CN104522556A - Processing method of impatiens balsamina - Google Patents
Processing method of impatiens balsamina Download PDFInfo
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- CN104522556A CN104522556A CN201410757791.2A CN201410757791A CN104522556A CN 104522556 A CN104522556 A CN 104522556A CN 201410757791 A CN201410757791 A CN 201410757791A CN 104522556 A CN104522556 A CN 104522556A
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Abstract
The invention discloses a processing method of impatiens balsamina. The processing method comprises the steps of scalding, rinsing, dehydrating, mixing with seasonings, and sterilizing, wherein the dehydrating and mixing step particularly comprises the steps of carrying out dehydration treatment to soaked and rinsed impatiens balsamina by a dehydrator for 2-3min until the water content of the impatiens balsamina is 60-80wt%, wherein the reticular density of the inner wall of the dehydrator is 8-10mm; and then mixing the dehydrated impatiens balsamina with seasonings. The impatiens balsamina is dehydrated and seasoned by the dehydrating and mixing step, thus, the impatiens balsamina can be eaten instantly; and besides, the impatiens balsamina is subjected to scalding, rinsing, and sterilization, the impatiens balsamina has refreshing and crispy mouthfeel, the activity of the nutrient substances of the impatiens balsamina is ensured to the maximum extent, the processed impatiens balsamina is fresh and tender, the shelf life is long and no preservative is added.
Description
Technical field
The present invention relates to a kind of biological technical field, particularly a kind of processing method of balsamine.
Background technology
Spring sesame is the plant of Balsaminaceae (Impatiens balsamina L.) impatiens, among the peoplely get its spring sesame by name, it is the fruit refering in particular to it, during its fruit maturation, it can automatically be blown to run into external force, inside fruit pod, there is the strip shell fragment of a meat, fruit pod is blown it and quickly rolls with clockwork spring is the same, in the process rolled, is dispersed by its kind of bullet; If hand directly pinches capsule, it has just been blown immediately, and this is the origin of spring sesame.Its tender leaf is edible, and can stir-fry and eat after blanching (i.e. leaching scald) or cook filling, mouthfeel be pure and fresh tasty and refreshing, and boil in the hotpot You Jia.Stomach invigorating nourishing the stomach, ventilation defaecation, blood-cleaning detoxifying.Spring sesame be Shennongjia mountain area common be also one of edible wild herbs that reserves are larger, grow requirement for environmental conditions tight, Chang Yesheng in wasteland, roadside, the ground such as the other vegetable garden of residence.Adaptability is comparatively strong, and all can grow under multiple weather conditions, general soil all can be planted, but with on the fertile earth that loosens as well, waterlogged lowland or drought and barren ground undergrowth.
Summary of the invention
The object of this invention is to provide a kind of processing method of balsamine; The present invention carries out dehydration spice by dehydration spice step to balsamine, makes it be suitable for instant; Wash and sterilization treatment by carrying out leaching blanching to balsamine in the present invention, make the crisp mouth of the clean taste of balsamine, ensure again the activity of its nutriment dramatically, the balsamine after processing is fresh tender and crisp, long shelf-life, and the interpolation of preservative free.Namely balsamine herein refers to spring sesame.
Technical scheme provided by the invention is:
A kind of processing method of balsamine, comprise leaching blanching wash, dewater spice and sterilization treatment, the step of wherein said dehydration spice is: first utilize dewaterer to carry out processed 2 ~ 3min to the balsamine through soaking rinsing, make the water content of balsamine be 60 ~ 80wt%, the reticular density of the inwall of described dewaterer is 8 ~ 10mm; Afterwards the balsamine after processed is carried out spice.
Preferably, in the processing method of described balsamine, before described dehydration spice, carry out described leaching blanching wash, the step that described leaching blanching is washed comprises: balsamine is put into the boiling hot 1 ~ 2min of water leaching that temperature is 70 ~ 90 DEG C, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 3 ~ 5min of 10 DEG C afterwards.
Preferably, in the processing method of described balsamine, before described dehydration spice, carry out described leaching blanching wash, the step that described leaching blanching is washed comprises: be process 20 ~ 40s in the steam of 100 ~ 120 DEG C as temperature by balsamine, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 3 ~ 5min of 10 DEG C afterwards.
