Preservative treatment method for brassica rapa pekinensis
A processing method, the technology of Chinese cabbage, which is applied in the field of vegetable storage, can solve the problems of short shelf life and easy rot and deterioration of Chinese cabbage, and achieve the effect of thorough sterilization and improved shelf life
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Embodiment 1
[0035] Pick 100kg of flower bud stage cabbage from the field. After sorting, clean the sand and dirt on the surface of the cabbage with clean water, and then put the cabbage in a sterilization tank to use a mixture of sodium hypochlorite and dimethyl dicarbonate. Sterilize the mixed sterilization solution for 5 minutes, the mass content of active chlorine in the sterilization mixture is 0.5 PPM, and the volume content of dimethyl dicarbonate is 250 μL / L. After the sterilization is over, remove the cabbage core and spin dry the surface Cut off the bottom 0.5cm of the stem of the Chinese cabbage. It is then packaged in a silicic acid film fresh-keeping bag with a silicon window vent, and stored and transported under the cold chain.
[0036] When the temperature is not higher than 20°C, it is placed on the shelf for sale, and the shelf life of Choy Sum is 12 days.
Embodiment 2
[0038] Pick 200kg of cabbage at the bud stage from the field. After sorting, clean the sand and dirt on the surface of the cabbage with clean water, and then put the cabbage in a sterilization tank to use a mixture of sodium hypochlorite and dimethyl dicarbonate. Sterilize the mixed sterilization solution at 22°C for 8 minutes. The mass content of active chlorine in the sterilization mixed solution is 0.4PPM, and the volume content of dimethyl dicarbonate is 260 μL / L. After the sterilization is completed, remove the cabbage and shake it. For the bright water on the dry surface, cut off the 0.6cm bottom of the stems of the Chinese cabbage, then pack it in a PE fresh-keeping bag with a silicon window vent, and store and transport it under the cold chain.
[0039] When the temperature is not higher than 20°C, it is placed on the shelf for sale, and the shelf life of Choy Sum is 10 days.
Embodiment 3
[0041] Pick 250kg of flower bud stage cabbage from the field. After sorting, clean the sand and dirt on the surface of the cabbage with clean water, and then put the cabbage in a sterilization tank to use a mixture of sodium hypochlorite and dimethyl dicarbonate The mixed sterilization solution is sterilized at 26°C for 6 minutes. The mass content of active chlorine in the sterilization mixture is 0.6PPM, and the volume content of dimethyl dicarbonate is 220μL / L. After the sterilization is over, remove the cabbage and Shake the water on the surface, cut off the bottom 0.4cm of the stem of the Chinese cabbage, and then pack it in a PE fresh-keeping bag with a silicon window vent, and store and transport it under the cold chain.
[0042] When the temperature is not higher than 20° C., it is placed on the shelf for sale, and the shelf life of the vegetable heart is 13 days.
[0043] It can be seen from the above examples that the fresh-keeping processing method of Chinese cabbage acco...
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