Lightly salted burdock making process

Abstract

The invention discloses a lightly salted burdock making process which includes the steps: (1) raw material preparation; (2) peeling color protection treatment; (3) microwave sterilization treatment; (4) primary drying treatment; (5) primary salting liquid treatment; (6) secondary drying treatment; (7) secondary salting liquid treatment; (8) bagging sterilization. A traditional high-concentration brine and long-time soaking treatment mode is changed, the nutrition loss rate of burdocks is reduced, making time is shortened by 6-8 days, making efficiency is greatly improved, the made burdocks are low in salt content, the desalting treatment process is avoided, human health is more facilitated, the treated burdocks effectively prevent the problem of easy rise of pesticide residues caused by the traditional high-concentration salting process, product quality is effectively ensured, the guarantee period of the burdocks can reach 14 month or more, and the burdocks are more crisp and tender in taste and better in color.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of low-salt burdock. Background technique [0002] Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Among them, the content of carotene is 150 times higher than that of carrots, and the content of protein and calcium is the first in rhizomes. Burdock root contains inulin, volatile oil, arctic acid, various polyphenols and aldehydes, and is rich in cellulose and amino acids. It has the effects of treating diabetes, hypertension, hyperlipidemia, and anticancer. It can lower blood sugar, lower blood pressure, blood fat, treat insomnia, improve human immunity and other effects. [0003] Fresh burdock is difficult to preserve for a long time. There are many methods to prolong the shelf life of burdock in the prior art. Salting is one of the methods. Pickling caus...

AI Technical Summary

Problems solved by technology

[0003] Fresh burdock is difficult to preserve for a long time. There are many methods to prolong the shelf life of burdock in the prior art. Salting is one of the methods. Pickled, resulting in the taste of the finished product is too salty, it needs to be desalted before eating, and its preparation time is longer, because the long-term salt treatment will reduce the nutritional value and taste of burdock

In recent years, with the improvement of people's living standards and the emphasis on health, low-salt salted products have become more popular with consumers, but low-salt salted products are prone to microbial spoilage during storage, transportation and sales. In order to avoid problems such as bag swelling, sodium formate, potassium sorbate and other preservatives are currently used to avoid product deterioration during storage, but excessive addition of preservatives is not suitable for human health