Preferably, in the processing method of described balsamine, the concrete steps of described spice comprise: add salt, citric acid, yolk powder and stevioside in the balsamine after processed, and the weight ratio of described salt, citric acid, yolk powder and stevioside and the balsamine after processed is respectively 100: 2 ~ 3,100: 3,100: 2 and 100: 1.
Preferably, in the processing method of described balsamine, after described dehydration spice, carry out described sterilization treatment, by the balsamine after dehydration spice in 115 ~ 121 DEG C of sterilization 15 ~ 20sec.
Preferably, in the processing method of described balsamine, also carried out comprising pretreatment of raw material before described immersion rinsing, wherein, the concrete steps of described pretreatment of raw material comprise: win the stem section of 7 ~ 15cm of the high balsamine plant of 20 ~ 30cm and the blade of 3 ~ 5cm and clean up.
Preferably, in the processing method of described balsamine, be no more than 6 hours from winning the time of balsamine to described sterilization treatment.
Preferably, in the processing method of described balsamine, described pretreatment of raw material also comprises: also loaded in packaging bag by the stem section of balsamine and blade before described leaching blanching is washed, described packaging bag has the general shape of the stem section of balsamine, and described packaging bag being provided with multiple diameter 1 ~ 2cm hole, described packaging bag is made up of polythene material.
Preferably, in the processing method of described balsamine, also balsamine stem section and blade are taken out from described packaging bag after described dehydration spice, carry out described sterilizing more afterwards.
Preferably, in the processing method of described balsamine, described balsamine is top fringe balsamine.Namely top fringe balsamine jumps sesame.
The leaching blanching of the present invention to balsamine can take two kinds of modes in washing, the post rinse that one can adopt water logging boiling hot, pure water logging is adopted to scald the requirement of balsamine to machinery lower, generally can realize, and the temperature and time of the temperature and time that scalds of the leaching in the present invention and rinsing both can ensure that the eating mouth feel of balsamine was unaffected, the activity of its nutriment can be ensured again, and the materials such as calcium oxalate too much in plant body can be removed.Two is adopt steam soaking to scald balsamine, and time of balsamine (namely balsamine is placed in steam) is short, efficiency is higher to adopt steam soaking to scald, and balsamine be heated evenly, make being heated of this balsamine more homogeneous; Further, because heated time is short, the activity in plant body runs off less.
Because of balsamine, namely spring sesame belongs to oiliness vegetables, be difficult to the effect reaching melt water blanching, and contained active matter is very strong in vegetables, as blanching equitemperature controls bad, dish very likely can secondary fermentation after packaging terminates, make its vegetables shelf-life too short, but as too high in blanching, the temperature that completes, marennin isoreactivity thing can be made again thoroughly dead, lose needed by human body nutritive value.Blanching in the present invention and sterilizing equitemperature and time are suitable for, and can ensure that the blanching of spring sesame is evenly appropriate, maintain active material contained by it, also can eliminate all bacteriums, make product nutritional labeling of the present invention good, and mouthfeel be clear and melodious.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
One, pluck
Raw material is gathered: when spring sesame, to grow to 20 ~ 30 cm high, and gather when blade is vigorous.Win the young stem and leaf without disease and pest of 7 ~ 15 centimetres.Affecting output too early as gathered, damaging product quality again after aging late.The spring sesame of gathering the same day should be put into upper cover and to wet the basket of cloth or the polybag of cleaning, with adopting with fortune.Process from gathering to preferably no more than 6 hours, to keep it fresh tender and crisp.
Two, impurity elimination is cleaned
Clean the weeds in spring rocket salad, insect, earth etc. (first hand picking, then plant equipment impurity elimination), clean with clear water.Ensure product quality.
Three, soak blanching to wash
Leaching is scalded: clean spring sesame is put into water temperature 90 DEG C of water (water-pure water that such as device processes is crossed) and boil 1 minute, stirs rapidly simultaneously, makes it be heated evenly, and the boiling hot degree of leaching is advisable so that a kind of sedge is soft.Soak after scalding and should drag for rinsing fixation in cold water immediately, appropriateness drift is simultaneously rubbed, lower the temperature rapidly and remove out taste, again select impurity elimination.Cold water temperature must control below 10 DEG C, and makes rapidly its vegetables roll with bubble washer, reaches uniform decrease in temperature, and 5 minutes time was advisable, and whole process completed in 10 minutes.Pure water logging is adopted to scald the requirement of balsamine to machinery lower, generally can realize, and the temperature and time of the temperature and time that scalds of the leaching in the present invention and rinsing both can ensure that the eating mouth feel of balsamine was unaffected, the activity of its nutriment can be ensured again, and the materials such as calcium oxalate too much in plant body can be removed.
Four, dewater spice
The spring sesame employing nature physics evaporation that leaching blanching is washed, machinery drum formula is dewatered 3 minutes, makes moisture about 80% of spring sesame, does not drip be advisable with hand Ji.High speed rotary-drum formula dewaterer wanted by dewaterer, and be that 10 millimeters are advisable with reticular density, rotating speed is advisable more than 2000, and the spring sesame edible wild herbs after dehydration add that mix thoroughly as condiments such as appropriate salt, gingers can (not adding anticorrisive agent).
Five, packing and storing
500 grams every bag, vacuum packaging is sealed.The preservation by low temperature storehouse storage of 5 DEG C put into by packaged spring sesame.
Embodiment 2
One, pluck
Raw material is gathered: when spring sesame, to grow to 20 cm high, and gather when blade is vigorous.Win the young stem and leaf without disease and pest of 7 centimetres.Affecting output too early as gathered, damaging product quality again after aging late.The spring sesame of gathering the same day should be put into upper cover and to wet the basket of cloth or the polybag of cleaning, with adopting with fortune.Process from gathering to preferably no more than 6 hours, to keep it fresh tender and crisp.
Two, impurity elimination is cleaned
Clean the weeds in spring rocket salad, insect, earth etc. (first hand picking, then plant equipment impurity elimination), clean with clear water.Ensure product quality.
Three, soak blanching to wash
Leaching is scalded: clean spring sesame is put into water temperature 70 DEG C of water (water-pure water that such as device processes is crossed) and boil 2 minutes, stirs rapidly simultaneously, makes it be heated evenly, and the boiling hot degree of leaching is advisable so that a kind of sedge is soft.Soak after scalding and should drag for rinsing fixation in cold water immediately, appropriateness drift is simultaneously rubbed, lower the temperature rapidly and remove out taste, again select impurity elimination.Cold water temperature must control below 10 DEG C, and makes rapidly its vegetables roll with bubble washer, reaches uniform decrease in temperature, and 3 minutes time was advisable, and whole process completed in 10 minutes.Pure water logging is adopted to scald the requirement of balsamine to machinery lower, generally can realize, and the temperature and time of the temperature and time that scalds of the leaching in the present invention and rinsing both can ensure that the eating mouth feel of balsamine was unaffected, the activity of its nutriment can be ensured again, and the materials such as calcium oxalate too much in plant body can be removed.
Four, dewater spice
The spring sesame employing nature physics evaporation that leaching blanching is washed, machinery drum formula is dewatered 2 minutes, makes moisture about 60% of spring sesame, does not drip be advisable with hand Ji.High speed rotary-drum formula dewaterer wanted by dewaterer, and be 8 millimeters with reticular density, rotating speed is advisable more than 2000, and the spring sesame edible wild herbs after dehydration add that mix thoroughly as condiments such as appropriate salt, gingers can (not adding anticorrisive agent).
Five, packing and storing
500 grams every bag, vacuum packaging is sealed.The preservation by low temperature storehouse storage of-5 DEG C put into by packaged spring sesame.
Embodiment 3
One, pluck
Raw material is gathered: when spring sesame, to grow to 30 cm high, and gather when blade is vigorous.Win the young stem and leaf without disease and pest of 10 ~ 15 centimetres.Affecting output too early as gathered, damaging product quality again after aging late.The spring sesame of gathering the same day should be put into upper cover and to wet the basket of cloth or the polybag of cleaning, with adopting with fortune.Process from gathering to preferably no more than 6 hours, to keep it fresh tender and crisp.
Two, impurity elimination is cleaned
Clean the weeds in spring rocket salad, insect, earth etc. (first hand picking, then plant equipment impurity elimination), clean with clear water.Ensure product quality.
Three, soak blanching to wash
Leaching is scalded: clean spring sesame is put into water temperature 80 DEG C of water (water-pure water that such as device processes is crossed) and boil 1.5 minutes, stirs rapidly simultaneously, makes it be heated evenly, and the boiling hot degree of leaching is advisable so that a kind of sedge is soft.Soak after scalding and should drag for rinsing fixation in cold water immediately, appropriateness drift is simultaneously rubbed, lower the temperature rapidly and remove taste, again select impurity elimination.Cold water temperature must control below 10 DEG C, and makes rapidly its vegetables roll with bubble washer, reaches uniform decrease in temperature, and 4 minutes time was advisable, and whole process completed in 10 minutes.Pure water logging is adopted to scald the requirement of balsamine to machinery lower, generally can realize, and the temperature and time of the temperature and time that scalds of the leaching in the present invention and rinsing both can ensure that the eating mouth feel of balsamine was unaffected, the activity of its nutriment can be ensured again, and the materials such as calcium oxalate too much in plant body can be removed.Meanwhile, suitably, the stem section of balsamine and blade separately can be soaked and scald, the time is scalded in the leaching slightly shortening blade, such as shortens 20 ~ 30s.
Four, dewater spice
The spring sesame employing nature physics evaporation that leaching blanching is washed, machinery drum formula is dewatered 2.5 minutes, makes moisture about 70% of spring sesame, does not drip be advisable with hand Ji.High speed rotary-drum formula dewaterer wanted by dewaterer, and be that 9 of 9 millimeters are advisable with reticular density, rotating speed is advisable more than 2000, and the spring sesame edible wild herbs after dehydration add that mix thoroughly as condiments such as appropriate salt, gingers can (not adding anticorrisive agent).
Five, packing and storing
500 grams every bag, vacuum packaging is sealed.The preservation by low temperature storehouse storage of 0 DEG C put into by packaged spring sesame.
Embodiment 4
A processing method for balsamine, comprise leaching blanching wash, dewater spice and sterilization treatment, concrete steps are as follows:
(1) pretreatment of raw material: this balsamine is top fringe balsamine.Win the stem section of 7 of the high balsamine plant of 20cm and the blade of 3cm and clean up.The stem section of balsamine and blade are loaded in packaging bag afterwards, described packaging bag has the general shape of the stem section of balsamine, and described packaging bag is provided with multiple diameter 1cm hole, and described packaging bag is made up of polythene material.The stem section of balsamine and blade are separately contained in different packaging bags.
(2) soak blanching to wash: be process 20 ~ 40s in the steam of 120 DEG C as temperature by pretreated balsamine, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 5min of 10 DEG C afterwards.The stem section of balsamine is processed 30s in the steam of temperature 120 DEG C, balsamine blade is placed in the steam of temperature 120 DEG C and processes 20s.Time of balsamine (namely balsamine is placed in steam) is short, efficiency is higher to adopt steam soaking to scald, and balsamine be heated evenly, make being heated of this balsamine more homogeneous; Further, because heated time is short, the activity in plant body runs off less.
(3) dewater spice: first utilize dewaterer to carry out processed 2min to the balsamine through soaking rinsing, make the water content of balsamine be 60wt%, the reticular density of the inwall of described dewaterer is 8mm; Afterwards the balsamine after processed is carried out spice.
The concrete steps of wherein said spice comprise: add salt, citric acid, yolk powder and stevioside in the balsamine after processed, and the weight ratio of described salt, citric acid, yolk powder and stevioside and the balsamine after processed is respectively 100: 2,100: 3,100: 2 and 100: 0.1.Due to balsamine slightly some astringent tastes, adding salt, citric acid and stevioside can suitable flavor adjustment, neither puckery, also sweetless, clear and melodious good to eat time edible, keeps the original local flavor of balsamine.And calcium content in balsamine is very high, citric acid and yolk powder add the absorption that eater can be promoted calcium.
(4) sterilization treatment: balsamine stem section and blade are taken out from described packaging bag, by the balsamine after dehydration spice in 115 DEG C of sterilization 15sec.High-temperature instantaneous kills the bacterium etc. that may exist in plant.Load in food pack, after encapsulation, again carry out bus sterilizing, refrigerate.
Wherein be no more than 6 hours from winning the time of balsamine to described sterilization treatment.
