Preparation method for organic dried sweet-scented osmanthus and product
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An osmanthus and organic technology, which is applied in the field of preparation of organic dried osmanthus, can solve the problems of low yield of refined high-quality dried osmanthus, unstable product quality, and hidden safety hazards, and achieve the effects of high yield, storage resistance, and reasonable steps
Inactive Publication Date: 2010-12-08
吕焱
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Problems solved by technology
[0009] To sum up, most steps of dried osmanthus fragrans harvested and prepared by traditional techniques need to be done manually, controlled by experience, the product quality is unstable and poor in consistency, and there
Method used
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Embodiment 1
[0028] The preparation method of a kind of organic dried sweet-scented osmanthus that this implementation provides, it comprises the raw material selection process that carries out sequentially, picking process, greening process, high-temperature fixation process, low-temperature frying process, medium-temperature drying process, sieving refining process and vacuum packaging Process, the specific steps are as follows:
[0029] (1) Raw material selection process: the variety of fresh osmanthus is selected as Jingui, which is planted in a planting environment that meets the standards of the organic product origin, and the flowering period is 2 to 6 days; the choice of Jingui or Jinqiugui is because in the follow-up During and after processing, the color, fragrance, and shape of Jingui or Jinqiu osmanthus are best maintained, and they are resistant to storage and can achieve unexpected effects;
[0030] (2) Picking process: choose fine weather, use manual picking method from 7:00...
Embodiment 2
[0042] Implementation provides a kind of preparation method of organic dried sweet-scented osmanthus, and its concrete steps are as follows:
[0043] (1) Raw material selection process: the variety of fresh osmanthus is selected as golden osmanthus, which is planted in a planting environment that meets the standards of the organic product origin, and the flowering period is 3 to 6 days; During the processing and the processed products, the color, fragrance and shape of Jingui or Jinqiu osmanthus are best maintained, and they are resistant to storage and can achieve unexpected effects;
[0044] (2) Picking process: choose fine weather, use manual picking method from 9:00 am to 12:00 noon, put flowers in small bamboo baskets, and then ship them to the workshop in time with white embryonic cloth bags, so as to ensure the overall intact rate of flowers Reach more than 98%; picking tools can use sterilized scissors, the purpose of this is to keep the fragrance and shape of the flow...
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Abstract
The invention provides a preparation method for organic dried sweet-scented osmanthus, which comprises: (2) a picking step of manually picking fresh sweet-scented osmanthus in a way of keeping the rate of fineness of the fresh sweet-scented osmanthus over 95 percent; (4) a high-temperature fixing step of placing the fresh sweet-scented osmanthus in batches into a high-power electric frying pan or fixing equipment, heating and turning the fresh sweet-scented osmanthus up and down, and performing fast temperature reduction; (5) a low-temperature pan-frying step of placing in batches the sweet-scented osmanthus into a low-power electric frying pan, setting the temperature to be 60 to 70 DEG C, heating and turning the sweet-scented osmanthus up and down and stopping the frying when the water content of the sweet-scented osmanthus is less than 30 percent; and (6) an intermediate-temperature oven-drying step of placing the sweet-scented osmanthus into oven-drying equipment, heating and turning the sweet-scented osmanthus up and down, and stopping the oven-drying when the water content is less than 5 percent to prepare the dried sweet-scented osmanthus. Compared with the prior art, the method has the advantages that: the selection of the material is rarefied, namely, the fresh sweet-scented osmanthus adopts osmanthus fragrans var aurantiaoug and is planted in an environment meeting the planting standard of organic products; a process is simple; the natural color, luster and fragrance of the sweet-scented osmanthus are kept; and the dried sweet-scented osmanthus has natural color and luster, full-bodied, natural and lasting fragrance, pure flavor, storage stability and secure and reliable quality.
Description
Technical field: [0001] The invention relates to food processing technology, in particular to a preparation method and product of high-quality organic dried sweet-scented osmanthus. Background technique: [0002] Osmanthus fragrans is one of the traditional ten famous flowers of my country, loved by people, and dried osmanthus fragrans is often used for preparing cakes, cooking, making tea, brewing wine and so on. However, most of the dried osmanthus sold in the market has not been selected in the picking stage, and most of the osmanthus trees have used chemical fertilizers, additives, pesticides and other chemical substances, and there is no special requirement for the flowering period when picking. , pay more attention to the output but not the quality. After the flowers planted in this way are randomly picked, and then produced by sulfur fumigation, quicklime drying or direct drying, the quality of the dried osmanthus product is poor, the color and fragrance are lost, and...
Claims
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