CN104432018A - Preparation method of dried palm buds - Google Patents

Abstract

The invention discloses a method for preparing dried palm flower buds. Through the production methods such as peeling and cutting, color protection, cooking, hot air drying and sterilization, the palm flower buds contain various amino acids, vitamin C, crude fiber and other nutritional components, and It has the effects of hemostasis, antidiarrheal, blood circulation, and stagnation, and most of the nutrients are preserved. Since palm trees grow in remote areas, their buds can only be eaten by a very small number of growers for a long time. A large number of buds thrown away. The palm buds are dried after preservation, which solves the problems of storage, transportation and taste of the buds, and can be widely promoted. This not only improves the value of palm plants, reduces waste of resources, but also provides consumers with a natural, healthy ingredients.

Description

A kind of preparation method of dried palm flower bud

technical field

The invention relates to a method for preparing dried palm flower buds, belonging to the technical field of palm flower bud processing.

Background technique

Palm tree, also known as palm tree, palm tree, tang palm, tang palm or mountain palm, belongs to palmaceae, palm genus, evergreen tree, up to 10 meters high, cylindrical trunk, upright and straight without branches, often remaining old petioles And the lower part of the leaves, the palm is full of treasures, with high economic value and ornamental value, and the palm is also called the palm shoot, palm flower or palm corn, which is the unopened young inflorescence on the palm tree. Caviar-shaped, it is a pollution-free special vegetable with high development value. The cultivation and management of the palm tree is convenient, the cost is low, and the economic benefit is good. An adult palm tree can produce 4 to 5 kg of palm trees a year. Brown buds are generally picked from November to March of the next year, and can be obtained by peeling off the outer brown skin. Brown buds are sweet and slightly bitter, with a good taste. They have the effect of lowering blood pressure and cooling and relieving heat. Amino acids, starch, dehydrated lactose and sucrose, etc., are the best in the mountain recipes. The existing brown buds mainly have two eating methods: frying and boiling, but these two eating methods can only be prepared on site. Edible, not easy to store, inconvenient to carry, so the edible method of existing palm flower bud is too single.

Contents of the invention

The purpose of the present invention is to provide a method for preparing dried palm flower buds. Through production methods such as peeling and cutting, color protection, cooking, drying, cooling and softening, inspection and packaging, the dried palm flower buds produced have a pleasant taste , Unique taste, very suitable for public taste.

A kind of preparation method of dried palm flower bud of the present invention, the method comprises the steps:

1) Peeling and cutting: Select high-quality, fresh, non-browning palm buds, completely peel off the outer hard skin of the palm buds until the last soft inner layer is peeled off, discard the outer skin, and leave the softest part Layer skin and beige palm flower buds, cut them into suitable sizes;

2) Color protection: prepare a color protection solution, put the peeled and cut palm buds into the color protection solution immediately, avoid long-term exposure in the air, soak in the color protection solution for 1 to 2 hours, during the soaking process It is necessary to completely immerse the palm buds in the color protection solution to make the color protection complete;

3) Cooking: Prepare the cooking liquid in the cooking pot, boil the cooking liquid, take out the palm buds from the color protection liquid, drain and clean them, put them into the boiling cooking liquid and boil; the pre-cooking time can be determined according to the size of the buds, It is required to be thoroughly cooked and not rotten;

4) Cool and drain: After boiling, remove the palm flower buds, immediately cool and rinse with running water, and drain the surface water;

5) Drying: Dry the drained palm flower buds with hot air, put the palm flower buds into a blast drying oven, and dry them in stages. Initially, dry at 85°C for 3 hours, and then raise the temperature to 100°C for 1 Hours, then drop to 60°C and dry for 4 hours, stop drying when the water content drops below 8%, and turn the palm buds during the drying process to make them dry evenly;

6) Cooling and softening: The palm buds that have just been dried are crispy and easy to shatter. They need to be cooled and softened before packaging, and the water content of each batch of products should be kept consistent;

7) Inspection: According to the enterprise standard of the product, the sensory index, physical and chemical index and microbial index of the product are inspected, and the qualified product is packaged;

8) Packaging: Weigh the dried product and pack it into bags, and prevent the product from absorbing moisture during packaging.

In the cooking time, the palm flower bud slices are boiled for 20-30 minutes, and the whole slices are boiled for 50 minutes-1 hour.

The color protection solution includes citric acid with a concentration of 0.2% by mass, sodium metabisulfite with a concentration of 0.1% by mass, salt with a concentration of 0.2% by mass, and the others are water.

The cooking liquid includes citric acid with a concentration of 0.2% by mass, salt with a concentration of 0.2% by mass, and the others are water.

