Liquid nitrogen quick-freezing preservation method of Ruichang Chinese yam and integrated frame type manual Chinese yam peeling cutter

By combining liquid nitrogen quick-freezing preservation with an integrated frame-type manual peeler, the problems of easy breakage and difficult peeling of Ruichang yam during transportation and storage have been solved, achieving efficient peeling and long-term preservation, while maintaining the nutritional components and taste of the yam.

CN122350174APending Publication Date: 2026-07-10JIANGXI JIGENG AGRICULTURAL DEVELOPMENT CO LTD
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Patent Information

Application Number
CN202610784155.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-06-02
Publication Date
2026-07-10

AI Technical Summary

Technical Problem

Ruichang yam is prone to breakage, difficult to peel, and difficult to store during transportation and storage. Existing storage and transportation methods cannot maintain its fresh taste and nutritional components, and traditional peeling knives have the problem of getting stuck and clogging.

Method used

The method combines liquid nitrogen quick-freezing preservation with enzyme inactivation of tea leaves and gradient liquid nitrogen quick-freezing process. An integrated frame-type manual yam peeler is used for efficient peeling. The problem of peeling and clogging is completely solved by the cooperation of the inclined main blade and the arc-shaped secondary cutting edge, combined with the flat wedge cleaning head.

Benefits of technology

It effectively extends the shelf life of Ruichang yam to more than 12 months, reduces browning by more than 75%, maintains the nutritional components and taste of yam, has a low peeling loss rate, is safe and convenient, and is suitable for farmers and small processing plants.

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Abstract

The invention relates to a liquid nitrogen quick-freezing fresh-keeping method of Ruichang Chinese yam and an integrated frame type manual Chinese yam peeling cutter, and belongs to the technical field of agricultural product fresh-keeping processing. The fresh-keeping method comprises the steps of raw material harvesting and full-scene manual peeling, tea leaf boiling water synchronous enzyme deactivation, color protection and mucus removal, pre-vacuum packaging, three-stage gradient quick freezing and low-temperature constant-temperature refrigeration. The peeling cutter is of an integrally formed structure and comprises a wedge-shaped cleaning head (1) with a flat tail end, a cylindrical handle part (2) and a closed square frame type cutter rest part (3) which are connected in sequence. According to the method, the industrial pain points of skin clamping and residue blocking, many pit residues and large loss of a traditional paring knife are thoroughly solved, meanwhile, the shelf life of Ruichang Chinese yam is prolonged to 12 months or above through the combination of tea enzyme deactivation and the gradient liquid nitrogen quick freezing process, the browning degree is reduced by 75% or above, and the method is suitable for being used by peasant households and small processing factories.
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