CN105029373A - Manufacturing method of dried pteridium aquilinum - Google Patents
Manufacturing method of dried pteridium aquilinum Download PDFInfo
- Publication number
- CN105029373A CN105029373A CN201510456790.9A CN201510456790A CN105029373A CN 105029373 A CN105029373 A CN 105029373A CN 201510456790 A CN201510456790 A CN 201510456790A CN 105029373 A CN105029373 A CN 105029373A
- Authority
- CN
- China
- Prior art keywords
- pteridium aquilinum
- fiddlehead
- aquilinum
- pteridium
- water content
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a manufacturing method of dried pteridium aquilinum. The manufacturing method comprises the following steps: selecting and harvesting fist-holding-shaped pteridium aquilinum with small folded pinniform leaves in good time, immediately soaking the selected and harvested pteridium aquilinum in an ascorbic acid solution, according to the weight percentage, uniformly mixing and boiling 99.665% of beer, 0.23% of citric acid, 0.08% of xanthan gum and 0.025% of BHA, purifying the pteridium aquilinum and cutting the root of the purified pteridium aquilinum, boiling the pteridium aquilinum in the boiled mixture, after boiling, rapidly removing water from the pteridium aquilinum, uniformly spreading table salt and edible baking soda on the surface of the pteridium aquilinum, kneading the pteridium aquilinum while the pteridium aquilinum is hot, after kneading, spreading out and airing the pteridium aquilinum, during the spreading and airing process, spreading out and kneading the pteridium aquilinum once every three days, when the water content of the pteridium aquilinum being as low as 18-20%, putting the pteridium aquilinum in an oven, and drying the pteridium aquilinum at 30-35 DEG C until that the water content is lower than 10%. With adoption of the manufacturing method, the finished dried pteridium aquilinum is dark brown, glossy, dry, elastic and excellent in swelling property and does not contain impurity; the leaf surface of the pteridium aquilinum is curly and wrinkled.
Description
Technical field
The present invention relates to food processing field, be specifically related to the preparation method of a kind of dry fiddlehead.
Background technology
Fiddlehead is again leading dish, dish as one wishes, fist dish, it is the one of edible wild herbs, the dish color and luster that it is cooked is ruddy, quality is soft tender, fragrant is dense, and be rich in amino acid, multivitamin, trace element, also comprise fiddlehead, fern glucoside, the distinctive nutritional labeling such as sterol, be called as " king of mountain dish ", it is rare edible wild herbs delicious food, though fiddlehead can be eaten raw, but be comparatively difficult to fresh-keeping, so its curing food common or dry product on market, if fresh fiddlehead processes after adopting back not in time, very fast ageing hardening, fiddlehead is made a kind of preserving type that dry vegetalbe is fiddlehead, if but misoperation, be easy to occur going mouldy in dry fiddlehead finished product, the dry vegetalbe inferior such as moth.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of dry fiddlehead.
The technical solution used in the present invention is, the preparation method of a kind of dry fiddlehead, and its step is as follows:
1, select pinniform leaflet not yet launch and carry out timely collecting in fiddlehead when embracing fist shape, put into immediately after gathering concentration be 0.5% ascorbic acid solution soak;
2, after by weight percentage beer 99.665%, citric acid 0.23%, xanthans 0.08%, BHA0.025% being mixed and boil, by fiddlehead removal of impurities, after excision root, put into wherein to turn over and boil 1-2 minute;
3, by after quick for well-done fiddlehead Li Shui, apply salt and sodium bicarbonate(edible) at its surface uniform, rub while hot, after rubbing end, carry out paving airing, the amount of applying of salt is 0.1-0.3 times of fresh fiddlehead weight, and the amount of applying of sodium bicarbonate(edible) is 0.02-0.023 times of fresh fiddlehead weight;
4, fiddlehead paves in airing process, turns over and spreads out and rub once, when fiddlehead water content is low to moderate 18%-20%, fiddlehead is put into baking oven, dry to water content lower than 10% under the low temperature of 30-35 DEG C every 2 days.
Preparation method of the present invention is simple, fresh fiddlehead is put into concentration be 0.5% ascorbic acid solution soak, its lignifying metabolism process can be suppressed, alleviate brown stain, nutrition and the quality of fresh fiddlehead is kept within the time of abundance, by beer, citric acid, xanthans, the boiling liquid that BHA is configured to can play color-protecting function to fiddlehead further, the content of fiddlehead protein and ash content can be improved simultaneously, crumple after mixing with fiddlehead with salt and sodium bicarbonate(edible), can accelerate to destroy the original tissue fibers of fiddlehead, be conducive to drying fast, when fiddlehead water content is low to moderate 18%-20%, fiddlehead is put into baking oven, dry under the low temperature of 30-35 DEG C to water content lower than 10%, the water content of finished product fiddlehead can be reduced further, reduce the moisture absorption of the dry fiddlehead of finished product in storage process, extend its shelf-life, in fiddlehead after present invention process process, protein content improves 1.34-1.35 doubly relative to protein content in fresh fiddlehead, ash content improves 1.12-1.14 doubly, the dry fiddlehead of finished product is sepia, glossy, the curling many wrinkles in blade face, dry and comfortable and high resilience, rising property of bubble is good, free from foreign meter.
Detailed description of the invention
Select pinniform leaflet not yet to launch and carry out timely collecting in fiddlehead when embracing fist shape, put into immediately after gathering concentration be 0.5% ascorbic acid solution soak, by beer, citric acid, xanthans, BHA is mixed and made into boiling liquid, wherein in boiling liquid, the percentage by weight of beer accounts for 99.665%, the percentage by weight of citric acid accounts for 0.23%, the percentage by weight of xanthans accounts for 0.08%, the percentage by weight of BHA accounts for 0.025%, by fiddlehead removal of impurities, the boiling liquid boiled is put into after excision root, turn over and boil 1-2 minute, after quick for well-done fiddlehead Li Shui, salt and sodium bicarbonate(edible) is applied at its surface uniform, rub while hot, carry out paving airing after rubbing end, the amount of applying of salt is 0.1-0.3 times of fresh fiddlehead weight, the amount of applying of sodium bicarbonate(edible) is 0.02-0.023 times of fresh fiddlehead weight, fiddlehead paves in airing process, turned over every 2 days and spread out and rub once, when fiddlehead water content is low to moderate 18%-20%, fiddlehead is put into baking oven, dry under the low temperature of 30-35 DEG C to water content lower than 10%.
Claims (1)
1. a preparation method for dry fiddlehead, is characterized in that, its step is as follows:
1), select fresh, sturdy, organize tender crisp, without withered, carry out timely collecting without rotting, without the fiddlehead of disease and pest, put into immediately after gathering concentration be 0.5% ascorbic acid solution soak;
2), by weight percentage beer 99.665%, citric acid 0.23%, xanthans 0.08%, BHA0.025% are mixed and boil after, by fiddlehead removal of impurities, excision root after, put into wherein to turn over and boil 1-2 minute;
3), by after quick for well-done fiddlehead Li Shui, apply salt and sodium bicarbonate(edible) at its surface uniform, rub while hot, after rubbing end, carry out paving airing, the amount of applying of salt is 0.1-0.3 times of fresh fiddlehead weight, and the amount of applying of sodium bicarbonate(edible) is 0.02-0.023 times of fresh fiddlehead weight;
4), fiddlehead paves in airing process, turns over and spreads out and rub once, when fiddlehead water content is low to moderate 18%-20%, fiddlehead is put into baking oven, dry to water content lower than 10% under the low temperature of 30-35 DEG C every 2 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456790.9A CN105029373A (en) | 2015-07-30 | 2015-07-30 | Manufacturing method of dried pteridium aquilinum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456790.9A CN105029373A (en) | 2015-07-30 | 2015-07-30 | Manufacturing method of dried pteridium aquilinum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029373A true CN105029373A (en) | 2015-11-11 |
Family
ID=54436823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510456790.9A Pending CN105029373A (en) | 2015-07-30 | 2015-07-30 | Manufacturing method of dried pteridium aquilinum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029373A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006814A (en) * | 2017-06-15 | 2017-08-04 | 合肥慧明瀚生态农业科技有限公司 | A kind of processing method of mountain fern dish |
| CN114431323A (en) * | 2022-01-06 | 2022-05-06 | 辽宁大学 | Nanguo pear ball sandwich chocolate and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237386A (en) * | 1998-05-30 | 1999-12-08 | 胡学伟 | Deep-processing method of fiddlehead |
| CN104041772A (en) * | 2014-06-24 | 2014-09-17 | 黄振忠 | Processing method of dried bracken |
-
2015
- 2015-07-30 CN CN201510456790.9A patent/CN105029373A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237386A (en) * | 1998-05-30 | 1999-12-08 | 胡学伟 | Deep-processing method of fiddlehead |
| CN104041772A (en) * | 2014-06-24 | 2014-09-17 | 黄振忠 | Processing method of dried bracken |
Non-Patent Citations (2)
| Title |
|---|
| 刘俊红等: "《农产品贮藏与加工学》", 30 June 2012 * |
| 武杰: "《脱水食品加工工艺与配方》", 28 February 2002 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006814A (en) * | 2017-06-15 | 2017-08-04 | 合肥慧明瀚生态农业科技有限公司 | A kind of processing method of mountain fern dish |
| CN114431323A (en) * | 2022-01-06 | 2022-05-06 | 辽宁大学 | Nanguo pear ball sandwich chocolate and processing method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |
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| RJ01 | Rejection of invention patent application after publication |