Salted arctium lappa production method

Abstract

The present invention relates to a salted arctium lappa production method. Arctium lappa is steamed at a steam of a temperature of 100 DEG C for 2-5 minutes, peeled, cut into small segments at a length of 2-3 cm, and rapidly soaked in a color protecting liquid which is prepared by a mixture of white vinegar 2%, edible salt 5%, and ascorbic acid 0.4%; white pepper, amomum kravanh, poria cocos, and water are mixed and the mixture is boiled for 15-20 minutes to obtain a decoction liquid; tea polyphenols and calcium stearate with the weight of the decoction liquid are added into the decoction liquid to be prepared into a filling liquid; a PH adjusting agent is added into the filling liquid to maintain the PH of the filing liquid at 3-4; the filling liquid and the arctium lappa are packaged into bags with a weight ratio of the filling liquid to the arctium lappa being 1 to 1.5 and are sealed; and the sealed arctium lappa finished products are sterilized at microwave of a frequency of 2580MHZ for 140s. The obtained salted arctium lappa product has a shelf life up to 12 months, does not easily change color, and does not has phenomena of going moldy, bulging bags, and being soft, rot and stink.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of salted burdock. Background technique [0002] Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Among them, the content of carotene is 150 times higher than that of carrots, and the content of protein and calcium is the first in rhizomes. Burdock root contains inulin, volatile oil, arctic acid, various polyphenols and aldehydes, and is rich in cellulose and amino acids. It has the effects of treating diabetes, hypertension, hyperlipidemia, and anticancer. It can lower blood sugar, lower blood pressure, blood fat, treat insomnia, improve human immunity and other effects. Fresh burdock is difficult to preserve for a long time. There are many methods to prolong the shelf life of burdock in the prior art. Salting is one of the methods. Pickled, the taste of th...

AI Technical Summary

Problems solved by technology

Fresh burdock is difficult to preserve for a long time. There are many methods to prolong the shelf life of burdock in the prior art. Salting is one of the methods. Pickled, the taste of the finished product is too salty, and it needs to be desalted before eating. In recent years, with the improvement of people's living standards and the emphasis on health, low-salt salted products have become more popular with consumers, but low-salt salted products have become more popular among consumers. In the process of storage, transportation and sales, it is easy to cause problems such as bag swelling due to microbial spoilage. At present, preservatives such as sodium formate and potassium sorbate are mainly used to avoid product deterioration during storage, but excessive addition of preservatives is not suitable for the human body. healthy