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Fresh-keeping method capable of prolonging storage time of piliferous Chinese yams

A fresh-keeping method and storage period technology, which is applied in the field of fresh-keeping, can solve the problems such as less involvement in fresh-keeping storage of Maohuai yam, less involvement in fresh-keeping technology of yam, etc., and achieve the effect of inhibiting liver cell deterioration, good fresh-keeping effect, and eliminating alcohol poisoning

Inactive Publication Date: 2017-06-23
FOSHAN HENGNAN MEDICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and the enhancement of health care awareness, more and more people and habits eat yam. The fresh-keeping storage technology of yam is the premise to ensure the freshness of yam. There is even less involvement in the preservation and storage of Maohuai yam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fresh-keeping method capable of prolonging the storage period of Chinese yam, comprising the steps of:

[0030] S10. Warehouse selection: choose a well-ventilated, damp-free, and dry warehouse;

[0031] S11. Warehouse disinfection: Disinfect the taken warehouse and shelves in the warehouse, and place them for 3 days;

[0032] S12. Selection of yam: choose normal yam without insect eyes, damage and deterioration;

[0033] S13, Chinese yam processing: cut off the head of the Chinese yam obtained in step S12, and the length is 3 cm;

[0034] S14. Soaking Chinese yam: Soak the head of Chinese yam treated in step S13 in the soaking liquid for 10 minutes;

[0035] S15, drying treatment: the Chinese yam soaked in step S14 is dried naturally;

[0036] S16, fresh-keeping treatment: the yam dried in step S15 is sprayed evenly on the head of the yam to ensure that the head of each yam is absorbed into the special preservative for yam for fresh-keeping treatment;

[0037] S17...

Embodiment 2

[0046] A fresh-keeping method capable of prolonging the storage period of Chinese yam, comprising the steps of:

[0047] S10. Warehouse selection: choose a well-ventilated, damp-free, and dry warehouse;

[0048] S11. Warehouse disinfection: Disinfect the taken warehouse and shelves in the warehouse, and place them for 5 days;

[0049] S12. Selection of yam: choose normal yam without insect eyes, damage and deterioration;

[0050] S13, Chinese yam processing: the head of Chinese yam obtained in step S12 is cut off, and the length is 5cm;

[0051] S14. Soak Chinese yam: Soak the head of Chinese yam treated in step S13 in the soaking liquid for 20 minutes;

[0052] S15, drying treatment: the Chinese yam soaked in step S14 is dried naturally;

[0053] S16, fresh-keeping treatment: the yam dried in step S15 is sprayed evenly on the head of the yam to ensure that the head of each yam is absorbed into the special preservative for yam for fresh-keeping treatment;

[0054] S17, dry...

Embodiment 3

[0063] A fresh-keeping method capable of prolonging the storage period of Chinese yam, comprising the steps of:

[0064] S10. Warehouse selection: choose a well-ventilated, damp-free, and dry warehouse;

[0065] S11. Warehouse disinfection: Disinfect the taken warehouse and shelves in the warehouse, and place them for 4 days;

[0066] S12. Selection of yam: choose normal yam without insect eyes, damage and deterioration;

[0067] S13, Chinese yam processing: cut off the head of Chinese yam obtained in step S12, and the length is 4cm;

[0068] S14. Soaking yam: Soak the head of yam treated in step S13 in the soaking liquid for 16 minutes;

[0069] S15, drying treatment: the Chinese yam soaked in step S14 is dried naturally;

[0070] S16, fresh-keeping treatment: the yam dried in step S15 is sprayed evenly on the head of the yam to ensure that the head of each yam is absorbed into the special preservative for yam for fresh-keeping treatment;

[0071] S17, drying treatment: t...

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Abstract

The invention provides a fresh-keeping method capable of prolonging storage time of piliferous Chinese yams. The fresh-keeping method comprises the following steps of S10, selecting a storehouse; S11, disinfecting the selected storehouse; S12, selecting Chinese yams; S13, treating the selected Chinese yams; S14, soaking the treated Chinese yams; S15, performing airing treatment; S16, performing fresh-keeping treatment; S17, performing airing treatment; and S18, performing storage treatment. According to the fresh-keeping method capable of prolonging the storage time of the piliferous Chinese yams, provided by the invention, a fresh-keeping agent special for the piliferous Chinese yams used in the fresh-keeping method disclosed by the invention is high in safety properties and harmless to human bodies; and besides, the fresh-keeping method using the fresh-keeping agent is simple, the fresh-keeping effects are good, and the fresh-keeping time of the piliferous Chinese yams within the storage time can be well prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping method capable of prolonging the storage period of Chinese yam. Background technique [0002] Yam meat is white and contains essential nutrients such as protein, vitamins, starch, calcium, and phosphorus. According to pharmacological studies, mucopolysaccharides in yam can stimulate and regulate the human immune system, and have anti-tumor, anti-virus, and anti-aging effects. The combination of mucus polysaccharides and inorganic salts can form bone and make cartilage have certain elasticity. The biggest feature of yam is that it contains a large amount of mucin, which is a mixture of polysaccharides and proteins. It has a special health care effect on the human body. It can prevent fat from depositing on the cardiovascular system, maintain the elasticity of blood vessels, and prevent the premature occurrence of atherosclerosis. . The saponins ...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/154
CPCA23B7/157A23B7/154
Inventor 不公告发明人
Owner FOSHAN HENGNAN MEDICAL TECH CO LTD
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