Abstract:

Osmund (Osmunda japonica Thunb), Tu bacon and cubeba (Litsea cubeba Pers) were used as raw materials to prepare osmund-bacon instant food with Tujia minority flavor. Its optimal preparation processing and quality control were investigated in the paper. Results indicated that preparation processing were optimized to be osmund blenching at 95 ℃ for 2 min in 0.2% NaHCO3 and 0.2% calcium lactate solutions, dehydrating to 60% water content, curing in 4% NaCl solution for 15 d, mixing pickled osmund: bacon: cubeba according to the ratio of 75:20:5 (weight), sterilization at 90 ℃ for 3－12 min. This instant product exhibited the characteristics of low-acid, low-salt and Tujia minority compound flavor from osmund, Tu bacon and cubeba.

Key words: osmund, Tu bacon, Tujia minority flavor, instant food, quality control