CN106036602A - Preparation method of dried wildrice stems - Google Patents
Preparation method of dried wildrice stems Download PDFInfo
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- CN106036602A CN106036602A CN201610336626.9A CN201610336626A CN106036602A CN 106036602 A CN106036602 A CN 106036602A CN 201610336626 A CN201610336626 A CN 201610336626A CN 106036602 A CN106036602 A CN 106036602A
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- wildrice
- dry
- stem
- zizaniae caduciflorae
- slices
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Abstract
The present invention relates to a preparation method of dried wildrice stems. The method comprises the following steps: fresh wildrice stems are selected, the outer skins of the selected wildrice stems are peeled, the peeled wildrice stems are washed clean, and the washed wildrice stems are cut into thin slices; a container with a volume greater than 2 L is selected, clean water with a temperature higher than 60 DEG C is poured into the container, and 0.1 kg/L of edible salt and 0.02 kg/L of Baijiu with 52 degrees are added into the clean water; the cut wildrice stem slices are poured into the container in the step 2) and soaking is conducted for 20-30 minutes; the wildrice stem slices in the step 3) are taken out, edible flour is sprayed on the wildrice stem slices to enable the surfaces of the wildrice stem to be evenly covered with the edible flour, and the edible flour covered wildrice stem slices are allowed to stand for 20-30 minutes; the wildrice stem slices in the step 4) are put into a sieve to sieve the redundant edible flour on the wildrice stem slices; the treated wildrice stem slices are air-dried under sun in an excellent ventilation condition or directly dried, and during the air-drying process, the wildrice stem slices need to be stirred once every 7-9 hours; and after 3-5 days, a layer of farm ash is sprayed on the wildrice stem slices, then the wildrice stem slices are air-dried for 6-8 days, and then the air-dried wildrice stem slices are bagged and preserved. The preparation method enables the dried wildrice stem to have a long shelf life.
Description
Technical field
The invention belongs to the processing preparation field of agricultural product, be specifically related to the preparation method that a kind of Caulis Zizaniae caduciflorae is dry.
Background technology
Caulis Zizaniae caduciflorae, has another name called high melon, wild rice Radix Crotalariae szemoensis, wild rice hands, hay Radix Crotalariae szemoensis, Gao Sun.It is that grass family wild rice belongs to perennial root herbaceous plant.It is divided into
Double-season early rice and single cropping Caulis Zizaniae caduciflorae (or being divided into a ripe hay and two ripe hays), double-season early rice (two ripe hays) yield is higher, and quality might as well.Ancient
People's Caulis Zizaniae caduciflorae is called " wild rice ".Before the Tang Dynasty, Caulis Zizaniae caduciflorae is taken as plant cultivation grain, and its seed, Fructus Zizaniae caduciflorae or carving Hu, is " six
Paddy " (, broomcorn millet, millet, fine strain of millet, wheat, wild rice) one of.Later it has been found that some wild rice is not eared because infecing smut, and plant milli
Anosis as, stem constantly expands, and gradually forms fusiform fleshy stem, here it is now edible Caulis Zizaniae caduciflorae.So, people's just profit
Stop Caulis Zizaniae caduciflorae to be yielded positive results with smut, breed this ill deformity plant at body as vegetable.Can be used as medicine.Existing have by
Caulis Zizaniae caduciflorae direct slicing air-dries the Caulis Zizaniae caduciflorae made and does, and the preparation method that this traditional Caulis Zizaniae caduciflorae is dry exists the dry shelf-life durations of Caulis Zizaniae caduciflorae
Shorter, and the time longer after occur that mouthfeel does not has toughness.
Summary of the invention
It is an object of the present invention to provide the preparation method that a kind of Caulis Zizaniae caduciflorae is dry, the effect that reach for a long time guarantee the quality dry to Caulis Zizaniae caduciflorae.
In order to realize object above, the technical solution used in the present invention is: the preparation method that a kind of Caulis Zizaniae caduciflorae is dry, including following
Step:
1) choose fresh Caulis Zizaniae caduciflorae, peel off crust, thinly slice after cleaning；
2) selecting the capacity container more than 2L, pour the temperature clear water higher than 60 DEG C in container into, described clear water adds 0.1kg/L
Sal, add 0.02kg/L52 degree Chinese liquor；
3) pour the water oat slice cut into step 2) container in, soak 20 ~ 30 minutes；
4) Caulis Zizaniae caduciflorae fished for out in step 3) sprinkles edible flour so that it is surface is uniformly stained with edible flour, stands 20 ~ 30 points
Clock；
5) by the water oat slice in step 4), being put on sieve, sieve removes edible flour unnecessary in water oat slice；
6) dry in the sun water oat slice or directly dry water oat slice under the draughty sun, needed every 6 ~ 8 hours during dry in the sun
Stir a water oat slice；
7) again at water oat slice Shang Sanyiceng farmers' ash after 3 ~ 5 days, then shine 6 ~ 8 days, then pack preservation.
Further, step 2) in add the Fructus Capsici powder of 0.01kg/L, 0.01kg/L Rhizoma Zingiberis Recens, 0.005 kg/L white sand
Sugar.
