CN112137080A - Instant pseudo-ginseng leaf and processing method thereof - Google Patents
Instant pseudo-ginseng leaf and processing method thereof Download PDFInfo
- Publication number
- CN112137080A CN112137080A CN202010852895.7A CN202010852895A CN112137080A CN 112137080 A CN112137080 A CN 112137080A CN 202010852895 A CN202010852895 A CN 202010852895A CN 112137080 A CN112137080 A CN 112137080A
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- CN
- China
- Prior art keywords
- pseudo
- ginseng
- leaves
- ginseng leaves
- water
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Links
- 244000131316 Panax pseudoginseng Species 0.000 title claims abstract description 57
- 235000003181 Panax pseudoginseng Nutrition 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 29
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000005429 filling process Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 2
- 229930182490 saponin Natural products 0.000 abstract description 2
- 150000007949 saponins Chemical class 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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 instant pseudo-ginseng leaves and a processing method thereof. The instant pseudo-ginseng leaf is prepared by taking fresh pseudo-ginseng leaves as raw materials through the steps of pretreatment, cleaning, disinfection, pickling, sorting, water boiling and post-treatment, the fresh pseudo-ginseng leaves are sorted, impurities are removed, the pseudo-ginseng leaves are cleaned, and the pseudo-ginseng leaf is disinfected, added with solid liquid 1: 1.5L of water and 300 g of salt, and then sealing and pickling for 48 hours; filtering, screening folium Notoginseng again according to quality, selecting high-quality folium Notoginseng, dehydrating to obtain pickled folium Notoginseng, taking out, adding 1-2 times of water, keeping water temperature at 90 deg.C, and decocting for 45 min to obtain folium Notoginseng primary material; adding ingredients into the initial material of the instant pseudo-ginseng leaves, and pickling to obtain the target instant pseudo-ginseng leaves. The invention is characterized in that the pseudo-ginseng leaves are pickled firstly to promote the effective activity of the pseudo-ginseng leaves not to be damaged under the daily edible characteristics of the pseudo-ginseng leaves, and then the effective components in the pseudo-ginseng leaves are easier to be absorbed by human bodies through slow boiling at 90 ℃ and subsequent treatment procedures, in particular to the pseudo-ginseng saponin components, so that consumers can directly eat the pseudo-ginseng leaves, the cooking process of the consumers is reduced, and the pseudo-ginseng leaves can be conveniently eaten.
Description
Technical Field
The invention relates to the technical field of pseudo-ginseng leaf processing, in particular to a processing method of pseudo-ginseng leaf.
Background
Pseudo-ginseng leaves, namely leaves grown after planting seeds of pseudo-ginseng, two kinds of pseudo-ginseng leaves can be seen in the market generally, one is fresh and can be used for making vegetables, the other is dry pseudo-ginseng leaves which can be brewed with boiled water for drinking, and the seven leaves can be brewed with boiled water for taking and can be matched with food materials for cooking and eating; the disadvantages that after purchasing the pseudo-ginseng leaves, common consumers mostly take the pseudo-ginseng leaves after brewing with boiled water, the brewed pseudo-ginseng leaves are generally discarded, and the discarded pseudo-ginseng leaves still contain a large amount of pseudo-ginseng saponin components, so that waste is caused; can be used together with food materials for cooking, and fresh folium Notoginseng can be used as cooking food, and mixed with meat, vegetables, etc. for parching or stewing; the disadvantages that the pseudo-ginseng leaf cooking process is complex, different cooking modes have different process technologies, a plurality of masters and slaves except a master often used for preparing pseudo-ginseng vegetable do not have the pseudo-ginseng leaf cooking technology and method, and the prepared pseudo-ginseng leaf cooking vegetable has poor taste. Consumers need to process the pseudo-ginseng leaves again after buying the pseudo-ginseng leaves, the pseudo-ginseng leaves are inconvenient to eat due to the complex cooking process, and meanwhile, the prepared pseudo-ginseng leaf cooked dish is poor in taste and cannot meet the needs of the consumers.
Disclosure of Invention
The invention aims to provide a processing method of instant pseudo-ginseng leaves, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for processing folium Notoginseng comprises the following steps;
step one, impurity removal: selecting fresh folium Notoginseng strips, and removing impurities;
step two, cleaning: cleaning the screened folium Notoginseng with clear water for 5-6 times;
step three, disinfection: sterilizing the cleaned leaves of the panax notoginseng;
step four, pickling: pickling folium Notoginseng 1kg with water 1.5L and salt 300 g for 48 hr;
step five, sorting: screening the pseudo-ginseng leaves according to the quality, and selecting high-quality pseudo-ginseng leaves;
step six, water boiling: keeping the water temperature at 90 ℃, and slowly boiling for 45 minutes;
step seven, dehydration: fishing out, cleaning, dewatering, and compressing to remove 20% of water;
step eight, batching: every 1000 jin of pseudo-ginseng leaves are added according to the weight ratio of raw juice soy sauce 3:1, brown sugar 15:1000, monosodium glutamate 0.2:1000, tsaoko amomum fruit 5:1000, vinegar 0.5:1000, pepper 4.5:1000, pepper 2.6:1000, garlic 3:1000 and ginger 3: 1000. mixing wine 6:1000 and spice 0.23:1000 for 3-5 hours;
step nine, sterilizing and filling: the filling process should be carried out at a relatively low temperature.
Preferably, in the second step, before cleaning, the leaves of panax notoginseng can be put into an ultrasonic device and cleaned by using clean water, and the temperature in the ultrasonic device is raised to 25-30 ℃ for cleaning treatment for 20-30 min.
Preferably, in the eighth step, the mixing process is performed under vacuum at a temperature of 25-32 ℃.
The processing method of the pseudo-ginseng leaves, provided by the invention, has the beneficial effects that:
1. the invention can pack the ingredients into products, the pseudo-ginseng leaves are introduced into the market in the mode of edible filling, consumers can eat the pseudo-ginseng leaves after opening the covers, and other food materials can be matched and matched according to own preferences for cooking, so that the early-stage complex processing process of the consumers is saved;
2. the processed pseudo-ginseng leaves not only keep the shape and taste of the pseudo-ginseng leaves completely, but also do not influence the efficacy of the pseudo-ginseng leaves, and the pseudo-ginseng leaves are matched with other food materials to have better mouthfeel;
3. the processed pseudo-ginseng leaves are convenient to store, and the filled finished product is convenient to carry.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, the present invention provides a technical solution: a processing method of instant folium Notoginseng comprises the following steps;
step one, impurity removal: selecting fresh folium Notoginseng strips, and removing impurities;
step two, cleaning: cleaning the screened folium Notoginseng with clear water for 5 times;
step three, disinfection: sterilizing the cleaned leaves of the panax notoginseng;
step four, pickling: pickling folium Notoginseng 1kg with water 1.5L and salt 300 g for 46 hr;
step five, sorting: screening the pseudo-ginseng leaves according to the quality, and selecting high-quality pseudo-ginseng leaves;
step six, water boiling: keeping the water temperature at 90 ℃, and slowly boiling for 42 minutes;
step seven, dehydration: fishing out, cleaning, dewatering, and compressing to remove 20% of water;
step eight, batching: every 1000 jin of pseudo-ginseng leaves are added according to the weight ratio of raw juice soy sauce 3:1, brown sugar 15:1000, monosodium glutamate 0.2:1000, tsaoko amomum fruit 5:1000, vinegar 0.5:1000, pepper 4.5:1000, pepper 2.6:1000, garlic 3:1000 and ginger 3: 1000. mixing wine 6:1000 and spice 0.23:1000 for 3-5 hours;
step nine, sterilizing and filling: the filling process should be carried out at a relatively low temperature.
Embodiment 2, the present invention provides a technical solution: a processing method of instant folium Notoginseng comprises the following steps; step one, impurity removal: selecting fresh folium Notoginseng strips, and removing impurities;
step two, cleaning: cleaning the screened folium Notoginseng with clear water for 6 times;
step three, disinfection: sterilizing the cleaned leaves of the panax notoginseng;
step four, pickling: pickling folium Notoginseng 1kg with water 1.5L and salt 300 g for 48 hr;
step five, sorting: screening the pseudo-ginseng leaves according to the quality, and selecting high-quality pseudo-ginseng leaves;
step six, water boiling: keeping the water temperature at 90 ℃, and slowly boiling for 45 minutes;
step seven, dehydration: taking out, cleaning, dewatering, and compressing to remove 22% of water;
step eight, batching: every 1000 jin of pseudo-ginseng leaves are added according to the weight ratio of raw juice soy sauce 3:1, brown sugar 15:1000, monosodium glutamate 0.2:1000, tsaoko amomum fruit 5:1000, vinegar 0.5:1000, pepper 4.5:1000, pepper 2.6:1000, garlic 3:1000 and ginger 3: 1000. mixing wine 6:1000 and spice 0.23:1000 for 3-5 hours;
step nine, sterilizing and filling: the filling process should be carried out at a relatively low temperature.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. An instant notoginseng leaf and a processing method thereof are characterized in that: comprises the following steps;
step one, impurity removal: selecting fresh folium Notoginseng strips, and removing impurities;
step two, cleaning: cleaning the screened folium Notoginseng with clear water for 5-6 times;
step three, disinfection: sterilizing the cleaned leaves of the panax notoginseng;
step four, pickling: pickling folium Notoginseng 1kg with water 1.5L and salt 300 g for 48 hr;
step five, sorting: screening the pseudo-ginseng leaves according to the quality, and selecting high-quality pseudo-ginseng leaves;
step six, water boiling: keeping the water temperature at 90 ℃, and slowly boiling for 45 minutes;
step seven, dehydration: fishing out, cleaning, dewatering, and compressing to remove 20% of water;
step eight, batching: every 1000 jin of pseudo-ginseng leaves are added according to the weight ratio of raw juice soy sauce 3:1, brown sugar 15:1000, monosodium glutamate 0.2:1000, tsaoko amomum fruit 5:1000, vinegar 0.5:1000, pepper 4.5:1000, pepper 2.6:1000, garlic 3:1000 and ginger 3: 1000. mixing wine 6:1000 and spice 0.23:1000 for 3-5 hours;
step nine, sterilizing and filling: the filling process should be carried out at a relatively low temperature.
2. The method for processing leaves of panax notoginseng according to claim 1, wherein: in the second step, before cleaning, the leaves of Panax notoginseng can be put into an ultrasonic device and cleaned with clear water, and the temperature in the ultrasonic device is raised to 25-30 ℃ for 20-30 min.
3. The method for processing leaves of panax notoginseng according to claim 1, wherein: in the eighth step, the mixing process is carried out under the conditions of semi-vacuum and the temperature of 25-32 ℃.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010569976 | 2020-06-21 | ||
| CN2020105699766 | 2020-06-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112137080A true CN112137080A (en) | 2020-12-29 |
Family
ID=73888320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010852895.7A Pending CN112137080A (en) | 2020-06-21 | 2020-08-22 | Instant pseudo-ginseng leaf and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112137080A (en) |
-
2020
- 2020-08-22 CN CN202010852895.7A patent/CN112137080A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201229 |