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Technology for processing gloiopeltis furcata and gloiopeltis furcata product

A processing technology and technology of red cabbage, applied in the field of red cabbage processing technology and its products, can solve the problems of high cost, complicated production process, unsuitable for direct brewing, etc., and achieve bright white color, rich nutrition, and better appearance Effect

Inactive Publication Date: 2013-01-30
BAISHANAN FOOD ZHANGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are generally two forms of red cabbage products: (1) directly dried and packaged, but it needs to be boiled or stewed when eating, and it is not suitable for direct brewing, and the eater mainly drinks its soup; (2) ) made into powder, ready to eat after brewing, but its production process is complicated and costly, such as a kind of seaweed product and its processing method disclosed in Chinese invention patent application publication number CN 101669655A

Method used

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  • Technology for processing gloiopeltis furcata and gloiopeltis furcata product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: A processing technology of red vegetables, carried out according to the following steps: (1) Washing: Wash wild red vegetables to remove impurities; (2) Initial drying: dry the washed red vegetables for the first time , The moisture content of the dried red vegetables is 20%; (3) Fermentation: pile the first dried red vegetables in a cool place for aerobic fermentation for 5 days; (4) Initial humidity: spread the fermented red vegetables , And moisten the red cabbage with water; (5) Re-suning: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 10%; (6) Re-wetting: re-sun Red vegetables are moisturized again; (7) Red vegetables are re-suned and re-moisturized: Steps (5) and (6) are repeated 6 times in one day for a total of 2 days; (8) Final drying: Red vegetables that have been moistened for the last time After the final drying, the moisture content of the dried red vegetables is 3%; (9) Packing: The final dried r...

Embodiment 2

[0011] Example 2: A processing technology of red vegetables, carried out according to the following steps: (1) Washing: clean wild red vegetables to remove impurities; (2) Initial drying: dry the washed red vegetables for the first time , The moisture content of the dried red vegetables is 25%; (3) Fermentation: pile the first dried red vegetables in a cool place for aerobic fermentation for 7 days; (4) Initial humidity: spread the fermented red vegetables , And moisten the red cabbage with water; (5) Re-sun: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 15%; (6) Re-wetting: re-sun Red vegetables are re-moistened; (7) Re-sun and re-moisture: Steps (5) and (6) are repeated 4 to 5 times in one day, for a total of 3 days; (8) Final drying: the last wet The red vegetables are finally dried, and the moisture content of the dried red vegetables is 2%; (9) Packaging: The final dried red vegetables are evenly packaged and sealed in pl...

Embodiment 3

[0012] Example 3: A processing technology of red vegetables, carried out according to the following steps: (1) Washing: clean wild red vegetables to remove impurities; (2) Initial drying: dry the washed red vegetables for the first time , The moisture content of the dried red vegetables is 30%; (3) Fermentation: pile the first dried red vegetables in a cool place for aerobic fermentation for 8 days; (4) Initial humidity: spread the fermented red vegetables , And moisten the red cabbage with water; (5) Re-suning: dry the wet red cabbage for the second time, and the moisture content of the dried red cabbage is 20%; (6) Re-wetting: re-sun Red vegetables are moistened again; (7) Red vegetables are re-suned and re-moisturized: Steps (5) and (6) are repeated 3 times in a day for a total of 4 days; (8) Final sun-dry: Red vegetables that have been moistened last time Carry out the final drying, the moisture content of the dried red vegetables is 1%; (9) Packing: The final dried red veg...

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Abstract

The invention relates to a technology for processing pelvetia siliquosa and a pelvetia siliquosa product. The technology is carried out according to the following steps: cleaning: wild pelvetia siliquosa is cleaned and removed with impurities; first drying: the cleaned pelvetia siliquosa is subjected to first drying; fermenting: the pelvetia siliquosa after the first drying is stacked in a shade place to be subjected to aerobic fermentation; first wetting: the fermented pelvetia siliquosa is spread and is wetted with clean water; secondary drying: the wetted pelvetia siliquosa is subjected to secondary drying; secondary wetting: the pelvetia siliquosa after the secondary drying is wetted again; repeated drying and repeated wetting: the pelvetia siliquosa is repeatedly dried and wetted 3-5 times every day and is totally dried and wetted for 2-4 days; final drying: the pelvetia siliquosa after the last wetting is finally dried, and the water content of the dried pelvetia siliquosa is not higher than 3%; and packaging: the dried pelvetia siliquosa is uniformly subpackaged and is in sealed package through a plastic bag. The made pelvetia siliquosa product has a light color, can be directly brewed through boiling water, is white during the brewing, has a smooth taste due to rich colloid during the eating, and is rich in nutrition.

Description

Technical field [0001] The invention relates to a red vegetable processing technology and its products. Background technique [0002] The scientific name of red cabbage is Hailuo, the south is also called Jiaocai, and the north is commonly known as cattle hair, which is annual red algae. The algae are cylindrical, forked or irregularly branched, hollow, purple-red, and unique, just like small purple velvet flowers. Red cabbage likes to grow on rocky reefs in the open sea that are subject to wave impact, high salinity, and vertical distribution up to about 2 meters. Most of them grow toward the light. Red cabbage contains agar, polysaccharides and mucilage, as well as inorganic salts, potassium, sodium, calcium and various trace elements. Red vegetables are cool in nature, have the effects of eliminating phlegm, softening firmness, hydrating, venting heat, clearing lungs and laxatives, nourishing skin, slimming, lowering blood lipids and blood pressure, and have miraculous effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
CPCY02A40/90
Inventor 陈卫彬
Owner BAISHANAN FOOD ZHANGZHOU
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