CN102293376A - Preparation method of non-fried snow pear crisp slices - Google Patents
Preparation method of non-fried snow pear crisp slices Download PDFInfo
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- CN102293376A CN102293376A CN2010102093089A CN201010209308A CN102293376A CN 102293376 A CN102293376 A CN 102293376A CN 2010102093089 A CN2010102093089 A CN 2010102093089A CN 201010209308 A CN201010209308 A CN 201010209308A CN 102293376 A CN102293376 A CN 102293376A
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- snow pear
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Abstract
The invention relates to a preparation method of non-fried snow pear crisp slices, a snow pear is cut into slices and low-temperature vacuum puffing is performed on the slices for preparing fruit and vegetable crisp slices. The making method is as follows: adopting the fresh pears without lesion or rottenness, denucleating, peeling, preparing into the thin slices, performing color protection treatment, pre-drying till the required water content, entering into a vacuum low-temperature puffing furnace for puffing, cooling, shaping, selecting and packaging.
Description
One, technical field
The present invention relates to a kind of preparation method of non-fried fruit and vegetable crisp chip, the preparation method that particularly non-fried snow pear is crisp.
Two, background technology
Pears are the fruit of rosaceous plant, are distributed in North China, northeast, northwest and each province, the Yangtze river basin more.Medical circles think that pear is the ancestor of all kinds of fruits, and the status is important in fruit.Pear has moistening lung, reduces phlegm, cough-relieving, the effect of bringing down a fever, falling fire, clearing away heart-fire, the nutrition that normal food can replenish human body.But, injure bright pears owing to being subject to mechanicalness, easily brown stain, and shortcomings such as perishable resting period weak point have influenced greatly to the utilization of pears Products Development, make its edibility and medical value be difficult to give full play to, and are difficult to effectively, bring benefit to the mankind fully.Therefore, develop and produce the quality product of the pears that can be accepted extensively by people, and can keep the original nutritional labeling of pears itself, local flavor, color and luster, give full play to the edible and medical value of pears, become we scientific worker's a obligation one can't decline.
Three, summary of the invention
At above situation, purpose of the present invention just provide crisp of a kind of non-fried snow pear the preparation method, allow people enjoy delicious fresh snow pear processed food at any time.Utilize this method to make a kind of non-fried fruit and vegetable crisp chip, solve pears and in the storage process of gathering, be subject to mechanical wounding, perishable shortcoming, prolong and bring into play the edible and medical value of snow pear effectively, the pears sheet keeps the original local flavor of snow pear substantially, the mouthfeel of tasting is more crisp, and not containing any oily substance, is a kind of natural cuisines.
Technical scheme of the present invention is:
The preparation method that a kind of non-fried snow pear is crisp, with the snow pear cutting in flakes through the expanded fruit and vegetable crisp chip of making of cryogenic vacuum.Preparation method: adopt the bright Chinese pear stoning that no pathology, nothing are rotted to laminate, thick 4～the 8mm of sheet, and protect look and handle color protecting method: blanching 1～5min in 95～100 ℃ colour protecting liquid, the composition of colour protecting liquid: sodium iso-vc 0.1～3.0%, citric acid 0.1～1.5%, CaCl
21.0～2.0%.Use the heated-air drying form, smoke 24～48h under 70～90 ℃ of temperature, the moisture of pears sheet is dropped to below 30～40%, it is expanded to enter the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 20～40h, cooling and shaping, be cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity, final pressure is a normal pressure, selects packing and gets final product.
Four, the specific embodiment
The preparation that non-fried snow pear is crisp
The production technology that a kind of non-fried snow pear is crisp:
One: adopt the bright pears stoning that no pathology, nothing are rotted to laminate, and protect look and handle the thick 0.8mm of sheet, color protecting method: blanching 1min in 100 ℃ of colour protecting liquids, the composition of colour protecting liquid: sodium iso-vc 0.6%, citric acid 0.5%, Na
2SO
30.5%, CaCl
21.0%.Prebake is to requiring moisture, 75 ℃ of prebake temperature, and time 40h, moisture reaches 30%, and it is expanded to enter the vacuum and low temperature puffing furnace, vacuum 0.02MPa, 60 ℃ of temperature, time 25h, cooling and shaping is cooled to 30 ℃, and 2 ℃/5min of cooling rate selects packing and gets final product.
Its two: the bright pears stoning of adopt no pathology, do not have rotting is laminated, and protects look and handle the thick 0.5mm of sheet, color protecting method: blanching 3min in 95 ℃ of colour protecting liquids, the composition of colour protecting liquid: sodium iso-vc 0.8%, citric acid 1.0%, Na
2SO
30.5%, CaCl
22.0%.Smoke 30h under 85 ℃, moisture reaches 35%, and it is expanded to enter the vacuum and low temperature puffing furnace, vacuum 0.04MPa, and 70 ℃ of temperature, time 28h cools back the compression set type, 25 ℃ of chilling temperatures, 3 ℃/5min of cooling rate selects packing and gets final product.
Crisp quality effect assessment of non-fried snow pear:
One is crisp, and color and luster is vivid, and the smell of fruits is very sweet.
It is two crisp, and plough fragrance is denseer, and color and luster is vivid.
Claims (4)
1. the preparation method of crisp of a non-fried snow pear, with the snow pear cutting in flakes through the expanded fruit and vegetable crisp chip of making of cryogenic vacuum.Preparation method: adopt the bright Chinese pear stoning that no pathology, nothing are rotted to laminate, thick 4～the 8mm of sheet, and protect look and handle color protecting method: blanching 1～5min in 95～100 ℃ colour protecting liquid, the composition of colour protecting liquid: sodium iso-vc 0.1～3.0%, citric acid 0.1～1.5%, CaCl
21.0～2.0%.Use the heated-air drying form, smoke 24～48h under 70～90 ℃ of temperature, the moisture of pears sheet is dropped to below 30～40%, it is expanded to enter the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 20～40h, cooling and shaping, be cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity, final pressure is a normal pressure, selects packing and gets final product.
2. crisp of the snow pear of making in accordance with the method for claim 1, it is characterized in that, bright pears stoning is laminated, thick 4～the 8mm of sheet, and protect look and handle, color protecting method: blanching 1～5min in 95～100 ℃ colour protecting liquid, the composition of colour protecting liquid: sodium iso-vc 0.1～3.0%, citric acid 0.1～1.5%, CaCl
21.0～2.0%.
3. crisp of the snow pear of making in accordance with the method for claim 1 is characterized in that, prebake is to requiring moisture, 70～90 ℃ of prebake temperature, time 24～48h, the moisture 30～40%. that requirement reaches
4. crisp of the snow pear of making in accordance with the method for claim 1 is characterized in that vacuum and low temperature is expanded, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 20～40h, cooling and shaping, be cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity, final pressure normal pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102093089A CN102293376A (en) | 2010-06-25 | 2010-06-25 | Preparation method of non-fried snow pear crisp slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102093089A CN102293376A (en) | 2010-06-25 | 2010-06-25 | Preparation method of non-fried snow pear crisp slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102293376A true CN102293376A (en) | 2011-12-28 |
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ID=45354258
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102093089A Pending CN102293376A (en) | 2010-06-25 | 2010-06-25 | Preparation method of non-fried snow pear crisp slices |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771734A (en) * | 2012-08-20 | 2012-11-14 | 江苏徐淮地区徐州农业科学研究所 | Production method for vacuum bulked fruit and vegetable grains or slices |
| CN103478377A (en) * | 2013-09-05 | 2014-01-01 | 河南省农业科学院 | Fruit and vegetable crunchy candy and processing method thereof |
| CN103704679A (en) * | 2013-12-05 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Dehydrated snow pear slice color protection agent |
| CN104336543A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Puffed fruit jelly and its making technology |
| CN105077045A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Preparation method of sulfur-free dried snow pear |
-
2010
- 2010-06-25 CN CN2010102093089A patent/CN102293376A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771734A (en) * | 2012-08-20 | 2012-11-14 | 江苏徐淮地区徐州农业科学研究所 | Production method for vacuum bulked fruit and vegetable grains or slices |
| CN104336543A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Puffed fruit jelly and its making technology |
| CN103478377A (en) * | 2013-09-05 | 2014-01-01 | 河南省农业科学院 | Fruit and vegetable crunchy candy and processing method thereof |
| CN103704679A (en) * | 2013-12-05 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Dehydrated snow pear slice color protection agent |
| CN105077045A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Preparation method of sulfur-free dried snow pear |
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Application publication date: 20111228 |