CN107744013A - A kind of preservation method of cabbage - Google Patents
A kind of preservation method of cabbage Download PDFInfo
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- CN107744013A CN107744013A CN201711053403.2A CN201711053403A CN107744013A CN 107744013 A CN107744013 A CN 107744013A CN 201711053403 A CN201711053403 A CN 201711053403A CN 107744013 A CN107744013 A CN 107744013A
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- cabbage
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- fresh
- protection package
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Classifications
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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
- A23B7/14—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
The invention discloses the preservation method of cabbage, is related to the fresh-keeping of vegetables.The preservation method of cabbage comprises the following steps, Cabbage leaf dry tack free is anhydrous during harvesting, and the cabbage of harvesting is seven~medium well, the Cabbage leaf top tape part green grass or young crops caudal lobe of harvesting, the unsound blade of the cabbage outer layer of harvesting is removed, the cabbage bottom of harvesting is cut flat with.Fresh-keeping liquid is uniformly sprayed on cabbage top layer, then cabbage is put into precooling in 0~1 DEG C of environment, the cabbage after precooling is encased with copy paper, and copy paper shiny surface is in contact with cabbage.The cabbage that tin foil is encased is respectively put into freshness protection package, is filled with certain proportion oxygen, carbon dioxide and nitrogen in freshness protection package with distributing instrument.Cabbage in freshness protection package is neatly discharged into 0~2 DEG C of environment and refrigerated.By the invention it is possible to make cabbage freshness date more than 60 days, and cabbage original flavor can be kept.
Description
Technical field
The present invention relates to the fresh-keeping of vegetables, particularly a kind of preservation method of cabbage.
Background technology
Cabbage has very strong seasonality and region, in order to meet the needs of consumer is to cabbage, it is necessary to carry
The preservation technology of cabbage is risen, extends the market periods of fresh cabbage.High-quality cabbage exports to the big place of demand
With great commercial value, however, due to far away, haulage time length, fresh cabbage is after harvesting due to moisture
Content is higher still to have higher physiologically active, easily rots, therefore extends accumulating fresh keeping time and preserved value as cabbage
Value-added key.
It is not used in particular for exporting the fresh-keeping technology of cabbage at present, existing preservation method mainly has cryopreservation, added
Add the means such as chemical preservative.However, these technologies have some limitations in actual applications, in storage, transport, pin
Temperature fluctuation change is easier to cause rotting for cabbage during selling, and is unfavorable for transporting for long-distance, and can not meet outlet
Demand.
The content of the invention
The goal of the invention of the present invention is, in view of the above-mentioned problems, providing a kind of preservation method of cabbage, solves cabbage storage
Deposit, transport, easily causing the problem that rots of cabbage.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of preservation method of cabbage includes following
Step：
A. stop irrigating within 5~10 days before harvesting, the cabbage of harvesting is dried anhydrous and rolled up for seven~medium well, blade surface
Heart dish leaf piece top tape blue or green caudal lobe on a small quantity, the unsound blade of the cabbage outer layer of harvesting is removed, by the cabbage bottom of harvesting
Portion is cut flat with；
B. fresh-keeping liquid is uniformly sprayed on cabbage top layer, dried；The fresh-keeping liquid includes the following raw material and each raw material weight
Part：Tuber of stemona 10-20 parts, peppermint 8-15 parts, Dalmatian chrysanthemum 15-30 parts, gleditsia sinensis 5-12 parts, oriental wormwood 12-25 parts, bark of official magnolia 10-18 parts, water
700-1000 parts, cloves 1-5 parts, radix glycyrrhizae 1-4 parts, honeysuckle 0.5-3 parts, rheum officinale 0-2 parts, aloe 1-5 parts；
C. by above-mentioned cabbage be put into 0~1 DEG C, relative air humidity be precooling 4~6 hours in 60%~80% environment；
D. the cabbage after precooling is encased with copy paper, the copy paper shiny surface is in contact with cabbage；
E. cabbage copy paper encased is respectively put into freshness protection package, is filled with distributing instrument in the freshness protection package by body
The following gas of product percentage composition：1%~4% oxygen and 10%~14% carbon dioxide, surplus are nitrogen；
F. the cabbage in freshness protection package is neatly discharged into 0~2 DEG C of environment and refrigerated.
Based on the above method, the cabbage health that is harvested, no disease and pests harm, maturity is suitable, not because excessively into
The ripe fresh keeping time for making cabbage shortens.Fresh-keeping liquid is uniformly sprayed on cabbage top layer, and the bacterium remained on cabbage is killed,
Prevent cabbage is rotten from rotting.By cabbage precooling, cabbage activity is reduced, cabbage internal liquid activity is reduced, suppresses to exhale
Suction acts on.Cabbage is encased with copy paper, prevents light to be irradiated on cabbage, reduces the photosynthesis of cabbage, is prevented simultaneously
Only the chlorophyll in dish leaf is sucked away.A certain proportion of oxygen, carbon dioxide and nitrogen are filled with freshness protection package, then it is cold
Hide, can further suppress the respiration of cabbage, slow down the growth of cabbage, prolong storage period.The tuber of stemona, peppermint, deinsectization
Chrysanthemum, gleditsia sinensis, oriental wormwood, the bark of official magnolia, cloves, radix glycyrrhizae, honeysuckle, rheum officinale and aloe have fragrant, can sterilized, fresh-keeping and water retention
And safe and reliable, asepsis environment-protecting.
Further, the fresh-keeping liquid is the aqueous solution for including following weight percent composition：The fresh-keeping liquid is included such as
Lower raw material and each parts by weight of raw materials：15 parts of the tuber of stemona, 12 parts of peppermint, 22 parts of Dalmatian chrysanthemum, 8 parts of gleditsia sinensis, 20 parts of oriental wormwood, 14 parts of the bark of official magnolia,
850 parts of water, 3 parts of cloves, 3 parts of radix glycyrrhizae, 2 parts of honeysuckle, 1 part of rheum officinale, 4 parts of aloe.
Beneficial effect using above-mentioned further scheme is：The tuber of stemona has notable killing action to mouse pinworm；To human-like knot
Core bacillus has inhibitory action, has inhibitory action to a variety of coccuses, bacillus, fungi；Peppermint, which has, contains peppermint oil and menthol, thin
Lotus oil and menthol have delicate fragrance, can mosquito and insect expelling, while there is preservative efficacy；Contain 4 kinds of 0.4- in Dalmatian chrysanthemum head sequence inflorescence
2% insecticidal constituent, i.e. pyrethrin first, second and cinerin first, second, insecticidal power is most strong with deinsectization element first, the pharmacology of desinsection
Effect is the nerve for benumbing insect, after housefly poisoning, is all benumbed in 10 minutes, death rate 60-70%；Contain in gleditsia sinensis
Saponin, saponin is to animal irritation effect, available for desinsection expelling parasite；Oriental wormwood is to staphylococcus aureus, corynebacterium diphtheriae, charcoal
Subcutaneous ulcer bacillus, typhoid bacillus, paratyphoid bacillus A, Pseudomonas aeruginosa, Escherichia coli, bacterium flexneri, Shigella shigae,
Diplococcus meningitidis, hay bacillus etc. have different degrees of inhibitory action；The bark of official magnolia to staphylococcus, streptococcus, dysentery characterized by blood in the stool bacillus, bar
Family name bacillus, comma bacillus have stronger antibacterial action；Cloves is to staphylococcus, streptococcus, Escherichia coli, typhoid bacillus, green pus
Bacillus etc. has inhibitory action, cloves and radix glycyrrhizae to be acted on pungent fragrance with certain mosquito and insect expelling；Honeysuckle has disease-resistant original micro-
Biological agent：Experiment in vitro shows that flower and rattan are to various pathogens such as staphylococcus aureus, hemolytic streptococcus, large intestine bar
Bacterium, shigella dysenteriae, comma bacillus, typhoid bacillus, paratyphosum Bacterium etc. have certain inhibitory action, to pneumococcus, meningitis
Diplococcus, Pseudomonas aeruginosa, tubercle bacillus are also effective；Rheum officinale has antisepsis, and aloe can form overlay film on cabbage surface, prevent
Only cabbage water loss is volatilized.Fresh-keeping liquid is set to sterilize by the interaction of each raw material, preservation and safe and reliable, nothing
Poison ring is protected, and can keep the original flavor of cabbage；
Further, the following gas formed by percent by volume is filled with described in step e in freshness protection package：2.5% oxygen and
12% carbon dioxide, surplus are nitrogen.
