CN111480534A - Method for preparing exported fresh-keeping green asparagus - Google Patents
Method for preparing exported fresh-keeping green asparagus Download PDFInfo
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- CN111480534A CN111480534A CN201910076831.XA CN201910076831A CN111480534A CN 111480534 A CN111480534 A CN 111480534A CN 201910076831 A CN201910076831 A CN 201910076831A CN 111480534 A CN111480534 A CN 111480534A
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- asparagus
- ice water
- green
- water
- green asparagus
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 9
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 113
- 239000005457 ice water Substances 0.000 claims abstract description 57
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 238000003306 harvesting Methods 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 9
- 201000009240 nasopharyngitis Diseases 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 17
- 239000011575 calcium Substances 0.000 claims description 17
- 229910052791 calcium Inorganic materials 0.000 claims description 17
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 239000004155 Chlorine dioxide Substances 0.000 claims description 9
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 239000003761 preservation solution Substances 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 239000005972 6-Benzyladenine Substances 0.000 claims description 7
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 230000004720 fertilization Effects 0.000 claims description 2
- 230000002745 absorbent Effects 0.000 claims 3
- 239000002250 absorbent Substances 0.000 claims 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000003337 fertilizer Substances 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 description 18
- 238000006297 dehydration reaction Methods 0.000 description 18
- 230000029058 respiratory gaseous exchange Effects 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000674144 Asparagus albus Species 0.000 description 2
- 235000005731 Bambusa membranacea Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/10—Asparagus
-
- 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
- A23B7/153—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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a method for preparing export green asparagus, which is characterized in that the uniform planting, uniform management and uniform harvesting of green asparagus are rapidly completed within 9 hours from harvesting to exporting, the harvesting, boxing, ice water precooling and ice water cooling are included, the green asparagus with the effect is consistent in color and luster, the green asparagus can be stored for two months in a common cold store at the temperature of 0-2 ℃, and the green asparagus can be preserved for 25 days at normal temperature.
Description
Technical Field
The invention relates to the field of vegetable processing, in particular to the field of green asparagus processing.
Background
Asparagus, also called asparagus, young stems of early spring are broken to grow, shaped like asparagus stems, like bamboo shoots, thus obtaining the asparagus with special nutrition and dietotherapy efficacy, which is divided into white bamboo shoots and green bamboo shoots, the tips of the bamboo shoots are exposed out of the ground during the growth of the asparagus, and the asparagus is green after photosynthesis, and is called green asparagus; if the cover is covered with soil, the white asparagus can be kept without being irradiated by sunlight. The green asparagus has unique faint scent, crisp and tasty mouthfeel and higher nutritional value, and particularly, the contents of vitamins, calcium and iron are far higher than those of white asparagus. Therefore, the white bamboo shoots are mostly used for processing cans, the green asparagus is used for fresh eating, the tender stems of the asparagus are fine and smooth in texture, the fibers are soft and delicious, and the asparagus has unique aromatic flavor, is a high-grade nutritional health-care vegetable and is deeply welcomed by consumers. The demand of fresh asparagus in the international and domestic markets is increasing day by day in recent years, the market prospect is wide, and because the tender stems of the asparagus have higher water content and strong respiration and are not durable to store after being harvested, a lot of difficulties are brought to the fresh selling and quick freezing of the asparagus; after the asparagus is stored for 1-2 days, the fiber is aged, the color becomes light, the body of the asparagus wilts, the water loss is serious, and even the asparagus starts to rot, therefore, the improvement of the asparagus storage, preservation and transportation technology is directly related to the quality and the yield of the asparagus, and economic benefits are improved, the fresh-keeping of the green asparagus at the outlet is mainly fast, the breath intensity of the harvested asparagus is accelerated, the tender tips of the asparagus are growing points, in fact, a plurality of leaf buds are held together and grow vigorously after being harvested, the leaf buds and the leaves are easy to scatter, the use value is reduced, the green asparagus processing has the function of finishing the processing of the leaves before the tender tips are not scattered, and the tender tips can not be scattered within 10 days after the product reaches an import country, the invention provides a rapid processing method of green asparagus, the processing from the harvest to the processing outlet is completed within 8 hours, the time is saved, the loss is reduced, and the product quality is improved.
Disclosure of Invention
A method for preparing exported fresh-keeping green asparagus comprises the following steps:
(1) unified cultivation, unified management and unified fertilization are carried out, so that the asparagus grows uniformly and is convenient to harvest and process;
(2) fertilizing water is stopped 24 hours before harvesting;
(3) the green asparagus tender stem has extremely high respiratory strength, vigorous physiological metabolism and high water content, so the tenderness of the picked green asparagus is rapidly reduced, the lignification degree is enhanced, the quality is greatly reduced, and the impounding property of the asparagus greatly restricts the export earning of the fresh asparagus and the expansion of the domestic market, therefore, the processing speed of picking and preserving the green asparagus is high, the green asparagus is processed in a line production way while picking and collecting in a field, and the green asparagus is required according to the export specification according to the diameter grading degree; the green asparagus is prepared by using tender stems of overground parts of the asparagus, only underground green asparagus bodies are collected during collection, and the asparagus is cut from a parent body by using a special small arc-shaped knife;
(4) after the root of the green asparagus is cut open, the respiration intensity is greatly increased, particularly juice flows out of the wound, the asparagus is slightly scattered after 1 hour after the asparagus is harvested according to the test rate, because the asparagus is not developed before the asparagus is harvested, the leaf blades are mutually clasped and provide nutrition by the phloem of the xylem, but the pipeline which originally provides the nutrition by the phloem of the xylem is cut off after the asparagus is harvested, the leaf blades are also organs for producing the nutrition and do not need to be clasped together, the respiration intensity is enhanced, and the respiratory products are removed, so that the moist tender tips are more favorable for the propagation of microorganisms, which is the reason that the asparagus tips are scattered and rotten after being harvested, an important index of the outlet is that the asparagus tips cannot be scattered and not rotten, and the upper mouth of the asparagus can be prevented from being polluted by the microorganisms when the juice flows out by contacting with the sterilization preservation liquid after being harvested, the xylitol can slow down tender tips from falling apart, asparagus bamboo shoots are placed in the waterproof calcium plastic box up in order, the injured parts of the asparagus can contact the sterilization preservation solution, the bottom of the carton is tiled with three layers of sterilization cloth, dehydration gauze is selected, the size of the dehydration gauze is consistent with that of the waterproof calcium plastic box bottom, one layer of dehydration gauze is placed to spray the sterilization preservation solution, three layers of dehydration gauze are placed to spray the three dehydration gauzes, the sterilization preservation solution is prepared by mixing water, 38% of chlorine dioxide, citric acid, xylitol and 6-benzyl adenine according to the weight ratio = 100: 0.0032 to 0.0036: 0.11 to 0.14: 0.33 to 0.35: 0.0011 to 0.0013, waterproof calcium moulds the case, six faces of calcium moulds the case and punch, every face punch two, the bottom punches 4, the diameter in hole is 3-4 centimetres, lightly take and lightly put during the vanning, prevent the tender sharp damage of asparagus to reject the defective work, the vanning requirement: color: the color is green and has no mottle, the color is graded according to the diameter, the size and the length, the color is 4 grades according to the length of the strip, the large grade is 17 to 18 centimeters, the middle grade is 15 to 16 centimeters, the small grade is 13 to 14 centimeters, the small grade is 11 to 12 centimeters, the diameters of the bottom of the large grade and the middle grade are 12 to 15 millimeters, the diameters of the bottom of the small grade and the small grade are 6 to 14 millimeters, the net weight of each box is 10 kilograms, waterproof marks, production batch numbers, production dates, specifications and packages are printed on the outer side of the box, and the box is immediately sent to a factory for cooling after;
