CN1526297A - Gastrodia tuber product and its production process - Google Patents
Gastrodia tuber product and its production process Download PDFInfo
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- CN1526297A CN1526297A CNA031069568A CN03106956A CN1526297A CN 1526297 A CN1526297 A CN 1526297A CN A031069568 A CNA031069568 A CN A031069568A CN 03106956 A CN03106956 A CN 03106956A CN 1526297 A CN1526297 A CN 1526297A
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- rhizoma gastrodiae
- sugar
- slice
- minute
- dried
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Abstract
The present invention is gastrodia tuber product and its production process. The product is preserved and candied gastrodia tuber, and the production process includes the following steps: preparing material, peeling and slicing, soaking in electrolyte solution, rinsing and drip drying, mixing with sugar, vacuum candying, candying, stoving or sunning, grading and packing. The preserved and candied gastrodia tuber is convenient in eating, delicious and suitable for all people.
Description
The present invention relates to preserve class and production method thereof, being specially adapted to the Rhizoma Gastrodiae is the preserve and the production method thereof of raw material.
Rhizoma Gastrodiae is the non-autotrophic type plant of the orchid family, main component is a gastrodine, vanillin, cephrol, glucopyranoside, hydroxy benzaldehyde, to hydroxyl methanol succinic acid, cupreol, daucosterol, citric acid and mono-methyl thereof, Palmic acid and polysaccharide and trace elements iron, copper, manganese, zinc, iodine etc., has the QI invigorating analgesia, the effect of suppressing the hyperactive liver to relieve the wind syndrome arresting convulsion damp eliminating, can control and have a dizzy spell, numb limbs and tense tendons, epilepsy, infantile convulsion, hypertension, aural vertigo etc., and nootropics arranged, brain-strengthening, function in delaying senility has certain curative effect to senile dementia.Rhizoma Gastrodiae is promptly pharmaceutically acceptable, edible, and the exploitation of the edible purposes of Rhizoma Gastrodiae at present also obtains some progress, as Rhizoma Gastrodiae is steeped in the Mel, make Honey of gastrodia tuber, or immerse in the fresh-keeping liquid Rhizoma Gastrodiae fresh-keeping, in order to edible, but all there are shortcomings such as edible inconvenience, mouthfeel difference in the product that these methods are prepared.
The purpose of this invention is to provide a kind of instant, mouthfeel good sky gunny products and production method thereof.
Gunny products was the Rhizoma Gastrodiae dried meat in a kind of day of the present invention, was to be raw material with the Rhizoma Gastrodiae, the Rhizoma Gastrodiae dried meat of making through sugar system.
The production method of a kind of day of the present invention gunny products is made up of following steps:
(1), get the raw materials ready: choosing does not have the Rhizoma Gastrodiae rot and cleans standbyly, is dried Rhizoma Gastrodiae as raw material, needs clear water to soak 2-5 days, makes after the abundant rehydration of dried Rhizoma Gastrodiae standby.
(2), peeling back section.
(3), electrolyte solution soaks: with phosphoric acid sodium 0.7%-1.5%, sodium chloride 0.7%-1.5%, magnesium chloride 0.7%-1.5%, calcium chloride 0.7%-1.5% and 30 * 10
-6-60 * 10
-6The electrolyte solution formed of zinc chloride soaked Rhizoma Gastrodiae slice 1-2.5 hour.
(4), rinsing drains: drain behind the Rhizoma Gastrodiae slice that soaked with clear water rinsing electrolytic matter liquid 2-5 time.
(5), sugar system: after draining with the solution heated and boiled rinsing that contains the carboxymethyl cellulose of 0.7%-1.5% and contain sugared 25%-35% Rhizoma Gastrodiae slice 3-10 minute, add sugar again, make sugared concentration reach 35%-50%, reheat 3-10 minute, 2-5 time so repeatedly, when sugar concentration reaches 60%-80%, stop heating, make temperature reduce to 40 ℃-60 ℃.
