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Making method of ready-to-eat chrysanthemum nankingense

A production method, the technology of chrysanthemum brain, applied in the field of food processing, can solve problems such as food difficulties, achieve the effect of improving immunity and simple production process

Inactive Publication Date: 2017-08-18
安徽新桥都市农业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are relatively few finished products of chrysanthemum brain, which are generally ready-to-eat. For urban people, it is quite difficult to eat this kind of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] This specific embodiment adopts the following technical scheme: its manufacturing process is as follows:

[0015] 1. Raw material selection: select tender green stems and leaves born in spring, and remove unqualified raw materials such as weeds, yellow leaves and old stems;

[0016] 2. Cleaning raw materials: Put the selected qualified stems and leaves into clean water to clean both sides, remove them, and then wash one side with distilled water to ensure the cleanliness of the stems and leaves;

[0017] 3. Soaking: put the washed stems and leaves into the soaking liquid for 24-48 hours, and the soaking liquid is made by mixing water and seasoning;

[0018] 4. Blanching: Take out the stems and leaves in the soaking liquid, put them into the steam heating process, add sodium bicarbonate to adjust the pH value to be alkaline, adjust the blanching temperature to 90°C, and the blanching time is 10 minutes;

[0019] 5. Cooling: Take out the blanched stems and leaves and put...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a making method of ready-to-eat chrysanthemum nankingense. The making method comprises the steps of picking raw materials, wherein newly-born light green stem leaves in spring are picked; cleaning the raw materials, wherein the picked qualified stem leaves are placed into clean water to be cleaned; performing soaking, wherein the cleaned stem leaves are placed into a soaking solution to be soaked for 24-48 h; performing blanching, wherein the stem leaves in the soaking solution are fished out and placed in the steam heating process, and blanching time is 5-10 min; performing cooling, wherein the blanched stem leaves are placed into a cooling water tank as fast as possible after being fished out to be cooled; performing drying, wherein a drying device is used for drying the cooled stem leaves, the drying temperature is 200-300 DEG C, and the drying time is 30-60 min; performing packaging, wherein the dried finished product is subjected to vacuum packaging through a vacuum compression device, and the ready-to-eat chrysanthemum nankingense is obtained. The making technology is simple, the finished product can be directly eaten, and great convenience is brought; due to the fact that no preservative is added, the ready-to-eat chrysanthemum nankingense must be eaten in time after being unpackaged, the ready-to-eat chrysanthemum nankingense does no harm to the human body after a user eats the ready-to-eat chrysanthemum nankingense for a long time, the human immunity can be improved, and the life can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of chrysanthemum brain. Background technique [0002] Chrysanthemum chrysanthemum is a close relative of wild chrysanthemum, a herb of the genus Chrysanthemum in the family Asteraceae. There are two types of chrysanthemum chrysanthemum and large leaf chrysanthemum. Chrysanthemum chinensis is a diploid plant, a close relative of the herbaceous wild chrysanthemum, the aboveground part withers in winter and germinates in early spring, the plant height is 30-90 cm, the stem is slender, semi-lignified, upright or semi-prostrate growth, extremely branched Strong, nearly glabrous on the surface or slightly hairy on the upper part, alternate leaves, ovoid or oblong ovate, 2-6 cm long, 1-2.5 cm wide, green on the leaf surface, light green on the back, almost glabrous , the leaf margin has thick compound serrations or two-pinnatate deep lobes, the base of t...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00
Inventor 王立平
Owner 安徽新桥都市农业开发有限责任公司