CN113475569B - Fresh gastrodia elata fresh-keeping device and method thereof - Google Patents
Fresh gastrodia elata fresh-keeping device and method thereof Download PDFInfo
- Publication number
- CN113475569B CN113475569B CN202110722983.XA CN202110722983A CN113475569B CN 113475569 B CN113475569 B CN 113475569B CN 202110722983 A CN202110722983 A CN 202110722983A CN 113475569 B CN113475569 B CN 113475569B
- Authority
- CN
- China
- Prior art keywords
- fresh
- gastrodia elata
- keeping
- straw
- box body
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000010902 straw Substances 0.000 claims abstract description 127
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 238000003860 storage Methods 0.000 claims abstract description 44
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 239000012634 fragment Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims description 31
- 150000001875 compounds Chemical class 0.000 claims description 21
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims description 16
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 230000001678 irradiating effect Effects 0.000 claims description 9
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims description 8
- 239000005770 Eugenol Substances 0.000 claims description 8
- 244000050907 Hedychium coronarium Species 0.000 claims description 8
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims description 8
- 229960002217 eugenol Drugs 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000305492 Gastrodia Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000010410 layer Substances 0.000 abstract description 60
- 230000000694 effects Effects 0.000 abstract description 19
- 231100000331 toxic Toxicity 0.000 abstract description 5
- 230000002588 toxic effect Effects 0.000 abstract description 5
- 239000002344 surface layer Substances 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 208000010470 Ageusia Diseases 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 24
- 230000009286 beneficial effect Effects 0.000 description 9
- 239000002131 composite material Substances 0.000 description 6
- 238000003892 spreading Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 230000002349 favourable effect Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000006000 Garlic extract Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020706 garlic extract Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh gastrodia elata fresh-keeping device and a method thereof, wherein the fresh gastrodia elata fresh-keeping device comprises a plurality of storage and placement nets, vibrators with the same number as the storage and placement nets are symmetrically arranged on two opposite inner side walls of a box body, the vibrators are vertically arranged on the inner wall of the box body, and fixing grooves are formed in the end parts of the parts extending into the box body; the storage placing net is paved with a first straw layer and a second straw layer which are formed by straw fragments, and the gastrodia elata is placed between the first straw layer and the second straw layer. The invention is scientific and reasonable, safe and convenient to use, the first straw layer and the second straw layer are formed by crushing dry straws soaked with the fresh-keeping liquid, the environment of the sleep state of the gastrodia elata is created, the activity of the gastrodia elata is maintained, and fresh gastrodia elata is kept fresh, and the browning and decay of the fresh gastrodia elata are avoided, so that the storage time of the gastrodia elata is prolonged; no antistaling agent is required to be coated on the surface layer of the gastrodia elata, so that the toxic and side effects caused by serious taste loss, environmental pollution or insufficient cleaning during eating are avoided; the crushed surfaces of the straw are easy to adsorb fresh-keeping gas, thereby improving the utilization rate.
Description
Technical Field
The invention relates to the technical field of gastrodia elata preservation, in particular to a fresh gastrodia elata preservation device and a fresh gastrodia elata preservation method.
Background
Gastrodia elata is also called as red arrow, solitary ganoderma lucidum, isolated mother, isolated grass and Shen Cao, and is originally carried in Shen nong Ben Cao Jing (Shen nong's herbal), and has a medicine history of two thousands and one hundred years in China. Gastrodia elata is perennial herb plant of Gastrodia genus of Orchidaceae family, and is rich in root and stem, free of green leaf, and oval in inverted egg shape, and often propagated in tuber or seed. Gastrodia elata can be used as medicinal raw material or food raw material; according to the description of the 'outline of materia medica', the rhizoma gastrodiae is warm and nontoxic, is mainly used for treating infantile convulsion, headache and dizziness, hand and foot paralysis, limb numbness, rheumatalgia and other symptoms, has various pharmacological effects of improving eyesight and dilating blood vessels, reducing blood pressure, improving memory, regulating immune function and the like, and is a rare traditional Chinese medicine; the traditional habit of cooking delicious dishes by using the gastrodia elata is adopted by people in the gastrodia elata producing area every year, such as stewing the gastrodia elata by black-bone chickens and stewing the gastrodia elata by young pigeons, and the gastrodia elata wine, gastrodia elata flour, gastrodia elata powder, gastrodia elata slices, gastrodia elata threads, gastrodia elata sugar, gastrodia elata tea and other food processing raw materials are popular and favorite healthy food materials for the people. The gastrodia elata in the current market is mainly dry products, nutrition loss is easy to occur in the process of processing the gastrodia elata, active ingredients of the gastrodia elata are destroyed, and the beneficial effects of eating and medicinal gastrodia elata are greatly reduced; fresh gastrodia elata is not storage-resistant and is easy to rot, and the fresh gastrodia elata is coated on the surface layer of the gastrodia elata by adopting a chemical preservative, so that the gastrodia elata has poor anti-corrosion effect, is bad in taste when eaten, and can cause other toxic and side effects after being eaten for a long time. Therefore, a fresh gastrodia tuber fresh-keeping device and a fresh gastrodia tuber fresh-keeping method are needed to solve the problems.
