CN115568501A - Improved method for preserving water shield - Google Patents
Improved method for preserving water shield Download PDFInfo
- Publication number
- CN115568501A CN115568501A CN202211076995.0A CN202211076995A CN115568501A CN 115568501 A CN115568501 A CN 115568501A CN 202211076995 A CN202211076995 A CN 202211076995A CN 115568501 A CN115568501 A CN 115568501A
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- Prior art keywords
- water
- water shield
- shield
- rinsing
- value
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Abstract
The invention relates to the technical field of water shield preservation, and discloses an improved method for water shield preservation, which is characterized in that the steps of high-temperature green cutting, water preparation required by rinsing, fishing out and draining, cutting and canning, food-grade acetic acid addition, pH value adjustment and the like are arranged, when in production, the steps of high-temperature green cutting and salt addition are adopted, when in use, water can flow out when green cutting is carried out, then salt is adopted to increase osmotic pressure when water shield is rinsed, the water absorption of the water shield is reduced, the rinsing time is reduced, the permeation is further reduced, the pectin expansion degree is smaller, the water absorption is less, the pectin can be in a contraction state, the purpose of improving the taste is achieved, the pH value is up to 3.6 by adjusting the pH value, and the pH value is not too high even if the water shield seeps out when the water shield is stored for a long time because the pectin absorbs less water, so that the storage time of the water shield can be enhanced.
Description
Technical Field
The invention relates to the technical field of water shield preservation, in particular to an improved method for water shield preservation.
Background
Herba Braseniaeel, perennial root herb of water shield of Nymphaeaceae. The water shield is warm in nature and suitable for growth in a clean water pool. The fibrous root and leaf are germinated from the underground grape stem, 4-6 branches are generated to form a clustered underwater stem, and branches are regenerated. The dark green elliptic leaves grow mutually, grow about 6-10 cm, each section has 1-2 leaves, float on the water surface or potential water, tender stems and leaf backs have colloidal transparent substances. In summer, the flower stem is extracted and the dark red florets are grown. The water shield grows in water area with proper temperature of 20-30 deg.c, clean water quality, rich soil and water depth of 20-60 cm, and the water grows slowly at water surface temperature of 40 deg.c and stops growing gradually at air temperature lower than 15 deg.c, so that the assimilated product is stored and transported to stem to form dormant bud. When the frost occurs, the leaves and part of the stems in the water die, and the underground stems and the remained stems in the water overwinter. At present, all the processing methods of water shield in the industry are to de-enzyme fresh water shield, and after de-enzyming, glacial acetic acid is generally adopted for preservation.
The common process for the preservation of water shield comprises: the fresh water shield is green-removed at high temperature, cooled and rinsed for more than 12 hours, and added with a proper amount of food-grade acetic acid for storage and fresh keeping, but when the method is used, because the pectin naturally attached to the surfaces of different water shields is different, the water shield with more pectin can cause pectin expansion after being rinsed for a long time, the water absorption is serious, the pH value in the pectin cannot reach the standard value, and the quality guarantee period and the taste are influenced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides an improved method for preserving water shield, which has the advantages of reducing rinsing time, providing taste and quality guarantee period, sterilizing at high temperature, reducing bacterial breeding and the like, and solves the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
the invention aims to solve another technical problem of providing an improved method for preserving water shield, which comprises the following steps:
1) High-temperature green cutting: putting fresh water shield into boiling water, heating, deactivating enzyme for 1-2 min, taking out, and removing water.
2) Preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is 1-2.
3) And rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2-3 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
4) Taking out and draining: fishing out the rinsed water shield from rinsing water, and then discharging water in the water shield through extrusion, wherein the process is carried out for three times, the interval of each extrusion is 3 minutes, and the force of the three times of extrusion is gradually increased.
5) Cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
6) Adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into a tank filled with water shield, stirring to fully mix the acetic acid with the water shield, and detecting the pH value of the water shield by adopting a pH test paper.
7) Adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the part according to the pH value to adjust the pH value to the specified pH value, namely 3.6, and finally sealing the cover.
Preferably, the fresh water shield in the step 1 is washed and cleaned, and when water is drained, the fresh water shield is fished out by using a strainer and is put into a dryer for high-temperature treatment for 1 minute.
Preferably, when the salt is added and stirred in the step 2, the salt is completely melted in the water, and after waiting for 30 minutes, the water temperature is kept at 25 ℃.
Preferably, the dewatering extrusion in step 4 is carried out by using an extruder, and when the dewatering extrusion is carried out in the extruder, the water shield is scattered and cannot be stacked.
Preferably, when spring water or acetic acid is added in the step 7, stirring is required, and a layer of plastic packaging film is required to be arranged at the sealing position when sealing is performed.
(III) advantageous effects
Compared with the prior art, the invention provides an improved method for preserving water shield, which has the following beneficial effects:
1. according to the improved method for keeping the water shield fresh, the high-temperature green cutting and the salt adding during rinsing are adopted, water flows out when the green cutting is carried out during use, then the salt is adopted to increase osmotic pressure when the water shield is rinsed, the water absorption rate of the water shield is reduced, the rinsing time is reduced, the permeation is further reduced, the pectin expansion degree is smaller, the water absorption is less, the pectin can be in a shrinkage state, and the purpose of improving the mouthfeel is achieved.
2. The improved method for preserving the water shield can ensure that the pH value reaches 3.6 by adjusting the pH value, and because the pectin absorbs less water, the pH value of the water shield can not be too high even if the water shield seeps out of the water shield after being stored for a long time, so that the storage time of the water shield can be prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: an improved method for preserving water shield comprises the following steps:
the method comprises the following steps: high-temperature green cutting: putting fresh water shield into boiling water orderly, heating, cutting off green for 1-2 minutes, taking out, and controlling the internal water content, wherein the fresh water shield is washed and cleaned, and the water shield is taken out by a strainer when the water content is controlled, and is put into a dryer for high temperature treatment for 1 minute.
Step two: preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is 1.
Step three: and rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2.5 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
Step four: taking out and draining: the water shield after will rinsing is fished out from rinsing aquatic, then lets moisture wherein discharge through the extrusion, and this process is the cubic, and the extrusion interval is 3 minutes at every turn, and cubic extruded dynamics increases gradually, adopts the extruder to extrude when dehydrating the extrusion to when putting into the extruder, scatter the water shield, can not have and pile up.
Step five: cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
Step six: adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into the water shield containing tank, stirring to fully mix the acetic acid with the water shield, and detecting the pH value by adopting pH test paper.
Step seven: adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the detected part according to the pH value to adjust the pH value, stirring the mixture when adding the spring water or the acetic acid to enable the pH value to reach the specified pH value, namely 3.6, finally sealing the sealed part by a cover, and installing a layer of plastic packaging film at the sealed part during sealing.
When the canned food is stored, the shelf life is 18 months, the water in the can is more, and the canned food is slightly sour in taste and slightly salty in taste when being eaten.
Example two: an improved method for preserving water shield comprises the following steps:
the method comprises the following steps: high-temperature green cutting: putting fresh water shield into boiling water orderly, heating, cutting off green for 1-2 minutes, fishing out the water shield, taking out the fresh water shield after washing and cleaning, fishing out the fresh water shield by using a strainer when the water is drained, and putting the fresh water shield into a dryer for high-temperature treatment for 1 minute.
Step two: preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is 1.5.
Step three: and rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2.5 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
Step four: fishing out and draining: the water shield after will rinsing is fished out from rinsing aquatic, then lets moisture wherein discharge through the extrusion, and this process is the cubic, and the extrusion interval is 3 minutes at every turn, and cubic extruded dynamics increases gradually, adopts the extruder to extrude when dehydrating the extrusion to when putting into the extruder, scatter the water shield, can not have and pile up.
