CN108576803A - A kind of processing method for eating sealwort piece raw - Google Patents
A kind of processing method for eating sealwort piece raw Download PDFInfo
- Publication number
- CN108576803A CN108576803A CN201810263121.3A CN201810263121A CN108576803A CN 108576803 A CN108576803 A CN 108576803A CN 201810263121 A CN201810263121 A CN 201810263121A CN 108576803 A CN108576803 A CN 108576803A
- Authority
- CN
- China
- Prior art keywords
- sealwort
- slice
- air
- water
- eating
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000009412 basement excavation Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 44
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 44
- 241001330002 Bambuseae Species 0.000 claims description 44
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 44
- 239000011425 bamboo Substances 0.000 claims description 44
- 239000006188 syrup Substances 0.000 claims description 34
- 235000020357 syrup Nutrition 0.000 claims description 34
- 239000011521 glass Substances 0.000 claims description 16
- 238000007605 air drying Methods 0.000 claims description 13
- 238000009423 ventilation Methods 0.000 claims description 12
- 238000007664 blowing Methods 0.000 claims description 11
- 244000124209 Crocus sativus Species 0.000 claims description 8
- 235000015655 Crocus sativus Nutrition 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000020380 turnip juice Nutrition 0.000 claims description 8
- 239000010410 layer Substances 0.000 claims description 7
- 239000002344 surface layer Substances 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000014101 wine Nutrition 0.000 abstract description 5
- 230000003474 anti-emetic effect Effects 0.000 abstract description 4
- 239000002111 antiemetic agent Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 3
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000003563 vegetarian diet Nutrition 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 239000003814 drug Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000131316 Panax pseudoginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 241000037831 Polygonatum sibiricum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000756042 Polygonatum Species 0.000 description 1
- 235000008737 Polygonatum biflorum Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of processing method for eating sealwort piece raw.The processing method includes sealwort excavation, root tuber cleaning, root tuber processing, slice processing, slice 6 processing technologys of deep processing, use for reference making process of pickled, using fermentation immersion technology, successfully develop it is a kind of have nourishing liver and kidney, warming kidney and enhancing yang, invigorate the spleen and benefit qi, moistening lung improving eyesight and other effects buff health care sealwort eats piece raw；It is moderate that finished product eats sealwort piece acidity, sugariness, humidity raw, meets popular taste, convenient and instant, and it is directly edible or make snacks and eat at any time can to make vegetarian diet；Simultaneously also have efficient antiemetic wine effect, only need to chew or suck after drinking it is a piece of eat raw sealwort be sliced can reach sober up, the effect of emesis.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing method for eating sealwort piece raw.
Background technology
Sealwort also known as polygonatum sibiricum Redoute, yellow chicken dish, pen tube dish, claw ginseng, tendrilleaf solomonseal rhizome, achickenclaw ginseng.For HUANGJING ZANYU CAPSULE, root
Stem it is horizontal walk, cylindric, tubercle expands, impeller generator, stockless, have potent medical value, can with a variety of Chinese herbal medicine compatible uses,
Without any toxicity and side effects.
As the improvement of people's living standards, pollution-free food is increasingly welcome by the mankind, meanwhile, as people work
The increase of pressure, people also grow upon edible efficient and convenient type food.Sealwort is mild-natured, sweet in flavor, raw-eaten, has tonifying spleen profit
Lung, the effect of supplementing qi and nourishing yin cures mainly weakness of the spleen and the stomach, has no appetite, physically weak after being ill, dizzy, and muscles and bones is weak, and rheumatism is ached
Disease.Also body immunity can be improved, reduce blood pressure, blood glucose prevents artery sclerosis etc..
However, though sealwort is good, what is taken is not easy, especially urban work person be difficult have an opportunity to eat it is fresh, green
Root of Rhizoma Polygonati block；Even there is fresh raw sealwort, people do not have energy to go cleaning slice edible yet, are eaten after simply processing.
In existing technology, people dried after being sliced sealwort edible or extraction sealwort active ingredient post-processing at medicament or
Health products are edible；Sealwort taste is single when drying edible, has a single function, and many consumers, which also eat, not to get used to；It is beneficial to extract sealwort
When ingredient is eaten, it is prepared into medicament mostly, more and more consumers fear to take medicine, it is believed that drug " toxic ".
It is studied according to medical science, sealwort is eaten raw with higher medical value, while eating sealwort raw can be efficiently sharp
With the beneficiating ingredient of sealwort.
Invention content
In order to expand edible direction and the edible value of sealwort, the present invention provides a kind of processing sides eating sealwort piece raw
Method.
The present invention is achieved by the following technical solutions：
A kind of processing method for eating sealwort piece raw, includes the following steps：
A, sealwort is excavated：Between 7~August, before waiting for sealwort blossom fall but non-fruiting, the excavation of the fine day morning is at ripe sealwort, shearing
Cauline leaf dries that pharmacy is spare, and clipped position is apart from 2~3cm of root tuber；It takes without rotten, the fresh sealwort root tuber without insect pest, is placed in room
Outer cool place ventilation drains surface moisture；
B, root tuber is cleaned：The sealwort excavation same day takes the sealwort root tuber after draining superficial water, is placed in clear water and eluriates clean mud
Sand, then be placed in clear water and rinse 2~3 times, it rubs net root tuber epidermis in flushing process with the hands, is put into bamboo sieve, is placed in outdoor shady and cool ventilation
Place drains surface moisture；
C, root tuber is processed：After sealwort root tuber after cleaning drains surface moisture, root tuber is sliced, the long 3~5cm of slice,
Wide 3~5cm, 3~5mm of thickness；Slice, which is placed in 10~13% saturated salt solution, impregnates 1~2h, pulls out, is placed in flowing water and rushes
It washes 2~3 times, is put into bamboo sieve, be placed at shady and cool ventilation that drain superficial water spare；
E, slice processing：To drain the slice of the sealwort after superficial water be placed in syrup impregnate 22~for 24 hours, stood after immersion
I.e. cold air air-dries；
F, it is sliced deep processing：Slice cold air is fitted into after air-drying in ceramic pot, and fermentation water is added, is cut until water is totally submerged
3~5cm of piece, sealing, 20~25d of spontaneous fermentation is to get eating sealwort piece raw.
Preferably, the syrup includes following raw material：
1~3 part, 53 degree 1~30 part of honey of various flowers, 3~5 parts of ginger juice, 3~7 parts of white turnip juice, crocus sativus paste flavors
3~15 parts of white wine, appropriate amount of deionized water.
Preferably, total pol is 3~9 degree in the syrup；3~8 degree of Alcohol degree；Crocus sativus accounts for the total matter of syrup
The 0.58~1.02% of amount；White turnip juice accounts for the 2~7% of syrup gross mass；Ginger juice accounts for the 2~5% of syrup gross mass.
Preferably, it is 8~12 DEG C that the cold air, which air-dries temperature, and wind-force is 5 grades of fresh breezes, wind speed 20m/s.
Preferably, the cold air air-dry method is as follows：
Sealwort slice after taking syrup to impregnate, is immediately placed in the bamboo sieve of aperture≤5mm, tiles one layer, under bamboo sieve
Side's setting cold air blowing device, distance sieve 80~100cm of bottom, air-dries 5min immediately after tiling；Cold air is selected to blow again
Wind apparatus air-dries slice 5min from bamboo sieve top, and 65~80cm is sieved apart from bamboo；It is air-dried after 5min on bamboo sieve from bamboo sieve lower section again
Fang Fenggan 5min；Thus it recycles, until slice surface layer liquid syrup is completely dried.
Preferably, it after sealwort slice saline sook, also needs to use cold air Quick-air-drying to be sliced immediately, until slice table
Until layer no moisture.
Preferably, also contain the activated yeast for accounting for fermentation water gross mass 0.23~0.28% in the fermentation water, account for fermentation
The rock sugar of water gross mass 1~1.3%.
Preferably, it eats sealwort piece raw after fermentation, is dispensed using glass jar, method for filling is as follows：
Intact glass jar is selected, is placed in hot water and boils 10~12min of sterilization, 75~80 DEG C of hot air type is put into and dries
Moisture is dried in dry machine, is packed into after being cooled to room temperature after fermentation and eats sealwort piece raw, be filled to the 2/3 of glass tank volume, then take hair
Fermentation water in fermentation tank, which is totally submerged in glass jar, eats sealwort piece raw, be placed in 22~25 DEG C of ultraviolet desinfection chamber sterilization 30~
Vacuum sealing after 35min, dry storage.
