Asparagus and its processing method and application

Abstract

The present invention discloses one kind of asparagus with fish smell and color eliminated. The processing includes the following steps: soaking dried asparagus in ethanol or acetic acid and drying after being taken out, or soaking in water, refluxing with ethanol as extractant at 85 deg.c and taking out and drying to eliminate its fish smell; stirring in decolorizing liquid at 50-60 deg.c, filtering, water washing and drying to decolorize. The asparagus with fish smell and color eliminated may be used in producing instant snack food.

Description

technical field [0001] The invention relates to a food, in particular to a kind of asparagus, and at the same time, the invention also relates to a processing method of the asparagus and its application in food processing. Background technique [0002] Asparagus, like kelp, seaweed, and Nostoc, is also a kind of edible seaweed. In addition to being rich in high-quality agar and dietary fiber, it also contains various amino acids, fatty acids, and trace elements. It has high nutritional value, especially its Dietary fiber is not absorbed by the human body, absorbs water, swells and dissolves after entering the gastrointestinal tract, and acts as a laxative. Asparagus is very beneficial to human health, and asparagus can be widely used in food industry and pharmaceutical industry. [0003] However, the asparagus algae is black after drying and dehydrating, with a single color and a strong fishy smell, which is difficult to arouse people's interest in eating, which affects the...

AI Technical Summary

Problems solved by technology

[0003] However, the asparagus algae is black after drying and dehydrating, with a single color and a strong fishy smell, which is difficult to arouse people's interest in eating, which affects the promotion and application of this beneficial seaweed, and limits it to a large extent. Development of asparagus aquaculture, processing industry and consumer market