Disclosure of Invention
The invention aims to: the invention aims to provide a fresh gastrodia elata fresh-keeping device and a fresh gastrodia elata fresh-keeping method, and aims to solve the problem that fresh gastrodia elata is not storage-resistant and toxic and side effects are caused by adopting chemical fresh-keeping agents.
The technical scheme is as follows: the fresh gastrodia elata fresh-keeping device comprises a box body and a box cover, wherein a temperature and humidity control plate is arranged on the box cover, and an exhaust water outlet for exhausting gas and liquid in the box body is arranged on the box body;
the storage box comprises a box body, a plurality of storage nets, a plurality of vibrators, a plurality of fixing grooves, a plurality of storage racks and a plurality of storage racks, wherein the vibrators with the same number as the storage nets are symmetrically arranged on the two opposite inner side walls of the box body, the vibrators are vertically arranged on the inner wall of the box body, the end parts of the vibrators extending into the box body are provided with the fixing grooves, and the buckles on the two sides of each storage net are respectively clamped on the fixing grooves of the corresponding vibrators;
the storage placing net is paved with a first straw layer and a second straw layer which are formed by straw fragments, and the gastrodia elata is placed between the first straw layer and the second straw layer; the vibrator vibrates to drive the storage and placement net to vibrate, so that the straw is driven to vibrate and shift.
In order to adjust the temperature and humidity in the box body, a temperature and humidity control board is arranged. In order to remove the gas or liquid in the box body, an exhaust water outlet is arranged. The storage and placement net is beneficial to placing fresh gastrodia elata. In order to vibrate the storage and place the net, set up the oscillator, the fixed slot is favorable to firm fixed storage to place the net, is favorable to supporting the weight of gastrodia elata, first straw layer and second straw layer. In order to store fresh gastrodia elata and avoid tuber rot of the gastrodia elata, a first straw layer and a second straw layer are arranged.
Preferably, a fresh-keeping gas tank is fixed on the box body, an air outlet pipe of the fresh-keeping gas tank is connected with an air inlet on the box body, and the air inlet is beneficial to the air in the fresh-keeping gas tank to enter the box body.
Preferably, the thickness of the first straw layer and the second straw layer is 2-4 cm.
The fresh-keeping method of fresh gastrodia elata comprises the following steps:
s10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately;
s20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag for precooling, and removing the fresh-keeping bag after precooling is finished;
s30: the cut straws are crushed and disinfected and then soaked into the compound fresh-keeping liquid, after the compound fresh-keeping liquid is completely soaked into the straws, the compound fresh-keeping liquid is filtered out, the straws are reserved, and the straws are dried until no liquid drops;
s40: crushing and tiling straw on a storage and placement net to form a first straw layer, wherein the tiling thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata above the first straw layer, and continuously paving a layer of straw shreds above the fresh gastrodia elata to form a second straw layer, wherein the paving thickness is 2-4 cm; closing the box body, and adjusting the temperature and the humidity of the box body to the temperature and the humidity after precooling;
s50: fresh-keeping gas is introduced into the box body every 4 to 6 hours, and straw is vibrated to be crushed.
Preferably, in the step S10, the ultraviolet wavelength selected by the irradiation is 260-280 nm, and the infrared wavelength is 760-780 nm; the ultraviolet rays are firstly used for irradiating for 3 to 5 minutes, then the infrared rays are used for irradiating for 1 to 2 minutes, and then the ultraviolet rays are used for irradiating for 3 to 5 minutes.
