CN105077060A - Instant osmunda japonica processing method - Google Patents
Instant osmunda japonica processing method Download PDFInfo
- Publication number
- CN105077060A CN105077060A CN201510456828.2A CN201510456828A CN105077060A CN 105077060 A CN105077060 A CN 105077060A CN 201510456828 A CN201510456828 A CN 201510456828A CN 105077060 A CN105077060 A CN 105077060A
- Authority
- CN
- China
- Prior art keywords
- osmunda japonica
- common vetch
- vetch dish
- osmunda
- japonica
- 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
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000294180 Osmunda japonica Species 0.000 title abstract 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000105017 Vicia sativa Species 0.000 claims description 33
- 241000894006 Bacteria Species 0.000 claims description 9
- 230000003213 activating effect Effects 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000004913 activation Effects 0.000 abstract 2
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 10
- 230000000050 nutritive effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 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
- UPEZCKBFRMILAV-JNEQICEOSA-N Ecdysone Natural products O=C1[C@H]2[C@@](C)([C@@H]3C([C@@]4(O)[C@@](C)([C@H]([C@H]([C@@H](O)CCC(O)(C)C)C)CC4)CC3)=C1)C[C@H](O)[C@H](O)C2 UPEZCKBFRMILAV-JNEQICEOSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 241000196128 Osmundaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- UPEZCKBFRMILAV-UHFFFAOYSA-N alpha-Ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C(O)CCC(C)(C)O)C)CCC33O)C)C3=CC(=O)C21 UPEZCKBFRMILAV-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- UPEZCKBFRMILAV-JMZLNJERSA-N ecdysone Chemical compound C1[C@@H](O)[C@@H](O)C[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@@H]([C@H](O)CCC(C)(C)O)C)CC[C@]33O)C)C3=CC(=O)[C@@H]21 UPEZCKBFRMILAV-JMZLNJERSA-N 0.000 description 1
- 206010014599 encephalitis Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to an instant osmunda japonica processing method which comprises the following steps: fresh osmunda japonica is washed and cleaned, the washed and cleaned osmunda japonica is put into a citric acid solution at a concentration of 1-2% to be soaked for 3-5 hours, sucrose is added into the citric acid solution with an addition amount of the sucrose 3-5 times of the osmunda japonica weight, the mixture is stirred evenly, the soaked osmunda japonica is taken out and drained, and the drained osmunda japonica is put into a cold boiled water, a lactic acid activation solution is added into the cold boiled water with an addition amount of the lactic acid activation solution 0.1-0.2 time volume of the cold boiled water, the treated osmunda japonica is fermented at 30-32 DEG C for 7-10 days, a layer of lard and an appropriate amount of edible salt are smeared on the surface of the fermented osmunda japonica, and the treated osmunda japonica is put into a steaming pot to be steamed at a big fire for 50-60 seconds, and the steamed osmunda japonica is vacuum bagged, and the bagged osmunda japonica is cooled to obtain finished products. The finished product of the osmunda japonica prepared by the technology contains no bitter and astringent taste, tastes fresh, and is of high nutritional value.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method of instant common vetch dish.
Background technology
Common vetch dish is a kind of tender leaf handle for Osmundaceae perennial herb pteridophyte, be rich in protein, multivitamin and potassium, calcium, the trace elements such as phosphorus, also has rare ecdysone, the compositions such as tannin, common vetch dish is nutritious, bitter is cool in nature, have and calm the nerves, step-down, anticancer, heat-clearing, the effects such as fat-reducing, and to influenza, the viruses such as encephalitis B have obvious inhibitory action, rhizome can extract starch, micro-dish matter is crisp and lack fiber, delicious tasty and refreshing, nutritious, its protein inorganic salts, ascorbic acid content is all higher than tens times, common green vegetables, there is moistening lung regulate the flow of vital energy, qi-restoratives dredges network, the effect such as clearing heat and detoxicating, haematemesis can be treated, seminal emission, the diseases such as stomachache, though common vetch dish has very high nutritive value and health care, but be difficult to because itself there being very strong bitter taste be eaten raw.
Summary of the invention
The object of the present invention is to provide a kind of processing method of instant common vetch dish, its procedure of processing is simple, can keep the tender and crisp mouthfeel of finished product common vetch dish.