Embodiment 5
A processing method for balsamine, comprise leaching blanching wash, dewater spice and sterilization treatment, concrete steps are as follows:
(1) pretreatment of raw material: this balsamine is top fringe balsamine.Win the stem section of 15cm of the high balsamine plant of 30cm and the blade of 5cm and clean up.The stem section of balsamine and blade are loaded in packaging bag afterwards, described packaging bag has the general shape of the stem section of balsamine, and described packaging bag is provided with multiple diameter 2cm hole, and described packaging bag is made up of polythene material.The stem section of balsamine and blade are separately contained in different packaging bags.
(2) soak blanching to wash: be process 20 ~ 40s in the steam of 100 DEG C as temperature by pretreated balsamine, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 3min of 10 DEG C afterwards.The stem section of balsamine is processed 40s in the steam of temperature 100 DEG C, balsamine blade is placed in the steam of temperature 100 DEG C and processes 20s.Time of balsamine is short, efficiency is higher to adopt steam soaking to scald, and balsamine be heated evenly, make being heated of this balsamine more homogeneous; Further, because heated time is short, the activity in plant body runs off less.
(3) dewater spice: first utilize dewaterer to carry out processed 3min to the balsamine through soaking rinsing, make the water content of balsamine be 80wt%, the reticular density of the inwall of described dewaterer is 10mm; Afterwards the balsamine after processed is carried out spice.
The concrete steps of wherein said spice comprise: add salt, citric acid, yolk powder and stevioside in the balsamine after processed, and the weight ratio of described salt, citric acid, yolk powder and stevioside and the balsamine after processed is respectively 100: 3,100: 3,100: 2 and 100: 0.1.Due to balsamine slightly some astringent tastes, adding salt, citric acid and stevioside can suitable flavor adjustment, neither puckery, also sweetless, clear and melodious good to eat time edible, keeps the original local flavor of balsamine.And calcium content in balsamine is very high, citric acid and yolk powder add the absorption that eater can be promoted calcium.
(4) sterilization treatment: balsamine stem section and blade are taken out from described packaging bag, by the balsamine after dehydration spice in 121 DEG C of sterilization 20sec.High-temperature instantaneous kills the bacterium etc. that may exist in plant.
Wherein be no more than 6 hours from winning the time of balsamine to described sterilization treatment.
Embodiment 6
A processing method for balsamine, comprise leaching blanching wash, dewater spice and sterilization treatment, concrete steps are as follows:
(1) pretreatment of raw material: this balsamine is top fringe balsamine.Win the stem section of 10cm of the high balsamine plant of 25cm and the blade of 4cm and clean up.The stem section of balsamine and blade are loaded in packaging bag afterwards, described packaging bag has the general shape of the stem section of balsamine, and described packaging bag is provided with multiple diameter 15cm hole, and described packaging bag is made up of polythene material.The stem section of balsamine and blade are separately contained in different packaging bags.
(2) soak blanching to wash: be process 20 ~ 40s in the steam of 110 DEG C as temperature by pretreated balsamine, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 4min of 10 DEG C afterwards.The stem section of balsamine is processed 35s in the steam of temperature 110 DEG C, balsamine blade is placed in the steam of temperature 110 DEG C and processes 22s.Time of balsamine is short, efficiency is higher to adopt steam soaking to scald, and balsamine be heated evenly, make being heated of this balsamine more homogeneous; Further, because heated time is short, the activity in plant body runs off less.
(3) dewater spice: first utilize dewaterer to carry out processed 2.5min to the balsamine through soaking rinsing, make the water content of balsamine be 70wt%, the reticular density of the inwall of described dewaterer is 9mm; Afterwards the balsamine after processed is carried out spice.
The concrete steps of wherein said spice comprise: add salt, citric acid, yolk powder and stevioside in the balsamine after processed, and the weight ratio of described salt, citric acid, yolk powder and stevioside and the balsamine after processed is respectively 100: 2,100: 3,100: 2 and 100: 0.1.Due to balsamine slightly some astringent tastes, adding salt, citric acid and stevioside can suitable flavor adjustment, neither puckery, also sweetless, clear and melodious good to eat time edible, keeps the original local flavor of balsamine.And calcium content in balsamine is very high, citric acid and yolk powder add the absorption that eater can be promoted calcium.
