Preparing and processing method for purslane

Abstract

The invention discloses a production processing method of purslane; the production technological process is as follows: isolated artificial cultivation, artificial harvesting, cleaning and crushing, thermal treatment, drying, ultraviolet disinfection , ventilation and heat return, packaging, storage or isolated artificial cultivation, artificial harvesting, cleaning and crushing , unning and dewatering , ultraviolet disinfection , ventilation and heat return , packaging and storage. In the invention, the seeds of wild purslane are artificially collected and then artificially cultivated in an isolated way, so the purslane does not suffer from any pollution any more; through the production processing method of the invention, the nutrient in purslane leaves can be completely kept without artificially synthetized substance, the storage period is long, the process is simple, so purslane products become pure natural food.

Description

technical field [0001] The invention belongs to the field of food, in particular to a production and processing method of purslane. Background technique [0002] Purslane, also known as longevity dish, longevity dish, wild purslane has strong vitality and adaptability, and is distributed in vast areas of our country. [0003] In the struggle against hunger and rain diseases, the ancient ancestors discovered the wild vegetable purslane, which is edible and has significant curative effect on diseases. From the Qin and Han Dynasties to the Three Kingdoms, the Jin and Southern and Northern Dynasties and the Jin and Yuan Dynasties, medical scientists have continued to use it for its medicinal properties. There are new discoveries and expositions, and Li Shizhen in the Ming Dynasty wrote a more comprehensive elaboration in "Compendium of Materia Medica": This product "disperses blood and reduces swelling, stimulates intestines and tires, detoxifies Tongzhilin, treats postpartum sw...

AI Technical Summary

Problems solved by technology

[0006] The prior application 94111456.2 (publication number: CN1108476A) discloses a production method of dried purslane, which is a production method in which purslane is soaked in lye. nutritional value

[0007] There is also the method of adopting the method of salting to produce dried purslane, but the disadvantages of the method are that the color is black and ugly, the appearance is messy, the leaves are few and the stems are many, the amount of silt is heavy, the taste is sour and astringent, and there is no fragrance. Many nutrients are destroyed