Beneficial effect using above-mentioned further scheme is：By rationally controlling gas componant, suppress cabbage breathing,
Prevent from producing heat inside cabbage, cause cabbage to go bad.
Further, copy paper described in step d takes out after being soaked 10~15 minutes by decoction and dried, and the decoction is to include
The aqueous solution of following component and mass concentration：150~200mg/L of sucrose ester, 50~70mg/L of sodium Diacetate, citric acid 30~
20~30mg/L of 40mg/L, 10~20mg/L of acetic acid and chlorine dioxide.
Beneficial effect using above-mentioned further scheme is：Sucrose ester has antioxygen antimildew function.Sodium Diacetate has
High-effect anti-mould, anti-corrosion, fresh-keeping function, improve the palatability of cabbage.Citric acid, which has, to be suppressed bacterium, color protection, improves flavor, promotees
Enter the effect such as sucrose inversion.Acetic acid is good antimicrobial.Each component, which leads to chemical reaction, can further promote cabbage
Fresh-keeping effect, keep the mouthfeel of cabbage.
Further, cabbage described in step f is individual layer pile, and the Cabbage leaf erects placement upward.
Beneficial effect using above-mentioned further scheme is：Cabbage heap individual layer pile, radiating is good, Cabbage leaf
Erect and place upward, prevent cabbage from expending energy production heat because replying growth conditions, cause cabbage is rotten to rot.
Further, the freshness protection package inner air relative humidity is 30%~60%.
Beneficial effect using above-mentioned further scheme is：Suitable relative air humidity can prevent cabbage because of sky
Gas relative humidity is low and dehydration, prevents cabbage from being made moist because relative air humidity is high.
Due to using above-mentioned technical proposal, the invention has the advantages that：
1. the present invention is healthy, no disease and pests harm by harvesting, the suitable cabbage of maturity, not because excessively maturation makes volume
The fresh keeping time of heart dish shortens.Fresh-keeping liquid includes the tuber of stemona, peppermint, Dalmatian chrysanthemum, gleditsia sinensis, oriental wormwood, the bark of official magnolia, cloves, radix glycyrrhizae, gold and silver
Flower, rheum officinale and aloe have fragrant, can sterilized, preservation and safe and reliable, asepsis environment-protecting.It will can remain on cabbage
Bacterium kill, prevent cabbage is rotten from rotting.By cabbage precooling, cabbage activity is reduced, reduces cabbage internal liquid
Activity, suppress respiration.Cabbage is encased with copy paper, prevents light to be irradiated on cabbage, reduces the photosynthetic of cabbage
Effect, while prevent the chlorophyll in dish leaf to be sucked away.Oxygen, carbon dioxide and nitrogen are filled with freshness protection package, then it is cold
Hide, can further suppress the respiration of cabbage.Slow down the growth of cabbage, prolong storage period, cabbage can be made
Freshness date was reached more than 60 days, extended the market periods of cabbage.
