CN103027170B - Composite preserved fruit of water chestnuts and cassava and making method of composite preserved fruit - Google Patents
Composite preserved fruit of water chestnuts and cassava and making method of composite preserved fruit Download PDFInfo
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- CN103027170B CN103027170B CN201210593183.3A CN201210593183A CN103027170B CN 103027170 B CN103027170 B CN 103027170B CN 201210593183 A CN201210593183 A CN 201210593183A CN 103027170 B CN103027170 B CN 103027170B
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Abstract
The invention discloses a composite preserved fruit of water chestnuts and cassava. The composite preserved fruit is made by the following raw materials in parts by weight: 400-600 parts of water chestnuts, 200-400 parts of cassava, 200-400 parts of white granulated sugar, 10-20 parts of citric acid, 100-250 parts of honey, 100-250 parts of lily, 100-250 parts of snow pears, 0.4-0.6 parts of thickening agent and an appropriate amount of sodium benzoate. The composite preserved fruit has the benefits that the composite preserved fruit has the efficacies of nourishing yin, moistening lungs, easing mental anxieties, and removing heat from blood and toxic materials from a body.
Description
Invention field
The present invention relates to compound dried meat of a kind of water chestnut cassava and preparation method thereof, belong to food processing technology field.
Background technology
Cough with lung heat is due to the evil drug-pedlar's lung of wind-heat, or chill heat-transmission, and heat symptoms caused by an exopathgen are accumulate lung, lung be heated poison burn, lose a surname Yu and fall respectfully clearly, that the hot inside of phlegm causes is hot and suffocating in lung, coughing appears in Lung Qi obstraction is main a kind of disease, the lung heat of being everlasting flu, without occurring after cold symptoms.Diet-therapy health-preserving has long history in China, just has " doctor's food homology " from ancient times, and " medicine food is of the same clan " says.China is as far back as West Zhou Dynasty existing " dietitian's " branch. and they classify dietitian as first of four doctors, aim at emperor's diet arrangement.After Qin Dynasty, successive dynasties imperial palace is all provided with the imperial physician of franchise diet-therapy health-preserving. the anticancer dietotherapy of the traditional Chinese medical science, on the basis of conventional food therapy, take traditional Chinese medical theory as guidance, food and some Chinese medicine some to anti-cancer, antitumaous effect are compatible, and adopt unique diet culinary art, make that and have the food of certain color, smell, taste and shape, be applied to clinical tumor, thereby formed the anticancer regimen with tcm characteristic.Grasping negative and positive Changing Pattern, carry out diet-therapy health-preserving activity around coordinating yin and yang, make body keep " yin and yang in equilibrium ", is traditional nutrition theoretical core place.To diet should with avoid, the traditional Chinese medical science also from equilibrium between yin and yang aspect as starting point, be conducive to yin and yang in equilibrium and be advisable, on the contrary for avoiding.Integration of drinking and medicinal herbs, the performance of food and medicine all has the characteristics such as same shape, look, gas, taste, matter.Chinese medicine and food, the function of the yang blood and qi of some attribute, particularly help or adjustment human body communicated originally, had and got along swimmingly with each other, inseparable relation.The dialectical meals of executing are exactly the concrete application in herbal cuisine of the diagnosis and treatment of the traditional Chinese medical science." card " is the prerequisite of executing meals, and " executing meals " take " card " as foundation, card rule together with, demonstrate,prove different control different.Utilize food to affect the function of body each side, it is secured good health or more a kind of health-preserving method of disease diseases prevention.Therefore, seek a kind of can bring into play tcm characteristic again popular compound dried meat be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide compound dried meat of a kind of water chestnut cassava and preparation method thereof, and this compound dried meat has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
The compound dried meat of a kind of water chestnut cassava, the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion:
Water chestnut 400-600 part, cassava 200-400 part, white granulated sugar 200-400 part, citric acid 10-20 part, honey 100-250 part, lily 100-250 part, snow pear 100-250 part, thickener 0.4-0.6 part, Sodium Benzoate are appropriate;
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: the fresh water chestnut of raw material is cleaned, sheet is made in the rear cutting of peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: raw material fresh cassava rhizome is cleaned, sheet is made in the rear cutting of peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: the new fresh lily bulb of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: the ripe snow pear of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: citric acid, thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get white granulated sugar, honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear slurry, step (5) gained citric acid, thickener, Sodium Benzoate appropriate, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
The described compound dried meat of a kind of water chestnut cassava, the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion:
600 parts of water chestnuts, 400 parts, cassava, 400 parts of white granulated sugars, 20 parts of citric acids, 250 parts of honey, 250 parts of lilies, 250 parts of snow pears, 0.6 part of thickener, Sodium Benzoate are appropriate;
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: 600 parts of fresh water chestnuts of raw material are cleaned, sheet is made in cutting after peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: 400 parts, raw material fresh cassava rhizome is cleaned, sheet is made in cutting after peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: 250 parts of the new fresh lily bulbs of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: 250 parts of the ripe snow pears of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get 400 parts of white granulated sugars, 250 parts of honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear slurry, step (5) gained citric acid, thickener, Sodium Benzoate appropriate, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
Lily meridian distribution of property and flavor: sweet, cold, the thoughts of returning home, lung channel, function cures mainly: Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing, for deficiency of Yin chronic cough, blood-stained sputum, dysphoria palpitation with fear, insomnia and dreamful sleep, absent-minded, lily sweet and cold tastes inducing moisture, the thick many liquid of matter, have moistening lung, cough-relieving, yin-nourishing, the heat-clearing of nourishing, calm the nerves, the effect such as diuresis, again polytrophic food, for moistening lung, cough-relieving, the peaceful heart, calm the nerves, profit clearly, be used for waste heat after xeropulmonary cough, spitting of blood and pyreticosis and do not disappear, and deficiency of both vital energy and Yin and the dysphoria palpitation with fear that causes, insomnia, the disease such as confused and worried.
Snow pear meridian distribution of property and flavor: sweet, the micro-acid of taste, cool in nature; Attach to the lung and stomach meridians, nutritive effect: heart clearing, lung moistening, convenient, cough-relieving is moisturized, the removing toxic substances of sobering up, disappear epidemic disease, slice sticker burn and scald, pain relieving of pain relieving is not rotten, promotes the production of body fluid and quenches one's thirst, preventing phlegm from forming and stopping coughing, bring down a fever and fall fire, contribute to RE uric acid, prevention gout, rheumatism and arthritis, can alleviate and have a dizzy spell and palpitaition tinnitus.As careless scald, at scald place, can restrain pain relieving with raw pears slice sticker; Hypertension, heart disease, hepatitis, cirrhosis, patients with coronary heart disease should normal food pears.
Cassava nature and flavor: bitter, cold, the heart channel of Hang-Shaoyin, effect: subdhing swelling and detoxicating
Water chestnut nature and flavor: taste is sweet, cold in nature, nontoxic, effect: cure mainly and quench one's thirst, numbness heat in the body of dispelling, Wen Zhongyi gas.Appetite-stimulating indigestion-relieving, controls hiccup, and the having indigestion that disappears should be eaten this fruit after meal.Also can control and gulp down copper thing etc. by mistake and have blood in stool, the mass formed by blood stasis such as metrorrhagia.Be ground into end food, the improve visual and auditory acuity jaundice that disappears, makes stomach not hungry.But can not eat more, otherwise make people's abdominal distension gas full, also have the function of prophylaxis of acute infectious disease, in measles, epidemic meningitis more incident spring, water chestnut is good diseases prevention food.Water chestnut is cold food, has the good efficacy of clearing heat-fire.Both can clearing heat and promoting fluid, can supplement the nutrients again, should be used for the patient that has a fever.It has removing pattogenic heat from the blood and toxic material from the body, the diuresis defaecation de-swelling of eliminating the phlegm, help digestion, conditioning hemorrhoid or the effect such as dysentery is had blood in stool, woman uterine bleeding, the lung-dryness syndrome due to yin deficiency, phlegm-heat cough, discomfort in the throat, lump in the abdomen gather, hot eyes is hidden from view.
Beneficial effect of the present invention: Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing, effect of removing pattogenic heat from the blood and toxic material from the body.
