CN103907845A - Processing method of novel nutrition blended cedrela sinensis - Google Patents
Processing method of novel nutrition blended cedrela sinensis Download PDFInfo
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- CN103907845A CN103907845A CN201410118881.7A CN201410118881A CN103907845A CN 103907845 A CN103907845 A CN 103907845A CN 201410118881 A CN201410118881 A CN 201410118881A CN 103907845 A CN103907845 A CN 103907845A
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- chinese toon
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- cedrela sinensis
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- 241000425037 Toona sinensis Species 0.000 title claims abstract description 117
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000016709 nutrition Nutrition 0.000 title abstract description 11
- 235000011783 Cedrela sinensis Nutrition 0.000 title abstract description 10
- 230000035764 nutrition Effects 0.000 title abstract description 5
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- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims abstract description 9
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims abstract description 8
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
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- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 6
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- 240000008574 Capsicum frutescens Species 0.000 claims description 4
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- 238000012545 processing Methods 0.000 description 10
- 229930002875 chlorophyll Natural products 0.000 description 8
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- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
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- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000271246 Cedrela sinensis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 241000949477 Toona ciliata Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000001925 catabolic effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
Abstract
The invention discloses a processing method of novel nutrition blended cedrela sinensis. The processing method comprises the following steps: selecting and cleaning a cedrela sinensis raw material; dewatering the cleaned cedrela sinensis raw material; freezing the dewatered cedrela sinensis raw material; blanching the frozen cedrela sinensis by combining boiling water and microwaves; preserving heat and coloring after blanching; cooling and rinsing; draining; cutting; adding seasoning oil for blending; vacuum-packaging; and performing ultra-high pressure sterilization to prepare a cedrela sinensis dish. According to the processing method, the problem of color of a product is effectively solved by using boiling water and microwave blanching and trace sodium copper chlorophyllin, and the flavor of the cedrela sinensis is maximally remained by adopting a fat embedding technology and ultra-high pressure instant sterilization. The cedrela sinensis dish is green in color, thick and durable in flavor substance, rich in nutrients, good in taste, suitable for most of people, wide in market and high in social and economic benefits.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the processing method of a kind of novel nourishing modulation Chinese toon.
Background technology
Chinese toon bud unique flavor, nutrition is extremely abundant, is the good vegetables in spring that are loved by the people.According to one's analysis, the fresh Chinese toon bud of every 100g is containing protein 9.8g, calcium 143mg, potassium 548mg, carrotene 0.93g, vitamin C 115mg, all row vegetables first.Simultaneously Chinese toon has special aromatic odor, can be beneficial to and improve a poor appetite, and modern medicine study proves, Chinese toon has the health-care efficacy that strengthens immunity, anti-ageing, hypoglycemic and blood fat, is the good merchantable brand of medicine-food two-purpose.Chinese toon self can secrete anthelmintic substance in growth course, without spraying pesticide, is genuine green vegetables.
But agricultural products in China process technology is backward, added value of product is low, almost puts on market with reset condition, especially all the more so for the featured agriculture-Chinese toon of just having risen.At present about the processing of Chinese toon also rests in traditional technique mostly, as curing food, Chinese toon can, Chinese toon sauce, braised cedrela sinensis dish etc.Its long processing time, the exclusive fragrance of Chinese toon scatters and disappears serious, and nutritive loss is large, and active material inactivation rate is high; Processing technology is relatively backward, and the product after processing is subject to the impact of the condition such as light, heat, acid, alkali and occurs chlorosis browning, the phenomenon such as blackening even, and added value of product is lower, and social benefit is not remarkable.
Summary of the invention
The present invention is in order to solve weak point of the prior art, by system researches such as the physiological characteristic to Chinese toon, chlorophyll degradation mechanism and machining attributes thereof, the processing method of the novel nourishing modulation Chinese toon that provide that a kind of Chinese toon character flavor compound retention time is long, nutritional labeling loss is little, color, product color is light green.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: the processing method of a kind of novel nourishing modulation Chinese toon, comprise the following steps,
(1), Chinese toon raw material is selected and cleaned;
(2), the Chinese toon raw material after cleaning is dewatered;
(3), by freezing the Chinese toon raw material after dehydration;
(4), boiling water carries out blanching in conjunction with microwave to the Chinese toon after freezing;
(5), after blanching, be incubated painted;
(6), cooling rinsing;
(7), draining;
(8), segment;
(9), add flavored oils to modulate;
(10), vacuum packaging;
(11), after ultra-high pressure sterilization, make Chinese toon vegetable.
In described step (9), flavored oils adopts following methods to prepare: ready-mixed oil 40～60g is heated to 130～160 DEG C of oil temperatures; Capsicum 0.4～0.6g, Chinese prickly ash 0.2～0.4g, anistree 0.4～0.6g are put into ready-mixed oil successively, in the time that oil temperature rises to 170～200 DEG C, put into green onion 15～20g, garlic 15～20g, smell 3～5s after strong green onion garlic perfume (or spice), stop heating, above-mentioned five kinds of flavorings are pulled out, obtained flavored oils.
Step (1) is specially: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, cleans with the cold water of 10 DEG C～20 DEG C, to reach dedusting and to reduce the effect of respiration heat consumption.
Dehydration in step (2) is got rid of surface moisture with centrifugal drier; Freezing being specially in step (3): the Chinese toon after cleaning and dewatering is put into quick-frozen 3～5h at-35 DEG C～-80 DEG C, to reach the effect of passivation polyoxide enzyme and other respiration consumption.
Step (4) is specially: the Chinese toon tender shoots after quick-frozen is put into to fill weight content be 0.05% sodium copper chlorophyllin colourant solution, adjusting pH is 7～8, puts into rapidly micro-wave oven and carries out heating using microwave 40～80s.
Step (5) is specially: by painted the Chinese toon insulation after instant microwave blanching 30 minutes; Step (6) is specially: the Chinese toon tender shoots of protecting after look is put into warm water rinsing to remove the sodium copper chlorophyllin of Chinese toon remained on surface, and rinsing 1～2 time, till not having color in water.
In step (7), use centrifugal drier that the Chinese toon after cleaning is drained; Segment in step (8) is the segment that Chinese toon is cut into 1～2cm.
Step (9) is specially: cooled flavor oil is evenly sprinkled on the Chinese toon after segment, and the part by weight of flavor oil and Chinese toon dish is 1:7～9, then puts into pepper 1～1.5g, salt 2～3g, monosodium glutamate 1～1.5g, light soy sauce 4～6g.
In step (10), vacuum-packed vacuum is 0.095Mpa, and package temperature is 100 DEG C, packaging time 4～6s.
In step (11), ultra-high pressure sterilization condition is 15～25 DEG C of pressure 400～600MPa, temperature, and pressurize 4～6min.
At present, the biggest problem of green vegetable processing problem of protecting green lands exactly, is directly connected to the quality of converted products, and the main cause that causes chlorosis is exactly the degraded of chlorophyll de-magging and polyphenol oxidase oxidizing brown stain.The present invention utilizes Technique of Speed Freezing be intended to chlorophyll catabolic enzyme and cause that the polyphenol oxidase of brown stain carries out passivation, its locus is fixed, free water in while space between cells and intracellular free water and the ice crystal forming in quick-frozen process in conjunction with water can not be damaged to cell tissue, reach the object of protecting green lands.Utilize microwave to be intended to the moment enzyme that goes out in conjunction with boiling water quick-thawing technology and protect green lands, when sterilization, remove fast the carcinogen such as nitrate and nitrite residual in Chinese toon; And ice crystal melt moisture can be absorbed and unlikely generation juice loss by cell rapidly, keep to greatest extent the original freshness of Chinese toon, color and luster and nutrition.The instant technology of quick-frozen combines, and the greatly maintenance phase of the minimizing enzymatic activity of degree, will the relevant enzyme deactivation of chlorosis occur by physical technique.Meanwhile, pH value can keep chlorophyllous stability, and the food additives sodium copper chlorophyllin safe without toxic side effect adding shows that it has certain inhibitory action to tumour according to the study.Embedding techniques can reduce scattering and disappearing of fragrance, flavor oil adds makes the embedding of Chinese toon volatile materials wherein be difficult for escaping, and has at utmost retained its characteristic odor, and, the processing of this vegetable is to complete under being heated in moment, effectively prevents the loss of nutritional labeling and scattering and disappearing of smell.Through test, the Chinese toon vegetable finished product of making after ultra-high pressure sterilization can be stored more than 3 months under the environment of 0 ~ 5 DEG C, and color remains unchanged substantially.
Compared with existing Chinese toon process technology, the invention solves the technical barriers such as the Chinese toon character flavor compound causing because conventional machining process is improper is difficult to keep, nutritional labeling loss is large, brownization of color, the product color making is light green, final Chinese toon product feature flavor substance is strong, lasting, nutritional labeling is abundant, mouthfeel is good
In sum, the present invention uses boiling water microwave blanching and micro-sodium copper chlorophyllin to efficiently solve the color and luster problem of product, and fatty embedding techniques and super-pressure instantaneous sterilizing have kept the smell of Chinese toon to greatest extent.Gained Chinese toon famished look pool is light green, and character flavor compound is strong, lasting, and nutritional labeling is abundant, and mouthfeel is good, is applicable to crowd extensive, has wide market and good economic results in society.
Detailed description of the invention
The processing method of a kind of novel nourishing modulation Chinese toon of the present invention, comprises the following steps:
(1), Chinese toon raw material is selected and cleaned;
(2), the Chinese toon raw material after cleaning is dewatered;
(3), by freezing the Chinese toon raw material after dehydration;
(4), boiling water carries out blanching in conjunction with microwave to the Chinese toon after freezing;
(5), after blanching, be incubated painted;
(6), cooling rinsing;
(7), draining;
(8), segment;
(9), add flavored oils to modulate;
(10), vacuum packaging;
(11), after ultra-high pressure sterilization, make Chinese toon vegetable.
In step (9), flavored oils adopts following methods to prepare: ready-mixed oil (adopting golden imperial fish ready-mixed oil) 40～60g is heated to 130～160 DEG C of oil temperatures (medium rare); Capsicum 0.4～0.6g, Chinese prickly ash 0.2～0.4g, anistree 0.4～0.6g are put into ready-mixed oil successively, in the time that rising to 170～200 DEG C (medium well), oil temperature puts into green onion 15～20g, garlic 15～20g, smell 3～5s after strong green onion garlic perfume (or spice), stop heating, above-mentioned five kinds of flavorings are pulled out, obtained flavored oils.
Step (1) is specially: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, cleans with the cold water of 10 DEG C～20 DEG C, to reach dedusting and to reduce the effect of respiration heat consumption.
Dehydration in step (2) is got rid of surface moisture with centrifugal drier; Freezing being specially in step (3): the Chinese toon after cleaning and dewatering is put into quick-frozen 3～5h at-35 DEG C～-80 DEG C, to reach the effect of passivation polyoxide enzyme and other respiration consumption.
Step (4) is specially: the Chinese toon tender shoots after quick-frozen is put into to fill weight content be 0.05% sodium copper chlorophyllin colourant solution, adjusting pH is 7～8, and the micro-wave oven of putting into rapidly power and be 800W carries out heating using microwave 50s.
Step (5) is specially: by painted the Chinese toon insulation after instant microwave blanching 30 minutes; Step (6) is specially: the Chinese toon tender shoots of protecting after look is put into warm water rinsing to remove the sodium copper chlorophyllin of Chinese toon remained on surface, and rinsing 1～2 time, till not having color in water.
In step (7), use centrifugal drier that the Chinese toon after cleaning is drained; Segment in step (8) is the segment that Chinese toon is cut into 1～2cm.
Step (9) is specially: cooled flavor oil is evenly sprinkled on the Chinese toon after segment, and the part by weight of flavor oil and Chinese toon dish is 1:7～9, then puts into pepper 1～1.5g, salt 2～3g, monosodium glutamate 1～1.5g, light soy sauce 4～6g.
In step (10), vacuum-packed vacuum is 0.095Mpa, and package temperature is 100 DEG C, packaging time 4～6s.
In step (11), ultra-high pressure sterilization condition is 15～25 DEG C of pressure 400～600MPa, temperature, and pressurize 4～6min.
Lower mask body is enumerated three detailed description of the invention and is introduced in detail:
Embodiment mono-:
Step 1: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, with the cold water cleaning of 10 DEG C, drains and is placed on-35 DEG C of freezing 5h; The Chinese toon of cold storage is put into 100 DEG C, 0.02% chlorophyll copper sodium salting liquid, puts into rapidly heating using microwave 50s(power 800w), be then incubated 30min, after 30min, pull rapidly rinsing out 2 times, draining 20min, by for subsequent use Chinese toon segment.
Step 2: get ready-mixed oil 40g and burn in pot to eighty per cant heat, put into 0.4g capsicum, 0.2g Chinese prickly ash and 0.4g anise, treat that then quick-fried perfume (or spice) (170～200 DEG C) 30s put 15g green onion, 15g garlic, continue to heat wait smelling strong green onion garlic perfume (or spice) or garlic and explode to golden yellow, stop heating, flavoring etc. is pulled out, and the flavor oil making is cooling rear stand-by.
Step 3: get the 10g of flavored oils, salt 2g, monosodium glutamate 1g, the light soy sauce 4g that step 2 makes and admix the 70g Chinese toon after step 1 segment, adjust and mix even final vacuum packaging; Product after packaging is carried out to ultra-high pressure sterilization processing, and pressure is that 400MPa, dwell time are 5min, and temperature is 20 DEG C.
embodiment bis-:
Step 1: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, with the cold water cleaning of 15 DEG C, drains and is placed on-50 DEG C of freezing 4h; The Chinese toon of cold storage is put into 100 DEG C, 0.05% chlorophyll copper sodium salting liquid, puts into rapidly heating using microwave 60s(power 600w), be then incubated 40min, after 40min, pull rapidly rinsing out 2 times, draining 30min; By for subsequent use Chinese toon segment.
Step 2: get ready-mixed oil 50g and burn in pot to eighty per cant heat, put into 0.5g capsicum, 0.3g Chinese prickly ash and 0.5g anise, treat that then quick-fried perfume (or spice) (170～200 DEG C) 30s put 20g green onion, 20g garlic, explode to golden yellow wait smelling strong green onion garlic perfume (or spice) or garlic, stop heating, flavoring etc. is pulled out, and the flavor oil making is cooling rear stand-by.
Step 3: get the 10g of flavored oils, salt 2.5g, monosodium glutamate 1g, the light soy sauce 5g that step 2 makes and admix the 80g Chinese toon after step 1 segment, adjust and mix even final vacuum packaging; Product after packaging is carried out to ultra-high pressure sterilization processing, and pressure is that 500MPa, dwell time are 6min, and temperature is 25 DEG C.
embodiment tri-:
Step 1: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, with the cold water cleaning of 20 DEG C, drains and is placed on-80 DEG C of freezing 3h; The Chinese toon of quick-frozen is put into 100 DEG C, 0.08% chlorophyll copper sodium salting liquid, puts into rapidly heating using microwave 70s(power 400w), be then incubated 50min, after 50min, pull rapidly rinsing out 2 times, draining 40min; By for subsequent use Chinese toon segment.
Step 2: get ready-mixed oil 50g and burn in pot to eighty per cant heat, put into 0.5g capsicum, 0.3g Chinese prickly ash and 0.5g anise, treat that then quick-fried perfume (or spice) (170～200 DEG C) 30s put 20g green onion, 20g garlic, explode to golden yellow wait smelling strong green onion garlic perfume (or spice) or garlic, stop heating, flavoring etc. is pulled out, and the flavor oil making is cooling rear stand-by.
Step 3: get the 10g of flavored oils, salt 2.5g, monosodium glutamate 1g, the light soy sauce 5g that step 2 makes and admix the 90g Chinese toon after step 1 segment, adjust and mix even final vacuum packaging; Product after packaging is carried out to ultra-high pressure sterilization processing, and pressure is that 600MPa, dwell time are 4min, and temperature is 20 DEG C.
The nutrition Chinese toon product that above-described embodiment 1-3 is made with pickle Chinese toon product comparison, with V
c, composition and the organoleptic quality etc. such as chlorophyll, total polyphenols, flavonoids, content of nitrite be main reference index, its testing result is in table 1 ~ 2, from two tables, can find out, the indices of embodiment except natrium nitrosum all higher than pickling Chinese toon, and organoleptic quality is better, this conforms to completely with health diet theory, the Chinese toon dish nutrient health of this invention.
