CN112137051A - Instant day lily with Guangdong taste - Google Patents
Instant day lily with Guangdong taste Download PDFInfo
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- CN112137051A CN112137051A CN202010957608.9A CN202010957608A CN112137051A CN 112137051 A CN112137051 A CN 112137051A CN 202010957608 A CN202010957608 A CN 202010957608A CN 112137051 A CN112137051 A CN 112137051A
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- 241000756137 Hemerocallis Species 0.000 title claims abstract description 104
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 239000008159 sesame oil Substances 0.000 claims abstract description 20
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000005303 weighing Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 244000166675 Cymbopogon nardus Species 0.000 claims description 7
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000020636 oyster Nutrition 0.000 claims description 7
- 244000153158 Ammi visnaga Species 0.000 claims description 4
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000172419 Hemerocallis flava Species 0.000 claims description 4
- 235000017209 Hemerocallis flava Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002349 favourable effect Effects 0.000 abstract description 3
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- 238000004806 packaging method and process Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 206010060710 Galactostasis Diseases 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000234269 Liliales Species 0.000 description 1
- VAYOSLLFUXYJDT-RDTXWAMCSA-N Lysergic acid diethylamide Chemical compound C1=CC(C=2[C@H](N(C)C[C@@H](C=2)C(=O)N(CC)CC)C2)=C3C2=CNC3=C1 VAYOSLLFUXYJDT-RDTXWAMCSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of day lily and discloses ready-to-eat day lily in Guangdong flavor, which comprises the following steps: s1: uniformly spreading fresh daylily on a conveying belt at the speed of 30-35 m/h, conveying the daylily into a drying box for de-enzyming, wherein the de-enzyming time is 2min, and after de-enzyming is finished, standing the daylily and cooling the daylily in a normal-temperature environment; s2: weighing 4-8% of garlic powder, 2-6% of sesame oil, 3-9% of day lily, 5-15% of cantonese flavoring, 1.5-3.5% of five spice powder and the like according to the mass percentage for later use. The daylily not only has a Guangdong flavor style, but also can be eaten instantly, and meanwhile, the through holes pricked on the daylily can be more favorable for the permeation of various raw materials, so that the tasty effect is more ideal, and the daylily also contains fresh and fragrant components, so that the prepared dish is more fresh, fragrant and delicious in taste, more thick in fragrance, and greatly stimulates taste buds of customers, and the daylily has a certain market popularization prospect.
Description
Technical Field
The invention relates to the technical field of day lily, in particular to ready-to-eat day lily in Guangdong flavor.
Background
The daylily is also named as day lily, lemon hemerocallis and daylily, belongs to Liliales, and belongs to perennial herbaceous plants of Liliaceae, and the roots are close to the flesh, and the middle and lower parts of the daylily often expand like a spindle. Scapes are different in length, short in pedicel, multiple in flowers, and the flower quilt is faint yellow, orange red, black purple; the capsule has triangular and elliptical shape, and has flower and fruit period of 5-9 months, and daylily has sweet and cool nature and taste, has effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, resolving food stagnation, improving eyesight, tranquilizing mind, etc., has therapeutic effects on hematemesis, hematochezia, dysuria, insomnia, galactostasis, etc., and can be used as tonic after illness or parturition.
However, most of the daylily prepared by the existing process is difficult to eat instantly, various raw materials are difficult to permeate into the daylily, the flavoring effect is not ideal enough, and the mouthfeel is not good enough. Therefore, the person skilled in the art provides a ready-to-eat daylily in yue flavor to solve the problems set forth in the background art.
Disclosure of Invention
The invention aims to provide a ready-to-eat yellow day lily with Guangdong flavor, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an instant day lily with Guangdong taste comprises the following steps:
s1: uniformly spreading fresh daylily on a conveying belt at the speed of 30-35 m/h, conveying the daylily into a drying box for de-enzyming, wherein the de-enzyming time is 2min, and after de-enzyming is finished, standing the daylily and cooling the daylily in a normal-temperature environment;
s2: weighing 4-8% of garlic powder, 2-6% of sesame oil, 3-9% of day lily, 5-15% of cantonese flavoring, 1.5-3.5% of five spice powder and the like according to the mass percentage for later use;
s3: pricking 10 groups of through holes on the day lily at equal intervals by using toothpicks, uniformly coating the Guangdong flavor seasoning on the day lily, then spraying a layer of sesame oil, uniformly coating the five-spice powder on the day lily, then spraying a layer of sesame oil again, and finally pouring the garlic powder on the day lily;
s4: pouring the daylily in the step S3 into a pot, pouring the fermentation liquor into the pot, sealing the pot opening, naturally fermenting for 1 month, and taking out;
s5: pouring the day lily into a curing machine, then pouring 2-8 g of salt and 5-10 g of capsicum frutescens, uniformly stirring, curing, taking out the cured day lily, cooling and bottling to obtain the finished product.
As a still further scheme of the invention: and after the day lily in the S1 enters the drying box, the drying temperature of the drying box is 60-90 ℃, and the drying time is 4 min.
As a still further scheme of the invention: before the day lily in the S1 is flatly laid on the conveyor belt, the day lily is cleaned, poured into boiling water for boiling for 1.5min, taken out and drained.
As a still further scheme of the invention: in the step S3, the distance between two adjacent groups of through holes on the day lily is 0.5cm, and the raw materials are smeared into the through holes.
As a still further scheme of the invention: before the capsicum frutescens in the S5 is poured into a curing machine, the capsicum frutescens is cleaned and deseeded, and then the capsicum frutescens is cut into pieces with the length of 0.6-0.9 cm.
As a still further scheme of the invention: the preparation method of the cantonese seasoning comprises the following steps:
a: weighing 40-50 parts of shrimp heads, 60-70 parts of minced onion, 7-14 parts of sesame oil, 15-20 parts of oyster sauce, 7-14 parts of citronella, 5-10 parts of tomato sauce, 12-18 parts of pepper and 5-10 parts of salt according to parts by weight for later use;
b: mixing shrimp head, onion powder, sesame oil, oyster sauce, citronella, tomato sauce, pepper powder and salt in a container, controlling the temperature to be between 40 and 50 ℃ in the mixing process, and pouring a small amount of water for dilution after mixing.
As a still further scheme of the invention: the preparation method of the five-spice powder comprises the following steps:
the method comprises the following steps: weighing 1.5-2.5 parts of liquorice, 11-14 parts of ginger, 4.5-5.5 parts of dried orange peel, 0.5-1.5 parts of bay leaf, 1.5-2.5 parts of angelica dahurica, 3.5-4.5 parts of fructus amomi and 9-12 parts of fennel in parts by weight for later use;
secondly, the step of: drying and dehydrating the raw materials by a dryer, crushing by a crusher, sieving by a sieving machine, and uniformly stirring in a transparent container to obtain the finished product of the five-spice powder.
As a still further scheme of the invention: and in the step II, after the raw materials are uniformly stirred, weighing and packaging finished products.
Compared with the prior art, the invention has the beneficial effects that: the daylily not only has a Guangdong flavor style, but also can be eaten instantly, and meanwhile, the through holes pricked on the daylily can be more favorable for the permeation of various raw materials, so that the tasty effect is more ideal, and the daylily also contains fresh and fragrant components, so that the prepared dish is more fresh, fragrant and delicious in taste, more thick in fragrance, and greatly stimulates taste buds of customers, and the daylily has a certain market popularization prospect.
Detailed Description
In embodiment 1 of the invention, a ready-to-eat daylily in Guangdong flavor comprises the following steps:
s1: uniformly spreading fresh daylily on a conveying belt at the speed of 31m/h, conveying the daylily into a drying box for enzyme deactivation, wherein the enzyme deactivation time is 2min, and after the enzyme deactivation is finished, standing the daylily and cooling the daylily in a normal-temperature environment;
s2: weighing 5% of garlic powder, 3% of sesame oil, 4% of day lily, 7% of cantonese flavoring, 2% of five spice powder and the like according to mass percentage for later use;
s3: pricking 10 groups of through holes on the day lily at equal intervals by using toothpicks, uniformly coating the Guangdong flavor seasoning on the day lily, then spraying a layer of sesame oil, uniformly coating the five-spice powder on the day lily, then spraying a layer of sesame oil again, and finally pouring the garlic powder on the day lily;
s4: pouring the daylily in the step S3 into a pot, pouring the fermentation liquor into the pot, sealing the pot opening, naturally fermenting for 1 month, and taking out;
s5: pouring the day lily into a curing machine, then pouring 4g of salt and 7g of capsicum frutescens, uniformly stirring, curing, taking out the cured day lily, cooling and bottling to obtain the finished product.
Preferably: and after the daylily in the S1 enters the drying box, the drying temperature of the drying box is 70 ℃, and the drying time is 4 min.
Preferably: before the day lily in the S1 is flatly laid on the conveyer belt, the day lily is cleaned, poured into boiling water for boiling for 1.5min, taken out and drained.
Preferably: in S3, the distance between two adjacent groups of through holes on the day lily is 0.5cm, and the raw materials should be smeared into the through holes.
Preferably: the capsicum frutescens in S5 should be washed clean and deseeded before being poured into the aging machine, and then cut into 0.7cm long pieces.
Preferably: the preparation method of the Guangdong flavor seasoning comprises the following steps:
a: weighing 45 parts of shrimp heads, 65 parts of onion powder, 10 parts of sesame oil, 17 parts of oyster sauce, 10 parts of citronella, 7 parts of tomato sauce, 14 parts of pepper and 7 parts of salt according to the parts by weight for later use;
b: mixing shrimp head, Bulbus Allii Cepae powder, oleum Sesami, oleum sesami, rhizoma Cymbopogonis Citrari, tomato sauce, fructus Piperis powder and salt in a container at 44 deg.C, and diluting with small amount of water.
Preferably: the preparation method of the five-spice powder comprises the following steps:
the method comprises the following steps: weighing 1.8 parts of liquorice, 12 parts of ginger, 4.9 parts of dried orange peel, 0.8 part of bay leaf, 1.8 parts of angelica dahurica, 3.9 parts of fructus amomi and 10 parts of fennel in parts by weight for later use;
secondly, the step of: drying and dehydrating the raw materials by a dryer, crushing by a crusher, sieving by a sieving machine, and uniformly stirring in a transparent container to obtain the finished product of the five-spice powder.
Preferably: and step two, after the raw materials are uniformly stirred, weighing and packaging finished products.
In embodiment 2 of the invention, a ready-to-eat daylily in Guangdong flavor comprises the following steps:
s1: uniformly spreading fresh daylily on a conveying belt at the speed of 34m/h, conveying the daylily into a drying box for enzyme deactivation, wherein the enzyme deactivation time is 2min, and after the enzyme deactivation is finished, standing the daylily and cooling the daylily in a normal-temperature environment;
s2: weighing 7% of chopped garlic, 5% of sesame oil, 8% of day lily, 13% of cantonese flavoring, 3.2% of five spice powder and the like according to mass percentage for later use;
s3: pricking 10 groups of through holes on the day lily at equal intervals by using toothpicks, uniformly coating the Guangdong flavor seasoning on the day lily, then spraying a layer of sesame oil, uniformly coating the five-spice powder on the day lily, then spraying a layer of sesame oil again, and finally pouring the garlic powder on the day lily;
s4: pouring the daylily in the step S3 into a pot, pouring the fermentation liquor into the pot, sealing the pot opening, naturally fermenting for 1 month, and taking out;
s5: pouring the day lily into a curing machine, then pouring 7g of salt and 8g of capsicum frutescens, uniformly stirring, curing, taking out the cured day lily, cooling and bottling to obtain the finished product.
Preferably: and after the daylily in the S1 enters the drying box, the drying temperature of the drying box is 85 ℃, and the drying time is 4 min.
Preferably: before the day lily in the S1 is flatly laid on the conveyer belt, the day lily is cleaned, poured into boiling water for boiling for 1.5min, taken out and drained.
Preferably: in S3, the distance between two adjacent groups of through holes on the day lily is 0.5cm, and the raw materials should be smeared into the through holes.
Preferably: the capsicum frutescens in S5 should be washed clean and deseeded before being poured into the aging machine, and then cut into 0.8cm long pieces.
Preferably: the preparation method of the Guangdong flavor seasoning comprises the following steps:
a: weighing 48 parts of shrimp heads, 68 parts of onion powder, 12 parts of sesame oil, 18 parts of oyster sauce, 13 parts of citronella, 9 parts of tomato sauce, 16 parts of pepper and 9 parts of salt according to the parts by weight for later use;
b: mixing shrimp head, onion powder, sesame oil, oyster sauce, citronella, tomato sauce, pepper powder and salt in a container, controlling the temperature to be between 40 and 50 ℃ in the mixing process, and pouring a small amount of water for dilution after mixing.
Preferably: the preparation method of five-spice powder comprises
The method comprises the following steps: weighing 2.2 parts of liquorice, 13 parts of ginger, 5.2 parts of dried orange peel, 1.3 parts of bay leaf, 2.2 parts of angelica dahurica, 4.2 parts of fructus amomi and 11 parts of fennel in parts by weight for later use;
secondly, the step of: drying and dehydrating the raw materials by a dryer, crushing by a crusher, sieving by a sieving machine, and uniformly stirring in a transparent container to obtain the finished product of the five-spice powder.
Preferably: and step two, after the raw materials are uniformly stirred, weighing and packaging finished products.
