CN105595093A - Dried lotus leaf and production method thereof - Google Patents
Dried lotus leaf and production method thereof Download PDFInfo
- Publication number
- CN105595093A CN105595093A CN201410575075.2A CN201410575075A CN105595093A CN 105595093 A CN105595093 A CN 105595093A CN 201410575075 A CN201410575075 A CN 201410575075A CN 105595093 A CN105595093 A CN 105595093A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus leaf
- weight
- drying
- leaf
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention discloses dried lotus leaf and a production method thereof, wherein raw materials such as 80-120 parts by weight of lotus leaf, 4-6 parts by weight of refined salt, 2-5 parts by weight of rock candy, 1-3 parts by weight of illicium verum hook. f, 1-3 parts by weight of Baijiu, 2-5 parts by weight of common vladimiria root, 2-5 parts by weight of alpinia officinarum hance, 2-5 parts by weight of dianthus chinensis l, 2-5 parts by weight of prunus mume, and 1-3 parts by weight of chlorophytum comosum (thunb.) baker are adopted as raw materials, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried lotus leaf. According to the present invention, when the lotus leaf is placed into the pot so as to be decoct, the lotus leaf retains the refreshing and elegant taste of the common vladimiria root, the alpinia officinarum hance, the dianthus chinensis l, the prunus mume and the chlorophytum comosum (thunb.) baker, the flavor of the lotus leaf is increased, and the taste is good and delicious; and the eating method and the processing method of the lotus leaf are increased, the lotus leaf is easy to eat in home and restaurants, the market of the lotus leaf is effectively broadened, and the market requirement is met.
Description
Technical field
The present invention relates to food technology field, particularly a kind of lotus leaf dried vegetable and preparation method thereof.
Background technology
Traditional Chinese medicine is thought, lotus leaf nature and flavor bitterness is flat, returns liver, spleen, stomach, the heart channel of Hang-Shaoyin. There are the effects such as clearing summer-heat and damp, sending up the lucid yang, cooling blood and hemostasis.
Chinese medicine modern study result shows, lotus leaf has effect for reducing blood fat. Lotus leaf decoction treatment hyperlipidemia, 1 20 days course for the treatment of, norcholesterol total effective rate reaches 91.3%, and wherein effective 37.8%. Have document announcement, the alkaloid in lotus leaf has effect for reducing blood fat, and is usually used in clinically the treatment of obesity. Nuciferine is the alkaloid extracting in lotus leaf, the expansible blood vessel of Nuciferine, and clearing away summerheat, has hypotensive effect, the good medicine of simultaneously still losing weight. Have document announcement, the alkaloid in lotus leaf has effect for reducing blood fat, and is usually used in clinically the treatment of obesity. Lotus leaf weight-losing principle forms one deck fat barrier film on human body intestines wall after taking, effectively stop fatty absorption, fundamentally loss of weight, and more effective control bounce-back.
At present, the lotus leaf product on market is main mainly with raw product, and rare dried vegetable goods, are inconvenient to preserve and carry, and cannot meet the need of market.
Summary of the invention
The object of the present invention is to provide one to there is good taste, a kind of lotus leaf dried vegetable of conveniently preserving and carrying and preparation method thereof.
Object of the present invention is achieved through the following technical solutions: a kind of lotus leaf dried vegetable, is characterized in that: be to be made with the raw material of following weight proportion: lotus leaf 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, banksia rose 2-5 part, galingal 2-5 part, China pink 2-5 part, plum blossom 2-5 part, bracketplant 1-3 part.
Preferred raw material weight proportioning is: 100 parts, lotus leaf, 5 parts of refined salt, 3 parts, rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of the banksia rose, 3 parts of galingals, 3 parts of China pinks, 3 parts, plum blossom, 2 parts of bracketplant.