(5) after being boxed, the fresh green asparagus is sent to a factory and then is immediately put into an ice water circulating pool together with a packing box for cooling and sterilization, the packing box can not be exposed out of the water, and the ice water is composed of water, 38% of chlorine dioxide and citric acid according to the weight ratio = 100: 0.0025 to 0.0028: 0.022 to 0.024, the temperature of cooling ice water is 0 to 2 ℃, the cooling time is to lower the product temperature of the green asparagus to below 15 ℃, the citric acid is added into the formula to improve the sterilization effect, the temperature is higher in the general processing period of 5 months to 9 months, the fresh-keeping green asparagus has the most easily appeared quality problem in the processing process, the head of the asparagus is loose and rotten because the breathing intensity is increased after the green asparagus is harvested, particularly the head of the asparagus has a plurality of leaves containing leaf buds and flower catkins, the head of the asparagus can only be seen to have leaves holding the leaf buds and the flower catkins before harvesting, but the leaf buds and the flower catkins grow rapidly due to the enhanced breathing after harvesting and the breathing products are generated, the carbon dioxide and water generated by breathing can not be eliminated because the leaves hold the leaf buds and the flower catkins, so that the anaerobic breathing is generated locally, the asparagus tip is rotten in time under the action of microorganisms, the picked bamboo shoots can be effectively prevented from loosening and rotting by timely cooling and sterilizing;
(6) putting the cooled green asparagus packaging box obtained in the step (5) into a waterproof closed refrigeration house, keeping the temperature of the refrigeration house between 0 and 2 ℃, placing the green asparagus packaging box in order, keeping no gaps on four sides, closing a door of the refrigeration house until the refrigeration house is filled up, injecting ice water into the refrigeration house from the bottom of the refrigeration house, keeping the water temperature between 0 and 2 ℃, continuously injecting the ice water into the refrigeration house after the refrigeration house is filled with water so as to ensure the water temperature in the refrigeration house, simultaneously flowing out the redundant ice water from the upper part of the refrigeration house to return to a brine pond for cooling, simultaneously injecting the cooled ice water into the refrigeration house from the brine pond, and enabling the amount of the ice water entering and exiting the refrigeration house to achieve dynamic balance so as to ensure the effect of cooling the ice water, wherein;
(7) when the temperature of the effluent is stabilized at 0-4 ℃, all ice water is pumped out from a water inlet at the bottom of the refrigeration house after 60-70 minutes, the green asparagus can be placed at an outlet of a container, the temperature of the container is controlled at 0-4 ℃, the green asparagus treated by the ice water can be stored for two months in a common refrigeration house at 0-2 ℃, and the green asparagus can be preserved for 25 days at normal temperature;
the effect is as follows: the green asparagus has consistent green color, can be stored for two months in a common cold store at 0-2 ℃, and can be preserved for 25 days at normal temperature.
Example 1
(1) Green asparagus is picked, the green asparagus is placed in a waterproof calcium plastic box with upward tips, the bottom of the carton is tiled by three layers of sterilization cloth, dehydration gauze is selected, the size of the dehydration gauze is consistent with that of the bottom of the waterproof calcium plastic box, a layer of dehydration gauze is placed to spray sterilization preservation solution for one time, three pieces of dehydration gauze are placed to spray three times of dehydration gauze, the sterilization preservation solution is prepared from water, 38% of chlorine dioxide, citric acid, xylitol and 6-benzyl adenine according to the weight ratio = 100: 0.0032: 0.11: 0.33: 0.0011, (6-benzyl adenine is insoluble in water, 6-benzyl adenine is used for 0.1N analysis pure hydrochloric acid dissolution before use), the waterproof calcium plastic box is provided with six sides perforated, each side is perforated with two holes, the bottom is perforated with 4 holes, the diameter of each hole is 3-4 cm, the asparagus is lightly taken and lightly placed when being boxed, the asparagus tender tips are prevented from being damaged, unqualified products are removed, and the boxing requirement is met: color: the green asparagus is green and free of variegated colors, and is classified according to the diameter, the size and the length, the strip length is divided into 4 grades, the large grade is 17-18 cm, the middle grade is 15-16 cm, the small grade is 13-14 cm, the small grade is 11-12 cm, the diameters of the large and middle grade bottoms are 12-2 ℃, the cooling time is that the product temperature of the green asparagus is reduced to below 15 ℃, and the citric acid is added into the formula to improve the sterilization effect;
