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Cistanche salsa fresh-keeping method

A fresh-keeping method, the technology of Cistanche, applied in food preservation, medical formula, food science, etc., can solve the problems of fresh-keeping technology that have not been reported

Active Publication Date: 2012-01-18
GANSU RONGBAO BIOTECH CO LTD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

And the fresh-keeping technology that this method adopts has no report

Method used

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  • Cistanche salsa fresh-keeping method
  • Cistanche salsa fresh-keeping method

Examples

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Embodiment Construction

[0006] 1. Pretreatment: Peel Cistanche, cut into 3-5mm thick slices, put them in a microwave oven for 3 minutes on high heat or steam blanching for 1-3 minutes, take them out and put them in liquid maltitol.

[0007] 2. Put the Cistanche deserticola slices and maltitol into the vacuum tank, turn on the vacuum pump, evacuate for 10 minutes, and then turn off the vacuum pump. Take out the cistanche slices and maltitol together, put them in a ceramic jar and let them stand for 24 hours.

[0008] 3. Put the cistanche slices and maltitol into the vacuum tank again and turn on the vacuum pump to evacuate for 10 minutes. Take out the cistanche slices and put them in a plastic (food grade) bottle, and then pour an appropriate amount of maltitol to seal the seal.

[0009] Finished the process of this method fresh-keeping Cistanche through above-mentioned 3 steps. The Cistanche deserticola preserved by this method can be kept fresh for more than 2 years.

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Abstract

The invention relates to a Cistanche salsa fresh-keeping method, in particular to a method by utilizing maltitol to keep the freshness of Cistanche salsa in a vacuum way, which belongs to the processing field of the traditional Chinese medicine. After being peeled, the Cistanche salsa is sliced to be radiated by microwave or be blanched by steam, and then the sliced Cistanche salsa is arranged into liquid maltitol to be vacuumized, so the fresh preservation of the Cistanche salsa can be realized, and the problem that the quality of the Cistanche salsa cannot be guaranteed by adopting a traditional method for storing the Cistanche salsa in an air curing way or a salt curing way can be solved. The Cistanche salsa which is preserved by the method can be conveniently used for different purposes.

Description

technical field [0001] The invention discloses a fresh-keeping method of Cistanche deserticola, which belongs to the field of traditional Chinese medicine processing, and in particular relates to a method for fresh-keeping Cistanche deserticola by using maltitol. Background technique [0002] Cistanche is the fleshy stem of Cistanche deserticola with scale leaves. It is mainly produced in sandy soil and semi-sandy grasslands in Inner Mongolia, Gansu, Xinjiang, Qinghai and other places. Cistanche deserticola is relatively tonic, and its tonic power is relatively large, so it is suitable for long-term tonic, because its tonic for people is similar to that of ginseng, so it is called desert ginseng. The fleshy stem of Cistanche deserticola is oblate and cylindrical, 3 to 15 cm long, 2 to 8 cm in diameter, thick at the bottom and thin at the top. The surface is brown or grayish brown, densely covered with fleshy scales arranged in tiles, and the scales are diamond-shaped or tr...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A61K36/64
Inventor 张琴玲李万明刘斌基
Owner GANSU RONGBAO BIOTECH CO LTD
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