CN103478626B - Puffed wild vegetable crisp chips and processing method thereof - Google Patents
Puffed wild vegetable crisp chips and processing method thereof Download PDFInfo
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- CN103478626B CN103478626B CN201310388040.3A CN201310388040A CN103478626B CN 103478626 B CN103478626 B CN 103478626B CN 201310388040 A CN201310388040 A CN 201310388040A CN 103478626 B CN103478626 B CN 103478626B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
Abstract
The invention in particular relates to a processing method and a product of puffed wild vegetable crisp chips. The puffed wild vegetable crisp chips are characterized by comprising the following raw materials in percentage by weight: 5%-60% of wild vegetable powder, 20%-60% of maize powder, 10%-50% of sticky rice powder, 4%-10% of white granulated sugar, 1.5%-3% of mycose, 0.5%-1.5% of salt and 0.06%-0.15% of composite monosodium glutamate. As the wild vegetable crisp chips are produced by using a puffing technology, the variety of wild vegetable flavor foods is added and a new way is provided for developing and utilizing wild vegetable resources. The product is light and green in color and luster, has specific fragrances of wild vegetable varieties, and is suitable for public taste. The puffed wild vegetable crisp chips are easy to prepare, can be used for providing cheap leisure foods for people to meet the requirements of different consumer groups, and have a good market prospect.
Description
Technical field
The invention belongs to wild vegetable food or health food manufacture field, be specifically related to processing method and the product of crisp of a kind of expanded edible wild herbs.
Background technology
Along with the raising of living standards of the people and the enhancing of health care consciousness, people to the demand of diet from amount the satisfied attention turning to matter, along with industry and domestic refuse and chemical fertilizer, pollution by pesticides farmland and water body, make urban and rural residents more and more favor the food of green safety, pure natural, low in calories, safe relieved edible wild herbs become the target that current people chase.Edible wild herbs are growth vegetables in nuisanceless environment, are described as natural " pollution-free food ", " Forest food ", " healthy food ".Meanwhile, edible wild herbs have the peculiar flavours such as fresh and tender, delicate fragrance, and nutritive value plants vegetables higher than common species.Edible wild herbs have higher medical value and good health-care effect, and edible wild herbs integrate natural, nutrition, keep healthy, and are important edible wild plant resources, become the new lover of consumer.
Edible wild herbs distribution is very wide, and all have the place of vegetation all to have edible wild herbs to grow, and China is vast in territory, and Investigation of The Resources of Wild enriches, and is often reached more than 150 by the edible wild herbs searched for food and plants.Many edible wild herbs are classified as integration of drinking and medicinal herbs article by the distribution of the Ministry of Public Health of China, special dietary composition contained by edible wild herbs and medicinal ingredient, there is many-sided health keeping and medical function, the early medical treatment of wild vegetables on the books and health care in history, in China's more than 700 kind of wild vegetable, herbal variety just account for about 400 kinds, and Compendium of Material Medica has recorded 1892 kinds of medicines, and its Chinese food portion medicine just account for 105 kinds.Visible edible wild herbs are exactly that our people prevents and cures diseases indispensable medicinal material since ancient times.Modern age, medical research showed, the composition of some edible wild herbs has very high medical value, the exploitation of the health products of edible wild herbs also pay attention to by medicine sector.
The content of the nutritional labelings such as the protein in edible wild herbs, fat, amino acid, carbohydrate, vitamin, mineral matter, dietary fiber is many higher than culturing vegetable.The clear delicate flavour of edible wild herbs is beautiful, unique flavor, deeply like by masses, edible wild herbs are varied in way among the people, as cold and dressed with sauce, stir-fry and eat, eat raw, burn soup, cook filling etc., also be processed into bagged instant vegetable supply market, make dry vegetalbe or curing food is also used as a kind of method that can preserve for a long time and eat.But these products are all because of season, territorial environment, the limitation of source of goods channel can not be generalizable, be difficult to provide edible randomness and convenience to most people, for this reason, research and develop a kind of edible wild herbs crisp leisure food, thering is provided not by the restriction instant type new product in season in season to people, is main purpose place of the present invention.
