CN104855495A - Flower-flavored dried cress processing technology - Google Patents
Flower-flavored dried cress processing technology Download PDFInfo
- Publication number
- CN104855495A CN104855495A CN201510211331.4A CN201510211331A CN104855495A CN 104855495 A CN104855495 A CN 104855495A CN 201510211331 A CN201510211331 A CN 201510211331A CN 104855495 A CN104855495 A CN 104855495A
- Authority
- CN
- China
- Prior art keywords
- chinese celery
- dry
- flower
- processing technology
- cress
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a flower-flavored dried cress processing technology which includes the following steps: (1) raw material pretreating, (2) blanching and color protecting, (3) flavoring, (4) oven-drying, and (5) packaging. The flower-flavored dried cress processing technology of the present invention is an improvement based on the original cress dehydration technique, enables the dried cress to better maintain the original color, taste and nutrition, and the addition of flower-flavored elements, together with the original faint scent of cress makes the dried cress even more popular.
Description
Technical field
Food processing field of the present invention, is specifically related to the processing technology that a kind of fragrance of a flower Chinese celery is dry.
Background technology
Chinese celery has stomach invigorating, diuresis, clean blood menstruation regulating, the effect such as hypotensive, calm, can be used for dizziness headache, dysphoria etc. that hypertension causes, but its water content is high, juice enriches, be difficult to long term storage, be particularly between the harvests difficult to have, do if Chinese celery is processed into Chinese celery, just edible is opened with bubble, the life that will be convenient for people to greatly time edible.Invention describes the processing technology that a kind of fragrance of a flower Chinese celery is dry, original Chinese celery dewatering process improves, make the dry better maintenance of Chinese celery original color, flavour, and add fragrance of a flower element, be equipped with the original delicate fragrance of Chinese celery, more welcome.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide the processing technology that a kind of fragrance of a flower Chinese celery is dry.
The technical problem that the present invention solves can realize by the following technical solutions: the processing technology that a kind of fragrance of a flower Chinese celery is dry, comprises following processing step:
(1) pretreatment of raw material: select the Chinese celery having and enrich meat, is advisable with medium well, after strict screening, extracts javan waterdropwort leaf, is rinsed well by javan waterdropwort stem clear water, be cut into the long segment of 2-4cm, then put and dry in the cool;
(2) look is protected in blanching: oenanthe stolonifera is placed in 80 DEG C-90 DEG C colour protecting liquid blanchings, cools immediately with cold water;
(3) perfuming: add 2-3 times of clear water big fire and boil rear little fire by protecting the Chinese celery section after look and boil 3-5min, select the fresh roseleaf without disease and pest, lily petal and sweet osmanthus petal, add rapidly in Chinese celery after fire extinguishing, stewing 3-5min, pulls cooling out;
(4) dry: step (3) treated water celery section is spread equably in dish, above Chinese celery section, cover the roseleaf of middle the mistake of step (3), lily petal and sweet osmanthus petal uniformly, be then put on the shelf established in advance and dry;
(5) pack: the Chinese celery water content after oven dry is 0.2%-1%, and often bag Chinese celery weight is 500g.
Preferably, in described step (2), the Main Ingredients and Appearance of colour protecting liquid is arabo-ascorbic acid sodium salt.
Preferably, dry in described step (4) and adopt three stages curing method, first under 55 DEG C of conditions, toast 3h, and then toast 30min under 80 DEG C of conditions, finally under 100 DEG C of conditions, toast 10min.
Beneficial effect is: the present invention is the processing technology that a kind of fragrance of a flower Chinese celery does, original Chinese celery dewatering process improves, by special to protect green lands, stoving process, make the dry better maintenance of Chinese celery original color, flavour, and add fragrance of a flower element, be equipped with the original delicate fragrance of Chinese celery, more welcome.When drying by the overweight fragrance losing the original flavour of Chinese celery and given by perfuming that can avoid evaporating in Chinese celery section with the petal cover crossed, also can increase its flowery odour, and make Chinese celery do the middle moisture keeping trace, better nutritional labeling is kept when not affecting its predetermined shelf time, when edible, be more conducive to rehydration return to original full state, colour protecting liquid adopts arabo-ascorbic acid sodium salt, have and protect look and oxidation resistant effect, make the color that Chinese celery keeps emerald green, and arabo-ascorbic acid sodium salt can prevent carcinogen in food---the formation of nitrosamine, in appropriate scope, human body is safe from harm, the dry finished product of Chinese celery adopting three stages curing method to obtain is more even, and nutriment destructiveness is little.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of the processing technology that a kind of fragrance of a flower of the present invention Chinese celery does: the processing technology that a kind of fragrance of a flower Chinese celery is dry, comprise following processing step: (1) pretreatment of raw material: select the Chinese celery having and enrich meat, be advisable with medium well, after strict screening, extract javan waterdropwort leaf, javan waterdropwort stem clear water is rinsed well, is cut into the long segment of 2-4cm, then puts and dry in the cool; (2) look is protected in blanching: oenanthe stolonifera is placed in 80 DEG C-90 DEG C colour protecting liquid blanchings, cools immediately with cold water;
(3) perfuming: add 2-3 times of clear water big fire and boil rear little fire by protecting the Chinese celery section after look and boil 3-5min, select the fresh roseleaf without disease and pest, lily petal and sweet osmanthus petal, add rapidly in Chinese celery after fire extinguishing, stewing 3-5min, pulls cooling out; (4) dry: step (3) treated water celery section is spread equably in dish, above Chinese celery section, cover the roseleaf of middle the mistake of step (3), lily petal and sweet osmanthus petal uniformly, be then put on the shelf established in advance and dry; (5) pack: the Chinese celery water content after oven dry is 0.2%-1%, and often bag Chinese celery weight is 500g.In described step (2), the Main Ingredients and Appearance of colour protecting liquid is arabo-ascorbic acid sodium salt.Dry in described step (4) and adopt three stages curing method, first under 55 DEG C of conditions, toast 3h, and then toast 30min under 80 DEG C of conditions, finally under 100 DEG C of conditions, toast 10min.
After above-mentioned processing step, the fragrance of a flower Chinese celery obtained is dry better keeps original color, flavour, nutrition, and adds fragrance of a flower element, is equipped with the original delicate fragrance of Chinese celery, more welcome.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. the processing technology that fragrance of a flower Chinese celery is dry, is characterized in that, comprise following processing step:
(1) pretreatment of raw material: select the Chinese celery having and enrich meat, is advisable with medium well, after strict screening, extracts javan waterdropwort leaf, is rinsed well by javan waterdropwort stem clear water, be cut into the long segment of 2-4cm, then put and dry in the cool;
(2) look is protected in blanching: oenanthe stolonifera is placed in 80 DEG C-90 DEG C colour protecting liquid blanchings, cools immediately with cold water;
(3) perfuming: add 2-3 times of clear water big fire and boil rear little fire by protecting the Chinese celery section after look and boil 3-5min, select the fresh roseleaf without disease and pest, lily petal and sweet osmanthus petal, add rapidly in Chinese celery after fire extinguishing, stewing 3-5min, pulls cooling out;
(4) dry: step (3) treated water celery section is spread equably in dish, above Chinese celery section, cover the roseleaf of middle the mistake of step (3), lily petal and sweet osmanthus petal uniformly, be then put on the shelf established in advance and dry;
(5) pack: the Chinese celery water content after oven dry is 0.2%-1%, and often bag Chinese celery weight is 500g.
2. the processing technology that a kind of fragrance of a flower Chinese celery according to claim 1 is dry, is characterized in that: in described step (2), the Main Ingredients and Appearance of colour protecting liquid is arabo-ascorbic acid sodium salt.
3. the processing technology that a kind of fragrance of a flower Chinese celery according to claim 1 is dry, it is characterized in that: dry in described step (4) and adopt three stages curing method, first under 55 DEG C of conditions, toast 3h, and then toast 30min under 80 DEG C of conditions, finally under 100 DEG C of conditions, toast 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211331.4A CN104855495A (en) | 2015-04-29 | 2015-04-29 | Flower-flavored dried cress processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211331.4A CN104855495A (en) | 2015-04-29 | 2015-04-29 | Flower-flavored dried cress processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855495A true CN104855495A (en) | 2015-08-26 |
Family
ID=53902025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211331.4A Pending CN104855495A (en) | 2015-04-29 | 2015-04-29 | Flower-flavored dried cress processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855495A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771550A (en) * | 2012-07-17 | 2012-11-14 | 安徽霍山鹏飞现代农业科技有限公司 | Edible dried lily bulb processing technology |
| CN103478216A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Dewatering process of water cress |
| CN103918777A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Dehydration dry-cure processing technology for asparagus lettuce |
| CN104041575A (en) * | 2014-06-27 | 2014-09-17 | 安徽先知缘食品有限公司 | Dewatering and processing process of cress |
| CN104161110A (en) * | 2014-07-24 | 2014-11-26 | 桐城市牯牛背农业开发有限公司 | Cress leaf processing process |
| CN104305025A (en) * | 2014-09-25 | 2015-01-28 | 桐城市牯牛背农业开发有限公司 | Processed cress making raw material and method thereof |
| CN104351669A (en) * | 2014-08-27 | 2015-02-18 | 桐城市牯牛背农业开发有限公司 | Processing method for protecting green color and crispiness of flexibly-packaged water celery |
-
2015
- 2015-04-29 CN CN201510211331.4A patent/CN104855495A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771550A (en) * | 2012-07-17 | 2012-11-14 | 安徽霍山鹏飞现代农业科技有限公司 | Edible dried lily bulb processing technology |
| CN103478216A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Dewatering process of water cress |
| CN103918777A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Dehydration dry-cure processing technology for asparagus lettuce |
| CN104041575A (en) * | 2014-06-27 | 2014-09-17 | 安徽先知缘食品有限公司 | Dewatering and processing process of cress |
| CN104161110A (en) * | 2014-07-24 | 2014-11-26 | 桐城市牯牛背农业开发有限公司 | Cress leaf processing process |
| CN104351669A (en) * | 2014-08-27 | 2015-02-18 | 桐城市牯牛背农业开发有限公司 | Processing method for protecting green color and crispiness of flexibly-packaged water celery |
| CN104305025A (en) * | 2014-09-25 | 2015-01-28 | 桐城市牯牛背农业开发有限公司 | Processed cress making raw material and method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "花香西芹", 《九茗茶品牌网HTTP://WWW.JIUTEA.COM/CHINATEA/39252.HTML》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102805146B (en) | Fresh-keeping bamboo shoot processing method | |
| KR100864954B1 (en) | Processing method for long term storage of wild green | |
| CN102630979B (en) | Method for processing ready-to-eat seasoning freeze-dried abalone | |
| CN102551006A (en) | Production method for sour bamboo shoots | |
| CN106722640A (en) | A kind of preparation method of lobster shell nutrition soup-stock | |
| CN104719922A (en) | Instant wood frog and production method thereof | |
| CN107279268A (en) | It is a kind of to extend the preservation method of apple storing time | |
| CN104643172A (en) | Instant Chinese chestnut processing method | |
| CN106578850A (en) | Dehydrated daylily production method | |
| KR101326076B1 (en) | Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea | |
| CN104770776A (en) | A processing method of seasoned squids | |
| CN103315329B (en) | Preparation method of instant mullet | |
| CN105519665A (en) | Dried bamboo shoot processing method | |
| CN104770704A (en) | Preparation method of wolfberry health table salt | |
| CN104855495A (en) | Flower-flavored dried cress processing technology | |
| CN106538984A (en) | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof | |
| CN107668532A (en) | A kind of processing method of flavor halogen meat | |
| CN107410590A (en) | A kind of sweetness is refreshed oneself the processing method of root of kudzu vine sifting tea | |
| CN108013401A (en) | A kind of processing method done with healthcare function yellow peach | |
| CN103461639A (en) | Preparation method for dried towel gourd | |
| CN105454408A (en) | Room-temperature hot-air drying dehydration processing method for fresh bitter gourd | |
| CN107212312A (en) | A kind of production method of instant abalone | |
| CN107125657A (en) | A kind of tea flavour bamboo shoot fourth | |
| CN104351861A (en) | Production method of instant gracilaria convenience food | |
| CN104286969A (en) | Fumigated flavored river crab and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |