Cold sterilization method for keeping cutted great cattail integrated sensory quality
A technology for cold sterilization and cabbage, which is applied in the field of food processing, can solve problems such as the decline of commodity value, and achieve the effects of reducing the degree of non-enzymatic browning, soft texture and long shelf life
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example 1
[0009] Example 1: First, select 10 kg of raw cattail vegetables, remove the aged parts, and cut them into 12cm-long sections as required; then, put cattail catkins and blanching solution into clean calcium chloride at 100°C in a weight ratio of 1:20 In the solution (concentration: 0.5‰), stir the cattail catkins, keep the solution temperature at 98°C, and blanch for 4 minutes; then, immediately put the scalded cattail catkins and cooling liquid into the cooling solution at a weight ratio of 1:20 to cool completely Soak for 15 minutes; the preparation method of the cooling liquid is: add 0.5‰ of anhydrous sodium sulfite, 2‰ of sodium benzoate, and an appropriate amount of citric acid in clean water to adjust the pH value to 4.0 to make the cooling liquid (the temperature is 20°C); finally, Drain the cooled Pucai, add 10mL cooling liquid to each bag of 150g Pucai, put it in an aluminum foil bag, vacuum pack (vacuum degree 0.08MPa), and store it in the dark. The shelf life can rea...
example 2
[0010] Example 2: First, select 10 kg of raw cattail vegetables, remove the aged part, and cut them into 12cm-long sections as required; then, put cattail catkins and blanching solution into clean calcium lactate solution at 100°C in a weight ratio of 1:20 (concentration of 0.6‰), stir the cattail catkins, keep the solution temperature at 100°C, and blanch for 5 minutes; then, immediately put the scalded cattail catkins and cooling liquid into the cooling solution at a weight ratio of 1:20, and let them cool down thoroughly 20 minutes; the preparation method of cooling liquid is the same as Example 1. Finally, drain the cooled cattail, add 20mL of cooling liquid to each bag of cattail of 300g, put it into an aluminum foil bag and store it in vacuum (vacuum degree 0.08MPa). The shelf life can reach 6 months.
example 3
[0011] Example 3: First, select 10 kg of raw cattail vegetables, remove the aged part, and cut them into 12cm-long sections as required; then, put cattail catkins and blanching solution into clean calcium sulfate solution at 90°C in a weight ratio of 1:20 (concentration is 1‰), stir the cattail catkins, keep the solution temperature at 95°C, and blanch for 3 minutes; then, immediately put the scalded cattail catkins and cooling liquid into the cooling solution at a weight ratio of 1:20, cool and soak thoroughly 10 minutes; the preparation method of the cooling liquid is: add 0.3‰ of anhydrous potassium sulfite, 1.5‰ of potassium benzoate, and an appropriate amount of acetic acid in clean water to adjust the pH value to 4.0 to make a cooling liquid (temperature is 20°C); finally , Drain the cooled cattail, add 10mL cooling liquid to each bag of cattail 150g, put it in an aluminum foil bag, vacuum pack it (vacuum degree 0.08MPa), and store it in the dark. The shelf life can reach...
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