Manufacturing method of dried basil

A production method and a nine-story tower technology are applied in the field of dry nine-story tower production, which can solve the problems of large differences, crushing and crushing, and the color and fragrance are not as good as fresh raw materials, etc., and achieve the effect of prolonging the holding time and good effect.

Inactive Publication Date: 2016-01-13
HEFEI QICHAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh basil raw materials used in restaurant chain stores can only be stored for about 3 days in the fresh-keeping room. Fresh raw materials usually vary greatly, which will affect the quality of cooking dishes and is not conducive to the stan

Method used

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Experimental program
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Effect test

Embodiment 1

[0021] The manufacture method of drying the nine-story pagoda, the specific steps are as follows:

[0022] 1) Use the first-class fresh basil raw materials, select, clean, and drain the water. During the cleaning process, the cleaning solution used is 20 parts by weight of cactus juice, 0.3 parts by weight of salt, 12 parts by weight of green onion juice and 500 parts by weight of The cactus juice is the juice obtained by pressing fresh cactus after grinding; the green onion juice is the juice obtained by pressing fresh green onions after grinding;

[0023] 2) Place it in a stainless steel mesh bed, and then place it in a constant temperature room at 42-45°C for 6 hours of surface moisture degradation;

[0024] 3) Then go through the dehydrator for low speed and long time dehydration, the speed is 220r / min, the dehydration time is 45min, and the second moisture degradation is carried out. The temperature of the second moisture degradation is 43 ℃, and the time is 7 hours;

[...

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PUM

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Abstract

The invention provides a manufacturing method of dried basil, and relates to the technical field of food processing. The manufacturing method comprises the following steps: (1) picking fresh and high-quality basils as the raw material, washing basils, and draining; (2) degrading the water on the surface layer of basils for 6 hours in a room with a constant temperature of 42 to 45 DEG C; (3) carrying out dehydration by a dehydrating machine for 45 minutes under a rotation speed of 220 r/min, and then degrading water for the second time; (4) putting the basils into the room with a constant temperature, adjusting the temperature to 32-35 DEG C, and then degrading water for the third time for 12 hours; (5) fixing color and morphology of basils at a constant temperature of 60 DEG C, and degrading the water of basils until the water content reaches 60%; (6) quantitatively packing basils into vacuum bags, storing the products in a freezing chamber with a temperature lower than 0 DEG C, and delivering the products to all parts of the country. The shelf life of basil is largely prolonged, fresh basil can be stored for only three days, the processed basil can be stored for one year or more, moreover, the fragrance is preserved, and the basils will not be crushed or broken.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making a dried nine-story pagoda. Background technique [0002] Basil, also known as basil, is very rich in nutrients. According to the determination, every 100 grams of fresh basil shoots contains water, reducing sugar, protein, cellulose, carotene, vitamins, etc., and also contains aromatic oil, ocimene and other ingredients. Its fruits are called Guangmingzi, Mingliezi, and Pearl Fruit, and are also rich in protein, fat, and carbohydrates. It is about the size of a sesame seed, and soaking it in boiling water will quickly absorb water and swell. After ingestion, it can promote intestinal peristalsis and help digestion. In addition, it can clear the intestines and improve eyesight; it has a detoxification effect on many harmful ingredients in food. Due to the wonderful properties and special pharmacological effects of photon, it is widely used in rice wi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/41A23L27/10A23L3/3445
CPCA23L3/3445
Inventor 张金辉
Owner HEFEI QICHAO FOOD CO LTD
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