Preferably, in the step S10, the ultraviolet wavelength selected by the irradiation is 270nm and the infrared wavelength is 770nm; the ultraviolet ray is firstly used for irradiation for 4 minutes, then the infrared ray is used for irradiation for 2 minutes, and then the ultraviolet ray is used for irradiation for 4 minutes.
Preferably, in the step S20, the pre-cooling is performed at the temperature of 16±0.5 ℃ for 24 hours in the first stage, at the temperature of 8±0.5 ℃ for 24 hours in the second stage, and at the temperature of 2±0.5 ℃ for 24 hours in the third stage, the pre-cooling humidity is 80%.
Preferably, in the step S30, the main components of the compound fresh-keeping liquid include a white ginger flower rhizome extracting solution, a garlic extracting solution, tea polyphenol and eugenol, the straws are crushed into the prepared compound fresh-keeping liquid, soaked for 12 to 36 hours, taken out and spread, and dried at the temperature of 60 to 70 ℃.
Preferably, in the step S50, the fresh-keeping gas is ozone.
The beneficial effects are that: (1) The first straw layer and the second straw layer are formed by dry straw fragments soaked with the fresh-keeping liquid, fresh gastrodia elata is stored in the straw fragments, an environment of a gastrodia elata dormancy state is created, and proper temperature and humidity are given to the fresh gastrodia elata to maintain activity of gastrodia elata, so that fresh activity of gastrodia elata is maintained while storage is facilitated. Meanwhile, the fresh activity is maintained, the gastrodia elata is easy to brown and rot, the dried crushed straw is fully soaked in the fresh-keeping liquid and then dried until no liquid drops, the fresh-keeping liquid volatilizes and fully contacts the gastrodia elata while the crushed straw creates a dormant environment, and the fresh-keeping method is beneficial to preserving the picked gastrodia elata, avoiding the brown and rot of the fresh gastrodia elata and prolonging the storage time of the gastrodia elata; no antistaling agent is required to be coated on the surface layer of the gastrodia elata, and toxic and side effects caused by serious taste loss, environmental pollution or insufficient cleaning during eating are avoided. In addition, gaps are reserved between the straw fragments in the first straw layer and the second straw layer, so that contact between the gastrodia elata and oxygen is reduced as much as possible, fresh-keeping gas is facilitated to enter the periphery of the gastrodia elata epidermis through the first straw layer and the second straw layer, and fresh-keeping effect is enhanced; in addition, the crushed surface of the straw is of a porous structure, so that the fresh-keeping gas is easy to adsorb, the utilization rate of the fresh-keeping gas is improved, and the fresh-keeping effect is enhanced.
(2) The device disinfects and sterilizes fresh rhizoma Gastrodiae by ultraviolet and infrared alternately irradiation; the ultraviolet ray disinfection scope is limited to the top layer, and the infrared ray disinfection scope can be irradiated to the inside of the gastrodia elata, combines ultraviolet ray and infrared ray irradiation disinfection, is favorable to fully disinfecting fresh gastrodia elata, can avoid the high temperature to cause the gastrodia elata to lose activity during the infrared ray disinfection again, has increased the disinfection effect, reduces the decay rate of gastrodia elata later stage of storing.
(3) The fresh-keeping liquid of the device adopts the white ginger flower rhizome extract, the garlic extract, the tea polyphenol and the eugenol, the white ginger flower rhizome extract can inhibit the growth of flora, the garlic extract can sterilize, the tea polyphenol and the eugenol have the antioxidation effect on the gastrodia elata, and the fresh-keeping liquid is mainly a plant extract, is green and environment-friendly, has no toxic or side effect, is favorable for keeping fresh of the fresh gastrodia elata under the conditions of low temperature and the like, and reduces the rotting rate.
(4) The storage and placement net is arranged, so that the first straw layer, the gastrodia elata and the second straw layer can be placed conveniently, the gastrodia elata can be separated when being placed conveniently, and collision in the transportation process is avoided. The novel straw cutting machine is further provided with a vibrator, and straw in the first straw layer and the second straw layer is driven to be crushed and turned through vibration of the vibrator, so that the crushed straw immersed with the nutrient solution is uniformly contacted with the gastrodia elata, and each crushed straw is fully utilized.
Drawings
Fig. 1 is a schematic perspective view of a fresh-keeping device for fresh gastrodia elata;
FIG. 2 is a schematic cross-sectional view of a fresh-keeping apparatus for fresh rhizoma Gastrodiae according to the present invention;
FIG. 3 is a schematic top view of a storage net of the fresh-keeping device for fresh rhizoma Gastrodiae according to the present invention;
reference numerals in the drawings: 1. a case; 2. a case cover; 3. a temperature and humidity control board; 4. a fresh-keeping gas tank; 5. an air inlet; 6. an exhaust water outlet; 7. a fixing groove; 8. storing the placement net; 9. a first straw layer; 10. gastrodia elata Blume; 11. a second straw layer; 12. a vibrator.
Detailed Description
The following describes the technical scheme of the present invention in detail through the accompanying drawings, but the protection scope of the present invention is not limited to the embodiments.
As shown in fig. 1-3, the fresh-keeping device for fresh gastrodia elata comprises a box body 1 and a box cover 2, wherein a temperature and humidity control plate 3 is arranged on the box cover 2 and used for adjusting the temperature and humidity in the box body 1. The box body 1 is provided with an exhaust water outlet 6 for exhausting gas and liquid in the box body 1;
the storage box further comprises a plurality of storage placing nets 8, vibrators 12 with the same number as the storage placing nets 8 are symmetrically arranged on the two opposite inner side walls of the box body 1, the vibrators 12 are vertically arranged on the inner wall of the box body 1, fixing grooves 7 are formed in the end parts of the parts extending into the box body 1, and buckles on the two side edges of each storage placing net 8 are respectively clamped on the fixing grooves 7 of the corresponding vibrators 12;
a first straw layer 9 and a second straw layer 11 formed by straw fragments are paved on the storage and placement net 8, and the gastrodia elata 10 is placed between the first straw layer 9 and the second straw layer 11, so that fresh gastrodia elata 10 can be stored conveniently, and tuber rot of the gastrodia elata 10 is avoided; the vibrator 12 vibrates to drive the storage and placement net 8 to vibrate, so that the straw scraps are driven to vibrate and shift, and the straw scraps are favorably fully contacted with the gastrodia elata 10.
A first straw layer 9 and a second straw layer 11 which are formed by straw fragments are paved on the storage and placement net 8, a tall gastrodia tuber 10 is placed between the first straw layer 9 and the second straw layer 11,
the fresh-keeping gas tank 4 is fixed on the box body 1, an air outlet pipe of the fresh-keeping gas tank 4 is connected with an air inlet 5 on the box body 1, and the air inlet 5 is beneficial to the gas in the fresh-keeping gas tank 4 to enter the box body 1.
The thickness of the first straw layer 9 and the second straw layer 11 is 2-4 cm.
The fresh-keeping method of fresh gastrodia elata comprises the following steps:
s10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately;
s20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag for precooling, and removing the fresh-keeping bag after precooling is finished;
s30: the cut straws are crushed and disinfected and then soaked into the compound fresh-keeping liquid, after the compound fresh-keeping liquid is completely soaked into the straws, the compound fresh-keeping liquid is filtered out, the straws are reserved, and the straws are dried until no liquid drops;
s40: crushing and spreading the straw on a storage and placement net 8 to form a first straw layer 9, wherein the spreading thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata on the first straw layer, and continuously paving a layer of straw shreds above the fresh gastrodia elata to form a second straw layer 11, wherein the paving thickness is 2-4 cm; closing the box body 1, and adjusting the temperature and the humidity of the box body 1 to the temperature and the humidity after precooling;
s50: fresh-keeping gas is introduced into the box body 1 every 4 to 6 hours, and straw is crushed by shaking.
In the step S10, the ultraviolet wavelength selected by irradiation is 260-280 nm, and the infrared wavelength is 760-780 nm; the ultraviolet rays are firstly used for irradiating for 3 to 5 minutes, then the infrared rays are used for irradiating for 1 to 2 minutes, and then the ultraviolet rays are used for irradiating for 3 to 5 minutes.
