Wild vegetable processing technology

One, wild vegetables frozen

1. Raw material selection, processing. Choose young, fresh, stout, and wild vegetable, clean dirt, impurities, etc.
2. Blanching, flushing. It was blanched in a 0.2% zinc gluconate boiling water solution. After blanching, the softness of potherbs was used instead of blushing. If necessary, 0.5% citric acid was added to adjust the pH to 6.0. After blanching, rinse quickly with cold water and cool to room temperature.
3. Finishing, packing and draining. After cooling the wild vegetables to remove the older part of the lower part of the stem, the scales on the leaves should be cleaned and the surface mucus should be washed. Wash the water in the freezer tray with the holes at the bottom according to the specifications and weight.
4. Pre-cooling, freezing. The wild vegetables were pre-cooled to 0°C and then placed in a freezer at -30°C to condense to a central temperature of -18°C.
5. Hanging ice. The frozen wild vegetables were picked up from the dish and placed in 10°C water to dip them slightly so that the surface was covered with a thin layer of uniform ice.
6. Packing and storage. Polyethylene bags are used to seal, pack and quickly transfer to -18°C.

Second, the wild vegetable tank

1. Sorting and processing of raw materials. Select fresh young wild plants, rinse with clean water, drain, and whole.
2. Precooked and rinsed. The processed raw material is poured into the zinc chloride boiling solution with a concentration of 0.2% and pH 5.0 for 3 to 5 seconds to inactivate enzymes, protect color, and soften. Then soaked in running water, flushing, cooling, to remove the surface brown scales and surface mucus.
3. Canning, add soup. The raw materials were graded into a 500-g tank. The soup contains 0.15% citric acid, 1% salt, and 20.1% CaCl. Boil filtered and poured at 80°C or more.
4. Exhaust, sealed. Hot exhaust, central temperature above 80 °C sealed.
5. Sterilization, cooling. The bactericidal type is 100°C, and it is cooled to 37°C in stages.
6. Inspection, finished product. The finished product is sent to a 25-28°C heat preservation warehouse for 5-7 days of heat preservation, during which sampling inspections are carried out to eliminate unqualified products. After the incubation, the samples were taken for inspection of bacteria and physicochemical indicators. After passing the tests, they were labeled, packed and stored.

Three, dried wild vegetables

1. Raw material selection, processing. Choose fresh, disease-free vegetables, wash away impurities and drain. Into the mixture of 0.2% to 0.5% citric acid and 0.2% sodium metabisulfite boiled for 5 minutes, inactivate the enzyme, color protection, sterilization, and then rinse with flowing water, cooling, go with scales and mucus net.
2. Bake dry. The pre-drying temperature is 45-50°C, and the later temperature is 60°C. The drying room should be regularly ventilated, drained, and reduced in relative humidity to facilitate drying. During the drying process, the location of the baking tray should be reversed at any time, and pay attention to turning the raw materials to obtain a product with the same degree of dryness.
3. Soften, grade. After the drying room, the wild vegetables are transferred into a closed room or container for softening for 1-3 days, so that the water content of the raw materials is the same and the texture is slightly weak. According to product color, length classification.
4. Briquetting. According to product level and packaging requirements, manual or machine compaction is used. Briquetting machine pressure is generally about 70 kg/cm2. If it is apt to cause crushing, spray suitable hot steam before the briquetting.
5. Insect treatment. Dry products are susceptible to insect pests and can be fumigated and insecticided with methyl bromide before briquetting. Residues of pesticides used must not exceed national standards.
6. Packaging, storage. Sealed with polyethylene plastic bags, packing. Stored in a warehouse at a temperature of 2-10°C and a relative humidity of 65% or less, protected from light.

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