CN105028861A - Method for processing edible flowers - Google Patents
Method for processing edible flowers Download PDFInfo
- Publication number
- CN105028861A CN105028861A CN201510299029.9A CN201510299029A CN105028861A CN 105028861 A CN105028861 A CN 105028861A CN 201510299029 A CN201510299029 A CN 201510299029A CN 105028861 A CN105028861 A CN 105028861A
- Authority
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- China
- Prior art keywords
- flower
- baste
- processing method
- edible
- seasoning
- 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
- 238000000034 method Methods 0.000 title claims abstract description 64
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 238000003672 processing method Methods 0.000 claims abstract description 27
- 235000014101 wine Nutrition 0.000 claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 22
- 239000010959 steel Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 16
- 238000001802 infusion Methods 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 241000220317 Rosa Species 0.000 description 4
- 235000010254 Jasminum officinale Nutrition 0.000 description 3
- 240000005385 Jasminum sambac Species 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000000664 Rosa chinensis Nutrition 0.000 description 2
- 244000105017 Vicia sativa Species 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000018927 edible plant Nutrition 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 240000005819 Magnolia denudata Species 0.000 description 1
- 235000016785 Rosa della China Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 230000001020 rhythmical effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Abstract
The invention relates to a processing method of an edible flower, which comprises the following steps: a: selecting flowers, and removing water and impurities on the surfaces of the flowers; b: removing odor, and removing odor of flowers by a wine soaking process or a syrup boiling process after the water-removing process; c: b, seasoning, namely adding seasoning juice into the flowers subjected to the step B; d: drying, seasoning, and drying the flowers to obtain the finished product. The process method is simple, and the flowers can be processed into instant food.
Description
[technical field]
The present invention relates to a kind of processing method edible flower being processed into instant product, particularly the processing method of edible flower and bud.
[background technology]
A lot of flowers or bud are all edible, such as bitter edible plant common vetch flower, chrysanthemum, rose, rose, Chinese rose, jasmine, plum blossom, apricot flower, peach blossom etc., they not only have high nutritive value and medical value, and have the effects such as delaying human body caducity, fat-reducing, beauty treatment, U.S. face.Although the flower of edible flower and bud are made jasmine tea beverage, flowers congee, flowers dessert, Flower wine, flowers beauty treatment, flowers dinner etc. in a large number, but still are not made into the instant product that can keep flower form, color, fragrance.
[summary of the invention]
The object of the invention is to overcome the deficiencies in the prior art, a kind of processing method flower being made into the edible flower of ready-to-eat food is provided.
In order to solve the problem, the present invention by the following technical solutions:
The processing method of one edible flower, comprises following step:
A: choose flower, will spend surface moisture and Impurity removal;
B: de-taste, after de-enzyming process, then is removed the peculiar smell in spending by wine stain technique or syrup infusion technique;
C: seasoning process, adds baste in spending after step B;
D: dry, after seasoning process, flower oven dry is obtained finished product.
The processing method of as above one edible flower, is characterized in that: the de-enzyming process concrete steps in step B are joined by flower in the equipment of completing, set temperature 50 DEG C-250 DEG C, heats 3-600 second.
The processing method of as above one edible flower, is characterized in that: the wine stain technique concrete steps in step B are select white wine or deodorizing alcohol, are configured to the wine liquid of alcoholic strength >=30%; Choose wine liquid, wine liquid is 3:2 to 5:1 with the weight ratio of flower, is poured into by wine liquid and is equipped with in colored container, makes flower be immersed in wine liquid at least 2 hours, then isolates flower with screen cloth.
The processing method of as above one edible flower, is characterized in that: the syrup infusion technique concrete steps in step B are choose white granulated sugar, white granulated sugar is 2:1 to 3:1 with the weight ratio of flower, after white granulated sugar is boiled into syrup, more colored infusion 5-600 second will be entered, then isolate flower with screen cloth.
The processing method of as above one edible flower, it is characterized in that: the seasoning process concrete steps in step C are, place the steel mesh being enclosed with canvas at container, the colored single berth de-tasting process is placed on steel mesh, baste is poured in container, make baste submergence flower 0.5cm-1cm, moved in parallel by reciprocal for steel mesh, the petal making into bulk opens, after petal opens, mention steel mesh, drop falls baste.
The processing method of as above one edible flower, it is characterized in that: the seasoning process concrete steps in step C are, the steel mesh being enclosed with canvas is placed at container, the colored single berth de-tasting process is placed on steel mesh, baste is poured in container, makes baste submergence flower, after dipping a period of time, mention steel mesh, drop falls baste.
The processing method of as above one edible flower, is characterized in that: after step C also in steps
C1: prebake, flower drop being fallen baste carries out prebake, when oven dry is 60%-70% to humidity, takes out flower;
C2: be coated with seasoning film, taking after prebake applies one deck seasoning coating materials.
