CN105029272A - Processing method for instant petasites palmata - Google Patents

Abstract

The invention relates to a processing method for instant petasites palmata. The processing method comprises the following steps: cleaning fresh petasites palmata, cutting the fresh petasites palmata into sections, adding the petasites palmata sections into a steamer, steaming with big fire for 50-60 seconds, putting the steamed petasites palmata into cool boiled water, adding a lactobacillus activation solution into the cool boiled water, fermenting at the temperature of 30-32 DEG C for 7-10 days, peeling the petasites palmata, putting the peeled petasites palmata into a calcium chloride solution with the concentration of 0.1%, adding a soaking solution prepared from vitamin c and sodium alginate into the calcium chloride solution, adding a PH regulator into the soaking solution to enable the PH value of the soaking solution to be 3, bagging the petasites palmata and the soaking solution with the weight ratio of petasites palmata to soaking solution being 1:1.5 in a quantitative manner, performing vacuum sealing, putting sealed bags with the petasites palmata and the soaking solution into boiling water for sterilization for 5-7 minutes. The finished product, namely the petasites palmata prepared by the processing method, is yellowish green in color, fragrant in mouth feel, and higher in nutritional value.

Description

The processing method of a kind of instant mountain Lu

Technical field

The present invention relates to food processing field, be specifically related to the processing method of a kind of instant mountain Lu.

Background technology

Mountain Lu dish is a kind of wild vegetable, and nowadays all there is artificial cultivation all parts of the country, because its blade is that palmate is like cushaw leaf, therefore Songxi vegetable grower is called calabazilla, be composite family tussilago farfara genus herbaceos perennial, mountain Lu is that growth is in comparatively alpine region, illumination is on the weak side, in the col of moisture abundance, be natural health food, containing abundant nutrition composition in the Lu of mountain, and there are a large amount of vitamin and mineral composition, be comparatively ideal pollution-free vegetable, fresh mountain Lu not easily preserves, and pickledly can affect again the mouthfeel of mountain Lu own.

Summary of the invention

The object of the present invention is to provide the processing method of a kind of instant mountain Lu, its procedure of processing is simple, can keep the product look of finished product mountain Lu and tender and crisp mouthfeel.

The technical solution used in the present invention is, the processing method of a kind of instant mountain Lu, and its step is as follows:

Fresh mountain Lu is cleaned, be cut into the section shape that length is 3-5cm, put into steamer big fire and steam 50-60 second, put into cold water, and lactic acid bacteria activating solution is added in cold water, the addition of lactic acid bacteria activating solution is 0.1-0.2 times of cold water volume, after 30-32 DEG C of bottom fermentation 7-10 days, mountain Lu is removed the peel, mountain Lu after peeling is put into the calcium chloride solution that concentration is 0.1%, in calcium chloride solution, add vitamin c simultaneously, soak made by sodium alginate, the addition of vitamin c is the 1%-2% of calcium chloride solution weight, the addition of sodium alginate is the 0.3%-0.5% of calcium chloride solution weight, in soak, add PH conditioning agent simultaneously, the PH of soak is made to be 3, mountain Lu and soak are quantitatively packed by the weight ratio of 1:1.5, after vacuum seal, put into boiling water sterilization 5-7 minute.

Processing method of the present invention is simple, the original color and luster of mountain Lu and brittleness can be retained, mountain Lu is put into the lactic acid bacteria activating solution after dilution to soak, self phytoenzyme of mountain Lu and lactic acid bacteria is utilized to interact, the nutritive value of mountain Lu can be improved, after fermentation ends, mountain Lu is removed the peel, ensure to steam process Middle nutrition ingredients from lossing on the one hand few, course of fermentation can be accelerated on the other hand, improve the nutritive value of edible part, by calcium chloride solution, vitamin c, the soak that sodium alginate is made can keep fresh mountain Lu finished product color and luster and brittleness, the finished product mountain Lu color and luster made is yellowish green, fragrant in taste, nutritive value is higher, shelf-life reaches 18 months.

Detailed description of the invention

Embodiment 1: the processing method of a kind of instant mountain Lu, its step is as follows:

Fresh mountain Lu is cleaned, be cut into the section shape that length is 3cm, put into after steamer big fire steams 50 seconds, put into cold water immediately, and lactic acid bacteria activating solution is added in cold water, the addition of lactic acid bacteria activating solution is 0.1 times of cold water volume, at 30 DEG C of bottom fermentations after 7 days, mountain Lu is removed the peel, mountain Lu after peeling is put into the calcium chloride solution that concentration is 0.1%, in calcium chloride solution, add vitamin c simultaneously, soak made by sodium alginate, the addition of vitamin c is 1% of calcium chloride solution weight, the addition of sodium alginate is 0.3% of calcium chloride solution weight, in soak, add PH conditioning agent simultaneously, the PH of soak is made to be 3, mountain Lu and soak are quantitatively packed by the weight ratio of 1:1.5, after vacuum seal, put into boiling water sterilization 5 minutes.

Embodiment 2: the processing method of a kind of instant mountain Lu, its step is as follows:

Fresh mountain Lu is cleaned, be cut into the section shape that length is 5cm, put into after steamer big fire steams 60 seconds, put into cold water immediately, and lactic acid bacteria activating solution is added in cold water, the addition of lactic acid bacteria activating solution is 0.2 times of cold water volume, at 32 DEG C of bottom fermentations after 10 days, mountain Lu is removed the peel, mountain Lu after peeling is put into the calcium chloride solution that concentration is 0.1%, in calcium chloride solution, add vitamin c simultaneously, soak made by sodium alginate, the addition of vitamin c is 2% of calcium chloride solution weight, the addition of sodium alginate is 0.5% of calcium chloride solution weight, in soak, add PH conditioning agent simultaneously, the PH of soak is made to be 3, mountain Lu and soak are quantitatively packed by the weight ratio of 1:1.5, after vacuum seal, put into boiling water sterilization 7 minutes.

Claims (1)

1. a processing method of instant mountain Lu, is characterized in that, its step is as follows:

Fresh mountain Lu is cleaned, be cut into the section shape that length is 3-5cm, put into steamer big fire and steam 50-60 second, put into cold water, and lactic acid bacteria activating solution is added in cold water, the addition of lactic acid bacteria activating solution is 0.1-0.2 times of cold water volume, after 30-32 DEG C of bottom fermentation 7-10 days, mountain Lu is removed the peel, mountain Lu after peeling is put into the calcium chloride solution that concentration is 0.1%, in calcium chloride solution, add vitamin c simultaneously, soak made by sodium alginate, the addition of vitamin c is the 1%-2% of calcium chloride solution weight, the addition of sodium alginate is the 0.3%-0.5% of calcium chloride solution weight, in soak, add PH conditioning agent simultaneously, the PH of soak is made to be 3, mountain Lu and soak are quantitatively packed by the weight ratio of 1:1.5, after vacuum seal, put into boiling water sterilization 5-7 minute.