CN106666514A - Dry treatment technical method of wild fiddleheads - Google Patents
Dry treatment technical method of wild fiddleheads Download PDFInfo
- Publication number
- CN106666514A CN106666514A CN201611094883.2A CN201611094883A CN106666514A CN 106666514 A CN106666514 A CN 106666514A CN 201611094883 A CN201611094883 A CN 201611094883A CN 106666514 A CN106666514 A CN 106666514A
- Authority
- CN
- China
- Prior art keywords
- herba fimbristylis
- fimbristylis dichotomae
- flour
- fiddlehead
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 241001290564 Fimbristylis Species 0.000 claims description 44
- 235000013312 flour Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 244000150239 Fimbristylis dichotoma Species 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000017074 necrotic cell death Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010926 purge Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 244000082490 Proboscidea louisianica Species 0.000 description 1
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 1
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a dry treatment technical method of wild fiddlehead, and relates to the technical field of processing of non-staple food. The wild fiddlehead is obtained by the steps of selecting materials, finely washing, blanching, baking gradually, rolling, removing dreg and packaging. The dry treatment technical method has the beneficial effects that a process flow is simple, and the fresh fiddlehead is prepared into a dry product, so that the storage time of the fiddlehead is effectively prolonged, and nutrients of the fiddlehead can be conveniently kept for all the year round; the treatment method is scientific and reasonable, and nutrient elements of the fiddlehead are not damaged; the market occupation ratio of the fiddlehead is guaranteed, and the non-staple food popularization rate of the fiddlehead is improved.
Description
Technical field
The present invention relates to non-staple food processing technique field, and in particular to a kind of dry-cure technical method of wild pteridophyte.
Background technology
Herba Fimbristylis dichotomae is called fist dish, ram's horn, leading dish, and happiness is born in Middle hills and is faced south plot, and most of China area has, many
It is distributed in sparse theropencedrymion；Its edible part is not deployed young tender leaf bud, and the Herba Fimbristylis dichotomae fragrant in taste of Jing process is lubricious, then
Mix with condiment, refrigerant tasty and refreshing, be rare superior food and drink, can also fry and eat, be processed into salted Brassicae siccus, cook filling, pickled into canned food etc..
China's Mainland and Southeast Asia have widely distributed, and also receive welcome on these regional dining tables.
Herba Fimbristylis dichotomae is not throughout the year due to its actual growth characteristics, typically all seasonal wild vegetable
Will exist, therefore in order to extend the edible time of Herba Fimbristylis dichotomae, dry Herba Fimbristylis dichotomae is the best approach for extending, and not only the holding time is long, and
Edible also relatively convenient is quick, but at present due to the scarcity of technology, fresh fiddlehead when dry-cure is carried out, due to its
Plus man-hour, do not meet specification, not only result in Herba Fimbristylis dichotomae process when, the loss of nutrient, while can also cause some other
Pollutant are attached on Herba Fimbristylis dichotomae, so that the nutritive ratio undercarriage of Herba Fimbristylis dichotomae itself, cannot get good popularization.
The content of the invention：
The technical problem to be solved is that a kind of processing method of offer is scientific and normal, it is ensured that the nutrition of Herba Fimbristylis dichotomae is long
Stay for a long time the dry-cure technical method of the wild pteridophyte deposited.
The technical problem to be solved employs the following technical solutions to realize：
The dry-cure technical method of wild pteridophyte, it is characterised in that including following preparation process：
1) market purchase or harvesting fresh fiddlehead, Herba Fimbristylis dichotomae is carried out preliminary to be advisable in after plucking 24 hours, and after collecting
Sorting, removes internal rotten necrosis, goes mouldy and rot and without the plant of large area mechanical damage, collects standby；
2) heating kettle is taken, clear water is added in pot, be heated to 80-85 DEG C, then rapidly put the Herba Fimbristylis dichotomae of above-mentioned collection
In entering pot, once, the blanching time is 2-3min to blanching, and taking-up drains away the water；
3) Dun Herba Fimbristylis dichotomaes after above-mentioned hot water treatment are laid on table top, dry naturally to surface without visible moisture after, be put into
In agitator tank, add light salt brine to carry out after immersion 2-3h, take out using after clean water 2-3 time, band water is put in agitator tank；
4) take flour to be sprinkled in agitator tank, be then stirred, until being all attached to dry Herba Fimbristylis dichotomae after flour flour moistening
On, you can；
5) Herba Fimbristylis dichotomae after the process of above-mentioned flour is placed again in purge tank, cleaning showers is carried out using spray gun, until Herba pteridii latiusculi
After the flour on dish surface is all rinsed well, you can；This step is used for thick using moistening flour so that dry Herba Fimbristylis dichotomae surface
After the spot that some difficulties hard to tolerate are washed is adhered to, cleaning is taken out of；
6) Herba Fimbristylis dichotomae after the process of above-mentioned flour is taken out, in input boiling water 7-8 minutes is scalded, mass fraction is added in scald liquor
The citric acid of 0.2-0.5% then takes out；
7) choose smokeless drying room to be toasted, roasting mode is toasted using hot-air blower, first toasted with 25-35 DEG C of temperature
20-25min, then with 50-60 DEG C of baking 15-25min, carry out rubbing 10-15 time while baking, then it is cooled to 20-35
DEG C, Herba Fimbristylis dichotomae moisture content is persistently baked to after 3-5%, to stop baking, it is cooled to room temperature；
8) by the above-mentioned dry Herba Fimbristylis dichotomae baked, mix, impurity is removed, cuts off stalk block portion point, then take top 6-16cm
Qualified finished product packed with food pack.
Light salt brine concentration in the step 3 is 2-3%；
The invention has the beneficial effects as follows：Present invention process flow process is succinct, is prepared by carrying out the dry product of fresh fiddlehead, effectively
The holding time for extending Herba Fimbristylis dichotomae, the nutrition four seasons that can facilitate Herba Fimbristylis dichotomae retain, and processing method is scientific and reasonable, will not break
The nutrient of bad Herba Fimbristylis dichotomae, it is ensured that the market share of Herba Fimbristylis dichotomae, improves the non-staple food popularization rate of Herba Fimbristylis dichotomae.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
The dry-cure technical method of wild pteridophyte, including following preparation process：
1) market purchase or harvesting fresh fiddlehead, Herba Fimbristylis dichotomae is carried out preliminary to be advisable in after plucking 24 hours, and after collecting
Sorting, removes internal rotten necrosis, goes mouldy and rot and without the plant of large area mechanical damage, collects standby；
2) heating kettle is taken, clear water is added in pot, be heated to 80 DEG C, then the Herba Fimbristylis dichotomae of above-mentioned collection is put into into rapidly pot
In, once, the blanching time is 2min to blanching, and taking-up drains away the water；
3) Dun Herba Fimbristylis dichotomaes after above-mentioned hot water treatment are laid on table top, dry naturally to surface without visible moisture after, be put into
In agitator tank, add light salt brine to carry out after immersion 2h, take out using after clean water 2 times, band water is put in agitator tank；
4) take flour to be sprinkled in agitator tank, be then stirred, until being all attached to dry Herba Fimbristylis dichotomae after flour flour moistening
On, you can；
5) Herba Fimbristylis dichotomae after the process of above-mentioned flour is placed again in purge tank, cleaning showers is carried out using spray gun, until Herba pteridii latiusculi
After the flour on dish surface is all rinsed well, you can；This step is used for thick using moistening flour so that dry Herba Fimbristylis dichotomae surface
After the spot that some difficulties hard to tolerate are washed is adhered to, cleaning is taken out of；
6) Herba Fimbristylis dichotomae after the process of above-mentioned flour is taken out, is scalded 7 minutes in input boiling water, mass fraction is added in scald liquor
0.2% citric acid then takes out；
7) choose smokeless drying room to be toasted, roasting mode is toasted using hot-air blower, first toasted with 25 DEG C of temperature
20min, then with 50 DEG C of baking 15min, carry out rubbing 10 times while baking, 20 DEG C are then cooled to, persistently it is baked to Herba pteridii latiusculi
Dish moisture content be 3% after, stop baking, be cooled to room temperature；
8) by the above-mentioned dry Herba Fimbristylis dichotomae baked, mix, impurity is removed, cuts off stalk block portion point, then take top 6-16cm
Qualified finished product packed with food pack.