The beneficial effects of the invention are as follows：
1, the present invention provides a kind of processing methods for eating sealwort piece raw prepares a kind of acid by soaking fermentation technology
The moderate sealwort raw slicers of degree, sugariness, humidity, meet popular taste, convenient and instant, can make vegetarian diet it is directly edible or make snacks with
When it is edible；
2, provided by the invention to eat that sealwort slice processing method is simple, and principle is simple raw, the finished product processed eats sealwort piece raw
Moisture >=75%, the refreshing entrance of acid have nourishing liver and kidney, warming kidney and enhancing yang, invigorate the spleen and benefit qi, moistening lung improving eyesight and other effects, very suitable
It is edible in physically weak, physiological fatigue people；
3, processing method provided by the invention process eats raw sealwort piece also have antiemetic wine effect, need to only chew after drinking or
Suck it is a piece of eat raw sealwort slice can reach sober up, the effect of emesis.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
A kind of processing method for eating sealwort piece raw is present embodiments provided, specific process is as follows：
Step 1: sealwort is excavated：July 25, before waiting for sealwort blossom fall but non-fruiting, the fine day morning excavates into ripe sealwort,
Shearing cauline leaf dries that pharmacy is spare, and clipped position is apart from root tuber 3cm；It takes without rotten, the fresh sealwort root tuber without insect pest, is placed in room
Outer cool place ventilation drains surface moisture；
Step 2: root tuber is cleaned：The sealwort excavation same day takes the sealwort root tuber after draining superficial water, is placed in eluriate in clear water and do
Net silt, then be placed in clear water and rinse 3 times, it rubs net root tuber epidermis in flushing process with the hands, is put into bamboo sieve, is placed in outdoor shady and cool ventilation
Place drains surface moisture；
Step 3: root tuber is processed：After sealwort root tuber after cleaning drains surface moisture, root tuber is sliced, slice length
5cm, width 3cm, thickness 3mm；Slice, which is placed in 11% saturated salt solution, impregnates 2h, pulls out, is immediately placed in the bamboo sieve of aperture 3mm
In, it tiles one layer, cold air blowing device is arranged in bamboo sieve lower section, and cold air air-dries 8 DEG C, and wind-force is 5 grades of fresh breezes, wind speed 20m/
S, distance sieve bottom 80cm, air-dries 5min immediately after tiling；Cold air blowing device is selected to air-dry slice from bamboo sieve top again
5min sieves 65cm apart from bamboo；Bamboo sieve top air-dries 5min after air-drying 5min from bamboo sieve lower section again；Thus it recycles, until slice
Surface moisture drains completely；It is placed in flowing water and rinses 3 times again, be put into bamboo sieve, be placed at shady and cool ventilation that drain surface moisture standby
With；
Step 4: prepared by syrup：Take 13 parts of honey of various flowers, 3 parts of ginger juice, 5 parts of white turnip juice, 1 part of crocus sativus, 53
3 parts of sauce incense liquor, appropriate amount of deionized water are spent, is placed in blender and stirs evenly, it is 7 degree to control total pol in finished product syrup；Wine
3 degree of precision number；Crocus sativus accounts for the 0.62% of syrup gross mass；White turnip juice accounts for the 3.1% of syrup gross mass；Ginger juice
Account for the 2% of syrup gross mass；
Step 5: slice processing：The slice of the sealwort after superficial water will be drained and be placed in syrup and impregnated for 24 hours, after immersion
Cold air air-dries immediately, and air-dry method is as follows：
Sealwort slice after taking syrup to impregnate, is immediately placed in the bamboo sieve of aperture 5mm, tiles one layer, bamboo sieve lower section
Cold air blowing device is set, and cold air air-dries 12 DEG C, and wind-force is 5 grades of fresh breezes, and wind speed 20m/s, distance sieve bottom 100cm are put down
5min is air-dried after paving immediately；It selects cold air blowing device to air-dry slice 5min from bamboo sieve top again, 80cm is sieved apart from bamboo；
Bamboo sieve top air-dries 5min after air-drying 5min from bamboo sieve lower section again；Thus it recycles, until slice surface layer liquid syrup is completely dried；
Step 6: slice deep processing：Slice cold air is fitted into after air-drying in ceramic pot, fermentation water is added, until water is complete
Submergence slice 3cm, sealing, spontaneous fermentation 23d is to get eating sealwort piece raw；The fermentation water, which contains, accounts for fermentation water gross mass
0.25% activated yeast accounts for the rock sugar of fermentation water gross mass 1.2%, remaining is deionized water；
Step 7: tinning dispenses：It eats sealwort piece raw after fermentation, is dispensed using glass jar, method for filling is as follows：
Intact glass jar is selected, is placed in hot water and boils sterilization 10min, be put into 75 DEG C of hot air type drier and dry
Solid carbon dioxide point is packed into after fermentation after being cooled to room temperature and eats sealwort piece raw, is filled to the 2/3 of glass tank volume, then take in fermentation tank
Fermentation water, which is totally submerged in glass jar, eats sealwort piece raw, is placed in 22 DEG C of ultraviolet desinfection chamber vacuum sealing after sterilizing 35min,
Dry storage.
