CN103652722A - Convenient ashitaba food and processing method thereof - Google Patents
Convenient ashitaba food and processing method thereof Download PDFInfo
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- CN103652722A CN103652722A CN201310742546.XA CN201310742546A CN103652722A CN 103652722 A CN103652722 A CN 103652722A CN 201310742546 A CN201310742546 A CN 201310742546A CN 103652722 A CN103652722 A CN 103652722A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a convenient ashitaba food and a processing method thereof. The method comprises the following steps: selecting new picked ashitaba fresh tender leaves with the leaf surface diameter of 2-4cm, cleaning the leaves, blanching the leaves, performing enzyme deactivation on the leaves, rinsing the leaves with clean water, cooling the leaves with cold water, performing centrifugal dewatering on the leaves, drying the leaves, enabling the leaves to get damp, briquetting the leaves, drying at a constant temperature, and then packaging so as to obtain a product. The method also can comprises the following steps: after dewatering and drying, crashing the leaves into fine powder with the granularity of 80-100 meshes, and performing vacuum packaging so as to obtain the convenient ashitaba food product. During the processing process, any additive is not added, so that the convenient ashitaba food is all natural green food, is bluish green in product color, good in reconstitution property, delicious in taste, long in storage period and suitable for products in circulation, meets consumption of more people, is convenient to eat, and ensures that more people can benefit from the beneficial efficacies of the convenient ashitaba food.
Description
Technical field
The present invention relates to a kind of convenient vegetable and processing method thereof, relating in particular to is that a kind of Angelica Keiskei facilitates dish and processing method.
Technical background
Angelica Keiskei (Angelica keiskei koidz), has another name called tomorrow leaf, longevity grass, the grass of returning to life from the nether world, the grass of being bestowed by heaven, seapeak ginseng etc., is a kind of UmbrellaXing section (Umbelliferae), angelica (Angelica) herbaceos perennial.Be the rare species of food medicine dual-purpose, its tender leaf can be used as vegetables, and herb can hyoscine, and original producton location is Japanese Ba Zhang island, therefore have another name called eight zhang of grass.The areas such as existing Korea S, China Taiwan, Guizhou, Guangdong, Qingdao, Weihai have all formed scale plantation, are domestic emerging a kind of fashion healthy vegetable and the useful raw material of medical health care products.Recent domestic scientist is in the ascendant to the research of Angelica Keiskei, the analysis found that, Angelica Keiskei contains and maintains health, prevent aging necessary each seed amino acid, vitamin, mineral matter, trace element etc., vegetal pole horn of plenty, research also shows, in Angelica Keiskei rhizome, contain abundant natural flavone (flavonoid) and cumarin (coumarin), its stem, in leaf, contain multivitamin, carrotene, 16 seed amino acids, distinctive chalcone in protein and Angelica Keiskei, the compositions such as Coumarins, undoubtedly people by these precious natural green vegetables the laudatory title titled with " magical plant ".Tool research data shows, Angelica Keiskei is as healthy food use, and young stem and leaf can supply vegetables, generally stir-frying and eating, scald in river, cook, produce tea juice, make the methods such as tea bag and eat.Its whole plant for medical use, has heat-clearing, and diuresis is strong, the effect of lactagogue, and to hypertension, arteriosclerosis, diabetes, hepatopathy, flu, asthma, enterogastric diseases, rheumatism, insomnia, lung cancer, cancer of the stomach etc. all has effect.According to Osaka, Japan pharmaceutical university stud-farm Gui Mei river professor, wait research to find, that tomorrow leaf has is anti-ageing, antiulcer, antithrombotic, anticancer, hypotensive, regulate blood fat (reducing LDL-C, increasing high density lipoprotein cholesterol), hypoglycemic, improve the effects such as body immunity.Nowadays, on Japan, Korea S, Taiwan and other places, tomorrow leaf becomes the all-round food of " health, vigor, longevity ".Angelica Keiskei is owing to being subject to region, the restriction of weather and planting conditions, the healthy vegetable of this high-quality is not also popularized at home, make edibility and the beneficial functional of Angelica Keiskei be difficult to popularize, make edibility and the beneficial functional of Angelica Keiskei be difficult to benefit more common people, in order to allow more people not be subject to region, the restriction in season, obtain eating leaf vegetables tomorrow, the object of the invention is to overcome the defect of above-mentioned existence, provide a kind of Angelica Keiskei to facilitate dish and processing method, obtain a kind of easy preservation, the Angelica Keiskei that is easy to circulation facilitates dish, make more consumer have benefited from the beneficial functional of Angelica Keiskei.
Summary of the invention
The object of this invention is to provide a kind of can long term guarantee quality fresh-keepingly and can store for a long time, suitable products in circulation, be beneficial to people's buying, carry with a kind of Angelica Keiskei of instant and facilitate dish.
The present invention also aims to provide a kind of Angelica Keiskei to facilitate the processing method of dish.
The object of the invention is to be achieved through the following technical solutions:
Angelica Keiskei facilitates a dish, it is characterized in that, the fresh Angelica Keiskei of choosing new harvesting adopts the clear water that flows to clean up, and pulls out, after draining away the water; Be immersed in contain weight ratio 0.15% citric acid, 0.25% salt and 0.05% ascorbic acid be heated in the 95-100 ℃ of aqueous solution blanching 1-3 minute that completes; After completing and finishing to pull out, immerse rapidly rinsing 3-5 minute in the clear water of 25-35 ℃, then drag in 10 ℃ of following cold water cooling 30 minutes, pull out, with centrifugal dehydrator, moisture is taken off to below 65%, then adopt dryer, in 55-65 ℃ of oven dry, to water content at 13-15%; Angelica Keiskei after oven dry is inserted in rustless steel container, sealing was got damp after 6 hours, adopt cuber with copper mold, to be pressed into the bulk of difformity and Different Weight, move into 48 ℃ ± 2 ℃ freeze-day with constant temperature chambers, airtight storage is after 1 week, control finished product water content below 3.5%, pack, obtain Angelica Keiskei and facilitate dish product.
Described fresh Angelica Keiskei is the fresh tender leaf of the wide 2-4 of diameter centimetre.
Angelica Keiskei facilitates a processing method for dish, it is characterized in that; (1) select the new fresh Angelica Keiskei of plucking, with mobile clear water, clean up, pull out, drain away the water; (2) Angelica Keiskei after draining away the water is immersed in to contain weight ratio be in 0.15% citric acid, 0.25% salt and 0.05% Vitamin C aqueous acid, is heated to the 95-100 ℃ of blanching 1-3 minute that completes; (3) complete after end, pull rapidly rinsing 3-5 minute in the clear water that is immersed in 25-35 ℃ out, then drag in 10 ℃ of following cold water, cooling 30 minutes, to pull out, drop is moisture to the greatest extent; (4) with centrifugal dehydrator, moisture is taken off to below 65%; (5) Angelica Keiskei after centrifugal dehydration is dried to water content at 13-15% in 55-65 ℃ with dryer; (6) Angelica Keiskei after drying is inserted in rustless steel container, sealing is got damp 6 hours; (7) Angelica Keiskei after getting damp is pressed into the bulk of difformity and Different Weight with copper mold with cuber; (8) will be pressed into block Angelica Keiskei and move into 48 ℃ ± 2 ℃ freeze-day with constant temperature chambers, airtight storage, after 1 week, is controlled finished product water content below 3.5%, packs, and makes Angelica Keiskei and facilitates dish product.
Described fresh Angelica Keiskei is the fresh tender leaf of the wide 2-4 of diameter centimetre.
Angelica Keiskei facilitates a processing method for dish, can also realize by the following method:
(1) select the new fresh Angelica Keiskei of plucking, with mobile clear water, clean up, pull out, drain away the water; (2) Angelica Keiskei after draining away the water is immersed in to contain weight ratio be in 0.15% citric acid, 0.25% salt and 0.05% Vitamin C aqueous acid, is heated to the 95-100 ℃ of blanching 1-3 minute that completes; (3) complete after end, pull rapidly rinsing 3-5 minute in the clear water that is immersed in 25-35 ℃ out, then drag in 10 ℃ of following cold water, cooling 30 minutes, to pull out, drop is moisture to the greatest extent; (4) with centrifugal dehydrator, moisture is taken off to below 65%; (5) Angelica Keiskei after centrifugal dehydration is dried to water content below 3.5% in 65-75 ℃ with dryer; (6) Angelica Keiskei after drying is ground into 80-100 object fine powder with disintegrating apparatus; (7) by the fine powder after pulverizing, adopt the vacuum seal of polyethylene from high pressure process bag, obtain product.
Described fresh Angelica Keiskei is blade face wide diameter at the fresh tender leaf of 2-4 centimetre.
Beneficial effect of the present invention
The present invention selects fresh and tender and at the tender leaf of 2-4 centimetre, is raw material at early growth period leaf wide diameter, processing makes Angelica Keiskei and facilitates dish, its machining process can form rational production line, in the product of being processed into without any additive, it is a kind of pollution-free food of All Pure Nature, the Angelica Keiskei of producing facilitates dish, color is emerald green, rehydration is good, delicious flavour, suitable people's transportation and buying, be beneficial to storage, effectively Shelf-life, can make more masses have an opportunity to have benefited from the beneficial functional that Angelica Keiskei facilitates dish.
Processing method technique of the present invention is reasonable, produces simply, and cost is low, and environmental protection is pollution-free; Product is processed into fine powder through vacuum packaging, and people preferably facilitate the edible of dish to Angelica Keiskei, can be used as soup stock, fillings, sauce use, also can be used as the additive of cake, noodles, steamed bun processing.The variation of product can widerly meet consumer's selection, is a kind of green pure natural health food, surely can be welcomed by the general public.
Specific embodiment
Embodiment 1
Select the wide fresh and tender Angelica Keiskei at 2-4 centimetre of the new blade face diameter of plucking, with mobile clear water, clean up, pull drop out and use up moisture; By drop to the greatest extent the Angelica Keiskei of moisture be immersed in 100 ℃ and contain blanching in weight ratio 0.15% citric acid, 0.25% salt, 0.05% Vitamin C aqueous acid and complete 1 minute; Complete and drag for rapidly in the clear water of 25 ℃ rinsing after processing after 5 minutes, then drag in 10 ℃ of following cold water, after cooling 30 minutes, pull out, drop is moisture to the greatest extent; With centrifugal dehydrator, dewater to content below 65% again; Then be placed in dryer, in 55 ℃, dry to water content 15%; The Angelica Keiskei after drying is inserted in stainless cylinder of steel, sealing is got damp 6 hours again; Pot-herb's cuber tomorrow after getting damp is pressed into 165 grams of weight, 275 grams, 550 grams bulk not etc. with copper mold, then block is moved into hothouse, controls 48 ℃ ± 2 ℃ of constant temperature, and airtight storage, after 1 week, makes product water content be less than 3.5%; Product after freeze-day with constant temperature adopts vacuum packing machine to be packaged into bag, makes Angelica Keiskei and facilitates dish.
Embodiment 2
Select the wide fresh and tender Angelica Keiskei at 2-4 centimetre of the new blade face diameter of plucking, with mobile clear water, clean up, pull drop out and use up moisture; By drop to the greatest extent the Angelica Keiskei of moisture be immersed in 95 ℃ and contain blanching in weight ratio 0.15% citric acid, 0.25% salt, 0.05% Vitamin C aqueous acid and complete 3 minutes; Complete and drag for rapidly in the clear water of 35 ℃ rinsing after processing after 3 minutes, then drag in 10 ℃ of following cold water, after cooling 30 minutes, pull out, drop is moisture to the greatest extent; With centrifugal dehydrator, dewater to content below 65% again; Then be placed in dryer, in 65 ℃, dry to water content 13%; The Angelica Keiskei after drying is inserted in stainless cylinder of steel, sealing is got damp 6 hours again; Pot-herb's cuber tomorrow after getting damp is pressed into 165 grams of weight, 275 grams, 550 grams bulk not etc. with copper mold, then block is moved into hothouse, controls 48 ℃ ± 2 ℃ of constant temperature, and airtight storage, after 1 week, makes product water content be less than 3.5%; Product after freeze-day with constant temperature adopts vacuum packing machine to be packaged into bag, makes Angelica Keiskei and facilitates dish.
Embodiment 3
Select the wide fresh and tender Angelica Keiskei at 2-4 centimetre of the new blade face diameter of plucking, with mobile clear water, clean up, pull drop out and use up moisture; By drop to the greatest extent the Angelica Keiskei of moisture be immersed in 100 ℃ and contain blanching in weight ratio 0.15% citric acid, 0.25% salt, 0.05% Vitamin C aqueous acid and complete 2 minutes; Complete and drag for rapidly in the clear water of 30 ℃ rinsing after processing after 4 minutes, then drag in 10 ℃ of following cold water, after cooling 30 minutes, pull out, drop is moisture to the greatest extent; With centrifugal dehydrator, dewater to content below 65% again; Then be placed in dryer, in 60 ℃, dry to water content 14%; The Angelica Keiskei after drying is inserted in stainless cylinder of steel, sealing is got damp 6 hours again; Pot-herb's cuber tomorrow after getting damp is pressed into 165 grams of weight, 275 grams, 550 grams bulk not etc. with copper mold, then block is moved into hothouse, controls 48 ℃ ± 2 ℃ of constant temperature, and airtight storage, after 1 week, makes product water content be less than 3.5%; Product after freeze-day with constant temperature adopts vacuum packing machine to be packaged into bag, makes Angelica Keiskei and facilitates dish.
Embodiment 4
Select the wide fresh and tender Angelica Keiskei at 2-4 centimetre of the new blade face diameter of plucking, with mobile clear water, clean up, pull drop out and use up moisture; By drop to the greatest extent the Angelica Keiskei of moisture be immersed in 95-100 ℃ and contain in weight ratio 0.15% citric acid, 0.25% salt, 0.05% Vitamin C aqueous acid the blanching 1-3 minute that completes; Complete and drag for rapidly after processing in the clear water of 25-35 ℃ after rinsing 3-5 minute, then drag in 10 ℃ of following cold water, after cooling 30 minutes, pull out, drop is moisture to the greatest extent; With centrifugal dehydrator, dewater to content below 65% again; Then be placed in dryer, in 65-75 ℃, dry to water content below 3.5%; Then the Angelica Keiskei after drying is ground into 80-100 object fine powder with Ordinary pulverization equipment; Fine powder after pulverizing weighs pack, adopts high pressure polyethylene bag to vacuumize and packs, and obtains product.
Claims (5)
1. an Angelica Keiskei facilitates dish, it is characterized in that: the fresh Angelica Keiskei of choosing new harvesting, adopt the clear water that flows to clean up, pull out, after draining away the water, be immersed in contain weight ratio 0.15% citric acid, 0.25% salt and 0.05% ascorbic acid be heated in the 95-100 ℃ of aqueous solution blanching 1-3 minute that completes; After completing and finishing to pull out, immerse rapidly rinsing 3-5 minute in the clear water of 25-35 ℃, then drag in 10 ℃ of following cold water cooling 30 minutes, pull out, with centrifugal dehydrator, moisture is taken off to below 65%, then adopt dryer, in 55-65 ℃ of oven dry, to water content at 13-15%; Angelica Keiskei after drying is inserted in rustless steel container, sealing was got damp after 6 hours, adopt cuber with copper mold, to be pressed into the bulk of difformity and Different Weight, move into 48 ℃ ± 2 ℃ freeze-day with constant temperature chambers, airtight storage is after 1 week, control finished product water content below 3.5%, pack, obtain Angelica Keiskei and facilitate dish product.
2. a kind of Angelica Keiskei as claimed in claim 1 facilitates dish, it is characterized in that described fresh Angelica Keiskei is blade face wide diameter at the fresh tender leaf of 2-4 centimetre.
3. Angelica Keiskei facilitates a processing method for dish, it is characterized in that: (1) selects the new fresh Angelica Keiskei of plucking, and with mobile clear water, cleans up, and pulls out, drains away the water; (2) Angelica Keiskei after draining away the water is immersed in to contain weight ratio be in 0.15% citric acid, 0.25% salt and 0.05% Vitamin C aqueous acid, is heated to the 95-100 ℃ of blanching 1-3 minute that completes; (3) complete after end, pull rapidly rinsing 3-5 minute in the clear water that is immersed in 25-35 ℃ out, then drag in 10 ℃ of following cold water, cooling 30 minutes, to pull out, drop is moisture to the greatest extent; (4) with centrifugal dehydrator, moisture is taken off to below 65%; (5) Angelica Keiskei after centrifugal dehydration is dried to water content at 13-15% in 55-65 ℃ with dryer; (6) Angelica Keiskei after drying is inserted in rustless steel container, sealing is got damp 6 hours; (7) Angelica Keiskei after getting damp is pressed into the bulk of difformity and Different Weight with copper mold with cuber; (8) will be pressed into block Angelica Keiskei and move into 48 ℃ ± 2 ℃ freeze-day with constant temperature chambers, airtight storage, after 1 week, is controlled finished product water content below 3.5%, packs, and makes Angelica Keiskei and facilitates dish product.
4. Angelica Keiskei facilitates a processing method for dish, it is characterized in that: (1) selects the new fresh Angelica Keiskei of plucking, and with mobile clear water, cleans up, and pulls out, drains away the water; (2) Angelica Keiskei after draining away the water is immersed in to contain weight ratio be in 0.15% citric acid, 0.25% salt and 0.05% Vitamin C aqueous acid, is heated to the 95-100 ℃ of blanching 1-3 minute that completes; (3) complete after end, pull rapidly rinsing 3-5 minute in the clear water that is immersed in 25-35 ℃ out, then drag in 10 ℃ of following cold water, cooling 30 minutes, to pull out, drop is moisture to the greatest extent; (4) with centrifugal dehydrator, moisture is taken off to below 65%; (5) Angelica Keiskei after centrifugal dehydration is dried to water content below 3.5% in 65-75 ℃ with dryer; (6) Angelica Keiskei after drying is ground into 80-100 object fine powder with disintegrating apparatus; (7) by the fine powder after pulverizing, adopt the vacuum seal of polyethylene from high pressure process bag, obtain product.
5. as the processing method as described in any one in claim 3-4, it is characterized in that: described fresh Angelica Keiskei is blade face wide diameter at the fresh tender leaf of 2-4 centimetre.
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| KR20050120535A (en) * | 2004-06-17 | 2005-12-22 | 샬롬산업(주) | Angelica powder juice and their manufacture method |
| CN101081068A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for preparing compressed dried vegetables |
| CN101732375A (en) * | 2010-01-11 | 2010-06-16 | 海南兰地高新科技有限公司 | Angelica keiskei mixed capsule and preparation method thereof |
| CN103005431A (en) * | 2012-12-03 | 2013-04-03 | 上海交通大学 | Seedless roxburgh rose-angelica keiskei composite chewable tablet and preparation method thereof |
| CN103461844A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Wild vegetable crisp chips and preparation method thereof |
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|---|---|---|---|---|
| KR20050120535A (en) * | 2004-06-17 | 2005-12-22 | 샬롬산업(주) | Angelica powder juice and their manufacture method |
| CN101081068A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for preparing compressed dried vegetables |
| CN101732375A (en) * | 2010-01-11 | 2010-06-16 | 海南兰地高新科技有限公司 | Angelica keiskei mixed capsule and preparation method thereof |
| CN103005431A (en) * | 2012-12-03 | 2013-04-03 | 上海交通大学 | Seedless roxburgh rose-angelica keiskei composite chewable tablet and preparation method thereof |
| CN103461844A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Wild vegetable crisp chips and preparation method thereof |
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Application publication date: 20140326 |