa, young stems and leaves with fresh texture are picked, selected to remove impurities, sorted into groups, and washed with clean water.

[0035] The second step: blanching, green protection

[0036] Add the selected and washed young stems and leaves of Suaeda salsa to the blanching and greening solution at 90°C (containing 200ppm CuSO 4 , 200ppmZn(CH 3 COO) 2 , 200ppmNa 2 SO 3 ) blanch for 2 minutes.

[0037] Step Three: Cool

[0038] Immediately remove the color-protected Suaeda salsa and put it into cold water for rapid cooling, so as to prevent the damage of chlorophyll, other nutrients and taste in the young stems and leaves of Suaeda salsa by long-term residual heat.

[0039] Step Four: Brittle

[0040] Put the blanched, green-protected and cooled Suaeda salsa in 0.2% CaCl 2 Soak in the solution for 20 minutes to keep crisp.

[0041] Step Five: Preserva...

Embodiment 2

[0052] The first step: raw material picking and pretreatment

[0053] During the growing season of Suaeda salsa, young stems and leaves with fresh texture are picked, selected to remove impurities, sorted into groups, and washed with clean water.

[0054] The second step: blanching, green protection

[0055] Add the selected and washed young stems and leaves of Suaeda salsa to the blanching and greening solution at 90°C (containing 200ppm CuSO 4 , 200ppmZn(CH 3 COO) 2 , 200ppmNa 2 SO 3 ) blanch for 2 minutes.

[0056] Step Three: Cool

[0057] Immediately remove the color-protected Suaeda salsa and put it into cold water for rapid cooling, so as to prevent the damage of chlorophyll, other nutrients and taste in the young stems and leaves of Suaeda salsa by the long-term residual heat.

[0058] Step Four: Brittle

[0059] Put the blanched, green-protected and cooled Suaeda salsa in 0.3% CaCl 2 Soak in the solution for 15 minutes to keep crisp.

[0060] Step Five: Pres...

Embodiment 3

[0071] The first step: raw material picking and pretreatment

[0072] During the growing season of Suaeda salsa, young stems and leaves with fresh texture are picked, selected to remove impurities, sorted into groups, and washed with clean water.

[0073] The second step: blanching, green protection

[0074] Add the selected and washed young stems and leaves of Suaeda salsa to the blanching and greening solution at 85°C (containing 200ppm CuSO 4 , 200ppmZn(CH 3 COO) 2 , 200ppmNa 2 SO 3 ) blanch for 2.5 minutes.

[0075] Step Three: Cool

[0076] Immediately remove the color-protected Suaeda salsa and put it into cold water for rapid cooling, so as to prevent the damage of chlorophyll, other nutrients and taste in the young stems and leaves of Suaeda salsa by the long-term residual heat.

[0077] Step Four: Brittle

[0078] Put the blanched, green-protected and cooled Suaeda salsa in 0.2% CaCl 2 Soak in the solution for 20 minutes to keep crisp.

[0079] Step Five: Pr...

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Abstract

The invention discloses a green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa. The producing technology comprises the following steps: picking the raw material and pretreating; blanching for green protection; cooling; embrittling; keeping fresh and sterilizing; draining off and bagging: fully draining the suaeda salsa stems and leaves after embrittlement, fresh keeping and sterilizing treatment, and arranging and bagging, wherein the net weight of every bag is 200-250 g; carrying out vacuum bag sealing; obtaining the finished product. According to the producing technology, suaeda salsa is subjected to advanced organic fresh keeping technologies such as brittleness keeping and green protecting, the problems that in the present market, the general fresh keeping technology is complex and high in cost, and the added chemical preservative results in additional pollution and reduced quality are avoided, the fresh keeping edible period of the organic food, namely, suaeda salsa, is greatly prolonged, the nutritional and health care components are greatly preserved, and an approach with a wide prospect is provided for the resource development and utilization of the environment-friendly and health care food, namely, suaeda salsa.

Description

technical field [0001] The invention relates to the technical field of health food preservation, in particular to a production process of Suaeda salsa for green protection, crispness and freshness preservation. Background technique [0002] Suaeda salsa is a typical true halophyte, which is widely distributed on saline land such as coastal tidal flats. It is a natural resource with great development potential and has great economic, ecological and social benefits. The stems and leaves of Suaeda salsa are rich in nutrients, no harmful biological hazards during the whole growth period, and have multiple application values. For example, the protein content of the fresh stems and leaves of Suaeda salsa accounts for 40% of the dry matter, and is rich in vitamins and trace elements. Its content of calcium, phosphorus, iron and riboflavin is higher than that of vegetables such as spinach, tomato and radish, its content of vitamin C is much higher than that of spirulina, and its con...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 彭斌许伟邵荣高健封功能
Owner YANCHENG INST OF TECH
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