In the present embodiment, the finished product eats that sealwort piece color is deep yellow, and finished product eats water content 89.3% in sealwort piece raw raw,
Total 3.7 degree of pol, 4.2 degree of Alcohol degree, taste is sour-sweet, no bitterness sense.
In the present embodiment, it uses cold air to air-dry sealwort slice twice, it is as follows to air-dry purpose：
After sealwort is sliced saline solution immersion, using 8 DEG C of cold air Quick-air-drying, sealwort is effectively prevent to be sliced surface layer
It is deposited with a large amount of salinity, while under the brushing of fresh breeze, it is each that the salinity adsorbed in sealwort slice is uniformly diffused into slice
Position；
Sealwort be sliced syrup impregnate after, using 12 DEG C of cold air Quick-air-drying, effectively by syrup solution quickly and
It is uniform to condense in sealwort slice surface layer, increase the whole flavor that finished product eats sealwort piece raw.
Embodiment 2
The processing method for present embodiments providing another sealwort slice, specific process are as follows：
Step 1: sealwort is excavated：At the beginning of August, before waiting for sealwort blossom fall but non-fruiting, the fine day morning excavates into ripe sealwort, cuts
It cuts cauline leaf and dries that pharmacy is spare, and clipped position is apart from root tuber 3cm；It takes without rotten, the fresh sealwort root tuber without insect pest, is placed in outdoor
Surface moisture is drained at shady and cool ventilation；
Step 2: root tuber is cleaned：The sealwort excavation same day takes the sealwort root tuber after draining superficial water, is placed in eluriate in clear water and do
Net silt, then be placed in clear water and rinse 3 times, it rubs net root tuber epidermis in flushing process with the hands, is put into bamboo sieve, is placed in outdoor shady and cool ventilation
Place drains surface moisture；
Step 3: root tuber is processed：After sealwort root tuber after cleaning drains surface moisture, root tuber is sliced, slice length
5cm, width 4cm, thickness 4mm；Slice, which is placed in 13% saturated salt solution, impregnates 1.5h, pulls out, is immediately placed in the bamboo of aperture 5mm
It in sieve, tiles one layer, cold air blowing device is arranged in bamboo sieve lower section, and cold air air-dries 10 DEG C, and wind-force is 5 grades of fresh breezes, wind speed
20m/s, distance sieve bottom 80cm, air-dries 5min immediately after tiling；Cold air blowing device is selected to be air-dried from bamboo sieve top again
It is sliced 5min, 65cm is sieved apart from bamboo；Bamboo sieve top air-dries 5min after air-drying 5min from bamboo sieve lower section again；Thus it recycles, until
Slice surface moisture drains completely；It is placed in flowing water and rinses 3 times again, be put into bamboo sieve, be placed at shady and cool ventilation and drain superficial water
Divide spare；
Step 4: prepared by syrup：Take 21 parts of honey of various flowers, 5 parts of ginger juice, 7 parts of white turnip juice, 1 part of crocus sativus, 53
3 parts of sauce incense liquor of degree, appropriate amount of deionized water are placed in blender and are mixed evenly, and it is 7 degree to control total pol in finished product syrup；
3 degree of Alcohol degree；Crocus sativus accounts for the 0.58% of syrup gross mass；White turnip juice accounts for the 4.1% of syrup gross mass；Ginger
Juice accounts for the 2.7% of syrup gross mass；
Step 5: slice processing：The slice of the sealwort after superficial water will be drained and be placed in syrup and impregnate 23h, after immersion
Cold air air-dries immediately, and air-dry method is as follows：
Sealwort slice after taking syrup to impregnate, is immediately placed in the bamboo sieve of aperture 5mm, tiles one layer, bamboo sieve lower section
Cold air blowing device is set, and cold air air-dries 10 DEG C, and wind-force is 5 grades of fresh breezes, and wind speed 20m/s, distance sieve bottom 100cm are put down
5min is air-dried after paving immediately；It selects cold air blowing device to air-dry slice 5min from bamboo sieve top again, 80cm is sieved apart from bamboo；
