Production method of chrysanthemum nankingense soup base
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A production method and chrysanthemum brain technology are applied in the production of open-flavored and health-care soup materials, in the field of convenience, can solve problems such as unpalatable taste, and achieve the effects of simple production, beneficial to increasing income, and convenient material selection.
Inactive Publication Date: 2014-01-29
镇江市丹徒区上党墅农茶叶专业合作社
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Many people like to eat chrysanthemum brain, and they usually buy it and make it now, but they may not be able to buy it when they want to eat it, especially when they are traveling or in winter.
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[0011] The present invention is described in further detail below in conjunction with specific embodiment:
[0012] 1. Material selection: choose fresh and high-quality chrysanthemum brains, and remove old leaves and stems;
[0013] 2. Cleaning: clean the chrysanthemum brain and drain;
[0014] 3. Blanching material: blanch the chrysanthemum brain with boiling water and immediately spread it on the bamboo plaque;
[0015] 4. Drying or sun-drying: Dry the chrysanthemum brains with special drying equipment for vegetables. The temperature of the oven is controlled at 40-45°C, and the baking time is about 60 minutes.
[0016] 5. Divide the chrysanthemum brainstem: pack the chrysanthemum brainstem into vacuum bags according to the standard of 3 grams or 5 grams per bag. The packaging material used is food-grade plastic, and there is an easy-to-tear opening on the package;
[0017] 6. Configure seasoning and pack: pack the seasoning in bags according to the standards of 1 gram of ...
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Abstract
The invention discloses a production method of a chrysanthemum nankingense soup base. According to the technical scheme, the production method comprises the following steps: cleaning tender leaves and tender stems of chrysanthemum nankingense, and immediately carrying out spread-airing after the tender leaves and the tender stems are blanched in boiled water; drying or airing the chrysanthemum nankingense till the water content of the chrysanthemum nankingense is below 6%, and bagging 3-5 g of chrysanthemum nankingense in each bag in a vacuum manner after the chrysanthemum nankingense is cooled; bagging seasonings according to a standard that each bag contains 1 g of edible salt, 1 g of chicken essence and 1 g of sesame oil (or 1.5 g of edible salt, 1.5 g of chicken essence and 1.5 g of sesame oil); and packaging the bagged dried chrysanthemum nankingense with the bagged seasonings in equal parts by weight. The production method has the advantages that the chrysanthemum nankingense is easily available in spring, summer and autumn, and the production is simple; the soup base, which is convenient and has effects of regulating middle energizer, stimulating appetite and reducing blood pressure, is provided to the market, can be eaten after being brewed by boiled water when needed, and is helpful for increasing farmer income.
Description
[0001] technical field [0002] The present invention relates to the preparation method of food, in particular, relates to the preparation method of convenient, delicious and health-care soup stock. [0003] Background technique [0004] Chrysanthemum brain is a close relative of the herb Chrysanthemum chrysanthemum in the genus Chrysanthemum of the family Asteraceae. It grows in Jiangsu, Anhui, Hunan, Guizhou and other provinces. Chrysanthemum brain is rich in protein, fat, vitamins, etc., and contains flavonoids and volatile oils. Every 100 grams of edible part contains 4.33 grams of protein, 0.34 grams of fat, 0.09 grams of total acid, 1.13 grams of crude fiber, 10.7 grams of dry matter, and reducing sugar. 0.40 grams, vitamin C 13.0 mg, total amino acid 3.74 grams, iron 1.68 mg, calcium 113.1 mg, zinc 0.62 mg. It has a special aroma and tastes cool and refreshing. Can be fried, cold or soup. Its stems and leaves are bitter, pungent, and cool, and eating in summer...
Claims
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