(6), vacuum sugar infiltration: the sugar system Rhizoma Gastrodiae slice after will lowering the temperature is poured in the nutsch filter, carries out under 55-70 kPa of vacuum evacuation processes 30-60 minute.
(7), sugaring: Rhizoma Gastrodiae slice, the liquid glucose that will ooze after sugar is handled put together 20-28 hour, made Rhizoma Gastrodiae slice eat sugar fully, drained away the water again.
(8), bake: the Rhizoma Gastrodiae slice behind the sugaring was toasted 15-24 hour under 45 ℃ of-70 ℃ of temperature, or shone 2-5 days, bake to Rhizoma Gastrodiae dried meat dry tack free tack-free, flexible being advisable in fine day.
(9), classification, packing.
Rhizoma Gastrodiae dried meat instant provided by the present invention, mouthfeel is good, no sulfur, all-ages, production method provided by the present invention does not have the vulcanizing treatment operation, has guaranteed the edible safety of product.
Embodiment:
Present embodiment is to be raw material with the Rhizoma Gastrodiae, makes the Rhizoma Gastrodiae dried meat through sugar system, and its production method is as follows:
(1), get the raw materials ready: choosing does not have the Rhizoma Gastrodiae rot and cleans standbyly, is dried Rhizoma Gastrodiae as raw material, needs clear water to soak 3-4 days, makes after the abundant rehydration of dried Rhizoma Gastrodiae standby.
(2), peeling back section.
(3), electrolyte solution soaks: with phosphoric acid sodium 1%, sodium chloride 1%, magnesium chloride 1%, calcium chloride 1% and 50 * 10
-6The electrolyte solution formed of zinc chloride soaked Rhizoma Gastrodiae slice 2 hours.
(4), rinsing drains: drain behind the Rhizoma Gastrodiae slice that soaked with clear water rinsing electrolytic matter liquid 2-3 time.
(5), sugar system: after draining with the solution heated and boiled rinsing that contains 1% carboxymethyl cellulose and contain sugar 30% (wherein 10%-20% Nulomoline or Mel and an amount of citric acid) Rhizoma Gastrodiae slice 3-5 minute, add sugar again, make sugared concentration reach 40%-45%, reheat 3-5 minute, 2-3 time so repeatedly, when sugar concentration reaches 65%-70%, stop heating, temperature is reduced to about 50 ℃.
(6), vacuum sugar infiltration: the sugar system Rhizoma Gastrodiae slice after will lowering the temperature is poured in the nutsch filter, carries out under 60-66 kPa of vacuum evacuation processes 30-40 minute.
(7), sugaring: Rhizoma Gastrodiae slice, the liquid glucose that will ooze after sugar is handled put together 24 hours, made Rhizoma Gastrodiae slice eat sugar fully, drained away the water again.
(8), bake: the Rhizoma Gastrodiae slice behind the sugaring was toasted 15-20 hour under 55 ℃ of-65 ℃ of temperature, or shone 2-3 days in fine day, bake to Rhizoma Gastrodiae dried meat dry tack free, tack-free, flexible is benefit.
(9), classification, packing.
Claims (2)
1, a kind of day gunny products is characterized in that it being the Rhizoma Gastrodiae dried meat, is the Rhizoma Gastrodiae dried meat that raw material is made through sugar system with the Rhizoma Gastrodiae.
2, the production method of a kind of day gunny products is characterized in that being made up of following production stage:
(1), get the raw materials ready: choosing does not have the Rhizoma Gastrodiae rot and cleans standbyly, is dried Rhizoma Gastrodiae as raw material, needs clear water to soak 2-5 days, makes after the abundant rehydration of dried Rhizoma Gastrodiae standby.
(2), peeling back section.
