苜蓿 alias Alisma, wolfberry, etc., are leguminous herbs. In the past, it was mainly used as green manure or feed. In recent years, people have eaten wolfberry as a kind of vegetable. The nutritional value of earthworms is very high. Each 100g of stem leaves contains crude protein 19.2g, crude fat 5.6g, nitrogen-free extract 46.4g, crude fiber 14.7g, carotene 31.48mg, 0.1mg vitamin B1, 0.22mg vitamin B2 Vitamin C85 mg, phosphorus 68 mg, calcium 168 mg, and iron 4.8 mg. Scorpion also contains isoflavone derivatives such as saponins, indophenols, luciginol, and daidzein, as well as substances such as alizarin, citrulline, soya bean, and pectic acid.
1. Canned food (1) Process selection → cleaning → salting → blanching → complex hardening with green → canning → sterilization → cooling → insulation → inspection → finished product.
(2) Operation points 1 Selection of materials. Choose fresh, bright green, bright green as raw material. 2 cleaning. After the raw materials are removed, they are placed in a washing tank, fully washed with flowing fresh water, and drained to remove water. Do not rub during cleaning. 3 salting. The soaked mash is soaked with a mass fraction of 3% sodium chloride and a 0.1% aqueous solution of sodium carbonate. On the one hand, the air and some moisture contained in the retort can be discharged to make the structure more compact; on the other hand, it can be removed. In addition to the smell of green grass, the salting time is generally 6h. 4 Bleak. The salted wolfberry was flaked in a sodium sulfite solution having a mass fraction of 0.01% for 2 min to 3 min. The pH of the solution is 8.4 and the temperature is 80°C to 85°C. 5 regreen hardening. The use of zinc salt and sodium sulfite solution immersed in complex green to restore the natural green; the use of calcium salt hardening, to increase the product's brittleness. The complex green hardened solution contains 0.2% zinc chloride, 0.01% sodium sulfite, and 0.05% calcium chloride. The soaking time is 6 hours. 6 cans, sealed. The seedlings of uniform size, approximately the same color and crisp texture were placed in a glass jar, and the soup was then poured at a temperature of 85° C. and a pH of 4.5 (adjusted with citric acid), leaving a headspace of 6 mm to 8 mm. 7 sterilization, cooling. The sealed cans are immediately sent to the retort for sterilization. The interval between canning and sterilizing does not exceed 0.5 h, and the sterilizing formula is 5 min to 20 min to 5 min/100°C. After sterilization, it is cooled to about 40°C. 8 insulation, inspection. The prepared cans were placed in a (372)°C heat preservation warehouse for 8 days for inspection, and the unqualified products such as fat cans, drain cans, and turbidity mud cans were removed and the qualified products were put into storage.
2. Cans and soft cans (1) Process flow Raw materials → selection → cleaning → trimming → lye treatment → blanching → dip color protection → hardening → bagging → sealing → sterilization → cooling → heat preservation → inspection → finished products.
(2) Operation points 1 Raw material selection and treatment. Collect fresh pods, remove dead stems and leaves, and pests and leaves, so that the plant shape is basically the same, and then rinse with flowing water to remove sediment and impurities, drain water after trimming reserve. 2 alkali treatment. The soaked quail was soaked in a 0.01% sodium carbonate solution, and was properly shaken and removed after 8 min to 10 min. Then rinse with water to remove residual lye. The purpose of lye treatment is to properly remove the waxy components of the leaf surface, which will help the penetration of calcium ions and zinc ions during the next hardening and green-keeping treatment. 3 blanching. After the above-mentioned treated cockroaches are quickly blanched, they are usually treated in 95°C water for 2 minutes. The purpose of the blanching is to kill the active enzyme and reduce the oxidative browning; increase the permeability of the tissue cells is conducive to the infiltration of calcium ions and zinc ions; through the blanching treatment, it can also reduce or eliminate the bitterness and astringency. It should be noted that the time and temperature of blanching must be well controlled and that excessive heat may not be available, otherwise it will cause serious loss of nutrients. 4 dipping color protection. Greenguard solution was prepared using zinc gluconate with a concentration of 240 mg/L and sodium sulfite solution of 100 mg/L. By protecting the green, zinc ions can replace the magnesium ions in the chlorophyll and keep the earth green for a long time. However, it is necessary to promote the reaction by heating. The use of hot-protecting green liquor and hot soaking can accelerate the penetration of metal ions and the substitution reaction. The blanching treatment temperature is 95°C and the time is 2 min to 3 min. After cooling quickly after blanching, and soaking with a protective liquid for 4h to 6h, the product can maintain a stable bright green. 5 hardened. Use a calcium chloride solution with a mass fraction of 20 mg/L as a hardener, soak the crucibles for 30 minutes, remove them, rinse them with clean water, and drain them for use. 6 bagging. The above-mentioned treated loquat was put into a bag and the net mass per bag was 250 g, and then 60 g of soup was injected. The recipe for soup is: salt 2kg, spices 0.05kg, water 100kg. 7 sealed. Immediately after bagging, it is sealed with a semi-automatic vacuum sealer. The working vacuum of the sealer should be greater than 0.076 MPa. Check immediately after sealing and re-bagging and sealing should be performed if it does not meet the requirements. 8 sterilization, cooling. Sealing immediately after sterilization, the sealing and sterilization time interval shall not exceed 0.5h, so as not to affect the tenderness of the product tissue. The bactericidal formula is 5 min to 20 min to 5 min/121 °C. After sterilization is completed, it is immediately cooled to about 38°C. 9 insulation, inspection. The prepared cans were fed into the (372)°C heat preservation store for 7 days for inspection, and the unqualified products were rejected and the qualified products were put into storage.
3. Health tea (1) Process flow Raw materials → Picking → Cutting → Steaming → Cooling → Drying → Chopping → Baking → Crushing → Finished products.
(2) Operation points 1 Selection and shredding. The 30- to 40-cm-high plantlets that are free of pests and diseases are selected and cut from the roots, cleaned, drained, and cut into 1 cm-long sections with a cutting machine. 2 Steaming and cooling. The minced material is heated with steam at 120°C for about 5 seconds. The first purpose of this treatment is to sterilize, the second is to inactivate the enzyme to prevent oxidation and browning of the tea, and the third is to make lutein, which tends to cause discoloration of the tea, to lose its effect. After the heat treatment, it should be quickly aired to prevent the loss of vitamins. 3 Dry. The cooled raw material is placed in a rough kneading machine and dried at a high temperature in a dry air of 90° C. to 95° C. while being roughly kneaded, so that about 80% of the moisture can be removed. The coarsely kneaded raw material is placed in a drier and dried with a dry air at a low temperature of 37° C. to 40° C. for about 8 hours to reduce its moisture content to less than 10%, and then further crushed with a coarse crusher to granulate it. 4 stirring baking. The pelletized mash was placed in a stainless steel heating pot and baked for about 10 minutes. The temperature of the mash was raised to 50°C to remove the grassy taste. After cooling, it is packaged as thick tea. For example, the crude tea can be made into a powder by using an impact pulverizer and then loaded into a sachet. Instant tea can also be prepared to improve the utilization of nutrients in loquat.
4. Jujube drink (1) Process flow Raw material → Pretreatment → Blanching → Crushing extraction → Coarse filtration → Boiling → Blending → Fine filtration → Filling → Sterilization → Cooling → Finished products.
(2) Operational points 1 Raw material pretreatment. Excluding the black spots of the pests and leaves and withered leaves, use high moisture content, fresh and bright early flowering leaves, rinse with flowing clean water, remove the surface sediment and impurities. 2 blanching color protection. Blanching can cause enzymes to lose their activity, prevent enzymatic browning, soften tissue, alter cell semi-permeable properties, and increase juice yield. Usually in boiling water 2min ~ 3min. 3 broken leaching. After breaking the crucible with a tissue masher, immersing it in water, the mass ratio of helium to water was 1:20, the extraction temperature was 55° C., and the time was 80 minutes. The mash was stirred once every 20 minutes during leaching. 4 deployment, fine filtration. The purpose of blending is to mask the smell of grass on the basis of maintaining the unique fragrance of wolfberry juice. Fine filtration removes fine particles and precipitates from the mash, making it clear and transparent. 5 filling, sterilization. The wolfberry juice is poured into a sterile canned empty container with a filler and then autoclaved. After the sterilization is completed, it is cooled to about 40°C and sent to the (372)°C heat preservation store for insulation. After passing the inspection, it is the finished product.
