CN112137011A - Color-protecting and hot-removing process of Potecon - Google Patents
Color-protecting and hot-removing process of Potecon Download PDFInfo
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- CN112137011A CN112137011A CN202010851670.XA CN202010851670A CN112137011A CN 112137011 A CN112137011 A CN 112137011A CN 202010851670 A CN202010851670 A CN 202010851670A CN 112137011 A CN112137011 A CN 112137011A
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a color-protecting and spicy-removing process of Potecon, which comprises the following steps of leaching and removing spicy materials: preparing a sodium bicarbonate or/and sodium dihydrogen carbonate aqueous solution with the pH value of 7.5-8, rinsing the fresh Pocke vegetable shreds, and quickly drying the fresh Pocke vegetable shreds; then soaking for color protection: preparing a soaking solution, and mixing the soaking solution and the shredded vegetables according to a mass ratio of 1: 1, soaking; finally, the instant fresh radish shreds are obtained after leaching and drying. According to the spicy flavor removing and color protecting technology, the spicy flavor removing of the radish is realized through the spicy flavor removing, color protecting and crisp protecting technology, the spicy flavor removing and color protecting technology is different from the spicy flavor removing of the conventional salted or sauced shredded vegetable, citric acid, calcium lactate, calcium phytate, sodium isoascorbate and the like are added into the shredded vegetable of the fresh product in a certain proportion, and the problems of spicy flavor retention, color fading after nutrient volatilization, calcium loss after heating and the like are solved by utilizing short-time soaking.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a color-protecting and hot-removing process of a Potec.
Background
The brassica napus is a biennial herb of brassicaceae and brassica, is 50-100 cm high, is grayish blue, is in a shape of root tuber egg sphere or spindle, is bluish purple on the ground for half, is underground for half, is a special product of Renbei root river city in inner Mongolia autonomous region, and is also a geographical sign of agricultural products in China.
The Bu Tao Ke has rich vitamin C, the reputation of the King of inherent vitamin C, the root tuber of Bu Tao Ke is eaten as vegetable, and the stem and leaf can be used as feed.
The brassica napobrassica has the spicy flavor typical of cruciferae, but some consumers do not like the flavor, and need to remove a part of the spicy flavor of the brassica napobrassica, at present, the salt pickling or the sauce pickling is mainly used for removing the raw spicy flavor, so that the brassica napobrassica made into the pickles has no color and luster, loses fresh taste, has impure taste and peculiar smell, is mildewed and rotten in the pickles produced in the pickles pickling process, has uneven salt content in the desalting process and the like, and is difficult to solve, thereby being limited in consumption.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a color-protecting and spicy-removing process of a Pockey, which can remove slight spicy taste of the Pockey and keep the original natural light yellow of the Pockey, so that the Pockey can be fried or cooked and can be eaten raw.
The technical scheme adopted by the invention for solving the technical problems is as follows: a color-protecting and hot-removing process of Potecon comprises the following steps:
1) leaching and removing piquancy: preparing a sodium bicarbonate or/and sodium dihydrogen carbonate aqueous solution with the pH value of 7.5-8; cutting fresh Podocks into shreds with the thickness of not more than 1cm, the width of 0.2-0.3 cm and the length of 8-15 cm, and leaching for 5-15 min by using the aqueous solution;
2) and (3) neutralizing: quickly drying the washed shredded vegetable, and washing the shredded vegetable for 10-20 min by using a citric acid solution with the pH value of less than 4.2;
3) soaking for color protection: selecting 0.01-0.05% of calcium hydrochloride, 0.1% of sodium isoascorbate, 1.0-1.2% of sodium chloride, 0.1% of acetic acid, 1.01-2.01% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water by mass ratio to prepare a soaking solution with the pH value below 4.5; mixing the soaking solution and the shredded vegetables according to the mass ratio of 1: 1 soaking for 45 min;
4) and (3) packaging: and (5) leaching and drying to obtain the instant fresh radish strips.
Further, the soaking solution comprises the following components: 0.01% of calcium lactate, 0.02% of calcium phytate, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 2.01% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
Further, the soaking solution comprises the following components: 0.04% of calcium lactate, 0.01% of calcium chloride, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 0.21% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
Further, the soaking solution comprises the following components: 0.01% of calcium lactate, 0.1% of sodium isoascorbate, 1.2% of sodium chloride, 0.1% of acetic acid, 0.11% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
Wherein the pH value of the aqueous solution in the step 1) is increased by adding sodium bicarbonate after the aqueous solution is repeatedly used and the pH value is lowered.
The shredded vegetables in the step 1) are placed on a conveyor belt for rinsing, the height of the conveyor belt is based on that the shredded vegetables are not soaked, and the aperture of the conveyor belt is based on that the shredded vegetables are not blocked.
Wherein, the pH value of the soak solution in the step 3) is adjusted by citric acid.
Wherein, the soak solution in the step 3) is replaced after being used for 5-10 times every day.
The invention has the beneficial effects that: according to the spicy flavor removing and color protecting technology, the spicy flavor removing of the radish is realized through the spicy flavor removing, color protecting and crisp protecting technology, the spicy flavor removing and color protecting technology is different from the spicy flavor removing of the conventional salted or sauced shredded vegetable, citric acid, calcium lactate, calcium phytate, sodium isoascorbate and the like are added into the shredded vegetable of the fresh product in a certain proportion, and the problems of spicy flavor retention, color fading after nutrient volatilization, calcium loss after heating and the like are solved by utilizing short-time soaking.
Detailed Description
In order to widen the sales field and enable high-quality food materials to be widely applied, the applicant carries out targeted research on fresh products, overcomes the difficulty in the end of two years of effort, and solves the problem of removing the peppery taste without a pickling fermentation mode by a peppery removing, color protecting and crisp keeping process, namely, the problems of the peppery taste, color fading after the volatilization of nutrients and calcium loss after heating are solved by adding citric acid, calcium lactate, calcium phytate, sodium isoascorbate and the like in a certain proportion into the cut fresh products and carrying out short-time soaking.
The technical solution of the present invention is further illustrated by the following examples.
Example 1
The invention discloses a color-protecting and hot-removing process of a Podocon, which comprises the following steps.
1, leaching and removing the peppery taste.
And preparing aqueous solutions of sodium bicarbonate and sodium dihydrogen carbonate with the pH value of 7.5-8, wherein the solutions can be repeatedly used, and when the pH value is low, the pH value can be increased by adding sodium bicarbonate.
The method comprises the following steps of shredding, placing the shredded vegetables with the thickness not more than 1cm, the width of 0.2-0.3 cm and the length of 8-15 cm on a leaching conveyor belt, wherein the height of the leaching conveyor belt is subject to the condition that the shredded vegetables are not soaked, the aperture of the conveyor belt is subject to the condition that the shredded vegetables are not blocked, calculating the speed of the conveyor belt according to leaching time, and adjusting the speed according to the quality of a later-stage product, wherein the total leaching time is 5-15 min.
After washing, the product is quickly dried and enters a neutralization color protection process.
And 2, neutralizing and protecting the color.
And adding water into the citric acid to prepare an aqueous solution with the pH value of below 4.2, and leaching according to the method for 10-20 min or adjusting according to the actual product quality.
And 3, soaking to protect color.
The soaking solution comprises the following components: 0.01% of calcium lactate, 0.02% of calcium phytate, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 0.01% of sodium dehydroacetate, 0.2% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
Adjusting the pH value of the solution to be below 4.5 by using citric acid, wherein the mass ratio of the solution to the cut vegetables is 1: 1, the soaking time is about 45min, and the solution needs to be replaced again after being used for 5-10 times in the day.
4, after soaking, leaching, drying, and packaging.
And 5, detecting the solution, wherein the pH is detected by using a pH meter, the residual standard of the food additive meets the relevant national regulations, and the detection method is carried out according to the national requirements.
Example 2
The difference of this example lies in the composition of the soaking solution: 0.04% of calcium lactate, 0.01% of calcium chloride, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 0.01% of sodium dehydroacetate, 0.2% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water. The pH of the solution is adjusted to below 4.5 by citric acid.
Example 3
The difference of this example lies in the composition of the soaking solution: 0.01% of calcium lactate, 0.1% of sodium isoascorbate, 1.2% of sodium chloride, 0.1% of acetic acid, 0.01% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water. The pH value of the solution is adjusted to 5.5-6.0 by citric acid. The mass ratio of the solution to the cut vegetables is 1: 1 soaking time is 1-2 h, and the solution needs to be replaced after being used for about 5 times on the day. The specific time of soaking is determined according to the thickness and hardness of the shredded vegetables.
This process was completed in one run, but the effect was slightly worse than in example 1.
The above-described embodiments are merely illustrative of the principles and effects of the present invention, and some embodiments may be applied, and it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the inventive concept of the present invention, and these embodiments are within the scope of the present invention.
Claims (8)
1. The color-protecting and spicy-removing process of the Potecon is characterized by comprising the following steps of:
1) leaching and removing piquancy: preparing a sodium bicarbonate or/and sodium dihydrogen carbonate aqueous solution with the pH value of 7.5-8; cutting fresh Podocks into shreds with the thickness of not more than 1cm, the width of 0.2-0.3 cm and the length of 8-15 cm, and leaching for 5-15 min by using the aqueous solution;
2) and (3) neutralizing: quickly drying the washed shredded vegetable, and washing the shredded vegetable for 10-20 min by using a citric acid solution with the pH value of less than 4.2;
3) soaking for color protection: selecting 0.01-0.05% of calcium hydrochloride, 0.1% of sodium isoascorbate, 1.0-1.2% of sodium chloride, 0.1% of acetic acid, 1.01-2.01% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water by mass ratio to prepare a soaking solution with the pH value below 4.5; mixing the soaking solution and the shredded vegetables according to the mass ratio of 1: 1 soaking for 45 min;
4) and (3) packaging: and leaching and drying to obtain the instant fresh radish shreds.
