CN105077055A - Seasoning osmunda japonica thunb and processing method thereof - Google Patents
Seasoning osmunda japonica thunb and processing method thereof Download PDFInfo
- Publication number
- CN105077055A CN105077055A CN201510409397.4A CN201510409397A CN105077055A CN 105077055 A CN105077055 A CN 105077055A CN 201510409397 A CN201510409397 A CN 201510409397A CN 105077055 A CN105077055 A CN 105077055A
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- CN
- China
- Prior art keywords
- japonica thunb
- common vetch
- vetch dish
- osmunda japonica
- fresh
- 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.)
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 8
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 241000294180 Osmunda japonica Species 0.000 title abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 244000105017 Vicia sativa Species 0.000 claims description 40
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000013019 agitation Methods 0.000 claims description 8
- 108010064851 Plant Proteins Proteins 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 235000021118 plant-derived protein Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000017281 sodium acetate Nutrition 0.000 claims description 6
- 239000001632 sodium acetate Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 208000001780 epistaxis Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241000110847 Kochia Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000196128 Osmundaceae Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses seasoning osmunda japonica thunb and a processing method thereof. The processing method comprises the technologies of using fresh osmunda japonica thunb seedlings as beverage materials, performing fixation on the fresh osmunda japonica thunb seedlings, kneading the fresh osmunda japonica thunb seedling after the fixation, drying the kneaded fresh osmunda japonica thunb seedling in sunshine, recovering the dried fresh osmunda japonica thunb seedling with hot water, sorting the recovered fresh osmunda japonica thunb seedling, cutting the sorted fresh osmunda japonica thunb seedling into osmunda japonica thunb segments, carefully choosing auxiliary materials, vacuum packing the seasoned osmunda japonica thunb segments, performing high-temperature sterilization and the like. A unique compounding formula is adopted, so that the taste is unique. The osmunda japonica thunb processed by the method disclosed by the invention is green and natural, unique in taste and ready-to-eat after being taken from package.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of seasoning 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 tune 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 seasoning common vetch dish and processing method thereof, described seasoning 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, and wherein common vetch dish section 80%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%;
(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 allotment side, taste is unique, the common vetch dish green natural of the inventive method processing, and taste is unique, instant bagged, have abundant vitamin, antiviral, control wound effect.
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%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%.
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, and wherein common vetch dish section 80%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%;
(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%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%.
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, stir latent bubble 4 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 85 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 centimeters;
(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, and wherein common vetch dish section 80%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%;
(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 85 hot water sterilization 65 minutes, to be quickly cooled to central temperature to be 15 DEG C, to dry moisture, inspection, to 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. seasoning common vetch dish and a processing method thereof, is characterized in that, described seasoning 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, and wherein common vetch dish section 80%, anhydrous sodium acetate 0.08%, dehydro sodium acetate 0.12%, dense mouth soy sauce 4%, sea-tangle taste adjust liquid 4%, stripped tuna taste to adjust liquid 3%, yeast extract 0.8%, hydrolytic plant protein powder 0.4%, reduction starch sugar compound 3.6%, ready-mixed oil 2%, sodium chloride 2%;
(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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510409397.4A CN105077055A (en) | 2015-07-10 | 2015-07-10 | Seasoning osmunda japonica thunb and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510409397.4A CN105077055A (en) | 2015-07-10 | 2015-07-10 | Seasoning osmunda japonica thunb and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077055A true CN105077055A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510409397.4A Pending CN105077055A (en) | 2015-07-10 | 2015-07-10 | Seasoning osmunda japonica thunb and processing method thereof |
Country Status (1)
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| CN (1) | CN105077055A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333337A (en) * | 2016-08-08 | 2017-01-18 | 大连雅特盐业有限公司 | Seasoning with addition of marine animal and plant product and preparation method thereof |
Citations (3)
| 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 |
| CN103652718A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Manufacturing method of canned osmund |
| CN103689499A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Processing method of sweet and sour osmund |
-
2015
- 2015-07-10 CN CN201510409397.4A patent/CN105077055A/en active Pending
Patent Citations (3)
| 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 |
| CN103652718A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Manufacturing method of canned osmund |
| CN103689499A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Processing method of sweet and sour osmund |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333337A (en) * | 2016-08-08 | 2017-01-18 | 大连雅特盐业有限公司 | Seasoning with addition of marine animal and plant product and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151125 |