Table 1 embodiment with pickle Chinese toon comparing in nutritional labeling
| Index (mg/g) | 1 | 2 | 3 | Pickle Chinese toon |
| V C | 0.14 | 0.16 | 0.19 | 0.07 |
| Chlorophyll | 0.13 | 0.14 | 0.17 | 0.09 |
| Total polyphenols | 20.16 | 21.31 | 20.63 | 18.32 |
| Flavonoids | 67.19 | 65.24 | 65.75 | 53.46 |
| Nitrite | 0.08 | 0.06 | 0.08 | 15.69 |
Table 2 embodiment with pickle Chinese toon comparing in organoleptic quality
| Index | 1 | 2 | 3 | Pickle Chinese toon |
| Color and luster | Light green | Light green | Light green | Yellowish-brown |
| Flavour | There is the intrinsic flavour of Chinese toon, without bitter taste | There is the intrinsic flavour of Chinese toon, without bitter taste | There is the intrinsic flavour of Chinese toon, without bitter taste | The intrinsic flavour of Chinese toon is very light even without, slightly bitter taste |
| Smell | Chinese toon characteristic perfume is strong | Chinese toon characteristic perfume is strong | Chinese toon characteristic perfume is strong | Chinese toon characteristic perfume is flat |
| Mouthfeel | Entrance matter is tender, and mouthfeel is thick and heavy | Entrance matter is tender, and mouthfeel is thick and heavy | Entrance matter is tender, and mouthfeel is thick and heavy | Without obvious mouthfeel |
Above-described embodiment is not done any pro forma restriction to shape of the present invention, material, structure etc.; any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all belong to the protection domain of technical solution of the present invention.
Claims (10)
1. a processing method for novel nourishing modulation Chinese toon, is characterized in that: comprises the following steps,
(1), Chinese toon raw material is selected and cleaned;
(2), the Chinese toon raw material after cleaning is dewatered;
(3), by freezing the Chinese toon raw material after dehydration;
(4), boiling water carries out blanching in conjunction with microwave to the Chinese toon after freezing;
(5), after blanching, be incubated painted;
(6), cooling rinsing;
(7), draining;
(8), segment;
(9), add flavored oils to modulate;
(10), vacuum packaging;
(11), after ultra-high pressure sterilization, make Chinese toon vegetable.
2. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that: in described step (9), flavored oils adopts following methods to prepare: ready-mixed oil 40～60g is heated to 130～160 DEG C of oil temperatures; Capsicum 0.4～0.6g, Chinese prickly ash 0.2～0.4g, anistree 0.4～0.6g are put into ready-mixed oil successively, in the time that oil temperature rises to 170～200 DEG C, put into green onion 15～20g, garlic 15～20g, smell 3～5s after strong green onion garlic perfume (or spice), stop heating, above-mentioned five kinds of flavorings are pulled out, obtained flavored oils.
3. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, it is characterized in that: step (1) is specially: choosing the fresh tender shoots of Chinese toon growing between land raw 4～June is raw material, with the cold water cleaning of 10 DEG C～20 DEG C, to reach dedusting and to reduce the effect that respiration heat consumes.
4. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that: the dehydration centrifugal drier in step (2) gets rid of surface moisture; Freezing being specially in step (3): the Chinese toon after cleaning and dewatering is put into quick-frozen 3～5h at-35 DEG C～-80 DEG C, to reach the effect of passivation polyoxide enzyme and other respiration consumption.
5. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, it is characterized in that: step (4) is specially: the Chinese toon tender shoots after quick-frozen is put into to fill weight content be 0.05% sodium copper chlorophyllin colourant solution, adjusting pH is 7～8, puts into rapidly micro-wave oven and carries out heating using microwave 40～80s.
6. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that: step (5) is specially: by painted the Chinese toon insulation after instant microwave blanching 30 minutes; Step (6) is specially: the Chinese toon tender shoots of protecting after look is put into warm water rinsing to remove the sodium copper chlorophyllin of Chinese toon remained on surface, and rinsing 1～2 time, till not having color in water.
7. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that: in step (7), use centrifugal drier that the Chinese toon after cleaning is drained; Segment in step (8) is the segment that Chinese toon is cut into 1～2cm.
8. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, it is characterized in that: step (9) is specially: cooled flavor oil is evenly sprinkled on the Chinese toon after segment, the part by weight of flavor oil and Chinese toon dish is 1:7～9, put into again pepper 1～1.5g, salt 2～3g, monosodium glutamate 1～1.5g, light soy sauce 4～6g.
9. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that: in step (10), vacuum-packed vacuum is 0.095Mpa, and package temperature is 100 DEG C, packaging time 4～6s.
10. the processing method of a kind of novel nourishing modulation Chinese toon according to claim 1, is characterized in that; In step (11), ultra-high pressure sterilization condition is 15～25 DEG C of pressure 400～600MPa, temperature, and pressurize 4～6min.
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