Pulp freshness keeping method
A fresh-keeping method and slurry water technology, which are applied in the fields of food preservation, food science, and application, can solve problems such as product spoilage, and achieve the effects of improving the fresh-keeping period, improving the senses, and reducing the retention rate.
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[0012] First, prepare a vessel, such as a kimchi jar, a glass jar, or a traditional jar, but do not choose iron, because the slurry is acidic and easily reacts with iron, and the soup will turn black and lose its taste. Secondly, choose vegetables, such as lotus vegetables, wild vegetables, bitter vegetables, celery, etc. Do not choose too tender vegetables, too tender vegetables will become mushy after soaking for a few days. Clean the selected vegetables, heat the soup in boiling water at 100°C for 3 minutes, remove and let cool, squeeze out the excess water, cut into sections (about 3cm is appropriate), and then press the vegetables and noodle soup (20°C) 1:1 (W / W) into the altar, covered and fermented.
[0013] The fermented pulp water is taken out and filtered through an ultrafiltration membrane with a pore size of 0.45 microns, and the filtered pulp water is colorless and transparent. Then put the slurry water filtered through the membrane into a 300ml plastic bottle, ...
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