CN1237386A - Deep-processing method of fiddlehead - Google Patents
Deep-processing method of fiddlehead Download PDFInfo
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- CN1237386A CN1237386A CN 98113582 CN98113582A CN1237386A CN 1237386 A CN1237386 A CN 1237386A CN 98113582 CN98113582 CN 98113582 CN 98113582 A CN98113582 A CN 98113582A CN 1237386 A CN1237386 A CN 1237386A
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- fiddlehead
- salt
- excelsum
- pteridium
- deep
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Abstract
The present invention relates to a deep-processing method for vegetable, in particular, it is a deep-processing method of pteridium excelsum. Said method is characterized by that mixing pteridium excelsum and salt according to the ratio of 5-10 : 1, soaking in tank for 10-12 hr., taking out the pteridium excelsum from the tank, drying to such extent that each kg of fresh pteridium excelsum is dried to 0.3-0.5 kg, then adding salt, and uniformly mixing the dried pteridium excelsum and salt according to the ratio of 5-10 : 1, and bagging and packaging so as to obtain the invented finished product. Said invented product is fragrant, crisp, soft, good in taste, unique in flavour and rich in nutrients.
Description
The present invention relates to food-processing method, is a kind of deep processing preparation method to fiddlehead.
Along with the raising day by day of people's lives, that pursues food has natural flavour mountaineously become a kind of fashion, and wild fiddlehead is because its natural perfume (or spice), crisp local flavor have also been brought up to " positive seat ".But the wild pteridophyte seasonality is very strong at present, only in the growth in spring, how it is preserved for enjoying at any time? mainly contain following three kinds according to the traditional deep processing preparation method of China: pickles method, boiling water infusion dry process; Former dish salt solution fresh-keeping method; It respectively has pluses and minuses, as the pickles method, is the relieving haperacidity dish, can not be fresh-keeping, and also the infusion time is long, and nearly 20 days; As boiling water infusion method, equally not only can not be fresh-keeping, destroyed the due nutritional labeling of fiddlehead on the contrary; Salt solution infusion fresh-keeping method has only the short-term fresh-keeping effect, and can not boiling, otherwise does not have mouthfeel when edible.Said method also is difficult to carry out suitability for industrialized production.
The present invention is improved according to traditional vegetable deep-processing method, and the deep processing preparation method of a kind of fiddlehead is provided, and makes the fiddlehead can long-term better preserve, and unique flavor, and is fragrant, sweet, mouthful crisp, is suitable for industrial-scale production.
Concrete scheme of the present invention is: at first get fiddlehead and salt in 5-10: the mixing of getting the raw materials ready of 1 ratio, put into the pond infusion then 10-12 hour, from the pond, take out dry again, humidity is that the 0.3-0.5 kilogram is grasped after with the bright fiddlehead drying of per kilogram, and at last again in dried fiddlehead: salt=5-10: 1 ratio is mixed thoroughly into bag with salt and packed.
The present invention is easy to operate, cost is low, and the dried fiddlehead of being produced is fragrant and sweet, mouthful crisp, unique flavor, can be cold and dressed with sauce, burn, boil, steamed wheaten foods uses.
The invention will be further described below in conjunction with embodiment:
Embodiment 1: get 700 kilograms of bright fiddleheads, salt is mixed thoroughly for 100 kilograms, puts into pond infusion dehydration then and takes out from the pond after 12 hours, puts into drying room again and dries, and the dried fiddlehead in back of anhydrating is 400 kilograms, mixes the polybag of packing into thoroughly with 50 kilograms of salt again and seals up for safekeeping.
Embodiment 2: get 100 kilograms of bright fiddleheads, salt is mixed thoroughly for 10 kilograms, puts into pond infusion dehydration then and takes out from the pond after 10 hours, carries out nature again and dries, and the dried fiddlehead in back of anhydrating is 36 kilograms, and the polybag of packing into after mixing thoroughly with 6 kilograms of salt is again sealed up for safekeeping.
Claims (1)
1. vegetable deep-processing preparation method, it is characterized in that: at first in fiddlehead: salt=5-10: 1 ratio is got the raw materials ready and is mixed thoroughly, put into then pond infusion 10-12 little, the time, from the pond, take out dry again, humidity is that the 0.3-0.5 kilogram is grasped after with the bright fiddlehead drying of per kilogram, and at last again in dried fiddlehead: salt=5-10: 1 ratio is mixed thoroughly into bag with salt and packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98113582 CN1237386A (en) | 1998-05-30 | 1998-05-30 | Deep-processing method of fiddlehead |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98113582 CN1237386A (en) | 1998-05-30 | 1998-05-30 | Deep-processing method of fiddlehead |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1237386A true CN1237386A (en) | 1999-12-08 |
Family
ID=5223295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98113582 Pending CN1237386A (en) | 1998-05-30 | 1998-05-30 | Deep-processing method of fiddlehead |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1237386A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165967A (en) * | 2011-03-21 | 2011-08-31 | 江华 | Processing method for preserving freshness of fiddlehead bolts |
| CN101720896B (en) * | 2008-10-20 | 2012-02-29 | 陈小林 | Method for further processing fiddleheads and fiddlehead-processed goods obtained by using same |
| CN101647543B (en) * | 2009-09-02 | 2012-05-23 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
| CN105029373A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Manufacturing method of dried pteridium aquilinum |
-
1998
- 1998-05-30 CN CN 98113582 patent/CN1237386A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720896B (en) * | 2008-10-20 | 2012-02-29 | 陈小林 | Method for further processing fiddleheads and fiddlehead-processed goods obtained by using same |
| CN101647543B (en) * | 2009-09-02 | 2012-05-23 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
| CN102165967A (en) * | 2011-03-21 | 2011-08-31 | 江华 | Processing method for preserving freshness of fiddlehead bolts |
| CN105029373A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Manufacturing method of dried pteridium aquilinum |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |