CN103004961A - Method for pre-cooling preserving high-mountain wild rice shoots by two steps - Google Patents
Method for pre-cooling preserving high-mountain wild rice shoots by two steps Download PDFInfo
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- CN103004961A CN103004961A CN2012105195721A CN201210519572A CN103004961A CN 103004961 A CN103004961 A CN 103004961A CN 2012105195721 A CN2012105195721 A CN 2012105195721A CN 201210519572 A CN201210519572 A CN 201210519572A CN 103004961 A CN103004961 A CN 103004961A
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Abstract
The invention discloses a method for pre-cooling preserving high-mountain wild rice shoots by two steps. The method consists of four steps of grading, pre-cooling in a farmland, cooling in vacuum and packaging. The method for pre-cooling preserving the high-mountain wild rice shoots by two steps is good in pre-cooling preserving effect; the preserving time of the wild rice shoots can be prolonged to about nine days; pre-cooling preserving of the wild rice shoots in a time period from picking to packaging in a long-distance transportation truck is realized; a good effect of preserving and transporting the picked wild rice shoots is achieved; and a commodity rate is over 93 percent.
Description
Technical field
The present invention relates to a kind of two step precooling freshness retaining methods of high mountain wild rice stem, belong to the vegetable fresh-keeping processing technology field.
Background technology
Wild rice stem, have another name called hay melon, hay bamboo shoot, belong to grass family, perennial aquatic persistent root herbs, wild rice stem is the distinctive aquatic vegetable of China, edible as vegetables, mouthfeel is sweet and refreshing, and is fresh and tender tasty and refreshing, not only nice, and nutritious, contain the compositions such as carbohydrate, protein, fat, vitamin B1, B2, E, micro-carrotene and mineral matter, have diuresis, separate dysphoria with smothery sensation, quench the thirst, transfer stomach, relieving alcoholism, the effect such as hypotensive.
High mountain wild rice stem product mainly is export trade, high temperature season just when gathering, the flavescence of hay shell will occur in time one length, it is green that the wild rice stem surface reddens, turns, lower cut goes mouldy, rots, meat is sent out the quality deterioration problems such as chaff, wooden fibrillation, dehydration, so must effectively solve the time period precooling freshness retaining problem that arrives the long-distance transport entrucking after wild rice stem is adopted.Aborning, generally all adopt precooling of common clear water, but the method fresh-keeping effect is relatively poor, fresh keeping time is shorter.
Summary of the invention
The objective of the invention is to provide for the deficiencies in the prior art a kind of two step precooling freshness retaining methods of high mountain wild rice stem, take common clear water and mountain spring water two step precoolings, thereby prolong fresh keeping time and improve fresh-keeping effect.
For reaching above purpose, the technical solution used in the present invention is as follows:
Two step precooling freshness retaining methods of high mountain wild rice stem, carry out according to the following steps:
(1) classification
Choose in the same size, without the colory wild rice stem of disease and pest and mechanical damage, stay the long tongue pipe of 1-2 cm and 2-3 sheet hay shell parcel hay meat, do not destroy the hay shell of the inside one deck parcel hay meat, according to classifications such as freshness, hay shell external form, weight;
(2) field precooling
Select classification complete after, wild rice stem concentrated puts into 0-3 ℃ of clear water and soak 3-5h, remove the wild rice stem field heat, reduce wild rice stem product temperature, the water surface must surpass the wild rice stem body, the backward wherein maintenance water temperature on the rocks of water temperature rising;
(3) vacuum pre-cooling
Wild rice stem is concentrated wild rice stem to be sent in the storeroom after the precooling of field, and fitly traverse enters in the mountain spring water to soak, first storeroom is evacuated to vacuum with vacuum precooling machine, vacuum is 300-400 Torr, is cooled to-2-0 ℃ again, the vacuum pre-cooling final temperature is 0 ℃, and the vacuum pre-cooling time is 2-3h;
(4) packing
Behind the vacuum pre-cooling, pack wild rice stem with freshness protection package, can not place vertically, can not push, be advisable with 10-15 Kg for every bag, send into after packaging and be transported to market in the car and get final product.
In the precooling process of described field, can add an amount of Ozone Water in clear water, the activity of enzyme prevents infecting of pathogen in the breeding of inhibition pathogenic microorganism and the wild rice stem.
The two step precooling freshness retaining methods that the present invention adopts, the precooling freshness retaining effect is better, can prolong the fresh keeping time of wild rice stem, fresh keeping time can reach about 9 days, effectively solved the time period precooling freshness retaining problem that arrives the long-distance transport entrucking after wild rice stem is adopted, wild rice stem is adopted rear marketing fresh transportation have good effect, commodity rate reaches more than 93%.
The specific embodiment
The present invention is described in further detail by following examples.
Embodiment
One, Preservation Treatment
Two step precooling freshness retaining methods of high mountain wild rice stem, carry out according to the following steps:
(1) classification
Choose in the same size, without the colory wild rice stem of disease and pest and mechanical damage, stay the long tongue pipe of 2 cm and 3 hay shells parcel hay meat, do not destroy the hay shell of the inside one deck parcel hay meat, according to classifications such as freshness, hay shell external form, weight;
(2) field precooling
Select classification complete after, wild rice stem concentrated puts into 1 ℃ of clear water and soak 4h, remove the wild rice stem field heat, reduce wild rice stem product temperature, the water surface must surpass the wild rice stem body, the backward wherein maintenance water temperature on the rocks of water temperature rising;
(3) vacuum pre-cooling
Wild rice stem is concentrated wild rice stem to be sent in the storeroom after the precooling of field, and fitly traverse enters in the mountain spring water to soak, first storeroom is evacuated to vacuum with vacuum precooling machine, vacuum is 350 Torr, is cooled to-2 ℃ again, the vacuum pre-cooling final temperature is 0 ℃, and the vacuum pre-cooling time is 3h;
(4) packing
Behind the vacuum pre-cooling, pack wild rice stem with freshness protection package, can not place vertically, can not push, be advisable with 10 Kg for every bag, send into after packaging and be transported to market in the car and get final product.
