Method for preparing cryptotaenia japonica dried product

A dry product and drying technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of unsuitability for mass production and complex preparation methods, and achieve easy control of process conditions, simple preparation process, and low processing costs. Effect

Inactive Publication Date: 2015-07-22
JIAXING VOCATIONAL TECHN COLLEGE
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  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In September 2008, the article "Development of Freeze-dried Products of Wild Vegetable Duck and Celery" published on the 26th issue of "Journal of Hubei University for Nationalities (Natural Science Edition)" also recorded the product of freeze-drying or drying. The method is a method for processing and preparing dried duck celery, but this method is mainly considered from the perspective of the appearance of dried duck celery. How to make the appearance and color of dried duck celery go

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  • Method for preparing cryptotaenia japonica dried product
  • Method for preparing cryptotaenia japonica dried product
  • Method for preparing cryptotaenia japonica dried product

Examples

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Embodiment 1

[0017] Harvest fresh stems and leaves, cut the celery plant 3 cm from the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and place the separated stems and leaves in a ventilated, shaded place Air-dry in place or mechanically-assisted air-drying, such as electric fan-assisted air-drying. The air-dried stems and leaves are put into an oven respectively, and the oven is preheated first in order to achieve a quick killing effect. When the preheating temperature of the oven reaches 50°C, separate the stems and leaves and quickly put them into the oven, spread them evenly with a thickness of 4 to 5 cm, then set the oven temperature to 110°C, and continue until the oven temperature rises to 110°C 3 to 5 minutes, then set the oven temperature to 60°C to continue baking, bake the leaves for 7 to 8 hours and take them out, then put the leaves in a dry place to cool naturally; bake the stems for 15 to 16 hours, take them out, take...

Embodiment 2

[0021] Harvest fresh stems and leaves, cut the celery plant 3 cm above the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and put them in boiling water for treatment. Put the stems and leaves into boiling water for 3 minutes, continue to heat during the period, keep the temperature of the hot water to boil, and keep stirring, the volume of boiling water is 2 to 3 times the volume of the stems or leaves, then take out the stems and leaves and put them Put into cold water for rapid cooling, the temperature of cold water is 15°C, and the volume of cold water is 4 to 5 times the volume of stems or leaves. Squeeze the water from the cooled duck celery stems and leaves and spread them out in a ventilated place. Turn them over every 15-30 minutes. After 1 hour, spread the stems and leaves 2-3 cm thick and put them in In the oven, set the oven temperature to 60°C, take out the leaves after baking for 14-16 hours, and take out t...

Embodiment 3

[0025] Harvest fresh stems and leaves, cut the celery plant 3 cm from the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and put the stems and leaves into a vacuum freeze dryer , the tile thickness is 2 to 3 cm, preferably 3 cm, and the temperature program is used for drying. During this period, the maximum temperature does not exceed 50 ° C, and the minimum temperature is set to -30 ° C. The leaves are vacuum freeze-dried for 14 to 16 hours, and the stems are dried. Vacuum freeze-dry for 22 to 24 hours, take out, and then carry out vacuum packaging. Dried duck celery prepared by this greening method is relatively soft in quality, suitable for packaging and transportation in soft bags, and has good rehydration property. It has a soft taste after soaking in water before eating.

[0026] Determination of the content of celery: On October 20th, the total flavonoids of celery was extracted by water bath method, the extracti...

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Abstract

The invention provides a method for preparing a cryptotaenia japonica dried product. The method comprises the following steps: harvesting; washing; drying; packaging. The method is characterized in that the method further a de-enzyming step, and the way of de-enzyming can adopt high-temperature heating de-enzyming, boiling water and hot water de-enzyming and vacuum freeze-drying de-enzyming. The method can effectively solve the problems that the current cryptotaenia japonica dried product only has a special flavor and has weak or little health function. Consumers taste the special flavor of the cryptotaenia japonica dried product and can also enjoy the health and medicinal efficacies. The whole preparation process is very simple, the processing cost is relatively low, the process condition of preparation is also easily controlled, and the method is very suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a preparation method of dried stem and leaf vegetables, in particular to a preparation method of dried duck celery. Background technique [0002] Cryptotaenia japonica Hassk., also known as clover, japonica, wild hollyhock, etc., is a perennial herbaceous plant of the genus Cryptotaenia in the family Umbelliferae, with a height of 20-100cm. It is distributed in most provinces and regions of the country. It is a plant that is both edible and medicinal. Since the 1990s, experts from Zhejiang, Jiangsu, Liaoning, Guangdong, Anhui and other provinces in my country have conducted various researches on the cultivation technology, edible value and medicinal value of celery, which is rich in various nutrients. Substances, especially the content of total flavonoids are much higher than those of other similar plants, for example, three times that of common celery. Total flavonoids are a kind of strong anti-oxidation and free radical elim...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/024
Inventor 屠娟丽黄超群申丽静
Owner JIAXING VOCATIONAL TECHN COLLEGE
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