CN106720278A - Garlic rice normal temperature fresh-keeping method - Google Patents
Garlic rice normal temperature fresh-keeping method Download PDFInfo
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- CN106720278A CN106720278A CN201611039683.7A CN201611039683A CN106720278A CN 106720278 A CN106720278 A CN 106720278A CN 201611039683 A CN201611039683 A CN 201611039683A CN 106720278 A CN106720278 A CN 106720278A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The present invention relates to garlic rice normal temperature fresh-keeping method, innovative point is to carry out Preservation Treatment to garlic rice with composite anti-corrosive antistaling agent, and is packed with lucifuge so that the garlic rice normal-temperature fresh-keeping phase is from lifting in 12 days by 8 10 days.Compared with prolonged cold and/or vacuum freshness retaining, cost is reduced, reduce the loss of garlic rice nutriment, by garlic rice normal temperature fresh-keeping method, be capable of achieving garlic rice fresh-keeping in a short time.Effectively overcome that garlic rice summer normal temperature is fresh-keeping in short term, fresh keeping time is short, the technical barrier of low cost, it is big effectively to reduce garlic rice demand, unsalable rotten risk.
Description
Technical field
The invention belongs to agricultural products fresh-keeping field, it is related to garlic preservation method, particularly garlic rice normal temperature fresh-keeping method.
Background technology
Garlic rice removes the garlic clove of crust, containing allicin, with bactericidal action.In recent years with Mechanization Level,
The raising of labor cost, garlic price it is high, at home and abroad market is in very great demand.Garlic easily germination should not be stored up for a long time
Deposit, be in the market bottled or canned, a small number of also addition chemical preservative to removing the peel the method for garlic rice storing and fresh-keeping general.
It packs main flow：The peeling of garlic rice, cleaning, drying, bottling, but there are some defects：
(1) the garlic rice after removing the peel loses natural seal protection layer, and easy dehydration and mistake are died；The root of garlic rice is removed the peel in addition
Portion bacterium is difficult to kill and easily breed, and the garlic rice after peeling flocks together, and in the case where there is oxygen, bacterium is easily infected
Breeding, it is perishable rotten during long-term preservation.
(2) it is to realize bigger economic benefit, garlic uses mechanical barking, garlic is produced a large amount of mechanical damages, separately
Outward, when peeling machine works, friction and rolling make garlic rice produce a large amount of scratches again, transport the ground such as Xinjiang under summer high temperature to and go out
Sell.Mechanical damage makes garlic easily be infected and rotted by mould, causes heavy losses.
(3) having in the prior art garlic rice is carried out using quick freezing process side fresh-keeping, and mould can be avoided to infect and rot,
But instant freezer need to be used, production cost is too high, unsuitable small-scale production.The operators such as supermarket, chain store and consumer are brought perhaps
Many inconvenience and loss.
By the retrieval to existing open source literature, following three patent documents are found：
1st, a kind of preparation method of fresh-keeping garlic rice (CN101849571A), discloses a kind of preparation method of fresh-keeping garlic rice.
Main technical schemes are garlic to be divided valve peeling by hand, goes clothing film to be soaked 10 minutes in color protection, bactericidal liquid, are vacuum-packed cold
Hide.It is an advantage of the invention that simple production process；Garlic rice is fresh；Every gram of sample bacterium total plate count is less than 10000, per hectogram
Sample colibacillus of excrement is less than 3.Bacillus cereus (individual/gram) it is less than 3；90 days shelf-lifves.
2nd, a kind of preservation method (CN1666622) of garlic rice, discloses a kind of preservation method of garlic rice, is gone through garlic successively
Antistaling agent Preservation Treatment, air-dried garlic rice surface water that meter classification of skin, garlic, rinsing, ozonization treatment, Vc sodium and citric acid are prepared
Point, -1.5 DEG C of constant temperature precoolings, vacuum pack with nitrogen and -2 DEG C~-1.5 DEG C constant temperature storage process steps complete.Through the hair
The fresh-keeping garlic rice of bright method, it is constant to store more than 60 days colors and tastes at -1.5 DEG C, is both long-distance transport, also will not cross the ocean and sea
It is rotten, it is fresh as before.Both domestic consumer had been facilitated or for foreign exchange earning creates advantage.