Summary of the invention
The object of the invention is to put forward a kind of quality crisp, delicious good to eat, easy to carry, be easy to digest and assimilate and crisp of the expanded edible wild herbs of nutrient health, enable to meet the demand of consumer to edible wild herbs goods.
The object of this invention is to provide crisp of a kind of expanded edible wild herbs.
The present invention also aims to the processing method that crisp of a kind of expanded edible wild herbs are provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of crisp of expanded edible wild herbs, is characterized in that, be made up of the raw material of following percentage by weight:
Wild herb powder 5-60%, corn flour 20-60%, glutinous rice flour 10-50%, white granulated sugar 4-10%, trehalose 1.5-3%, salt 0.5-1.5%, compound monosodium glutamate 0.06-0.15%.
Described compound monosodium glutamate to be percentage by weight be 95% sodium glutamate, 2.5% 5
＇-inosinicacid, 2.5% 5
＇-guanylic acid forms.
Described wild herb powder is heartleaf houttuynia, ash dish, Han dish, winter certain herbaceous plants with big flowers, wilsonii, penny cress, Asiatic plantain, affine cudweed, sowthistle, fiddlehead, pivot stores, water pepper, salsola collina, the root of bidentate achyranthes, emarginate amaranth herb or seed, aquatic malachium herb, Shui Han dish, Chinese celery, shepherd's purse, dandelion, purslane, welted thistle, matrimony vine, floating heart, field thistle, common vetch dish (tender leaf handle is edible), blood skin dish, purple perilla, Commelina communis, thin dish, Hairy Bittercress, hairyvein agrimony, creeping oxalis, apple dish, wild green onion, peppermint, mother chrysanthemum, dill, Chinese mugwort, motherwort, selfheal, beach wormwood wormwood artemisia, lycopus lucidus, balloonflower root, oriental wormwood, black nightshade, Artemisia japonica, riparian greenbrier root and rhizome, schizonepeta, wrinkled giant hyssop, lyrate hemistepta herb, burdock, kalimeris, wintercherry, ivy glorybind, potentilla chinensis, white dead nettle, cicely, summer cypress, cactus, lily, radix polygonati officinalis, east wind dish, Gorgon fruit, the capsule of weeping forsythia, desmodium, coltsfoot, Verbena officinalis, polygala root, Japanese Cayratia Herb, loosestrife, little day lily, Monochoria vaginalis, multiflora rose, Aralia tree bud, sealwort, Momordica cochinchiensis, diversifolious buckthorn root or leaf, Lobelia sessilifolia, grass-leaved sweetflag, Herba Cerastii glomerati, tongue buckwheat, chinaroot greenbrier, bitter father's dish, bitter dish, violet, tawny daylily, wild crowndaisy chrysanthemum, shrub lespedeza, floating fern, clover, Cassia tora, sweet basil, throatroot, soil goldenrain tree, aizoon stonecrop, sheep hoof, Rabdosia amethystoides, the fruit of Chinese magnoliavine, first youngster celery, gynostemma pentaphylla, alfalfa, bur clover, feather cockscomb, setose thistle, vicia unijuga, Radix Scorzonerae Albicaulis, willow buddings, sheep breast, bog marshcress herb, sanicle, alternanthera, thorn tender bud, Shuo Di, water shield, wild marjoram, Peas, the tender leaf of any one in rape or young stem and leaf or tender seedling or tender shoots.Obtained by following methods:
(1) raw material is selected, is cleaned and edible wild herbs are rejected residual branch Lao Ye and Huang Ye, selects fresh, tender matter crisp, bright in colour, and hand pinches soft tender leaf or young stem and leaf or tender seedling or tender shoots, and clean 3 times with after the water soaking 20min of edible wild herbs 5 times, pull out, drop is moisture to the greatest extent;
(2) edible wild herbs after cleaning up are put into boiling water blanching 1-3min and pull out by blanching, drain moisture;
(3) protect green lands, the edible wild herbs after blanching are put into 100 DEG C by rinsing, be the burnt sodium pyrosulfite of 0.015% containing percentage by weight, in the mixing colour protecting liquid of the ascorbic acid of 0.05% and the citric acid of 0.05%, blanching 1min, then with flowing clear water rinsed clean, drags in bamboo sieve and drains away the water;
(4) chopping, dry and the above-mentioned edible wild herbs drained away the water are cut into filament, adopt the low temperature hot-air seasoning of 55 DEG C-65 DEG C, make moisture < 5%;
(5) pulverize the edible wild herbs silk after by oven dry, pulverize with pulverizer, cross 60-80 mesh sieve, obtain wild herb powder.
The processing method that expanded edible wild herbs are crisp, is characterized in that, is made up of following processing step:
(1) raw material is selected, is cleaned and edible wild herbs are rejected residual branch Lao Ye and Huang Ye part, selects fresh, tender matter crisp, bright in colour, hand pinches soft tender leaf or young stem and leaf or tender seedling or tender shoots, clean 3 times with after the water soaking 20min of edible wild herbs 5 times, pull out, drop is moisture to the greatest extent;
(2) edible wild herbs after cleaning up are put into boiling water blanching 20min and pull out by blanching, drain moisture;
(3) protect green lands, the edible wild herbs after blanching are put into 100 DEG C by rinsing, be the sodium pyrosulfite of 0.015% containing percentage by weight, in the mixing colour protecting liquid of the ascorbic acid of 0.05% and the citric acid of 0.05%, blanching 1min, then with flowing clear water rinsed clean, drags in bamboo sieve and drains away the water;
(4) chopping, dry and the above-mentioned edible wild herbs drained away the water are cut into filament, adopt the low temperature hot-air seasoning of 55 DEG C-65 DEG C, make moisture < 5%;
(5) pulverize the edible wild herbs silk after by oven dry, pulverize with pulverizer, cross 60-80 mesh sieve, obtain wild herb powder;
(6) batching gets the wild herb powder 5-60% of formula ratio, corn flour 20-60%, glutinous rice flour 10-50%, white granulated sugar 4-10%, trehalose 1.5-3%, salt 0.5-1.5%, compound monosodium glutamate 0.06-0.015% carries out batch mixing, and the mixed material prepared is put into the mixer that rotating speed is 300r/min, after stirring 5min, pour face alive machine stirring into and add appropriate amount of purified water simultaneously, make the water content of mixed material reach 45%(W);
(7) shaping, the expanded material mixing, puts into steamer boiling 10-15min, and take out after letting cool, shaping with tabletting machine, shaping rear employing microwave equipment is expanded immediately, and microwave intensity is 450W, and the microwave time is 6min;
(8) pack crisp of expanded good edible wild herbs, naturally after cooling, adopt complex pocket nitrogen-filled packaging to obtain finished product.
Beneficial effect of the present invention
1, utilize puffing technique to not only increase the kind of edible wild herbs typical local food to crisp that produces edible wild herbs, and provide a new way for the exploitation of Investigation of The Resources of Wild.
2, product color is light green, without coking phenomenon, color and luster is good, inner produces fine and closely woven and uniform pore, and mouthfeel is crisp, salty sweet good to eat, product remains with certain edible wild herbs local flavor and color and luster, have the distinctive fragrant of edible wild herbs kind, without any peculiar smell, products taste hardness is suitable for, do not stick to one's teeth, be applicable to popular taste.
3, the expanded edible wild herbs of the present invention crisp preparation technology is simple, and technical maturity is easy to control, is easy to suitability for industrialized production, and cost is low, and the leisure food of cheapness can be provided with the demand of the satisfied different consumer group to people, product has good market prospects.
Detailed description of the invention
Following examples are only should not be limitation of the present invention to of the present invention further illustrating, and adopt different edible wild herbs to prepare differently flavoured crisp, can prove purpose of the present invention.
Embodiment 1
Get desmodium choose pick up reject residual branch Lao Ye, cut off stalk portion lignifying part, retain fresh, tender matter is crisp, bright in colour, hand pinches soft tender seedling or young stem and leaf, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained money grass meal, take money grass meal 5 kilograms, corn flour 60 kilograms, glutinous rice flour 28 kilograms, white granulated sugar 4 kilograms, trehalose 1.5 kilograms, salt 1.4 kilograms, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good desmodium, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Embodiment 2
Get wrinkled giant hyssop to choose to pick up and reject Lao Ye and branch stem portion, select fresh, young stem and leaf bright in colour, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained wrinkled giant hyssop powder, take 60 kilograms, wrinkled giant hyssop powder, corn flour 20 kilograms, glutinous rice flour 10 kilograms, white granulated sugar 6 kilograms, trehalose 2.35 kilograms, salt 1.4 kilograms, compound monosodium glutamate 0.15 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, expanded good leaves of pulse plants scented crisp chip, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Embodiment 3
Get wilsonii to choose to pick up and reject residual branch Lao Ye and branch stem portion, select fresh, tender, tender shoots bright in colour, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained wilsonii powder, take 30 kilograms, wilsonii powder, corn flour 36.5 kilograms, glutinous rice flour 20 kilograms, white granulated sugar 10 kilograms, trehalose 2.25 kilograms, salt 1.1 kilograms, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good wilsonii, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Embodiment 4
Get schizonepeta young stem and leaf, reject Lao Ye and old branch stem, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained schizonepeta powder, claim 20 kilograms, schizonepeta powder, corn flour 20 kilograms, glutinous rice flour 50 kilograms, white granulated sugar 6 kilograms, trehalose 3 kilograms, salt 0.9 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good schizonepeta, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Embodiment 5
Get oriental wormwood young stem and leaf, reject old branches and leaves part, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained oriental wormwood powder, take 6 kilograms, oriental wormwood powder, corn flour 55 kilograms, glutinous rice flour 30 kilograms, white granulated sugar 6 kilograms, trehalose 2 kilograms, salt 0.9 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good oriental wormwood, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Embodiment 6
Get motherwort young stem and leaf, reject old cauline leaf and yellow leaf part, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained motherwort powder, take motherwort powder 40 kilograms, corn flour 40 kilograms, glutinous rice flour 10 kilograms, white granulated sugar 6 kilograms, trehalose 2.35 kilograms, salt 1 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good motherwort, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product.
Claims (5)
1. the processing method of crisp of expanded edible wild herbs, it is characterized in that, be made up of following processing step: get desmodium choose pick up reject residual branch Lao Ye, cut off stalk portion lignifying part, retain fresh, tender matter is crisp, bright in colour, hand pinches soft tender seedling or young stem and leaf, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the desmodium drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the desmodium silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained money grass meal, take money grass meal 5 kilograms, corn flour 60 kilograms, glutinous rice flour 28 kilograms, white granulated sugar 4 kilograms, trehalose 1.5 kilograms, salt 1.4 kilograms, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good desmodium, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product, wherein compound monosodium glutamate is the sodium glutamate of 95% by percentage by weight, the 5 ＇-inosinicacid of 2.5%, the 5 ＇-guanylic acid composition of 2.5%.
2. the processing method of crisp of expanded edible wild herbs, it is characterized in that, be made up of following processing step: get wrinkled giant hyssop and choose to pick up and reject Lao Ye and branch stem portion, select fresh, young stem and leaf bright in colour, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the wrinkled giant hyssop drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the wrinkled giant hyssop silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained wrinkled giant hyssop powder, take 60 kilograms, wrinkled giant hyssop powder, corn flour 20 kilograms, glutinous rice flour 10 kilograms, white granulated sugar 6 kilograms, trehalose 2.35 kilograms, salt 1.4 kilograms, compound monosodium glutamate 0.15 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, expanded good leaves of pulse plants scented crisp chip, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product, wherein compound monosodium glutamate is the sodium glutamate of 95% by percentage by weight, the 5 ＇-inosinicacid of 2.5%, the 5 ＇-guanylic acid composition of 2.5%.
