Dried osmunda japonica production method

Abstract

The present invention relates to a dried osmunda japonica production method. Fresh osmunda japonica are chosen and subjected to timely harvest and the harvested osmunda japonica are immediately put into ascorbic acid solution to be soaked; 99.665% (weight percent) of beer, 0.23% of citric acids, 0.08% of xanthan gum, and 0.025% of BHA are mixed evenly and boiled; the impurities of the osmunda japonica are removed, the roots are cut, and the treated osmunda japonica are put into the boiled mixture to be stirred and boiled; the boiled osmunda japonica are rapidly drained, and edible salt and edible baking soda are spread and sprinkled uniformly on the surface of the drained osmunda japonica; the treated osmunda japonica are kneaded while are still hot, the kneaded osmunda japonica are spread and air-dried, and are turned over and kneaded for once every two days during the spreading and air-drying processes; when the water content of the osmunda japonica is reduced to 18%-20%, the osmunda japonica are oven-dried at a low temperature of 30-35 DEG C to a water content lower than 10%. The prepared dried osmunda japonica product presents brown color, is shiny, is curl in leaf surfaces with multiple wrinkles, is dry, fresh and elastic, has good swelling properties, and is free of impurities.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried vetch. 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 coll...

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 asc