In the step S10, the ultraviolet wavelength selected by irradiation is 270nm, and the infrared wavelength is 770nm; the ultraviolet ray is firstly used for irradiation for 4 minutes, then the infrared ray is used for irradiation for 2 minutes, and then the ultraviolet ray is used for irradiation for 4 minutes.
In the step S20, the first stage of pre-cooling is performed for 24 hours at the temperature of 16+/-0.5 ℃, the second stage of pre-cooling is performed for 24 hours at the temperature of 8+/-0.5 ℃, and the third stage of pre-cooling is performed for 24 hours at the temperature of 2+/-0.5 ℃, wherein the pre-cooling humidity is 80%.
In the step S30, the main components of the compound fresh-keeping liquid comprise a white ginger flower rhizome extracting solution, a garlic extracting solution, tea polyphenol and eugenol, the straws are crushed into the prepared compound fresh-keeping liquid, soaked for 12 to 36 hours, taken out, spread and dried at the temperature of 60 to 70 ℃.
In step S50, the fresh-keeping gas is ozone.
The fresh gastrodia elata stored by the steps is compared with the gastrodia elata stored by the traditional externally-dispensed preservative, and the following table is obtained:
therefore, compared with the fresh gastrodia elata stored by smearing the fresh-keeping liquid on the surface layer, the fresh gastrodia elata stored by the crushed straw immersed with the fresh-keeping liquid has better storage effect, and no mildew and rot occur.
Embodiment one: the fresh-keeping method of fresh gastrodia elata provided by the embodiment comprises the following steps:
step 10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately; the ultraviolet wavelength selected by irradiation is 260nm, and the infrared wavelength is 760 nm; the ultraviolet ray is firstly used for irradiation for 5 minutes, then the infrared ray is used for irradiation for 1 minute, and then the ultraviolet ray is used for irradiation for 5 minutes.
Step 20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag, pre-cooling in three stages, wherein the pre-cooling is carried out for 24 hours at the temperature of 16+/-0.5 ℃ in the first stage, the pre-cooling is carried out for 24 hours at the temperature of 8+/-0.5 ℃ in the second stage, the pre-cooling is carried out for 24 hours at the temperature of 2+/-0.5 ℃ in the third stage, and the pre-cooling humidity is 80%; removing the fresh-keeping bag after precooling is finished; precooling is beneficial to reducing the respiration intensity of gastrodia elata and the activity of related enzymes of after-ripening aging, and avoids dehydration and rupture of gastrodia elata caused by rapid cooling, thereby prolonging the storage period of gastrodia elata.
Step 30: the cut straws are crushed and disinfected and then soaked into a compound fresh-keeping liquid, and the main components of the compound fresh-keeping liquid comprise a white ginger flower rhizome extracting solution, a garlic extracting solution, tea polyphenol and eugenol; soaking for 24h, filtering out the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the crushed straw, reserving the crushed straw, and flatly spreading and airing until no liquid drops.
Step 40: crushing and laying the straw on the storage and placement net 8 to form a first straw layer 9, wherein the laying thickness is 3cm, putting the pre-frozen fresh gastrodia elata above the first straw layer, and continuously laying a layer of straw above the fresh gastrodia elata to form a second straw layer 11, wherein the laying thickness is 3cm; closing the box body 1, and adjusting the temperature and humidity of the box body 1 to the temperature and humidity of the last pre-cooling, wherein the temperature is 2+/-0.5 ℃ and the humidity is 85%.
Step 50: fresh-keeping gas is introduced into the box body 1 every 5 hours, the fresh-keeping gas is ozone, and the straw is crushed by vibration.
Embodiment two: the fresh-keeping method of fresh gastrodia elata provided by the embodiment comprises the following steps:
step 10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately; the ultraviolet wavelength selected by irradiation is 270nm, and the infrared wavelength is 770nm; the ultraviolet ray is firstly used for irradiation for 4 minutes, then the infrared ray is used for irradiation for 2 minutes, and then the ultraviolet ray is used for irradiation for 4 minutes.
