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Preparation method of instant natural bracken

A bracken, natural technology, applied in the field of preparation of ready-to-eat organic green food, can solve the problems of bracken easy to soften, cannot be used, short shelf life, etc., to achieve the effects of shortening the production cycle, increasing the utilization rate, and increasing the yield

Active Publication Date: 2010-02-17
YUNNAN YIMEN SHANLIXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has shown that semi-finished products using traditional methods often produce very strong odors, and the stems of bracken are easy to soften, peel, rot, and the base is fibrous (aging)
As a result, half or even 2 / 3 of the semi-finished products cannot be used during the sorting process, resulting in a lot of waste, unstable product quality, and short shelf life
Obviously, the traditional method cannot realize industrial production, which greatly limits the development and utilization of bracken, which is an urgent technical problem to be solved.

Method used

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  • Preparation method of instant natural bracken
  • Preparation method of instant natural bracken
  • Preparation method of instant natural bracken

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Choose natural bracken that meets quality standards, wash it with clean water in time, put it in a pickling pool, and add salt with 22% of the weight of bracken. Pipelines are used to draw brine from the bottom of the pickling tank, and it is circulated and sprayed on the surface of the bracken, so that the salinity of the whole pickling tank is kept uniform. After 90 days of salting, check and pick out the bracken with poor quality, put the bracken in a bucket and rinse it with water for 6 times until there is no fermented matter and salty smell. The dragon claw part of the bracken is cut with scissors, and the stem part is cut into 3-5 cm long strips. Put the cut bracken into the desalination tank, blow air from the bottom of the bracken pickling pool continuously through the air pump, so that the bracken and water can fully circulate and roll, and the desalination time is 18 hours. Put the desalted bracken into a high-temperature sterilized cloth bag, and use a dehy...

Embodiment 2

[0042] The process of this embodiment is the same as that of Example 1, except that 25% salt is added in the pickling pool, after salting, the bracken is put in the barrel and rinsed 8 times with clear water, and the desalination time is 24 hours. After dehydration, the water content of the bracken is 30%; add 5% salt, 0.5% capsicum essence, 0.3% prickly ash essential oil, 4% white sugar,

Embodiment 3

[0044] The process of this embodiment is the same as that of Example 1, except that 24% salt is added in the pickling pool, after salting, the bracken is put in the bucket and rinsed 7 times with clear water, and the desalination time is 20 hours. After dehydration, the water content of the bracken is 35%. Add 4% salt, 0.46% capsicum essence, 0.25% prickly ash essential oil, and 3% white sugar.

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Abstract

The invention discloses a preparation method of instant natural bracken. In the method, new techniques of gradient return-sprinkling pickling, air bubble desalting, bidirectional elevation microwavesterilization and preservation and the like are utilized to replace traditional methods of blanching in boiling water, thereby effectively improving the use ratio of raw materials. Any preservative isnot added, but the product quality is stable, the shelf life is long, the color, the fragrance and the taste are good, and an inspection result meets the quality standard of organic food.

Description

technical field [0001] The invention relates to a processing method of wild plants, more specifically, the invention relates to a method for preparing instant organic green food with wild bracken as raw material. Background technique [0002] Bracken (Pteridum aquilinum var. latiusculum) is a wild plant with rich nutrition and unique flavor. natural resources. [0003] Because the growth of natural bracken has strong seasonality, it needs to be processed and preserved. In the prior art, the preservation method of bracken is relatively simple and extensive, which is to use boiling water to scald, and then pickle with a large amount of salt after controlling the water. Practice shows that adopting the traditional method semi-finished product often can produce very strong peculiar smell, and the stem portion of bracken is easy to soften, peel, rot, and the base portion is fibrous (aging). As a result, half or even 2 / 3 of the semi-finished products cannot be used during the s...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 杨海泉
Owner YUNNAN YIMEN SHANLIXIANG FOOD
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