Processing technology of Angelica keiskei (Miq.) Koidz. submicron powder
A processing technology and ultra-fine powder technology, which is applied in the field of food processing, can solve the problems of product irradiation residue and product safety hazards, and achieve the effects of maintaining fresh taste, improving product quality and enhancing effectiveness.
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[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.
[0031] A processing technology of Ashitaba superfine powder, comprising the steps of:
[0032] Step 1. Fresh and bright ashitaba is washed, drained, and cut into small pieces of about 10mm uniformly. The small pieces of ashitaba are steamed at 100°C for 1-3 minutes;
[0033] Step 2. Send the finished Ashitaba small pieces into a freezer at -18°C for 3-5 hours to freeze for 3-5 hours; after freezing, enter the vacuum freezer and freeze-dry for 12-18 hours until the moisture content of Ashitaba reaches below 8%. The whole freeze-drying te...
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