Preparation method of reed shoots
The invention provides a preparation method of reed shoots. The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric...
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| creator | LI HUAIPING |
| description | The invention provides a preparation method of reed shoots. The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric acid and the like and immersing for 15 minutes; after immersing, sub-packaging 25kg of the reed shoots and the solution into a bag; sealing the packaging bag; storing the packaged reed shoots into a refrigerated storage at a temperature being subzero 5-15 DEG C for 3 days; taking the pickled reed shoots from the refrigerated storage and washing with clean water to remove impurities; after washing, dehydrating, and seasoning and stirring; then filling, and packaging in vacuum; and putting the reed shoots into a pasteurization machine, airing and packaging, checking out, and storing the product into a finished-product storage. The method has the advantages that the damages on original nutritional ingredients of the reed shoots can be reduced to the greatest extent and the flavor of the reed shoots is kept; and the guarantee period of the reed shoots is greatly prolonged and the consumption crowd is expanded. |
| format | Patent |
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The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric acid and the like and immersing for 15 minutes; after immersing, sub-packaging 25kg of the reed shoots and the solution into a bag; sealing the packaging bag; storing the packaged reed shoots into a refrigerated storage at a temperature being subzero 5-15 DEG C for 3 days; taking the pickled reed shoots from the refrigerated storage and washing with clean water to remove impurities; after washing, dehydrating, and seasoning and stirring; then filling, and packaging in vacuum; and putting the reed shoots into a pasteurization machine, airing and packaging, checking out, and storing the product into a finished-product storage. The method has the advantages that the damages on original nutritional ingredients of the reed shoots can be reduced to the greatest extent and the flavor of the reed shoots is kept; and the guarantee period of the reed shoots is greatly prolonged and the consumption crowd is expanded.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; 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</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150304&DB=EPODOC&CC=CN&NR=104381929A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150304&DB=EPODOC&CC=CN&NR=104381929A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LI HUAIPING</creatorcontrib><title>Preparation method of reed shoots</title><description>The invention provides a preparation method of reed shoots. The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric acid and the like and immersing for 15 minutes; after immersing, sub-packaging 25kg of the reed shoots and the solution into a bag; sealing the packaging bag; storing the packaged reed shoots into a refrigerated storage at a temperature being subzero 5-15 DEG C for 3 days; taking the pickled reed shoots from the refrigerated storage and washing with clean water to remove impurities; after washing, dehydrating, and seasoning and stirring; then filling, and packaging in vacuum; and putting the reed shoots into a pasteurization machine, airing and packaging, checking out, and storing the product into a finished-product storage. The method has the advantages that the damages on original nutritional ingredients of the reed shoots can be reduced to the greatest extent and the flavor of the reed shoots is kept; and the guarantee period of the reed shoots is greatly prolonged and the consumption crowd is expanded.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAMKEotSCxKLMnMz1PITS3JyE9RyE9TKEpNTVEozsjPLynmYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBibGFoaWRpaOxsSoAQCFJiWt</recordid><startdate>20150304</startdate><enddate>20150304</enddate><creator>LI HUAIPING</creator><scope>EVB</scope></search><sort><creationdate>20150304</creationdate><title>Preparation method of reed shoots</title><author>LI HUAIPING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN104381929A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LI HUAIPING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LI HUAIPING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of reed shoots</title><date>2015-03-04</date><risdate>2015</risdate><abstract>The invention provides a preparation method of reed shoots. The preparation method comprises the following steps: putting finely-selected reed shoots without shells into a blanching machine and blanching for 8 minutes; after blanching, adding the reed shoots into a solution with salt, sugar, citric acid and the like and immersing for 15 minutes; after immersing, sub-packaging 25kg of the reed shoots and the solution into a bag; sealing the packaging bag; storing the packaged reed shoots into a refrigerated storage at a temperature being subzero 5-15 DEG C for 3 days; taking the pickled reed shoots from the refrigerated storage and washing with clean water to remove impurities; after washing, dehydrating, and seasoning and stirring; then filling, and packaging in vacuum; and putting the reed shoots into a pasteurization machine, airing and packaging, checking out, and storing the product into a finished-product storage. The method has the advantages that the damages on original nutritional ingredients of the reed shoots can be reduced to the greatest extent and the flavor of the reed shoots is kept; and the guarantee period of the reed shoots is greatly prolonged and the consumption crowd is expanded.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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 |
| title | Preparation method of reed shoots |
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