阅读说明：本技术 一种食用菊花的储存及还原方法 (Storage and reduction method of edible chrysanthemum ) 是由 任丽杰 于 2020-07-01 设计创作，主要内容包括：本发明涉及食用菊花技术领域,公开了一种食用菊花的储存及还原方法,包括：步骤S1、采摘灭菌；S2、烘干处理；S3、储藏环境；S4、菊花解冻；S5、升温处理；S6、药剂添加；本发明的有益效果是通过采用辐照方式进行灭菌,相较于现有的湿热灭菌方式能够更好的保护食用菊花内的营养成分,在杀灭细菌的同时不破坏营养成分,储存工作中,排出了湿气对菊花的影响,通过除味吸附杜绝异味窜入影响味道,还原时通过科学的处理方式,最大程度保持口感和外观色泽,并且保持营养不流失,本方法不仅能降低食用菊花保存和还原工作的经济成本、还能减少工作人员工作量、提升食用菊花品质,促进食用菊花技术发展。(The invention relates to the technical field of edible chrysanthemum and discloses a storage and reduction method of edible chrysanthemum, which comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; the method has the advantages that the irradiation mode is adopted for sterilization, compared with the existing damp-heat sterilization mode, the method can better protect the nutrient components in the edible chrysanthemum, does not damage the nutrient components while killing bacteria, discharges the influence of moisture on the chrysanthemum in the storage work, avoids the influence of peculiar smell by odor removal and adsorption, avoids the influence of the peculiar smell on the taste, keeps the taste and the appearance color to the maximum extent and keeps the nutrition from losing through a scientific treatment mode during reduction, can reduce the economic cost of the edible chrysanthemum storage and reduction work, can also reduce the workload of workers, improves the quality of the edible chrysanthemum, and promotes the technical development of the edible chrysanthemum.)

1. A storage and reduction method of edible chrysanthemum is characterized by comprising the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments;

step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining;

step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours;

step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag;

step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread;

step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes;

step S6: when the temperature is increased, vitamins are added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water.

2. The method for storing and restoring edible chrysanthemum according to claim 1, wherein in step S1, the picked chrysanthemum is observed, and chrysanthemum with no fracture and no scar is selected for processing.

3. The method as claimed in claim 1, wherein in step S1, the selected plant with plump and no disease is collected.

4. The method as claimed in claim 1, wherein in step S2, the drying temperature is controlled to be constant, and the temperature fluctuation is controlled to be 2 ℃ after the drying temperature is selected.

5. The method as claimed in claim 1, wherein in step S3, air is not allowed to flow through the storage chamber, and activated carbon is placed in the storage chamber for odor removal by adsorption.

6. The method as claimed in claim 1, wherein the storing temperature of the chrysanthemum is controlled at a range from-3 ℃ to-5 ℃ in step S3.

7. The method as claimed in claim 1, wherein in step S4, the temperature of the fresh water is not higher than 30 ℃ during thawing, the fresh water is properly cooled in summer, and the temperature of the fresh water is not lower than 0 ℃ in winter.

8. The storage and reduction method of edible chrysanthemum according to claim 1, wherein in step S5, the heating operation is carried out slowly with slow fire, and the heating operation is carried out not with big fire until the heating operation is boiling, sucrose is added when the temperature reaches 30 ℃, and white spirit is added when the temperature reaches 50 ℃.

9. The method as claimed in claim 1, wherein the step S6, the step of adding chemicals is performed at the later stage of the heating process, wherein the heating time reaches 20 minutes, the vitamins and glycerin are added, and after 5 minutes, the chrysanthemum flower is drained and the heating is stopped.

Technical Field

The invention relates to the technical field of edible chrysanthemum, in particular to a storage and reduction method of edible chrysanthemum.

Background

The technology of edible chrysanthemum in China is recorded late in part of literature data, which indicates that most of the nation does not know the technical development history of the edible chrysanthemum, the edible chrysanthemum technology actually originates in China, the records of the cultivated chrysanthemum are recorded as early as the etiquette and the moon of the Han Dynasty, the chrysanthemum cake is one of traditional cakes in the Guangdong Meizhou, and has the common languages of' being full of rice and being ingenious in the rice pudding, and the chrysanthemum cake bad is handed over to Japan in Tang and Song times, and is handed over to Europe and other countries in the beginning of 17 th century, and the chrysanthemum is cultivated in all parts of China, and Jiangsu, Zhejiang, Jiangxi, Sichuan and other provinces are taken as main production areas, wherein the Hangzhou chrysanthemum in Zhejiang province has a famous country, and the chrysanthemum research in Liaoning areas in recent years also has.

The edible chrysanthemum is a perennial root herbaceous plant, the floral organs contain chrysanthemum glycoside, adenine, amino acid, trace elements and the like, and the chrysanthemum has the effects of clearing heat, removing toxicity, calming the liver and improving eyesight.

Disclosure of Invention

The invention aims to solve the problems, designs a method for storing and restoring edible chrysanthemum, and solves the problems that the existing method has poor storage effect, complicated and fussy operation steps and large workload, and the chrysanthemum is high in price due to the fact that partial methods need to be stored in a liquid nitrogen mode, an ultralow temperature mode and the like and the economic investment is huge.

The technical scheme of the invention for realizing the aim is as follows: a method for storing and restoring edible chrysanthemum comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments;

step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining;

step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours;

step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag;

step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread;

step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes;

step S6: when the temperature is increased, vitamins are added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water.

Preferably, in step S1, the picked chrysanthemum is observed, and the chrysanthemum having no cross section and no scar is selected for processing.

