Drying process for fresh osmunda japonica

Abstract

The invention belongs to the technical field of osmunda japonica, and particularly relates to a drying process for fresh osmunda japonica, which includes the following steps: removing naps and impurities (aged parts on roots, sporophyl and sporophyll spike on the top) from picked fresh osmunda japonica; 2) blanching the fresh osmunda japonica in hot water for 3-5 min, and soaking the osmunda japonica in a color protective liquid for 5-15 min after the blanching treatment finished; 3) moving the osmunda japonica out and washing the osmunda japonica with clear water until the residual reagent quantity in the osmunda japonica satisfies related food standards; 4) draining the osmunda japonica, and drying and rolling the osmunda japonica until water content of the osmunda japonica is reduced tolower than 13%. In the method, a gear and a rack are matched to automatically lift a hoisting device without any external power, so that the whole system has low cost and reliable structure. The osmunda japonica can continuously pass through a hot water tank and a color protective tank, thus achieving high-effective operation of blanching and color protection of the osmunda japonica.

Description

technical field [0001] The invention belongs to the technical field of micro-vegetable processing, and in particular relates to a drying process of fresh weed. Background technique [0002] Micro-vegetables are perennial herbaceous plants. Micro-vegetables have a long history as vegetables. Nowadays, with the continuous improvement of people's quality of life, more and more people begin to pay attention to healthy diet. Wild micro-vegetables are tender, delicious and nutritious, and have gradually entered the ranks of high-end ingredients, and their economic benefits are several times that of ordinary vegetables. Yet micro-vegetables pay attention to bright color and crisp taste when eating, but micro-vegetables wilt very quickly after picking, not only lose their original color in color and luster, but also have obvious changes in tissue structure, thereby affecting the taste. , in order to maintain the taste and color of micro-vegetables, it is generally necessary to carr...

AI Technical Summary

Problems solved by technology

Yet micro-vegetables pay attention to bright color and crisp taste when eating, but micro-vegetables wilt very quickly after picking, not only lose their original color in color and luster, but also have obvious changes in tissue structure, thereby affecting the taste. , in order to maintain the taste and color of micro-vegetables, it is generally necessary to carry out hot green color protection treatment. However, most of the traditional hot green color protection processes are manually operated, and the work efficiency is low, which not only reduces the economic benefits of micro-vegetables, but also reduces the quality of micro-vegetables. hard to guarantee

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