Author: Shanxi Yuncheng Agronomy College, Yancheng District Forestry Bureau, Yuncheng City, Shanxi Province
1. Canned food (1) Process selection → cleaning → salting → blanching → complex hardening with green → canning → sterilization → cooling → insulation → inspection → finished product.
(2) Operation points 1 Selection of materials. Choose fresh, bright green, bright green as raw material. 2 cleaning. After the raw materials are removed, they are placed in a washing tank, fully washed with flowing fresh water, and drained to remove water. Do not rub during cleaning. 3 salting. The soaked mash is soaked with a mass fraction of 3% sodium chloride and a 0.1% aqueous solution of sodium carbonate. On the one hand, the air and some moisture contained in the retort can be discharged to make the structure more compact; on the other hand, it can be removed. In addition to the smell of green grass, the salting time is generally 6h. 4 Bleak. The salted wolfberry was flaked in a sodium sulfite solution having a mass fraction of 0.01% for 2 min to 3 min. The pH of the solution is 8.4 and the temperature is 80°C to 85°C. 5 regreen hardening. The use of zinc salt and sodium sulfite solution immersed in complex green to restore the natural green; the use of calcium salt hardening, to increase the product's brittleness. The complex green hardened solution contains 0.2% zinc chloride, 0.01% sodium sulfite, and 0.05% calcium chloride. The soaking time is 6 hours. 6 cans, sealed. The seedlings of uniform size, approximately the same color and crisp texture were placed in a glass jar, and the soup was then poured at a temperature of 85° C. and a pH of 4.5 (adjusted with citric acid), leaving a headspace of 6 mm to 8 mm. 7 sterilization, cooling. The sealed cans are immediately sent to the retort for sterilization. The interval between canning and sterilizing does not exceed 0.5 h, and the sterilizing formula is 5 min to 20 min to 5 min/100°C. After sterilization, it is cooled to about 40°C. 8 insulation, inspection. The prepared cans were placed in a (372)°C heat preservation warehouse for 8 days for inspection, and the unqualified products such as fat cans, drain cans, and turbidity mud cans were removed and the qualified products were put into storage.
2. Cans and soft cans (1) Process flow Raw materials → selection → cleaning → trimming → lye treatment → blanching → dip color protection → hardening → bagging → sealing → sterilization → cooling → heat preservation → inspection → finished products.
(2) Operation points 1 Raw material selection and treatment. Collect fresh pods, remove dead stems and leaves, and pests and leaves, so that the plant shape is basically the same, and then rinse with flowing water to remove sediment and impurities, drain water after trimming reserve. 2 alkali treatment. The soaked quail was soaked in a 0.01% sodium carbonate solution, and was properly shaken and removed after 8 min to 10 min. Then rinse with water to remove residual lye. The purpose of lye treatment is to properly remove the waxy components of the leaf surface, which will help the penetration of calcium ions and zinc ions during the next hardening and green-keeping treatment. 3 blanching. After the above-mentioned treated cockroaches are quickly blanched, they are usually treated in 95°C water for 2 minutes. The purpose of the blanching is to kill the active enzyme and reduce the oxidative browning; increase the permeability of the tissue cells is conducive to the infiltration of calcium ions and zinc ions; through the blanching treatment, it can also reduce or eliminate the bitterness and astringency. It should be noted that the time and temperature of blanching must be well controlled and that excessive heat may not be available, otherwise it will cause serious loss of nutrients. 4 dipping color protection. Greenguard solution was prepared using zinc gluconate with a concentration of 240 mg/L and sodium sulfite solution of 100 mg/L. By protecting the green, zinc ions can replace the magnesium ions in the chlorophyll and keep the earth green for a long time. However, it is necessary to promote the reaction by heating. The use of hot-protecting green liquor and hot soaking can accelerate the penetration of metal ions and the substitution reaction. The blanching treatment temperature is 95°C and the time is 2 min to 3 min. After cooling quickly after blanching, and soaking with a protective liquid for 4h to 6h, the product can maintain a stable bright green. 5 hardened. Use a calcium chloride solution with a mass fraction of 20 mg/L as a hardener, soak the crucibles for 30 minutes, remove them, rinse them with clean water, and drain them for use. 6 bagging. The above-mentioned treated loquat was put into a bag and the net mass per bag was 250 g, and then 60 g of soup was injected. The recipe for soup is: salt 2kg, spices 0.05kg, water 100kg. 7 sealed. Immediately after bagging, it is sealed with a semi-automatic vacuum sealer. The working vacuum of the sealer should be greater than 0.076 MPa. Check immediately after sealing and re-bagging and sealing should be performed if it does not meet the requirements. 8 sterilization, cooling. Sealing immediately after sterilization, the sealing and sterilization time interval shall not exceed 0.5h, so as not to affect the tenderness of the product tissue. The bactericidal formula is 5 min to 20 min to 5 min/121 °C. After sterilization is completed, it is immediately cooled to about 38°C. 9 insulation, inspection. The prepared cans were fed into the (372)°C heat preservation store for 7 days for inspection, and the unqualified products were rejected and the qualified products were put into storage.
3. Health tea (1) Process flow Raw materials → Picking → Cutting → Steaming → Cooling → Drying → Chopping → Baking → Crushing → Finished products.
(2) Operation points 1 Selection and shredding. The 30- to 40-cm-high plantlets that are free of pests and diseases are selected and cut from the roots, cleaned, drained, and cut into 1 cm-long sections with a cutting machine. 2 Steaming and cooling. The minced material is heated with steam at 120°C for about 5 seconds. The first purpose of this treatment is to sterilize, the second is to inactivate the enzyme to prevent oxidation and browning of the tea, and the third is to make lutein, which tends to cause discoloration of the tea, to lose its effect. After the heat treatment, it should be quickly aired to prevent the loss of vitamins. 3 Dry. The cooled raw material is placed in a rough kneading machine and dried at a high temperature in a dry air of 90° C. to 95° C. while being roughly kneaded, so that about 80% of the moisture can be removed. The coarsely kneaded raw material is placed in a drier and dried with a dry air at a low temperature of 37° C. to 40° C. for about 8 hours to reduce its moisture content to less than 10%, and then further crushed with a coarse crusher to granulate it. 4 stirring baking. The pelletized mash was placed in a stainless steel heating pot and baked for about 10 minutes. The temperature of the mash was raised to 50°C to remove the grassy taste. After cooling, it is packaged as thick tea. For example, the crude tea can be made into a powder by using an impact pulverizer and then loaded into a sachet. Instant tea can also be prepared to improve the utilization of nutrients in loquat.
4. Jujube drink (1) Process flow Raw material → Pretreatment → Blanching → Crushing extraction → Coarse filtration → Boiling → Blending → Fine filtration → Filling → Sterilization → Cooling → Finished products.
(2) Operational points 1 Raw material pretreatment. Excluding the black spots of the pests and leaves and withered leaves, use high moisture content, fresh and bright early flowering leaves, rinse with flowing clean water, remove the surface sediment and impurities. 2 blanching color protection. Blanching can cause enzymes to lose their activity, prevent enzymatic browning, soften tissue, alter cell semi-permeable properties, and increase juice yield. Usually in boiling water 2min ~ 3min. 3 broken leaching. After breaking the crucible with a tissue masher, immersing it in water, the mass ratio of helium to water was 1:20, the extraction temperature was 55° C., and the time was 80 minutes. The mash was stirred once every 20 minutes during leaching. 4 deployment, fine filtration. The purpose of blending is to mask the smell of grass on the basis of maintaining the unique fragrance of wolfberry juice. Fine filtration removes fine particles and precipitates from the mash, making it clear and transparent. 5 filling, sterilization. The wolfberry juice is poured into a sterile canned empty container with a filler and then autoclaved. After the sterilization is completed, it is cooled to about 40°C and sent to the (372)°C heat preservation store for insulation. After passing the inspection, it is the finished product.
Author: Shanxi Yuncheng Agronomy College, Yancheng District Forestry Bureau, Yuncheng City, Shanxi Province
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