Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparing technology for ginger juice preserved carrots

A technology of preserved carrot in ginger juice and a preparation process is applied in the fields of food production and processing, processing technology of preserved carrot in ginger juice, and processing and production technology of preserved fruits and vegetables, and can solve the problems of short shelf life, inconvenient eating, single nutrition and the like, and achieves Simple process, easy to operate, nutrient-rich effect

Inactive Publication Date: 2016-12-07
黄振忠
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although carrots are nutritious and have the functions of health care, disease prevention and treatment, they must be taken for a long period of time. It is convenient, and the taste is not good. Generally, after eating one meal, the second meal does not want to eat. Therefore, it is very meaningful to study health and leisure foods such as preserved carrots. Now people mainly make preserved carrots. There are problems of single nutrition, poor taste and short shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of ginger juice preserved carrot preparation technology, concrete operation steps are as follows:

[0017] 1. Choose carrot raw materials: Choose carrots that are uniform in size, fresh, mold-free, and rot-free.

[0018] 2. Preliminary processing: Clean the selected carrots and remove the outer skin.

[0019] 3. Slice: 50 along the carrot axis 0 Cut the carrots into 0.5cm thick evenly sliced ​​carrots at the corners.

[0020] 4. Hot blanching: blanching with 0.3% sodium hydroxide (NaOH) solution at a temperature of 65 ℃ for 6 minutes to effectively destroy the activity of peroxidase and prevent discoloration during processing, and then wash with running water to remove the sticking on the melon slices lye.

[0021] 5. Sugar ginger dipping: use 0.5 kg of white sugar and 0.2 kg of ginger juice per kilogram of carrots. First, put the white sugar into water and boil to make a boiling sugar solution with a concentration of 40%. Add 30% of the ginger j...

Embodiment 2

[0024] Embodiment 2: a kind of ginger juice preserved carrot preparation technology, comprises following concrete production steps:

[0025] 1. Choose carrot raw materials: Choose carrots that are uniform in size, fresh, mold-free, and rot-free.

[0026] 2. Preliminary processing: Clean the selected carrots and remove the outer skin.

[0027] 3. Slice: 55 along the carrot axis 0 Cut carrots into 0.7cm thick uniform carrot slices at the corners.

[0028] 4. Hot blanching: blanching with 0.4% sodium hydroxide (NaOH) solution at a temperature of 60 ℃ for 8 minutes to effectively destroy the activity of peroxidase and prevent discoloration during processing, and then wash with running water to remove the adhering melon slices lye.

[0029] 5. Sugar ginger dipping: use 0.55 kg of white sugar and 0.2 kg of ginger juice for each kilogram of carrots. First, put the white sugar into water and boil to make a boiling sugar solution with a concentration of 45%. Add 30% of the ginger ju...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparing technology for ginger juice preserved carrots and belongs to the technical field of preserved fruit and vegetable processing. The specific preparing process comprises the seven steps of carrot raw material selecting, primary processing, slicing, blanching, crystallized ginger cooking soaking, baking and packaging. The main problems that existing preserved carrots prepared by people are singular in nutrition, poor in taste and short in shelf life are solved. The preparing technology for ginger juice preserved carrots has the advantages that carrots serve as a carrier and soaked in white sugar and ginger juice, the leisure preserved vegetable which is unique in flavor, good in taste and rich in nutrition and is loved by people is prepared, blanching and addition of potassium sorbate in the preparing technology ensures that the color of the preserved carrots is unchanged, the shelf life is 24 months or longer and is twice that of the preserved carrots in the prior art, and the procedures are simple and easy to implement.

Description

technical field [0001] The invention relates to food preparation and processing, in particular to a processing technology for preserved fruits and vegetables, in particular to a processing technology for preserved carrots with ginger juice, and belongs to the technical field of processing preserved fruits and vegetables. Background technique [0002] Carrot is a kind of crisp, delicious and nutritious home-cooked vegetables, known as "little ginseng". Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Eating carrots regularly can prevent and treat conjunctiva, lacrimal glands, nasal cavity, respiratory tract, digestion Diseases such as organ, genital dryness and keratinization. [0003] Although carrots are nutritious and have the functions of health care and disease prevention and treatment, they must be taken for a long period of time. It is convenient and has a bad taste. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 黄振忠
Owner 黄振忠