Fiddlehead drying process with high foaming rate and low nutrition loss

Abstract

The invention discloses a fiddlehead drying process with a high foaming rate and low nutrition loss. The process comprises the following steps: step 1, preparing a drying place with certain daylighting time and drying shelves; step 2, after blanching and deactivation of enzymes, spreading the fiddleheads with a thickness of 2-3 centimeters on the drying shelves, and after spreading, air drying the fiddleheads in the sun; step 3, as the moisture volatilization degree of the fiddleheads reaches 25-30% in the drying process, concentrating the fiddleheads to a plurality of spherical fiddlehead piles in a radius of 8-10 centimeters, rolling and rubbing the spherical fiddlehead piles for generating fiddlehead deformation, and after rolling, uniformly spreading the fiddlehead piles on gauze; step 4, as the moisture volatilization degree of the fiddlehead reaches 30-35%, rolling and drying the fiddleheads; step 5, as the moisture volatilization degree of the fiddleheads reaches 35-40%, rolling and drying the fiddleheads; and step 6, as the moisture volatilization degree of the fiddleheads reaches 70-80% in the drying process, disposing the fiddleheads on a shady, cool and dry place, and conducting natural dying in shade so as to complete drying.

Description

technical field [0001] The invention relates to a drying process, in particular to a drying process of bracken with high foaming rate and low nutrient loss. Background technique [0002] The bracken needs to be aired and dehydrated after blanching and killing. Currently, there are two methods of drying, one is to dry directly in the sun, and the other is to use a heat source to heat and dehydrate the bracken; The disadvantage of preparing dried bracken is that due to its dehydration speed and too fast fiber deformation speed, the dried bracken after dehydration will have yellow color, low plumpness and poor eating taste when foaming before eating. During the drying process, the water loss rate is too fast, and the nutritional loss of dried bracken is relatively serious, resulting in a reduction in its edible value. Contents of the invention [0003] In order to solve the deficiencies of the prior art, the object of the present invention is to provide a dried bracken dryin...

AI Technical Summary

Problems solved by technology

[0002] The bracken needs to be aired and dehydrated after blanching and killing. Currently, there are two methods of drying, one is to dry directly in the sun, and the other is to use a heat source to heat and dehydrate the bracken; The disadvantage of preparing dried bracken is that due to its dehydration speed and too fast fiber deformation speed, the dried bracken after dehydration will have yellow color, low plumpness and poor eating taste when foaming before eating. During the drying process, the water loss rate is too fast, and the nutritional loss of dried bracken is relatively serious, resulting in a decrease in its edible value

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