CN101785545A - Method for preparing burdock bread crumbs - Google Patents
Method for preparing burdock bread crumbs Download PDFInfo
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- CN101785545A CN101785545A CN201010103010A CN201010103010A CN101785545A CN 101785545 A CN101785545 A CN 101785545A CN 201010103010 A CN201010103010 A CN 201010103010A CN 201010103010 A CN201010103010 A CN 201010103010A CN 101785545 A CN101785545 A CN 101785545A
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- burdock
- bread crumbs
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Abstract
The invention discloses a method for preparing burdock bread crumbs. The bitter taste of fresh burdock is removed, the mouthfeel is good, the nutrients are easily absorbed, and the bread crumbs are conveniently and quickly eaten by people and suitable for the fast tempo of the current social life. Roots of the fresh burdock are selected as a preparation raw material and then are subjected to special processing, so the nutrients contained in the roots can be absorbed by a human body; meanwhile, the product is ensured to have good taste, and has higher nutritional value and better taste, and is a green nutritious product.
Description
Technical field
The present invention relates to a kind of burdock is the processing method that raw material is made food, relates in particular to a kind of method for preparing burdock bread crumbs.
Background technology
Burdock (Arotium lappa L.) is a kind of feverfew, can be used as medicine.According to record in " Chinese medicine voluminous dictionary ", but burdock atmosphere of news service heat, the detumescence poison.Burdock is the high dietary vegetable of China's rural area plantation, and in recent years, burdock is transplanted to a large amount of plantations of this country by the Japanese, develops into the vegetables that the Japanese must eat every day, and Japanese people claims that burdock is Fructus Arctii, white muscle genseng.Radix bardanae contains multivitamin and abundant mineral matter.Through the modern science analysis, burdock contains abundant mineral matter and the essential nutrition of other people body.Radix bardanae contains multivitamin and abundant mineral matter, according to surveying and determination, contain protein 4.1-4.7 gram in per 100 gram radix bardanaes, carbohydrate 3.0-3.5 gram, 240 milligrams of calcium, fat 0.1 gram, cellulose 1.3-1.5 gram, 390 milligrams of carrotene, wherein carotene carotene content occupies second in vegetables, exceeds 150 times than carrot, therefore, exploitation burdock food is necessary, but burdock is owing to its outer appearance tree root at present, and mouthfeel is sent out puckery bitter taste, be difficult for being accepted by most of people, have only a few peoples as medicine or edible as vegetables, and the processing cooking is inconvenient, this has just limited the edible of burdock.
Summary of the invention:
Deficiency at the prior art existence, technical problem to be solved by this invention is, provide that a kind of nutritive value is higher, the preparation method of the better burdock bread crumbs of taste, not only remove the bitter taste of bright burdock, and mouthfeel is good, and nutrition is easy to absorb, and it is edible efficiently and easily to be convenient to people, adapts to the fast pace of current social life.
For solving the problems of the technologies described above, the technical scheme that the present invention takes is that a kind of burdock bread crumbs preparation method is prepared from by following operation:
(1) select from fresh, biennial radix bardanae before blooming that stem meat is full, free from insect pests, pityriasis simplex, nothing go rotten rottenly, diameter is that 1.7～3.0cm radix bardanae is as raw material;
(2) with radix bardanae raw material cleaning and sterilizing, peeling in flowing water again, flushing back slitting, the slitting specification is 6 * 6 * 20mm;
(3) slitting was carried out sterilization 15 minutes with 0.2% vinegar water;
(4) clean slitting with running water again, then draining;
(5) with the burdock bar 18～28 ℃ of following cold air dryings 8～12 hours, be cooled to 0～5 ℃ again;
(6) cooled burdock bar being carried out ultramicro grinding under negative pressure is 400 purpose burdock powders;
(7) with burdock powder, auxiliary material through vibratory sieve, ballast screen is gone, and powder is disperseed;
(8) be every 100g burdock powder with proportion scale, the mixture that adds flour 32.9g, sugared 1.9g, egg 1.3g, salt 0.53g, yeast 0.4～0.49g and water 18.1～19.7g is packed into and is mixed in the mixer;
(9) mixed raw materials is advanced fermenting cellar, 28 ℃ of bottom fermentations 55 minutes;
(10) with the burdock face piece repoussage that ferments, cut apart then, will divide good burdock face piece to put into the electrode car again, put into fermenting cellar again, 38 ℃ of bottom fermentations 45 minutes;
(11) burdock face piece that secondary fermentation is good pushed in the electrode slaking cabinet slaking 13 minutes, adopted then to transmit the cold wind burdock bread crumbs that slaking is good and be cooled to 0～5 ℃;
(12) will cool off good burdock bread crumbs by using different screen cloth Φ 3～12mm instead, obtain the burdock bread crumbs of different meshes;
(13) burdock bread crumbs is carried out the gas suspension drying, carry out metal detection then;
(14) packing, vanning then, warehouse-in.
