CN103704331A - Convenient angelica keiskei vegetable and preparation method thereof - Google Patents
Convenient angelica keiskei vegetable and preparation method thereof Download PDFInfo
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- CN103704331A CN103704331A CN201310742787.4A CN201310742787A CN103704331A CN 103704331 A CN103704331 A CN 103704331A CN 201310742787 A CN201310742787 A CN 201310742787A CN 103704331 A CN103704331 A CN 103704331A
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Abstract
The invention discloses a convenient angelica keiskei vegetable and a preparation method thereof. The convenient angelica keiskei vegetable comprises the following components in percentage by weight: 97.8-98.9 percent of fresh angelica keiskei, and 1.1-2.2 percent of compound preservative, wherein the compound preservative is formed by salt, citric acid and erythorbic acid according to a proportion of 1:(0.25-0.5):(0.025-0.05). The preparation method comprises the following steps: performing cleaning, washing, draining, blanching, complete draining and fresh-keeping on the freshly picked fresh angelica keiskei; performing vacuum packaging and sterilization treatment to prepare the convenient angelica keiskei vegetable. A convenient angelica keiskei vegetable product can be prepared by performing dry vacuum packaging after the blanching and the complete draining, or performing crushing to obtain ultra-fine powder with the grain size of 1,000-1,800 meshes and then performing nitrogen-filled packaging. The preparation method is simple in preparation process, low in production cost and pollution-free, and facilitates industrial production. The convenient angelica keiskei vegetable product is convenient to carry, transport and eat, can be conveniently circulated on the market, and can be conveniently eaten by people.
Description
Technical field
The present invention relates to a kind of vegetables processing method, be specifically related to a kind of leaf vegetables tomorrow and preparation method thereof that facilitates.
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, a kind of leaf vegetables tomorrow and preparation method thereof that facilitates is provided, a kind of easy preservation is provided, carry, be easy to the fresh angelica keiskei dish of the instant of circulation, make more people have benefited from the beneficial functional of leaf vegetables tomorrow.
Summary of the invention
The object of the present invention is to provide a kind of leaf vegetables tomorrow and preparation method thereof that facilitates.
The object of the invention is to be achieved through the following technical solutions:
Facilitate leaf vegetables tomorrow, it is characterized in that component comprises Angelica Keiskei and composite preservative, the weight percent content of each component is:
Fresh and tender Angelica Keiskei 97.8%-98.9%, composite preservative 1.1%-2.2%; Wherein composite preservative is comprised of salt, citric acid, the arabo-ascorbic acid of weight ratio, and its ratio is salt: citric acid: arabo-ascorbic acid=1:(0.25-0.5): (0.025-0.05).
Above-mentionedly to facilitate tomorrow leaf vegetables fresh-keeping and carry fresh beneficial effect in order increasing, can also to add the sucrose of Angelica Keiskei, composite preservative total amount 1.5-5%.
Above-mentionedly facilitate leaf vegetables tomorrow, described fresh and tender Angelica Keiskei is the growth Angelica Keiskei sprouting of 5-7 days.
Facilitate a preparation method for leaf vegetables tomorrow, its feature comprises following operating procedure:
Get fresh fresh and tender Angelica Keiskei, through choosing to pick up, remove impurity, cleaning, draining, blanching, drain, fresh-keeping operation, vacuum packaging, then carries out sterilization processing, makes and facilitates leaf vegetables tomorrow.
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, described fresh and tender Angelica Keiskei is the growth Angelica Keiskei sprouting of 5-7 days.
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, described blanching operation is by cleaning up and the Angelica Keiskei of drop water purification after dividing, being immersed in, to be heated to 95-100 ℃ to contain weight ratio be in 0.5% common salt aqueous solution, blanching 3-5 minute.
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, described fresh-keeping operation is the composite preservative that adds weight ratio 1.1%-2.2%, its composite preservative is salt: citric acid: arabo-ascorbic acid=1:(0.25-0.5): (0.025-0.05).
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, in order to increase fresh-keeping and to carry the sucrose that fresh effect can also add Angelica Keiskei, composite preservative total amount 1.5-5%.
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, described sterilization is sterilization 15 minutes in 100 ℃ of boiling water after packing.
Above-mentioned a kind of preparation method that facilitates leaf vegetables tomorrow, can also realize by following method:
Get fresh fresh and tender Angelica Keiskei, through choosing, pick up impurity elimination, cleaning, draining, then blanching operation is carried out mummification dehydration, packing or crushing packing and is made.
Mummification described above, for adopting the low temperature hot-air seasoning 6-8 hour of 70-85 ℃, is controlled moisture at 2-3%.
Pulverizing described above can adopt Ultra-Micro Grinding Equipment to be ground into 1000-1800 object Ultramicro-powder.
Pulverizing described above also can adopt Ordinary pulverization equipment to be ground into 90-100 object fine powder.
For the ease of storage and fresh-keeping, packing described above can adopt and vacuumize packing or nitrogen-filled packaging.
Beneficial effect of the present invention
1, to select fresh and tender Angelica Keiskei be that base stock is made into a kind of leaf vegetables tomorrow that facilitates in the present invention, the original nutritional labeling of Angelica Keiskei and health care can have been kept to greatest extent, its making facilitate leaf vegetables delicious flavour tomorrow, carry, transportation and instant, for tomorrow leaf vegetables market circulation and the edible convenience that provides is provided.
2, after the further drying and other treatment of the inventive method, make former flavour product, can make consumer reprocess according to edible needs, meet more consumers' selection.
3, the present invention is a kind of facilitates the processing after Angelica Keiskei dried vegetable to adopt ultramicrotechnique, the nutritional labeling and the health care that have kept to greatest extent leaf vegetables tomorrow, the plasmic delicate fragrance that retains to greatest extent leaf vegetables tomorrow, can be beneficial to consumer easy to use as soup stock, fillings, sauce, flavoring, culinary art, wheaten food processing etc.
4, product of the present invention adopts and vacuumizes packing or nitrogen-filled packaging, can avoid scattering and disappearing of leaf vegetables protoplasm taste tomorrow, and can effectively resist various oxidasic activity in leaf vegetables tomorrow, prevents the oxidation of various active ingredients in product, is more conducive to extend shelf life.
5, the inventive method manufacture craft is simple, and production cost is low, pollution-free, is beneficial to industrialization processing, meets market supply, and product of the present invention is a kind of green natural healthy food that is of value to consumer demand.
The specific embodiment
With the following Examples, the present invention is further illustrated
Embodiment 1
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, take 97.8 kilograms with clear water, clean up after, pull out, drop is moisture to the greatest extent, then be immersed in 100 ℃ of saline solutions that contain weight ratio 0.5%, after blanching 3min, pull out, drain away the water, then, add 2.2 kilograms of composite preservatives to mix thoroughly, also admix the sucrose of 3 kilograms simultaneously, adopt vacuum packing machine to be packaged into bag leaf vegetables tomorrow after above operation processing, then insert in 100 ℃ of boiling water sterilization 15 minutes, make and facilitate leaf vegetables tomorrow.
Embodiment 2
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, take 98 kilograms with clear water, clean up after, pull out, drop is moisture to the greatest extent, then be immersed in 95 ℃ of saline solutions that contain weight ratio 0.5%, after blanching 5min, pull out, drain away the water, then, add 2 kilograms of composite preservatives to mix thoroughly, also admix the sucrose of 1.5 kilograms simultaneously, adopt vacuum packing machine to be packaged into bag leaf vegetables tomorrow after above operation processing, then insert in 100 ℃ of boiling water sterilization 15 minutes, make and facilitate leaf vegetables tomorrow.
Embodiment 3
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, take 98.9 kilograms with clear water, clean up after, pull out, drop is moisture to the greatest extent, then be immersed in 100 ℃ of saline solutions that contain weight ratio 0.5%, after blanching 4min, pull out, drain away the water, then, add 1.1 kilograms of composite preservatives to mix thoroughly, also admix the sucrose of 2 kilograms simultaneously, adopt vacuum packing machine to be packaged into bag leaf vegetables tomorrow after above operation processing, then insert in 100 ℃ of boiling water sterilization 15 minutes, make and facilitate leaf vegetables tomorrow.
Embodiment 4
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, after cleaning up with clear water, pull out, drop is moisture to the greatest extent, is then immersed in 100 ℃ of saline solutions that contain weight ratio 0.5%, after blanching 3min, pull out, drain away the water, then adopt dryer, in the low temperature hot-air seasonings of 70 ℃ 8 hours, make water content be controlled at 3%, weigh pack, adopt vacuum packing machine to vacuumize packing, obtain product.
Embodiment 5
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, after cleaning up with clear water, pull out, drop is moisture to the greatest extent, is then immersed in 100 ℃ of common salt aqueous solutions that contain weight ratio 0.5%, after blanching 4min, pull out, drain away the water, then adopt dryer, in 75 ℃, dry 7 hours, make moisture be controlled at 2.5%, then adopt Ultra-Micro Grinding Equipment to be ground into 1800 object Ultramicro-powders leaf vegetables tomorrow after mummification, weigh pack, adopt aluminum foil sack nitrogen-filled packaging, obtain product.
Embodiment 6
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, after cleaning up with clear water, pull out, drop is moisture to the greatest extent, is then immersed in 95 ℃ of common salt aqueous solutions that contain weight ratio 0.5%, after blanching 5min, pull out, drain away the water, then adopt dryer, in 75 ℃, dry 7 hours, make moisture be controlled at 2.5%, then adopt Ultra-Micro Grinding Equipment to be ground into 1200 object Ultramicro-powders leaf vegetables tomorrow after mummification, weigh pack, adopt aluminum foil sack nitrogen-filled packaging, obtain product.
Embodiment 7
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, after cleaning up with clear water, pull out, drop is moisture to the greatest extent, then be immersed in 95 ℃ of common salt aqueous solutions that contain weight ratio 0.5%, after blanching 5min, pull out, drain away the water, then adopt dryer, in 85 ℃ of low temperature hot-air seasonings 6 hours, make moisture be controlled at 2%, then adopt Ordinary pulverization equipment to be ground into 100 object fine powders leaf vegetables tomorrow after mummification, weigh pack, adopt vacuum packing machine to vacuumize packing, obtain product.
Embodiment 8
Select the fresh and tender sprouting of Angelica Keiskei of growth 5-7 days of fresh harvesting, choose to pick up and remove impurity, after cleaning up with clear water, pull out, drop is moisture to the greatest extent, then be immersed in 95 ℃ of common salt aqueous solutions that contain weight ratio 0.5%, after blanching 5min, pull out, drain away the water, then adopt dryer, in 70 ℃ of low temperature hot-air seasonings 8 hours, make moisture be controlled at 2%, then adopt Ordinary pulverization equipment to be ground into 90 object fine powders leaf vegetables tomorrow after mummification, weigh pack, adopt vacuum packing machine to vacuumize packing, obtain product.
Claims (14)
1. facilitate leaf vegetables tomorrow, it is characterized in that component comprises fresh and tender Angelica Keiskei and composite preservative, the weight percent content of each component is: fresh and tender Angelica Keiskei 97.8%-98.9%, composite preservative 1.1%-2.2%; Wherein composite preservative is mixed and is formed by salt, citric acid, the arabo-ascorbic acid of weight ratio, and its ratio is salt: citric acid: arabo-ascorbic acid=1:(0.25-0.5): (0.025-0.05).
2. as claimed in claim 1ly facilitate leaf vegetables tomorrow, it is characterized in that, in component, also comprise the sucrose of fresh and tender Angelica Keiskei, composite preservative total amount 1.5-5%.
3. as claimed in claim 1ly facilitate leaf vegetables tomorrow, it is characterized in that, described fresh and tender Angelica Keiskei is the growth Angelica Keiskei sprouting of 5-7 days.
4. a preparation method that facilitates leaf vegetables tomorrow, is characterized in that: choose fresh, fresh and tender Angelica Keiskei, through choose pick up remove impurity, cleaning, draining, blanching, drain, fresh-keeping operation, vacuum packaging, then carry out sterilization processing, make and facilitate bright leaf vegetables.
5. the preparation method that facilitates leaf vegetables tomorrow as claimed in claim 4, it is characterized in that: described fresh-keeping operation is the composite preservative that adds weight ratio 1.1%-2.2%, the salt that its composite preservative is weight ratio: citric acid: arabo-ascorbic acid=1:(0.25-0.5): ratio (0.025-0.05) forms.
6. the preparation method that facilitates leaf vegetables tomorrow as claimed in claim 4, is characterized in that: component comprises the sucrose of fresh and tender Angelica Keiskei, composite preservative total amount 1.5-5%.
7. the preparation method that facilitates leaf vegetables tomorrow as claimed in claim 5, is characterized in that: described sterilization process is for being placed in 100 ℃ of boiling water sterilization 15 minutes through packing.
8. a preparation method that facilitates leaf vegetables tomorrow, is characterized in that: get fresh, fresh and tender Angelica Keiskei, through choosing, pick up impurity elimination, cleaning, draining, blanching operation, then carry out mummification dehydration, vacuum packaging, make and facilitate dish product tomorrow; Product water content is at 2-3%.
9. a preparation method that facilitates leaf vegetables tomorrow, is characterized in that: get fresh fresh and tender Angelica Keiskei, through choosing, pick up impurity elimination, cleaning, draining, blanching operation, then carries out mummification dehydration, pulverizing, and vacuum packaging makes and facilitates leaf vegetables product tomorrow; Product water content is at 2-3%.
10. as any one preparation method in claim 4 or 8 or 9, it is characterized in that: described blanching operation, its condition is to be immersed in 95-100 ℃ of common salt aqueous solution that contains weight ratio 0.5% of heating, blanching 3-5 minute.
11. 1 kinds as any one preparation method in claim 4 or 8 or 9, it is characterized in that: described fresh and tender Angelica Keiskei is the growth Angelica Keiskei sprouting of 5-7 days.
12. 1 kinds as the preparation method as described in any one in claim 8 or 9, it is characterized in that: described mummification dehydration is to adopt the low temperature hot-air seasoning 6-8 hour of 70-85 ℃.
13. preparation methods that facilitate leaf vegetables tomorrow according to claim 9, is characterized in that: described pulverizing, and for adopting Ultra-Micro Grinding Equipment to be ground into 1000-1800 object Ultramicro-powder.
14. preparation methods that facilitate leaf vegetables tomorrow according to claim 9, is characterized in that: described pulverizing, and for adopting Ordinary pulverization equipment to be ground into 90-100 object fine powder.
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| CN201310742787.4A CN103704331A (en) | 2013-12-30 | 2013-12-30 | Convenient angelica keiskei vegetable and preparation method thereof |
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2013
- 2013-12-30 CN CN201310742787.4A patent/CN103704331A/en active Pending
Patent Citations (6)
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| CN86102550A (en) * | 1986-10-30 | 1988-05-11 | 上海市食品工业研究所 | A kind of preparation of agent keeping vegetable fresh and using method |
| CN1037258A (en) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | Storage and fresh keeping technology for fresh bamboo shoots |
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| CN101088379A (en) * | 2006-06-16 | 2007-12-19 | 孙杰 | Making process of instant celery food |
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| Title |
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Application publication date: 20140409 |