CN103891874A - Low-temperature preservation method for modified atmosphere packaged peeled tomato - Google Patents
Low-temperature preservation method for modified atmosphere packaged peeled tomato Download PDFInfo
- Publication number
- CN103891874A CN103891874A CN201210589138.0A CN201210589138A CN103891874A CN 103891874 A CN103891874 A CN 103891874A CN 201210589138 A CN201210589138 A CN 201210589138A CN 103891874 A CN103891874 A CN 103891874A
- Authority
- CN
- China
- Prior art keywords
- peeled
- low
- tomato
- peeled tomato
- packaging container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a low-temperature preservation method for modified atmosphere packaged peeled tomatoes. The method is characterized by comprising the following steps: putting peeled tomatoes into a packaging container, introducing mixture gas of carbon dioxide and nitrogen into the packaging container, sealing the packaging container, and putting the packaging container into an environment for preservation at 3-5 DEG C. The method has the beneficial effects that the mixture gas instead of air is used, so that the peeled tomatoes are prevented from being oxidized, and furthermore due to an appropriate gas ratio and appropriate gas amount and temperature, the refreshing time of the peeled tomatoes is prolonged, the refreshing time is prolonged to be 7-8 days from the original 0.5 hour, the refreshing time is greatly prolonged, the quality and the freshness are also ensured, meanwhile sufficient time is provided for transportation, and the economic benefits are increased.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to a kind of controlled atmospheric packing peeled tomato low-temp antistaling method.
Background technology
Fresh cut vegetables is also in half vegetable for processing, is a kind of novel vegetable converted products for family or catering trade.Fresh cut vegetables belongs to clean vegetables category; but there is higher technical requirement than common clean vegetables in processing and fresh-keeping aspect; because including the various vegetables tomato through after fresh-cut processing; cells of superficial layer institutional framework comes to harm; original protection system is destroyed; easily cause the problems such as the softening and microbial infection of brown stain, dehydration, institutional framework, directly affect freshness, quality and even the nutritional labeling of product.The single preservation techniques such as the general direct employing low temperature of conventional method, antistaling agent and film and physical sterilization, fresh-keeping effect is poor, and its product can not meet the basic demand of the fresh and instant of consumers in general safety far away at aspects such as quality, freshness and freshness dates.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the controlled atmospheric packing peeled tomato low-temp antistaling method that a kind of fresh keeping time is long, it is characterized in that, comprise the following steps:
A. peeled tomato is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 3-5 ℃.
The percentage by volume of the each component of described mist is carbon dioxide 15%-25%, nitrogen 75%-85%.
Mist described in peeled tomato use 100-200ml described in every 100g.
Described peeled tomato has been the tomato of removing the peel in latter 5 minutes.
Beneficial effect of the present invention is: use mist to substitute air, prevent the oxidation of peeled tomato, in addition select suitable gas ratio, and be equipped with suitable gas flow and temperature, and extending the freshness date of peeled tomato, freshness date has extended to 7-8 days from original about 0.5 hour, freshness date is significantly extended, its quality and freshness etc. are also guaranteed, and simultaneously for its transportation provides the sufficient time, have improved economic benefit.
The specific embodiment
Embodiment mono-
A. peeled tomato is put into packing container;
B. the mist 100ml that by percentage by volume is 15% carbon dioxide and 85% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 5 ℃.
Can extend to 7 days by the freshness date of the peeled tomato of above-mentioned steps storage.
Embodiment bis-
A. peeled tomato is put into packing container;
B. the mist 160ml that by percentage by volume is 20% carbon dioxide and 80% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 4 ℃.
Can extend to 8 days by the freshness date of the peeled tomato of above-mentioned steps storage.
Embodiment tri-
A. peeled tomato is put into packing container;
B. the mist 200ml that by percentage by volume is 25% carbon dioxide and 75% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 3 ℃.
Can extend to 7 days by the freshness date of the peeled tomato of above-mentioned steps storage.
