Processing method of instant crisp dried lily bulbs

Abstract

The invention discloses a processing method of instant crisp dried lily bulbs, belongs to the technical field of food processing, and discloses a processing method of instant crisp dried lily bulbs. The processing method comprises the following specific implementation steps: collecting and cleaning lily bulbs, performing preliminary physical processing on the lily bulbs, performing color protection rinsing on lily scales, performing dehydration processing on the lily scales, adhering seasonings to the surfaces of the lily scales, and performing shaping processing on the lily crisp chips. The hardness of the dried lily can be adjusted, the dried lily can be directly eaten conveniently, the function of the dried lily as an instant food is achieved, the competitiveness of the dried lily in the food market is improved, meanwhile, on the basis of the effect of the dried lily as a health-care food, the ability of the dried lily in delicious food is greatly enhanced, and the dried lily has a good market prospect. And the food generalization performance of the dried lily bulbs is improved when the dried lily bulbs are selected for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a processing method of instant dried lily bulbs. Background Art

[0002] Lily is a perennial herbaceous plant of the Liliaceae family. It has the effects of nourishing yin and moistening the lungs, clearing the heart and calming the mind. It is often used for dry cough due to yin deficiency, cough due to fatigue and coughing with blood, restlessness and palpitations, insomnia and dreaminess, and mental confusion. Lily is known as the "vegetable ginseng" and is the first batch of edible and medicinal dual-purpose lilies issued by the Ministry of Health. It is a good health product that is both edible and medicinal. Large-scale planting begins in June every year. The planting requirements are that the temperature at a depth of 20cm to 25cm in the soil is lower than 22℃, and the spacing between plants and rows can be 15cm×20cm.

[0003] Dried lily has high medicinal value. It has the effects of detoxification, spleen and stomach, dampness and accumulation, tranquilizing the mind, and promoting blood circulation. It is mainly used to treat fatigue cough, hemoptysis, restlessness and palpitations, and has special effects on treating lung diseases and health and anti-aging. According to pharmacological studies, dried lily has the effect of increasing white blood cells, so it has a good effect on many cancers. It is not suitable for people with wind-cold.

[0004] Based on the above, the inventors found that:

[0005] When the dried lily is processed and produced by conventional processing methods, there are still some improvements that can be made in the use of such dried lily in daily life:

[0006] ① The dried lilies processed by conventional processing methods have a hard texture and are difficult to eat directly. At this time, the dried lilies cannot become instant food, which reduces the competitiveness of dried lilies in the food market;

[0007] ② Since the taste of lily itself is relatively monotonous, its role as a health food is far greater than its role as a delicious food. Therefore, when consumers choose this type of dried lily, the food promotion of this type of dried lily will decline to a certain extent.

[0008] Therefore, in view of this, the existing structure is studied and improved, and a processing method for instant lily crisp dried is provided, in order to achieve a purpose with more practical value. Summary of the invention

[0009] 1. Technical issues to be solved

[0010] In view of the problems existing in the prior art, the purpose of the present invention is to provide a processing method for instant dried lily, which can adjust the hardness of the dried lily, facilitate direct consumption of the dried lily, realize the function of the dried lily as an instant food, and improve the competitiveness of the dried lily in the food market. At the same time, based on the efficacy of the dried lily as a health food, its ability to play a delicious food role is greatly enhanced, and the food promotion of the dried lily is improved when it is selected by consumers.

[0011] 2. Technical solution

[0012] To solve the above problems, the present invention adopts the following technical solutions.

[0013] A processing method for instant lily crisp dried bulbs, the specific implementation steps of the processing method are as follows:

[0014] Step 1: Collecting and cleaning lily bulbs: Select fresh Grade 3 lily bulbs at the centralized collection site for lily bulbs, and then clean, remove impurities, dry and store the lily bulbs in sequence;

[0015] Step 2: Preliminary physical processing of lily bulbs: Based on the lily bulbs stored in step 1, the lily bulbs are punched with needles, and when the lily bulbs are punched with needles, the lily bulbs are peeled to form lily scales, and then the lily scales are stored:

[0016] Step 3, color protection rinsing of lily scales: based on the lily scales stored in step 2, take a container and perform color protection treatment on the lily scales. After the color protection is completed, rinse with cold water and sterilize, then drain the lily scales and store them in another clean container;

[0017] Step 4, dehydration of lily scales: based on the lily scales drained in step 3, microwave heating and cold air cooling are performed in sequence to form partially dehydrated lily scales;

[0018] Step 5, attaching seasonings on the surface of the lily scales: Based on the dehydrated lily scales in step 4, and according to the taste of the diners, attaching seasonings on the surface of the lily scales by spraying;

[0019] Step 6. Shaping and processing of lily chips: The lily scales that have been seasoned in step 5 are transported to a dryer for heating and drying, and regular sampling and inspection are carried out during the drying process. After passing the inspection, the lily chips are cooled and sealed and packaged.

[0020] Furthermore, in the step 1, when the lily bulbs are being washed, low-speed water flow is used to rinse the lily bulbs. When there are no obvious particulate impurities on the leaves of the lily bulbs and the washing water for the lily bulbs is clear, the washing process is completed;

[0021] When weeding lily bulbs, remove the petals that are worm-eaten, yellow-spotted, or moldy.

[0022] When the lily bulbs are drying, they should be placed in a static manner to drain, and the draining time should not be less than 20 minutes;

[0023] When lily bulbs are piled up, the weight of a single pile of lily bulbs should be controlled to be less than 10kg.

[0024] Furthermore, in the step 2, during the physical processing of the lily bulbs, the lily bulbs are placed flat to avoid accumulation of the lily bulbs, and then the lily bulbs are transferred to the material piercing machine for piercing.

[0025] Furthermore, in the step 2, after the lily bulbs are punctured, random inspection of the lily bulbs is carried out, and the standard for judging whether the bulbs are qualified is that the number of pinholes per square centimeter is not less than 20 and the pinholes are evenly distributed.

[0026] Furthermore, in step three, when the lily scales are protected in color, a rinsing cleaning basket is taken, and the packaged lily scales are added to the cleaning basket. Then a reaction kettle is taken, and color protection liquid is added to the reaction kettle. The upper opening of the cleaning basket is sealed, and then the cleaning basket is completely immersed in the color protection liquid to protect the color, and the color protection time is controlled to be 5 to 10 minutes.

[0027] Furthermore, in the step 3, during the color protection process, the components of the selected color protection solution include: a calcium chloride solution with a mass concentration of 0.15% to 0.3%, a sodium citrate solution with a mass concentration of 0.15% to 0.3%, and an aspartic acid solution with a mass concentration of 0.15% to 0.3, and the configuration volume ratio of the color protection solution is:

[0028] Calcium chloride solution: sodium citrate solution: aspartic acid solution = 1:1.5:1.

[0029] Furthermore, in step three, after color protection is completed, the cleaning basket is taken out, and then the lily scales in the cleaning basket are placed in a container with cold water for cold water rinsing. The rinsing time is 10 to 15 minutes, and during the rinsing process, ozone gas is introduced into the cold water until ozone water with a mass concentration of 10 to 20 mg / L is formed to complete the sterilization operation.

[0030] Furthermore, in the step 4, during the dehydration process, a microwave dryer is used for microwave heating, and the heating time is controlled to be 8 to 12 minutes;

[0031] During the cold air cooling, the cold air temperature is controlled to be 0-10°C for cooling operation. During the cold air cooling, the lily scales are randomly inspected. The qualified standard of the lily scales is 55%-70% dehydration.

[0032] Furthermore, in step 6, during the drying process, an air dryer is used for drying, and the drying time is controlled to be 15 to 20 minutes;

[0033] During the drying sampling process, the standard for judging whether a product is qualified is that the formed lily crispy dry product has a fluffy flaky structure with a slightly yellowish color.

[0034] 3. Beneficial effects

[0035] Compared with the prior art, the advantages of the present invention are:

[0036] ① In this scheme, in the production of lily crisps using this processing method, lily bulbs with high economic value and quite good health care effects are used as raw materials, and the lily bulbs are collected, selected, cleaned, pierced, peeled, color protected, rinsed, sterilized, dehydrated, seasoned, dried and expanded to shape in sequence, thus realizing the production process of lily bulb materials to lily crisps, and during the production process, multiple spot checks are carried out to ensure that the lily crisps after forming have a yellowish appearance and a crisp taste. At the same time, a certain amount of moisture is still retained inside the lily crisps, so that the hardness of the lily crisps is adjusted, so that the lily crisps are convenient for direct consumption, so that the function of the lily crisps as ready-to-eat food is realized, and the competitiveness of the lily crisps in the food market is improved;

[0037] ② In this scheme, during the production process of dried lilies, after the lily scales are dehydrated and between drying and puffing, seasonings with corresponding flavors are attached to the surface of the dried lilies according to the taste demands of consumers. When the lily scales are subsequently dried and puffed, the flavor of the seasonings can be effectively retained, thereby adjusting the flavor of the entire dried lilies to avoid the drawback of the dried lilies having an overly monotonous taste. On the basis of the efficacy of dried lilies as health food, its ability to be used as a delicious food is greatly enhanced, and the food promotion of dried lilies is improved when consumers choose them. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0039] 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; it is obvious that the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments, and all other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making creative work are within the scope of protection of the present invention.

[0040] Embodiment 1:

[0041] See also Figure 1 A processing method for instant lily crisp dried bulbs, the specific implementation steps of the processing method are as follows:

[0042] Step 1: Collecting and cleaning lily bulbs: Select fresh Grade 3 lily bulbs at the centralized collection site for lily bulbs, and then clean, remove impurities, dry and store the lily bulbs in sequence;

[0043] Step 2: Preliminary physical processing of lily bulbs: Based on the lily bulbs stored in step 1, the lily bulbs are punched with needles, and when the lily bulbs are punched with needles, the lily bulbs are peeled to form lily scales, and then the lily scales are stored:

[0044] Step 3, color protection rinsing of lily scales: based on the lily scales stored in step 2, take a container and perform color protection treatment on the lily scales. After the color protection is completed, rinse with cold water and sterilize, then drain the lily scales and store them in another clean container;

[0045] Step 4, dehydration of lily scales: based on the lily scales drained in step 3, microwave heating and cold air cooling are performed in sequence to form partially dehydrated lily scales;

[0046] Step 5, attaching seasonings on the surface of the lily scales: Based on the dehydrated lily scales in step 4, and according to the taste of the diners, attaching seasonings on the surface of the lily scales by spraying;

[0047] Step 6. Shaping and processing of lily chips: The lily scales that have been seasoned in step 5 are transported to a dryer for heating and drying, and regular sampling and inspection are carried out during the drying process. After passing the inspection, the lily chips are cooled and sealed and packaged.

[0048] When processing ready-to-eat lily chips, the lily bulbs used have high economic value and very good health benefits. During the entire production process, the lily bulbs undergo physical processing, chemical care, dehydration, seasoning and shaping processing in turn. During the processing, the temperature, time and inspection process of the corresponding processing flow are controlled to ensure the crispy taste and quality of the final lily chips.

[0049] Embodiment 2:

[0050] Based on the above embodiment 1, further description is given.

[0051] See also Figure 1 In step 1, when the lily bulbs are being washed, low-speed water flow is used to rinse the lily bulbs. When there are no obvious particulate impurities on the leaves of the lily bulbs and the washing water for the lily bulbs is clear, the washing process is completed;

[0052] When weeding lily bulbs, remove the petals that are worm-eaten, yellow-spotted, or moldy.

[0053] When the lily bulbs are drying, they should be placed in a static manner to drain, and the draining time should not be less than 20 minutes;

[0054] When lily bulbs are piled up, the weight of a single pile of lily bulbs should be controlled to be less than 10kg.

[0055] During the process of collecting and cleaning lily bulbs, impurities and sand attached to the lily bulbs are removed by cleaning, damaged petals on the lily bulbs are removed by removing impurities, the water content on the surface of the lily leaves is reduced by drying, and squeezing and damage between the lily bulbs are avoided by controlling the weight of a single pile. Through the above process, the quality of the selected lily bulbs can be effectively guaranteed.

[0056] See also Figure 1 In step 2, during the physical processing of the lily bulbs, the lily bulbs are placed flat to avoid accumulation of the lily bulbs, and then the lily bulbs are transferred to the material piercing machine for piercing.

[0057] By puncturing the lily bulbs in a flat position and controlling the transmission rate of the lily bulbs, it can be ensured to a large extent that the lily bulbs are effectively punctured and the occurrence of lily bulbs that are missed can be avoided.

[0058] See also Figure 1 In step 2, after the lily bulbs are punctured, random inspection of the lily bulbs is carried out, and the standard for judging the qualified ones is: the number of pinholes per square centimeter is not less than 20, and the pinholes are evenly distributed.

