Manufacturing technology for processing directly edible dried inch segments of Dendrobium candidum Wall.ex Lindl.

Abstract

The present invention discloses manufacturing technology for processing directly edible dried inch segments of Dendrobium candidum Wall.ex Lindl. The technology includes the following steps: 1, selecting fresh Dendrobium candidum Wall.ex Lindl strips as raw materials; 2, cleaning; 3, fixing: spreading the cleaned and dehydrated fresh strips on a bamboo screen, placing the bamboo screen in a retort sterilizer, opening steam valves; 4, initially drying: placing the fixed bamboo screen and Dendrobium candidum Wall.ex Lindl. in a cool, dry and ventilated place for natural cooling and gradual air drying to remove appearance and surface water of the Dendrobium candidum Wall.ex Lindl.; 5, dividing and cutting; 6, baking by using charcoal fire: breaking smokeless hard charcoal into uniform particles, putting the hard charcoal particles into a charcoal bucket for compaction, igniting the surface of the hard charcoal particles until the whole hard charcoal particles in the charcoal bucket are burned out, coating charcoal ash on the surface; placing the divided and cut inch segments in a bamboo basket to start baking the inch segments; (7), refined baking; and (8), polishing. Beneficial effects of the technology are that the technology is new, and processing the Dendrobium candidum Wall.ex Lindl. into dried inch segments can completely eliminate the defects existed in the Dendrobium candidum Wall.ex Lindl., so that the dried inch segments of Dendrobium candidum Wall.ex Lindl. keep nutrition intact, and are simple and convenient to eat and good in taste.

Description

technical field [0001] The invention relates to the field of processing dendrobium candidum, in particular to a process for processing and manufacturing an inch-section dry product of dendrobium candidum that can be directly eaten. Background technique [0002] Common dried products of Dendrobium officinale generally appear in the form of a maple bucket with the stem curled and dried into a screw shape, which cannot be eaten directly. The basic process of making Dendrobium candidum maple bucket is to put the fresh strips directly on the charcoal fire and bake them at a temperature below 100°C. First, the fresh strips are partially dehydrated, from brittle to soft, and then the strips are curled manually while they are still hot. Spiral and fix it, and then continue to bake on charcoal fire (the temperature rises to above 250°C) until it is dry and loose. Its characteristics: First, it must be baked at high temperature, otherwise it will be dry on the outside and wet on the ...

AI Technical Summary

Problems solved by technology

However, if the processing temperature is too high, the nutritional components will be damaged, which will affect the product quality; secondly, because the main nutritional component in the stem of Dendrobium candidum is Dendrobium polysaccharide, which is sticky and dense, and the fresh strips will be wrapped tightly after processing. It is difficult for the internal moisture to escape, and it can only be forced to dry at high temperature. After drying, the viscous substance in the stem will condense, making the stem so hard that it cannot be eaten directly

Even if it is re-immersed in water or even boiled for a long time, the condensed polysaccharide components cannot be folded out and dissolved. It can only be used after being crushed, and its application is greatly restricted; third, the process is extensive and lacks green roasting, etc. Process means, so there is no fragrance at all, affecting the taste of food