Lotus root storage method

Abstract

The invention discloses a lotus root storage method, and belongs to the technical field of fresh keeping of fruits and vegetables. The storage method comprises the following steps of (1) performing heat shock treatment on sorted fresh lotus roots, soaking the lotus roots after being subjected to the heat shock treatment in a chlorine dioxide solution and performing sterilization; (2) fishing out the sterilized lotus roots, draining the fished-out lotus roots, spraying a fresh ginger antioxidant to the surfaces of the drained lotus roots for color protection, then soaking the lotus roots after color protection in a mixed solution containing citric acid and calcium chloride, and performing water retention and crispness maintaining, wherein the fresh ginger antioxidant is a ginger juice extract containing ascorbic acid; (3) taking out the lotus roots after being subjected to water retention and crispness maintaining, performing vacuum precooling treatment, placing the precooled lotus roots in a packing bag containing a deoxidizer, performing tying, performing packing, and performing refrigeration at the freezing point. Various technique means of heat shock sterilizing, fresh keeping, deoxidized refrigeration at the freezing point and the like are combined for use, and are in crisscross synergistic reaction on physiological processes that the lotus roots become rotten and have brown stains and cold injury, so that the effects of preventing the lotus roots from becoming rotten, alleviating the surface brown stain degree, reducing the cold injury black heart and the like are achieved.

Description

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AI Technical Summary

Benefits of technology

This patented technology involves combining different techniques like thermal stress sterilation preserving with dehumidification or ozone for controlling the growth and destruction of microorganisms that cause diseases called Rot disease (also known medically as frostbite). By doing this, it prevents further damaging from these harmful organism by providing an effective way to remove moisture while maintaining their freshness over time.

Problems solved by technology

The technical problem addressed by this patented technology relates to preserving mild green roots that have excellent taste qualities like savoring delicious breath when consumers purchase them without having any bad smells caused by their own ingredients. Existing solutions involve adding various detergants and reducing moistening factors, while others focus on controlling excessively warmth and oxidative stress. However, these techniques may result in decreased shelf life due to decomposition products harmful to yeasts.

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