CN111264811A - Processing technology of fern root cake - Google Patents
Processing technology of fern root cake Download PDFInfo
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- CN111264811A CN111264811A CN202010174963.9A CN202010174963A CN111264811A CN 111264811 A CN111264811 A CN 111264811A CN 202010174963 A CN202010174963 A CN 202010174963A CN 111264811 A CN111264811 A CN 111264811A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 45
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 238000005406 washing Methods 0.000 claims abstract description 23
- 238000005360 mashing Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 67
- 239000000047 product Substances 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 13
- 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 9
- 238000004898 kneading Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 3
- 244000182216 Mimusops elengi Species 0.000 claims description 3
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims 4
- RSMUVYRMZCOLBH-UHFFFAOYSA-N metsulfuron methyl Chemical compound COC(=O)C1=CC=CC=C1S(=O)(=O)NC(=O)NC1=NC(C)=NC(OC)=N1 RSMUVYRMZCOLBH-UHFFFAOYSA-N 0.000 claims 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000013078 crystal Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000020334 white tea Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 12
- 239000002244 precipitate Substances 0.000 description 12
- 239000000843 powder Substances 0.000 description 8
- 230000001680 brushing effect Effects 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 240000001548 Camellia japonica Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000045403 Astragalus propinquus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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
- 241000736301 Pteridaceae Species 0.000 description 1
- 240000005893 Pteridium aquilinum Species 0.000 description 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fern root cake processing technology, which comprises the specific process steps of collecting fern roots, washing, mashing, soaking, filtering, standing, refiltering, forming and packaging. Through the process steps, the fern root can be processed into the fern root cake which is convenient to eat and preserve, and the special process is adopted in the processing, so that the prepared fern root cake has unique flavor, is palatable and delicious, controls the cold property of the fern root and reduces the side effect of eating. The invention is improved on the basis of the traditional process, achieves the effects of high yield, high efficiency and high quality, and can be used for workshop and industrial production.
Description
Technical Field
The invention relates to a fern root cake processing technology, and belongs to the technical field of food processing.
Background
The fern root is rhizome of Pteridium aquilinum of Pteridaceae, collected in autumn and winter, cleaned, and dried to obtain fern root. Fern root, also known as "fern chicken root"; grinding rhizoma pteridii latiusculi into powder, and making into various dishes. Perennial herbs. Long, thick, creeping, underground, hairy and hairy root. The petiole is sparse, strong and upright, 30-100 cm long, naked, brown or stem yellow, the leaf is triangular or broad in shape of needles, leathery, 3-pinnate double leaves, 30-100 cm long and 20-60 cm wide; the top of the pinna is not split, the lower part of the pinna is split, and the lower part of the pinna is a double leaf and is the largest at the lowest part; the pinnate is linear, acicular or acicular in a long ellipse shape, the length is 1-2.5 cm, the width is 3-5 mm, and most of the pinnate is dense; the leaf axis is naked and clean; the veins are mostly dense, usually with a forked core, and the median is hairy. The sporangia group grows along the leaf margin and is in a continuous long line shape, the sporangia group is in a cover line shape, and a false cover is formed by reversely folding the deteriorated leaf margin. The common processing mode of the fern root is to prepare fern root powder, the fern root powder is a natural wild plant product with homology of medicine and food, can be used as medicine and eaten, is rich in a plurality of microelements such as iron, zinc, selenium and the like, vitamins and a plurality of essential amino acids, and has the VC content of more than 28.6 mg/hundred g. The fern root powder has high amylose content, high digestion resistant starch content and slow digestion and absorption speed.
In the prior art, there are some patent documents related to the processed fern root food, for example, patent publication No. CN102178185A discloses a method for processing a fern root product, which comprises: step a: mixing and stirring the dry fern roots and other ingredients in a certain proportion; step b: steaming the stirred and formed fern root mixture; step c: the fern root mixture is cut into different fern root products as required.
Also, for example, the invention with publication number CN103445261A discloses a process for preparing a beverage, health water, granules, and feed from fern root, which comprises washing wild fern root, pulverizing, filtering, and performing solid-liquid separation to obtain fern residue, fern root water, and fern powder, wherein the fern residue is used for preparing fern root feed, the fern root water is used for preparing fern root beverage or/and fern root health water, and the fern powder is used for preparing fern root granules.
Also, for example, patent publication No. CN108785236A discloses a fern root extract skin care product, which contains fern root extract as the main effective component. The fern root extract is fern root starch. The fern root extract skin care product is a fern root starch mask, which comprises the following components in parts by weight: 40-50 parts of fern root starch, 7-12 parts of astragalus membranaceus, 2-4 parts of egg white, 2-4 parts of milk, 2-5 parts of honey, 2-5 parts of camellia oil, 2-4 parts of glycerol, 1-3 parts of vitamins, 1-3 parts of amino acids, 5-8 parts of edible glucose and 8-15 parts of purified water.
In addition, the invention patent with the publication number of CN104489562A discloses a fern root vermicelli and a manufacturing method thereof, and the fern root vermicelli comprises the following raw materials in parts by mass: 50-60 parts of fern root, 20-30 parts of cassava, 10-20 parts of sweet potato and 10-20 parts of corn. The fern root vermicelli is prepared by digging fern root, cassava, sweet potato and corn according to a conventional process, cleaning, drying and sterilizing, and then respectively processing into powder; mixing at a certain proportion, making into slurry, processing into vermicelli with vermicelli machine, oven drying, cooling, and packaging.
The prior art provides some innovations for processing the fern root, but the fern root powder, the beverage or the skin care product is only a product meeting the requirements of the young, is difficult to preserve, is difficult to be used as staple food in life, and cannot play a great role in popularizing the fern root food. Moreover, the problem of side effects of fern roots is not considered, and the health care of the fern roots and the food function can not be combined, so that the fern roots still have great technical improvement potential for the processing technology of the fern roots as food.
Disclosure of Invention
The invention aims to solve the technical problem of providing a fern root cake processing technology, which can be used as a staple food to be eaten by processing fern roots into a fern root cake which is easy to preserve and eat, and can well neutralize the side effect of cold nature and coolness by adopting a special technology, so that the fern root cake has the purposes of food and health care products.
The invention is realized by the following steps:
the specific process steps comprise collecting fern roots, washing, mashing, soaking, filtering, standing, re-filtering, molding and packaging. The specific operation of each process step is described in detail below.
Collecting: before and after every year of frost in autumn and winter to 2 months in the next year, when ground stems and leaves are withered, digging fern roots at the places where the fern roots are distributed, removing impurities such as soil, removing the overground parts of the withered fern, and only collecting the underground roots containing starch.
Washing: and soaking the collected fern roots in clear water, brushing off impurities by using a brush during the soaking process, or brushing off the impurities by using a brush after the fern roots are washed by using a water gun, and then stirring in boiling water for 2-3 minutes. Preferably, the method further comprises a pretreatment step after soaking: and (3) cutting off the old and hard parts of the base part of the cleaned fiddlehead, and putting the fiddlehead into boiling water to stir for 2-3 minutes. Adding ginger slices accounting for 3-5% of the weight of the fern root, 1-2% of salt and 0.5-0.8% of citric acid in the stirring process, and mixing. The cold property of the fern root can be well removed through pretreatment in the step, the texture of the fern root is softened, and the later-stage processing is facilitated.
Mashing: cleaning or pretreating fern roots, cutting the fern roots into 3-5 cm by a machine, kneading the fern roots by a kneading device to extrude biological components such as starch in the fern roots, or manually mashing the fern roots by a pestle or a hammer to allow the starch in the roots to permeate out.
Soaking: and after mashing, washing the fern root with water, cutting and kneading the fern root into pieces, and soaking the washing water and the mashed fern root in water, wherein the total water amount is about 10-15 times of the weight of the fern root. Stirring is carried out frequently in the soaking process to fully dissolve starch and the like. It is proposed here to carry out mechanical stirring with a device having a stirring function. According to the flavor of the prepared fern root and the different realized health care functions, different soaking solutions can be adopted to replace water for soaking in the step. The present invention provides the following alternatives: (1) according to parts by weight, 1-2 parts of medlar, 1-2 parts of chrysanthemum, 1-2 parts of white camellia, 1-2 parts of honey and 30-50 parts of water are added to prepare a soaking solution, and 10-15 parts of mashed fern roots are soaked in the soaking solution for 2-3 hours. (2) According to the weight parts, 3-5 parts of baking soda is added into 30-50 parts of water to prepare a soaking solution, 10-15 parts of mashed fern root is soaked in the soaking solution for 2-3 hours, and the content of the pteridophytin in the fern root can be reduced.
And (3) filtering: aims to separate fern root starch, fern root and other impurities and prepare for the subsequent refining and forming. According to the thickness of the smashed fern root, two-level or three-level mesh screens can be used for filtering, the mesh number of the mesh screens is determined according to specific conditions, and the mesh number of a first-level filter screen in general three-level filtering is about 1-4 meshes, second-level 10-20 meshes and third-level 100 meshes. During filtering, the mashed fern roots and the diluted solution are washed by water, and the water consumption is 5-10 times of the weight of the fern roots. Longer filtration times suggest a vacuum pump to provide efficiency.
Standing: and standing the filtrate and the cleaning solution together for 24-48 hours, preferably over 36 hours. If conditions permit the use of centrifugal separation equipment, the time can be greatly reduced.
And (3) secondary filtration: after standing or centrifuging, pouring out the water on the upper part of the precipitate; if the quality of the obtained product is unqualified, the precipitate is continuously dissolved by water, and then the product is filtered and kept stand until the quality is qualified.
Molding: dissolving the precipitate with a small amount of water, pouring into a heating pot, and stirring until the water is completely evaporated to obtain a product with glittering, translucent and elastic properties. During the forming process, different ingredients or seasonings can be added according to the required taste.
Packaging: according to the market and the selling habit, the product is divided and packaged or processed into instant food. If vacuum packaging is adopted, the food can be stored for long term.
Compared with the prior art, the process steps can be used for processing the fern root into the fern root cake which is convenient to eat and preserve, and the special process is adopted in the processing, so that the prepared fern root cake has unique flavor, is palatable and delicious, controls the cold property of the fern root and reduces the side effect of eating. The invention is improved on the basis of the traditional process, achieves the effects of high yield, high efficiency and high quality, and can be used for workshop and industrial production.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1:
the method comprises the following steps:
collecting: in autumn and winter, fern roots are dug at the place where the fern roots are distributed, impurities such as soil and the like are removed, meanwhile, the dried overground part of the fern is removed, and only the underground root containing starch is collected.
Washing: soaking the collected fern root in clear water, brushing off impurities with a brush during the soaking process, standing for half an hour, and then washing with a water gun once.
Mashing: after the fern roots are cleaned, the fern roots are cut into 3-5 cm by a machine, and then the biological components such as starch in the fern roots are extruded by kneading equipment.
Soaking: after mashing, washing with water, cutting and kneading equipment, adding water into the washing water and the mashed fern root together, and soaking in stirring equipment, wherein the total water amount is 10 times of the weight of the fern root. Stirring is carried out frequently in the soaking process to fully dissolve starch and the like.
And (3) filtering: filtering with two-stage mesh sieve, washing the mashed fern root and the diluted solution with water 5 times of the weight of the fern root.
Standing: the filtrate and the cleaning solution are put together and kept still for 30 hours.
And (3) secondary filtration: after standing or centrifuging, pouring out the water on the upper part of the precipitate; if the quality of the obtained product is unqualified, the precipitate is continuously dissolved by water, and then the product is filtered and kept stand until the quality is qualified.
Molding: dissolving the precipitate with a small amount of water, pouring into a heating pot, and stirring until the water is completely evaporated to obtain a product with glittering, translucent and elastic properties.
Packaging: and (5) cutting and packaging the product.
Example 2:
the method comprises the following steps:
collecting: in autumn and winter, fern roots are dug at the place where the fern roots are distributed, impurities such as soil and the like are removed, meanwhile, the dried overground part of the fern is removed, and only the underground root containing starch is collected.
Washing: soaking the collected fern roots in clear water, brushing impurities off by using a brush in the soaking process, then standing for half an hour, then washing by using a water gun, and then carrying out pretreatment: and (3) cutting off the old and hard parts of the base part of the cleaned fiddlehead, and putting the fiddlehead into boiling water to stir for 2-3 minutes. Adding rhizoma Zingiberis recens slice 3 wt% of fern root, salt 1 wt% and citric acid 0.5 wt% while stirring.
Mashing: cleaning or pretreating fern roots, cutting the fern roots into 3-5 cm by a machine, and manually mashing the fern roots by a pestle or a hammer to enable substances such as starch in the roots to seep out.
Soaking: after mashing, washing with water, cutting, kneading, and soaking in soaking solution together with mashed fern root. The soaking solution is prepared by adding 35 parts of water into 1 part of medlar, 1 part of chrysanthemum, 1 part of white camellia and 2 parts of honey according to the parts by weight, and soaking 10 parts of mashed fern root in the soaking solution for 2 hours.
And (3) filtering: filtering with two-stage mesh sieve, washing the mashed fern root and the diluted solution with water 5 times of the weight of the fern root.
Standing: the filtrate and the cleaning solution are put together and kept still for 30 hours.
And (3) secondary filtration: after standing or centrifuging, pouring out the water on the upper part of the precipitate; if the quality of the obtained product is unqualified, the precipitate is continuously dissolved by water, and then the product is filtered and kept stand until the quality is qualified.
Molding: dissolving the precipitate with a small amount of water, pouring into a heating pot, and stirring until the water is completely evaporated to obtain a product with glittering, translucent and elastic properties.
Packaging: and (5) cutting and packaging the product.
Example 3:
the method comprises the following steps:
collecting: in autumn and winter, fern roots are dug at the place where the fern roots are distributed, impurities such as soil and the like are removed, meanwhile, the dried overground part of the fern is removed, and only the underground root containing starch is collected.
Washing: soaking the collected fern roots in clear water, brushing impurities off by using a brush in the soaking process, then standing for half an hour, then washing by using a water gun, and then carrying out pretreatment: and (3) cutting off the old and hard parts of the base part of the cleaned fiddlehead, and putting the fiddlehead into boiling water to stir for 2-3 minutes. Adding rhizoma Zingiberis recens slice 3 wt% of fern root, salt 1 wt% and citric acid 0.5 wt% while stirring.
Mashing: cleaning or pretreating fern roots, cutting the fern roots into 3-5 cm by a machine, and manually mashing the fern roots by a pestle or a hammer to enable substances such as starch in the roots to seep out.
Soaking: after mashing, washing with water, cutting, kneading, and soaking in soaking solution together with mashed fern root. Soaking solution according to the parts by weight, 3 parts of baking soda is added into 30 parts of water to prepare the soaking solution, and 10 parts of mashed fern root is soaked in the soaking solution for 2 hours.
And (3) filtering: filtering with two-stage mesh sieve, washing the mashed fern root and the diluted solution with water 5 times of the weight of the fern root.
Standing: the filtrate and the cleaning solution are put together and kept still for 30 hours.
And (3) secondary filtration: after standing or centrifuging, pouring out the water on the upper part of the precipitate; if the quality of the obtained product is unqualified, the precipitate is continuously dissolved by water, and then the product is filtered and kept stand until the quality is qualified.
Molding: dissolving the precipitate with a small amount of water, pouring into a heating pot, and stirring until the water is completely evaporated to obtain a product with glittering, translucent and elastic properties.
Packaging: the product is processed into instant food.
Of course, the above is only a specific application example of the present invention, and other embodiments of the present invention are also within the scope of the present invention.
