There are houttuynia cordata, thistle, pig nostril grass, smelly grass, fish scale grass ... and so on. Saururus chinensis is a kind of herb, belonging to one of the herbs. The whole herb is named after its fishy smell. According to medical research, houttuynia cordata, pneumococcus, influenza coccus, staphylococcus aureus and so on. All of them have obvious inhibitory function, which can promote capillary dilation, increase blood volume and enhance urine secretion; Analgesia and hemostasis, inhibiting syrup secretion, promoting tissue regeneration and radiation resistance. Function. According to folk prescriptions and medical records of past dynasties, Houttuynia cordata Thunb has the functions of clearing away heat and toxic materials, inducing diuresis to reduce swelling and resolving food stagnation, and can be used to treat pneumonia, tracheitis, lung yang, dysentery, malaria, scabies, edema, hemorrhoids, heatstroke and gastroenteritis. It's all kinds of diseases. Houttuynia cordata Thunb not only can cure diseases, but also is a delicious food that people like. It has been officially defined as "both food and medicine" by the national health department, and it has become a medicinal, health care and edible resource, which is a plant resource with great development value.
In this study, Houttuynia cordata Thunb was blanched, color-protected, crisp-protected and sterilized. In order to preserve the quality and fresh, find out the best treatment combination and increase the storage period of fresh fish for grass protection as much as possible.
The results of single factor experiment showed that different concentrations of color protection and crispness protection had significant differences on the color protection effect of Houttuynia cordata Thunb.
Based on the single factor experiment, the cross experiment was carried out. According to the treatment results, we can know that the main factors affecting the browning of Houttuynia cordata Thunb are: citric acid > vitamin C > brine, in which the optimal concentration of citric acid is 0.4%; The main factors affecting the brittleness of Houttuynia cordata Thunb are as follows: the best technological conditions for processing canned Houttuynia cordata Thunb with calcium chloride > calcium lactate > lime water are: 480 w power microwave blanching, soaking in mixed water solution of 0.4% citric acid and 0.4% calcium chloride for one hour to protect color and brittleness, and then preparing filling liquid with calcium chloride, citric acid and salt at a proper concentration for vacuum packaging.