Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
The technology of cucumber and melon handle is applied in the direction of preservation of fruits and vegetables, food preservation, protection of fruits/vegetables with a protective layer, etc., which can solve the problems of water loss, inability to classify, and inconvenience to improve the taste of cucumbers, and achieves the improvement of grade, Improved taste, good market prospects
Pending Publication Date: 2021-01-29
江苏康润农业科技发展有限公司 +1
View PDF6 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, and enters the spleen, stomach, and large intestine; it has the effects of removing heat, diuresis, clearing away heat and detoxification; it is mainly used for polydipsia, sore throat, burning eyes, fire burns, and weight loss. , the existing fresh-keeping storage methods for cucumbers cannot be graded according to the length of the cucumbers, and cucumbers with moderate lengths and higher grades are selected, which is inconvenient to improve the taste of cucumbers, and the water loss is faster
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] The invention provides a fresh-keeping storage method for cucumbers, the fresh-keeping storage method comprising:
[0028] S1: Picking and screening, screening the picked cucumbers, removing the damaged cucumbers, removing the flower heads and retaining the handles of qualified cucumbers, and then grading according to the length of the cucumbers;
[0029] S2: Clean and dry, use salt, baking soda and water to make cleaning water, the ratio of salt, baking soda and water is 1:1:100, soak for 20-30min, take it out, rinse with clean water and dry;
[0030] S3: Spray the mixed solution, first make the mixed solution, the mixed solution is composed of 0.1 part of sugar, 0.1 part of yeast, 0.2 part of vinegar and 0.2 part of white wine, then add the mixed solution into water to dilute, stir for 10 minutes, and the mixed solution after stirring Put it into a sprayer, spray the mixture on the surface of the cucumber, let it stand for 3-4 hours, and form a white film on the surfa...
Embodiment 2
[0042] The difference from Example 1 is that the mixed solution is composed of 0.2 part of sugar, 0.2 part of yeast, 0.25 part of vinegar and 0.25 part of white wine in parts by weight.
Embodiment 3
[0044] All different from Examples 1-2, the mixed solution is composed of 0.3 part of sugar, 0.3 part of yeast, 0.3 part of vinegar and 0.3 part of white wine in parts by weight.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a fresh-keeping storage method of cucumbers, and particularly relates to the field of fresh-keeping storage of vegetables, which comprises the following steps: S1, picking andscreening: screening picked cucumbers, removing damaged cucumbers, removing flower heads and reserving stems of qualified cucumbers, and grading according to the lengths of the cucumbers; S2, cleaningand drying: using salt, baking soda and water to prepare cleaning water, wherein the ratio of the salt to the baking soda to the water is 1: 1: 100, soaking for 20-30 min, and after being taken out,washing the materials with clear water and air-drying the product; and S3, mixed liquid spraying: specifically, preparing the mixed liquid firstly, wherein the mixed liquid is prepared from the following components in parts by weight: 0.1-0.4 part of sugar, 0.1-0.4 part of yeast, 0.2-0.35 part of vinegar and 0.2-0.35 part of baijiu, then adding the mixed liquid into water to be diluted and stirredfor 10 min, and putting the stirred mixed liquid into a sprayer. The cucumbers are graded according to the lengths of the cucumbers, the cucumbers with moderate lengths and higher grades are selected, the mixed liquid is sprayed on the surfaces of the cucumbers, the storage time is longer, the taste of the cucumbers is improved, water loss is slower, and the cucumber grade can be improved.
Description
technical field [0001] The invention relates to the field of fresh-keeping and storage of vegetables, more specifically, the invention relates to a method for fresh-keeping and storage of cucumbers. Background technique [0002] Vegetable fresh-keeping cold storage is a storage method that inhibits the activity of microorganisms and enzymes and prolongs the long-term storage period of vegetables. Fresh-keeping cold storage technology is the main way for modern vegetables to be kept fresh at low temperature. The fresh-keeping temperature range of vegetables is 0°C to 15°C. Reducing the incidence of pathogenic bacteria and the rot rate of fruits can also slow down the respiratory metabolism process of vegetables, thereby achieving the purpose of preventing decay and extending the storage period. [0003] Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, and enters the spleen, stomach, and large intestine; it has the effects of removing heat, diuresis, clearing away ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more