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Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor

A fresh-keeping method and technology of preservatives, which are applied in the direction of fruit and vegetable preservation, acid preservation of fruits/vegetables, applications, etc., can solve the problems of banquet quality and effect decline, lack of manpower, affecting the color and effect of dishes, and ornamental value, etc., to achieve The effect of improving the quality of life, high application value, and broad market prospects

Inactive Publication Date: 2006-11-01
TSINGHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If on-site carving is adopted, it will cause great pressure on the organizers and chefs of the banquet due to tight time and insufficient manpower
For this reason, we can only reduce the use of decorations and simplify the precision of decorations. As a result, the color and effect of dishes and the ornamental value will be affected, and the quality and effect of the banquet will be reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, the fresh-keeping of carrot and daikon (green radish, white radish, red radish, Xinxinmei radish, etc.) class carved patterns

[0016] Put the carved carrots and radishes (green radishes, white radishes, red radishes, Xinxinmei radishes, etc.) Sugar 0.1% antistaling agent (solvent is deionized water), the weight and number ratio of antistaling agent and sculpture is 1.5: 1, then will put into the fresh-keeping bag carved with radish and extrude air to seal, at 4-8 ℃ Stored at low temperature or room temperature (below 24°C), the shelf life can reach 6-10 months.

Embodiment 3

[0017] Embodiment 3, the fresh-keeping of pumpkin, sweet potato (sweet potato, sweet potato), potato, taro, lettuce (green bamboo shoot) carving

[0018] Carved pumpkins, sweet potatoes (sweet potatoes, sweet potatoes), potatoes, taro, lettuce (green shoots) are directly placed in a mixture containing 2.0% edible acetic acid, 1.0% edible citric acid, 9% sucrose, 0.5% calcium chloride and chitosan In the antistaling agent (solvent is deionized water) of 0.15% sugar, the ratio of the weight and number of antistaling agent to sculpture is 2: 1, then will put into above-mentioned carved fresh-keeping bag and extrude air and seal, at 4-15 ℃ Stored under temperature conditions, the shelf life can reach 6-10 months.

[0019] Embodiment 3: the fresh-keeping of the carving of wax gourd rind, watermelon rind, apple and pear

[0020] Put directly the engraving of wax gourd rind after carving, watermelon rind, apple and pear into edible acetic acid 3.0%, edible citric acid 1.0%, sucrose ...

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PUM

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Abstract

An antistaling method for the carved or processed fresh vegetable or fruit features that said carved or processed fresh vegetable or fruit is immersed in the antistaling agent which is an aqueous solution prepared proportionally from edible acetic acid, edible, citric acid, cane sugar, calcium chloride, and chitosan. Its advantages are high antistaling effect (6-10 months) and edible.

Description

technical field [0001] The invention relates to a fresh-keeping method and a special fresh-keeping agent for carved or processed fresh vegetables and fruits in the technical field of food fresh-keeping. Background technique [0002] Carved fruits and vegetables are one of the most commonly used decorations in Chinese cuisine. However, in large-scale banquets with hundreds or even more than a thousand people, due to the variety of cuisines and the large amount of meals, and carved fruits and vegetables are indispensable decorations in various recipes, there is a great demand for carved fruits and vegetables. If on-site carving is adopted, it will cause great pressure on the organizers and chefs of the banquet due to tight time and insufficient manpower. For this reason, we can only reduce the use of decorations and simplify the precision of decorations. As a result, the color and effect of dishes and the ornamental value will be affected, and the quality and effect of the ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10A23B7/00
CPCY02A40/90
Inventor 郭志刚陈静
Owner TSINGHUA UNIV
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