Step 20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag, pre-cooling in three stages, wherein the pre-cooling is carried out for 24 hours at the temperature of 16+/-0.5 ℃ in the first stage, the pre-cooling is carried out for 24 hours at the temperature of 8+/-0.5 ℃ in the second stage, the pre-cooling is carried out for 24 hours at the temperature of 2+/-0.5 ℃ in the third stage, and the pre-cooling humidity is 80%; removing the fresh-keeping bag after precooling is finished; precooling is beneficial to reducing the respiration intensity of gastrodia elata and the activity of related enzymes of after-ripening aging, and avoids dehydration and rupture of gastrodia elata caused by rapid cooling, thereby prolonging the storage period of gastrodia elata.
Step 30: the cut straws are crushed and disinfected and then soaked into a compound fresh-keeping liquid, and the main components of the compound fresh-keeping liquid comprise a white ginger flower rhizome extracting solution, a garlic extracting solution, tea polyphenol and eugenol; soaking for 36h, filtering out the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the crushed straw, reserving the crushed straw, and flatly spreading and airing until no liquid drops.
Step 40: crushing and laying the straw on the storage and placement net 8 to form a first straw layer 9, wherein the laying thickness is 2cm, putting the pre-frozen fresh gastrodia elata above the first straw layer, and continuously laying a layer of straw above the fresh gastrodia elata to form a second straw layer 11, wherein the laying thickness is 2cm; closing the box body 1, and adjusting the temperature and humidity of the box body 1 to the temperature and humidity of the last pre-cooling, wherein the temperature is 2+/-0.5 ℃ and the humidity is 85%.
Step 50: fresh-keeping gas is introduced into the box body 1 every 4 hours, the fresh-keeping gas is ozone, and the straw is crushed by vibration.
Embodiment III: the fresh-keeping method of fresh gastrodia elata provided by the embodiment comprises the following steps:
step 10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately; the ultraviolet wavelength selected by irradiation is 280nm, and the infrared wavelength is 780nm; the ultraviolet rays were irradiated for 3.5 minutes, followed by the infrared rays for 1.5 minutes, and followed by the ultraviolet rays for 3.5 minutes.
Step 20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag, pre-cooling in three stages, wherein the pre-cooling is carried out for 24 hours at the temperature of 16+/-0.5 ℃ in the first stage, the pre-cooling is carried out for 24 hours at the temperature of 8+/-0.5 ℃ in the second stage, the pre-cooling is carried out for 24 hours at the temperature of 2+/-0.5 ℃ in the third stage, and the pre-cooling humidity is 80%; removing the fresh-keeping bag after precooling is finished; precooling is beneficial to reducing the respiration intensity of gastrodia elata and the activity of related enzymes of after-ripening aging, and avoids dehydration and rupture of gastrodia elata caused by rapid cooling, thereby prolonging the storage period of gastrodia elata.
Step 30: the cut straws are crushed and disinfected and then soaked into a compound fresh-keeping liquid, and the main components of the compound fresh-keeping liquid comprise a white ginger flower rhizome extracting solution, a garlic extracting solution, tea polyphenol and eugenol; soaking for 20h, filtering out the composite fresh-keeping liquid after the composite fresh-keeping liquid is completely immersed into the crushed straw, reserving the crushed straw, and flatly spreading and airing until no liquid drops.
Step 40: crushing and laying the straw on the storage and placement net 8 to form a first straw layer 9, wherein the laying thickness is 4cm, putting the pre-frozen fresh gastrodia elata on the first straw layer, and continuously laying a layer of crushed straw above the fresh gastrodia elata to form a second straw layer 11, and the laying thickness of the second straw layer is 4cm; closing the box body 1, and adjusting the temperature and humidity of the box body 1 to the temperature and humidity of the last pre-cooling, wherein the temperature is 2+/-0.5 ℃ and the humidity is 85%.
Step 50: fresh-keeping gas is introduced into the box body 1 every 6 hours, the fresh-keeping gas is ozone, and the straw is crushed by vibration.
As described above, although the present invention has been shown and described with reference to certain preferred embodiments, it is not to be construed as limiting the invention itself. Various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. The fresh-keeping method of the fresh gastrodia elata is characterized by being carried out by utilizing a fresh gastrodia elata fresh-keeping device, wherein the fresh gastrodia elata fresh-keeping device comprises a box body (1) and a box cover (2), a temperature and humidity control plate (3) is arranged on the box cover (2), and an exhaust water outlet (6) for exhausting gas and liquid in the box body (1) is arranged on the box body (1); the storage box further comprises a plurality of storage placing nets (8), vibrators (12) the number of which is consistent with that of the storage placing nets (8) are symmetrically arranged on the two opposite inner side walls of the box body (1), the vibrators (12) are vertically arranged on the inner wall of the box body (1), fixing grooves (7) are formed in the end parts of the parts extending into the box body (1), and the buckles on the two side edges of each storage placing net (8) are respectively clamped on the fixing grooves (7) of the corresponding two vibrators (12); a first straw layer (9) and a second straw layer (11) which are formed by straw fragments are paved on the storage and placement net (8), and the gastrodia elata (10) is placed between the first straw layer (9) and the second straw layer (11); the vibrator (12) vibrates to drive the storage and placement net (8) to vibrate, so as to drive the straw to vibrate and shift;
the fresh-keeping method of the fresh gastrodia elata comprises the following steps:
s10: collecting fresh rhizoma Gastrodiae, timely removing field heat from rhizoma Gastrodiae, cleaning soil outside fresh rhizoma Gastrodiae, selecting rhizoma Gastrodiae without damage to clean fruit, damage to epidermis, and diseases and insect pests, bagging, and sterilizing by ultraviolet and infrared irradiation alternately;
s20: placing the sterilized fresh gastrodia elata into a fresh-keeping bag for precooling, and removing the fresh-keeping bag after precooling is finished;
s30: the cut straws are crushed and disinfected and then soaked into the compound fresh-keeping liquid, after the compound fresh-keeping liquid is completely soaked into the straws, the compound fresh-keeping liquid is filtered out, the straws are reserved, and the straws are dried until no liquid drops;
s40: crushing and tiling straw on a storage and placement net (8) to form a first straw layer (9), wherein the tiling thickness is 2-4 cm; placing the pre-frozen fresh gastrodia elata on the first straw layer (9), and continuously paving a layer of straw shreds above the fresh gastrodia elata to form a second straw layer (11), wherein the tiling thickness is 2-4 cm; closing the box body (1), and adjusting the temperature and the humidity of the box body (1) to the temperature and the humidity after precooling;
s50: fresh-keeping gas is introduced into the box body (1) every 4 to 6 hours, and straw is crushed by shaking.
2. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: a fresh-keeping gas tank (4) is fixed on a box body (1) of the fresh gastrodia tuber fresh-keeping device, and an air outlet pipe of the fresh-keeping gas tank (4) is connected with an air inlet (5) on the box body (1).
3. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: the thickness of the first straw layer (9) and the second straw layer (11) of the fresh gastrodia elata fresh-keeping device is respectively 2-4 cm.
4. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: in the step S10, the ultraviolet wavelength selected by irradiation is 260-280 nm, and the infrared wavelength is 760-780 nm; the ultraviolet rays are firstly used for irradiating for 3 to 5 minutes, then the infrared rays are used for irradiating for 1 to 2 minutes, and then the ultraviolet rays are used for irradiating for 3 to 5 minutes.
5. The method for preserving fresh gastrodia elata according to claim 4, characterized in that: in the step S10, the ultraviolet wavelength selected by irradiation is 270nm, and the infrared wavelength is 770nm; the ultraviolet ray is firstly used for irradiation for 4 minutes, then the infrared ray is used for irradiation for 2 minutes, and then the ultraviolet ray is used for irradiation for 4 minutes.
6. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: in the step S20, the first stage of pre-cooling is performed at the temperature of 16+/-0.5 ℃ for 24 hours, the second stage of pre-cooling is performed at the temperature of 8+/-0.5 ℃ for 24 hours, and the third stage of pre-cooling is performed at the temperature of 2+/-0.5 ℃ for 24 hours, wherein the pre-cooling humidity is 80%.
7. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: in the step S30, the main components of the compound fresh-keeping liquid comprise white ginger flower rhizome extracting solution, garlic extracting solution, tea polyphenol and eugenol, and the straws are crushed and soaked in the prepared compound fresh-keeping liquid for 12-36 hours.
8. The method for preserving fresh gastrodia elata according to claim 1, characterized in that: in the step S50, the fresh-keeping gas is ozone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110722983.XA CN113475569B (en) | 2021-06-28 | 2021-06-28 | Fresh gastrodia elata fresh-keeping device and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110722983.XA CN113475569B (en) | 2021-06-28 | 2021-06-28 | Fresh gastrodia elata fresh-keeping device and method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113475569A CN113475569A (en) | 2021-10-08 |
| CN113475569B true CN113475569B (en) | 2023-07-07 |
Family
ID=77936565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110722983.XA Active CN113475569B (en) | 2021-06-28 | 2021-06-28 | Fresh gastrodia elata fresh-keeping device and method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113475569B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006061133A (en) * | 2004-08-25 | 2006-03-09 | Hiroshi Yanagisawa | Method for preserving freshness of plant and food, and machine for preserving freshness |
| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN105560912A (en) * | 2016-01-06 | 2016-05-11 | 昆明理工大学 | Rhizoma gastrodiae long term storage method |
| CN213169467U (en) * | 2020-08-14 | 2021-05-11 | 舟山市鸿创水产有限公司 | Aquatic product crushed aggregates device that keeps fresh |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6358755B2 (en) * | 2014-02-03 | 2018-07-18 | 株式会社炭化 | Gas purification system and method for producing freshness-preserving agent |
-
2021
- 2021-06-28 CN CN202110722983.XA patent/CN113475569B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006061133A (en) * | 2004-08-25 | 2006-03-09 | Hiroshi Yanagisawa | Method for preserving freshness of plant and food, and machine for preserving freshness |
| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN105560912A (en) * | 2016-01-06 | 2016-05-11 | 昆明理工大学 | Rhizoma gastrodiae long term storage method |
| CN213169467U (en) * | 2020-08-14 | 2021-05-11 | 舟山市鸿创水产有限公司 | Aquatic product crushed aggregates device that keeps fresh |
Non-Patent Citations (1)
| Title |
|---|
| 天麻种质资源箭麻越冬贮藏条件探究;陆春云，黄明进，邵先强等;《中成药》;第42卷(第8期);2204-2207 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113475569A (en) | 2021-10-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106491651A (en) | A kind of compound concocting method of pizzle | |
| CN107278410A (en) | A kind of storage practice for improving Chinese toon percentage of seedgermination | |
| CN108991214B (en) | Health care rose fingered citron crisp chips and preparation method thereof | |
| CN108936618A (en) | Red fruit joins the preparation method and applications of jelly dry powder block and freeze-dried powder | |
| CN105166762B (en) | Garlic products and preparation method thereof | |
| CN111728186A (en) | Original ecological fermentation type burdock sauce processing technology | |
| KR101432214B1 (en) | Manufacturing Method for Venegar Using Epicarp of Ginkgo | |
| CN108522648B (en) | Fresh-keeping storage method of navel oranges | |
| KR20200120422A (en) | Method for preparation of healthy drink for a cat | |
| KR20100076161A (en) | Manufacturing method a soy sauce to use the bamboo solt, phyllostachys nigra, cudrania tricupspidate bureau | |
| CN113475569B (en) | Fresh gastrodia elata fresh-keeping device and method thereof | |
| CN109875007B (en) | Processing technology of salt-free salted vegetable | |
| CN107156395A (en) | A kind of preparation method of wheatgrass New Zealand spinach tea | |
| CN104770465B (en) | A kind of dry-making method of dried of shepherd's purse | |
| KR102263842B1 (en) | Manufacturing method for half-boiled edds and half-boiled edds manufactured by the same | |
| CN107484970A (en) | A kind of processing method of crocodile jerky | |
| CN108498608B (en) | Processing method of exocarpium citri rubrum tablets | |
| CN113424955A (en) | Common turnip chewing tablet | |
| CN111440684A (en) | Preparation method of crayfish leftover composite distilled liquor | |
| KR20140071309A (en) | Fat removal method of producing pig skin | |
| KR20160073659A (en) | manufacturing method of a dust tea in using a ginseng leaf | |
| CN104996749B (en) | Formula granulated feed for melogale moschata | |
| KR20150101157A (en) | manufacturing method of tea bag for ginseng leaf tea | |
| CN109043396A (en) | A kind of preparation method of vegetables dried product | |
| CN108391738A (en) | The production method of bitter bamboo kudzuvine flower health tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |