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Instant pteridium aquilinum and making method thereof

A technology of bracken and vinegar, which is applied in food drying, food science, food ingredients, etc., can solve the problems of restricting the development of bracken breeding industry, processing industry and consumer market, affecting the promotion and application of beneficial vegetables, and being difficult to eat. , to achieve the effect of avoiding a large amount of damage, low cost, rich and unique taste

Inactive Publication Date: 2019-01-25
四川峨边五旺有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, bracken is a hot-selling product, but in the pickling process of bracken, bracken often loses too much water due to drying for too long, and it will become darker in color and have a peculiar smell, which is difficult to cause people's irritability. Food interest has affected the popularization and application of this beneficial vegetable, and largely limited the development of bracken farming, processing industry and consumer market

Method used

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  • Instant pteridium aquilinum and making method thereof
  • Instant pteridium aquilinum and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of instant bracken, it comprises the steps:

[0029] (1) Harvesting and pretreatment: take fresh and healthy bracken, then select the tender stem part to cut into sections, then wash the tender stem with clean water, soak it in ethanol or acetic acid for 32 hours, take it out and drain it naturally;

[0030] (2) Drying treatment: carry out microwave drying treatment on the bracken after draining at a temperature of 45°C and a vacuum of 0.015MPa, and rapidly cool after drying;

[0031] (3) Preservation and color protection treatment: add the above-mentioned cooled bracken into the preservative solution composed of water, ammonia and calcium chloride according to the mass ratio ratio of 1: 0.006:0.05 to soak, then filter and wash with water until The pH of the eluate is 7.1, and there is no ammonia odor;

[0032] (4) Seasoning preparation: mix the bracken after fresh-keeping and color protection treatment according to the following components...

Embodiment 2

[0036] A kind of preparation method of instant bracken, it comprises the steps:

[0037] (1) Harvest and pretreatment: take fresh and healthy bracken, then select the tender stem part to cut into sections, then wash the tender stem with clean water, soak it in ethanol or acetic acid for 16 hours, take it out and drain it naturally;

[0038] (2) Drying treatment: carry out microwave drying treatment on the bracken after draining at a temperature of 55° C. and a vacuum of 0.03 MPa, and rapidly cool after drying;

[0039] (3) Fresh-keeping and color-protecting treatment: add the above-mentioned cooled bracken into a fresh-keeping solution composed of water, ammonia and calcium chloride according to the mass ratio ratio of 1:0.012:0.09 to soak, then filter and wash with water until The pH of the eluate is 6.5, and there is no ammonia smell;

[0040] (4) Seasoning preparation: mix the bracken after preservation and color protection according to the following components in parts by...

Embodiment 3

[0044] A kind of preparation method of instant bracken, it comprises the steps:

[0045] (1) Harvesting and pretreatment: take fresh and healthy bracken, then select the tender stem part to cut into sections, then wash the tender stem with clean water, soak it in ethanol or acetic acid for 20 hours, take it out and drain it naturally;

[0046] (2) Drying treatment: carry out microwave drying treatment on the bracken after draining at a temperature of 50° C. and a vacuum of 0.021 MPa, and rapidly cool after drying;

[0047] (3) Fresh-keeping and color-protecting treatment: add the above-mentioned cooled bracken into a fresh-keeping solution composed of water, ammonia and calcium chloride according to the mass ratio ratio of 1: 0.008:0.08 to soak, then filter and wash with water until The pH of the eluate is 6.8, and there is no ammonia smell;

[0048] (4) Seasoning preparation: mix the bracken after fresh-keeping and color protection treatment according to the following compon...

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Abstract

The invention provides instant pteridium aquilinum and a making method thereof. The instant pteridium aquilinum is made from, by mass, 50-70 parts of pteridium aquilinum, 1-5 parts of white granulatedsugar, 0.5-4 parts of sesame oil, 1-15 parts of red oil, 0-7 parts of red peppers, 1-4 parts of cooking wine, 0-4 parts of Sichuanese peppercorn oil, 1-6 parts of vinegar and 1-3 parts of natural condiment. The making method comprises the steps of harvesting and preprocessing, drying processing, freshness retaining and color protection processing, preparation of seasonings, salting for tasting and packaging and sterilization. The instant pteridium aquilinum is delicious in taste and unique in flavor, especially has better crisp and tasty mouth feel, meanwhile can avoid nutrient loss to the most degree through treatment based on microwave and a fresh-keeping agent, is friendly to the environment and healthy and suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant bracken and a preparation method thereof. technical background [0002] Bracken (Pteridium aquilinum) belongs to Pteridaceae (Pteridaceae) fern genus perennial herb, also known as fern, commonly known as bracken, asparagus, etc., widely distributed in Northwest, North, Northeast, Southwest and Central China provinces. Bracken has high edible and medicinal value. Dried bracken contains crude protein, crude fat or crude fiber; fresh fern also contains more than 16 kinds of amino acids, of which glutamic acid content is the highest (4.4%), followed by aspartic acid (1.7%) and leucine (1.5%) ) and vitamin C, etc. In particular, γ-aminobutyric acid (about 0.24%) contained in bracken is a neurotransmitter chemical substance, an active amino acid that plays an important role in the energy metabolism of the human brain, and has the ability to activate glucose metabolism...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00A23L27/10A23L5/41A23L5/10
CPCA23V2002/00A23L5/15A23L5/41A23L19/03A23L27/00A23L27/10A23V2200/14A23V2200/16A23V2200/15A23V2200/048A23V2300/10
Inventor 王磊
Owner 四川峨边五旺有限责任公司