Step five: cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
Step six: adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into a tank filled with water shield, stirring to fully mix the acetic acid with the water shield, and detecting the pH value of the water shield by adopting a pH test paper.
Step seven: adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the detected part according to the pH value to adjust the pH value, stirring the mixture when adding the spring water or the acetic acid to enable the pH value to reach the specified pH value, namely 3.6, finally sealing the sealed part by a cover, and installing a layer of plastic packaging film at the sealed part during sealing.
When the canned food is stored, the maximum shelf life is 20 months, the water in the can is less, and when the canned food is eaten, the taste is sour and has obvious salty taste.
Example three: an improved method for preserving water shield comprises the following steps:
the method comprises the following steps: high-temperature green cutting: putting fresh water shield into boiling water orderly, heating, cutting off green for 1-2 minutes, taking out, and controlling the internal water content, wherein the fresh water shield is washed and cleaned, and the water shield is taken out by a strainer when the water content is controlled, and is put into a dryer for high temperature treatment for 1 minute.
Step two: preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is 2.
Step three: and rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2.5 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
Step four: taking out and draining: fishing out the rinsed water shield from rinsing water, then discharging water in the water shield through extrusion, wherein the process is carried out for three times, the extrusion interval is 3 minutes every time, the extrusion force of the three times is gradually increased, the water shield is extruded by an extruder during dehydration extrusion, and the water shield is scattered when being placed into the extruder, so that stacking cannot exist.
Step five: cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
Step six: adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into a tank filled with water shield, stirring to fully mix the acetic acid with the water shield, and detecting the pH value of the water shield by adopting a pH test paper.
Step seven: adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the detected part according to the pH value to adjust the pH value, stirring the mixture when adding the spring water or the acetic acid to enable the pH value to reach the specified pH value, namely 3.6, finally sealing the sealed part by a cover, and installing a layer of plastic packaging film at the sealed part during sealing.
When the canned food is stored, the maximum shelf life is 22 months, and when the canned food is eaten, the water content in the can is very low, the taste is very sour, and the can has a heavy salty taste.
Example four: an improved method for preserving water shield comprises the following steps:
the method comprises the following steps: high-temperature green cutting: putting fresh water shield into boiling water orderly, heating, cutting off green for 1-2 minutes, taking out, and controlling the internal water content, wherein the fresh water shield is washed and cleaned, and the water shield is taken out by a strainer when the water content is controlled, and is put into a dryer for high temperature treatment for 1 minute.
Step two: preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is 1.5.
Step three: and rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
Step four: taking out and draining: fishing out the rinsed water shield from rinsing water, then discharging water in the water shield through extrusion, wherein the process is carried out for three times, the extrusion interval is 3 minutes every time, the extrusion force of the three times is gradually increased, the water shield is extruded by an extruder during dehydration extrusion, and the water shield is scattered when being placed into the extruder, so that stacking cannot exist.
Step five: cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
Step six: adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into a tank filled with water shield, stirring to fully mix the acetic acid with the water shield, and detecting the pH value of the water shield by adopting a pH test paper.
Step seven: adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the detected part according to the pH value to adjust the pH value, stirring the mixture when adding the spring water or the acetic acid to enable the pH value to reach the specified pH value, namely 3.6, finally sealing the sealed part by a cover, and installing a layer of plastic packaging film at the sealed part during sealing.
The shelf life was 20.5 months at the time of storage, and the taste was sour and slightly salty compared to the taste in example two at the time of eating.
And (4) judging the standard: when the water shield is treated, the more salt in the rinsing water is added, the shorter the rinsing time is, the heavier the taste of the water shield in the final tank is, and the longer the storage time is, and when the mass ratio of the salt to the spring water is 1.5.
