CN103652716A - 一种干制蕨菜 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明属于食品加工领域,具体涉及一种干制蕨菜。一种干制蕨菜的生产包括以下工艺步骤:原料选择→原料处理→烫漂→晒制、揉搓→包装。本发明干制蕨菜能保存较长时间,方便贮藏,方便携带,食用起来也很简单方便。本发明方法制作简单,工艺易掌控,也适宜食品企业规模化生产。
Description
技术领域
本发明属于食品加工领域,具体涉及一种干制蕨菜。
背景技术
蕨菜为凤尾蕨科蕨属多年生草本植物的嫩苗,是恐龙时代就有的单细胞植物,广泛分布在热带、亚热带及温带地区的山坡林下,中国各地山区均有出产。
蕨菜,野生在林间、山野、松林内,是无任何污染的绿色野菜,不但富含人体需要的多种维生素,还有清肠健胃,舒筋活络等功效。蕨菜食用前经沸水烫后,再浸入凉水中除去异味,便可食用。经处理的蕨菜口感清香滑润,再拌以佐料,清凉爽口,是难得的上乘酒菜。还可以炒吃,加工成干菜,做馅、腌渍成罐头等。
蕨菜性寒,味甘、微苦、无毒;有解热、利尿、益气、养阴、健胃、固肾、除湿等功效及恢复脑细胞功能和安神降压的作用。蕨菜肉嫩、味鲜,无污染;营养丰富,含有人体所需的蛋白质、维生素、糖类、有机酸、纤维素和铁、钙、磷、锗等多种微量元素及16种以上的氨基酸,还含有野樱甙、紫云英甙、蕨甙、延胡索酸、琥珀酸、生物碱、多种蕨素、麦角固醇等多种营养成分,其蛋白质和维生素是一般蔬菜的数倍至十几倍。可见,蕨菜是一种营养价值极高的纯天然无污染的绿色保健蔬菜,是兼有食用与药用价值的纯天然的野生野味山野菜,因而素有“山珍”、“山菜之王”的美誉,是世界公认的健康绿色食品,是一种非常畅销的出口商品。
发明内容
本发明的目的在于提供一种干制蕨菜。
本发明的目的是通过以下技术方案实现的:
一种干制蕨菜,其特征在于,包括以下工艺步骤:
(1)原料选择:选取菜叶卷缩如拳,鲜嫩、粗壮、绿色或紫色的蕨菜作原料;
(2)原料处理:将采收的鲜蕨菜剔除杂质,用清水洗涤,沥水;
(3)烫漂:将蕨菜放入95-98℃热水中,烫漂7-10分钟,捞入冷水中冷却;
(4)晒制、揉搓:将蕨菜在日光下晒制,表皮见干时进行反复揉搓,经过2-3小时后再揉搓1次;
(5)包装:把晒制好的蕨菜用塑料袋抽真空包装,即为成品。
所述的一种干制蕨菜由上述方法制得。
本发明的有益效果
1、本发明干制蕨菜能保存较长时间,方便贮藏,方便携带,食用起来也很简单方便。
2、本发明方法制作简单,工艺易掌控,也适宜食品企业规模化生产。
具体实施方式
根据本发明结合以下实施例对一种干制蕨菜进行详细说明。
实施例1
将处理好的蕨菜100公斤放入95℃热水中,烫漂10分钟,捞入冷水中冷却后在日光下晒制,表皮见干时进行反复揉搓,经过2-3小时后再揉搓1次;晒制好的蕨菜用塑料袋抽真空包装,即为成品。
实施例2
将处理好的蕨菜100公斤放入98℃热水中,烫漂7分钟,捞入冷水中冷却后在日光下晒制,表皮见干时进行反复揉搓,经过2-3小时后再揉搓1次;晒制好的蕨菜用塑料袋抽真空包装,即为成品。
Claims (1)
1.一种干制蕨菜,其特征在于,包括以下工艺步骤:
(1)原料选择:选取菜叶卷缩如拳,鲜嫩、粗壮、绿色或紫色的蕨菜作原料;
(2)原料处理:将采收的鲜蕨菜剔除杂质,用清水洗涤,沥水;
(3)烫漂:将蕨菜放入95-98℃热水中,烫漂7-10分钟,捞入冷水中冷却;
(4)晒制、揉搓:将蕨菜在日光下晒制,表皮见干时进行反复揉搓,经过2-3小时后再揉搓1次;
(5)包装:把晒制好的蕨菜用塑料袋抽真空包装,即为成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105166749A (zh) * | 2015-09-16 | 2015-12-23 | 德兴市华继山珍食品有限公司 | 一种野生山蕨菜的加工方法 |
CN107373303A (zh) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | 一种不含添加剂的脱苦韧性蕨菜及其加工方法 |
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2013
- 2013-12-13 CN CN201310674564.9A patent/CN103652716A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105166749A (zh) * | 2015-09-16 | 2015-12-23 | 德兴市华继山珍食品有限公司 | 一种野生山蕨菜的加工方法 |
CN107373303A (zh) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | 一种不含添加剂的脱苦韧性蕨菜及其加工方法 |
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