CN105029313A - Spiced osmunda japonica and processing method thereof - Google Patents

Abstract

The invention discloses spiced osmunda japonica and a processing method thereof. Fresh osmunda japonica seedlings are taken as a raw material, and are subjected to techniques of enzyme deactivation, rubbing and drying, hot water recovery, selecting and segmenting, careful selection and compounding, vacuum packaging, and high temperature sterilization. A unique spiced formula provides osmunda japonica unique taste. Osmunda japonica processed through the method is green and natural, and is unique in taste. The spiced osmunda japonica can be taken as a pickled vegetable for breakfast, and as a condiment for bean vermicelli in casserole and stewed shredded mutton. The spiced osmunda japonica is clear in color and tender in taste, and can be ready to eat while the package of the spiced osmunda japonica is open.

Description

A kind of spiced common vetch dish and processing method thereof

Technical field

The present invention relates to food processing field, be specifically related to a kind of spiced 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 spiced taste 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 spiced common vetch dish and processing method thereof, described spiced 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 6%, ready-mixed oil 5%, upper liquid glucose 3%, sodium chloride 1.36%, dense mouth soy sauce 1.1%, ten degree of mature vinegar 1%, sesame oil 1%, monosodium glutamate 0.5%, sodium acetate 0.3%, garlic mud 0.2%, five-spice powder 0.2%, citric acid 0.17%, calcium lactate 0.12%, vitamin C 0.01%, rhizoma zingiberis end 0.02%, dry green pepper powder 0.02%;

(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 spices formula, taste is unique, the common vetch dish green natural of the inventive method processing, and taste is unique, and instant bagged, both can make breakfast pickles, and can be made into again the Zo material such as bean vermicelli pot, braised mutton silk, color and luster is clearly demarcated, shredded meat is fresh and tender.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further detail.

Embodiment 1

Get following material by weight percentage: common vetch dish section 80%, cold boiling water 6%, ready-mixed oil 5%, upper liquid glucose 3%, sodium chloride 1.36%, dense mouth soy sauce 1.1%, ten degree of mature vinegar 1%, sesame oil 1%, monosodium glutamate 0.5%, sodium acetate 0.3%, garlic mud 0.2%, five-spice powder 0.2%, citric acid 0.17%, calcium lactate 0.12%, vitamin C 0.01%, rhizoma zingiberis end 0.02%, dry green pepper powder 0.02%.

Make according to the following steps: after (1) first carries out classification, impurity elimination, defeathering are deflorated, 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 6%, ready-mixed oil 5%, upper liquid glucose 3%, sodium chloride 1.36%, dense mouth soy sauce 1.1%, ten degree of mature vinegar 1%, sesame oil 1%, monosodium glutamate 0.5%, sodium acetate 0.3%, garlic mud 0.2%, five-spice powder 0.2%, citric acid 0.17%, calcium lactate 0.12%, vitamin C 0.01%, rhizoma zingiberis end 0.02%, dry green pepper powder 0.02%;

(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.

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. spiced common vetch dish and a processing method thereof, is characterized in that, described spiced 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 6%, ready-mixed oil 5%, upper liquid glucose 3%, sodium chloride 1.36%, dense mouth soy sauce 1.1%, ten degree of mature vinegar 1%, sesame oil 1%, monosodium glutamate 0.5%, sodium acetate 0.3%, garlic mud 0.2%, five-spice powder 0.2%, citric acid 0.17%, calcium lactate 0.12%, vitamin C 0.01%, rhizoma zingiberis end 0.02%, dry green pepper powder 0.02%;

(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.