Processing technology of preserved Ophiopogon japonicus

Ophiopogon japonicus, also known as Ophiopogon japonicus, also known as Ophiopogon japonicus and Ophiopogon japonicus, is a commonly used traditional Chinese medicine. It is a plant of the genus Ophiopogon and Ophiopogon in Liliaceae. Preserved Ophiopogon is not only sweet and palatable like other fruits and vegetables, but also has the health effects of nourishing yin, moistening the lungs and relieving cough, preventing and treating lung deficiency, and the processing technology is simple, and the raw materials are easy to obtain. Processing, @ # @ 136 preserved Ophiopogon japonicus, is a new and stable way to get rich. The processing technology is as follows.

1. Raw material selection: Ophiopogon japonicus, which is mature, well-developed and with large particle size.

two。 Wash and peel: put Ophiopogon into the sink, rinse with running water, remove and drain. Peel the skin by wiping or chemical method, wash it, put it in salt water with a concentration of 2%, soak for 8 hours for 12 hours, and pick it up.

3. Blanch Ophiopogon japonicus in boiling water for 5 minutes for 10 minutes, remove and cool with cold water.

4. Sugar system: the method of multiple sugar cooking is adopted. For the first time, take 20kg of water and heat it to 80 ℃. Add 20kg of sugar and 40g of citric acid to boil for 5 minutes. Take 50 kg of processed Ophiopogon japonicus, put it into the sugar solution, boil for 10-15 minutes, and soak in a large vat together with Ophiopogon for 24 hours. During the second sugar boiling, put the sugar liquid in the jar and Ophiopogon into the pot, heat to the boil, add 10 kg of white sugar twice, boil until the sugar concentration reaches 55%, add 20 kg of 60% cold sugar solution, immediately start the pot and soak in the tank for 3 days.

5. Baking

① baking temperature: the sugar-made Ophiopogon lump, drain the sugar solution, put it evenly into the baking pan, push it into the baking room and bake at 60-65 ℃. Bake until the surface of the product is not sticky with your hands.

② ventilation, moisture discharge: when the relative humidity of the air in the baking room is 70% higher, ventilation and moisture discharge 3 times for 5 times, 15 minutes each time.

③ reverse plate: in baking, in addition to ventilation and moisture drainage, but also pay attention to change the position of the baking plate and turn the inner piece of the plate. Pour the plate 1 or 2 times in the baking process, which can be carried out in the middle, early and later stages of the baking.

6. Return to softening, overhaul and packing. The preserved Ophiopogon japonicus that comes out of the roasting room should be stored in 25 ℃ room for 24 hours, then be inspected and renovated, the impurities, spots and debris on the props should be removed, the unqualified products that are boiled, dried and browned should be treated separately, and the qualified products should be packed in non-toxic cellophane and packed into storage.