CN110881656A - Formula and process of burdock bamboo leaves - Google Patents

Formula and process of burdock bamboo leaves Download PDF

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Publication number
CN110881656A
CN110881656A CN201911132238.9A CN201911132238A CN110881656A CN 110881656 A CN110881656 A CN 110881656A CN 201911132238 A CN201911132238 A CN 201911132238A CN 110881656 A CN110881656 A CN 110881656A
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Prior art keywords
burdock
bamboo
leaves
bamboo leaves
cleaning
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Chinese (zh)
Inventor
陈敏
徐华珠
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Longyou Foreign Trade Bamboo Shoot Factory Co Ltd
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Longyou Foreign Trade Bamboo Shoot Factory Co Ltd
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Priority to CN201911132238.9A priority Critical patent/CN110881656A/en
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    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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 invention discloses a formula and a process of burdock bamboo leaves, each bag adopts 80-82 g of burdock, 69-71 g of bamboo leaves and 86-91 g of filling liquid, and the processing process flow is as follows: raw material selection → storage → quality specification → surface cleaning → old root cutting → mechanical peeling → manual peeling → first cleaning → second cleaning → bamboo leaf processing → soaking → selection → weighing → filling and bagging → sterilization → visual inspection → metal detection → casing storage.

Description

Formula and process of burdock bamboo leaves
Technical Field
The invention relates to the technical field of burdock bamboo leaf processing, in particular to a formula and a process of burdock bamboo leaves.
Background
The burdock contains various vitamins and minerals required by human bodies, such as inulin, cellulose, protein, calcium, phosphorus, iron and the like, wherein the content of carotene is 150 times higher than that of carrot, and the content of protein and calcium is the first of rhizomes. The radix Arctii contains inulin and volatile oil, arctic acid, multiple polyphenols and aldehydes, and is rich in cellulose and amino acids. The burdock root contains various amino acids necessary for human body, and has high content, especially has high content of amino acids with special pharmacological action, such as aspartic acid with brain strengthening effect accounting for 25% -28% of total amino acids, arginine accounting for 18% -20%, and contains macroelements and microelements necessary for human body such as Ca, Mg, Fe, Mn, Zn, etc.
The bamboo leaves have good effects of clearing heat, diminishing inflammation and promoting urination, because the bamboo leaves contain a large amount of vitamins, sugar and saponin, and the substances have good health-care effects. The extract of bamboo leaves can be well kept healthy after entering the body, and has good prevention and treatment effects on cancer, aging, cholesterol, hypertension, capillary circulation, memory, sleep quality and the like.
At present, a formula and a process for preparing burdock bamboo leaf by combining burdock and bamboo leaves, which are rich in nutrition, high in food safety level, convenient to use and good in preservation effect, do not exist.
Disclosure of Invention
The invention aims to provide a formula and a process of burdock bamboo leaves, and the burdock bamboo leaves prepared by combining burdock and bamboo leaves are rich in nutrition, high in food safety level, convenient to use and good in preservation effect.
In order to realize the purpose, the invention provides the following technical scheme: a formula and a process of burdock bamboo leaves are characterized in that each bag of burdock bamboo leaves comprises 80-82 g of burdock, 69-71 g of bamboo leaves and 86-91 g of filling liquid, and the processing process flow is as follows: selecting raw materials → storing → confirming quality specification → surface cleaning → cutting old root → mechanical peeling → peeling by hand → first cleaning → second cleaning → processing of bamboo leaf piece → soaking → selecting → weighing → filling and bagging → sterilizing → visual inspection → metal detection → packing and storing, the concrete operation steps are:
(1) selecting raw materials: selecting fresh burdock with skin and fresh bamboo leaves;
(2) storage: using a refrigerator to keep the burdock and the bamboo leaves fresh and store, and preventing freezing;
(3) and (3) confirming the quality specification: confirming that the outer surfaces of the burdock and the bamboo leaves are not discolored or smelled;
(4) surface cleaning: washing the burdock and the bamboo leaf slices with water to remove mud and dirt, and washing the outer surfaces of the burdock and the bamboo leaf slices;
(5) old root cutting: cutting off old roots of the burdock;
(6) mechanical peeling: mechanically peeling burdock;
(7) peeling by hand: manually peeling the parts of the burdock which are not completely peeled off mechanically to remove the discolored parts;
(8) cleaning for the first time: washing the peeled burdock with water for the first time;
(9) and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water;
(10) processing the bamboo leaves: selecting bamboo leaves, and removing diseased leaves, yellow leaves and residual and crushed leaves;
(11) soaking: soaking the selected bamboo leaves and burdock with water for 15-25 min to remove the astringent taste of the bamboo leaves and the burdock;
(12) selecting: removing the residues and foreign matters in the soaked bamboo leaves and burdock;
(13) weighing: removing and weighing the soaked bamboo leaves and burdock, and keeping the fixed quantity at 81-86 g;
(14) filling and bagging: filling the weighed bamboo leaves and burdock into a sealed bag, and adding filling liquid to prepare bagged burdock bamboo leaves;
(15) and (3) sterilization: performing primary sterilization and secondary sterilization on the bagged burdock bamboo leaf tablets prepared by the steps of:
the specific process of primary sterilization comprises the following steps: firstly, heating for 9-11 min at 55-65 ℃ for 20-22 min;
the secondary sterilization comprises the following specific processes: firstly, heating for 9-11 min at 120-130 ℃ for 3-5 min;
(16) visual inspection: carrying out visual inspection on the sterilized bagged burdock bamboo leaves to ensure the sealing integrity of the bags;
(17) metal detection: detecting the metal content of the bagged burdock bamboo leaves qualified by inspection by using a metal detector;
(18) boxing and keeping: the prepared bagged burdock bamboo leaves are put into a paper box, and 15 bags/box are stored and kept.
Preferably, the filling liquid in the step (14) consists of 0.05% of calcium chloride and 0.05% of VC liquid.
Preferably, the PH of the filling liquid is 3.2 to 3.6.
Preferably, the detection standard of the metal content in the step (17) is 0.6-2.0 mm of iron ball Fe phi and 1.5-3.5 mm of stainless steel ball SUS phi.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the formula and the process of the burdock bamboo leaf, the burdock and the bamboo leaf are combined, the nutritional ingredients of the burdock and the bamboo leaf are fully utilized, the nutritional value of prepared food is guaranteed, the burdock and the bamboo leaf are stored in the sealed bag, only one bag of the burdock bamboo leaf needs to be taken for use, and the internal burdock bamboo leaf can be directly used after the packaging bag is opened.
2. According to the formula and the process of the burdock and bamboo leaf slices, the burdock and bamboo leaf slices are cleaned by water to remove mud and dirt, and the outer surfaces of the burdock and bamboo leaf slices are cleaned; cleaning for the first time: washing the peeled burdock with water for the first time; and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water; and putting the weighed bamboo leaves and burdock into a sealing bag, and adding filling liquid to prepare the bagged burdock bamboo leaves, wherein the filling liquid consists of 0.05% of calcium chloride and 0.05% of VC liquid, and the PH value of the filling liquid is 3.2-3.6, so that the freshness of the burdock bamboo leaves in the packaging bag is ensured.
3. The formula and the process of the burdock bamboo leaf sheet carry out primary sterilization and secondary sterilization on the prepared bagged burdock bamboo leaf sheet, wherein the specific flow of the primary sterilization is as follows: firstly, heating for 9-11 min at 55-65 ℃ for 20-22 min; the secondary sterilization comprises the following specific processes: firstly, heating for 9-11 min at 120-130 ℃, and keeping for 3-5 min, so as to ensure the safety level of the burdock carrot shreds.
4. According to the formula and the process of the burdock bamboo leaf, the metal content of the bagged burdock bamboo leaf which is qualified by inspection is detected by using a metal detector, and the iron ball Fe phi is controlled to be 0.6-2.0 mm, and the stainless steel ball SUS phi is controlled to be 1.5-3.5 mm.
Drawings
Fig. 1 is a table diagram of experimental detection data of bagged burdock bamboo leaves prepared in the embodiment.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A formula and a process of burdock bamboo leaf blades are characterized in that each bag is made of 80g of burdock, 69g of bamboo leaf blades and 86g of filling liquid, and the processing process flow is as follows: selecting raw materials → storing → confirming quality specification → surface cleaning → cutting old root → mechanical peeling → peeling by hand → first cleaning → second cleaning → processing of bamboo leaf piece → soaking → selecting → weighing → filling and bagging → sterilizing → visual inspection → metal detection → packing and storing, the concrete operation steps are:
(1) selecting raw materials: selecting fresh burdock with skin and fresh bamboo leaves;
(2) storage: using a refrigerator to keep the burdock and the bamboo leaves fresh and store, and preventing freezing;
(3) and (3) confirming the quality specification: confirming that the outer surfaces of the burdock and the bamboo leaves are not discolored or smelled;
(4) surface cleaning: washing the burdock and the bamboo leaf slices with water to remove mud and dirt, and washing the outer surfaces of the burdock and the bamboo leaf slices;
(5) old root cutting: cutting off old roots of the burdock;
(6) mechanical peeling: mechanically peeling burdock;
(7) peeling by hand: manually peeling the parts of the burdock which are not completely peeled off mechanically to remove the discolored parts;
(8) cleaning for the first time: washing the peeled burdock with water for the first time;
(9) and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water;
(10) processing the bamboo leaves: selecting bamboo leaves, and removing diseased leaves, yellow leaves and residual and crushed leaves;
(11) soaking: soaking the selected bamboo leaf slices and burdock with water for 15min to remove astringent taste of the bamboo leaf slices and burdock;
(12) selecting: removing the residues and foreign matters in the soaked bamboo leaves and burdock;
(13) weighing: removing and weighing the soaked bamboo leaves and burdock, and keeping the fixed quantity at 81-86 g;
(14) filling and bagging: filling the weighed bamboo leaves and burdock into a sealed bag, and adding filling liquid to prepare bagged burdock bamboo leaves;
(15) and (3) sterilization: performing primary sterilization and secondary sterilization on the bagged burdock bamboo leaf tablets prepared by the steps of:
the specific process of primary sterilization comprises the following steps: firstly heating for 9min at 55 deg.C for 20 min;
the secondary sterilization comprises the following specific processes: firstly heating for 9min at 120 deg.C for 3 min;
(16) visual inspection: carrying out visual inspection on the sterilized bagged burdock bamboo leaves to ensure the sealing integrity of the bags;
(17) metal detection: detecting the metal content of the bagged burdock bamboo leaves qualified by inspection by using a metal detector;
(18) boxing and keeping: the prepared bagged burdock bamboo leaves are put into a paper box, and 15 bags/box are stored and kept.
In this embodiment, the filling liquid in step (14) is composed of 0.05% of calcium chloride and 0.05% of VC liquid.
In this example, the PH of the filling liquid was 3.2.
In this embodiment, the detection standards of the metal content in the step (17) are 0.6mm for iron ball Fe and 1.5mm for stainless steel ball SUS.
Example 2
A formula and a process of burdock bamboo leaf blades, wherein each bag adopts 82g of burdock, 71g of bamboo leaf blades and 91g of filling liquid, and the processing process flow is as follows: selecting raw materials → storing → confirming quality specification → surface cleaning → cutting old root → mechanical peeling → peeling by hand → first cleaning → second cleaning → processing of bamboo leaf piece → soaking → selecting → weighing → filling and bagging → sterilizing → visual inspection → metal detection → packing and storing, the concrete operation steps are:
(1) selecting raw materials: selecting fresh burdock with skin and fresh bamboo leaves;
(2) storage: using a refrigerator to keep the burdock and the bamboo leaves fresh and store, and preventing freezing;
(3) and (3) confirming the quality specification: confirming that the outer surfaces of the burdock and the bamboo leaves are not discolored or smelled;
(4) surface cleaning: washing the burdock and the bamboo leaf slices with water to remove mud and dirt, and washing the outer surfaces of the burdock and the bamboo leaf slices;
(5) old root cutting: cutting off old roots of the burdock;
(6) mechanical peeling: mechanically peeling burdock;
(7) peeling by hand: manually peeling the parts of the burdock which are not completely peeled off mechanically to remove the discolored parts;
(8) cleaning for the first time: washing the peeled burdock with water for the first time;
(9) and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water;
(10) processing the bamboo leaves: selecting bamboo leaves, and removing diseased leaves, yellow leaves and residual and crushed leaves;
(11) soaking: soaking the selected bamboo leaves and burdock with water for 25min to remove astringent taste of the bamboo leaves and burdock;
(12) selecting: removing the residues and foreign matters in the soaked bamboo leaves and burdock;
(13) weighing: removing and weighing the soaked bamboo leaves and burdock, and keeping the fixed quantity at 81-86 g;
(14) filling and bagging: filling the weighed bamboo leaves and burdock into a sealed bag, and adding filling liquid to prepare bagged burdock bamboo leaves;
(15) and (3) sterilization: performing primary sterilization and secondary sterilization on the bagged burdock bamboo leaf tablets prepared by the steps of:
the specific process of primary sterilization comprises the following steps: firstly heating for 11min at 65 ℃ for 22 min;
the secondary sterilization comprises the following specific processes: heating for 11min at 130 deg.C for 5 min;
(16) visual inspection: carrying out visual inspection on the sterilized bagged burdock bamboo leaves to ensure the sealing integrity of the bags;
(17) metal detection: detecting the metal content of the bagged burdock bamboo leaves qualified by inspection by using a metal detector;
(18) boxing and keeping: the prepared bagged burdock bamboo leaves are put into a paper box, and 15 bags/box are stored and kept.
In this embodiment, the filling liquid in step (14) is composed of 0.05% of calcium chloride and 0.05% of VC liquid.
In this example, the PH of the filling liquid was 3.6.
In this embodiment, the detection standards of the metal content in the step (17) are iron ball Fe Φ 2.0mm and stainless steel ball SUS Φ 3.5 mm.
Example 3
A formula and a process of burdock bamboo leaf blades are characterized in that each bag is made of 81g of burdock, 70g of bamboo leaf blades and 88.5g of filling liquid, and the processing process flow is as follows: selecting raw materials → storing → confirming quality specification → surface cleaning → cutting old root → mechanical peeling → peeling by hand → first cleaning → second cleaning → processing of bamboo leaf piece → soaking → selecting → weighing → filling and bagging → sterilizing → visual inspection → metal detection → packing and storing, the concrete operation steps are:
(1) selecting raw materials: selecting fresh burdock with skin and fresh bamboo leaves;
(2) storage: using a refrigerator to keep the burdock and the bamboo leaves fresh and store, and preventing freezing;
(3) and (3) confirming the quality specification: confirming that the outer surfaces of the burdock and the bamboo leaves are not discolored or smelled;
(4) surface cleaning: washing the burdock and the bamboo leaf slices with water to remove mud and dirt, and washing the outer surfaces of the burdock and the bamboo leaf slices;
(5) old root cutting: cutting off old roots of the burdock;
(6) mechanical peeling: mechanically peeling burdock;
(7) peeling by hand: manually peeling the parts of the burdock which are not completely peeled off mechanically to remove the discolored parts;
(8) cleaning for the first time: washing the peeled burdock with water for the first time;
(9) and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water;
(10) processing the bamboo leaves: selecting bamboo leaves, and removing diseased leaves, yellow leaves and residual and crushed leaves;
(11) soaking: soaking the selected bamboo leaves and burdock with water for 20min to remove astringent taste of the bamboo leaves and burdock;
(12) selecting: removing the residues and foreign matters in the soaked bamboo leaves and burdock;
(13) weighing: removing and weighing the soaked bamboo leaves and burdock, and keeping the fixed quantity at 81-86 g;
(14) filling and bagging: filling the weighed bamboo leaves and burdock into a sealed bag, and adding filling liquid to prepare bagged burdock bamboo leaves;
(15) and (3) sterilization: performing primary sterilization and secondary sterilization on the bagged burdock bamboo leaf tablets prepared by the steps of:
the specific process of primary sterilization comprises the following steps: firstly heating for 10min at 60 deg.C for 21 min;
the secondary sterilization comprises the following specific processes: firstly heating for 10min at 125 deg.C for 4 min;
(16) visual inspection: carrying out visual inspection on the sterilized bagged burdock bamboo leaves to ensure the sealing integrity of the bags;
(17) metal detection: detecting the metal content of the bagged burdock bamboo leaves qualified by inspection by using a metal detector;
(18) boxing and keeping: the prepared bagged burdock bamboo leaves are put into a paper box, and 15 bags/box are stored and kept.
In this embodiment, the filling liquid in step (14) is composed of 0.05% of calcium chloride and 0.05% of VC liquid.
In this example, the PH of the filling liquid was 3.4.
In this embodiment, the detection standards of the metal content in the step (17) are iron ball Fe Φ 1.3mm and stainless steel ball SUS Φ 2.5 mm.
Firstly, the method comprises the following steps: testing and detecting: the raw materials in the bagged burdock bamboo leaves prepared in the above examples 1, 2 and 3 and the raw materials prepared by the prior art were subjected to the microbiological examination:
the food microorganism test mainly refers to bacteriological test, and mainly comprises total bacteria and coliform group. The classical method is a solid medium method which is used for checking the total number of bacteria; liquid medium fermentation method for detecting coliform group, the obtained detection data is shown in figure 1:
II, secondly: and (3) experimental detection: the raw materials in the bagged burdock bamboo leaf slices prepared in the above examples 1, 2 and 3 and the raw materials prepared by the prior art are subjected to metal detection test, and the specific detection data are shown in figure 1:
thirdly, the method comprises the following steps: and (3) experimental detection: the raw materials in the bagged burdock bamboo leaves prepared in the above examples 1, 2 and 3 and the raw materials prepared by the prior art are subjected to quality freshness check, and the specific detection data are shown in figure 1:
and (3) analyzing an experimental result:
the raw materials in the bagged burdock bamboo leaves prepared in the examples 1, 2 and 3 have obviously lower microbial content than the raw materials prepared in the prior art.
The contents of iron balls Fe and stainless steel balls SUS in the raw materials in the bagged burdock bamboo leaves prepared in the examples 1, 2 and 3 are obviously lower than those of the raw materials prepared in the prior art.
The freshness of the raw materials in the bagged burdock bamboo leaves prepared in the examples 1, 2 and 3 is obviously higher than that of the raw materials prepared in the prior art.
The invention has the beneficial effects that: according to the formula and the process of the burdock bamboo leaf, the burdock and the bamboo leaf are combined, the nutritional ingredients of the burdock and the bamboo leaf are fully utilized, the nutritional value of prepared food is guaranteed, the burdock and the bamboo leaf are stored in the sealed bag, only one bag of the burdock bamboo leaf needs to be taken for use, and the internal burdock bamboo leaf can be directly used after the packaging bag is opened. According to the formula and the process of the burdock and bamboo leaf slices, the burdock and bamboo leaf slices are cleaned by water to remove mud and dirt, and the outer surfaces of the burdock and bamboo leaf slices are cleaned; cleaning for the first time: washing the peeled burdock with water for the first time; and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water; and putting the weighed bamboo leaves and burdock into a sealing bag, and adding filling liquid to prepare the bagged burdock bamboo leaves, wherein the filling liquid consists of 0.05% of calcium chloride and 0.05% of VC liquid, and the PH value of the filling liquid is 3.2-3.6, so that the freshness of the burdock bamboo leaves in the packaging bag is ensured. The formula and the process of the burdock bamboo leaf sheet carry out primary sterilization and secondary sterilization on the prepared bagged burdock bamboo leaf sheet, wherein the specific flow of the primary sterilization is as follows: firstly, heating for 9-11 min at 55-65 ℃ for 20-22 min; the secondary sterilization comprises the following specific processes: firstly, heating for 9-11 min at 120-130 ℃, and keeping for 3-5 min, so as to ensure the safety level of the burdock carrot shreds. According to the formula and the process of the burdock bamboo leaf, the metal content of the bagged burdock bamboo leaf which is qualified by inspection is detected by using a metal detector, and the iron ball Fe phi is controlled to be 0.6-2.0 mm, and the stainless steel ball SUS phi is controlled to be 1.5-3.5 mm.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (4)

1. A formula and a process of burdock bamboo leaves are characterized in that: each bag is made of 80-82 g of burdock, 69-71 g of bamboo leaves and 86-91 g of filling liquid, and the processing technological process comprises the following steps: selecting raw materials → storing → confirming quality specification → surface cleaning → cutting old root → mechanical peeling → peeling by hand → first cleaning → second cleaning → processing of bamboo leaf piece → soaking → selecting → weighing → filling and bagging → sterilizing → visual inspection → metal detection → packing and storing, the concrete operation steps are:
(1) selecting raw materials: selecting fresh burdock with skin and fresh bamboo leaves;
(2) storage: using a refrigerator to keep the burdock and the bamboo leaves fresh and store, and preventing freezing;
(3) and (3) confirming the quality specification: confirming that the outer surfaces of the burdock and the bamboo leaves are not discolored or smelled;
(4) surface cleaning: washing the burdock and the bamboo leaf slices with water to remove mud and dirt, and washing the outer surfaces of the burdock and the bamboo leaf slices;
(5) old root cutting: cutting off old roots of the burdock;
(6) mechanical peeling: mechanically peeling burdock;
(7) peeling by hand: manually peeling the parts of the burdock which are not completely peeled off mechanically to remove the discolored parts;
(8) cleaning for the first time: washing the peeled burdock with water for the first time;
(9) and (3) cleaning for the second time: carrying out secondary cleaning treatment on the primarily cleaned burdock by using water;
(10) processing the bamboo leaves: selecting bamboo leaves, and removing diseased leaves, yellow leaves and residual and crushed leaves;
(11) soaking: soaking the selected bamboo leaves and burdock with water for 15-25 min to remove the astringent taste of the bamboo leaves and the burdock;
(12) selecting: removing the residues and foreign matters in the soaked bamboo leaves and burdock;
(13) weighing: removing and weighing the soaked bamboo leaves and burdock, and keeping the fixed quantity at 81-86 g;
(14) filling and bagging: filling the weighed bamboo leaves and burdock into a sealed bag, and adding filling liquid to prepare bagged burdock bamboo leaves;
(15) and (3) sterilization: performing primary sterilization and secondary sterilization on the bagged burdock bamboo leaf tablets prepared by the steps of:
the specific process of primary sterilization comprises the following steps: firstly, heating for 9-11 min at 55-65 ℃ for 20-22 min;
the secondary sterilization comprises the following specific processes: firstly, heating for 9-11 min at 120-130 ℃ for 3-5 min;
(16) visual inspection: carrying out visual inspection on the sterilized bagged burdock bamboo leaves to ensure the sealing integrity of the bags;
(17) metal detection: detecting the metal content of the bagged burdock bamboo leaves qualified by inspection by using a metal detector;
(18) boxing and keeping: the prepared bagged burdock bamboo leaves are put into a paper box, and 15 bags/box are stored and kept.
2. The formula and process of burdock bamboo leaf as claimed in claim 1, wherein the formula comprises the following components: the filling liquid in the step (14) consists of 0.05 percent of calcium chloride and 0.05 percent of VC liquid.
3. The formula and process of burdock bamboo leaf as claimed in claim 2, characterized in that: the pH value of the filling liquid is 3.2-3.6.
4. The formula and process of burdock bamboo leaf as claimed in claim 1, wherein the formula comprises the following components: the detection standards of the metal content in the step (17) are that the iron ball Fe phi is 0.6-2.0 mm, and the stainless steel ball SUS phi is 1.5-3.5 mm.
CN201911132238.9A 2019-11-19 2019-11-19 Formula and process of burdock bamboo leaves Pending CN110881656A (en)

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Application Number Priority Date Filing Date Title
CN201911132238.9A CN110881656A (en) 2019-11-19 2019-11-19 Formula and process of burdock bamboo leaves

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Application Number Priority Date Filing Date Title
CN201911132238.9A CN110881656A (en) 2019-11-19 2019-11-19 Formula and process of burdock bamboo leaves

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Publication Number Publication Date
CN110881656A true CN110881656A (en) 2020-03-17

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Publication number Priority date Publication date Assignee Title
JPS62143634A (en) * 1985-12-13 1987-06-26 Nagoya Kanesen Seika Kk Storage of boiled edible burdock
JPH0956328A (en) * 1995-08-22 1997-03-04 Yamashichi Sangyo:Kk Cut burdock piece in bag made of plastics and method for preserving the same
CN1248410A (en) * 1998-09-21 2000-03-29 黄亦忠 Bamboo leaf freshness preserving treat method
JP2002345429A (en) * 2001-05-29 2002-12-03 Takanoya:Kk Method for producing cut burdock
CN1692811A (en) * 2005-05-20 2005-11-09 翟士斌 Method for deep processing of
CN1839699A (en) * 2005-03-29 2006-10-04 许连科 Shock fresh-keeping technology for fresh fruit and vegetable
CN103918772A (en) * 2014-04-29 2014-07-16 湖南洞庭仙草食品有限公司 Preservation processing method for fresh lotus root tip
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JPS62143634A (en) * 1985-12-13 1987-06-26 Nagoya Kanesen Seika Kk Storage of boiled edible burdock
JPH0956328A (en) * 1995-08-22 1997-03-04 Yamashichi Sangyo:Kk Cut burdock piece in bag made of plastics and method for preserving the same
CN1248410A (en) * 1998-09-21 2000-03-29 黄亦忠 Bamboo leaf freshness preserving treat method
JP2002345429A (en) * 2001-05-29 2002-12-03 Takanoya:Kk Method for producing cut burdock
CN1839699A (en) * 2005-03-29 2006-10-04 许连科 Shock fresh-keeping technology for fresh fruit and vegetable
CN1692811A (en) * 2005-05-20 2005-11-09 翟士斌 Method for deep processing of
CN103918772A (en) * 2014-04-29 2014-07-16 湖南洞庭仙草食品有限公司 Preservation processing method for fresh lotus root tip
CN105145791A (en) * 2015-07-30 2015-12-16 合肥元政农林生态科技有限公司 Salted arctium lappa production method

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