CN1331424C - Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass - Google Patents
Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass Download PDFInfo
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- CN1331424C CN1331424C CNB2005100950289A CN200510095028A CN1331424C CN 1331424 C CN1331424 C CN 1331424C CN B2005100950289 A CNB2005100950289 A CN B2005100950289A CN 200510095028 A CN200510095028 A CN 200510095028A CN 1331424 C CN1331424 C CN 1331424C
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Abstract
The present invention relates to a freeze dried froggrass and a preparation method for froggrass leisure food. The freeze dried froggrass is formed by the method that fresh froggrass tender nibs are picked up for 4 to 10 centimeters as raw materials, and then are processed by the following steps of picking and choosing, cleaning and disinfecting, rinsing-dyeing and growth breaking, cooling and water filtering, split charging and quick freezing, vacuum freeze-drying, vacuum packing, etc. The freeze dried froggrass processed by the present invention can be used as one kind of freeze dried vegetable as well as can be used as one kind of leisure vegetable for the direct eat after recovered through the water boiling; the present invention has the characteristics of softness, tenderness, crispness, natural salt taste, etc., can be kept to be fresh for three years after the freeze drying process, carried and eaten conveniently, enables the original nutrient constituents of the froggrass not to run off, has 100% of backwater rate after the water boiling, can be recovered to a fresh state when picked, and can add a new species to the vegetable.
Description
Technical field
The invention belongs to the vegetables processing technique field, especially relate to a kind of preparation method who adopts Vacuum Freezing ﹠ Drying Technology processing glasswort and glasswort leisure food thereof.
Background technology
Glasswort is a kind of halophytes that is grown on the coastal beach, and available seawater and saline groundwater are irrigated, so be also referred to as sea water vegetable.The whole strain of glasswort can eat, and particularly its cauline leaf has natural saline taste, contains 19 seed amino acids, trace element, the vitamin of needed by human, and wherein carotene carotene content is above 40 times of common vegetable.Contained natural plant health-care salt and natural plants alkali (little angle saponin), aliphatic acid neutralization in edible back and the blood of human body, can produce salt and water natural metabolism, therefore, the edible glasswort of people can help to remove cholesterol on the vascular wall, plays the metabolic effect of step-down, lipopenicillinase, fat-reducing, promotion liver, be the jinx of rich man's disease, Europe is used as traditional fat-reducing Chinese medicine to glasswort, and the crowd of optimum overnutrition is edible, is a kind of health-care vegetable.But fresh glasswort fresh keeping time is short, and is edible and deposit all inconveniently, especially for non-coastal area and ungetable area, owing to stored restriction with traffic condition, is difficult to realize in the annual time normal edible and sell.Meanwhile, the eating method of glasswort is also very single at present, and the culinary art that only limits on the dining table is edible.
Summary of the invention
The objective of the invention is, solve the deficiencies in the prior art, the preparation method of a kind of freeze-drying glasswort and glasswort leisure food thereof is provided, make the glasswort can either be as a kind of freeze-dried vegetable supply the market all the year round, simultaneously can make glasswort again, promptly open instant as a kind of novel leisure food.
Technical solution of the present invention is that the preparation method of freeze-drying glasswort may further comprise the steps:
(1) raw material is plucked: fresh seawater vegetables---the tender point of glasswort of plucking the 4-10 centimetre;
(2) raw material is picked: will weigh wounded, always, the part that influences color and luster, mouthfeel etc. such as blackout removes;
(3) cleaning and sterilizing: rinse or put into 1% hydrochloric acid solution sterilization back well with clear water and rinse well with clear water;
(4) blanching is disconnected gives birth to: blanching 8-15 second in 100 ℃ boiling water;
(5) cool off draining: the water of the glasswort after the blanching being put into immediately 5 ℃ to-1 ℃ cooled off 5-10 minute, and is after tripping out that water control is clean;
(6) packing: will cool off glasswort behind the draining and put into preprepared container and carry out packing;
(7) quick-frozen: the container that fills glasswort that branch is installed is put into temperature and is-20 ℃ to-30 ℃ quick freezing repository quick-frozen 6-10 hour;
(8) vacuum freeze drying: the glasswort after the quick-frozen is put into vacuum in-bin drying 10-15 hour that vacuum is lower than 130PA together with container, make the water content of glasswort be lower than 4%;
(9) vacuum packaging: the glasswort that drying is good is packed into together with container and carries out vacuum packaging in aluminium foil bag or the airtight container.
The preparation method of glasswort leisure food is, according to the above-mentioned prepared freeze-drying glasswort that goes out, the water content of the glasswort after its vacuum freeze drying is lower than 2%, makes glasswort reach crisp, pine, crisp on mouthfeel, just melt in the mouth makes the glasswort after the packing can promptly open instant.
The present invention compared with prior art has advantage, the present invention adopts vacuum freeze drying technology to slough the above moisture of 96-98% in the glasswort, keep the former nutrition of glasswort constant, and it is in light weight, but only need just long storage time of lucifuge damp-prrof packing, not limited by season, region, all edible carries whenever and wherever possible, has solved the problem of the year-round provision of glasswort.The glasswort product that adopts the present invention to make, both available water brewed reduction as vegetables culinary art or edible, also glasswort can be done as a kind of leisure food, directly edible, the non-fried natural taste flavor that can reach crisp, loose, crisp, just melt in the mouth and have the nature saline taste is a kind of amusement and travel food of practicality.
Specific embodiment
Embodiment 1: the preparation method of freeze-drying glasswort:
(1) raw material is plucked: the tender point of fresh glasswort of plucking the 4-10 centimetre;
(2) raw material is picked: will weigh wounded, always, the part that influences color and luster, mouthfeel etc. such as blackout removes;
(3) cleaning and sterilizing: rinse or put into 1% hydrochloric acid solution sterilization back well with clear water and rinse well with clear water;
(4) blanching is disconnected gives birth to: blanching 8-15 second in 100 ℃ boiling water;
(5) cooling draining: the glasswort after the blanching is put into 5 ℃-subzero 1 ℃ water immediately cooled off 5-10 minute, after tripping out that water control is clean, make the glasswort color of blanching more emerald green;
(6) packing: will cool off glasswort behind the draining and put into preprepared container and carry out packing.Its minute, the big I of specification of packaging container decided according to the size of finished product packing bag;
(7) quick-frozen: the container that fills glasswort that branch is installed is put into temperature and is-20 ℃ to-30 ℃ quick freezing repository quick-frozen 6-10 hour;
(8) vacuum freeze drying: the glasswort after the quick-frozen is put into vacuum in-bin drying that vacuum is lower than 130PA about 14 hours together with container, make the water content of glasswort be lower than 4%;
(9) vacuum packaging: the glasswort that drying is good is packed into together with container and carries out vacuum packaging in aluminium foil bag or the airtight container, and pastes trade mark and date of manufacture loading packing.
Embodiment 2: the preparation method of glasswort leisure food:
The preparation method of the preparation method of glasswort leisure food and above-mentioned freeze-drying glasswort is identical.Just in above-mentioned vacuum freeze drying program, the water content of glasswort is controlled at is lower than 2% and get final product, make glasswort on mouthfeel, reach crisp, loose, crisp, just melt in the mouth and effect make the glasswort after the packing can promptly open instant.
Generally speaking, the freeze-drying glasswort promptly can be used as leisure food.If the water content of freeze-drying glasswort is lower than 2%, edible as leisure food, its shortcake, pine, crisp mouthfeel are understood better.
Claims (2)
1, the preparation method of freeze-drying glasswort is characterized in that: this preparation method may further comprise the steps:
(1) raw material is plucked: fresh seawater vegetables---the tender point of glasswort of plucking the 4-10 centimetre;
(2) raw material is picked: will weigh wounded, always, the part that influences color and luster, mouthfeel such as blackout removes;
(3) cleaning and sterilizing: rinse or put into 1% hydrochloric acid solution sterilization back well with clear water and rinse well with clear water;
(4) blanching is disconnected gives birth to: blanching 8-15 second in 100 ℃ boiling water;
(5) cooling draining: the glasswort after the blanching is put into 5 ℃-subzero 1 ℃ water immediately cooled off 5-10 minute, after tripping out that water control is clean;
(6) packing: will cool off glasswort behind the draining and put into preprepared container and carry out packing;
(7) quick-frozen: the container that fills glasswort that branch is installed is put into temperature and is-20 ℃ to-30 ℃ quick freezing repository quick-frozen 6-10 hour;
(8) vacuum freeze drying: the glasswort after the quick-frozen is put into vacuum in-bin drying 10-15 hour that vacuum is lower than 130PA together with container, make the water content of glasswort be lower than 4%;
(9) vacuum packaging: the glasswort that drying is good is packed into together with container and carries out vacuum packaging in aluminium foil bag or the airtight container.
2, the preparation method of glasswort leisure food, it is characterized in that: require the 1 prepared freeze-drying glasswort that goes out according to aforesaid right, the water content of glasswort after its vacuum freeze drying is lower than 2%, make glasswort on mouthfeel, reach crisp, pine, crisp, just melt in the mouth makes the glasswort after the packing can promptly open instant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100950289A CN1331424C (en) | 2005-10-26 | 2005-10-26 | Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100950289A CN1331424C (en) | 2005-10-26 | 2005-10-26 | Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1759752A CN1759752A (en) | 2006-04-19 |
| CN1331424C true CN1331424C (en) | 2007-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100950289A Active CN1331424C (en) | 2005-10-26 | 2005-10-26 | Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass |
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| CN (1) | CN1331424C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156626B (en) * | 2007-11-08 | 2010-06-02 | 慈溪市蔬菜开发有限公司 | A quick freeze processing method of north coastal shoal |
| CN101213986B (en) * | 2008-01-11 | 2010-06-02 | 江南大学 | Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time |
| CN101214068B (en) * | 2008-01-11 | 2011-01-26 | 江苏晶隆海洋产业发展有限公司 | Vacuum microwave processing method of low saline salinity sea water vegetable product |
| CN103642720B (en) * | 2013-11-27 | 2016-05-18 | 江苏省农业科学院 | A kind of lactobacillus plantarum strain JP-8 and application thereof |
| CN104382110A (en) * | 2014-11-23 | 2015-03-04 | 相阳 | Method for manufacturing instant food |
| CN105725241A (en) * | 2014-12-12 | 2016-07-06 | 相阳 | Moulding food making method |
| CN105166233A (en) * | 2015-09-23 | 2015-12-23 | 温州医科大学 | Preparing method for salicornia europaea tea |
| CN106472654A (en) * | 2016-10-21 | 2017-03-08 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse freeze drying process |
| CN107890096A (en) * | 2017-12-01 | 2018-04-10 | 揭阳市腾晟科技咨询有限公司 | A kind of brain tonic antioxidant health-care product and its application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1354972A (en) * | 2000-11-23 | 2002-06-26 | 北京赛利海蓬科技发展中心 | Method for planting, breeding and irrigating glasswort on Chinese coastal shoal |
| CN1597891A (en) * | 2004-08-20 | 2005-03-23 | 彭汝祥 | Process of extracting glasswort oil from glasswort plant |
-
2005
- 2005-10-26 CN CNB2005100950289A patent/CN1331424C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1354972A (en) * | 2000-11-23 | 2002-06-26 | 北京赛利海蓬科技发展中心 | Method for planting, breeding and irrigating glasswort on Chinese coastal shoal |
| CN1597891A (en) * | 2004-08-20 | 2005-03-23 | 彭汝祥 | Process of extracting glasswort oil from glasswort plant |
Non-Patent Citations (1)
| Title |
|---|
| 海蓬子种子中脂肪酸组成成分分析 刘晓庚，食品科学，第26卷第2期 2005 * |
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| CN1759752A (en) | 2006-04-19 |
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