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Production method for removing residual pesticide on leaf vegetables

A technology of residual pesticides and production methods, which is applied in the field of nutritional stewing and dehydration of leafy vegetables, can solve the problems that green vegetables cannot be removed, and damage the health of eaters, etc., and achieve the effect of maintaining the color of leafy vegetables and eating them healthily and conveniently

Active Publication Date: 2012-03-21
ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Washing and soaking with cold water in daily life only reduces a part, most of which remain in the vegetables and cannot be removed, causing certain damage to the health of the eaters

Method used

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  • Production method for removing residual pesticide on leaf vegetables
  • Production method for removing residual pesticide on leaf vegetables
  • Production method for removing residual pesticide on leaf vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The chroma, nitrite and Vc of pakchoi were investigated under the same pressure and at different times.

[0020] Inspection indicators:

[0021] Nitrite: Pesticide pollution to agricultural products is due to excessive pesticide residues, heavy metals, and nitrate. Nitrate is more harmful to the human body, so it is used as an important indicator. The test method adopts the colorimetric method: extract 5g of the tested sample after treatment, add salicylic acid concentrated H 2 SO 4 Solution, after standing for 25 minutes, adjust the pH value with NaOH solution, dilute with water to the mark, shake well, cool to room temperature, use the reagent blank as a reference, and measure the absorbance value at 410nm with a 1cm cuvette.

[0022] Vc: by titration. Accurately take quantitative vegetable leaf samples, tear them into small pieces by hand, add an appropriate amount of 2% oxalic acid solution, and grind the vegetable leaves into a homogenous slurry. Then use 2% o...

Embodiment 2

[0033] (1). Clean 200g of small white (oil) vegetables;

[0034] (2) Blanch the vegetables in boiling water for 30 seconds at a ratio of 1:3 (mass ratio) of vegetables to water, then quickly remove the vegetables from the water and put them into a pressure vessel, add cold water, the ratio of vegetables to water is 1:2, add The lid is tightly closed. Heat rapidly to the relative pressure in the container when P=15kPa, stop heating, and start timing t=2min. At this time, the pressure continues to rise under the residual heat, and the relative pressure in the container is maintained at ≤ 25kPa through control methods such as a pressure valve body or adding a cooling device to the outside of the container. When the pressure drops back to the relative pressure P=15kPa in the container when the heating is stopped, the pressure difference between the inside and outside of the container is 0 when the exhaust gas is released, and the pot is opened to obtain the product.

[0035] Thi...

Embodiment 3

[0037] (1). Clean 200g of small white (oil) vegetables;

[0038] (2). Blanch the vegetables in boiling water for 30 seconds at a ratio of 1:3 (mass ratio) of vegetables to water, then quickly remove the vegetables from the water and put them in a pressure vessel, add room temperature water, the ratio of vegetables to water is 1:2 , stamped airtight. Heat rapidly to the relative pressure in the container when P=20kPa, stop heating, and start timing t=4min. At this time, the pressure continues to rise under the residual heat, and the relative pressure in the container is maintained at ≤ 30kPa through control methods such as a pressure valve body or adding a cooling device to the outside of the container. When the pressure drops back to the relative pressure P=20kPa in the container when the heating is stopped, the pressure difference between the inside and outside of the container is 0 when the exhaust is released, and the pot is opened to obtain the product.

[0039] With thi...

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Abstract

The invention provides a production method capable of removing residual pesticide in leaf vegetables, comprising the following steps: (1) cleaning the vegetables and placing the vegetables in a pressure vessel or into the boiled water for 10-30s according the ratio of the vegetables to water 1:3 and quickly taking the vegetables from the boiled water and into the pressure vessel; (2) adding waterand then closing the vessel and heating the vessel until the relative pressure is 10-20kPa and controlling the relative pressure in the vessel not more than 25kPa, naturally cooling the vessel until the relative pressure is 10-20kPa; (3) exhausting air until the relative pressure is 0 and opening the cover. The vegetables is boiled under pressure and the hydrochloride residue in the vegetables and the soup is at the low peak valley and the Vc is preserved and the leaf vegetable color is kept.

Description

(1) Technical field [0001] The invention relates to a food processing method, in particular to nutritional stewing, dehydration and dehydration of leafy vegetables. [0002] A method of making that lowers its nitrate content. (2) Background technology [0003] Leafy vegetables (or leafy stems)) vegetables provide the inorganic salts and carbohydrates needed by the human body, among which the Vc content is relatively high, and become an indispensable edible vegetable for modern healthy life. For example, the typical representative of leafy vegetables is small White (oil) vegetables have the largest consumption. However, with the widespread application of pesticides, the roots, stems and leaves of vegetables tend to accumulate nitrate and heavy metals, among which nitrate is very harmful to the human body. The nitrate content in vegetables exceeds the standard. After entering the human body, it is digested and reduced to nitrite by the human body. Salt. Nitrite is harmful t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
Inventor 蔡才德石芸潘思轶徐晓云
Owner ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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