CN111713662A - Storage and reduction method of edible chrysanthemum - Google Patents
Storage and reduction method of edible chrysanthemum Download PDFInfo
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- CN111713662A CN111713662A CN202010619882.5A CN202010619882A CN111713662A CN 111713662 A CN111713662 A CN 111713662A CN 202010619882 A CN202010619882 A CN 202010619882A CN 111713662 A CN111713662 A CN 111713662A
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- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 title claims abstract description 30
- 244000189548 Chrysanthemum x morifolium Species 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000003860 storage Methods 0.000 title claims abstract description 29
- 230000009467 reduction Effects 0.000 title claims abstract description 16
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 90
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 90
- 238000010438 heat treatment Methods 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000003814 drug Substances 0.000 claims abstract description 8
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000013343 vitamin Nutrition 0.000 claims description 14
- 239000011782 vitamin Substances 0.000 claims description 14
- 229940088594 vitamin Drugs 0.000 claims description 14
- 229930003231 vitamin Natural products 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 231100000241 scar Toxicity 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000032544 Cicatrix Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 230000037387 scars Effects 0.000 description 2
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of edible chrysanthemum and discloses a storage and reduction method of edible chrysanthemum, which comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; the method has the advantages that the irradiation mode is adopted for sterilization, compared with the existing damp-heat sterilization mode, the method can better protect the nutrient components in the edible chrysanthemum, does not damage the nutrient components while killing bacteria, discharges the influence of moisture on the chrysanthemum in the storage work, avoids the influence of peculiar smell by odor removal and adsorption, avoids the influence of the peculiar smell on the taste, keeps the taste and the appearance color to the maximum extent and keeps the nutrition from losing through a scientific treatment mode during reduction, can reduce the economic cost of the edible chrysanthemum storage and reduction work, can also reduce the workload of workers, improves the quality of the edible chrysanthemum, and promotes the technical development of the edible chrysanthemum.
Description
Technical Field
The invention relates to the technical field of edible chrysanthemum, in particular to a storage and reduction method of edible chrysanthemum.
Background
The technology of edible chrysanthemum in China is recorded late in part of literature data, which indicates that most of the nation does not know the technical development history of the edible chrysanthemum, the edible chrysanthemum technology actually originates in China, the records of the cultivated chrysanthemum are recorded as early as the etiquette and the moon of the Han Dynasty, the chrysanthemum cake is one of traditional cakes in the Guangdong Meizhou, and has the common languages of' being full of rice and being ingenious in the rice pudding, and the chrysanthemum cake bad is handed over to Japan in Tang and Song times, and is handed over to Europe and other countries in the beginning of 17 th century, and the chrysanthemum is cultivated in all parts of China, and Jiangsu, Zhejiang, Jiangxi, Sichuan and other provinces are taken as main production areas, wherein the Hangzhou chrysanthemum in Zhejiang province has a famous country, and the chrysanthemum research in Liaoning areas in recent years also has.
The edible chrysanthemum is a perennial root herbaceous plant, the floral organs contain chrysanthemum glycoside, adenine, amino acid, trace elements and the like, and the chrysanthemum has the effects of clearing heat, removing toxicity, calming the liver and improving eyesight.
Disclosure of Invention
The invention aims to solve the problems, designs a method for storing and restoring edible chrysanthemum, and solves the problems that the existing method has poor storage effect, complicated and fussy operation steps and large workload, and the chrysanthemum is high in price due to the fact that partial methods need to be stored in a liquid nitrogen mode, an ultralow temperature mode and the like and the economic investment is huge.
The technical scheme of the invention for realizing the aim is as follows: a method for storing and restoring edible chrysanthemum comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments;
step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining;
step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours;
step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag;
step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread;
step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes;
step S6: when the temperature is increased, vitamins are added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water.
Preferably, in step S1, the picked chrysanthemum is observed, and the chrysanthemum having no cross section and no scar is selected for processing.
Preferably, in S1, the selected plants with plump flowers and no disease need to be chrysanthemum.
Preferably, in step S2, the drying temperature is controlled to be a constant temperature, and the temperature fluctuation is controlled to be 2 degrees celsius after the drying temperature is selected.
Preferably, in step S3, air is not allowed to flow through the storage chamber space, and activated carbon is placed in the storage chamber for odor removal by adsorption.
Preferably, in the step S3, the storage temperature is controlled to be between-3 degrees celsius and-5 degrees celsius.
Preferably, in step S4, the temperature of the fresh water during thawing may not be higher than 30 ℃, the temperature may be properly reduced in summer, and the temperature may not be lower than 0 ℃ during winter.
Preferably, in the step S5, the temperature is increased, slow heating is required with slow fire, the mixture cannot be boiled with strong fire, sucrose is added when the temperature reaches 30 ℃, and white spirit is added when the temperature reaches 50 ℃.
Preferably, in step S6, the chemical addition operation needs to be performed at the later stage of the temperature increase operation, and when the temperature increase time reaches 20 minutes, vitamins and glycerin need to be added, and after 5 minutes, the chrysanthemum is drained, and the heating is stopped.
The storage and reduction method for the edible chrysanthemum, which is provided by the scheme, is used for researching and improving the storage and reduction method for the chrysanthemum, and carries out sterilization by adopting an irradiation mode, can better protect nutrient components in the edible chrysanthemum compared with the existing damp-heat sterilization mode, does not damage the nutrient components while killing bacteria, discharges the influence of moisture on the chrysanthemum, prevents peculiar smell from entering to influence taste by removing odor and adsorbing, and keeps the taste and the appearance color to the maximum extent and keeps the nutrition from losing during reduction by adopting a scientific treatment mode.
Detailed Description
The following content is a detailed description of the present invention, and a method for storing and reducing edible chrysanthemum is characterized by comprising: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining; step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours; step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag; step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread; step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes; step S6: when the temperature is increased, vitamins are required to be added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water; observing the picked chrysanthemum flowers, and selecting the chrysanthemum flowers with petals without sections and scars for processing; in the step S1, selecting plants with plump flowers and no diseases for chrysanthemum collection; in the step S2, the drying temperature is to be controlled to be constant, and the temperature fluctuation is to be controlled to be 2 ℃ after the drying temperature is selected; in the step S3, air is not allowed to circulate in the storage chamber space, and activated carbon is placed in the storage chamber for odor removal through magnetic adsorption; in the step S3, the storage temperature is controlled to be between-3 ℃ and-5 ℃; in the step S4, the temperature of clear water during unfreezing can not be higher than 30 ℃, cooling treatment can be properly carried out in summer, and the control and temperature in winter can not be lower than 0 ℃; in the step S5, heating, namely heating slowly with slow fire, not boiling with strong fire, adding cane sugar when the temperature reaches 30 ℃, and adding white spirit when the temperature reaches 50 ℃; in the step S6, the medicine adding operation needs to be performed at the later stage of the temperature rising operation, when the temperature rising time reaches 20 minutes, vitamins and glycerin need to be added, after 5 minutes, the chrysanthemum is drained, and the heating is stopped.
The embodiment is characterized in that the storage and reduction method of the edible chrysanthemum comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining; step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours; step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag; step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread; step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes; step S6: when the temperature is increased, vitamins are required to be added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water; the present case is to the save of chrysanthemum and reduction method research improvement, disinfect through adopting the irradiation mode, compare in the nutrient composition in the protection edible chrysanthemum that current damp and hot sterilization mode can be better, do not destroy nutrient composition when killing the bacterium, in the storage work, the influence of moisture to the chrysanthemum has been discharged, it influences the taste to scurry into through removing the flavor absorption stop peculiar smell, through scientific processing mode during the reduction, furthest keeps taste and outward appearance color and luster, and keep nutrition not run off, this method can not only reduce the economic cost of edible chrysanthemum save and reduction work, can also reduce staff's work load, promote edible chrysanthemum quality, promote edible chrysanthemum technical development.
For those skilled in the art to perform operations, specific operation steps and attention points according to the steps indicated in the present application, reference should be made to the following, wherein the details mentioned in the related step operations are referred to in the art, and the following mainly describes the operation principle and process.
Example (b): a method for storing and restoring edible chrysanthemum comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining; step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours; step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag; step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread; step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes; step S6: when the temperature is increased, vitamins are required to be added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water;
in the specific implementation process, it is worth particularly pointing out that in the step S1, the picked chrysanthemum needs to be observed, the chrysanthemum with petals having no cross section and no scar is selected for processing, the chrysanthemum with end faces and scars is not easy to store, and the chrysanthemum is easy to deteriorate after being stained with water in the reduction work; the method has the advantages that plants with plump flowers and no disease are required to be selected for chrysanthemum collection, the influence of adverse conditions is eliminated to the maximum extent, healthy chrysanthemum flowers are processed, and the quality of edible chrysanthemum is promoted to be improved;
in the step S2, the drying temperature is controlled to be constant, and the temperature fluctuation is controlled to be 2 ℃ after the drying temperature is selected, so that the chrysanthemum cells are prevented from being damaged due to large temperature fluctuation, and the loss of nutrient components is avoided;
in the step S3, air circulation is not allowed in the storage chamber, activated carbon is placed in the storage chamber for adsorption and deodorization, the air circulation is blocked, external moisture can be prevented from entering, and the influence of peculiar smell on the taste and smell of the edible chrysanthemum can be prevented by the activated carbon for adsorption and deodorization; in addition, in step S3, the storage temperature needs to be controlled between-3 degrees Celsius and-5 degrees Celsius.
In the specific implementation process, it is important to point out that in the step S4, the temperature of the clear water during thawing is not higher than 30 ℃, the temperature can be properly reduced in summer, and the temperature can be controlled in winter to be not lower than 0 ℃;
in the scheme, in the step S5, the temperature is increased, the heating is carried out slowly by slow fire, the heating cannot be carried out by big fire until the heating is boiling, cane sugar is added when the temperature reaches 30 ℃, and white spirit is added when the temperature reaches 50 ℃;
in step S6, the medicine addition needs to be performed at the later stage of the temperature rise, and when the temperature rise time reaches 20 minutes, vitamins and glycerin need to be added, and after 5 minutes, the chrysanthemum is drained, and the heating is stopped.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.
Claims (9)
1. A storage and reduction method of edible chrysanthemum is characterized by comprising the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments;
step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining;
step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours;
step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag;
step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread;
step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes;
step S6: when the temperature is increased, vitamins are added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water.
2. The method for storing and restoring edible chrysanthemum according to claim 1, wherein in step S1, the picked chrysanthemum is observed, and chrysanthemum with no fracture and no scar is selected for processing.
3. The method as claimed in claim 1, wherein in step S1, the selected plant with plump and no disease is collected.
4. The method as claimed in claim 1, wherein in step S2, the drying temperature is controlled to be constant, and the temperature fluctuation is controlled to be 2 ℃ after the drying temperature is selected.
5. The method as claimed in claim 1, wherein in step S3, air is not allowed to flow through the storage chamber, and activated carbon is placed in the storage chamber for odor removal by adsorption.
6. The method as claimed in claim 1, wherein the storing temperature of the chrysanthemum is controlled at a range from-3 ℃ to-5 ℃ in step S3.
7. The method as claimed in claim 1, wherein in step S4, the temperature of the fresh water is not higher than 30 ℃ during thawing, the fresh water is properly cooled in summer, and the temperature of the fresh water is not lower than 0 ℃ in winter.
8. The storage and reduction method of edible chrysanthemum according to claim 1, wherein in step S5, the heating operation is carried out slowly with slow fire, and the heating operation is carried out not with big fire until the heating operation is boiling, sucrose is added when the temperature reaches 30 ℃, and white spirit is added when the temperature reaches 50 ℃.
9. The method as claimed in claim 1, wherein the step S6, the step of adding chemicals is performed at the later stage of the heating process, wherein the heating time reaches 20 minutes, the vitamins and glycerin are added, and after 5 minutes, the chrysanthemum flower is drained and the heating is stopped.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010619882.5A CN111713662A (en) | 2020-07-01 | 2020-07-01 | Storage and reduction method of edible chrysanthemum |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010619882.5A CN111713662A (en) | 2020-07-01 | 2020-07-01 | Storage and reduction method of edible chrysanthemum |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01228425A (en) * | 1988-03-08 | 1989-09-12 | Miyako Kagaku Kk | Method for retaining freshness of edible flowers |
| CN106176869A (en) * | 2016-07-14 | 2016-12-07 | 周小平 | A kind of drying means of Flos Chrysanthemi |
| CN107801815A (en) * | 2017-11-04 | 2018-03-16 | 湖北云腾菊业有限公司 | A kind of processing method of high-mountain chrysanthemum tea |
-
2020
- 2020-07-01 CN CN202010619882.5A patent/CN111713662A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01228425A (en) * | 1988-03-08 | 1989-09-12 | Miyako Kagaku Kk | Method for retaining freshness of edible flowers |
| CN106176869A (en) * | 2016-07-14 | 2016-12-07 | 周小平 | A kind of drying means of Flos Chrysanthemi |
| CN107801815A (en) * | 2017-11-04 | 2018-03-16 | 湖北云腾菊业有限公司 | A kind of processing method of high-mountain chrysanthemum tea |
Non-Patent Citations (2)
| Title |
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| 刘超;喻贵英;刘伟霞;昌秦芬;汪杨;: "菊花在制剂工艺中不同灭菌方式对质量影响的考察" * |
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