CN104305474A - Method for rapidly protecting green and keeping ferns crisp and fresh - Google Patents
Method for rapidly protecting green and keeping ferns crisp and fresh Download PDFInfo
- Publication number
- CN104305474A CN104305474A CN201410564921.0A CN201410564921A CN104305474A CN 104305474 A CN104305474 A CN 104305474A CN 201410564921 A CN201410564921 A CN 201410564921A CN 104305474 A CN104305474 A CN 104305474A
- Authority
- CN
- China
- Prior art keywords
- fresh
- fiddlehead
- ferns
- keeping
- crisp
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a method for rapidly protecting green and keeping ferns crisp and fresh, and belongs to the field of deep processing of ferns. The method for rapidly protecting green and keeping ferns crisp and fresh comprises the following steps: selecting and blanching fresh ferns; soaking the blanched ferns into a green protecting preservation solution for 12h, taking out the ferns, rinsing the ferns with clean water, draining off and bagging the ferns, sealing the bag with an acetic solution at 90-95 DEG C, quickly cooling to room temperature in cold water after 8min, and observing for 180d at room temperature, wherein a qualified product needs to meet a quality standard. According to the method for rapidly protecting green and keeping ferns crisp and fresh, disclosed by the invention, a farmer can rapidly prepare safe and healthy preservative ferns with one sealing machine as well as normal containers and heating tools in the home.
Description
Technical field
The present invention relates to a kind of fiddlehead protect green lands fast protect crisp fresh-keeping method, belong to food especially fiddlehead field of deep.
Background technology
Fiddlehead is also known as fern platform, beep tongue, wolf dustpan, Buddha's hand, glutinous, the fern dish of crow, deer fiddlehead, pelvetia silquosa, long-living dish, leading dish, fist dish, for Pteridaceae Cyclosorus, the tender seedling of herbaceos perennial, it is the one-celled plants that Age of Dinosaur just has, by the hillside woods being extensively distributed in the torrid zone, subtropical zone and Temperate Region in China, China each department all produce.
Fiddlehead contains protein, vitamin, carbohydrate, the organic acid cellulose of needed by human body, the amino acid more than various trace elements such as iron, calcium, phosphorus, germanium and H# kind, also containing multiple nutritional components such as prunasin, astragalin, fern glucoside, fumaric acid, butanedioic acid, alkaloid, multiple pterosin, ergosterols; Its protein and vitamin are the several times to tens times of general vegetables.
Fiddlehead is cold in nature, sweet, the micro-hardship of taste, cunning, nontoxic; Have antipyretic, diuresis, beneficial gas, yin-nourishing, stomach invigorating, reinforce the kidney, the effect such as dehumidifying, and recover the effect of function of brain cell and step-down of calming the nerves.Compendium of Material Medica is recorded, " fiddlehead is dispelled heat, and dredging water passages, makes us sleeping, and tonifying five zang organs is not enough ".Fiddlehead meat is tender, delicious, pollution-free, nutritious; The dish made, fresh and tender smooth, fragrant Yu Xiang.Separately there is up-to-date report, because containing germanium, eat fiddlehead for a long time, to give protection against cancer and anticancer.
Visible, fiddlehead is a kind of free of contamination green health vegetables of pure natural of high nutritive value, be have wild game wild vegetables that the is edible and pure natural of medical value concurrently, thus have the good reputation of " mountain delicacy " " king of mountain dish ", is universally acknowledged healthy pollution-free food.In today that pollution-free food sells well, its market prospects are very good.Fresh-keeping fiddlehead will become fashion food in big and medium-sized cities, one exporting very salable.
Fiddlehead should gather soon after rudiment, and seasonality is stronger; At spring and summer high-temperature high humidity season, fiddlehead will soon brown stain, aging and rotten.And peasant household that economic condition limited sparsely populated for mountain area, fiddlehead fresh-retaining preserving is very difficult.And in general preservation method, all the technical process such as to protect green lands containing high temperature sterilization, vacuum packaging and mantoquita.Because its production equipment is many, process velocity is slow, fresh-keeping cost is high, nutritive loss is excessive and have certain additional pollution, result causes fiddlehead because having little time process or dealing with improperly and quality degradation, and the economic loss at family family is great, fiddlehead serious waste of resources.
Therefore, study and a kind ofly make common peasant household can easy fresh-keeping fiddlehead of producing safety and Health rapidly, there is good application prospect.
Summary of the invention
The present invention aim to provide a kind of easy fiddlehead of producing the fresh-keeping fiddlehead of safety and Health rapidly protect green lands fast protect crisp fresh-keeping method.
Fiddlehead of the present invention is protected green lands fast and protects crisp fresh-keeping method, comprises the following steps:
Fresh fiddlehead is chosen wash, blanching, the fiddlehead of blanching is dropped in fresh-keeping liquid of protecting green lands and soaks 12 hours, then pull out, use clear water rinsing, drain away the water, fiddlehead is packed, add the acetum sealing of 90-95 DEG C, drop into cold water middling speed after 8min and be chilled to room temperature, after room temperature observes 180 days, meet target level of product quality be qualified.
