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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: 2014-04-30
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 weed cabbage with complete organization, brown or brown-black, and remove brown-yellow raw materials, hairs of weed cabbage and impurities visible to the naked eye;

[0035] (2) Rehydration

[0036] Put the dried weed in a constant temperature water bath at 60°C with a solid-liquid ratio of 1:60. After rehydration for 2.5 hours, change the water once at a solid-liquid ratio of 1:45, and keep the water temperature at 60°C for another 2.5 hours. Finally, the rehydration ratio of the weed was reached to 5.5, and the rehydration ratio=the weight of the weed drained after rehydration / the weight of the dried weed;

[0037] (3) Cutting, molding and grading

[0038] Cut the above-mentioned rehydrated cabbage into lengths of 3 cm, and at the same time separate the tip of the cabbage from the middle part of the cabbage, and remove the fibrous old stem tissue at the bottom of the cabbage, soft and rotten texture, defective prod...

Embodiment 2

[0046] (1) Raw material pretreatment

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

[0048] (2) Rehydration

[0049] Dried weed was placed in a constant temperature water bath at 45°C with a solid-to-liquid ratio of 1:40. After rehydration for 3 hours, the water was changed once at a solid-to-liquid ratio of 1:35, and the water temperature was also maintained at 45°C for another 3 hours. The rehydration ratio of the Osmunda vetch reaches 5.0, and the rehydration ratio=the weight of the Drained Osmanthus scallop after rehydration / the weight of the dried Osmanthus annuus;

[0050] (3) Cutting, molding and grading

[0051]Cut the above-mentioned rehydrated cabbage into lengths of 4 cm, and at the same time separate the tip of the cabbage from the middle part of the cabbage, and remove the fibrous old stem tissue at the bottom of the cabbag...

Embodiment 3

[0059] (1) Raw material pretreatment

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

[0061] (2) Rehydration

[0062] Put dried weed in a constant temperature water bath at 55°C with a solid-to-liquid ratio of 1:55. After rehydration for 2.8 hours, change the water once at a solid-to-liquid ratio of 1:45, and keep the water temperature at 55°C for another 2.8 hours. Finally, the rehydration ratio of the weed was reached to 5.4, and the rehydration ratio=the weight of the weed drained after rehydration / the weight of the dried weed;

[0063] (3) Cutting, molding and grading

[0064] Cut the above-mentioned rehydrated vetch into a length of 3.5 cm, and at the same time separate the tip of the vetch from the middle part of the vetch, remove fibrous old stem tissue at the bottom of the vetch, soft and rotten texture, and defective products af...

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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 de-bittering and deodorizing the tips of weed weed by rehydration, and belongs to the technical field of fern food processing. Background technique [0002] Weicai is a processed product of the young leaves of the spores of the genus Osmanthus Osmanthus in the family Osmundaaceae. Including Osmanthus and branch Osmanthus, which are perennial herbaceous plants. Osmunda contains flavonoids, lactones, sterones, polysaccharides, tannins and amino acids and other ingredients. Weicai is one of the ferns with high economic value at present. Because of its rich nutrition, delicious taste and unique flavor, and it is collected from the mountains, it has the reputation of "mountain treasure" and "king of mountain vegetables". Its harvesting time is generally from April to June every year, with strong seasonality, and it is extremely difficult to preserve fresh Osmunda. Therefore, Osmanthus is mainly sold or reprocessed in...

Claims

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Application Information

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Patent Type & Authority Patents(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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