CN1692811A - Method for deep processing of - Google Patents
Method for deep processing of Download PDFInfo
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- CN1692811A CN1692811A CNA2005100401385A CN200510040138A CN1692811A CN 1692811 A CN1692811 A CN 1692811A CN A2005100401385 A CNA2005100401385 A CN A2005100401385A CN 200510040138 A CN200510040138 A CN 200510040138A CN 1692811 A CN1692811 A CN 1692811A
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- deep processing
- clean vegetables
- finished product
- citric acid
- boiling
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Abstract
A valve-added processing method for Puer vegetable includes such steps as removing impurities, immersing in the aqueous solution of sodium pyrosulfite, boiling in the aqueous solution of citric acid, cooling, packing, filling the mixture of water, sugar, salt, citric acid, VC and CaCl2, and exhausting air.
Description
Affiliated technical field
The present invention relates to the vegetables processing method, be specifically related to method for deep processing.
Background technology
Typha latifolial is the local speciality of Huai, Jiangsu Province Chuzhou District, is a kind of water plant, and Chu Zhou has 30,000 mu of typha latifolial cultivated areas, produces about 30,000 tons of typha latifolials per year, and gather annual spring and summer.Typha latifolial processing technology simple coarse adopts the deepfreeze method at present, in time puts into freezer after promptly typha latifolial is gathered, and the preservation by low temperature time is no more than 7 days.The shortcoming of this processing method is: (1), carrying cost height; (2), storage capacity is limited to; (3), inconvenience is carried and transport for long-distance, and is difficult to sell the other places; (4), freshness date is short, can not form large-scale production.
Summary of the invention
The objective of the invention is to: a kind of method for deep processing is provided, allows typha latifolial production form scale, on maintenance original mouthfeel of typha latifolial and crisp hardness basis, extend the shelf life.
Technical solution of the present invention is: this deep working method mainly carries out according to following steps: at first, select the typha latifolial preliminary working to become clean vegetables; Then, clean vegetables immersion, boiling, be cooled to semi-finished product; Secondly, packaged semi-finished, annotate filling liquid, exhaust gets finished product; At last, finished product sterilization, warehouse-in.
Wherein, the metabisulfite solution of clean vegetables being put into concentration 0.03% temperature normal temperature soaked 2-4 minute; Wherein, the clean vegetables that soaked in 100 ℃ of-110 ℃ of aqueous citric acid solutions of temperature of concentration 0.1% boiling 4-6 minute; Wherein, the each component of filling liquid is composed as follows: water 48kg, sugared 1000g, salt 1000g, citric acid 24g, V
C40g, CaCl
250g.
The present invention has the following advantages:
(1) store conveniently, storage condition can be normal temperature, and expense is low; (2) storage capacity is not limited to; (3) be easy to carry and transport for long-distance, can be sold to the other places, even can export; (4) long fresh-keeping period forms large-scale production easily, and freshness date reaches 12 months; (5) keep original mouthfeel and crisp hardness substantially, four seasons all can be enjoyed this product.
The specific embodiment
This common cattail deep working method mainly carries out according to following steps: at first, select the typha latifolial preliminary working to become clean vegetables; Then, clean vegetables immersion, boiling, be cooled to semi-finished product; Secondly, packaged semi-finished, annotate filling liquid, exhaust gets finished product; At last, finished product sterilization, warehouse-in.
Wherein, the aqueous solution of clean vegetables being put into the sodium pyrosulfite of concentration 0.03% temperature normal temperature soaked 2-4 minute; Wherein, the clean vegetables that soaked in 100 ℃ of-110 ℃ of aqueous citric acid solutions of temperature of concentration 0.1% boiling 4-6 minute; Wherein, the each component of filling liquid is composed as follows: water 48kg, sugared 1000g, salt 1000g, citric acid 24g, V
C40g, CaCl
250g.
Example 1: at first, select typha latifolial peeling, cleaning, slitting to be processed into clean vegetables; Then, clean vegetables soaked 3 minutes in the metabisulfite solution of concentration 0.03% temperature normal temperature, and the clean vegetables that soaked boiled 5 minutes in 100 ℃ of aqueous citric acid solutions of concentration 0.1% temperature, and cooling control solid carbon dioxide part gets semi-finished product; Secondly, require by weight packaged semi-finished, annotate filling liquid, exhaust gets finished product; At last, finished product sterilization, warehouse-in.
Points for attention in the process:
1, select dish: select typha latifolial in the deep water, pole thick and turn white better.The dish that strips out is fair and clear, and quality is hard.
2, peeling: with the peeling of the typha latifolial chosen, till tenderer, the dish head is removed, otherwise blackening when precooking, become ash, influence quality.
3, clean: the dish that strips is rinsed well with clear water, till not having floating grass on the dish.
4, slitting: during slitting, must put in order,, switch to last since one.
5, soak: the clean vegetables that cuts is put into 0.03% metabisulfite solution soaked 3 minutes, dish is picked up.
6, boiling: 0.1% aqueous citric acid solution that soaked dish is put into more than 100 ℃ boils, and that does not stop rolls, in order to avoid it is inhomogeneous to precook, plays pot in 5 minutes, and solid carbon dioxide part is controlled in cooling.
7, packing: the dish after will boiling is put in order, and size matching is even, puts into packing container, and weight will reach the regulation net content.
8, annotate filling liquid: annotate filling liquid in the packing container that installs dish, dress is too not full, otherwise can overflow when exhaust.
9, exhaust: the packing container that injects filling liquid is put into the pot exhaust.The water of exhaust can not be too many, otherwise when water was opened, water can seethe in the container, and the container that sequences gas is taken out from pot, mends full sealing with filling liquid.
10, sterilization: adopt sterilization in 100 ℃/15～50 minutes.
11, check vanning warehouse-in: have or not foreign matter in the inspecting containers, whether clean, have or not obvious dirt, whether seal.
Claims (4)
1. method for deep processing, it is characterized in that: this deep working method mainly carries out according to following steps: at first, select the typha latifolial preliminary working to become clean vegetables; Then, clean vegetables immersion, boiling, be cooled to semi-finished product; Secondly, packaged semi-finished, annotate filling liquid, exhaust gets finished product; At last, finished product sterilization, warehouse-in.
2. method for deep processing according to claim 1 is characterized in that: the metabisulfite solution that clean vegetables is put into the temperature normal temperature of concentration 0.03% soaked 2-4 minute.
3. method for deep processing according to claim 1 is characterized in that: the clean vegetables that soaked in 100 ℃ of-110 ℃ of aqueous citric acid solutions of temperature of concentration 0.1% boiling 4-6 minute.
4. method for deep processing according to claim 1 is characterized in that: the each component of filling liquid is composed as follows: water 48kg, sugared 1000g, salt 1000g, citric acid 24g, VC40g, CaCl
250g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100401385A CN1692811A (en) | 2005-05-20 | 2005-05-20 | Method for deep processing of |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100401385A CN1692811A (en) | 2005-05-20 | 2005-05-20 | Method for deep processing of |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1692811A true CN1692811A (en) | 2005-11-09 |
Family
ID=35352069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100401385A Pending CN1692811A (en) | 2005-05-20 | 2005-05-20 | Method for deep processing of |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1692811A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146228A (en) * | 2014-08-29 | 2014-11-19 | 淮安康得乐食品有限公司 | Sauced common cattail and processing method thereof |
| CN107223905A (en) * | 2017-06-30 | 2017-10-03 | 福建亿达食品有限公司 | A kind of sipunculid worm jelly rich in dietary fiber and preparation method thereof |
| CN110881656A (en) * | 2019-11-19 | 2020-03-17 | 龙游外贸笋厂有限公司 | Formula and process of burdock bamboo leaves |
-
2005
- 2005-05-20 CN CNA2005100401385A patent/CN1692811A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146228A (en) * | 2014-08-29 | 2014-11-19 | 淮安康得乐食品有限公司 | Sauced common cattail and processing method thereof |
| CN107223905A (en) * | 2017-06-30 | 2017-10-03 | 福建亿达食品有限公司 | A kind of sipunculid worm jelly rich in dietary fiber and preparation method thereof |
| CN110881656A (en) * | 2019-11-19 | 2020-03-17 | 龙游外贸笋厂有限公司 | Formula and process of burdock bamboo leaves |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |