CN1820611A - Freshness preserving method for young garlic shoot - Google Patents

Abstract

The garlic pedicel preserving method includes the technological steps of: sterilizing warehouse, finishing garlic pedicel, pre-cooling on the shelf, bagging and storing. The storing conditions includes ozone concentration of 25-30 ppm, operating the ozone machine for 3-5 hr every 15-20 days, regular ventilation, early stage warehouse temperature of -0.7 to -0.1deg.c, once opening the bag to release heat every 5 days, later stage warehouse temperature of -0.7 to -0.3deg.c, and cold warehouse humidity of 90-95 %. The said preserving method can preserve garlic pedicel for over 1 year without change in look and taste, and is also suitable for long distance transportation.

Description

A kind of preservation method of garlic stems

Technical field the invention belongs to garlic stems preservation technique field, relates to a kind of preservation method of garlic stems.

The background technology garlic stems be fresh vegetable postpartum by low temperature, controlled atmosphere, carry out keeping-freshness storage in enormous quantities, long-time, can year-round supply, and the typical vegetables of bringing benefit in many ways for peasant, storage owner and whole seller.The fresh-keeping main employing constant temperature storage method of the garlic stems of prior art is because the surface and the freezer of garlic stems have a large amount of low temperature resistant microorganisms, as botrytis cinerea and other moulds etc.These microorganisms at low temperatures still can growth and breeding, in the garlic stems storage, because the respiration of himself, and generation moisture and heat, thereby promote microbial growth and breeding, the acceleration that its result causes garlic stems to go mouldy, rot is shortened the shelf time of garlic stems greatly; The storage owner who also has carries out the antiseptic and inhibiting bacteria function Preservation Treatment slightly at garlic stems, and this processing method takes a lot of work, time-consuming, and has increased the preservation cost.

Summary of the invention the purpose of this invention is to provide a kind of preservation method of storing the garlic stems that cost is low, the storage cycle is long, to remedy the deficiencies in the prior art.

For achieving the above object, the preservation method of garlic stems of the present invention is made up of following processing step successively:

(1), storehouse sterilization: before the garlic stems warehouse-in, after cleaning up in the storehouse, scrub ground 2～3 times with 0.5% bleaching powder earlier, used ozone treatment again 3～4 hours, make ozone concentration reach 25ppm, cooling refrigeration then makes the storehouse temperature maintenance at 8～10 ℃, and is standby;

(2), garlic stems arrangement: the garlic stems that will newly gather purchase is sent in the storehouse, processing and sorting under 8～10 ℃ temperature, sick a kind of sedge that rejecting is not suitable for storing, hinder a kind of sedge, open luxuriant a kind of sedge, a kind of sedge that fades, soft a kind of sedge, to cut off for the atrophy of a kind of sedge base, aging part, a kind of sedge base fracture is irregular will have one's hair trimmed, and removes the garlic stems leaf sheath, makes a kind of sedge bar in order, after the alignment of a kind of sedge bud, be bundled into the wisp of 0.5～1Kg with polypropylene strapping 3～4cm place under a kind of sedge bud;

(3), the precooling of putting on the shelf: with the garlic stems of putting in order the back warehouse-in precooling of putting on the shelf of weighing of weighing, the storehouse temperature is controlled at-0.7～-0.3 ℃, and the garlic stems of putting on the shelf is wanted a kind of sedge bud outwardly, neatly spreads out and puts, and putting thickness is 20～25cm, packs when product temperature drop to 0 ℃;

(4), pack: garlic stems that will product temperature drop to 0 ℃ is packed on frame in the polyvinyl chloride plastic film bag, and during pack, a kind of sedge bud is towards sack, at the bottom of a kind of sedge basal orientation bag, every packed garlic stems 25Kg is when the product temperature of garlic stems in the bag is stabilized in below 0 ℃ or 0 ℃, sack is tightened, and sack should be reserved the space when pricking bag;

(5), storage: opened ozone machine earlier 3～5 hours behind the garlic stems of the pack warehouse-in, make that ozone concentration reaches 25～30ppm in the storehouse in, opened ozone machine 3～5 hours every 15～20 days later on, regular ventilation makes that ozone concentration maintains 25～30ppm in the storehouse; Put in 15 days the storehouse temperature control in storage and opened bag heat release once every 5 days, put after 15 days the storehouse temperature control in storage at-0.7～-0.3 ℃ at-0.7～-0.1 ℃; Freezer humidity is controlled at 90～95%.

Through the garlic stems of ozone fresh-keeping of the present invention, under-0.7～-0.3 ℃, can store more than 1 year, color and taste is constant, be the long-distance transport, crossing the ocean and sea also undergoes no deterioration, as before fresh.Both made things convenient for the domestic consumer also for having created advantage.

The specific embodiment

Embodiment 1 garlic stems is fresh-keeping to be undertaken by following processing step:

(1), storehouse sterilization: before the garlic stems warehouse-in, after cleaning up in the storehouse, scrub ground 2 times with 0.5% bleaching powder earlier, used ozone treatment again 4 hours, make ozone concentration reach 25ppm, cooling refrigeration then makes the storehouse temperature maintenance at 8 ℃, and is standby;

(2), garlic stems arrangement: the garlic stems that will newly gather purchase is sent in the storehouse, processing and sorting under 8 ℃ temperature, sick a kind of sedge that rejecting is not suitable for storing, hinder a kind of sedge, open luxuriant a kind of sedge, a kind of sedge that fades, soft a kind of sedge, to cut off for the atrophy of a kind of sedge base, aging part, a kind of sedge base fracture is irregular will have one's hair trimmed, and removes the garlic stems leaf sheath, makes a kind of sedge bar in order, after the alignment of a kind of sedge bud, be bundled into the wisp of 0.5Kg with polypropylene strapping 3cm place under a kind of sedge bud;

(3), the precooling of putting on the shelf: with the garlic stems of putting in order the back warehouse-in precooling of putting on the shelf of weighing of weighing, the storehouse temperature is controlled at-0.7 ℃, and the garlic stems of putting on the shelf is wanted a kind of sedge bud outwardly, neatly spreads out and puts, and putting thickness is 20cm, packs when product temperature drop to 0 ℃;

4), pack: garlic stems that will product temperature drop to 0 ℃ is packed on frame in the polyvinyl chloride plastic film bag, and during pack, a kind of sedge bud is towards sack, at the bottom of a kind of sedge basal orientation bag, every packed garlic stems 25Kg is when the product temperature of garlic stems in the bag is stabilized in 0 ℃, sack is tightened, and sack should be reserved the space when pricking bag;

(5), storage: opened ozone machine earlier 4 hours behind the garlic stems of the pack warehouse-in, make that ozone concentration reaches 25ppm in the storehouse in, opened ozone machine 3 hours every 15 days later on, regular ventilation makes that ozone concentration maintains 25ppm in the storehouse; Put in 15 days the storehouse temperature control in storage and opened bag heat release once every 5 days, put after 15 days the storehouse temperature control in storage at-0.3 ℃ at-0.7 ℃; Freezer humidity is controlled at 90%.

Embodiment 2 is according to embodiment 1, and garlic stems is fresh-keeping to be undertaken by following processing step:

(1), storehouse sterilization: scrub ground 3 times with 0.5% bleaching powder, used ozone treatment again 3 hours, the storehouse temperature maintenance is at 10 ℃, and is standby;

(2), garlic stems arrangement: processing and sorting garlic stems under 10 ℃ temperature is bundled into the wisp of 1Kg with polypropylene strapping 4cm place under a kind of sedge bud;

(3), the precooling of putting on the shelf: the storehouse temperature is controlled at-0.3 ℃, and it is 25cm that the garlic stems of putting on the shelf is put thickness;

4), pack: when the product temperature of garlic stems in the bag is stabilized in-0.1 ℃, sack is tightened;

(5), storage: opened ozone machine earlier 5 hours behind the garlic stems of the pack warehouse-in, make that ozone concentration reaches 25ppm in the storehouse in, opened ozone machine 4 hours every 20 days later on, regular ventilation makes that ozone concentration maintains 25ppm in the storehouse; Put in 15 days the storehouse temperature control in storage at-0.5 ℃, put after 15 days the storehouse temperature control in storage at-0.4 ℃; Freezer humidity is controlled at 95%.

Claims (1)

1, a kind of preservation method of garlic stems is characterized in that being made up of following processing step successively:

(1), storehouse sterilization: before the garlic stems warehouse-in, after cleaning up in the storehouse, scrub ground 2～3 times with 0.5% bleaching powder earlier, used ozone treatment again 3～4 hours, make ozone concentration reach 25ppm, cooling refrigeration then makes the storehouse temperature maintenance at 8～10 ℃, and is standby;

(2), garlic stems arrangement: the garlic stems that will newly gather purchase is sent in the storehouse, processing and sorting under 8～10 ℃ temperature, sick a kind of sedge that rejecting is not suitable for storing, hinder a kind of sedge, open luxuriant a kind of sedge, a kind of sedge that fades, soft a kind of sedge, to cut off for the atrophy of a kind of sedge base, aging part, a kind of sedge base fracture is irregular will have one's hair trimmed, and removes the garlic stems leaf sheath, makes a kind of sedge bar in order, after the alignment of a kind of sedge bud, be bundled into the wisp of 0.5～1Kg with polypropylene strapping 3～4cm place under a kind of sedge bud;

(3), the precooling of putting on the shelf: with the garlic stems of putting in order the back warehouse-in precooling of putting on the shelf of weighing of weighing, the storehouse temperature is controlled at-0.7～-0.3 ℃, and the garlic stems of putting on the shelf is wanted a kind of sedge bud outwardly, neatly spreads out and puts, and putting thickness is 20～25cm, packs when product temperature drop to 0 ℃;

(4), pack: garlic stems that will product temperature drop to 0 ℃ is packed on frame in the polyvinyl chloride plastic film bag, and during pack, a kind of sedge bud is towards sack, at the bottom of a kind of sedge basal orientation bag, every packed garlic stems 25Kg is when the product temperature of garlic stems in the bag is stabilized in below 0 ℃ or 0 ℃, sack is tightened, and sack should be reserved the space when pricking bag;

(5), storage: opened ozone machine earlier 3～5 hours behind the garlic stems of the pack warehouse-in, make that ozone concentration reaches 25～30ppm in the storehouse in, opened ozone machine 3～5 hours every 15～20 days later on, regular ventilation makes that ozone concentration maintains 25～30ppm in the storehouse; Put in 15 days the storehouse temperature control in storage and opened bag heat release once every 5 days, put after 15 days the storehouse temperature control in storage at-0.7～-0.3 ℃ at-0.7～-0.1 ℃; Freezer humidity is controlled at 90～95%.