Preparation technology of boiled osmunda japonica thunb

Abstract

The invention discloses a preparation technology of boiled osmunda japonica thunb. The preparation technology comprises the following steps of (1) performing drying treatment on osmunda japonica thunb; (2) performing unhairing treatment on the dried osmunda japonica thunb; (3) performing rehydration treatment on the unhaired osmunda japonica thunb; and (4) performing bagging and packaging treatment. According to the preparation technology disclosed by the invention, after the osmunda japonica thunb is made into dried osmunda japonica thunb, the dried osmunda japonica thunb is rehydrated to be made into the boiled osmunda japonica thunb, and the step of easily causing nutrient loss during making conventional boiled osmunda japonica thunb is omitted, so that the nutrient value of the osmunda japonica thunb is well increased, besides, the color appearance, the brittleness and the mouth feel of the osmunda japonica thunb treated by the manner are all promoted, a new way of deep processing of the dried osmunda japonica thunb is also searched out, and the preparation technology has good progress significance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of boiled vetch. Background technique [0002] Osmunda Japonica Thunb (Osmunda Japonica Thunb), scientific name Osmunda japonica, belongs to Osmundaceae (Osmundaceae) Osmunda genus (Smunda) perennial herbaceous fern. "King of Mountain Vegetables" can be eaten fresh, pickled or dried. Dried weed cabbage contains 19 kinds of amino acids, multivitamins, dietary fiber and trace elements such as iron, calcium, phosphorus and selenium, and has obvious inhibitory effect on influenza virus and Japanese encephalitis. The best-selling "Chinese Dried Red Myrtle" in the international market is mainly distributed in the mountainous areas south of the Yangtze River Basin in my country, with a total annual output of 30 million tons. It is one of the important vegetable varieties exported to Japan and Southeast Asian countries to earn foreign exchange. ...

AI Technical Summary

Problems solved by technology

Boiled cabbage is one of the current fine processing methods. The preparation method is to sort fresh cabbage by raw materials, remove hair→cooking→cleaning→soaking→draining, weighing→adding hot juice, vacuum packaging→sterilizing, Cooling→inspecting the finished product and other steps, the disadvantage is that it needs to go through multiple water treatments, and the nutritional value of the final Osmanthus cabbage is not high

At present, there are relatively few reports about drying Otschia vetch and then processing it into boiled Ottium vetch