CN101919521B - Asparagus food and processing process thereof - Google Patents
Asparagus food and processing process thereof Download PDFInfo
- Publication number
- CN101919521B CN101919521B CN2009102278222A CN200910227822A CN101919521B CN 101919521 B CN101919521 B CN 101919521B CN 2009102278222 A CN2009102278222 A CN 2009102278222A CN 200910227822 A CN200910227822 A CN 200910227822A CN 101919521 B CN101919521 B CN 101919521B
- Authority
- CN
- China
- Prior art keywords
- asparagus
- food
- raw material
- gelling agent
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to an asparagus food which is prepared by adding water, an edible gelling agent and an edible flavoring to raw material of green asparagus and is particularly prepared by processing raw material, scalding, protecting green, pulping, adding the gelling agent and the flavoring, concentrating, roasting for molding, stripping a film and roasting through microwaves. Less nutrient components, such as vitamins and the like of the asparagus are destroyed and the original nutrient components of the asparagus are kept to the maximum extent. The asparagus food has the advantages of pure naturalness, low fat, low heat quantity, high fibers, enrichment of vitamins and minerals and the like, improves the economic value of the asparagus, increases the varieties of asparagus products, solves the problem of waste caused by the rancidness of the asparagus, has long shelf life and convenient carrying and is the leisure food convenient to eat.
Description
Technical field
The present invention relates to food processing field, is a kind of asparagus food and processing technology thereof specifically.Pure natural, low fat, low in calories, high fiber effectively be provided, be rich in the health care of vitamin and mineral matter, leisure food easily.
Background technology
Asparagus (Asparagus), another name asparagus, asparagus etc. are the perennial perennial root herbaceous plant that can form tender stem in the Liliaceae Asparagus.Asparagus has white, green two kinds, white asparagus is used for processing can more, green asparagus then adopts quick-frozen, vacuum packaging and marketing fresh.Asparagus originates in littoral and Asia Minor one band in European Mediterranean, and China has more than 100 year cultivation history.The tw Taiwan cultivation is more general, and since the eighties, provinces and cities such as Fujian, Henan, Jiangsu, Jiangxi, Anhui, Sichuan, Tianjin develop asparagus rapidly and produce, and China's canned asparagus spear export volume accounts for about 70% of world's canned asparagus spear volume of trade.The green asparagus marketing fresh also develops rapidly in recent years.The tender edible part of children is-kind low in calories, and vegetables that are of high nutritive value, and local flavor is delicious, fragrance, fiber softening are good to eat.Contain protein 3.1 grams, fat 0.2 gram, carbohydrate 3.7 grams, cellulose 9.8 grams in the edible tender stem of every hectogram; 102.3 milligrams of each seed amino acid average contents, vitamin B1 O; 17 milligrams, 0,15 milligram of vitamin C of vitamin B2,33 milligrams, 22 milligrams of calcium, 52 milligrams in phosphorus, 1.0 milligrams of iron.The special dietary composition that also has the medicines and health protection effect in addition; Like asparagine; Multiple steroid saponin material, rutin, mannosan, choline, folic acid etc., therefore to poor appetite, apocamnosis, heart disease, hypertension, the rhythm of the heart overrun, multiple diseases such as oedema, cystitis, ephritis, dysuria and cancer have certain curative effect, often eat asparagus and can strengthen resistance above-mentioned disease; Therefore, it is a kind of health-care vegetable of top grade.
Because the asparagus water content is high, it is aging to deposit after 1～2 day fiber, and color shoals, the atrophy of bamboo shoot body, and dehydration is serious, even rots, and brings many difficulties for the green asparagus marketing fresh.
Crisp grade of asparagus is to be primary raw material with new fresh asparagus, processes through scientific method processing allotment, be a kind of prospect more wide make things convenient for leisure food.These goods not only destroy less to the vitamins and other nutritious components of fruits and vegetables; Keep its original nutrition composition to greatest extent, and had pure natural, low fat, low in calories, high fiber, be rich in advantages such as vitamin and mineral matter, improved the economic worth of asparagus; The designs and varieties of asparagus have been increased; Vegetables have been solved because of the putrid and deteriorated waste that causes, again because long shelf-life, easy to carry chases after high fashion food so it has become people.
Summary of the invention
In view of above-mentioned present situation; The invention provides a kind of asparagus food; Through being primary raw material with new fresh asparagus, process through scientific method processing allotment, not only destroy less to the vitamins and other nutritious components of asparagus; Keep its original nutrition composition to greatest extent, had long shelf-life, leisure food easy to carry again.
The present invention also provides the processing technology of producing asparagus food.
Asparagus food of the present invention, it is in 100 parts of weight, and this food contains following raw material to be processed: 100 parts of green asparagus, 50 parts in water, edible gelling agent 0.3～0.4% (weight), food seasoning 0.2～4% (weight).
The sodium alginate that edible gelling agent is selected for use of indication, guar gum, sodium carboxymethylcellulose, xanthans among the present invention.
The food seasoning of indication is to select white granulated sugar, salt, monosodium glutamate, chilli powder, five-spice powder, citric acid for use among the present invention.
According to such scheme, asparagus food of the present invention is to be processed into crisp, crisp, crisp volume.Mainly consider and make things convenient for the requirement of different edible objects to select machining kinds.
Asparagus food processing technology provided by the invention may further comprise the steps:
(1) raw material is handled: with the earth and the dirt of the clean asparagus surface adhesion of clear water, remove variable color, aging part, be cut into the little fourth about 1cm;
(2) blanching and protecting green lands: the raw material after the cutting is dropped in 95 ℃ of hot water, blanching 2min, then rapidly with the cold water cooling, to be cooled cooling completely, the water that drop is subsidiary only, the acetic acid zinc solution immersion 4h with 0.15% protects green lands;
(3) making beating: will add a certain amount of water by preset ratio through the raw material after the above-mentioned processing, and put into beater then and break into slurries;
(4) add edible gelling agent and food seasoning: the making beating later stage, in slurry, add a certain amount of edible gelling agent, stir, by different taste food seasoning is put into slurries again and mix well;
(5) concentrate: the slurries that will be added with gelling agent and flavoring are put into micro-wave oven, concentrate dehydration, make it have certain density;
(6) moulding baking: get a ceramic disk, use the smear method moulding, put into baking oven and toast for 68 ℃, to the surface soon till the drying;
(7) take off film: with cutter lamella is scraped from ceramic disk, turn-over carries out secondary baking, to the product bone dry;
(8) microwave baking: product is put into micro-wave oven, and suitably power carries out microwave baking, increases its brittleness;
(9) packing: the asparagus product is cut into suitable size and shape, packs with Aluminum-plastic composite bag.
In sum, the invention has the beneficial effects as follows: these goods are to be primary raw material with new fresh asparagus, process through scientific method processing allotment.Not only the vitamins and other nutritious components of asparagus is destroyed lessly, kept its original nutrition composition to greatest extent, and have pure natural, low fat, low in calories, high fiber, be rich in advantages such as vitamin and mineral matter.These asparagus goods have promptly promoted economic worth; Increased the designs and varieties of asparagus, solved asparagus again, also had long shelf-life, easy to carry simultaneously because of the putrid and deteriorated waste that causes; Become people and chased after high fashion food, be a kind of prospect more wide make things convenient for leisure food.
The specific embodiment
Below in conjunction with embodiments of the invention the present invention is further described.
Embodiment 1 (the crisp volume of original flavor asparagus)
Choose raw material: get the 100g green asparagus, water 50g, sodium alginate 0.4%, salt 0.2% is subsequent use;
Production craft step:
Raw material is handled: with earth and the dirt of 100g green asparagus with the clean surface adhesion of clear water, remove variable color, aging part, be cut into the little fourth about 1cm;
Blanching and protecting green lands: the raw material after the cutting is dropped in 95 ℃ of hot water, blanching 2min, then rapidly with the cold water cooling, to be cooled cooling completely, the water that drop is subsidiary only, the acetic acid zinc solution immersion 4h with 0.15% protects green lands;
Making beating: the raw material after the processing of will protecting green lands is put into beater then and is broken into slurries by the water of preset ratio adding 50g;
Add edible gelling agent and food seasoning: the making beating later stage, in slurries, add sodium alginate 0.4% (weight), stir, by different taste salt 0.2% (weight) is put into slurry again and mix well;
Concentrate: the slurries that will be added with gelling agent and flavoring are put into micro-wave oven, concentrate dehydration, make to have certain density;
Moulding baking: get a ceramic disk, use the smear method moulding, put into baking oven and toast for 68 ℃, to the surface soon till the drying;
Take off film: with cutter lamella is scraped from ceramic disk, be rolled into volume, carry out secondary baking, to bone dry;
Microwave baking: with the crisp micro-wave oven that rolls into of asparagus, suitably power carries out microwave baking, increases its brittleness;
Packing: the crisp volume of asparagus is packed with Aluminum-plastic composite bag.
Embodiment 2 (crisp of sweet taste asparagus)
Choose raw material: get the 100g green asparagus, 50g water, sodium alginate 0.3% (weight), guar gum 0.3% (weight), white granulated sugar 4% (weight) is subsequent use;
Raw material is handled: with earth and the dirt of 100g green asparagus with the clean green asparagus surface adhesion of clear water, remove variable color, aging part, be cut into the little fourth about 1cm;
Blanching and protecting green lands: the raw material after the cutting is dropped in 95 ℃ of hot water, blanching 2min, then rapidly with the cold water cooling, to be cooled cooling completely, the water that drop is subsidiary only, the acetic acid zinc solution immersion 4h with 0.15% protects green lands;
Making beating: will add 50g water by preset ratio through the raw material after the above-mentioned processing, and put into beater then and pull an oar;
Add gelling agent and flavoring: the making beating later stage, in slurry, add sodium alginate 0.3% (weight), guar gum 0.3% (weight), stir, by different taste white sugar 4% (weight) is put into slurry again and mix well;
Concentrate: the above-mentioned slurries that are added with gelling agent and flavoring are put into micro-wave oven, concentrate dehydration, make to have certain density;
Moulding baking: get a ceramic disk, use the smear method moulding, put into baking oven and toast for 68 ℃, to the surface soon till the drying;
Take off film: with cutter lamella is scraped from ceramic disk, turn-over carries out secondary baking, to bone dry;
Microwave baking: thin slice is put into micro-wave oven, and suitably power carries out microwave baking, increases its brittleness;
Packing: crisp of asparagus is cut into suitable size or shape, packs with Aluminum-plastic composite bag.
Embodiment 3 (crisp of pungent asparagus)
Choose raw material: get the 100g green asparagus, 50g water, sodium alginate 0.4% (weight), sodium carboxymethylcellulose 0.4% (weight), salt 0.4% (weight), an amount of chilli powder are subsequent use;
Raw material is handled: with earth and the dirt of 100g green asparagus with the clean asparagus surface adhesion of clear water, remove variable color, aging part, be cut into the little fourth about 1cm;
Blanching and protecting green lands: the raw material after the cutting is dropped in 95 ℃ of hot water, blanching 2min, then rapidly with the cold water cooling, to be cooled cooling completely, the water that drop is subsidiary only, the acetic acid zinc solution immersion 4h with 0.15% protects green lands;
Making beating: the raw material after the above-mentioned processing is added 50g water by preset ratio, put into beater then and break into slurries;
Add gelling agent and flavoring: the making beating later stage, in slurries, add sodium alginate 0.4% (weight), sodium carboxymethylcellulose 0.4% (weight), stir, by different taste salt 0.4% (weight), an amount of chilli powder are put into slurry and mixed well again;
Moulding baking: get a ceramic disk, use the smear method moulding, put into baking oven and toast for 68 ℃, to the surface soon till the drying;
Take off film: with cutter crisp is scraped from ceramic disk, turn-over carries out secondary baking, is cut into suitable crisp to bone dry;
Microwave baking: put into micro-wave oven with above-mentioned crisp, carry out microwave baking, increase its brittleness with suitable power;
Packing: crisp is packed with Aluminum-plastic composite bag.
Among the present invention, except that the food seasoning that provides, also can select to add other flavoring and all can by the needs of different taste.
Claims (3)
1. asparagus food, in 100 parts of weight, this food contains following raw material:
(1) choose 100 parts of green asparagus, 50 parts in water, edible gelling agent 0.3～0.4% (weight), food seasoning 0.2%-4% (weight), subsequent use;
(2) green asparagus is cleaned with clear water, removed variable color, aging part, be cut into the little fourth raw material for standby of 1cm;
(3) raw material after the cutting is dropped in 95 ℃ of hot water, blanching 2min, then rapidly with the cold water cooling, behind the draining, the acetic acid zinc solution with 0.15% soaks protected green lands in 4 hours;
(4) raw material with above-mentioned processing adds a certain amount of water by preset ratio, puts into beater then and breaks into slurries;
(5) the making beating later stage adds a certain amount of edible gelling agent in slurry, stir, and by different taste food seasoning is put into slurries again and mixes well;
(6) above-mentioned slurries are put into micro-wave oven, concentrate dehydration, be certain density;
(7) get ceramic disk, use the smear method moulding, put into baking oven and toast for 68 ℃, to the surface soon till the drying and moulding;
(8) with cutter lamella is scraped from ceramic disk, turn-over carries out secondary baking, to the bone dry flakiness, takes off film;
(9) above-mentioned thin slice is put into micro-wave oven, carry out microwave baking, increase its brittleness;
(10) packing: crisp of asparagus is cut into suitable size and shape, packs with Aluminum-plastic composite bag.
2. by the described asparagus food of claim 1, it is characterized in that said edible gelling agent is to select sodium alginate, guar gum, sodium carboxymethylcellulose, xanthans for use.
3. by the described asparagus food of claim 1, it is characterized in that said food seasoning is selected white granulated sugar, salt, monosodium glutamate, chilli powder, five-spice powder, citric acid for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102278222A CN101919521B (en) | 2009-12-23 | 2009-12-23 | Asparagus food and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102278222A CN101919521B (en) | 2009-12-23 | 2009-12-23 | Asparagus food and processing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101919521A CN101919521A (en) | 2010-12-22 |
| CN101919521B true CN101919521B (en) | 2012-04-18 |
Family
ID=43334959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102278222A Expired - Fee Related CN101919521B (en) | 2009-12-23 | 2009-12-23 | Asparagus food and processing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101919521B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204586B (en) * | 2010-03-30 | 2014-06-04 | 河南众品食业股份有限公司 | Quick-freezing, color protecting and refreshing method for green asparagus |
| CN102266018A (en) * | 2011-08-22 | 2011-12-07 | 中国农业大学 | Preparation methods of asparagus whole meal and asparagus solid drink |
| CN103371340B (en) * | 2013-07-26 | 2014-12-03 | 浙江农林大学 | Processing method of recombinant bamboo shoot |
| CN103519167A (en) * | 2013-10-08 | 2014-01-22 | 秦皇岛长胜农业科技发展有限公司 | Instant asparagus powder food with new applications of relieving pressure and improving memory |
| CN104381929A (en) * | 2014-11-30 | 2015-03-04 | 沅江市芙蓉唐农业科技开发有限公司 | Preparation method of reed shoots |
| CN104522551B (en) * | 2014-12-08 | 2017-05-10 | 江南大学 | A preparation method for high-fiber recombinant asparagus chips |
| CN104783082A (en) * | 2014-12-31 | 2015-07-22 | 湖北工业大学 | An asparagus crisp sheet fried in vacuum at low temperature and a preparing method thereof |
| CN105325951A (en) * | 2015-09-29 | 2016-02-17 | 河北科技师范学院 | Asparagus puffed food and preparation method |
| CN105815372A (en) * | 2016-06-15 | 2016-08-03 | 连云港百福来食品有限公司 | Crispy-crusted asparagus production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907114A (en) * | 2006-07-27 | 2007-02-07 | 中国农业科学院农产品加工研究所 | Instant packaging brasenia schreberi and its processing method |
| CN101147603A (en) * | 2007-10-16 | 2008-03-26 | 江南大学 | Vacuum frying processing method for low salt content sea water vegetable |
| CN101480244A (en) * | 2009-02-09 | 2009-07-15 | 程汉友 | Method for producing crisp slices of vegetable |
-
2009
- 2009-12-23 CN CN2009102278222A patent/CN101919521B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907114A (en) * | 2006-07-27 | 2007-02-07 | 中国农业科学院农产品加工研究所 | Instant packaging brasenia schreberi and its processing method |
| CN101147603A (en) * | 2007-10-16 | 2008-03-26 | 江南大学 | Vacuum frying processing method for low salt content sea water vegetable |
| CN101480244A (en) * | 2009-02-09 | 2009-07-15 | 程汉友 | Method for producing crisp slices of vegetable |
Non-Patent Citations (3)
| Title |
|---|
| 汪建明等.蔬菜纸形包材的工艺初探.《食品工业》.2004,(第4期),34-36. * |
| 郑洁等.蔬菜纸制备技术的研究.《食品与机械》.2006,第22卷(第2期),44-46. * |
| 黄漫青等.紫背天葵蔬菜纸加工工艺.《保鲜与加工》.2004,(第5期),21-22. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101919521A (en) | 2010-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101919521B (en) | Asparagus food and processing process thereof | |
| CN103462064B (en) | Chicken jerky and preparation method thereof | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN102763821B (en) | Manufacture method of spicy chips | |
| CN103719766A (en) | Processing technology of hawthorn flakes | |
| CN102763822B (en) | Making method of tomato flavored potato chips | |
| CN103404818A (en) | Manufacture method of spicy dried radish strips | |
| CN105901658A (en) | Special vegetable chilli sauce and preparation method | |
| CN105325951A (en) | Asparagus puffed food and preparation method | |
| CN102763820B (en) | Manufacture method of beef flavor potato chips | |
| CN101911966B (en) | Processing method of keeping content of viscous albumen of common yam rhizome powder | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN105325921A (en) | Processing method of crisp grass carp dried meat floss | |
| CN105029324A (en) | Red bean paste clear soup hotpot condiment | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| CN104351864A (en) | Preparation method of instant peanuts | |
| CN104222783A (en) | Guizhou-flavor fried millet cake and processing method thereof | |
| CN103999916A (en) | Black rice-laver biscuit and processing method thereof | |
| CN101095505A (en) | Instant tremella paste and processing method thereof | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN112704203A (en) | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying | |
| CN105309833A (en) | Waxberry residue feed for enhancing disease resistance of lobsters and preparation method of waxberry residue feed | |
| CN103704640A (en) | Fried purple chip with spicy flavor and preparation method thereof | |
| KR102309155B1 (en) | Healthy well-being stacked laver snacks containing blackfish with very high customer satisfaction | |
| CN103371340B (en) | Processing method of recombinant bamboo shoot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120418 Termination date: 20151223 |
|
| EXPY | Termination of patent right or utility model |