| 摘要 |
A method of processing wild plants by heat-treating wile plants, cooling with cold water, packaging and quickly freezing the packaged wild plants is provided to extend the shelf life and distribution period while maximally retaining the original taste and flavor. Wild plants are treated with boiling water of more than 95deg.C for 10 to 20min, washed out with cold water of less than -15deg.C and then packaged. The packaged wild plants are quickly frozen at 25 to 55deg.C for less than 2hr and stored at -15 to -20deg.C. The frozen wild plants are thawed, evenly mixed with seasonings, parched for 1 to 3min, packaged, quickly frozen at 25 to 55deg.C and stored at -15 to -20deg.C. The wild plants are selected from the group consisting of Ligularia fischeri, Aster scaber, Aster tripolium, Cirsium setidens, Osmunda japonica Thunb and the like.
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