CN103300131A - Method for prolonging shelf life of garlic stems refrigerated for 6 to 7 months and taken from refrigerator - Google Patents
Method for prolonging shelf life of garlic stems refrigerated for 6 to 7 months and taken from refrigerator Download PDFInfo
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- CN103300131A CN103300131A CN2013102700009A CN201310270000A CN103300131A CN 103300131 A CN103300131 A CN 103300131A CN 2013102700009 A CN2013102700009 A CN 2013102700009A CN 201310270000 A CN201310270000 A CN 201310270000A CN 103300131 A CN103300131 A CN 103300131A
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- garlic stems
- shelf life
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- taken
- refrigerated
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Abstract
The invention discloses a method for prolonging a shelf life of garlic stems refrigerated for 6 to 7 months and taken from a refrigerator. Under the condition of keeping away from light, the garlic stems which are taken from the refrigerator are depressurized and are stored away from the light at normal temperature, and tips of the garlic stems are kept. According to the method, the respiration intensity of the garlic stems is reduced, the problem of ageing of the garlic stems is well solved, the shelf life is effectively prolonged, and the healthy fruit rate of the garlic stems is also maintained.
Description
Technical field
The present invention relates to a kind of processing method that prolongs the vegetables shelf life, especially for the processing of garlic stems.
Background technology
Garlic stems is colored a kind of sedge of garlic, comprises scape (a kind of sedge stem) and involucre (a kind of sedge bud) two parts.One of vegetables of liking as people, garlic stems contains the compositions such as carbohydrate, crude fibre, carrotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus, the crude fibre that wherein contains, but Constipation, in addition, contained allicin, Allicin in the garlic stems also has very large medicine effect.Garlic stems water content after gathering is often very high, and is very easily aging at duration of storage, is difficult to ensure aquatic foods, if not treated, preserve at normal temperatures 2-3d and will lose commodity value, and it is fresh-keeping imperative therefore it to be carried out.
Therefore, the present invention will propose a kind of processing method that prolongs its shelf life for garlic stems, and the method can with the shelf life extension to 7 of 6-7 month garlic stems of refrigeration day, satisfy the shelf life behind the Long-term Cold Storage and sell requirement.
Summary of the invention
For the problems referred to above, a kind of method that prolongs the shelf life after 6-7 month the garlic stems outbound of refrigeration is proposed, in the lucifuge situation, the garlic stems that will go out behind the freezer carries out reduced pressure treatment, and the lucifuge room temperature storage, and described garlic stems keeps the long tip.The method can with the shelf life extension to 7 of garlic stems day, satisfy the shelf life behind the Long-term Cold Storage and sell requirement.
The specific embodiment
Embodiment 1
Garlic stems after the outbound is divided into 3 groups: (1) is unprocessed, namely is with tip group; (2) remove the long tip and process, be not with tip group; (3) remove again cephalophorum removing behind the long tip of removal, namely except the cephalophorum removing group.Every group of garlic stems of all selecting equal maturity, length.Behind the room temperature storage 8d, the fruit rate is the highest well for the garlic stems of processing with the tip, is 45%.Not being with tip treatment effect to take second place, is 37%.The poorest except the cephalophorum removing processing, be 20%.
Embodiment 2
The garlic stems that keeps the long tip is divided into 2 groups, and one group is not carried out reduced pressure treatment, and another group is carried out reduced pressure treatment in the lucifuge situation, and the absolute pressure of reduced pressure treatment is 0.05Mpa, then the lucifuge room temperature storage.After 7 days, through the garlic stems of reduced pressure treatment well the fruit rate only be 5%, respiratory intensity is 0.029ml CO
2/ (kg h).The garlic stems of process subatmospheric pressure storage well fruit rate can reach 65%, and respiratory intensity only is 0.024ml CO
2/ (kg h).This shows, reduced pressure treatment can effectively delay the well reduction of fruit rate of garlic stems, has satisfied the shelf life behind the Long-term Cold Storage and has sold requirement.
Claims (2)
1. method that prolongs the shelf life after 6-7 month the garlic stems outbound of refrigeration is characterized in that: in the lucifuge situation, the garlic stems that will go out behind the freezer carries out reduced pressure treatment, and the lucifuge room temperature storage, and described garlic stems keeps the long tip.
2. method as claimed in claim 1, the absolute pressure of wherein said reduced pressure treatment is 0.05Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102700009A CN103300131A (en) | 2013-06-25 | 2013-07-01 | Method for prolonging shelf life of garlic stems refrigerated for 6 to 7 months and taken from refrigerator |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310255527.4 | 2013-06-25 | ||
| CN201310255527 | 2013-06-25 | ||
| CN2013102700009A CN103300131A (en) | 2013-06-25 | 2013-07-01 | Method for prolonging shelf life of garlic stems refrigerated for 6 to 7 months and taken from refrigerator |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103300131A true CN103300131A (en) | 2013-09-18 |
Family
ID=49126198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102700009A Pending CN103300131A (en) | 2013-06-25 | 2013-07-01 | Method for prolonging shelf life of garlic stems refrigerated for 6 to 7 months and taken from refrigerator |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103300131A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1310946A (en) * | 2000-03-03 | 2001-09-05 | 盛崇淳 | Fresh-keeping method for litchi chinensis fruits |
| CN1820611A (en) * | 2006-03-24 | 2006-08-23 | 于海涛 | Freshness preserving method for young garlic shoot |
-
2013
- 2013-07-01 CN CN2013102700009A patent/CN103300131A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1310946A (en) * | 2000-03-03 | 2001-09-05 | 盛崇淳 | Fresh-keeping method for litchi chinensis fruits |
| CN1820611A (en) * | 2006-03-24 | 2006-08-23 | 于海涛 | Freshness preserving method for young garlic shoot |
Non-Patent Citations (4)
| Title |
|---|
| STANLEY P. BURG等: "中西方减压贮藏研究概述", 《制冷学报》 * |
| 朱耀明等: "减压气调小包装贮藏蒜苔试验", 《北方园艺》 * |
| 韩军岐等: "蒜薹减压贮藏技术研究", 《吉林农业大学学报》 * |
| 马岩松等: "《果蔬贮运保鲜金点子》", 30 September 2000 * |
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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 |
Application publication date: 20130918 |