Preparation of dewatered bracken

Abstract

The invention discloses a method for preparing dehydrated brakes including the steps of washing, truing, water-removing preprocessing, drying, and packaging, etc., wherein the drying refers to a microwave vacuum drying method. The method adopts the microwave vacuum drying technique to dehydrate and dry the brakes, so as to integrate the advantages of microwave and vacuum, and have the advantages of speediness, low temperature, high efficiency, and low cost, etc. compared with prior art. The method can well preserve the food with original color, fragrance, taste and vitamins, etc., and greatly reduce the loss of heat sensitive nutrient content or functional content with biological activity, so that the prepared dehydrated brakes with good water reabsorbing capacity are obviously better than the products prepared with hot air drying, and meanwhile the qualities can be compared to the qualities of the products prepared with freeze drying method which are much better than the qualities of the products prepared with traditional hot air drying.

Description

technical field [0001] The invention relates to a processing method of wild vegetables, in particular to a method for preparing dehydrated bracken by adopting a microwave vacuum drying method, and belongs to the field of food processing. Background technique [0002] Bracken (Pteridium quilinum) belongs to Pteri-daceae plants, widely distributed in Northwest, North China, Northeast, Southwest and Central China (Zhu Zhengliang, Fan Jian, Gao Xuesong. Research on vacuum drying technology of bracken[J ]. Southwest Agricultural University, 2001, 2(23): 73-75.). Bracken is rich in minerals and multivitamins. It is a wild vegetable with unique taste, wide range of pharmacological effects, and no pollution. It is in great demand in the market. However, the collection of bracken is time-sensitive, and it is concentrated in the middle and late May of each year in the north. Fresh bracken is dark green, crisp and tender, with high moisture content, making it difficult to store. The ...

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Problems solved by technology

The dehydration treatment of bracken is a necessary part of its preservation (Che Gang, Li Chenghua, Wang Chun. Experimental research on vacuum drying of bracken [J]. Journal of Agricultural Engineering, 2006, 22(5): 165-168), common The dehydration method of bracken is sunlight, but this method has low efficiency and is greatly affected by the weather. There are also methods of hot air freezing and vacuum drying ([1] Zhu Zhengliang, Fan Jian, Gao Xuesong. Research on vacuum drying technology of bracken[1] J]. Southwest Agricultural University, 2001, 2(23): 73-75. [2] Che Gang, Li Chenghua, Wang Chun. Experimental research on vacuum drying of

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