CN106262277A - A kind of method for salting of wild Herba Fimbristylis dichotomae - Google Patents
A kind of method for salting of wild Herba Fimbristylis dichotomae Download PDFInfo
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- CN106262277A CN106262277A CN201610667965.5A CN201610667965A CN106262277A CN 106262277 A CN106262277 A CN 106262277A CN 201610667965 A CN201610667965 A CN 201610667965A CN 106262277 A CN106262277 A CN 106262277A
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- fimbristylis dichotomae
- herba fimbristylis
- wild herba
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- dichotomae
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- 238000009938 salting Methods 0.000 title claims abstract description 10
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of method for salting of wild Herba Fimbristylis dichotomae.Specifically include: as raw material and salted by preserved materials with fresh wild Herba Fimbristylis dichotomae.By implementing the present invention, add the taste that wild Herba Fimbristylis dichotomae is new, also expanded the storage of wild Herba Fimbristylis dichotomae, fresh-keeping and eating method；The present invention had both added the local flavor of wild Herba Fimbristylis dichotomae mouthfeel, keeps again wild Herba Fimbristylis dichotomae fresh, tender and crisp, and nutrition is not run off, and is also not added with any preservative, is the food of a kind of safety and Health.Implement prepared by the present invention open country out to enter Herba Fimbristylis dichotomae goods not only there is sense crisp, fragrant and pleasant to taste, possibly together with the sweet taste of a spring water, meet mass food and drink demand.The present invention breaks original Herba Fimbristylis dichotomae pickling process, implements wild Herba Fimbristylis dichotomae out prepared by the present invention, and people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.
Description
Technical field
The present invention relates to field of food, particularly to the method for salting of a kind of wild Herba Fimbristylis dichotomae.
Background technology
Herba Fimbristylis dichotomae (Pteridium aquilinum var.latiusculum) is again fist dish, ram's horn, tap dish, and happiness is raw
Facing south plot in Middle hills, most of China area all has, and is distributed in sparse theropencedrymion more；Its edible part is not deployed
Young tender leaf bud, treated Herba Fimbristylis dichotomae fragrant in taste is lubricious, then mixes with condiment, refrigerant tasty and refreshing, is rare superior food and drink, also may be used
Eat to fry, be processed into salted Brassicae siccus, cook filling, pickled one-tenth canned food etc..
Herba Fimbristylis dichotomae is Pteridaceae raw fallen leaves herbaceous plant.The general plant height of Herba Fimbristylis dichotomae reaches one meter, root shape length and horizontal walk, have pitchy
Fine hair, early spring, Newborn Leaves fist volume, forked in three.Handle leaf is fresh and tender, above drapes over one's shoulders white fluff, is now Harvest time.Petiole length 30～
100cm, blade is triangular in shape, and long 65～150cm, wide 30～60cm, 2～3 pinnation, bottom accessory pinna is to life, brown spore
Telium continuously be born in blade edge, have dual indusium.Be grown in that mountain area soil property is moistening, fertile more, soil layer is deeper to
On tailo.
Herba Fimbristylis dichotomae tender leaf contains carotene, vitamin, protein, fat, sugar, crude fibre, potassium, calcium, magnesium, pterosin, Herba pteridii latiusculi glycoside, second
Acyl pterosin, choline, sterol.Additionally contain 18 kinds of aminoacid etc..Every 100 grams of Herba Fimbristylis dichotomae institute nutrient containings are as follows: heat (39.00
Kilocalorie), protein (1.60 grams), fat (0.40 gram), carbohydrate (9.00 grams), dietary fiber (1.80 grams), vitamin A
(183.00 microgram), carotene (1100.00 microgram), vitamin C (23.00 milligrams), vitamin E (0.78 milligram), calcium
(17.00 milligrams), phosphorus (50.00 milligrams), magnesium (30.00 milligrams), ferrum (4.20 milligrams), zinc (0.60 milligram), copper (2.79 millis
Gram), manganese (2.31 milligrams), potassium (292.00 milligrams).
Modern study thinks that the cellulose in Herba Fimbristylis dichotomae can have promotion intestinal peristalsis promoting, reduces the intestines and stomach effect to fat absorption.
