CN1068188C - Process for preparing freshness-retaining wild vegetables - Google Patents
Process for preparing freshness-retaining wild vegetables Download PDFInfo
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- CN1068188C CN1068188C CN95110020A CN95110020A CN1068188C CN 1068188 C CN1068188 C CN 1068188C CN 95110020 A CN95110020 A CN 95110020A CN 95110020 A CN95110020 A CN 95110020A CN 1068188 C CN1068188 C CN 1068188C
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- water
- dish
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Abstract
The present invention relates to a processing process of preserving a wild potherb by clear water. The brackish wild potherb is processed by desalting, sorting, cleaning, green restoration, color stabilization, cooling and rinsing. The process reserves the nutritional ingredients of the original wild potherb. The product has the advantages of long real color shelf life, easy storage, easy transportation, fresh, tender, crisp and comfortable mouth feelings, no process pollution, good frost resistance, low process cost, small investment, simple process formula and good economic benefit; the product can be stored under the low-temperature condition of more than-20 DEG C, the shelf life can achieve eight months, and if the product is stored under the conditions of constant temperature and lucifuge, the product can still be eaten after eighteen months; the highest cost of the formula per ton is about 30 yuan.
Description
The present invention relates to a kind of processing method of freshness-retaining wild vegetables.
The hill dish originates in the Nature, nutrition is higher than tens times of planting vegetable, also has disease prevention and cure effect in various degree simultaneously, but it is wild plant after all, be subjected to the influence of nature solar term picking time, only have about 30 days, and the fresh-keeping producer of existing hill dish mostly adopts traditional can processing method for keeping fresh, it is desalination, clean, it is multiple green to add pigment, anticorrosion with Sodium Benzoate, make original free of contamination wholefood produce pollution by processing, hill vegetable edible pigment height with this processes, sterilization is owing to carry out under hot conditions, so the product sense is bad, water effect therein only is dissolving pigment and Sodium Benzoate, and this food in fact also only is tinned food.
The purpose of this invention is to provide a kind of free of contamination maintenance original hill dish plant characteristics and have the processing method of the freshness-retaining wild vegetables of good anti-freezing property.
The object of the present invention is achieved like this: the step of the processing method of freshness-retaining wild vegetables is as follows:
(1), desalination
The salinity that salt marsh is crossed is that the hill dish of 20-22 degree is put into and put the water demineralizing pond well, and dish and water are put the water of three parts of weight at least in the dish of a weight ratio drops in the pond, soaks 8-14 hour, and salt can purify substantially,
(2), sorting is cleaned
To take off the dish of salt and from the pond, pull out, drop into rinsing repeatedly in the clear water, to the pond water as clear as crystal till,
(3) answer green protect look and cooling rinsing
The water of technology auxiliary material will be dropped into, see prescription, putting into pot burns to 80-85 ℃, the raw material dish that sorting is cleaned, dish and water are in 1: the ratio of 1.5-3 is also poured in the pot, keep this temperature constant temperature dish to be pulled out in 20-25 minute, put into water cooling pond rinsing and immersion repeatedly, pull out, pack, get the salt that purifies clear water adding 0.9-1.1% and become soup juice, be not less than in unit packaging net weight total amount 20% ratio with soup juice inject adorn dish bag in, sterilization is carried out in vacuum packaging then, cooling, the check vanning;
The water that drops into the technology auxiliary material is that pH value is the water of 3.5-4.5 for acetic acid water being reconciled, and is dissolved with 22.5-30 gram edible zinc in wherein per 100 kg of water, and 9-15 restrains calcium chloride, and 7-9 restrains copper acetate.
The hill dish originates in the Nature, nutrition is higher than tens times of planting vegetable, also has disease prevention and cure effect in various degree simultaneously, freshness-retaining wild vegetables is newly filled a prescription, be according to the plant ecological principle, adopt acid adjustment, temperature adjustment, the physical principle of cured vegetable cell membrane produces, freshness-retaining wild vegetables with this prescription processing, the true long shelf-life of its color and luster, easily storage, Yi Yun, the mouthfeel aquatic foods, tender, crisp, refreshing, and free from extraneous odour, also having no technology pollutes, by multiple green protect to make behind look and the cooling rinsing process in salting process, fade or the residual chlorophyll of the dish of blackening presents again, it is bright in colour true, thereby make the firm tender and crisp purpose of mouthfeel that reaches of plant soft cell by adding calcium, the solidification of acid adjustment processing and calcium in addition, make that this product frost resistance is good, under the cryogenic conditions more than subzero 20 degree, store and transport and to guarantee its mass conservation, shelf-life can be for eight months, if under the condition of constant temperature lucifuge, store, edible still after 18 months, and utilize zinc by certain temperature catalysis, residual chlorophyll is presented fast, drop into the copper acetate of trace, can make to completely lose the dish that chlorophyll presents ability and do not lose and waste, make it to produce the effect of natural coloring, thereby reach the consistent fully real effect of color and luster, the extremely low prescription tip heigh per ton of the method cost is about 30 yuan, small investment is built class's production capacity and is 2 tons factory, and investment only needs 150,000 yuan.
