Dipping and peeling method and processing method of asparagus cochinchinensis and asparagus cochinchinensis decoction pieces prepared by using asparagus cochinchinensis

Abstract

The invention discloses a digesting peeling method and processing method of radix asparagi and radix asparagi decoction pieces prepared from the radix asparagi, and relates to the technical field of traditional Chinese medicine processing. The digesting and peeling method of asparagus cochinchinensis comprises the following steps: (1) cleaning: cleaning fresh asparagus cochinchinensis tuberous roots; (2) digesting: adding water to immerse the radix asparagi, boiling until the radix asparagi is boiled, and continuing to boil for 30-80 minutes; and (3) peeling: after the soaking cooking is finished, fishing out the cooked asparagus cochinchinensis while the asparagus cochinchinensis is hot, and peeling the asparagus cochinchinensis before the asparagus cochinchinensis is cooled. The preparation method comprises the following steps: washing fresh radix asparagi tuberous roots, boiling with water until boiling, continuing for 30-80 minutes, fishing out the boiled radix asparagi while the radix asparagi is hot, and peeling; the boiling time is further optimized, the temperature of the asparagus cochinchinensis before peeling is ensured, the adhesion degree of the asparagus cochinchinensis peel and the asparagus cochinchinensis pulp can be reduced, and the peeling efficiency is effectively improved. According to the method, the peeling efficiency of a digestion peeling method can be improved to the maximum extent, no chemical reagent is needed for assistance in the peeling process, the peeled radix asparagi is free of peculiar smell, the peeling efficiency is considered, and the flavor of the radix asparagi is reserved.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicine processing, and in particular to a method for soaking, boiling and peeling asparagus, a processing method and asparagus decoction pieces prepared by the same. Background Art

[0002] Radix Asparagi is the dried root of Asparagus cochinchinensis (Lour.) Merr. (also known as Asparagus cochinchinensis, Three Hundred Sticks, Bamboo, Silk Winter, Tiger Tail Root, Asparagus Grass, Mingtian Winter) of the Liliaceae family. The root of Asparagus cochinchinensis is spindle-shaped, and the leaf-like branches are usually clustered in 3 pieces. It has light green axillary flowers and red berries when ripe. It is a perennial herb. After digging in autumn and winter, wash it, remove the stem base and fibrous roots, boil or steam it in boiling water until it is thoroughly cooked, remove the outer skin while it is hot, wash it, and dry it. It has the effects of nourishing yin and moistening dryness, clearing the lungs and promoting body fluid, and can be used to treat dry cough due to lung dryness, sore waist and knees, internal heat and thirst, etc., and has high medicinal value.

[0003] Peeling is an indispensable step in the preparation of asparagus slices, but the outer skin of fresh asparagus is not easy to handle and needs to be steamed to facilitate peeling. After "boiling in boiling water or steaming until the core is thoroughly cooked", it is found that the peeling effect is not good. Patents have provided machine peeling technology or methods of adding carbonates during the steaming process, which have better peeling effects, but there are problems such as incomplete peeling, broken asparagus meat, and odor. Asparagus peeling technology still needs further research. Summary of the invention

[0004] The technical problem to be solved by the present invention is that it is difficult to remove the outer skin of fresh asparagus and retain the complete asparagus flesh using the current processing method.

[0005] In order to solve the above problems, the present invention proposes the following technical solutions:

[0006] In a first aspect, the present invention provides a method for soaking, boiling and peeling asparagus, comprising the following steps:

[0007] (1) Cleaning: Clean the fresh asparagus root tubers;

[0008] (2) Boiling: Add water to cover the asparagus and boil until boiling, continue for 30 to 80 minutes;

[0009] (3) Peeling: After soaking and cooking, remove the cooked asparagus while it is still hot and peel it before it cools down.

[0010] A further technical solution is that in step (3), the peeling operation is specifically to peel the asparagus mechanically within 30 seconds after being fished out, or to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes and then peel it mechanically within 30 seconds.

[0011] A further technical solution is that in step (3), the peeling operation is specifically to peel the asparagus manually within 30 seconds after being fished out, or to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes and then peel it manually within 30 seconds.

[0012] A further technical solution is that the preset temperature is 50°C to 80°C.

[0013] A further technical solution is that the preset temperature is 55°C to 70°C.

[0014] A further technical solution is that the step (1) further comprises removing the stems and fibrous roots of the fresh asparagus root tubers and then washing them clean.

[0015] A further technical solution is that in the step (2), the boiling time is 55 to 65 minutes.

[0016] In a second aspect, the present invention provides a method for processing asparagus, comprising the method for soaking, boiling and peeling asparagus described in the first aspect.

[0017] A further technical solution is to further include rinsing, grading and drying the peeled asparagus.

[0018] In a third aspect, the present invention provides a decoction piece of Asparagus cochinchinensis, which is prepared by the Asparagus cochinchinensis soaking, boiling and peeling method described in the first aspect, or prepared by the Asparagus cochinchinensis processing method described in the second aspect.

[0019] Compared with the prior art, the technical effects achieved by the present invention include:

[0020] The method for soaking and peeling asparagus provided by the present invention comprises the following steps: washing fresh asparagus tubers, boiling in water for 20 to 80 minutes, taking out the cooked asparagus while it is hot, and peeling the asparagus. Further optimizing the boiling time and ensuring the temperature of the asparagus before peeling can reduce the adhesion between the asparagus skin and the flesh, and effectively improve the peeling efficiency. The method can maximize the peeling efficiency of the soaking and peeling method, and no chemical reagent is required to assist in the peeling process. Moreover, the asparagus has no peculiar smell after peeling, and takes into account both the peeling efficiency and the retention of the asparagus flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying any creative work.

[0022] Figure 1 The effect of boiling time of asparagus on peeling time;

[0023] Figure 2 This study investigates the effect of boiling water temperature on peeling time of Asparagus cochinchinensis. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Similar component numbers in the drawings represent similar components. Obviously, the embodiments described below are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] It should be understood that when used in this specification and the appended claims, the terms "include" and "comprises" indicate the presence of described features, integers, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or combinations thereof.

[0026] It should also be understood that the terms used in this description of the embodiments of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the embodiments of the present invention. As used in the description of the embodiments of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms of "a", "an" and "the" are intended to include plural forms.

[0027] The embodiment of the present invention provides a method for soaking, boiling and peeling asparagus, comprising the following steps:

[0028] (1) Cleaning: Clean the fresh asparagus root tubers.

[0029] (2) Soaking and boiling: Add water to submerge the asparagus and boil until boiling, continuing for 30 to 80 minutes.

[0030] (3) Peeling: After soaking and cooking, remove the cooked asparagus while it is still hot and peel it before it cools down.

[0031] It is understandable that the cleaning of step (1) also includes removing the soil attached to the asparagus, and then removing the asparagus with pests or damage to ensure the quality of the raw materials. Step (1) also includes removing the stems and fibrous roots of the fresh asparagus tubers and then cleaning them.

[0032] The invention can reduce the adhesion degree between the asparagus skin and the flesh by ensuring the temperature of the asparagus before peeling, and effectively improve the peeling efficiency.

[0033] In step (2), the duration of soaking is 30 to 80 minutes, for example, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, or 80 minutes.

[0034] In one embodiment, the peeling operation in step (3) is specifically to peel the asparagus mechanically within 30 seconds after the asparagus is taken out. For example, a special asparagus peeling machine can be used to peel the asparagus immediately after the asparagus is taken out while hot.

[0035] In one embodiment, the peeling operation of step (3) is specifically to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes, and then to peel the asparagus mechanically within 30 seconds, wherein the preset temperature is 50°C to 80°C, for example, 50°C, 55°C, 65°C, 70°C, or 80°C.

[0036] Understandably, the amount of mechanical peeling is large, and the asparagus taken out while hot still has residual temperature. Peeling while hot can reduce the degree of adhesion between the asparagus skin and the flesh, and effectively improve the peeling efficiency.

[0037] In one embodiment, in step (3), the peeling operation is specifically to peel the fruit manually within 30 seconds of being fished out.

[0038] In one embodiment, in step (3), the peeling operation is specifically to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes, and then peel it manually within 30 seconds. The preset temperature is 50°C to 80°C. For example, 50°C, 55°C, 65°C, 70°C, 80°C.

[0039] Understandably, asparagus is usually boiled in batches in large quantities. If it is peeled manually, although it is taken out while hot, the temperature of all the asparagus before peeling cannot be effectively guaranteed. Therefore, soaking the taken out asparagus in water at a preset temperature to keep it warm can ensure the temperature of the asparagus before peeling, thereby reducing the degree of adhesion between the asparagus skin and the flesh.

[0040] 1. To explore the effect of different boiling time on the difficulty of peeling Asparagus cochinchinensis

[0041] Use an induction cooker at 2100W. After boiling water, add the washed asparagus. The amount of water should be enough to immerse the asparagus. Boil for 10 to 70 minutes. Take out the cooked asparagus while it is still hot and peel it manually within 30 seconds after taking it out. Record the time it takes for the three operators to peel 10 random asparagus.

[0042] The results are shown in Table 1 and Figure 1 .

[0043] Table 1 Effect of different boiling time of asparagus on manual peeling time

[0044]

[0045] Table 1 and Figure 1 The results show that with the extension of boiling time, the peeling efficiency is improved, and the boiling time of 50 to 70 minutes can take into account both energy consumption and peeling efficiency.

[0046] 2. Study on the effect of keeping asparagus warm after boiling on the difficulty of peeling

[0047] According to the conclusions in Table 1, boil the asparagus in water for 1 h, take out the cooked asparagus while it is still hot, and place it in water at the following temperature for 10 min. Change the temperature of the asparagus before peeling. After taking it out, peel it manually within 30 s. Record the time it takes for the three operators to peel 10 random asparagus roots.

[0048] The results are shown in Table 2 and Figure 2 .

[0049] Table 2 Effect of different boiling time of asparagus on manual peeling time

[0050]

[0051] Table 2 and Figure 2 The results show that the temperature of Asparagus cochinchinensis before peeling is around 60℃, which has the best peeling efficiency.

[0052] In summary, the method for boiling and peeling asparagus provided by the present invention can maximize the peeling efficiency of the boiling and peeling method, can completely peel the asparagus, and has no peculiar smell after peeling, thus taking into account both the peeling efficiency and the asparagus flavor.

[0053] 3. Quality evaluation of Asparagus cochinchinensis

[0054] The 10 batches of asparagus samples in Table 3 were boiled and peeled by the method for boiling and peeling of asparagus provided in the following examples. After peeling, the moisture, total ash and extract of the peeled asparagus medicinal materials were tested with reference to the method under the asparagus item in the 2020 edition of the "Chinese Pharmacopoeia" to investigate the effect of the peeling method of the present invention on the quality of asparagus.

[0055] Table 3 Asparagus cochinchinensis sample information

[0056]

[0057]

[0058] The peeling method of this embodiment comprises the steps of:

[0059] (1) Cleaning: Remove the stems and fibrous roots of fresh asparagus root tubers and clean them.

[0060] (2) Soaking: Add water to cover the asparagus and boil until boiling, continuing for 60 minutes.

[0061] (3) Peeling: After soaking and boiling, remove the cooked asparagus while it is still hot, place it in warm water at 60°C for 10 min, and peel it manually within 30 seconds.

[0062] The test results are shown in Tables 4 to 6.

[0063] 3.1 Moisture determination results

[0064] Referring to the method under the Asparagus cochinchinensis item in the 2020 edition of the "Chinese Pharmacopoeia", the moisture content of 10 batches of Asparagus cochinchinensis was tested, and the moisture content was all lower than 16.0% (Table 4), which met the requirements of the Pharmacopoeia.

[0065] Table 4 Water content of asparagus samples (n=3)

[0066]

[0067] 3.2 Total ash determination results

[0068] Referring to the method under Asparagus cochinchinensis in the 2020 edition of the "Chinese Pharmacopoeia", the total ash content of 10 batches of Asparagus cochinchinensis medicinal materials was tested, and the total ash content was all lower than 5.0% (Table 5), which met the requirements of the Pharmacopoeia.

[0069] Table 5 Total ash content of asparagus samples (n=3)

[0070]

[0071] 3.3 Extraction results

[0072] Referring to the method under Asparagus cochinchinensis in the 2020 edition of the Chinese Pharmacopoeia, the alcohol-soluble extracts of 10 batches of Asparagus cochinchinensis were tested, and the extract contents were all higher than 80.0% (Table 6), which met the requirements of the Pharmacopoeia.

[0073] Table 6 Extract content of asparagus samples (n=3)

[0074]

[0075] The embodiment of the present invention also provides a method for processing asparagus, comprising the above-mentioned method for soaking, boiling and peeling asparagus.

[0076] In a specific embodiment, the asparagus processing method further comprises rinsing, grading, drying and packaging the peeled asparagus.

[0077] The embodiment of the present invention also provides a decoction piece of Asparagus cochinchinensis, which is prepared by the above-mentioned method of soaking, boiling and peeling Asparagus cochinchinensis, or prepared by the above-mentioned method of processing Asparagus cochinchinensis.

[0078] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0079] The above is a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A method for boiling and peeling asparagus, characterized in that: The following steps are involved: (1) Cleaning: Clean the fresh asparagus root tubers; (2) Boiling: Add water to submerge the asparagus and boil until boiling, continuing for 30 to 80 minutes; (3) Peeling: After soaking and cooking, remove the cooked asparagus while it is still hot and peel it before it cools down.

2. The method for boiling and peeling asparagus according to claim 1, characterized in that: In the step (3), the peeling operation is specifically to peel the asparagus mechanically within 30 seconds after being fished out, or to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes and then peel it mechanically within 30 seconds.

3. The method for boiling and peeling asparagus according to claim 1, characterized in that: In step (3), the peeling operation is specifically to peel the asparagus manually within 30 seconds after being fished out, or to soak the fished asparagus in water at a preset temperature for 5 to 15 minutes and then peel it manually within 30 seconds.

4. The method for boiling and peeling asparagus according to claim 3, characterized in that: The preset temperature is 50°C to 80°C.

5. The method for boiling and peeling asparagus according to claim 4, characterized in that: The preset temperature is 55°C to 70°C.

6. The method for boiling and peeling asparagus according to claim 1, characterized in that: The step (1) further comprises removing stems and fibrous roots from the fresh asparagus root tubers and then washing them clean.

7. The method for boiling and peeling asparagus according to claim 1, characterized in that: In the step (2), the boiling duration is 55 to 65 minutes.

8. A method for processing Asparagus cochinchinensis, characterized in that: The invention relates to a method for boiling and peeling the asparagus cochinchinensis as described in any one of claims 1 to 7.

9. The method for processing Asparagus cochinchinensis according to claim 8, characterized in that: The process also includes rinsing, grading and drying the peeled asparagus.

10. A decoction piece of Asparagus cochinchinensis, characterized in that: The invention is prepared by the method for soaking, boiling and peeling the asparagus asparagus described in any one of claims 1 to 7, or by the method for processing the asparagus asparagus as described in any one of claims 8 to 9.

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