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Processing method of common cattail

A processing method and technology of poplar, which are applied to the preservation of fruits and vegetables, the preservation of fruits/vegetables by dehydration, the preservation of fruits/vegetables by freezing/refrigeration, etc. Accumulation and other problems to achieve the effect of extending the storage time, expanding the sales cycle, and protecting the organizational structure

Pending Publication Date: 2022-04-12
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A variety of enzymes in the postharvest catkins catalyze multiple metamorphic reactions at the same time. Polyphenol oxidase and peroxidase catalyze the conversion of phenols into quinones, which accumulate brown substances and cause browning of fruits and vegetables. drop in commodity value
The respiration that is still going on leads to the continuous degradation of various nutrients, which makes the nutritional value of cattail cabbage decrease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of cattail cabbage, is characterized in that, comprises the following steps:

[0030] (1) Pre-processing: Select raw materials with appropriate maturity, freshness, uniform size, length, thickness and thickness, and handle them with care to avoid damaging the raw materials. The surface of the cattail is stained with mud and sand, it should be washed carefully under running water, and the inedible part of the outer layer should be peeled off, washed and drained. According to the requirements of the product and packaging, cut the washed and drained cattail into certain length of stems;

[0031] (2) Steaming: The steaming process is completed in a steamer. Arrange the cattail stems cut into a certain length neatly on the separator of the steamer. After the water boils, start to calculate the steaming time. The steaming time is 3 minutes. ;

[0032] (3) Pre-freezing: pre-freeze the steamed cattail at -30°C for 8 h;

[0033] (4) Drying: The pre...

Embodiment 2

[0038] This embodiment has some adjustments relative to Embodiment 1, the main adjustments are:

[0039] In step (2) steaming, the steaming time is 7 minutes;

[0040] In step (3) pre-freezing, pre-freeze the steamed cattail at -25°C for 6 hours;

[0041] In step (4) drying, the pre-frozen cattail was sublimated and dried at 45 °C for 10 h at a working pressure of 55 Pa, and then desiccated and dried at 55 °C for 10 h. The mass fraction of residual water in the dried cattail was 1.5%.

[0042] Apart from this, this embodiment is completely the same as Embodiment 1, and details are not repeated here.

Embodiment 3

[0044] This embodiment has some adjustments relative to Embodiment 2, the main adjustments are:

[0045] In step (2) steaming, the steaming time is 9 minutes;

[0046] In step (3) pre-freezing, pre-freeze the steamed cattail at -20 ℃ for 16 hours;

[0047] In step (4) drying, the pre-frozen cattail was sublimated and dried at 50 °C for 10 h under the working pressure of 80 Pa, and then desiccated and dried at 60 °C for 8 h. The mass fraction of the residual water in the dried cattail was 1.8%;

[0048] In step (5) packaging, the anti-oxidation treatment is to put the cattail in a sealed package, remove the oxygen in the package, and replace it with nitrogen, so that the mass fraction of oxygen in the package is below 1%.

[0049] Apart from this, this embodiment is completely the same as Embodiment 2, and details are not repeated here.

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PUM

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Abstract

The invention discloses a processing method of common cattail, which comprises the following steps: (1) earlier stage treatment: selecting raw materials which are appropriate in maturity, fresh and tender and uniform in size, length and thickness, and lightly taking and placing the raw materials so as to prevent the raw materials from being damaged; the surface of the common cattail is stained with soil and lime sand, and the common cattail should be carefully cleaned with flowing water, unedible parts on the outer layer are stripped, and the common cattail is cleaned and drained. Cutting the cleaned and drained common cattail into stem sections with a certain length according to the requirements of products and packaging; (2) steaming: the steaming process is completed in a steamer, the common cattail stems cut into certain lengths are neatly arranged on a partition plate of the steamer, the steaming time is calculated after water is boiled, and the steaming time is 7 min; (3) pre-freezing: pre-freezing the steamed common cattail at a low temperature of-25 DEG C for 6 hours; (4) drying: carrying out sublimation drying on the cattail subjected to pre-freezing treatment for 10 hours at 45 DEG C under the working pressure of 55 pa, then carrying out desorption drying for 10 hours at 55 DEG C, and controlling the mass fraction of residual water of the dried cattail to be 1.5%; and (5) packaging.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of cattail cabbage. Background technique [0002] cattail ( Typhalatifolia L. ) is the genus of Typhaceae Typha, because it eats the tender stem buds of its roots, so it is also known as cattail buds and cattail shoots. The edible part of Huai'an cattail refers to the fresh and tender inner part of the pseudostem that grows in the mud of ponds, wetlands, lake beaches, etc., and is formed by the mutual cohesion of leaf sheaths. After picking, it is necessary to remove the top, base and surrounding aging, lose the crisp and tender texture, and remove the lignified leaf sheath. Therefore, the edible stems of cattail cabbage taste crisp and tender, and are rich in nutrition. [0003] The water content of cattail cabbage is as high as 95%, and the water activity is close to 1. After the cattail is harvested, the synthesis in the body stops and the respiration stil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L5/20A23L5/10A23B7/04A23B7/02A23B7/154A23B7/157A23B7/148A23B7/022
Inventor 赵希荣陈佳怡毕艳红赵祥杰
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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