CN102696744B - Process for processing fresh water boiled burdock - Google Patents
Process for processing fresh water boiled burdock Download PDFInfo
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- CN102696744B CN102696744B CN 201210197400 CN201210197400A CN102696744B CN 102696744 B CN102696744 B CN 102696744B CN 201210197400 CN201210197400 CN 201210197400 CN 201210197400 A CN201210197400 A CN 201210197400A CN 102696744 B CN102696744 B CN 102696744B
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- burdock
- vacuum
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- plasma water
- water
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Abstract
The invention discloses a process for processing fresh water boiled burdock, belonging to the technical field of agricultural products. Specific steps are as follows: (1) selecting materials; (2) removing the peel of the burdock; (3) cutting; (4) cleaning; (5) dehydrating; (6) cooling the burdock through a vacuum storage tank, i.e. putting the dehydrated burdock in the vacuum storage tank to cool; (7) plasma spraying, i.e. generating plasma water at the temperature of smaller than -18 DEG C through a plasma water generator, introducing the plasma water into the vacuum storage tank, and spraying the plasma water onto the surface of the burdock; and (8) vacuum pressure-reduction package, i.e. putting the burdock into a package bag for vacuum-pumping treatment till the vacuum degree is 150pa. The process for processing the fresh water boiled burdock has the beneficial effects that the activities of funguses can be effectively prohibited, so that the fresh-keeping time of products is prolonged.
Description
Technical field
The present invention relates to a kind of processing technology, specifically is a kind of clear water burdock processing technology, belongs to the agricultural product technical field.
Background technology
The burdock fleshy root contains abundant nutritive value, contain about 87 grams of moisture in per 100 gram burdocks, protein 4.1-4.7 gram, carbohydrate 3.0-3.5 gram, about 0.1 gram of fat, cellulose 1.3-1.5 gram, about 390 milligrams of carotene carotene content is higher 280 times than the content in the carrot, 1.9 milligrams of vitamin Cs, the burdock calcic is about 240 milligrams aspect mineral matter element, about 106 milligrams of phosphorus, about 7.6 milligrams of iron.
The early stage market of burdock mainly is to export to Japan and Korea S with fresh-keeping form, and people recognize the nutritive value of burdock gradually recently, and the domestic market slowly grows up; Except bright burdock, at present the burdock deep processed product is many with burdock paste, burdock dish, burdock tea, burdock shortcake, arctium liquor etc., and wherein clear water burdock, instant nutritious with it is subjected to consumers in general's favor deeply.Traditional clear water burdock through behind dehydration, the sterilization process, is directly packed in process, and Tissue Browning takes place this mode easily, and the reason that brown stain takes place is enzymatic browning, causes the fresh keeping time of food short, influences the quality of food.
Summary of the invention
Problem at above-mentioned prior art exists the invention provides a kind of clear water burdock processing technology, can suppress the activity of mushroom effectively, prolongs the fresh keeping time of product.
To achieve these goals, the technical solution used in the present invention is: a kind of clear water burdock processing technology, and the concrete steps of this processing technology are:
(1) selection: select diameter at 2-3 centimetre healthy burdock;
(2) peeling: adopt parer that the crust of burdock is removed;
(3) cut apart: the burdock of cutting skin is cut into slices with cutting machine;
(4) clean: the burdock after will cutting into slices cleans with clear water;
(5) dehydration: cleaned burdock is put into Turnround basket, carry out surface moisture by hair dryer and remove;
(6) vacuum storage jar cooling: the burdock after will dewatering is placed on the processing of lowering the temperature in the vacuum storage jar;
(7) plasma sprays: produce temperature less than-18 ℃ plasma water by the plasma water generator, plasma water is fed be sprayed at the burdock surface in the vacuum storage jar;
(8) vacuum decompression packing: burdock is put into packaging bag vacuumize processing, making vacuum is 150pa.
Further, the temperature of plasma water is-20 ℃.
The invention has the beneficial effects as follows: adopt plasma water to spray, can suppress the mushroom activity effectively, by the plasma water of plasma water generator generation temperature less than-18 ℃, plasma water is sent in the vacuum storage jar, owing to produced very big suction function in jar, make plasma water reach the burdock surface rapidly, thereby spray, plasma water has very strong sterilization ability, mould fungus inhibition and microbial growth effectively, reach the effect that prolongs fresh keeping time, thereby improve the quality of product.
