CN103445109A

CN103445109A - Processing method for dried mulberry

Info

Publication number: CN103445109A
Application number: CN2013103595512A
Authority: CN
Inventors: 张兰华
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-19
Filing date: 2013-08-19
Publication date: 2013-12-18

Abstract

The invention provides a processing method for dried mulberry. The processing method for the dried mulberry comprises the following steps of: putting selected mulberries into boiling water to be boiled, then cooling the mulberries by using cold water, putting the mulberries in thick dishes, putting the thick dishes into a bake oven, baking, finally packaging dried mulberries which are obtained and storing the dried mulberries in a warehouse. The processing method for the dried mulberry provided by the invention is simple, feasible, safe, healthful and environmentally-friendly, the dried mulberries which are processed in low temperature have high nutrition value and are convenient to eat, and the processing method can be used for not only playing an important role in popularizing the mulberries, but also improving the agricultural benefit and the economic benefit.

Description

The processing method that a kind of mulberries are dry

Technical field

the present invention relates to the production method of food, the dry processing method of especially a kind of mulberries.

Background technology

area, Feng County, Jiangsu is the flat-bottomed land of washing away, depositing and form after changing its course in ancient the Yellow River, soil layer is all that thousands of kilometer washes away the alluvials such as mud fine sand stone of getting off and forms from ancient the upper reaches of the Yellow River, the husky earth layer of soil property, gas permeability is good especially, be rich in various mineral trace elements and various organic and inorganic nutrients fertilizer that plant growth needs in soil layer, so soil is very fertile.In addition, the Feng County local climate is warm, makes a clear distinction between the four seasons, and sunshine, abundance was applicable to the growth of growth, the especially mulberry tree of crops very much.

mulberries, be the ripening fruits of Moraceae deciduous tree mulberry tree, and mulberries are again sorosis, mulberry jujube.But mulberries are food both, can be used as medicine again, the traditional Chinese medical science is thought the mulberries sweet acid of distinguishing the flavor of, cold nature, enter the heart, liver, kidney channel, is strengthening by means of tonics, the good fruit of the intelligence development of nourishing heart.Have the enriching yin of enriching blood, promote the production of body fluid to quench thirst, the effect such as ease constipation is dry, cure mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, the dry of quenching one's thirst, the diseases such as dry and hard excrement.But fresh mulberries can be subject to accumulating, keeping, temporal restriction when selling, and will rot to go mouldy if the time passes mulberries of a specified duration, the peasant will be subject to serious economic loss.Therefore, the shelf-life that how to extend mulberries becomes an important research direction.

Summary of the invention

for the shelf-life and its economy of raising, edibility that extends mulberries, the invention provides the dry processing method of a kind of mulberries, the method simple possible, safety and sanitation, environmental protection, the mulberries that low temperature process goes out are dry to be of high nutritive value, instant, not only played important popularizing action to the Feng County mulberries, but also improved agriculture benefit and the economic benefit in area, Feng County.

the technical solution adopted for the present invention to solve the technical problems is: the dry processing method of these mulberries is,

(1) the high-quality mulberries of selected maturation;

(2) mulberries are put into to the blanching of boiling water pot 1 minute～10 minutes, then put into cold water cooling;

(3) cooled mulberries individual layer balance, stay the gap of 1cm between mulberries, then balance is placed on the baking rack that can hold 5 layers of balance, layer with layer the balance spacing be 10cm, then baking rack is pushed in tunnel oven and take the temperature of 40 ℃～70 ℃ to cure 5 minutes～10 minutes water content to mulberries be 40%～60%;

(4) mulberries of oven dry are taken out from baking oven, pack with the packing machine inflated with nitrogen, then put into warehouse for sale.

the invention has the beneficial effects as follows the processing method simple possible that these mulberries are dry, safety and sanitation, environmental protection, the mulberries that low temperature process goes out are dry to be of high nutritive value, instant, not only played important popularizing action to the Feng County mulberries, but also improved agriculture benefit and the economic benefit in area, Feng County.

The specific embodiment

the dry processing method of these mulberries is:

(1) the high-quality mulberries of selected maturation;

(2) mulberries are put into to boiling water pot blanching 3 minutes, then put into cold water cooling;

(3) cooled mulberries individual layer balance, stay the gap of 1cm between mulberries, then balance is placed on the baking rack that can hold 5 layers of balance, layer with layer the balance spacing be 10cm, then baking rack is pushed in tunnel oven and take the temperature of 50 ℃ to cure 8 minutes water content to mulberries be 50%;

Claims

1. the processing method that a kind of mulberries are dry is characterized in that: take single mulberries as raw material.

2. the processing method that mulberries according to claim 1 are dry is characterized in that: the dry processing method of these mulberries is,

(1) the high-quality mulberries of selected maturation;

(2) mulberries are put into to the blanching of boiling water pot, then put into cold water cooling;

(3) cooled mulberries individual layer balance, stay gap between mulberries, balance is put on the baking rack that can hold balance, then baking rack is pushed in tunnel oven and take the temperature of 40 ℃～70 ℃ to cure 5 minutes～10 minutes water content to mulberries be 40%～60%;

3. the processing method that mulberries according to claim 1 are dry is characterized in that:

(1) the high-quality mulberries of selected maturation;

(3) cooled mulberries individual layer balance, stay the gap of 1cm between mulberries, balance is placed on the baking rack that can hold 5 layers of balance, layer with layer the balance spacing be 10cm, then baking rack is pushed and puts into tunnel oven and take the temperature of 50 ℃ to cure 8 minutes water content to mulberries be 50%;

4. the processing method that mulberries according to claim 2 are dry is characterized in that: mulberries blanching 1 minute～10 minutes in the boiling water pot.