[0059] Random sampling is used to ensure the qualified rate of puncture holes on lily bulbs, and to improve the presentation effect of subsequent lily bulbs after expansion. At the same time, puncture holes can be evenly distributed on each lily scale, destroying the scale tissue, increasing the crispness of the scales, and improving the crisp and dry edible taste of the lily.

[0060] See also Figure 1 In step three, when the lily scales are protected in color, a rinsing cleaning basket is taken, and the packaged lily scales are added to the cleaning basket. Then a reaction kettle is taken, and color protection liquid is added to the reaction kettle. The upper opening of the cleaning basket is sealed, and then the cleaning basket is completely immersed in the color protection liquid to protect the color. The color protection time is controlled to be 5 to 10 minutes.

[0061] During the color protection process, the color protection liquid on the outside of the cleaning basket can pass through the cleaning basket and directly contact the lily scales. At the same time, when the opening on the cleaning basket is closed, the lily scales can be completely immersed in the color protection liquid, thereby improving the overall color protection effect of the lily scales.

[0062] See also Figure 1 In step 3, during the color protection process, the components of the selected color protection solution include: a calcium chloride solution with a mass concentration of 0.15% to 0.3%, a sodium citrate solution with a mass concentration of 0.15% to 0.3%, and an aspartic acid solution with a mass concentration of 0.15% to 0.3, and the configuration volume ratio of the color protection solution is:

[0063] Calcium chloride solution: sodium citrate solution: aspartic acid solution = 1:1.5:1.

[0064] Among the selected color protection solutions, calcium chloride solution, sodium citrate solution and aspartic acid solution are all salt solutions, and are non-toxic or slightly toxic, thus ensuring the edible safety of the lily scales after color protection.

[0065] See also Figure 1 In step three, after completing the color protection, take out the cleaning basket, and then place the lily scales in the cleaning basket into a container with cold water for cold water rinse. The rinsing time is 10 to 15 minutes. During the rinsing process, ozone gas is introduced into the cold water until ozone water with a mass concentration of 10 to 20 mg / L is formed to complete the sterilization operation.

[0066] The cleaning basket can be used to position the lily scales, which can facilitate the rapid separation of the lily scales and the color protection liquid after color protection. After cold water rinsing, the lily scales and the cold water can be quickly separated. During the rinsing process, ozone water can be used to remove harmful bacteria attached to the lily scales, further improving the safety of the formed lily chips.

[0067] See also Figure 1 In step 4, during the dehydration process, a microwave dryer is used for microwave heating, and the heating time is controlled to be 8 to 12 minutes;

[0068] During the cold air cooling, the cold air temperature is controlled to be 0-10°C for cooling operation. During the cold air cooling, the lily scales are randomly inspected. The qualified standard of the lily scales is 55%-70% dehydration.

[0069] During microwave heating, the heating effect is more uniform, which avoids the situation where the surface temperature of some lily scales is too high or carbonization occurs. At the same time, the surface dehydration of the lily scales can be completed, and the partial dehydration of the interior of the lily scales can be achieved simultaneously. Then, cold air is used for cooling and further dehydration, and random inspection is carried out to ensure that the final lily scales are at a more appropriate dehydration standard. At the same time, the lily scales maintain a relatively complete appearance during dehydration, which improves the appearance of the lily scales.

[0070] See also Figure 1 In step six, during the drying process, an air dryer is used for drying, and the drying time is controlled to be 15 to 20 minutes;

[0071] During the drying sampling process, the standard for judging whether a product is qualified is that the formed lily crispy dry product has a fluffy flaky structure with a slightly yellowish color.

[0072] Air dryers are often used for drying and puffing of food, which meets the food safety standards. They can also ensure the quality of the formed crispy lily through random inspections, so that the produced crispy lily meets the production expectations.

