CN87107606A - Hill dish keeping green and crisp technology - Google Patents

Hill dish keeping green and crisp technology Download PDF

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Publication number
CN87107606A
CN87107606A CN 87107606 CN87107606A CN87107606A CN 87107606 A CN87107606 A CN 87107606A CN 87107606 CN87107606 CN 87107606 CN 87107606 A CN87107606 A CN 87107606A CN 87107606 A CN87107606 A CN 87107606A
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CN
China
Prior art keywords
green
hill dish
crisp
hill
processing
Prior art date
Application number
CN 87107606
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Chinese (zh)
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CN1006274B (en
Inventor
赵志山
唐桂珍
Original Assignee
吉林职业师范学院
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 吉林职业师范学院 filed Critical 吉林职业师范学院
Priority to CN 87107606 priority Critical patent/CN1006274B/en
Publication of CN87107606A publication Critical patent/CN87107606A/en
Publication of CN1006274B publication Critical patent/CN1006274B/en

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Abstract

The keeping green and crisp technology of hill dish belongs to the preservation of plant.
The key of present technique is to be that Main Ingredients and Appearance is made green-preserving agent the hill dish of aquatic foods or the salted wild herb of desalination are protected green processing with the medical stone.Protect crisp processing then.The hill dish of handling through keeping green and crisp have the original color and luster of hill dish and brittleness agreeable to the taste, simultaneously nutritious, this technical matters route is simple, be easy to grasp.

Description

The invention belongs to plant preservation technology, particularly belong to the keeping green and crisp process technology of hill dish.
Hill dish after Japan uses chlorophyll cupric acid sodium decoration method salt marsh at present is multiple green, and the hill famished look pool of handling with this method is pea green, is not original color of hill dish, puts for a long time at normal temperatures and fades, and this method should not be handled fresh wild herb simultaneously.
The purpose of this invention is to provide and a kind ofly fresh wild herb or salted wild herb are put for a long time do not move back its true qualities to make it protect crisp technology simultaneously.
The present invention mainly considers from delicate biology angle, after the desalination of hill dish, osmotic pressure reduces in the cell, it is normal that cell membrane and cell membrane recover, hole strengthens, and under external force, the infiltrations such as some effective trace elements in the green solution are protected in the extracellular under being fit to environment, chlorophyll in the plant is recovered and being fixed, is that " green-preserving agent " of Main Ingredients and Appearance can have such effect with the medical stone.
This technology realizes through following steps.Hill dishes such as the fiddlehead that hill dishes such as the fiddlehead of aquatic foods, yamazeri, the tender dish of thorn or salt marsh are crossed, yamazeri, the tender dish of thorn are made raw material after water logging 10-24 hour desalination; Prepare green-preserving agent then, it is evenly mixed to strengthen medical stone 75-85%, sucrose 24-12.4%, soluble starch 0.9-2%, the citric acid 0.1-0.6% back of weighing by weight; Then obtain solution: by green-preserving agent: water is that the part by weight of 0.1-0.5%: 99.9-99.5% prepares and is heated to 70-100 ℃; In the 4th step, protect green processing: raw material hill dish was immersed in the solution for preparing 3-10 minute, and temperature keeps 70-100 ℃; In the 5th step, protect crisp processing: will be immersed in through the hill dish of the green processing of guarantor in the calcium chloride of 0.5-5% or the calcium carbonate or the calcium phosphate aqueous solution 10-30 minute; The 6th step: rinsing, will put into clear water through the hill dish of protecting crisp processing and wash 15-20 minute; The 7th step, modulation: the hill dish after the rinsing is added condiment such as an amount of salt, monosodium glutamate and mix thoroughly; The 8th step, packing: pack into and seal in the container by weigh hill dish branch through rinsing of required weight; The hill dish that branch is installed in the container is sterilized according to a conventional method at last, just becomes can keep trimestral and had the hill dish of original flavor primary colors.The key of above-mentioned treatment technology is that preparation green-preserving agent, preparation are protected green solution, protect green processing and protected crisp processing.
Because this technology of employing makes the hill dish have original color and luster, constant no matter its color is put under light, thermal environment for a long time, storage life is three months, and the hill dish brittleness after protecting crisp processing is agreeable to the taste; This technology is because be that Main Ingredients and Appearance is done and protected green processing with the medical stone, makes the nutritious of hill dish, strengthened that to human body metabolism has a facilitation in right amount and protein.The synthetic trace element that special role is arranged of enzyme.This effect of medical stone is admitted already, and is had no side effect.This technical matters route is simple, be easy to grasp.
The embodiment of this technology is as follows: get and strengthen medical stone 0.075kg, soluble starch 0.0009kg, sucrose 0.024kg, citric acid 0.0001kg make the 0.1kg green-preserving agent after mixing; Green-preserving agent is added in the water of 99.9kg and is heated to 70 ℃, make guarantor's green solution; Get fiddlehead after the 20kg desalination and put into and protect green solution and kept 5 minutes, its solution temperature keeps 70 ℃; Put into the aqueous solution of the 100kg that contains calcium chloride 0.5% and protect crisp processing 10 minutes protecting fiddlehead after the green processing, then the fiddlehead that protects after the crisp processing is put into twice of cold water rinsing; Then that rinsing is good fiddlehead adds an amount of salt, monosodium glutamate mixes thoroughly, is divided in the plastic packaging bag vacuum seal again by the 100g portion; The fiddlehead that branch is installed is put into autoclave and sterilizes at last, keeps 118 ℃ after 15 minutes, the cooling warehouse-in.