Herba Fimbristylis dichotomae sweet in the mouth is cold in nature, is used as medicine and has removing toxic substances, heat clearing away, intestine moistening, the effect such as reduce phlegm, and the most edible can reduce blood pressure, alleviate dizzy insomnia.
Herba Fimbristylis dichotomae can be with antidiarrheal diuresis, and its contained dietary fiber can promote gastrointestinal peristalsis, has the work of therapeutic method to keep the adverse QI flowing downwards relieving constipation, detoxicating intestine
With, also can treat the diseases such as rheumatic arthritis, dysentery, hemoptysis.And measles, influenza are had preventive effect.
Summary of the invention
It is an object of the invention to provide the method for salting of a kind of Herba Fimbristylis dichotomae.Specifically include: with fresh wild Herba Fimbristylis dichotomae as raw material, and
Salted by preserved materials.
By implementing the present invention, add the taste that wild Herba Fimbristylis dichotomae is new, also expanded the storage of wild Herba Fimbristylis dichotomae, fresh-keeping and edible side
Method；The present invention had both added the local flavor of wild Herba Fimbristylis dichotomae mouthfeel, keeps again wild Herba Fimbristylis dichotomae fresh, tender and crisp, and nutrition is not run off, the most not
Add any preservative, be the food of a kind of safety and Health.
The present invention breaks original Herba Fimbristylis dichotomae pickling process, implements wild Herba Fimbristylis dichotomae out prepared by the present invention, and people can eat the food after,
Staple food vegetable can be done, it is possible to as snack food, market prospect is the most wide.
The present invention is achieved through the following technical solutions, and specifically includes: with fresh wild Herba Fimbristylis dichotomae as raw material, and use preserved materials
Salted.
The preparation method of described wild Herba Fimbristylis dichotomae is as follows:
(1) feedstock capture processes: pluck the fresh wild Herba Fimbristylis dichotomae of a length of 30-50 centimetre, the root of the wild Herba Fimbristylis dichotomae of excision, it is ensured that wild Herba pteridii latiusculi
A length of 30 centimetres of dish, by open country Herba Fimbristylis dichotomae to cutting, to cutting a length of 15 centimetres, puts in clear water and cleans；
(2) decocting in water processes: the wild Herba Fimbristylis dichotomae after processing is placed in water-bath, boils 5 minutes；
(3) baking processes: the Herba Fimbristylis dichotomae after being drained by decocting in water is placed in drying machine and bakees 3-5 hour, and stoving temperature is 25-30 DEG C,
Within during baking every 30 minutes, stir-frying once, wild Herba Fimbristylis dichotomae moisture Control is between 30%-40%；
(4) spring water soaks: the wild Herba Fimbristylis dichotomae after bakeing is placed in the spring water that temperature is 20 DEG C and soaks 4-6 hour, wild Herba Fimbristylis dichotomae
Moisture Control between 50%-60%；
(5) semi-finished product: place in glass or watt hilllock container after the wild Herba Fimbristylis dichotomae after spring water immersion treatment is drained, thus prepare open country
Herba Fimbristylis dichotomae semi-finished product.
Described preserved materials preparation method is as follows:
(1) composition of preserving raw material and proportioning: 6 parts of Rhizoma Zingiberis Recens, 10 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 15 parts, monosodium glutamate 2 parts, white
Sugar 8 parts, purified fine salt 15 parts, vegetable oil 15 parts, citric acid 4 parts, spring water 20 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by vegetable oil, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry
1-2 minute, add spring water and boil 5 minutes, prepare to obtain preserved materials.
The method for salting of described wild Herba Fimbristylis dichotomae is as follows:
(1) raw material composition and proportioning: wild Herba Fimbristylis dichotomae 1 part, preserved materials 4 parts；
(2) pickle: feed liquid will be pickled and pour in wild Herba Fimbristylis dichotomae intermediate container, and stir, and regulate PH with citric acid, it is ensured that salt down
The PH of solution processed is 3.5, and is compacted with marble, after sealing container, pickles 20 days, within every 4 days, is fallen by the container pickling wild Herba Fimbristylis dichotomae
Put once, be inverted 1 day every time；
(3) finished product: got from preserved materials by open country Herba Fimbristylis dichotomae, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum
Sealing machine pumps air in bag, and heat sealing, thus prepares the wild Herba Fimbristylis dichotomae pickling local flavor.