Bamboo sieve top air-dries 5min after air-drying 5min from bamboo sieve lower section again；Thus it recycles, until slice surface layer liquid syrup is completely dried；
Step 6: slice deep processing：Slice cold air is fitted into after air-drying in ceramic pot, fermentation water is added, until water is complete
Submergence slice 5cm, sealing, spontaneous fermentation 25d is to get eating sealwort piece raw；The fermentation water, which contains, accounts for fermentation water gross mass
0.26% activated yeast accounts for the rock sugar of fermentation water gross mass 1.3%, remaining is deionized water；
Step 7: tinning dispenses：It eats sealwort piece raw after fermentation, is dispensed using glass jar, method for filling is as follows：
Intact glass jar is selected, is placed in hot water and boils sterilization 12min, be put into 80 DEG C of hot air type drier and dry
Solid carbon dioxide point is packed into after fermentation after being cooled to room temperature and eats sealwort piece raw, is filled to the 2/3 of glass tank volume, then take in fermentation tank
Fermentation water, which is totally submerged in glass jar, eats sealwort piece raw, is placed in 23 DEG C of ultraviolet desinfection chamber vacuum sealing after sterilizing 33min,
Dry storage.
In the present embodiment, the finished product eats that sealwort piece color is deep yellow, and finished product eats water content 91.2% in sealwort piece raw raw,
Total 5.1 degree of pol, 2.9 degree of Alcohol degree, taste is sour-sweet, no bitterness sense.
In embodiment provided by the invention, selects the finished product that embodiment 1 processes to eat sealwort piece raw and make clinical test, test
Its antiemetic wine effect is demonstrate,proved, detailed process is as follows：
The side for the finished product that embodiment 1 is prepared being eaten raw sealwort piece as antialcoholic drug to put goods on the market, and passing through questionnaire survey
Formula summarizes rescue antiemetic wine effect, and specific effect is as shown in table 1：
Table 1
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (8)
1. a kind of processing method for eating sealwort piece raw, which is characterized in that include the following steps：
A, sealwort is excavated：Between 7~August, before waiting for sealwort blossom fall but non-fruiting, the excavation of the fine day morning shears cauline leaf at ripe sealwort
It is spare to dry pharmacy, clipped position is apart from 2~3cm of root tuber；It takes without rotten, the fresh sealwort root tuber without insect pest, is placed in outdoor the moon
Cool ventilation drains surface moisture；
B, root tuber is cleaned：The sealwort excavation same day takes the sealwort root tuber after draining superficial water, is placed in clear water and eluriates clean silt, then
It is placed in clear water and rinses 2~3 times, rub net root tuber epidermis in flushing process with the hands, be put into bamboo sieve, be placed at outdoor shady and cool ventilation and drain
Surface moisture；
C, root tuber is processed：After sealwort root tuber after cleaning drains surface moisture, root tuber is sliced, be sliced long 3~5cm, it is wide by 3~
5cm, 3~5mm of thickness；Slice, which is placed in 10~13% saturated salt solution, impregnates 1~2h, pulls out, be placed in flowing water and rinse 2~
It 3 times, is put into bamboo sieve, is placed at shady and cool ventilation that drain superficial water spare；
E, slice processing：To drain the slice of the sealwort after superficial water be placed in syrup impregnate 22~for 24 hours, it is cold immediately after immersion
Air air-dries；
F, it is sliced deep processing：Slice cold air is fitted into after air-drying in ceramic pot, fermentation water is added, until water is totally submerged slice 3
~5cm, sealing, 20~25d of spontaneous fermentation is to get eating sealwort piece raw.
2. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that the syrup includes following
Raw material：
1~3 part, 53 degree 1~30 part of honey of various flowers, 3~5 parts of ginger juice, 3~7 parts of white turnip juice, crocus sativus sauce incense liquors 3
~15 parts, appropriate amount of deionized water.
