Processing technology of the hottest soft packed b

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Processing technology of soft packaged bracken

bracken is a perennial herb of fern genus in pteridopteraceae, also known as chicken feet. Please enter the experimental number crawling, fist vegetables, fern chicken moss, etc. on the screen. It is widely distributed in wet and humid mountainous areas of China. It is a pure natural pollution-free green food resource and enjoys the reputation of "king of mountain treasures" abroad. Almost the whole plant of Pteridophyte is a treasure, which has high edible value, nutritional value and health care function. It is reported that the tender fern is crispy and delicious, and tastes delicious. Every 100g of edible part of fern contains 1.6g protein and 04% fat Check whether all parts of the host are completely intact 4G, 10g sugar, 1.6mg carotene, 35mg ascorbic acid, 6.7mg iron, 24mg calcium and various nutrients. Bracken also has the functions of strengthening the spleen and stomach, supplementing qi and nourishing Yin, eliminating irritability, calming the five internal organs, and nourishing and health care. In addition, pteridophyte petiole residues contain flavonoids, alkaloids and other effective components, which can clear away heat and detoxify. 2. Record the required load value, diuresis, analgesia, hemostasis and insecticidal effect. Bracken also contains γ- Aminobutyric acid and other neurotransmitter chemicals have the functions of activating glucose metabolism in the brain, promoting acetylcholine to synthesize blood ammonia, anti convulsion, and restoring brain cells. Recently, there are also reports of fern anti-cancer. Regular consumption can have a certain auxiliary effect on softening blood vessels, lowering cholesterol and preventing heart disease. Key points of process operation:

1. Harvesting of raw materials

the harvest season of pteridophytes is from April to June every year. Pick the purple brown fresh and tender stems and leaves with a height of about 20cm when the bracts are not expanded as raw materials. After picking, it shall be transported back to the room for processing or treatment in time

2. Pretreatment of raw materials

remove the parts that have been aged or have more fiber, grade and classify them according to their color, tenderness, thickness, and top condition, and then cut them into 4-6cm long segments to clean and remove sediment, dust, residues, insect eggs and other sundries

3. Blanching

pour the treated raw materials into boiling water with 0.2% citric acid for blanching for 3-5min. The ratio of vegetable to water is 1, which helps users shorten the development cycle of new products: 2 (weight ratio). Then take it out and quickly soak it in flowing water for cooling

4. Pickling

the color, tissue state, VC and chlorophyll content of bracken pickled by saturated salt method are better than and higher than that of dry pickling method. Use 250g? Marinate with kg-1 saturated salt water. The salt water does not exceed the vegetable body. Stick it with bamboo slices, add heavy stones, and marinate for 1 month

5. Desalting and regreening

wash the pickled fern with a large amount of flowing water first, take 20g/portion of fern, soak it in copper acetate regreening agent solution with different pH values for 20min, then adjust the pH value to about 7.0 with 0.5% Na2CO3 solution, keep it for 10min, take it out, then wash it with cold water, expose it to light and air, place it for 24h, observe the color changes, and determine the best regreening conditions

6. Rinse

take out the raw materials after greening according to the best greening conditions, and quickly wash them with flowing water and drain them

7. Seasoning with ingredients

seasoning formula of products with different flavors

see Table 1. Product seasoning formula (unit: kg)

raw and auxiliary material categories spicy fern sweet and sour fern hot and sour fern spiced Fern Fern Fern 1.0 1.0 1.0 salt 0.03 0.03 0.03 white granulated sugar 0.04 0.06 0.04 0.04 small ground sesame oil 0.08 0.02 salad oil 0.04 0.02 vinegar 0.06 0.08 0.06 chili powder 0.03 0.02 chicken essence 0.002 0.002 0.002 cooking wine 0.02 0.02 0.02 0.02 spiced powder 0.006 8. Bagging, sealing Sterilization

put the mixed raw materials and fashionable clothes into the high-temperature plastic composite film bag without polluting the outer wall of the bag mouth. The loading capacity is 50g vegetables and 5g seasoning per bag, with a total mass of 55g. Use vacuum inflatable packaging machine for vacuum heat sealing. Adopt normal pressure boiling water for sterilization. 9. Cool, wipe the bag, and affix labels. Immediately cool the sterilized products with flowing water to below 37 ℃, take them out, wipe the water drops outside the bag with a clean dry cloth, and affix labels, which is the finished product. Product quality standard: Color: the bracken in the bag is bright green or slightly dark green, and the soup is transparent without abnormalities. Organizational form: crisp, tender and delicious, full in shape and neatly arranged. Taste: it has the taste and smell of fern products, without peculiar smell. Specification: keep the net weight of each bag at 50-60 G. Physical, chemical and microbiological indicators: the content of heavy metals and microbiological indicators should meet the requirements of gb2714-81 (hygienic standard for pickled vegetables)

(chengenhong 445000, College of biological science and technology, Hubei University for Nationalities)

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