Dry preparation method of Chinese wolfberry heads

A technology of wolfberry head and drying, applied in food preparation, application, food science and other directions, to achieve the effect of crisp green color and good rehydration

Active Publication Date: 2012-02-08
南通硕伦实业有限公司
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Problems solved by technology

[0004] With the continuous improvement of people's living standards, the demand for health food is gradually increasing, and a large number of medicinal and food homologous foods have been developed and utilized. Lycium barbarum is a fair health food for people at present, but the fruit of the edible wolfberry, Lycium

Method used

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Embodiment

[0018] Get 50 kilograms of fresh wolfberry heads and make them in the following way:

[0019] 1. Material selection: choose fresh wolfberry heads and rinse them with clean water; it is best to dry different varieties of wolfberry heads separately to avoid dry products of different lengths and messy colors;

[0020] 2. Blanching: Add 0.5 kg of edible sodium bicarbonate to 100 kg of water, heat to boiling, and put in 10 kg of cleaned young wolfberry heads first. Because of its delicate tissue, the boiling water should not be blanched for too long. Control it for 2-4 minutes, then fish it out in time, and then put it into the tender wolfberry head in batches of 10 kg each time for blanching;

[0021] 3. Water cooling: Put the blanched tender wolfberry heads into the edible sodium isovitamin C aqueous solution immediately, cool for 5 minutes, and control the water temperature below 50°C to prevent the residual heat from continuing to act, and at the same time remove the discharge ...

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Abstract

The invention discloses a dry preparation method of Chinese wolfberry heads. The method comprises the following steps of: selecting and cleaning fresh Chinese wolfberry heads, protecting color by adopting edible sodium hydrogen carbonate, blanching, adding edible sodium D-isoascorbate for protecting the color again with water cooling, performing air cooling, quick freezing and drying, and thus obtaining the dried Chinese wolfberry heads. By the quick freezing and drying process, moisture in the Chinese wolfberry head tissues is quickly reduced, and chlorophyll and other nutritional components of the Chinese wolfberry heads can be furthest kept. The product is crisp and green and has good rehydration property; and the method provides a dry vegetable product capable of being eaten all the year round, and provides a new path for overcoming poverty and achieving prosperity for peasants at the same time.

Description

technical field [0001] The invention relates to a method for making dried vegetable products, in particular to a method for making dried wolfberry heads. Background technique [0002] Lycium barbarum head is the early spring tender stems and leaves of Lycium barbarum, a deciduous shrub belonging to the Solanaceae Lycium barbarum. It can be used in cold salad, soup, stuffing and fried meat. [0003] Li Shizhen's "Compendium of Materia Medica" listed wolfberry as the top grade in the classics, and specifically stated: "The leaves picked in spring are called Tianjingcao; the flowers picked in summer are called Changshengcao; the seeds picked in autumn are called wolfberry; the roots picked in winter are called Digupi. "Modern research has confirmed that every 100 grams of wolfberry leaves contain 184 kilojoules of energy, 87.8 grams of water, 5.6 grams of protein, 1.1 grams of fat, 2.9 grams of carbohydrates, and 1.6 grams of dietary fiber. They also contain thiamine, riboflav...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 汪永辉
Owner 南通硕伦实业有限公司
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