Further, described farmers''s ash uses rice straw or the plant ash of wheat straw waste.
Further, described edible flour is a kind of in Semen Maydis flour or Semen Tritici aestivi powder or Sorghum vulgare Pers. Flour.Beat after 2 years
Opening the pack that Caulis Zizaniae caduciflorae is dry, wash farmers''s ash that Caulis Zizaniae caduciflorae is done, it is pure that mouthfeel toughness done by Caulis Zizaniae caduciflorae.
The method have technical effect that: by adding the Sal of 0.1kg/L in clear water, adding 0.02kg/L52 degree Chinese liquor,
Play the anti-metamorphic effect of the food therein dry to Caulis Zizaniae caduciflorae, then by Caulis Zizaniae caduciflorae dry on spread edible flour, then spread on edible flour
Farmers''s ash, plays the anti-metamorphic effect outside the food dry to Caulis Zizaniae caduciflorae, time edible, only need to wash Caulis Zizaniae caduciflorae and do farmers''s ash,
Edible, and mouthfeel toughness is pure.
Detailed description of the invention
Describe technology and the feature of the present invention below by way of specific embodiment in detail, but these embodiments are not limited to
Protection scope of the present invention.
Embodiment one:
The preparation method that a kind of Caulis Zizaniae caduciflorae is dry, comprises the following steps:
1) choose fresh Caulis Zizaniae caduciflorae, peel off crust, thinly slice after cleaning；
2) selecting the capacity container more than 2L, pour the temperature clear water higher than 60 DEG C in container into, described clear water adds 0.1kg/L
Sal, add 0.02kg/L52 degree Chinese liquor；
3) pour the water oat slice cut into step 2) container in, soak 20 ~ 30 minutes；
4) Caulis Zizaniae caduciflorae fished for out in step 3) sprinkles edible flour so that it is surface is uniformly stained with edible flour, stands 20 ~ 30 points
Clock；
5) by the water oat slice in step 4), being put on sieve, sieve removes edible flour unnecessary in water oat slice；
6) dry in the sun water oat slice or directly dry water oat slice under the draughty sun, needed every 6 ~ 8 hours during dry in the sun
Stir a water oat slice；
7) again at water oat slice Shang Sanyiceng farmers' ash after 3 days, then shine 6 days, then pack preservation.
Further, step 2) in add the Fructus Capsici powder of 0.01kg/L, 0.01kg/L Rhizoma Zingiberis Recens, 0.005 kg/L white sand
Sugar.
Further, described farmers''s ash uses rice straw or the plant ash of wheat straw waste.
Further, described edible flour is a kind of in Semen Maydis flour or Semen Tritici aestivi powder or Sorghum vulgare Pers. Flour.
Opening the pack that Caulis Zizaniae caduciflorae is dry after 2 years, wash farmers''s ash that Caulis Zizaniae caduciflorae is done, it is pure that mouthfeel toughness done by Caulis Zizaniae caduciflorae.
Embodiment two:
The preparation method that a kind of Caulis Zizaniae caduciflorae is dry, comprises the following steps:
1) choose fresh Caulis Zizaniae caduciflorae, peel off crust, thinly slice after cleaning；
2) selecting the capacity container more than 2L, pour the temperature clear water higher than 60 DEG C in container into, described clear water adds 0.1kg/L
Sal, add 0.02kg/L52 degree Chinese liquor；
3) pour the water oat slice cut into step 2) container in, soak 20 ~ 30 minutes；
4) Caulis Zizaniae caduciflorae fished for out in step 3) sprinkles edible flour so that it is surface is uniformly stained with edible flour, stands 20 ~ 30 points
Clock；
5) by the water oat slice in step 4), being put on sieve, sieve removes edible flour unnecessary in water oat slice；
6) dry in the sun water oat slice or directly dry water oat slice under the draughty sun, needed every 6 ~ 8 hours during dry in the sun
Stir a water oat slice；
7) again at water oat slice Shang Sanyiceng farmers' ash after 4 days, then shine 7 days, then pack preservation.
Further, step 2) in add the Fructus Capsici powder of 0.01kg/L, 0.01kg/L Rhizoma Zingiberis Recens, 0.005 kg/L white sand
Sugar.So Caulis Zizaniae caduciflorae mouthfeel is the pepperyyest but also sweet, and mouthfeel is more preferably.
Further, described farmers''s ash uses rice straw or the plant ash of wheat straw waste.
Further, described edible flour is a kind of in Semen Maydis flour or Semen Tritici aestivi powder or Sorghum vulgare Pers. Flour.
Opening the pack that Caulis Zizaniae caduciflorae is dry after 2 years, wash farmers''s ash that Caulis Zizaniae caduciflorae is done, it is pure that mouthfeel toughness done by Caulis Zizaniae caduciflorae.
