CN105029312A - Spicy flavor Osmunda japonica and processing method thereof - Google Patents
Spicy flavor Osmunda japonica and processing method thereof Download PDFInfo
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- CN105029312A CN105029312A CN201510408010.3A CN201510408010A CN105029312A CN 105029312 A CN105029312 A CN 105029312A CN 201510408010 A CN201510408010 A CN 201510408010A CN 105029312 A CN105029312 A CN 105029312A
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- common vetch
- vetch dish
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Abstract
The invention discloses a spicy flavor Osmunda japonica and a processing method thereof. The method includes: taking fresh Osmunda japonica seedlings as the material, and subjecting the material to enzyme deactivation, kneading and drying in the sun, hot water recovery, selection and segment cutting, fine section and material compounding, vacuum packaging, high temperature sterilization and other processes. A unique spicy formula is employed, and the taste is unique. The Osmunda japonica processed by the method provided by the invention is green and natural, has a unique taste, and is ready-to-eat. The product has a glossy surface, is chili red, has plump shape, strong tissue, unique aromatic flavor, moderate salty and spicy taste, and no peculiar smell, and is crisp and refreshing to eat.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of spicy common vetch dish and processing method thereof.
Background technology
Common vetch dish is the tender leaf handle of pteridophyte osmund, has another name called purple dustpan, is commonly called as common vetch, pheasant head, kochia scoparia, belongs to Osmundaceae herbaceos perennial.Containing the various trace elements such as rich in protein, vitamin and potassium, calcium, squama, common vetch dish has that moistening lung is regulated the flow of vital energy, qi-restoratives relaxes network, clearing heat and promoting diuresis and blood and dissolving stasis, clearing heat and detoxicating effect.Control haematemesis, dysentery characterized by blood in the stool had blood in stool, essential uterine bleeding, seminal emission, jaundice, edema, malaria, nosebleed epistaxis, palpitaition, nocturnal emission, irregular menstruation etc.Its rhizome purple is used as medicine, and has effect that is antipyretic, diuresis, controls stomachache.Existing market supply mostly is the Dried Osmund after processing, and Dried Osmund product should be sent out with warm water bubble, steep after sending out edible, can be made into " cold and dressed with sauce common vetch dish ", " blue or green stir-fry common vetch dish ", " common vetch dish steamed meat " etc.
Current common vetch dish product mainly dried product, also has some to be that Raw material processing becomes salted with fresh goods.Common vetch dish has market value basis as traditional characteristics product always, can create certain economic benefit.But because its processing variety is single, processing mode is extensive, and added value is extremely low, and the true value of common vetch dish is difficult to be embodied.The present invention is intended to utilize modern food biotechnology to transform traditional processing mode, and carrying out the fine finishining of common vetch dish is instant product, to obtaining maximum economic benefit and social benefit.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, a kind of method improving nutritive value, ensure product edible safety, can realize the spicy flavor instant bagged common vetch dish of suitability for industrialized production is provided.
Object of the present invention can be achieved through the following technical solutions:
A kind of spicy common vetch dish and processing method thereof, described spicy common vetch dish production method comprises the following steps:
(1) select the fresh seedling of high-quality common vetch dish, first carry out classification, after impurity elimination, defeathering deflorate, put into 100 degree of boiling water, stirring the bubble 3-5 minute that dives, then pulling air dry out, rubbing is to doing discontinuously;
(2) spread after completing on bast mat, variable color rubbing once, is rubbed 8-10 time, till drying;
(3) dry vegetalbe is put into 85-90 DEG C of water to foam, occasional agitation, treats 2-3 hour, then adds second time of foaming in 75-80 DEG C water, occasional agitation, during parked degree 70-80%, pulls out with after cold water cooling, arranges segment 4-5 centimetre;
(4) the common vetch dish after draining is put into spices device, add corresponding auxiliary material in following ratio, after mixing thoroughly, pickle 30-40 minute;
Wherein, following percentage by weight formulated pressed by common vetch dish and auxiliary material, wherein;
(5) the common vetch dish section of having mixed flavoring is loaded in plastic packing bag on request, vacuum seal, the sack sealing mouth is placed on sterilization 55-65 minute in 85-90 DEG C of hot water, central temperature is quickly cooled to be 15 DEG C, dry moisture, check, case on request.
Beneficial effect of the present invention: adopt unique spicy formula, taste is unique, the common vetch dish green natural of the inventive method processing, taste is unique, instant bagged, product surface gloss, red in capsicum, form is full, it is strong to organize, and has unique fragranced, salty peppery agreeable to the taste, free from extraneous odour, the crisp and refreshing mouth of food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Get following material by weight percentage: common vetch dish section 80%, cold boiling water 4%, sesame oil 5%, brown sugar 3%, mature vinegar 3%, sodium chloride 2%, yeast extract 1%, zanthoxylum powder 0.8%, chilli powder 0.6%, citric acid 0.17%, calcium lactate 0.12%, monosodium glutamate 0.1%, ginger mud 0.1%, garlic mud 0.1%.
Make according to the following steps: (1) selects the fresh seedling of high-quality common vetch dish, first carry out classification, after impurity elimination, defeathering deflorate, put into 100 degree of boiling water, stirring the bubble 3-5 minute that dives, then pulling air dry out, rubbing is to doing discontinuously;
(2) spread after completing on bast mat, variable color rubbing once, is rubbed 8-10 time, till drying;
(3) dry vegetalbe is put into 85-90 DEG C of water to foam, occasional agitation, treats 2-3 hour, then adds second time of foaming in 75-80 DEG C water, occasional agitation, during parked degree 70-80%, pulls out with after cold water cooling, arranges segment 4-5 centimetre;
(4) the common vetch dish after draining is put into spices device, add corresponding auxiliary material in following ratio, after mixing thoroughly, pickle 30-40 minute;
Wherein, common vetch dish and auxiliary material are by following percentage by weight formulated, wherein common vetch dish section 80%, cold boiling water 4%, sesame oil 5%, brown sugar 3%, mature vinegar 3%, sodium chloride 2%, yeast extract 1%, zanthoxylum powder 0.8%, chilli powder 0.6%, citric acid 0.17%, calcium lactate 0.12%, monosodium glutamate 0.1%, ginger mud 0.1%, garlic mud 0.1%;
(5) the common vetch dish section of having mixed flavoring is loaded in plastic packing bag on request, vacuum seal, the sack sealing mouth is placed on sterilization 55-65 minute in 85-90 DEG C of hot water, central temperature is quickly cooled to be 15 DEG C, dry moisture, check, case on request.
Embodiment 1
Get following material by weight percentage: common vetch dish section 80%, cold boiling water 4%, sesame oil 5%, brown sugar 3%, mature vinegar 3%, sodium chloride 2%, yeast extract 1%, zanthoxylum powder 0.8%, chilli powder 0.6%, citric acid 0.17%, calcium lactate 0.12%, monosodium glutamate 0.1%, ginger mud 0.1%, garlic mud 0.1%.
Prepare in accordance with the following steps: (1) selects the fresh seedling of high-quality common vetch dish, first carry out classification, after impurity elimination, defeathering deflorate, put into 100 degree of boiling water, stir latent bubble 5 minutes, then pull air dry out, rubbing is to doing discontinuously;
(2) spread after completing on bast mat, variable color rubbing once, rubs 10 times, till drying;
(3) dry vegetalbe is put into 90 DEG C of water to foam, occasional agitation, treats 3 hours, then adds second time of foaming in 80 DEG C water, occasional agitation, during parked degree 80%, pulls out with after cold water cooling, arranges segment 4-5 centimetre;
(4) the common vetch dish after draining is put into spices device, add corresponding auxiliary material in following ratio, after mixing thoroughly, pickle 40 minutes;
Wherein, common vetch dish and auxiliary material are by following percentage by weight formulated, wherein common vetch dish section 80%, cold boiling water 4%, sesame oil 5%, brown sugar 3%, mature vinegar 3%, sodium chloride 2%, yeast extract 1%, zanthoxylum powder 0.8%, chilli powder 0.6%, citric acid 0.17%, calcium lactate 0.12%, monosodium glutamate 0.1%, ginger mud 0.1%, garlic mud 0.1%;
(5) the common vetch dish section of having mixed flavoring is loaded in plastic packing bag on request, vacuum seal, the sack sealing mouth to be placed in 90 DEG C of hot water sterilization 60 minutes, central temperature is quickly cooled to be 15 DEG C, dry moisture, check, case on request.
