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Processing method of fresh asparagus lettuce

A processing method and lettuce technology, applied in the field of fresh lettuce processing, can solve the problems of inability to drive the development and expansion of the lettuce industry, the inability to carry out large-scale production, and the low added value of products, so as to improve the desire to buy, the color and the nutritional content. Changeable, easy to store and transport

Pending Publication Date: 2021-07-13
江苏康润农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigeration is the basic method to prolong the supply period of lettuce and maintain the quality of lettuce; however, since lettuce is prone to browning during shipment, it is not conducive to storage and transportation, and it is impossible to carry out large-scale production, and the added value of the product is not high, which cannot drive the lettuce industry faster development and expansion of

Method used

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  • Processing method of fresh asparagus lettuce
  • Processing method of fresh asparagus lettuce
  • Processing method of fresh asparagus lettuce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Please refer to the attached figure 1 , a processing method of fresh lettuce, the processing method of this fresh lettuce comprises the following steps:

[0028] (1), raw material selection: select fresh, no damage by diseases and insect pests, no rotten lettuce as the processing standard for selection, remove diseased bamboo shoots, deformed bamboo shoots and loose-headed bamboo shoots;

[0029] (2), pretreatment: remove the bulk soil on the bamboo shoots after selection, separate the lettuce stems and leaves, place them in the cleaning bucket, and carry out cleaning and disinfection. The disinfectant uses ozone aqueous solution to soak and sterilize;

[0030] (3), peeling and cutting: adopt manual or mechanical fast peeling, peel off the outer skin of the stem, cut off the older parts of the root and the over-tender parts of the upper part, and cut into strips;

[0031] (4), soaking: pour the product processed in the step (3) into the color protection solution to soa...

Embodiment 2

[0042] Please refer to the attached figure 1 , a processing method of fresh lettuce, the processing method of this fresh lettuce comprises the following steps:

[0043] (1), raw material selection: select fresh, no damage by diseases and insect pests, no rotten lettuce as the processing standard for selection, remove diseased bamboo shoots, deformed bamboo shoots and loose-headed bamboo shoots;

[0044] (2), pretreatment: remove the bulk soil on the bamboo shoots after selection, separate the lettuce stems and leaves, place them in the cleaning bucket, and carry out cleaning and disinfection. The disinfectant uses ozone aqueous solution to soak and sterilize;

[0045] (3), peeling and cutting: adopt manual or mechanical fast peeling, peel off the outer skin of the stem, cut off the older parts of the root and the over-tender parts of the upper part, and cut into strips;

[0046] (4), soaking: pour the product processed in the step (3) into the color protection solution to soa...

Embodiment 3

[0057] (1), raw material selection: select fresh, no damage by diseases and insect pests, no rotten lettuce as the processing standard for selection, remove diseased bamboo shoots, deformed bamboo shoots and loose-headed bamboo shoots;

[0058] (2), pretreatment: remove the bulk soil on the bamboo shoots after selection, separate the lettuce stems and leaves, place them in the cleaning bucket, and carry out cleaning and disinfection. The disinfectant is soaked and sterilized with hydrogen peroxide aqueous solution;

[0059] (3), peeling and cutting: adopt manual or mechanical fast peeling, peel off the outer skin of the stem, cut off the older parts of the root and the over-tender parts of the upper part, and cut into strips;

[0060] (4), soaking: pour the product processed in the step (3) into the color protection solution to soak and protect the color;

[0061] (5) Drain water: Cool down the container where the color protection liquid is located by passing cold gas at one e...

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Abstract

The invention discloses a processing method of fresh asparagus lettuce. The processing method comprises the following steps: (1) raw material selection: selecting fresh asparagus lettuce without diseases and insect pests and rot as a processing standard; (2) pretreatment: removing large soil on the selected asparagus lettuce bodies, separating stems and leaves of the asparagus lettuce, placing the asparagus lettuce in a cleaning barrel, and cleaning and disinfecting the asparagus lettuce; (3) peeling and cutting: rapidly peeling manually or mechanically; (4) soaking: pouring the product processed in the step (3) into a color protection solution for soaking and color protection; (5) draining: cooling by introducing cold gas into one end of a container in which the color protection liquid is positioned and introducing hot gas into the other end of the container, and spin-drying the materials in a centrifugal machine after cooling; (6) coating: coating the materials with chitosan; and (7) fresh-keeping packaging: putting the asparagus lettuce into baskets or boxes, and storing the baskets or boxes in a cold storage, so that the original flavor is kept to the maximum extent, and the freshness, the color and the nutritional ingredients are kept unchanged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of fresh lettuce. Background technique [0002] Lettuce, also known as lettuce, is a biennial herb that can form fleshy tender stems. Not native to Central China or North China. The stems above the ground are edible, the skin of the stem is white-green, the flesh of the stem is crisp and tender, the young stems are emerald green, and turn white-green when mature. The main edible meaty tender stems can be eaten raw, cold, fried, dried or pickled, and the tender leaves are also edible. Stems and leaves contain lettuce, which contains lettuce. Bitter in the mouth, has analgesic effect. Lettuce has strong adaptability and can be cultivated in spring and autumn or overwintering. It is mainly cultivated in spring and harvested in summer. [0003] At room temperature, lettuce has a maximum shelf life of 6-7 days, and enzymatic browning during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L5/20A23L5/00A23L19/00A23B7/16A23B7/04
CPCA23L5/41A23L5/27A23L5/276A23L5/57A23L19/03A23B7/16A23B7/04A23V2002/00
Inventor 刘勇刘嘉诚刘嘉豪刘志刚刘志强杨彩梅郭丽孙洁刘阳刘嘉雯
Owner 江苏康润农业科技发展有限公司
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