CN100577033C - Multiple taste fried dried carrot and its production method - Google Patents

Abstract

A fried-in-oil and dried multi-taste carrot with unique taste and rich nutrients is prepared from carefully chosen carrot through removing both ends, washing, peeling, washing again, cutting to become needed shape, dewatering, immersing in flavouring liquid, baking, flattening by pressing, steaming, frying in hot oil, centrifugal drying, and packing.

Description

Multiple taste fried dried carrot and method for making thereof

One, technical field:

The invention belongs to shortening vegetable food and manufacture method thereof, particularly a kind of multiple taste fried dried carrot and preparation method thereof.

Two, background technology:

Carrot is a kind of underground living tuber type vegetable crop, abounds with in the NORTHWEST CHINA area, and it is extremely abundant to contain multiple nutrients composition, particularly vitamin A and carotene carotene content, has very high dietotherapy and health care value, is described as " glabrousleaf asiabell root ".It is to plant results then then, though extremely inconvenience easily, is carried in storage.The carrotene that it is rich in can be removed the free radical that causes people's aging, can promote the normal growth and the breeding of our body, keeps epithelial tissue, prevents respiratory tract infection, keeps muscle power normal, can also reduce the incidence of disease of women's ovary cancer; Carrot includes Potassium Suceinate, helps to prevent vascular sclerosis and hypertensive generation; Cobastab (Vb) that carrot is contained and vitamin C (Vc) etc. also have profit skin, antidotal effect; Its contained vitamin A (Va) can prevent or treat nyctalopia and ophthalmoxerosis.The carrot eating method is various, can eat something rare, also can prepared food, can fry, explode, heat up in a steamer, fry in shallow oil, also can be vexed, boil, steaming, braised, can make entree, also can make auxilliary dish; And as a kind of local flavor pot foods fried multi-flavor carrot slice etc., yet there are no market has supply.In the rural area, though also have the people with the Xiao Hu radish whole or with big carrot cut into inch strips vexed ripe or boil after to dry in the air into dried carrot edible because the problem of processing technology, this dried carrot outward appearance is coarse, and mouthfeel is poor, and taste is not good enough, taste and feel effort, the cheek is very tired when chewing food.

Three, summary of the invention:

Purpose of the present invention just provide a kind of nutritious, mouthfeel good, outward appearance is clean and tidy, taste is unique, carry and instant, men and women, old and young are all liked a kind of multiple taste fried dried carrot food of eating.

At first, the selection epidermis is smooth, the bottom circle is little, the carrot of head baldness, the bottom is cut together with one of radish tassel, after water purification cleaning 2-3 time, skin is pruned, clean once with water purification again, then along laterally thinly slicing, or shred or shape such as filament along any direction, with these thin slice that cuts or slice, filament is put into dewaterer and is carried out processed, with the carrot slice after the dehydration, bar, silk etc. is put into by Chinese prickly ash, capsicum, salt, sweet osmanthus, rose, pineapple, coconut, lichee, in the lysigenous seasoning soup juice of several immersions of strawberry or the like independent a kind of or mixing wherein, after soaking certain hour, pull out Kun once after, put into dryer, under 50-80 ℃ temperature, dry processing, then, put it into and heat stewing the steaming about 10 minutes in the pot, after taking the dish out of the pot, entirely be put into the carrot slice that cooks on the tablet press machine, after exerting pressure, with carrot slice that flattens or the carrot bar that need not flatten processing, silk waits to be put into the oil temperature of burning heat respectively and is 270-310 ℃ the vegetable oil system of exploding, oil product is for through the five plant salad oils that take off after the processing, as the sunflower salad oil, the peanut salad oil, rape salad oil etc. or plant edible vegetable oil, to explode good carrot slice then, bar, silk etc. is pulled out, put into drier excess oil that it is subsidiary more respectively and dry only, bulk storage or weigh respectively carries out vacuum sealed package and handles in the food-packaging bag of packing into then.Arrive this, the local flavor pot foods the fragrant carrot bar of a kind of multiple taste fried dried carrot such as fried fragrance of osmanthus carrot slice, fried pineapple strawberry, the fragrant sliced carrot of fried lichee have just been made.

The local flavor pot foods of this multiple taste fried dried carrot and so on have crisp fragrant sharp and clear, fresh and sweet good to eat, tasty mouthfeel, unique flavor, cheap, nutritious, operation simple, make easily, carry instant, be convenient to the characteristics of transporting storage, suiting the taste of both old and young, and increased popular new varieties again in people's local flavor pot foods field.

Four, the specific embodiment:

Described in detail in conjunction with the embodiments

Embodiment 1, fresh carrot after the results is got about 30kg, select its mesocuticle smooth mellow and full, the little ornamental tassels in bottom is few, the head baldness, the profile delicacy, with kitchen knife the carrot bottom is together cut together with the radish tassel, then carrot is put into basin, eluriate twice with clear water, with paring knife the radish skin is reamed again, relay in the engagement and clean once with clear water again, with homemade slicer the carrot edge laterally is cut into the disk of thin 1-1.5mm then, the carrot disk that cuts is put into dewaterer carry out processed, about dewaterer rotating speed 2000r/min, carrot slice after the dehydration put into soaked the sweet osmanthus aqueous solution after filtering and soak for a moment, pull back Kun out once, but put into the chain-type electric dryer of temperature adjustment speed governing then, oven dry under the temperature about 70 ℃ about 4 minutes, the carrot slice of oven dry is put into food steamer, the stewing steaming after about 10 minutes takes the dish out of the pot in steamer, entirely put the carrot slice that cooks on the lower platform of tablet press machine with hand, depress pressure head then, at 10kg/cm ²Pressure under exert pressure about 1 minute, lift pressure head, put into oil cauldron and carry out fried being driven plain whole carrot slice, about 280 ℃ of oil temperature, oil product is for through the five plant salad oils that take off after the processing, as the sunflower salad oil, the peanut salad oil, rape salad oil etc. or plant edible vegetable oil, fried good carrot slice pulled out put into centrigugal swing dryer, the excess oil that carrot slice is self-contained dries clean, carrot slice bulk storage after will drying then or quantitatively weigh one by one by every bag after, be respectively charged into and carry out vacuum sealed package in the food-packaging bag, promptly become fried fragrance of osmanthus carrot slice of the present invention, preserve for sale or instant eating.

Embodiment 2, the fresh carrot of results is got 25kg, select its mesocuticle smooth, mellow and full, little tassel is few at the end, the head baldness, with kitchen knife its bottom is together cut together with ornamental tassels, put into basin then, eluriate twice with clear water, with paring knife the radish skin is reamed again, relay in the engagement and clean once with clear water again, then with homemade vegetable-chopper with carrot longitudinally or any direction be cut into wide 4-6mm, the carrot bar of thick 3-5mm, these carrot bars are put into dewaterer carry out processed, carrot bar after the dehydration put into soak the water dissolved strawberry and soaked 20 minutes, it is clean to pull back Kun out, put into drying oven then and dry processing, 80 ℃ of bake out temperatures, about 5 minutes of drying time, the carrot bar of oven dry is put into steamer to be steamed about 10 minutes, then the carrot bar that takes the dish out of the pot being put into oil cauldron carries out fried, about 300 ℃ of oil temperature, oil product is for through the five plant salad oils that take off after the processing, as the sunflower salad oil, the peanut salad oil, rape salad oil etc. or plant edible vegetable oil, after fried processing, put into a container or, pack in the food-packaging bag of packing into successively by after quantitatively weighing respectively, for instant edible, sell or store and transport for sale, Here it is is the fragrant carrot bar of the fried strawberry of typical local food of the present invention.

Embodiment 3, get the 20kg fresh carrot, select its mesocuticle smooth, the little tassel in mellow and full bottom, the head baldness, with kitchen knife the bottom is together cut together with the radish tassel, carrot is put into basin, eluriate clean with clear water, with paring knife the radish skin is reamed again, relay again in the engagement and clean once with clear water, with homemade vegetable-chopper carrot is cut into wide 2-3mm then, the filament of thick 1.5-2.5mm, these carrot filaments are put into the dewaterer dehydration, carrot filament after the dehydration is put into the water that dissolves in Lychee juice to be soaked about 10 minutes, it is clean to pull back Kun out, put into dryer then and dry processing, about 60 ℃ of bake out temperatures, about 3 minutes of drying time, the sliced carrot of oven dry is put into steamer to be steamed about 8 minutes, then the sliced carrot that takes the dish out of the pot is put into oil cauldron, in the about 280 ℃ sunflower salad oil of oil temperature, exploded several minutes, put into drier after pulling out, after drying processing, put into clean container or, pack in the food-packaging bag of packing into successively, promptly become the fragrant sliced carrot of fried lichee of the present invention respectively by behind the quantitative weighing, can oneself eat or sell, also can preserve for sale or outward transport.

Claims (5)

1, a kind of method for making of multiple taste fried dried carrot, it is characterized in that production process is: select fresh carrot, earlier behind the excision bottom, through cleaning, peel, cleaning again, then along laterally thinly slicing or shredding or filament along any direction, dewater with dewaterer, soak through seasoning, in temperature is under 50-80 ℃, dried 3-6 minute, it is the system of exploding in 270-310 ℃ the vegetable oil in the oil temperature again after stewing steam, flatten, be the drier drying of 1500-3000r/min with rotating speed at last, finished product packs.

2, the method for making of a kind of multiple taste fried dried carrot as claimed in claim 1 is characterized in that seasoning is immersed in the soup juice that is dissolved with one or more flower juice, fruit syrup or flavouring.

3, the method for making of a kind of multiple taste fried dried carrot as claimed in claim 1 is characterized in that the stewing steaming time is 6-12 minute.

4, the method for making of a kind of multiple taste fried dried carrot as claimed in claim 1, the pressure when it is characterized in that flattening are 8-12kg/cm ²

5, the method for making of a kind of multiple taste fried dried carrot as claimed in claim 1, it is characterized in that vegetable oil takes off processing through five, and be selected from sunflower seeds salad oil, peanut salad oil, rape salad oil, soybean salad oil and other plant salad oil one or more.