CN117941737A - Preservation method of fresh red bud taro - Google Patents
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- CN117941737A CN117941737A CN202410300596.0A CN202410300596A CN117941737A CN 117941737 A CN117941737 A CN 117941737A CN 202410300596 A CN202410300596 A CN 202410300596A CN 117941737 A CN117941737 A CN 117941737A
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- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 247
- 238000004321 preservation Methods 0.000 title claims abstract description 61
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 240000000024 Cercis siliquastrum Species 0.000 title claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 238000002955 isolation Methods 0.000 claims abstract description 18
- 238000007605 air drying Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 244000005700 microbiome Species 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000645 desinfectant Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 230000002745 absorbent Effects 0.000 claims description 10
- 239000002250 absorbent Substances 0.000 claims description 10
- 239000007800 oxidant agent Substances 0.000 claims description 10
- 230000001590 oxidative effect Effects 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 8
- 238000011010 flushing procedure Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
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- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
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Abstract
The invention relates to the technical field of red bud taro preservation, in particular to a preservation method of fresh red bud taros, which comprises the following steps: s1, selecting red bud taros; s2, cleaning; s3, sterilizing; s4, air-drying; s5, peeling; s6, grading; s7, classifying; s8, isolating and preserving; s9, vacuum sealing; s10, storing at a low temperature; s11, keeping the storage environment clean; s12, checking taros regularly; s13, storing separately. According to the method, the water permeability of the skin of the taro is reduced through soaking in saline water, the fresh red-bud taro hair buds are prevented, microorganisms are reduced through disinfection and peeling, the preservation time of the fresh red-bud taro is prolonged through isolation and preservation treatment, the time of exposing foods to light is reduced through vacuum packaging of the black vacuum packaging bag, the oxidation speed is slowed down, the deterioration speed of the foods is reduced, the water content of the red-bud taro is kept after isolation and preservation treatment, the attractiveness of the maintained red-bud taro is improved, and the preservation method is low in cost and high in practicability.
Description
Technical Field
The invention relates to the technical field of red bud taro preservation, in particular to a preservation method of fresh red bud taros.
Background
The red-bud taro is one of the taro varieties, belongs to Guangdong farmhouse varieties, has long planting history, is mostly cultivated on the side of a field, a ground and a carriage, contains more starch, is delicious and fine in quality, is not sticky in powder, has good taste, is steamed and cooked, is comprehensive in nutrition, can be eaten by fresh taros, can be dried, and can be rotten or shrunken after being picked, so that a preservation method is needed for preserving the red-bud taros for a long time.
The Chinese patent discloses a preservation method of fresh taros, (grant bulletin No. CN 104839314B), the technology of the patent has application prospects for centralized marketing of large-scale taros, preservation in long-distance transportation, preservation of purchased taros in families and supermarkets, shelf life extension and the like, but the preservation method of the fresh taros adopts a radiation mode to sterilize and preserve the fresh taros, but little radioactive substances are generated in the radiation mode for treatment, the damage is caused to bodies, purchase radiation equipment is expensive, the purchase radiation equipment is difficult to popularize in small-sized food processing companies, the purchase radiation equipment is unmatched with the value of the taros, the practicability of the preservation method is not facilitated, the preservation time is improved by using a insolation dehydration mode, and the attractiveness of the fresh red bud taros is influenced. Accordingly, a preservation method of fresh red-bud taros is provided by those skilled in the art to solve the problems set forth in the background art.