(2) putting the over-temperature-reduced green asparagus packaging box into a waterproof closed refrigeration house, placing the green asparagus packaging box in order, keeping no gaps on four sides until the refrigeration house is filled, closing a door of the refrigeration house, injecting ice water into the refrigeration house from the bottom of the refrigeration house, wherein the ice water meets the sanitary requirement, the water temperature is 0-2 ℃, the ice water is continuously injected into the refrigeration house after the refrigeration house is filled with water so as to ensure the water temperature in the refrigeration house, simultaneously, redundant ice water flows out of the upper part of the refrigeration house and returns to a brine pool for cooling, the over-temperature-reduced ice water from the brine pool is injected into the refrigeration house, the amount of the ice water entering and exiting the refrigeration house reaches dynamic balance so as to ensure the effect of cooling the;
(7) when the temperature of the green asparagus is reduced to 0-4 ℃, ice water is pumped out from a water inlet at the bottom of the refrigeration house, and the green asparagus can be collected
The container temperature is controlled at 0-4 deg.C, and the ice water treated green Germinatus Phragmitis can be stored in 0-4 deg.C common refrigerator
Storing for two months, and keeping fresh for 25 days at normal temperature;
example 2
(1) The method comprises the following steps of (1) neatly placing the picked green asparagus tips on a waterproof calcium-plastic box with the bamboo shoot tips facing upwards, flatly placing the bottom of a carton with three layers of sterilization cloth, selecting dehydration gauze with the size consistent with that of the bottom of the waterproof calcium-plastic box, placing one layer of dehydration gauze to spray sterilization preservation liquid for one time, placing three pieces of dehydration gauze to spray three times, and spraying the three times of dehydration gauze with water, 38% of chlorine dioxide, citric acid, xylitol and 6-benzyl adenine according to the weight ratio = 100: 0.0036: 0.14: 0.35: 0.0013, the case is moulded to waterproof calcium, six faces of case are moulded to calcium and are punched, punch two every side, the bottom punches 4, the diameter in hole is 3-4 centimetres, gently take and lightly put during the vanning, prevent the tender sharp damage of asparagus to reject the defective work, the vanning requirement: color: the packaging box is green and free of variegates, is graded according to the thickness and the length of the diameter, and is divided into 4 grades according to the length of the strip, wherein the large grade is 17-18 cm, the middle grade is 15-16 cm, the small grade is 13-14 cm, the small grade is 11-12 cm, the bottom diameter of the large grade and the middle grade is 124 grades, the large grade is 17-18 cm, the middle grade is 15-16 cm, the small grade is 13-14 cm, the small grade is 11-12 cm, the bottom diameter of the large grade and the middle grade is 12-15 mm, the bottom diameter of the small grade and the small grade is 6-14 mm, the net weight of each box is 10 kg, waterproof marks, production batch numbers, production dates, specifications and packages are printed on the outer side of the box, and;
(2) after being boxed, the fresh green asparagus is sent to a factory and then is immediately put into an ice water circulating pool together with a packing box for cooling and sterilization, the packing box can not be exposed out of the water, and the ice water is composed of water, 38% of chlorine dioxide and citric acid according to the weight ratio = 100: 00028: 0.024, cooling the water to 0-2 deg.C for a time suitable for lowering the temperature of green Germinatus Phragmitis to below 15 deg.C;
(3) putting the over-temperature-reduced green asparagus packaging box into a waterproof closed refrigeration house, placing the green asparagus packaging box in order, keeping no gaps on four sides until the refrigeration house is filled up, closing a door of the refrigeration house, injecting ice water into the refrigeration house from the bottom of the refrigeration house, wherein the ice water meets the sanitary requirement, the water temperature is 0-2 ℃, the ice water is continuously injected into the refrigeration house after the refrigeration house is filled with water so as to ensure the water temperature in the refrigeration house, simultaneously, redundant ice water flows out of the upper part of the refrigeration house and returns to a brine pool for cooling, the over-temperature-reduced ice water from the brine pool is injected into the refrigeration house, the amount of the ice water entering and exiting the refrigeration house reaches dynamic balance so as to ensure the effect of cooling the;
(4) when the temperature of the green asparagus is reduced to 0-3 ℃, ice water is pumped out from a water inlet at the bottom of the refrigeration house, and the green asparagus can be collected
The container temperature is controlled at 0-4 deg.C, and the ice water treated green Germinatus Phragmitis can be stored in 0-4 deg.C common refrigerator
Storing for two months, and keeping fresh for 25 days at normal temperature;
example 3
(1) Asparagus bamboo shoot tips are placed in waterproof calcium plastic box up neatly, and the carton bottom is tiled with three-layer bactericidal cloth, selects for use dehydration gauze, and the size is unanimous with the size of waterproof calcium plastic bottom of the case portion, puts one deck dehydration gauze and spouts the preservative fluid that disinfects once, puts three dehydration gauzes and spouts the three times dehydration gauze, and the preservative fluid that disinfects is with water, 38% chlorine dioxide, citric acid: xylitol, 6-benzyladenine in weight ratio = 100: 0.0034: 0.13: 0.34: 0.0012, the case is moulded to waterproof calcium, six faces of case are moulded to calcium and are punched, punch two every side, the bottom punches 4, the diameter in hole is 3-4 centimetres, gently take and lightly put during the vanning, prevent the tender sharp damage of asparagus to reject the defective work, the vanning requirement: color: the color is green and has no mottle, the color is graded according to the diameter, the size and the length, the color is 4 grades according to the length of the strip, the large grade is 17 to 18 centimeters, the middle grade is 15 to 16 centimeters, the small grade is 13 to 14 centimeters, the small grade is 11 to 12 centimeters, the diameters of the bottom of the large grade and the middle grade are 12 to 15 millimeters, the diameters of the bottom of the small grade and the small grade are 6 to 14 millimeters, the net weight of each box is 10 kilograms, waterproof marks, production batch numbers, production dates, specifications and packages are printed on the outer side of the box, and the box is immediately sent to a factory for cooling after;
(2) after being boxed, the fresh green asparagus is sent to a factory and then is immediately put into an ice water circulating pool together with a packing box for cooling and sterilization, the packing box can not be exposed out of the water, and the ice water is composed of water, 38% of chlorine dioxide and citric acid according to the weight ratio = 100: 0.0026: 0.023, the temperature of the cooling ice water is 0-2 ℃, and the cooling time is preferably to reduce the product temperature of the green asparagus to below 15 ℃;
(3) putting the over-temperature-reduced green asparagus packaging box into a waterproof closed refrigeration house, placing the green asparagus packaging box in order, keeping no gaps on four sides until the refrigeration house is filled, closing a door of the refrigeration house, injecting ice water into the refrigeration house from the bottom of the refrigeration house, wherein the ice water meets the sanitary requirement, the water temperature is 0-2 ℃, the ice water is continuously injected into the refrigeration house after the refrigeration house is filled with water so as to ensure the water temperature in the refrigeration house, simultaneously, redundant ice water flows out of the upper part of the refrigeration house and returns to a brine pool for cooling, the over-temperature-reduced ice water from the brine pool is injected into the refrigeration house, the amount of the ice water entering and exiting the refrigeration house reaches dynamic balance so as to ensure the effect of cooling the ice water;
(4) when the temperature of the green asparagus is reduced to 0-2 ℃, ice water is pumped out from a water inlet at the bottom of the refrigeration house, and the green asparagus can be collected
The container temperature is controlled at 0-2 deg.C, and the ice water treated green Germinatus Phragmitis can be stored in 0-2 deg.C common cold storage
Storing for two months, and preserving at normal temperature for 25 days.
Claims (2)
1. A method for preparing exported fresh-keeping green asparagus comprises the following steps:
(1) unified cultivation, unified management and unified fertilization are carried out, so that asparagus grow uniformly to facilitate harvesting and processing;
(2) stopping applying the fertilizer water 24 hours before harvesting;
(3) harvesting, wherein the processing speed of the fresh green asparagus at the outlet is high, the green asparagus is processed in a line production mode while being harvested in a field, and the green asparagus is processed according to the diameter grading degree according to the outlet specification requirement; the fresh green asparagus is produced by using tender stems of overground parts of the asparagus, only underground green asparagus bodies are collected during collection, and the asparagus is cut from a parent body by using a special small arc-shaped knife;
(4) asparagus bamboo shoot tip is neatly put up at waterproof calcium and is moulded the case up, and the carton bottom is tiled with three-layer bactericidal cloth, and waterproof calcium moulds the case, and six faces of calcium moulding case punch, and the bottom aperture is 6 millimeters, and all the other five faces are respectively punched 4, and the diameter in hole is 3-4 centimetres, lightly takes when vanning to put, prevents the tender sharp damage of asparagus to reject the defective work, the vanning requirement: color: the color is green and has no mottle, the color is graded according to the diameter, the size and the length, the color is 4 grades according to the length of the strip, the large grade is 17 to 18 centimeters, the middle grade is 15 to 16 centimeters, the small grade is 13 to 14 centimeters, the small grade is 11 to 12 centimeters, the diameters of the bottom of the large grade and the middle grade are 12 to 15 millimeters, the diameters of the bottom of the small grade and the small grade are 8 to 14 millimeters, the net weight of each box is 10 kilograms, waterproof marks, production batch numbers, production dates, specifications and packages are printed on the outer side of the box, and the box is immediately sent to a factory for cooling after;
(5) after being boxed, the fresh green asparagus is sent to a factory and then is immediately put into an ice water circulating pool together with a packing box for cooling and sterilization, the packing box can not be exposed out of the water, and the ice water is composed of water, 38% of chlorine dioxide and citric acid according to the weight ratio = 100: 0.0025 to 0.0028: 0.022 to 0.024, the temperature of the cooling ice water is 0 to 2 ℃, and the cooling time is preferably when the outflow temperature of the ice water is stabilized at 0 to 4 ℃;
(6) putting the over-temperature-reduced green asparagus packaging box obtained in the step (5) into a waterproof closed refrigeration house, and placing the green asparagus packaging box in order without leaving four sides
The gap is filled up, the door of the refrigerator is closed, ice water is injected into the refrigerator from the bottom of the refrigerator until the refrigerator is filled up, the ice water meets the sanitary requirement, the water temperature is 0-2 ℃, the ice water is continuously injected into the refrigerator after the refrigerator is filled with water to ensure the water temperature in the refrigerator, meanwhile, redundant ice water flows out from the upper part of the refrigerator and returns to the brine pool to cool, the ice water cooled from the brine pool is injected into the refrigerator, the ice water entering and exiting the refrigerator is cooled, and the ice water
The amount reaches dynamic balance to ensure the effect of cooling with ice water, and the cooling time is preferably reduced to 0-4 ℃ according to the product temperature of the green asparagus;
(7) when the temperature of the green asparagus is reduced to 0-4 ℃, ice water is pumped out from a water inlet at the bottom of the refrigeration house, and the green asparagus can be collected
The container temperature is controlled at 0-4 deg.C, and the ice water treated green Germinatus Phragmitis can be stored in 0-2 deg.C common cold storage
Storing for two months, and preserving at normal temperature for 25 days.
2. A method for preparing fresh-keeping green asparagus for export according to the steps (4) of claim 1: the bottom of the carton is tiled with three layers of sterilizing cloth and is characterized in that: selecting absorbent gauze with the size consistent with that of the bottom of the waterproof calcium-plastic box, placing a layer of absorbent gauze to spray the sterilization preservation solution for one time, and placing three layers of absorbent gauze to spray the sterilization preservation solution for three times, wherein the sterilization preservation solution is prepared from water, 38% of chlorine dioxide, citric acid, xylitol and 6-benzyl adenine according to the weight ratio = 100: 0.0032 to 0.0036: 0.11 to 0.14: 0.33 to 0.35: 0.0011 to 0.0013.
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