Treatment method for prolonging fresh-keeping effect of fresh-cut potatoes

The invention discloses a treatment method for prolonging the fresh-keeping effect of fresh-cut potatoes in the technical field of storage and fresh-keeping of agricultural products, which comprises the following steps: 1) slicing potatoes, soaking in water to remove redundant starch, and then fishi...

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Bibliographische Detailangaben
Hauptverfasser:	YU SHIRUI, CHEN HUA, LIAO YIHAN, CHEN JIAJIA, DONG TINGTING, HU LUPING, WANG QIAN, MENG YUANJIE, ZHENG YANLING, LIU LI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention discloses a treatment method for prolonging the fresh-keeping effect of fresh-cut potatoes in the technical field of storage and fresh-keeping of agricultural products, which comprises the following steps: 1) slicing potatoes, soaking in water to remove redundant starch, and then fishing out and spin-drying; 2) soaking the spin-dried potato chips in a citric acid solution, and then fishing out the potato chips for secondary spin-drying; 3) putting the potato chips subjected to secondary spin-drying into a microwave oven for microwave treatment; and (4) carrying out vacuum sealing treatment on the potato chips subjected to microwave treatment. According to the method, citric acid solution soaking, microwave treatment and vacuum sealing are combined, so that the preservation time of the fresh-cut potatoes is effectively prolonged, the browning degree of the potatoes and the growth and reproduction of microorganisms are inhibited, the moisture of the fresh-cut potatoes is kept, the enzyme activity