(4) sterilization treatment: balsamine stem section and blade are taken out from described packaging bag, by the balsamine after dehydration spice in 117 DEG C of sterilization 18sec.High-temperature instantaneous kills the bacterium etc. that may exist in plant.Load in food pack, after encapsulation, again carry out bus sterilizing, refrigerate.
Wherein be no more than 6 hours from winning the time of balsamine to described sterilization treatment.
Because spring sesame belongs to oiliness vegetables, be difficult to the effect reaching melt water blanching, and contained active matter is very strong in vegetables, as blanching equitemperature controls bad, dish very likely can secondary fermentation after packaging terminates, and makes its vegetables shelf-life too short, but as too high in blanching, the temperature that completes, marennin isoreactivity thing can be made again thoroughly dead, lose needed by human body nutritive value.Blanching in the present invention and sterilizing equitemperature and time are suitable for, and can ensure that the blanching of spring sesame is evenly appropriate, maintain active material contained by it, also can eliminate all bacteriums, make product nutritional labeling of the present invention good, and mouthfeel be clear and melodious.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and shown here embodiment.
Claims (10)
1. the processing method of a balsamine, comprise leaching blanching wash, dewater spice and sterilization treatment, the step of wherein said dehydration spice is: first utilize dewaterer to carry out processed 2 ~ 3min to the balsamine through soaking rinsing, make the water content of balsamine be 60 ~ 80wt%, the reticular density of the inwall of described dewaterer is 8 ~ 10mm; Afterwards the balsamine after processed is carried out spice.
2. the processing method of balsamine as claimed in claim 1, wherein, before described dehydration spice, carry out described leaching blanching wash, the step that described leaching blanching is washed comprises: balsamine is put into the boiling hot 1 ~ 2min of water leaching that temperature is 70 ~ 90 DEG C, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 3 ~ 5min of 10 DEG C afterwards.
3. the processing method of balsamine as claimed in claim 1, wherein, before described dehydration spice, carry out described leaching blanching wash, the step that described leaching blanching is washed comprises: be process 20 ~ 40s in the steam of 100 ~ 120 DEG C as temperature by balsamine, stir this balsamine simultaneously, utilize bubble washer serviceability temperature to be less than the water cleaning balsamine 3 ~ 5min of 10 DEG C afterwards.
4. the processing method of balsamine as claimed in claim 1, the concrete steps of wherein said spice comprise: add salt, citric acid, yolk powder and stevioside in the balsamine after processed, and the weight ratio of described salt, citric acid, yolk powder and stevioside and the balsamine after processed is respectively 100: 2 ~ 3,100: 3,100: 2 and 100: 1.
5. the processing method of balsamine as claimed in claim 1, wherein carries out described sterilization treatment after described dehydration spice, by the balsamine after dehydration spice in 115 ~ 121 DEG C of sterilization 15 ~ 20sec.
6. the processing method of balsamine as claimed in claim 1, wherein also carried out comprising pretreatment of raw material before described immersion rinsing, wherein, the concrete steps of described pretreatment of raw material comprise: win the stem section of 7 ~ 15cm of the high balsamine plant of 20 ~ 30cm and the blade of 3 ~ 5cm and clean up.
7. the processing method of balsamine as claimed in claim 6, is wherein no more than 6 hours from winning the time of balsamine to described sterilization treatment.
8. the processing method of balsamine as claimed in claim 6, wherein said pretreatment of raw material also comprises: also loaded in packaging bag by the stem section of balsamine and blade before described leaching blanching is washed, described packaging bag has the general shape of the stem section of balsamine, and described packaging bag being provided with multiple diameter 1 ~ 2cm hole, described packaging bag is made up of polythene material.
9. the processing method of balsamine as claimed in claim 8, wherein also takes out balsamine stem section and blade, carries out described sterilizing more afterwards after described dehydration spice from described packaging bag.
10. the processing method of balsamine as claimed in claim 1, wherein said balsamine is top fringe balsamine.
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| CN115090600A (en) * | 2022-06-10 | 2022-09-23 | 北京周氏时珍堂药业有限公司 | Chinese medicinal material purifying and processing technology and equipment |
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| CN115090600B (en) * | 2022-06-10 | 2024-04-26 | 北京周氏时珍堂药业有限公司 | Chinese medicinal material purifying and processing technology and equipment |
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