CN107319421A - A kind of keeping colour and crisp method of common vetch dish - Google Patents
A kind of keeping colour and crisp method of common vetch dish Download PDFInfo
- Publication number
- CN107319421A CN107319421A CN201710649627.3A CN201710649627A CN107319421A CN 107319421 A CN107319421 A CN 107319421A CN 201710649627 A CN201710649627 A CN 201710649627A CN 107319421 A CN107319421 A CN 107319421A
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- CN
- China
- Prior art keywords
- common vetch
- vetch dish
- colour
- soaked
- protecting liquid
- Prior art date
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- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 240000000971 garden vetch Species 0.000 title 1
- 244000105017 Vicia sativa Species 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000007654 immersion Methods 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 239000012530 fluid Substances 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000015165 citric acid Nutrition 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 239000000470 constituent Substances 0.000 claims description 18
- 238000004321 preservation Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- 238000003306 harvesting Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims description 6
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 6
- 239000004246 zinc acetate Substances 0.000 claims description 6
- 239000011576 zinc lactate Substances 0.000 claims description 6
- 229940050168 zinc lactate Drugs 0.000 claims description 6
- 235000000193 zinc lactate Nutrition 0.000 claims description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 5
- 230000008023 solidification Effects 0.000 claims description 5
- 230000032258 transport Effects 0.000 claims description 5
- 239000011670 zinc gluconate Substances 0.000 claims description 5
- 235000011478 zinc gluconate Nutrition 0.000 claims description 5
- 229960000306 zinc gluconate Drugs 0.000 claims description 5
- 235000010265 sodium sulphite Nutrition 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 239000002260 anti-inflammatory agent Substances 0.000 abstract description 2
- 230000001741 anti-phlogistic effect Effects 0.000 abstract description 2
- 238000005562 fading Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 159000000000 sodium salts Chemical class 0.000 abstract description 2
- 239000011975 tartaric acid Substances 0.000 abstract description 2
- 235000002906 tartaric acid Nutrition 0.000 abstract description 2
- 150000003751 zinc Chemical class 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 8
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 229930003427 Vitamin E Natural products 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 229910052938 sodium sulfate Inorganic materials 0.000 description 3
- 235000011152 sodium sulphate Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000050510 Cunninghamia lanceolata Species 0.000 description 1
- UPEZCKBFRMILAV-JNEQICEOSA-N Ecdysone Natural products O=C1[C@H]2[C@@](C)([C@@H]3C([C@@]4(O)[C@@](C)([C@H]([C@H]([C@@H](O)CCC(O)(C)C)C)CC4)CC3)=C1)C[C@H](O)[C@H](O)C2 UPEZCKBFRMILAV-JNEQICEOSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000196127 Osmunda Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UPEZCKBFRMILAV-UHFFFAOYSA-N alpha-Ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C(O)CCC(C)(C)O)C)CCC33O)C)C3=CC(=O)C21 UPEZCKBFRMILAV-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940016023 calcium lactate 100 mg Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 description 1
- UPEZCKBFRMILAV-JMZLNJERSA-N ecdysone Chemical compound C1[C@@H](O)[C@@H](O)C[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@@H]([C@H](O)CCC(C)(C)O)C)CC[C@]33O)C)C3=CC(=O)[C@@H]21 UPEZCKBFRMILAV-JMZLNJERSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940120612 zinc gluconate 5 mg Drugs 0.000 description 1
- HCHKCACWOHOZIP-OIOBTWANSA-N zinc-62 Chemical compound [62Zn] HCHKCACWOHOZIP-OIOBTWANSA-N 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to the processing technique field of common vetch dish, a kind of keeping colour and crisp method of common vetch dish is disclosed, is comprised the following steps：（1）The common vetch dish newly plucked is soaked using immersion fluid immediately, the good synergy that the immersion fluid has according to certain proportioning using Tea Polyphenols and citric acid, malic acid and tartaric acid, with very strong oxidation resistance, the colour fading of common vetch dish is also prevented from, and being capable of bactericidal antiphlogistic；（2）Common vetch dish after scalding is soaked using colour protecting liquid, make use of zinc salt and sodium salt as colour protecting liquid, while foodsafety is improved, optimal effect of color protection has been reached with rational concentration；（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, rinsed using clear water after 23 times, it is put into crispness retaining agent and soaks, the crispness retaining agent composition is simple, combine the crisp excellent of guarantor, and then can preserve after being dried, and processes obtained common vetch dish rehydration good, fresh color, crispy, keep original local flavor and the nutrition of fresh common vetch dish.
