CN106819093A - A kind of lotus root band fresh-keeping and preserving method - Google Patents
A kind of lotus root band fresh-keeping and preserving method Download PDFInfo
- Publication number
- CN106819093A CN106819093A CN201710075785.2A CN201710075785A CN106819093A CN 106819093 A CN106819093 A CN 106819093A CN 201710075785 A CN201710075785 A CN 201710075785A CN 106819093 A CN106819093 A CN 106819093A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- fresh
- keeping
- root band
- band
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Classifications
-
- 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
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of lotus root band fresh-keeping and preserving method.The lotus root band fresh-keeping and preserving method is comprised the following steps：Take fresh lotus root band to clean, segment after the head of removal lotus root band and root, and fill basket vertically；To be poured into after lotus root carrying vapour blanching treatment in cold water and cooled down；Configuration color stabilizer, and the lotus root band after cooling is poured into immersion in color stabilizer；Configuration antistaling agent, the lotus root band after antistaling agent and color retention is put into food-grade Nylon Bag by certain mass ratio, is extracted in bag air and is sealed；By the food-grade Nylon Bag sterilizing after sealing；Room temperature will be cooled in food-grade Nylon Bag after sterilizing immersion cold water, then moves into storage in freezer.The present invention provides a kind of lotus root band fresh-keeping and preserving method, and the lotus root can greatly extend the storage time of fresh lotus root band with fresh-keeping and preserving method, and largely keeps lotus root with original tender and crisp mouthfeel and fragrant and sweet local flavor.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of lotus root band fresh-keeping and preserving method.
Background technology
Lotus root is very delicious with fragrant and sweet crisp mouth, both raw-eaten, can cook again, and also has medical value higher, is lake
South, a kind of characteristic pollution-free vegetable in Hubei province., used as Specialty vegetable, going up north, the big city such as wide is popular, price for lotus root band
Go up all the way.But lotus root band primarily now eats vegetables raw as one kind, its fresh-retaining preserving technique is immature so that selling time is received
Very big limitation is arrived, annual only to have sale in 4-7 months, this turns into a bottleneck of the lotus root with industry development.
Lotus root band is the lotus root in young tender period, and water content is high, and respiration is vigorous, and enzymatic activity is high, therefore pole is intolerant to storage, one
As normal temperature storage just lose commercial value within 2-3 days.Existing some producers carry out Preservation Treatment to lotus root band, to extend lotus root band
Selling time, but its product dehydration and ruckbildung are serious, without lotus root with original crisp mouthfeel, greatly reduce product valency
Value.
The content of the invention
Do not grown and the bad technical problem of preservation product quality with the fresh-keeping and preserving method preservation time to solve above-mentioned lotus root,
The present invention provides a kind of lotus root band fresh-keeping and preserving method, when the lotus root can greatly extend the storage of fresh lotus root band with fresh-keeping and preserving method
Between, and lotus root is largely maintained with original tender and crisp mouthfeel and fragrant and sweet local flavor.
The invention provides a kind of lotus root band fresh-keeping and preserving method, comprise the following steps：
Step one, take fresh lotus root band and clean, remove lotus root band head and root after segment, and fill basket vertically；
Step 2, by segment fill basket after lotus root carrying vapour blanching treatment, poured into cold water immediately after taking-up, gentle agitation to lotus root band
Cooling；
Step 3, configuration color stabilizer, and the lotus root band after cooling is pulled out drain, then pour into 30 ~ 40 points are soaked in the color stabilizer
Clock；
Step 4, configuration antistaling agent, and the antistaling agent is heated to 48 ~ 52 DEG C, then heating after the antistaling agent and institute
State the lotus root band in mass ratio 1 of gained in step 3:1.2 ~ 1.8 are put into food-grade Nylon Bag, extract out and air and are sealed in bag；
Step 5, the food-grade Nylon Bag after sealing is placed in insulated sterilizing 15 ~ 20 minutes in 75 ~ 80 DEG C of hot baths；
Step 6, by after sterilizing food-grade Nylon Bag immersion cold water in, after the food-grade Nylon Bag is cooled to room temperature will
It is stored in moving into freezer.
In a kind of preferred embodiment of the lotus root with fresh-keeping and preserving method that the present invention is provided, the component and matter of the color stabilizer
Measuring percentage is：Citric acid 0.1 ~ 0.4%, ascorbic acid 0.1 ~ 0.15%, Cys 0.1 ~ 0.2%, NaCl 0.2 ~ 0.3%,
Balance of water.
In a kind of preferred embodiment of the lotus root with fresh-keeping and preserving method that the present invention is provided, the component and matter of the antistaling agent
Measuring percentage is：CaCl21 ~ 1.5%, vitamin C 0.3 ~ 0.5%, phytic acid 0.1 ~ 0.2%, balance of water.
In a kind of preferred embodiment of the lotus root with fresh-keeping and preserving method that the present invention is provided, lotus root band segment in the step one
Length be 8 ~ 12cm.
In a kind of preferred embodiment of the lotus root with fresh-keeping and preserving method that the present invention is provided, the steaming of lotus root band in the step 2
The vapour blanching treatment time is 90 seconds, and steam pressure is 0.01 ~ 0.05Mpa.
In a kind of preferred embodiment of the lotus root with fresh-keeping and preserving method that the present invention is provided, freezer storage in the step 6
Temperature is 6 ~ 10 DEG C.
Compared to prior art, the lotus root band fresh-keeping and preserving method that the present invention is provided has the advantages that：
First, the lotus root band fresh-keeping and preserving method that the present invention is provided is fresh-keeping using antistaling agent, optimizes lotus root band pretreating process, overcomes
Traditional handicraft makes shortcoming of the lotus root with softening, and largely maintains lotus root with original tender and crisp mouthfeel and fragrant and sweet local flavor, and pole
The earth extends the storage time of fresh lotus root band.
2nd, product nutrition is made more added with vitamin C in the antistaling agent that the lotus root that the present invention is provided uses with fresh-keeping and preserving method
It is abundant, be conducive to health.
Specific embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
Embodiment 1
Step one, choose it is fresh, be speckless, diameter clean 2-3 times not less than the lotus root band of 10mm with clear water, the head of removal lotus root band
The length of 8cm is cut into behind portion and root, the lotus root band for taking 10kg cut-outs is vertically loaded into plastic crate；
Step 2, the plastic crate of lotus root band is will be equipped with by steam conveyer belt, steam period is 90 seconds, and Steam pressure control exists
Between 0.01 ~ 0.05Mpa；Poured into immediately after taking-up in the cold water of 100kg, gentle agitation to lotus root band is cooled down；
Step 3, configuration 15kg color stabilizers, the color stabilizer component and mass fraction are：Citric acid 0.1%, ascorbic acid 0.1%,
Cys 0.1%, NaCl 0.2%, balance of water；The lotus root band that will be cooled down in the step 2 is all poured into color stabilizer,
Immersion 40 minutes, stirring in every 10 minutes is once；
The antistaling agent of step 4, configuration 7kg, the antistaling agent component and mass fraction are：CaCl21%th, vitamin C 0.3%,
Phytic acid 0.1%, balance of water, and the antistaling agent is heated to 48 DEG C；In the antistaling agent after by heating and the step 3
The lotus root band of gained is put into food-grade Nylon Bag, and antistaling agent 400g and lotus root band 480g is added in each food-grade Nylon Bag；Extract
Bag in air and seal；
Step 5, the food-grade Nylon Bag after sealing is placed in 75 DEG C of hot bath, insulated sterilizing 20 minutes, period can be light
Micro- stirring；
Step 6, the food-grade Nylon Bag after sterilizing is immersed in the cold water of 50kg immediately, treat the food-grade Nylon Bag cooling
Freezer storage is moved it into after to room temperature again, temperature of ice house is controlled at 6 ~ 10 DEG C.
