Fresh-keeping storage method of Chinese chives

A technology of leek and a preservative, which is applied to the field of fresh-keeping and storage of leek, can solve the problems of time-consuming, labor-intensive, floor space, high maintenance cost, limited storage capacity in a cellar, etc., and achieves the effects of easy cleaning, high safety, and inhibition of breathing.

Inactive Publication Date: 2020-05-26
胡乔富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage capacity of the cellar is limited, and it is time-consuming and labor-intensive to build and occupy a large area, and the maintenance cost is high

Method used

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  • Fresh-keeping storage method of Chinese chives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fresh-keeping effect under the normal temperature of embodiment 1 antistaling agent

[0017] Select the leek samples whose freshness and maturity are consistent, without disease and mechanical damage, and be divided into two groups. The first group is processed by the preservative of the present invention, and the second group is a blank control without any treatment. The test group and the control group were stored at the same temperature of 25°C for 6 days, and the fresh-keeping effects of each group are shown in Table 1.

[0018] Table 1 Comparison of fresh-keeping effects of different treatments for leeks

[0019] sample Sensory evaluation Water loss % First group Some leaves are yellow, a few are brown 12.3 Second Group All wilted, rotting, with a pungent smell 49.1

Embodiment 2

[0020] Fresh-keeping effect under the refrigeration condition of embodiment 2

[0021] Select the leek samples with consistent freshness and maturity, no disease and mechanical damage, and divide them into two groups: the first group is treated with the antistaling agent of the present invention, and the second group is a blank control without any treatment. The two groups of samples were put into storage at the same time, and stored in a mechanical cold storage at 1±0.5° C. and a relative humidity of 90% for 15 days. The fresh-keeping effects of each group of treatments are shown in Table 2.

[0022] Table 2 Comparison of fresh-keeping effects of different treatments for leeks

[0023]

Embodiment 3

[0025] (1) Select fresh, complete, and disease-free chives, remove debris, and rinse with tap water;

[0026] (2) The first group of leeks after draining was immersed in the compound preservative for green leafy vegetables compounded by sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate for 15 minutes, and dried in cold air;

[0027] (3) Put the leeks into special fresh-keeping bags for green leafy vegetables with air-regulating and moisture-permeable functions. Each bag should not exceed 2kg, and the weight should be the same. % stored in mechanical cold storage for 15 days.

[0028] The results show that the above method plus the treatment with preservatives, the storage effect is obviously better than that of Examples 1 and 2, the leaves and stems are still bright green after 15 days, the water loss rate is about 14%, and the water loss is less.

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Abstract

The invention discloses a fresh-keeping storage method of Chinese chives, which comprises the following steps: selecting fresh and complete Chinese chives without disease damage, removing impurities,and washing with tap water; soaking the drained Chinese chives in the special preservative for the Chinese chives for 15 minutes, and airing the Chinese chives with cold air; putting Chinese chives into special fresh-keeping bags with air-regulating and moisture-permeable functions, keeping the weight of each bag not more than 2kg and consistent, tightening bag openings, putting the bags into a packaging box, and storing at a proper temperature. The storage method can effectively prolong the preservation time and keep the color, freshness and taste of the leaves for a long time, and is safe and non-toxic.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a fresh-keeping and storage method for leeks. Background technique [0002] Leek is one of the vegetables that people like to eat in daily life. However, after the leek is harvested, because it is in a large-scale harvest period, the price is relatively low, and the yield of leek is relatively high. Therefore, in the harvest season, it is necessary to prepare the leek Preservation and listing in batches can create more profits. Therefore, the preservation method of leeks is particularly important. [0003] The traditional fresh-keeping method is cellar storage, that is, a cellar is dug on the ground, located 3-4 meters underground, to maintain a warm and cool environment. However, the storage capacity of the cellar is limited, and it is time-consuming and labor-intensive to build and occupy a large area, and the maintenance cost is high. [0004] Modern agricult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 不公告发明人
Owner 胡乔富
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