Chrysanthemum low-temperature baking method

Abstract

The low-temperature baking method specifically comprises the following steps of picking, material selection, cleaning, fixation, primary baking, fine baking, moisture regaining, disinfection and sterilization, grading treatment and vacuum packaging. A green leaf rocking machine and a multi-layer microwave dryer are adopted; according to the low-temperature baking method for the chrysanthemum, the processing and drying efficiency can be effectively improved, the processing time can be shortened, it can be guaranteed that a final product keeps a good pattern, and the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural processing, in particular to a low-temperature roasting method for chrysanthemums. Background technique [0002] Chrysanthemum, the name of traditional Chinese medicine. In plant taxonomy, it is a perennial herbaceous plant of Compositae and Chrysanthemum. According to the cultivation form, it can be divided into multi-headed chrysanthemum, solitary chrysanthemum, dali chrysanthemum, cliff chrysanthemum, art chrysanthemum, desk chrysanthemum and other cultivation types; according to the appearance of petals, it can be divided into garden embrace, retreat embrace, reverse embrace, random embrace, and open heart Bao, Feiwu Bao and other cultivation types. The chrysanthemums in different types are named various species names again. Chrysanthemum is three of China's ten large famous flowers, one of four gentleman (plum blossom, orchid, bamboo and chrysanthemum) in spending, and one of large cu...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many reports about the drying and processing of chrysanthemums. The patent of CN107594036A discloses a processing method for chrysanthemums, which adopts low-temperature drying in different periods, and can retain the original color, fragrance, taste, shape, nutrition and quality of chrysanthemums to the greatest extent. The active ingredient does not contain any additives, and is non-toxic and harmless to the human body. However, the inventor found that the method lacks screening and sorting of the yellow chrysanthemums, which may easily cause impurities to be mixed in the yellow chrysanthemums, affecting processing and product quality

[0005] The patent of CN107789381A discloses a processing method of chrysanthemums. By spraying glycyrrhizic acid solution during the drying process of chrysanthemums, the nutritional content of chrysanthemum drinks is improved. The chrysanthemums are dried in multiple stages to slowly shrink and deform the petals of chrysanthemums, so that Dried chrysanthemums maintain a good flower shape. At the same time, the shape of the petals can be further combed by blowing in the same direction on the surface of the chrysanthemums, making the petals more orderly and consistent. The chrysanthemums undergo comprehensive disinfection treatment, which cannot guarantee the quality of the product, so that the safety of drinking cannot be guaranteed

[0006] The patent of CN102228498A discloses a processing method of chrysanthemums. The chrysanthemums are de-enzymed and dried in a steam de-enzyming and drying room, and qualified products are obtained through sampling inspection, so that the chrysanthemums have the functions of dispelling wind, clearing heat, improving eyesight, detoxification, It has the multiple effects of treating headache, dizziness, conjunctival congestion, dysphoria in the heart and chest, furuncle, and swelling, and the preparation method is simple, low in cost, and easy to operate. However, the inventor found that the method is time-consuming, low in work efficiency, and not Facilitate large-scale production and processing

[0008] In summary, how to ensure the safety and sanitation of chrysanthemums, thereby improving product quality and improving the efficiency of drying processing is a key and difficult issue for those skilled in the art. Automated machinery and disinfection equipment are used in the process, thereby shortening the time required for drying and processing and ensuring the safety and sanitation of processed products, overcoming the problems of long time consumption, low efficiency and inability to guarantee the safety of products in existing methods