Embodiment 2
Step one, choose it is fresh, be speckless, diameter clean 2-3 times not less than the lotus root band of 10mm with clear water, the head of removal lotus root band
The length of 10cm is cut into behind portion and root, the lotus root band for taking 10kg cut-outs is vertically loaded into plastic crate；
Step 2, the plastic crate of lotus root band is will be equipped with by steam conveyer belt, steam period is 90 seconds, and Steam pressure control exists
Between 0.01 ~ 0.05Mpa；Poured into immediately after taking-up in the cold water of 100kg, gentle agitation to lotus root band is cooled down；
Step 3, configuration 15kg color stabilizers, the color stabilizer component and mass fraction are：Citric acid 0.3%, ascorbic acid
0.12%th, Cys 0.15%, NaCl 0.25%, balance of water；The lotus root band that will be cooled down in the step 2 is all poured into
In color stabilizer, soak 40 minutes, stirring in every 10 minutes is once；
The antistaling agent of step 4, configuration 7kg, the antistaling agent component and mass fraction are：CaCl21.2%th, vitamin C
0.4%th, phytic acid 0.15%, balance of water, and the antistaling agent is heated to 50 DEG C；The antistaling agent and the step after by heating
The lotus root band of gained is put into food-grade Nylon Bag in rapid three, and antistaling agent 400g and lotus root band are added in each food-grade Nylon Bag
600g；Extract the air in bag and seal；
Step 5, the food-grade Nylon Bag after sealing is placed in 75 DEG C of hot bath, insulated sterilizing 20 minutes, period can be light
Micro- stirring；
Step 6, the food-grade Nylon Bag after sterilizing is immersed in the cold water of 50kg immediately, treat the food-grade Nylon Bag cooling
Freezer storage is moved it into after to room temperature again, temperature of ice house is controlled at 6 ~ 10 DEG C.
Embodiment 3
Step one, choose it is fresh, be speckless, diameter clean 2-3 times not less than the lotus root band of 10mm with clear water, the head of removal lotus root band
The length of 12cm is cut into behind portion and root, the lotus root band for taking 10kg cut-outs is vertically loaded into plastic crate；
Step 2, the plastic crate of lotus root band is will be equipped with by steam conveyer belt, steam period is 90 seconds, and Steam pressure control exists
Between 0.01 ~ 0.05Mpa；Poured into immediately after taking-up in the cold water of 100kg, gentle agitation to lotus root band is cooled down；
Step 3, configuration 15kg color stabilizers, the color stabilizer component and mass fraction are：Citric acid 0.4%, ascorbic acid
0.15%th, Cys 0.2%, NaCl 0.3%, balance of water；The lotus root band that will be cooled down in the step 2 all pours into shield
In toner, soak 30 minutes, stirring in every 10 minutes is once；
The antistaling agent of step 4, configuration 7kg, the antistaling agent component and mass fraction are：CaCl21.5%th, vitamin C
0.5%th, phytic acid 0.2%, balance of water, and the antistaling agent is heated to 52 DEG C；The antistaling agent and the step after by heating
The lotus root band of gained is put into food-grade Nylon Bag in rapid three, and antistaling agent 400g and lotus root band are added in each food-grade Nylon Bag
720g；Extract the air in bag and seal；
Step 5, the food-grade Nylon Bag after sealing is placed in 80 DEG C of hot bath, insulated sterilizing 15 minutes, period can be light
Micro- stirring；
Step 6, the food-grade Nylon Bag after sterilizing is immersed in the cold water of 50kg immediately, treat the food-grade Nylon Bag cooling
Freezer storage is moved it into after to room temperature again, temperature of ice house is controlled at 6 ~ 10 DEG C.
Embodiment 4
Step one, choose it is fresh, be speckless, diameter clean 2-3 times not less than the lotus root band of 10mm with clear water, the head of removal lotus root band
The length of 12cm is cut into behind portion and root, the lotus root band for taking 10kg cut-outs is vertically loaded into plastic crate；
Step 2, the plastic crate of lotus root band is will be equipped with by steam conveyer belt, steam period is 90 seconds, and Steam pressure control exists
Between 0.01 ~ 0.05Mpa；Poured into immediately after taking-up in the cold water of 100kg, gentle agitation to lotus root band is cooled down；
Step 3, configuration 15kg color stabilizers, the color stabilizer component and mass fraction are：Citric acid 0.3%, ascorbic acid
0.15%th, Cys 0.1%, NaCl 0.2%, balance of water；The lotus root band that will be cooled down in the step 2 all pours into shield
In toner, soak 40 minutes, stirring in every 10 minutes is once；
The antistaling agent of step 4, configuration 7kg, the antistaling agent component and mass fraction are：CaCl21%th, vitamin C 0.5%,
Phytic acid 0.1%, balance of water, and the antistaling agent is heated to 50 DEG C；In the antistaling agent after by heating and the step 3
The lotus root band of gained is put into food-grade Nylon Bag, and antistaling agent 400g and lotus root band 600g is added in each food-grade Nylon Bag；Extract
Bag in air and seal；
Step 5, the food-grade Nylon Bag after sealing is placed in 75 DEG C of hot bath, insulated sterilizing 15 minutes, period can be light
Micro- stirring；
Step 6, the food-grade Nylon Bag after sterilizing is immersed in the cold water of 50kg immediately, treat the food-grade Nylon Bag cooling
Freezer storage is moved it into after to room temperature again, temperature of ice house is controlled at 6 ~ 10 DEG C.
Comparative example 1
Step one, by lotus root band clean after be cut into 3cm fragments long；
Step 2, the water at low temperature that the fragment after cutting is quickly adding into after 1 minute using 95 celsius temperature blanching 8 degrees Celsius
Middle immersion 10 minutes；
Step 3, the fragment after immersion is used into pasteurization（Standard antiseptic program：85 degrees Celsius, kept for 30 minutes）, kill
Normal temperature is cooled to after bacterium；
Fragment after step 4, sterilization is preserved in being added to lower husky fresh-keeping liquid, and the consumption of fresh-keeping liquid is that every 1g lotus roots piece correspondence 10g is protected
Fresh liquid, fresh-keeping liquid composition：Contain potassium sorbate 0.3g, salt 2kg, edible glacial acetic acid 2g, white granulated sugar 20g, monosodium glutamate in 1000g water
1g。
Comparative example 2
Step one, by lotus root band clean after be cut into 4cm fragments long；
Step 2, the water at low temperature that the fragment after cutting is quickly adding into after 45 seconds using 96 celsius temperature blanching 8 degrees Celsius
Middle immersion 12 minutes；
Step 3, the fragment after immersion is used into pasteurization（Standard antiseptic program：85 degrees Celsius, kept for 30 minutes）, kill
Normal temperature is cooled to after bacterium；
Fragment after step 4, sterilization is preserved in being added to lower husky fresh-keeping liquid, and the consumption of fresh-keeping liquid is that every 1g lotus roots piece correspondence 20g is protected
Fresh liquid, fresh-keeping liquid composition：Contain potassium sorbate 0.2g, salt 1kg, edible glacial acetic acid 1g, white granulated sugar 10g, monosodium glutamate in 1000g water
0.6g, hot millet 5g.
By obtained by above-described embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1 and comparative example 2
Lotus root band product carry out Quality Detection, detection mode is as follows：
90 consumers are selected, 6 groups are equally divided into, the consumer's age selected is healthy without disease between 25 ~ 40 years old
Disease；
Point 6 groups of good consumers are allowed to correspond edible embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1
And obtained by comparative example 2 lotus root band product, edible time be respectively lotus root band preserve the same day, preserve one month after, preserve two
After individual month, preserve three months after, preserve four months after, preserve six months after and preserve 1 year after, then by consumer give a mark, often
Group is averaged；
Wherein, 5 points represent lotus root band taste and flavor and do not have an appreciable change, and 4 points represent lotus root band taste and flavor and are slightly changed
But do not influence to eat, 3 points represent lotus root band taste and flavor and change but lotus root band can also eat, and 2 points represent lotus root band taste and flavor
Change is obvious and cannot eat, and 1 point represents lotus root band and addled.
Testing result is as follows：
The lotus root band fresh-keeping and preserving method that the present invention is provided has the advantages that：
First, the lotus root band fresh-keeping and preserving method that the present invention is provided is fresh-keeping using antistaling agent, optimizes lotus root band pretreating process, overcomes
Traditional handicraft makes shortcoming of the lotus root with softening, and largely maintains lotus root with original tender and crisp mouthfeel and fragrant and sweet local flavor, and pole
The earth extends the storage time of fresh lotus root band.
2nd, product nutrition is made more added with vitamin C in the antistaling agent that the lotus root that the present invention is provided uses with fresh-keeping and preserving method
It is abundant, be conducive to health.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (6)
1. a kind of lotus root is with fresh-keeping and preserving method, it is characterised in that comprise the following steps：
Step one, take fresh lotus root band and clean, remove lotus root band head and root after segment, and fill basket vertically；
Step 2, by segment fill basket after lotus root carrying vapour blanching treatment, poured into cold water immediately after taking-up, gentle agitation to lotus root band
Cooling；
Step 3, configuration color stabilizer, and the lotus root band after cooling is pulled out drain, then pour into 30 ~ 40 points are soaked in the color stabilizer
Clock；
Step 4, configuration antistaling agent, and the antistaling agent is heated to 48 ~ 52 DEG C, then heating after the antistaling agent and institute
State the lotus root band in mass ratio 1 of gained in step 3:1.2 ~ 1.8 are put into food-grade Nylon Bag, extract out and air and are sealed in bag；
Step 5, the food-grade Nylon Bag after sealing is placed in insulated sterilizing 15 ~ 20 minutes in 75 ~ 80 DEG C of hot baths；
Step 6, by after sterilizing food-grade Nylon Bag immersion cold water in, after the food-grade Nylon Bag is cooled to room temperature will
It is stored in moving into freezer.
2. lotus root according to claim 1 is with fresh-keeping and preserving method, it is characterised in that the component and quality hundred of the color stabilizer
Point ratio is：Citric acid 0.1 ~ 0.4%, ascorbic acid 0.1 ~ 0.15%, Cys 0.1 ~ 0.2%, NaCl 0.2 ~ 0.3%, surplus
It is water.
3. lotus root according to claim 1 is with fresh-keeping and preserving method, it is characterised in that the component and quality hundred of the antistaling agent
Point ratio is：CaCl2 1 ~ 1.5%, vitamin C 0.3 ~ 0.5%, phytic acid 0.1 ~ 0.2%, balance of water.
4. lotus root according to claim 1 is with fresh-keeping and preserving method, it is characterised in that length of the lotus root with segment in the step one
It is 8 ~ 12cm to spend.
5. lotus root according to claim 1 is with fresh-keeping and preserving method, it is characterised in that the steam heat of lotus root band in the step 2
It is 90 seconds to scald process time, and steam pressure is 0.01 ~ 0.05Mpa.
6. lotus root according to claim 1 is with fresh-keeping and preserving method, it is characterised in that freezer storage temperature in the step 6
It is 6 ~ 10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710075785.2A CN106819093A (en) | 2017-02-13 | 2017-02-13 | A kind of lotus root band fresh-keeping and preserving method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710075785.2A CN106819093A (en) | 2017-02-13 | 2017-02-13 | A kind of lotus root band fresh-keeping and preserving method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819093A true CN106819093A (en) | 2017-06-13 |
Family
ID=59128904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710075785.2A Pending CN106819093A (en) | 2017-02-13 | 2017-02-13 | A kind of lotus root band fresh-keeping and preserving method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819093A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873823A (en) * | 2017-12-13 | 2018-04-06 | 柳州市柳科科技有限公司 | A kind of preservation method of lichee |
| CN107969484A (en) * | 2017-12-13 | 2018-05-01 | 柳州市柳科科技有限公司 | A kind of preparation method of antistaling agent for longan |
| CN108056159A (en) * | 2017-12-13 | 2018-05-22 | 柳州市柳科科技有限公司 | A kind of preservation method of longan |
| CN110024987A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of preparation method of the lotus root with original flavor instant food |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN113016977A (en) * | 2021-04-13 | 2021-06-25 | 陕西理工大学 | Food storage and preservation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889608A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Tender lotus root preservative and method for preserving tender lotus root by using same |
| CN102845510A (en) * | 2012-09-17 | 2013-01-02 | 中国农业大学 | Lotus root storage method |
| CN103891869A (en) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | Preservation method of tender lotus rhizome |
| CN104351322A (en) * | 2014-11-19 | 2015-02-18 | 苏州大福外贸食品有限公司 | Refrigerating and preserving method of lotuses |
| CN105660837A (en) * | 2016-01-05 | 2016-06-15 | 中国农业科学院农产品加工研究所 | Fresh keeping agent for fresh-cut lotus roots and use method of fresh keeping agent |
-
2017
- 2017-02-13 CN CN201710075785.2A patent/CN106819093A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889608A (en) * | 2010-07-14 | 2010-11-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Tender lotus root preservative and method for preserving tender lotus root by using same |
| CN102845510A (en) * | 2012-09-17 | 2013-01-02 | 中国农业大学 | Lotus root storage method |
| CN103891869A (en) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | Preservation method of tender lotus rhizome |
| CN104351322A (en) * | 2014-11-19 | 2015-02-18 | 苏州大福外贸食品有限公司 | Refrigerating and preserving method of lotuses |
| CN105660837A (en) * | 2016-01-05 | 2016-06-15 | 中国农业科学院农产品加工研究所 | Fresh keeping agent for fresh-cut lotus roots and use method of fresh keeping agent |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873823A (en) * | 2017-12-13 | 2018-04-06 | 柳州市柳科科技有限公司 | A kind of preservation method of lichee |
| CN107969484A (en) * | 2017-12-13 | 2018-05-01 | 柳州市柳科科技有限公司 | A kind of preparation method of antistaling agent for longan |
| CN108056159A (en) * | 2017-12-13 | 2018-05-22 | 柳州市柳科科技有限公司 | A kind of preservation method of longan |
| CN110024987A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of preparation method of the lotus root with original flavor instant food |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN110024987B (en) * | 2019-05-17 | 2022-06-24 | 华中农业大学 | Preparation method of lotus root instant food with original taste |
| CN113016977A (en) * | 2021-04-13 | 2021-06-25 | 陕西理工大学 | Food storage and preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106819093A (en) | A kind of lotus root band fresh-keeping and preserving method | |
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN101919571B (en) | Water-retaining method for frozen peeled shrimps | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN102113677B (en) | Preparation method of pickled pepper type poultry product | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN105661345A (en) | Stewed pig elbow with sauce as well as preparation method and application | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| CN101999701A (en) | Seafood jelly and preparation method thereof | |
| CN104757093A (en) | Quick-freezing method for improving taste and quality of abalone | |
| CN107319363A (en) | A kind of sterilization in open kettle Chicken Feet with Pickled Peppers and its method for production | |
| CN112515145A (en) | Pickled pepper in-bag fermentation method capable of reducing bag expansion | |
| CN107198145A (en) | A kind of preparation method of Salted duck egg | |
| JP2011188817A (en) | Method for producing packaged kimchi | |
| CN105394746A (en) | A preparing process of spicy enokitake | |
| CN110742243A (en) | Processing method of tripe with good brittleness | |
| CN102450662B (en) | Duck oesophagus food and its preparation method | |
| CN107361151A (en) | A kind of seafood cheese fused solution and preparation method thereof | |
| CN107788427A (en) | Processing method after the defrosting of fish frozen fish | |
| CN103444858A (en) | Production method of original waxberry leisure food | |
| CN103621956A (en) | Preservation ivy mosses and production method thereof | |
| CN106072009A (en) | A kind of local flavor Stromateoides argenteus and preparation method thereof | |
| CN105124123A (en) | Dried peeled shrimp and needle mushroom soft sweet with kidney tonifying and vital energy regulating functions and preparation method of dried peeled shrimp needle mushroom soft sweet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170613 |