Method for deep processing of

A technology of deep processing and puercai, which is applied in the field of deep processing of puercai, can solve the problems of inability to form large-scale production, inconvenient portability and long-distance transportation, and difficulty in selling to other places, and achieve the advantages of convenient long-distance transportation, convenient storage and long fresh-keeping period Effect

Inactive Publication Date: 2005-11-09
翟士斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The disadvantages of this processing method are: (1), high storage costs; (2), limited storage capacity; (3), inconvenient to carry and long-distance transportation, difficult to sell to other places; (4), short shelf life, cannot form large-scale Production

Method used

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Examples

Experimental program
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Effect test

example 1

[0010] Example 1: First, select Puercai to be peeled, washed, and cut into strips to be processed into clean vegetables; then, the clean vegetables are soaked in an aqueous solution of sodium metabisulfite with a concentration of 0.03% and a temperature of normal temperature for 3 minutes, and the soaked clean vegetables are soaked in citric acid at a concentration of 0.1% and a temperature of 100°C. Boil in an aqueous solution for 5 minutes, cool and control the water to obtain a semi-finished product; secondly, pack the semi-finished product according to the weight requirements, inject filling liquid, and exhaust to obtain a finished product; finally, the finished product is sterilized and put into storage.

[0011] Precautions during processing:

[0012] 1. Vegetable selection: choose Puer vegetables in deep water, thicker and whitish stalks are better. The peeled vegetables are white and hard in texture.

[0013] 2. Peeling: Peel the selected Pu'er vegetables until they a...

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PUM

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Abstract

A valve-added processing method for Puer vegetable includes such steps as removing impurities, immersing in the aqueous solution of sodium pyrosulfite, boiling in the aqueous solution of citric acid, cooling, packing, filling the mixture of water, sugar, salt, citric acid, VC and CaCl2, and exhausting air.

Description

Technical field [0001] The invention relates to a vegetable processing method, in particular to a deep processing method of Puer vegetable. Background technique [0002] Puercai is a local specialty of Chuzhou District, Huaian City, Jiangsu Province. It is a kind of aquatic plant. Chuzhou has a planting area of ​​30,000 mu of Puercai, with an annual output of about 30,000 tons of Puercai. It is harvested in spring and summer every year. At present, the processing technology of puercai is simple and rough, and the low-temperature refrigeration method is adopted, that is, the puercai is put into the cold storage in time after harvesting, and the low-temperature preservation time does not exceed 7 days. The disadvantages of this processing method are: (1), high storage costs; (2), limited storage capacity; (3), inconvenient to carry and long-distance transportation, difficult to sell to other places; (4), short shelf life, cannot form large-scale Production. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 翟士斌
Owner 翟士斌
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