Anti-hollow fresh processing method of cremastra appendiculata

Abstract

The invention discloses an anti-hollow fresh processing method of Sagittaria appendiculata and belongs to the field of traditional Chinese medicinal material processing.The processing method includes the harvesting season of Sagittaria appendiculata medicinal materials, the processing method includes the four steps of harvesting pretreatment, cooking processing, staged drying and deashing packaging, the staged drying is divided into three stages, the temperature of a first-stage drying box is 40-45 DEG C, the temperature of a second-stage drying box is 40-45 DEG C, and the temperature of a third-stage drying box is 40-45 DEG C; in the first stage, the temperature of the drying box is 30-35 DEG C, the drying time is 5 hours, the temperature in the drying box is 30-35 DEG C, the drying time is 5 hours, the cremastra appendiculata is rubbed and exhausted in the drying process, in the third stage, the air speed in the drying box is not changed, and meanwhile, the temperature in the drying box is gradually reduced from 30-35 DEG C to normal temperature within 8 hours; 4, ash removal and packaging are conducted on the Sagittaria appendiculata subjected to stage drying, the fresh processing method is adopted, the processed dry Sagittaria appendiculata is clean and uniform in color and luster, does not turn black and is uniformly dried, and the integrity of the medicinal materials is kept high.

Description

Technical Field

[0001] The invention relates to the field of Chinese medicinal material processing, in particular to a method for processing sagittaria sagittifolia while it is fresh and prevents it from hollowing out. Background Art

[0002] The traditional Chinese medicine Cigu is the pseudobulb of the plant of the orchid family, the genus of ...

[0003] At present, after the medicinal materials of Trichosanthes are harvested from the fields, they are usually filtered with cold or hot water, and then put into a pot for cooking. After cooking, the water is filtered out and dried, and then they are dried in the sun or in an oven, and then packaged for storage and transportation.

[0004] However, the traditional drying process of processing Trichosanthes mainly relies on a one-time drying process. Although this traditional method is simple and direct in operation, it is accompanied by a series of problems that affect product quality. Specifically, Trichosanthes undergoes a water filtration and cooking process in the preparation stage before processing. Although these two steps can effectively remove excess water and preliminarily mature the material, they also bury hidden dangers for the subsequent drying process. In the one-time drying process, since the external heat acts quickly on the surface of Trichosanthes, and the internal water evaporates relatively slowly, this unbalanced heating method often leads to the formation of pores inside Trichosanthes. These pores not only destroy the organizational structure of Trichosanthes, affecting its overall density and taste, but also greatly reduce the aesthetics and market value of the product. What is more serious is that one-time high-temperature drying can easily cause the surface of Trichosanthes to be over-coked and blackened, which seriously damages its natural color and attractive appearance, and thus affects consumers' willingness to buy. Summary of the invention

[0005] The purpose to be achieved by the present invention is to provide a method for processing sagittaria to prevent hollowness while fresh, so as to solve the problem that the existing one-time drying and dehydration is used in the processing of sagittaria while fresh, resulting in serious oxidation and blackening of the color of sagittaria and hollow structure inside.

[0006] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a method for processing fresh-preserved sagittaria to prevent hollowing, including the harvesting season of sagittaria medicinal materials, the fresh-preserved processing method comprising the following steps: step one, harvesting fresh sagittaria medicinal materials, and washing and grading them; step two, killing green, steaming sagittaria until the color is transparent white, and taking out the steamed sagittaria to dry; step three, stage drying, placing the dried sagittaria in a drying box, the stage drying is divided into three stages, the first stage is preheating and color fixing, the temperature of the drying box is 40°-45°, the wind speed is 21000m / s, and the drying temperature is 40°-45°. 3 / s, the time is 6h, after preheating, it is placed in the drying box for 8-10h to cool down and change color naturally, and the second stage is reheating and shaping. The temperature of the drying box is 30°-35°, and the wind speed is 21000m 3 / s, the time is 2h, after the reheating is completed, the Trichosanthes mushroom is taken out and rubbed to exhaust, and then the rubbed Trichosanthes mushroom is placed in the drying box to continue drying for 3h. The third stage is cooling and dehydration. The wind speed in the drying box remains unchanged, and the temperature in the drying box is gradually cooled from 30°-35° to room temperature within 8h; step four, the Trichosanthes mushroom that has completed the staged drying is cleaned and packaged.

[0007] Furthermore, the harvesting season of the medicinal material of Radix Sagittifolia is March to April.

[0008] Furthermore, the mushroom is steamed in a stainless steel barrel and boiled in boiling water for six minutes.

[0009] Furthermore, after the preheating and color fixation in the first stage is completed, the color of the Trichosanthes kirilowii changes from transparent white to whitish yellow during the retention process.

[0010] Furthermore, in the second stage, the Trichosanthes mushroom is kneaded to exhaust air, so as to eliminate the hollow structure inside the Trichosanthes mushroom.

[0011] Furthermore, a closed drying machine is used to dry the Sagittaria sagittifolia.

[0012] Furthermore, the Trichosanthes kirilowii are graded according to their diameters: large fruits have a diameter of 5-8 cm, medium fruits have a diameter of 3-5 cm, and small fruits have a diameter of 1-3 cm. The large fruits are steamed for 6 minutes in the first stage, the medium fruits are steamed for 4 minutes, and the small fruits are steamed for 2 minutes.

[0013] Compared with the prior art, the beneficial effects of the present invention are:

[0014] Cooked by high temperature boiling:

[0015] The freshly picked Radix Sagittifolia is steamed and sterilized by boiling in high-temperature water, and at the same time reaches a state of being transparent, which effectively softens the medicinal material; the Radix Sagittifolia after steaming and processing is dried in a ventilated place to remove excess water, improve toughness, and facilitate subsequent processing;

[0016] By stage drying:

[0017] The first stage: preheating and color fixation, control the temperature between 40°-45°, use low temperature drying to slowly evaporate water, reduce scorching and oxidation blackening; after preheating, stop in the drying box to cool down naturally, keep the color of Mao Sagittaria stable, and prevent color changes and cracks caused by temperature differences;

[0018] The second stage: reheating and shaping. Reheating is done at a temperature lower than that of the first stage to soften the mushroom. Kneading is done during the softening process to eliminate the small pores produced during the steaming and drying process, improve the internal structure and make it more compact. The shaped mushroom is further dried to squeeze out the moisture in the small pores to reduce the internal moisture residue and reduce the risk of mold and bacteria growth.

[0019] The third stage: cooling and dehydration. Slowly cool down to maintain the color of the processed Mao Ci mushroom and prevent sudden temperature changes from causing blackening.

[0020] By using the fresh processing method of the present invention, the processed dried Trichosanthes kirilowii has a clean and uniform color without being blackened, is evenly dried, and maintains a high integrity of the medicinal material. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The present invention will be further described below in conjunction with the accompanying drawings:

[0022] Figure 1 The present invention is a schematic flow chart of a method for processing fresh-keeping mushrooms to prevent hollowing. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0024] The technical solution of the present invention is described in detail with specific embodiments below. The following specific embodiments can be combined or replaced with each other according to actual conditions, and the same or similar concepts or processes may not be described in detail in some embodiments.

[0025] like Figure 1 As shown, the present invention provides a method for processing sagittaria to prevent hollowing, including the harvesting season of sagittaria medicinal materials, and the fresh processing method comprises the following steps: step one, harvesting pretreatment, harvesting fresh sagittaria medicinal materials, and washing and grading; step two, steaming and processing, steaming sagittaria until the color is transparent white, and taking out the steamed sagittaria to dry; step three, stage drying, placing the dried sagittaria in a drying box, the stage drying is divided into three stages, the first stage is preheating and color fixing, the temperature of the drying box is 40°-45°, the wind speed is 21000m / s, and the drying temperature is 40°-45°. 3 / s, the time is 6h, after preheating, it is placed in the drying box for 8-10h to cool down and change color naturally, and the second stage is reheating and shaping. The temperature of the drying box is 30°-35°, and the wind speed is 21000m 3 / s, the time is 2h, after the reheating is completed, the Trichosanthes mushroom is taken out and rubbed to exhaust, and then the rubbed Trichosanthes mushroom is placed in the drying box to continue drying for 3h. The third stage is cooling and dehydration. The wind speed in the drying box remains unchanged, and the temperature in the drying box is gradually cooled from 30°-35° to room temperature within 8h; step four, the Trichosanthes mushroom that has completed the staged drying is cleaned and packaged.