Preferably, fresh-keeping liquid of protecting green lands of the present invention is weight ratio is magnesium chloride: zinc lactate: the concentration of calcium chloride=2:3:4 is 1% mixed liquor, and addition is fiddlehead: protect green lands fresh-keeping liquid=1:5.
Preferred, blanching of the present invention be specially concentration fiddlehead being placed in 85-90 DEG C be 1% salt solution blanching be about 3min, pull out, drain away the water.
Fiddlehead of the present invention is protected green lands fast and protects in crisp fresh-keeping method, and hot salt brine blanching is to make rapidly chlorophyllase, ascorbic acid oxidase and polyphenol oxidase enzyme deactivation, prevents enzymatic browning; The zinc lactate consumption of protecting green lands in fresh-keeping liquid has the greatest impact on green preservation effect, brittleness is then subject to the impact of calcium chloride consumption completely, magnesium chloride is gradually changeable on the crisp impact of guarantor of protecting green lands; High temperature sterilization is very large on the impact of the quality of fiddlehead, and hot packing fast cold impact greatly reduce; Because crispness retaining agent of protecting green lands has good effect, after adding the protection of spirit of vinegar liquid, it is protected green lands and protects crisp effect unaffected, and due to tool preservation, its synthesis result be conducive on the contrary fiddlehead protect green lands protect crisp.
Utilize fiddlehead of the present invention to protect green lands fast and protect crisp fresh-keeping method, peasant household only needs common vessel and heating tool in a sealing machine and family, just can the fresh-keeping fiddlehead of quick Fabrication safety and Health.
Detailed description of the invention
Embodiment one:
Choose and wash fresh fiddlehead, concentration fiddlehead being placed in 85-90 DEG C be 1% salt solution blanching be about 3min, pull out, drain away the water, the concentration fiddlehead of blanching being dropped into fiddlehead weight 5 times is soak 12 hours in the fresh-keeping liquid of protecting green lands (component is weight ratio is magnesium chloride: zinc lactate: the mixture of calcium chloride=2:3:4) of 1%, then pull out, use clear water rinsing, drain away the water, fiddlehead is packed, add the acetum sealing of 90-95 DEG C, drop into cold water middling speed after 8min and be chilled to room temperature, room temperature observe, after 180 days, meet target level of product quality be qualified.
Embodiment two: product quality
(1) color and luster: emerald green or slightly dark;
(2) form: tender and crisp, seedling is full together;
(3) flavour: there is the due local flavor of fresh fiddlehead, free from extraneous odour;
(4) microbiological indicator: total number of bacteria, individual/g≤500; Coliform MPN/100g≤40, pathogenic bacteria must not detect.
Claims (3)
1. fiddlehead is protected green lands fast and protects crisp fresh-keeping method, comprises the following steps:
Fresh fiddlehead is chosen wash, blanching, the fiddlehead of blanching is dropped in fresh-keeping liquid of protecting green lands and soaks 12 hours, then pull out, use clear water rinsing, drain away the water, fiddlehead is packed, add the acetum sealing of 90-95 DEG C, drop into cold water middling speed after 8min and be chilled to room temperature, after room temperature observes 180 days, meet target level of product quality be qualified.
2. fiddlehead as claimed in claim 1 is protected green lands fast and protects crisp fresh-keeping method, it is characterized in that described fresh-keeping liquid of protecting green lands be weight ratio is magnesium chloride: zinc lactate: the concentration of calcium chloride=2:3:4 is 1% mixed liquor, and addition is fiddlehead: protect green lands fresh-keeping liquid=1:5.
3. fiddlehead as claimed in claim 1 or 2 is protected green lands fast and protects crisp fresh-keeping method, it is characterized in that described blanching be specially concentration fiddlehead being placed in 85-90 DEG C be 1% salt solution blanching be about 3min, pull out, drain away the water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564921.0A CN104305474A (en) | 2014-10-22 | 2014-10-22 | Method for rapidly protecting green and keeping ferns crisp and fresh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564921.0A CN104305474A (en) | 2014-10-22 | 2014-10-22 | Method for rapidly protecting green and keeping ferns crisp and fresh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305474A true CN104305474A (en) | 2015-01-28 |
Family
ID=52360909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410564921.0A Pending CN104305474A (en) | 2014-10-22 | 2014-10-22 | Method for rapidly protecting green and keeping ferns crisp and fresh |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305474A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918445A (en) * | 2016-05-20 | 2016-09-07 | 淮阴工学院 | Fresh-keeping and brittleness-keeping solution for fruits and vegetables and application method thereof |
| CN107467175A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | The processing method of Restrain browning in a kind of fiddlehead dehydration |
| CN110934249A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Production technology of quick-frozen green soy bean rice |
-
2014
- 2014-10-22 CN CN201410564921.0A patent/CN104305474A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918445A (en) * | 2016-05-20 | 2016-09-07 | 淮阴工学院 | Fresh-keeping and brittleness-keeping solution for fruits and vegetables and application method thereof |
| CN107467175A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | The processing method of Restrain browning in a kind of fiddlehead dehydration |
| CN110934249A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Production technology of quick-frozen green soy bean rice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |