Fresh-keeping and green-keeping method of natural and organic vegetables

Abstract

The invention discloses a natural and organic fresh-keeping and greenness-keeping method for vegetables and fruits, which is characterized in that cleaned ripe vegetables are blanched or pre-boiled by a low concentration edible trona solution at the temperature of between 90 and 100 DEG C for less than 5 minutes, cooled down by a water cooling or gas cooling method, and subpackaged; and the vegetable packaging bags are injected with the transparent liquid stated, broad-spectrum mixed type natural fresh-keeping and greenness-keeping liquid which is prepared according to a certain ratio and contains organic zinc, pear juice or glucitol, grape wine or ethanol, vinegar, tea polyphenol and garlic juice or garlicin, vacuum-packaged, sterilized, stored in a cold chain and sold. The method is simple and practical, and the shelf life of the vegetable can be prolonged to four months or half a year.

Description

technical field [0001] The invention relates to a natural and organic fresh-keeping and green-keeping method for vegetables. Background technique [0002] Green vegetables such as bracken, green peppers, green cabbage, green beans, spinach, and celery have a short shelf life. There are chlorophyll, polyphenolic compounds, starch, pectin, protein, amino acid, arabinan, dextran, and microorganisms in vegetables, and enzymatic reactions, Maillard reactions, and protein denaturation reactions occur under certain conditions. Vegetables are prone to changes such as discoloration, deterioration, taste, and loss of nutrients, thereby reducing their value or losing their edible value. [0003] The traditional salting method to preserve vegetables contains a lot of sodium salt, and eating too much or for a long time is not good for the human body. And inorganic fresh-keeping and greening agents such as sodium hydroxide, zinc acetate, copper acetate, zinc sulfate, copper sulfate, zin...

AI Technical Summary

Problems solved by technology

There are chlorophyll, polyphenolic compounds, starch, pectin, protein, amino acid, arabinan, dextran, and microorganisms in vegetables, and enzymatic reactions, Maillard reactions, and protein denaturation reactions occur under certain conditions. Vegetables are prone to changes such as discoloration, deterioration, taste, and loss of nutrients, thereby reducing their value or losing their edible value

[0003] The traditional salting method to preserve vegetables contains a lot of sodium salt, and eating too much or for a long time is not good for the human body

However, currently commonly used inorganic fresh-keeping and greening agents such as sodium hydroxide, zinc acetate, copper acetate, zinc sulfate, copper sulfate, zinc gluconate, and citric acid will cause side effects such as gastrointestinal discomfort in consumers.