The wild Herba Fimbristylis dichotomae goods of manufacture of the present invention not only have sense crisp, fragrant and pleasant to taste, possibly together with the sweet taste of a spring water, symbol
Close mass food and drink demand.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the embodiment side to the present invention
Method further illustrates.
Embodiment: carry out according to lower example step
(1) preparation method of described wild Herba Fimbristylis dichotomae is as follows:
Pluck the fresh wild Herba Fimbristylis dichotomae of a length of 30-50 centimetre, excise the root of wild Herba Fimbristylis dichotomae, it is ensured that wild a length of 30 centimetres of Herba Fimbristylis dichotomae,
By open country Herba Fimbristylis dichotomae to cutting, to cutting a length of 15 centimetres, putting in clear water and clean, the wild Herba Fimbristylis dichotomae after cleaning is put in water-bath and boils
5 minutes, placing in drying machine and bakee 3-5 hour after draining, stoving temperature is 25-30 DEG C, within during baking every 30 minutes, stir-fries one
Secondary, wild Herba Fimbristylis dichotomae moisture Control is between 30%-40%；Wild Herba Fimbristylis dichotomae after bakeing is placed in the spring water that temperature is 20 DEG C and soaks 4-
6 hours, moisture Control was between 50%-60%, and the wild Herba Fimbristylis dichotomae after soaking is placed in glass or watt hilllock container, thus prepares wild Herba pteridii latiusculi
Dish semi-finished product；
(2) the preserved materials preparation method described in is as follows:
6 portions of Rhizoma Zingiberis Recenss and 10 portions of Bulbus Alliis and 15 portions of Fructus Capsicis are chopped to powder, vegetable oil is heated to 50-60 degree, successively by 6 parts
Rhizoma Zingiberis Recens, 10 parts of Bulbus Alliis, 5 parts of Zanthoxylum schinifolium, 15 parts of Fructus Capsicis, 8 parts of white sugar, 15 parts of purified fine salts add to stir-fry in vegetable oil 4-6 points
Clock, is then placed in 2 portions of monosodium glutamates and stir-fries 1-2 minute, adds 20 parts of spring water and boils 5 minutes, prepares to obtain preserved materials；
(3) method for salting of described wild Herba Fimbristylis dichotomae is as follows:
Pickle feed liquid to pour into 4 parts in 1 part of wild Herba Fimbristylis dichotomae intermediate container, stir, and regulate PH to 3.5 with citric acid, and
It is compacted with marble, after sealing container, pickles 20 days, within every 4 days, by pickling the container upside down of wild Herba Fimbristylis dichotomae once, be inverted 1 day every time；
(4) finished product: got from preserved materials by open country Herba Fimbristylis dichotomae, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum
Sealing machine pumps air in bag, and heat sealing, thus prepares the wild Herba Fimbristylis dichotomae pickling local flavor.
Wild Herba Fimbristylis dichotomae method for salting provided by the present invention, method is simple, produces equipment common, convenient for production, can realize rule
Mould produces.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be regarded as protection scope of the present invention, and these are all without affecting effect that the present invention implements and patent
Practicality.
Claims (8)
1. the present invention provides the method for salting of a kind of Herba Fimbristylis dichotomae, specifically includes: with fresh wild Herba Fimbristylis dichotomae as raw material, and pickle by preserved materials
Form.
2., by implementing the present invention, add the taste that wild Herba Fimbristylis dichotomae is new, also expanded the storage of wild Herba Fimbristylis dichotomae, fresh-keeping and edible side
Method；The present invention had both added the local flavor of wild Herba Fimbristylis dichotomae mouthfeel, keeps again wild Herba Fimbristylis dichotomae fresh, tender and crisp, and nutrition is not run off, the most not
Add any preservative, be the food of a kind of safety and Health.
3. the present invention breaks original Herba Fimbristylis dichotomae pickling process, implements wild Herba Fimbristylis dichotomae out prepared by the present invention, and people can eat the food after, can
Cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.
