CN106262287A

CN106262287A - A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae

Info

Publication number: CN106262287A
Application number: CN201610674870.6A
Authority: CN
Inventors: 陈光涛
Original assignee: 陈光涛
Priority date: 2016-08-17
Filing date: 2016-08-17
Publication date: 2017-01-04

Abstract

A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae.Specifically include: with new hemerocallis as raw material, and salted with Flos Lonicerae extractive solution and preserved materials.By implementing the present invention, add the taste that Radix hemerocalis plicatae is new, also expanded the storage of Radix hemerocalis plicatae, fresh-keeping and eating method；The present invention had both added the local flavor of Radix hemerocalis plicatae mouthfeel, keeps again Radix hemerocalis plicatae fresh, tender and crisp, and nutrition is not run off, and is also not added with any preservative, is the food of a kind of safety and Health.The Flos Lonicerae local flavor Radix hemerocalis plicatae of manufacture of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, simultaneously possibly together with the sweet taste of a spring water, meets mass food and drink demand.The present invention breaks Radix hemerocalis plicatae common edible way method, implements Flos Lonicerae local flavor Radix hemerocalis plicatae out prepared by the present invention, and people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.

Description

A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae

Technical field

The present invention relates to field of food, particularly to the preparation method of a kind of Flos Lonicerae local flavor Radix hemerocalis plicatae.

Background technology

Radix hemerocalis plicatae (Hemerocallis fulva, Orange Daylily) is Hemerocallidaceae day lily, old Krona Qwest's classification method belongs to Liliaceae (Liliaceae)；Call numerous, have " forgetting melancholy grass ", " Hemerocallis fulva L. ", " Flos Hemerocallis ", " preferably man Grass ", " treat anxious ", the name such as " deer arrow "；Again because alabastrum and pistil are with lemon yellow, foreigner is referred to as " Fructus Citri Limoniae Hemerocallis fulva L. ".

Before Dianthus carryophyllus becomes female the emblem of love, also there is the flower of a kind of mother in China, and it is exactly Radix hemerocalis plicatae (Hemerocallis fulva L. Flower)；Hemerocallis fulva L. is Liliaceae herbaceos perennial, rhizome meat, and leaf is long and narrow, and elongated branch top is outputed orange or bisque Flower, the most gorgeous, it is not intended for people and views and admires, and alabastrum is acupuncture needle, it is possible to make vegetable human consumption, widely plants in the South China north Plant；Hemerocallis fulva L. has another name called " forgetting grass ", " acupuncture needle ", " preferably man's grass " etc., and herbal for Relief of Famines is its " Sichuan Cordyceps flower "；" note at all times " is referred to as " red Spine "；" Shuowen " is recited as " forgetting melancholy grass "；Compendium of Material Medica name is " treating anxious ".

There is brain-strengthening anti-aging function: in eight kinds of brain-strengthening foods that Japan sanitarian enumerates, the person of ranking first is Radix hemerocalis plicatae " Radix hemerocalis plicatae, to prevention intelligence of old people decline, is a kind of good medicine.”

Reduce animal serum cholesterol effect: be prevention hyperlipidemia and the good vegetables delaying body aging, the nutritive value of Radix hemerocalis plicatae The highest, every hectogram contains 14.1 grams of protein, calcium 463 milligrams, 173 milligrams of phosphorus, and multivitamin, particularly carotene Content is the abundantest.

Also have heat clearing away, dampness removing, diuresis, invigorating the stomach and promoting digestion, improving eyesight, calm the nerves, stop blooding, lactogenesis, the function such as detumescence, its flower, stem, Leaf, root all can be used as medicine；Radix hemerocalis plicatae is often matched with cooking with the vegetarian dish such as Auricularia, it is possible to cooks soup with egg, chicken, meat etc. and eats or stir-fry and eat, seeks Support abundant.

The delicious matter of Radix hemerocalis plicatae is tender, nutritious, containing abundant pollen, sugar, protein, vitamin C, calcium, fat, Hu Luo Nutrient necessary to the human body such as Bu Su, aminoacid, its contained carotene is even more than several times of Fructus Lycopersici esculenti.

