CN103385344A - Kohlrabi crystal block and processing method thereof - Google Patents

Kohlrabi crystal block and processing method thereof Download PDF

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Publication number
CN103385344A
CN103385344A CN2013102708903A CN201310270890A CN103385344A CN 103385344 A CN103385344 A CN 103385344A CN 2013102708903 A CN2013102708903 A CN 2013102708903A CN 201310270890 A CN201310270890 A CN 201310270890A CN 103385344 A CN103385344 A CN 103385344A
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CN
China
Prior art keywords
kohlrabi
crystal
glucose
white sugar
done
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.)
Pending
Application number
CN2013102708903A
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Chinese (zh)
Inventor
易美军
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BADONG YIDA AGRICULTURAL DEVELOPMENT LLC
Original Assignee
BADONG YIDA AGRICULTURAL DEVELOPMENT LLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BADONG YIDA AGRICULTURAL DEVELOPMENT LLC filed Critical BADONG YIDA AGRICULTURAL DEVELOPMENT LLC
Priority to CN2013102708903A priority Critical patent/CN103385344A/en
Publication of CN103385344A publication Critical patent/CN103385344A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a kohlrabi crystal block that comprises the following raw materials: kohlrabi fine slurry, 1.5% of carrageenan, 3% of glucose, 4% of white sugar, 30% of maltose syrup, 0.15% of sodium edentate and 0.25% of sodium pyrosulfite; the kohlrabi crystal block is made by baking after cooling for formation, and the water content of the finished product is between 8-10%. The preparation method is as follows: peeling and washing the kohlrabi; adding 0.25% citric acid and boiling in a steam interlayer at a temperature of between 100 and 110 DEG C; grinding the boiled kohlrabi into fine slurry by a colloid; adding carrageenan, glucose, white sugar and maltose syrup for stirring; boiling the mixture at a temperature of between 97 and 100 DEG C; pouring the boiled and evenly stirred kohlrabi slurry into a die for cooling for 15-20 minutes; dismounting the die, and baking the kohlrabi at a temperature of between 50 and 73 DEG C for 15-16 hours and then the kohlrabi is edible. The invention has advantages of high raw material utilization rate; the kohlrabi crystal block has a light yellow or yellow color with a bright and natural color and strong kohlrabi flavor.

Description

Kohlrabi crystal is done and processing method
Technical field
The present invention relates to field of food, specifically refer to a kind of processing method of kohlrabi food.
Background technology
Kohlrabi is one, the biennial herb plant, and its edible part is the meat bulb, and matter is tender and crisp, can eat raw and pickle.The kohlrabi vitamin content is very abundant, and especially fresh goods strand juice is taken, and to stomach trouble, has treatment to do.The signboard nutrients such as vitamin C that it is contained, have the effect of pain relieving myogenic, can promote the healing of gastroduodenal ulcer.Include large quantity of moisture and dietary fiber, can wide intestines defaecation, anti-treating constipation, get rid of toxin.Kohlrabi also contains abundant vitamin E, and the effect that strengthens immune function of human body is arranged.Contained trace element molybdenum, can suppress the synthetic of inferior ammonium nitrate, thereby have certain anti-cancer and kill cancer action.Kohlrabi is nutritious, every 100g product moisture content 91-94g, carbohydrate 2.8-5.2g, crude protein 1.4-2.1g, vitamin C 34-64mg.Can eat raw, prepared food or pickle.
Existing kohlrabi widely citizen is edible as homely pickles, and one removes and can fry, cold and dressed with saucely also can make salted vegetables.
But up to the present also have, kohlrabi is not processed as the method that leisure food directly eats.Because the kohlrabi water content is excessive, industry generally believes that it is not suitable for being processed into preserved foods.
Summary of the invention
The invention provides a kind of method that kohlrabi that water content is large adds engineering preserved fruit class leisure food.
The present invention adopts following technical scheme: a kind of kohlrabi crystal is done, by the kohlrabi screened stock, and 1.5% carragheen, 3% glucose, 4% white sugar, 30% malt syrup, 0.15% ethylenediamine tetra-acetic acid two is received, 0.25% sodium pyrosulfite, after cooling forming, baking forms, and the finished product water content is between 8-10%.
Its preparation method is: add 0.25% citric acid after kohlrabi is removed the peel, cleans and boil in the steam jacket of 100-110 degree, well-done kohlrabi is worn into screened stock with colloid mill, add carragheen, glucose, white sugar, malt syrup stirs, and boils the degree to 97-100, pour the cooked kohlrabi slurry that stirs equilibrium in mould cooling 15-20 minute: remove mould, 50-73 degree temperature baking 15 to 16 hours.
Compared to the prior art, the present invention has following advantage: the raw material utilization ratio is high, the tool product is faint yellow or yellow, has vivid natural colored and strong kohlrabi fragrance.Add 0.15% ethylenediamine tetra-acetic acid two to receive by target level of product quality in production process, 0.25% sodium pyrosulfite makes this shelf life of products can reach one-year age.
The specific embodiment
A kind of kohlrabi crystal is done, by the kohlrabi screened stock, and 1.5% carragheen, 3% glucose, 4% white sugar, 30% malt syrup, 0.15% ethylenediamine tetra-acetic acid two is received, 0.25% sodium pyrosulfite, after cooling forming, baking forms, and the finished product water content is between 8-10%.
Its preparation method is: add 0.25% citric acid after kohlrabi is removed the peel, cleans and boil in the steam jacket of 100-110 degree, well-done kohlrabi is worn into screened stock with colloid mill, add carragheen, glucose, white sugar, malt syrup stirs, and boils the degree to 97-100, pour the cooked kohlrabi slurry that stirs equilibrium in mould cooling 15-20 minute: remove mould, 50-73 degree temperature baking 15 to 16 hours.
my company has adopted following manufacturing procedure: 1. the above non-rot kohlrabi of raw material choose 200 grams is cleaned, after peeling, secondary is cleaned: 2. it is dropped in the vapour intermediate water of 100-110 degree, adding 0.25% citric acid boils rear off the pot: more well-done kohlrabi is worn into screened stock with colloid mill: 4. pour the kohlrabi of milled slurry into jacketed pan that band stirs 3., add 1.5% carragheen, 3% glucose, 4% white sugar, 30% malt syrup, 0.15% ethylenediamine tetra-acetic acid two is received, 0.25% sodium pyrosulfite boils the degree to 97-100: owing to being new system food, the additional proportion of carragheen and various carbohydrates is through inventor's test of many times, overcome those skilled in the art and thought that kohlrabi is not suitable for being made into the prejudice of preserved foods.5. well-done slurry is poured in the mould that sequences be shaped, after cooling 15-20 minute except mould (adopt different moulds and can process the product of various form): 6: with product move into barn with 50-73 degree temperature baking 15 to 16 hours until the finished product water content between 8-10% is being extensible barn: 7. carry out sorting after fully cooling, isolate breakage, variable color, with the defective kohlrabi crystal dryed product of spot: 8. move into after packing shop is packed and get final product list marketing.
Adopt the kohlrabi preserved fruit sugar leisure food processing method of my company's invention: make processing technology easy to learn, the raw material utilization ratio is high, the tool product is faint yellow or yellow, has vivid natural colored and strong kohlrabi fragrance.Add 0.15% ethylenediamine tetra-acetic acid two to receive by target level of product quality in production process.0.25% sodium pyrosulfite makes this shelf life of products can reach one-year age.
Design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.

