Preparation technology of boiled osmunda japonica thunb

A preparation process, the technology of weed cabbage, which is applied in food ingredients as taste improvers, food drying, food science, etc., can solve the problem of low nutritional value of weed cabbage, reduce nutrient loss, improve quality, and improve permeability Effect

Inactive Publication Date: 2017-02-15
HEFEI YUANZHENG AFE SCI TECH
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Boiled cabbage is one of the current fine processing methods. The preparation method is to sort fresh cabbage by raw materials, remove hair→cooking→cleaning→soaking→draining, weighing→adding hot juice, vacuum packaging→sterilizing, Cooling→inspecting the finished product and

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] A preparation process of boiled Osmunda japonica includes the following steps:

[0040] (1) Osmunda chinensis drying treatment:

[0041] 1) Picking and splitting: select Osmunda spp. without dryness, decay, disease and insect pests, and pollution-free. When the leaves are 15-20 cm long and curled and not unfolded, the base of the petiole of Osmunda spp. snapped off quickly. Choose young and strong Osmanthus, cut off the old stems, remove weeds and weeds, remove the top white hairs and curly undeveloped young leaves or spores according to the coarse and subdivision levels to prepare Osmunda raw materials for use;

[0042] 2) Cleaning and impurity removal: Put the Osmunda chinensis prepared in step 1) into clean water, repeatedly rinse to remove impurities, and then set aside;

[0043] 3) Blanching treatment:

[0044] a. Put the processed Osmunda japonica in step 2) into a 2% composite enzyme solution, take it out after immersing for 25 minutes, and rinse with c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation technology of boiled osmunda japonica thunb. The preparation technology comprises the following steps of (1) performing drying treatment on osmunda japonica thunb; (2) performing unhairing treatment on the dried osmunda japonica thunb; (3) performing rehydration treatment on the unhaired osmunda japonica thunb; and (4) performing bagging and packaging treatment. According to the preparation technology disclosed by the invention, after the osmunda japonica thunb is made into dried osmunda japonica thunb, the dried osmunda japonica thunb is rehydrated to be made into the boiled osmunda japonica thunb, and the step of easily causing nutrient loss during making conventional boiled osmunda japonica thunb is omitted, so that the nutrient value of the osmunda japonica thunb is well increased, besides, the color appearance, the brittleness and the mouth feel of the osmunda japonica thunb treated by the manner are all promoted, a new way of deep processing of the dried osmunda japonica thunb is also searched out, and the preparation technology has good progress significance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of boiled vetch. Background technique [0002] Osmunda Japonica Thunb (Osmunda Japonica Thunb), scientific name Osmunda japonica, belongs to Osmundaceae (Osmundaceae) Osmunda genus (Smunda) perennial herbaceous fern. "King of Mountain Vegetables" can be eaten fresh, pickled or dried. Dried weed cabbage contains 19 kinds of amino acids, multivitamins, dietary fiber and trace elements such as iron, calcium, phosphorus and selenium, and has obvious inhibitory effect on influenza virus and Japanese encephalitis. The best-selling "Chinese Dried Red Myrtle" in the international market is mainly distributed in the mountainous areas south of the Yangtze River Basin in my country, with a total annual output of 30 million tons. It is one of the important vegetable varieties exported to Japan and Southeast Asian countries to earn foreign exchange. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/00A23L29/00
CPCA23V2002/00A23V2200/14A23V2250/1578A23V2250/1614A23V2250/1618A23V2250/264A23V2250/712A23V2250/708A23V2300/10
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap