Processing method of dried fiddleheads

The invention relates to a processing method of dried fiddleheads. The processing method includes the following steps: 1) fresh fiddlehead harvesting; 2) blanching and color fixing; 3) drying; and 4)detecting and packaging. The processing method adopts 100 degree water for the blanching, strictly co...

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Bibliographische Detailangaben
1. Verfasser:	ZOU DINGSHAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a processing method of dried fiddleheads. The processing method includes the following steps: 1) fresh fiddlehead harvesting; 2) blanching and color fixing; 3) drying; and 4)detecting and packaging. The processing method adopts 100 degree water for the blanching, strictly controls the blanching time, and combines the reasonable color fixing to make the dried fiddleheads restore to the color of fresh fiddleheads after being soaked when being eaten. The method adopts sunshine for drying, gentle kneading is added in an appropriate turning process, and so the dried fiddleheads are bent and soft, the taste of the fiddleheads is soft when eating, which is close to the taste of the fresh fiddleheads, and the fiddleheads can be easily chewed and digested. Finished products of the invention do not contain any additives, basically retain nutrients of the fresh fiddleheads, and still have the characteristics of green color and pleasant aroma when being eaten. The prepared dried fiddleheads can b