Storing and fresh keeping method of fresh cut lettuces
A technology for storage and preservation of lettuce, which is applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, and food preservation. The effect of reducing the degree of russet, prolonging the storage period, and maintaining the original texture
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:
[0022] 1) Raw material processing
[0023] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;
[0024] 2) Preservative liquid dipping
[0025] Immerse the lettuce treated in step 1 in the experimental compound fresh-keeping solution for 3 minutes. The ratio of the experimental compound fresh-keeping solution is: glucose oxidase: 0.03% w / v, ascorbic acid: 0.03% w / v, calcium chloride: 0.04 %w / v, cysteine: 0.05%w / v;
[0026] 3) Packaging
[0027] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;
[0028] 4) Refrigeration
[0029] Put the lettuce processed in step 3 in an environment with a temperature of 0°C and a relative humidity of 75% for refrigeration.
[0030] The glucose oxidase, ascorbic acid and calcium chloride are food grade.
[0031] Put the lettuc...
Embodiment 2
[0039] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:
[0040] 1) Raw material handling
[0041] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;
[0042] 2) Preservative liquid dipping
[0043] Soak the lettuce treated in step 1 in the experimental compound fresh-keeping solution for 6 minutes, the ratio of the experimental compound fresh-keeping solution is: glucose oxidase: 0.08% w / v, ascorbic acid: 0.08% w / v, calcium chloride: 0.01 %w / v, cysteine: 0.1%w / v;
[0044] 3) Packaging
[0045] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;
[0046] 4) Refrigeration
[0047] The lettuce processed in step 3 is placed in an environment with a temperature of 2.5° C. and a relative humidity of 85% for refrigeration.
[0048] The glucose oxidase, ascorbic acid and calcium chloride are food grade.
[0049] Put the le...
Embodiment 3
[0057] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:
[0058] 1) Raw material handling
[0059] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;
[0060] 2) Preservative liquid dipping
[0061] Soak the lettuce treated in step 1 in the experimental compound fresh-keeping solution for 9 minutes, the ratio of the experimental compound fresh-keeping solution is: glucose oxidase: 0.01% w / v, ascorbic acid: 0.12% w / v, calcium chloride: 0.05 %w / v, cysteine: 0.03%w / v;
[0062] 3) Packaging
[0063] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;
[0064] 4) Refrigeration
[0065] The lettuce processed in step 3 is placed in an environment with a temperature of 4°C and a relative humidity of 70% for refrigeration.
[0066] The glucose oxidase, ascorbic acid and calcium chloride are food grade.
[0067] Put the lettu...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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