Disclosure of Invention
The invention aims to provide a preservation method of fresh red bud taros, which aims to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a preservation method of fresh red bud taro comprises the following steps:
S1, selecting red bud taros: the ripe and undamaged taros are selected, the appearance of the taros is smooth, no obvious damage or softening is caused, the ripeness of the taros is ensured, the color and shape of the taros are checked, the color of the taros should be bright and glossy, the shape is complete, and the selection of the taros with dark color or spots is avoided;
S2, cleaning: soaking taros in light salt water, fishing out the soaked taros, brushing the outer surfaces of the taros by using a clean brush or sponge, removing soil and impurities, fishing out the brushed taros, cleaning in clear water, and airing water outside the taros for later use;
s3, sterilizing: sterilizing the red bud taro;
S4, air-drying: arranging taros on an air drying rack in order according to the size, and placing the taros on a ventilation place for air drying to ensure that no redundant water is on the surface;
S5, peeling: soaking the cutter in white vinegar, flushing impurities on the cutter by using clear water, placing the cutter in a dryer for constant-temperature drying at 60-70 ℃, taking out the dried cutter, placing the cutter in an ultraviolet sterilizer for sterilization, and removing the skin of taro by using the sterilized cutter to reduce the existence of microorganisms;
s6, grading: classifying according to the size of the taros and the states of the taros, wherein the size of the taros is classified into three stages, including big taros, medium taros and small taros, and the states of the taros are classified into two stages, including undamaged rotten taros and damaged rotten taros;
S7, classifying: placing the non-damaged rotten taros into a sterile container, placing the damaged rotten taros into another container for preservation, and avoiding the contact between the non-damaged rotten taros and the damaged rotten taros, wherein large taros, medium taros and small taros are placed into different sterile containers in a classified manner;
s8, isolation fresh-keeping treatment: performing isolation fresh-keeping operation on taros;
S9, vacuum sealing: placing taro, a moisture absorbent and an oxidant cloth bag into a black vacuum packaging bag, removing air in the packaging bag by using vacuum sealing equipment, isolating oxygen, and slowing down oxidation reaction and microorganism growth;
S10, adopting low-temperature storage: storing taro in a refrigerating chamber, slowing down the growth of microorganisms and prolonging the preservation time;
s11, keeping the storage environment clean: the refrigerating chamber is cleaned regularly, so that the aseptic storage environment is ensured, and bacteria and mold are prevented from breeding;
s12, checking taros regularly: regularly checking the appearance of the taros, removing the taros which are rotten or deteriorated, and preventing the rotted taros from affecting other taros;
s13, separately storing: the red bud taro storage area is isolated from other vegetable and fruit storage areas, so that the mutual transmission of smell and the cross contamination between vegetables and fruits are prevented.
As a further scheme of the invention: the concentration of the dilute brine in the S2 is 1%, and the soaking time is 15-35 min.
As still further aspects of the invention: the disinfection step in the step S3 is as follows:
S301, preparing a disinfectant: taking out 1 part of edible bleaching agent according to weight parts and mixing with 1000 parts of clear water in a clean container;
S302, soaking vegetables and fruits: soaking the cleaned taros in a disinfectant to ensure that the taros are completely covered by the liquid, wherein the soaking time is 5-15 min;
S303, flushing taros: the soaked taros are fished out and washed by clean water, so that no residue of the cleaning disinfectant is ensured.
As still further aspects of the invention: the isolation fresh-keeping operation in the S8 comprises the following steps:
s801, coating corn starch on the surface of taro, screening out redundant corn starch outside the taro, and finishing isolation operation;
s802, taking out the food-grade preservative and coating the food-grade preservative outside the taros to finish the preservation operation;
S803, taking out the moisture absorbent and the oxidant, putting the moisture absorbent and the oxidant into a cloth bag for preservation, and placing the taro after isolation and preservation operation.
As still further aspects of the invention: the temperature of the cooling chamber in the S10 is 5-10 ℃, the humidity is 60-75%, the air quantity is 2.5 m/min, and the pressure is 0.4-0.5 mpa.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the preservation method of the fresh red-bud taro, the water permeability of the taro skin is reduced, the fresh red-bud taro hair buds are prevented, and the germination rate of the red-bud taro is reduced through soaking in salt water;
2. The existence of microorganisms is reduced through disinfection and peeling, and the preservation time of the fresh red bud taros is improved through isolation and preservation treatment;
3. The black vacuum packaging bag is used for vacuum packaging, so that the time of exposing the food to light is reduced, and the oxidation speed and the food deterioration speed are reduced;
4. The water content of the red bud taro is kept after the isolation fresh-keeping treatment, and the maintained beautiful degree of the red bud taro is low in cost and high in practicability.
Detailed Description
Example 1
A preservation method of fresh red bud taro comprises the following steps:
S1, selecting red bud taros: the ripe and undamaged taros are selected, the appearance of the taros is smooth, no obvious damage or softening is caused, the ripeness of the taros is ensured, the color and shape of the taros are checked, the color of the taros should be bright and glossy, the shape is complete, and the selection of the taros with dark color or spots is avoided;
s2, cleaning: soaking taros in light salt water, fishing out the soaked taros, brushing the outer surfaces of the taros in clear water, brushing the outer surfaces of the taros by using a clean brush or sponge, removing soil and impurities, fishing out the brushed taros, cleaning in clear water, airing the water outside the taros for later use, wherein the concentration of the light salt water is 1%, and the soaking time is 15-35 min;
S3, sterilizing: the red bud taro is disinfected, and the disinfection step in the step S3 is as follows:
S301, preparing a disinfectant: taking out 1 part of edible bleaching agent according to weight parts and mixing with 1000 parts of clear water in a clean container;
S302, soaking vegetables and fruits: soaking the cleaned taros in a disinfectant to ensure that the taros are completely covered by the liquid, wherein the soaking time is 5-15 min;
s303, flushing taros: the soaked taros are fished out and washed by clean water, so that no residue of the cleaning disinfectant is ensured;
S4, air-drying: arranging taros on an air drying rack in order according to the size, and placing the taros on a ventilation place for air drying to ensure that no redundant water is on the surface;
S5, peeling: soaking the cutter in white vinegar, flushing impurities on the cutter by using clear water, placing the cutter in a dryer for constant-temperature drying at 60-70 ℃, taking out the dried cutter, placing the cutter in an ultraviolet sterilizer for sterilization, and removing the skin of taro by using the sterilized cutter to reduce the existence of microorganisms;
s6, grading: classifying according to the size of the taros and the states of the taros, wherein the size of the taros is classified into three stages, including big taros, medium taros and small taros, and the states of the taros are classified into two stages, including undamaged rotten taros and damaged rotten taros;
S7, classifying: placing the non-damaged rotten taros into a sterile container, placing the damaged rotten taros into another container for preservation, and avoiding the contact between the non-damaged rotten taros and the damaged rotten taros, wherein large taros, medium taros and small taros are placed into different sterile containers in a classified manner;
S8, isolation fresh-keeping treatment: the taro is isolated and preserved, and the isolated and preserved operation steps are as follows:
s801, coating corn starch on the surface of taro, screening out redundant corn starch outside the taro, and finishing isolation operation;
s802, taking out the food-grade preservative and coating the food-grade preservative outside the taros to finish the preservation operation;
S803, taking out the moisture absorbent and the oxidant, filling the moisture absorbent and the oxidant into a cloth bag for preservation, and placing the cloth bag at the taro after isolation and preservation operation;
S9, vacuum sealing: placing taro, a moisture absorbent and an oxidant cloth bag into a black vacuum packaging bag, removing air in the packaging bag by using vacuum sealing equipment, isolating oxygen, and slowing down oxidation reaction and microorganism growth;
S10, adopting low-temperature storage: storing taro in a refrigerating chamber, slowing down the growth of microorganisms and prolonging the preservation time, wherein the temperature of the refrigerating chamber is 5-10 ℃, the humidity is 60-75%, the air quantity is 2.5 m/min, and the pressure is 0.4-0.5 mpa;
s11, keeping the storage environment clean: the refrigerating chamber is cleaned regularly, so that the aseptic storage environment is ensured, and bacteria and mold are prevented from breeding;
s12, checking taros regularly: regularly checking the appearance of the taros, removing the taros which are rotten or deteriorated, and preventing the rotted taros from affecting other taros;
s13, separately storing: the red bud taro storage area is isolated from other vegetable and fruit storage areas, so that the mutual transmission of smell and the cross contamination between vegetables and fruits are prevented.
Example two
A preservation method of fresh red bud taro comprises the following steps:
S1, selecting red bud taros: the ripe and undamaged taros are selected, the appearance of the taros is smooth, no obvious damage or softening is caused, the ripeness of the taros is ensured, the color and shape of the taros are checked, the color of the taros should be bright and glossy, the shape is complete, and the selection of the taros with dark color or spots is avoided;
s2, cleaning: soaking taros in light salt water, fishing out the soaked taros, brushing the outer surfaces of the taros in clear water, brushing the outer surfaces of the taros by using a clean brush or sponge, removing soil and impurities, fishing out the brushed taros, cleaning in clear water, airing the water outside the taros for later use, wherein the concentration of the light salt water is 1%, and the soaking time is 15-35 min;
s3, sterilizing: the red bud taro is disinfected, and the disinfection steps are as follows:
S301, preparing a disinfectant: taking out 1 part of edible bleaching agent according to weight parts and mixing with 1000 parts of clear water in a clean container;
S302, soaking vegetables and fruits: soaking the cleaned taros in a disinfectant to ensure that the taros are completely covered by the liquid, wherein the soaking time is 5-15 min;
s303, flushing taros: the soaked taros are fished out and washed by clean water, so that no residue of the cleaning disinfectant is ensured;
S4, air-drying: arranging taros on an air drying rack in order according to the size, and placing the taros on a ventilation place for air drying to ensure that no redundant water is on the surface;
s5, grading: classifying according to the size of the taros and the states of the taros, wherein the size of the taros is classified into three stages, including big taros, medium taros and small taros, and the states of the taros are classified into two stages, including undamaged rotten taros and damaged rotten taros;
s6, classifying: placing the non-damaged rotten taros into a sterile container, placing the damaged rotten taros into another container for preservation, and avoiding the contact between the non-damaged rotten taros and the damaged rotten taros, wherein large taros, medium taros and small taros are placed into different sterile containers in a classified manner;
s7, vacuum sealing: placing taro, a moisture absorbent and an oxidant cloth bag into a black vacuum packaging bag, removing air in the packaging bag by using vacuum sealing equipment, isolating oxygen, and slowing down oxidation reaction and microorganism growth;
s8, adopting low-temperature storage: storing taro in a refrigerating chamber, slowing down the growth of microorganisms and prolonging the preservation time, wherein the temperature of the refrigerating chamber is 5-10 ℃, the humidity is 60-75%, the air quantity is 2.5 m/min, and the pressure is 0.4-0.5 mpa;
S9, keeping the storage environment clean: the refrigerating chamber is cleaned regularly, so that the aseptic storage environment is ensured, and bacteria and mold are prevented from breeding;
S10, regularly checking taros: regularly checking the appearance of the taros, removing the taros which are rotten or deteriorated, and preventing the rotted taros from affecting other taros;
S11, separately storing: the red bud taro storage area is isolated from other vegetable and fruit storage areas, so that the mutual transmission of smell and the cross contamination between vegetables and fruits are prevented.
In order to better illustrate the technical effects of the invention, it is illustrated by the following tests:
The preservation method of the fresh red-bud taro is adopted as an embodiment I and an embodiment II, and a preservation method of the fresh taro (publication date: 2018-03-06, publication number: CN 104839314B) disclosed by a patent net is selected as a comparison example I;
Three groups of fresh red-bud taros are selected and preserved in the modes of the first embodiment, the second embodiment and the first comparative embodiment respectively, the detection is carried out once every other week, five months are used as test time periods, test operation is carried out, the germination rate is based on the percentage of the red-bud taros before the longest preservation time, the preservation time is based on the rotting amount exceeding 10%, the oxidation speed is used for scoring, the scoring is based on the rotting amount under the same time, the score is 1-10 minutes, the higher the score is, the lower the oxidation speed is, the taro attractiveness is scored, the scoring is based on the appearance of the taros in the preservation time, the score is 1-10 minutes, the higher the score is, the better the taro attractiveness is, the preservation cost is scored, the scoring is based on the cost generated by the preservation method, the score is 1-10 minutes, and the higher the preservation cost is lower.
Table 1, comparative table of test data for preservation method
As can be seen from table 1: the germination rate in the first and second examples is lower than that in the first comparative example, and it is known that the water permeability of the taro skin is reduced by soaking in brine, the fresh red bud taro hair buds are prevented, and the germination rate of the red bud taro is reduced; the preservation time in the first embodiment and the second embodiment is longer than that in the first comparative embodiment, and the preservation time of the fresh red bud taro is improved by isolating and preserving; the oxidation rate score in the first and second examples is higher than that in the first comparative example, and it is known that the time of exposing the food to light is reduced by vacuum packaging in the black vacuum packaging bag, thereby slowing down oxidation and reducing the deterioration rate of the food; the taro aesthetic degree score in the first embodiment and the second embodiment is higher than that in the first comparative embodiment, and the fact that the water content of the red-bud taros is kept after the isolation and preservation treatment can be known, and the aesthetic degree of the red-bud taros is kept; the preservation cost scores in the first and second embodiments are higher than those in the first comparative embodiment, so that the preservation method is low in cost and high in practicability.
The foregoing description is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical solution of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (5)
1. The preservation method of the fresh red bud taro is characterized by comprising the following steps:
S1, selecting red bud taros: the ripe and undamaged taros are selected, the appearance of the taros is smooth, no obvious damage or softening is caused, the ripeness of the taros is ensured, the color and shape of the taros are checked, the color of the taros should be bright and glossy, the shape is complete, and the selection of the taros with dark color or spots is avoided;
S2, cleaning: soaking taros in light salt water, fishing out the soaked taros, brushing the outer surfaces of the taros by using a clean brush or sponge, removing soil and impurities, fishing out the brushed taros, cleaning in clear water, and airing water outside the taros for later use;
s3, sterilizing: sterilizing the red bud taro;
S4, air-drying: arranging taros on an air drying rack in order according to the size, and placing the taros on a ventilation place for air drying to ensure that no redundant water is on the surface;
S5, peeling: soaking the cutter in white vinegar, flushing impurities on the cutter by using clear water, placing the cutter in a dryer for constant-temperature drying at 60-70 ℃, taking out the dried cutter, placing the cutter in an ultraviolet sterilizer for sterilization, and removing the skin of taro by using the sterilized cutter to reduce the existence of microorganisms;
s6, grading: classifying according to the size of the taros and the states of the taros, wherein the size of the taros is classified into three stages, including big taros, medium taros and small taros, and the states of the taros are classified into two stages, including undamaged rotten taros and damaged rotten taros;
S7, classifying: placing the non-damaged rotten taros into a sterile container, placing the damaged rotten taros into another container for preservation, and avoiding the contact between the non-damaged rotten taros and the damaged rotten taros, wherein large taros, medium taros and small taros are placed into different sterile containers in a classified manner;
s8, isolation fresh-keeping treatment: performing isolation fresh-keeping operation on taros;
S9, vacuum sealing: placing taro, a moisture absorbent and an oxidant cloth bag into a black vacuum packaging bag, removing air in the packaging bag by using vacuum sealing equipment, isolating oxygen, and slowing down oxidation reaction and microorganism growth;
S10, adopting low-temperature storage: storing taro in a refrigerating chamber, slowing down the growth of microorganisms and prolonging the preservation time;
s11, keeping the storage environment clean: the refrigerating chamber is cleaned regularly, so that the aseptic storage environment is ensured, and bacteria and mold are prevented from breeding;
s12, checking taros regularly: regularly checking the appearance of the taros, removing the taros which are rotten or deteriorated, and preventing the rotted taros from affecting other taros;
s13, separately storing: the red bud taro storage area is isolated from other vegetable and fruit storage areas, so that the mutual transmission of smell and the cross contamination between vegetables and fruits are prevented.
2. A preservation method of fresh red-bud taro according to claim 1, wherein the concentration of the light brine in S2 is 1%, and the soaking time is 15-35 min.
3. A method for preserving fresh red-bud taro as claimed in claim 1, wherein the step of sterilizing in S3 is as follows:
S301, preparing a disinfectant: taking out 1 part of edible bleaching agent according to weight parts and mixing with 1000 parts of clear water in a clean container;
S302, soaking vegetables and fruits: soaking the cleaned taros in a disinfectant to ensure that the taros are completely covered by the liquid, wherein the soaking time is 5-15 min;
S303, flushing taros: the soaked taros are fished out and washed by clean water, so that no residue of the cleaning disinfectant is ensured.
4. A preservation method of fresh red-bud taro according to claim 1, wherein the isolation preservation operation in S8 comprises the following steps:
s801, coating corn starch on the surface of taro, screening out redundant corn starch outside the taro, and finishing isolation operation;
s802, taking out the food-grade preservative and coating the food-grade preservative outside the taros to finish the preservation operation;
S803, taking out the moisture absorbent and the oxidant, putting the moisture absorbent and the oxidant into a cloth bag for preservation, and placing the taro after isolation and preservation operation.
5. A preservation method of fresh red-bud taro according to claim 1, wherein the temperature of the cooling chamber in S10 is 5-10 ℃, the humidity is 60-75%, the air quantity is 2.5 m/min, and the pressure is 0.4-0.5 mpa.
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