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Processing method of ready-to-eat petasites palmata

A processing method and technology of yam, which is applied in the field of food processing, can solve the problems of dim color of ready-to-eat yam, affect the taste of yam, and difficult preservation of yam, so as to achieve a significant effect of preserving crispness, reduce the loss of nutrient components, and improve the nutritional content Effect

Inactive Publication Date: 2017-02-15
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wild pumpkin is a kind of wild vegetable, which is artificially cultivated all over the country. Because its leaves are palm-shaped like pumpkin leaves, Songxi vegetable farmers call it wild pumpkin. Higher mountainous areas, weak sunlight, and abundant water are natural health food. Chinese yam is rich in nutrients, and contains a lot of vitamins and minerals. It is an ideal pollution-free vegetable. Fresh yam is not easy to eat. Preservation and pickling will affect the taste of the yam itself, and the existing processed instant yam has a dim color and poor taste crispness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of instant yam, comprising the following steps:

[0015] 1) After washing the fresh Chinese radishes, soak them in rice washing water for 2 hours, then take them out, and rinse the surface with clean water for 1-2 times. The rice washing water is mixed with rice and water in a mass ratio of 1:10, and then add 2.65% citric acid and stigmasterol by mass of rice, wherein citric acid and stigmasterol are added in a mass ratio of 25:1, stirred for 10 minutes, then soaked for 10 minutes, then filtered to remove the rice, and the remaining liquid is the rice washing water used;

[0016] 2) Put the Chinese radishes into the container for 30 minutes, the temperature in the container alternates between the high temperature section and the low temperature section every 5 minutes, the relative humidity of the air in the container is kept at 50-60%, and the high temperature section is controlled at 20 -22°C, the low temperature zone is controlled at 0-2°C;

[00...

Embodiment 2

[0022] 1) After washing the fresh Chinese radishes, soak them in the rice washing water for 2.5 hours, then take them out, and rinse the surface with clean water for 1-2 times. The rice washing water is mixed with rice and water in a mass ratio of 1:10, and Add citric acid and stigmasterol of 2.65% of the mass of rice, wherein citric acid and stigmasterol are added in a mass ratio of 25:1, stirred for 10 minutes, then soaked for 10 minutes, and then filtered to remove the rice, and the remaining liquid is the rice washing water used ;

[0023] 2) Put the Chinese radishes into the container for 30 minutes, the temperature in the container alternates between the high temperature section and the low temperature section every 5 minutes, the relative humidity of the air in the container is kept at 50-60%, and the high temperature section is controlled at 21 -23°C, the low temperature zone is controlled at 1-3°C;

[0024] 3) Put the radishes processed through the above steps into c...

Embodiment 3

[0029] 1) After washing the fresh Chinese radishes, soak them in the rice washing water for 3 hours, then take them out, and rinse the surface with clean water for 1-2 times. The rice washing water is mixed with rice and water at a mass ratio of 1:10, and then 2.65% citric acid and stigmasterol by mass of rice, wherein citric acid and stigmasterol are added in a mass ratio of 25:1, stirred for 10 minutes, then soaked for 10 minutes, then filtered to remove the rice, and the remaining liquid is the rice washing water used;

[0030] 2) Put the Chinese radishes into the container for 30 minutes, the temperature in the container alternates between the high temperature section and the low temperature section every 5 minutes, the relative humidity of the air in the container is kept at 50-60%, and the high temperature section is controlled at 22 -24°C, the low temperature zone is controlled at 2-4°C;

[0031] 3) Put the radishes processed through the above steps into clear water at ...

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Abstract

The invention discloses a processing method of ready-to-eat petasites palmata. The processing method comprises the following steps of firstly putting petasites palmata into rice washing water for soaking, and then treating the soaked petasites palmata with high and low temperature segments for 30 minutes; heating the treated petasites palmata in clean water until the clean water is boiled for 30-40s, and fishing out the heated petasites palmata; then putting the fished-out petasites palmata in a sodium chloride solution for soaking, then soaking the soaked petasites palmata in a solution of vitamin C and threonine, then soaking the soaked petasites palmata in a solution prepared from calcium chloride, orange juice, honey, sodium chloride and water, and performing illumination for assistance; and finally performing sterilization and performing packaging. Compared with the prior art, the processing method of the ready-to-eat petasites palmata disclosed by the invention is simple and easy to operate, the nutrition of the petasites palmata is comprehensive to protect, the crisp keeping effects of the petasites palmata are highly significant, besides, the brittleness of the petasites palmata is improved to a certain extent, but the brittleness of the petasites palmata cannot be too large, and the mouth feel of the petasites palmata cannot be influenced; and the petasites palmata is treated and processed by the processing method disclosed by the invention, the nutrient value of the petasites palmata can also be increased to a certain extent, the petasites palmata is healthy and convenient to eat, and the quality guarantee period of the petasites palmata processed by the processing method is as high as 24 months.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant yam. Background technique [0002] Wild pumpkin is a kind of wild vegetable, which is artificially cultivated all over the country. Because its leaves are palm-shaped like pumpkin leaves, Songxi vegetable farmers call it wild pumpkin. Higher mountainous areas, weak sunlight, and abundant water are natural health food. Chinese yam is rich in nutrients, and contains a lot of vitamins and minerals. It is an ideal pollution-free vegetable. Fresh yam is not easy to eat. Preservation, pickling will affect the mouthfeel of yam itself, and the existing processed instant yam has dim color and poor mouthfeel crispness. Contents of the invention [0003] In order to overcome above-mentioned deficiency, the present invention provides a kind of processing method of instant yam. [0004] The present invention is realized through the following technical solution...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/10A23L33/175A23L33/15A23L5/41A23B7/153
CPCA23B7/153A23V2002/00A23V2200/048A23V2200/14A23V2200/30A23V2250/708A23V2250/0648A23V2250/1578
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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