CN103081985A - Low temperature running water fresh keeping method for fresh lotus seedpod, lotus root, water caltrop and water chestnut - Google Patents
Low temperature running water fresh keeping method for fresh lotus seedpod, lotus root, water caltrop and water chestnut Download PDFInfo
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- CN103081985A CN103081985A CN2011103462899A CN201110346289A CN103081985A CN 103081985 A CN103081985 A CN 103081985A CN 2011103462899 A CN2011103462899 A CN 2011103462899A CN 201110346289 A CN201110346289 A CN 201110346289A CN 103081985 A CN103081985 A CN 103081985A
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Abstract
For long term fresh keeping of fresh lotus seedpod, lotus root, water caltrop and water chestnut, the most critical issue is to resolve how to prevent moisture and humidity in the air from invading fresh lotus seedpod, lotus root, water caltrop and water chestnut and prevent fermentation and rot from the temperature rise. A carrier is required to stop the contact between the fresh lotus seedpod, lotus root, water caltrop and water chestnut and the moisture and humidity in the air. The carrier is water. The method includes: thoroughly sterilizing the fresh lotus seedpod, lotus root, water caltrop and water chestnut after pre-cooling with a cold sterilization method, packaging into vacuum bags, and placing into flowing water with 2% of salt through a pump, wherein the temperature is controlled at 1-5 DEG C. The fresh lotus seedpod, lotus root, water caltrop and water chestnut frozen by the method are of original taste and flavour, do not fade or deform, and can be fresh for 4-6 months. The method is pure natural water freezing without any additives.
Description
Technical field: aquatic vegetable preservation by low temperature
Background technology: because lotus seeds only produced a season in 1 year, people want to have the fresh seedpod of the lotus rice winter and always can't realize, have lost huge business opportunity and benefit.For this reason, people are for how fresh-keeping seedpod of the lotus rice designs a lot of ways: traditional dry freeze method is arranged, also have the scientific research institution to test out the antistaling agent made from chemical raw material.This antistaling agent conditional request is very harsh, if temperature, humidity and antistaling agent use amount do not reach ideal standard, be difficult to realize fresh-keeping effect, and cost is high.Yet just there is not such phenomenon in fresh seedpod of the lotus rice low temperature flowing water fresh-keeping method.We at first to understand fresh seedpod of the lotus rice why the time grown can be mouldy, rot? this be because: first, moisture is all contained in fresh seedpod of the lotus rice epidermis and inside, time has been grown, add airborne moisture, moisture, can cause fast fresh seedpod of the lotus rice epidermis and inner microbial reaction, make fresh seedpod of the lotus rice send out spot, mouldy, rotten; The second, contain various bacteriums in air, fresh seedpod of the lotus rice is exposed in air for a long time, can cause the erosion of various bacteriums, causes moldy metamorphism.Traditional dry freeze method can not stop rotting of fresh seedpod of the lotus rice.This be because: after traditional dry freeze method first had because the face of enduring cold has, there was the dead angle in the face of enduring cold, first freezing of surface, freezes after bottom, be exposed to often the surface frozen " wound ", bottom also do not freeze to.Freeze " wound " the generation microbial reaction---putresce, then infect rotting together that bottom also do not freeze, and the speed of infection be very fast.
Summary of the invention: how fresh-keeping for a long time is fresh seedpod of the lotus rice? the problem of most critical is will resolve how to avoid airborne moisture, moisture and microorganism to invade fresh seedpod of the lotus rice and inner self the moisture of fresh seedpod of the lotus rice, due to the rising of temperature and around impact and self fermentation rot? having a kind of carrier to intercept fresh seedpod of the lotus rice in the middle of this just needs contacts with airborne moisture, moisture and microorganism.This intermediate carrier is exactly " water ".In view of fresh seedpod of the lotus rice epidermis and inside all containing water, we just can take " with water support water, water-control, with Shui Keshui " mode, take the mode of " dredging ", do not take the mode of " blocking up ".Method is: the process precooling (temperature is at 0-2 ℃) before packing of fresh seedpod of the lotus rice, then use the thorough sterilization of method of cold sterilization (as radioactive ray radiation sterilizing, ultraviolet sterilization, ultrasonic sterilization, discharge sterilization, magnetic field sterilization, ozone sterilization etc.), vacuumize with one bag one jin of vacuum bag packages in desinfection chamber afterwards and install (avoiding fresh seedpod of the lotus rice moisture, nutrient loss), insert long 120cm, wide 72cm, in the double-deck parting bead galvanized iron of high 80cm box, make on vacuum bag lotus rice and do not appear, under not the end, be suspended in the middle of water.Fill with proportioning in the galvanized iron box for containing 2 jin of salt, 100 jin of mixing waters of water, temperature is controlled at 1-5 ℃.Fill with logical between galvanized iron box bottom box and box, afterbody is installed a small pump and is electrified, by the pulling force of water pump, make the water flow between box and box, form running water, recirculated water (avoids water body rotten, vacuum bag lotus rice is endured cold more even, do not have the dead angle).But a general galvanized iron box water freezes 50 jin, lotus seeds.Natural water freezes, and does not add any additive.Because water freezes lotus seeds, the face of enduring cold is even, do not exist dead angle, water be do not exist apertured.And be first to freeze water, and then freeze lotus seeds.It is to freeze together that lotus seeds are endured cold, and does not exist first to freeze the problem of freezing afterwards.The fresh seedpod of the lotus rice water of not peeling off freezes, and taste is better.The fresh seedpod of the lotus rice that water freezes out is fresh and sweet, tender and crisp, genuine, colour-fast indeformable, freshness-retained 4-6 month.With the antistaling agent that chemical raw material is made, it is the mode of taking with " blocking up ".Fresh seedpod of the lotus rice is mouldy rotting easily, just use the chemical raw material fungus-proof antisepsis, and chemical raw material is used many, just accelerates to rot, and with less, effect does not reach again, get over often " blocking up " more rotten.
Water freezes lotus seeds please not worry that lotus seeds are damaged by frost, and is first to freeze water because water freezes lotus seeds, and then freezes lotus seeds.Lotus seeds are below water.Water has played the effect of layer protecting film, more than being controlled at the ice node let alone temperature.Through the experiment of nearly 5 years, the fresh-keeping effect of fresh seedpod of the lotus rice low temperature flowing water fresh-keeping method can reach quality requirement fully, has not a particle of quality problems.
The specific embodiment: 1, purchase.Go deep into the fresh seedpod of the lotus that the purchase of lake region, field has just picked, install with large cloth bag, quick-mounting speed is transported.2, processing.The fresh seedpod of the lotus that purchase comes is transported to the workshop fast, organizes the workman fast rice to be stripped out, through precooling (temperature is at 0-2 ℃), then use the thorough sterilization of method of cold sterilization, in the desinfection chamber vacuum bag packages of packing into, one bag one jin, inserting and filling with proportioning is in 2% saline solution galvanized iron box.3, low temperature flowing water water freezes.The unlatching water pump is electrified, and by the pulling force of water pump, makes the water flow between galvanized iron box box and box, forms running water, recirculated water.Temperature is controlled at 1-5 ℃.But the lotus rice of selling will drain away the water before the refrigerating chamber outbound, posted label, put into carton, just can be dragged to the supermarket and sell.Cannot sell completely as the supermarket short time, be equipped with refrigerating box.
Above-mentioned fresh seedpod of the lotus rice low temperature flowing water fresh-keeping method is equally applicable to fruit, aquatic vegetable of lotus root band, water caltrop, water chestnut and all moisture contents etc.Lotus root is with fresh-keeping will rinsing well with clear water, crop truncates, with cleaning ball, the lotus root band is scrubbed clean one by one, remove epidermis, put into proportioning and be 2% salt bubbly water 1 hour (can play sterilization, fresh-keeping, anticorrosion, the effect of protecting look), then get with the dewaterer dewatered and washed and divide, with the thorough sterilization of method of cold sterilization, the vacuum bag of packing into.Inserting and filling with proportioning is to refrigerate in 2% saline solution galvanized iron box, and temperature is controlled at 5-8 ℃.Water caltrop band shell or the water that shells freeze, and method is frozen the same with fresh seedpod of the lotus rice water.But water caltrop band shell water freezes and must rinse them well with giant, and is because the water caltrop epidermis contains a kind of mucus, the easiest to be mouldy, rotten.Water chestnut water freezes must be removed the peel water and freeze, because the water chestnut epidermis is sheltered evil people and countenance evil practices too much, is difficult to rinse well, and to freeze fresh-keeping method the same with fresh seedpod of the lotus rice water for other.
Generally speaking: cause that fresh seedpod of the lotus rice, lotus root band, water caltrop, the putrid and deteriorated reason of water chestnut have a lot, but main 3 points are arranged: the first, the erosion of microorganism; The second, the loss of product self moisture, nutritional labeling (run off 5% moisture of product can cause the wilting, withered of product, thereby cause putrid and deteriorated), the 3rd, temperature.Most of putrefactivebacteria belongs to has a liking for the warm nature microorganism.
Fresh seedpod of the lotus rice, lotus root band, water caltrop, water chestnut low temperature flowing water fresh-keeping method have overcome above-mentioned three drawbacks to greatest extent, thereby have extended to greatest extent the shelf-life of product.Method is: the thorough sterilization of method (avoiding the erosion of microorganism) with cold sterilization before packing of fresh seedpod of the lotus rice, lotus root band, water caltrop, water chestnut, then in the desinfection chamber vacuum bag packages (avoid product moisture, nutrient loss, prevent microorganism from invading for the second time) of packing into.One bag one jin, inserting and filling with proportioning is refrigeration in 2% saline solution galvanized iron box (natural disinfection in water, prevent microorganism from invading for the third time).Temperature is controlled at 1-5 ℃ (temperature be controlled at the ice node more than, can not cause freeze injury to product, killed to greatest extent again microorganism and made microorganism be in resting state).
Claims (1)
1. fresh seedpod of the lotus rice, the lotus root band, water caltrop, how fresh-keeping for a long time is water chestnut? the problem of most critical is will resolve how to avoid airborne moisture, moisture and microorganism are invaded fresh seedpod of the lotus rice, the lotus root band, water caltrop, does water chestnut reaches self to ferment due to the impact of the rising of temperature and surrounding environment rot? this has a kind of carrier to intercept fresh seedpod of the lotus rice in the middle of just needing, the lotus root band, water caltrop, water chestnut and airborne moisture, moisture and microorganism contact, this intermediate carrier is exactly " water ", and method is: the good fresh seedpod of the lotus rice of process precooling, the lotus root band, water caltrop, water chestnut is with the thorough sterilization of method of cold sterilization, and the vacuum bag packages of packing into is inserted the pulling force by water pump, proportioning is in 2% salt circulating water, and temperature is controlled at 1-5 ℃, the fresh seedpod of the lotus rice that freezes out with the method water, the lotus root band, water caltrop, water chestnut is fresh and sweet, tender and crisp, genuineness, colour-fast indeformable, freshness-retained 4-6 month, pure natural water froze, and does not add any additive, fresh seedpod of the lotus rice, the lotus root band, water caltrop, water chestnut low temperature flowing water fresh-keeping method has solved people's edible fresh seedpod of the lotus rice for a long time, the lotus root band, water caltrop, the difficult problem of water chestnut is being educated huge business opportunity and benefit thereby accumulate, and with regard to Wuhan Baishazhou wholesale vegetable market, every day can wholesale fresh seedpod of the lotus rice 100 tons, lotus root is with 50 tons, 80 tons, water caltrop, 100 tons of water chestnuts, market is so big, and price is high, if wholesale around the Spring Festival, valency is higher, this is the market of tens hundred million, and people need every day.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN103989113A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing technology of poached lotus root slices |
| CN104522153A (en) * | 2014-12-23 | 2015-04-22 | 姜芬 | Water chestnut cooling and refreshing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102144662A (en) * | 2011-03-14 | 2011-08-10 | 唐劲松 | Storage and fresh-keeping method for fresh water caltrop |
| CN102197839A (en) * | 2010-03-26 | 2011-09-28 | 甘肃省农业科学院农产品贮藏加工研究所 | Processing and fresh-keeping method for clean lily bulb |
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- 2011-11-04 CN CN2011103462899A patent/CN103081985A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197839A (en) * | 2010-03-26 | 2011-09-28 | 甘肃省农业科学院农产品贮藏加工研究所 | Processing and fresh-keeping method for clean lily bulb |
| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102144662A (en) * | 2011-03-14 | 2011-08-10 | 唐劲松 | Storage and fresh-keeping method for fresh water caltrop |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN103989113A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing technology of poached lotus root slices |
| CN104522153A (en) * | 2014-12-23 | 2015-04-22 | 姜芬 | Water chestnut cooling and refreshing method |
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Application publication date: 20130508 |