The technical solution used in the present invention is, a kind of processing method of instant common vetch dish, and its step is as follows:
Fresh common vetch dish is cleaned, putting into concentration is that the citric acid solution of 1-2% soaks 3-5 hour, and add sucrose and stir, sucrose addition is 3-5 times of common vetch dish weight, common vetch dish after immersion is pulled out and drains away the water, 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, at 30-32 DEG C of bottom fermentation 7-10 days, by the common vetch dish surface smear one deck lard after fermentation and appropriate salt, put into steamer big fire and steam 50-60 second, vacuum sealing bag, is cooled to finished product.
Processing method of the present invention is simple, the original color and luster of common vetch dish and brittleness can be retained, fresh common vetch dish can remove the pained mouthfeel of common vetch dish after soaking in citric acid and sucrose mixed liquor, fresh common vetch dish finished product color and luster can be kept simultaneously, common vetch dish is put into the lactic acid bacteria activating solution after dilution to soak, self phytoenzyme of common vetch dish and lactic acid bacteria is utilized to interact, the nutritive value of common vetch dish can be improved, simultaneously, after common vetch dish soaks in lactic acid bacteria activating solution, its brittleness significantly improves, at common vetch dish surface smear one deck lard, put into steamer to steam, finished product fragrance and mouthfeel can be improved, the finished product common vetch dish made is not containing bitter taste, fragrant in taste, nutritive value is higher.
Detailed description of the invention
A processing method for instant common vetch dish, its step is as follows:
Fresh common vetch dish is cleaned, putting into concentration is that the citric acid solution of 1-2% soaks 3-5 hour, fresh common vetch dish was not just had to be advisable with citric acid solution during immersion, and add sucrose and stir, sucrose addition is 3-5 times of common vetch dish weight, common vetch dish after immersion is pulled out and drains away the water, 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, at 30-32 DEG C of bottom fermentation 7-10 days, by the common vetch dish surface smear one deck lard after fermentation and appropriate salt, put into steamer big fire and steam 50-60 second, vacuum sealing bag, be cooled to finished product.
Claims (1)
1. a processing method for instant common vetch dish, is characterized in that, its step is as follows:
Fresh common vetch dish is cleaned, putting into concentration is that the citric acid solution of 1-2% soaks 3-5 hour, and add sucrose and stir, sucrose addition is 3-5 times of common vetch dish weight, common vetch dish after immersion is pulled out and drains away the water, 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, at 30-32 DEG C of bottom fermentation 7-10 days, by the common vetch dish surface smear one deck lard after fermentation and appropriate salt, put into steamer big fire and steam 50-60 second, vacuum sealing bag, is cooled to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456828.2A CN105077060A (en) | 2015-07-30 | 2015-07-30 | Instant osmunda japonica processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510456828.2A CN105077060A (en) | 2015-07-30 | 2015-07-30 | Instant osmunda japonica processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077060A true CN105077060A (en) | 2015-11-25 |
Family
ID=54559114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510456828.2A Pending CN105077060A (en) | 2015-07-30 | 2015-07-30 | Instant osmunda japonica processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077060A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360661A (en) * | 2016-09-06 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Ready-to-eat mushroom |
| CN106387746A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Preparation technology of boiled osmunda japonica thunb |
| CN106387857A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Ready-to-eat oyster mushrooms |
| CN106418470A (en) * | 2016-09-06 | 2017-02-22 | 合肥元政农林生态科技有限公司 | Instant needle mushroom |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340366A (en) * | 2013-07-05 | 2013-10-09 | 冕宁县源森林食品有限责任公司 | Method for debittering and deodorizing rehydrated osmund head |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103689471A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Preparation method of instant osmund in flexible packaging |
| CN103783421A (en) * | 2014-01-17 | 2014-05-14 | 湖北工业大学 | Preparation method of selenium-enriched fermentation osmunda japonica thunb |
-
2015
- 2015-07-30 CN CN201510456828.2A patent/CN105077060A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340366A (en) * | 2013-07-05 | 2013-10-09 | 冕宁县源森林食品有限责任公司 | Method for debittering and deodorizing rehydrated osmund head |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103689471A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Preparation method of instant osmund in flexible packaging |
| CN103783421A (en) * | 2014-01-17 | 2014-05-14 | 湖北工业大学 | Preparation method of selenium-enriched fermentation osmunda japonica thunb |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360661A (en) * | 2016-09-06 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Ready-to-eat mushroom |
| CN106387746A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Preparation technology of boiled osmunda japonica thunb |
| CN106387857A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Ready-to-eat oyster mushrooms |
| CN106418470A (en) * | 2016-09-06 | 2017-02-22 | 合肥元政农林生态科技有限公司 | Instant needle mushroom |
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| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20151125 |
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| RJ01 | Rejection of invention patent application after publication |