Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method for harsh-taste-free taro leaf stalk pickle

A processing method and petiole technology, which is applied in the processing field of taro petiole kimchi, can solve the problems of taro petiole kimchi that is rough, cannot be produced on a large scale, and cannot be stored for a long time, and achieves the effect of strong flavor, easy long-term storage, and crisp and tender texture

Active Publication Date: 2012-02-15
HUNAN AGRICULTURAL UNIV
View PDF1 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: aiming at the problems existing in the production of taro petiole fermented food (pickles), provide a kind of processing method of taro petiole pickles without hemp taste produced by anaerobic respiration of raw materials and lactic acid fermentation, which can solve Taro petiole kimchi is numb, soft and rotten, cannot be produced on a large scale, and cannot be preserved for a long time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method for harsh-taste-free taro leaf stalk pickle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take the fresh taro petiole with a growth time of 10 days, wash it with drinking water, cut off the discolored petiole, and cut the taro petiole into short and uniform segments; take 3kg of lactic acid bacteria starter and 7kg of salt dissolved in 60kg of 25℃ Stir evenly in drinking water; then take 30kg of fresh taro petiole segments and immerse them in the solution. The taro petiole segments should be pressed into the water to prevent them from being exposed. At room temperature, seal and ferment for 4 days until the hemp taste disappears and the taste is palatable. The texture is suitable and there is no soft and rotten phenomenon; take out the fermented taro petiole, put it into a polyethylene cooking bag, squeeze it manually to drive out the air in the bag, and then use a plastic heat sealing machine to heat seal the bag mouth. Sterilize the sealed bagged product at 70°C for 5 minutes, and immediately cool to normal temperature with cooling water after sterilization...

Embodiment 2

[0025] Take the fresh taro petiole with a growth time of 15 days, wash it with drinking water, cut off the discolored petiole, and cut the taro petiole into short and uniform segments; dissolve 10kg of table salt in 52kg of drinking water at 35°C, and stir well Then take 38kg of fresh taro petioles and immerse them in the solution. The taro petioles should be pressed into water to prevent them from being exposed. At room temperature, seal and ferment them for 8 days until the hemp taste disappears. Phenomenon: Take out the small section of fermented taro petiole, put it into a polyethylene cooking bag, squeeze it manually to remove the air in the bag, and then use a plastic heat sealing machine to heat seal the bag mouth. Sterilize the sealed bagged product at 90°C for 3 minutes, and immediately cool to normal temperature with cooling water after sterilization.

Embodiment 3

[0027] Take the fresh taro petiole with a growth time of 20 days, wash it with drinking water, cut off the discolored petiole, and cut the taro petiole into short and uniform segments; take 2kg of lactic acid bacteria starter and 3kg of salt dissolved in 45kg of 10°C Stir evenly in drinking water; then take 50kg of fresh taro petioles and immerse them in the solution. The taro petioles should be pressed into the water to prevent them from being exposed. At normal temperature, seal and ferment for 7 days until the hemp taste disappears and the taste is palatable. The texture is suitable and there is no soft rotten phenomenon; take out the fermented taro petioles, put them into glass bottles, press them tightly, and leave a head gap of 5 to 8 mm, and seal them with a vacuum sealing machine. Sterilize the sealed bottled product at 60°C for 8 minutes, and immediately cool to normal temperature with cooling water after sterilization.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method for a harsh-taste-free taro leaf stalk pickle, which comprises the steps of: taking fresh taro leaf stalks which grow for 10-20 days, washing the taro leaf stalks clean and cutting the taro leaf stalks into small sections; dissolving lactic acid bacteria starter and table salt into potable water according to certain proportions and conducting even agitation; then dipping the small fresh taro leaf stalk sections in solution and sealing at normal temperature to conduct raw material fermentation; and finally taking out the fermented small taro leaf stalk sections and conducting vacuum airproof packaging, sterilization and cooling to obtain the harsh-taste-free taro leaf stalk pickle. The taro leaf stalk pickle which is produced by adopting the processing method through the anaerobic respiration of raw materials and the anaerobic fermentation of lactic acid bacteria is free of harsh taste, the flavor is strong, the texture is crisp and tender and the harsh-taste-free taro leaf stalk pickle can be easily preserved for a long term.

Description

Technical field: [0001] The invention relates to a processing method of taro petiole pickles, in particular to a method for producing taro petiole pickles with no numb taste by using raw material anaerobic respiration and lactic acid fermentation. Background technique: [0002] Taro is deeply loved by consumers due to its rich nutrition. In my country, the output of taro is high, and the output per unit area of ​​taro petioles is several times to more than 10 times that of taro. But only a small amount of taro petioles are used for fresh sales for cooking and eating, without large-scale processing, and most of them are wasted due to rot, causing serious loss of resources and environmental pollution. [0003] Though my country's folks have the habit of using natural fermentation to make sauerkraut after taro petioles are blanched, there are four problems in this taro petiole fermented food: the one is that the product is numb, and there is a strong numb feeling when eating; ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 谭兴和王锋谭亦成张喻
Owner HUNAN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com