Bitter vegetable processing method
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Bitter herbs, belonging to the chrysanthemum family Chrysanthemi, commonly known as bittersweet, bitter leeks and so on. Its nature is bitterly cold, its main function is heat, cooling, detoxification. Bitter herbs is a kind of wild vegetable, non-polluting, unique in taste, rich in nutrition and popular among consumers. The following describes the processing techniques of two bitter herbs. First, canard soft canned 1, process: raw material selection → cleaning → lye treatment → protect green → Bao crisp → sterilization → packaging → finished product. 2, processing points: (1) raw material selection: selection of fresh, no dead leaves, disease-free leaves, no old roots, plant shape of bitter herbs as raw materials. (2) Cleaning: The bitter herbs are dug out of the ground and there is a lot of dirt attached to them. They need to be carefully cleaned. Put it into a washing tank, detect dead leaves, debris, and foreign materials in the earth and stone, wash it thoroughly with flowing water, and then remove and drain the water. (3) Alkaline treatment: Soak the bitter for 10 minutes with a 1% sodium carbonate aqueous solution to neutralize some of the organic acids in the bitter herbs; Second, remove the wax from the middle leaves of the bitter herbs, which is conducive to the penetration of copper, zinc ions, etc. Within the bitter vegetable; three can protect the green. After treatment, the residual lye can be washed off with fresh water. (4) Protecting the green: It is prepared with 200 mg/L copper acetate, 200 mg/L zinc acetate, and 200 mg/L sodium carbonate, and maintained at a vacuum of 0.09 MPa for 15 minutes to enter the green protection process. After processing, remove and rinse with clean water. (5) Keep crisp: Soak the bitter with 0.1% calcium chloride solution for 10 minutes. Calcium penetrates into the bitter herbs and acts with the pectic acid therein to form calcium pectate. This salt has a gelling effect, which can bond in the intercellular space to increase the connection between cells, thus making the bitter herbs brittle and hard. . (6) Sterilization: soaking in 0.05% sodium benzoate solution for 30 minutes to avoid high temperature sterilization and softening the product. (7) vacuum packaging: using drawing nylon / polyethylene composite bag vacuum packaging. Second, bitter vegetables beverage 1, process: raw material selection → cleaning → cutting → frying → leaching → filtration → concentration → packaging. 2. Processing points (1) Raw material selection: Select the collected bitter herbs. Remove weeds and plants with pests in the bitter herbs. (2) Cleaning and slicing: Rinse carefully picked bitter herbs with flowing water. Be careful not to rub them so as not to damage the leaves and affect the quality. Then cut into a small section of 0.8-1 cm. Care should be taken to wash it first and then cut it so as to prevent the milky sap from the knife edge from escaping during washing, resulting in a waste of nutrients. (3) Frying: The small pieces of chopped bitter herbs are fried in a pan and fryed with 65-70°C for 1-2 minutes and then the wok temperature is lowered to 45-50°C. - 9 minutes to evaporate water. When most of the water evaporates, the color of the leaves of bitter herbs changes from green to dark green and gives off a clear scent. (4) Leaching: There are two ways to leach. One is to soak the dry matter of bitter herbs with 100 °C boiling water, the ratio of dry matter to boiling water is 1:5, soak for 3-5 hours, and stir to make all juice leaching; second is to soak with 80-90% ethanol The ratio of dry matter to ethanol is 1:5. Immersion is appropriate. Soaking time is 18-24 hours. (5) Filtration: The leached sow waste residue is removed with a filter. (6) Concentration: The boiling water-soaked filtrate is heated and boiled to evaporate excess water to make its specific gravity 1.305 original solution. For ethanol-soaked liquids, the ethanol was separated to a specific gravity of 1.305. Then add preservatives and sugar or honey, add 10 grams per 100 liters of preservative sodium benzoate, add sugar or honey 1000 grams. Distilled water was added to the original solution, and the specific gravity was 1.20. The diluted health care solution is bottled, sealed and sealed.