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Dry treatment technical method of wild fiddleheads

A technology of wild bracken and dry treatment, which is applied in food drying, fruit and vegetable preservation, and fruit/vegetable preservation through dehydration, etc. It can solve the problems of bracken nutritional rate off the shelf, loss of nutrient elements, non-compliance with specifications, etc., to achieve extended Saving time, improving promotion rate, and scientific and reasonable processing methods

Inactive Publication Date: 2017-05-17
安徽新荣久农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to its actual growth characteristics, bracken is generally a seasonal wild vegetable, so it does not exist all year round. Therefore, in order to prolong the edible time of bracken, dried bracken is the best way to prolong it, not only for a long storage time , and it is relatively convenient and fast to eat, but due to the lack of technology at present, when fresh bracken is dry-processed, because it does not meet the specifications during processing, it will not only lead to the loss of nutrient elements when processing bracken, but also It will also cause some other pollutants to attach to the bracken, so that the nutritional rate of the bracken itself will be removed from the shelf, and it will not be well promoted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The dry processing method of wild bracken comprises the following preparation steps:

[0021] 1) Purchase or pick fresh bracken in the market. It is advisable to pick bracken within 24 hours after picking, and after collection, carry out preliminary sorting, remove internal deterioration, necrosis, mildew and rot and no large area of ​​mechanical damage, and collect for later use;

[0022] 2) Take a heating pot, add water into the pot, heat to 80°C, then quickly put the bracken collected above into the pot, blanch once for 2 minutes, take out and drain;

[0023] 3) Lay the bracken bracken treated with the above hot water on the countertop, dry naturally until there is no visible moisture on the surface, put it into a mixing tank, add light salt water to soak for 2 hours, take it out and wash it twice with clean water, and take it out. water into the mixing tank;

[0024] 4) Take the flour and sprinkle it into the mixing tank, then stir until the flour is wet and all ad...

Embodiment 2

[0030] The dry processing method of wild bracken comprises the following preparation steps:

[0031] 1) Purchase or pick fresh bracken in the market. It is advisable to pick bracken within 24 hours after picking, and after collection, carry out preliminary sorting, remove internal deterioration, necrosis, mildew and rot and no large area of ​​mechanical damage, and collect for later use;

[0032] 2) Take a heating pot, add water into the pot, heat it to 85°C, then quickly put the bracken collected above into the pot, blanch the water once for 3 minutes, take it out and drain the water;

[0033] 3) Lay the bracken bracken treated with the above-mentioned hot water on the countertop, dry naturally until there is no visible moisture on the surface, put it into a mixing tank, add light salt water to soak for 3 hours, take it out and wash it with clean water for 3 times, and take it out. water into the mixing tank;

[0034] 4) Take the flour and sprinkle it into the mixing tank, t...

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PUM

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Abstract

The invention provides a dry treatment technical method of wild fiddlehead, and relates to the technical field of processing of non-staple food. The wild fiddlehead is obtained by the steps of selecting materials, finely washing, blanching, baking gradually, rolling, removing dreg and packaging. The dry treatment technical method has the beneficial effects that a process flow is simple, and the fresh fiddlehead is prepared into a dry product, so that the storage time of the fiddlehead is effectively prolonged, and nutrients of the fiddlehead can be conveniently kept for all the year round; the treatment method is scientific and reasonable, and nutrient elements of the fiddlehead are not damaged; the market occupation ratio of the fiddlehead is guaranteed, and the non-staple food popularization rate of the fiddlehead is improved.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a dry processing method of wild bracken. Background technique [0002] Bracken is also called fist vegetable, cat's claw, and dragon head vegetable. It likes to be born in the sunny land of shallow mountainous areas. It is found in most parts of China, and it is mostly distributed in sparse coniferous and broad-leaved mixed forests; its edible parts are unexpanded young leaf buds. The processed bracken tastes fragrant and smooth, and then mixed with condiments, it is cool and refreshing. It is a rare and high-quality wine and vegetable. It is widely distributed in mainland China and Southeast Asia, and it is also welcomed on the dining table in these areas. [0003] Due to its actual growth characteristics, bracken is generally a seasonal wild vegetable, so it does not exist all year round. Therefore, in order to prolong the edible time of bracken, dried brack...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/02
CPCA23B7/0205A23V2002/00A23V2250/032A23V2300/10
Inventor 杨国荣胡卫星
Owner 安徽新荣久农业科技有限公司
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