Method for preparing dry day-lily buds

A technology of day lily and fresh day lily, which is applied in the directions of heating and preserving fruits/vegetables, and preserving fruits/vegetables through dehydration, etc., to achieve the effect of high benefit, good vegetable quality and high power

Inactive Publication Date: 2010-12-15
湖南吉祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a prepar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for dried day lily, comprising the steps of de-enzyming, de-greening, baking, inspection, packaging, and warehousing. The de-enzyming step is to spread picked fresh day lily on a steaming sieve, the paving thickness is 150mm, and then Put the steaming sieve on the shelf, push it into the steam box, pass in steam, control the temperature in the steam box at 58°C, and steam for 6 minutes, open the steam box door, and take out the steaming sieve. Put the steaming sieve outside the steam box, and remove the greening at room temperature for 90 minutes. After removing the greening, put the day lily into the oven for baking. The temperature in the oven is controlled at 80°C, and the baking time is 20 minutes until the water content is 13 %-14% after inspection, packaging, storage.

Embodiment 2

[0023] A preparation method of dried day lily, comprising the steps of de-enzyming, de-greening, drying, inspection, packaging, and warehousing. The de-enzyming step is paving picked fresh day lily on a steaming sieve with a pavement thickness of 200mm, and then Put the steaming sieve on the shelf, push it into the steam box, put in steam, control the temperature in the steam box to 60°C, steam for 6 minutes, open the steam box door, and take out the steaming sieve. Put the steaming sieve outside the steam box, and remove the blue color at room temperature for 80-90 minutes. After the greening is removed, put the daylily in the sun to dry until the water content is 13%-14%, then it can be inspected, packaged, and put into storage.

Embodiment 3

[0025] A preparation method of dried day lily, comprising the steps of de-enzyming, de-greening, baking, drying, inspection, packaging, and warehousing. The de-enzyming step is paving picked fresh day lily on a steaming sieve, and the paving thickness is 200mm , and then put the steaming sieve on the rack, push it into the steam box, pass in steam, control the temperature in the steam box at 62°C, steam for 6 minutes, open the steam box door, and take out the steaming sieve. Put the steaming sieve outside the steam box, and turn the greening at room temperature for 80-90 minutes. After turning the greening, put the day lily into the oven for baking. The temperature in the oven is controlled at 90°C, and the baking time is 15 minutes; After roasting, the day lily is taken out and placed in the sun to dry until the moisture content is 13%-14%, then it can be inspected, packaged and put into storage.

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Abstract

The invention discloses a method for preparing dry day-lily buds. The method comprises the following steps of: fixing day-lily buds; removing green from the day-lily buds, roasting and/or airing the day-lily buds; inspecting the dry day-lily buds; packaging the inspected dry day-lily buds; and putting the packaged dry day-lily buds in storage. The method is characterized in that: the fixing step comprises the following specific steps of: scattering picked fresh day-lily buds on a steaming sieve, wherein scattering thickness is between 150 and 200 millimeters; racking the steaming sieve; pushing the steaming sieve into a steam box; introducing steam into the steam box; controlling temperature in the steam box to be between 50 and 65 DEG C; steaming for 5 to 8 minutes; and opening the door of the steam box to take the steaming sieve out. Compared with the prior art, the method has the advantages that: 1) any food additive does not need to be added in a fixing process and the dry day-lily buds have a natural color, natural taste, natural flavor and sweet taste; 2) day-lily bud drying rate is increased by 2 percent by steam fixation and the growth rate of market prices is increased by 13 percent; and 3) the day-lily buds processed by the steam fixation are accordant with food quality standard, do not cause any pollution, are truly green food and are well appreciated by customers.

Description

technical field [0001] The invention relates to a method for preparing dried vegetables, in particular to a method for preparing dried day lily. Background technique [0002] Day lily is rich in nutrition, high in vitamins, protein, sugar and minerals, and has special health care and medicinal effects, so it is a precious vegetable. Since day lily is difficult to keep fresh, day lily is mainly stored and sold after steaming, dehydration and drying. [0003] Traditional day lily processing methods include steps such as de-enzyming, de-greening, baking and / or drying, inspection, packaging, and warehousing, and the de-enzyming step is often steamed in a steamer or placed in a transparent plastic film bag in the sun Practice has proved that these traditional processing methods have many disadvantages: first, the color of the day lily will be poor after drying, and black flowers or blue flowers are often produced due to improper temperature control during steaming. The second i...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/02
Inventor 谢富生
Owner 湖南吉祥食品有限公司
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