A honey-processed Gastrodia elata slice and its preparation method
By combining multiple steaming, plastic slicing, and high-temperature baking with the use of refined honey, lemon juice, and peppermint oil, the problems of long cooking time, poor taste, and horse urine flavor in honey-preserved gastrodia elata slices have been solved, resulting in honey-preserved gastrodia elata slices with a neat appearance, dense texture, and sweet and crispy taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HUBEI JIUZHOUTONG TRADITIONAL CHINESE MEDICINE IND DEV
- Filing Date
- 2024-04-29
- Publication Date
- 2026-06-30
AI Technical Summary
The existing processing technology for honey-processed Gastrodia elata slices has problems such as excessive cooking time, low efficiency, poor taste, poor appearance, and excessive sweetness. In addition, the existing products are not effective in removing the horse urine smell and maintaining the taste.
Honey-processed Gastrodia elata slices are prepared by using a process of multiple steaming, plastic slicing, pressing and shaping, drying and high-temperature baking, combined with the use of refined honey, lemon juice and peppermint oil. After multiple steaming and plasticizing, the slices are cut into thin slices, pressed into flat shapes, and baked at high temperature to remove the horse urine smell. Lemon juice and peppermint oil are added for flavoring.
The prepared honey-processed Gastrodia elata slices have a neat appearance, dense texture, crisp and sweet taste, completely removing the horse urine smell and possessing the sweet flavor of honey, thus improving the product's acceptability and taste.
Smart Images
Figure CN118634288B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of Gastrodia elata technology, specifically to a honey-processed Gastrodia elata slice and its preparation method. Background Technology
[0002] Gastrodia elata is a plant belonging to the Orchidaceae family. Gastrodia elata The dried tubers of Gastrodia elata. Its medicinal use was first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica), where it was listed as a superior-grade herb, with recorded effects of "treating wind" and "tonifying". The 2020 edition of the *Chinese Pharmacopoeia* states that Gastrodia elata is sweet and neutral in nature, enters the liver meridian, and has the effects of calming wind and stopping spasms, suppressing liver yang, dispelling wind and unblocking meridians. It is used for infantile convulsions, epilepsy, tetanus, headaches and dizziness, hemiplegia, numbness of limbs, and rheumatic pain. Modern pharmacological research has found that Gastrodia elata is rich in polysaccharides, gastrodin, protein, vanillin, various amino acids, vitamin A, and trace elements such as chromium, manganese, and iron. It also has antioxidant, anti-hypoxic-ischemic, anticoagulant, blood pressure lowering, memory and immunity enhancement, and analgesic functions.
[0003] Gastrodia elata is a precious traditional Chinese medicine, hailed as a "miracle drug for treating wind-related ailments." It is also recorded as a rare fruit and vegetable in the "Emergency Relief Materia Medica." This demonstrates that Gastrodia elata has long been used in medicinal cuisine to nourish the body. In 2019, following the joint issuance of the "Notice on Pilot Work for the Management of Nine Substances, Including Codonopsis pilosula, as Substances Traditionally Both Food and Traditional Chinese Medicine" (National Health and Family Planning Commission Food Letter
[2019] No. 311) by the National Health Commission and the State Administration for Market Regulation, a surge of research and development into new products using Gastrodia elata in food, health products, cosmetics, and other fields was sparked.
[0004] Fresh gastrodia elata has a high water content after harvesting, making it difficult to store and prone to rotting. Furthermore, its unique "horse urine" smell is unbearable when eaten fresh. Therefore, steaming or boiling it according to the pharmacopoeia's processing methods can initially adjust its properties and flavor. To give it a more palatable taste, sweet honey is an excellent choice.
[0005] Currently, there are many products on the market that combine Gastrodia elata and honey. When searching for related terms such as "Gastrodia elata", "honey", and "slices", representative products include "Honey Gastrodia elata Slices", "Gastrodia elata Honey Slices", and "Gastrodia elata Crisps".
[0006] "Honey-glazed Gastrodia Slices" are made by steaming fresh Gastrodia elata, slicing it, heating honey water, and simmering both together for 4 hours before removing it. "Honey-glazed Gastrodia Slices" are made by slicing fresh Gastrodia elata, soaking it in honey, heating and concentrating it, then soaking it in maltose, heating and concentrating it again, and finally drying it. "Crispy Gastrodia Slices" are made by slicing fresh Gastrodia elata, mixing it with tomato juice containing honey or chili water and salt water containing sugar water, heating it, letting it absorb the flavor, draining it, and freezing it.