Specific embodiment mode
Embodiment 1
The compound dried meat of a kind of water chestnut cassava, the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion:
600 parts of water chestnuts, 400 parts, cassava, 400 parts of white granulated sugars, 20 parts of citric acids, 250 parts of honey, 250 parts of lilies, 250 parts of snow pears, 0.6 part of thickener, Sodium Benzoate are appropriate
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: 600 parts of fresh water chestnuts of raw material are cleaned, sheet is made in cutting after peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: 400 parts, raw material fresh cassava rhizome is cleaned, sheet is made in cutting after peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: 250 parts of the new fresh lily bulbs of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: 250 parts of the ripe snow pears of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get 400 parts of white granulated sugars, 250 parts of honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear slurry, step (5) gained citric acid, thickener, Sodium Benzoate appropriate, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
Embodiment 2
The compound dried meat of a kind of water chestnut cassava, the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion:
500 parts of water chestnuts, 300 parts, cassava, 300 parts of white granulated sugars, 15 parts of citric acids, 175 parts of honey, 175 parts of lilies, 175 parts of snow pears, 0.5 part of thickener, Sodium Benzoate are appropriate
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: 600 parts of fresh water chestnuts of raw material are cleaned, sheet is made in cutting after peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: 400 parts, raw material fresh cassava rhizome is cleaned, sheet is made in cutting after peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: 250 parts of the new fresh lily bulbs of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: 250 parts of the ripe snow pears of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get 400 parts of white granulated sugars, 250 parts of honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear slurry, step (5) gained citric acid, thickener, Sodium Benzoate appropriate, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
Embodiment 3
The compound dried meat of a kind of water chestnut cassava, the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion:
400 parts of water chestnuts, 200 parts, cassava, 200 parts of white granulated sugars, 10 parts of citric acids, 100 parts of honey, 100 parts of lilies, 100 parts of snow pears, 0.4 part of thickener, Sodium Benzoate are appropriate
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: 400 parts of fresh water chestnuts of raw material are cleaned, sheet is made in cutting after peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: 200 parts, raw material fresh cassava rhizome is cleaned, sheet is made in cutting after peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: 100 parts of the new fresh lily bulbs of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: 100 parts of the ripe snow pears of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: 10 parts of citric acids, 0.4 part of thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get 200 parts of white granulated sugars, 100 parts of honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear slurry, step (5) gained citric acid, thickener, Sodium Benzoate appropriate, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
Claims (1)
1. a preparation method for the compound dried meat of water chestnut cassava, is characterized in that: the compound dried meat of this water chestnut cassava is formulated by the raw material of following weight portion: 600 parts of water chestnuts, 400 parts, cassava, 400 parts of white granulated sugars, 20 parts of citric acids, 250 parts of honey, 250 parts of lilies, 250 parts of snow pears, 0.6 part of thickener, Sodium Benzoate are appropriate;
The preparation method of the compound dried meat of this water chestnut cassava comprises the following steps:
(1) water chestnut preparation: 600 parts of fresh water chestnuts of raw material are cleaned, sheet is made in cutting after peeling, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, water chestnut is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain water chestnut slurry for subsequent use;
(2) cassava preparation: 400 parts, raw material fresh cassava rhizome is cleaned, sheet is made in cutting after peeling, throw in clear water and soak 6 ~ 8 days, pull out in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining and carry out color retention 20 minutes, then rinse 2 ~ 3 hours by mobile clean water, remove residual solution of sodium bisulfite, cassava slice is placed in pot and is boiled 3 ~ 5 hours, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain tapioca syrup for subsequent use;
(3) lily preparation: 250 parts of the new fresh lily bulbs of raw material choose approximately 9 ripe bulbs, putting into clear water cleans, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, then rinse 1-2 hour by mobile clean water, remove residual solution of sodium bisulfite, lily is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, remove slag, be placed in porcelain bucket and deposit, obtain lily slurry for subsequent use;
(4) snow pear preparation: 250 parts of the ripe snow pears of raw material choose, peeling and core, be cut into small pieces, clean, throw in clear water and soak 2 hours, pull out and in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, carry out color retention 5-10 minute, rinse 1-2 hour by mobile clean water again, remove residual solution of sodium bisulfite, snow pear is placed in the pot with food steamer and is cooked, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, remove slag, be placed in porcelain bucket and deposit, obtain snow pear slurry for subsequent use;
(5) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are appropriate, adds respectively suitable quantity of water and dissolves, and filters, and decontamination is for subsequent use;
(6) allotment: get 400 parts of white granulated sugars, 250 parts of honey, step (1) gained water chestnut slurry, step (2) gained tapioca syrup, step (3) gained lily slurry, step (4) gained snow pear is starched, step (5) gained dissolves auxiliary material, all mix, add suitable quantity of water, allotment evenly;
(7) infusion: deployed mixed liquor is put into jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(8) shakeout: will endure well-done mixed liquor and be placed on enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(9) baking: put into drying room and toast spreading mixed liquor on enamel tray, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(10) packing: the dried meat piece that baked mixture is cut into 5cm × 2cm, 3cm × 3cm; Use polypropylene plastics pocket, vacuumize the rear vanning of packing, obtain the compound dried meat of water chestnut cassava.
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