Vegetable fresh-keeping processing method

A processing method and vegetable technology, which are applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as antimicrobial agents, etc., to achieve the effect of improving the preservation period of vegetables and extending the preservation period of vegetables

Pending Publication Date: 2021-07-23
JIANGSU HAIZHIKE AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preservation and processing of agricultural products is the continuation of agricultural production and the "secondary economy" in the process of agricultural reproduction. All developed countries put post-production storage and processing at the forefront of agriculture. In addition to the high added value brought by preservation and processing, only reduction The loss of existing fruits and vegetables can bring benefits of nearly 100 billion yuan to the society. The existing vegetable preservation technology still needs further improvement

Method used

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  • Vegetable fresh-keeping processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pre-cool the picked vegetables, and the pre-cooling temperature is 0°C until the surface temperature of the vegetables is less than 5°C; then put the vegetables into the preservative for 15 minutes; then take out the vegetables, and dry the preservative on the surface of the vegetables at room temperature. The vegetables are refrigerated by measuring and packing in fresh-keeping paper bags; the temperature of refrigerated storage is 0°C, the relative humidity is 80% to 90%, and the carbon dioxide concentration is ≤300ppm;

[0015] The antistaling agent is composed of the following materials in parts by weight: 8 to 10 parts of Artemisia argyi leaves, 4 to 8 parts of sorrel, 5 to 8 parts of pomelo leaves, 5 to 8 parts of triangular wind, 5 to 8 parts of wormwood, vitamin C10 to 15 parts, and 20 to 40 parts of distilled water; mix the above substances evenly and boil, keep for 1 to 3 minutes, filter and then cool at room temperature;

[0016] Described fresh-keeping paper...

Embodiment 2

[0018] Pre-cool the picked vegetables, and the pre-cooling temperature is 3°C until the surface temperature of the vegetables is less than 5°C; then put the vegetables into the preservative for 18 minutes; then take out the vegetables, and dry the preservative on the surface of the vegetables at room temperature. The vegetables are packed in fresh-keeping paper bags for refrigerating; the temperature of refrigerating is 0 to 6°C, the relative humidity is 85%, and the carbon dioxide concentration is ≤300ppm;

[0019] The antistaling agent is composed of the following parts by weight: 9 parts of Artemisia argyi leaves, 6 parts of sorrel, 6 parts of pomelo leaves, 6 parts of triangular wind, 6 parts of wormwood, 12 parts of vitamin C, and 30 parts of distilled water; After mixing and boiling, keep for 2 minutes, filter and then cool at room temperature;

[0020] Described fresh-keeping paper comprises base paper layer, and the upper side of base paper layer is provided with bambo...

Embodiment 3

[0022] Pre-cool the picked vegetables, and the pre-cooling temperature is 6°C until the surface temperature of the vegetables is less than 5°C; then put the vegetables into the preservative for 20 minutes; then take out the vegetables, and dry the preservative on the surface of the vegetables at room temperature. The vegetables are refrigerated by measuring and packing in fresh-keeping paper bags; the temperature of refrigerated storage is 6°C, the relative humidity is 90%, and the carbon dioxide concentration is ≤300ppm;

[0023] The antistaling agent is composed of the following parts by weight: 10 parts of Artemisia argyi leaves, 8 parts of sorrel, 8 parts of pomelo leaves, 8 parts of triangular wind, 8 parts of wormwood, 15 parts of vitamin C, and 40 parts of distilled water; After uniform mixing and boiling, keep for 3 minutes, filter and then cool at room temperature; the fresh-keeping paper includes a base paper layer, the upper side of the base paper layer is provided w...

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Abstract

The invention provides a vegetable fresh-keeping processing method, and particularly relates to the field of vegetable processing. The method comprises the steps that pre-cooling picked vegetables, wherein the pre-cooling temperature ranges from 0 DEG C to 6 DEG C until the surface temperature of the vegetables is smaller than 5 DEG C; completely putting the vegetables into the preservative, and keeping for 15-20 minutes; then taking out the vegetables, completely airing the preservative on the surfaces of the vegetables at normal temperature, metering and packaging the vegetables with preservative paper bags, and refrigerating; the refrigeration temperature is 0-6 DEG C, the relative humidity is 80-90%, and the carbon dioxide concentration is less than or equal to 300ppm. Vegetables are treated through natural plants, the sterilization and virus effects are achieved, the environmental pollution and food safety problems are not caused, the preservation period of the vegetables can be effectively prolonged, and the storage life of the vegetables is greatly prolonged.

Description

technical field [0001] The invention belongs to the field of vegetable processing, and in particular relates to a vegetable fresh-keeping processing method. Background technique [0002] The preservation and processing of agricultural products is the continuation of agricultural production and the "secondary economy" in the process of agricultural reproduction. All developed countries put post-production storage and processing at the forefront of agriculture. In addition to the high added value brought by preservation and processing, only reduction The loss of existing fruits and vegetables can bring benefits of nearly 100 billion yuan to the society, and the existing vegetable preservation process still needs further improvement. Contents of the invention [0003] The purpose of the present invention is to provide a vegetable fresh-keeping processing method, which is non-toxic and harmful, and uses natural plants to process vegetables to play a role in sterilization and v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/21A23V2250/708
Inventor 姜方俊张旻蒋仁奎居万军
Owner JIANGSU HAIZHIKE AGRI DEV
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