CN100334970C - Method for processing cooked lily slice - Google Patents
Method for processing cooked lily slice Download PDFInfo
- Publication number
- CN100334970C CN100334970C CNB2005100417805A CN200510041780A CN100334970C CN 100334970 C CN100334970 C CN 100334970C CN B2005100417805 A CNB2005100417805 A CN B2005100417805A CN 200510041780 A CN200510041780 A CN 200510041780A CN 100334970 C CN100334970 C CN 100334970C
- Authority
- CN
- China
- Prior art keywords
- lily
- slice
- lily bulb
- controlled
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000234435 Lilium Species 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract 3
- 238000003672 processing method Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a processing method of a lily bulb slice, more specifically to a processing method of a cooked food-lily bulb slice. The method orderly comprises the steps of sorting, stripping, cleaning, baking or boiling and maturing, cooling, grading and packaging. The present invention has the advantages that the lily bulb slice can be immediately eaten after bags are open, and can be convenient; compared with a lily bulb can, the lily bulb slice of the present invention does not have additive added, and keeps the primary odor of a lily bulb, the processing method of the cooked food-lily bulb slice is advanced, the nutritional ingredients of the lily bulb are not changed, and the nutritive value is assured.
Description
Technical field
The present invention relates to a kind of processing method of lily slice, more particularly, the present invention relates to a kind of processing method of cooked lily slice.
Background technology
Because lily contains rich in protein, fat, more contain multiple medicinal ingredient, can regulate the human mechanism balance, strengthen the effect of body immunity.Particularly lanzhou lily is a sweet lily unique in all lilies of China, so be subjected to people's welcome deeply.Therefore, utilize the food of lily processing to have much at present, but all need before edible, be processed into prepared food.As giving birth to dried lily bulb, sell with raw-food material or vegetables packaged, need processing before the food; The inconvenience of lily Tin opener, and changed the original flavor of lily.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of cooked lily slice has overcome the loss of lily can to the lily nutritional labeling, has guaranteed the nutritive value of cooked lily slice, has kept the original flavor of lily.
The present invention includes the step of following order: select materials, delaminate, clean, toast or boil, cool off, divide grade packaged.Be characterized in: baking is that the fresh lily bulb sheet after cleaning is drained away the water, put on the special stainless steel screen cloth dish, send into the hot air circulation baking machine, earlier hot blast is controlled at 60 ℃, drying and dehydrating 30 minutes is controlled at temperature 200 ℃ of bakings 30-40 minute then, hot blast is controlled at 60 ℃ again, drying and dehydrating 30 minutes makes water content to 15%.
Advantage of the present invention is an instant bagged, easily.Compare with the lily can and not add any additives, kept the original flavor of lily.The processing method advanced person of cooked lily slice, the not change of nutritional labeling to lily has guaranteed nutritive value.
The specific embodiment
Below can further be well understood to the present invention by specific embodiments of the invention.Material of the present invention is the high-quality lily, and main production equipments has hot air circulation baking machine, vacuum packaging machine.End product quality reaches (1) organoleptic indicator: color and luster is ivory buff or yellowish white, and tissue morphology is thick meat shape dry plate, has kept the distinctive original flavor of lily.(2) physical and chemical index: moisture is less than 15%, and other content of mineral substances meets national green food standard.(3) microbiological indicator: do not have pathogenic bacteria, other meets the aseptic requirement of food.
Embodiment 1
The step of processing sequence is as follows:
(1) selects materials, delaminates, cleans
Earlier the sweet lily of fresh high-quality use the clear water wash clean, rejecting earth, impurity are removed withered of the lily periphery, old sheet, the relic that stain is arranged and mashed sheet, and lily is delaminated, and again lily slice are carried out classification by large and small, clean up.
(2) baking, drying
Lily slice after cleaning is drained away the water, put on the special stainless steel screen cloth dish, spread, send into the hot air circulation baking machine by every square metre of 6-7 kilogram amount.Earlier hot blast is controlled at about 60 ℃, about 30 minutes of drying and dehydrating is controlled at temperature 200 ℃ then and toasts about 30-40 minute to ripe, the time that large stretch of lily is used is long, and the time that the small pieces lily is used can be slightly short, hot blast is controlled at about 60 ℃ again, about 30 minutes of drying and dehydrating makes water content to 15%.
(3) cooling, packing
The lily slice of baking oven dry is put into clean health storehouse up to standard cool off moisture regain naturally, it is broken that lily slice moisture evenly is difficult for.Carry out classification at last, vacuum packaging as the storage of finished product warehouse-in, comes into the market.
Embodiment 2
The step of processing sequence is as follows:
(1) selects materials, delaminates, cleans
Earlier the sweet lily of fresh high-quality use the clear water wash clean, rejecting earth, impurity are removed withered of the lily periphery, old sheet, the relic that stain is arranged and mashed sheet, and lily is delaminated, and again lily slice are carried out classification by large and small, clean up.
(2) boil, drying
Water in the pot is boiled, the lily slice classification of cleaning is dropped in the pot, scald and boiled about about 8 minutes, put into clear water cooling and rinsing then and remove mucus and pull out again.Lily slice after cleaning is drained away the water, put on the special stainless steel screen cloth dish, spread by every square metre of 6-7 kilogram amount, send into the hot air circulation baking machine, earlier hot blast is controlled at about 55 ℃, about 2 hours of drying and dehydrating is controlled at temperature then to be baked to about 70 ℃ and makes water content to about 15%.
(3) cooling and packing
To bake the lily slice of oven dry, put into clean health storehouse up to standard and cool off moisture regain naturally, it is broken that lily slice moisture evenly is difficult for.Carry out classification at last, vacuum packaging as the storage of finished product warehouse-in, comes into the market.
Claims (1)
1, a kind of processing method of cooked lily slice, this method comprises the step of following order: select materials, delaminate, clean, toast or boil, cool off, divide grade packaged, it is characterized in that: baking is that the fresh lily bulb sheet after cleaning is drained away the water, put on the special stainless steel screen cloth dish, send into the hot air circulation baking machine; Earlier hot blast is controlled at 60 ℃, drying and dehydrating 30 minutes is controlled at temperature 200 ℃ of bakings 30-40 minute then, hot blast is controlled at 60 ℃ again, and drying and dehydrating 30 minutes makes water content to 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100417805A CN100334970C (en) | 2005-03-06 | 2005-03-06 | Method for processing cooked lily slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100417805A CN100334970C (en) | 2005-03-06 | 2005-03-06 | Method for processing cooked lily slice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1729847A CN1729847A (en) | 2006-02-08 |
| CN100334970C true CN100334970C (en) | 2007-09-05 |
Family
ID=35962293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100417805A Expired - Fee Related CN100334970C (en) | 2005-03-06 | 2005-03-06 | Method for processing cooked lily slice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100334970C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197839B (en) * | 2010-03-26 | 2012-10-17 | 甘肃省农业科学院农产品贮藏加工研究所 | Processing and fresh-keeping method for clean lily bulb |
| CN103283816A (en) * | 2012-03-05 | 2013-09-11 | 湖南中医药大学 | Processing method of dry lily pieces |
| CN106983106A (en) * | 2017-04-11 | 2017-07-28 | 兰州十百农业生物科技有限公司 | A kind of processing method of the crisp piece of original flavor instant lily bulb |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509657A (en) * | 2002-12-25 | 2004-07-07 | 孙士蓉 | Lily urad tea |
-
2005
- 2005-03-06 CN CNB2005100417805A patent/CN100334970C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509657A (en) * | 2002-12-25 | 2004-07-07 | 孙士蓉 | Lily urad tea |
Non-Patent Citations (2)
| Title |
|---|
| "优质干百合加工技术" 隆旺夫，中国农技推广，第6卷 2002 * |
| 兰州百合干的加工制作 丁书荣，农业科技与信息，第6卷 1996 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1729847A (en) | 2006-02-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: LANZHOU UNIV. Free format text: FORMER OWNER: DONG XIAOFENG Effective date: 20071026 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20071026 Address after: 730000 No. 222 Tian Shui Nan Lu, Gansu, Lanzhou Patentee after: Lanzhou University Address before: 730000 No. 486 Dingxi Road, Chengguan District, Gansu, Lanzhou Patentee before: Dong Xiaofeng |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070905 Termination date: 20140306 |