The processing method of as above one edible flower, it is characterized in that: when drying in step D, it is 10%-20% that flower is dried to humidity.
The processing method of as above one edible flower, is characterized in that: after step D is dried, the baste thickness on flower in step C is 0.01mm-1cm.
The processing method of as above one edible flower, is characterized in that: after step D is dried, the thickness of the seasoning coating materials on flower in step C2 is 0.01mm-1cm.
Beneficial effect of the present invention has: will spend taste process, after adopting de-enzyming process, then uses wine stain technique, or syrup infusion technique, after de-tasting process, seasoning process, will spend seasoning process by baste, process post-drying, can make instant flower, technique is simple, easy to make, baste can according to taste, the various tastes such as furnishing is sour, sweet, bitter, peppery; According to flower size, shape, the thickness of different flowers, after de-tasting process, petal may also not open, wrap up in into one, be unfavorable for seasoning process like this, therefore after seasoning process, steel mesh moves around, and flower is moved around in baste, be beneficial to petal to open, make the flavoring taken even.
[accompanying drawing explanation]
Fig. 1 is the process chart of embodiments of the invention 1;
Fig. 2 is the process chart of embodiments of the invention 2;
Fig. 3 is the process chart of embodiments of the invention 3;
Fig. 4 is the process chart of embodiments of the invention 4.
[detailed description of the invention]
Below in conjunction with accompanying drawing and detailed description of the invention, the present invention is described in further detail:
As shown in Figures 1 to 4, the processing method of an edible flower, comprises following step:
A: choose flower, will spend surface moisture and Impurity removal.
B: de-taste, after de-enzyming process, then is removed the peculiar smell in spending by wine stain technique or syrup infusion technique.The peculiar smell of flower is heavier, and de-enzyming process can remove the herbaceous taste in spending, and wine stain technique or syrup infusion technique can remove the bitter taste in spending, and therefore selects different processing methods according to flower not of the same race, and after syrup infusion PROCESS FOR TREATMENT, the sweet taste of flower is heavy.
De-enzyming process concrete steps are, are joined by flower in the equipment of completing, set temperature 50 DEG C-250 DEG C, heat 3-600 second, by heating the blue or green taste of removing or peculiar smell.
Wine stain technique concrete steps are select white wine or deodorizing alcohol, are configured to the wine liquid of alcoholic strength >=30%; Choose wine liquid, wine liquid is 3:2 to 5:1 with the weight ratio of flower, is poured into by wine liquid and is equipped with in colored container, makes flower be immersed in wine liquid at least 2 hours, then isolates flower with screen cloth.
Syrup infusion technique concrete steps are choose white granulated sugar, and white granulated sugar is 2:1 to 3:1 with the weight ratio of flower, after white granulated sugar is boiled into syrup, then will enter colored infusion 5-600 second, and then isolate flower with screen cloth.
C: seasoning process, adds baste in the flower after step B.
According to the shape of different flowers, size, thickness difference, adopt different flavouring methods, flower shape is pancake and the thinner flower of petal, such as bitter edible plant common vetch flower, chrysanthemum, rose, rose, China rose, Jasmine, plum blossom, apricot flower, peach blossom etc., seasoning process concrete steps are, the steel mesh being enclosed with canvas is placed at container, the colored single berth de-tasting process is placed on steel mesh, baste is poured in container, baste can be salt solution, syrup, capsicum water or bitter taste liquid etc., or mixed by multiple eating material, make baste submergence flower 0.5cm-1cm, back and forth move in parallel rhythmical for steel mesh, make into curling, the petal of bulk opens, after petal opens, mention steel mesh, drop falls baste, flower is carried out prebake.If also have some petals still in curling shape or bulk, can clamp the holder of flower with instruments such as tweezers, left and right shakes the shape adjusting the flower that can not launch petal back and forth, allows the petal of every flower launch as far as possible.
For bud or flower shape be non-flat shape, flower is very large, the flower of petal plumpness, as lily, honeysuckle, lotus, lotus flower, yulan magnolia etc., seasoning process concrete steps are, place the steel mesh being enclosed with canvas, be placed on steel mesh by the colored single berth de-tasting process at container, baste is poured in container, make baste submergence flower, after dipping a period of time, mention steel mesh, drop falls baste, and flower is carried out prebake.
C1: prebake, flower drop being fallen baste carries out prebake, when oven dry is 60%-70% to humidity, takes out flower.
C2: be coated with seasoning film, taking after prebake applies one deck seasoning coating materials.Taking coating one deck seasoning coating materials, increase the weight of taste, seasoning coating materials can be the baste in seasoning process, or needs the baste of the novel taste allocated according to mouthfeel.Flower shape is pancake and the thinner flower of petal, is coated with one deck baste by instruments such as brushes at the holder of flower or pistil place; For bud or flower shape be non-flat shape, flower is very large, the flower of petal plumpness, be coated with one deck baste by instruments such as brushes at whole flower piece or bud.
