Dried bracken soaking process

Abstract

The invention discloses a dried bracken soaking process, which comprises the following steps that 1, three parts of dried bracken samples in one kilograms are extracted from raw materials; 2, the dried bracken samples are put into clear water of 20 to 25 DEG C for soaking; 3, optimum time and an optimum temperature interval of the dried bracken soaking are obtained through experiments; 4, dust, hair and scarfskin precipitations in a work tank for soaking are cleaned; 5, 20-25 DEG C clear water is supplied into a water storage tank to a tank opening position of the water storage tank; the dried bracken and water stored in the water storage tank are put into a net cage according to a mass proportion being 1:10; the net cage is put into an inner cavity of the water storage tank to be soaked for 60 minutes; 6, hot water with the temperature being in the optimum temperature interval is injected into the water storage tank; 7, the scarfskin drape disappearance condition and the scarfskin damage condition are observed once every 10 minutes; 8, the bracken in the net cage is cooled to room temperature, so that the soaking process is completed.

Description

Technical field [0001] The invention relates to a foaming process, in particular to a foaming process for dry fern. Background technique [0002] After the fiddlehead is dried in the sun and dehydrated, it needs to undergo a foaming process. The foamed fiddlehead has a more delicious meat and a fuller taste; when the fiddlehead is foamed, its foaming temperature is The length of the foaming time affects the foaming quality of the bracken. Too high foaming temperature will easily lead to the damage of the epidermis, the loss of nutrition and meat when the bracken foams. Too low foaming temperature or insufficient foaming time will cause the bracken to dry. Insufficient foaming, hard mouthfeel, too long foaming time, too much water absorption, too high moisture content after molding, resulting in poor eating taste of the fern. At the same time, the dried fern in different production areas and different seasons corresponds to the most The optimal foaming time and the optimal foamin...

AI Technical Summary

Problems solved by technology

[0002] After the bracken is dried in the sun and dehydrated into dried bracken, it needs to be foamed. The meat of the foamed bracken is more delicious and fuller in taste; The length of the foaming time will affect the foaming quality of the bracken. If the foaming temperature is too high, the skin of the bracken will be damaged and the nutrition and flesh will be lost during foaming. If the foaming temperature is too low or the foaming time is not sufficient, the bracken will dry out. Insufficient foaming, hard taste, too long foaming time, too much water absorption of dried bracken, too high water content after molding, resulting in poor taste of bracken, and the best quality of dried bracken in different production areas and seasons Optimum foaming time and optimal foaming temperature vary

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