Preparation method of instant natural bracken

A bracken, natural technology, applied in the field of preparation of ready-to-eat organic green food, can solve the problems of bracken easy to soften, cannot be used, short shelf life, etc., to achieve the effects of shortening the production cycle, increasing the utilization rate, and increasing the yield

Active Publication Date: 2010-02-17
YUNNAN YIMEN SHANLIXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has shown that semi-finished products using traditional methods often produce very strong odors, and the stems of bracken are easy to soften, peel, rot, and the base is fibrous (aging)
As a result, half or even 2/3 of the semi-finished products cannot be used during the

Method used

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  • Preparation method of instant natural bracken
  • Preparation method of instant natural bracken
  • Preparation method of instant natural bracken

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] Choose natural fern that meets the quality standards, rinse it with clean water in time, put it in the pickling pool, and add 22% salt of the fern's weight. Use pipes to extract salt water from the bottom of the pickling pool and circulate it on the surface of the bracken to keep the salinity of the entire pickling pool even. After salting for 90 days, check and pick out the poor-quality bracken, put the bracken in a bucket and rinse with water for 6 times until there is no fermented substance and salty taste. Cut the dragon claw part of the bracken with scissors, and cut the stem part into 3 to 5 cm long strips. Put the cut fern into the desalination tank, and continuously blow air from the bottom of the fern pickling pool through an air pump to make the fern and water fully circulate and roll. The desalination time is 18 hours. Put the desalted fern into a high-temperature sterilized cloth bag, and use a dehydrating centrifuge for dehydration. The de...

Example Embodiment

[0041] Example 2

[0042] The process of this embodiment is the same as that of embodiment 1, except that 25% salt is added to the pickling tank, and after salting, the bracken is placed in a bucket and rinsed with clean water 8 times, and the desalination time is 24 hours. The water content of the bracken after dehydration is 30%; add 5% salt, 0.5% capsicum extract, 0.3% pepper essential oil, 4% sugar,

Example Embodiment

[0043] Example 3

[0044] The process of this embodiment is the same as that of embodiment 1, except that 24% salt is added to the pickling tank, and after salting, the bracken is placed in a bucket and rinsed with clear water 7 times, and the desalination time is 20 hours. After dehydration, the water content of the bracken is 35%; 4% salt, 0.46% capsicum extract, 0.25% pepper essential oil, 3% sugar are added.

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Abstract

The invention discloses a preparation method of instant natural bracken. In the method, new techniques of gradient return-sprinkling pickling, air bubble desalting, bidirectional elevation microwavesterilization and preservation and the like are utilized to replace traditional methods of blanching in boiling water, thereby effectively improving the use ratio of raw materials. Any preservative isnot added, but the product quality is stable, the shelf life is long, the color, the fragrance and the taste are good, and an inspection result meets the quality standard of organic food.

Description

technical field [0001] The invention relates to a processing method of wild plants, more specifically, the invention relates to a method for preparing instant organic green food with wild bracken as raw material. Background technique [0002] Bracken (Pteridum aquilinum var. latiusculum) is a wild plant with rich nutrition and unique flavor. natural resources. [0003] Because the growth of natural bracken has strong seasonality, it needs to be processed and preserved. In the prior art, the preservation method of bracken is relatively simple and extensive, which is to use boiling water to scald, and then pickle with a large amount of salt after controlling the water. Practice shows that adopting the traditional method semi-finished product often can produce very strong peculiar smell, and the stem portion of bracken is easy to soften, peel, rot, and the base portion is fibrous (aging). As a result, half or even 2 / 3 of the semi-finished products cannot be used during the s...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 杨海泉
Owner YUNNAN YIMEN SHANLIXIANG FOOD
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