4. the present invention is achieved through the following technical solutions, and specifically includes: with fresh wild Herba Fimbristylis dichotomae as raw material, and salt down by preserved materials
System forms.
5. described in, the preparation method of wild Herba Fimbristylis dichotomae is as follows:
(1) feedstock capture processes: pluck the fresh wild Herba Fimbristylis dichotomae of a length of 30-50 centimetre, the root of the wild Herba Fimbristylis dichotomae of excision, it is ensured that wild Herba pteridii latiusculi
A length of 30 centimetres of dish, by open country Herba Fimbristylis dichotomae to cutting, to cutting a length of 15 centimetres, puts in clear water and cleans；
(2) decocting in water processes: the wild Herba Fimbristylis dichotomae after processing is placed in water-bath, boils 5 minutes；
(3) baking processes: the Herba Fimbristylis dichotomae after being drained by decocting in water is placed in drying machine and bakees 3-5 hour, and stoving temperature is 25-30 DEG C,
Within during baking every 30 minutes, stir-frying once, wild Herba Fimbristylis dichotomae moisture Control is between 30%-40%；
(4) spring water soaks: the wild Herba Fimbristylis dichotomae after bakeing is placed in the spring water that temperature is 20 DEG C and soaks 4-6 hour, wild Herba Fimbristylis dichotomae
Moisture Control between 50%-60%；
(5) semi-finished product: place in glass or watt hilllock container after the wild Herba Fimbristylis dichotomae after spring water immersion treatment is drained, thus prepare open country
Herba Fimbristylis dichotomae semi-finished product.
6. the preserved materials preparation method described in is as follows:
(1) composition of preserving raw material and proportioning: 6 parts of Rhizoma Zingiberis Recens, 10 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 15 parts, monosodium glutamate 2 parts, white
Sugar 8 parts, purified fine salt 15 parts, vegetable oil 15 parts, citric acid 4 parts, spring water 20 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by vegetable oil, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minute, are then placed in monosodium glutamate and stir-fry 1-
2 minutes, add spring water and boil 5 minutes, prepare to obtain preserved materials.
7. described in, the method for salting of wild Herba Fimbristylis dichotomae is as follows:
(1) raw material composition and proportioning: wild Herba Fimbristylis dichotomae 1 part, preserved materials 4 parts；
(2) pickle: feed liquid will be pickled and pour in wild Herba Fimbristylis dichotomae intermediate container, and stir, and regulate PH with citric acid, it is ensured that salt down
The PH of solution processed is 3.5, and is compacted with marble, after sealing container, pickles 20 days, within every 4 days, is fallen by the container pickling wild Herba Fimbristylis dichotomae
Put once, be inverted 1 day every time；
(3) finished product: got from preserved materials by open country Herba Fimbristylis dichotomae, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum
Sealing machine pumps air in bag, and heat sealing, thus prepares the wild Herba Fimbristylis dichotomae pickling local flavor.
The wild Herba Fimbristylis dichotomae goods of manufacture the most of the present invention not only have sense crisp, fragrant and pleasant to taste, possibly together with the sweet taste of a spring water, meet
Mass food and drink demand.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373533A (en) * | 2017-08-10 | 2017-11-24 | 合肥元政农林生态科技有限公司 | A kind of fiddlehead instant product |
| CN107510008A (en) * | 2017-09-18 | 2017-12-26 | 发贵科技（贵州）有限公司 | A kind of instant pickled bracken |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
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| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
| CN103689498A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Processing method of sweet and sour bracken |
| CN105361063A (en) * | 2015-12-02 | 2016-03-02 | 李二红 | Processing method of wild vegetables |
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| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
| CN103689498A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Processing method of sweet and sour bracken |
| CN105361063A (en) * | 2015-12-02 | 2016-03-02 | 李二红 | Processing method of wild vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373533A (en) * | 2017-08-10 | 2017-11-24 | 合肥元政农林生态科技有限公司 | A kind of fiddlehead instant product |
| CN107510008A (en) * | 2017-09-18 | 2017-12-26 | 发贵科技（贵州）有限公司 | A kind of instant pickled bracken |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
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