Processing method for rapidly curing rhizoma polygonati zen food

Abstract

The invention relates to a processing method for rapidly curing rhizoma polygonati zen food. The processing method includes steps of selecting perennial rhizoma polygonati, removing tassel and mud, and cleaning rhizoma polygonati; removing pityriasis simplex, mould and necrosis parts of rhizoma polygonati; removing rhizoma polygonati bark; cooking under high temperature and high pressure; removing moisture at the surface at low temperature; vacuum-drying; filling nitrogen at low temperature and drying in the absence of oxygen; vacuum-packaging; high-temperature sterilizing; packaging the finished product. The processing method has the following advantages that 1, the water content of the prepared rhizoma polygonati is within 25-30%, thus the rhizoma polygonati is soft and delicious and can be eaten as food; 2, the Maillard reaction is greatly reduced, the loss of nutrient components is reduced, and the nutrition utilization rate is improved; time is saved and efficiency is improved; the processing cycle is about 2 days, and the process is not influenced by weather; thus the production cycle is improved by 5-8 times; 3, the energy source cost is saved. The rhizoma polygonati moisture can be separated out once through a vacuum drying technology, thereby exempting the repeat steaming and shinning process and reducing the cost. The food is not added with manual additive and meets the concept of zen food and modern health-preserving consumption concept.

Description

technical field [0001] The invention relates to the field of health food, in particular to a processing method for rapidly ripening Polygonatum Zen food. Background technique [0002] Polygonatum, also known as tiger ginger and chicken head ginseng. It is the dried rhizome of Polygonatum kingianum Coll. et Hemsl., Polygonatum sibiricum Red. or Polygonatum cyrtonema Hua. of Liliaceae. [0003] Polygonatum is a traditional Chinese medicine that can be used for both medicine and food. It has a sweet and flat taste, and has the functions of nourishing the spleen and Qi, nourishing the lungs and nourishing yin, and strengthening the kidneys and tendons. Historically, it has been regarded as an important medicine by Taoism, and long-term use can prolong life. It has always been regarded as an important medicine for health preservation and meditation. Raw sealwort has a numb and astringent feeling at the entrance, which is irritating to the throat, so sealwort cannot be eaten raw...

AI Technical Summary

Problems solved by technology

[0004] This nine-steaming and nine-drying processing method has many shortcomings. First, after repeated cooking, Maillard reaction will occur, and more than 30% of the nutrients will be lost.

Secondly, after repeated steaming, the Maillard reaction intensifies, the color is like carbon, and the sense is poor; thirdly, after repeated steaming, the moisture and active ingredients are lost, the fibers form lignin, and harden, which seriously affects the taste and cannot be eaten. It can only be used as a decoction of traditional Chinese medicine, and the water content of sealwort must be lower than 15% to be preserved, which affects the development in the food field