Embodiment 2
The dry-cure technical method of wild pteridophyte, including following preparation process：
1) market purchase or harvesting fresh fiddlehead, Herba Fimbristylis dichotomae is carried out preliminary to be advisable in after plucking 24 hours, and after collecting
Sorting, removes internal rotten necrosis, goes mouldy and rot and without the plant of large area mechanical damage, collects standby；
2) heating kettle is taken, clear water is added in pot, be heated to 85 DEG C, then the Herba Fimbristylis dichotomae of above-mentioned collection is put into into rapidly pot
In, once, the blanching time is 3min to blanching, and taking-up drains away the water；
3) Dun Herba Fimbristylis dichotomaes after above-mentioned hot water treatment are laid on table top, dry naturally to surface without visible moisture after, be put into
In agitator tank, add light salt brine to carry out after immersion 3h, take out using after clean water 3 times, band water is put in agitator tank；
4) take flour to be sprinkled in agitator tank, be then stirred, until being all attached to dry Herba Fimbristylis dichotomae after flour flour moistening
On, you can；
5) Herba Fimbristylis dichotomae after the process of above-mentioned flour is placed again in purge tank, cleaning showers is carried out using spray gun, until Herba pteridii latiusculi
After the flour on dish surface is all rinsed well, you can；This step is used for thick using moistening flour so that dry Herba Fimbristylis dichotomae surface
After the spot that some difficulties hard to tolerate are washed is adhered to, cleaning is taken out of；
6) Herba Fimbristylis dichotomae after the process of above-mentioned flour is taken out, is scalded 8 minutes in input boiling water, mass fraction is added in scald liquor
0.5% citric acid then takes out；
7) choose smokeless drying room to be toasted, roasting mode is toasted using hot-air blower, first toasted with 35 DEG C of temperature
25min, then with 60 DEG C of baking 25min, carry out rubbing 15 times while baking, 35 DEG C are then cooled to, persistently it is baked to Herba pteridii latiusculi
Dish moisture content be 5% after, stop baking, be cooled to room temperature；
8) by the above-mentioned dry Herba Fimbristylis dichotomae baked, mix, impurity is removed, cuts off stalk block portion point, then take top 6-16cm
Qualified finished product packed with food pack.
The ultimate principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (2)
1. the dry-cure technical method of wild pteridophyte, it is characterised in that：Including following preparation process：
1) market purchase or harvesting fresh fiddlehead, Herba Fimbristylis dichotomae is tentatively divided to be advisable in after plucking 24 hours, and after collecting
Pick, remove internal rotten necrosis, go mouldy and rot and without the plant of large area mechanical damage, collect standby；
2) heating kettle is taken, clear water is added in pot, be heated to 80-85 DEG C, then the Herba Fimbristylis dichotomae of above-mentioned collection is put into into rapidly pot
In, once, the blanching time is 2-3min to blanching, and taking-up drains away the water；
3) Dun Herba Fimbristylis dichotomaes after above-mentioned hot water treatment are laid on table top, dry naturally to surface without visible moisture after, be put into stirring
In tank, add light salt brine to carry out after immersion 2-3h, take out using after clean water 2-3 time, band water is put in agitator tank；
4) take flour to be sprinkled in agitator tank, be then stirred, until being all attached on dry Herba Fimbristylis dichotomae, i.e., after flour flour moistening
Can；
5) Herba Fimbristylis dichotomae after the process of above-mentioned flour is placed again in purge tank, cleaning showers is carried out using spray gun, until Herba Fimbristylis dichotomae table
After the flour in face is all rinsed well, you can；
6) Herba Fimbristylis dichotomae after the process of above-mentioned flour is taken out, in input boiling water 7-8 minutes is scalded, mass fraction 0.2- is added in scald liquor
0.5% citric acid then takes out；
7) choose smokeless drying room to be toasted, roasting mode is toasted using hot-air blower, first 20- is toasted with 25-35 DEG C of temperature
25min, then with 50-60 DEG C of baking 15-25min, carry out rubbing 10-15 time while baking, 20-35 DEG C is then cooled to,
Herba Fimbristylis dichotomae moisture content is persistently baked to after 3-5%, to stop baking, room temperature is cooled to；
8) by the above-mentioned dry Herba Fimbristylis dichotomae baked, mix, impurity is removed, cuts off stalk block portion point, then take top 6-16cm's
Qualified finished product is packed with food pack.
2. the processing technique of the instant type clear water wild pteridophyte according to claim, it is characterised in that：In the step 3
Light salt brine concentration is 2-3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611094883.2A CN106666514A (en) | 2016-12-02 | 2016-12-02 | Dry treatment technical method of wild fiddleheads |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611094883.2A CN106666514A (en) | 2016-12-02 | 2016-12-02 | Dry treatment technical method of wild fiddleheads |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666514A true CN106666514A (en) | 2017-05-17 |
Family
ID=58865976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611094883.2A Pending CN106666514A (en) | 2016-12-02 | 2016-12-02 | Dry treatment technical method of wild fiddleheads |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666514A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166749A (en) * | 2015-09-16 | 2015-12-23 | 德兴市华继山珍食品有限公司 | Processing method of wild fiddlehead ferns |
-
2016
- 2016-12-02 CN CN201611094883.2A patent/CN106666514A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166749A (en) * | 2015-09-16 | 2015-12-23 | 德兴市华继山珍食品有限公司 | Processing method of wild fiddlehead ferns |
Non-Patent Citations (2)
| Title |
|---|
| 李永辉等: "野生蕨菜的营养价值与制作工艺", 《农技服务》 * |
| 陈雪珍: "野生蕨菜护色处理工艺研究", 《农产品加工》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |