CN111134321A - 一种人参的加工方法 - Google Patents
一种人参的加工方法 Download PDFInfo
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- CN111134321A CN111134321A CN202010044811.7A CN202010044811A CN111134321A CN 111134321 A CN111134321 A CN 111134321A CN 202010044811 A CN202010044811 A CN 202010044811A CN 111134321 A CN111134321 A CN 111134321A
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- ginseng
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- american ginseng
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Classifications
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- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及食品领域,具体公开了一种人参的加工方法,包括白参(西洋参)和红参(高丽参),根据人参各部位的外部特怔和内部结构特性及所含有的不同功效,把、叶、花、须根和主根的表皮、皮层、纤维层、参髓进行分离与肉类、果蔬、坚果等天然营养食材配伍,制作出无任何添加剂并具有不同功效、口味、的样式,针对不同人群的健康食品,从视觉、嗅觉、味觉及功效上改变国产白参(西洋参)和红参(高丽参)对比进口参因土壤、气候、种植方式造成的农药残留高、个体大、香味差、口感苦的劣势,改变了以往人参单一的打粉、切片后在服用时,口感不佳、吞咽困难的现状,避免了使用多种添加剂的深加工人参产品对人体的危害。
Description
技术领域
本发明涉及食品技术领域,具体公开了一种人参的加工方法。
背景技术
我国是应用人参最早的国家,据《神龙本草经》记载距今已有2000多年的历史,而朝、韩、美、加拿大等国对其高丽参和西洋参的应用比我国晚了5一16个世纪。
人参通过烘干和蒸制后分为白参和红参,西洋参属于白参类、高丽参属于红参类,高丽参与西洋参同是人参的一种,同属五加科、人参属。
高丽参原产于朝鲜开城地区与我国红参主产地集安一江之隔,近年来通过韩国的多样化加工,不仅在品类上达到400多种进行出口来竞争"人参宗主国"地位,而且在国內的人均食用量更是达到了40克/年,而我国占有世界最大产量与高丽参同属的红参,却只能以原料出口为主、在韩国加工后用高于10一20倍的价格进口回来,更悲哀的是国内经销商在销售红参时、贴上高丽参的名字,替韩国人参做了宣传。
西洋参原产于美国和加拿大,我国应用西洋参已有近200多年的历史,但引种栽培却始于70年代中后期,80年代初引种成功,现以成为世界第二大西洋参生产国,国产西洋参的外观照比进口西洋参的体形长且大,香味弱、口感苦、而在切片加工时,因国产西洋参内部淀粉含量高,不易切片,被称为"硬支西洋参",而进口的西洋参切片时相对容易被称为"软支西洋参",造成在真假对比时国产西洋参成了假货的代名词。
以往的红参与国产西洋参的加工方法都是整支加工销售,后来按照进口参的加工方法分为四种加工方式。
1、红参仿照高丽参整支加工后压型出售,蒸软后切片食用很不方便;
2、西洋参用"软支加工法"整支加工后冒充进口参销售,但加工成品的出货率几乎翻了一倍;
3、用水浸泡后机器切片、直接用来泡水食用,卫生不达标,有效成分流失,在水中不能完全挥发有效成份,参片漂浮在杯中,饮用时还得吹开,软化后贴在杯壁上食用不便;
4、"硬支加工法"整支放入打粉机中粉碎后直接食用、损耗大、入口苦、食用量沒有标准、往往糊在口腔中、用水冲下很是麻烦,而其它部位的参叶、参花、参须因进口人参中沒有这些产品、就直接烘干后、价格低廉的进入药厂、白白浪费了资源;
据农业部参茸产品质量监督检验测试中心鉴定,国产人参总有效成分皂甙含量最高可达8.8%远高于进口参3.3个百分点,硒元素含量达到0.08%是进口参的8倍。
农药残留较高、外观、香气、软硬度,不是国产参与进口参的巨大价格差异的本因,是国产参的加工方式照搬进口西洋参的加工方式造成的,是沒有创新、沒有国产参自己的特色造成的。
发明内容
本发明针对上述现有技术的不足设计而提供一种人参加工方法。
本发明为解决上述问题所采用的技术方案如下:
一种人参的加工方法,包括西洋参的加工方法以及高丽参的加工方法,所述西洋参的加工方法包括,卷包式、胶囊式、瓦罐式、吸附式、模压式,所述高丽参的加工方法包括肠衣式以及鱼鳞式,
所述卷包式具体步骤为,
S1:将新鲜西洋参叶片的叶茎剪掉,放入茶叶机械杀青机杀青,高温破坏和钝化叶中的活性氧化酶,然后烘至8成干左右收起备用;
S2:把屉布铺在竹席上,再把鲜花辅在屉布上,再辅西洋参叶,一层参叶一层花,总厚度不超过10cm,最后盖上屉布保持室内温度15°-25°,窨置12小时,中间每隔3-5小时掀开屉布散热;
S3:参叶吸饱花中水份及香气变软后,打开屉布把花筛除,收起备用;
S4:把参花放入水中浸泡3个小时进行隔氧,定色处理后收集备用;
S5:把参叶的正面向上,前端对着操作者辅开,参叶的叶脉向下,再把参花横放在叶的前端卷成烟卷状;
S6:将烟卷状参花以及参叶竖着放入用木条制做的干燥托盘的凹槽内卡好定型,放入空鲜花干燥机内进行微波干燥,时间和每批次数量与所用机型标准匹配;
S7:取出后按长短分装在符合食品安全标准的罐,盒里灭菌包装成品;
所述胶囊式具体步骤为,
S1:挑选整体通直的西洋参用竹片刮去表皮去除农药残留;
S2:用波长260nm的紫外线照射灭菌;
S3:把长、短、粗、细按规格进行分选再逐一对应所需加工尺寸,在主根与分根连接处切断,然后把分根收起;
S4:将分好类的长短一至,粗细相仿的鲜西洋参放入电动钻孔机的榫槽内头朝下横切面朝上放到数控车床的卡槽内操作,钻头直径与参髓直径相仿,调好深度,不能打穿,距离参头部剩0.2cm,备用;
S5:将枸杞、麦冬、五味子可配伍的辅料单放或组合放入孔内,填装孔内到高度三分之二处,填装的辅料为干品;
S6:把填好辅料的鲜西洋参竖起头朝下放入拖盘入烘干室烘干,一般保持在30°-50°,湿度60%,烘干时温度由低到高,然后再从高至低反复进行,直到西洋参的皮层、纤维层收缩包紧填装物;
S7:将干燥后的西洋参正常冷却到常温状态后按标准对其分类包装,再次灭菌、密封处理;
所述瓦罐式具体步骤为,
S1:将半干、大小均匀的红枣、清洗好备用;
S2:使用去核机在不破坏枣核底部的情况下取出枣核;
S3:把营养材料填入拓空的枣体内、填至三分之一处;
S4:取3克鲜西洋参须根从开口处盘入枣体,盖住下面营养材料;
S5:进入冻干机干燥,时间及每批次放入量与使用机型匹配,干燥后真空装袋,灭菌;
所述吸附式具体步骤为,
S1:取水,将坚果鲜品用去壳机去掉外壳,掏出的西洋参髓备用;
S2:把参髓用波长260nm紫外线消毒后,放入螺旋无核圆型0.5T,螺旋直径88mm,滤网0.06mm破碎榨汁机,操作后把参髓渣收集放好备用,参髓汁拿出备用;
S3:把1000g水放入锅内烧开,倒入200g西洋参髓汁后水沸5分钟停火,冷却后倒入坚果泡5一10分钟,捞出备用;
S4:把坚果平铺在托盘上送入冻干机冻干,加工数量与所选机型匹配;
S5:停机后装袋或罐,灭菌结束;
所述压模式具体操作步骤为,
S1:把西洋参髓渣放入烘干室烘至8一9成干收取,备用;
S2:制做2块直径1cmx高3cm凹凸模板备用;
S3;把凹模固定在手动50kg的液压机操作台上,凸模安装在液压机下压端口,把烘干后的西洋参髓渣倒入原料箱操做;
S4:西洋参髓压好后装袋或罐,灭菌结束;
所述肠衣式具体步骤为,
S1:把人参表皮用竹片刮掉去除农药残留,用工具由参头部向下打穿至底部,分离皮层、纤维层与参髓、把参头和参髓一体取出;
S2:取掏空含有人参皮层、纤维层的外壳、鱼片、猪瘦肉、川贝、龙眼、火腿、盐备用;
S3:把鱼片、猪瘦肉、火腿、盐少许用打馅机制好;
S4:把馅分4一5次填入人参外壳中填满,逐次按实;
S5:把人参竖立放入辅好屉布的蒸屉,将水烧开后入锅,保持大火烧至30分钟至水开后,温度保持99C,蒸制2.5一3小时,待温度和压力降下取出放置窒温25°-35°的房间放置,结束;
S6:送入冻干机冻干后真空包装,灭菌;
所述鱼鳞式具体步骤为,
S1:参髓、新鲜果蔬、蒸锅,备用;
S2:把参髓摊开放置24小时,厚度不超过30cm,每隔3小时翻动透气,内部出现缝隙,淀粉转化为糖结束;
S3:取新鲜果蔬榨汁,把参髓放入汁中浸泡,10一20分钟捞出结束;
S4:把水烧开后头向上放入蒸锅,蒸制3小时,自然冷却后取出放入托盘送至烘干室;
S5:烘至8成干取出,自然冷却后用切片机自芦头0.1cm处向下切成0.1cm/片的连体形状;
S6:用0.08cm的定型片插入缝隙中定型;
S7:再次放入托盘送入烘干室烘干;
S8:干燥后取出自然冷却分类包装,灭菌结束。
进一步的,营养材料为水果。
本发明有益效果在于:本发明提供了一种人参的加工方法,包括白参(西洋参)和红参(高丽参),把以往通过分解人参外部结构叶、花、主根、须根的单品,单一烘干式加工,变成按照各部位的外观特怔和结构特性及不同功效,把叶、花、须根进行多种组合的多工艺加工,把主根内部结构的表皮、皮层、纤维层、参髓分离后与肉类、果蔬、坚果、等配伍制成不同功效、不同口味、不同形状针对不同人群的食品,从视觉、嗅觉、味觉及功效上改变国产白参(西洋参)红参(高丽参)对比进口参因土壤、气候、种植方式造成的农药残留高、个体大、香味差、口感苦的劣势,避免人参打粉,切片后在服用时,口感不佳、口腔残留、吞咽困难、吸收不全的现状,降低了进口数量、提高了出口机率。
具体实施方式
下面具体阐明本发明的实施方式,不构成对本发明专利保护范围的限制。
一种人参的加工方法,包括西洋参的加工方法以及高丽参的加工方法,所述西洋参的加工方法包括,卷包式、胶囊式、瓦罐式、吸附式、模压式,所述高丽参的加工方法包括肠衣式以及鱼鳞式。
所述卷包式具体步骤为,
S1:将新鲜西洋参叶片的叶茎剪掉,放入茶叶机械杀青机杀青,高温破坏和钝化叶中的活性氧化酶,然后烘至8成干左右收起备用;
S2:把屉布铺在竹席上,再把鲜花辅在屉布上,再辅西洋参叶,一层参叶一层花,总厚度不超过10cm,最后盖上屉布保持室内温度15°-25°,窨置12小时,中间每隔3-5小时掀开屉布散热;
S3:参叶吸饱花中水份及香气变软后,打开屉布把花筛除,收起备用;
S4:把参花放入水中浸泡3个小时进行隔氧,定色处理后收集备用;
S5:把参叶的正面向上,前端对着操作者辅开,参叶的叶脉向下,再把参花横放在叶的前端卷成烟卷状;
S6:将烟卷状参花以及参叶竖着放入用木条制做的干燥托盘的凹槽内卡好定型,放入鲜花干燥机内进行微波干燥,时间和每批次数量与所用机型标准匹配;
S7:取出后按长短分装在符合食品安全标准的罐,盒里灭菌包装成品;
进一步的,取出后按长短分装在符合食品安全标准的罐、盒里灭菌包装成品。
按照以上的加工方法解決了原有参叶、参花的不含花香、参叶的味道苦涩,制品单一、运输易碎、饮用散乱,过量和全无意境的弊端,综合了原有四种花茶的特点,优势于一身,创新了西洋参叶、花的加工方法,增添了可含多种花香,功效全面的花茶种类,把国产西洋参中皂甙含量最主清热解毒的高西洋参叶与含量最低主降血糖、血脂的西洋参花完美的结合,起到了预防老年痴呆、脑淤血、脑血拴的辅助冶疗,对过早出现的色斑,皱纹及更年期综合症都能起到很好的预防效果,全面展现了口感、嗅觉、视觉、的美、参叶卷参花、原计原味、高低调和,起到功效相辅的做用,在饮用时叶舒花开"一花一世界、一叶一菩提"的参叶花茶的独特意境。
所述胶囊式具体步骤为,
S1:挑选整体通直的西洋参用竹片刮掉表皮、去除农药残留;
S2:送到符合食品加工条件的车间内用波长260nm的紫外线照射灭菌;
S3:把长、短、粗、细按规格进行分选再逐一对应所需加工尺寸在主根与分根连接处切断,然后把分根收起;
S4:将分好类的长短一至,粗细相仿的鲜西洋参放入电动钻孔机的榫槽内头朝下横切面朝上放到数控车床的卡槽内操作打孔,钻头直径与参髓直径相仿,调好深度,不能打穿,距离参头部剩0.2cm,备用;
S5:将枸杞、麦冬、五味子等可配伍的辅料单放或组合放入孔内,填装孔内到高度三分之二处,填装的辅料为干品;
S6:把填好辅料的鲜西洋参竖起头朝下放入拖盘入烘干室烘干,一般保持在30°-50°,湿度60%,烘干时温度由低到高,然后再从高至低反复进行,直到西洋参的皮层、纤维层包紧填装物;
S7:将干燥后的西洋参正常冷却到常温状态后按标准对其分类包装,再次灭菌、密封处理;
作为本发明中西洋参的加工方法中的胶囊式的实施方式:
实施例1
辅料为石斛1粒、麦冬、知母、玉竹、各1克、百合0.5克,能够防止因耗气伤津引起的身热汗多、心烦口渴、体倦少气的症状出现。
实施例2
辅料为阿胶3克、沙参、麦冬、贝母、枸杞子各2克,起到调节人体活血补血的功能,有清肺止咳、滋阴补肾、健脾养胃的功效。
实施例3
辅料为三七3克、五味子、山药各2克、白芍1克,能够增强人体免疫力、预防冠心病、高血压、便秘等老年疾病。
以上加工方法一次性解决掉国产西洋参农药残留高的问题,也区别了进口西洋参虽符合农残标准但也含有农残的现状,改善了制做药膳滋辅时末经过"脱残"处理,直接放入且用量过大造成口感不好、功效不显、辅料先放散乱、不美观、后放不出功效的难题,顾及了购买配料后不好存放、配比不全、功效不准、处理繁琐、费工耗时的烦恼,
再次细化使用定位,拓展了功能性配料的发展空间,开创了以参为载体的配料方式、为食疗真正进入家庭做出贡献。
所述瓦罐式具体步骤为,
S1:将半干、大小均匀的红枣,清洗好备用;
S2:使用去核机在不破坏红枣底部枣皮的情况下取出枣核;
S3:把营养材料填入拓空的枣体内,填至三分之一处;
S4:取3克鲜西洋参须根从开口处盘入枣体,盖住下面营养材料;
S5:进入冻干机干燥,时间及每批次放入量与使用机型匹配,干燥后真空装袋,灭菌;
现有的饮品是供人或牲畜饮用的液体,它是经过定量的,供直接饮用或按一定比例用水冲调或沖泡饮用的,共分酒精饮料和非酒精饮料两大类,非酒精饮料分为碳酸饮料、果蔬汁饮料、固体饮料、功能性饮料等11类,果蔬汁饮料需压榨、加水、糖、酸、香精等调配而成,浪费原料、携带不便、色素以及食品添加剂超标,固体饮料以糖、果汁或食用植物提取物,添加铺料或食品添加剂制成的粉末状或颗粒状,需沖水饮用,饮用方式单一,添加剂、色素成分对人体无益,功能性饮料是通过调整饮料中天然营养素的成分和含量比例,具有调节机体功能的作用,一般是在水中加入维生素、矿物质、咖啡因等成份、饮用后会加重人体消化系统和肾脏、肝脏、及神经系统的负担,不能代替水果、蔬菜和水,本专利结合上述三种饮品的优缺点、把西洋参须这一天然保健食品溶入其中,按照以上方法加工的国产西洋参饮品在食用时可用水冲泡,也可直接嚼食。
以往西洋参,西洋参须根都是通过晒干烘干等0°C以上或更高的溫度以下进行,干燥所得到的产品,一般都是体积缩小、质地变硬,有些物质发生氧化,一些易挥发成分大部会损失掉,有些热敏性物质,如蛋白质、维生素发生变性,微生物会失去生物活力,尤其是干燥后的物质不易在水中溶解、食品安全不达标等,而"国产西洋参须枣饮品"的枣体夹带果肉及冻干技术的使用解决了西洋参须的苦味,创造了多种口味的可能,限定了每天的摄入量,及原有西洋参片,在泡水饮用时,不易溶解、杂乱贴杯、随意飘浮、阻碍饮用、浸泡时久、吸收有限、包装运输易碎、不易存放、食品安全不达标等现状,西洋参须的皂甙总含量在排序中位列第二位,就因为国产西洋参照搬了进口西洋参的加工方法,埋沒了其功效高于西洋参根的本质,尤其西洋参须主增强血液活力,促进血液循环,与红枣主补血补气相结合后又起到了堤高人体抵抗力的效果。
所述吸附式具体步骤为,
S1:取水,将坚果鲜品用去壳机去掉外壳,掏出的西洋参髓备用;
S2:把参髓用波长260nm紫外线消毒后,放入螺旋无核圆型0.5T,螺旋直径88mm,滤网0.06mm破碎榨汁机,操作后把参髓渣收集放好备用,参髓汁拿出备用;
S3:把1000g水放入锅内烧开,倒入200g西洋参髓汁后水沸5分钟停火,冷却后倒入坚果泡5一10分钟,捞出备用;
S4:把坚果平铺在托盘上送入冻干机冻干,加工数量与所选机型匹配;
S5:停机后装袋或罐,灭菌结束;
本方法的制作由于冻干技术使坚果表面成孔状分部,使液体转化成粉状在依附后的包装,食用过程中不会脱落,尤其是参的微苦味取代了坚果的涩,而坚果的香与参的甘完美融合,坚果类所含的油质、蛋白质、矿物质、维生素补齐了西洋参的短板,而西洋参的补气养阴、清热生津的功效又弥补了坚果的缺陷,打造了一款全新口味,又有组合功效的西洋参坚果系列,开创了西洋参食用的又一全新领域。
所述压模式具体操作步骤为,
S1:把西洋参髓渣放入烘干室烘至8一9成干收取,备用;
S2:制做2块直径1cmx高3cm的凹凸模板备用;
S3;把凹模固定在手动50kg的液压机操作台上,凸模安装在液压机下压端口,把烘干后的西洋参髓渣倒入原料箱操做;
S4:把压好的西洋参髓装袋或罐,灭菌结束;
以上的加工方法把国产西洋参最后的材料变成了产品,不光做到物尽其力,也完美的体现了西洋参芯纤维物质的、提神、醒脑、咽干、口渴、消除口臭的功效,简单的说现有的"口香糖""槟榔"等都是由多种物质的原料合成品,而本产品却"反其道而行"没有任何填加剂,区别于药用压片,食用糖果,是一款配套国产西洋参原生态整体加工的一部分,把国产西洋参的内部结构进行分离,留下了口感适中、功能对应、味道独特、咀嚼后没有残渣又环保的"囗香糖""槟榔"等替代品,正所谓"参芯健康、口齿留香"。
本发明还提供了一种高丽参的加工方法,包括肠衣式以及鱼鳞式。
所述肠衣式具体步骤为,
S1:把人参表皮用竹片刮掉去除农药残留,用工具由参的头部向下打穿至底部、分离皮层、纤维层与参髓、把参头部与参髓一体取出;
S2:取掏空的含有人参皮层、纤维层的外壳、鱼片、猪瘦肉、川贝、龙眼、火腿、盐备用;
S3:把鱼片、猪瘦肉、火腿、盐少许用打馅机制好;
S4:把馅分4一5次填入人参外壳中填满,逐次按实;
S5:把人参倒立放入辅好屉布的蒸屉,将水烧开后入锅,保持大火烧至30分钟水开,温度保持99C,蒸制2.5一3小时,待温度和压力降下取出放到窒温25°-35°的房间放置,结束;
S6:送入冻干机冻干后真空包装,灭菌;
本发明滋辅对像体虚多汗、津少口渴、肺气虚弱、气短喘促、咳嗽无力者,以上制法以人参的皮层、纤维层为"肠衣"以鱼、肉、贝母、龙哏填充配伍,遵循中医的君、巨、使、佐的方式,把食材与中药相组合即起到了滋辅保健的作用,又省去了人参蒸制红参后半程制干的大量工序,尤为特别的不用人们把鲜参制成干参,再把干参和食材做回湿参食用的无奈,不再有进补去药房,请客下馆子的情况出现,是真正家里的药食同源。
所述鱼鳞式具体步骤为,
S1:参髓、新鲜果蔬、蒸锅、备用;
S2:把参髓摊开放置24小时,厚度不超过30cm,每隔3小时翻动透气,内部出现缝隙,淀粉转化为糖结束;
S3:取新鲜果蔬榨汁,把参髓放入汁中浸泡,10一20分钟捞出结束;
S4:把水烧开后头向上放入蒸锅,蒸制3小时,自然冷却后取出放入托盘送至烘干室;
S5:烘至8成干取出,自然冷却后用切片机自芦头0.1cm处向下切成0.1cm/片的连体形状;
S6:用0.08cm的定型片插入缝隙中定型;
S7:再次放入托盘送入烘干室烘干;
S8:干燥后取出自然冷却分类包装,灭菌结束。
作为本发明一种优选的实施方式,营养材料为水果。
本发明提供了一种人参的加工方法,包括白参(西洋参)和红参(高丽参),把以往通过分解人参外部结构叶、花、主根、须根的单品、单一烘干式加工,变成按照各部位的外观特怔和结构特性及不同功效,把叶、花、须根进行多种组合的多工艺加工,把主根内部结构的表皮、皮层、纤维层、参髓分离后与肉类、果蔬、坚果、等配伍制成不同功效、不同口味、不同形状针对不同人群的食品,从视觉、嗅觉、味觉及功效上改变国产白参(西洋参)红参(高丽参)对比进口参因土壤、气候、种植方式造成的农药残留高、个体大、香味差、口感苦的劣势,避免了原有人参打粉、切片后在服用时,口感不佳、口腔残留、吞咽困难、吸收不全,丰富了品类、降低了进口数量、提高了出口机率。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未违背本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包括在本发明的保护范围。
Claims (2)
1.一种人参的加工方法,其特征在于:包括西洋参的加工方法以及高丽参的加工方法,所述西洋参的加工方法包括,卷包式、胶囊式、瓦罐式、吸附式、模压式,所述高丽参的加工方法包括肠衣式以及鱼鳞式,
所述卷包式具体步骤为,
S1:将新鲜西洋参叶片的叶茎剪掉,在茶叶杀青机中进行杀青,高温破坏和钝化叶中的活性氧化酶,烘至8成干左右收起备用;
S2:底层铺鲜花,再辅西洋参叶,一层参叶一层花,总厚度不超过10cm,放置在温度15°-25°室内,窨置12小时,中间每隔3-5小时散热;
S3:将鲜花筛除,收起备用;
S4:把参花放入水中浸泡3个小时进行隔氧,定色处理后收集备用;
S5:把参叶的正面向上,前端对着操作者辅开,参叶的叶脉向下,再把参花横放在叶的前端卷成烟卷状;
S6:将卷好的参花以及参叶放入干燥托盘的凹槽内卡好定型, 进行微波干燥,时间和每批次数量与所用机型标准匹配;
