Method for preparing cryptotaenia japonica dried product
A dry product and drying technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of unsuitability for mass production and complex preparation methods, and achieve easy control of process conditions, simple preparation process, and low processing costs. Effect
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Embodiment 1
[0017] Harvest fresh stems and leaves, cut the celery plant 3 cm from the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and place the separated stems and leaves in a ventilated, shaded place Air-dry in place or mechanically-assisted air-drying, such as electric fan-assisted air-drying. The air-dried stems and leaves are put into an oven respectively, and the oven is preheated first in order to achieve a quick killing effect. When the preheating temperature of the oven reaches 50°C, separate the stems and leaves and quickly put them into the oven, spread them evenly with a thickness of 4 to 5 cm, then set the oven temperature to 110°C, and continue until the oven temperature rises to 110°C 3 to 5 minutes, then set the oven temperature to 60°C to continue baking, bake the leaves for 7 to 8 hours and take them out, then put the leaves in a dry place to cool naturally; bake the stems for 15 to 16 hours, take them out, take...
Embodiment 2
[0021] Harvest fresh stems and leaves, cut the celery plant 3 cm above the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and put them in boiling water for treatment. Put the stems and leaves into boiling water for 3 minutes, continue to heat during the period, keep the temperature of the hot water to boil, and keep stirring, the volume of boiling water is 2 to 3 times the volume of the stems or leaves, then take out the stems and leaves and put them Put into cold water for rapid cooling, the temperature of cold water is 15°C, and the volume of cold water is 4 to 5 times the volume of stems or leaves. Squeeze the water from the cooled duck celery stems and leaves and spread them out in a ventilated place. Turn them over every 15-30 minutes. After 1 hour, spread the stems and leaves 2-3 cm thick and put them in In the oven, set the oven temperature to 60°C, take out the leaves after baking for 14-16 hours, and take out t...
Embodiment 3
[0025] Harvest fresh stems and leaves, cut the celery plant 3 cm from the ground, remove the yellow leaves, wash them in clean water, separate the stems and leaves with scissors, and put the stems and leaves into a vacuum freeze dryer , the tile thickness is 2 to 3 cm, preferably 3 cm, and the temperature program is used for drying. During this period, the maximum temperature does not exceed 50 ° C, and the minimum temperature is set to -30 ° C. The leaves are vacuum freeze-dried for 14 to 16 hours, and the stems are dried. Vacuum freeze-dry for 22 to 24 hours, take out, and then carry out vacuum packaging. Dried duck celery prepared by this greening method is relatively soft in quality, suitable for packaging and transportation in soft bags, and has good rehydration property. It has a soft taste after soaking in water before eating.
[0026] Determination of the content of celery: On October 20th, the total flavonoids of celery was extracted by water bath method, the extracti...
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