[0026] The method for processing the fresh-core-proof mushroom of the present invention comprises four processing steps: harvesting and pretreatment, steaming and processing, staged drying and dust removal and packaging. The four specific methods are as follows:

[0027] S1. Harvest pretreatment. The Radix Sagittiflorae of the present invention is planted in the Guizhou plateau area. The Radix Sagittiflorae in March and April are selected as the harvesting season. The Radix Sagittiflorae in March and April are fresh, have the highest content of active ingredients in the plant, and have the best medicinal effect. The Radix Sagittiflorae after picking need to be cleaned and graded. The Radix Sagittiflorae are preliminarily rinsed with clean water to remove soil and impurities on the surface. Running water can be used for rinsing or the Radix Sagittiflorae can be immersed in water and gently stirred.

[0028] S2, steaming and processing, transfer the cleaned Trichosanthes kirilowii to a steaming pot, the steaming pot contains boiling water at 85°-90° (due to factors such as geographical location and air pressure in the Guizhou Plateau, the boiling point of water is generally lower than that under standard atmospheric pressure), the water in the steaming pot needs to cover the Trichosanthes kirilowii, the steaming time of the Trichosanthes kirilowii in the steaming pot is 3-6 minutes, and the method for judging whether the steaming of the Trichosanthes kirilowii has reached the standard is to judge by the color of the Trichosanthes kirilowii, when the Trichosanthes kirilowii is generally transparent white, it means that the steaming has reached the standard, and again, the steamed Trichosanthes kirilowii needs to be placed in a ventilated place to dry, so that the Trichosanthes kirilowii can be initially dehydrated.

[0029] S3, stage drying, transfer the dried mushrooms to the drying box, where the stage drying includes three stages. The first stage is preheating and color fixation. At this time, the temperature of the drying box is adjusted between 40° and 45°, and the wind speed in the drying box is adjusted to 21000m / s. 3 / s, the drying time is 6h, at this time, the color of the hairy mushroom will gradually turn yellow under the condition of dehydration and heat source drying. After the drying is completed, the hairy mushroom is placed in a drying box, and the heat source of the drying box is turned off, so that the hairy mushroom is naturally cooled in the drying box for 10 hours. In this process, the color of the hairy mushroom is further changed from transparent white to whitish yellow. At this time, the first stage of drying is completed. The temperature of the first stage is controlled between 40°-45°, and low-temperature drying is used to slowly evaporate water to reduce carbonization and oxidation blackening; after preheating, the hairy mushroom is stopped in the drying box to cool down naturally to keep the color of the hairy mushroom stable and prevent color changes and cracks caused by temperature differences; the second stage , reheat and shape, restart the drying box, keep the temperature of the drying box between 30°-35°, adjust the wind speed in the drying box to 21000m3 / s, soften the hairy mushroom again, and when it is dried for 2h in the reheat and shaping stage, knead the hairy mushroom manually or with equipment to eliminate the small pores generated during the steaming and drying process of the hairy mushroom, improve the internal structure and make it more compact. The hairy mushroom that has been shaped is further dried for 3h to dry out the water vapor in the small pores, reduce the internal water residue, and reduce the risk of mold and bacteria growth; the third stage, cooling and dehydration, keep the wind speed in the drying box unchanged at 21000m 3 / s, at this time, it is necessary to adjust or control the temperature of the drying box to slowly adjust and decrease it, so that the temperature in the drying box slowly drops from 30°-35° to the normal temperature of 25°. Slowly cooling and maintaining drying can ensure that the color of the Mao Sagittaria is uniform and clean, and prevent sudden temperature changes from causing blackening.

[0030] The dryer used in the staged drying process is a closed dryer. The closed dryer can effectively isolate the influence of the external environment on the drying process, such as the invasion of pollutants such as dust, insects, and odors, thereby ensuring the hygiene and quality of the Maoci mushroom.

[0031] S4, dust cleaning and packaging. Use the screen cleaning equipment commonly used in the field of traditional Chinese medicine to clean the processed Trichosanthes, remove impurities generated during the processing of Trichosanthes, improve the delivery quality, and seal and pack the Trichosanthes after cleaning.

[0032] In order to further improve the processing quality of Radix Sagittioli, in S1 of the present invention, Radix Sagittioli can be graded after harvesting and cleaning, and the Radix Sagittioli can be divided into three categories according to the diameter of the Radix Sagittioli, with a diameter of 5-8 cm for large fruit, a diameter of 3-5 cm for medium fruit, and a diameter of 1-3 cm for small fruit. Since Radix Sagittioli of different sizes will be heated at different rates during the steaming process, different steaming times need to be selected in the steaming and processing stage, among which large fruits are steamed for 6 minutes, medium fruits are steamed for 4 minutes, and small fruits are steamed for 6 minutes.

