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A production process of edible asparagus

A production process, asparagus technology, applied in the field of edible asparagus production process, can solve the problems of incomplete sterilization, short shelf life, single taste of asparagus, etc., and achieve the effects of easy promotion and sales, long shelf life and unique flavor

Inactive Publication Date: 2016-03-16
安徽律正科技信息服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently prepared asparagus has a single taste, incomplete sterilization, and short shelf life. How to prepare edible asparagus with unique taste, long shelf life and thorough sterilization has become a technical problem to be solved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production technology of edible asparagus, comprises the steps:

[0019] S1. Clean the asparagus, cut them into 1-2cm pieces, soak them in clean water for 1 day, and soak them at 48°C to obtain the first prefabricated material;

[0020] S2. Put the first prefabricated material into the packaging bag, add seasoning into the packaging bag, seal it, and obtain the second prefabricated material; the seasoning includes 20 parts by weight of pepper, 8 parts of tomato, and 20 parts of table salt. 3 parts cinnamon, 1 part cumin, 10 parts meat, 1 part galangal, 4 parts agarwood, 1 part woody, 5 parts male clove, 50 parts water;

[0021] S3. The second prefabricated material is subjected to high-temperature treatment. The high-temperature treatment temperature is 125° C., and the high-temperature treatment time is 15 minutes. After cooling, put it into an outer packaging bag and seal it to obtain edible asparagus.

Embodiment 2

[0023] A kind of production technology of edible asparagus, comprises the steps:

[0024] S1. Clean the asparagus, cut it into small pieces of 1-2 cm, soak in clean water for 4 days, and soak at 40°C to obtain the first prefabricated material;

[0025] S2. Put the first prefabricated material into the packaging bag, add the seasoning into the packaging bag, seal it, and obtain the second prefabricated material; the seasoning includes 40 parts by weight of pepper, 1 part of tomato, and 50 parts of table salt. 1 part cinnamon, 4 parts cumin, 5 parts meat, 2 parts ginger, 1 part agarwood, 5 parts woody, 1 part clove, 90 parts water;

[0026] S3. The second prefabricated material is subjected to high-temperature treatment. The high-temperature treatment temperature is 105° C., and the high-temperature treatment time is 35 minutes. After cooling, put it into an outer packaging bag and seal it to obtain edible asparagus.

Embodiment 3

[0028] A kind of production technology of edible asparagus, comprises the steps:

[0029] S1. Clean the asparagus, cut them into 1-2cm pieces, soak them in clean water for 2 days, and soak them at 45°C to obtain the first prefabricated material;

[0030] S2. Put the first prefabricated material into the packaging bag, add seasoning into the packaging bag, seal it, and obtain the second prefabricated material; the seasoning includes 30 parts by weight of pepper, 5 parts of tomato, and 40 parts of table salt. 2 parts of cinnamon, 2 parts of cumin, 8 parts of fennel, 1.2 parts of galangal, 3.5 parts of agarwood, 1.5 parts of woody, 3.5 parts of male clove, 60 parts of water;

[0031] S3. The second prefabricated material is subjected to high-temperature treatment. The high-temperature treatment temperature is 120° C. and the high-temperature treatment time is 25 minutes. After cooling, put it into an outer packaging bag and seal it to obtain edible asparagus.

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PUM

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Abstract

A production process of edible asparagus is disclosed. The process includes cleaning asparagus, cutting into small segments the length of which is 1-2 cm, putting into clear water, dipping for 1-4 days at 40-48 DEG C to obtain a first pre-made material, adding the first pre-made material into a packaging bag, adding a seasoning material into the packaging bag, sealing to obtain a second pre-made material, subjecting the second pre-made material to high-temperature processing at 105-125 DEG C for 15-35 min, cooling, putting into an outer packaging bag, and sealing to obtain the edible asparagus, wherein the seasoning material comprises 20-40 parts by weight of hot pepper, 1-8 parts by weight of tomato, 20-50 parts by weight of table salt, 1-3 parts by weight of cortex cinnamomi, 1-4 parts by weight of fennel, 5-10 parts by weight of nutmeg, 1-2 parts by weight of great galangal, 1-4 parts by weight of Chinese eaglewood, 1-5 parts by weight of common aucklandia root, 1-5 parts by weight of clove and 50-90 parts by weight of water. The process is characterized by simple process, complete sterilization, less nutrient loss, rich nutrition and long storage periods.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of edible asparagus. Background technique [0002] Asparagus is delicious and can be made into delicacies. It is also a "popular food" loved by ordinary people. As a good medicine for diet, it has the effects of clearing away heat and fire, diuresis and swelling, laxative, anti-inflammatory and pain-relieving. Currently prepared asparagus has a single taste, incomplete sterilization and short shelf life. How to prepare edible asparagus with unique taste, long shelf life and thorough sterilization has become a technical problem to be solved. Contents of the invention [0003] The invention provides a production process of the edible asparagus, which has the advantages of simple processing technology, thorough sterilization, less nutrient loss, rich nutrition and long storage time. [0004] The present invention proposes a kind of production technology of edibl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005
CPCA23B7/00A23B7/0056A23V2002/00A23V2300/24
Inventor 吴兴伟
Owner 安徽律正科技信息服务有限公司
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