Be described in detail technical solution of the present invention below.
Embodiment 1:
The step of the processing method of freshness-retaining wild vegetables is as follows:
(1), desalination
The salinity that salt marsh is crossed is that the hill dishes of 20 degree are put into and put the water demineralizing pond well, and dish and water are put the water of three parts of weight at least in the dish of a weight ratio drops in the pond, soaks 8 hours, and salt can purify substantially,
(2), sorting is cleaned
To take off the dish of salt and from the pond, pull out, drop into rinsing repeatedly in the clear water, to the pond water as clear as crystal till,
(3) answer green protect look and cooling rinsing
With dropping into the water of technology auxiliary material, see prescription, put into pot and burn to 80 ℃, the raw material dish that sorting is cleaned, dish and water are also poured in the pot in 1: 1.5 ratio, keep this temperature constant temperature dish to be pulled out in 20 minutes, put into water cooling pond rinsing and immersion repeatedly, pull out, pack, get the salt that purifies clear water adding 1% and become soup juice, ratio in unit packaging net weight total amount 25% is injected soup juice in the bag of having adorned dish, and sterilization is carried out in vacuum packaging then, cooling, the check vanning;
The water that drops into the technology auxiliary material is that pH value is 4.5 water for acetic acid water being reconciled, and is dissolved with 30 gram edible zinc in wherein per 100 kg of water, 15 gram calcium chloride, 9 gram copper acetates.
Above-mentioned purification clear water can be used distilled water.
Embodiment 2:
The step of the processing method of freshness-retaining wild vegetables is as follows:
(1), desalination
The salinity that salt marsh is crossed is that the hill dishes of 22 degree are put into and put the water demineralizing pond well, and dish and water are put the water of three parts of weight at least in the dish of a weight ratio drops in the pond, soaks 14 hours, and salt can purify substantially,
(2), sorting is cleaned
To take off the dish of salt and from the pond, pull out, drop into rinsing repeatedly in the clear water, to the pond water as clear as crystal till,
(3) answer green protect look and cooling rinsing
With dropping into the water of technology auxiliary material, see prescription, put into pot and burn to 85 ℃, the raw material dish that sorting is cleaned, dish and water are also poured in the pot in 1: 3 ratio, keep this temperature constant temperature dish to be pulled out in 25 minutes, put into water cooling pond rinsing and immersion repeatedly, pull out, pack, get the salt that purifies clear water adding 1.1% and become soup juice, ratio in unit packaging net weight total amount 20% is injected soup juice in the bag of having adorned dish, and sterilization is carried out in vacuum packaging then, cooling, the check vanning;
The water that drops into the technology auxiliary material is that pH value is 3.5 water for acetic acid water being reconciled, and is dissolved with 22.5 gram edible zinc in wherein per 100 kg of water, 9 gram calcium chloride, 7 gram copper acetates.
Above-mentioned purification clear water can cool off boiled repeatedly water naturally, treats that the complete post precipitation of impurity uses as purifying clear water.
Embodiment 3:
The step of the processing method of freshness-retaining wild vegetables is as follows:
(1), desalination
The salinity that salt marsh is crossed is that the hill dishes of 21 degree are put into and put the water demineralizing pond well, and dish and water are put the water of three parts of weight at least in the dish of a weight ratio drops in the pond, soaks 11 hours, and salt can purify substantially,
(2), sorting is cleaned
To take off the dish of salt and from the pond, pull out, drop into rinsing repeatedly in the clear water, to the pond water as clear as crystal till,
(3) answer green protect look and cooling rinsing
With dropping into the water of technology auxiliary material, see prescription, put into pot and burn to 82 ℃, the raw material dish that sorting is cleaned, dish and water are also poured in the pot in 1: 2 ratio, keep this temperature constant temperature dish to be pulled out in 22 minutes, put into water cooling pond rinsing and immersion repeatedly, pull out, pack, get the salt that purifies clear water adding 0.9% and become soup juice, ratio in unit packaging net weight total amount 30% is injected soup juice in the bag of having adorned dish, and sterilization is carried out in vacuum packaging then, cooling, the check vanning;
The water that drops into the technology auxiliary material is that pH value is 4 water for acetic acid water being reconciled, and is dissolved with 27 gram edible zinc in wherein per 100 kg of water, 12 gram calcium chloride, 9 gram copper acetates.
Above-mentioned purification clear water can purify the back with water with water purifier and use as purifying clear water.
Claims (2)
1, a kind of processing method of freshness-retaining wild vegetables is characterized in that its processing step is as follows:
(1), desalination
The salinity that salt marsh is crossed is that the hill dish of 20-22 degree is put into and put the water demineralizing pond well, and dish and water are put the water of three parts of weight at least in the dish of a weight ratio drops in the pond, soaks 8-14 hour, and salt can purify substantially,
(2), sorting is cleaned
To take off the dish of salt and from the pond, pull out, drop into rinsing repeatedly in the clear water, to the pond water as clear as crystal till,
(3) answer green protect look and cooling rinsing
The water of technology auxiliary material will be dropped into, see prescription, putting into pot burns to 80-85 ℃, the raw material dish that sorting is cleaned, dish and water are in 1: the ratio of 1.5-3 is also poured in the pot, keep this temperature constant temperature dish to be pulled out in 20-25 minute, put into water cooling pond rinsing and immersion repeatedly, pull out, pack, get the salt that purifies clear water adding 0.9-1.1% and become soup juice, be not less than in unit packaging net weight total amount 20% ratio with soup juice inject adorn dish bag in, sterilization is carried out in vacuum packaging then, cooling, the check vanning;
The water that drops into the technology auxiliary material is that pH value is the water of 3.5-4.5 for acetic acid water being reconciled, and is dissolved with 22.5-30 gram edible zinc in wherein per 100 kg of water, and 9-15 restrains calcium chloride, and 7-9 restrains copper acetate.
2, the processing method of freshness-retaining wild vegetables according to claim 1, it is characterized in that described purification clear water can use distilled water, also boiled repeatedly water can be cooled off naturally, treat that the complete post precipitation of impurity uses as purifying clear water, can also water be purified the back with water purifier and use as purifying clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95110020A CN1068188C (en) | 1995-01-25 | 1995-01-25 | Process for preparing freshness-retaining wild vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95110020A CN1068188C (en) | 1995-01-25 | 1995-01-25 | Process for preparing freshness-retaining wild vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1127604A CN1127604A (en) | 1996-07-31 |
| CN1068188C true CN1068188C (en) | 2001-07-11 |
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ID=5077449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95110020A Expired - Fee Related CN1068188C (en) | 1995-01-25 | 1995-01-25 | Process for preparing freshness-retaining wild vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1068188C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379338A (en) * | 2011-09-21 | 2012-03-21 | 季柏春 | Freezing and refreshing method for wild vegetables |
| CN103004956A (en) * | 2012-12-14 | 2013-04-03 | 桂林普兰德生物科技有限公司 | Dehydrated momordica grosvenori and processing method thereof |
| CN105029263B (en) * | 2015-06-25 | 2019-03-15 | 盐城工学院 | A kind of Suaeda salsa, which is protected green lands, protects crisp fresh-keeping manufacture craft |
| CN104996546A (en) * | 2015-09-01 | 2015-10-28 | 湖南湘春农业科技开发有限公司 | Preparation method of poached vegetable |
| CN107549775A (en) * | 2017-10-26 | 2018-01-09 | 南宁学院 | A kind of acid pepper sauced Preparation Method |
| CN110403122B (en) * | 2019-08-15 | 2023-01-31 | 四川江中源食品有限公司 | Color protection process for processing and producing convenient hot pot vegetable bags by high-salt salted raw materials |
| CN115005404A (en) * | 2022-05-18 | 2022-09-06 | 甘肃六乙生汇食品有限公司 | Green recovery process for pickling lily tips |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87107606A (en) * | 1987-11-10 | 1988-06-08 | 吉林职业师范学院 | Hill dish keeping green and crisp technology |
| CN1072832A (en) * | 1991-12-02 | 1993-06-09 | 河北省保定地区粮食局饮料食品厂 | The pickled back of green hill (vegetables) dish chlorophyll reduction technique |
-
1995
- 1995-01-25 CN CN95110020A patent/CN1068188C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87107606A (en) * | 1987-11-10 | 1988-06-08 | 吉林职业师范学院 | Hill dish keeping green and crisp technology |
| CN1072832A (en) * | 1991-12-02 | 1993-06-09 | 河北省保定地区粮食局饮料食品厂 | The pickled back of green hill (vegetables) dish chlorophyll reduction technique |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1127604A (en) | 1996-07-31 |
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