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Making method of dried bracken

A production method and a technology of drying bracken, which are applied in the field of food processing, can solve problems such as difficulty in keeping fresh, loss of vitamin C and iron content in bracken, and reduction of nutrition in bracken, so as to reduce the loss rate, maintain a good appearance, and maintain a good volume. zoom out effect

Inactive Publication Date: 2017-01-04
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bracken, also known as faucet, wishful vegetable, fist vegetable, is a kind of wild vegetable. The dishes it cooks are ruddy in color, soft and tender in texture, rich in fragrance, and rich in amino acids, multivitamins, and trace elements, including Bracken, fern glycosides, sterols and other unique nutrients are known as the "king of mountain vegetables". Or dry products, if the fresh bracken is not processed in time after being harvested, it will age and harden quickly. Making bracken into dried bracken is a way of preserving bracken, but the traditional processing method of making bracken into dried bracken , will cause a large loss of vitamin C and iron content in the bracken, greatly reducing the nutritional value of the bracken

Method used

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Examples

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Embodiment 1

[0012] A kind of preparation method of dried bracken, comprises the following steps:

[0013] 1) Select fresh, strong, tender and crisp bracken, no dryness, no rot, and no pests and diseases for timely harvesting. The length of the harvested bracken is 20-22 cm. Remove the old or more fiber parts, and use Clear water carries out surface cleaning to bracken, then puts into mass concentration and is 0.15% sodium carbonate and ethanol mixed solution and soaks for 3 hours, wherein sodium carbonate and ethanol are mixed by 2:3 mass ratio;

[0014] 2) Mix 2.6% of white vinegar, 0.12% of rice wine, 0.02% of pectin, 4.21% of sodium chloride, and the rest of water by weight to make a solution, heat to boil for 2 minutes, put the bracken in it and rinse After 30s, pick it up immediately and drain naturally;

[0015] 3) Put the naturally drained bracken at a temperature of 38°C and a vacuum of 0.01MPa for 2 minutes, and then evenly spray a glycine solution with a mass concentration of 0...

Embodiment 2

[0018] A kind of preparation method of dried bracken, comprises the following steps:

[0019] 1) Select fresh, strong, tender and crisp bracken, no dryness, no rot, and no pests and diseases for timely harvesting. The length of the harvested bracken is 20-22 cm. Remove the old or more fiber parts, and use Clear water carries out surface cleaning to bracken, then puts into mass concentration and is 0.15% sodium carbonate and ethanol mixed solution and soaks for 4 hours, wherein sodium carbonate and ethanol are mixed by 2:3 mass ratio;

[0020] 2) Mix 2.6% of white vinegar, 0.12% of rice wine, 0.02% of pectin, 4.21% of sodium chloride, and the rest of water by weight to make a solution, heat to boil for 3 minutes, then put the bracken into it and rinse After 35s, pick it up immediately and drain naturally;

[0021] 3) Put the naturally drained bracken at a temperature of 38°C and a vacuum of 0.01MPa for 3 minutes, and then evenly spray a glycine solution with a mass concentrati...

Embodiment 3

[0024] A kind of preparation method of dried bracken, comprises the following steps:

[0025] 1) Select fresh, strong, tender and crisp bracken, no dryness, no rot, and no pests and diseases for timely harvesting. The length of the harvested bracken is 20-22 cm. Remove the old or more fiber parts, and use Clear water carries out surface cleaning to bracken, then puts into mass concentration and is 0.15% sodium carbonate and ethanol mixed solution and soaks 3.5 hours, wherein sodium carbonate and ethanol are mixed by 2:3 mass ratio;

[0026] 2) Mix 2.6% of white vinegar, 0.12% of rice wine, 0.02% of pectin, 4.21% of sodium chloride and the rest of water to make a solution by weight, heat to boil for 2.5 minutes, put the bracken in it and rinse After 32 seconds, pick it up immediately and drain naturally;

[0027] 3) Put the naturally drained bracken at a temperature of 38°C and a vacuum of 0.01MPa for 2.5 minutes, and then evenly spray a glycine solution with a mass concentrat...

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Abstract

The invention discloses a making method of dried bracken. The making method comprises the following steps: harvesting bracken at first; after cleaning, soaking in a sodium carbonate and ethanol solution; rinsing in a boiling solution prepared from white vinegar, rice wine, pectin, sodium chloride and water; drying the bracken by combining vacuum drying and microwave drying; and spraying a glycine with certain concentration in an assisted manner. Compared with the prior art, the making method can protect nutrition of the bracken, reconstitution properties of the dried bracken are quite good, after the dried bracken is reconstituted, the original shape and emerald green color of the bracken can be recovered rapidly, and the reconstituted bracken is nearly the same as fresh bracken harvested from the forest, but is better in flavor. Loss of vitamin C of the dried bracken prepared by the preparation method is 28.7-29.5% of the original content, and loss of iron element is 1.48-1.65% of the original content.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried bracken. Background technique [0002] Bracken, also known as faucet, wishful vegetable, fist vegetable, is a kind of wild vegetable. The dishes it cooks are ruddy in color, soft and tender in texture, rich in fragrance, and rich in amino acids, multivitamins, and trace elements, including Bracken, fern glycosides, sterols and other unique nutrients are known as the "king of mountain vegetables". Or dry products, if the fresh bracken is not processed in time after being harvested, it will age and harden quickly. Making bracken into dried bracken is a way of preserving bracken, but the traditional processing method of making bracken into dried bracken , will cause a large loss of vitamin C and iron content in the bracken, which greatly reduces the nutrition of the bracken. Contents of the invention [0003] In order to overcome the above disadvantage...

Claims

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Application Information

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IPC IPC(8): A23B7/022
CPCA23B7/022
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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