2. the decoction of the present invention is interacted by chlorine dioxide, sucrose ester, sodium Diacetate, citric acid and aqueous acetic acid
And have complementary functions, there is bacteria growing inhibiting, to antimicrobial effect, make cabbage that there is anti-oxidant, mould proof, anti-corrosion, guarantor
Fresh, colour-preserving function, extend the freshness date of cabbage.And barrier film is formed on cabbage top layer by fresh-keeping liquid, reduce cabbage water
That divides scatters and disappears, and preserves mouthfeel, the flavor of cabbage, cabbage is more got consumer reception.
3. the present invention is respectively charged into cabbage by freshness protection package, can prevent because inside the cabbage that small part rots
Bacterium and infect other cabbages, reduce cabbage fast rotting risk, increase fresh-keeping reliability.
4. the present invention heap individual layer pile, is easy to Cabbage leaf to erect placement upward, prevented by the way that cabbage bottom is cut flat with
Only cabbage stacks excessive influence radiating, prevents cabbage from expending energy production heat because replying growth conditions, causes to roll up the heart
Dish is rotten to rot
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
A. stop irrigating within 5 days before harvesting, the cabbage of harvesting is medium well, the anhydrous and Cabbage leaf of blade surface drying
Top tape blue or green caudal lobe on a small quantity, the unsound blade of the cabbage outer layer of harvesting is removed, the cabbage bottom of harvesting is cut flat with.
B. fresh-keeping liquid is uniformly sprayed on cabbage top layer, dried；Fresh-keeping liquid includes the following raw material and each parts by weight of raw materials：Hundred
10 parts of portion, 8 parts of peppermint, 15 parts of Dalmatian chrysanthemum, 5 parts of gleditsia sinensis, 12 parts of oriental wormwood, 10 parts of the bark of official magnolia, 700 parts of water, 1 part of cloves, 1 part of radix glycyrrhizae,
0.5 part of honeysuckle, 0 part of rheum officinale, 1 part of aloe.
C. by above-mentioned cabbage be put into 0 DEG C, relative air humidity be precooling 4 hours in 60% environment.
D. the cabbage after precooling is encased with copy paper, copy paper shiny surface is in contact with cabbage；Copy paper is by medicine
Liquid takes out after soaking 10 minutes to be dried, and is the aqueous solution for including following component and mass concentration：Sucrose ester 150mg/L, diacetic acid
Sodium 50mg/L, citric acid 30mg/L, acetic acid 10mg/L and chlorine dioxide the 20mg/L aqueous solution.
E. cabbage tin foil encased is respectively put into freshness protection package, is filled with distributing instrument in freshness protection package by volume hundred
Ratio is divided to include 1% oxygen and 10% carbon dioxide, surplus is nitrogen, and freshness protection package inner air relative humidity is 30%.
F. the cabbage in freshness protection package is neatly discharged into 0 DEG C of environment and refrigerated, cabbage is individual layer pile, cabbage leaf
Piece erects placement upward.
Embodiment 2
A. stop irrigating within 8 days before harvesting, the cabbage of harvesting dries anhydrous and Cabbage leaf for medium well, blade surface
Top tape blue or green caudal lobe on a small quantity, the unsound blade of the cabbage outer layer of harvesting is removed, the cabbage bottom of harvesting is cut flat with.
B. fresh-keeping liquid is uniformly sprayed on cabbage top layer, dried；Fresh-keeping liquid includes the following raw material and each parts by weight of raw materials：Hundred
15 parts of portion, 12 parts of peppermint, 22 parts of Dalmatian chrysanthemum, 8 parts of gleditsia sinensis, 20 parts of oriental wormwood, 14 parts of the bark of official magnolia, 850 parts of water, 3 parts of cloves, 3 parts of radix glycyrrhizae,
2 parts of honeysuckle, 1 part of rheum officinale, 4 parts of aloe.
C. by above-mentioned cabbage be put into 1 DEG C, relative air humidity be precooling 5 hours in 70% environment.
D. the cabbage after precooling is encased with copy paper, copy paper shiny surface is in contact with cabbage；Copy paper is by medicine
Liquid takes out after soaking 10 minutes to be dried, and decoction is the aqueous solution for including following component and mass concentration：It is sucrose ester 175mg/L, double
Sodium acetate 60mg/L, citric acid 35mg/L, acetic acid 15mg/L and chlorine dioxide 25mg/L.
