Processing technology of preserved Ophiopogon japonicus

Preserved Ophiopogon is not only sweet and palatable, unique taste, but also has health effects such as nourishing yin and promoting fluid, moistening lung and relieving cough, prevention and treatment of lung deficiency and so on. The raw materials of preserved Ophiopogon japonicus come from a wide range of sources, and the processing technology is simple. The main points of processing technology are as follows.

1. Raw material selection

Ophiopogon japonicus with mature, well-developed and large grain shape was selected as raw material.

two。 Cleaning, peeling

Put the selected Ophiopogon into the sink, wash it with running water, remove and drain. Remove the skin by scrubbing or chemical peeling, wash it, put it in salt water with a concentration of 2%, and soak for 8 hours for 12 hours.

3. Scalding

Pour water into the pan, boil, blanch Ophiopogon in boiling water for 5 minutes, then cool with cold water.

4. Sugar system

The sugar boiling method was used for many times. 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, put it into the sugar solution and boil for 10-15 minutes. Put the sugar solution and Ophiopogon into a large vat and soak 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

The main results are as follows: (1) at the baking temperature, the sugar solution of Ophiopogon japonicus was leached, put evenly into the baking plate and baked at 60-65 ℃. When baking until the hand touches the surface of Ophiopogon without sticking to the hand.

(2) ventilation and moisture drainage when the humidity in the baking room is higher than 70%, ventilation and moisture discharge should be carried out. In general, the number of ventilation and tide discharge is 3 to 5 times, and each time is about 15 minutes.

(3) in the process of baking, in addition to ventilation and moisture drainage, we should also pay attention to changing the position of the baking plate and turning the bran in the plate. Generally in the baking process to pour the plate 1 or 2 times, can be carried out in the middle and early stage and later stage of baking.

6. Softening, overhauling and packing

The preserved Ophiopogon japonicus that comes out of the roasting room should be kept at about 25 ℃ for 24 hours of moisture regain, and then be inspected and renovated to remove impurities, spots and dregs on the props, and pick out the unqualified products that are boiled, dried and browned. The qualified products are packed in non-toxic plastic bags as the finished products.