A kind of biophysical double fresh-keeping storage method of salad

Abstract

The invention discloses a biophysical double preservation storage method for salad. The method comprises the steps as follows: natural biological anti-bacterial, antiseptic and antioxidant active substances such as chitosan, non-starch polysaccharide, tea polyphenol and flavone are dissolved in water, sprayed on the inner wall of a packaging bag and a box container and blasted and dried at room temperature, and a natural preservation film is formed; the salad is put into the box container, the box container is put into the packaging bag, the packaging bag is filled with mixed gas including nitrogen, carbon monoxide, carbon dioxide and the like and sealed, the oxygen content in the packaging bag is reduced to 0.1%-0.5% after sealing, and the salad is stored at a low temperature. The shelf life of fruit salad, vegetable salad, cooked meat salad or mixed salad can be prolonged to 8-12 days from 5-7 days. The preservation storage method is green and environment-friendly, accords with natural, healthy and low-carbon life concepts of people, does not produce environmental pollutants, effectively prolongs the shelf life of salad products, and avoids unnecessary economy losses caused by waste due to the short shelf life of the salad products; besides, an operation method is simple and practical and meets requirements of large-scale industrial production.

Description

technical field [0001] The invention relates to a biophysical double fresh-keeping storage method for salad, which belongs to the field of food fresh-keeping and storage. Background technique [0002] Salad is a transliteration, namely Salad, also translated as salad, salad. There are three main categories, namely fruit salad, vegetable salad, and other salads. As a kind of western food product, salad is more and more popular. With the accelerated pace of people's life, the demand for fast-moving consumer goods is increasing. With its rich nutrition, crisp and tender taste, and bright colors, salad has made great progress in the field of fast-moving consumer goods. Since the raw materials of salad products are mostly fresh fruits, vegetables, meat products, etc., without sterilization, high temperature, high pressure and other means, the shelf life of salad products is very short, generally 5-7 days. The storage conditions of salad products are also very limited, which r...

AI Technical Summary

Problems solved by technology

Although this method prolongs the shelf life, soaking the diced vegetables with the pectin solution increases the process and also destroys the original sensory appearance of the diced vegetables

The addition of ultra-high pressure sterilization process makes the operation complicated and increases the cost, which is not conducive to the popularization of production

Images