The step of its production method is:
Step 1, by weight ratio, chooses the lotus leaf of high-quality, cleans and is placed on natural drying 1-2 hour under sunlight with clear water, removes limb impurity, and whole leaf or chopping are for subsequent use;
Step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, the banksia rose, galingal, China pink, plum blossom, bracketplant, adds water to put into pot and be heated to water temperature in the time of 80-100 DEG C, the lotus leaf of whole leaf or chopping is put into pot and boil 30-60 second;
Step 3, by then the lotus leaf having boiled being pulled out, drain away the water, put into drying and dewatering machine, carry out drying and dewatering;
Step 4, the lotus leaf after drying and dewatering is utilized after ultraviolet sterilization device degerming, be packaged into bag, make finished product.
In described step 3, bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
Beneficial effect of the present invention:
In the present invention, pungent micro-puckery, the cool in nature nature and flavor of lotus leaf bitter are cold and cool, and the impairment of the spleen must add a little and tremble with fear and must temperature relax cold and cool property. The thoughts of returning home, liver, the spleen channel, delicate fragrance rises loose; Have summer heat relieving and dampness eliminating, invigorating the spleen rises sun, effect of loose stasis of blood hemostasis; Cure mainly hot summer weather polydipsia, have a headache dizzy, oedema, the few abdominal distension of food, rushes down dysentery, leukorrhea, prolapse of the anus, spits blood, bleeding from five sense organs or subcutaneous tissue, spitting of blood, has blood in stool, uterine bleeding, post partum longtime lochia, traumatic blood stasis.
The present invention adopts when lotus leaf is put into pot and boiled soup, leaves pure and fresh, the simple and elegant taste of the banksia rose, galingal, China pink, plum blossom, bracketplant in lotus leaf, increases the fragrance of lotus leaf, makes lotus leaf more tasty, and mouthfeel is better, and taste is fresher. The present invention has increased eating method and the processing method of lotus leaf, and it is edible having facilitated family and restaurant, has effectively increased the market of lotus leaf, meets the need of market.
Technological advantage of the present invention is: 1, select raw material science, and production technology advanced person, delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep local flavor and the nutrition of raw material itself, be easily absorbed by the body; 3, raw material sources are extensive, add technique circuit short, the easy processing and manufacturing of product. 4, the lotus leaf after natural drying, it is bright-colored, increases appetite.
Detailed description of the invention
Embodiment 1
A kind of lotus leaf dried vegetable, is characterized in that: be to be made with the raw material of following weight proportion: lotus leaf 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, banksia rose 2-5 part, galingal 2-5 part, China pink 2-5 part, plum blossom 2-5 part, bracketplant 1-3 part.
Preferred raw material weight proportioning is: 100 parts, lotus leaf, 5 parts of refined salt, 3 parts, rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of the banksia rose, 3 parts of galingals, 3 parts of China pinks, 3 parts, plum blossom, 2 parts of bracketplant.
The step of its production method is:
Step 1, by weight ratio, chooses the lotus leaf of high-quality, cleans and is placed on natural drying 1-2 hour under sunlight with clear water, removes limb impurity, and whole leaf or chopping are for subsequent use;
Step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, the banksia rose, galingal, China pink, plum blossom, bracketplant, adds water to put into pot and be heated to water temperature in the time of 80-100 DEG C, the lotus leaf of whole leaf or chopping is put into pot and boil 30-60 second;
Step 3, by then the lotus leaf having boiled being pulled out, drain away the water, put into drying and dewatering machine, carry out drying and dewatering;
Step 4, the lotus leaf after drying and dewatering is utilized after ultraviolet sterilization device degerming, be packaged into bag, make finished product.
In described step 3, bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
Claims (4)
1. a lotus leaf dried vegetable, is characterized in that: be to be made with the raw material of following weight proportion: lotus leaf 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, banksia rose 2-5 part, galingal 2-5 part, China pink 2-5 part, plum blossom 2-5 part, bracketplant 1-3 part.
2. a kind of lotus leaf dried vegetable according to claim 1, is characterized in that: preferred raw material weight proportioning is: 100 parts, lotus leaf, 5 parts of refined salt, 3 parts, rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of the banksia rose, 3 parts of galingals, 3 parts of China pinks, 3 parts, plum blossom, 2 parts of bracketplant.