Description
Technical field
The invention belongs to the processing technique field of common vetch dish, and in particular to a kind of keeping colour and crisp method of common vetch dish.
Background technology
Common vetch dish is the processed goods of Osmundaceae Osmunda osmund class sporinite tender leaf in pteridophyte.It is purple including osmund and plant division
Beanstalk, also known as ox hair are wide.For herbaceos perennial.Common vetch dish is grass of sending relief to a famine area in the past, walked as the existing long history of vegetables
Enter high-grade dining table, its economic benefit is 4-5 times of general vegetables.Fresh and tender delicious, nutritious, the not deployed tender leaf of wild common vetch dish
Particularly top grade.Common vetch dish can both be eaten raw, again can be pickled, drying.It is large mountain delicacy edible wild herbs to Japan outlet.Every 100 grams of common vetch dishes are tender
Cauline leaf contains 2.2 grams of protein, 0.19 gram of fat, 4.3 grams of carbohydrate, 1.97 milligrams of carrotene, b20.25 milligrams of vitamin, dimension life
It is plain c67 milligrams;Every gram of dry product contains 31.2 milligrams of potassium, and 1.9 milligrams of calcium, 7.11 milligrams of phosphorus, the microgram of iron 125, the microgram of manganese 81, zinc 62 is micro-
Gram.In addition, also containing compositions such as the native China fir sterone of sharp leaf, ecdysone, tannins.
Common vetch dish is particular about color and luster ideal in edible and mouthfeel is tender and crisp, and in practical operation, here fast common vetch dish withers after harvesting
Degree is exceedingly fast, and original color is not only lost on color and luster, and institutional framework also changes, so that mouthfeel is influenceed, existing fresh-keeping skill
Art can not play the effect of protection color and luster mouthfeel while nutritional ingredient is not damaged.
The content of the invention
The purpose of the present invention is there is provided a kind of keeping colour and crisp method of common vetch dish, with preferable the problem of being directed to existing
Color and luster and good rehydration, fragility is full after processing, of good preservation effect, and local flavor and nutrition are unaffected.
The present invention is achieved by the following technical solutions：
A kind of keeping colour and crisp method of common vetch dish, comprises the following steps：
（1）The common vetch dish newly plucked is immediately placed in preservation drum, immersion fluid is housed in bucket, temperature is 3-5 DEG C, and common vetch dish is soaked completely
Each constituent concentration is in profit, the immersion fluid：Tea Polyphenols 80-100ppm, citric acid 70-80ppm, malic acid 50-60ppm, dimension life
Plain E 30-40ppm；
（2）Harvesting transports preservation drum back processing factory after terminating, and pulls common vetch dish out, after sorting, cleaning, is placed in temperature for 88-90
DEG C hot water in scalding 40-50 seconds, the common vetch dish after blanching is put into colour protecting liquid and soaked 2-4 hour, colour protecting liquid temperature is 10-
15 DEG C, each constituent concentration of the colour protecting liquid is：Zinc gluconate 3-5mg/L, zinc lactate 25-30mg/L, zinc acetate 100-125mg/
L, sodium acid carbonate 130-150mg/L, sodium sulfite 150-180mg/L；
（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, and 2-3 is rinsed after using clear water, is put into immersion 1-2 in crispness retaining agent small
When, soaking temperature is 15-20 DEG C, and each constituent concentration of the crispness retaining agent is：Calcium chloride 40-50mg/L, calcium lactate 80-100mg/L, chlorine
Change magnesium 110-120mg/L, pull out and rinsed 2-3 times using clear water after immersion, be put into hothouse and dry.
It is used as further improvement of these options, step（2）Described in hot water in dissolved with 0.1-0.2g/kg radix glycyrrhizae
Antioxygen thing.
It is used as further improvement of these options, step（3）Middle hothouse condition is：Pressure 40-60Pa, solidification point
For -25 DEG C ~ -30 DEG C, freezing speed is 0.5-0.8 DEG C/min, and material laying depth is 2-3 centimetres.
It is used as further improvement of these options, step（3）Middle degree of drying is that common vetch dish water content is 8-10%.
The present invention has advantages below compared with prior art：Wither here speed is exceedingly fast after harvesting to solve common vetch dish, not only
Original color is lost on color and luster, institutional framework also changes, so as to influence mouthfeel, existing preservation technology can not be in battalion
The effect problem that protection color and luster mouthfeel is played while not being damaged point not is formed, the invention provides a kind of keeping colour and crisp side of common vetch dish
Method, comprises the following steps：（1）The common vetch dish newly plucked is soaked using immersion fluid immediately, the immersion fluid matches somebody with somebody Billy according to certain
The good synergy having with Tea Polyphenols and citric acid, malic acid and tartaric acid, can be with very strong oxidation resistance
Prevent common vetch dish from fading, and being capable of bactericidal antiphlogistic；（2）Common vetch dish after scalding is soaked using colour protecting liquid, zinc salt and sodium salt is make use of
As colour protecting liquid, while foodsafety is improved, optimal effect of color protection has been reached with rational concentration；（3）It will use
Common vetch dish after colour protecting liquid immersion is pulled out, is rinsed 2-3 after using clear water, is put into crispness retaining agent and soaks, the crispness retaining agent composition is simple,
Combine the crisp excellent of guarantor, and then can preserve after being dried, and it is good to process obtained common vetch dish rehydration, fresh color,
Crispy, keeps original local flavor and the nutrition of fresh common vetch dish.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of keeping colour and crisp method of common vetch dish, comprises the following steps：
（1）The common vetch dish newly plucked is immediately placed in preservation drum, immersion fluid is housed in bucket, temperature is 3 DEG C, and common vetch dish is soaked completely
Each constituent concentration is in profit, the immersion fluid：Tea Polyphenols 80ppm, citric acid 70ppm, malic acid 50ppm, vitamin E 30ppm；
（2）Harvesting transports preservation drum back processing factory after terminating, and pulls common vetch dish out, after sorting, cleaning, and it is 88 DEG C to be placed in temperature
Scalding 40 seconds in hot water, the common vetch dish after blanching is put into colour protecting liquid and soaked 2 hours, and colour protecting liquid temperature is 10 DEG C, the color protection
Each constituent concentration of liquid is：Zinc gluconate 3mg/L, zinc lactate 25mg/L, zinc acetate 100mg/L, sodium acid carbonate 130mg/L, Asia
Sodium sulphate 150mg/L；
（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, after being rinsed 2 times using clear water, is put into crispness retaining agent and is soaked 1 hour,
Soaking temperature is 15 DEG C, and each constituent concentration of the crispness retaining agent is：Calcium chloride 40mg/L, calcium lactate 80mg/L, magnesium chloride 110mg/L,
Pull out and rinsed 2 times using clear water after immersion, be put into hothouse and dry.
It is used as further improvement of these options, step（2）Described in hot water in dissolved with 0.1g/kg radix glycyrrhizae antioxygen
Thing.
It is used as further improvement of these options, step（3）Middle hothouse condition is：Pressure 40Pa, solidification point for-
25 DEG C, freezing speed is 0.5 DEG C/min, and material laying depth is 2 centimetres.
It is used as further improvement of these options, step（3）Middle degree of drying is that common vetch dish water content is 8%.
Embodiment 2
A kind of keeping colour and crisp method of common vetch dish, comprises the following steps：
（1）The common vetch dish newly plucked is immediately placed in preservation drum, immersion fluid is housed in bucket, temperature is 4 DEG C, and common vetch dish is soaked completely
Each constituent concentration is in profit, the immersion fluid：Tea Polyphenols 90ppm, citric acid 75ppm, malic acid 55ppm, vitamin E 35ppm；
（2）Harvesting transports preservation drum back processing factory after terminating, and pulls common vetch dish out, after sorting, cleaning, and it is 89 DEG C to be placed in temperature
Scalding 45 seconds in hot water, the common vetch dish after blanching is put into colour protecting liquid and soaked 3 hours, and colour protecting liquid temperature is 12 DEG C, the color protection
Each constituent concentration of liquid is：Zinc gluconate 4mg/L, zinc lactate 28mg/L, zinc acetate 110mg/L, sodium acid carbonate 140mg/L, Asia
Sodium sulphate 160mg/L；
（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, after being rinsed 2 times using clear water, is put into immersion 1.5 in crispness retaining agent small
When, soaking temperature is 18 DEG C, and each constituent concentration of the crispness retaining agent is：Calcium chloride 45mg/L, calcium lactate 90mg/L, magnesium chloride 115mg/
Pull out and rinsed 2 times using clear water after L, immersion, be put into hothouse and dry.
