CN104686641A - Long-term fresh-keeping method for vegetables - Google Patents

Abstract

The invention discloses a long-term fresh-keeping method for vegetables. The method is characterized by comprising the following steps: (1) picking 80-90% mature vegetables; (2) precooling the vegetables; (3) soaking the vegetables in alcohol; (4) preparing an antistaling agent; and (5) packaging. The invention uses 70-80% mature vegetables, so good eating quality can be kept; and the antistaling agent used in the fresh-keeping process degrades in a short time to inhibit physiological metabolism of vegetables and prolong the fresh-keeping period. The vegetables keep fresh sense, green color and glossy skin, and very small amount of vegetables decay; therefore fresh-keeping method is effective and reliable, and can be industrialized.

Description

The permanent preservation method of a kind of vegetables

Technical field

The invention belongs to vegetable fresh-keeping processing technology field, be specifically related to the permanent preservation method of a kind of vegetables.

Background technology

The nutriment of vegetables mainly comprises protein, mineral matter, vitamin etc., and the content of these materials is higher, and the nutritive value of vegetables is also higher.In addition, the moisture in vegetables and the content of dietary fiber are also important Nutrition quality indicator.Usually, the fresh and tender degree of vegetables that moisture is high, dietary fiber is few is better, and its edibility is also higher.Vegetables remain lived body in storage.It needs the infringement of resisting poor environment and pathogenic microorganisms, keeps quality, Loss reducing, extends storage period.Therefore, the normal living process of fresh vegetables must be maintained in storage, reduce the change of outward appearance, color and luster, weight, hardness, taste, fragrance etc., to reach fresh-keeping object as far as possible.For this reason, be necessary that the physiological change after adopting for vegetables adopts corresponding preservation technique, promote the sound development of China's vegetables industry.

Refer to the content of harmful substance (as residues of pesticides, heavy metal, nitrite etc.) in vegetables, control in the allowed band of national regulation, to the pollution-free vegetable that health does not work the mischief after people eat, be applicable to the demand of the current Agriculture Production level of China and domestic consumer.Along with growth in the living standard, people eat vegetables and more and more pursue nutrient laden.Also the quality of vegetables is focused on while pursuing nutrient laden.Therefore the exploitation of vegetable storage new fresh keeping technique must be conducive to the development promoting vegetables industry, improves peasant economy benefit, meets the consumption demand that the people improve day by day.

Occur in transporting procedures to prevent vegetables to rot, usually just gather when vegetables are also very raw, the quality causing vegetables good is difficult to represent, and greatly reduces its edible quality and the market competitiveness.In addition, if the place of production does not possess preservation technique and storage traffic condition, the consequence in " busy season rotten, dull season break " will certainly be caused.From industrialized development, along with the expansion of growing vegetables area, need the technology of a set of fresh-keeping storing badly, the disease effectively reduced during vegetables storing occurs, and reduces rotting of vegetables, improves its commodity value.

Summary of the invention

The object of the present invention is to provide the permanent preservation method of a kind of vegetables, effectively reduce rotting of vegetables, keep the quality that it is good, extend storage life.

The technical scheme that the present invention takes is:

The permanent preservation method of a kind of vegetables, is characterized in that, comprise the steps:

(1) pluck: the fresh vegetables of 8-9 maturity is plucked, shelters from heat or light with reflective membrane in Piling up in Field process;

(2) vegetable precooling: clean and put into cold water and soak 15-20min, then precooling 2 days in the freezer proceeding to 3-5 DEG C of relative humidity 77-80%;

(3) ethanol postincubation: with the alcohol-pickled 15-20min of 45%, logical 2-3 DEG C of cold wind dries up and continues precooling 24h;

(4) antistaling agent processed: get shellac 40 parts, shitosan 0.5-0.8 part, cinnamon essential oil 0.5 part and 50 parts, water according to weight portion, fully mixing composition antistaling agent, is evenly sprayed at vegetable surface;

(5) pack: carry out individual packing with the PVC freshness protection package of thickness 0.06-0.08mm, be placed with the ClO2 sustained release agent of relative vegetables quality percentage 0.025-0.03% in freshness protection package, preservative film sealing packaging, carries out fresh-keeping at temperature 2-3 DEG C.

A little active carbon is added to purify fruit aroma in freshness protection package in above-mentioned steps (5).

Beneficial effect of the present invention is:

What the present invention adopted is vegetables ripe very likely, therefore can retain good edible quality, and the antistaling agent used in preservation process exists shorter degradative phase, semipermeable membrane can be formed at fruit surface, suppress the physiological metabolism of fruit, delay respiration, prolong storage period limit.Vegetables are fresh on sense organ, and in green, epidermis is glossy, and minute quantity is rotted, and are therefore a kind of effective, reliable preservation methods capable of being industrialized.

Detailed description of the invention

Embodiment 1

The permanent preservation method of a kind of vegetables, is characterized in that, comprise the steps:

(1) pluck: the fresh vegetables of 8 maturity is plucked, shelters from heat or light with reflective membrane in Piling up in Field process;

(2) vegetable precooling: clean and put into cold water and soak 15min, then precooling 2 days in the freezer proceeding to 3 DEG C of relative humidity 80%;

(3) ethanol postincubation: with the alcohol-pickled 15min of 45%, logical 3 DEG C of cold wind dry up and continue precooling 24h;

(4) antistaling agent processed: get shellac 40 parts, shitosan 0.5 part, cinnamon essential oil 0.5 part and 50 parts, water according to weight portion, fully mixing composition antistaling agent, is evenly sprayed at vegetable surface;

(5) pack: carry out individual packing with the PVC freshness protection package of thickness 0.06mm, the ClO2 sustained release agent of relative vegetables quality percentage 0.025% is placed with in freshness protection package, and a little active carbon is to purify fruit aroma, preservative film sealing packaging, carries out fresh-keeping at temperature 3 DEG C.

Embodiment 2

The permanent preservation method of a kind of vegetables, is characterized in that, comprise the steps:

(1) pluck: the fresh vegetables of 8 maturity is plucked, shelters from heat or light with reflective membrane in Piling up in Field process;

(2) vegetable precooling: clean and put into cold water and soak 20min, then precooling 2 days in the freezer proceeding to 4 DEG C of relative humidity 80%;

(3) ethanol postincubation: with the alcohol-pickled 15min of 45%, logical 3 DEG C of cold wind dry up and continue precooling 24h;

(4) antistaling agent processed: get shellac 40 parts, shitosan 0.6 part, cinnamon essential oil 0.5 part and 50 parts, water according to weight portion, fully mixing composition antistaling agent, is evenly sprayed at vegetable surface;

(5) pack: carry out individual packing with the PVC freshness protection package of thickness 0.06mm, the ClO2 sustained release agent of relative vegetables quality percentage 0.028% is placed with in freshness protection package, and a little active carbon is to purify fruit aroma, preservative film sealing packaging, carries out fresh-keeping at temperature 3 DEG C.

Claims (2)

1. the permanent preservation method of vegetables, is characterized in that, comprise the steps:

(1) pluck: the fresh vegetables of 8-9 maturity is plucked, shelters from heat or light with reflective membrane in Piling up in Field process;

(2) vegetable precooling: clean and put into cold water and soak 15-20min, then precooling 2 days in the freezer proceeding to 3-5 DEG C of relative humidity 77-80%;

(3) ethanol postincubation: with the alcohol-pickled 15-20min of 45%, logical 2-3 DEG C of cold wind dries up and continues precooling 24h;

(4) antistaling agent processed: get shellac 40 parts, shitosan 0.5-0.8 part, cinnamon essential oil 0.5 part and 50 parts, water according to weight portion, fully mixing composition antistaling agent, is evenly sprayed at vegetable surface;

(5) pack: carry out individual packing with the PVC freshness protection package of thickness 0.06-0.08mm, be placed with the ClO2 sustained release agent of relative vegetables quality percentage 0.025-0.03% in freshness protection package, preservative film sealing packaging, carries out fresh-keeping at temperature 2-3 DEG C.

2. the permanent preservation method of a kind of vegetables according to claim 1, is characterized in that, adds a little active carbon to purify fruit aroma in the freshness protection package in described step (5).