CN1289003C - Method for making crisp Luhao dish - Google Patents
Method for making crisp Luhao dish Download PDFInfo
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- CN1289003C CN1289003C CNB2004100657467A CN200410065746A CN1289003C CN 1289003 C CN1289003 C CN 1289003C CN B2004100657467 A CNB2004100657467 A CN B2004100657467A CN 200410065746 A CN200410065746 A CN 200410065746A CN 1289003 C CN1289003 C CN 1289003C
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- luhao
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- wormwood
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Abstract
The present invention relates to a method for making crisp wormwood dishes, which comprises the following steps that (1) wormwood mosses are washed clean and are cut into sections, table salt is added, and the wormwood mosses are agitated evenly; (2) a mixture of the table salt and the wormwood mosses is steamed or boiled in water for 0.5 to 2 minutes at the high temperature of 80 to 120DEGC; (3) the mixture is cooled; (4) the mixture is dewatered and dried to make dried wormwood; 5) seasonings are added in the dried wormwood which is dewatered and dried, the seasonings and the dried wormwood are agitated evenly, are placed into water at the temperature of 80 to 100DEGC, and are agitated for 1 to 3 minutes, and then, the seasonings and the dried wormwood are taken out; a finished product is made after the seasonings and the dried wormwood are cooled. The present invention has the advantages of simple manufacture process, easy operation and unique taste of the made product, and solves the problem of waste caused by that the output of wormwood is surplus and the wormwood is discarded, and the present invention provides an effective path for making the further processed product of the wormwood.
Description
Technical field
The present invention relates to a kind of preparation method of crisp Luhao dish.
Background technology
The reed wormwood artemisia is the popular name of beach wormwood wormwood artemisia, and it is the wild plant that beach is therefrom produced, the especially existing large tracts of land artificial greenhouse plantation in area, Nanjing in Jiangsu.The reed wormwood artemisia is a perennial vertical herbage, and subterranean stem is arranged, and its delicate fragrance is fascinating, and unique flavor is rich in nutritions such as multivitamin, amino acid, fragrant fat, flavonol, and contains several mineral materials such as selenium, calcium, phosphorus, iron, zinc.Measure according to Jiangsu Province's physics and chemistry test center of research institute and analysis center of Nanjing University, contain carrotene 0.02mg, V in the bright reed wormwood artemisia of the every 100g stem
B10.012mg, V
B20.02mg, V
C10.71mg, crude protein 1.99g, fat 0.18%, crude fibre 1.18%, also contain 17 seed amino acids and various trace elements, wherein the content of trace elements of selenium is 23ug, is positioned at first of fruit, the vegetables.As everyone knows, selenium is a kind of trace element of needed by human, though the total amount in human body has only about 10mg, it is distributed in all histocytes of human body, to keeping health and life plays an important role, so the reed wormwood artemisia has certain function of health care to human body.It can eat, and is also pharmaceutically acceptable, belongs to dish, medicine homology plant, also is the natural resources of exploitation pollution-free food.According to the Compendium of Material Medica record, and the beach wormwood wormwood artemisia " smell is sweet nontoxic, cures mainly the five internal organs perverse trend, wind-cold-dampness arthralgia, and tonifying middle-Jiao and Qi is become mildewed and is sent out, and order is black, and it is outstanding to treat the heart, and few food is normal hungry, and clothes are made light of one's life by commiting suicide for a long time, and normal hearing and eyesight is anti-ageing.”
At present, Nanjing particularly in Jiangsu, the reed wormwood artemisia has become one of home cooking of common people, the stem that its part that eats for people mainly is the reed wormwood artemisia is a tongue, but people eat the edible aquatic foods that also only limit to of reed wormwood artemisia at present, along with the large tracts of land artificial growth of reed wormwood artemisia, annual all have a large amount of reed wormwood artemisias to go out of use because of excess production capacity.
Summary of the invention
The technical problem to be solved in the present invention is exactly that existing reed wormwood artemisia is often discarded the problem that is not utilized effectively in vain because of excess production capacity, is the preparation method of the crisp Luhao dish of raw material for people provide a kind of with reed wormwood artemisia tongue.
For solving the problems of the technologies described above, the present invention includes following technical scheme:
(1) cuts into chunks after reed wormwood artemisia tongue is cleaned, add salt and stir;
(2) steam or poach 0.5-2 minute at 80-120 ℃ of following high temperature;
(3) cooling;
(4) dehydrate, make wormwood artemisia and do;
(5) be heated to 90-100 ℃ of baste during the wormwood artemisia after dehydrating does and stir, promptly make finished product after the cooling.
The salt weight that is added in the step (1) is the 1-1.5% of reed wormwood artemisia tongue weight.
Step (2) is if adopt the mode of steaming, and then temperature is controlled at 100-120 ℃, and the time is 1-2 minute; If adopt the mode of poach, then temperature is controlled at 90-100 ℃, and the time is 30-60 second.
Step (3) type of cooling can be any one of water-cooled, air-cooled or air cooling, and the water temperature during water-cooled is 0-5 ℃.
Step (4) can adopt the mode of drying or drying naturally to dehydrate, if adopt the mode of oven dry, then should carry out under 60-75 ℃, and the time is 2-2.5 hour.It is 35-45% that the wormwood artemisia that makes after dehydrating does half-finished water content.
The described flavouring of step (5) is that flavouring is the mixture of succus liquiritiae, monosodium glutamate, vinegar, sugar, and wherein the dried weight ratio of the consumption of succus liquiritiae and wormwood artemisia is 1: 1, and the consumption of monosodium glutamate, vinegar, sugar is decided by the taste of the final finished of desire processing.Aforementioned succus liquiritiae is boiled by weight 1: 25 ratio with water by Radix Glycyrrhizae.
The general natural type of cooling that adopts air cooling in the step (5).
The water content of final finished of the present invention is 50-60%.
Simple, the easy row of manufacture craft of the present invention, the product special taste that makes has solved the reed wormwood artemisia and has often been discarded the waste problem that causes in vain because of excess production capacity, for the deep processed product of making the reed wormwood artemisia provides a valid approach.
The specific embodiment
1, get 100 jin of bright reed wormwood artemisia tongues, carry out Selected Inspection earlier, weeds, dead leaf are removed, cut into chunks after cleaning up (length of segment can fit need and decide) adds 1.5 jin of salt of salt again and stirs again.
2, the reed wormwood artemisia tongue of cutting into chunks being put into pot takes out the cold water of putting into 4 ℃ immediately at 100 ℃ of following poach and cools off after 40 seconds.
3, cooled reed wormwood artemisia tongue is sent in the dryer dehydrated, make water content and be about 35 jin of 40% dried semi-finished product of wormwood artemisia, aforementioned oven dry is carried out under 70 ℃, and the time is 2 hours.
4, get 1 jin of Radix Glycyrrhizae, add in 25 jin of water, behind poach, make 22 jin of succus liquiritiaes, in succus liquiritiae, add 0.1 jin of monosodium glutamate, 1 jin of vinegar, 1.5 jin of sugar, after stirring, make baste;
5, above-mentioned baste is heated to 100 ℃, after adding the seasoning after the heating and stir in the dried semi-finished product of wormwood artemisia in 1: 1 ratio, promptly making water content after cooling off naturally in the mode of air cooling is 60% finished product.Final finished can be deposited earlier after 10-15 days and pack, can make mouthfeel better.
Claims (10)
1, a kind of preparation method of crisp Luhao dish is characterized in that comprising the steps:
(1) cuts into chunks after reed wormwood artemisia tongue is cleaned, add salt and stir;
(2) steam or poach 0.5-2 minute at 80-120 ℃ of following high temperature;
(3) cooling;
(4) dehydrate, make wormwood artemisia and do;
(5) baste that is heated to 90-100 ℃ during the wormwood artemisia after dehydrating does stirs, and gets product after the cooling.
2, the preparation method of crisp Luhao dish as claimed in claim 1 is characterized in that the salt weight that is added in the step (1) is the 1-1.5% of reed wormwood artemisia tongue weight.
3, the preparation method of crisp Luhao dish as claimed in claim 1, when it is characterized in that step (2) adopts the mode of steaming, temperature is controlled at 100-120 ℃, and the time is 1-2 minute.
4, the preparation method of crisp Luhao dish as claimed in claim 1, when it is characterized in that step (2) adopts the mode of poach, temperature is controlled at 90-100 ℃, and the time is 30-60 second.
5, the preparation method of crisp Luhao dish as claimed in claim 1 is characterized in that step (3) type of cooling can be any one of water-cooled, air-cooled or air cooling, and the water temperature during water-cooled is 0-5 ℃.
6, the preparation method of crisp Luhao dish as claimed in claim 1 is characterized in that step (4) adopts the mode of oven dry to dehydrate, and oven dry is carried out under 60-75 ℃, and the time is 2-2.5 hour.
7, the preparation method of crisp Luhao dish as claimed in claim 1 is characterized in that after step (4), and the water content that the wormwood artemisia that makes does is 35-45%.
8, the preparation method of crisp Luhao dish as claimed in claim 1 is characterized in that the described baste of step (5) is the mixture of succus liquiritiae, monosodium glutamate, vinegar, sugar, and wherein the dried weight ratio of the consumption of succus liquiritiae and wormwood artemisia is 1: 1.
9, the preparation method of crisp Luhao dish as claimed in claim 8, its feature succus liquiritiae is boiled by 1: 25 weight ratio with water by Radix Glycyrrhizae.
10, the preparation method of crisp Luhao dish as claimed in claim 1, the water content that it is characterized in that final finished is 50-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100657467A CN1289003C (en) | 2004-11-16 | 2004-11-16 | Method for making crisp Luhao dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100657467A CN1289003C (en) | 2004-11-16 | 2004-11-16 | Method for making crisp Luhao dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1631231A CN1631231A (en) | 2005-06-29 |
| CN1289003C true CN1289003C (en) | 2006-12-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100657467A Expired - Fee Related CN1289003C (en) | 2004-11-16 | 2004-11-16 | Method for making crisp Luhao dish |
Country Status (1)
| Country | Link |
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| CN (1) | CN1289003C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783625A (en) * | 2012-08-29 | 2012-11-21 | 祁明华 | Preparation method of instant artemisia food |
| CN103478620B (en) * | 2013-08-28 | 2014-12-24 | 无为县健芳蒌蒿产销专业合作社 | Method for processing edible seleng wormood |
| CN104286777A (en) * | 2014-10-25 | 2015-01-21 | 哈尔滨天一生态农副产品有限公司 | Dry artemisia selengensis and preparation method thereof |
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2004
- 2004-11-16 CN CNB2004100657467A patent/CN1289003C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1631231A (en) | 2005-06-29 |
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