[0073] The above is only a preferred specific implementation of the present invention; however, the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solution and its improved conception within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for processing instant dried lily bulbs, characterized in that: The specific implementation steps of the processing method are as follows: Step 1: Collecting and cleaning lily bulbs: Select fresh Grade 3 lily bulbs at the centralized collection site for lily bulbs, and then clean, remove impurities, dry and store the lily bulbs in sequence; Step 2: Preliminary physical processing of lily bulbs: Based on the lily bulbs stored in step 1, the lily bulbs are punched with needles, and when the lily bulbs are punched with needles, the lily bulbs are peeled to form lily scales, and then the lily scales are stored: Step 3, color protection rinsing of lily scales: based on the lily scales stored in step 2, take a container and perform color protection treatment on the lily scales. After the color protection is completed, rinse with cold water and sterilize, then drain the lily scales and store them in another clean container; Step 4, dehydration of lily scales: based on the lily scales drained in step 3, microwave heating and cold air cooling are performed in sequence to form partially dehydrated lily scales; Step 5, attaching seasonings on the surface of the lily scales: Based on the dehydrated lily scales in step 4, and according to the taste of the diners, attaching seasonings on the surface of the lily scales by spraying; Step 6. Shaping and processing of lily chips: The lily scales that have been seasoned in step 5 are transported to a dryer for heating and drying, and regular sampling and inspection are carried out during the drying process. After passing the inspection, the lily chips are cooled and sealed and packaged.

2. The method for processing instant dried lily bulbs according to claim 1, characterized in that: In the step 1, when the lily bulbs are being washed, low-speed water flow is used to rinse the lily bulbs. When there are no obvious particulate impurities on the leaves of the lily bulbs and the washing water for the lily bulbs is clear, the washing process is completed; When weeding lily bulbs, remove the petals that are worm-eaten, yellow-spotted, or moldy. When the lily bulbs are drying, they should be placed in a static manner to drain, and the draining time should not be less than 20 minutes; When lily bulbs are piled up, the weight of a single pile of lily bulbs should be controlled to be less than 10kg.

3. The method for processing instant dried lily bulbs according to claim 1, characterized in that: In the step 2, during the physical processing of the lily bulbs, the lily bulbs are laid flat to avoid accumulation of the lily bulbs, and then the lily bulbs are transferred to a material piercing machine for piercing.

4. The method for processing instant dried lily bulbs according to claim 3, characterized in that: In the step 2, after the lily bulbs are punctured, random inspection of the lily bulbs is carried out, and the standard for judging the qualified ones is: the number of pinholes per square centimeter is not less than 20, and the pinholes are evenly distributed.

5. The method for processing instant dried lily bulbs according to claim 1, characterized in that: In the step three, when the lily scales are protected in color, a rinsing cleaning basket is taken, and the packaged lily scales are added to the cleaning basket. Then a reaction kettle is taken, and a color protection liquid is added to the reaction kettle. The upper opening of the cleaning basket is sealed, and then the cleaning basket is completely immersed in the color protection liquid to protect the color. The color protection time is controlled to be 5 to 10 minutes.

6. The method for processing instant dried lily bulbs according to claim 5, characterized in that: In the step 3, during the color protection process, the components of the selected color protection solution include: a calcium chloride solution with a mass concentration of 0.15% to 0.3%, a sodium citrate solution with a mass concentration of 0.15% to 0.3%, and an aspartic acid solution with a mass concentration of 0.15% to 0.3, and the configuration volume ratio of the color protection solution is: Calcium chloride solution: sodium citrate solution: aspartic acid solution = 1:1.5:

1.

7. The method for processing instant dried lily bulbs according to claim 5, characterized in that: In the step three, after the color protection is completed, the cleaning basket is taken out, and then the lily scales in the cleaning basket are placed in a container with cold water for cold water rinsing. The rinsing time is 10 to 15 minutes, and during the rinsing process, ozone gas is introduced into the cold water until ozone water with a mass concentration of 10 to 20 mg / L is formed to complete the sterilization operation.

8. The method for processing instant dried lily bulbs according to claim 1, characterized in that: In the step 4, during the dehydration process, a microwave dryer is used for microwave heating, and the heating time is controlled to be 8 to 12 minutes; During the cold air cooling, the cold air temperature is controlled to be 0-10°C for cooling operation. During the cold air cooling, the lily scales are randomly inspected. The qualified standard of the lily scales is dehydration of 55%-70%.

9. The method for processing instant dried lily bulbs according to claim 1, characterized in that: In the step 6, during the drying process, an air dryer is used for drying, and the drying time is controlled to be 15 to 20 minutes; During the drying sampling process, the standard for judging whether a product is qualified is that the formed lily crispy dry food has a fluffy flaky structure with a slightly yellowish color.

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