Summary of the invention

It is an object of the invention to provide the preparation method of a kind of Flos Lonicerae local flavor Radix hemerocalis plicatae.Specifically include: with new cadmium yellow Herba Astragali Sinici is raw material, and salted with Flos Lonicerae extractive solution and preserved materials.

By implementing the present invention, add the taste that Radix hemerocalis plicatae is new, also expanded the storage of Radix hemerocalis plicatae, fresh-keeping and edible side Method；The present invention had both added the local flavor of Radix hemerocalis plicatae mouthfeel, keeps again Radix hemerocalis plicatae fresh, tender and crisp, and nutrition is not run off, the most not Add any preservative, be the food of a kind of safety and Health.

The present invention breaks Radix hemerocalis plicatae common edible way method, implements Flos Lonicerae local flavor Huang out prepared by the present invention Herba Astragali Sinici, people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.

The present invention is achieved through the following technical solutions, and specifically includes: with new hemerocallis as raw material, and use Flos Lonicerae Extracting solution and preserved materials are salted.

The preparation method of described Radix hemerocalis plicatae is as follows:

(1) feedstock capture processes: choose the Radix hemerocalis plicatae of full color, puts in clear water and cleans；

(2) decocting in water processes: the Radix hemerocalis plicatae thin slice after cleaning is placed in water-bath and boiled 5 minutes；

(3) baking processes 1: the Radix hemerocalis plicatae after being drained by decocting in water is placed in drying machine and bakees 3-5 hour, and stoving temperature is 25-30 DEG C, within during baking every 30 minutes, stir-fry once, Radix hemerocalis plicatae moisture Control is between 20%-30%；

(4) immersion treatment: baking is processed the Radix hemerocalis plicatae after 1 and places immersion 12 hours in spring water, change water once in every 4 hours；

(5) baking processes 2: spring water soaking the Radix hemerocalis plicatae after draining and places baking 3-5 hour in drying machine, stoving temperature is 25-30 DEG C, within during baking every 30 minutes, stir-frying once, Radix hemerocalis plicatae moisture Control is between 40%-50%；

(6) semi-finished product: the Radix hemerocalis plicatae after bakeing is placed in glass or watt hilllock container, thus prepares Radix hemerocalis plicatae semi-finished product.

Described preserved materials preparation method is as follows:

(1) composition of preserving raw material and proportioning: 6 parts of Rhizoma Zingiberis Recens, 10 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 15 parts, monosodium glutamate 2 parts, white Sugar 8 parts, purified fine salt 15 parts, vegetable oil 15 parts, acetic acid 4 parts, Flos Lonicerae extractive solution 20 parts；

(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by vegetable oil, successively will be raw Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry 1-2 minute, add Flos Lonicerae extractive solution and boil 5 minutes, prepare to obtain preserved materials.

The method for salting of described Flos Lonicerae local flavor Radix hemerocalis plicatae is as follows:

(1) raw material composition and proportioning: Radix hemerocalis plicatae 1 part, preserved materials 3 parts；

(2) pickle: feed liquid will be pickled and pour in Radix hemerocalis plicatae intermediate container, and stir, and regulate PH with acetic acid, it is ensured that pickle The PH of solution is 6.0, and is compacted with marble, after sealing container, pickles 20 days, within every 4 days, will pickle the container upside down of Radix hemerocalis plicatae Once, it is inverted 1 day every time；

(3) finished product: got from preserved materials by Radix hemerocalis plicatae, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum Sealing machine pumps air in bag, and heat sealing, thus prepares the Radix hemerocalis plicatae of Flos Lonicerae local flavor.

The Flos Lonicerae local flavor Radix hemerocalis plicatae of manufacture of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, same Time possibly together with the sweet taste of a spring water, meet mass food and drink demand.

Detailed description of the invention

In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the embodiment side to the present invention Method further illustrates.

Embodiment: carry out according to lower example step

(1) preparation method of described Radix hemerocalis plicatae is as follows:

Choose new hemerocallis, put in clear water and clean；Radix hemerocalis plicatae after cleaning is put into and boils in water-bath 5 minutes, will boil The Radix hemerocalis plicatae of rear cooling is placed in drying machine and bakees 3-5 hour, and stoving temperature is 25-30 DEG C, within during baking every 30 minutes, stir-fries one Secondary, Radix hemerocalis plicatae moisture Control is between 20%-30%；Immersion 24 hours in Radix hemerocalis plicatae placement spring water after baking is processed, every 8 Hour change water once；Radix hemerocalis plicatae after soaking is placed in drying machine after draining and bakees 3-5 hour, and stoving temperature is 25-30 DEG C, within during baking every 30 minutes, stir-fry once, Radix hemerocalis plicatae moisture Control is between 40%-50%；Radix hemerocalis plicatae after bakeing places glass In the container of Li Huowa hilllock, thus prepare Radix hemerocalis plicatae semi-finished product；

(2) the preserved materials preparation method described in is as follows:

6 portions of Rhizoma Zingiberis Recenss and 10 portions of Bulbus Alliis and 15 portions of Fructus Capsicis are chopped to powder, vegetable oil is heated to 50-60 degree, successively by 6 parts Rhizoma Zingiberis Recens, 10 parts of Bulbus Alliis, 5 parts of Zanthoxylum schinifolium, 15 parts of Fructus Capsicis, 8 parts of white sugar, 15 parts of purified fine salts add to stir-fry in vegetable oil 4-6 points Clock, is then placed in 2 portions of monosodium glutamates and stir-fries 1-2 minute, adds 20 parts of Flos Lonicerae extractive solutions and boils 5 minutes, prepares to obtain preserved materials；

(3) method for salting of described Flos Lonicerae local flavor Radix hemerocalis plicatae is as follows:

Pickle feed liquid to pour into 3 parts in 1 part of Radix hemerocalis plicatae intermediate container, stir, and regulate PH to 6.0 with acetic acid, and use Marble is compacted, and after sealing container, pickles 20 days, within every 4 days, will pickle the container upside down of Radix hemerocalis plicatae once, is inverted 1 day every time；

(4) finished product: got from preserved materials by Radix hemerocalis plicatae, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum Sealing machine pumps air in bag, and heat sealing, thus prepares the Radix hemerocalis plicatae of Flos Lonicerae local flavor.

Flos Lonicerae local flavor Radix hemerocalis plicatae preparation method provided by the present invention, method is simple, produces equipment common, producer Just, large-scale production can be realized.

For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes Shape and improvement, these also should be regarded as protection scope of the present invention, and these are all without affecting effect that the present invention implements and patent Practicality.

Claims

1. the present invention provides the preparation method of a kind of Flos Lonicerae local flavor Radix hemerocalis plicatae, specifically includes: with new hemerocallis as raw material, and Salted with Flos Lonicerae extractive solution and preserved materials.

2., by implementing the present invention, add the taste that Radix hemerocalis plicatae is new, also expanded the storage of Radix hemerocalis plicatae, fresh-keeping and edible side Method；The present invention had both added the local flavor of Radix hemerocalis plicatae mouthfeel, keeps again Radix hemerocalis plicatae fresh, tender and crisp, and nutrition is not run off, the most not Add any preservative, be the food of a kind of safety and Health.

3. the present invention breaks Radix hemerocalis plicatae common edible way method, implements Flos Lonicerae local flavor Hemerocallis citrina Baroni out prepared by the present invention Dish, people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.

4. the present invention is achieved through the following technical solutions, and specifically includes: with new hemerocallis as raw material, and carry with Flos Lonicerae Take liquid and preserved materials is salted.

5. the preparation method of Radix hemerocalis plicatae described in is as follows:

6. the preserved materials preparation method described in is as follows:

7. described in, the method for salting of Flos Lonicerae local flavor Radix hemerocalis plicatae is as follows:

The Flos Lonicerae local flavor Radix hemerocalis plicatae of manufacture the most of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, simultaneously Possibly together with the sweet taste of a spring water, meet mass food and drink demand.