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Preparation method of cooked lotus root slices with long shelf life

A shelf-life and lotus root slice technology, which is applied in food preservation, fruit and vegetable preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of great differences in fruit and vegetable preservation effects, time-consuming, labor-intensive taste, and damage to human health, etc., to achieve the purpose of consolidating fruits and vegetables Organizational structure, improvement of brittleness, and energy-saving effects

Pending Publication Date: 2022-01-07
江苏你好鸭食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] First, the shelf life is short. At present, the shelf life of lotus root slices sold in modified atmosphere fresh-keeping packaging on the market is 3-5 days, and the shelf life of vacuum-packed lotus root slices is only 1-2 days. The short shelf life is not conducive to product sales.
The reason is that the tissue structure of lotus root slices is tight, and if you want to maintain the taste of lotus root slices, the processing time of stewing should not be too long, but if the stewing time is not long, effective sterilization cannot be achieved; moreover, lotus root slices are rich in nutrients, which is easy to cause Bacteria multiply on a large scale, and the increase in the amount of bacteria will further shorten the shelf life of lotus root slices
The second is that the processing technology is cumbersome. The stewed lotus root slices processed by the existing technology need to be boiled in broth, which is time-consuming and laborious and has a single taste
[0004] Regarding the issue of shelf life, the most effective method at present is to add chemically synthesized or natural antiseptic preservatives. Because chemical preservation methods may cause problems such as harming human health and polluting the environment, their wide application in actual production is restricted.
The relatively safe biological preservation technology has received more attention in recent years. However, the research on biological preservation methods at home and abroad started relatively late, most of which are in the experimental stage, and the same biological extract has great differences in the preservation effects of fruits and vegetables under different conditions. It will take time for widespread commercial application

Method used

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  • Preparation method of cooked lotus root slices with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A kind of preparation method of long shelf-life cooked lotus root slices is as follows:

[0056] 1. Cleaning

[0057] Cut the fresh lotus root from the node, remove the node to get the lotus root, and then clean the lotus root to remove the surface and internal sediment and sundries.

[0058] 2. Processing of water shield

[0059] Pick young shoots of water shield with curly leaves, wash them, soak them in 1% salt water for 15 seconds, pick them up, and set aside. Add the compound mixture accounting for 5 / 10,000 of the water weight in cold boiled water and stir well, then add 3% of the water’s weight of salt, then add the spare water shield, the amount of water shield added is based on the standard, heat to 36 degrees Celsius , Keep it for 3 minutes, keep it cool at room temperature, pick up the water shield, and use the juice as a protective solution for later use.

[0060] Three, marinated

[0061] Add stewed soup into the marinating pot, then add the compound mix...

Embodiment 2

[0071] A kind of preparation method of long shelf-life cooked lotus root slices is as follows:

[0072] 1. Cleaning

[0073] Cut the fresh lotus root from the node, remove the node to get the lotus root, and then clean the lotus root to remove the surface and internal sediment and sundries.

[0074] 2. Processing of water shield

[0075] Pick young shoots of water shield with curly leaves, wash them, soak them in 1% salt water for 20 seconds, pick them up, and set aside. Add the compound mixture accounting for 5 / 10,000 of the water weight in cold boiled water and stir well, then add 3% of the water weight of salt, then add the spare water shield, the amount of water shield added is based on the standard, heat to 40 degrees Celsius , Keep for 4 minutes, cool at room temperature, pick up the water shield, and use the juice as a protective solution for later use.

[0076] Three, marinated

[0077] Add stewed soup into the marinating pot, then add the compound mixture accounti...

Embodiment 3

[0087] A kind of preparation method of long shelf-life cooked lotus root slices is as follows:

[0088] 1. Cleaning

[0089] Cut the fresh lotus root from the node, remove the node to get the lotus root, and then clean the lotus root to remove the surface and internal sediment and sundries.

[0090] 2. Processing of water shield

[0091] Pick young shoots of water shield with curly leaves, wash them, soak them in 1% salt water for 25 seconds, pick them up, and set aside. Add the compound mixture accounting for 5 / 10,000 of the water weight in cold boiled water and stir well, then add 3% of the water’s weight of salt, then add the spare water shield, the amount of water shield added is based on the standard, heat to 45 degrees Celsius , Keep it for 5 minutes, keep it cool at room temperature, pick up the water shield, and use the juice as a protective solution for later use.

[0092] Three, marinated

[0093] Add stewed soup into the marinating pot, then add the compound mix...

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Abstract

The invention discloses a preparation method of cooked lotus root slices with a long shelf life. The preparation method comprises the processing steps of cleaning, Brasenia schreberi J. F. Gmel. processing, marinating, cooling, post-protecting, slicing and modified atmosphere fresh-keeping packaging. On the basis of the prior art, application of the Brasenia schreberi J. F. Gmel. serving as a natural plant protection function in preparation of the lotus root slices is provided, an unexpected effect is achieved, and the shelf life reaches 15-17 days.

Description

technical field [0001] The invention relates to the field of instant dish processing, in particular to a method for preparing cooked lotus root slices with a long shelf life. Background technique [0002] Convenience dishes are dishes that can be eaten directly by consumers. They are easily polluted in the links of production, packaging, storage, transportation, and sales. Therefore, their antiseptic and fresh-keeping treatment is very important. Lotus root slices are a kind of food that is convenient and widely liked by consumers, but most of the existing cooked lotus root slices have the following problems to be solved urgently: [0003] First, the shelf life is short. At present, the shelf life of lotus root slices in modified atmosphere fresh-keeping packaging sold on the market is 3-5 days, while the shelf life of lotus root slices in vacuum packaging is only 1-2 days. The short shelf life is not conducive to the sales of products. The reason is that the tissue structu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L27/00A23L27/10A23B7/154A23B7/155A23L5/00
CPCA23L19/10A23L27/00A23L27/10A23B7/154A23B7/155A23L5/00A23V2002/00A23V2250/1614A23V2250/21A23V2250/5118A23V2250/5114A23V2300/10A23V2300/14A23V2200/10A23V2200/02A23V2200/14
Inventor 孙洪留孙琳洁程鹏薛海华王永强孙星辰张迎阳
Owner 江苏你好鸭食品有限公司
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