Method for debittering and deodorizing rehydrated osmund head

A technology of removing bitterness from weed cabbage, which is applied in the fields of application, food preparation, food science, etc., to achieve the effects of ensuring stability, preserving nutritional value, and convenient operation

Inactive Publication Date: 2013-10-09
MIANNING FROM FOREST FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a high-efficiency, low-damage and easy-to-operate method for debittering and deodorizing the tips of welt.

Method used

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  • Method for debittering and deodorizing rehydrated osmund head
  • Method for debittering and deodorizing rehydrated osmund head
  • Method for debittering and deodorizing rehydrated osmund head

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Raw material pretreatment

[0034] Choose dried kelp with complete organization, brown or brown-black, and remove the brown-yellow raw materials, velvet hairs and impurities visible to the naked eye;

[0035] (2) Rehydration

[0036] The dried scallops were placed in a constant temperature water bath at 60°C with a material-to-liquid ratio of 1:60. After rehydration for 2.5 hours, the water was changed once with a material-to-liquid ratio of 1:45, and the water temperature was also maintained at 60°C for 2.5h. Finally, make the rehydration ratio of Mirs reach 5.5, and the rehydration ratio=the weight of Mirs drained after rehydration / the weight of dried Mirs;

[0037] (3) Cutting, molding and grading

[0038] The above-mentioned rehydration was cut into a length of 3 cm, and the tip of the weed was separated from the middle of the weed, and the fibrous old stem tissue, soft and rotten texture, and defective products and foreign bodies at the bottom of the weed wer...

Embodiment 2

[0046] (1) Raw material pretreatment

[0047] Choose dried kelp with complete organization, brown or brown-black, and remove the brown-yellow raw materials, velvet hairs and impurities visible to the naked eye;

[0048] (2) Rehydration

[0049] The dried scallops were placed in a constant temperature water bath at 45°C, with a material-to-liquid ratio of 1:40. After rehydration for 3 hours, the water was changed once with a material-to-liquid ratio of 1:35, and the water temperature was also maintained at 45°C for 3 hours. The rehydration ratio of the swede reaches 5.0, and the rehydration ratio=the weight of the dried sage after rehydration / the weight of the dried sage;

[0050] (3) Cutting, molding and grading

[0051]The above-mentioned rehydration was cut into a length of 4 cm, and the tip of the weed was separated from the middle of the weed, and the fibrous old stem tissue at the bottom of the weed, the soft and rotten texture, and the defective products and foreign ob...

Embodiment 3

[0059] (1) Raw material pretreatment

[0060] Choose dried kelp with complete organization, brown or brown-black, and remove the brown-yellow raw materials, velvet hairs and impurities visible to the naked eye;

[0061] (2) Rehydration

[0062] The dried scallops were placed in a constant temperature water bath at 55°C, with a material-to-liquid ratio of 1:55. After rehydration for 2.8 hours, the water was changed once with a material-to-liquid ratio of 1:45, and the water temperature was also maintained at 55°C for 2.8h. Finally, the rehydration ratio of Mirs is reached to 5.4, and the rehydration ratio=the weight of Mirs drained after rehydration / the weight of dried Mirs;

[0063] (3) Cutting, molding and grading

[0064] The above-mentioned rehydration was cut into a length of 3.5 cm, and the tip of the weed was separated from the middle of the weed, and the fibrous old stem tissue, soft and rotten texture, and defective products damaged by diseases and insects were remov...

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Abstract

The invention discloses a method for debittering and deodorizing rehydrated osmund head. The method for debittering and deodorizing rehydrated osmund head is characterized by comprising the following processing steps of: (1) pretreating a raw material; (2) rehydrating; (3) chopping, moulding and grading; (4) successively soaking the moulded rehydrated osmund head into a debittering agent I and a debittering agent II to be debittered; (5) maintaining the crispness of the moulded rehydrated osmund head, and regulating salinity and pH; and (6) blanching. The method for debittering and deodorizing the rehydrated osmund head has the advantages of high debittering efficiency, good deodorizing effect, no damage to osmund tissues and less functional component loss, stability of product quality is guaranteed, the original crispness of osmund is maintained while debittering and deodorizing are carried out, antiseptic capability of an osmund body is improved, and subsequent processing of the rehydrated osmund head product is facilitated. The method for debittering and deodorizing the rehydrated osmund head is simple and feasible in technology, short in period and low in energy consumption and is beneficial to industrial production.

Description

technical field [0001] The invention relates to a method for removing bitterness and odor from the tip of rehydrated Myrtle, belonging to the technical field of fern food processing. Background technique [0002] Myrtle is a processed product of the young leaves of the sporophyte of the genus Viola in the fern. Including the purple scorpion and the ramets, it is a perennial herb. Zizi contains flavonoids, lactones, steroids, polysaccharides, tannins and amino acids. Weed is one of the ferns with high economic value at present. Because of its rich nutrition, delicious taste and unique flavor, and collected from the mountains, it has the reputation of "mountain treasures" and "the king of mountain vegetables". The harvest time is generally from April to June each year, and the seasonality is strong, and it is extremely difficult to preserve fresh mycelium. Therefore, weeds are mainly sold or reprocessed in the form of dried weeds. In addition to China, Myrtle is distribute...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
Inventor 赵志峰周文倩马江红李纯胡瑞张晓莉
Owner MIANNING FROM FOREST FOOD
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