Optimize, in the described cleaning and sterilizing process of its step (2), radix bardanae is thoroughly cleaned in rinse bath, clean the back and soak 2～3min, rinse well with clean tap water again with 0.2%NaClO solution.
Optimizing, in the described draining process of its step (4), is to drain with the machine of draining, every barrel 30 seconds.
Optimizing, in the described gas suspension dry run of its step (13), is in drying box dry 10～12 hours.
The root of the present invention by selecting bright burdock for use be as making raw material, and by to this special processing of making raw material, its nutrition that is rich in can be absorbed by human body, guaranteed also that simultaneously product has good taste.Nutritive value is higher, taste is better, and real is a kind of green nourishing product.
The present invention does not relate to special equipment, and related raw material also is the common raw material of the industry, all can buy on market.
Detection method involved in the present invention is industry common method.
The specific embodiment
The present invention is described in more detail below in conjunction with specific embodiment.
Embodiment 1
A kind of burdock bread crumbs preparation method is prepared from by following operation:
(1) select from fresh, biennial radix bardanae before blooming that stem meat is full, free from insect pests, pityriasis simplex, nothing go rotten rottenly, diameter is that the 1.7cm radix bardanae is as raw material;
(2) with radix bardanae raw material cleaning and sterilizing, being about to radix bardanae thoroughly cleans in rinse bath, clean the back and soak 2min, remove soil bacteria, rinse well again with clean tap water with 0.2%NaClO solution, under the flowing water state, scrape off thin skin with plastic knife,, check flushing to keep burdock pork skin nutritional labeling, slitting under the flowing water state, the slitting specification is: 6 * 6 * 20mm;
(3) slitting was carried out sterilization 15 minutes with 0.2% vinegar water;
(4) clean slitting with running water again, draining promptly drains with the machine of draining then, every barrel 30 seconds;
(5) with the burdock bar 18 ℃ of following cold air dryings 8 hours, be cooled to 0 ℃ again;
(6) cooled burdock bar being carried out ultramicro grinding under negative pressure is 400 purpose burdock powders, ultramicro grinding is under negative pressure, utilize high gas flow that material is turned round in body, reach pulverizing, classification is once finished, the energy consumption that minimizing causes because of pulverizing, the mobile cooling effect that can play material and body with air-flow in opportunity, be applicable to the pulverizing of heat sensitive material, and under negative pressure, move, prevented the excessive of powder, and good work environment, raw meal particle size is thinner, and pulverizing the order number can be with requiring adjusting;
(7) with burdock powder, auxiliary material through vibratory sieve, ballast screen is gone, and powder is disperseed;
(8) be every 100g burdock powder with proportion scale, the mixture that adds flour 32.9g, sugared 1.9g, egg 1.3g, salt 0.53g, yeast 0.4g and water 18.1g is packed into and is mixed in the mixer;
(9) mixed raw materials is advanced fermenting cellar, 28 ℃ of bottom fermentations 55 minutes;
(10) with the burdock face piece repoussage that ferments, be about to burdock face piece and put into trimmer, mainly be to make the density of the burdock face piece homogeneous of trying one's best, drive wherein bigger bubble out of, also change the structure of burdock face piece simultaneously, stability that helps fermenting later and quality homogeneous, be divided into identical bulk then, each 0.4kg will divide good burdock face piece to put into the electrode car again, put into fermenting cellar again, 38 ℃ of bottom fermentations 45 minutes;
(11) burdock face piece that secondary fermentation is good pushed in the electrode slaking cabinet slaking 13 minutes, adopted then to transmit the cold wind burdock bread crumbs that slaking is good and be cooled to 0 ℃;
(12) will cool off good burdock bread crumbs by using different screen cloth Φ 3～12mm instead, obtain the burdock bread crumbs of different meshes;
(13) burdock bread crumbs is carried out the gas suspension drying, in drying box, utilize two anisobaric gases at high pressure, burdock bread crumbs after the classification is held suspended state to be clipped in the middle of two gases, dry 10 hours, in the gas suspension dry run, burdock bread crumbs only is subjected to the friction of air, all not having machinery with any position contacts, so product surface zero is scratched, and drying efficiency can reach the driven type drying box near 4 times, transmission efficiency then can reach the limit of material movement, reduction equipment drops into and production cost greatly, and saved the energy, most particularly adopted the full discharge function of waste gas, this respect and traditional drying case maximum different be exactly desiccant definitely be the fresh air of heating, more increased rate of drying, make the real maximum discharge of on-the-spot pernicious gas, the heat of being drained is regained by heat reclaim unit, it is minimum that energy resource consumption is dropped to, carry out metal detection then, the metal detector that finished product process after being about to pack configures (Fe＜1.5mm, Sus＜2.0mm);
(14) packing, vanning then, warehouse-in.
Embodiment 2
A kind of burdock bread crumbs preparation method is prepared from by following operation:
(1) select from fresh, biennial radix bardanae before blooming that stem meat is full, free from insect pests, pityriasis simplex, nothing go rotten rottenly, diameter is that 1.7～3.0cm radix bardanae is as raw material;
(2) with radix bardanae raw material cleaning and sterilizing, being about to radix bardanae thoroughly cleans in rinse bath, clean the back and soak 2min, remove soil bacteria, rinse well again with clean tap water with 0.2%NaClO solution, under the flowing water state, scrape off thin skin with plastic knife,, check flushing to keep burdock pork skin nutritional labeling, slitting under the flowing water state, slitting specification are 6 * 6 * 20mm;
(3) slitting was carried out sterilization 15 minutes with 0.2% vinegar water;
(4) clean slitting with running water again, draining promptly drains with the machine of draining then, every barrel 30 seconds;
(5) with the burdock bar 28 ℃ of following cold air dryings 12 hours, be cooled to 5 ℃ again;
(6) cooled burdock bar being carried out ultramicro grinding under negative pressure is 400 purpose burdock powders, ultramicro grinding is under negative pressure, utilize high gas flow that material is turned round in body, reach pulverizing, classification is once finished, the energy consumption that minimizing causes because of pulverizing, the mobile cooling effect that can play material and body with air-flow in opportunity, be applicable to the pulverizing of heat sensitive material, and under negative pressure, move, prevented the excessive of powder, and good work environment, raw meal particle size is thinner, and pulverizing the order number can be with requiring adjusting;
(7) with burdock powder, auxiliary material through vibratory sieve, ballast screen is gone, and powder is disperseed;
(8) be every 100g burdock powder with proportion scale, the mixture that adds flour 32.9g, sugared 1.9g, egg 1.3g, salt 0.53g, yeast 0.49g and water 19.7g is packed into and is mixed in the mixer;
(9) mixed raw materials is advanced fermenting cellar, 28 ℃ of bottom fermentations 55 minutes;
(10) with the burdock face piece repoussage that ferments, be about to burdock face piece and put into trimmer, mainly be to make the density of the burdock face piece homogeneous of trying one's best, drive wherein bigger bubble out of, also change the structure of burdock face piece simultaneously, stability that helps fermenting later and quality homogeneous, be divided into identical bulk then, each 0.5kg will divide good burdock face piece to put into the electrode car again, put into fermenting cellar again, 38 ℃ of bottom fermentations 45 minutes;
(11) burdock face piece that secondary fermentation is good pushed in the electrode slaking cabinet slaking 13 minutes, adopted then to transmit the cold wind burdock bread crumbs that slaking is good and be cooled to 5 ℃;
(12) will cool off good burdock bread crumbs by using different screen cloth Φ 3～12mm instead, obtain the burdock bread crumbs of different meshes;
(13) burdock bread crumbs is carried out the gas suspension drying, in drying box, utilize two anisobaric gases at high pressure, burdock bread crumbs after the classification is held suspended state to be clipped in the middle of two gases, dry 10 hours, in the gas suspension dry run, burdock bread crumbs only is subjected to the friction of air, all not having machinery with any position contacts, so product surface zero is scratched, and drying efficiency can reach the driven type drying box near 4 times, transmission efficiency then can reach the limit of material movement, reduction equipment drops into and production cost greatly, and saved the energy, most particularly adopted the full discharge function of waste gas, this respect and traditional drying case maximum different be exactly desiccant definitely be the fresh air of heating, more increased rate of drying, make the real maximum discharge of on-the-spot pernicious gas, the heat of being drained is regained by heat reclaim unit, it is minimum that energy resource consumption is dropped to, carry out metal detection then, the metal detector that finished product process after being about to pack configures (Fe＜1.5mm, Sus＜2.0mm);
(14) packing, vanning then, warehouse-in.
Embodiment 3
A kind of burdock bread crumbs preparation method is prepared from by following operation:
(1) select from fresh, biennial radix bardanae before blooming that stem meat is full, free from insect pests, pityriasis simplex, nothing go rotten rottenly, diameter is that the 2.4cm radix bardanae is as raw material;
(2) with radix bardanae raw material cleaning and sterilizing, being about to radix bardanae thoroughly cleans in rinse bath, clean the back and soak 2min, remove soil bacteria, rinse well again with clean tap water with 0.2%NaClO solution, under the flowing water state, scrape off thin skin with plastic knife,, check flushing to keep burdock pork skin nutritional labeling, slitting under the flowing water state, slitting specification 6 * 6 * 20mm;
(3) slitting was carried out sterilization 15 minutes with 0.2% vinegar water;
(4) clean slitting with running water again, draining promptly drains with the machine of draining then, every barrel 30 seconds;
(5) with the burdock bar 23 ℃ of following cold air dryings 10 hours, be cooled to 2.5 ℃ again;
(6) cooled burdock bar being carried out ultramicro grinding under negative pressure is 400 purpose burdock powders, ultramicro grinding is under negative pressure, utilize high gas flow that material is turned round in body, reach pulverizing, classification is once finished, the energy consumption that minimizing causes because of pulverizing, the mobile cooling effect that can play material and body with air-flow in opportunity, be applicable to the pulverizing of heat sensitive material, and under negative pressure, move, prevented the excessive of powder, and good work environment, raw meal particle size is thinner, and pulverizing the order number can be with requiring adjusting;
(7) with burdock powder, auxiliary material through vibratory sieve, ballast screen is gone, and powder is disperseed;
(8) be every 100g burdock powder with proportion scale, the mixture that adds flour 32.9g, sugared 1.9g, egg 1.3g, salt 0.53g, yeast 0.44g and water 18.9g is packed into and is mixed in the mixer;
(9) mixed raw materials is advanced fermenting cellar, 28 ℃ of bottom fermentations 55 minutes;
(10) with the burdock face piece repoussage that ferments, be about to burdock face piece and put into trimmer, mainly be to make the density of the burdock face piece homogeneous of trying one's best, drive wherein bigger bubble out of, also change the structure of burdock face piece simultaneously, stability that helps fermenting later and quality homogeneous, be divided into identical bulk then, each 0.45kg will divide good burdock face piece to put into the electrode car again, put into fermenting cellar again, 38 ℃ of bottom fermentations 45 minutes;
(11) burdock face piece that secondary fermentation is good pushed in the electrode slaking cabinet slaking 13 minutes, adopted then to transmit the cold wind burdock bread crumbs that slaking is good and be cooled to 2.5 ℃;
(12) will cool off good burdock bread crumbs by using different screen cloth Φ 3～12mm instead, obtain the burdock bread crumbs of different meshes;
(13) burdock bread crumbs is carried out the gas suspension drying, in drying box, utilize two anisobaric gases at high pressure, burdock bread crumbs after the classification is held suspended state to be clipped in the middle of two gases, dry 10 hours, in the gas suspension dry run, burdock bread crumbs only is subjected to the friction of air, all not having machinery with any position contacts, so product surface zero is scratched, and drying efficiency can reach the driven type drying box near 4 times, transmission efficiency then can reach the limit of material movement, reduction equipment drops into and production cost greatly, and saved the energy, most particularly adopted the full discharge function of waste gas, this respect and traditional drying case maximum different be exactly desiccant definitely be the fresh air of heating, more increased rate of drying, make the real maximum discharge of on-the-spot pernicious gas, the heat of being drained is regained by heat reclaim unit, it is minimum that energy resource consumption is dropped to, carry out metal detection then, the metal detector that finished product process after being about to pack configures (Fe＜1.5mm, Sus＜2.0mm);
(14) packing, vanning then, warehouse-in.