E. cabbage tin foil encased is respectively put into freshness protection package, is filled with distributing instrument in freshness protection package by volume hundred
Ratio is divided to include 2.5% oxygen and 12% carbon dioxide, surplus is nitrogen, and freshness protection package inner air relative humidity is 45%.
F. the cabbage in freshness protection package is neatly discharged into 0.5 DEG C of environment and refrigerated, cabbage is individual layer pile, cabbage
Blade erects placement upward.
Embodiment 3
A. stop irrigating within 10 days before harvesting, the cabbage of harvesting dries anhydrous and cabbage leaf for medium well, blade surface
Piece top tape blue or green caudal lobe on a small quantity, the unsound blade of the cabbage outer layer of harvesting is removed, the cabbage bottom of harvesting is cut flat with.
B. fresh-keeping liquid is uniformly sprayed on cabbage top layer, dried；Fresh-keeping liquid includes the following raw material and each parts by weight of raw materials：Hundred
20 parts of portion, 15 parts of peppermint, 30 parts of Dalmatian chrysanthemum, 12 parts of gleditsia sinensis, 25 parts of oriental wormwood, 18 parts of the bark of official magnolia, 1000 parts of water, 5 parts of cloves, radix glycyrrhizae 4
Part, 3 parts of honeysuckle, 2 parts of rheum officinale, 5 parts of aloe；
C. by above-mentioned cabbage be put into 2 DEG C, relative air humidity be precooling 6 hours in 80% environment.
D. the cabbage after precooling is encased with copy paper, copy paper shiny surface is in contact with cabbage；Copy paper is by medicine
Liquid takes out after soaking 10 minutes to be dried, and decoction is the aqueous solution for including following component and mass concentration：It is sucrose ester 200mg/L, double
Sodium acetate 70mg/L, citric acid 40mg/L, acetic acid 20mg/L and chlorine dioxide 30mg/L.
E. cabbage tin foil encased is respectively put into freshness protection package, is filled with distributing instrument in freshness protection package by volume hundred
Ratio is divided to include 4% oxygen and 14% carbon dioxide, surplus is nitrogen, and freshness protection package inner air relative humidity is 60%.
F. the cabbage in freshness protection package is neatly discharged into 0.5 DEG C of environment and refrigerated, cabbage is individual layer pile, cabbage
Blade erects placement upward.
Comparative example 1
Cabbage leaf dry tack free is anhydrous when a. harvesting, and the unsound blade of the cabbage outer layer of harvesting is removed.
B. the cabbage bottom of harvesting is cut flat with and encases the cabbage after precooling with copy paper, copy paper shiny surface and volume
Heart dish is in contact.
C. cabbage is neatly discharged into 0 DEG C of environment and refrigerated, cabbage stacking tier is 1 layer.
Comparative example 2
Cabbage leaf dry tack free is anhydrous when a. harvesting, and the cabbage for stopping irrigating harvesting is medium well within 5 days before harvesting,
The Cabbage leaf top tape part green grass or young crops caudal lobe of harvesting, the unsound blade of the cabbage outer layer of harvesting is removed, by harvesting
Cabbage bottom is cut flat with.
B. the 0.05% iprodione aqueous solution is uniformly sprayed on cabbage top layer.
C. by above-mentioned cabbage be put into 0 DEG C, relative air humidity be precooling 4 hours in 60% environment.
D. the cabbage after precooling is encased with copy paper, copy paper shiny surface is in contact with cabbage.
E. cabbage is neatly discharged into 0 DEG C of environment and refrigerated, cabbage stacking tier is 2 layers.
Comparative example 3
Cabbage leaf dry tack free is anhydrous when a. harvesting, and 10 days before the harvesting cabbages for stopping irrigating harvesting are maturation,
The Cabbage leaf top tape part green grass or young crops caudal lobe of harvesting, the unsound blade of the cabbage outer layer of harvesting is removed, by harvesting
Cabbage bottom is cut flat with.