2. The color-protecting and spicy-removing process of BU HE KE as claimed in claim 1, wherein the soaking solution comprises: 0.01% of calcium lactate, 0.02% of calcium phytate, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 2.01% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
3. The color-protecting and spicy-removing process of BU HE KE as claimed in claim 1, wherein the soaking solution comprises: 0.04% of calcium lactate, 0.01% of calcium chloride, 0.1% of sodium isoascorbate, 1.0% of sodium chloride, 0.1% of acetic acid, 0.21% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
4. The color-protecting and spicy-removing process of BU HE KE as claimed in claim 1, wherein the soaking solution comprises: 0.01% of calcium lactate, 0.1% of sodium isoascorbate, 1.2% of sodium chloride, 0.1% of acetic acid, 0.11% of sodium dehydroacetate, 0.1% of polylysine hydrochloride and the balance of water.
5. The process for protecting color and removing hot pepper of BUREKE according to any of the claims 1 to 4, wherein the pH value of the aqueous solution in the step 1) is raised by adding sodium bicarbonate after the pH value is lowered after repeated use.
6. The color protecting and spicy removing process of Potec according to any of claims 1 to 4, wherein the shredded vegetables in step 1) are rinsed on a conveyor belt, the height of the conveyor belt is determined by that the shredded vegetables are not soaked, and the aperture of the conveyor belt is determined by that the shredded vegetables are not blocked.
7. The process for protecting color and removing hot pepper of BU HE KE according to any of the claims 1 to 4, wherein the pH value of the soaking solution in the step 3) is adjusted by citric acid.
8. The color-protecting and spicy-removing process of BU Tae Ke according to any of the claims 1 to 4, wherein the soaking solution in the step 3) is used 5 to 10 times a day and then replaced again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010851670.XA CN112137011A (en) | 2020-08-21 | 2020-08-21 | Color-protecting and hot-removing process of Potecon |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010851670.XA CN112137011A (en) | 2020-08-21 | 2020-08-21 | Color-protecting and hot-removing process of Potecon |
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| CN112137011A true CN112137011A (en) | 2020-12-29 |
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| CN202010851670.XA Pending CN112137011A (en) | 2020-08-21 | 2020-08-21 | Color-protecting and hot-removing process of Potecon |
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Citations (8)
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| JP2002085005A (en) * | 2000-09-14 | 2002-03-26 | Satsumaya Shoten:Kk | Method for producing japanese horseradish-flavored rape blossom |
| DE10106748A1 (en) * | 2001-02-14 | 2002-09-05 | Udo Stanglmeier | Preserving and improving the taste of myrobalan fruit comprises immersing the fruit in sea water or a chilled solution of unrefined sea salt |
| CN1406512A (en) * | 2001-09-06 | 2003-04-02 | 杨保国 | Method for reducing hot taste of ginger |
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| CN107501068A (en) * | 2017-09-01 | 2017-12-22 | 苏州农业职业技术学院 | A kind of method that capsaicine is sloughed in food-grade haematochrome production process |
| CN107509914A (en) * | 2017-05-21 | 2017-12-26 | 曲靖师范学院 | A kind of ginger takes off peppery technique |
| CN108208724A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | One kind mixes meal vegetables condiment and its processing method |
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2020
- 2020-08-21 CN CN202010851670.XA patent/CN112137011A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002085005A (en) * | 2000-09-14 | 2002-03-26 | Satsumaya Shoten:Kk | Method for producing japanese horseradish-flavored rape blossom |
| DE10106748A1 (en) * | 2001-02-14 | 2002-09-05 | Udo Stanglmeier | Preserving and improving the taste of myrobalan fruit comprises immersing the fruit in sea water or a chilled solution of unrefined sea salt |
| CN1406512A (en) * | 2001-09-06 | 2003-04-02 | 杨保国 | Method for reducing hot taste of ginger |
| CN101002624A (en) * | 2006-12-13 | 2007-07-25 | 张建星 | Health-care edible water |
| CN107509914A (en) * | 2017-05-21 | 2017-12-26 | 曲靖师范学院 | A kind of ginger takes off peppery technique |
| CN107501068A (en) * | 2017-09-01 | 2017-12-22 | 苏州农业职业技术学院 | A kind of method that capsaicine is sloughed in food-grade haematochrome production process |
| CN108208724A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | One kind mixes meal vegetables condiment and its processing method |
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Application publication date: 20201229 |