It is used as further improvement of these options, step（2）Described in hot water in dissolved with 0.15g/kg radix glycyrrhizae resist
Oxygen thing.
It is used as further improvement of these options, step（3）Middle hothouse condition is：Pressure 50Pa, solidification point for-
28 DEG C, freezing speed is 0.6 DEG C/min, and material laying depth is 2.5 centimetres.
It is used as further improvement of these options, step（3）Middle degree of drying is that common vetch dish water content is 9%.
Embodiment 3
A kind of keeping colour and crisp method of common vetch dish, comprises the following steps：
（1）The common vetch dish newly plucked is immediately placed in preservation drum, immersion fluid is housed in bucket, temperature is 5 DEG C, and common vetch dish is soaked completely
Each constituent concentration is in profit, the immersion fluid：Tea Polyphenols 100ppm, citric acid 80ppm, malic acid 60ppm, vitamin E 40ppm；
（2）Harvesting transports preservation drum back processing factory after terminating, and pulls common vetch dish out, after sorting, cleaning, and it is 90 DEG C to be placed in temperature
Scalding 50 seconds in hot water, the common vetch dish after blanching is put into colour protecting liquid and soaked 4 hours, and colour protecting liquid temperature is 15 DEG C, the color protection
Each constituent concentration of liquid is：Zinc gluconate 5mg/L, zinc lactate 30mg/L, zinc acetate 125mg/L, sodium acid carbonate 150mg/L, Asia
Sodium sulphate 180mg/L；
（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, after being rinsed 3 times using clear water, is put into crispness retaining agent and is soaked 2 hours,
Soaking temperature is 20 DEG C, and each constituent concentration of the crispness retaining agent is：Calcium chloride 40-50mg/L, calcium lactate 100mg/L, magnesium chloride
Pull out and rinsed 3 times using clear water after 120mg/L, immersion, be put into hothouse and dry.
It is used as further improvement of these options, step（2）Described in hot water in dissolved with 0.2g/kg radix glycyrrhizae antioxygen
Thing.
It is used as further improvement of these options, step（3）Middle hothouse condition is：Pressure 60Pa, solidification point for-
30 DEG C, freezing speed is 0.8 DEG C/min, and material laying depth is 3 centimetres.
It is used as further improvement of these options, step（3）Middle degree of drying is that common vetch dish water content is 10%.
Comparative example 1
With differing only in for embodiment 1, step（1）Each constituent concentration is in middle immersion fluid：Tea Polyphenols 120ppm, citric acid
60ppm, malic acid 40ppm, vitamin E 20ppm, remaining holding are constant.
Comparative example 2
With differing only in for embodiment 2, step（2）Middle each constituent concentration of colour protecting liquid is：Zinc gluconate 2mg/L, zinc lactate
20mg/L, zinc acetate 80mg/L, sodium acid carbonate 100mg/L, sodium sulfite 130mg/L, remaining holding are constant.
Comparative example 3
With differing only in for embodiment 3, step（3）Middle each constituent concentration of crispness retaining agent is：Calcium chloride 60mg/L, calcium lactate
110mg/L, magnesium chloride 130mg/L, remaining holding are constant.
Control group
After the common vetch dish newly plucked is cleared up, temperature in use is 95 DEG C of hot water blanching 1.5 minutes, and concentration is 120mg/L's
Copper acetate solution color protection, then with mass fraction for 0.3% soaking in sodium carbonate solution cleaned after 5 hours, drying.
Contrast test
Respectively using embodiment 1-3 and comparative example 1-3 and the method processing common vetch dish of control group, each set product is protected
Color effect and the scoring for protecting crisp effect, record as shown in the table by result：
It can be seen that by comparing：The common vetch dish processing method excellent that the present invention is provided, the common vetch dish rehydration that processing is obtained is good,
Fresh color, crispy, keep original local flavor and the nutrition of fresh common vetch dish.
Claims (4)
1. a kind of keeping colour and crisp method of common vetch dish, it is characterised in that comprise the following steps：
（1）The common vetch dish newly plucked is immediately placed in preservation drum, immersion fluid is housed in bucket, temperature is 3-5 DEG C, and common vetch dish is soaked completely
Each constituent concentration is in profit, the immersion fluid：Tea Polyphenols 80-100ppm, citric acid 70-80ppm, malic acid 50-60ppm, dimension life
Plain E 30-40ppm；
（2）Harvesting transports preservation drum back processing factory after terminating, and pulls common vetch dish out, after sorting, cleaning, is placed in temperature for 88-90
DEG C hot water in scalding 40-50 seconds, the common vetch dish after blanching is put into colour protecting liquid and soaked 2-4 hour, colour protecting liquid temperature is 10-
15 DEG C, each constituent concentration of the colour protecting liquid is：Zinc gluconate 3-5mg/L, zinc lactate 25-30mg/L, zinc acetate 100-125mg/
L, sodium acid carbonate 130-150mg/L, sodium sulfite 150-180mg/L；
（3）Common vetch dish after being soaked using colour protecting liquid is pulled out, and 2-3 is rinsed after using clear water, is put into immersion 1-2 in crispness retaining agent small
When, soaking temperature is 15-20 DEG C, and each constituent concentration of the crispness retaining agent is：Calcium chloride 40-50mg/L, calcium lactate 80-100mg/L, chlorine
Change magnesium 110-120mg/L, pull out and rinsed 2-3 times using clear water after immersion, be put into hothouse and dry.
2. a kind of keeping colour and crisp method of common vetch dish as claimed in claim 1, it is characterised in that step（2）Described in hot water in
Dissolved with 0.1-0.2g/kg radix glycyrrhizae antioxygen thing.
3. a kind of keeping colour and crisp method of common vetch dish as claimed in claim 1, it is characterised in that step（3）Middle hothouse condition is：
Pressure 40-60Pa, solidification point is -25 DEG C ~ -30 DEG C, and freezing speed is 0.5-0.8 DEG C/min, and material laying depth is 2-3 lis
Rice.
4. a kind of keeping colour and crisp method of common vetch dish as claimed in claim 1, it is characterised in that step（3）Middle degree of drying is common vetch
Dish water content is 8-10%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692135A (en) * | 2017-11-10 | 2018-02-16 | 西华大学 | Preparation method of mulberry leaf vegetable |
| CN108420025A (en) * | 2018-03-02 | 2018-08-21 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube pickles and production method |
| 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 |
| CN112568406A (en) * | 2020-12-15 | 2021-03-30 | 江苏省农业科学院 | Method for producing crisp and fresh broccoli stem pickle by fermentation of mixed probiotic lactic acid bacteria |
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| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
| CN103503979A (en) * | 2013-10-29 | 2014-01-15 | 江苏沿江地区农业科学研究所 | Comprehensive vegetable and fruit fresh-keeping processing method capable of protecting color, keeping crispness, storing flavor, saving energy and lowering consumption |
| 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 |
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| CN1234992A (en) * | 1999-05-12 | 1999-11-17 | 龚志伟 | Method for preserving wild vegetables in freshness |
| CN103503979A (en) * | 2013-10-29 | 2014-01-15 | 江苏沿江地区农业科学研究所 | Comprehensive vegetable and fruit fresh-keeping processing method capable of protecting color, keeping crispness, storing flavor, saving energy and lowering consumption |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692135A (en) * | 2017-11-10 | 2018-02-16 | 西华大学 | Preparation method of mulberry leaf vegetable |
| CN108420025A (en) * | 2018-03-02 | 2018-08-21 | 宁夏中玺枣业股份有限公司 | Lingwu Long Jujube pickles and production method |
| 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 |
| CN112568406A (en) * | 2020-12-15 | 2021-03-30 | 江苏省农业科学院 | Method for producing crisp and fresh broccoli stem pickle by fermentation of mixed probiotic lactic acid bacteria |
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Application publication date: 20171107 |