Quick freezing and preservation process for wild matsileaceae

Abstract

The invention relates to a quick freezing and preservation process for wild matsileaceae. The process comprises the following steps of: (1) soaking the matsileaceae in a soak solution consisting of materials, including 1% of a salt solution, and water in a volume ratio of 1:(9-11); (2) cleaning the matsileaceae to remove dust and silt; (3) blanching the matsileaceae in a blanching solution consisting of rinsing materials, including 0.1% of a L-cysteine solution, and hot water in a volume ratio of 1:(48-52); (4) cooling the matsileaceae by washing through cooling water until the matsileaceae is cooled from inside to outside, and draining excessive water after the matsileaceae is cooled to 4-5 DEG C; (5) performing quick freezing on the matsileaceae at -32 to -35 DEG C until the center temperature of the matsileaceae is below -18 DEG C; and (6) refrigerating the matsileaceae in a low-temperature cold storage at a constant temperature below -20 DEG C. According to the quick freezing and preservation process, the change of nutritional ingredients of the quick-frozen matsileaceae is alleviated, the original freshness, color and flavor of the matsileaceae are maintained to a certain degree, and the matsileaceae can be stored conveniently for a long time.

Description

technical field [0001] The invention relates to a food preservation process, in particular to a vegetable preservation process. Background technique [0002] Four-leaf vegetable is a perennial aquatic plant of the Apple family, also known as Ping Ping. There are wild four-leaf vegetables growing on the roadsides, fields and streams of West Dongting Mountain in Suzhou, Jiangsu. The rhizomes of four-leaf vegetables grow horizontally in water or mud. The rhizomes are slender and crawl in water or soil. In spring, the leaves grow from the nodes of the rhizomes, with slender petioles, and four leaflets cross opposite each other, arranged in a shape like a field. word, hence the name Tianzicao. The stems, leaves and seeds of the four-leaf vegetable can be used as medicine, which has the functions of antibacterial, anti-inflammatory, antipyretic, diuretic, prolactin, and blood circulation. The edible parts of four-leaf vegetables are tender stems and young leaves. According to m...

AI Technical Summary

Problems solved by technology

[0003] In recent years, four-leaf vegetables have been increasingly favored by people, but due to their high water content, four-leaf vegetables are sensitive to temperature and humidity, are easily damaged and spoiled, are difficult to store and transport, and affect market supply.

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