Embodiment three:
The preparation method that a kind of Caulis Zizaniae caduciflorae is dry, comprises the following steps:
1) choose fresh Caulis Zizaniae caduciflorae, peel off crust, thinly slice after cleaning；
2) selecting the capacity container more than 2L, pour the temperature clear water higher than 60 DEG C in container into, described clear water adds 0.1kg/L
Sal, add 0.02kg/L52 degree Chinese liquor；
3) pour the water oat slice cut into step 2) container in, soak 20 ~ 30 minutes；
4) Caulis Zizaniae caduciflorae fished for out in step 3) sprinkles edible flour so that it is surface is uniformly stained with edible flour, stands 20 ~ 30 points
Clock；
5) by the water oat slice in step 4), being put on sieve, sieve removes edible flour unnecessary in water oat slice；
6) dry in the sun water oat slice or directly dry water oat slice under the draughty sun, needed every 6 ~ 8 hours during dry in the sun
Stir a water oat slice；
7) again at water oat slice Shang Sanyiceng farmers' ash after 5 days, then shine 8 days, then pack preservation.
Further, step 2) in add the Fructus Capsici powder of 0.01kg/L, 0.01kg/L Rhizoma Zingiberis Recens, 0.005 kg/L white sand
Sugar.
Further, described farmers''s ash uses rice straw or the plant ash of wheat straw waste.
Further, described edible flour is a kind of in Semen Maydis flour or Semen Tritici aestivi powder or Sorghum vulgare Pers. Flour.
Opening the pack that Caulis Zizaniae caduciflorae is dry after 2 years, wash farmers''s ash that Caulis Zizaniae caduciflorae is done, it is pure that mouthfeel toughness done by Caulis Zizaniae caduciflorae.
Claims (4)
1. the preparation method that a Caulis Zizaniae caduciflorae is dry, it is characterised in that comprise the following steps:
Choose fresh Caulis Zizaniae caduciflorae, peel off crust, thinly slice after cleaning；
Selecting the capacity container more than 2L, pour the temperature clear water higher than 60 DEG C in container into, described clear water adds 0.1kg/L's
Sal, addition 0.02kg/L52 degree Chinese liquor；
Pour the water oat slice cut into step 2) container in, soak 20 ~ 30 minutes；
The Caulis Zizaniae caduciflorae fished for out in step 3) sprinkles edible flour so that it is surface is uniformly stained with edible flour, stands 20 ~ 30 minutes；
By the water oat slice in step 4), being put on sieve, sieve removes edible flour unnecessary in water oat slice；
Dry in the sun water oat slice or directly dry water oat slice, every 6 ~ 8 hours needs during dry in the sun under the draughty sun
Stir a water oat slice；
Again at water oat slice Shang Sanyiceng farmers' ash after 3 ~ 5 days, then shine 6 ~ 8 days, then pack preservation.
The preparation method that Caulis Zizaniae caduciflorae the most according to claim 1 is dry, it is characterised in that step 2) in add 0.01kg/L's
Fructus Capsici powder, 0.01kg/L Rhizoma Zingiberis Recens, 0.005 kg/L white sugar.
The preparation method that Caulis Zizaniae caduciflorae the most according to claim 1 is dry, it is characterised in that described farmers''s ash uses rice straw
Or the plant ash of wheat straw waste.
The preparation method that Caulis Zizaniae caduciflorae the most according to claim 1 is dry, it is characterised in that described edible flour be Semen Maydis flour or
One in person's Semen Tritici aestivi powder or Sorghum vulgare Pers. Flour.
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| CN201610336626.9A CN106036602A (en) | 2016-05-20 | 2016-05-20 | Preparation method of dried wildrice stems |
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| CN201610336626.9A CN106036602A (en) | 2016-05-20 | 2016-05-20 | Preparation method of dried wildrice stems |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378320A (en) * | 2018-03-07 | 2018-08-10 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of wild rice stem |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664054A (en) * | 2009-09-21 | 2010-03-10 | 桐乡市龙顺食品有限公司 | Method for preparing evaporated vegetables |
| CN101744036A (en) * | 2008-12-11 | 2010-06-23 | 陈宝建 | Production method of dewatered purslane |
| CN103719258A (en) * | 2013-12-02 | 2014-04-16 | 吴宗祥 | Technological method for keeping freshness of red dates |
| CN104664271A (en) * | 2014-12-21 | 2015-06-03 | 青岛格瑞特建筑安装工程有限公司 | Sun-curing preparation of dried eggplant |
-
2016
- 2016-05-20 CN CN201610336626.9A patent/CN106036602A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744036A (en) * | 2008-12-11 | 2010-06-23 | 陈宝建 | Production method of dewatered purslane |
| CN101664054A (en) * | 2009-09-21 | 2010-03-10 | 桐乡市龙顺食品有限公司 | Method for preparing evaporated vegetables |
| CN103719258A (en) * | 2013-12-02 | 2014-04-16 | 吴宗祥 | Technological method for keeping freshness of red dates |
| CN104664271A (en) * | 2014-12-21 | 2015-06-03 | 青岛格瑞特建筑安装工程有限公司 | Sun-curing preparation of dried eggplant |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378320A (en) * | 2018-03-07 | 2018-08-10 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of wild rice stem |
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Application publication date: 20161026 |
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