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A kind of fresh-keeping and color-protecting method of cattail cabbage

A technology of cattail and color protection, which is applied in the field of food processing, can solve the problems such as the inability to solve the problem of juice loss, achieve the effect of improving the problem of enzymatic browning, alleviating enzymatic browning, and having a crisp taste

Active Publication Date: 2022-03-15
淮安康得乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although quick-freezing can be stored for a long time, it cannot solve the problem of juice loss when thawing, and the taste after cooking is almost the same as that of freezing

Method used

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  • A kind of fresh-keeping and color-protecting method of cattail cabbage
  • A kind of fresh-keeping and color-protecting method of cattail cabbage
  • A kind of fresh-keeping and color-protecting method of cattail cabbage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Soak the fresh cattail in low-temperature ozone water at 0°C for 1 min;

[0026] (2) Take out the cattail cabbage obtained in step (1), and then put it into a mixed solution of edible salt solution, edible calcium chloride, and ferulic acid at a temperature of 0°C for 3 minutes, then take it out and put it in a sterile environment to drain. Dry;

[0027] (3) the cattail after being drained in step (2) is processed with short-wave ultraviolet radiation; radiation dose is 3.3kJ / m 2 ; Irradiation time is 8s, sealed package;

[0028] (4) Store the cattail cabbage obtained in step (3) in a low-temperature environment of -16°C.

[0029] The mass percentage of the edible salt solution is 12%; the mass percentage of the edible calcium chloride is 0.1%; the mass percentage of the ferulic acid is 0.05%.

[0030] The cattail catkins prepared from steps (1)-(4) need to be placed in an environment of 0°C before eating, and can be eaten after being desalted at a ratio of 1:10....

Embodiment 2

[0032] (1) Soak fresh cattail in low-temperature ozone water at 0.8°C for 1.5 minutes;

[0033] (2) Pull out the cattail cabbage obtained in step (1) and then put it into a mixed solution of edible salt solution and edible calcium chloride at a temperature of 0.8°C for 3.8 minutes, take it out and put it in a sterile environment to drain;

[0034] (3) using short-wave ultraviolet radiation to process the dried cattail in step (2); the irradiation dose is 3.3kJ / m2; the irradiation time is 8s, and it is sealed and packaged;

[0035] (4) Store the cattail cabbage obtained in step (3) in a low-temperature environment of -15.5°C.

[0036] The mass percentage of the edible salt solution is 12.5%; the mass percentage of the edible calcium chloride is 0.1%; the mass percentage of the ferulic acid is 0.05%.

[0037] The cattail catkins prepared from steps (1)-(4) need to be placed in an environment of 0°C before eating, and can be eaten after being desalted at a ratio of 1:10.

Embodiment 3

[0039] (1) Soak fresh cattail in low-temperature ozone water at 1.6°C for 1.6 minutes;

[0040] (2) Pull out the cattail cabbage obtained in step (1) and then put it into a mixed solution of edible salt solution and edible calcium chloride at a temperature of 1.6°C for 4.6 minutes, take it out and put it in a sterile environment to drain;

[0041] (3) the cattail after being drained in step (2) is processed with short-wave ultraviolet radiation; radiation dose is 3.3kJ / m 2 ; Irradiation time is 8s, sealed package;

[0042] (4) Store the cattail cabbage obtained in step (3) in a low-temperature environment of -15°C.

[0043] The mass percentage of the edible salt solution is 13.5%; the mass percentage of the edible calcium chloride is 0.1%; the mass percentage of the ferulic acid is 0.05%.

[0044] The cattail catkins prepared from steps (1)-(4) need to be placed in an environment of 0°C before eating, and can be eaten after being desalted at a ratio of 1:10.

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Abstract

The invention discloses a method for preserving freshness and color of cattail cabbage. It specifically includes the following steps: (1) soaking the fresh cattail in low-temperature ozone water for a period of time; (2) removing the cattail obtained in the above steps and then putting it into a mixed solution of edible salt solution and edible calcium chloride at a certain temperature Soak for a period of time, take it out, and then place it in a sterile environment to drain; (3) treat the cattail catkins drained in step (2) with short-wave ultraviolet rays, and seal the package; (4) pack the cattail catkins obtained in step (3) The vegetables are stored in a low temperature environment. The crisp and fresh preservation method of the present invention does not form frozen bodies, produce ice crystals, or damage cell walls when frozen aquatic vegetables are preserved; therefore, the liquid juice does not lose and can be recovered after rehydration; the color will not change after 12 months of frozen preservation , after thawing and desalting to cook the cattail, the taste is crisp and tender as before; the process is simple, the ingredients are safe, the economic cost is low, it is beneficial to the large-scale fresh-keeping production of the cattail, and the practical value is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preserving the freshness and color of cattail cabbage. Background technique [0002] Pucai is the most distinctive aquatic vegetable in Huai'an. It is white, fresh, fragrant, crisp and tender. It is one of the important ingredients of Huaiyang cuisine. Due to the season, it is not possible to use similar fresh cattail vegetables in winter, with good color, aroma, crispness and reasonable price, which brings a little regret to the dining table. In the past, cold storage, freezing, and quick freezing could not solve the idiosyncratic problems of 15 days to 9 months or longer. Refrigerated freshly stored at 0-5°C for no more than 10 days, and terminal browning will also occur during this period. After direct freezing and thawing, it cannot be rehydrated, and the quality drops significantly. When cooked, it tastes like grass, without brittleness. Although quic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/015A23B7/055A23B7/04A23L5/40
CPCA23B7/154A23B7/157A23B7/015A23B7/055A23B7/0441A23L5/40A23V2002/00A23V2200/048A23V2250/128A23V2250/02
Inventor 高玉侠朱国红
Owner 淮安康得乐食品有限公司
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