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Making method of pickled fresh hemerocallis Fulvs being resistant to storage and fresh

A production method, the technology of day lily, is applied in food preservation, fruit and vegetable preservation, and food ingredients as taste improvers, etc., which can solve the problems that affect the production cost and market demand of day lily pickles, the taste of day lily does not meet the requirements, and the shelf life is short and other issues to achieve the effect of improving processing quality and economic value, avoiding waste of resources, and facilitating mass production

Inactive Publication Date: 2020-01-31
QIDONG NONGJIAOHUI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But after adopting this method to process, day lily mouthfeel does not meet requirement, and its shelf life is very short simultaneously, and the storage time of 7 days under normal temperature, 15 days of storage time under low temperature is unfavorable for storage, has a strong impact on the production cost of day lily pickle and market demand

Method used

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  • Making method of pickled fresh hemerocallis Fulvs being resistant to storage and fresh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] As shown in the accompanying drawings: a kind of preparation method of storage-resistant fresh daylily pickles comprises the following processes:

[0032] The first step is to prepare the day lily; use natural and pollution-free day lily, which is fresh and plump, bright in color, smooth and deformed in surface. It is convenient to ensure the production quality of day lily.

[0033] The second step, pickling, add 0.1-3% salt to the day lily prepared in the first step to pickle, the pickling time is 0.5-36 hours; the amount of salt added is 0.1-1%, the pickling time is 1 -4 hours. Preferably, the amount of salt added is 0.2-0.8%, and the curing time is 1.5-3 hours. More preferably, the amount of salt added is 0.5%, and the pickling time is 2 hours. It is convenient to ensure the crispness and freshness of the day lily, effectively improves the production quality of the day lily pickle, and in addition plays a certain bactericidal effect on the day lily.

[0034] The ...

Embodiment 2

[0041] A preparation method for storage-resistant fresh day lily pickles, comprising the following processes:

[0042] The first step is to prepare the day lily; use natural and pollution-free day lily, the day lily is fresh and plump, bright in color, smooth and without deformity, to ensure the freshness of the day lily, all day lily is picked within three days. It is convenient to ensure the production quality of day lily.

[0043] The second step, pickling, add 0.1-3% salt to the day lily prepared in the first step to pickle, the pickling time is 0.5-36 hours; the amount of salt added is 0.1-1%, the pickling time is 1 -4 hours. Preferably, the amount of salt added is 0.4%, and the pickling time is 3 hours. It is convenient to ensure the crispness and freshness of the day lily, effectively improves the production quality of the day lily pickle, and in addition plays a certain bactericidal effect on the day lily.

[0044] The third step is to kill green and sterilize. The ...

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Abstract

The invention provides a making method of pickled fresh hemerocallis Fulvs being resistant to storage and fresh. The making method comprises the following steps of first step, preparing hemerocallis Fulvs; second step, performing pickling; third, performing fixation and sterilization: steaming the hemerocallis Fulvs pickled in the second step with a steamer for 15-60 minutes, wherein the steamer comprises a steaming basket located at the top, the steaming basket is used for loading the hemerocallis Fulvs, and alkaloid and herbal medicines are added in the steamer; fourth step, performing drying; fifth step, preparing chopped capsicum frutescens: pickling the chopped capsicum frutescens with salt for 10-20 days; and sixth step, performing preparation: mixing the hemerocallis Fulvs in the fourth step with the chopped capsicum frutescens in the fifth step in proportion being (5 to 1) to (1 to 3), besides, adding a preservative conforming to the national standard, performing sealed packing, performing fermentation, and performing storage. The scheme can effectively solve the storage problem of pickled hemerocallis Fulvs, and the storage time of the pickled hemerocallis Fulvs can be effectively prolonged, the crispness and the freshness of the hemerocallis Fulvs can be guaranteed, the processing quality and the economic value of the hemerocallis Fulvs are effectively increased, andthe making method is convenient for batch production.

Description

technical field [0001] The invention relates to vegetable processing technology, in particular to a method for preparing storage-resistant fresh day lily pickles. Background technique [0002] Day lily (Hemerocallis Fulvs), also known as day lily, is a perennial herb of Liliaceae, and its edible part is a flower bud. It is a characteristic vegetable in my country. Daylily is fresh, tender, and nutritious. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other nutrients necessary for the human body. The carotene contained in it is even several times that of tomatoes. Daylily is sweet and cool in nature and has the effects of stopping bleeding, reducing inflammation, clearing away heat, promoting dampness, eliminating food, improving eyesight, calming the nerves, etc. Tonic. [0003] The patent number is CN106135817A, a fresh-keeping method for fresh daylily, which includes the following steps: 1) Put water in a conventional bucket, pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10A23L33/105A23L5/10A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23L5/19A23L19/20A23L27/10A23L33/105A23V2002/00A23V2200/14A23V2250/21Y02P60/85
Inventor 谢铁军
Owner QIDONG NONGJIAOHUI FOOD CO LTD
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