Preferably, in S1, the selected plants with plump flowers and no disease need to be chrysanthemum.

Preferably, in step S2, the drying temperature is controlled to be a constant temperature, and the temperature fluctuation is controlled to be 2 degrees celsius after the drying temperature is selected.

Preferably, in step S3, air is not allowed to flow through the storage chamber space, and activated carbon is placed in the storage chamber for odor removal by adsorption.

Preferably, in the step S3, the storage temperature is controlled to be between-3 degrees celsius and-5 degrees celsius.

Preferably, in step S4, the temperature of the fresh water during thawing may not be higher than 30 ℃, the temperature may be properly reduced in summer, and the temperature may not be lower than 0 ℃ during winter.

Preferably, in the step S5, the temperature is increased, slow heating is required with slow fire, the mixture cannot be boiled with strong fire, sucrose is added when the temperature reaches 30 ℃, and white spirit is added when the temperature reaches 50 ℃.

Preferably, in step S6, the chemical addition operation needs to be performed at the later stage of the temperature increase operation, and when the temperature increase time reaches 20 minutes, vitamins and glycerin need to be added, and after 5 minutes, the chrysanthemum is drained, and the heating is stopped.

The storage and reduction method for the edible chrysanthemum, which is provided by the scheme, is used for researching and improving the storage and reduction method for the chrysanthemum, and carries out sterilization by adopting an irradiation mode, can better protect nutrient components in the edible chrysanthemum compared with the existing damp-heat sterilization mode, does not damage the nutrient components while killing bacteria, discharges the influence of moisture on the chrysanthemum, prevents peculiar smell from entering to influence taste by removing odor and adsorbing, and keeps the taste and the appearance color to the maximum extent and keeps the nutrition from losing during reduction by adopting a scientific treatment mode.

Detailed Description

The following content is a detailed description of the present invention, and a method for storing and reducing edible chrysanthemum is characterized by comprising: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining; step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours; step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag; step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread; step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes; step S6: when the temperature is increased, vitamins are required to be added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water; observing the picked chrysanthemum flowers, and selecting the chrysanthemum flowers with petals without sections and scars for processing; in the step S1, selecting plants with plump flowers and no diseases for chrysanthemum collection; in the step S2, the drying temperature is to be controlled to be constant, and the temperature fluctuation is to be controlled to be 2 ℃ after the drying temperature is selected; in the step S3, air is not allowed to circulate in the storage chamber space, and activated carbon is placed in the storage chamber for odor removal through magnetic adsorption; in the step S3, the storage temperature is controlled to be between-3 ℃ and-5 ℃; in the step S4, the temperature of clear water during unfreezing can not be higher than 30 ℃, cooling treatment can be properly carried out in summer, and the control and temperature in winter can not be lower than 0 ℃; in the step S5, heating, namely heating slowly with slow fire, not boiling with strong fire, adding cane sugar when the temperature reaches 30 ℃, and adding white spirit when the temperature reaches 50 ℃; in the step S6, the medicine adding operation needs to be performed at the later stage of the temperature rising operation, when the temperature rising time reaches 20 minutes, vitamins and glycerin need to be added, after 5 minutes, the chrysanthemum is drained, and the heating is stopped.

The embodiment is characterized in that the storage and reduction method of the edible chrysanthemum comprises the following steps: step S1, picking and sterilizing; s2, drying; s3, storing environment; s4, unfreezing the chrysanthemum; s5, heating; s6, adding medicaments; step S1: picking in flower seasons, selecting chrysanthemum flowers with uniform sizes, sterilizing by adopting an irradiation mode, cleaning, and draining; step S2: drying the screened chrysanthemum, wherein the temperature and time are controlled in the drying process, the drying temperature is within the range of 35-55 ℃, the drying time is at least 20 hours, and the longest time cannot exceed 23 hours; step S3: the environment of the storage room needs to be sealed, sterilization treatment needs to be carried out firstly, then the chrysanthemum is uniformly subpackaged, and the chrysanthemum can be subpackaged by adopting a sealed plastic bag; step S4: taking out the chrysanthemum when eating, putting the chrysanthemum in clean water at normal temperature for no more than 5 minutes, and taking out the chrysanthemum after the chrysanthemum has no obvious ice crystal and leaves slowly spread; step S5: heating the thawed cold-dried chrysanthemum in normal-temperature purified water until the chrysanthemum is boiled, and controlling the heating time within 20-30 minutes; step S6: when the temperature is increased, vitamins are required to be added, and when the detection temperature is increased to 40 ℃, or when the heating time is 10 minutes, the vitamins are added into water; the present case is to the save of chrysanthemum and reduction method research improvement, disinfect through adopting the irradiation mode, compare in the nutrient composition in the protection edible chrysanthemum that current damp and hot sterilization mode can be better, do not destroy nutrient composition when killing the bacterium, in the storage work, the influence of moisture to the chrysanthemum has been discharged, it influences the taste to scurry into through removing the flavor absorption stop peculiar smell, through scientific processing mode during the reduction, furthest keeps taste and outward appearance color and luster, and keep nutrition not run off, this method can not only reduce the economic cost of edible chrysanthemum save and reduction work, can also reduce staff's work load, promote edible chrysanthemum quality, promote edible chrysanthemum technical development.

For those skilled in the art to perform operations, specific operation steps and attention points according to the steps indicated in the present application, reference should be made to the following, wherein the details mentioned in the related step operations are referred to in the art, and the following mainly describes the operation principle and process.