Color-retention and fresh-keeping method for chuanmingshen viloaceum

• Main Authors: PU DEQIANG, TONG WEN, JI PEICHENG, GONG YIYUN, YE XIAO, YANG XIAO, HUANG HAIYAN, SUN PEI, ZHANG CHAO, ZHONG WENJUAN, KE XIAOPING
• Format: Patent
• Language: English
• Published: 21.10.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a color-retention and fresh-keeping method for chuanmingshen viloaceum. The color-retention and fresh-keeping method for the chuanmingshen viloaceum comprises the following steps that cleaning and peeling are conducted on the chuanmingshen viloaceum which is dug freshly; the chuanmingshen viloaceum after being peeled is put in color retention and film solution and is soaked for 10 to 30 min, and then the chuanmingshen viloaceum is cut into sections; the sectioned chuanmingshen viloaceum is cleaned by clear water and then is steamed in a steamer for 5 to 8 min, and natural cooling is conducted; cold storage is conducted on the cooled chuanmingshen viloaceum at the temperature of 2 to 6 DEG C after the chuanmingshen viloaceum is loaded into vacuumizing bags. According to the color-retention and fresh-keeping method for the chuanmingshen viloaceum, an enzymolysis system in the chuanmingshen viloaceum is damaged through soaking of the color retention and film solution and high-temperature steaming, an enzymatic reaction is removed, at the same time, the brown staining effect of a non-enzymatic reaction is reduced by adjusting the components of the color retention and film solution, and a better color retention and fresh-keeping effect is achieved.