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Preparing method of sparrowgrass

A production method and technology of asparagus, applied to the functions of food ingredients, food ingredients as antioxidants, food ingredients as anti-microbial preservation, etc., can solve problems such as difficult storage, and achieve inhibition of bacterial infection, good fermentation flavor and beneficial The effect of metabolites

Inactive Publication Date: 2019-09-10
蔡荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Asparagus is a perennial herbaceous plant. It is called asparagus because the main edible tender stems are like reed tender stems and bamboo shoots. Asparagus is deeply loved by humans for its unique delicious flavor, high nutritional value and medicinal value. A popular high-grade health-care vegetable; but asparagus has a strong seasonality and is difficult to store. At present, asparagus is mainly produced as canned food. How to make asparagus, a highly nutritious vegetable, popular as a snack food, convenience food, and instant food Sexual food is a subject that has been placed in the production and research department for many years

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Asparagus treatment: After washing, peeling, grading and cutting asparagus, boil them in water with a pH value of 3-4 at 70-80°C for 2-3 minutes, then quickly put them in flowing cold water to cool, and set aside ;

[0024] (2) Pickling: stack the asparagus in a pickling container and season with marinade;

[0025] Configure the following marinade for every 10,000 jin of asparagus:

[0026] Sodium metabisulfite 20 catties

[0027] Calcium lactate 2 catties

[0028] Sodium edetate 1 catties

[0029] Calcium chloride 10 catties

[0030] 3 catties citric acid

[0031] 100 catties edible salt;

[0032] (3) Fermentation: Mix asparagus, marinade, and edible salt in a ratio of 100:1.3:18, put them into the fermentation tank, and ferment at room temperature for 55 days;

[0033] (4) Rinse to remove salt: after fermentation, rinse with rinsing liquid for 18-24 hours to remove salt, change water 5 times;

[0034] Described rinsing solution comprises by weight: 4 parts...

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PUM

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Abstract

The invention discloses a preparing method of sparrowgrass. The method includes the steps of processing sparrowgrass, and conducting pickling, fermenting, rinsing and desalting, and cooking and sterilizing. Calcium lactate and sodium ethylene diamine tetracetate are added to a pickling material and used for keeping the color and crispness. Sodium pyrosulfite has an anti-oxidization effect and canwell prevent the sparrowgrass and other vegetables from brown stains in the storage process. Table salt and citric acid are added to provide the salty and sour taste for the sparrowgrass. Meanwhile, the fermentation environment with salt and acid is provided, and the infection of germs can be effectively restrained. The extensive high-sulfur and high-salt technology is adopted for preparing existing sparrowgrass raw materials, the damage influences on the food safety and environment are not considered, and absolutely no fermentation is adopted during preparing. The good fermentation flavor andbeneficial metabolites are formed through fermentation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing asparagus. Background technique [0002] Asparagus is a perennial herbaceous plant. It is called asparagus because the main edible tender stems are like the tender stems of reeds and bamboo shoots. Asparagus is deeply loved by human beings for its unique delicious flavor, high nutritional value and medicinal value, and has become an international It is a popular high-grade health-care vegetable; but asparagus has a strong seasonality and is difficult to store. At present, asparagus is mainly produced as canned food. How to make asparagus, a highly nutritious vegetable, popular as a snack food, convenience food, and instant food Sexual food is a subject that has been placed in the production and research department for many years. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing asparagus, which ca...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/41A23L29/00A23B7/10A23B7/157
CPCA23B7/10A23B7/157A23L5/41A23L19/20A23L29/035A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/1614A23V2250/1624A23V2250/1582A23V2250/032Y02A40/90
Inventor 蔡荣
Owner 蔡荣