Processing method of instant Osmunda japonica

Abstract

The invention discloses a processing method of instant Osmunda japonica. The processing method includes: processing the Osmunda japonica at high temperature and low temperature for 30 minutes, heating in clear water until boiling is achieved, fishing out after 30-40 seconds, soaking in a sodium chloride solution, soaking in a vitamin C and tyrosine solution, soaking in a solution prepared by calcium lactate, orange juice, honey, sodium chloride and water, irradiating with light, and sterilizing an packaging. Compared with the prior art, the processing method has the advantages that the method is simple and easy to operate, the nutrition of the Osmunda japonica is protected comprehensively, the crispness of the Osmunda japonica is kept quite evidently, the crispness of the Osmunda japonica is increased to a certain degree, excessive crispness of the Osmunda japonica is avoided, the taste of the Osmunda japonica is unaffected, the bitter taste of the Osmunda japonica can be removed to further improve the taste of the Osmunda japonica, the nutritional value of the Osmunda japonica can be improved to a certain degree by the method, and the processed Osmunda japonica is healthy and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant weed. Background technique [0002] Weicai is a kind of tender petiole of perennial herbaceous fern in Osmanthaceae. It is rich in protein, multivitamins, potassium, calcium, phosphorus and other trace elements, as well as rare ingredients such as ecdysterone and tannin. The vegetable is rich in nutrition, bitter and cool, has the effects of calming the nerves, lowering blood pressure, anti-cancer, clearing away heat, and losing weight, and has obvious inhibitory effect on viruses such as influenza and Japanese encephalitis. The rhizome can extract starch, and the micro-vegetable is crisp and Less fiber, delicious and refreshing, rich in nutrition, its protein inorganic salt and ascorbic acid content are more than ten times higher than ordinary vegetables, it has the functions of moistening lung and regulating qi, tonifying deficiency and dredging col...

AI Technical Summary

Problems solved by technology

[0002] Weicai is a kind of tender petiole of perennial herbaceous fern in Osmanthaceae. It is rich in protein, multivitamins, potassium, calcium, phosphorus and other trace elements, as well as rare ingredients such as ecdysterone and tannin. The vegetable is rich in nutrition, bitter and cool, has the effects of calming the nerves, lowering blood pressure, anti-cancer, clearing away heat, and losing weight, and has obvious inhibitory effect on viruses such as influenza and Japanese encephalitis. The rhizome can extract starch, and the micro-vegetable is crisp and Less fiber, delicious and refreshing, rich in nutrition, its protein inorganic salt and ascorbic acid content are more than ten times higher than ordinary vegetables, it has the functions of moistening lung and regulating qi, tonifying deficiency and dredging collaterals, clearing away heat and detoxification, and can treat hematemesis, spermatorrhea, abdominal pain and other diseases. Although weed has high nutritional value and health care function, it is difficult to be eaten fresh because of its strong bitterness and astringency, and the existing processed instant weed has dull color and poor mouthfeel crispness.