Certainly, above-mentioned explanation is not to be limitation of the present invention, and the present invention also is not limited to above-mentioned giving an example; those skilled in the art; in essential scope of the present invention, the variation of making, remodeling, interpolation or replacement all should belong to protection scope of the present invention.
Claims (4)
1. burdock bread crumbs preparation method is prepared from by following operation:
(1) select from fresh, biennial radix bardanae before blooming that stem meat is full, free from insect pests, pityriasis simplex, nothing go rotten rottenly, diameter is that 1.7～3.0cm radix bardanae is as raw material;
(2) with the radix bardanae cleaning and sterilizing, peeling in flowing water again, flushing back slitting, slitting specification 6 * 6 * 20mm;
(3) slitting was carried out sterilization 15 minutes with 0.2% vinegar water; *
(4) clean slitting with running water again, then draining;
(5) with the burdock bar 18～28 ℃ of following cold air dryings 8～12 hours, be cooled to 0～5 ℃ again;
(6) cooled burdock bar being carried out ultramicro grinding under negative pressure is 400 purpose burdock powders;
(7) with burdock powder, auxiliary material through vibratory sieve, ballast screen is gone, and powder is disperseed;
(8) be every 100g burdock powder with proportion scale, the mixture that adds flour 32.9g, sugared 1.9g, egg 1.3g, salt 0.53g, yeast 0.4～0.49g and water 18.1～19.7g is packed into and is mixed in the mixer;
(9) mixed raw materials is advanced fermenting cellar, 28 ℃ of bottom fermentations 55 minutes;
(10) with the burdock face piece repoussage that ferments, cut apart then, will divide good burdock face piece to put into the electrode car again, put into fermenting cellar again, 38 ℃ of bottom fermentations 45 minutes;
(11) burdock face piece that secondary fermentation is good pushed in the electrode slaking cabinet slaking 13 minutes, adopted then to transmit the cold wind burdock bread crumbs that slaking is good and be cooled to 0～5 ℃;
(12) will cool off good burdock bread crumbs by using different screen cloth Φ 3～12mm instead, obtain the burdock bread crumbs of different meshes;
(13) burdock bread crumbs is carried out the gas suspension drying, carry out metal detection then;
(14) packing, vanning then, warehouse-in.
2. preparation method according to claim 1 in the described cleaning and sterilizing process of its step (2), is thoroughly cleaned radix bardanae in rinse bath, cleans the back and soaks 2～3min with 0.2%NaClO solution, rinses well with clean tap water again.
3. preparation method according to claim 2 in the described draining process of its step (4), is to drain with the machine of draining, every barrel 30 seconds.
4. preparation method according to claim 3 in the described gas suspension dry run of its step (13), is in drying box dry 10～12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010103010XA CN101785545B (en) | 2010-01-29 | 2010-01-29 | Method for preparing burdock bread crumbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010103010XA CN101785545B (en) | 2010-01-29 | 2010-01-29 | Method for preparing burdock bread crumbs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101785545A true CN101785545A (en) | 2010-07-28 |
| CN101785545B CN101785545B (en) | 2013-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010103010XA Expired - Fee Related CN101785545B (en) | 2010-01-29 | 2010-01-29 | Method for preparing burdock bread crumbs |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119706A (en) * | 2011-03-16 | 2011-07-13 | 山东省农业管理干部学院 | Nutrient bread prepared from superfine powder of burdock and preparation method of same |
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
| CN103783111A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209982C (en) * | 2003-03-12 | 2005-07-13 | 张彦江 | Alimentative organic balancing food |
| WO2006082804A1 (en) * | 2005-02-01 | 2006-08-10 | Nippon Suisan Kaisha, Ltd. | Method of lowering oil absorbing capacity of bread crumb, process for producing bread crumb and bread crumb |
| CN1875760A (en) * | 2006-06-21 | 2006-12-13 | 林奕群 | Vegetables nutrition powder and preparation method thereof |
-
2010
- 2010-01-29 CN CN201010103010XA patent/CN101785545B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
| CN102119706A (en) * | 2011-03-16 | 2011-07-13 | 山东省农业管理干部学院 | Nutrient bread prepared from superfine powder of burdock and preparation method of same |
| CN103783111A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
| CN103783111B (en) * | 2014-01-16 | 2015-07-15 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101785545B (en) | 2013-04-10 |
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