B. by above-mentioned cabbage be put into 0 DEG C, relative air humidity be precooling 4 hours in 60% environment.
C. cabbage is respectively put into freshness protection package, be filled with distributing instrument in freshness protection package is included by percent by volume
2.5% oxygen and 12% carbon dioxide, surplus are nitrogen.Freshness protection package inner air relative humidity is 30%.
D. the cabbage in freshness protection package is neatly discharged into 0 DEG C of environment and refrigerated, cabbage stacking tier is 2 layers.
By Experimental comparison's embodiment and comparative example in the case of external environment condition is certain, monitoring cabbage deterioration rate reaches respectively
To when 5%, 15%, 25%, 35% can fresh-keeping time, specific data are as shown in table 1.
The embodiment of table 1 and the cabbage fresh keeping time in comparative example and the deterioration rate table of comparisons (unit：My god)
Find out from form, in the embodiment of the present invention, using the cabbage preservation method of the present invention, the cabbage of harvesting is
Healthy, no disease and pests harm, maturity is suitable, not because excessively ripe shorten the fresh keeping time of cabbage.Cabbage is put into different
Soaked in the bacterium urea aqueous solution, the bacterium remained on cabbage is killed, prevent cabbage is rotten from rotting.By cabbage precooling,
Cabbage activity is reduced, cabbage internal liquid activity is reduced, suppresses respiration.Cabbage is encased with copy paper, prevents light
Line is irradiated on cabbage, reduces the photosynthesis of cabbage, while prevents the chlorophyll in dish leaf to be sucked away.In freshness protection package
Oxygen, carbon dioxide and nitrogen are filled with, then is refrigerated, can further suppress the respiration of cabbage, slow down cabbage
Growth.For the cabbage of embodiment 1 after storage 62 days, deterioration rate is only 5%, and cabbage was deposited more than 90 days, deterioration rate
Still less than 35%.For the cabbage of embodiment 2 after storage 64 days, deterioration rate is only 5%, and cabbage, more than 100 days, becomes in storage
Matter rate is still less than 35%.For the cabbage of embodiment 3 after storage 67 days, deterioration rate is only 5%, and cabbage is in storage more than 100
My god, deterioration rate is still less than 35%.
In comparative example 1, not by the screening of cabbage maturity during harvesting, cabbage is not killed virus, unused copy
Paper wrapper, unused freshness protection package bag distribution packaging cabbage, cause cabbage deposit 20 days after deterioration rate reach 5%, it is then rotten
Cabbage bacterial infection causes cabbage fast rotting to go bad on other cabbages.
Steeped in comparative example 2 in medicine, copy paper is not carried out to steep medicine processing, unused freshness protection package bag distribution packaging cabbage is fresh-keeping
Effect is better than comparative example 1, but fresh-keeping effect is bad, and deterioration rate just reaches 5% after cabbage is deposited 40 days, other cabbages behind face
Also fast rotting.
In comparative example 3, unused copy paper packs cabbage, and cabbage sees that light continues photosynthesis, not to cabbage
Implement anti-corrosion measure, deterioration rate reaches 5% after cabbage is deposited only 34 days, other cabbage fast rottings behind face.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
- A kind of 1. preservation method of cabbage, it is characterised in that:Comprise the following steps：A. stop irrigating within 5~10 days before harvesting, the cabbage of harvesting dries anhydrous and cabbage for seven~medium well, blade surface Vane tip band blue or green caudal lobe on a small quantity, the unsound blade of the cabbage outer layer of harvesting is removed, the cabbage bottom of harvesting is cut It is flat；B. fresh-keeping liquid is uniformly sprayed on cabbage top layer, dried；The fresh-keeping liquid includes the following raw material and each parts by weight of raw materials：Hundred Portion's 10-20 parts, peppermint 8-15 parts, Dalmatian chrysanthemum 15-30 parts, gleditsia sinensis 5-12 parts, oriental wormwood 12-25 parts, bark of official magnolia 10-18 parts, water 700- 1000 parts, cloves 1-5 parts, radix glycyrrhizae 1-4 parts, honeysuckle 0.5-3 parts, rheum officinale 0-2 parts, aloe 1-5 parts；C. by above-mentioned cabbage be put into 0~1 DEG C, relative air humidity be precooling 4~6 hours in 60%~80% environment；D. the cabbage after precooling is encased with copy paper, the copy paper shiny surface is in contact with cabbage；E. cabbage copy paper encased is respectively put into freshness protection package, is filled with distributing instrument in the freshness protection package by volume hundred Divide the following gas than forming：1%~4% oxygen and 10%~14% carbon dioxide, surplus are nitrogen；F. the cabbage in freshness protection package is neatly thrown into 0~2 DEG C of environment and refrigerated.
- 2. the preservation method of cabbage according to claim 1, it is characterised in that：The fresh-keeping liquid include the following raw material and Each parts by weight of raw materials：15 parts of the tuber of stemona, 12 parts of peppermint, 22 parts of Dalmatian chrysanthemum, 8 parts of gleditsia sinensis, 20 parts of oriental wormwood, 14 parts of the bark of official magnolia, 850 parts of water, 3 parts of cloves, 3 parts of radix glycyrrhizae, 2 parts of honeysuckle, 1 part of rheum officinale, 4 parts of aloe.
- 3. the preservation method of cabbage according to claim 2, it is characterised in that：The fresh-keeping liquid and preparation method thereof is by institute There is raw material to mix to smash to pieces, place 1~2 hour, filter to obtain liquid.
- 4. the preservation method of cabbage according to claim 1, it is characterised in that：Be filled with described in step e in freshness protection package by The following gas of percent by volume composition：2.5% oxygen and 12% carbon dioxide, surplus are nitrogen.
- 5. the preservation method of cabbage according to claim 1, it is characterised in that：Copy paper described in step d is soaked by decoction Bubble takes out after 10~15 minutes to be dried, and the decoction is the aqueous solution for including following component and mass concentration：Sucrose ester 150~ 200mg/L, 50~70mg/L of sodium Diacetate, 20~30mg/ of 30~40mg/L of citric acid, 10~20mg/L of acetic acid and chlorine dioxide L。
- 6. the preservation method of cabbage according to claim 1, it is characterised in that：Cabbage described in step f is individual layer heap Code, the cabbage are that blade erects placement upward.
- 7. the preservation method of cabbage according to claim 1, it is characterised in that：The freshness protection package inner air is relatively wet Spend for 30%~60%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109452356A (en) * | 2018-12-21 | 2019-03-12 | 江苏省农业科学院 | A kind of post-harvest fresh-keeping processing method of sprouting broccoli |
| CN112021406A (en) * | 2020-08-24 | 2020-12-04 | 贵州卡农云服务有限公司 | Fresh-keeping method for fruits |
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|---|---|---|---|---|
| CN106912569A (en) * | 2015-12-24 | 2017-07-04 | 青岛顺昕电子科技有限公司 | A kind of Traditional Chinese medicine preservative for red bayberry |
| CN107136207A (en) * | 2017-04-28 | 2017-09-08 | 富川富兴果蔬有限责任公司 | A kind of preservation method of Chinese cabbage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109452356A (en) * | 2018-12-21 | 2019-03-12 | 江苏省农业科学院 | A kind of post-harvest fresh-keeping processing method of sprouting broccoli |
| CN112021406A (en) * | 2020-08-24 | 2020-12-04 | 贵州卡农云服务有限公司 | Fresh-keeping method for fruits |
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Application publication date: 20180302 |