Above-mentioned specific embodiment is only concrete case of the present invention; scope of patent protection of the present invention includes but not limited to above-mentioned specific embodiment; any meet claims of the present invention and any person of an ordinary skill in the technical field to its suitable change done or modification, all should fall into scope of patent protection of the present invention.
Claims (1)
1. spicy common vetch dish and a processing method thereof, is characterized in that, described spicy common vetch dish production method comprises the following steps:
(1) select the fresh seedling of high-quality common vetch dish, first carry out classification, after impurity elimination, defeathering deflorate, put into 100 degree of boiling water, stirring the bubble 3-5 minute that dives, then pulling air dry out, rubbing is to doing discontinuously;
(2) spread after completing on bast mat, variable color rubbing once, is rubbed 8-10 time, till drying;
(3) dry vegetalbe is put into 85-90 DEG C of water to foam, occasional agitation, treats 2-3 hour, then adds second time of foaming in 75-80 DEG C water, occasional agitation, during parked degree 70-80%, pulls out with after cold water cooling, arranges segment 4-5 centimetre;
(4) the common vetch dish after draining is put into spices device, add corresponding auxiliary material in following ratio, after mixing thoroughly, pickle 30-40 minute;
Wherein, common vetch dish and auxiliary material are by following percentage by weight formulated, wherein common vetch dish section 80%, cold boiling water 4%, sesame oil 5%, brown sugar 3%, mature vinegar 3%, sodium chloride 2%, yeast extract 1%, zanthoxylum powder 0.8%, chilli powder 0.6%, citric acid 0.17%, calcium lactate 0.12%, monosodium glutamate 0.1%, ginger mud 0.1%, garlic mud 0.1%;
(5) the common vetch dish section of having mixed flavoring is loaded in plastic packing bag on request, vacuum seal, the sack sealing mouth is placed on sterilization 55-65 minute in 85-90 DEG C of hot water, central temperature is quickly cooled to be 15 DEG C, dry moisture, check, case on request.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510408010.3A CN105029312A (en) | 2015-07-10 | 2015-07-10 | Spicy flavor Osmunda japonica and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510408010.3A CN105029312A (en) | 2015-07-10 | 2015-07-10 | Spicy flavor Osmunda japonica and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319446A (en) * | 2017-08-22 | 2017-11-07 | 桐城市牯牛背农业开发有限公司 | A kind of instant oenanthe stolonifera of spicy and its processing method |
| CN107684036A (en) * | 2017-09-28 | 2018-02-13 | 桐城市雨润生物科技有限公司 | A kind of spicy pig blood common vetch Kidney bean fermented soya beans, salted or other wise sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284104A (en) * | 2013-05-20 | 2013-09-11 | 安徽新荣久农业科技有限公司 | Seasoning health care osmunda japonica thunb and processing method thereof |
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- 2015-07-10 CN CN201510408010.3A patent/CN105029312A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284104A (en) * | 2013-05-20 | 2013-09-11 | 安徽新荣久农业科技有限公司 | Seasoning health care osmunda japonica thunb and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319446A (en) * | 2017-08-22 | 2017-11-07 | 桐城市牯牛背农业开发有限公司 | A kind of instant oenanthe stolonifera of spicy and its processing method |
| CN107684036A (en) * | 2017-09-28 | 2018-02-13 | 桐城市雨润生物科技有限公司 | A kind of spicy pig blood common vetch Kidney bean fermented soya beans, salted or other wise sauce and preparation method thereof |
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Application publication date: 20151111 |