CN104489544A - Processing method of spicy portulaca oleracea - Google Patents
Processing method of spicy portulaca oleracea Download PDFInfo
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- CN104489544A CN104489544A CN201410741588.6A CN201410741588A CN104489544A CN 104489544 A CN104489544 A CN 104489544A CN 201410741588 A CN201410741588 A CN 201410741588A CN 104489544 A CN104489544 A CN 104489544A
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- purslane
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- 235000001855 Portulaca oleracea Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 244000234609 Portulaca oleracea Species 0.000 title 1
- 241000219304 Portulacaceae Species 0.000 claims abstract description 41
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000722363 Piper Species 0.000 claims abstract 4
- 239000002304 perfume Substances 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 5
- 230000035619 diuresis Effects 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 208000019622 heart disease Diseases 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000003130 cardiopathic effect Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000001772 blood platelet Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000003986 cell retinal photoreceptor Anatomy 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003017 ductus arteriosus Anatomy 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- DSNBHJFQCNUKMA-SCKDECHMSA-N thromboxane A2 Chemical compound OC(=O)CCC\C=C/C[C@@H]1[C@@H](/C=C/[C@@H](O)CCCCC)O[C@@H]2O[C@H]1C2 DSNBHJFQCNUKMA-SCKDECHMSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 210000003556 vascular endothelial cell Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of spicy purslane herb, belonging to the food processing field. The processing method is characterized in that the adopted raw materials are as follows: 2kg of purslane herb, 300g of saccharose, 15g of Haitian pepper, 25g of five spice powder, 45g of cooking wine, 18g of salt, 10g of pepper powder, and 500g of cold boiled water. The processing method comprises the following processes: selecting materials, trimming, cleaning, segmenting, blanching, dewatering, drying, dipping, seasoning and packaging. The spicy purslane herb is spicy and refreshing, is crisp and tender in taste, has sweet and fragrant purslane herb flavor, and has rich nutrition; the spicy purslane herb is rich in multiple nutrient substances, is good for enhancing the human immunity, has the efficacies of clearing heat and promoting diuresis, removing toxicity for detumescence, lowering and stabilizing blood pressure and preventing heart disease, and is an economic and practical health-care product with rich nutrition.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the peppery purslane of a kind of perfume (or spice).
Background technology
Purslane, is Portulacaceae annual herb plant, is distributed widely in the area without shade such as roadside, field and ruins, flower garden.Herb can hyoscine, has clearing heat and promoting diuresis, removing toxicity for detumescence, anti-inflammatory, quenches the thirst, diuresis; According to modern medicine study, purslane is also containing abundant SL3 aliphatic acid and vitamin A sample material, and SL3 aliphatic acid forms cell membrane, especially brain cell membrane and the necessary material of eye cell membrane; Vitamin A sample substance maintains epithelial tissue as skin, cornea and conjunctival normal function, participates in the synthesis of visual purple, strengthens retinal photoreceptor performance, also participates in many oxidizing process in body.Purslane eats as edible wild herbs by current small part area, and majority it can be used as weeds, causes the waste of resource.Show: purslane contains a large amount of sylvite have good inducing diuresis for removing edema effect according to medical science; Potassium ion also can directly act on vascular wall, and vascular wall is expanded, and stops ductus arteriosus wall to thicken, thus plays the effect reduced blood pressure.Also containing a kind of abundant Y-3 aliphatic acid in purslane, it can suppress the generation of serum cholesterol in humans and triglycerides acid, the prostaglandin of vascular endothelial cell synthesis is helped to increase, blood platelet is suppressed to form thromboxane A2, blood viscosity is declined, impel blood vessel dilatation, platelet aggregation, coronarospasm and thrombosis can be prevented, thus play the cardiopathic effect of control.
Fresh purslane not easily preserves, and production cost is low, for being processed into the comprehensive utilization that fragrant peppery purslane can realize purslane, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution purslane not easily preserves, the processing method of the peppery purslane of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing method of the peppery purslane of a kind of perfume (or spice), it is characterized in that: adopt purslane 2kg, sucrose 300g, extra large sky green pepper 15g, five-spice powder 25g, cooking wine 45g, salt 18g, pepper powder 10g, cold water 500g are raw material, its processing process is cleaning of selecting materials → arrange → segment blanching → dehydrate → flood seasoning → packaging, and concrete operation step is:
(1) select materials: select fresh and tender, be raw material without the purslane of insect pest;
(2) cleaning is arranged: remove dish root and the above 2-4cm part of dish root, extract older branches and leaves, wash and drain;
(3) segment blanching: dish body is cut into 1-2cm segment, puts into 100 DEG C of hot water blanching 35-40s;
(4) dehydrate: the purslane after blanching delivers to drying room after cooling, and drying room temperature is 50-55 DEG C, until the obvious deliquescing of dish body, water content is at 28-30%;
(5) seasoning is flooded: first by poach 5-8 minute after the chopping of extra large sky green pepper, then add sucrose, salt, five-spice powder, add pepper powder, cooking wine after dissolving, stir evenly, dewatered purslane is put into baste and soaks 6-8 days;
(6) pack: purslane is taken out draining, send into 75 DEG C of drying rooms and be dried to water content and reach 18-20%, then quantitative vacuum packaging.
Beneficial effect: product of the present invention is fragrant peppery tasty and refreshing, and mouthfeel is tender and crisp, has the distinctive fresh and sweet local flavor of purslane, nutritious; This product is rich in multiple nutrients material, is conducive to strengthening immune function of human body, can clearing heat and promoting diuresis, removing toxicity for detumescence, and having reduction, stabilizing blood pressure and prevent cardiopathic effect, is a kind of nutritious, economical and practical health food.
Detailed description of the invention
Embodiment 1
:
A processing method for the peppery purslane of perfume (or spice), concrete operation step is:
(1) select materials: select fresh and tender, be raw material without the purslane of insect pest;
(2) cleaning is arranged: remove dish root and the above 4.5cm part of dish root, extract older branches and leaves, wash and drain;
(3) segment blanching: dish body is cut into 5cm segment, puts into 95 DEG C of hot water blanching 25s;
(4) dehydrate: the purslane after blanching delivers to drying room after cooling, and drying room temperature is 68 DEG C, until the obvious deliquescing of dish body, water content is 35%;
(5) flood seasoning: poach 20 minutes after first being shredded by extra large sky green pepper, then add sucrose, salt, Chinese prickly ash, five-spice powder, add black pepper, cassia bark, cooking wine after dissolving, stir evenly, dewatered purslane is put into baste and soak 12 days;
(6) pack: purslane is taken out draining, send into 80 DEG C of drying rooms and be dried to water content and reach 35%, then quantitative vacuum packaging.
Embodiment 2
:
A processing method for the peppery purslane of perfume (or spice), concrete operation step is:
(1) select materials: select fresh and tender, be raw material without the purslane of insect pest;
(2) cleaning is arranged: remove dish root and the above 3.5cm part of dish root, extract older branches and leaves, wash and drain;
(3) segment blanching: dish body is cut into 4-6cm segment, puts into 85 DEG C of hot water blanching 45s;
(4) dehydrate: the purslane after blanching delivers to drying room after cooling, and drying room temperature is 75 DEG C, until the obvious deliquescing of dish body, water content is at 18-20%;
(5) flood seasoning: poach 12 minutes after first being shredded by capsicum, then add white sugar, salt, black sesame powder, add cumin powder, Chinese prickly ash, monosodium glutamate and cooking wine after dissolving, stir evenly, dewatered purslane is put into baste and soak 10 days;
(6) pack: purslane is taken out draining, send into 80 DEG C of drying rooms and be dried to water content and reach 16%, then quantitative vacuum packaging.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing method of the peppery purslane of perfume (or spice), it is characterized in that: adopt purslane 2kg, sucrose 300g, extra large sky green pepper 15g, five-spice powder 25g, cooking wine 45g, salt 18g, pepper powder 10g, cold water 500g are raw material, its processing process is cleaning of selecting materials → arrange → segment blanching → dehydrate → flood seasoning → packaging, and concrete operation step is:
(1) select materials: select fresh and tender, be raw material without the purslane of insect pest;
(2) cleaning is arranged: remove dish root and the above 2-4cm part of dish root, extract older branches and leaves, wash and drain;
(3) segment blanching: dish body is cut into 1-2cm segment, puts into 100 DEG C of hot water blanching 35-40s;
(4) dehydrate: the purslane after blanching delivers to drying room after cooling, and drying room temperature is 50-55 DEG C, until the obvious deliquescing of dish body, water content is at 28-30%;
(5) seasoning is flooded: first by poach 5-8 minute after the chopping of extra large sky green pepper, then add sucrose, salt, five-spice powder, add pepper powder, cooking wine after dissolving, stir evenly, dewatered purslane is put into baste and soaks 6-8 days;
(6) pack: purslane is taken out draining, send into 75 DEG C of drying rooms and be dried to water content and reach 18-20%, then quantitative vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741588.6A CN104489544A (en) | 2014-12-09 | 2014-12-09 | Processing method of spicy portulaca oleracea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741588.6A CN104489544A (en) | 2014-12-09 | 2014-12-09 | Processing method of spicy portulaca oleracea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489544A true CN104489544A (en) | 2015-04-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410741588.6A Pending CN104489544A (en) | 2014-12-09 | 2014-12-09 | Processing method of spicy portulaca oleracea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489544A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231348A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Health-care purslane processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
-
2014
- 2014-12-09 CN CN201410741588.6A patent/CN104489544A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
Non-Patent Citations (3)
| Title |
|---|
| 王迪轩等: "《特种蔬菜栽培技术——叶菜类》", 31 October 2010, 化学工业出版社 * |
| 董淑炎: "《新编保健中药深加工技术》", 30 April 2003, 中国林业出版社 * |
| 鹤丰县高山蔬菜研究所等: "《山地稀特蔬菜栽培与加工》", 31 January 2007, 湖北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231348A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Health-care purslane processing method |
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Application publication date: 20150408 |