Wild purslane has a high nutritional value, in addition to fresh food, it can be processed into purslane, juice and other products. The following describes the processing technology of hot and sour purslane. First, the process of choice of materials → finishing cleaning → cutting segment blanching → dehydration drying → impregnation seasoning → packaging → finished product. Second, the production of points 1, the choice of materials should use fresh purslane as raw material, otherwise the product is not rough texture. 2. Clean and remove the 3cm above the roots of vegetables and vegetables, remove the old branches and leaves, wash and drain with water. 3, cut blanching The body will be cut into 3cm small pieces, into hot water blanching softening, generally at 90 °C blanching 60 seconds. 4, the dehydration drying blanching after the material can be dried or dried by cooling, so that the body significantly softened, water content below 50%, drying temperature should not be too high. 5, impregnated seasoning seasoning liquid formula: the wire 1000g, sugar 100g, pepper 5g, vinegar 150g, cooking wine 20g, salt 12g, cold boiled water 400g. Shred the peppers and boil them for 10 minutes before adding sugar salt. Add vinegar, cooking wine, and stir. Put the dehydrated ingredients in the seasoning liquid and soak for 10 days. 6, the packaging of the drained wire to take out the drain can be directly quantitative vacuum packaging, dehydration can also be ordinary packaging. The method of dehydration is drying in the sun or drying at 60-70°C, and the moisture content is reduced to less than 30%. The quality of the product requires a fair amount of wire, bright color, full shape, moderate acidity and crisp taste, which is in line with national hygiene requirements. (04400 Jia Shengping, Shanxi Yuncheng Agricultural College)
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