CN101703100A - Processing technology for preserving cordate houttuynia - Google Patents
Processing technology for preserving cordate houttuynia Download PDFInfo
- Publication number
- CN101703100A CN101703100A CN200910227065A CN200910227065A CN101703100A CN 101703100 A CN101703100 A CN 101703100A CN 200910227065 A CN200910227065 A CN 200910227065A CN 200910227065 A CN200910227065 A CN 200910227065A CN 101703100 A CN101703100 A CN 101703100A
- Authority
- CN
- China
- Prior art keywords
- cordate houttuynia
- preserving
- crisp
- processing technology
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses processing technology for preserving cordate houttuynia, and preservation solution. The processing technology comprises the following steps of: selecting and cleaning the cordate houttuynia, conserving the color of the cordate houttuynia, keeping crisp of the cordate houttuynia, performing corrosion protection on the cordate houttuynia, packing the cordate houttuynia in vacuum, sterilizing the cordate houttuynia, storing the cordate houttuynia and other procedures, wherein soaking the rhizome of the cleaned cordate houttuynia in mixed solution of 0.7 percent of sodium pyrosulfite, 0.1 percent of citric acid and 0.1 percent of vitamin C, 0.5 percent of calcium chloride and 2.5 percent of potassium sorbate, filling the soaked rhizome of the cleaned cordate houttuynia in a vacuum pack filled with preservation solution, and sterilizing. Based on multiple kinds of preserving treatment, the processing technology maintains the intrinsic quality of the cordate houttuynia, can prolong the supply period of the cordate houttuynia, lessens corrosion and brown stains of the cordate houttuynia, maintains the unique flavour of the cordate houttuynia through the processes of preventing brown stains, preventing corrosion and preserving freshness, keeping crisp, packing in vacuum and the like, solves the problems of brown stains and corrosion in the storage period of the cordate houttuynia when used for storing and preserving the cordate houttuynia, and keeps the crisp during the storage period of the cordate houttuynia.
Description
Technical field
The present invention relates to food processing and food nutrition field, specifically is a kind of processing technology for preserving cordate houttuynia, the invention still further relates to the fresh-keeping liquid of a kind of cordate houttuynia.Finger keeps the cordate houttuynia built-in quality based on various Preservation Treatment, prolongs the supply phase, reduces a kind of processing technology for preserving cordate houttuynia because of rotten and brown stain, can be used for the preservation and freshness of cordate houttuynia.
Technical background
Cordate houttuynia (Houttuynia Cordata Thunb.) is Saururaceae heartleaf houttuynia platymiscium---being commonly called as of heartleaf houttuynia, is perennial herb, is traditional wild vegetable and Chinese herbal medicine, in the use history in existing more than 2000 year of China.It is clearing heat and detoxicating that tradition thinks that cordate houttuynia has, the carbuncle that disappears apocenosis, effects such as inducing diuresis for treating strangurtia.Modern study and practice are further found, houttuynia extract energy anti-inflammation, trigger cell apoptosis, suppress HSV-1, HIV and influenza virus, energy increasing leukocyte quantity, improve effects such as the non-specific function of exempting from service of human body, also can bring into play good action for treatment for cancer.
Not only the use of cordate houttuynia on medicine played a great role, and its edibility is also very high.Studies show that the fresh and tender cordate houttuynia of every 100g contains protein 0.8g, carbohydrate 3g, crude fibre 1.2g, fatty 0.2g, Cobastab
10.013mg, Cobastab
20.172mg, vitamin C 33.7mg.In addition, cordate houttuynia also contains K, Na, Ca, Mg, Fe, Zn, Mn and 17 seed amino acids.Eating of cordate houttuynia is very extensive, and its tender leaf and rhizome are the popular delicious dish in each provinces and regions on the south the Changjiang river, in addition, have also developed various cordate houttuynia teas, beverage, wine etc.
Since cordate houttuynia edible and medicinal aspect unique effect, health ministry formally is defined as it one of resource of the great exploitation potential for its of " being medicine, is again food ".
But mainly on the south the Yellow River, ground such as Hunan, Hubei, Guizhou, Sichuan are the main place of production in the distribution of cordate houttuynia.Cordate houttuynia will be sold to the place of production with exterior domain with it as a kind of traditional vegetables, and preservation and freshness is a key issue.Because, the easy brown stain of cordate houttuynia and rotten, general at normal temperatures effective storage time is no more than 48 hours.At present cordate houttuynia fresh-keeping is aspects such as, processing technology crisp from anti-brown stain, anti-corrosive fresh-keeping, the guarantor of cordate houttuynia, adopt the preserving active processing method, fresh root of Herba Houttuyniae stem directly is processed into instant food, by aggregate measures such as employing control acidity, the food additives that add country's permission use and the vacuum packagings of resistance luminescent material, the brown stain of cordate houttuynia, the anticorrosion problem of duration of storage have been solved.But the anticorrisive agent of cordate houttuynia is with harmful Sodium Benzoate basically at present, and can not guarantee the original flavor of cordate houttuynia.The purpose of this patent is exactly to utilize the food additives harmless substantially to human body, and the protoplasm original flavor after the maintenance cordate houttuynia is fresh-keeping is invented the preservation technique of a kind of cordate houttuynia, prolongs its fresh keeping time at normal temperatures, to reach the purpose of remote transportation and sale.
Summary of the invention
The purpose of this invention is to provide a kind of easy and simple to handle, cost is lower, help preserving and transport, the processing technology for preserving cordate houttuynia of the protoplasm original flavor after keeping cordate houttuynia fresh-keeping.
The present invention also provides the fresh-keeping liquid of a kind of cordate houttuynia.
The present invention's technical scheme of being taked of dealing with problems is: a kind of processing technology for preserving cordate houttuynia comprises the steps:
1) cordate houttuynia selects clean;
2) cordate houttuynia is protected look;
3) cordate houttuynia protects crisp;
4) cordate houttuynia is anticorrosion;
5) vacuum packaging;
6) sterilization;
Describedly select that to clean be to select the white immaculate of color and luster, the cordate houttuynia of thickness homogeneous drains cabble then after cleaning a little;
Described protect look comprise with the cordate houttuynia behind the cabble put into that 0.7% pyrosulfurous acid is received, 0.1% citric acid and 0.1% vitamin C mixed liquid dipping 70 minutes, drain then;
Described guarantor is crisp to comprise that cordate houttuynia behind the look is protected in immersion puts in 0.5% the calcium chloride solution and soaked 20 minutes, drains then;
Put into 2.5% potassium sorbate solution the inside and soak 10 minute soak protecting cordate houttuynia after crisp described anticorrosion comprising, drains then;
Described vacuum packaging comprise with the cordate houttuynia after anticorrosion pack into pour into fresh-keeping liquid the bag in, vacuumize packing;
Described sterilization comprises puts into packaged cordate houttuynia 70 ℃ water-bath heat sterilization 2 minutes.
The proportioning of cordate houttuynia and fresh-keeping mixed liquor is 90 milliliters of cordate houttuynia 250 grams, fresh-keeping liquids in described vacuum packaging.
A kind of cordate houttuynia fresh-keeping liquid be by colour protecting liquid, protect crisp liquid and the impregnating fluid mixed in equal amounts formulated, wherein colour protecting liquid be that 0.7% pyrosulfurous acid is received, 0.1% citric acid and 0.1% vitamin C mixed in equal amounts; Protect crisp liquid and be 0.5% calcium chloride solution; Impregnating fluid is 2.5% potassium sorbate solution.
The present invention is based on various Preservation Treatment and keep the cordate houttuynia built-in quality, can prolong the supply phase, reduce rotting and brown stain of cordate houttuynia, processing technologys such as, vacuum packaging crisp by anti-brown stain, anti-corrosive fresh-keeping, guarantor have kept the distinctive local flavor of cordate houttuynia, be used for the preservation and freshness of cordate houttuynia, solved the brown stain of cordate houttuynia, the anticorrosion problem of duration of storage, cordate houttuynia has kept fragility at duration of storage.The cordate houttuynia that packaging sterilizing is good can preserve 4 months down at 25 ℃.