Due to the adoption of the technical solution of the present invention, the present invention uses the production methods such as peeling and cutting, color protection, cooking, hot air drying and sterilization, etc., to make the palm flower buds contain various amino acids, vitamin C, crude fiber and other nutritional components, and has the functions of hemostasis, The effects of antidiarrheal, promoting blood circulation, dispelling stagnation, and most of the nutrients are preserved. Since palm trees grow in remote areas, their flower buds can only be eaten by a very small number of growers for a long time, and a large number of flower buds have been discarded. The palm buds are dried after preservation, which solves the problems of storage, transportation and taste of the buds, and can be widely promoted. This not only improves the value of palm plants, reduces waste of resources, but also provides consumers with a natural, healthy ingredients.

Detailed ways

The present invention is described in further detail below in conjunction with embodiment.

Embodiment 1: a kind of preparation method of dried palm flower bud, the method comprises the steps:

1) Peeling and cutting: Select high-quality, fresh, non-browning palm buds, completely peel off the outer hard skin of the palm buds until the last soft inner layer is peeled off, discard the outer skin, and leave the softest part Layer skin and beige palm flower buds, cut them into suitable sizes;

2) Color protection: Prepare the color protection solution, put the peeled and cut palm buds into the color protection solution immediately, avoid long-term exposure in the air, soak in the color protection solution for 1 hour, and soak in the color protection solution for 1 hour. The palm buds are completely submerged in the color protection solution, so that the color protection is complete;

3) Cooking: Prepare the cooking liquid in the cooking pot, boil the cooking liquid, take out the palm buds from the color protection liquid, drain and clean them, put them into the boiling cooking liquid and boil; the pre-cooking time can be determined according to the size of the buds, It is required to be thoroughly cooked and not rotten;

4) Cool and drain: After boiling, remove the palm flower buds, immediately cool and rinse with running water, and drain the surface water;

5) Drying: Dry the drained palm flower buds with hot air, put the palm flower buds into a blast drying oven, and dry them in stages. Initially, dry at 85°C for 3 hours, and then raise the temperature to 100°C for 1 Hours, then drop to 60°C and dry for 4 hours, stop drying when the water content drops below 8%, and turn the palm buds during the drying process to make them dry evenly;

6) Cooling and softening: The palm buds that have just been dried are crispy and easy to shatter. They need to be cooled and softened before packaging, and the water content of each batch of products should be kept consistent;

7) Inspection: According to the enterprise standard of the product, the sensory index, physical and chemical index and microbial index of the product are inspected, and the qualified product is packaged;

8) Packaging: Weigh the dried product and pack it into bags, and prevent the product from absorbing moisture during packaging.

In the described cooking time, the palm flower bud slices were boiled for 20 minutes, and the whole slice was boiled for 50 minutes.

The color-protecting solution is calculated in parts by weight. The color-protecting agent includes citric acid with a concentration of 0.2% by mass, sodium metabisulfite with a concentration of 0.1% by mass, salt with a concentration of 0.2% by mass, and the others are water.

The cooking liquid includes citric acid with a concentration of 0.2% by mass, salt with a concentration of 0.2% by mass, and the others are water.

Embodiment 2: a kind of preparation method of dried palm flower bud, the method comprises the steps:

1) Peeling and cutting: Select high-quality, fresh, non-browning palm buds, completely peel off the outer hard skin of the palm buds until the last soft inner layer is peeled off, discard the outer skin, and leave the softest part Layer skin and beige palm flower buds, cut them into suitable sizes;

2) Color protection: prepare a color protection solution, put the peeled and cut palm buds into the color protection solution immediately, avoid long-term exposure in the air, soak in the color protection solution for 2 hours, and soak in the color protection solution for 2 hours. The palm buds are completely submerged in the color protection solution, so that the color protection is complete;

3) Cooking: Prepare the cooking liquid in the cooking pot, boil the cooking liquid, take out the palm buds from the color protection liquid, drain and clean them, put them into the boiling cooking liquid and boil; the pre-cooking time can be determined according to the size of the buds, It is required to be thoroughly cooked and not rotten;

4) Cool and drain: After boiling, remove the palm flower buds, immediately cool and rinse with running water, and drain the surface water;

5) Drying: Dry the drained palm flower buds with hot air, put the palm flower buds into a blast drying oven, and dry them in stages. Initially, dry at 85°C for 3 hours, and then raise the temperature to 100°C for 1 Hours, then drop to 60°C and dry for 4 hours, stop drying when the water content drops below 8%, and turn the palm buds during the drying process to make them dry evenly;

6) Cooling and softening: The palm buds that have just been dried are crispy and easy to shatter. They need to be cooled and softened before packaging, and the water content of each batch of products should be kept consistent;

7) Inspection: According to the enterprise standard of the product, the sensory index, physical and chemical index and microbial index of the product are inspected, and the qualified product is packaged;

8) Packaging: Weigh the dried product and pack it into bags, and prevent the product from absorbing moisture during packaging.

In the described cooking time, the palm flower bud slices were boiled for 30 minutes, and the whole slice was boiled for 1 hour.

The color protection solution includes citric acid with a concentration of 0.2% by mass, sodium metabisulfite with a concentration of 0.1% by mass, salt with a concentration of 0.2% by mass, and the others are water.

The cooking liquid includes citric acid with a concentration of 0.2% by mass, salt with a concentration of 0.2% by mass, and the others are water.

Embodiment 3: a kind of preparation method of dry palm flower bud, this method comprises the steps:

1) Peeling and cutting: Select high-quality, fresh, non-browning palm buds, completely peel off the outer hard skin of the palm buds until the last soft inner layer is peeled off, discard the outer skin, and leave the softest part Layer skin and beige palm flower buds, cut them into suitable sizes;

2) Color protection: Prepare the color protection solution, put the peeled and cut palm buds into the color protection solution immediately, avoid long-term exposure in the air, soak in the color protection solution for 1.5 hours, during the soaking process, put The palm buds are completely submerged in the color protection solution, so that the color protection is complete;

3) Cooking: Prepare the cooking liquid in the cooking pot, boil the cooking liquid, take out the palm buds from the color protection liquid, drain and clean them, put them into the boiling cooking liquid and boil; the pre-cooking time can be determined according to the size of the buds, It is required to be thoroughly cooked and not rotten;

4) Cool and drain: After boiling, remove the palm flower buds, immediately cool and rinse with running water, and drain the surface water;

5) Drying: Dry the drained palm flower buds with hot air, put the palm flower buds into a blast drying oven, and dry them in stages. Initially, dry at 85°C for 3 hours, and then raise the temperature to 100°C for 1 Hours, then drop to 60°C and dry for 4 hours, stop drying when the water content drops below 8%, and turn the palm buds during the drying process to make them dry evenly;

6) Cooling and softening: The palm buds that have just been dried are crispy and easy to shatter. They need to be cooled and softened before packaging, and the water content of each batch of products should be kept consistent;

7) Inspection: According to the enterprise standard of the product, the sensory index, physical and chemical index and microbial index of the product are inspected, and the qualified product is packaged;

8) Packaging: Weigh the dried product and pack it into bags, and prevent the product from absorbing moisture during packaging.

In the described cooking time, the palm flower bud slices were boiled for 25 minutes, and the whole slice was boiled for 55 minutes.

The color protection solution includes citric acid with a concentration of 0.2% by mass, sodium metabisulfite with a concentration of 0.1% by mass, salt with a concentration of 0.2% by mass, and the others are water.

The cooking liquid includes citric acid with a concentration of 0.2% by mass, salt with a concentration of 0.2% by mass, and the others are water. the

Claims (4)

1. a preparation method for drying palm petal, is characterized in that the method comprises the steps:

1) cutting is removed the peel: choose high-quality fresh, without the palm petal of brown stain, the sclerderm outside palm petal is peelled off completely until shell last one deck of nexine softness, crust is discarded, leave the most soft one deck skin and the palm petal of ecru, be cut into suitable size;

2) look is protected: prepare colour protecting liquid, palm petal after peeling cutting is dropped in colour protecting liquid immediately, avoids exposing for a long time in atmosphere, soak 1 ~ 2 hour in colour protecting liquid, under needing in immersion process that palm petal is immersed in colour protecting liquid completely, make it to protect look complete;

3) boiling: prepare cooking liquor in digester, boils cooking liquor, palm petal is taken out from colour protecting liquid and drains and clean up, and drops in the cooking liquor boiled and boils; The time of precooking can be determined according to petal size, the degree of being with well-done, requires thoroughly and not rotten;

4) cooling drains: pulled out by palm petal after boiling, and carries out cooling immediately and rinses, drain top layer moisture with circulating water;

5) dry: the palm petal after draining is carried out heated-air drying, palm petal is put into air dry oven, carry out dry stage by stage, time initial at 85 DEG C dry 3 hours, raised temperature to 100 DEG C drying subsequently 1 hour, drying 4 hours at dropping to 60 DEG C again, stops when its water content is down to below 8% dry, will stir palm petal and make it uniform drying in dry run;

6) cooling eases back: just dry complete palm petal is crisp, easily fragmentary, needs cooling to ease back before packing, and keeps every batch products water content to be consistent;

7) check: according to the company standard of product, check the organoleptic indicator of product, physical and chemical index and microbiological indicator, qualified products are packed;

8) pack: dried weighing products is packed, during packaging, the product moisture absorption will be prevented.

2. the preparation method of drying palm petal according to claim 1, is characterized in that: in described digestion time, and the section of palm petal boils 20 ~ 30 minutes, and full wafer boils 50 minutes ~ 1 hour.

3. the preparation method of drying palm petal according to claim 1, it is characterized in that: described colour protecting liquid, comprise the citric acid of mass percent concentration 0.2%, the sodium pyrosulfite of mass percent concentration 0.1%, the salt of mass percent concentration 0.2%, other be water.

4. the preparation method of drying palm petal according to claim 1, is characterized in that: described cooking liquor, comprises the citric acid of mass percent concentration 0.2%, the salt of mass percent concentration 0.2%, other be water.