CN102047941B - Method for processing soft sow thistle can - Google Patents
Method for processing soft sow thistle can Download PDFInfo
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- CN102047941B CN102047941B CN2010105564962A CN201010556496A CN102047941B CN 102047941 B CN102047941 B CN 102047941B CN 2010105564962 A CN2010105564962 A CN 2010105564962A CN 201010556496 A CN201010556496 A CN 201010556496A CN 102047941 B CN102047941 B CN 102047941B
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- bitter dish
- bitter
- dish
- leaf
- sterilization
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Abstract
The invention relates to a method for processing a soft sow thistle can. The method comprises the following steps of: selecting fresh sow thistles, trimming and washing; putting the sow thistles into steam for curing; cooling to room temperature after curing, and sterilizing with an alcoholic solution; rinsing clean, and adding liquid with citric acid, salts, Vc, and the like; and then packaging in vacuum. In the invention, because the processes of curing with the steam, soaking and sterilizing with the alcoholic solution, soaking with the mixed solution containing the citric acid, the salts and the Vc with a certain concentration and packaging in vacuum are adopted and no food preservative is added, the obtained product can be preserved for longer than 10 months and has the advantages of dark green color and no brown stain.
Description
Technical field
The invention belongs to agricultural byproducts production and processing technical field, be specifically related to a kind of processing method of bitter dish foods packed in carton containers.
Background technology
At present, bitter dish converted products mainly relies on chemical preservative, and like one or more the composite shelf life of products that prolong in benzoic acid, Sodium Benzoate, the potassium sorbate etc., this and bitter dish are disagreed as pollution-free food.The bitter dish technology of protecting green lands simultaneously, traditional handicraft adopts copper ion reagent to soak and protects look, and product copper ion residual quantity is higher than national standard far away and limits the quantity of (national standard limit the quantity of 10 ppm), and then is detrimental to health.The boiling water bath sterilization is adopted in the bitter dish sterilization of traditional handicraft in addition more, very easily destroys chlorophyll, has a strong impact on the effect of protecting green lands.Therefore there are many drawbacks in traditional handicraft, has limited the sale of product.
Summary of the invention
The objective of the invention is to overcome above defective, a kind of food preservative that do not add is provided, the product sensory quality is good, the processing method of the bitter dish foods packed in carton containers of long shelf-life.
For achieving the above object, the technical scheme that the present invention adopts is:
1) bitter dish is selected, washed: the bitter dish that will pluck is removed the foreign material on the bitter dish leaf again and is put into the clear water wash clean after removing dead leaf, Huang Ye, aging stem, bud and root;
2) steam cure: the bitter dish that will clean is sloughed and is put into the container that is full of vapours behind the water droplet on the leaf and carry out slaking and make bitter dish leaf reach medium well;
3) cooling: the bitter dish of slaking is cooled to room temperature rapidly through icehouse;
4) alcohol sterilization: the bitter dish that will be cooled to room temperature immerses sterilization 20-60 second in the alcoholic solution that mass concentration is 73-78%;
5) sterile water wash is removed alcohol: the bitter dish after the sterilization is put into the rinsing of purifying waste water remove the alcohol on the bitter dish;
6) encapsulation: bitter dish is packed in the light tight soft packaging bag of used for packing foods, and then the soup juice that the adds bitter dish quality 20-40% soft packaging bag that will install bitter dish and soup juice is put into the vacuum-pumping and sealing machine and carried out Vacuum Package;
Described soup juice obtains citric acid, salt and Vc are soluble in water, and it contains 0.08-0.1% citric acid, 1% salt, 0.01% Vc by mass percentage.
The bitter dish foods packed in carton containers that the present invention produces; Have do not add that food preservative, aesthetic quality are good, long shelf-life, nutritional labeling destroy advantages such as little, adopt steam cure, alcoholic solution soaking sterilization, certain density citric acid, salt, Vc mixed solution to carry out bitter dish and soak vacuum-packed.The method is not added food preservative, preserves 6 months under the product room temperature that obtains, for color and luster is dark green; Preserved 9 months, color and luster is dark green; Preserved 12 months, color and luster is dark green (having a little grey); Therefore the shelf life of products that adopts the method to obtain is long, and color and luster is dark green, no brown stain.
The specific embodiment
Embodiment 1:
1) bitter dish is selected, washed: the bitter dish that will pluck is removed the foreign material on the bitter dish leaf again and is put into the clear water wash clean after removing dead leaf, Huang Ye, aging stem, bud and root;
2) steam cure: the bitter dish that will clean is sloughed and is put into the container that is full of vapours behind the water droplet on the leaf and carry out slaking and make bitter dish leaf reach medium well;
3) cooling: the bitter dish of slaking is cooled to room temperature rapidly through icehouse;
4) alcohol sterilization: it is sterilization 60 seconds in 73% the alcoholic solution that the bitter dish that will be cooled to room temperature immerses mass concentration;
5) sterile water wash is removed alcohol: the bitter dish after the sterilization is put into the rinsing of purifying waste water remove the alcohol on the bitter dish;
6) encapsulation: bitter dish is packed in the light tight soft packaging bag of used for packing foods, and then the soup juice that adds bitter dish quality 20% soft packaging bag that will install bitter dish and soup juice is put into the vacuum-pumping and sealing machine and carried out Vacuum Package;
Described soup juice obtains citric acid, salt and Vc are soluble in water, and it contains 0.08% citric acid, 1% salt, 0.01% Vc by mass percentage.Product 6 months storage periods color and luster of present embodiment preparation is dark green.