3. a kind of processing method for eating sealwort piece raw according to claim 2, which is characterized in that total pol in the syrup
It is 3~9 degree；3~8 degree of Alcohol degree；Crocus sativus accounts for the 0.58~1.02% of syrup gross mass；White turnip juice accounts for syrup
The 2~7% of gross mass；Ginger juice accounts for the 2~5% of syrup gross mass.
4. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that the cold air air-dries temperature
Degree is 8~12 DEG C, and wind-force is 5 grades of fresh breezes, wind speed 20m/s.
5. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that the cold air air-dries side
Method is as follows：
Sealwort slice after taking syrup to impregnate, is immediately placed in the bamboo sieve of aperture≤5mm, tiles one layer, and bamboo sieve lower section is set
Cold air blowing device is set, distance sieve 80~100cm of bottom air-dries 5min immediately after tiling；Cold air blowing dress is selected again
It sets from bamboo sieve top and air-dries slice 5min, 65~80cm is sieved apart from bamboo；Bamboo sieve top wind after air-drying 5min from bamboo sieve lower section again
Dry 5min；Thus it recycles, until slice surface layer liquid syrup is completely dried.
6. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that sealwort is sliced saline sook
After, it also needs to use cold air Quick-air-drying to be sliced immediately, until being sliced surface layer no moisture.
7. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that also contain in the fermentation water
There is the activated yeast for accounting for fermentation water gross mass 0.23~0.28%, accounts for the rock sugar of fermentation water gross mass 1~1.3%.
8. a kind of processing method for eating sealwort piece raw according to claim 1, which is characterized in that eat sealwort piece fermentation knot raw
Shu Hou is dispensed using glass jar, and method for filling is as follows：
Intact glass jar is selected, is placed in hot water and boils 10~12min of sterilization, is put into 75~80 DEG C of hot air type drier
Middle drying moisture is packed into after fermentation after being cooled to room temperature and eats sealwort piece raw, is filled to the 2/3 of glass tank volume, then take fermentation tank
In fermentation water be totally submerged in glass jar and eat sealwort piece raw, be placed in sterilization 30 in 22~25 DEG C of ultraviolet desinfection chamber~
Vacuum sealing after 35min, dry storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263121.3A CN108576803A (en) | 2018-03-28 | 2018-03-28 | A kind of processing method for eating sealwort piece raw |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263121.3A CN108576803A (en) | 2018-03-28 | 2018-03-28 | A kind of processing method for eating sealwort piece raw |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576803A true CN108576803A (en) | 2018-09-28 |
Family
ID=63624780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810263121.3A Pending CN108576803A (en) | 2018-03-28 | 2018-03-28 | A kind of processing method for eating sealwort piece raw |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576803A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433330A (en) * | 2008-12-19 | 2009-05-20 | 贵阳开元生物资源开发有限公司 | Method for making instant sealwort or instant fragrant solomonseal rhizome |
| CN102318857A (en) * | 2011-07-13 | 2012-01-18 | 广州蓝韵医药研究有限公司 | Liver-protecting and alcoholism-relieving plant beverage and preparation method thereof |
| KR20120085219A (en) * | 2012-06-13 | 2012-07-31 | 장성수 | Method for making the black polygonatum officinale |
| CN103211073A (en) * | 2013-03-06 | 2013-07-24 | 福建万家生物科技有限公司 | Method for preparing preserved polygonatum rhizome |
| CN105053479A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Health-care preserved polygonatum sibiricum processing method |
| CN105412579A (en) * | 2015-11-23 | 2016-03-23 | 宁国千方中药发展有限公司 | Preparing method for manyflower solomonseal rhizome decoction pieces |
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN106539022A (en) * | 2016-10-26 | 2017-03-29 | 黄山五溪源中药材科技有限公司 | Compound health preserving buccal tablet of a kind of Rhizoma Polygonati Rhizoma Zingiberis and preparation method thereof |