Claims (9)
1. A processing technology of fern root cakes is characterized by comprising the following steps: the specific process steps comprise collecting fern roots, washing, mashing, soaking, filtering, standing, re-filtering, molding and packaging.
2. The fern root cake processing technology of claim 1, characterized in that: the collection is that before and after frost fall to 2 months in the next year in autumn and winter, when ground stems and leaves are withered, fern roots are dug in a place where the fern roots are distributed, impurities are removed, meanwhile, the overground parts of the withered fern are removed, and only the roots containing starch underground are collected.
3. The fern root cake processing technology of claim 1, characterized in that: and the washing is to soak the collected fern roots in clear water, brush off impurities with a brush in the soaking process or brush off impurities with a brush after the fern roots are washed with a water gun, and then stir the fern roots in boiling water for 2-3 minutes.
4. The fern root cake processing technology of claim 1, characterized in that: the mashing is to clean or pretreat the fern roots, then cut into 3-5 cm by a machine, and then knead the fern roots by a kneading device to extrude biological components such as starch in the fern roots, or manually smash the fern roots by a pestle or a hammer to enable substances in the roots to seep out.
5. The fern root cake processing technology of claim 1, characterized in that: the soaking is to wash, cut and knead the equipment with water after pounding, and soak the washing water and the pounded fern root together with water, wherein the total water amount is about 10 to 15 times of the weight of the fern root; stirring frequently during soaking process to make the root material fully dissolved.
6. The fern root cake processing technology of claim 1, characterized in that: the filtration is carried out by using a two-stage or three-stage mesh screen, and the mesh number is as follows: the mesh number of the first-stage filter screen is 1-4 meshes, the second-stage filter screen is 10-20 meshes, and the third-stage filter screen is 100 meshes; during filtering, the mashed fern roots and the diluted solution are washed by water, and the water consumption is 5-10 times of the weight of the fern roots.
7. The fern root cake processing technology of claim 1, characterized in that: the standing is to place the filtrate and the cleaning solution together for standing for 24-48 hours or to perform centrifugal treatment; the secondary filtration is to pour out the water on the upper part of the sediment after standing or centrifugation; the forming is to dissolve the sediment with the quality reaching the standard with a small amount of water, pour the sediment into a heating pot, and stir the sediment until the water is completely evaporated, so as to obtain a crystal clear and elastic product.
8. The fern root cake processing technology of claim 3, characterized in that: the method also comprises a pretreatment step after soaking after the washing step: cutting off the old and hard parts of the base part of the cleaned fiddlehead, and putting the fiddlehead into boiling water to stir for 2-3 minutes; adding ginger slices accounting for 3-5% of the weight of the fern root, 1-2% of salt and 0.5-0.8% of citric acid in the stirring process, and mixing.
9. The fern root cake processing technology of claim 5, characterized in that: the soaking step adopts soaking liquid for soaking, the soaking liquid is prepared by 1-2 parts of medlar, 1-2 parts of chrysanthemum, 1-2 parts of white tea flower, 1-2 parts of honey and 30-50 parts of water according to parts by weight, and 10-15 parts of mashed fern root is soaked in the soaking liquid for 2-3 hours.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012841A (en) * | 2014-06-23 | 2014-09-03 | 黄振忠 | Fern powder preparation method |
| CN108497313A (en) * | 2018-04-12 | 2018-09-07 | 刘洪� | A kind of fern cake food and preparation method thereof |
| CN108514115A (en) * | 2018-04-23 | 2018-09-11 | 三穗县洞阳农家缘食品加工有限公司 | A kind of fern cake and preparation method thereof |
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2020
- 2020-03-13 CN CN202010174963.9A patent/CN111264811A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012841A (en) * | 2014-06-23 | 2014-09-03 | 黄振忠 | Fern powder preparation method |
| CN108497313A (en) * | 2018-04-12 | 2018-09-07 | 刘洪� | A kind of fern cake food and preparation method thereof |
| CN108514115A (en) * | 2018-04-23 | 2018-09-11 | 三穗县洞阳农家缘食品加工有限公司 | A kind of fern cake and preparation method thereof |
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