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How to keep asparagus fresh? Gracilaria lemaneiformis is the tender bud of papaya, which is rich in minerals and hydrolyzed amino acids. Every 100g of fresh vegetables contains total amino acids1852.02mg.. Amino acids are complete, delicious, cold and fried, and have great health care function.
Taiwan Province province is called bergamot Gracilaria lemaneiformis, which is very vivid. Taiwan Province Province and Chinese mainland Province were originally cultivated to eat its fruit. In recent years, Taiwan Province Province has developed it in consideration of its extensive planting, vigorous growth of stems and vines, and easy planting and management. Focus on cutting its tender tip-Gracilaria lemaneiformis.
Gracilaria lemaneiformis does not need spraying during the growth period, and there is no problem of pesticide residue; However, it grows rapidly in high temperature and high humidity environment in summer, and can be cut down in a short time. It is a pollution-free and healthy vegetable in the off-season of summer vegetables, so it develops rapidly.
On the mainland, some people cut the tender tips of pumpkins into asparagus.
Asparagus (Gracilaria, Gracilaria) is a perennial continuous cropping vegetable, the scientific name is asparagus, which is a tender path for cultivation and collection, similar to asparagus bud grafting. Asparagus is a perennial plant of Liliaceae, which can be harvested for 15-30 years once cultivated.
Asparagus (Gracilaria lemaneiformis), the scientific name of asparagus, is a tender diameter collected by cultivation, similar to the initial bud of asparagus. Asparagus is a perennial plant of Liliaceae, which can be harvested for 15-30 years once cultivated. It is a perennial continuous cropping vegetable, which benefits from planting for many years at a time, and it is a special dish that other vegetable crops can't match. Asparagus is a perennial herb of Liliaceae, which uses tender stems as edible organs and is an export-oriented vegetable to earn foreign exchange. Regular consumption can enhance resistance to many diseases. It belongs to high-grade vegetables in foreign markets. In recent years, many asparagus processing plants have been built in China. The processing method of fresh-keeping asparagus is introduced as follows:
I. Matters needing attention in purchasing raw materials
Asparagus is divided into white asparagus and green asparagus, of which white asparagus is mainly used to make canned food. Green asparagus can be preserved and processed. Among all fresh-keeping export vegetables, fresh-keeping green asparagus can be said to be the one with the most stringent requirements on the quality of raw materials. So the acquisition of raw materials is the most important.
Precautions:
1, and the length of raw materials is required to be 27cm. When harvesting, the green bamboo shoots are harvested together with the white stems in the underground part, and the mother body is cut off from the base of the bamboo shoots with a special arc knife, and the soil attached to the bamboo shoots is wiped off, and then neatly placed in a special turnover basket.
2. Fill the bottom of the harvesting basket with wet cloth or other cushions in advance. After the collected fresh bamboo shoots are put into the revolving basket, cover them with the prepared wet cloth immediately to prevent asparagus from dehydration.
3. Every morning before 10 is the best time to pick bamboo shoots. If the task is urgent, you can pick it after 3 pm. Be careful not to pick bamboo shoots in direct sunlight at noon, because dehydration and high temperature will lead to the softening of buds and lose commercial value.
4. When transporting, handle with care to prevent mechanical collision.
Second, the transportation and storage of raw materials.
1. The collected raw materials should be sent to the processing site at the first time.
Because of the long distance, it must be transported by car. Small trucks should be used. One ton or one and a half tons, Futian minivan with high guardrail is the most suitable. Straw should be used to protect the bottom and periphery of the car, and the turnover basket should be aligned up and down to prevent shaking and damage to asparagus.
3. Raw materials that can't be processed for the time being should be put into the cold storage for cooling.
Processing technology of fresh-keeping green asparagus
1. Raw material roughing and shaping: the harvested asparagus is preliminarily processed. According to the actual situation of each raw material, the asparagus is cut into 20-24cm, and then the bamboo shoots are placed in a rotating plastic basket, with their heads facing upwards. International export standards require roughness of 0.8- 1.8cm, green bamboo shoots, no sprouting, no dehydration, and no curvature exceeding 0.5. After the rough machining is completed, it should be sent to the finishing workshop immediately.
2. Raw material cleaning: put the whole basket of asparagus into an ice pool with a cooling tank at the bottom. Ice water is the most important link in processing, because it plays a direct quenching role, so that the internal and external temperatures of bamboo shoots can be reached quickly. It is advisable that the ice water should not exceed the head of bamboo shoots, and the head of bamboo shoots should be cleaned by fog washing pot or related equipment.
3, finishing process:
In the first operation group, the cleaned asparagus was first laid flat on the workbench and cut according to the pre-marked scale lines on the workbench. It is best to use a narrow knife of about 30 cm. The number of each cut is 3-4. Too many pieces are easy to cut irregularly. If the quantity is small, the processing speed is too slow. The cutting surface should be neat and clean. There is no bevel. On the day of export, the length of fresh green asparagus in Korea is required to be 2 1-24cm. ..
The second operation group will select and grade the green asparagus according to its length. There are four general export standards: class S, each bamboo shoot weighs less than12g; M class, each bamboo shoot weighs12-15g; Grade L, the weight of each bamboo shoot is16-20g; 2L class, each bamboo shoot weighs 25-33g；; ;
The third operation group carried out weighing and binding: generally speaking, electronic weighing is more accurate. According to customer requirements, the general standard requires binding 100g, and some customers require binding of 200g. Take the binding weight of 100g as an example, there are 3-4 cords for 2L class, 5-6 cords for L class, 7-8 cords for M class and more than 9 cords for S class. Then tie it with a broadband rubber band about 2-3 cm away from the root, and then tie the bamboo shoots tightly with asparagus packaging tape provided by customers or ordinary blue fresh-keeping tape, and the tape is about 2 cm away from the bamboo shoots.
4. Packaging: According to the packing boxes commonly used in various factories in recent years, there are mainly 8 kg wooden cases and foam boxes. Shipping generally uses wooden cases, air foam boxes and cartons. First, put a 3 mm thick sponge around the box. Asparagus should be pointed up. After filling the box, seal the surface with a sponge.
Four. Storage of finished products
The boxed asparagus should be put into the cold storage immediately. Vacuum refrigeration is the best way, but the investment is too expensive. Generally, most manufacturers still use ordinary air-cooled constant temperature storage. The freezing point of asparagus tender stems is 0.6℃, and the refrigeration temperature should not be lower than 0℃, generally 0℃-2℃ is appropriate. In order to keep the humidity, we should often sprinkle water in the warehouse.
Five, finished product shipment
In recent years, international trade has been mainly carried out by sea and air. Refrigerated containers are used for transportation. A container can hold about 8 tons. Packed in wooden cases. Foam boxes are used for air transportation. Cartons lined outside. The refrigerator temperature should be set at 1 degree.