Fresh-keeping method for Chrysanthemum coronarium

A fresh-keeping method, the technology of chrysanthemum chrysanthemum, is applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc. It can solve the problems of mechanical damage of fruits and vegetables, poor anti-corrosion effect, high cost, etc., to prevent ethylene corrosion and improve Eating safety, effect of suppressing respiratory intensity

Inactive Publication Date: 2018-02-23
铜仁市万山区青蕴农业生态园有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the fresh-keeping technology of fruits and vegetables is relatively mature, there are still phenomena such as mechanical damage, high cost, poor antiseptic effect or toxicity of fruits and vegetables. In providing a safe, convenient and low-cost method for long-term preservation of chrysanthemum chrysanthemum

Method used

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  • Fresh-keeping method for Chrysanthemum coronarium
  • Fresh-keeping method for Chrysanthemum coronarium
  • Fresh-keeping method for Chrysanthemum coronarium

Examples

Experimental program
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Embodiment 1

[0055] A fresh-keeping method of chrysanthemum chrysanthemum, the steps comprising:

[0056] 1) Preparation of traditional Chinese medicine soup: made by the following components by weight: 2kg zedoary, 4kg turmeric, 15kg tangerine peel, 5kg Galla:

[0057] A1: Place the curcuma at a constant temperature of 35°C, and steam it for 30 minutes;

[0058] A2: Place the turmeric at a constant temperature of 40°C, and steam it for 15 minutes;

[0059] A3: Put the tangerine peel at a constant temperature of 25°C, and steam it for 10 minutes;

[0060] A4: Place gallnuts at a constant temperature of 35°C, and steam them for 10 minutes;

[0061] A5: Grind the curcuma, turmeric, dried tangerine peel and gallnut after the steam treatment, mix them, add water and stir evenly;

[0062] A6: Boil in water for 10 minutes at a temperature of 40°C;

[0063] 2) Sterilization: Spraying a traditional Chinese medicine soup with a percentage of 0.35% of Chinese medicine components on the leaves of...

Embodiment 2

[0070] A fresh-keeping method of chrysanthemum chrysanthemum, the steps comprising:

[0071] 1) Preparation of traditional Chinese medicine soup: made according to the following components by weight: 2kg zedoary, 4kg turmeric, 13-17kg tangerine peel, 5kg gallnut:

[0072] A1: Place the curcuma at a constant temperature of 35°C, and process it for 30 minutes;

[0073] A2: Place turmeric at a constant temperature of 40°C and process it for 15 minutes;

[0074] A3: place the tangerine peel at a constant temperature of 25°C, and process it for 10 minutes;

[0075] A4: Place gallnuts at a constant temperature of 35°C and process them for 10 minutes;

[0076] A5: Grind the cured curcuma, turmeric, dried tangerine peel and gallnut, mix them, add water and stir evenly;

[0077] A6: After adding water, boil for 10 minutes at a temperature of 45°C;

[0078] 2) Sterilization: Spray Chinese medicine soup with a percentage of 0.07% of Chinese medicine components on the leaves of Chrysa...

Embodiment 3

[0085] A fresh-keeping method of chrysanthemum chrysanthemum, the steps comprising:

[0086] 1) Preparation of traditional Chinese medicine soup: made according to the following components by weight: 1kg zedoary, 2kg turmeric, 13kg tangerine peel, 3kg gallnut:

[0087] A1: Place the curcuma at a constant temperature of 30°C, and steam it for 25 minutes;

[0088] A2: Place turmeric at a constant temperature of 38°C and process it for 10 minutes;

[0089] A3: Place the tangerine peel at a constant temperature of 29°C, and process it for 5 minutes;

[0090] A4: Place gallnuts at a constant temperature of 32°C and steam for 15 minutes;

[0091] A5: Grind curcuma, turmeric, tangerine peel and gallnut after steam treatment or processing, mix them, add water and stir evenly;

[0092] 2) Sterilization: Spraying a traditional Chinese medicine soup with a percentage of 0.03% of Chinese medicine components on the leaves of Chrysanthemum chrysanthemum, and then freeze-drying the leaves...

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Abstract

The invention relates to the technical field of fresh-keeping of vegetables, and concretely relates to a fresh-keeping method for Chrysanthemum coronarium. The method comprises the following steps: (1) sterilization; (2) coating of an orange essential oil/capsicum essential oil/tulip essential oil complex agent; (3) high static pressure treatment; (4) coating of a porous membrane; (5) coating of salicylates; (6) preservation at a normal temperature. After treatment, respiration intensity of Chrysanthemum coronarium is obviously inhibited during storage period, decrease of mineral matters, VC,chlorophyll and other nutrients in the later period of storage are substantially delayed, and accumulation of ethene content during the storage period is substantially inhibited; weight loss due to internal respiration and surface transpiration in the storage period is reduced, peroxidase and other activities are reduced at the same time, aging process of Chrysanthemum coronarium is effectively reduced, original freshness and color of leaf vegetables are better kept, and eating flavor is better.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping vegetables, in particular to a fresh-keeping method for chrysanthemum chrysanthemum. Background technique [0002] According to ancient Chinese medicine books: Chrysanthemum chrysanthemum is sweet, pungent, flat, non-toxic, and has the effects of "relieving the heart, nourishing the spleen and stomach, eliminating phlegm, and benefiting the stomach". Chrysanthemum chrysanthemum is a semi-cold-resistant vegetable that likes cold and humid climates. Due to its large leaf surface area, high water content, and crisp and tender tissues, the water evaporates quickly after harvesting, and it is susceptible to mechanical damage. The respiration is strong and produces a lot of respiration Chrysanthemum chrysanthemum is prone to yellowing, wilting, and rot, which affects the nutritional value, disease resistance and appearance quality of chrysanthemum chrysanthemum, which makes it difficult to store a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/144A23B7/159A23B7/16A23L5/20
CPCA23B7/00A23B7/04A23B7/144A23B7/159A23B7/16A23L5/27A23V2002/00A23V2200/10A23V2200/22A23V2250/21A23V2250/18A23V2250/30A23V2300/46
Inventor 杨米昌
Owner 铜仁市万山区青蕴农业生态园有限公司
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