Anti-browning fresh-keeping storage method and device for fresh pueraria thomsonii slices

• Main Authors: WANG YING, YAN HUABING, SHI PINGLI, CAO SHENG, SHANG XIAOHONG, LONG ZIYUAN, LI JIEYU, LU LIUYING, XIAO LIANG, ZENG WENDAN
• Format: Patent
• Language: Chinese; English
• Published: 20.02.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses an anti-browning fresh-keeping storage method and device for fresh pueraria thomsonii slices, and relates to the technical field of fresh-keeping storage of fresh pueraria thomsonii slices. The method comprises the steps that materials are prepared, and after the materials are prepared, the materials need to be treated to prevent oxidation and browning. Then taking out the pachyrhizua angulatus, peeling each pachyrhizua angulatus, cutting the pachyrhizua angulatus into pachyrhizua angulatus slices, ensuring that each pachyrhizua angulatus slice is 2-3mm thick, soaking the pachyrhizua angulatus slices in white vinegar mixed with vitamin E, stirring for 2 circles, squeezing lemon juice, and smearing the lemon juice on the outer surface of each pachyrhizua angulatus slice by using a brush, each pachyrhizua angulatus slice coated with the lemon juice is slightly pressed by fingers for 10 times to help the lemon juice to permeate, so that oxidation browning of the pachyrhizua angulatus slic