CN104886484A - A processing method for canned fiddleheads - Google Patents

Abstract

The present invention discloses a processing method for canned fiddleheads. The canned fiddleheads are processed by a series of steps: selecting, rinsing (in boiling water), cooling, draining, drying, seasoning, canning, etc., thereby obtaining the end products. The canned fiddleheads prepared by the above-mentioned method are delicious in taste, long in shelf life, and convenient to eat; and the method is simple in preparation process and convenient to operate.

Description

The processing method of a kind of canned fiddlehead

Technical field

The present invention relates to a kind of processing method of wild dish, particularly relate to the processing method of a kind of canned fiddlehead.

Background technology

Fiddlehead (cries again fist dish, fist dish, ram's horn, leading dish, deer fiddlehead, fern dish, ram's horn, fern tongue, pot lotus, fern fern, belongs to Pteridaceae.Its edible part is the stem that the young tender leaf bud that do not launch and upper semisection are tenderer, and its root is containing other trace elements such as rich in protein, carbohydrate.Fiddlehead is cold in nature, sweet, the micro-hardship of taste, nontoxic; Have antipyretic, diuresis, beneficial gas, yin-nourishing, stomach invigorating, reinforce the kidney, effect such as dehumidifying and recover function of brain cell and the effect of step-down of calming the nerves.Fiddlehead meat is tender, delicious, pollution-free; Nutritious, the amino acid of the various trace elements such as the protein containing needed by human body, vitamin, carbohydrate, organic acid, cellulose and iron, calcium, phosphorus, germanium and more than 16 kinds, extensively used, but fiddlehead is by region and seasonal effect, the scope made it by eating substantially reduces, develop a kind of delicious taste, the fiddlehead of storage life limit for length for this reason.

Summary of the invention

Technical problem to be solved by this invention is: the processing method providing a kind of canned fiddlehead, and adopt the method to prepare fiddlehead and fiddlehead can be allowed more delicious, the pot-life is longer.

In order to solve the problem, technical scheme of the present invention is the processing method of a kind of canned fiddlehead, and its preparation process is as follows:

1) choose the young tender leaf bud do not launched and the tenderer stem of upper semisection and the moderate sturdy fiddlehead of length scale, and fiddlehead is soaked 5 ~ 10min, then cross water, the time crossing water is 3 ~ 5min, and the coolant-temperature gage crossing water is 85 ~ 95 DEG C;

2) naturally cool crossing the fiddlehead after water, drain, then send into dryer and dry, dry when seeing dry to crust, stop drying, then rub, repeatedly rub solarization with the hands more than 10 times, dried through 2 ~ 3 days;

3) fiddlehead after drying is sent into soak 30 ~ 40min in 0.2 ~ 0.3% calcium chloride after then pull out, finally with clear water rinsing, drain;

4) by the fiddlehead disjunction after draining, Shape correction, to send in tank and seasoning soup juice has been watered on fiddlehead surface in tank, then the specification of 350g/ bottle is made, described seasoning soup juice is Chinese prickly ash, pepper, anise, cumin, one or more combinations arbitrarily in capsicum add water in pot, boil 30 minutes, and add soy sauce, monosodium glutamate, fresh soup, salt wherein, after dissolving, filter cleaner obtains;

5) by step 4) sealing of canned fiddlehead after process, sterilization, obtain finished product.

Beneficial effect of the present invention: adopt fiddlehead delicious flavour prepared by said method, storage life limit for length, instant, it is simple that the present invention prepares fiddlehead technique, easy to operate.

Detailed description of the invention

Embodiment 1

Choose the young tender leaf bud that do not launch and the tenderer stem of upper semisection and the moderate sturdy fiddlehead 50kg of length scale, and fiddlehead is soaked 5min, then cross water, the time crossing water is 3min, and the coolant-temperature gage crossing water is 90 DEG C; Naturally cool crossing the fiddlehead after water, drain, then send into dryer and dry, dry when seeing dry to crust, stop drying, then rub, repeatedly rub solarization with the hands more than 10 times, dried through 2 ~ 3 days; Then the fiddlehead after drying is sent into after soaking 30min in 0.2% calcium chloride and then pulls out, finally with clear water rinsing, drain; By the fiddlehead disjunction after draining, Shape correction, to send in tank and seasoning soup juice has been watered on fiddlehead surface in tank, then the specification of 350g/ bottle is made, described seasoning soup juice is Chinese prickly ash, pepper, anise, cumin, one or more combinations arbitrarily in capsicum add water in pot, boil 30 minutes, and add soy sauce, monosodium glutamate, fresh soup, salt wherein, after dissolving, filter cleaner obtains; Finally by the sealing of fiddlehead canned after previous processed, sterilization, obtain finished product.

Embodiment 2

Choose the young tender leaf bud that do not launch and the tenderer stem of upper semisection and the moderate sturdy fiddlehead 80kg of length scale, and fiddlehead is soaked 5min, then cross water, the time crossing water is 5min, and the coolant-temperature gage crossing water is 95 DEG C; Naturally cool crossing the fiddlehead after water, drain, then send into dryer and dry, dry when seeing dry to crust, stop drying, then rub, repeatedly rub solarization with the hands more than 10 times, dried through 2 ~ 3 days; Then the fiddlehead after drying is sent into after soaking 40min in 0.3% calcium chloride and then pulls out, finally with clear water rinsing, drain; By the fiddlehead disjunction after draining, Shape correction, to send in tank and seasoning soup juice has been watered on fiddlehead surface in tank, then the specification of 350g/ bottle is made, described seasoning soup juice is Chinese prickly ash, pepper, anise, cumin, one or more combinations arbitrarily in capsicum add water in pot, boil 30 minutes, and add soy sauce, monosodium glutamate, fresh soup, salt wherein, after dissolving, filter cleaner obtains; Finally by the sealing of fiddlehead canned after previous processed, sterilization, obtain finished product.

Above two embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.

Claims (1)

1. a processing method for canned fiddlehead, is characterized in that, its preparation process is as follows:

1) choose the young tender leaf bud do not launched and the tenderer stem of upper semisection and the moderate sturdy fiddlehead of length scale, and fiddlehead is soaked 5 ~ 10min, then cross water, the time crossing water is 3 ~ 5min, and the coolant-temperature gage crossing water is 85 ~ 95 DEG C;

2) naturally cool crossing the fiddlehead after water, drain, then send into dryer and dry, dry when seeing dry to crust, stop drying, then rub, repeatedly rub solarization with the hands more than 10 times, dried through 2 ~ 3 days;

3) fiddlehead after drying is sent into soak 30 ~ 40min in 0.2 ~ 0.3% calcium chloride after then pull out, finally with clear water rinsing, drain;

4) by the fiddlehead disjunction after draining, Shape correction, to send in tank and seasoning soup juice has been watered on fiddlehead surface in tank, then the specification of 350g/ bottle is made, described seasoning soup juice is Chinese prickly ash, pepper, anise, cumin, one or more combinations arbitrarily in capsicum add water in pot, boil 30 minutes, and add soy sauce, monosodium glutamate, fresh soup, salt wherein, after dissolving, filter cleaner obtains;

5) by step 4) sealing of canned fiddlehead after process, sterilization, obtain finished product.