The Preparing Instant Pucai Dish Combined With Rehydrated Shrimps

Pucai, one of formous water vegetable in P. R. China, is rich in caronhydrate, protein, amino acids, edible fibers, minerals and vitamins, and low in fat content, and therefore it is recognized as healthy vegetable and commonly used to make traditional Chinese dishes with different materials. This paper takes the pucai instant product as research goal to investigate the inhibition of browning, processing mode, nutrient change and product’s using duration. The main results ia as following:1、The effectiveness of individual and suitable combination of anti-browning agents on contolling pucai’s browning was compared and selected. Results showed that although single anti-browning agent on high concentration had good effect on contolling browning, the combination of0.20g/kg phytic acid+0.2g/kg L-VC+10g/kg citratic acid+0.20g/kg EDTA-2Na selected by orthogonal test was more effective than individual only, which was used in the ratio of anti-browning agent solution to pucai (w/w) at3：1for4h. PPO inhibition reached95.4%under the above treatment condition.2、The processed pucai quality during storage period was determined and compared after processing by different methods. Newly harvested Pucai with skins was blanched with104℃steams for8minand then cooled with chilled water and then deskined to obtain good anti-browning result. The bkanched pucai was emerged into100～110℃pig oil for10min at the ratio of15pig oil to1pucai (w/w) for maintaining its quality. By using this method, the pucai had bright color with less astringent and was good for future use to develop instant food.3、Combined with3flavor dish ingrident materials, the rationality and appropriate proportion of pucai to the3materials were determined based on sensory flavor evaluation. Results showed that dried shrimps was best for using as ingrident material with pucai, and the ratio of pucai to dried shrimps was10:1.4、The comparison of cooking methods of steaming, huizhi, chaozhi, banzhi and dunzhi for making instant pucai with shrimps was carried out based on flavor evaluation. Results showed that the ready-to-use pucai emerged in pig oil then steaming for5min at104℃and finally banzhi with rehydrated shrimps had the best sensory quality, including color, flavor, texture and tissue status. The ingridents for the instant pucai dish was pucai500g, rehydrated shrimps50g, salt3.5g, flavor additives1.5g, peanut oil12g.5、The suitable package material for the instant rehydrated shrimp pucai dish was HDPE of thickness0.05mm. The shelf life of the dish could be as long as90days at4℃.