S7:干燥后取出按长短分装在符合食品安全标准的罐,盒里灭菌包装成品;
所述胶囊式具体步骤为,
S1:挑选整体通直的西洋参用竹片刮去表皮去除农药残留 ,
S2:用波长260nm的紫外线照射灭菌;
S3:把长、短、粗、细按规格进行分选再逐一对应所需加工尺寸在主根与分根连接处切断,然后把分根收起;
S4:将分好类的长短一至,粗细相仿的鲜西洋参放在钻孔机上,调好深度进行钻孔,分离出参髓,保留皮层和纤维层,距离参头部剩0.2cm,不能打穿,收起备用;
S5:将枸杞、麦冬、五味子配伍的辅料单放或组合放入孔内,填装到孔内高度三分之二处,填装的辅料为干品;
S6:把填好辅料的鲜西洋参竖起头朝下进行烘干,保持在30°-50°,湿度60%,烘干时温度由低到高,然后再从高至低反复进行,直到西洋参皮层和纤维层的下部收缩包紧住填装物、水分含量达到所要求以內;
S7:将干燥后的西洋参正常冷却到常温状态后按标准对其分类包装,再次灭菌、密封包装;
所述瓦罐式具体步骤为,
S1:将半干、大小均匀的红枣,清洗好备用;
S2:使用去核机在不破坏红枣底部枣皮的情况下取出枣核;
S3:把营养材料填入拓空的枣体内,填至三分之一处;
S4:取鲜西洋参须根从开口处盘入枣体,盖住下面营养材料;
S5:进入冻干机干燥,干燥后真空装袋,灭菌;
所述吸附式具体步骤为,
S1:取水,将坚果鲜品用去壳机去掉外壳,且掏出的西洋参髓备用;
S2:将参髓用波长260nm紫外线消毒后,放入螺旋无核圆型0.5T,螺旋直径88mm,滤网0.06mm破碎榨汁机,操作后把参髓渣收集放好备用,参髓汁拿出备用;
S3:把1000克的水倒入锅中烧开,倒入200g西洋参髓汁后水沸5分钟停火,冷却后倒入坚果泡5一10分钟,捞出备用;
S4:把坚果平铺在托盘上送入冻干机冻干,加工数量与所选机型匹配;
S5:停机后装袋或罐,灭菌结束;
所述压模式具体操作步骤为,
S1:把西洋参髓渣烘干至至8一9成干收取,备用;
S2:制做2块直径1cmx高3cm的凹凸模板备用;
S3;把凹模固定在手动50kg的液压机操作台上,凸模安装在液压机下压端口,把烘干后的西洋参髓渣倒入原料箱操做;
S4:压好的西洋参髓装袋或罐,灭菌结束;
所述肠衣式具体步骤为,
S1:把鲜人参表皮刮掉,用工具由参的头部向下至底部打穿,分离皮层,纤维层与参髓,参的头部与参髓一体取出备用;
S2:取掏空含有人参皮层和纤维层的外壳、鱼片、猪瘦肉、川贝、龙眼、火腿、盐备用;
S3:把鱼片、猪瘦肉、火腿,用打馅机制好;
S4:把馅分4一5次填入人参外壳,逐次按实,填满结束;
S5:把填好料的人参竖立放入蒸锅,保持大火烧30分钟至水开后,温度保持99°,蒸制2.5一3小时,待温度和压力降下取出放置窒温25°-35°的房间放置,结束;
S6:送入冻干机冻干后真空包装,灭菌;
所述鱼鳞式具体步骤为,
S1:参髓、新鲜果蔬、蒸锅,备用;
S2:把参髓摊开放置24小时,厚度不超过30cm,每隔3小时翻动透气,内部出现缝隙,淀粉转化为糖结束;
S3:取新鲜果蔬榨汁,把参髓放入汁中浸泡,10一20分钟捞出结束;
S4:把水烧开后头向上放入蒸锅,蒸制3小时,自然冷却后取出放入托盘送至烘干室;
S5:烘至8成干取出,自然冷却后用切片机自芦头0.1cm处向下切成0.1cm/片的连体形状;
S6:用0.08cm的定型片插入缝隙中定型;
S7:再次放入托盘送入烘干室烘干;
S8:干燥后取出定型片自然冷却、分类包装,灭菌结束。
2.根据权利要求1所述的一种人参的加工方法,其特征在于:营养材料为水果。
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