Bracken is a tender seedling of the perennial herbaceous plant of Pteridaceae. It is a unicellular plant that existed during the dinosaur era. It is widely distributed in hilly forests in tropical, subtropical and temperate regions, and is produced in mountain areas throughout China. Bracken cold, sweet, slightly bitter, non-toxic; have antipyretic, diuretic, Qi, Yin, stomach, Gu Shen, dehumidification and other effects and restore brain cell function and soothe the nerves antihypertensive effect. Bracken is tender, delicious, and has no pollution. It is rich in nutrients and contains many trace elements such as protein, vitamins, sugars, organic acids, cellulose and iron, calcium, phosphorus, and cesium, and more than 16 kinds of amino acids. , It also contains various nutrients such as wild cherry, milk vetch, fern, fumarate, succinic acid, alkaloids, various ferns, ergosterol and so on. Its protein and vitamins are several times more than ordinary vegetables. Times. The dishes made are fresh, smooth and fragrant. It can be seen that bracken is a kind of pure natural pollution-free green health vegetable with extremely high nutritional value. It is a pure natural wild game wild edible vegetable with both edible and medicinal value. Therefore, it is known as “mountain†and “king of mountainâ€. The reputation of the company is recognized as a healthy and green food in the world. It is a very popular export product. Today, green food is popular. Fresh bracken has become a fashionable food in large and medium-sized cities. Its market prospects are very promising. Bracken should be harvested shortly after sprouting, with strong seasonality. At this time, during the high temperature and high humidity season in spring and summer, bracken will soon be browned, aged and deteriorated. For the farmers living in the mountains with limited living conditions and limited economic conditions, the storage of bracken is very difficult. The general preservation methods include high-temperature sterilization, vacuum packaging and copper salt protection of green processes. Due to the large number of production equipment required, slow processing speed, high preservation cost, excessive nutrient loss, and certain additional pollution, the result was that the fern was not able to handle or handle it improperly, resulting in serious deterioration of quality and significant economic loss of agricultural products. Bracken resources are seriously wasted. The purpose of this article is to improve the preservation and preservation process of green bracken in bracken without vacuum packaging, high-temperature sterilization, and no copper ion pollution. By improving the green crisp preservation technology, the use of fresh fern, can quickly and safely produce a safe and healthy preservation. Bracken makes it easy and fast for farmers to produce safe and healthy bracken. Process fresh bracken → pick → blanching hot → protect green crisp treatment → hot acid (acetic acid solution) packaging → quick cooling → inspection → finished product. Operation points 1 Picking: Fresh bracken picked in a timely manner is sorted and cleaned according to different lengths; 2 Blanching: Bracken is placed in 85-90°C saline (1%, W/V). 3 minutes, remove and drain the water; 3 Put the fern blanched in 0.02% magnesium chloride, 0.03% zinc lactate, 0.4% calcium chloride, 0.02% natural color-protection partner (F type) to protect the green In the soaking solution in the crispy agent treatment soak for 12 hours, then remove, rinse with water and drain the water. 4 heat packaging, rapid cooling: bracken bagging, adding 90 ~ 95 °C 0.18% acetic acid solution, sealed at normal pressure; 8 minutes into cold water cooling to room temperature. 5 Inspection: Observed at room temperature, after 180 days, meet the product quality standard is qualified. By using this process, farmers only need a sealing machine and common containers and heating tools at home to quickly create safe and healthy fresh bracken to quickly protect greens for 2 hours. Product quality standard 1 color: bright green or slightly dark; 2 form: Miao Qi, full, crisp; 3 flavor: fresh bracken should have the flavor, no odor; 4 microbial indicators: total number of bacteria per fern fern ≤ 500 Each; 100g fernley coliform bacteria ≤ 40MPN; pathogens can not be detected.
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