Fermented black purslane and preparation method thereof
A technology of purslane and black purslane is applied in the field of fermented black purslane and its preparation, which can solve the problems of narrow development and utilization, and achieve the effects of increasing appetite for food, simple production process, and improving quality and nutritional value.
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Embodiment 1
[0023] Take the fresh and tender purslane plants without diseases and insect pests, remove the roots and the older branches and leaves above the roots, wash them with water and drain the water, cut them into 5 cm sections, put them in a pot and heat them to 100°C containing 2% ( Weight ratio) in salt water, blanching for 60-80 seconds, gently turning with a stick to make the blanching evenly, scalding until the vegetable shape softens, remove it, quickly cool it with cold water, remove it after cooling thoroughly, and control it to dry After moisture, spread it on the mat and put it in a sunny and ventilated place to dry. When the water content is 62-65%, put it away and store it for later use.
Embodiment 2
[0025] Take the purslane after drying in Example 1 and put it into a stainless steel container, send it into the fermentation room, set the temperature in the fermentation room to be 75°C and the humidity at 95%, and after the purslane itself ferments for 96 hours, the fermented Black purslane.
Embodiment 3
[0027] Take the purslane after airing in Example 1 and put it into a stainless steel container, send it into the fermentation room, set the temperature in the fermentation room to be 85°C and the humidity at 100%, and after the purslane itself ferments for 84 hours, the fermented Black purslane.
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