The beneficial effects of the invention are: the improved method for keeping water shield fresh comprises the steps of cutting green at high temperature and adding salt during rinsing, water flows out when green is cut off during use, then salt is adopted to increase osmotic pressure when water shield is rinsed, the water absorption rate of water shield is reduced, rinsing time is shortened, permeation is further reduced, the swelling degree of pectin is smaller, water absorption is less, the pectin can be in a shrinkage state, the purpose of improving the taste is achieved, the pH value is 3.6 by adjusting the pH value, and the pectin absorbs less water, so that when the water shield is stored for a long time, even if the water shield seeps out water, the pH value is not too high, and the storage time of the water shield can be prolonged.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. An improved method for preserving water shield is characterized in that: the method comprises the following steps:
1) High-temperature green cutting: putting fresh water shield into boiling water, heating, deactivating enzyme for 1-2 min, taking out, and removing water.
2) Preparing water required for rinsing: the method comprises the steps of taking spring water as water for rinsing, adding salt into the spring water, wherein the mass ratio of the salt to the spring water is (1-2).
3) And rinsing, namely adding the water shield subjected to high-temperature green cutting into prepared rinsing water to ensure that the water shield is completely immersed in the rinsing water, and then keeping the rinsing state for 2-3 hours, wherein in the process, the water shield is ensured not to be separated from the rinsing water.
4) Fishing out and draining: fishing out the rinsed water shield from rinsing water, and then discharging water in the water shield through extrusion, wherein the process is carried out for three times, the extrusion interval is 3 minutes every time, and the extrusion force of the three times is gradually increased.
5) Cutting and canning, cutting the extruded water shield into uniform size with each length of 3-4cm, and canning.
6) Adding food-grade acetic acid: adding a proper amount of food-grade acetic acid into a tank filled with water shield, stirring to fully mix the acetic acid with the water shield, and detecting the pH value of the water shield by adopting a pH test paper.
7) Adjusting the pH value: comparing the pH value of the detected part with the specified pH value, adding spring water or acetic acid into the part according to the pH value to adjust the pH value to the specified pH value, namely 3.6, and finally sealing the cover.
2. The method of claim 1, wherein the method comprises the following steps: the fresh water shield in the step 1 is washed and cleaned, and when water is drained, the fresh water shield is fished out by a strainer and is put into a dryer for high-temperature treatment for 1 minute.
3. The method of claim 1, wherein the method comprises the following steps: when salt is added and stirred in the step 2, the salt is completely melted in the water, and after waiting for 30 minutes, the water temperature is kept at 25 ℃.
4. The method of claim 1, wherein the method comprises the following steps: and 4, extruding by using an extruder during dewatering extrusion in the step 4, and dispersing the water shield when the water shield is placed into the extruder, wherein the water shield cannot be stacked.
5. The method of claim 1, wherein the method comprises the following steps: and (7) when spring water or acetic acid is added in the step (7), stirring is required, and a layer of plastic packaging film is required to be arranged at the sealing position during sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211076995.0A CN115568501A (en) | 2022-09-05 | 2022-09-05 | Improved method for preserving water shield |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211076995.0A CN115568501A (en) | 2022-09-05 | 2022-09-05 | Improved method for preserving water shield |
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| Publication Number | Publication Date |
|---|---|
| CN115568501A true CN115568501A (en) | 2023-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211076995.0A Pending CN115568501A (en) | 2022-09-05 | 2022-09-05 | Improved method for preserving water shield |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004974A (en) * | 2012-12-18 | 2013-04-03 | 苏州东山农业发展有限公司 | Method for keeping water shield fresh |
| CN103340365A (en) * | 2013-07-04 | 2013-10-09 | 重庆市中药研究院 | Instant edible compressed water shield and preparation method thereof |
-
2022
- 2022-09-05 CN CN202211076995.0A patent/CN115568501A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004974A (en) * | 2012-12-18 | 2013-04-03 | 苏州东山农业发展有限公司 | Method for keeping water shield fresh |
| CN103340365A (en) * | 2013-07-04 | 2013-10-09 | 重庆市中药研究院 | Instant edible compressed water shield and preparation method thereof |
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