3rd, it is a kind of to take the method for vacuumizing and fresh-keeping storage being carried out to peeling garlic rice with the method for inner wrapping
(CN1732787) a kind of method taken and vacuumize and fresh-keeping storage is carried out to peeling garlic rice with the method for inner wrapping, warp, are disclosed
Cross and select the head of garlic, the root excision of garlic rice, peeling, hand picking, rinsing, sterilization, drying, pack, vacuumize, filling sack and waited
Journey, with preventing garlic rice bacterium infection, rot, prolong storage period, instant edible, the advantage of storage.
By comparative analysis, in the prior art to the preservation method of garlic rice under the conditions of low temperature (- 2 DEG C~-1.5 DEG C)
Storage, takes and vacuumizes packaging.A kind of fresh-keeping technical scheme under normal temperature condition of solution garlic rice is not provided with.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided one kind is efficiently prevented under normal temperature condition
Garlic rice bacterium infection, the garlic rice preservation method for rotting, prolonging storage period.
The present invention solves above-mentioned technical problem and takes following technical scheme to realize：
Garlic rice normal temperature fresh-keeping method, comprises the following steps：
(1) by garlic with manual slotting machine in root and stem's otch, soaked 1.5-2.5 days with clear water, make garlic skin swelling
Soften, peelling off garlic skin with peeling machine leaves garlic rice, and the garlic rice standing time for stripping is no more than 24 hours；
(2) rinsed repeatedly with clear water, dust, the filth rinsed clean on garlic rice surface will be sticked to, use 0.03-0.09g/
Kg benzoyl peroxide+0.01-0.03g/kg stable chlorine dioxide disinfectant+0.6-1g/kg hydrogen peroxide carries out sterilization processing；
(3) the garlic rice after step (2) treatment is cooled in 70-90 DEG C of blanching 5-15s；
(4) ethylparaben, potassium sorbate, dehydroactic acid are sequentially added in 500ml is heated to 50-70 DEG C of distilled water
Sodium, chlorine dioxide, cysteine, D-araboascorbic acid sodium, calcium propionate, be often put into a kind of reagent fully mix after uniform dissolution again according to
It is secondary to be put into a kind of following reagent, be cooled to room temperature, be made composite anti-corrosive antistaling agent, by dry in the air it is cool after garlic rice be put into antistaling agent solution
Middle immersion 5-15min；
(5) the garlic rice after step (4) treatment is carried out into coating problems, plastics be 4-8g/kg shitosans+3-7g/kg really
Wax；
(6) the garlic rice after step (5) treatment is air-dried, damp proof insulation paper is put at freshness protection package bottom, loads garlic rice, damp proof insulation is put on garlic rice surface
Paper, tying is put at normal temperature lucifuge.
And, described composite anti-corrosive antistaling agent contains following material and weight portion, in terms of every 500g garlics rice：
And, freshness protection package is 0.03mmPE bags, and by weight, its constituent is：
And, described damp proof insulation paper is to spray the filter paper dried after composite anti-corrosive antistaling agent.
The advantages of the present invention are：
1st, garlic is cut into top and bottom crust with slotting machine in the present invention, can effectively removes the overwhelming majority itself thin
The source of bacterium, prevents bacterial reproduction and pollution.Avoid simultaneously because manual peeling causes garlic rice to damage more serious problem, hand
The garlic rice of work peeling is deposited in summer normal temperature and starts within 1-2 days to change colour, rots.
2nd, soaked 0.5-1.5 days with clear water, garlic skin swelling is softened, it is easy to the removal of garlic skin, it is to avoid garlic rice was being removed the peel
Machinery wound is produced in journey.
3rd, the garlic rice of rinsed clean is cooled in 70-90 DEG C of blanching 5-15s.Garlic rice is avoided to be sent out during room temperature storage
Raw brown stain, it is ensured that the interior quality and presentation quality of garlic rice.
4th, using ethylparaben, potassium sorbate, dehydroactic acid sodium, chlorine dioxide, cysteine, D-araboascorbic acid
Sodium, calcium propionate are made composite anti-corrosive antistaling agent and garlic rice are processed, and optimize the proportioning of every kind of antistaling agent, make fresh-keeping effect excellent
Security is ensured while good.Ethylparaben, potassium sorbate, dehydroactic acid sodium antiseptic and inhibiting bacteria function, two in composite anti-corrosive antistaling agent
Chlorine monoxid, cysteine, D-araboascorbic acid sodium prevent the green change of garlic rice, brown stain.
5th, put damp proof insulation paper bag with freshness protection package bottom to pretend rice, damp proof insulation paper is put on garlic rice surface, the treatment of normal temperature lucifuge, and simultaneously with symbol
Antistaling agent is closed to process damp proof insulation paper,
6th, the garlic rice normal temperature fresh-keeping method that the present invention is provided, innovative point is that garlic rice is protected with composite anti-corrosive antistaling agent
Fresh treatment, and packed with lucifuge so that the garlic rice normal-temperature fresh-keeping phase is from lifting in 1-2 days by 8-10 days.With prolonged cold
And/or vacuum freshness retaining is compared, cost is reduced, reduce the loss of garlic rice nutriment, by garlic rice normal temperature fresh-keeping method, can
Realize that garlic rice is fresh-keeping in a short time.Effectively overcome that garlic rice summer normal temperature is fresh-keeping in short term, fresh keeping time is short, and the technology of low cost is difficult
Topic, can effectively reduce garlic rice demand greatly, unsalable rotten risk.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Embodiment 1
Garlic rice normal temperature fresh-keeping method, comprises the following steps：
(1) by garlic with manual slotting machine in root and stem's otch, soaked 1.5 days with clear water, garlic skin swelling is softened,
Garlic skin being peelled off with peeling machine and leaving garlic rice, the garlic rice standing time for stripping is no more than 24 hours；
(2) rinsed repeatedly with clear water, dust, the filth rinsed clean on garlic rice surface will be sticked to, use 0.03g/kg mistakes
BP+0.01g/kg stable chlorine dioxide disinfectant+0.6g/kg hydrogen peroxide carries out sterilization processing；
(3) the garlic rice after step (2) treatment is cooled in 70 DEG C of blanching 5s；
(4) sequentially added in 500ml is heated to 50 DEG C of distilled water ethylparaben, potassium sorbate, dehydroactic acid sodium,
Chlorine dioxide, cysteine, D-araboascorbic acid sodium, calcium propionate, are often put into a kind of reagent and fully mix after uniform dissolution again successively
Be put into a kind of following reagent, be cooled to room temperature, be made composite anti-corrosive antistaling agent, by dry in the air it is cool after garlic rice be put into antistaling agent solution
Immersion 5min；
(5) the garlic rice after step (4) treatment is carried out into coating problems, plastics is 4g/kg shitosan+3g/kg fruit waxes；
(6) the garlic rice after step (5) treatment is air-dried, damp proof insulation paper is put at freshness protection package bottom, loads garlic rice, damp proof insulation is put on garlic rice surface
Paper, tying is put at normal temperature lucifuge.
And, described composite anti-corrosive antistaling agent contains following material and weight portion, in terms of every 500g garlics rice：
And, freshness protection package is 0.03mmPE bags, and by weight, its constituent is：
And, described damp proof insulation paper is to spray the filter paper dried after composite anti-corrosive antistaling agent.
Embodiment 2
Garlic rice normal temperature fresh-keeping method, comprises the following steps：
(1) by garlic with manual slotting machine in root and stem's otch, soaked 2.5 days with clear water, garlic skin swelling is softened,
Garlic skin being peelled off with peeling machine and leaving garlic rice, the garlic rice standing time for stripping is no more than 24 hours；
(2) rinsed repeatedly with clear water, dust, the filth rinsed clean on garlic rice surface will be sticked to, use 0.09g/kg mistakes
BP+0.03g/kg stable chlorine dioxide disinfectant+1g/kg hydrogen peroxide carries out sterilization processing；
(3) the garlic rice after step (2) treatment is cooled in 90 DEG C of blanching 15s；
(4) sequentially added in 500ml is heated to 70 DEG C of distilled water ethylparaben, potassium sorbate, dehydroactic acid sodium,
Chlorine dioxide, cysteine, D-araboascorbic acid sodium, calcium propionate, are often put into a kind of reagent and fully mix after uniform dissolution again successively
Be put into a kind of following reagent, be cooled to room temperature, be made composite anti-corrosive antistaling agent, by dry in the air it is cool after garlic rice be put into antistaling agent solution
Immersion 15min；
(5) the garlic rice after step (4) treatment is carried out into coating problems, plastics is 8g/kg shitosan+7g/kg fruit waxes；
(6) the garlic rice after step (5) treatment is air-dried, damp proof insulation paper is put at freshness protection package bottom, loads garlic rice, damp proof insulation is put on garlic rice surface
Paper, tying is put at normal temperature lucifuge.
And, described composite anti-corrosive antistaling agent contains following material and weight portion, in terms of every 500g garlics rice：
And, freshness protection package is 0.03mmPE bags, and by weight, its constituent is：
And, described damp proof insulation paper is to spray the filter paper dried after composite anti-corrosive antistaling agent.
Embodiment 3
Garlic rice normal temperature fresh-keeping method, comprises the following steps：
(1) by garlic with manual slotting machine in root and stem's otch, soaked 2 days with clear water, garlic skin swelling is softened, use
Peeling machine peels off garlic skin and leaves garlic rice, and the garlic rice standing time for stripping is no more than 24 hours；
(2) rinsed repeatedly with clear water, dust, the filth rinsed clean on garlic rice surface will be sticked to, use 0.06g/kg mistakes
BP+0.02g/kg stable chlorine dioxide disinfectant+0.8/kg hydrogen peroxide carries out sterilization processing；
(3) the garlic rice after step (2) treatment is cooled in 80 DEG C of blanching 10s；
(4) sequentially added in 500ml is heated to 60 DEG C of distilled water ethylparaben, potassium sorbate, dehydroactic acid sodium,
Chlorine dioxide, cysteine, D-araboascorbic acid sodium, calcium propionate, are often put into a kind of reagent and fully mix after uniform dissolution again successively
Be put into a kind of following reagent, be cooled to room temperature, be made composite anti-corrosive antistaling agent, by dry in the air it is cool after garlic rice be put into antistaling agent solution
Immersion 10min；
(5) the garlic rice after step (4) treatment is carried out into coating problems, plastics is 6g/kg shitosan+5g/kg fruit waxes；
(6) the garlic rice after step (5) treatment is air-dried, damp proof insulation paper is put at freshness protection package bottom, loads garlic rice, damp proof insulation is put on garlic rice surface
Paper, tying is put at normal temperature lucifuge.
And, described composite anti-corrosive antistaling agent contains following material and weight portion, in terms of every 500g garlics rice：
And, freshness protection package is 0.03mmPE bags, and by weight, its constituent is：
And, described damp proof insulation paper is to spray the filter paper dried after composite anti-corrosive antistaling agent.
