Method for preparing dehydrated fresh keeping burdock root and its products

A technology of burdock root and burdock, which is applied in the field of preparing dehydrated and fresh-keeping vegetables, which can solve the problems of short shelf life, inability to carry and eat anytime and anywhere, and limited storage conditions, and achieve the effect of light weight

Inactive Publication Date: 2005-04-06
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried burdock root and quick-frozen burdock root processed by the prior art can properly extend the fresh-keeping time of burdock root, but they all have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Material selection: choose burdock root that is free from pests, does not rot, and is relatively tender;

[0018] 2) cleaning: the above-mentioned selected burdock root adopts running water to clean the attached sludge impurities;

[0019] 3) Peeling: Cut off the top of the above-mentioned cleaned burdock root with a stainless steel knife, scrape off the epidermis, remove mechanical injuries, spots, etc., and soak it in an aqueous solution of vitamin C with a weight percentage concentration of 2-3‰ , to protect the color;

[0020] 4) cleaning, sterilization: put the above-mentioned peeled burdock root into the sodium hypochlorite solution with a concentration of 100PPM and soak and sterilize it for 5 minutes, then put it into flowing clear water after ultraviolet ray sterilization and clean it up;

[0021] 5) cutting: the burdock root after the above-mentioned cleaning and sterilization is cut into flakes with a machine;

[0022] 6) Quick-freezing: put the above-me...

Embodiment 2

[0026] 1) Material selection: choose burdock root that is free from pests, does not rot, and is relatively tender;

[0027] 2) cleaning: the above-mentioned selected burdock root adopts running water to clean the attached sludge impurities;

[0028] 3) Peeling: Cut off the top of the above-mentioned cleaned burdock root with a stainless steel knife, scrape off the epidermis, remove mechanical injuries, spots, etc., and soak it in an aqueous solution of vitamin C with a weight percentage concentration of 2-3‰ , to protect the color;

[0029] 4) cleaning, sterilization: put the above-mentioned peeled burdock root into the sodium hypochlorite solution with a concentration of 300PPM and soak and sterilize it for 5 minutes, then put it into the flowing clear water sterilized by ultraviolet rays and clean it;

[0030] 5) cutting: the burdock root after the above-mentioned love washing and sterilization is cut into filaments with a machine;

[0031] 6) Quick-freezing: put the above...

Embodiment 3

[0035] 1) Material selection: choose burdock root that is free from pests, does not rot, and is relatively tender;

[0036] 2) cleaning: the above-mentioned selected burdock root adopts running water to clean the attached sludge impurities;

[0037] 3) Peeling: Cut off the top of the above-mentioned cleaned burdock root with a stainless steel knife, scrape off the epidermis, remove mechanical injuries, spots, etc., and soak it in an aqueous solution of vitamin C with a weight percentage concentration of 2-3‰ , to protect the color;

[0038] 4) cleaning, sterilization: put the above-mentioned peeled burdock root into the sodium hypochlorite solution with a concentration of 200PPM immediately and soak and sterilize for 5 minutes, then put it into the flowing clear water after ultraviolet ray sterilization and clean it up;

[0039] 5) cutting: the burdock root after the above-mentioned cleaning and sterilization is cut into blocks with a machine;

[0040] 6) Quick-freezing: put...

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PUM

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Abstract

Disclosed is a method of preserving root dewatering. Its job step is: choose root; wash; cut its skin and dip it in vitamin C aqueous solution 2-3íÙ in weight; cut it into different shapes; put it in sodium hypochlorite solution 100PPM-300PPM in weight and sterilize for 5 minutes, and then wash it in water after sterilize in ultraviolet ray; put it in the cold house of 30-40 deg.C cool it for 9-14 hours; Then put it in the vacuum house for drying; keep the shape and crush, use the vacuum pack. The invention can keep it original color and shape; taste is the same to the fresh root not damage to the nourishment; long term to keep; preservation is not limited by conditions, and it is convenient to take.

Description

technical field [0001] The invention relates to a method for preparing dehydrated and preserved vegetables, in particular to a method for preparing dehydrated and preserved burdock root. Background technique [0002] Burdock root belongs to Compositae, a biennial herb plant, rich in various vitamins and minerals needed by the human body, its carotene content ranks second in vegetables, 150 times higher than that of carrots, and the content of protein and calcium is the highest among rhizomes. Vegetables first. It can remove garbage in the body, improve circulation in the body, and promote metabolism. It is known as the best blood purifier of nature. However, due to the influence of seasons and regions, burdock root cannot be eaten anytime and anywhere, especially in special occasions such as mountaineering, sailing, expeditions, and military field operations. The dried burdock root and quick-frozen burdock root processed by the prior art can properly extend the fresh-keepi...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23B7/00A23B7/02
Inventor 宋述孝
Owner 宋述孝
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