CN101946821B - Sesame leaf cake and processing method thereof - Google Patents
Sesame leaf cake and processing method thereof Download PDFInfo
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- CN101946821B CN101946821B CN2010102891002A CN201010289100A CN101946821B CN 101946821 B CN101946821 B CN 101946821B CN 2010102891002 A CN2010102891002 A CN 2010102891002A CN 201010289100 A CN201010289100 A CN 201010289100A CN 101946821 B CN101946821 B CN 101946821B
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- gingili leaf
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Abstract
The invention discloses a sesame leaf cake and a processing method thereof. The sesame leaf cake is mainly characterized in that the sesame leaf cake is prepared by processing sesame leaves. The sesame leaf cake is prepared by processing the sesame leaves through the following steps of: picking, selecting, cleaning, cooking, kneading, drying, soaking, cleaning, dehydrating and drying the sesame leaf raw material, pressing the sesame leaf raw material into cakes, and drying the packing the cakes to obtain a finished product. After the sesame leaves are processed into the sesame leaf cake, the volume is reduced, and the sesame leaf cake is easy to transport and sell; in addition, the sesame leaf cake is not easy to go bad, good in re-hydration property and convenient to eat, and keeps the tissue structure, nutrient component and flavor of the sesame leaves unchangeable. Compared with the prior art, the sesame leaf cake has the advantages of small volume, easy storage and transportation and difficult mildewing.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of gingili leaf cake and processing method thereof.
Background technology
China boundary scholar is vast, and most of areas all has the growing and cultivation of sesame.The output of gingili leaf is very big, but people are very low to the processing and utilization rate of sesame, and the processing and storage method is simply extensive, has caused very big waste.Gingili leaf property is put down bitter, has liver, the kidney of nourishing, moisturizes the laxation function, can treat the brains that causes because of liver void, suffer from a deficiency of the kidney etc., post disease alopecia, white hair, body fluid depletion causing blood stasis constipation etc.The edible gingili leaf of people is with a long history, and is all on the books on the books such as " dietetic materia medica ", herbal for Relief of Famines, explains that gingili leaf for thousands of years is one of vegetable edible of wanting of Chinese people democracy always.Raising along with sustainable development of economy and people's living standard; The gingili leaf food of natural nuisance-free will receive people's favor; Nowadays gingili leaf has become hotel, hotel, Food Specialties shop and common people's the greasy good merchantable brand of separating, so the development and use of China's gingili leaf have great potentiality and vast market prospect.Gingili leaf after processing is owing to the fragrant U.S.A of flavor enjoys the consumer to favor.At present,, be difficult for storage, transportation, go mouldy easily etc., so the market development of gingili leaf and storage, transportation are put to no little inconvenience because the gingili leaf volume is big, frangible.
Summary of the invention
To the problems referred to above, the purpose of this invention is to provide a kind of easy storage, transportation, the gingili leaf cake that is difficult for going mouldy, another object of the present invention provides the processing method of this gingili leaf cake.
For achieving the above object, gingili leaf cake according to the invention is processed into by the gingili leaf process.
Said gingili leaf is meant the gingili leaf that sesame was gathered in 20～30 days before ripe and harvested.
Gingili leaf cake according to the invention is processed into through following steps by gingili leaf: the raw material gingili leaf plucks → selects → and cleans → boiling → kneading → drying → immersion → cleaning → dehydration → dried bath → cake of press → drying → packing → finished product.
Wherein, in the kneading step, get behind the superficial drying soil property crushing screening of field subsequent usely, the gingili leaf after the boiling is added the fine earth behind the sieve series while hot, by soil: the mixed of gingili leaf 1:6～10 is rubbed with hand, rubs gingili leaf and evenly becomes fine strip shape to get final product.
In drying steps, the gingili leaf good kneading carries out drying, makes moisture content reach 15～25% and gets final product.
In dry cake of press step, Tumble Dry the gingili leaf that took off water again, when moisture content reaches 30%, put into the cooked flake wrapping machine cake of press while hot; Put into dryer to the gingili leaf cake that suppresses and further dry, 50～60 ℃ of temperature 2～3 hours, make moisture content reach 12%～15% and get final product.
Owing to contain 60～80% moisture content in the gingili leaf, comprising: free water, combine water and water of constitution, in drying process mainly with free water with combine water (account for the total content water yield 80～90%) to remove; Gingili leaf water content through the leaf dehydration is low like this, can suppress the activity of microorganism effectively, has therefore prolonged storage life, has dwindled volume, has alleviated weight, convenient storing.And be processed into gingili leaf after the gingili leaf cake, volume-diminished is prone to transportation, is prone to sell, and the gingili leaf cake is not perishable in addition, and rehydration is good, and the institutional framework of instant and gingili leaf, nutrition, local flavor remain unchanged.Compared with prior art, the present invention has little, the easy storage of volume, transportation, the advantage that is difficult for going mouldy.
The specific embodiment
Gingili leaf cake according to the invention is processed into by the gingili leaf process.
Said gingili leaf is meant the gingili leaf that sesame was gathered in 20～30 days before ripe and harvested.
Gingili leaf cake according to the invention is processed into through following steps by tender gingili leaf: the raw material gingili leaf plucks → selects → and cleans → boiling → kneading → drying → immersion → cleaning → dehydration → dried bath → cake of press → drying → packing → finished product.
The concrete processing method of gingili leaf cake according to the invention is following:
(1), the harvesting of raw material gingili leaf: the harvesting of raw material gingili leaf should be at annual summer, Qiu Liangji, and the sesame harvesting was plucked in preceding 20～30 days, pluck the tender gingili leaf of the fresh anosis worm of sesame bottom;
(2), select: spread the gingili leaf of pluck out and select, reject wherein yellow leaf and worm leaf, and prevent the gingili leaf heating;
(3), clean: clean or mechanical the cleaning with artificial, remove silt, impurity, agricultural chemicals and microorganism, reach the requirement of dehydration processing, guarantee the health of product;
(4), boiling: with boiling water boiling 3～4 minutes;
(5), kneading: get behind the superficial drying soil property crushing screening of field subsequent use; Gingili leaf after the boiling is added the fine earth behind the sieve series while hot; By soil: gingili leaf 1:6 or 8 mixed are rubbed with hand; Rub gingili leaf and evenly become fine strip shape to get final product, mainly remove the fishy smell of gingili leaf, bitter taste and prevent that gingili leaf is clamminess;
(6), drying: the gingili leaf good kneading carries out drying, carries out drying or carries out drying with drying machine with daylight, does 2 hours with 80～90 ℃ high temperature flood earlier, uses 50～60 ℃ of low temperature dryings 2～3 hours again, makes moisture content reach 20% and gets final product;
(7), soaking and washing dehydration: the good gingili leaf of drying, put into drum and soaked 1～2 hour, fully clean then 4～5 times, remove earth impurity, dewater with drier then with clear water;
(8), dry cake of press: Tumble Dry the gingili leaf that took off water again, when moisture content reaches 30%, put into the cooked flake wrapping machine cake of press while hot; Put into dryer to the gingili leaf cake that suppresses and further dry, 50～60 ℃ of temperature 2～3 hours, make moisture content reach 12%～15% and get final product;
(9), packing storage:, be packaged as the master with 50 grams or the little cake of 80 grams with aluminium foil bag or polyethylene plastic bag sealing; Having packed the gingili leaf vanning, at dry, nice and cool free from extraneous odour, the storehouse reservation of no insect pest.
The gingili leaf cake shelf-life of processing according to above-mentioned processing method is 12 months.
The gingili leaf cake of processing according to above-mentioned processing method carries, transports, storage, instant, and unpacking gets final product.
Enforcement recited above only is that the preferred embodiment for the present invention is described; Be not that design of the present invention and scope are limited; Be processed into gingili leaf under the prerequisite of pie design philosophy not breaking away from the present invention; Various distortion and improvement that those skilled in the art make technical scheme of the present invention all should belong to protection scope of the present invention.
Claims (1)
1. the processing method of a gingili leaf cake is characterized in that said gingili leaf cake is processed into through following steps by gingili leaf: the raw material gingili leaf plucks → selects → and cleans → boiling → kneading → drying → immersion → cleaning → dehydration → drying → cake of press → drying → packing → finished product; Its concrete processing method is following:
(1), the harvesting of raw material gingili leaf: the harvesting of raw material gingili leaf should be at annual summer, Qiu Liangji, and the sesame harvesting was plucked in preceding 20～30 days, pluck the tender gingili leaf of the fresh anosis worm of sesame bottom;
(2), select: spread the gingili leaf of pluck out and select, reject wherein yellow leaf and worm leaf, and prevent the gingili leaf heating;
(3), clean: clean or mechanical the cleaning with artificial, remove silt, impurity, agricultural chemicals and microorganism, reach the requirement of dehydration processing, guarantee the health of product;
(4), boiling: with boiling water boiling 3～4 minutes;
(5), kneading: get behind the superficial drying soil property crushing screening of field subsequent use; Gingili leaf after the boiling is added the fine earth behind the sieve series while hot; By native: the mixed of gingili leaf 1:6～10 is rubbed with hand; Rub gingili leaf and evenly become fine strip shape to get final product, mainly remove the fishy smell of gingili leaf, bitter taste and prevent that gingili leaf is clamminess;
(6), drying: the gingili leaf good kneading carries out drying, carries out drying or carries out drying with drying machine with daylight, earlier with 80～90 ℃ hyperthermia drying 2 hours, uses 50～60 ℃ of low temperature dryings 2～3 hours again, makes moisture content reach 20% and gets final product;
(7), soaking and washing dehydration: the good gingili leaf of drying, put into drum and soaked 1～2 hour, fully clean then 4～5 times, remove earth impurity, dewater with drier then with clear water;
(8), dry cake of press: Tumble Dry the gingili leaf that took off water again, when moisture content reaches 30%, put into the cooked flake wrapping machine cake of press while hot; Put into dryer to the gingili leaf cake that suppresses and further dry, 50～60 ℃ of temperature 2～3 hours, make moisture content reach 12%～15% and get final product;
(9), packing storage:, be packaged as the master with 50 grams or the little cake of 80 grams with aluminium foil bag or polyethylene plastic bag sealing; Having packed the gingili leaf vanning, at dry, nice and cool free from extraneous odour, the storehouse reservation of no insect pest.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102891002A CN101946821B (en) | 2010-09-22 | 2010-09-22 | Sesame leaf cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102891002A CN101946821B (en) | 2010-09-22 | 2010-09-22 | Sesame leaf cake and processing method thereof |
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| Publication Number | Publication Date |
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| CN101946821A CN101946821A (en) | 2011-01-19 |
| CN101946821B true CN101946821B (en) | 2012-08-22 |
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| CN2010102891002A Expired - Fee Related CN101946821B (en) | 2010-09-22 | 2010-09-22 | Sesame leaf cake and processing method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108934815A (en) * | 2018-08-01 | 2018-12-07 | 林振衡 | Sesame changes vegetablesization implantation methods by oil plant |
| CN110419698A (en) * | 2019-07-30 | 2019-11-08 | 河南省耶牧琳食品有限公司 | A kind of production method of instant gingili leaf |
| CN111758928B (en) * | 2020-07-21 | 2023-10-20 | 福建省天源水产集团有限公司 | Method for drying kelp strips and compressing into round cakes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089777A (en) * | 1993-01-16 | 1994-07-27 | 陈振兴 | The fresh-keeping and preserving method of relevant edible tender shoots flowers |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194719B (en) * | 2007-12-25 | 2011-04-13 | 河南理工大学 | Gingili leaf and green gram health care noodle producing method and gingili leaf green gram health care noodle thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089777A (en) * | 1993-01-16 | 1994-07-27 | 陈振兴 | The fresh-keeping and preserving method of relevant edible tender shoots flowers |
Non-Patent Citations (2)
| Title |
|---|
| 吴健.《芝麻叶的加工利用》.《农村百事通》.2008,(第1期), * |
| 崔冬梅.芝麻叶瘦肉饼.《韩味家常菜上手就会》.2009,(第1版), * |
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