[0033] Example 1: In the first stage of preheating and color fixation of 5-8 cm large-fruited hairy mushrooms in S3, the temperature of the drying oven was set to 45 ° and the wind speed was adjusted to 21000m 3 / s, drying time is 6h; in the second stage, the temperature of the drying box is set to 35°, and the wind speed is adjusted to 21000m 3 / s, the drying time is 5h; in the third stage of cooling and dehydration, the temperature in the drying box needs to be slowly cooled from 35° to the normal temperature of 25°.

[0034] Example 2: The diameter of the fruit arrowhead mushroom is 3-5cm in the first stage of preheating and color fixation in S3, and the temperature of the drying box is set to 43° and the wind speed is adjusted to 21000m 3 / s, drying time is 6h; in the second stage, the temperature of the drying box is set to 33°, and the wind speed is adjusted to 21000m 3 / s, the drying time is 5h; in the third stage of cooling and dehydration, the temperature in the drying box needs to be slowly cooled from 33° to the normal temperature of 25°.

[0035] Example 2: In the first stage of preheating and color fixation of the fruit arrowhead mushrooms with a diameter of 1-3 cm in S3, the temperature of the drying oven was set to 40 ° and the wind speed was adjusted to 21000m 3 / s, drying time is 6h; in the second stage, the temperature of the drying box is set to 30°, and the wind speed is adjusted to 21000m 3 / s, the drying time is 5h; in the third stage of cooling and dehydration, the temperature in the drying box needs to be slowly cooled from 30° to the normal temperature of 25°.

[0036] The above contents are some specific implementation modes of the present invention and do not limit the protection scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing fresh-keeping mushrooms to prevent hollowing, characterized in that: Including the harvesting season of Radix Sagittifolia medicinal materials, the fresh processing method comprises the following steps: Step 1: harvesting and pretreatment, harvesting fresh Radix Sagittiflorae medicinal materials, and washing and grading them; Step 2: steaming and processing, steaming Radix Sagittiflorae until the color is transparent white, and taking out the steamed Radix Sagittiflorae to dry; Step 3: stage drying, placing the dried Radix Sagittiflorae in a drying box, and the stage drying is divided into three stages, the first stage is preheating and color fixing, the temperature of the drying box is 40°-45°, and the wind speed is 21000m 3 / s, the drying time is 6h, after preheating, it is placed in the drying box for 8-10h to cool down and change color naturally, and the second stage is reheating and shaping. The temperature of the drying box is 30°-35°, and the wind speed is 21000m 3 / s, the drying time is 5h, and the hairy mushroom is rubbed and exhausted during the drying process. The third stage is cooling and dehydration. The wind speed in the drying box remains unchanged, and the temperature in the drying box is gradually cooled from 30°-35° to room temperature within 8h; step four, the hairy mushroom that has completed stage-by-stage drying is cleaned and packaged.

2. The method for processing the mushroom while it is fresh and prevents hollowing of the mushroom according to claim 1, characterized in that: The harvesting season of the medicinal material of Radix Sagittifolia is March to April.

3. The method for processing the mushroom of claim 1, wherein: The mushroom is steamed in a stainless steel barrel and steamed in boiling water for 3-6 minutes.

4. The method for processing the mushroom while it is fresh and prevents hollowing of the mushroom according to claim 1, characterized in that: After the preheating and color fixation in the first stage is completed, the color of the Sagittaria sagittifolia changes from transparent white to whitish yellow during the retention process.

5. The method for processing the mushroom of claim 1, wherein: In the second stage, the Trichosanthes mushroom is kneaded to exhaust air, so as to eliminate the hollow structure inside the Trichosanthes mushroom.

6. The method for processing the mushroom of claim 1, wherein: The closed drying machine is used to dry the Radix Sagittifolia.

7. The method for processing the mushroom of claim 1, wherein: The Trichosanthes were graded according to their diameters: large fruits were 5-8 cm in diameter, medium fruits were 3-5 cm in diameter, and small fruits were 1-3 cm in diameter. The large fruits were steamed for 6 min in the first stage, the medium fruits were steamed for 4 min, and the small fruits were steamed for 2 min.

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