CN104489579A - Processing method of health dried cabbage - Google Patents
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Classifications
-
- 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of a health dried cabbage, belonging to the field of food processing. The method is characterized by comprising the following processing steps: with 100% of cabbages, 7% of salt, 0.3% of chicken essence, 0.5% of baking soda and 0.2% of cooking wine as a formula, selecting the materials; cleaning; blanching; segmenting; centrifugally throwing off water; baking; absorbing liquid; baking again; wrapping; rebaking; and packaging. The method has the beneficial effects that the health dried cabbage is prepared from cabbage and health traditional Chinese medicine liquids of radix codonopsis, Chinese yam, fructus lycii, jujubes and the like in a processing manner in common, so that the health dried cabbage is abundant in nutrient, has the tonifying function, is rich in vitamin C and carotene, and is conducive to enhancement of the immunity of the organism and promotion of metabolism of a human body, has the efficacies of building bodies, softening blood vessels, delaying senescence, and preventing and resisting cancers, and is a purely natural nutrient and healthy green food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method that a kind of Chinese cabbage that keeps healthy is dry.
Background technology
Pakchoi, has another name called Chinese cabbage, green vegetables, rape.Originate in China, all there is distribution various places, north and south, and in China, cultivation is very extensive.Cruciferae Brassica genus.Pakchoi is that mustard belongs to cultivated plant, and cauline leaf is edible, one, biennial herb plant, often do annual cultivation.Plant is shorter and smaller, shallow root system, and fibrous root is flourishing.Leaf look pale green to blackish green, blade obovate or ellipse, the smooth or pleat contracting of blade, minority villous.Petiole is plump, white or green.Not balling.Flower amber seed subcircular.According to surveying and determination, pakchoi is dish the abundantest containing minerals and vitamins in vegetables.
The effect of pakchoi: 1, provide nutrition, improve the health: pakchoi is containing one of vitamin and the abundantest vegetables of mineral matter, for ensureing that the physiological requirements of health provide material conditions, contributes to strengthening body immunity; 2, blood vessel elasticity is kept: containing a large amount of crude fibre in pakchoi, it can prevent plasma cholesterol from being formed, impel cholesterol metabolic thing cholic acid to be excreted after entering and combining with fat in human body, to reduce atherosclerotic formation, thus keep blood vessel elasticity; 3, moist skin, delay senility: containing a large amount of carrotene and vitamin C in pakchoi, can skin cell metabolism be promoted, prevent pachylosis and pigmentation, make skin bright clean, delay senility; 4, cancer-resisting: vitamin C contained in pakchoi, form one " hyaluronic acid mortifier " in vivo, this material has antitumaous effect, cancer cells lose vigor can be made, in addition, the crude fibre contained in green vegetables can promote intestinal peristalsis, increases the endotoxic discharge of large intestine, reaches effect of cancer-resisting.
Pakchoi is eaten raw usually, not storage tolerance, and economic benefit is low, does the comprehensive utilization that can realize Chinese cabbage raw material for being processed into a kind of Chinese cabbage that keeps healthy, and is convenient to store, and improves its economic worth.
Summary of the invention
The object of the invention is to solve Chinese cabbage not storage tolerance problem, the processing method that a kind of Chinese cabbage that keeps healthy is dry is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing method that a kind of Chinese cabbage that keeps healthy is dry, it is characterized in that: adopt Chinese cabbage 100%, salt 7%, 0.3% chickens' extract, 0.5% sodium bicarbonate, 0.2% cooking wine is formula, its processing process for selecting materials → clean → blanching → cutting → centrifugal water dumping → smoke → inhale solution → smoke again → wrap up → return baking → packaging, concrete operation step is:
(1) select materials: selecting short pin, obstructing the fresh pakchoi white, leaf is green is raw material, rejects rotten, yellow, sick worm leaf;
(2) clean: in 7% saline solution, soak 1-2 hour, then clean the subsidiary silt of Chinese cabbage, other impurity and part microorganism with flowing clear water, clean and carry out size fractionation, then drain away the water;
(3) blanching, cutting: Chinese cabbage is put into 100 DEG C of hot water blanching 3-5 minute, add 0.3% chickens' extract, 0.4% sodium bicarbonate, 0.2% cooking wine in water, when blade deliquescing shrinkage, at once pick up to be put in circulating water and cool when becoming aquamarine; The head of Chinese cabbage is cut several seams, then put into 0.1% saleratus solution and soak taking-up after 45 minutes;
(4) centrifugal water dumping: with the centrifugal 10-12 minute of the rotating speed of 3600r/min, organization softening dry to Chinese cabbage surface moisture;
(5) smoke: adopt high carbon dioxide tunnel type drying equipment, carry out heated-air drying, temperature controls, at 70-75 DEG C, to smoke 2-4 hour, and moisture content reaches 20%;
(6) solution is inhaled: leave standstill 1-2 hour stir 15 minutes in the cylinder containing certain density salt, glucose, Radix Codonopsis, Chinese yam, Poria cocos, the fruit of Chinese wolfberry, red date batching settled solution after, then take out and drain; The ratio of its Chinese cabbage and ingredients solution is 1: 2;
(7) smoke: Chinese cabbage is sent into hothouse drying, early stage, temperature was 85 DEG C, and 30 minutes, latter temperature was 50-55 DEG C, 1-2 hour again, was dried to till water content reaches 12-14%, then carried out shaping wrapping by certain specification and quality requirement;
(8) return baking: with hot blast 72 DEG C, dry 25 minutes, then place the cooling of room temperature borehole cooling, and check moisture whether to reach standard, pack after qualified;
(9) pack: adopt the packaging bag being coated with film composite material to pack.
Beneficial effect: product of the present invention is jointly processed into by health care Chinese medicine solution such as Chinese cabbage and Radix Codonopsis, Chinese yam, the fruit of Chinese wolfberry, red dates, nutritious, has help function; This product is rich in vitamin C and carrotene, contributes to strengthening immunity of organisms, promotes human metabolism, has to improve the health, softening blood vessel, to delay senility and effect of cancer-resisting, is a kind of natural green food of nutrient health.
Detailed description of the invention
Embodiment 1
:
The processing method that the Chinese cabbage that keeps healthy is dry, concrete operation step is:
(1) select materials: selecting short pin, obstructing the fresh pakchoi white, leaf is green is raw material, rejects rotten, yellow, sick worm leaf;
(2) clean: soak 3 hours in 4% saline solution, then clean the subsidiary silt of Chinese cabbage, other impurity and part microorganism with flowing clear water, clean and carry out size fractionation, then drain away the water;
(3) blanching, cutting: Chinese cabbage is put into 85 DEG C of hot water blanchings 6 minutes, add 0.1% chickens' extract, 0.3% sodium bicarbonate, 0.15% rice wine in water, when blade deliquescing shrinkage, at once picks up to be put in circulating water and cool when becoming aquamarine; The head of Chinese cabbage is cut several seams, then put into 0.3% saleratus solution and soak taking-up after 35 minutes;
(4) centrifugal water dumping: with the rotating speed of 4800r/min centrifugal 8 minutes, organization softening dry to Chinese cabbage surface moisture;
(5) smoke: adopt high carbon dioxide tunnel type drying equipment, carry out heated-air drying, temperature controls at 65 DEG C, and smoke 5 hours, moisture content reaches 25%;
(6) solution is inhaled: leave standstill 65 minutes stir 30 minutes in the cylinder containing certain density salt, glucose, Radix Codonopsis, Chinese yam, Poria cocos, the fruit of Chinese wolfberry, red date batching settled solution after, then take out and drain; The ratio of its Chinese cabbage and ingredients solution is 2: 3;
(7) smoke: Chinese cabbage is sent into hothouse drying, early stage, temperature was 78 DEG C, and 25 minutes, latter temperature was 45 DEG C, 80 minutes, is dried to water content and reaches till 18%, then carried out shaping wrapping by certain specification and quality requirement again;
(8) return baking: with hot blast 80 DEG C, dry 30 minutes, then place the cooling of room temperature borehole cooling, and check moisture whether to reach standard, pack after qualified;
(9) pack: adopt the packaging bag being coated with film composite material to pack.
Embodiment 2
:
The processing method that the Chinese cabbage that keeps healthy is dry, concrete operation step is:
(1) select materials: selecting short pin, obstructing the fresh pakchoi white, leaf is green is raw material, rejects rotten, yellow, sick worm leaf;
(2) clean: soak 60 minutes in 10% saline solution, then clean the subsidiary silt of Chinese cabbage, other impurity and part microorganism with flowing clear water, clean and carry out size fractionation, then drain away the water;
(3) blanching, cutting: Chinese cabbage is put into 95 DEG C of hot water blanching 6-8 minute, add 0.1% monosodium glutamate, 0.5% sodium bicarbonate, 0.1% yellow rice wine in water, when blade deliquescing shrinkage, at once pick up to be put in circulating water and cool when becoming aquamarine; The head of Chinese cabbage is cut several seams, then put into 0.2% saleratus solution and soak taking-up after 70 minutes;
(4) centrifugal water dumping: with the rotating speed of 2500r/min centrifugal 20 minutes, organization softening dry to Chinese cabbage surface moisture;
(5) smoke: adopt high carbon dioxide tunnel type drying equipment, carry out heated-air drying, temperature controls at 78 DEG C, and smoke 1 hour, moisture content reaches 30%;
(6) solution is inhaled: leave standstill 5 hours stir 35 minutes in the cylinder containing certain density salt, brown sugar, Radix Codonopsis, Chinese yam, Poria cocos, the fruit of Chinese wolfberry, cloves, red bean batching settled solution after, then take out and drain; The ratio of its Chinese cabbage and ingredients solution is 3: 5;
(7) smoke: Chinese cabbage is sent into hothouse drying, early stage, temperature was 82 DEG C, and 20 minutes, latter temperature was 65 DEG C, 2.5 hours, is dried to water content and reaches till 17%, then carried out shaping wrapping by certain specification and quality requirement again;
(8) return baking: with hot blast 80 DEG C, dry 15 minutes, then place the cooling of room temperature borehole cooling, and check moisture whether to reach standard, pack after qualified;
(9) pack: adopt the packaging bag being coated with film composite material to pack.
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 that the Chinese cabbage that keeps healthy is dry, it is characterized in that: adopt Chinese cabbage 100%, salt 7%, 0.3% chickens' extract, 0.5% sodium bicarbonate, 0.2% cooking wine is formula, its processing process for selecting materials → clean → blanching → cutting → centrifugal water dumping → smoke → inhale solution → smoke again → wrap up → return baking → packaging, concrete operation step is:
(1) select materials: selecting short pin, obstructing the fresh pakchoi white, leaf is green is raw material, rejects rotten, yellow, sick worm leaf;
(2) clean: in 7% saline solution, soak 1-2 hour, then clean the subsidiary silt of Chinese cabbage, other impurity and part microorganism with flowing clear water, clean and carry out size fractionation, then drain away the water;
(3) blanching, cutting: Chinese cabbage is put into 100 DEG C of hot water blanching 3-5 minute, add 0.3% chickens' extract, 0.4% sodium bicarbonate, 0.2% cooking wine in water, when blade deliquescing shrinkage, at once pick up to be put in circulating water and cool when becoming aquamarine; The head of Chinese cabbage is cut several seams, then put into 0.1% saleratus solution and soak taking-up after 45 minutes;
(4) centrifugal water dumping: with the centrifugal 10-12 minute of the rotating speed of 3600r/min, organization softening dry to Chinese cabbage surface moisture;
(5) smoke: adopt high carbon dioxide tunnel type drying equipment, carry out heated-air drying, temperature controls, at 70-75 DEG C, to smoke 2-4 hour, and moisture content reaches 20%;
(6) solution is inhaled: leave standstill 1-2 hour stir 15 minutes in the cylinder containing certain density salt, glucose, Radix Codonopsis, Chinese yam, Poria cocos, the fruit of Chinese wolfberry, red date batching settled solution after, then take out and drain; The ratio of its Chinese cabbage and ingredients solution is 1: 2;
(7) smoke: Chinese cabbage is sent into hothouse drying, early stage, temperature was 85 DEG C, and 30 minutes, latter temperature was 50-55 DEG C, 1-2 hour again, was dried to till water content reaches 12-14%, then carried out shaping wrapping by certain specification and quality requirement;
(8) return baking: with hot blast 72 DEG C, dry 25 minutes, then place the cooling of room temperature borehole cooling, and check moisture whether to reach standard, pack after qualified;
(9) pack: adopt the packaging bag being coated with film composite material to pack.
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| CN201410747064.8A CN104489579A (en) | 2014-12-10 | 2014-12-10 | Processing method of health dried cabbage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473078A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Method for processing healthcare dried cabbage |
| CN105309707A (en) * | 2015-11-09 | 2016-02-10 | 吴蓓蓓 | Processing method of black olive health tea |
| CN106035930A (en) * | 2016-05-28 | 2016-10-26 | 卢国孝 | Processing method of health-care preserved potentilla anserina |
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| CN102228076A (en) * | 2011-06-30 | 2011-11-02 | 固镇县健源果蔬开发有限责任公司 | Processing technology for dehydrating vegetables |
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2014
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228076A (en) * | 2011-06-30 | 2011-11-02 | 固镇县健源果蔬开发有限责任公司 | Processing technology for dehydrating vegetables |
Non-Patent Citations (1)
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| 王高禄: "保健白菜干加工工艺技术", 《适用技术之窗》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473078A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Method for processing healthcare dried cabbage |
| CN105309707A (en) * | 2015-11-09 | 2016-02-10 | 吴蓓蓓 | Processing method of black olive health tea |
| CN106035930A (en) * | 2016-05-28 | 2016-10-26 | 卢国孝 | Processing method of health-care preserved potentilla anserina |
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