Claims (1)

1, a kind of hill dish keeping green and crisp technology is characterized in that:
A, preparation green-preserving agent: will strengthen medical stone 75-85%, sucrose 24-12.4%, soluble starch 0.9-2%, citric acid 0.1-0.6% and weigh up by weight to mix and evenly make green-preserving agent;
Green solution is protected in b, preparation: green-preserving agent is joined by weight 0.1-0.5% in the water of 99.9-99.5% and be heated to 70-100 ℃;
C, protect green processing: the hill dish after fresh wild herb or the desalination was immersed in the guarantor's green solution for preparing 3-10 minute, temperature keeps 70-100 ℃;
D, protect crisp processing: will be immersed in the aqueous solution that contains calcium chloride or calcium carbonate or calcium phosphate 0.5-5% 10-30 minute through protecting hill dish after the green processing;
E, rinsing: will put into clear water flushing 15-20 minute through the hill dish of protecting crisp processing;
F, modulation: the hill dish after the rinsing is added an amount of salt, monosodium glutamate mix thoroughly;
G, packing: the hill dish branch after will modulating by required weight is packed into and is sealed in the container;
H, the hill dish after the packing is sterilized according to a conventional method.
CN 87107606 1987-11-10 1987-11-10 Technique of keeping the edible wild herbs growing on mountain green and crisp CN1006274B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 87107606 CN1006274B (en) 1987-11-10 1987-11-10 Technique of keeping the edible wild herbs growing on mountain green and crisp

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 87107606 CN1006274B (en) 1987-11-10 1987-11-10 Technique of keeping the edible wild herbs growing on mountain green and crisp

Publications (2)

Publication Number Publication Date
CN87107606A true CN87107606A (en) 1988-06-08
CN1006274B CN1006274B (en) 1990-01-03

Family

ID=4816158

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 87107606 CN1006274B (en) 1987-11-10 1987-11-10 Technique of keeping the edible wild herbs growing on mountain green and crisp

Country Status (1)

Country Link
CN (1) CN1006274B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1068188C (en) * 1995-01-25 2001-07-11 肖翠仁 Process for preparing freshness-retaining wild vegetables
CN101056542B (en) * 2004-11-19 2010-09-22 Cj第一制糖株式会社 Method of producing mixed greens
CN102204528A (en) * 2011-04-11 2011-10-05 浙江大学 Method for retaining green of south grape stalks
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1068188C (en) * 1995-01-25 2001-07-11 肖翠仁 Process for preparing freshness-retaining wild vegetables
CN101056542B (en) * 2004-11-19 2010-09-22 Cj第一制糖株式会社 Method of producing mixed greens
CN102204528A (en) * 2011-04-11 2011-10-05 浙江大学 Method for retaining green of south grape stalks
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
CN105029263B (en) * 2015-06-25 2019-03-15 盐城工学院 A kind of Suaeda salsa, which is protected green lands, protects crisp fresh-keeping manufacture craft

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Publication number Publication date
CN1006274B (en) 1990-01-03

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