Illustrate and use the mist of properly mixed carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable consumption and temperature, make the freshness date of peeled tomato extend to 7-8 days from 0.5 hour.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (4)
1. a controlled atmospheric packing peeled tomato low-temp antistaling method, is characterized in that, comprises the following steps:
A. peeled tomato is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 3-5 ℃.
2. a kind of controlled atmospheric packing peeled tomato low-temp antistaling method as claimed in claim 1, is characterized in that, the percentage by volume of the each component of described mist is carbon dioxide 15%-25%, nitrogen 75%-85%.
3. a kind of controlled atmospheric packing peeled tomato low-temp antistaling method as claimed in claim 1, is characterized in that, peeled tomato uses mist described in 100-200ml described in every 100g.
4. a kind of controlled atmospheric packing peeled tomato low-temp antistaling method as claimed in claim 1, is characterized in that, described peeled tomato has been the tomato of removing the peel in latter 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589138.0A CN103891874A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled tomato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589138.0A CN103891874A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled tomato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103891874A true CN103891874A (en) | 2014-07-02 |
Family
ID=50983707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210589138.0A Pending CN103891874A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled tomato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103891874A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329396A (en) * | 2018-12-18 | 2019-02-15 | 山东理工大学 | A kind of oyster mushroom preservation method suitable for logistics transportation |
| BE1027865B1 (en) * | 2019-12-16 | 2021-07-14 | Dv Fresh Bvba | Method for packing sliced fresh raw vegetables |
-
2012
- 2012-12-31 CN CN201210589138.0A patent/CN103891874A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329396A (en) * | 2018-12-18 | 2019-02-15 | 山东理工大学 | A kind of oyster mushroom preservation method suitable for logistics transportation |
| BE1027865B1 (en) * | 2019-12-16 | 2021-07-14 | Dv Fresh Bvba | Method for packing sliced fresh raw vegetables |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yang et al. | Design and application of a passive modified atmosphere packaging for maintaining the freshness of Chinese cabbage | |
| CN103053679B (en) | Method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage | |
| CN104262744A (en) | Fresh-keeping packaging film for fruits and vegetables | |
| CN103109924A (en) | Functional fruit and vegetable preservative containing arginine | |
| CN103004972A (en) | Preservative for fruits and vegetables and application method of preservative | |
| CN103693295B (en) | A kind of packing method extending the ripe spiced and stewed food shelf-life | |
| CN103734293A (en) | Novel method for controlling browning of fresh-cut potatoes | |
| CN102771553A (en) | Method for preserving red kiwi fruits | |
| CN105076376A (en) | Strawberry preservation method | |
| CN102793002A (en) | Controlled-atmosphere preservation method of fresh-cut potatoes | |
| CN103891874A (en) | Low-temperature preservation method for modified atmosphere packaged peeled tomato | |
| CN103892404A (en) | Low-temperature preservation method of modified atmosphere packaged fresh salad | |
| CN103004966A (en) | Modified atmosphere preservation method of fresh-cut green pepper | |
| CN103004960A (en) | Modified atmosphere preservation method of blueberry | |
| CN102630744A (en) | Porous material composite fruit wax-coating preservative capable of controlling breath | |
| CN103891879A (en) | Low-temperature preservation method of modified atmosphere packaging type peanut kernel | |
| CN103891875A (en) | Low-temperature preservation method of modified atmosphere packaged peeled potatoes | |
| CN102550646A (en) | Method for preserving waxberries by way of pressure reduction treatment | |
| CN103651763B (en) | Method for inhibiting rot of fruits and vegetables in storage period by use of synergistic effect of nitric oxide and hydrogen sulfide | |
| CN102885129A (en) | Pleurotus eryngii freshness retaining method | |
| CN102487997B (en) | Biological pre-treatment freshness-keeping method for green vegetable heads | |
| CN104286163A (en) | Vegetable and fruit antistaling agent and preparation method thereof | |
| CN103892405A (en) | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food | |
| Cao et al. | Effect of controlled atmosphere storage combined 1-methylcyclopropene on snap bean for alleviating chilling injury | |
| CN102934684B (en) | Modified atmosphere preservation method of marine brassica chinensis L. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |