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Processing method for keeping Chinese yam fresh

A processing method, yam technology, applied in the direction of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of economic profit impact, loss of active ingredients, difficult peeling, etc., to protect and maintain nutritional value , the effect of extending the shelf life

Inactive Publication Date: 2015-01-14
陈连生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Due to the growth characteristics of yam, the harvest cycle is relatively concentrated and has a high water content. At the same time, yam tubers have poor storage resistance and occupy a large area. A lot of resources are wasted during long-term storage and long-distance transportation, and there is also the problem of active ingredient loss during processing, which is extremely unfavorable to yam processing technology and the market, and the economic profit of farmers planting yam will also be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A processing method of fresh-keeping yam, comprising the steps of:

[0050] 1) Wash and peel: wash the yam with water and scrape off the skin of the yam;

[0051] 2) Remove epidermal mucus, sludge, and impurities: soak in 5% salt solution for 10 minutes, wash the epidermal mucous membrane, wipe off the sludge and impurities attached to the epidermis, and remove black spots;

[0052] 3) Pickling: use 12% salt, 0.3% citric acid, and 0.2% sodium hexametaphosphate aqueous solution to pickle for 120 hours;

[0053] 4) Desalting and slicing: Soak the yam in clean water, change the water every two hours, slice it after six hours, and continue soaking in clean water after slicing until the salt content of the yam is 4-6% before use;

[0054] 5) Sterilization and curing: put yam into a stainless steel pot, add appropriate amount of water, sodium pyrosulfite, and citric acid, and prepare 0.2% sodium pyrosulfite aqueous solution and 0.3% citric acid aqueous solution (according to...

Embodiment 2

[0060] A processing method of fresh-keeping yam, comprising the steps of:

[0061] 1) Wash and peel: wash the yam with water and scrape off the skin of the yam;

[0062] 2) Remove epidermal mucus, sludge, and impurities: soak in 4% salt solution for 12 minutes, wash the epidermal mucous membrane, wipe off the sludge and impurities attached to the epidermis, and remove black spots;

[0063] 3) Pickling: use 15% salt, 0.25% citric acid, and 0.25% sodium hexametaphosphate aqueous solution to pickle for 100 hours;

[0064] 4) Desalting and slicing: soak the yam in clean water, change the water every two hours, slice it after six hours, and continue soaking in clean water after slicing until the salt content of the yam is about 5% before use;

[0065] 5) Sterilization and curing: put yam into a stainless steel pot, add appropriate amount of water, sodium pyrosulfite, and citric acid, and prepare 0.25% sodium pyrosulfite aqueous solution and 0.25% citric acid aqueous solution (acco...

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Abstract

The invention discloses a processing method for keeping Chinese yam fresh. The processing method is suitable for iron stick yam (medicinal yam), especially for Dioscorea opposita ''foshou''. The processing method comprises the following processing steps: 1) cleaning and peeling; 2) removing mucus, sludge and impurities on the skin; 3) pickling; 4) desalinizing and slicing; 5) sterilizing and solidifying; 6) carrying out color protection; 7) packaging and vacuumizing; 8) sterilizing; and 9) packaging and warehousing. By the processing method, mucus on the skin of Chinese yam can effectively be removed, and mucus in Chinese yam can be protected from being lost. Beauty of a product can be guaranteed, and nutritive value of the product also can effectively be protected. By the processing method for manufacturing fresh-keeping Chinese yam, original nutritive value, mouthfeel and local flavor of Chinese yam can be maintained for a long time, storage life of the product is prolonged obviously, and it is convenient for storage, transport and usage.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of fresh-keeping yam. Background technique [0002] Yam is a commonly used nourishing Chinese medicinal material with a long history of medicinal use. It was first recorded in "Shen Nong's Materia Medica" and was listed as the top grade. Many ancient books and classics in the motherland describe the efficacy of yam; "Compendium of Materia Medica" summarizes it as five major functions , nourishing kidney qi, invigorating the spleen and stomach, stopping diarrhea, reducing phlegm and salivation, and moisturizing the fur; some nourishing prescriptions, such as Liuwei Dihuang Pills, Qiju Dihuang Pills, Shenling Baizhu Powder, etc., all contain yam. These functions of yam are closely related to its rich nutrition and active ingredients such as polysaccharides, allantoin, saponins, and phytic acid. Studies have shown that yam has the functions of lowering blood sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10A23B7/154A23B7/157A23B7/005
Inventor 陈连生
Owner 陈连生
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