CN106360509A - Dendrocalamus latiflorus processing method - Google Patents
Dendrocalamus latiflorus processing method Download PDFInfo
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- CN106360509A CN106360509A CN201610977935.4A CN201610977935A CN106360509A CN 106360509 A CN106360509 A CN 106360509A CN 201610977935 A CN201610977935 A CN 201610977935A CN 106360509 A CN106360509 A CN 106360509A
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- crotalariae szemoensis
- radix crotalariae
- sinocalamus latiflorus
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Abstract
The invention relates to a dendrocalamus latiflorus processing method which comprises the following steps: 1, preprocessing: shelling fresh dendrocalamus latiflorus and then cutting into a flake shape or a dice shape or a strip shape or a shred shape; 2, boiling: boiling the preprocessed dendrocalamus latiflorus in water of 100 DEG C for 40min to 60min; 3, rinsing: rinsing and cleaning the boiled dendrocalamus latiflorus with clean water, and removing bitterness; 4, microwave drying: drying the rinsed dendrocalamus latiflorus in a microwave drying mode; 5, hot air drying: enabling the moisture content of the dendrocalamus latiflorus to be 10% to 16% to obtain jade bamboo shoot. When the moisture content is 75% to 80% after microwave drying, red-oil jade bamboo shoot can be prepared; when the moisture content is 60% to 65%, ester-flavor jade bamboo shoot can be prepared through dry-method fermentation; the ester-flavor jade bamboo shoot can be prepared into dried ester-flavor jade bamboo shoot after the second time of microwave drying; the jade bamboo shoot or the dried ester-flavor jade bamboo shoot can be further prepared into a chicken stewing material. The dendrocalamus latiflorus processing method has the advantages of saving energy, being high in production efficiency and clean in production, easily achieving automatic control and improving product quality, thus further expanding the utilization ways of the dendrocalamus latiflorus.
Description
Technical field
The present invention relates to food processing technology, more particularly, to a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis.
Background technology
Sinocalamus latiflorus, calls sweet bamboo, big Dendrocalamopsis oldhami（Munro）Keng f., watt mud bamboo, grass.Principal item has Corchorus olitorius L. bamboo, breathes out U.S. sinocalamus latiflorus calabash
Sinocalamus latiflorus, U.S. dense sinocalamus latiflorus, India sinocalamus latiflorus, Burma sinocalamus latiflorus, plant height up to 30m, footpath about 10～30cm, in have section in vain, section is long by 25～
45cm, blade is big, alternate, long ellipticity lanceolar, long 15～35cm, wide 4～8cm, and subterraneous stem sympodium is grown thickly, short and plump.
Sinocalamus latiflorus originates in China mainland, and all there is plantation on the ground such as Upper Myanmar, Philippine, Vietnam, Thailand, Ryukyu.Sinocalamus latiflorus Radix Crotalariae szemoensis are with its meat
Thick, tender crisp, nutritious, yield is high, Shooting stage is grown to main edible vegetable, can cold and dressed with sauce salad, can boil, can stew, fiber
Many, purposes is extremely wide.The sinocalamus latiflorus Radix Crotalariae szemoensis that Jie Yang County Guangdong Provice Jiedong area Pu Tian Town produces, have the laudatory title of south of the Five Ridges delicacy from mountain, domestic and international
It is described as the first green health care food.
In recent years, the extensive enforcement conceded the land to forestry with China, Central China, south China, southwestern various places have been planted substantial amounts of
Sinocalamus latiflorus.In south China area, such as positioned at southwestern Sichuan Province, in conceding the land to forestry region and water and soil conservation region, sinocalamus latiflorus is planted
Area is very big.Sinocalamus latiflorus is shorter due to fiber, and papermaking enterprise is reluctant to purchase in a large number, and sinocalamus latiflorus removes has ecological benefits and water and soil guarantor
Holding effect benefit is outer, and economic worth is not high, has sinocalamus latiflorus Radix Crotalariae szemoensis only and has higher economic worth.But the traditional processing method of sinocalamus latiflorus Radix Crotalariae szemoensis is relatively
Single, market needs to be opened up further, and wide farmers are kept abundant sinocalamus latiflorus Radix Crotalariae szemoensis resource and cannot be shaken off poverty and set out on the road to prosperity, and this is also local party
Government of committee very one of problem of headache.
Content of the invention
For the deficiency of prior art, the invention provides a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis.Its technical scheme adopting
As follows:
A kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis, it comprises the steps: (1) pretreatment: cutting after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off is
Lamellar, fourth shape, strip or thread；(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；(4) microwave drying: with the side of microwave drying
Sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried by formula, adjust the foraminous conveyer speed of service using frequency control or adjustment microwave power makes fiber crops
Bamboo sprout surface proceeds to hot air drying before brown stain point；(5) hot air drying: 55 DEG C～65 DEG C of baking temperature, using frequency control
Adjust the foraminous conveyer speed of service so as to moisture content reaches 10%～16%.
A kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis, it comprises the steps: (1) pretreatment: cutting after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off is
Lamellar, fourth shape, strip or thread；(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；(4) microwave drying: with the side of microwave drying
Sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried by formula, adjust the foraminous conveyer speed of service using frequency control or adjustment microwave power makes it
Moisture content is 75%～80%；(5) seasoning: add 5wt%～6wt% chilli oil in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying and total amount is
The Sal of 2wt%～3wt%, monosodium glutamate and chicken essence seasoning, material is mixed uniformly；(6) packaging, sterilizing: the sinocalamus latiflorus Radix Crotalariae szemoensis completing seasoning are entered
Row vacuum packaging simultaneously carries out pasteurization to it.
According to one preferred embodiment, described chilli oil is Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae and Herba Pelargonii Graveolentiss are 60 DEG C～70
The chilli oil of extraction in DEG C edible vegetable oil.
A kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis, it comprises the steps: (1) pretreatment: cutting after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off is
Lamellar, fourth shape, strip or thread；(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；(4) microwave drying: with the side of microwave drying
Sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried by formula, adjust the foraminous conveyer speed of service using frequency control or adjustment microwave power makes it
Moisture content is 60%～65%；(5) seasoning: spray 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying 50 degree～52 degree
Chinese liquor, add after infiltration the Sal of 2wt%～3wt%, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, Zanthoxyli Bungeani powder,
Star aniseed powder, Rhizoma Kaempferiae powder and Herba Pelargonii Graveolentiss powder, mix thoroughly uniformly；(6) dry method fermentation: the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in vacuum and are
In the vacuum fermentation device of negative 0.05mpa～negative 0.09mpa, ferment 2 months～10 months；(7) sterilizing, packaging: will complete to send out
The sinocalamus latiflorus Radix Crotalariae szemoensis of ferment, after ultraviolet sterilization, are inserted in vacuum packaging bottle in sterilizing room, add a cover body sealing and evacuation is so as to vacuum
Spend for negative 0.08mpa～negative 0.09mpa.
A kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis, it comprises the steps: (1) pretreatment: cutting after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off is
Lamellar, fourth shape, strip or thread；(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；(4) first time microwave drying: done with microwave
Sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried by dry mode, adjust the foraminous conveyer speed of service or adjustment microwave work(using frequency control
It is 60%～65% that rate makes its moisture content；(5) seasoning: spray 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying 50 degree
～52 degree of Chinese liquor, add Sal, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, the flower of 2wt%～3wt% after infiltration
Green pepper powder, star aniseed powder, Rhizoma Kaempferiae powder and Herba Pelargonii Graveolentiss powder, mix thoroughly uniformly；(6) dry method fermentation: the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in very
Reciprocal of duty cycle is in the vacuum fermentation device of negative 0.05mpa～negative 0.09mpa, ferments 2 months～10 months；(7) second microwave are done
Dry: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after fermented process to be dried, adjust foraminous conveyer fortune using frequency control
Scanning frequency degree or adjustment microwave power to surface brown stain point occurs before proceed to hot air drying；(8) hot air drying: 55 DEG C of baking temperature～
65 DEG C, adjust the foraminous conveyer speed of service so as to moisture content reaches 10%～16% using frequency control.
According to one preferred embodiment, described vacuum fermentation device is the fermentation tank being provided with one-way exhaust valve.
According to one preferred embodiment, described vacuum fermentation device is flange-type vacuum fermentation device, comprising: top
The tank body of end opening bottom end seal；Flange lid at described tank body top end opening is arranged at by bolt, in described blind flange
It is provided with sealing ring between body and described tank body；It is arranged on one-way exhaust valve on described flange lid, the protection with steam vent
Cap and vacuum meter；Wherein, described head protector is threaded connection and is arranged on described flange lid, so that described one-way exhaust valve is put
In the cavity that described head protector is formed with described blind flange body；It is arranged at described tank body bottom and connect with described tank interior
Pipeline, described pipeline is provided with emptying valve and single slope drainage valve；Wherein, described emptying valve is arranged at described unidirectional row
Between water valve and described tank body；And the connectivity part of described tank body and described pipeline is provided with the filter screen with bracing frame.
According to one preferred embodiment, described one-way exhaust valve and single slope drainage valve positive start pressure be less than or
Equal to 50kpa, reversely pressure more than 0.5mpa.
According to one preferred embodiment, described vacuum fermentation device be provided with altar close with one-way exhaust valve
The pickle jar of capping.
According to one preferred embodiment, described vacuum fermentation device includes the tank body of top end opening bottom end seal,
It is provided with the tank plug of the closure with one-way exhaust valve and hollow at described tank body opening；It is provided with connection institute in described tank beyond the Great Wall
State internal with the extraneous steam vent of tank plug, and described one-way exhaust valve connects with inside described tank plug, makes in described tank body
Gas can be discharged along described tank plug by described one-way exhaust valve.
The beneficial effects of the present invention is:
1st, microwave drying combines magnificent Radix Crotalariae szemoensis and the ester fragrant gold and jade dried bamboo shoots of preparation, glittering and translucent, golden yellow color with hot air drying
As jade, therefore named.Route is dried for selected microwave dehydration it is easy to production line balance and dcs control, and working (machining) efficiency is very high, no
Bring any harmful substance into, obtained product moisture content 10%～16%, does not go mouldy, shelf-stable, in packaging, transportation
Non-friable, and extraordinary eliminate " urine disturbs taste " that traditional natural dries sinocalamus latiflorus Radix Crotalariae szemoensis, before cooking can rinsing-free, preferably boil, preferably
Burn, preferably fry, preferably stewed.
2nd, fresh sinocalamus latiflorus Radix Crotalariae szemoensis typically annual May to October listing, but concentrated the most with July and August.In large-area plantation
Area, because yield is very big, very big by traditional processing method migrant labor's demand, this is also that restriction sinocalamus latiflorus Radix Crotalariae szemoensis are extensive
The biggest obstacle of industrialization processing.The prepared magnificent Radix Crotalariae szemoensis being easy to store are soaked in water to ease back and reach 60%～65% by the present invention
It is used for after moisture content producing spicy ester fragrant gold and jade Radix Crotalariae szemoensis, 75%～80% moisture content is used for producing chilli oil gold and jade Radix Crotalariae szemoensis, and staggered use
Work peak, seasoning can carry out dry method fermentation and produce chilli oil gold and jade Radix Crotalariae szemoensis calmly, significantly extenuate seasonal worker's recruitment pressure, extended
The utilization ways of sinocalamus latiflorus Radix Crotalariae szemoensis, enrich sinocalamus latiflorus Radix Crotalariae szemoensis processing variety, improve labor productivity, be conducive to vast farmerses increases income cause
Rich.
3rd, the processing method of the sinocalamus latiflorus Radix Crotalariae szemoensis of the present invention, by through the Radix Crotalariae szemoensis piece of pretreatment, Radix Crotalariae szemoensis fourth, shredded bamboo shoot or bamboo shoot silk, is done with microwave
Dry 1 be dried after seasoning, spray infiltration Chinese liquor dry method fermentation, on the one hand play killing harmful bacteria effect, the ethanol simultaneously adding with
Lactic acid generates more Esters, and it is natural to have ester perfume (or spice), mellow, the feature of tasty and refreshing appetizing.Lactic acid bacteria fermentation processing has two
Big effect, one is to generate lactic acid by lactic acid bacteria fermentation, and its ph value, up to less than 6, scientific investigations showed that, veterinary antibiotics etc. because
Fermentation generates substantial amounts of lactic acid and inhibits putrefactive microorganisms, thus realizing fresh-keeping；Two is that lactic acid is sent out with yeast in sweat
The alcohols that ferment produces generates Ester, increased the flavor substance of fermentation food materials, produces tempting ester fragrant.And dry method fermentation phase
Compared with the liquid fermentation of Pickles water, although fermentation is more slow, but ester perfume (or spice) is richer, overcomes row outside substantial amounts of saliferous fermentation liquid
The environmental pollution causing, more economizes on water, more environmentally friendly.
Brief description
Fig. 1 is a kind of process chart of preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention；
Fig. 2 is the process chart of another kind of preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention；
Fig. 3 is the process chart of the third preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention；
Fig. 4 is the process chart of the 4th kind of preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention；
Fig. 5 is a kind of structural representation of preferred implementation of vacuum fermentation device in sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention
Figure；
Fig. 6 is the structural representation of another kind of preferred implementation of vacuum fermentation device in sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention
Figure；
Fig. 7 is a kind of structural representation of preferred implementation of closure in Fig. 6；
Fig. 8 is the structural representation of another kind of preferred implementation of closure in Fig. 6；
Fig. 9 is the structural representation of the third preferred implementation of closure in Fig. 6；
Figure 10 is that the structure of the third preferred implementation of vacuum fermentation device in sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention is shown
It is intended to；
Figure 11 is the structural representation of closure in Figure 10；
Figure 12 is that the structure of the 4th kind of preferred implementation of vacuum fermentation device in sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention is shown
It is intended to；
Figure 13 is the structural representation of vacuum packaging bottle in sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention.
Specific embodiment
It is described in detail below in conjunction with the accompanying drawings.
Embodiment 1
Fig. 1 is a kind of process chart of preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention.Fiber crops as shown in Figure 1
Bamboo shoot process method, it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread.Specifically, select fresh
Sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, and remove non-edible part；Sinocalamus latiflorus Radix Crotalariae szemoensis after being peeled off with artificial or machine are cut to long 1cm～30cm, wide 0.5cm
～12cm, the lamellar of thick 0.5cm～1cm, fourth shape, strip or thread.
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min, to desalinate sinocalamus latiflorus Radix Crotalariae szemoensis
In bitterness and astringent taste.
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste.Specifically, can be clear with clear water
Wash 2 times, with silt and the bamboo shell carrying into, Radix Crotalariae szemoensis clothing etc. of washing Radix Crotalariae szemoensis body off.
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, are adjusted using frequency control
The foraminous conveyer speed of service or adjustment microwave power make sinocalamus latiflorus Radix Crotalariae szemoensis surface proceed to hot air drying before brown stain point.
(5) hot air drying: 55 DEG C～65 DEG C of baking temperature, using frequency control adjust the foraminous conveyer speed of service so as to
Moisture content reaches 10%～16%.
Conventional drying process, such as flame, hot blast, steam, electrical heating etc., it is external heat and is dried, surface of material absorbs
After heat, through conduction of heat, inside heat leak to material, intensification drying immediately.And microwave drying is then entirely different, it is a kind of
The method of internal heating.Wet stock is in extremely short microwave high-frequency electric field cycle of oscillation, and its internal hydrone can occur pole
Change and the direction proper alignment along microwave electric field, then rotate with the interaction change in high-frequency alternating field direction rapidly, and
Produce violent collision and friction (each second is up to more than one hundred million times), a part of microwave energy of result is molecular motion energy, and with
The form of heat shows, and so that the temperature of water is raised and leave material, so that material obtains drying.That is, microwave
After entering material and being absorbed, its energy becomes heat energy in material electrolyte internal conversion.Therefore, microwave drying is to utilize electromagnetic wave
As a kind of heating source, the dried material originally drying mode as heater.
In traditional drying process, for improving rate of drying, need elevated external temperatures, increase temperature gradient, but with
Easy produce the scorched outside and underdone inside phenomenon of material.But during using microwave heating, no matter material shapes, heat can uniformly ooze
Thoroughly, and under microwave action, the dry rate of material reaches unanimity, homogeneous heating.And, microwave drying technology does not affect to be done
The color of dry material and organizational structure, effective ingredient is not easy to be decomposed, destroys.
In addition, the energy utilization rate of microwave drying process is higher, this is because the heat of microwave directly results from wet stock
Inside, heat loss is few, thermal efficiency height no environment and noise pollution, can substantially improve working environment；And microwave equipment is supporting to be set
Apply less, take up an area less, easy to operate, can work continuously, be easy to automated production and business administration.
When microwave drying sinocalamus latiflorus Radix Crotalariae szemoensis are to composite water cut 30%～45%, brown spot (abbreviation brown stain) in its corner,
As continued to use microwave drying, the part or all of carbonization of sinocalamus latiflorus Radix Crotalariae szemoensis will be led to, lose edibility.Because of Radix Crotalariae szemoensis piece, Radix Crotalariae szemoensis fourth, shredded bamboo shoot and Radix Crotalariae szemoensis
Silk thickness is different, and it is also different that it the time of brown stain point, the present invention utilize frequency control adjust the foraminous conveyer speed of service or
Adjustment microwave power makes sinocalamus latiflorus Radix Crotalariae szemoensis proceed to hot air drying before brown stain point in surface, can play microwave drying effect to greatest extent
The high advantage of rate, removes most of moisture, and makes sinocalamus latiflorus Radix Crotalariae szemoensis produce a large amount of micropores in microwave drying dehydration, is conducive to carrying
Rehydration ratio (reaching as high as 9) of high finished product.55 DEG C～65 DEG C of hot air drying temperature, wind speed 1.4m/s～1.7m/s, using frequency conversion
Speed governing adjusts the foraminous conveyer speed of service, thus adjusting drying time so as to moisture content reaches 10%～16%.Hot blast
Thermal source includes electric heating, natural gas, coal gas or other thermal source.
Sinocalamus latiflorus Radix Crotalariae szemoensis after microwave and hot air drying are processed can form glittering and translucent, golden yellow color such as beautiful gold and jade
Radix Crotalariae szemoensis.Finally, it is packaged into bag through classification can be vacuum-packed and pasteurization.
In addition, for improving microwave dehydration efficiency, outer water can be removed with centrifuge after rinsing sinocalamus latiflorus Radix Crotalariae szemoensis.
The sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present embodiment selects microwave dehydration drying process it is easy to production line balance and dcs control,
Working (machining) efficiency is very high, does not bring any harmful substance into, obtained product moisture content 10%～16%, does not go mouldy, shelf-stable,
Packaging, in transportation non-friable, and extraordinary eliminate " urine disturbs taste " that traditional natural dries sinocalamus latiflorus Radix Crotalariae szemoensis, before cooking
Can rinsing-free, preferably boil, preferably burn, preferably frying, preferably stewed.
Embodiment 2
Fig. 2 is the process chart of another kind of preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention.As shown in Figure 2
Sinocalamus latiflorus Radix Crotalariae szemoensis processing method, it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread.Specifically, select fresh
Sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, and remove non-edible part；Sinocalamus latiflorus Radix Crotalariae szemoensis after being peeled off with artificial or machine are cut to long 1cm～30cm, wide 0.5cm
～12cm, the lamellar of thick 0.5cm～1cm, fourth shape, strip or thread.
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min, to desalinate sinocalamus latiflorus Radix Crotalariae szemoensis
In bitterness and astringent taste.
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste.Specifically, can be clear with clear water
Wash 2 times, with the silt washing Radix Crotalariae szemoensis body off and the bamboo shell carrying into etc..
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, are adjusted using frequency control
The foraminous conveyer speed of service or adjustment microwave power make its moisture content for 75%～80%.For improving microwave dehydration efficiency, permissible
After rinsing sinocalamus latiflorus Radix Crotalariae szemoensis, remove outer water with centrifuge.
(5) seasoning: adding 5wt%～6wt% chilli oil and total amount in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying is 2wt%～3wt%'s
Sal, monosodium glutamate and chicken essence seasoning, material is mixed uniformly.Specifically, seasoning is that interpolation Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss etc. are natural
Flavouring agent edible vegetable oil is mixed in 60 DEG C～70 DEG C chilli oil extracting, 2%～3% Sal and the flavouring agent such as monosodium glutamate, chicken essence
Even.Because various places taste demand is different, concrete odor type and proportioning also can adjust accordingly, such as spicy Radix Crotalariae szemoensis, sweet beans Radix Crotalariae szemoensis etc..In chilli oil
On leach extraction method, optimum method is that edible oil is heated to 200 DEG C about, is cooled to 60 DEG C～70 DEG C and adds Fructus Capsici, flower
The natural flavourings such as green pepper, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss, natural cooling.
(6) packaging, sterilizing: the sinocalamus latiflorus Radix Crotalariae szemoensis completing seasoning are vacuum-packed and pasteurization is carried out to it.
Specifically, fresh sinocalamus latiflorus Radix Crotalariae szemoensis through peeling off, cutting growth 2.5cm, wide 2cm, the lamellar of thick 0.5cm, with 100 DEG C of temperature
Decocting in water 40min, clear water rinses 2 times, natural through adding Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss etc. after microwave drying to 78%
Flavouring agent edible vegetable oil is mixed thoroughly in 65 DEG C of chilli oil extracting etc., adds preservative, pre-packaged with food stage composite membrane, takes out true
Empty, hot-press sealed, is obtained chilli oil gold and jade Radix Crotalariae szemoensis list marketing through pasteurization.
Embodiment 3
Fig. 3 is the process chart of the third preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention.As shown in Figure 3
Sinocalamus latiflorus Radix Crotalariae szemoensis processing method, it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread.Specifically, select fresh
Sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, and remove non-edible part；Sinocalamus latiflorus Radix Crotalariae szemoensis after being peeled off with artificial or machine are cut to long 1cm～30cm, wide 0.5cm
～12cm, the lamellar of thick 0.5cm～1cm, fourth shape, strip or thread.
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min, to desalinate sinocalamus latiflorus Radix Crotalariae szemoensis
In bitterness and astringent taste.
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste.Specifically, can be clear with clear water
Wash 2 times, with the silt washing Radix Crotalariae szemoensis body off and the bamboo shell carrying into etc..
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, are adjusted using frequency control
The foraminous conveyer speed of service or adjustment microwave power make its moisture content for 60%～65%.For improving microwave dehydration efficiency, permissible
After rinsing sinocalamus latiflorus Radix Crotalariae szemoensis, remove outer water with centrifuge.
(5) seasoning: spray 50 degree～52 degree Chinese liquor of 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying, after infiltration
Add Sal, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, the Rhizoma Kaempferiae of 2wt%～3wt%
Powder and Herba Pelargonii Graveolentiss powder, mix thoroughly uniformly.
Specifically, with account for sinocalamus latiflorus Radix Crotalariae szemoensis weight 0.5%～2.5% Chinese liquor by moisture content after microwave drying be 60%～
After 65% sinocalamus latiflorus Radix Crotalariae szemoensis spray infiltration, add 2%～3% Sal, 2%～3% white sugar salt and with Fructus Capsici, Pericarpium Zanthoxyli, eight
The atural spice feed powder such as angle, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss is mixed thoroughly.Because various places taste demand is different, concrete odor type and proportioning also can do corresponding tune
Whole.The purpose one side of spray Chinese liquor is disinfection, is on the other hand in dry method fermentation, increases concentration of alcohol in fermentation tank,
Thus increasing ethanol to react the more Esters of generation with lactic acid.
(6) dry method fermentation: it is negative 0.05mpa～negative 0.09mpa that the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in vacuum
In vacuum fermentation device, ferment 2 months～10 months.
Wherein, vacuum fermentation device is the fermentation tank being provided with one-way exhaust valve.
Preferably, vacuum fermentation device is flange-type vacuum fermentation device.
As shown in figure 5, it is included the tank body 5-1 of top end opening bottom end seal, is arranged at tank body 5-1 top by bolt 5-7
Flange lid 5-2 at end opening, the sealing ring 5-8 being arranged between flange lid 5-2 and tank body 5-1, it is arranged on blind flange
One-way exhaust valve 5-3 on body 5-2, the head protector 5-4 with steam vent 5-5 and vacuum meter 5-6 and be arranged at tank body 5-1 bottom simultaneously
With the pipeline 5-12 connecting inside tank body 5-1.Head protector 5-4 is threaded connection and is arranged on flange lid 5-2, makes unidirectional row
Air valve 5-3 is placed in the cavity that head protector 5-4 and flange lid 5-2 is formed.Pipeline 5-12 is provided with emptying valve 5-9 and list
To drain valve 5-10.Emptying valve 5-9 is arranged between single slope drainage valve 5-10 and tank body 5-1；And in tank body 5-1 and pipeline
The connectivity part of 5-12 is provided with the filter screen 5-11 with bracing frame.
Tank body 5-1, flange lid 5-2 material are acid resisting steel, fiber-reinforced plastic or plastics, and all connect with fermentation liquid
Tactile steel, material is the acid resisting steel meeting gb9864-2011.Specifically, as tank body, flange lid, valve, pipeline etc. with
The material of fermentation liquid contact is the 316l acid resisting steel meeting national standard gb9864-2011.
The positive pressure that starts of one-way exhaust valve 5-3 and single slope drainage valve 5-10 is less than or equal to 50kpa, reversely pressure big
In 0.5mpa.
This flange-type vacuum fermentation device is acid-resistant stainless steel tank due to tank body 5-1, fills mouth and is set to and flange lid 5-2
The sealing structure of cooperation.Lid 5-2 is provided with steam vent 5-5, and one-way exhaust valve 5-3 is connected to lid 5-2 steam vent upper end.So
Have and be automatically drained out the co producing that ferments2And ch4Deng gas, (mainly blocking-up oxygen and putrefaction bacteria enter automatically to block air entrance
Enter), vacuum anaerobic fermentation, dry method fermentation when be automatically drained out vegetable precipitation moisture the effects such as, have the characteristics that non-maintaining.
Dry method fermentation is lactic acid bacteria fermentation and the lactic acid of lactic acid bacteria fermentation generation and the process of alcohols generation Ester, can
The flavor substance and the natural esters that increase food materials further are fragrant.For keeping being dried in tank, after vacuum is evacuated to negative 0.09mpa, keep row
Empty valve 5-9 is in opening.The moisture that dry method fermentation stage sinocalamus latiflorus Radix Crotalariae szemoensis separate out passes through to empty valve 5-9 and single slope drainage valve
5-10 is automatically outer to be arranged, and single slope drainage valve 5-10 also has the function of blocking air entrance while draining.It is connected with tank body 5-1
The filter screen 5-11 with bracing frame, play support sinocalamus latiflorus Radix Crotalariae szemoensis and filter sinocalamus latiflorus Radix Crotalariae szemoensis separate out water effect, prevent pipeline 5-12 block.
Wherein, the standard of vacuum determines, usually, acid-resistant stainless steel material is true according to the tank body material of vacuum fermentation device
Reciprocal of duty cycle is maximum, and pottery, glass, plastic material vacuum are lower.Minipump evacuation is used, except first in the present invention
Outside tinning evacuation, in operation, also can monitor vacuum, such as vacuum declines, and can mend evacuation at any time, limit residual in tank
Oxygen and putrefaction bacteria quantity are it is ensured that optimal anaerobic fermentation conditions and very easy to use.
Preferably, vacuum fermentation device is the pickle jar being provided with the closure with one-way exhaust valve in altar.
It is generally applicable to middle-size and small-size food enterprise, restaurant and ordinarily resident's family manufacture fermented food, is particularly suitable for
Conventional Kimchi altar and the upgrading of other fermentation tank.Traditional Pickles-jar cap uses as dust cap.Because it is mainly used in
Middle-size and small-size food enterprise, restaurant and ordinarily resident's family manufacture fermented food, tank volume is less, therefore does not install vacuum meter.
As shown in fig. 6, it includes tank body 6-1, closure 6-2, one-way exhaust valve 6-3 and cover 6-4.It is mainly used in tradition
Fermentation tank transformation, repacking.Closure 6-2 is provided with steam vent, and one-way exhaust valve 6-3 is connected to lid steam vent upper end, cover 6-4
Make head protector to use.
Closure 6-2 can withhold type silica gel lid for withholding shown in Fig. 7 shown in type latex lid, Fig. 8.Closure 6-2
Can also be for as shown in Figure 9 by the closure withholding type silica gel lid 9-1, briquetting 9-2 and one-way exhaust valve 6-3 forms.
Wherein, the type latex lid of withholding shown in Fig. 7 uses latex rubber and latex material, sealing and ductility good
Good, directly it is placed on filling mouth, easy to use.One-way exhaust valve is integrated in lid that is to say, that actually withholding type latex lid and being
Latex lid with check valve.
Type silica gel lid of withholding shown in Fig. 8 uses silica gel material, sealing and ductility good, and rubber band sealing ring is straight
Female connector is in filling mouth, easy to use.One-way exhaust valve is integrated in lid, is structure as a whole, and withholding type silica gel lid is that band is unidirectional
The silica gel lid of valve.
Type silica gel pressurizing block sealing cover body is withheld, lid uses silica gel material, favorable sealing property, briquetting shown in Fig. 9
For materials such as cast iron, potteries, using its deadweight compacting sealing, the briquetting with handle and lid are directly pressed on filling mouth, one-way exhaust
Valve is integrated in lid, is also structure as a whole, and actually withholding type silica gel pressurizing block sealing cover body is the silica gel lid with check valve
Body.This type lid is also applied for traditional-family's pottery, the upgrading of pickle glass pot.
In addition, when carrying out dry method fermentation, being limited because tank body is less and by tank body material, inconvenience arranges emptying in its bottom
Valve, single slope drainage valve, the filter screen with bracing frame and supporting pipeline, now can use a kind of simple traditional method, that is, exist
Before loading the sinocalamus latiflorus Radix Crotalariae szemoensis that seasoning is processed, first in the thick dry rice straw cleaning up of tank bottoms laying 10cm, dry Rice dumpling leaf, dry shuck
Deng.
Preferably, vacuum fermentation device can be fermentation tank as shown in Figure 10.
It includes the tank body 10-1 of top end opening bottom end seal, is provided with band one-way exhaust valve at tank body 10-1 opening
The tank plug 10-4 of the closure 10-2 of 10-3 and hollow.Internal with the extraneous row of connection tank plug 10-4 is provided with tank plug 10-4
Connect inside pore 10-5, and one-way exhaust valve 10-3 and tank plug 10-4, enable the gas in tank body 10-1 by unidirectional
Air bleeding valve 10-3 discharges along tank plug 10-4, as shown in figure 11.Trim 10-6 can also be set.
Preferably, vacuum fermentation device can be fermentation tank as shown in figure 12.
Rise to 5 liters of Homemade lactic acid bacteria fermented food and the glass fermentation tank of ferment for volume 1 as shown in figure 12.Tank
Body 12-1 is glass, and lid 12-2 is plastics or metal, and tank body is connected with lid screw thread or lug type, tank body and lid it
Between be provided with sealing gasket 12-6, one-way exhaust valve pad pasting 12-3 is arranged at lid steam vent 12-4.
During for conventional Kimchi, catsup and pickled vegetables, beans class and Dairy fermentation, one-way exhaust valve pad pasting 12-3 had both played discharge and had sent out
The co that ferment produces2And ch4Gas, plays again and blocks the effect that the outer harmful bacteria of tank immerses in tank body, thus solving traditional fermentation
Tank fermentation liquid sprays the outer air of generation negative-pressure cup and sealing water in pollution water seal water and tank and sucks the problem leading to food spoilage.No
Dry glue head protector 12-5 can solve one-way exhaust valve pad pasting 12-3 well and be exposed to outside tank body, easily be subject to dust, greasy dirt and
The problems such as external force is destroyed.After fermented product loads Household vacuum fermentation tank, you can vacuum pump is connected by one-way exhaust valve, will be true
Being evacuated to vacuum in empty fermentation tank and bear 0.08mpa～negative 0.09mpa, oxygen and harmful bacteria concentration being greatly reduced in tank it is ensured that detesting
Aerobe fermentation.Due to eliminating traditional jar brim water sealing, greatly save the maintenance workload of fermentation tank, user no longer worry because
Fermentation tank eaves hydropenia leads to fermented product putrid and deteriorated.Drop handle 12-7 is it is therefore an objective to conveniently move fermentation tank for setting, and its material is to mould
Material, metal or the other materials with sufficient intensity.
There are numerous domestic in the market from aerofluxuss fermentation tank, but being used mostly silica gel tube is one-way exhaust valve, exists
Problem be to be affected by the material of silica gel tube, processing technology, the action sensitivity of silica gel tube one-way exhaust valve is low, start pressure
Greatly, for simple glass or ceramic pot, tank body is easily led to burst.And cover body structure is complex, cost of manufacture is higher.This
The Opening pressure of the one-way exhaust valve pad pasting of bright selection is 2～8mbar, and closing presure is less than or equal to 2mbar, and action is very clever
Quick, structure is simple, and fermentation tank integrated cost substantially reduces, and no tank body explosion is dangerous, is producing gas due to fermenting in tank, in tank
Pressure rises, even if being evacuated when fermenting in the early stage, lid also can easily be opened；Closing presure is less than or equal to 2mbar, can
Extraordinary blocking-up air and putrefaction bacteria immersion.Greatly save the maintenance workload of pickle jar, user no longer worries because of Pickles
Altar eaves hydropenia leads to fermented product putrid and deteriorated.
(7) sterilizing, packaging: the sinocalamus latiflorus Radix Crotalariae szemoensis fermented will be completed after ultraviolet sterilization, insert vacuum packaging bottle in sterilizing room
Interior, add a cover body sealing and evacuation is so as to vacuum is negative 0.08mpa～negative 0.09mpa.
As shown in figure 13, vacuum packaging bottle is a kind of vacuum fermentation device of miniaturization, and it includes tank body 13-1, Twistoff lug Cap
Type and screw-type lid 13-2, one-way exhaust valve 13-3, head protector 13-4, head protector steam vent 13-5 and sealing ring 13-6.Tank
Body 13-1 is pottery, glass or plastic material, and lid 13-2 is metal material, and tank body 13-1 and lid 13-2 uses screw thread cap-type
Or lug cap-type structure.Lid 13-2 is provided with steam vent 13-5, and one-way exhaust valve 13-3 is integrated in lid 13-2, integrated
Structure.Lid 13-2 is provided with adhesive sticker head protector 13-4, and centre has steam vent 13-5, and sealing ring 13-6 is natural rubber or moulds
Material glue note, for leakproof seal.Its operation principle is identical with Fig. 5 with using effect.This type vacuum packaging bottle and vacuum Cover whirling Machine
Cooperation is suitable for the vacuum packaging of scale streamline.Lactic acid bacteria fermentation food materials fresh-keeping, mainly by generate a large amount of lactic acid rather than
Osmotic pressure by salt to suppress putrefactive microorganisms.As long as lactic acid content reaches certain concentration, and completely cut off air oxygen, fermentation
Food materials just can reach the purpose of long storage.Setting head protector, can solve one-way exhaust valve well and be exposed to outside tank body, easily
The problems such as destroyed by dust, greasy dirt and external force.
The pre-packaged bottle of glass material pre-packaged spicy ester fragrant gold and jade Radix Crotalariae szemoensis are without pasteurization, and can continue to send out in shelf life
Ferment, further increases the local flavor of product and extends the shelf life, and keeps and increased natural esters perfume and the wind of sinocalamus latiflorus Radix Crotalariae szemoensis well
Taste material, product ester perfume (or spice) overflows, tender and crisp tasty and refreshing, is deeply liked by consumer.
Embodiment 4
Fig. 4 is the process chart of the third preferred implementation of sinocalamus latiflorus Radix Crotalariae szemoensis processing method of the present invention.As shown in Figure 4
Sinocalamus latiflorus Radix Crotalariae szemoensis processing method, it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread.Specifically, select fresh
Sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, and remove non-edible part；Sinocalamus latiflorus Radix Crotalariae szemoensis after being peeled off with artificial or machine are cut to long 1cm～30cm, wide 0.5cm
～12cm, the lamellar of thick 0.5cm～1cm, fourth shape, strip or thread.
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min, to desalinate sinocalamus latiflorus Radix Crotalariae szemoensis
In bitterness and astringent taste.
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste.Specifically, can be clear with clear water
Wash 2 times, with the silt washing Radix Crotalariae szemoensis body off and the bamboo shell carrying into etc..
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, are adjusted using frequency control
The foraminous conveyer speed of service or adjustment microwave power make its moisture content for 60%～65%.For improving microwave dehydration efficiency, permissible
After rinsing sinocalamus latiflorus Radix Crotalariae szemoensis, remove outer water with centrifuge.
(5) seasoning: spray 50 degree～52 degree Chinese liquor of 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying, after infiltration
Add Sal, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, the Rhizoma Kaempferiae of 2wt%～3wt%
Powder and Herba Pelargonii Graveolentiss powder, mix thoroughly uniformly.
Specifically, the sinocalamus latiflorus Radix Crotalariae szemoensis after microwave drying are sprayed infiltration by the Chinese liquor with accounting for the 0.5%～2.5% of sinocalamus latiflorus Radix Crotalariae szemoensis weight
Afterwards, 2%～3% Sal, 2%～3% white sugar salt the natural tune with Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss etc. are added
Taste substance powder is mixed thoroughly.Because various places taste demand is different, concrete odor type and proportioning also can adjust accordingly.The purpose of spray Chinese liquor is on the one hand
It is disinfection, being on the other hand in dry method fermentation, increasing concentration of alcohol in fermentation tank, thus increase ethanol reacting with lactic acid
Generate more Esters.
(6) dry method fermentation: it is negative 0.05mpa～negative 0.09mpa that the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in vacuum
In vacuum fermentation device, ferment 2 months～10 months.
Wherein, vacuum fermentation device is in the same manner as in Example 3.
(7) second microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after fermented process are dried, utilize
Frequency control adjusts the foraminous conveyer speed of service or adjustment microwave power makes sinocalamus latiflorus Radix Crotalariae szemoensis surface proceed to hot air drying before brown stain point
Dry；
(8) hot air drying: 55 DEG C～65 DEG C of baking temperature, using frequency control adjust the foraminous conveyer speed of service so as to
Moisture content reaches 10%～16%.
Ester fragrant gold and jade dried bamboo shoots list marketing is obtained after classification packaging after.Wherein, packaging material can for traditional bottle,
Tank, bag, need not be vacuum-packed and pasteurization.
Vacuum fermentation device of the present invention can be also used for conventional Kimchi, catsup and pickled vegetables, beans class, milk product production, solves biography
When the lactic acid bacteria fermented food fermentation tank temperature of system raises, in tank, food accelerates fermentation, produces substantial amounts of co2And ch4Lead to Deng gas
Cross row outside one-way exhaust valve, solve fermentation liquid and spray, the problem of pollution water seal water；When temperature reduces, can produce negative in tank
Pressure, one-way exhaust valve prevents putrefaction bacteria in the outer gas suction tank of tank also to enter therewith, causes the problem of food spoilage.Setting protection
Cap can solve one-way exhaust valve well and be exposed to outside tank body, the problems such as easily destruction by dust, greasy dirt and external force.For steeping
When dish, catsup and pickled vegetables, beans class, Dairy fermentation, emptying valve remains off.Except first tinning is pumped into -0.08mpa by tank
Outside the vacuum of～-0.09mpa, in day-to-day operation, also evacuation is mended in timing, thus maintaining optimal anaerobism in tank body further
Fermentation condition, it is ensured that flavour of food products and quality, is greatly lowered the maintenance workload of fermentation tank water seal water, improves work and produces
Rate, reduces enterprise's food spoilage loss and comprehensive production cost.Take out the streptococcus acidi lactici fermented solution after fermentation food materials, when adding a small amount of
Fresh vegetables, remain in evacuation in fermentation tank and preserve it is achieved that recycling of fermentation liquid, solve traditional streptococcus acidi lactici fermented solution
It is difficult to preserve and recycles, outer row causes the hard nut to crack of environmental pollution, also can produce other lactic acid bacteria fermented foods simultaneously, carry
The production capacity of Gao Liao company, increased market supply, Enterprise Integrated production cost of having made thinner.Due to recycling of fermentation liquid, its
Ester perfume (or spice) is continuously increased, and makes the food materials of fermentation become genuine old altar Pickles.
The sinocalamus latiflorus dried bamboo shoots that the embodiment of the present invention 1 and embodiment 4 are obtained can be used for preparing stewed chicken material.Specific as follows:
The mass ratio of a type stewed chicken material: magnificent Radix Crotalariae szemoensis or ester fragrant gold and jade dried bamboo shoots 65%～75%, Agaricus blazei Murrill does 10%～20%,
Caulis Bambusae In Taeniam egg dry 4%～6%, pulled figss 3%～5%, dried ginger slice 2%～4%, dry Pericarpium Zanthoxyli 1%～2%.Its tonic effect is:
Suppression tumor and anal fistula, prevention of cardiovascular disease, strengthen energy.
Specifically, in embodiment 4, the sinocalamus latiflorus Radix Crotalariae szemoensis that dry method ferments are through second microwave drying drying to moisture content 12%
Afterwards, it is further processed into a type stewed chicken material 150 gram dresses supporting with half chicken, its composition is configured to: ester fragrant gold and jade dried bamboo shoots 112
Gram, Agaricus blazei Murrill does 20 grams, and Caulis Bambusae In Taeniam egg does 7 grams, 6 grams of pulled figss, 4 grams of dried ginger slice, dry Pericarpium Zanthoxyli 6～10.
The mass ratio of b type stewed chicken material: magnificent Radix Crotalariae szemoensis or ester fragrant gold and jade dried bamboo shoots 50%～60%, Agaricus blazei Murrill does 10%～20%,
Cordyceps dry 3%～5%, Caulis Bambusae In Taeniam egg 4%～6%, Fructus Jujubae dry 7%～9%, dried Arillus Longan 3%～5%, Chinese wolfberry fruit dry 3%～5%,
Dried ginger slice 2%～4%, dry Pericarpium Zanthoxyli 1%～2%.Its tonic effect is: suppresses tumor, prevention of cardiovascular disease and insomnia cardiopalmus, mends
Blood skin maintenance, profit heart liver heat removing, can desalinate butterfly spot.
Specifically, 150 grams of dresses of b type stewed chicken material, its composition is configured to: ester 86 grams of dried bamboo shoots of fragrant gold and jade, and Agaricus blazei Murrill does 20 grams, worm
Showy flowers of herbaceous plants does 7 grams, 8 grams of Caulis Bambusae In Taeniam egg, and Fructus Jujubae does 12 grams, 6 grams of dried Arillus Longan, 6 grams of Chinese wolfberry fruit dry, 4 grams of dried ginger slice, dry Pericarpium Zanthoxyli 6～10.
The mass ratio of c type stewed chicken material: magnificent Radix Crotalariae szemoensis or ester fragrant gold and jade dried bamboo shoots 60%～70%, Agaricus blazei Murrill does 10%～20%,
Cordyceps dry 5%～7%, Caulis Bambusae In Taeniam egg 4%～6%, the Radix Polygoni Multiflori dry 3%～4%, dried ginger slice 2%～4%, dry Pericarpium Zanthoxyli 1%～2%.
Its tonic effect is: suppression tumor, and prevention of cardiovascular disease and old age are deficient, can black hair macrobiosis.
Specifically, 150 grams of dresses of c type stewed chicken material, its composition is configured to: ester 103 grams of dried bamboo shoots of fragrant gold and jade, and Agaricus blazei Murrill does 20 grams,
Cordyceps do 9 grams, 8 grams of Caulis Bambusae In Taeniam egg, and the Radix Polygoni Multiflori does 5 grams, 4 grams of dried ginger slice, dry Pericarpium Zanthoxyli 6～10.
A, b, c tri- type stewed chicken material, in addition to for stewed chicken, also can stew old duck, Ungula Sus domestica, Gaster Sus domestica, Os Sus domestica, beef, Carnis caprae seu ovis,
Can be used for roasted chicken, Roast duck, burn Ungula Sus domestica, burn Os Sus domestica etc..In a word, preferably stew, preferably burn, preferably boil.Compare presently commercially available stewed chicken material, this
Bright stewed chicken material does not only have the nourishing effects of medicated diet, magnificent Radix Crotalariae szemoensis, Agaricus blazei Murrill, Cordyceps, Caulis Bambusae In Taeniam egg or mouthfeel is crisp and refreshing, profusely stays
Fragrant rare vegetable, also dish also soup, meat and vegetables is complementary, and especially magnificent Radix Crotalariae szemoensis eliminate " urine disturbs taste " of traditional natural dry in the sun bamboo sprout,
There is rinsing-free, greatly reduce the loaded down with trivial details work of modern's stewed chicken.
The present invention can be used for preparing ester perfume Caulis et Folium Brassicae junceae and ester perfume dry mustard, ester perfume preserved radish strip and ester perfume Radix Raphani, ester perfume Radix Brassicae Rapae
Bar and ester perfume Radix Brassicae Rapae preserved radish strip and ester perfume Semen vignae sinensiss etc..Specific:
Prepare ester perfume Caulis et Folium Brassicae junceae and ester perfume dry mustard with Caulis et Folium Brassicae junceae processing.
As dish etc. is got rid of in Sichuan root-mustard, hot pickled mustard tube, Yibin bud dish, salted dried mustard cabbage, Muchuan.After microwave drying dehydration, ester perfume mustard
Dried vegetable can boil, can stew, can burn, can mix.Wherein root-mustard can be further processed into the d type stewed chicken material of the present invention, its mass ratio:
Ester perfume major part dried vegetable 30%～40%, Mount Emei's snow konjak 25%～30%, Agaricus blazei Murrill does 10%～20%, and Cordyceps do 3%
～6%, Caulis Bambusae In Taeniam egg 4%～6%, Fructus Jujubae dry 7%～9%, dried Arillus Longan 2%～4%, Chinese wolfberry fruit dry 2%, dried ginger slice 2%～4%,
Dry Pericarpium Zanthoxyli 1%～2%.Its tonic effect is: suppresses tumor, prevention of cardiovascular disease and insomnia cardiopalmus, blood-enriching face-nourishing is improved looks, moistened the heart
Liver heat removing, can desalinate butterfly spot.
Specifically, fresh root mustard is cleaned, cutting growth 6cm, wide 1cm, the strip of thick 1cm, with microwave drying to 62%,
Root-mustard after microwave drying is sprayed Sal, 2%～3% white sand adding 2%～3% after infiltration by the Chinese liquor with 0.8%
Sugared salt after being mixed thoroughly with the atural spice feed powder such as Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss, is first cleaned up in tank bottoms laying 10cm
Dry rice straw, load and withhold type fermentation tank, ferment through more than 2 months dry method.Second microwave drying and hot air drying are extremely aqueous
It is further processed into d type stewed chicken material 150 gram dresses supporting with half chicken, its composition is configured to: ester perfume root-mustard after rate 13%
Dry 51 grams, 40 grams of Mount Emei's snow konjak, 20 grams of Agaricus blazei Murrill, Cordyceps do 8 grams, 8 grams of Caulis Bambusae In Taeniam egg, and Fructus Jujubae does 12 grams, dried Arillus Longan 3
Gram, 3 grams of Chinese wolfberry fruit dry, 4 grams of dried ginger slice, dry Pericarpium Zanthoxyli 6～10.
Prepare ester perfume preserved radish strip and ester perfume Radix Raphani with Radix Raphani processing.
More traditional seasoning Radix Raphani, more suitable for industrialized production, labor productivity is high, and moisture content precisely, is more beneficial for
Control its no harmful components and sanitary index.Preserved radish strip through dry method fermentation, the aromatic thickness of ester, tender and crisp tasty and refreshing.Ester perfume Radix Raphani can boil,
Can stew, can burn, can mix.
Prepare ester perfume Radix Brassicae Rapae bar and ester perfume preserved radish strip with Radix Brassicae Rapae processing.
Radix Brassicae Rapae is the plant roots and stems abounding with the medicine-food two-purpose in China western part plateau.Prepare ester perfume Radix Brassicae Rapae bar with Radix Brassicae Rapae processing
There is no the difference of essence with ester perfume preserved radish strip mouthfeel, but more nutrition and food therapy effect.This quadrat method gives this plateau medicine-food two-purpose
Resource has inserted modern processing method and product, is that China's western minorities are shaken off poverty and set out on the road to prosperity, realizes accurate poverty alleviation and open up
New approach.It can be further processed into the e type stewed chicken material of the present invention, its mass ratio: ester perfume Radix Brassicae Rapae does 35%～40%,
Ester perfume major part dried vegetable 20%～25%, Agaricus blazei Murrill does 10%～20%, Cordyceps dry 3%～6%, and Caulis Bambusae In Taeniam egg 4%～6% is red
Fructus Jujubae dry 7%～9%, dried Arillus Longan 2%～4%, Chinese wolfberry fruit dry 2%, dried ginger slice 2%～4%, dry Pericarpium Zanthoxyli 1%～2%.Its tonic work(
Imitate and be: auxiliary treatment plateau headache is dizzy, suppress tumor and anal fistula, prevention of cardiovascular disease, strengthen energy.
Specifically, with fresh Radix Brassicae Rapae is cleaned, cutting is grown up 6～10cm, wide 1cm, the strip of thick 1cm, with microwave drying extremely
63%, the Chinese liquor with 0.8% by after microwave drying Radix Brassicae Rapae bar spray infiltration after, add 2%～3% Sal, 2%～3%
White sugar salt and after mixing thoroughly with the atural spice feed powder such as Fructus Capsici, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Pelargonii Graveolentiss, first clear in tank bottoms laying 10cm
The shuck of wash clean, loads and withholds type fermentation tank, ferments through more than 2 months dry method, through second microwave drying and hot air drying
Dry be further processed into 150 grams of dresses of the e type stewed chicken material supporting with half chicken to moisture content 14%, its composition is configured to: ester
Fragrant Radix Brassicae Rapae does 56 grams, ester 35 grams of root-mustard of perfume, and Agaricus blazei Murrill does 20 grams, 8 grams of Cordyceps, 8 grams of Caulis Bambusae In Taeniam egg, and Fructus Jujubae does 12 grams, Arillus Longan
Dry 3 grams, 3 grams of Chinese wolfberry fruit dry, 4 grams of dried ginger slice, dry Pericarpium Zanthoxyli 6～10.
Ester perfume Semen vignae sinensiss with Semen vignae sinensiss processing preparation.
Ester perfume Semen vignae sinensiss ease back through clear water, shred, and are particularly suitable for cooking dumpling, steamed bun, blunt, new year cake the stuffing material of won ton and meat ball
Additive, is also the optimal bed material making braised pork.
Different from numb bamboo shoot process, above-mentioned vegetable is not required to high temperature steaming and rinsing, only need to clean, directly use microwave after cutting
Drying.Downstream processing methods are identical with the processing method of sinocalamus latiflorus Radix Crotalariae szemoensis of the present invention.
It should be noted that all features disclosed in this specification, or disclosed all methods or during step,
In addition to mutually exclusive feature and/or step, all can combine by any way.
In addition, above-mentioned specific embodiment is exemplary, those skilled in the art can opening in the disclosure of invention
Give and find out various solutions, and these solutions also belong to disclosure of the invention scope and fall into the protection of the present invention
Within the scope of.It will be understood by those skilled in the art that description of the invention and its accompanying drawing are illustrative and not constitute to power
The restriction that profit requires.Protection scope of the present invention is limited by claim and its equivalent.
Claims (10)
1. a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis is it is characterised in that it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread；
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, adjust conveying using frequency control
The guipure speed of service or adjustment microwave power make sinocalamus latiflorus Radix Crotalariae szemoensis surface proceed to hot air drying before brown stain point；
(5) hot air drying: 55 DEG C～65 DEG C of baking temperature, adjust the foraminous conveyer speed of service so as to aqueous using frequency control
Rate reaches 10%～16%.
2. a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis is it is characterised in that it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread；
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, adjust conveying using frequency control
The guipure speed of service or adjustment microwave power make its moisture content for 75%～80%；
(5) seasoning: add in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying the Sal that 5wt%～6wt% chilli oil and total amount are 2wt%～3wt%,
Monosodium glutamate and chicken essence seasoning, material is mixed uniformly；
(6) packaging, sterilizing: the sinocalamus latiflorus Radix Crotalariae szemoensis completing seasoning are vacuum-packed and pasteurization is carried out to it.
3. sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 2 it is characterised in that described chilli oil be Fructus Capsici, Pericarpium Zanthoxyli, anise,
The chilli oil that Rhizoma Kaempferiae and Herba Pelargonii Graveolentiss extract in 60 DEG C～70 DEG C edible vegetable oil.
4. a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis is it is characterised in that it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread；
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；
(4) microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, adjust conveying using frequency control
The guipure speed of service or adjustment microwave power make its moisture content for 60%～65%；
(5) seasoning: spray 50 degree～52 degree Chinese liquor of 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying, add after infiltration
The Sal of 2wt%～3wt%, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, Rhizoma Kaempferiae powder and
Herba Pelargonii Graveolentiss powder, mixes thoroughly uniformly；
(6) dry method fermentation: the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in the vacuum that vacuum is negative 0.05mpa～negative 0.09mpa
In installation for fermenting, ferment 2 months～10 months；
(7) sterilizing, packaging: the sinocalamus latiflorus Radix Crotalariae szemoensis fermented will be completed after ultraviolet sterilization, insert in vacuum packaging bottle in sterilizing room, plus
Lid seals and evacuation is so as to vacuum is negative 0.08mpa～negative 0.09mpa.
5. a kind of processing method of sinocalamus latiflorus Radix Crotalariae szemoensis is it is characterised in that it comprises the steps:
(1) pretreatment: after fresh sinocalamus latiflorus Radix Crotalariae szemoensis are peeled off, cutting is lamellar, fourth shape, strip or thread；
(2) steaming and decocting: in 100 DEG C of water, pretreated sinocalamus latiflorus Radix Crotalariae szemoensis are cooked 40min～60min；
(3) rinse: the sinocalamus latiflorus Radix Crotalariae szemoensis clear water rinsed clean after steaming and decocting removes bitter taste；
(4) first time microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after rinsing are dried, are adjusted using frequency control
The section foraminous conveyer speed of service or adjustment microwave power make its moisture content for 60%～65%；
(5) seasoning: spray 50 degree～52 degree Chinese liquor of 0.5wt%～2.5wt% in sinocalamus latiflorus Radix Crotalariae szemoensis after the drying, add after infiltration
The Sal of 2wt%～3wt%, the white sugar salt of 2wt%～3wt% and a small amount of Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, Rhizoma Kaempferiae powder and
Herba Pelargonii Graveolentiss powder, mixes thoroughly uniformly；
(6) dry method fermentation: the sinocalamus latiflorus Radix Crotalariae szemoensis after processing through seasoning are placed in the vacuum that vacuum is negative 0.05mpa～negative 0.09mpa
In installation for fermenting, ferment 2 months～10 months；
(7) second microwave drying: in the way of microwave drying, the sinocalamus latiflorus Radix Crotalariae szemoensis after fermented process are dried, using frequency conversion
Speed governing adjusts the foraminous conveyer speed of service or adjustment microwave power makes sinocalamus latiflorus Radix Crotalariae szemoensis surface proceed to hot air drying before brown stain point；
(8) hot air drying: 55 DEG C～65 DEG C of baking temperature, adjust the foraminous conveyer speed of service so as to aqueous using frequency control
Rate reaches 10%～16%.
6. the sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 4 or 5 is it is characterised in that described vacuum fermentation device is setting
There is the fermentation tank of one-way exhaust valve.
7. sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 6 is it is characterised in that described vacuum fermentation device is that flange-type is true
Empty installation for fermenting, comprising:
The tank body of top end opening bottom end seal；
Flange lid at described tank body top end opening is arranged at by bolt, sets between described flange lid and described tank body
It is equipped with sealing ring；
It is arranged on one-way exhaust valve on described flange lid, the head protector with steam vent and vacuum meter；Wherein, described head protector
It is threaded connection and is arranged on described flange lid, make described one-way exhaust valve be placed in described head protector and described flange lid
In the cavity being formed；
It is arranged at described tank body bottom the pipeline connecting with described tank interior, described pipeline is provided with emptying valve and list
To drain valve；Wherein, described emptying valve is arranged between described single slope drainage valve and described tank body；And described tank body with
The connectivity part of described pipeline is provided with the filter screen with bracing frame.
8. sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 7 is it is characterised in that described one-way exhaust valve and single slope drainage valve
The positive pressure that starts be less than or equal to 50kpa, reversely pressure more than 0.5mpa.
9. sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 6 is it is characterised in that described vacuum fermentation device is to set in altar
It is equipped with the pickle jar of the closure with one-way exhaust valve.
10. sinocalamus latiflorus Radix Crotalariae szemoensis processing method according to claim 6 is it is characterised in that described vacuum fermentation device includes top
The tank body of open bottom end sealing, is provided with the tank plug of the closure with one-way exhaust valve and hollow at described tank body opening；
Be provided with internal with the extraneous steam vent of the described tank plug of connection beyond the Great Wall in described tank, and described one-way exhaust valve with described
Inside tank plug, connection, enables the gas in described tank body to discharge along described tank plug by described one-way exhaust valve.
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| CN112471464A (en) * | 2020-11-19 | 2021-03-12 | 重庆市渝东南农业科学院 | Preparation method of pickled hemp bamboo shoots |
| CN115068975A (en) * | 2022-06-09 | 2022-09-20 | 新疆汇峰农业科技有限公司 | Production method of cistanche salsa stock solution |
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