(3), electrolyte solution soaks: with phosphoric acid sodium 0.7%-1.5%, sodium chloride 0.7%-1.5%, magnesium chloride 0.7%-1.5%, calcium chloride 0.7%-1.5% and 30 * 10
-6-60 * 10
-6The electrolyte solution formed of zinc chloride soaked Rhizoma Gastrodiae slice 1-2.5 hour.
(4), rinsing drains: drain behind the Rhizoma Gastrodiae slice that soaked with clear water rinsing electrolytic matter liquid 2-5 time.
(5), sugar system: after draining with the solution heated and boiled rinsing that contains the carboxymethyl cellulose of 0.7%-1.5% and contain sugared 25%-35% Rhizoma Gastrodiae slice 3-10 minute, add sugar again, make sugared concentration reach 35%-50%, reheat 3-10 minute, 2-5 time so repeatedly, when sugar concentration reaches 60%-80%, stop heating, make temperature reduce to 40 ℃-60 ℃.
(6), vacuum sugar infiltration: the sugar system Rhizoma Gastrodiae slice after will lowering the temperature is poured in the nutsch filter, carries out under 55-70 kPa of vacuum evacuation processes 30-60 minute.
(7), sugaring: Rhizoma Gastrodiae slice, the liquid glucose that will ooze after sugar is handled put together 20-28 hour, made Rhizoma Gastrodiae slice eat sugar fully, drained away the water again.
(8), bake: the Rhizoma Gastrodiae slice behind the sugaring was toasted 15-24 hour under 45 ℃ of-70 ℃ of temperature, or shone 2-5 days in fine day, bake to Rhizoma Gastrodiae dried meat dry tack free, tack-free, flexible is benefit.
(9), classification, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031069568A CN1526297A (en) | 2003-03-04 | 2003-03-04 | Gastrodia tuber product and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031069568A CN1526297A (en) | 2003-03-04 | 2003-03-04 | Gastrodia tuber product and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1526297A true CN1526297A (en) | 2004-09-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031069568A Pending CN1526297A (en) | 2003-03-04 | 2003-03-04 | Gastrodia tuber product and its production process |
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| CN (1) | CN1526297A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455259B (en) * | 2008-11-15 | 2012-01-18 | 山东好当家海洋发展股份有限公司 | Low-sugar kelp preserved-fruit processing technique |
| CN102669662A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Tall gastrodia tuber-containing functional fruits paste and preparation method thereof |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN104721592A (en) * | 2015-04-02 | 2015-06-24 | 贵州同威生物科技有限公司 | Tall gastrodia tuber honey processed slices and preparation method thereof |
| CN109527555A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of Rhizoma Gastrodiae |
| CN110693023A (en) * | 2019-11-25 | 2020-01-17 | 湖南省博世康中医药有限公司 | Method for debitterizing and deastringency of gastrodia elata |
-
2003
- 2003-03-04 CN CNA031069568A patent/CN1526297A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455259B (en) * | 2008-11-15 | 2012-01-18 | 山东好当家海洋发展股份有限公司 | Low-sugar kelp preserved-fruit processing technique |
| CN102669662A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Tall gastrodia tuber-containing functional fruits paste and preparation method thereof |
| CN102669662B (en) * | 2012-05-08 | 2013-12-25 | 陕西恒康生物科技有限公司 | Tall gastrodia tuber-containing functional fruits paste and preparation method thereof |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN104721592A (en) * | 2015-04-02 | 2015-06-24 | 贵州同威生物科技有限公司 | Tall gastrodia tuber honey processed slices and preparation method thereof |
| CN104721592B (en) * | 2015-04-02 | 2017-09-22 | 贵州同威生物科技有限公司 | Rhizoma Gastrodiae honey film-making and preparation method |
| CN109527555A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of Rhizoma Gastrodiae |
| CN110693023A (en) * | 2019-11-25 | 2020-01-17 | 湖南省博世康中医药有限公司 | Method for debitterizing and deastringency of gastrodia elata |
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