Preparation method for organic dried sweet-scented osmanthus and product

Abstract

The invention provides a preparation method for organic dried sweet-scented osmanthus, which comprises: (2) a picking step of manually picking fresh sweet-scented osmanthus in a way of keeping the rate of fineness of the fresh sweet-scented osmanthus over 95 percent; (4) a high-temperature fixing step of placing the fresh sweet-scented osmanthus in batches into a high-power electric frying pan or fixing equipment, heating and turning the fresh sweet-scented osmanthus up and down, and performing fast temperature reduction; (5) a low-temperature pan-frying step of placing in batches the sweet-scented osmanthus into a low-power electric frying pan, setting the temperature to be 60 to 70 DEG C, heating and turning the sweet-scented osmanthus up and down and stopping the frying when the water content of the sweet-scented osmanthus is less than 30 percent; and (6) an intermediate-temperature oven-drying step of placing the sweet-scented osmanthus into oven-drying equipment, heating and turning the sweet-scented osmanthus up and down, and stopping the oven-drying when the water content is less than 5 percent to prepare the dried sweet-scented osmanthus. Compared with the prior art, the method has the advantages that: the selection of the material is rarefied, namely, the fresh sweet-scented osmanthus adopts osmanthus fragrans var aurantiaoug and is planted in an environment meeting the planting standard of organic products; a process is simple; the natural color, luster and fragrance of the sweet-scented osmanthus are kept; and the dried sweet-scented osmanthus has natural color and luster, full-bodied, natural and lasting fragrance, pure flavor, storage stability and secure and reliable quality.

Description

Technical field: [0001] The invention relates to food processing technology, in particular to a preparation method and product of high-quality organic dried sweet-scented osmanthus. Background technique: [0002] Osmanthus fragrans is one of the traditional ten famous flowers of my country, loved by people, and dried osmanthus fragrans is often used for preparing cakes, cooking, making tea, brewing wine and so on. However, most of the dried osmanthus sold in the market has not been selected in the picking stage, and most of the osmanthus trees have used chemical fertilizers, additives, pesticides and other chemical substances, and there is no special requirement for the flowering period when picking. , pay more attention to the output but not the quality. After the flowers planted in this way are randomly picked, and then produced by sulfur fumigation, quicklime drying or direct drying, the quality of the dried osmanthus product is poor, the color and fragrance are lost, and...

AI Technical Summary

Problems solved by technology

[0009] To sum up, most steps of dried osmanthus fragrans harvested and prepared by traditional techniques need to be done manually, controlled by experience, the product quality is unstable and poor in consistency, and there are still low yields of refined and high-quality dried osmanthus fragrans, as well as in the preparation process. Need to use chemicals such as flavors in the process, there are many problems such as potential safety hazards