D: dry, after seasoning process, drying flower to humidity is 10%-20%, and flower oven dry is obtained finished product, and the baste thickness on flower in step C is 0.01mm-1cm.When adopting step C2, the thickness of the seasoning coating materials on flower in step C2 is 0.01mm-1cm.
Claims (10)
1. the processing method of an edible flower, comprises following step:
A: choose flower, will spend surface moisture and Impurity removal;
B: de-taste, after de-enzyming process, then is removed the peculiar smell in spending by wine stain technique or syrup infusion technique;
C: seasoning process, adds baste in spending after step B;
D: dry, after seasoning process, flower oven dry is obtained finished product.
2. the processing method of according to claim 1 one edible flower, is characterized in that: the de-enzyming process concrete steps in step B are joined by flower in the equipment of completing, set temperature 50 DEG C-250 DEG C, heats 3-600 second.
3. the processing method of according to claim 1 one edible flower, is characterized in that: the wine stain technique concrete steps in step B are select white wine or deodorizing alcohol, are configured to the wine liquid of alcoholic strength >=30%; Choose wine liquid, wine liquid is 3:2 to 5:1 with the weight ratio of flower, is poured into by wine liquid and is equipped with in colored container, makes flower be immersed in wine liquid at least 2 hours, then isolates flower with screen cloth.
4. the processing method of according to claim 1 one edible flower, it is characterized in that: the syrup infusion technique concrete steps in step B are, choose white granulated sugar, white granulated sugar is 2:1 to 3:1 with the weight ratio of flower, after white granulated sugar is boiled into syrup, colored infusion 5-600 second will be entered again, then isolate flower with screen cloth.
5. the processing method of according to claim 1 one edible flower, it is characterized in that: the seasoning process concrete steps in step C are, place the steel mesh being enclosed with canvas at container, the colored single berth de-tasting process is placed on steel mesh, baste is poured in container, make baste submergence flower 0.5cm-1cm, moved in parallel by reciprocal for steel mesh, the petal making into bulk opens, after petal opens, mention steel mesh, drop falls baste.
6. the processing method of according to claim 1 one edible flower, it is characterized in that: the seasoning process concrete steps in step C are, the steel mesh being enclosed with canvas is placed at container, the colored single berth de-tasting process is placed on steel mesh, baste is poured in container, makes baste submergence flower, after dipping a period of time, mention steel mesh, drop falls baste.
7. the processing method of according to claim 5 or 6 one edible flower, is characterized in that: after step C also in steps
C1: prebake, flower drop being fallen baste carries out prebake, when oven dry is 60%-70% to humidity, takes out flower;
C2: be coated with seasoning film, taking after prebake applies one deck seasoning coating materials.
8. the processing method of according to claim 1 one edible flower, it is characterized in that: when drying in step D, it is 10%-20% that flower is dried to humidity.
9. the processing method of according to claim 1 one edible flower, is characterized in that: after step D is dried, the baste thickness on flower in step C is 0.01mm-1cm.
10. the processing method of according to claim 7 one edible flower, is characterized in that: after step D is dried, the thickness of the seasoning coating materials on flower in step C2 is 0.01mm-1cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299029.9A CN105028861A (en) | 2015-06-03 | 2015-06-03 | Method for processing edible flowers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299029.9A CN105028861A (en) | 2015-06-03 | 2015-06-03 | Method for processing edible flowers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105028861A true CN105028861A (en) | 2015-11-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510299029.9A Pending CN105028861A (en) | 2015-06-03 | 2015-06-03 | Method for processing edible flowers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105028861A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565234A (en) * | 2003-06-20 | 2005-01-19 | 刘航 | Edible flower health food and its preparation method |
| CN1692812A (en) * | 2005-06-30 | 2005-11-09 | 胡桂红 | Method for processing edible flower |
-
2015
- 2015-06-03 CN CN201510299029.9A patent/CN105028861A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565234A (en) * | 2003-06-20 | 2005-01-19 | 刘航 | Edible flower health food and its preparation method |
| CN1692812A (en) * | 2005-06-30 | 2005-11-09 | 胡桂红 | Method for processing edible flower |
Non-Patent Citations (4)
| Title |
|---|
| 江用文: "《中国茶产品加工》", 30 June 2011 * |
| 王云云等: "国内外食用花卉的研究进展", 《黑龙江科学》 * |
| 王鑫波: "《浙江地道药材概论》", 30 June 2012 * |
| 董居邦等: "《烹调技术培训教材》", 30 November 1991, 辽宁人民出版社 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151111 |