[0007] The process for making "Honey-Gastrodia Slices" is simple, but the cooking time is too long, requiring constant stirring, resulting in low efficiency. "Gastrodia Honey Slices" simply soaks fresh gastrodia slices in a honey and maltose solution, which doesn't completely remove the "horse urine" taste of fresh gastrodia; the sweetness is merely a mask. Furthermore, honey and maltose are very sweet, and concentrating them further makes the fresh gastrodia slices unbearably sweet, affecting the taste. The "crispness" of "Crispy Gastrodia Slices" is only a sensory benefit after freezing; its appeal, including its later consumption, is limited. Moreover, the added sauce, while seemingly "sweet and sour," is actually unpalatable. Additionally, as... Figure 1 As shown, the edges of existing honey-processed Gastrodia elata slices (made through steaming and honey processing) are curled, resulting in a poor appearance. Summary of the Invention
[0008] This invention provides honey-processed Gastrodia elata slices and their preparation method. Refined honey is used for flavoring, while Gastrodia elata is steamed, shaped, and then sliced thinly. The two are then mixed together and baked in an oven. The technical solution provided by this invention is as follows:
[0009] On one hand, the present invention provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0010] (1) Grading: Wash the fresh Gastrodia elata and grade it.
[0011] Because the size of the gastrodia elata varies, the steaming time also varies. Smaller ones require a shorter steaming time, while a longer steaming time would cause too much loss of the gastrodia elata's contents, making grading a necessary process.
[0012] (2) Steaming once: Steam fresh gastrodia elata of the same grade until there is no white core inside and no milk flows out.
[0013] The purpose of this steaming process is to kill the enzymes.
[0014] (3) First drying: Dry or air-dry the steamed Gastrodia elata until it is 70% dry.
[0015] (4) Second steaming: Steam the gastrodia elata for 25-35 minutes until it is soft and chewy.
[0016] The second steaming (to soften the dough) is to facilitate rolling and shaping.
[0017] (5) Pressing: Take out the gastrodia elata while it is still hot and press it to make it flat.
[0018] The purpose of this step is to: 1. make the Gastrodia elata pieces flat, which is conducive to slicing; 2. make the Gastrodia elata flattened after three steamings, so that it is not easily deformed (rots) and the slices do not curl, which is conducive to packaging; 3. make the surface of the slices dense and prevent the formation of air holes.
[0019] (6) Secondary drying: Dry or air-dry the uniformly shaped Gastrodia elata until it is 70% dry.
[0020] (7) Steaming three times: Steam the gastrodia elata for 25-35 minutes until it is soft and chewy.
[0021] The steaming process (to soften the skin) is to make it easier to peel and slice.
[0022] (8) Slicing: Peel the Gastrodia elata and slice it thinly to obtain Gastrodia elata slices.
[0023] This step requires slicing the gastrodia elata into thin slices. The pressed gastrodia elata slices are dense; if they are sliced too thickly, they won't be crisp enough and will have a poor texture.
[0024] (9) Honey preparation: Pour refined honey over the sliced Gastrodia elata, mix well, and bake to obtain honey-prepared Gastrodia elata slices. The mass ratio of Gastrodia elata slices to refined honey is 100:15-35.
[0025] Honey is from the Chinese honeybee (Apis cerana), an insect belonging to the family Apidae. Apis cerana Fabricius or Italian Bee Apis mellifera Honey made from Linnaeus is sweet and neutral in nature, entering the lung, spleen, and large intestine meridians. Taken internally, it tonifies the middle jiao (spleen and stomach), moistens dryness, relieves pain, and detoxifies. It is used for abdominal pain due to deficiency, dry cough due to lung dryness, and constipation due to intestinal dryness. Raw honey is slightly cooling in nature, primarily for clearing heat and detoxifying; processed honey is slightly warming, primarily for tonifying the spleen and moistening the lungs. Processing also reduces its water content, increases its viscosity, removes impurities, kills microorganisms and enzymes, and prevents crystallization. Honey has been used as both food and medicine in traditional Chinese medicine since ancient times. Furthermore, due to its sweet aroma and moist texture, it can harmonize various medicines, so it is often used as a medicinal excipient after processing. Fresh Gastrodia elata is steamed and shaped multiple times, then sliced thinly, coated with refined honey, and baked in an oven to obtain Gastrodia elata slices with a sweet flavor, crisp texture, and healthy nutrition. To counteract the cloying sweetness of the honey, this patented product specifically adds lemon juice and peppermint oil.
[0026] Step (1) specifically includes: taking fresh Gastrodia elata, removing individuals with mechanical damage, pests and diseases and disease spots; washing the fresh Gastrodia elata and grading them according to size, with the grading standards being: 250-200g / piece as Grade 1, 200-150g / piece as Grade 2, and 150-100g / piece as Grade 3.
[0027] Specifically, step (2) includes: steaming for 50±2 minutes for the first stage, steaming for 40±2 minutes for the second stage, and steaming for 30±2 minutes for the third stage.
[0028] Specifically, steps (3) and (6) include drying the Gastrodia elata in an oven at 55-65℃ until it is 70% dry or sun-drying it in a sunroom until it is 70% dry.
[0029] In step (8), the thickness of the Gastrodia elata slices is 1-2 mm.
[0030] In step (9), the baking temperature is 175-185℃ and the baking time is 23-27 minutes. Preferably, the baking temperature is 180℃ and the baking time is 25 minutes.
[0031] Preferably, in step (9), refined honey, lemon juice, and peppermint oil are poured over the Gastrodia elata slices, mixed well, and baked to obtain honey-preserved Gastrodia elata slices. The mass ratio of Gastrodia elata slices, refined honey, lemon juice, and peppermint oil is 100:15-35:3-10:1-5.
[0032] More preferably, in step (9), the mass ratio of Gastrodia elata slices, refined honey, lemon juice and peppermint oil is 100:25:5:2.
[0033] Specifically, the preparation method of honey-processed Gastrodia elata slices provided in this embodiment of the invention includes the following steps:
[0034] (1) Grading: Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases and disease spots; wash the fresh Gastrodia elata and grade them according to size. The grading standards are: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0035] (2) Steaming: Steam fresh Gastrodia elata of the same grade for 50±2 minutes for grade 1, 40±2 minutes for grade 2, and 30±2 minutes for grade 3, until there is no white core inside and no milk flows out.
[0036] (3) First drying: Dry the steamed Gastrodia elata in an oven at 55-65℃ until it is 70% dry or sun-dry it in a sunroom until it is 70% dry.
[0037] (4) Second steaming: Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until soft and chewy.
[0038] (5) Pressing: Take out the gastrodia elata while it is still hot and press it to make it flat.
[0039] (6) Secondary drying: Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until 70% dry, or sun-dry them in a sunroom until 70% dry.
[0040] (7) Three steamings: Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0041] (8) Slicing: Peel the Gastrodia elata and slice it into thin slices of 1-2 mm thickness to obtain Gastrodia elata slices.
[0042] (9) Honey preparation: Pour refined honey, lemon juice and peppermint oil onto the Gastrodia elata slices, mix well, and bake at 175-185℃ for 23-27 minutes to obtain honey-prepared Gastrodia elata slices. The mass ratio of Gastrodia elata slices, refined honey, lemon juice and peppermint oil is 100:15-35:3-10:1-5.
[0043] The method of the present invention has the following beneficial effects:
[0044] (1) The ingredients used in this patent are gastrodia elata, refined honey, lemon juice and peppermint oil. The ingredients are simple, all-natural and healthy.
[0045] (2) After multiple steaming and shaping processes, the slices of Gastrodia elata cut from the Gastrodia elata are neat and do not curl (e.g.) Figure 2 As shown in the image, the texture is dense and the color is more beautiful.
[0046] (3) After refining, honey becomes warm in nature, which enhances its function of replenishing qi and nourishing the middle jiao. At the same time, it is sweet and mild, so it can detoxify; it is soft and moist, so it can moisten dryness; it can relieve pain by relieving urgency; and it can harmonize the middle jiao and harmonize all medicines.
[0047] (4) The cooked slices of Gastrodia elata coated with honey are baked at high temperature, which can quickly remove moisture and completely remove its unique "horse urine smell", and make it have a loose and crispy texture with the sweetness of honey.
[0048] (5) The sourness of lemon and the freshness of mint not only relieve the sweetness of honey-roasted gastrodia crisps, but also give honey-roasted gastrodia crisps a refreshing taste. Attached Figure Description
[0049] Figure 1 This is a schematic diagram of the appearance of honey-processed Gastrodia elata slices produced using existing technology.
[0050] Figure 2 This is a schematic diagram of the appearance of the honey-processed Gastrodia elata slices produced according to the present invention. Detailed Implementation
[0051] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below.
[0052] Example 1:
[0053] Example 1 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0054] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0055] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0056] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0057] (4) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0058] (5) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0059] (6) Take out the gastrodia elata while it is still hot and press and shape it into a flat shape.
[0060] (7) Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until they are 70% dry.
[0061] (8) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0062] (9) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0063] (10) Place the Gastrodia elata slices on a tray, pour in refined honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100: 25: 5: 2), and mix well.
[0064] (11) Place the tray in the oven and bake at 180°C for 25 minutes.
[0065] Example 2:
[0066] Example 2 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0067] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0068] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0069] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0070] (4) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0071] (5) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0072] (6) Take out the gastrodia elata while it is still hot and press and shape it into a flat shape.
[0073] (7) Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until they are 70% dry.
[0074] (8) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0075] (9) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0076] (10) Place the Gastrodia elata slices on a tray, pour in refined honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100:32:10:4), and mix well.
[0077] (11) Place the tray in the oven and bake at 195°C for 30 minutes.
[0078] Example 3:
[0079] Example 3 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0080] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0081] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0082] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0083] (4) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0084] (5) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0085] (6) Take out the gastrodia elata while it is still hot and press and shape it into a flat shape.
[0086] (7) Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until they are 70% dry.
[0087] (8) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0088] (9) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0089] (10) Place the Gastrodia elata slices on a tray, pour in refined honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100:16:5:1), and mix well.
[0090] (11) Place the tray in the oven and bake at 165°C for 20 minutes.
[0091] Example 4:
[0092] Example 4 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0093] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0094] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0095] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0096] (4) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0097] (5) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0098] (6) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0099] (7) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0100] (8) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0101] (9) Place the Gastrodia elata slices on a tray, pour in refined honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100: 25: 5: 2), and mix well.
[0102] (10) Place the tray in the oven and bake at 180°C for 25 minutes.
[0103] Example 5:
[0104] Example 5 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0105] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0106] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0107] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0108] (4) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0109] (5) Place the Gastrodia elata slices on a tray, pour in refined honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100: 25: 5: 2), and mix well.
[0110] (6) Place the tray in the oven and bake at 180°C for 25 minutes.
[0111] Example 6:
[0112] Example 6 provides a method for preparing honey-processed Gastrodia elata slices, comprising the following steps:
[0113] (1) Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases, and disease spots.
[0114] (2) Wash the fresh Gastrodia elata and grade them according to size: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
[0115] (3) Place fresh Gastrodia elata of the same grade into a steamer and steam for 50 minutes for grade 1, 40 minutes for grade 2, and 30 minutes for grade 3, until there is no white core inside the Gastrodia elata and no milky sap flows out.
[0116] (4) Dry the Gastrodia elata in an oven at 55-65℃ until it is 70% dry.
[0117] (5) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0118] (6) Take out the gastrodia elata while it is still hot and press and shape it into a flat shape.
[0119] (7) Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until they are 70% dry.
[0120] (8) Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until it is soft and chewy.
[0121] (9) Peel the Gastrodia elata and cut it into 1-2 mm thick slices.
[0122] (10) Place the Gastrodia elata slices on a tray, drizzle in honey, lemon juice and peppermint oil (mass ratio of Gastrodia elata slices: refined honey: lemon juice: peppermint oil = 100: 25: 5: 2), and mix well.
[0123] (11) Place the tray in the oven and bake at 180°C for 25 minutes.
[0124] Comparative Example 1: "Honey and Gastrodia elata tablets"
[0125] Comparative Example 1 provides a method for preparing honey-coated Gastrodia elata tablets, comprising the following steps:
[0126] (1) Selection of materials: Select qualified fresh Gastrodia elata, wash and drain the water.
[0127] (2) Slicing: After steaming and boiling, Gastrodia elata is sliced to obtain Gastrodia elata slices.
[0128] (3) Honey preparation: Gastrodia elata slices, honey, and water are prepared in a weight ratio of 1:3:2. First, mix the honey and water and heat to 80°C. After dissolving, add the auxiliary materials to the solution and stir continuously for 4 hours at 80°C. Remove the Gastrodia elata slices, drain and cool. (The auxiliary materials are red dates, American ginseng, wolfberry and licorice).