| CN106563071A (en) * | 2015-10-12 | 2017-04-19 | 九芝堂股份有限公司 | Solomonseal rhizome decoction pieces and a processing method thereof |
| CN107753741A (en) * | 2017-11-17 | 2018-03-06 | 杭州桐君堂生物科技有限公司 | Sealwort intensive processing method and its product |
-
2018
- 2018-03-28 CN CN201810263121.3A patent/CN108576803A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433330A (en) * | 2008-12-19 | 2009-05-20 | 贵阳开元生物资源开发有限公司 | Method for making instant sealwort or instant fragrant solomonseal rhizome |
| CN102318857A (en) * | 2011-07-13 | 2012-01-18 | 广州蓝韵医药研究有限公司 | Liver-protecting and alcoholism-relieving plant beverage and preparation method thereof |
| KR20120085219A (en) * | 2012-06-13 | 2012-07-31 | 장성수 | Method for making the black polygonatum officinale |
| CN103211073A (en) * | 2013-03-06 | 2013-07-24 | 福建万家生物科技有限公司 | Method for preparing preserved polygonatum rhizome |
| CN105053479A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Health-care preserved polygonatum sibiricum processing method |
| CN106563071A (en) * | 2015-10-12 | 2017-04-19 | 九芝堂股份有限公司 | Solomonseal rhizome decoction pieces and a processing method thereof |
| CN105412579A (en) * | 2015-11-23 | 2016-03-23 | 宁国千方中药发展有限公司 | Preparing method for manyflower solomonseal rhizome decoction pieces |
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN106539022A (en) * | 2016-10-26 | 2017-03-29 | 黄山五溪源中药材科技有限公司 | Compound health preserving buccal tablet of a kind of Rhizoma Polygonati Rhizoma Zingiberis and preparation method thereof |
| CN107753741A (en) * | 2017-11-17 | 2018-03-06 | 杭州桐君堂生物科技有限公司 | Sealwort intensive processing method and its product |
Non-Patent Citations (3)
| Title |
|---|
| （俄）瓦季姆•泽兰德: "《活学活用思移力》", 31 January 2014, 求真出版社 * |
| 杨婧娟等: "黄精发酵工艺的初步研究", 《食品研究与开发》 * |
| 王绪前: "《舌尖上的酒文化》", 31 January 2017, 中国医药科技出版 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106234734A (en) | A kind of preparation method of moisture cream Rhizoma Polygonati (processed) | |
| CN106666397A (en) | Preparation method of tomato manual macaroni | |
| CN104585461A (en) | Preparation method of fruity rehmannia root preserved fruit | |
| CN107375656A (en) | Tendril-leaved fritillary bulb lemon preserved with orange peel cream and preparation method and the medicine of relieving cough and reducing sputum, antiabortive beauty treatment | |
| CN103740529A (en) | Process for producing osmanthus fragrans Chinese pear fruit wine | |
| CN105767994A (en) | Aging preventing large cherry jam | |
| CN105230946A (en) | Method for manufacturing platycodon grandiflorum nutrition preserved fruits | |
| CN104757236A (en) | Processing method of sweet and sour bitter gourd slices | |
| CN104560568A (en) | Brewing method of giant salamander health-preserving wine and brewed health-preserving wine | |
| CN104054884A (en) | Preparation method of rose olives | |
| CN106387231A (en) | Preparation method of folium mori-folium eriobotryae tea and prepared folium mori-folium eriobotryae tea | |
| CN106722309A (en) | Chicken claw processing technology | |
| CN108576803A (en) | A kind of processing method for eating sealwort piece raw | |
| CN108220046A (en) | The production technology of buckwheat odor type bitter buckwheat wine | |
| CN105795066A (en) | Osmanthus fragrans and snow pear tea for tonifying spleen and moistening lung | |
| CN106135584A (en) | A kind of manufacturing process of field thistle tea | |
| CN103897923A (en) | Flower-rice wine capable of eliminating phlegm and stopping cough and preparation method thereof | |
| CN105361131A (en) | Bagged boletus edulis instant food | |
| CN110279019A (en) | A kind of relieving cough and moistening lung mushroom alternative tea and processing method | |
| CN105087251A (en) | Mulberry ginger wine capable of tonifying liver and kidney and production method thereof | |
| CN109619448A (en) | A kind of preparation method of lime-preserved egg | |
| CN107164184A (en) | A kind of sorrow is escaped medicated liquor and preparation method thereof | |
| KR100302112B1 (en) | How to Make Anchovy Sauce | |
| CN105410705A (en) | Health minced pork and preparation method thereof | |
| CN105230933A (en) | Method for processing honey fragrant crisp carambola slice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |