Efficient fresh-keeping device and method for improving quality of fresh-cut burdock

Abstract

The efficient fresh-keeping device comprises a heat preservation storage box, a storage box is inserted into a first through groove formed in the front side of the heat preservation storage box, a plurality of first through holes are formed in the inner bottom face of the storage box in an arrayed mode, blind holes are vertically formed in the positions, located at the four corners, of the interior of the heat preservation storage box, and the first through holes are communicated with the blind holes. The blind hole communicates with the interior of the heat preservation storage box through a second through groove formed in the inner wall of the heat preservation storage box, a first threaded through hole is formed in the upper end of the blind hole, and a dry ice storage pipe is inserted into the first threaded through hole and the blind hole from top to bottom. Compared with the prior art, the fresh-cut burdock storage device has the beneficial effects that dry ice is put into the dry ice storage pipe and inserted into the first threaded through hole and the blind hole, the dry ice melts and absorbs a large amount of heat, so that the temperature of fresh-cut burdock placed in the heat preservation storage box is rapidly reduced, meanwhile, a large amount of CO2 gas is released, and a low-temperature and high-concentration CO2 storage environment is formed in the heat preservation storage box; the fresh-keeping of the fresh-cut burdock is very facilitated.

Description

technical field [0001] The invention relates to the technical field of fresh-cut burdock preservation, in particular to a high-efficiency preservation device and a method for improving the quality of fresh-cut burdock. Background technique [0002] Burdock has high water content in tissue and has a crisp and tender taste. During storage, it is easy to lose water and senesce, which leads to tissue softening and changes in its flavor: more importantly, because burdock is rich in phenolic substances, in the process of processing and storage Enzymatic browning is very easy to occur, resulting in product quality degradation, shortened shelf life, and even the formation of toxic substances, affecting product safety. Enzymatic browning refers to the oxidation of phenolic substances in tissues into quinones under the action of enzymes. , causing browning by polymerization; [0003] In the current study, it was found that enzymatic browning can be effectively curbed by heat treatmen...

AI Technical Summary

Problems solved by technology

[0005] However, at present, when burdock is heat-treated and kept fresh, on the one hand, it is difficult to quickly cool down to 0°C after blanching. Even if it is put into cold water, it will take a certain time to cool down, and the process becomes more complicated. On the other hand, the problem is that the storage device for fresh-cut burdock cannot maintain a high-concentration CO2 gas environment. Therefore, we propose a high-efficiency fresh-keeping device and method for improving the quality of fresh-cut burdock

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