The specific embodiment
Below the invention will be further described.
A kind of clear water burdock processing technology, the concrete steps of this processing technology are:
(1) selection: select diameter at 2-3 centimetre healthy burdock;
(2) peeling: adopt parer that the crust of burdock is removed;
(3) cut apart: the burdock of cutting skin is cut into slices with cutting machine;
(4) clean: the burdock after will cutting into slices cleans with clear water;
(5) dehydration: cleaned burdock is put into Turnround basket, carry out surface moisture by hair dryer and remove;
(6) vacuum storage jar cooling: the burdock after will dewatering is placed on the processing of lowering the temperature in the vacuum storage jar;
(7) plasma sprays: produce temperature less than-18 ℃ plasma water by the plasma water generator, plasma water is fed be sprayed at the burdock surface in the vacuum storage jar;
(8) vacuum decompression packing: burdock is put into packaging bag vacuumize processing, making vacuum is 150pa.
By the plasma water of plasma water generator generation temperature less than-18 ℃, plasma water is sent in the vacuum storage jar, owing to produced very big suction function in jar, make plasma water reach the burdock surface rapidly, thereby spray, plasma water has very strong sterilization ability, mould fungus inhibition and microbial growth effectively, reach the effect that prolongs fresh keeping time, thereby improve the quality of product.
The temperature of preferred plasma water is-20 ℃, and under this temperature, sterilization effect and the antiseptic effect of plasma water are best.
Claims (1)
1. clear water burdock processing technology, the step of this processing technology is: (1) selection: select diameter at 2-3 centimetre healthy burdock;
(2) peeling: adopt parer that the crust of burdock is removed;
(3) cut apart: the burdock of cutting skin is cut into slices with cutting machine;
(4) clean: the burdock after will cutting into slices cleans with clear water;
(5) dehydration: cleaned burdock is put into Turnround basket, carry out surface moisture by hair dryer and remove;
It is characterized in that, also comprise:
(6) vacuum storage jar cooling: the burdock after will dewatering is placed on the processing of lowering the temperature in the vacuum storage jar;
(7) plasma sprays: produce the plasma water of temperature-20 ℃ by the plasma water generator, plasma water is fed be sprayed at the burdock surface in the vacuum storage jar;
(8) vacuum decompression packing: burdock is put into packaging bag vacuumize processing, making vacuum is 150pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210197400 CN102696744B (en) | 2012-06-15 | 2012-06-15 | Process for processing fresh water boiled burdock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210197400 CN102696744B (en) | 2012-06-15 | 2012-06-15 | Process for processing fresh water boiled burdock |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102696744A CN102696744A (en) | 2012-10-03 |
| CN102696744B true CN102696744B (en) | 2013-09-25 |
Family
ID=46890044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210197400 Expired - Fee Related CN102696744B (en) | 2012-06-15 | 2012-06-15 | Process for processing fresh water boiled burdock |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102696744B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960455B (en) * | 2017-09-21 | 2020-11-10 | 浙江海洋大学 | Browning prevention and preservation method for lotus roots |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316191A (en) * | 2000-04-04 | 2001-10-10 | 刘传林 | Low-temp plasma method for detoxicating and antistaling fruit and vegetable food |
| CN1281646A (en) * | 2000-07-24 | 2001-01-31 | 刘传林 | Plasma synergistic chitose fresh and vacuum cold-packed fruit and vegetable food fresh-keeping detoxication method |
| CN1195417C (en) * | 2002-08-09 | 2005-04-06 | 国家林业局竹子研究开发中心 | Method for keeping freshness of bamboo shoot with sheaths |
| CN1969693A (en) * | 2005-11-22 | 2007-05-30 | 国家农产品保鲜工程技术研究中心（天津） | Plasma decompression fresh-keeping storage method |
| CN201291106Y (en) * | 2008-10-22 | 2009-08-19 | 孙迎涛 | Plasma water generator |
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2012
- 2012-06-15 CN CN 201210197400 patent/CN102696744B/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN102696744A (en) | 2012-10-03 |
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Granted publication date: 20130925 Termination date: 20140615 |
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