Preparation method of saline water daylily

A technology of day lily and salt water, which is applied in the fields of fruit and vegetable preservation, food preservation, climate change adaptation, etc.

Inactive Publication Date: 2021-05-21
湖南有吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Thereby, it is necessary to develop the salt water day lily that has not yet appeared on the market, but the existing technical problem is how to ensure the color and luster, mouthfeel and nutrition of day lily, and the shelf life of more than half a year

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Prepare brine day lily as follows:

[0016] (1) 50kg of fresh daylily, add 3kg of 80-mesh salt, mix and knead, place at room temperature, mix and knead once every 3 hours according to the water and salt dissolution of the daylily during the placement process, the vegetable sticks will become soft and the color From yellow-green to light yellow, salted daylily is obtained;

[0017] (2) Salted daylily, add 47kg of tap water until the total mass of salted daylily and water is 100kg, stir well, add 1kg of disinfectant water containing 0.0035kg of chlorine dioxide, mix well, let stand for 10 minutes for disinfection, add lemon Dissolve 0.2kg of acid and stir well, let stand for 20 minutes, then add 0.08kg of ascorbic acid and 0.1kg of sodium benzoate, stir until fully dissolved and mix evenly;

[0018] (3) Put it in a sterile plastic bag and seal it to get the salted day lily.

Embodiment 2

[0020] Prepare brine day lily as follows:

[0021] (1) 60kg of fresh daylily, add 2.5kg of 100 mesh salt, mix and knead, place at room temperature, mix and knead once every 3 hours according to the water and salt dissolution of the daylily during the placement process, and the vegetable strips will become soft when placed for 20hrs. The color of the dish changes from yellow-green to light yellow, and the salted day lily is obtained;

[0022] (2) Salted daylily, add 37.5kg of tap water until the total mass of salted daylily and water is 100kg, stir well, add 1.3kg of disinfectant water containing 0.0045kg of chlorine dioxide and mix evenly, place for 10 minutes for disinfection, Add 0.3kg of citric acid to dissolve and stir well, let stand for 20 minutes, then add 0.1kg of ascorbic acid and 0.08kg of sodium benzoate, stir until fully dissolved and mix evenly;

[0023] (3) Put it in a sterile plastic bag and seal it to get the salted day lily.

Embodiment 3

[0025] Prepare the salted day lily basically according to the method of Example 1, the difference is that the salted day lily obtained in step (1) is stored in airtight storage at room temperature for 5 days and then used in step (2); the result is the color, flavor, mouthfeel, Nutrition and shelf life are basically the same as the salted day lily prepared in Example 1.

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PUM

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Abstract

The invention provides a preparation method of saline water daylily. The preparation method comprises the following steps: (1) adding 2-3 parts of table salt to 50-60 parts of fresh daylily, performing uniform mixing, performing kneading, and performing standing at room temperature for 10-30 hours until daylily strips become soft and the daylily color becomes faint yellow from yellow green; (2) salting the daylily, adding water, adding a disinfectant containing chlorine dioxide or disinfectant fluid for disinfection and sterilization, adding citric acid, ascorbic acid and sodium benzoate, performing stirring until the materials are completely dissolved, and performing uniform mixing; and (3) performing sealing and packaging to obtain the saline water daylily. The color, the flavor, the taste, the nutrition and the moisture of the prepared saline water daylily are maintained, the shelf life can reach half a year or one year, and the saline water daylily is mainly used for hot pots, spicy hot pots and cold vegetable dishes in a sauce.

Description

technical field [0001] The invention belongs to the technical field of vegetable processing, and in particular relates to a preparation method of salted day lily. Background technique [0002] Day lily is commonly known as "day lily", the scientific name is Hemerocallis, and the ancient name is Wangyou. It belongs to the Liliaceae family and is a flower bud of a perennial herb. Daylily is fresh and tender, rich in nutrition, contains a lot of pollen, contains vitamin A, vitamin C, carotene, amino acids, lecithin, dietary fiber and other nutrients necessary for the human body, and the carotene contained in it is even several times more than that in tomatoes . Daylily is sweet and cool in nature and has the effects of hemostasis, anti-inflammatory, heat-clearing, dampness, digestion, eyesight, brain, nerves, skin care, etc. It can be used as a tonic after illness or postpartum. Day lily is generally picked before the buds crack to obtain higher yield and quality. [0003] A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23L19/20A23V2250/032Y02A40/90
Inventor 蒋友吉万基荣陈冲
Owner 湖南有吉食品有限公司
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