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Processing method of flavored Lactuca sativa var. angustata

A processing method and technology of flavor dried moss, which is applied in the field of food processing, can solve the problems of long storage time, poor appearance and color of dried moss, unfavorable human health, etc., and achieve the effect of strong freshness and high taste acceptance

Inactive Publication Date: 2014-01-29
安徽省义门苔干有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the existing dried moss products are processed, they are stored for a long time after purchasing fresh dried moss, which leads to poor appearance and color of the dried moss. Sodium nitrite must be used to protect the color during processing. Sterilization treatment is not conducive to human health

Method used

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Experimental program
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Effect test

Embodiment Construction

[0034] The processing method of flavor dried moss comprises the following steps:

[0035] (1) The dried fresh moss is sorted and the old stems and leaves are cut off. After cleaning, it is sent to the cold storage at -15°C for 3 hours within 2 hours after harvesting, and then transferred to -30°C for later use; take it out before processing Thaw to -5°C and transfer to processing;

[0036] (2) The thawed moss is soaked in pure water at 0-5°C for 30-40 minutes, and the water is bubbled with ozone to sterilize, inhibit enzymes and protect the color;

[0037] (3) Cut the dried moss into 1-1.5 inch long pieces and soak in the pickling solution for 2 hours;

[0038] (4) Take out the dried moss with a stainless steel colander, pack it into a bag, fill it with ozone and seal it;

[0039] (5) Pasteurize for 18-22 minutes, control the temperature at 85°C, and put it into the warehouse for inspection.

[0040] There are many types of pickles, including:

[0041] Delicious formula: 5...

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Abstract

The invention provides a processing method of flavored Lactuca sativa var. angustata. The method comprises the steps of harvesting high-quality Lactuca sativa var. angustata in high-grade Lactuca sativa var. angustata base; instantly refrigerating to keep unique color and appearance, and freshness; and soaking with ozone water instead of chemical food additives to realize color protection, enzyme deactivation and sterilization. The product has no any chemical residue, and no decoloration after storage for above one year. The processing method provides plural pickling liquid formulations with different flavors, all of which contain beneficial components, have health-promoting effects after being eaten for long time, serve as both medicine and food, and have benefits and no side effects. The pickling liquid is flavored with salt and sugar, and accords with taste of the public, and the mouthfeel of flavored Lactuca sativa var. angustata is widely accepted by public.

Description

technical field [0001] The invention relates to a processing method of flavor dried moss, which belongs to the field of food processing. Background technique [0002] Dried moss is an annual herb with bright green color, refreshing texture and jellyfish-like taste, and has high edible value. It is a rare specialty product in Yimen Town, Guoyang County, Anhui Province. Its cultivation history was found in Qin Dynasty. It has been more than 2,200 years. It is a kind of pure natural green high-grade dehydrated vegetable. It can be used for paronychia, cervical lymph node swelling, etc., and it also has the effect of lowering cholesterol. When processing existing dried moss products, fresh dried moss is stored for a long time after purchasing, resulting in poor appearance and color of dried moss. Sodium nitrite must be used to protect the color during processing. Sterilization treatment is not conducive to human health. Contents of the invention [0003] The object of t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 左营
Owner 安徽省义门苔干有限公司
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