CN1907044A - Fresh keeping technology for potherb by frozen with water - Google Patents
Fresh keeping technology for potherb by frozen with water Download PDFInfo
- Publication number
- CN1907044A CN1907044A CN 200610048116 CN200610048116A CN1907044A CN 1907044 A CN1907044 A CN 1907044A CN 200610048116 CN200610048116 CN 200610048116 CN 200610048116 A CN200610048116 A CN 200610048116A CN 1907044 A CN1907044 A CN 1907044A
- Authority
- CN
- China
- Prior art keywords
- wild herbs
- edible
- edible wild
- water
- preservation technique
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a potherb fresh-keeping technology, which comprises the following steps: boiling potherb at 6-8 mature; cooling; removing external water; weighing; packing; enveloping; adding cold drinking water to freeze; reserving in the refrigerating room.
Description
One, technical field
The invention belongs to the edible wild herbs preservation technique.
Two, background technology
At first, illustrate a notion " fresh-keeping "." fresh-keeping " this word is considered at food mostly, and seldom is used for the state that is processed into delicatessen is described.The inventor is by after observing for many years and study edible wild herbs, realize: no matter be the raw-food material of giving birth to, the food of still processing maturation, as long as in a period of time (several months or several years) keep its distinctive color, mouthfeel, taste, nutritional labeling etc. basicly stable, so, it is in fresh-keeping state exactly in this time period.
Based on above-mentioned notion, the prior art in the fresh-keeping field of edible wild herbs comprises 1, vacuumizes refrigeration, and 2, quick-frozen, 3, salt is pickled, 4, adding preservative agent.
Generally speaking, with the fresh-keeping edible wild herbs product that comes out of existing edible wild herbs preservation technique, can not reach simultaneously: additive-free, the holding time reaches more than 1 year, keep the edible wild herbs color and luster stable, can stablize when storing and guarantee the quality and the requirement of these aspects is made in convenient culinary art.
Below, above-mentioned existing edible wild herbs preservation technique is is simply evaluated and analysed respectively:
1, vacuumizes refrigeration.Be exactly that the outside moisture that dries in the air was put into packaging bag, vacuum-pumping and sealing, refrigerates (more than 0 ℃) again after fresh edible wild herbs were cleaned.The advantage of this method is to have kept the original color and luster of bright product, mouthfeel, nutritional labeling substantially, does not contain hazardous substance.Shortcoming is that the holding time is too short, has only 1-2 month; In addition, because of a lot of edible wild herbs mouthfeels bitter, the fresh-keeping edible wild herbs that come out of this method, bitter taste can obviously not reduce; Moreover, be used for culinary art when cooking, also need boil to scald and wait processing to handle, be not very convenient, and certain, be fit to boil to scald when processing method also is not easy to cook at every turn and all grasp.
2, quick-frozen.Be exactly that the outside moisture that dries in the air was put into packaging bag, vacuum-pumping and sealing, puts into-30 ℃ of following snap frozen after fresh edible wild herbs were cleaned.The advantage of this method is that color, mouthfeel, nutritional labeling are less apart from aquatic foods product gap, does not also contain hazardous substance.Shortcoming is that the low-temperature stability to storage condition requires height, in case unstable, auxocyte will be movable, just has rotten possibility takes place.Still there is operation easier when edible.
3, salt is pickled.The advantage of this method is the storage stability height, preservative free.Shortcoming is that salt content is too high, and one influences mouthfeel, and two is unhealthful; The equidistant bright product gap of color, mouthfeel, nutritional labeling is bigger.
4, adding preservative agent.The advantage of this method is that color is good-looking, the storage stability height.Shortcoming is to contain hazardous substance, and is bigger to health effect, and mouthfeel, nutritional labeling are bigger apart from the aquatic foods product.
In addition, by retrieval, with the present invention more approaching two patents of invention are arranged: the one, " freezing process for antistaling ginseng ", the patent No. is 00131521.8; The 2nd, " clean vegetable type freezes the processing method of Chinese chestnut ", the patent No. is 00112028.X.Wherein second present statutory status of patent is " lapse of a patent ".
First patent and difference of the present invention about ginseng fresh-keeping shows:
1, the object difference of facing.What it was faced is genseng, and what the present invention faced is edible wild herbs.
2, the final ripe state difference of life of object.Genseng finally is in living state, and edible wild herbs finally are in the state of 6-8 maturation.
3, preservation method difference.Genseng needs twice and adds water, and twice freezing, and the present invention need once add water, and is once freezing.
Patent of second relevant Chinese chestnut and difference of the present invention show:
1, the object difference of facing.What it was faced is Chinese chestnut, belongs to dry fruit, and what the present invention faced is edible wild herbs.
2, boil boiling hot asynchronism(-nization).Chinese chestnut will be boiled and be scalded 8-10 minute, and edible wild herbs need be boiled and be scalded about 1-3 minute, and the present invention has carried out different explanations of boiling the time of scalding to stem, leaf, root, fruit dish in addition.
3, water difference.Chinese chestnut needs to boil with clear water boiling hot, and what add during packing also is clear water; Edible wild herbs can be boiled boiling hot with clear water, and the also available boiling water that the edible dissolved matter arranged boils boiling hot, and the water that adds during packing can be cool clear water, also can be the cool drinking water that the edible dissolved matter is arranged.
4, sealing mode difference.Chinese chestnut need vacuumize encapsulation; The edible wild herbs vacuum-pumping seals, and also can not vacuumize and seal.
5, freezing mode difference.Chinese chestnut need carry out quick-frozen; Edible wild herbs can be lower than-30 ℃ and carry out quick-frozen, also can be lower than 0 ℃ and freeze slowly.
6, practicality difference.Chinese chestnut is mostly as ready-to-eat food, if directly edible freezing Chinese chestnut, mouthfeel is popular acceptance not as frying Chinese chestnut, freezes the Chinese chestnut product and is not suitable for directly entering family.If will reach better mouthfeel, also need proceed the processing of mouthfeel aspect.Though edible wild herbs also need to cook processing, this meets masses' up to the present eating habit, cooks after can entering family again, and only need just can cook out good mouthfeel with easy method.
Three, summary of the invention
The objective of the invention is to provide the characteristic of a kind of stability height of guaranteeing the quality, long shelf-life, fresh-keeping back edible wild herbs less, do not have any additives apart from aquatic foods product, the health that is highly profitable, convenient edible wild herbs preservation technique---fresh keeping technology for potherb by frozen with water of cooking making.
Technical scheme: earlier the dish boiling on strength is scalded, allow its cellular activity termination, nutritional labeling fix; Putting into cold water then lowers the temperature; Put into Lou basket again, drench and remove outside moisture; Weigh, pack, add again cold water and flood the interior dish of packing; It is freezing to put into freezer after sealing.
Compare with existing other technology, the advantage of the technical program shows:
1, instant (making things convenient for dish), and do not have any additives, guarantee color, mouthfeel, nutrition, health.
2, kept the different former taste of different edible wild herbs kinds, make different edible wild herbs mouthfeel characteristic distinctness, unlikelyly obscure.
3, edible wild herbs are fresh-keeping, the time of guaranteeing the quality is long, can reach more than 1 year.
4, operation processing is easy, grasps easily.
5, use device simple, small investment.
6, storage, transport temperature are less demanding, reach easily.(should be below-10 ℃, but be lower than 0 ℃ also harmless, also can be lower than 5 ℃ in short-term)
7, behind the edible edible wild herbs, health-care effect is obvious.
Four, the specific embodiment (optimal way)
1, will pluck stem, leaf, root or the fruit of good edible wild herbs, carefully choose, the edible wild herbs that impurity maybe can not eat will partly be sorted out.
2, flowing water cleans edible wild herbs, till the wash clean, and drenches the water that goes to the outside.
3, edible wild herbs are put into the boiling water pot and boil, the ratio of edible wild herbs and boiling water (boiling water can not have dissolved matter, edible dissolved matters such as salt, sugar can be arranged yet) is that (amount of water was big more, and effect is good more in about 1: 20; Otherwise the water yield can influence the quality of dish very little), boil edible wild herbs with big fire, edible wild herbs are put into pot should have little boiling point to produce in about 15 seconds.Boiling edible wild herbs time and control of heating duration, is the key of this technology.If the time is too short, influences mouthfeel or edible wild herbs and when freezer stores, can go bad; Overlong time, nutrient too much runs off, and crude fibre increases, and also influences mouthfeel, does not reach health-care effect.The time that general leafy vegetables boils is short, and the time that stem, root, fruit dish boil is longer.Also have, produce dish phase difference, the time of preparing food is also inequality.Total rule is:
1. leafy vegetables: the 6-8 maturation, boil 60-90 second (not exclusively disconnected giving birth to)
2. stem class dish: the 7-8 maturation, boil 120-180 second (not exclusively disconnected giving birth to)
3. the cauline leaf class is mixed harvesting, and should divide unsnaps boils, in order to avoid influence the nutrient and the color of leafy vegetables.
4. except the assurance of above-mentioned time, the more important thing is mouthfeel assurance, hold mouthfeel with wisdom and experience, this point is extremely important.
5. root class dish and fruit dish need be thinly sliced shape or be torn into fine strip shape, descend pan boiling to the 7-8 maturation again, and method is similar to stem class dish.
4, well-done edible wild herbs are taken the dish out of the pot, drag for leakage and drench hot water outward in the basket, put into cold water again and lower the temperature.Hot water under drenching is poured (but such energy savings) in the pot again into.Water should in time replenish as if deficiency in the pot.
The edible wild herbs of 5, lowering the temperature in water need the cooling through three times, just can reach approaching with natural temperature, and drag for edible wild herbs in the big basket this moment, and trickle can be packed in about one hour outward.
6, pouring being gone the edible wild herbs of outside moisture be placed on chooses on the dish platform, carefully choose, non-edible material from soybeans such as impurity, insect, inferior blade, lignifying part are sorted out, require purity to reach more than 98%, can weigh, pack (available plastic bag packaging, also available other packaging material packing), add cool drinking water, preferably vacuum-pumping and sealing (also can not vacuumize the situation lower sealing) gets final product.This work is omnidistance to be operated meeting under the environment of hygienic requirements.
7, the Jia Shui (drinking water of the cold of adding, be preferably the cool drinking water of no dissolved matter, also can desalination be pickled with having, the cool drinking water of the outer edible dissolved matter of adding preservative agent) firmly to be standard, should not add the whole immersions of edible wild herbs, otherwise, can strengthen storage and cost of transportation.
8, the used boiling water that the edible dissolved matter is arranged and the cool drinking water of edible dissolved matter is arranged, it is rotten to cause that all the edible wild herbs product that comes out by this preservation technique flow process final production takes place.
9, with packaged finished bag, pat the flat pattern of rule, individual layer is single lays out freezing shelf, and it is freezing rapidly to put into freezer, and The faster the better for chilling rate.Because the freeze tunnel investment is too big, generally adopt small-sized quick-freezer (about 10m
3), temperature requirement-20 ℃--be advisable for 30 ℃, need 90 minutes approximately the bagged product deep colling.Being lower than 0 ℃ also can be freezing, but influences the edible wild herbs color and luster.
10, will freeze good bagged product and case, and preferably continue stored frozen or transportation (also can be lower than 0 ℃) under-15 ℃ of states, the shelf-life can reach more than 1 year.
11, before edible product put into cold water and soak and thaw, need 4-6 hour spring, 2-4 hour summer, 5-7 hour autumn, 10-12 hour winter.After unfreezing all, more once, drench that to remove outside moisture be edible (cold and dressed with sauce or propagandize hotly etc.) with clear water flushing.
12, freeze good product, can not dissolve repeatedly ← → freezing, otherwise edible wild herbs can go bad.
Claims (8)
1, a kind of edible wild herbs preservation technique, it is characterized in that with boiling water boil the edible wild herbs cooling back of scalding after the 6-8 maturation, weigh pack in the packing material and add carry out after cold water floods dish, seal freezing.
2, edible wild herbs preservation technique according to claim 1, it is characterized in that carrying out fresh-keeping edible wild herbs can be root class dish, stem class dish, leafy vegetables or fruit dish.
3, edible wild herbs preservation technique according to claim 1 is characterized in that boiling and can boil boiling hotly when scalding with the boiling water that does not have other dissolved matter, also can boil boiling hot with the boiling water that edible dissolved matters such as salt, sugar are arranged.
4, edible wild herbs preservation technique according to claim 1 is characterized in that the cold water that adds can be the drinking water of the cold of no dissolved matter, also can be the drinking water that the cold of other edible dissolved matter that salt, sugar or desalination are pickled, adding preservative agent is outer is arranged.
5, edible wild herbs preservation technique according to claim 1 is characterized in that used boiling water that the edible dissolved matter is arranged and the cool drinking water that the edible dissolved matter is arranged, and it is rotten to cause that all the edible wild herbs product that comes out by this preservation technique flow process final production takes place.
6, edible wild herbs preservation technique according to claim 1, the disconnected living edible wild herbs after it is characterized in that lowering the temperature can be used plastic bag packaging, also can pack with other packaging material.
7, edible wild herbs preservation technique according to claim 1, when it is characterized in that packing material seals, according to concrete Packing Condition, can vacuum-pumping and sealing, also can not vacuumize the situation lower sealing.
8, edible wild herbs preservation technique according to claim 1 is characterized in that can adopting when freezing being lower than the mode of-30 ℃ of quick-frozens to freeze over, also can adopt to be lower than 0 ℃ of mode of freezing slowly to freeze over.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610048116 CN1907044A (en) | 2006-08-07 | 2006-08-07 | Fresh keeping technology for potherb by frozen with water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610048116 CN1907044A (en) | 2006-08-07 | 2006-08-07 | Fresh keeping technology for potherb by frozen with water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1907044A true CN1907044A (en) | 2007-02-07 |
Family
ID=37698411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610048116 Pending CN1907044A (en) | 2006-08-07 | 2006-08-07 | Fresh keeping technology for potherb by frozen with water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1907044A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293239A (en) * | 2011-08-24 | 2011-12-28 | 程应 | Argy worwood processing technology |
| CN102379338A (en) * | 2011-09-21 | 2012-03-21 | 季柏春 | Freezing and refreshing method for wild vegetables |
| CN105123896A (en) * | 2015-08-06 | 2015-12-09 | 中国人民解放军63680部队 | Method for keeping quality of vegetables for long term based on water blanching technology and quick-freezing technology |
| CN115736002A (en) * | 2022-12-22 | 2023-03-07 | 安徽科技学院 | Quick-freezing fresh-keeping method for gorgon fruit stems |
-
2006
- 2006-08-07 CN CN 200610048116 patent/CN1907044A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293239A (en) * | 2011-08-24 | 2011-12-28 | 程应 | Argy worwood processing technology |
| CN102379338A (en) * | 2011-09-21 | 2012-03-21 | 季柏春 | Freezing and refreshing method for wild vegetables |
| CN105123896A (en) * | 2015-08-06 | 2015-12-09 | 中国人民解放军63680部队 | Method for keeping quality of vegetables for long term based on water blanching technology and quick-freezing technology |
| CN115736002A (en) * | 2022-12-22 | 2023-03-07 | 安徽科技学院 | Quick-freezing fresh-keeping method for gorgon fruit stems |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511538B (en) | Pseudosciaena crocea ice temperature fresh-keeping method | |
| CN105211271A (en) | The quick-freeze fresh-keeping method of bamboo shoots | |
| CN106577983A (en) | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen | |
| CN102599549A (en) | Method for preparing non-fried instant freshwater fish | |
| CN103932238A (en) | Seasoning method and seasoning for quick-frozen marine fish | |
| CN107258882A (en) | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing | |
| CN102018019A (en) | Freshwater fish smoking process | |
| CN107296091A (en) | A kind of method that super low temperature quick frozen reduces Penaeus Vannmei benevolence percentage of water loss | |
| CN104432276A (en) | Peanut freshness preservation processing method | |
| CN103704778A (en) | Preparation method for vinegared pneumatophorus japonicus fish fillet food | |
| CN101946820B (en) | Minced fish freezing point conditioning agent and conditioning method thereof | |
| CN1907044A (en) | Fresh keeping technology for potherb by frozen with water | |
| CN102488250A (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN104026219B (en) | A kind of oxalic acid is in conjunction with controlled atmosphere process band bamboo shoot sheaths of bamboo shoots bambusa lapidea shoots cold-storage and fresh-keeping method | |
| CN104432122B (en) | A kind of donkey meat dried meat and preparation method thereof | |
| CN102268146B (en) | Biological freshness-keeping film for shrimps, and preparation method thereof | |
| CN105475982A (en) | Processing method of cedrela sinensis sauce | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| KR20160034870A (en) | Method of mixed salted seafood to eat with seed and Manufactured by it mixed salted seafood to eat with seed | |
| CN103704319B (en) | Processing and preservation method of lettuce | |
| CN112868748B (en) | Method for prolonging preservation period of fresh-eating medlar | |
| CN101116457A (en) | Persimmon cake and the cold chain processing method thereof | |
| CN101731637B (en) | Method for preparing high-nutrition pickled dried beef | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates | |
| CN106615066A (en) | Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20070207 |