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Vegetable preservation method and its application

A fresh-keeping method and vegetable technology, which are applied in the fresh-keeping, application, food preservation and other directions of fruits and vegetables, can solve the problems of many residual toxic and harmful substances, unstable drug effect, short fresh-keeping effect, etc. Good freshness effect

Inactive Publication Date: 2017-12-22
广西南宁桂尔创环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention can overcome the problems of many toxic and harmful substances remaining in the existing vegetable preservation method, unstable drug effect, short preservation effect, etc., and provides a vegetable preservation method with good freshness preservation effect, easy to use and operate, no toxic side effects, green and environmental protection and its application

Method used

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  • Vegetable preservation method and its application
  • Vegetable preservation method and its application
  • Vegetable preservation method and its application

Examples

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Effect test

Embodiment 1

[0028] Soak the vegetables with Chinese herbal preservatives for 15 minutes, take them out and dry them, then use monomolecular film high-pressure fresh-keeping bags to measure and pack the vegetables, and finally put them in a controllable ventilation warehouse for storage. The temperature of the ventilation warehouse is 10°C, the humidity is 82%, and carbon dioxide The concentration is 200ppm.

[0029] The preparation method of the Chinese herbal medicine composition antistaling agent in this embodiment is:

[0030] Take 6 parts of sorrel, 8 parts of pomelo leaves, 7 parts of triangular wind, 10 parts of lantern grass, 9 parts of saliva, 10 parts of wormwood, 8 parts of Shijunzi, 7 parts of Artemisia chinensis, 8 parts of cassia twig, Crush 9 parts of subtilis and 8 parts of Chlorophytum into a 100-mesh mixture, add 180 parts of hot water, soak for 30 minutes, heat and decoct for 32 minutes, add 95% ethanol, ultrasonically extract for 35 minutes and filter, retain the filtra...

Embodiment 2

[0035] Soak the vegetables with Chinese herbal preservatives for 10 minutes, take them out and dry them, then use monomolecular film high-pressure fresh-keeping bags to measure and pack the vegetables, and finally put them in a controllable ventilation warehouse for storage. The temperature of the ventilation warehouse is 12°C, the humidity is 83%, and carbon dioxide Concentration 100ppm.

[0036] The preparation method of the Chinese herbal medicine composition antistaling agent in this embodiment is:

[0037] Take 10 parts of sorrel, 7 parts of pomelo leaves, 6 parts of triangular wind, 9 parts of lantern grass, 10 parts of saliva, 8 parts of wormwood, 9 parts of Shijunzi, 10 parts of Artemisia chinensis, 7 parts of cassia twig, Crush 6 parts of subtilis and 10 parts of Chlorophytum into 80-mesh mixture, then add 200 parts of hot water, soak for 60 minutes, heat and decoct for 35 minutes, add 95% ethanol, ultrasonically extract for 40 minutes and filter, retain the filtrate,...

Embodiment 3

[0042] Soak vegetables with Chinese herbal preservatives for 18 minutes, take them out and dry them, then use monomolecular film high-pressure fresh-keeping bags to measure and pack the vegetables, and finally put them in a controllable ventilation warehouse for storage. The temperature of the ventilation warehouse is 12°C, the humidity is 85%, and carbon dioxide The concentration is 300ppm.

[0043] The preparation method of the Chinese herbal medicine composition antistaling agent in this embodiment is:

[0044] Take 8 parts of sorrel, 6 parts of pomelo leaves, 10 parts of triangular wind, 8 parts of lantern grass, 7 parts of saliva, 6 parts of wormwood, 7 parts of Shijunzi, 8 parts of Artemisia chinensis, 6 parts of cassia twig, 10 parts of subtilis and 8 parts of Chlorophytum were crushed into a 100-mesh mixture, then added 250 parts of hot water, soaked for 40 minutes, heated and decocted for 38 minutes, added 95% ethanol, ultrasonically extracted for 30 minutes and filte...

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Abstract

The invention relates to a vegetable preservation and storage technology and particularly relates to a vegetable preservation method and its application. The vegetable preservation method includes steps of immersing vegetables by Chinese herbal medicine component preservative for 10-20 minutes; packaging the vegetables by a monomolecular film high-pressure preservative bag after fishing out and air-drying; finally, putting the preservative bag in a controllable ventilating house to store; adjusting the temperature of the ventilating house to 10-16 DEG C, the humidity to 80-85% and the concentration of carbon dioxide to be not more than 400 ppm. The preservation method is applied to the preservation treatment of potato, Chinese yam and sweet potato. The preservation method is good in sterilizing effect, and able to effectively prolong the freshness retaining effect of the vegetables, and is free from pollution of vegetable products and environments, and harm to human body; therefore, the vegetable preservation method has wide application prospect.

Description

technical field [0001] The invention relates to a vegetable fresh-keeping storage technology, in particular to a vegetable fresh-keeping method and its application. Background technique [0002] In recent years, the production of vegetables and fruits in my country has developed rapidly, and the market supply is sufficient. With the improvement of people's living standards, people are pursuing green and healthy fruits. However, the seasonality and regionality of fruit and vegetable production are strong, and they are perishable, which contradicts the needs of consumers for the diversity of fruits and vegetables and the adjustment of off-season. After picking, fruits and vegetables are still living organisms. During storage, affected by their own conditions and environmental factors, they will also undergo strong respiration, resulting in accelerated metabolism in the body and the consumption of internal nutrients, resulting in rapid aging of fruits and vegetables and reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/148
CPCA23B7/148A23B7/154A23B7/157A23V2002/00A23V2250/21A23V2250/708
Inventor 戚海冰
Owner 广西南宁桂尔创环保科技有限公司
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