CN103478225A - Kohlrabi pre-cooling technological process - Google Patents
Kohlrabi pre-cooling technological process Download PDFInfo
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- CN103478225A CN103478225A CN201310393221.5A CN201310393221A CN103478225A CN 103478225 A CN103478225 A CN 103478225A CN 201310393221 A CN201310393221 A CN 201310393221A CN 103478225 A CN103478225 A CN 103478225A
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Abstract
The invention discloses a kohlrabi pre-cooling technological process relating to the field of agricultural product preservation and storage. The technological process comprises the steps of picking, cleaning-selecting, pre-cooling, kohlrabi sterilizing and disinfecting, cleaning, preservative spraying, bagging in a moisture-permeating bag, storehouse disinfecting, temperature controlling, oxygen and carbon dioxide content controlling, storehouse humidity controlling, encasing, and discharging from a storehouse. The technological process guarantees appropriate conditions beneficial to kohlrabi storage, ensures reasonable temperature, humidity and gas components in the storehouse, solves the problems that kohlrabi loses water, ages, yellows and rots rapidly in sale, prolongs the kohlrabi storage time without damaging the color and the texture, promotes the development of the vegetable industry, enhances the additional value and boosts the construction of a high-efficiency agricultural industry chain model pattern.
Description
Technical field
The present invention relates to a kind of agricultural products fresh-keeping and store field, be specifically related to a kind of wild cabbage precooling technological process.
Background technology
Wild cabbage, wild cabbage belongs to annual or 2 years these plants of sward that Cruciferae (Cruciferae) rape belongs to (Bras-sica), is one of our important vegetables.Wild cabbage has the pain relieving myogenic, wide intestines defaecation, beneficial gas qi-restoratives.Cure mainly the early pain of gastric and duodenal ulcer disease, habitual constipation, the illnesss such as canker sore that hypovitaminosis causes.Wild cabbage is all generally that you are easier to rot, thus edible or sell in the time very short, must sell in the very short time, thereby otherwise will cause wild cabbage to rot to lose edibility, also eat by mistake and can cause actual bodily harm, the waste resource.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of technological process simple, can extend the wild cabbage refrigeration technological process of wild cabbage shelf-life.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of wild cabbage precooling technological process is characterized in that: comprise the following steps:
1) plucking or purchase ripe wild cabbage carries out sorting and removes useless wild cabbage;
2) wild cabbage after sorting is carried out to preliminary precooling in time;
3) wild cabbage after preliminary precooling is air-dry through draining;
4) use 100mg/L stable chlorine dioxide disinfectant or 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing wild cabbage after precooling in step 3;
5) wild cabbage after disinfection is cleaned;
6) wild cabbage after tying up in step 5 is sprayed to antistaling agent;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025-0.05mm will be put into after the wild cabbage weighing after tying up in step 6;
8) storehouse is adopted disinfectant fresh-keeping warehouse is carried out disinfection and seal 4 hours, and then open ventilative 1 hour;
9) wild cabbage of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2%-4% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%-10%;
11) humidity in storehouse is controlled to 85%-90%;
12) temperature of ice house is adjusted to 5 ℃-3 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 3 ℃-1 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to-0.5 ℃-1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1-2 hour that bag stirs wild cabbage gently and standing 10 minutes envelopes again;
16) will refrigerate wild cabbage after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the wild cabbage in step 16 outbound is edible or sale.
What the antistaling agent in described step 6, wild cabbage sandblasted adopted is benzoic acid.
The formalin solution that the disinfectant adopted in described step 8 is 35～40%.
The present invention has determined the suitable condition of the storage that is conducive to wild cabbage, rational temperature, humidity, gas componant in storehouse have been guaranteed, dehydration in the wild cabbage sales process, aging, yellow, the fast problem of rotting have been solved, improved the storage time of wild cabbage and can not destroy color and luster and texture, promoted the development of vegetables industry, improve added value, promote the construction of high-efficiency agriculture industrial chain pattern model.
The specific embodiment
For technological means, creation characteristic that invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiments, further set forth the present invention.
Specific embodiment 1:
A kind of wild cabbage precooling technological process comprises the following steps:
1) plucking or purchase ripe wild cabbage carries out sorting and removes useless wild cabbage;
2) wild cabbage after sorting is carried out to preliminary precooling in time;
3) wild cabbage after preliminary precooling is air-dry through draining;
4) use the 100mg/L stable chlorine dioxide disinfectant to carry out the sterilizing processing wild cabbage after precooling in step 3;
5) wild cabbage after disinfection is cleaned;
6) wild cabbage after tying up in step 5 is sprayed to benzoic acid;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025mm will be put into after the wild cabbage weighing after tying up in step 6;
8) formalin solution of storehouse employing 35～40% carried out disinfection to fresh-keeping warehouse and seals 4 hours, and then opening ventilative 1 hour;
9) wild cabbage of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%;
11) humidity in storehouse is controlled to 85%;
12) temperature of ice house is adjusted to 5 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 3 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to 1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1 hour that bag stirs wild cabbage gently and standing 10 minutes envelopes again;
16) will refrigerate wild cabbage after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the wild cabbage in step 16 outbound is edible or sale.
