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Preparation method of instant canned asparagus

A technology for canned asparagus and asparagus, which is applied to the field of preparation of ready-to-eat canned asparagus, can solve the problems of damage and loss of nutrients, short asparagus harvest cycle, poor flavor of asparagus, etc., and achieves functions of metabolism, health preservation, appearance, and increased added value. Effect

Inactive Publication Date: 2016-05-11
ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Asparagus is planted in a large area in my country, but asparagus has a short harvest cycle and is difficult to keep fresh. It is mainly used as fresh vegetables or processed into canned food, etc.
Traditional asparagus products mainly include quick-frozen asparagus, canned asparagus, and fresh-keeping asparagus. All of the above products have soft taste of asparagus, damage and loss of nutrients, poor flavor of asparagus, and non-durable storage due to high-temperature sterilization and other processes during processing. and other shortcomings

Method used

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  • Preparation method of instant canned asparagus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for instant canned asparagus, comprising the following steps:

[0021] 1) Use fresh asparagus as raw material, select fresh asparagus with a stem diameter of 1-3cm, cut off the root, trim it to 8-10cm, and set aside;

[0022] 2) Soak the remaining asparagus waste after selection in step 1) in clear water for 11 hours, then soak in hot water at 90-100°C for 2 minutes, squeeze the juice by centrifugation, filter and collect the filtrate, then add dry rice wine with 8% volume of the filtrate, and then Add tea polyphenols, clove oil and Moringa seed powder with a mass of 0.6% of the filtrate, mix evenly, and obtain a soaking solution for later use; the mass ratio of the tea polyphenols, clove oil and Moringa seed powder is 1:0.8:1.2;

[0023] 3) Soak the trimmed asparagus in step 1) in water, then add a mixed enzyme of neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1, and mix well. Soak at 38-46°C for 4 days, take ...

Embodiment 2

[0027] A preparation method for instant canned asparagus, comprising the following steps:

[0028] 1) Use fresh asparagus as raw material, select fresh asparagus with a stem diameter of 1-2cm, cut off the root, trim it to 5-7cm, and set aside;

[0029] 2) Soak the remaining asparagus waste after selection in step 1) in clear water for 10 hours, soak in hot water at 80-90°C for 1 minute, squeeze the juice by centrifugation, collect the filtrate by filtration, and add 5% volume fraction of dry rice wine to the filtrate , then add tea polyphenols, clove oil and Moringa seed powder with a filtrate quality of 0.5%, mix evenly, and obtain a soaking solution for subsequent use; the mass ratio of the tea polyphenols, clove oil and Moringa seed powder is 1:0.8:1 ;

[0030] 3) Soak the trimmed asparagus in step 1) in water, then add a mixed enzyme of neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1, mix well, Soak at 38-46°C for 3 days, take it ou...

Embodiment 3

[0034] A preparation method for instant canned asparagus, comprising the following steps:

[0035] 1) Using fresh asparagus as raw material, select fresh asparagus with a stem diameter of 2-3cm, cut off the root, trim it to 8-10cm, and set aside;

[0036] 2) Soak the remaining asparagus waste after selection in step 1) in clear water for 12 hours, soak in hot water at 90-100°C for 2 minutes, squeeze the juice by centrifugation, collect the filtrate by filtration, and add 10% volume fraction of dry rice wine to the filtrate , then add tea polyphenols, clove oil and Moringa seed powder with a filtrate quality of 0.8%, mix evenly, and obtain a soaking liquid for subsequent use; the mass ratio of the tea polyphenols, clove oil and Moringa seed powder is 1:0.8:1.5 ;

[0037] 3) Soak the trimmed asparagus in step 1) in water, then add a mixed enzyme of neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1, mix well, Soak at 38-46°C for 5 days, take...

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Abstract

The invention discloses a preparation method of instant canned asparagus. According to the preparation method, by means of soaking in mixed enzyme and moistening by rice vinegar, asparagus peel is softened and decomposed, asparagus is prevented from aging, and the phenomenon of oxidative decolorization of the asparagus is avoided; in the processing process, the asparagus does not need to be peeled, so that the product yield is improved, and the nutrition ingredients and appearance integrity of the asparagus are maintained to the utmost extent. The soak solution is asparagus juice mixed with dry Chinese rice wine, tea polyphenol and the like, so that the instant canned asparagus spear is green and natural in composition and has functions of sterilization and preservation, and the original flavor of the asparagus is maintained. The instant canned asparagus prepared by the method solves the problems that the fresh asparagus is not easy to store and not convenient to eat, and has the health care effects of sterilizing, reducing fat, reducing blood glucose, improving sleep, cleaning up the intestines, enhancing metabolism, and the like; furthermore, after the preparation method of the instant canned asparagus is adopted, the appearance, flavor and nutrition ingredients of the fresh asparagus are maintained, and the additional value of the asparagus is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation method of instant canned asparagus. Background technique [0002] Asparagus is a health-care vegetable with high nutritional value. It is known as the first of the top ten famous dishes in the world, and is known as the king of vegetables in the international market. Asparagus is rich in a variety of amino acids, proteins and vitamins, and its content is higher than that of ordinary fruits and vegetables, especially asparagine and trace elements such as selenium, molybdenum, chromium and manganese in asparagus, which can regulate the body's metabolism and improve the body's immunity etc. It has the functions of preventing cancer, lowering fat, losing weight, warming the stomach, widening the intestines, moistening the lungs, relieving cough, and diuresis. The nutritional and health value of asparagus has been recognized by everyone. [0003] Asparagus is plant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/328A23V2200/322A23V2250/08A23V2250/2132
Inventor 尚帅周芸萍杨振
Owner ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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