Instant osmunda japonica processing method

Abstract

The present invention relates to an instant osmunda japonica processing method which comprises the following steps: fresh osmunda japonica is washed and cleaned, the washed and cleaned osmunda japonica is put into a citric acid solution at a concentration of 1-2% to be soaked for 3-5 hours, sucrose is added into the citric acid solution with an addition amount of the sucrose 3-5 times of the osmunda japonica weight, the mixture is stirred evenly, the soaked osmunda japonica is taken out and drained, and the drained osmunda japonica is put into a cold boiled water, a lactic acid activation solution is added into the cold boiled water with an addition amount of the lactic acid activation solution 0.1-0.2 time volume of the cold boiled water, the treated osmunda japonica is fermented at 30-32 DEG C for 7-10 days, a layer of lard and an appropriate amount of edible salt are smeared on the surface of the fermented osmunda japonica, and the treated osmunda japonica is put into a steaming pot to be steamed at a big fire for 50-60 seconds, and the steamed osmunda japonica is vacuum bagged, and the bagged osmunda japonica is cooled to obtain finished products. The finished product of the osmunda japonica prepared by the technology contains no bitter and astringent taste, tastes fresh, and is of high nutritional value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant weed. Background technique [0002] Weicai is a kind of tender petiole of perennial herbaceous fern in Osmanthaceae. It is rich in protein, multivitamins, potassium, calcium, phosphorus and other trace elements, as well as rare ingredients such as ecdysterone and tannin. The vegetable is rich in nutrition, bitter and cool, has the effects of calming the nerves, lowering blood pressure, anti-cancer, clearing away heat, and losing weight, and has obvious inhibitory effect on viruses such as influenza and Japanese encephalitis. The rhizome can extract starch, and the micro-vegetable is crisp and Less fiber, delicious and refreshing, rich in nutrition, its protein inorganic salt and ascorbic acid content are more than ten times higher than ordinary vegetables, it has the functions of moistening lung and regulating qi, tonifying deficiency and dredging col...

AI Technical Summary

Problems solved by technology

[0002] Weicai is a kind of tender petiole of perennial herbaceous fern in Osmanthaceae. It is rich in protein, multivitamins, potassium, calcium, phosphorus and other trace elements, as well as rare ingredients such as ecdysterone and tannin. The vegetable is rich in nutrition, bitter and cool, has the effects of calming the nerves, lowering blood pressure, anti-cancer, clearing away heat, and losing weight, and has obvious inhibitory effect on viruses such as influenza and Japanese encephalitis. The rhizome can extract starch, and the micro-vegetable is crisp and Less fiber, delicious and refreshing, rich in nutrition, its protein inorganic salt and ascorbic acid content are more than ten times higher than ordinary vegetables, it has the functions of moistening lung and regulating qi, tonifying deficiency and dredging collaterals, clearing away heat and detoxification, and can treat hematemesis, spermatorrhea, abdominal pain and other diseases. Although vetch has high nutritional value and health functions, it is difficult to be eaten fresh because of its strong bitter taste.