The daylily not only has a Guangdong flavor style, but also can be eaten instantly, and meanwhile, the through holes pricked on the daylily can be more favorable for the permeation of various raw materials, so that the tasty effect is more ideal, and the daylily also contains fresh and fragrant components, so that the prepared dish is more fresh, fragrant and delicious in taste, more thick in fragrance, and greatly stimulates taste buds of customers, and the daylily has a certain market popularization prospect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (8)
1. The ready-to-eat daylily with Guangdong flavor is characterized by comprising the following steps of:
s1: uniformly spreading fresh daylily on a conveying belt at the speed of 30-35 m/h, conveying the daylily into a drying box for de-enzyming, wherein the de-enzyming time is 2min, and after de-enzyming is finished, standing the daylily and cooling the daylily in a normal-temperature environment;
s2: weighing 4-8% of garlic powder, 2-6% of sesame oil, 3-9% of day lily, 5-15% of cantonese flavoring, 1.5-3.5% of five spice powder and the like according to the mass percentage for later use;
s3: pricking 10 groups of through holes on the day lily at equal intervals by using toothpicks, uniformly coating the Guangdong flavor seasoning on the day lily, then spraying a layer of sesame oil, uniformly coating the five-spice powder on the day lily, then spraying a layer of sesame oil again, and finally pouring the garlic powder on the day lily;
s4: pouring the daylily in the step S3 into a pot, pouring the fermentation liquor into the pot, sealing the pot opening, naturally fermenting for 1 month, and taking out;
s5: pouring the day lily into a curing machine, then pouring 2-8 g of salt and 5-10 g of capsicum frutescens, uniformly stirring, curing, taking out the cured day lily, cooling and bottling to obtain the finished product.
2. The ready-to-eat daylily in Guangdong flavor of claim 1, wherein after the daylily in S1 enters the drying box, the drying temperature of the drying box is 60-90 ℃, and the drying time is 4 min.
3. The ready-to-eat daylily in Guangdong flavor of claim 1, wherein before the daylily in S1 is laid on the conveyor belt, the daylily is cleaned, poured into boiling water, boiled for 1.5min, fished out, and drained.
4. The ready-to-eat daylily in yue wei of claim 1, wherein the distance between two adjacent groups of through holes on the daylily in the step S3 is 0.5cm, and raw materials are coated in the through holes.
5. The ready-to-eat yellow daylily in Guangdong flavor of claim 1, wherein the capsicum frutescens in S5 is cleaned and deseeded before being poured into a curing machine, and then cut into pieces with the length of 0.6cm to 0.9 cm.
6. The ready-to-eat yellow daylily in Guangdong flavor of claim 1, wherein the preparation method of the flavoring in Guangdong flavor comprises the following steps:
a: weighing 40-50 parts of shrimp heads, 60-70 parts of minced onion, 7-14 parts of sesame oil, 15-20 parts of oyster sauce, 7-14 parts of citronella, 5-10 parts of tomato sauce, 12-18 parts of pepper and 5-10 parts of salt according to parts by weight for later use;
b: mixing shrimp head, onion powder, sesame oil, oyster sauce, citronella, tomato sauce, pepper powder and salt in a container, controlling the temperature to be between 40 and 50 ℃ in the mixing process, and pouring a small amount of water for dilution after mixing.
7. The ready-to-eat yellow daylily in yue wei of claim 1, wherein the preparation method of the five-spice powder is as follows:
the method comprises the following steps: weighing 1.5-2.5 parts of liquorice, 11-14 parts of ginger, 4.5-5.5 parts of dried orange peel, 0.5-1.5 parts of bay leaf, 1.5-2.5 parts of angelica dahurica, 3.5-4.5 parts of fructus amomi and 9-12 parts of fennel in parts by weight for later use;
secondly, the step of: drying and dehydrating the raw materials by a dryer, crushing by a crusher, sieving by a sieving machine, and uniformly stirring in a transparent container to obtain the finished product of the five-spice powder.
8. The ready-to-eat daylily in yue wei of claim 7, wherein in the second step, the finished product is weighed and packaged after the raw materials are uniformly stirred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010957608.9A CN112137051A (en) | 2020-09-11 | 2020-09-11 | Instant day lily with Guangdong taste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010957608.9A CN112137051A (en) | 2020-09-11 | 2020-09-11 | Instant day lily with Guangdong taste |
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| CN112137051A true CN112137051A (en) | 2020-12-29 |
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| CN202010957608.9A Pending CN112137051A (en) | 2020-09-11 | 2020-09-11 | Instant day lily with Guangdong taste |
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| TW201608998A (en) * | 2014-09-03 | 2016-03-16 | 國立屏東科技大學 | A method of drying daylily and a pre-processing method of drying daylily |
| CN106107660A (en) * | 2016-06-28 | 2016-11-16 | 湖南农业大学 | A kind of processing method of instant Radix hemerocalis plicatae |
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