[0129] (4) Packaging: After draining and cooling, the Gastrodia elata slices are sterilized, and then vacuum-packed and placed into outer packaging boxes in sequence to obtain the product.
[0130] Comparative Example 2: Gastrodia elata honey-processed slices
[0131] Comparative Example 2 provides a method for preparing Gastrodia elata honey slices, comprising the following steps:
[0132] (1) Screening and washing: Fresh gastrodia elata are screened, classified, and the mud and impurities are removed, and the skin is washed and peeled.
[0133] (2) Slicing: Slice the fresh Gastrodia elata into pieces that are 5cm long, 3cm wide and 0.5cm thick.
[0134] (3) Honey treatment: Take 80% of the amount of honey added to the fresh gastrodia elata slices in step (2) and honey treat for 15 hours.
[0135] (4) Soaking and evaporation: Soak for 6 hours to allow the water to seep out fully, heat until the sugar syrup is thick, and evaporate the water until the moisture content is below 50%.
[0136] (5) Soaking and drying: Then add the remaining honey that is mixed evenly with maltose, and soak the gastrodia elata for 5 hours. Heat until the sugar syrup is thick, and evaporate the water until the water content is less than 50%.
[0137] (6) Drying: The drying temperature is controlled below 50℃, and the moisture content is kept within the range of 20-40% to obtain Gastrodia elata honey slices.
[0138] (7) Packaging: The obtained Gastrodia elata honey slices are packaged to obtain the final product.
[0139] Comparative Example 3: Crispy Gastrodia elata chips
[0140] Comparative Example 3 provides a method for preparing Gastrodia elata crisps, comprising the following steps:
[0141] (1) Select fresh gastrodia elata that is free from bruising, rot, and disease, wash it, then soak the selected fresh gastrodia elata in clean water for 36 hours, then peel it and cut the fresh gastrodia elata into 6mm thin slices.
[0142] (2) Prepare the flavoring solution; the flavoring solution includes the following components in the following mass ratio: 15% honey, 1% tomato juice and 65% sugar water (the remainder is water). The sugar water concentration is 88%. Then, soak the sliced Gastrodia elata from step (1) in the flavoring solution; sterilize the flavoring solution using a high-frequency pulsed light sterilization device.
[0143] (3) Heat the flavoring solution containing the sliced Gastrodia elata and control the temperature of the flavoring solution to 75℃; then take the sliced Gastrodia elata out of the flavoring solution and drain the water.
[0144] (4) Place the sliced Gastrodia elata obtained in step 3 into a freezer at 0°C and freeze for 12 hours.
[0145] (5) Vacuum pack the frozen Gastrodia elata slices.
[0146] Using the experimental materials and instruments required in the above embodiments and comparative examples, the products were manufactured according to the steps in the above embodiments and comparative examples. The effects of the products in the 6 embodiments and 3 comparative examples were evaluated using color, flake shape, texture, taste, and mouthfeel as evaluation indicators.
[0147] 1. Experimental Materials and Instruments
[0148] 1.1 Test Materials
[0149] Fresh Gastrodia elata: Take fresh Gastrodia elata, remove individuals with mechanical damage, pests and diseases, or disease spots, and select individuals that are uniform in size and plump (each weighing about 200g), honey, refined honey, freshly squeezed lemon juice, and peppermint oil.
[0150] 1.2 Test Instruments
[0151] Steam oven (model: ZX-2000), open drying oven (model: HX-4), oven (model: MG38CB-AA third generation).
[0152] 2 Experimental Methods
[0153] Nine products were obtained by conducting small-scale trials using the methods described in the above six embodiments and three comparative examples.
[0154] 3 Experimental Results
[0155] The above six test products were observed and tasted, and the results are shown in Table 1:
[0156] Table 1
[0157]
[0158] As shown in Table 1, the honey-processed Gastrodia elata slices prepared under different conditions vary in color, slice shape, texture, taste, and mouthfeel. For honey-processed Gastrodia elata slices, taste and mouthfeel are undoubtedly paramount. The table shows that all six examples of this patented product exhibit a sweet and slightly sour, refreshing taste, completely eliminating the unpleasant pungent odor of Gastrodia elata. Regarding product shape, slice form, and texture, Examples 4 and 5 have defects such as curled slices and porous texture, highlighting the necessity of the pressing and multiple steaming processes in this patented product. In terms of texture and taste, directly using honey may result in a grainy texture and lacks the sweet taste of refined honey. In summary, Examples 1-3 demonstrate excellent performance in color, slice shape, texture, taste, and mouthfeel.
[0159] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for preparing honey-processed Gastrodia elata slices, characterized in that, The method includes the following steps: (1) Grading: Wash and grade the fresh Gastrodia elata; (2) Steaming once: Steam fresh gastrodia elata of the same grade until there is no white core inside and no milky juice flows out; (3) First drying: Dry or air-dry the steamed Gastrodia elata until it is 70% dry; (4) Second steaming: Steam the gastrodia elata for 25-35 minutes until it is soft and chewy; (5) Pressing: Take out the Gastrodia elata while it is still hot and press it to shape it into a flat shape; (6) Second drying: Dry or air-dry the uniformly shaped Gastrodia elata until they are 70% dry; (7) Steaming three times: Steam the gastrodia elata for 25-35 minutes until it is soft and chewy; (8) Slicing: Peel the Gastrodia elata and slice it thinly to obtain Gastrodia elata slices; (9) Honey preparation: Pour refined honey, lemon juice and peppermint oil onto the Gastrodia elata slices, mix well, and bake to obtain honey-prepared Gastrodia elata slices; the mass ratio of the Gastrodia elata slices, refined honey, lemon juice and peppermint oil is 100:15-35:3-10:1-5.
2. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, Step (1) specifically includes: taking fresh Gastrodia elata, removing individuals with mechanical damage, pests and diseases, and disease spots; washing the fresh Gastrodia elata and grading them according to size, with the grading standards as follows: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3.
3. The method for preparing honey-processed Gastrodia elata slices according to claim 2, characterized in that, Step (2) specifically includes: steaming for 50±2 minutes for the first stage, steaming for 40±2 minutes for the second stage, and steaming for 30±2 minutes for the third stage.
4. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, Steps (3) and (6) specifically include: drying the Gastrodia elata in an oven at 55-65℃ until it is 70% dry or sun-drying it in a sunroom until it is 70% dry.
5. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, In step (8), the thickness of the Gastrodia elata slice is 1-2 mm.
6. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, In step (9), the baking temperature is 175-185℃ and the baking time is 23-27min.
7. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, In step (9), the mass ratio of the gastrodia elata slices, refined honey, lemon juice and peppermint oil is 100:25:5:
2.
8. The method for preparing honey-processed Gastrodia elata slices according to claim 1, characterized in that, The method includes the following steps: (1) Grading: Take fresh Gastrodia elata and remove individuals with mechanical damage, pests and diseases and disease spots; wash the fresh Gastrodia elata and grade them according to size. The grading standards are: 250-200g / piece is grade 1, 200-150g / piece is grade 2, and 150-100g / piece is grade 3. (2) Steaming once: Steam fresh gastrodia elata of the same grade for 50±2 minutes for grade 1, 40±2 minutes for grade 2, and 30±2 minutes for grade 3, until there is no white core inside and no milky sap flows out. (3) Drying: Dry the steamed Gastrodia elata in an oven at 55-65℃ until it is 70% dry or sun-dry it in a sunroom until it is 70% dry; (4) Second steaming: Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until soft and chewy; (5) Pressing: Take out the Gastrodia elata while it is still hot and press it to shape it into a flat shape; (6) Second drying: Dry the uniformly shaped Gastrodia elata in an oven at 55-65℃ until 70% dry or in a sunroom until 70% dry; (7) Three steamings: Transfer the gastrodia elata to a steamer and steam for 25-35 minutes until soft and chewy; (8) Slicing: Peel the Gastrodia elata and slice it into thin slices of 1-2 mm thickness to obtain Gastrodia elata slices; (9) Honey preparation: Pour refined honey, lemon juice and peppermint oil onto the Gastrodia elata slices, mix well, and bake at 175-185℃ for 23-27 minutes to obtain honey-prepared Gastrodia elata slices; the mass ratio of the Gastrodia elata slices, refined honey, lemon juice and peppermint oil is 100:15-35:3-10:1-5.
9. Honey-processed Gastrodia elata slices prepared by the method according to any one of claims 1-8.