3. according to the preparation method of a kind of lotus leaf dried vegetable described in claim 1-2, it is characterized in that: the step of its production method is:
Step 1, by weight ratio, chooses the lotus leaf of high-quality, cleans and is placed on natural drying 1-2 hour under sunlight with clear water, removes limb impurity, and whole leaf or chopping are for subsequent use;
Step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, the banksia rose, galingal, China pink, plum blossom, bracketplant, adds water to put into pot and be heated to water temperature in the time of 80-100 DEG C, the lotus leaf of whole leaf or chopping is put into pot and boil 30-60 second;
Step 3, by then the lotus leaf silk having boiled being pulled out, drain away the water, put into drying and dewatering machine, carry out drying and dewatering;
Step 4, the lotus leaf silk after drying and dewatering is utilized after ultraviolet sterilization device degerming, be packaged into bag, make finished product.
4. the preparation method of a kind of lotus leaf dried vegetable according to claim 3, is characterized in that: in described step 3, bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575075.2A CN105595093A (en) | 2014-10-25 | 2014-10-25 | Dried lotus leaf and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575075.2A CN105595093A (en) | 2014-10-25 | 2014-10-25 | Dried lotus leaf and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595093A true CN105595093A (en) | 2016-05-25 |
Family
ID=55975899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410575075.2A Pending CN105595093A (en) | 2014-10-25 | 2014-10-25 | Dried lotus leaf and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595093A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518341A (en) * | 2017-10-17 | 2017-12-29 | 桐城市天地泰农业科技有限公司 | A kind of fiddlehead dry vegetalbe and preparation method thereof |
| CN107616495A (en) * | 2017-10-17 | 2018-01-23 | 桐城市天地泰农业科技有限公司 | A kind of lotus leaf dried vegetable and preparation method thereof |
-
2014
- 2014-10-25 CN CN201410575075.2A patent/CN105595093A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518341A (en) * | 2017-10-17 | 2017-12-29 | 桐城市天地泰农业科技有限公司 | A kind of fiddlehead dry vegetalbe and preparation method thereof |
| CN107616495A (en) * | 2017-10-17 | 2018-01-23 | 桐城市天地泰农业科技有限公司 | A kind of lotus leaf dried vegetable and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886327A (en) | Manufacturing method for preserved zizania latifolia | |
| CN104256464A (en) | Dried gynura bicolor and making method thereof | |
| CN105495476A (en) | Pickling method of delicious dried white radishes | |
| CN104738417A (en) | Method for preparing wolfberry fruit and hericium erinaceus health instant noodles | |
| CN104365972A (en) | Method for preparing healthy preserved celery | |
| CN105410796A (en) | Making method of composite tender ginger pickles | |
| CN103027168B (en) | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat | |
| CN101095506A (en) | Method for producing hericium erinaceus can | |
| CN104256427A (en) | Dried eggplant and processing method thereof | |
| CN105595093A (en) | Dried lotus leaf and production method thereof | |
| CN105192186B (en) | A kind of ginkgo dark tea and preparation method thereof | |
| CN102150912B (en) | Rehmannia-radix asparagi beverage and preparation method thereof | |
| CN105961814A (en) | Sugared preserved radix tinosporae processing method | |
| CN105249336A (en) | Processing method of bagged instant nutritional white radish slices | |
| CN104256426A (en) | Kidney bean dehydrated vegetable and making method thereof | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| CN105901262A (en) | Shaddock peel candy and preparation method of same | |
| CN105614284A (en) | Dried mulberry leaf dish and production method thereof | |
| CN104705472A (en) | Processing method for preserved nutritional health-care pleurotus eryngii | |
| CN104738458A (en) | Process for producing spicy-hot yam slices | |
| CN104248005A (en) | Cassia seed hawthorn vinegar beverage and production method thereof | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN104305081A (en) | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof | |
| CN104585464A (en) | Preparation method for nutrient preserved sugar-cured bamboo shoot | |
| CN105614288A (en) | Dried lotus flower dish and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |