Vegetable super-long-term preservation method
Through the use of picking, cleaning, air-drying and efficient preservation liquid, combined with the treatment of nutrient soil, the existing vegetable preservation methods have solved the problems of high cost and short preservation time, and achieved ultra-long-term preservation and nutritional preservation of vegetables.
Patent Information
- Application Number
- CN202411833933.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-03-04
AI Technical Summary
The existing vegetable preservation methods have problems such as high cost, nutrition and taste loss, short hold time and high labor intensity, which are difficult to meet the needs of super-long-term preservation of vegetables.
A method of preserving vegetables for super long term freshness is adopted, including picking, cleaning, preliminary air-drying, preparation of high-efficiency preservation liquid, bottling of fresh liquid, secondary air-drying, preparation of nutrient soil, pre-packing and sealing of boxes. This method promotes the absorption of water and nutritional preservation of vegetables through the preparation of efficient preservative liquid and the use of nutrient soil.
It achieves super long-term preservation of vegetables, extends the shelf life of vegetables, and maintains the moisture and nutrition of vegetables, avoiding wilting and loss of nutrients.
Smart Images
Figure CN119547814A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of vegetable preservation, in particular to a method for ultra-long-term preservation of vegetables. Background Art
[0002] As one of the biological activities that maintain the operation of living organisms, diet accounts for a large proportion in daily life. Dietary objects are mainly divided into vegetarian and non-vegetarian. Fruits and vegetables, as important representatives of vegetarians, are indispensable foods in people's daily lives. Fresh fruits and vegetables need to be preserved after picking in order to increase the storage time of vegetables and fruits. However, during the long-term storage process, they will rot or lose moisture, so vegetables and fruits need to be preserved.
[0003] The existing vegetable preservation methods mainly include quick freezing preservation method and cellar preservation method. The quick freezing preservation method is applicable to a small number of varieties, requires expensive preservation equipment, has high cost, and the preservation quantity is limited. It also destroys the nutrition and taste of the preserved products. The cellar preservation method is difficult to keep fresh for a long time, has high labor intensity, is difficult to adjust the temperature and humidity, and the preserved products are easy to ripen by themselves, with high loss and high risk. Therefore, in view of the above problems, it is necessary to innovate and improve it.
[0004] Therefore, we propose a method for ultra-long-term preservation of vegetables to solve the above problems. Summary of the invention
[0005] The purpose of the present invention is to provide a method for ultra-long-term preservation of vegetables to solve the problems raised in the above-mentioned background technology.
[0006] To achieve the above object, the present invention provides the following technical solutions: A method for ultra-long-term preservation of vegetables comprises the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 30-40 mg of non-iodized salt and 30-50 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 20-30 ml of edible alcohol, stir thoroughly, then add 20-30 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative solution. Put a small portion of the high-efficiency preservative solution prepared in step 4 into a spray bottle, and place the remaining portion in a preservative basin, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into the container. Step 8: Pre-packaging treatment: remove the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container with nutrient soil in step 7, and then place the container with vegetables in the preservation basin in step 5; Step 9: Seal the box and place the fresh-keeping basin in step 8 into the sealed fresh-keeping box. Finally, place the sealed fresh-keeping box in a low-temperature and dry environment.
[0007] Preferably, the environment during the preparation of the fresh-keeping solution in step 4 is an anaerobic environment.
[0008] Preferably, a hollow storage tube is provided at the center of the fresh-keeping basin in step five, and the hollow storage tube passes through the fresh-keeping basin.
[0009] Preferably, the content ratio of eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginate in step seven is 1:1:1.5:2.
[0010] Preferably, a storage ring rack is fixedly connected to the top of the container in step seven, and the storage ring rack is placed on the hollow storage tube in a matching arrangement.
[0011] Preferably, the sealed fresh-keeping box in step nine is a vacuum drying and sterilization box.
[0012] Compared with the prior art, the present invention has the following beneficial effects: In the present invention, vegetables can be preserved for a longer period of time through the methods of picking, washing, preliminary air drying, preparing high-efficiency fresh-keeping liquid, bottling the fresh-keeping liquid, secondary air drying, preparing nutrient soil, pre-packing treatment and sealing packing. Meanwhile, the high-efficiency fresh-keeping liquid prepared by heating and stirring 30 ml of edible alcohol and 30 mg of edible alkali at a temperature of 50 DEG C is more conducive to promoting the absorption of water by vegetables, thereby making the vegetables less likely to wilt. At the same time, the chlorophyll content in the vegetables is less likely to be affected, which is conducive to extending the shelf life of the vegetables and also helps the vegetables to maintain better nutrition. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 A schematic diagram of the steps of a method for ultra-long-term preservation of vegetables; Figure 2 It is a structural schematic diagram of the fresh-keeping basin in the present invention; Figure 3 It is a schematic diagram of the structure of the container in the present invention.
[0014] In the figure: 1. Fresh-keeping basin; 2. Hollow storage tube; 3. Container; 4. Storage ring rack. DETAILED DESCRIPTION
[0015] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0016] See also Figure 1-Figure 3 , a method for ultra-long-term preservation of vegetables, comprising the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 30-40 mg of non-iodized salt and 30-50 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 20-30 ml of edible alcohol, stir thoroughly, then add 20-30 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin 1, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into container 3. Step 8: Pre-packaging treatment: after removing the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container 3 filled with nutrient soil in step 7, and then place the container 3 filled with vegetables in the preservation basin 1 in step 5; Step 9: Sealed packaging: Place the fresh-keeping basin 1 in step 8 in a sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment.
[0017] In a further embodiment, the environment during the preparation of the fresh-keeping solution in step 4 is an anaerobic environment.
[0018] In a further embodiment, a hollow storage tube 2 is provided at the center of the preservation basin 1 in step five, and the hollow storage tube 2 passes through the preservation basin 1 .
[0019] In a further embodiment, the content ratio of eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginate in step seven is 1:1:1.5:2.
[0020] In a further embodiment, a storage ring 4 is fixedly connected to the top of the container 3 in step seven, and the storage ring frame 4 is placed on the hollow storage tube 2 in a matching arrangement.
[0021] In a further embodiment, the sealed fresh-keeping box in step nine is a vacuum drying and sterilization box.
[0022] The following is further described in conjunction with specific embodiments. Example
[0023] A method for ultra-long-term preservation of vegetables comprises the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 35 mg of non-iodized salt and 40 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 20 ml of edible alcohol, stir thoroughly, then add 20 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin 1, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into container 3. Step 8: Pre-packaging treatment: after removing the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container 3 filled with nutrient soil in step 7, and then place the container 3 filled with vegetables in the preservation basin 1 in step 5; Step 9: Sealed packaging: Place the fresh-keeping basin 1 in step 8 in a sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment. Example
[0024] A method for ultra-long-term preservation of vegetables comprises the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 35 mg of non-iodized salt and 40 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 20 ml of edible alcohol, stir thoroughly, then add 30 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin 1, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into container 3. Step 8: Pre-packaging treatment: after removing the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container 3 filled with nutrient soil in step 7, and then place the container 3 filled with vegetables in the preservation basin 1 in step 5; Step 9: Sealed packaging: Place the fresh-keeping basin 1 in step 8 in a sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment. Example
[0025] A method for ultra-long-term preservation of vegetables comprises the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 35 mg of non-iodized salt and 40 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 30 ml of edible alcohol, stir thoroughly, then add 20 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin 1, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into container 3. Step 8: Pre-packaging treatment: after removing the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container 3 filled with nutrient soil in step 7, and then place the container 3 filled with vegetables in the preservation basin 1 in step 5; Step 9: Sealed packaging: Place the fresh-keeping basin 1 in step 8 in a sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment. Example
[0026] A method for ultra-long-term preservation of vegetables comprises the following steps: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 35 mg of non-iodized salt and 40 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 30 ml of edible alcohol, stir thoroughly, then add 30 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin 1, and spray it evenly on the vegetables air-dried in step 3 from inside to outside; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the stirred nutrient soil into container 3. Step 8: Pre-packaging treatment: after removing the sealed bags of the air-dried vegetable roots in step 6, bury the vegetable roots in the container 3 filled with nutrient soil in step 7, and then place the container 3 filled with vegetables in the preservation basin 1 in step 5; Step 9: Sealed packaging: Place the fresh-keeping basin 1 in step 8 in a sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment.
[0027] Comparative Example 1 A vegetable preservation method comprises the following steps: S1. Pretreatment of vegetables: mix salt, vinegar and clean water in a ratio of 1g:1g:2L to form a treatment solution, and then soak the vegetables in the treatment solution for 3 minutes. The mass ratio of the treatment solution used to soak the vegetables to the vegetables is 2.5:0.5.
[0028] S2. Prepare a preservative. Add 80 kg of water into a 100 L stirring kettle. Stir at room temperature at a speed of 150 r / min. Add 15 kg of sodium alginate, 1 kg of oryzanol and 0.5 kg of citric acid while stirring. Stir evenly to form a preservative.
[0029] S3, spraying the preservative, taking the vegetables out of the treated liquid, washing them again with clean water, and draining them, and finally spraying the preservative prepared in S2 evenly on the vegetables, the mass ratio of the preservative used for spraying the vegetables to the vegetables is 1:0.5.
[0030] S4. Refrigerate. Put the vegetables sprayed with the preservative into a fresh-keeping bag, tie the bag tightly, and then put it into a refrigerator for refrigeration. Control the temperature of the refrigerator to 4°C and the relative humidity of the refrigerator to 75%.
[0031] Comparative Example 2 A vegetable fresh-keeping packaging method comprises the following steps: S1. Pick fresh and pest-free vegetables, remove the dried leaves and soil on the vegetables, and keep the soil on the roots; S2. Soak the selected vegetables in a washing basin filled with clean water for 3.0h-3.4h, then rinse 2-4 times, place on a perforated sieve to drain and air-dry; S3, soak the air-dried vegetables in the Chinese medicine preservative solution, take them out after 15min-19min, and let them stand in the air for 1.5h-1.9h; S4. Spray the fresh-keeping liquid on the air-dried vegetables and let them air-dry for 1.5h-1.9h; S5. Pack the air-dried vegetables into fresh-keeping bags, and leave the roots of the vegetables exposed 3 cm to 5 cm from the bags; S6. Fill the fresh-keeping bag with nitrogen, seal it and store it in a controlled ventilation warehouse. The temperature of the ventilation warehouse is 12°C-14°C, the humidity is 81%-83%, and the carbon dioxide concentration is 100ppm-380ppm; S7. Place the roots of the vegetables in a container with a through hole at the bottom, wrap the container with a monomolecular film high-pressure fresh-keeping bag, and spray water into the container every 25h-35h.
[0032] S8. Spray the nutrient solution into the container every 49h-71h.
[0033] Comparative Example 3 A vegetable preservation method comprises the following steps: S1. Pick vegetables in sunny weather, keep the soil at the roots of the vegetables, and dry them in the shade; S2, preparing a preservative solution by thoroughly mixing sucrose ester, malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water; S3, spray the above-mentioned fresh-keeping liquid on the surface of the vegetables, let them stand in the air for 1-2 hours, and then pack them into fresh-keeping bags, with the roots of the vegetables exposed 2-5 cm from the bags; S4, introducing nitrogen into the fresh-keeping bag and sealing it; S5, storing the vegetables packaged in fresh-keeping bags at low temperatures; S6. Wrap the roots of the vegetables with a hydrophilic and breathable covering member, and place the roots of the vegetables close to the covering member; and sprinkle water on the covering member every 24-36 hours; S7. Spray the nutrient solution on the coating once every 48-72 hours.
[0034] Test method: Seven vegetables of the same mass just picked from the vegetable field are stored using the preservation methods of the above embodiments and the control examples, and the chlorophyll content of the vegetables is detected after one week of preservation. The first vegetable is preserved for one week using the preservation method of embodiment 1, the second vegetable is preserved for one week using the preservation method of embodiment 2, the third vegetable is preserved for one week using the preservation method of embodiment 3, the fourth vegetable is preserved for one week using the preservation method of embodiment 4, the fifth vegetable is preserved for one week using the preservation method of control example 1, and the sixth vegetable is preserved for one week using the preservation method of control example 2. The seventh vegetable was kept fresh for one week using the preservation method of control example 3. After one week, fresh leaf samples of the seven vegetables were taken out and soaked in colorless alcohol without chlorophyll. The seven groups of samples were soaked at room temperature for a period of time to dissolve the chlorophyll from the leaves into the alcohol. Then, the absorption spectrum of the alcohol extract was measured using a spectrophotometer, and the absorbance at the blue light wavelength (about 664nm) and the red light wavelength (about 647nm). According to the absorbance value, the Lambert-Beer law was used to calculate the chlorophyll content. The test results are shown in the following table: Chlorophyll content (mg / g) Fresh-keeping time / h Example 1 After one week of preservation 2.37 358 Example 2 After one week of preservation 2.39 361 Example 3 After one week of preservation 2.46 367 Example 4 After one week of preservation 2.32 352 Comparative Example 1 After one week of preservation 2.16 341 Comparative Example 2 After one week of preservation, 1.98 332 Comparative Example 3 After one week of preservation: 1.83 298 As can be seen from the above table, the present invention is more conducive to promoting the absorption of water by vegetables by adding 150 ml of white vinegar and 30 ml of edible alcohol in step 4, stirring them fully, and then adding 30 mg of edible alkali, and heating and stirring at 50°C until the edible alkali is completely melted. The preservation method makes it more conducive to promoting the absorption of water by vegetables, thereby making the vegetables less likely to wilt. At the same time, the chlorophyll content in the vegetables is less likely to be affected, which is conducive to extending the shelf life of the vegetables and helping the vegetables to maintain better nutrition.
[0035] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.
[0036] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
Claims
1. A method for ultra-long-term preservation of vegetables, characterized in that: The following steps are involved: Step 1: Pick fresh and harmless vegetables, remove wilted and damaged leaves, remove weeds, and keep the soil at the roots; Step 2: Cleaning: seal the roots of the vegetables and their soil with a sealed bag, and then repeatedly rinse the vegetables with a cleaning solution to ensure that the leaves and stems of the vegetables are clean; Step 3: Preliminary air drying: place the vegetables washed in step 2 at room temperature to naturally air dry the surface moisture of the vegetables; Step 4: prepare a highly effective fresh-keeping liquid. First, add 30-40 mg of non-iodized salt and 30-50 mg of white sugar into 500 ml of pure water, stir it thoroughly to make the non-iodized salt and white sugar fully dissolved in the water, then add 150 ml of white vinegar and 20-30 ml of edible alcohol, stir thoroughly, then add 20-30 mg of edible alkali, heat and stir at 50°C until the edible alkali is completely melted, finally add 50 ml of lemon juice, 10 mg of antioxidant and 5 mg of preservative, stir thoroughly until all the added substances are completely dissolved, and completely cool it to room temperature to obtain a highly effective fresh-keeping liquid. Step 5: Bottle the preservative liquid. Put a small portion of the high-efficiency preservative liquid prepared in step 4 into a spray bottle, and place the remaining portion in the preservative basin (1), and spray it evenly from the inside to the outside on the vegetables air-dried in step 3; Step 6: Secondary air drying: the vegetables sprayed with the preservative solution in step 5 are placed at room temperature for natural air drying; Step 7: Prepare nutrient soil. First, put 100 mg of decomposed compost or leaf mold into an automatic stirring container and start the automatic stirring container. Then, add 40 mg of perlite or vermiculite and 60 mg of river sand or sandy soil into the stirring container. Then, add eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginic acid, and stir thoroughly. Finally, put the nutrient soil prepared by stirring into container (3). Step 8: Pre-packaging treatment, after removing the sealed bag of the vegetable roots after air-drying in step 6, bury the vegetable roots in the container (3) containing nutrient soil in step 7, and then place the container (3) containing the vegetables in the preservation basin in step 5; Step 9: Sealing and packing: Place the fresh-keeping basin (1) in step 8 into the sealed fresh-keeping box, and finally place the sealed fresh-keeping box in a low-temperature dry environment.
2. A method for ultra-long-term preservation of vegetables according to claim 1, characterized in that: The environment during the preparation of the fresh-keeping solution in step 4 is an anaerobic environment.
3. The method for ultra-long-term preservation of vegetables according to claim 1, characterized in that: A hollow storage tube (2) is provided at the center of the fresh-keeping basin (1) in step five, and the hollow storage tube (2) passes through the fresh-keeping basin (1).
4. The method for ultra-long-term preservation of vegetables according to claim 1, characterized in that: The content ratio of eggshell powder, calcium hydrogen phosphate, calcium carbonate and alginate in step seven is 1:1:1.5:
2.
5. The method for ultra-long-term preservation of vegetables according to claim 3, characterized in that: The top of the container (3) in step seven is fixedly connected with a storage ring frame (4), and the storage ring frame (4) is placed on the hollow storage tube (2) in a matching arrangement.
6. The method for ultra-long-term preservation of vegetables according to claim 1, characterized in that: The sealed fresh-keeping box in step nine is a vacuum drying and sterilizing box.