Claims (4)
1. garlic rice normal temperature fresh-keeping method, it is characterised in that：Described method is comprised the following steps：
(1) by garlic with manual slotting machine in root and stem's otch, soaked 1.5-2.5 days with clear water, make garlic skin swelling softening,
Garlic skin being peelled off with peeling machine and leaving garlic rice, the garlic rice standing time for stripping is no more than 24 hours；
(2) rinsed repeatedly with clear water, dust, the filth rinsed clean on garlic rice surface will be sticked to, use 0.03-0.09g/kg mistakes
BP+0.01-0.03g/kg stable chlorine dioxide disinfectant+0.6-1g/kg hydrogen peroxide carries out sterilization processing；
(3) the garlic rice after step (2) treatment is cooled in 70-90 DEG C of blanching 5-15s；
(4) sequentially added in 500ml is heated to 50-70 DEG C of distilled water ethylparaben, potassium sorbate, dehydroactic acid sodium,
Chlorine dioxide, cysteine, D-araboascorbic acid sodium, calcium propionate, are often put into a kind of reagent and fully mix after uniform dissolution again successively
Be put into a kind of following reagent, be cooled to room temperature, be made composite anti-corrosive antistaling agent, by dry in the air it is cool after garlic rice be put into antistaling agent solution
Immersion 5-15min；
(5) the garlic rice after step (4) treatment is carried out into coating problems, plastics is 4-8g/kg shitosan+3-7g/kg fruit waxes；
(6) the garlic rice after step (5) treatment is air-dried, damp proof insulation paper is put at freshness protection package bottom, loads garlic rice, damp proof insulation paper is put on garlic rice surface,
Tying, is put at normal temperature lucifuge.
2. garlic according to claim 1 rice normal temperature fresh-keeping method, it is characterised in that：Described composite anti-corrosive antistaling agent contains
Following material and weight portion, in terms of every 500g garlics rice：
3. garlic according to claim 1 rice normal temperature fresh-keeping method, it is characterised in that：Freshness protection package is 0.03mmPE bags, by weight
Gauge, its constituent is：
4. garlic according to claim 1 rice normal temperature fresh-keeping method, it is characterised in that：Described damp proof insulation paper is compound anti-for sprinkling
The filter paper dried after rotten antistaling agent.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039683.7A CN106720278A (en) | 2016-11-11 | 2016-11-11 | Garlic rice normal temperature fresh-keeping method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039683.7A CN106720278A (en) | 2016-11-11 | 2016-11-11 | Garlic rice normal temperature fresh-keeping method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
| CN115191481A (en) * | 2022-05-24 | 2022-10-18 | 湖北省农业科学院农产品加工与核农技术研究所 | Treatment method for long preservation period with small weight loss rate of tender ginger |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666622A (en) * | 2004-03-08 | 2005-09-14 | 相焕选 | Fresh keeping method for garlic rice |
| CN103518836A (en) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | Fresh-keeping method for fresh-cut lotus root slices |
| CN103636772A (en) * | 2013-12-06 | 2014-03-19 | 广西科技大学 | Preservation method of lotus roots with skins |
-
2016
- 2016-11-11 CN CN201611039683.7A patent/CN106720278A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666622A (en) * | 2004-03-08 | 2005-09-14 | 相焕选 | Fresh keeping method for garlic rice |
| CN1264412C (en) * | 2004-03-08 | 2006-07-19 | 于海涛 | Fresh keeping method for garlic rice |
| CN103518836A (en) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | Fresh-keeping method for fresh-cut lotus root slices |
| CN103636772A (en) * | 2013-12-06 | 2014-03-19 | 广西科技大学 | Preservation method of lotus roots with skins |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
| CN115191481A (en) * | 2022-05-24 | 2022-10-18 | 湖北省农业科学院农产品加工与核农技术研究所 | Treatment method for long preservation period with small weight loss rate of tender ginger |
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Application publication date: 20170531 |