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Technology for processing gloiopeltis furcata and gloiopeltis furcata product

A processing technology and technology of red cabbage, which is applied in the field of processing technology of red cabbage and its products, can solve the problems of complicated manufacturing process, unsuitable for direct brewing, high cost, etc., and achieve the effect of rich nutrition, better appearance and bright white color

Inactive Publication Date: 2014-02-19
BAISHANAN FOOD ZHANGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are generally two forms of red cabbage products: (1) directly dried and packaged, but it needs to be boiled or stewed when eating, and it is not suitable for direct brewing, and the eater mainly drinks its soup; (2) ) made into powder, ready to eat after brewing, but its production process is complicated and costly, such as a kind of seaweed product and its processing method disclosed in Chinese invention patent application publication number CN 101669655A

Method used

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  • Technology for processing gloiopeltis furcata and gloiopeltis furcata product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A kind of red cabbage processing technology is carried out according to the following steps: (1) washing: clean the wild red cabbage to remove impurities; (2) initial drying: dry the washed red cabbage for the first time , the water content of the dried red cabbage is 20%; (3) Fermentation: stack the red cabbage after the initial drying in a cool place for aerobic fermentation for 5 days; (4) Initial humidity: spread the fermented red cabbage , and wet the red cabbage with clean water; (5) re-sun: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 10%; (6) re-wet: dry the red cabbage after re-sun Wet the red cabbage again; (7) Re-drying and re-wetting: Repeat steps (5) and (6) 6 times a day for a total of 2 days; (8) Final drying: Put the last wet red cabbage The final drying is performed, and the moisture content of the dried red cabbage is 3%; (9) Packaging: the final dried red cabbage is evenly packaged and...

Embodiment 2

[0011] Embodiment 2: A kind of red cabbage processing technology is carried out according to the following steps: (1) washing: clean the wild red cabbage to remove impurities; (2) initial drying: dry the washed red cabbage for the first time , the water content of the dried red cabbage is 25%; (3) Fermentation: stack the red cabbage after the initial drying in a cool place for aerobic fermentation for 7 days; (4) Initial humidity: spread the fermented red cabbage , and wet the red cabbage with clean water; (5) re-sun: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 15%; (6) re-wet: dry the red cabbage after re-sun (7) Re-drying and re-wetting: Repeat steps (5) and (6) 4 to 5 times a day for a total of 3 days; (8) Final drying: Put the last wet The red cabbage is finally dried in the sun, and the moisture content of the dried red cabbage is 2%; (9) Packing: the red cabbage after the final drying is evenly divided and packed in p...

Embodiment 3

[0012] Embodiment 3: A kind of red cabbage processing technology is carried out according to the following steps: (1) Washing: clean the wild red cabbage to remove impurities; (2) Initial drying: dry the washed red cabbage for the first time , the water content of the dried red cabbage is 30%; (3) Fermentation: stack the red cabbage after the initial drying in a cool place for aerobic fermentation for 8 days; (4) Initial humidity: spread the fermented red cabbage , and wet the red cabbage with water; (5) re-sun: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 20%; (6) re-wet: dry the red cabbage after re-sunning Wet the red cabbage again; (7) Re-drying and re-wetting: Repeat steps (5) and (6) three times a day for a total of 4 days; (8) Final drying: Put the last wet red cabbage Carry out final sun-drying, and the moisture content of the dried red cabbage is 1%; (9) Packaging: Evenly pack the finally-dried red cabbage, and use ...

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Abstract

The invention relates to a technology for processing pelvetia siliquosa and a pelvetia siliquosa product. The technology is carried out according to the following steps: cleaning: wild pelvetia siliquosa is cleaned and removed with impurities; first drying: the cleaned pelvetia siliquosa is subjected to first drying; fermenting: the pelvetia siliquosa after the first drying is stacked in a shade place to be subjected to aerobic fermentation; first wetting: the fermented pelvetia siliquosa is spread and is wetted with clean water; secondary drying: the wetted pelvetia siliquosa is subjected to secondary drying; secondary wetting: the pelvetia siliquosa after the secondary drying is wetted again; repeated drying and repeated wetting: the pelvetia siliquosa is repeatedly dried and wetted 3-5 times every day and is totally dried and wetted for 2-4 days; final drying: the pelvetia siliquosa after the last wetting is finally dried, and the water content of the dried pelvetia siliquosa is not higher than 3%; and packaging: the dried pelvetia siliquosa is uniformly subpackaged and is in sealed package through a plastic bag. The made pelvetia siliquosa product has a light color, can be directly brewed through boiling water, is white during the brewing, has a smooth taste due to rich colloid during the eating, and is rich in nutrition.

Description

technical field [0001] The invention relates to a red cabbage processing technology and its products. Background technique [0002] The scientific name of red cabbage is Hailuo, which is also called Jiaocai in the south, and commonly known as ox hair in the north. It is an annual red algae. The algae are cylindrical, forked or irregularly branched, hollow, purple-red, unique in appearance, like small purple-red velvet flowers. Chicai likes to grow on rocky reefs in the open sea that are impacted by waves, have high salinity, and have a vertical distribution of about 2 meters. Most of them grow toward the light. Red cabbage contains agar, polysaccharides and mucus, as well as inorganic salts, potassium, sodium, calcium and various trace elements. Red cabbage is cool in nature, has the effects of eliminating phlegm, softening hard bones, diuresis, expel heat, clearing lungs and laxative, beautifying, slimming, lowering blood fat and blood pressure, and has a miraculous effec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
CPCY02A40/90
Inventor 陈卫彬
Owner BAISHANAN FOOD ZHANGZHOU
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