Claims (6)

1. a kohlrabi crystal is done, it is characterized in that, and by the kohlrabi screened stock, 1.5% carragheen, 3% glucose, 4% white sugar, 30% malt syrup, after cooling forming, baking forms.
2. a kind of kohlrabi crystal according to claim 1 is done, and it is characterized in that, also contains 0.15% ethylenediamine tetra-acetic acid two and receives, 0.25% sodium pyrosulfite.
3. a kind of kohlrabi crystal according to claim 1 is done, and it is characterized in that, the dried finished product water content of crystal is between 8-10%.
4. drying Preparation Method of kohlrabi crystal, it is characterized in that, add 0.25% citric acid after kohlrabi is removed the peel, cleans and boil in the steam jacket of 100-110 degree, well-done kohlrabi is worn into screened stock with colloid mill, add carragheen, glucose, white sugar, malt syrup stirs, boil the degree to 97-100, pour the cooked kohlrabi slurry that stirs equilibrium in mould cooling 15-20 minute, remove mould, 50-73 degree temperature baking 15 to 16 hours.
5. the drying Preparation Method of a kind of kohlrabi crystal according to claim 4, is characterized in that, the carragheen addition is 1.5%, and the glucose addition is 3%, and the white sugar addition is 4%, and the malt syrup addition is 30%.
6. the drying Preparation Method of a kind of kohlrabi crystal according to claim 4, is characterized in that, adds 0.15% ethylenediamine tetra-acetic acid two to receive in whipping process, 0.25% sodium pyrosulfite.
CN2013102708903A 2013-06-28 2013-06-28 Kohlrabi crystal block and processing method thereof Pending CN103385344A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013102708903A CN103385344A (en) 2013-06-28 2013-06-28 Kohlrabi crystal block and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013102708903A CN103385344A (en) 2013-06-28 2013-06-28 Kohlrabi crystal block and processing method thereof

Publications (1)

Publication Number Publication Date
CN103385344A true CN103385344A (en) 2013-11-13

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013102708903A Pending CN103385344A (en) 2013-06-28 2013-06-28 Kohlrabi crystal block and processing method thereof

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CN (1) CN103385344A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1723788A (en) * 2004-07-19 2006-01-25 索培豪 Method for making four seasons sugarcoated fruits, vegetables and sweet potato
CN101965937A (en) * 2010-10-21 2011-02-09 江苏恒顺醋业股份有限公司 Vinegar cake and preparation method thereof
KR20110092578A (en) * 2010-02-09 2011-08-18 충남대학교산학협력단 Method for producing kohlrabi snack using freeze drying and kohlrabi snack produced by the same
CN102885191A (en) * 2011-07-22 2013-01-23 江西食方食坊中药食品有限公司 Lung moistening and cough relieving lily cake and preparation method thereof
CN103040035A (en) * 2012-12-19 2013-04-17 山东武定府酿造有限公司 Making process of spiced peanuts
CN103070366A (en) * 2013-01-31 2013-05-01 宁夏国圣食品有限公司 Fresh small potato and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1723788A (en) * 2004-07-19 2006-01-25 索培豪 Method for making four seasons sugarcoated fruits, vegetables and sweet potato
KR20110092578A (en) * 2010-02-09 2011-08-18 충남대학교산학협력단 Method for producing kohlrabi snack using freeze drying and kohlrabi snack produced by the same
CN101965937A (en) * 2010-10-21 2011-02-09 江苏恒顺醋业股份有限公司 Vinegar cake and preparation method thereof
CN102885191A (en) * 2011-07-22 2013-01-23 江西食方食坊中药食品有限公司 Lung moistening and cough relieving lily cake and preparation method thereof
CN103040035A (en) * 2012-12-19 2013-04-17 山东武定府酿造有限公司 Making process of spiced peanuts
CN103070366A (en) * 2013-01-31 2013-05-01 宁夏国圣食品有限公司 Fresh small potato and processing method thereof

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Application publication date: 20131113

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