CN109463430A - 一种方便土豆丝保鲜技术 - Google Patents
一种方便土豆丝保鲜技术 Download PDFInfo
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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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
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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
- A23B7/157—Inorganic compounds
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Abstract
本发明公开一种方便土豆丝保鲜技术的步骤如下:(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的30‑80%时捞出;(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;(3)取浓度为15‑25%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置2‑3小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡3‑5小时;(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。本发明的优点:延长土豆丝的保鲜时间。
Description
技术领域
本发明属于方便食品的保鲜技术领域,具体涉及一种方便土豆丝保鲜技术。
背景技术
土豆也是所有粮食作物中维生素含量最全的,其含量相当于胡萝卜的2倍、大白菜的3倍、番茄的4倍,B族维生素更是苹果的4倍。特别是土豆中含有禾谷类粮食所没有的胡萝卜素和维生素C,其所含的维生素C是苹果的10倍,且耐加热。有营养学家做过实验:0.25公斤的新鲜土豆便够一个人一昼夜消耗所需要的维生素。土豆的使用方法有很多种,土豆丝作为一道家常菜广受欢迎的家常菜,无论实在饭店、食堂、酒店都有很大的消费量。但是新鲜土豆丝在空气中非常容易氧化,土豆丝变成褐色,不易保存,本发明针对现实中存在的问题提供一种方便土豆丝保鲜技术。
发明内容
本发明针对上述提出的问题提供一种方便土豆丝保鲜技术,可延长土豆丝的保鲜时间。
为达上述目的,本发明的技术方案如下:
一种方便土豆丝保鲜技术的步骤如下:
(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的30-80%时捞出;
(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;
(3)取浓度为15-25%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置2-3小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡3-5小时;
(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。
本发明的优点在于:本发明的保鲜技术,针对目前土豆丝制作上存在的突出问题,成功生产出方便土豆丝产品,该产品以质量优、易保存、不变质保质期可达1-2个月,并可以实现机械化、工业化生产模式,必将取代过去传统的制作方法,为广大消费者提供了方便、快捷;必将产生极积的社会效益。
具体实施方式
本说明书实施例所述的内容仅仅是对发明构思的实现形式的举例,本发明的保护范围不应当被视为仅限于实施例所陈述的具体形式,本发明的保护范围也及于本领域技术人员根据发明构思所能够想到的等同技术手段。
实施例1
一种方便土豆丝保鲜技术的步骤如下:
(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的30%时捞出;
(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;
(3)取浓度为25%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置3小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡5小时;
(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。
实施例2
一种方便土豆丝保鲜技术的步骤如下:
(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的50%时捞出;
(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;
(3)取浓度为20%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置2小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡4小时;
(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。
实施例3
一种方便土豆丝保鲜技术的步骤如下:
(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的80%时捞出;
(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;
(3)取浓度为15%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置2小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡3小时;
(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。
Claims (1)
1.一种方便土豆丝保鲜技术的步骤如下:
(1)将土豆丝让入冷水中浸泡,浸泡至土豆丝内所含淀粉的30-80%时捞出;
(2)将土豆丝放入锅中开水焯一分钟,捞出过凉水后备用;
(3)取浓度为15-25%食盐水、维生素C、青柠檬、葡萄糖,将青柠檬榨成汁,然后与食盐水维生素C、葡萄糖混合均有后过滤,滤液备用,滤液静置2-3小时后过滤上清液再次得到滤液,将土豆丝放入二次过滤的滤液中浸泡3-5小时;
(4)将浸泡后的土豆丝放入紫外线灭菌传送装置和无菌操作进行真空包装即可。
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CN112244081A (zh) * | 2020-09-17 | 2021-01-22 | 湖南雪鹿生物科技有限公司 | 一种水果蔬菜保鲜剂、溶液及水果蔬菜保鲜方法 |
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CN112244081A (zh) * | 2020-09-17 | 2021-01-22 | 湖南雪鹿生物科技有限公司 | 一种水果蔬菜保鲜剂、溶液及水果蔬菜保鲜方法 |
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