Production method of boiled arisaema japonicum

Abstract

The invention discloses a production method of boiled arisaema japonicum. The production method comprises the following steps of: (1) carrying out drying treatment on arisaema japonicum: 1) selecting raw materials, namely 2) washing to remove impurities, 3) carrying out fixation and peeling off and 4) carrying out drying treatment; (2) carrying out rehydration treatment on the arisaema japonicum, namely 1) preparing a rehydration treatment solution and 2) carrying out pressurization and rehydration treatment; and (3) packaging and sterilizing. According to the production method, the arisaema japonicum is dried into a dry product and then the dry product is subjected to the rehydration treatment to obtain the boiled arisaema japonicum; in the period, steps, which easily cause nutrient loss, in traditional arisaema japonicum production, are reduced, and the nutrient value of the arisaema japonicum is guaranteed very well; after a treatment manner of drying and rehydrating is carried out, the color, brittleness and mouth feel of the arisaema japonicum are improved; meanwhile, a new way of deeply processing the arisaema japonicum dry product is explored and the production method has very good progressive significance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of boiled Chinese radishes. Background technique [0002] Mountain turnip is called palm-leaf butterbur in Chinese, and PetasitespalmataA.Gray in English, also known as palm-leaf vegetable, old mountain celery, big leaf, snake head grass, water clock Liutou black pumpkin, wild rice melon, pumpkin notoginseng, wild pumpkin , wild gourd head, black blind, coltsfoot, golden stone grass, water bucket, etc., are perennial herbaceous plants of the genus Butterbur in the Asteraceae family. It generally grows in wetlands in forests or shrubs above 300 meters above sea level. Wild radish is fresh, tender, delicious, and rich in nutrition. As a vegetable, Chinese radish has a long history, and it has long been recorded in the Book of Songs. In the past, it was used to save weeds, but now it has entered high-end restaurants. Its economic benefits a...

AI Technical Summary

Problems solved by technology

At present, the traditional processing and production of canned boiled radishes generally adopts the method of pre-boiling with fresh water. After repeated high-temperature and water treatments, the nutritional value of radishes will be reduced, and the surface of radishes will be blackened. The appearance of the finished product is not good. In addition, the skin of the raw material of Chinese yam produced by the traditional processing method of yam has high viscosity and low toughness, which makes it difficult to peel the raw material of yam. At the same time, the yam produced by the traditional processing method of yam still has a taste Not brittle, astringent, etc.