Instant edible compressed water shield and preparation method thereof

Abstract

The invention relates to a food technology and in particular relates to instant edible compressed water shield and a preparation method thereof. The preparation method of the instant edible compressed water shield comprises the following concrete steps of: drying cooked water shield until water content in percent by weight is 20-40%, and compressing to obtain compressed water shield. The rapid edible compressed water shield can be rehydrated after being boiled or brewed with boiled water for 5-12 seconds, water shield in water shield soup after boiling or brewing is high in elasticity and toughness, and no chemical substance is added, so that product quality is improved; the volume of the compressed water shield can be reduced, and seasoners and water shield raw material are mixed, so that the instant edible compressed water shield is convenient to eat, store and transport; the preparation method of the instant edible compressed water shield is simple to operate, and technological parameters can be easily controlled, so that the instant edible compressed water shield is applicable to industrialized production; besides, the storage period of the natural compressed water shield prepared by adopting the preparation method is obviously prolonged.

Description

technical field [0001] The invention relates to food technology, in particular to a method for preparing compressed water shield from natural water shield. Background technique [0002] Water shield is a plant of Nymphaeaceae and Brasenia schreberi JF Gmel. It is rare in China and also a treasure in the world. It is a national first-class key protected wild plant in my country (approved by the State Council on August 4, 1999). It grows in all swamp ponds south of the Yellow River in China, Lichuan in western Hubei and Shizhu County in Chongqing. It is a famous local dish to eat the young leaves that have not yet revealed the water surface. The "water shield" in the so-called "water shield flavor" by the ancients refers to this dish. At present, except for a small amount of water shield planted in Akita Prefecture, Japan, water shield in the international market is mainly produced in my country. The water shield produced in West Lake in Hangzhou, Mahu in Leibo County, Lichu...

AI Technical Summary

Problems solved by technology

The most used method is the "acetic acid method". However, due to the use of glacial acetic acid, it has a slight sour taste when eaten, and it is difficult to preserve the original taste of water shield. In addition, in an acidic environment, the functional polysaccharides of water shield will slowly hydrolyze into water-soluble oligosaccharides dissolved in water

In addition, killing and soaking will also cause a large loss of functional polysaccharides, which will seriously reduce the quality of water shield

"Copper salt color protection method" can easily cause copper ions to seriously exceed the standard, thus causing safety hazards, and the color protection effect is not ideal

Freezing treatment has disadvantages such as excessive investment, high cost, inconvenient storage and transportation, which is not conducive to market sales, and in the process of processing water shield by the above method, colloids often fall off

The preparation method of the instant water shield with the application number 201210119767.7 can avoid the degumming phenomenon during the processing through the glue-protecting process and the color-protecting process in the processing process, and overcome the problems of poor color and product quality degradation caused by heat treatment. Water shield, the color of the prepared water shield is close to the color of fresh water shield; although this processing method has the above-mentioned advantages, in the process of its processing, the protective glue process needs to be soaked after adding the protective glue solution, and then rinsed; the color protection process is also It should be pickled after adding the color protection solution, and then rinsed; the processing steps are cumbersome, and soaking, pickling, and rinsing will cause a large loss of pectin, thereby reducing the quality of water shield and not conducive to maintaining the nutrients of water shield

In addition, the glue protection solution includes carrageenan, calcium chloride and potassium dihydrogen phosphate, and the color protection solution includes chemical substances such as anhydrous zinc sulfate, calcium chloride and sodium chloride. Too much consumption is not conducive to health

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