JPH05153930A - Method for processing orchid flower - Google Patents

Abstract

PURPOSE:To process an orchid flower so as to be usable as tea by placing the orchid flower in hot water in the same manner as that in pickled cherry blossoms. CONSTITUTION:Many orchid flowers having a desired diameter are placed in slightly salted hot water until the discoloration starts. After the discoloration, the orchid flowers are directly taken out and immersed in cold water and the petals are then reshaped. The flowers are smeared with an adequate amount of salt. After the passage of a required time, the flowers are pickled in old UME vinegar or its mixture solution with UME pickled juice. Thereby, the color tone of the petals is adjusted and the petals are reshaped into buds.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing orchids which can be used in hot water as a substitute for tea at the outdoor seats and can be enjoyed while being dipped in hot water. It is a thing.

[0002]

2. Description of the Related Art Sakurayu, which is used in place of tea at weddings and other occasions, has salted Yaesakura flowers in it.

[0003]

As the name suggests, the petals of double-flowered cherry blossoms overlap each other, so in the hot water, the petals spread out and look good, but the movement of the petals is not so good. It's close to the color of hot water, and when the hot water is drunk and disappears, the petals are stiff, so wet petals gather together on top of each other, which makes them look worse than when they are in the hot water.

The object of the present invention is that it can be used by being put in hot water like the above-mentioned Sakurayu, and when it is put in hot water, it opens from the shape of the bud and blooms beautifully. While showing movements, the color of the orchid flower is lightly colored to make it look good, and the petals provide a method of processing orchid flowers that retains its shape even after the hot water is drunk.

[0005]

Means for Solving the Problems The feature of the present invention according to the above-mentioned object is that many orchids having a required diameter are placed in hot water of thin salt until the petals start to change color, taken out immediately after the color change and immersed in cold water. After shaping the petals, sprinkle an appropriate amount of salt on the flowers, and after the required time has elapsed, soak them in Koume vinegar or a mixed liquid of Koume vinegar and Umezuke to adjust the color of the petals, and then shape the petals after soaking. Especially.

It is most preferable that the mixed solution of the old plum vinegar and the plum pickle soup has a ratio of 2 old plum pickles to 2 plum pickles.
By dipping it in the mixed solution, plum pigment is absorbed into the plum vinegar to reduce the color of the orchid flower to a pale color, and the petal is rinsed, and then the petal is folded into a bud shape to shape the orchid flower. To do.

The old plum vinegar used in the present invention is umeboshi 3
It is an old plum vinegar that is left for 5 to 5 years and has a light candy color. It has a high viscosity and drops off easily. Some people call it botume vinegar and it is used as a beverage.

[0008] Ume-zuke is a pickle that is produced when salted Ome, and is mainly used for pickles.

It is preferable that the orchid has a size such that it can be balanced when placed in a small bowl such as a tea bowl or a cup, for example, a diameter of about 4 to 9 cm. Moreover, since the shape of the flowers is simple and easy to see through hot water, denfare type flowers are preferable.

The color tone of the orchid flower is not particularly limited, but a light pink color is preferable when it is used for a celebration. Next, some orchids are listed.

Dendrobium genus Jacqueline Thomas, Sonja, Puramoto, Peel Day. Phalaenoplasis (Phalaenopsis orchid) Sileriana, Equatoreth, Oncidium Patrick, Wilber Elizabeth, Poplar Gold (yellow).

The heat treatment and cold water treatment of flowers with boiling water of thin salt are necessary steps for disinfecting the flowers with hot water and for not damaging the petals when shaping the flowers and for ensuring the color and shape of the flowers after processing. However, it is necessary to take the flowers out of boiling water in the raw boiled state. When the color of the flower in boiling water begins to change, the flower is in a state of raw boiling, so if you take out the flower quickly and soak it in cold water immediately at this time, the color of the flower will fade and other colors will also appear. It does not change to

[0013] In addition, although the heat of the heat treatment ensures that the coldness of the petals ensures the waist of the petals, it does not lose its shape and the processed flowers bloom when placed in a bowl of hot water. The bud-shaped petals open,
It shows the beauty of underwater flowers.

The flowers are kept salted by the salt glaze after removal from the cold water. However, the salt becomes a mellow, salty tea taste due to the old plum vinegar that has been impregnated into the flowers. In addition, the color tone of the flowers is adjusted by using old plum vinegar, etc., and the taste is different from the fresh flowers.

[0015]

Example: A small amount of salt in hot water is boiled and placed in the hot water (100 ° C), and 20 petals of pink purple orchid flowers (Jacqueline Thomas) without pollen lumps and caps are removed. Insert so that they do not overlap and get damaged or broken.

About 5 seconds after putting it in boiling water, the color of the petals begins to change from peach purple to purple. Immediately remove the flowers from the boiling water and soak them in 5 liters of cold water prepared in advance, then shape the flowers. Prepare one wheel at a time.

The shaped flower is sprinkled with an appropriate amount of salt to salt the flower. After letting it rest for about 1 hour, soak the flowers in Ume vinegar, which is a mixture of old Ume vinegar and Umezuke soup in a ratio of 3: 2, for about 2 weeks to adjust the taste and adjust the color of the petals.

In the above embodiment, mixed plum vinegar of old plum vinegar and plum pickles is used in consideration of cost, but the finished state is better when only old plum vinegar is used.

When the orchid flower processed as described above is placed in a bowl such as a teacup containing hot water (90 ° C to 100 ° C), the petals are mysterious as seen from high-speed photography from the shape of the bud. Open while moving in the same manner. Then, when the flower is turned upward with a spoon etc., the flower will look beautiful like an underwater flower due to the open petals.

[0020]

As described above, the present invention is processed with salt and koume vinegar so that orchids can be used in hot water like cherry pickles. Can be used as a substitute for tea in the seat.

[0021] In addition, since it is possible to drink hot water while admiring the flowers in the hot water, and the petals are stiff, the petals do not lose their shape even after the hot water has been drunk, so flower lovers It will be extremely fun for me.

Furthermore, the saltiness of the flowers is suppressed by old plum vinegar, the taste of the hot water becomes mellow, and the color of the hot water becomes a vivid flower color that has never existed before. It has features such as a refreshing feeling.

Claims (4)

[Claims] 1. A large number of orchids of the required diameter are placed in hot water of thin salt until the petals start to change color, taken out immediately after the color change and immersed in cold water, the petals are shaped, and an appropriate amount of salt is applied to the flowers. A method for processing orchids, which is characterized by adjusting the color of the petals by soaking them in old plum vinegar or a mixed solution of old plum vinegar and plum pickles after the required time has passed, and shaping the petals after soaking. 2. A mixed liquid of ume vinegar and ume pickle soup is ume vinegar 3
The method for processing orchids according to claim 1, characterized in that the ratio of ume pickle soup to 2 is 2 to. 3. The color of the orchid flower is characterized in that the color of the petals is absorbed by the mixed solution of old plum vinegar and plum pickle soup to absorb the pigment of the petals into the plum vinegar, and the petals are rinsed. The method for processing orchid flowers according to claim 1 or 2. 4. The method for processing an orchid flower according to claim 1, wherein the shaping of the petals is performed by folding the petals into a bud shape.