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Osmunda japonica processing method

A processing method, the technology of Osmanthus fruticosa, is applied in the directions of keeping fruits and vegetables fresh, heating and preserving fruits/vegetables, and preserving fruits/vegetables through dehydration, etc., which can solve the problems of large amount of initial processing, achieve uniform stress, improve quality, The effect of reducing labor intensity

Inactive Publication Date: 2012-10-03
HUBEI CHANGYOU MODERN AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the large-area cultivation of wild-to-home artificial cultivation enters the harvest period, the amount of primary processing required will be large.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] At 11 a.m. on the 18th, put 40 kg of vetch that has been scalded and turned red into the kneading machine, adjust the motor speed to 300 rpm, knead for 3 minutes, get off the machine and sprinkle it on the drying mat to continue to turn red and lose water. At 2 p.m. At 10 minutes, put the sun-dried weed in the kneading machine and knead for the second time. The motor speed is 400 rpm. After kneading for 4 minutes, get off the machine and sprinkle it on the drying mat to turn red and lose water. At 4:20 p.m. Put it in the kneading machine and knead for the third time, adjust the motor speed to 900 rpm, knead for 9 minutes and continue to sprinkle it on the drying mat until 11:00 am on the 19th. The test results: the dried vegetables weigh 4.2 kg, of which Unqualified dry vegetables such as stalks and damage accounted for 0.2 kg, accounting for 4.7%; the moisture content was 17.9%, the surface of dried vegetables was light red, the wrinkles were even, and the cords were ti...

Embodiment 2

[0031] At 11:10 a.m. on the 18th, put 40 kg of vetch that had been scalded and turned red into the kneading machine, adjust the motor speed to 400 rpm, knead for 4 minutes, get off the machine and sprinkle it on the drying mat to continue to turn red and lose water. At 2:20, put the sun-dried vetch into the kneading machine and knead for the second time. The motor speed is 500 rpm. After kneading for 5 minutes, get off the machine and sprinkle it on the drying mat to turn red and lose water. At 4:30 p.m. Wet vegetables were kneaded for the third time in the kneading machine, and the motor speed was adjusted to 1000 rpm. After kneading for 10 minutes, they were sprinkled on the drying mat until 11:00 a.m. on the 19th. The test results: the weight of the dried vegetables was 4.2 kg, Among them, 0.2 kg of unqualified products such as old stems and damaged products accounted for 4.7%. The moisture content is 17.9%, the surface of dried vegetables is light red, the wrinkles are uni...

Embodiment 3

[0033] At 11:20 a.m. on the 18th, put 40 kg of vetch that had been scalded and turned red into the kneading machine. Put it into the kneading machine at 2:30 and knead for the second time, the motor speed is 600 rpm, knead for 6 minutes, get off the machine and sprinkle it on the drying mat to turn red and lose water. Knead in the machine for the third time, adjust the motor speed to 1100 rpm, knead for 11 minutes and continue to sprinkle it on the drying mat until 11:00 am on the 19th. The test results: the weight of dried vegetables is 4.1 kg. Among them, old stalks, 0.2 kg of unqualified products such as damage, accounting for 4.9%. The moisture content is 17.8%, the surface of dried vegetables is light red, the wrinkles are uniform, and the cords are tight, which meets the purchasing standards of enterprises for dried vegetables.

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PUM

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Abstract

The invention relates to an osmunda japonica processing method. The osmunda japonica processing method is characterized in that the osmunda japonica processing method includes the following operation steps: (a) picking of fresh osmunda japonica; (b) blanching; (c) blushing; (d) selection of a rolling machine; (e) rolling; (f) drying in the sun. The osmunda japonica processing method has the advantages that: the rolling efficiency is high; the rolling effect is good; as the mechanical rolling technique is popularized, the artificial growth and preliminary processing of osmunda japonica can gradually become large-scale and standard, and thereby large osmunda japonica bases and a big osmunda japonica industry can be truly established.

Description

technical field [0001] The invention relates to a processing method of vetch. Background technique [0002] The scientific name of Osmunda osmanthus is a kind of fern. It belongs to the perennial herbaceous plant of the Osmanthus family Osmanthus genus. Its common names are blue stem moss and hairy ear fern. It is a mountain vegetable that is processed by collecting young petioles when the young petioles are in the fist-rolling stage every spring. The trade name is Weicai. Wei Cai is a kind of characteristic vegetable with the same source of medicine and food. It has high nutritional value and economic value. The dried leaves of young leaves contain a variety of amino acids, 8 of which are necessary for the human body, and also contain a variety of trace elements and vitamins. , carbohydrates, protein and other substances, because of its rich nutrition, delicious taste, unique flavor, and collected from the mountains, it is known as "mountain delicacy" and "king of mountain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/02A23B7/005
CPCY02A40/90
Inventor 周长辉骆元培张绪华
Owner HUBEI CHANGYOU MODERN AGRI CO LTD
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