The specific embodiment
Embodiment: select that color and luster is white, no scab, no insect population, after cleaning and drain, the cordate houttuynia subterranean stem of thickness homogeneous is cut into the segment about 10cm, pyrosulfurous acid with 0.7% is received, 0.1% citric acid and 0.1% vitamin C mixed liquid dipping 70min, after soaking 20min in 0.5% the calcium chloride solution, drain again after draining, continue with draining behind 2.5% the potassium sorbate solution the inside immersion 10min, fresh-keeping liquid according to every packed cordate houttuynia 250g and 90mL carries out vacuum packaging then, the cordate houttuynia of packing with 70 ℃ hot water poach 2min, is finished Preservation Treatment.The cordate houttuynia of Chu Liing preserves under 25 ℃ temperature and did not go bad in 4 months like this.
Described cordate houttuynia fresh-keeping liquid, be by colour protecting liquid, protect crisp liquid and the impregnating fluid mixed in equal amounts formulated, wherein colour protecting liquid be that 0.7% pyrosulfurous acid is received, 0.1% citric acid and 0.1% vitamin C mixed in equal amounts; Protect crisp liquid and be 0.5% calcium chloride solution; Impregnating fluid is 2.5% potassium sorbate solution.
Claims (4)
1. a processing technology for preserving cordate houttuynia comprises the steps:
1) cordate houttuynia selects clean;
2) cordate houttuynia is protected look;
3) cordate houttuynia protects crisp;
4) cordate houttuynia is anticorrosion;
5) vacuum packaging;
6) sterilization;
Describedly select that to clean be to select the white immaculate of color and luster, the cordate houttuynia of thickness homogeneous drains cabble then after cleaning a little;
Described protect look comprise with the cordate houttuynia behind the cabble put into that 0.7% pyrosulfurous acid is received, 0.1% citric acid and 0.1% vitamin C mixed liquid dipping 70 minutes, drain then;
Described guarantor is crisp to comprise that cordate houttuynia behind the look is protected in immersion puts in 0.5% the calcium chloride solution and soaked 20 minutes, drains then;
Put into 2.5% potassium sorbate solution the inside and soak 10 minute soak protecting cordate houttuynia after crisp described anticorrosion comprising, drains then;
Described vacuum packaging comprise with the cordate houttuynia after anticorrosion pack into pour into fresh-keeping liquid the bag in, vacuumize packing.
2. processing technology for preserving cordate houttuynia according to claim 1 is characterized in that: described sterilization comprises puts into packaged cordate houttuynia 70 ℃ water-bath heat sterilization 2 minutes.
3. processing technology for preserving cordate houttuynia according to claim 1 is characterized in that: the proportioning of cordate houttuynia and fresh-keeping mixed liquor is 90 milliliters of cordate houttuynia 250 grams, fresh-keeping liquids in described vacuum packaging.
4. cordate houttuynia fresh-keeping liquid is characterized in that: it be by colour protecting liquid, protect crisp liquid and the impregnating fluid mixed in equal amounts formulated, wherein colour protecting liquid be that 0.7% pyrosulfurous acid is received, 0.1% citric acid and 0.1% vitamin C mixed in equal amounts; Protect crisp liquid and be 0.5% calcium chloride solution; Impregnating fluid is 2.5% potassium sorbate solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910227065A CN101703100A (en) | 2009-11-24 | 2009-11-24 | Processing technology for preserving cordate houttuynia |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910227065A CN101703100A (en) | 2009-11-24 | 2009-11-24 | Processing technology for preserving cordate houttuynia |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703100A true CN101703100A (en) | 2010-05-12 |
Family
ID=42373413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910227065A Pending CN101703100A (en) | 2009-11-24 | 2009-11-24 | Processing technology for preserving cordate houttuynia |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703100A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070225A (en) * | 2011-11-15 | 2013-05-01 | 南昌大学 | Artemisia selengensis preservative and preparation method thereof |
| CN103431034A (en) * | 2013-09-11 | 2013-12-11 | 贵阳学院 | Method for preserving cordate houttuynia by using gas packing |
| CN103478602A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed flower crisp chips and processing method thereof |
| CN103478626A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed wild vegetable crisp chips and processing method thereof |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN103766476A (en) * | 2014-01-17 | 2014-05-07 | 湖北工业大学 | Preservation method of fresh ormund pomace as well as sauce and application thereof |
| CN105613714A (en) * | 2015-12-25 | 2016-06-01 | 彭水县百业兴森林食品开发有限公司 | Original taste toona sinensis processing method |
-
2009
- 2009-11-24 CN CN200910227065A patent/CN101703100A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070225A (en) * | 2011-11-15 | 2013-05-01 | 南昌大学 | Artemisia selengensis preservative and preparation method thereof |
| CN103478602A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed flower crisp chips and processing method thereof |
| CN103478626A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed wild vegetable crisp chips and processing method thereof |
| CN103478626B (en) * | 2013-08-31 | 2015-05-20 | 徐州绿之野生物食品有限公司 | Puffed wild vegetable crisp chips and processing method thereof |
| CN103431034A (en) * | 2013-09-11 | 2013-12-11 | 贵阳学院 | Method for preserving cordate houttuynia by using gas packing |
| CN103704323A (en) * | 2013-12-27 | 2014-04-09 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN103704323B (en) * | 2013-12-27 | 2015-03-25 | 西藏大学农牧学院 | Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods |
| CN103766476A (en) * | 2014-01-17 | 2014-05-07 | 湖北工业大学 | Preservation method of fresh ormund pomace as well as sauce and application thereof |
| CN103766476B (en) * | 2014-01-17 | 2015-05-20 | 湖北工业大学 | Preservation method of fresh ormund pomace as well as sauce and application thereof |
| CN105613714A (en) * | 2015-12-25 | 2016-06-01 | 彭水县百业兴森林食品开发有限公司 | Original taste toona sinensis processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703100A (en) | Processing technology for preserving cordate houttuynia | |
| CN102613516B (en) | Method for pickling jerusalem artichokes | |
| CN100539852C (en) | A kind of aquatic vegetable anti-staling agent | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN1799374A (en) | Biological fresh-keeping method and technique for bamboo shoot | |
| CN107114464A (en) | A kind of beef preservation method | |
| CN103876202A (en) | Method for processing fresh castanea mollissima packaged products | |
| CN104000144A (en) | Processing method for oil-free tasty pickled Chinese toon tender leaves | |
| CN106136135B (en) | A kind of preparation method of fresh yam | |
| CN105725104A (en) | Method for making braised mackerel cans | |
| KR101510180B1 (en) | Manufacturing Method of Canned Anchovy | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN105266074A (en) | Making method of canned sardines | |
| CN105725107A (en) | Method for preparing scomberomorus sinensis cans | |
| CN104605302A (en) | Method for pickling galinsoga parviflora leaves | |
| CN105325972A (en) | Crisp fragrant pickled Chinese cabbages and processing method | |
| CN104489058A (en) | Processing method for preventing dry lemon slices from browning | |
| CN104171999B (en) | The preparation method that fragrant and sweet crisp crisp Fructus Citri Sarcodactylis is dry | |
| CN103211001A (en) | Bio-preservation method of fresh fiddlehead | |
| CN104095211B (en) | The processing method of dry pawpaw silk | |
| CN102187894A (en) | Preservation method of fresh-cut potato product | |
| CN104305045B (en) | A kind of preparation method of instant Chinese artichoke | |
| CN106259875A (en) | A kind of fresh-cut yams antistaling agent | |
| CN102038177A (en) | Mineral spring agaric | |
| CN104824113A (en) | Preservation method of squid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100512 |