Wherein, in the precooling process of field, add an amount of Ozone Water in clear water, the activity of enzyme prevents infecting of pathogen in the breeding of inhibition pathogenic microorganism and the wild rice stem.
Two, results and analysis
Compare with adopting a common precooling fresh-keeping effect of clear water (table 1), the effect of preservation method of the present invention sees Table 2.
Precooling freshness retaining effect of the common clear water of table 1
| Fresh keeping time | Fresh-keeping effect |
| First day | Normally |
| Second day | Normally |
| The 3rd day | Normally |
| The 4th day | The variable color of portions cut place |
| The 5th day | The portions cut place putresces |
| The 6th day | The half incision is rotted |
| The 7th day | All rot, lose commodity value |
Two step of table 2 mountain spring water precooling freshness retaining effect
| Fresh keeping time | Fresh-keeping effect |
| First day | Normally |
| Second day | Normally |
| The 3rd day | Normally |
| The 4th day | Normally |
| The 5th day | Normally |
| The 6th day | Normally |
| The 7th day | Normally |
| The 8th day | Normally |
| The 9th day | Normally |
| The tenth day | The variable color of portions cut place |
May find out from table, two step precooling fresh-keeping effects are better, can prolong 6 days than precooling freshness retaining time of common clear water.
Claims (2)
1. two of high mountain wild rice stem step precooling freshness retaining methods is characterized in that, carry out according to the following steps:
Classification
Choose in the same size, without the colory wild rice stem of disease and pest and mechanical damage, stay the long tongue pipe of 1-2 cm and 2-3 sheet hay shell parcel hay meat, do not destroy the hay shell of the inside one deck parcel hay meat, according to classifications such as freshness, hay shell external form, weight;
(2) field precooling
Select classification complete after, wild rice stem concentrated puts into 0-3 ℃ of clear water and soak 3-5h, remove the wild rice stem field heat, reduce wild rice stem product temperature, the water surface must surpass the wild rice stem body, the backward wherein maintenance water temperature on the rocks of water temperature rising;
(3) vacuum pre-cooling
Wild rice stem is concentrated wild rice stem to be sent in the storeroom after the precooling of field, and fitly traverse enters in the mountain spring water to soak, first storeroom is evacuated to vacuum with vacuum precooling machine, vacuum is 300-400 Torr, is cooled to-2-0 ℃ again, the vacuum pre-cooling final temperature is 0 ℃, and the vacuum pre-cooling time is 2-3h;
(4) packing
Behind the vacuum pre-cooling, pack wild rice stem with freshness protection package, can not place vertically, can not push, be advisable with 10-15 Kg for every bag, package to be transported.
2. according to claims 1 described two step of high mountain wild rice stem precooling freshness retaining technology, it is characterized in that, in the precooling process of described field, can in clear water, add an amount of Ozone Water, the activity of enzyme prevents infecting of pathogen in the breeding of inhibition pathogenic microorganism and the wild rice stem.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210519572.1A CN103004961B (en) | 2012-12-06 | 2012-12-06 | Method for pre-cooling preserving high-mountain wild rice shoots by two steps |
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| CN201210519572.1A CN103004961B (en) | 2012-12-06 | 2012-12-06 | Method for pre-cooling preserving high-mountain wild rice shoots by two steps |
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| CN103004961B CN103004961B (en) | 2014-02-05 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103190472A (en) * | 2013-04-22 | 2013-07-10 | 江苏雅仕保鲜产业有限公司 | Quick pre-cooling process for solanberry vegetables |
| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN104106623A (en) * | 2013-04-17 | 2014-10-22 | 上海伊禾农产品科技发展股份有限公司 | Vacuum pre-cooling fresh-keeping method for color peppers |
| CN104705388A (en) * | 2015-03-26 | 2015-06-17 | 安徽农业大学 | Zizania aquatica preservation method |
| CN108056152A (en) * | 2017-12-12 | 2018-05-22 | 阜阳香香宇食品有限公司 | A kind of processing technology of frozen fresh water oat |
| CN110972828A (en) * | 2019-12-10 | 2020-04-10 | 丽水市农业科学研究院 | Method for reducing pipe-knotting of small zizania latifolia stems |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN104705388A (en) * | 2015-03-26 | 2015-06-17 | 安徽农业大学 | Zizania aquatica preservation method |
| CN108056152A (en) * | 2017-12-12 | 2018-05-22 | 阜阳香香宇食品有限公司 | A kind of processing technology of frozen fresh water oat |
| CN110972828A (en) * | 2019-12-10 | 2020-04-10 | 丽水市农业科学研究院 | Method for reducing pipe-knotting of small zizania latifolia stems |
| CN110972828B (en) * | 2019-12-10 | 2021-09-21 | 丽水市农业科学研究院 | Method for reducing pipe-knotting of small zizania latifolia stems |
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