Specific embodiment 2:
A kind of wild cabbage precooling technological process comprises the following steps:
1) plucking or purchase ripe wild cabbage carries out sorting and removes useless wild cabbage;
2) wild cabbage after sorting is carried out to preliminary precooling in time;
3) wild cabbage after preliminary precooling is air-dry through draining;
4) use the 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing wild cabbage after precooling in step 3;
5) wild cabbage after disinfection is cleaned;
6) wild cabbage after tying up in step 5 is sprayed to benzoic acid;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.05mm will be put into after the wild cabbage weighing after tying up in step 6;
8) formalin solution of storehouse employing 35～40% carried out disinfection to fresh-keeping warehouse and seals 4 hours, and then opening ventilative 1 hour;
9) wild cabbage of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 4% by oxygen content in freezer, and carbon dioxide content is adjusted to 10%;
11) humidity in storehouse is controlled to 95%;
12) temperature of ice house is adjusted to 3 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 1 ℃ continue precooling 3 hours;
14) by precooling, the Ku Wen after 24 hours is down to-0 again.After 5 ℃, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 2 hours that bag stirs wild cabbage gently and standing 10 minutes envelopes again;
16) will refrigerate wild cabbage after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the wild cabbage in step 16 outbound is edible or sale.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a wild cabbage precooling technological process is characterized in that: comprise the following steps:
1) plucking or purchase ripe wild cabbage carries out sorting and removes useless wild cabbage;
2) wild cabbage after sorting is carried out to preliminary precooling in time;
3) wild cabbage after preliminary precooling is air-dry through draining;
4) use 100mg/L stable chlorine dioxide disinfectant or 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing wild cabbage after precooling in step 3;
5) wild cabbage after disinfection is cleaned;
6) wild cabbage after tying up in step 5 is sprayed to antistaling agent;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025-0.05mm will be put into after the wild cabbage weighing after tying up in step 6;
8) storehouse is adopted disinfectant fresh-keeping warehouse is carried out disinfection and seal 4 hours, and then open ventilative 1 hour;
9) wild cabbage of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2%-4% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%-10%;
11) humidity in storehouse is controlled to 85%-90%;
12) temperature of ice house is adjusted to 5 ℃-3 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 3 ℃-1 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to-0.5 ℃-1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1-2 hour that bag stirs wild cabbage gently and standing 10 minutes envelopes again;
16) will refrigerate wild cabbage after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the wild cabbage in step 16 outbound is edible or sale.
2. according to a kind of wild cabbage precooling technological process in claim 1, it is characterized in that: what the antistaling agent in described step 6, wild cabbage sandblasted adopted is benzoic acid.
3. according to a kind of wild cabbage fresh-keeping and cold storage technological process in claim 1, it is characterized in that: the formalin solution that the disinfectant adopted in described step 8 is 35～40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393221.5A CN103478225A (en) | 2013-09-02 | 2013-09-02 | Kohlrabi pre-cooling technological process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393221.5A CN103478225A (en) | 2013-09-02 | 2013-09-02 | Kohlrabi pre-cooling technological process |
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| Publication Number | Publication Date |
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| CN103478225A true CN103478225A (en) | 2014-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310393221.5A Pending CN103478225A (en) | 2013-09-02 | 2013-09-02 | Kohlrabi pre-cooling technological process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397147A (en) * | 2014-11-10 | 2015-03-11 | 固镇县村夫果蔬专业合作社 | Cold storage method of selenium-rich strawberries |
| CN104430822A (en) * | 2014-11-10 | 2015-03-25 | 固镇县村夫果蔬专业合作社 | Cold storage method of green string bean |
| CN111449127A (en) * | 2020-03-09 | 2020-07-28 | 霸州市禹德农业科技有限公司 | Long-term storage method suitable for chicory |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020037347A1 (en) * | 2000-09-27 | 2002-03-28 | Sanka Jiro | Method of preserving fresh food |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| JP2004337044A (en) * | 2003-05-14 | 2004-12-02 | Japan Tobacco Inc | Bacteriostatic method for cut vegetable |
| CN102793003A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Modified atmosphere freshness-retaining method for vegetables |
-
2013
- 2013-09-02 CN CN201310393221.5A patent/CN103478225A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020037347A1 (en) * | 2000-09-27 | 2002-03-28 | Sanka Jiro | Method of preserving fresh food |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| JP2004337044A (en) * | 2003-05-14 | 2004-12-02 | Japan Tobacco Inc | Bacteriostatic method for cut vegetable |
| CN102793003A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Modified atmosphere freshness-retaining method for vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 吴小兰: ""甘蓝保鲜贮藏技术要点"", 《新农村》, no. 5, 31 May 2012 (2012-05-31), pages 35 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397147A (en) * | 2014-11-10 | 2015-03-11 | 固镇县村夫果蔬专业合作社 | Cold storage method of selenium-rich strawberries |
| CN104430822A (en) * | 2014-11-10 | 2015-03-25 | 固镇县村夫果蔬专业合作社 | Cold storage method of green string bean |
| CN111449127A (en) * | 2020-03-09 | 2020-07-28 | 霸州市禹德农业科技有限公司 | Long-term storage method suitable for chicory |
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Application publication date: 20140101 |