Embodiment 2:
1) bitter dish is selected, washed: the bitter dish that will pluck is removed the foreign material on the bitter dish leaf again and is put into the clear water wash clean after removing dead leaf, Huang Ye, aging stem, bud and root;
2) steam cure: the bitter dish that will clean is sloughed and is put into the container that is full of vapours behind the water droplet on the leaf and carry out slaking and make bitter dish leaf reach medium well;
3) cooling: the bitter dish of slaking is cooled to room temperature rapidly through icehouse;
4) alcohol sterilization: it is sterilization 40 seconds in 75% the alcoholic solution that the bitter dish that will be cooled to room temperature immerses mass concentration;
5) sterile water wash is removed alcohol: the bitter dish after the sterilization is put into the rinsing of purifying waste water remove the alcohol on the bitter dish;
6) encapsulation: bitter dish is packed in the light tight soft packaging bag of used for packing foods, and then the soup juice that adds bitter dish quality 30% soft packaging bag that will install bitter dish and soup juice is put into the vacuum-pumping and sealing machine and carried out Vacuum Package;
Described soup juice obtains citric acid, salt and Vc are soluble in water, and it contains 0.09% citric acid, 1% salt, 0.01% Vc by mass percentage.9 months storage periods of product of present embodiment preparation are dark green.
Embodiment 3:
1) bitter dish is selected, washed: the bitter dish that will pluck is removed the foreign material on the bitter dish leaf again and is put into the clear water wash clean after removing dead leaf, Huang Ye, aging stem, bud and root;
2) steam cure: the bitter dish that will clean is sloughed and is put into the container that is full of vapours behind the water droplet on the leaf and carry out slaking and make bitter dish leaf reach medium well;
3) cooling: the bitter dish of slaking is cooled to room temperature rapidly through icehouse;
4) alcohol sterilization: it is sterilization 20 seconds in 78% the alcoholic solution that the bitter dish that will be cooled to room temperature immerses mass concentration;
5) sterile water wash is removed alcohol: the bitter dish after the sterilization is put into the rinsing of purifying waste water remove the alcohol on the bitter dish;
6) encapsulation: bitter dish is packed in the light tight soft packaging bag of used for packing foods, and then the soup juice that adds bitter dish quality 40% soft packaging bag that will install bitter dish and soup juice is put into the vacuum-pumping and sealing machine and carried out Vacuum Package;
Described soup juice obtains citric acid, salt and Vc are soluble in water, and it contains 0.1% citric acid, 1% salt, 0.01% Vc by mass percentage.Product 12 months storage periods color and luster of present embodiment preparation is dark green (having a little grey).
Claims (1)
1. the processing method of a bitter dish foods packed in carton containers is characterized in that may further comprise the steps:
1) bitter dish is selected, washed: the bitter dish that will pluck is removed the foreign material on the bitter dish leaf again and is put into the clear water wash clean after removing dead leaf, Huang Ye, aging stem, bud and root;
2) steam cure: the bitter dish that will clean is sloughed and is put into the container that is full of vapours behind the water droplet on the leaf and carry out slaking and make bitter dish leaf reach medium well;
3) cooling: the bitter dish of slaking is cooled to room temperature rapidly through icehouse;
4) alcohol sterilization: the bitter dish that will be cooled to room temperature immerses sterilization 20-60 second in the alcoholic solution that mass concentration is 73-78%;
5) sterile water wash is removed alcohol: the bitter dish after the sterilization is put into the rinsing of purifying waste water remove the alcohol on the bitter dish;
6) encapsulation: bitter dish is packed in the light tight soft packaging bag of used for packing foods, and then the soup juice that the adds bitter dish quality 20-40% soft packaging bag that will install bitter dish and soup juice is put into the vacuum-pumping and sealing machine and carried out Vacuum Package;
Described soup juice obtains citric acid, salt and Vc are soluble in water, and it contains 0.08-0.1% citric acid, 1% salt, 0.01% Vc by mass percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105564962A CN102047941B (en) | 2010-11-23 | 2010-11-23 | Method for processing soft sow thistle can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105564962A CN102047941B (en) | 2010-11-23 | 2010-11-23 | Method for processing soft sow thistle can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102047941A CN102047941A (en) | 2011-05-11 |
| CN102047941B true CN102047941B (en) | 2012-11-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105564962A Expired - Fee Related CN102047941B (en) | 2010-11-23 | 2010-11-23 | Method for processing soft sow thistle can |
Country Status (1)
| Country | Link |
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| CN (1) | CN102047941B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689063A (en) * | 2013-05-24 | 2014-04-02 | 安徽中升生物科技有限公司 | Packaging method of dendrobium huoshanense stem leaf can |
| CN103503975A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Technology for processing canned chicory |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
-
2010
- 2010-11-23 CN CN2010105564962A patent/CN102047941B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
Non-Patent Citations (5)
| Title |
|---|
| 万新，安梁.果蔬的护绿与保脆.《农产品加工》.2003,第34页. * |
| 刘玲,万剑真,夏君霞,刘景兰,李玉胜,刑建桥.苦菜软包装中护绿及保鲜的研究.《食品工业》.2009,(第4期),第26-28页. * |
| 周志才，所晓波.不同漂烫温度对苦菜品质指标的影响.《食品科学》.2005,第26卷(第8期),第95-98页. * |
| 李勇,薛照文.苦菜的生产与加工.《中国食物与营养》.2004,(第7期),第21-22页. * |
| 程建军，崔成东，卜晓丹.罐藏绿色蔬菜护色的探讨.《北方园艺》.1999,第15-16页. * |
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|---|---|
| CN102047941A (en) | 2011-05-11 |
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Granted publication date: 20121107 Termination date: 20211123 |
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| CF01 | Termination of patent right due to non-payment of annual fee |