Method for producing preserved cane shoots

Abstract

A method for producing preserved cane shoots comprises the following steps that 1, fresh cane shoots picked just or good-freshness cane shoots stored for a period of time are selected as raw materials, and the cane shoots are stacked end to end and bundled together with ribbons; 2, several bundles of bundled cane shoots are contained in a barrel-shaped or baggy preservative film with openings in the two ends in sequence; 3, preservation gas is introduced through the head end of the preservative film, the tail end of the preservative film is opened to be communicated with the environment, and residual air in the preservative film is extruded out through the preservation gas; 4, the tail end of the preservative film is connected with a gas recycling device, preservation gas is introduced into the head end of the preservative film till the preservative film is fully opened, then the preservation gas is stopped from being introduced, and the head end of the preservative film is sealed; 5, the gas recycling device starts to draw mixed gas in the preservative film into a gas recycling container for temporary storage, the gas recycling device stops gas recycling when the preservative film is tightly attached to the surfaces of the cane shoots, then the tail end of the preservative film is sealed, and production of the preserved cane shoots is completed.

Description

technical field [0001] The invention relates to a production method of fresh-keeping asparagus. Background technique [0002] The wild rice meat is white and tender, has a good taste and is rich in nutrition. It is a pollution-free green health food. The fleshy tender stems formed by its parasitic smut are edible. They are as fat and tender as bamboo shoots, but softer than bamboo shoots. They are crisp, tender and fresh when eaten. It is a good vegetable for home cooking. [0003] Zizania is an aquatic vegetable. The water content of Zizania is high, the tissue is easy to bran, and the shelf life is short. After the Zizania is picked from the field, it should be kept as fresh as possible and transported to the end consumers. At present, the main methods are: 1. Enter the bazaar for self-retailing; ②The wild rice stems are picked and soaked in water for 6-12 hours, and then enter the wholesale market or retail by themselves; When the market price is good, the mechanical co...

AI Technical Summary

Problems solved by technology

[0004] Analysis of the current distribution channels of wild rice stems: (1) The wild rice stems sold through the first way go through the fewest intermediate links and the shortest time period, so the wild rice stems are the freshest. However, self-selling is not good at technology, and there is a conflict between the time and the heavy labor of picking. Therefore, entering the market through ① and ②, the share of fresh wild rice stems delivered to end consumers is particularly low; The cost of warehouse adjustment and operation costs are too high, and general cooperatives and enterprises cannot afford to invest; mechanical cold storage is combined with woven bag packaging, and the water loss of wild rice is more serious, which affects the quality and taste; mechanical cold storage is combined with PE bag packaging, and the preservation effect is relatively ideal. The storage period of different varieties is also different. Generally, the longer the time from storage to delivery is, the better the company's profit will be if the storage of wild rice stems is selected in the off-season of wild rice stems. Therefore, the wild rice stems sold through this channel have the longest experience, and the quality of the wild wild rice stems has also declined significantly; (3) In the path ④, in order to increase the intermediate economic benefits, the hawkers will generally let the wild rice stems be full when they are delivered to the end consumers Water, after drinking water, it can increase the weight of wild rice stem by 10%-20%, which will cause the wild rice stem to lose its sweet taste, partly because the wild rice stem is soaked in water for too long, it can eat obvious water-soaked taste