3. the processing method of crisp of expanded edible wild herbs, it is characterized in that, be made up of following processing step: get schizonepeta young stem and leaf, reject Lao Ye and old branch stem, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the schizonepeta drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the schizonepeta silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained schizonepeta powder, claim 20 kilograms, schizonepeta powder, corn flour 20 kilograms, glutinous rice flour 50 kilograms, white granulated sugar 6 kilograms, trehalose 3 kilograms, salt 0.9 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good schizonepeta, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product, wherein compound monosodium glutamate is the sodium glutamate of 95% by percentage by weight, the 5 ＇-inosinicacid of 2.5%, the 5 ＇-guanylic acid composition of 2.5%.
4. the processing method of crisp of expanded edible wild herbs, it is characterized in that, be made up of following processing step: get oriental wormwood young stem and leaf, reject old branches and leaves part, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the oriental wormwood drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the oriental wormwood silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained oriental wormwood powder, take 6 kilograms, oriental wormwood powder, corn flour 55 kilograms, glutinous rice flour 30 kilograms, white granulated sugar 6 kilograms, trehalose 2 kilograms, salt 0.9 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good oriental wormwood, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product, wherein compound monosodium glutamate is the sodium glutamate of 95% by percentage by weight, the 5 ＇-inosinicacid of 2.5%, the 5 ＇-guanylic acid composition of 2.5%.
5. the processing method of crisp of expanded edible wild herbs, it is characterized in that, be made up of following processing step: get motherwort young stem and leaf, reject old cauline leaf and yellow leaf part, add in the water of 5 times after soaking 20min and clean 3 times, pull out, after the most moisture of drop, put into boiling water blanching 20min, pull out, drain moisture, put into 100 DEG C again, sodium pyrosulfite 0.015% containing percentage by weight, in the mixing colour protecting liquid of ascorbic acid 0.05% and citric acid 0.05%, blanching 1min, then with flowing clear water rinsed clean, drag in bamboo sieve, drain away the water, the motherwort drained away the water is cut into filament, insert in hot air drier, adopt the low temperature hot-air seasoning of 55-65 DEG C, make moisture < 5%, then by the motherwort silk after oven dry, pulverize with Universalpulverizer, cross 60-80 mesh sieve, obtained motherwort powder, take motherwort powder 40 kilograms, corn flour 40 kilograms, glutinous rice flour 10 kilograms, white granulated sugar 6 kilograms, trehalose 2.35 kilograms, salt 1 kilogram, compound monosodium glutamate 0.1 kilogram, put into grooved mixer successively and carry out batch mixing, after material fully mixes, again mixed material is put into the mixer that rotating speed is 300r/min, stir 5min, after making material full and uniform, pour in the machine of face alive while continuing to stir and add appropriate amount of purified water, the water content of mixed material is made to reach 45%, and then the material that will mix, put into steamer boiling 10-15min, after taking-up lets cool, shaping with tabletting machine, shaping rear employing microwave equipment carries out expanded immediately, microwave intensity is 450W, the microwave time is 6min, crisp of expanded good motherwort, naturally after cooling, adopt complex pocket nitrogen-filled packaging, get product, wherein compound monosodium glutamate is the sodium glutamate of 95% by percentage by weight, the 5 ＇-inosinicacid of 2.5%, the 5 ＇-guanylic acid composition of 2.5%.
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| CN104095200A (en) * | 2014-06-19 | 2014-10-15 | 马鞍山市心洲葡萄专业合作社 | Health-care powder with taste of wild vegetables and preparation method thereof |
| CN104757106B (en) * | 2015-03-26 | 2017-11-17 | 东北农业大学 | One kind is pierced old bud and protected green lands built agent |
| CN106387643A (en) * | 2016-09-08 | 2017-02-15 | 左环语 | Aralia elata seem corn flour and making method thereof |
| CN107581508A (en) * | 2017-10-26 | 2018-01-16 | 福建安兴食品有限公司 | A kind of quick beans crisp chip and preparation method thereof |
| CN107692115A (en) * | 2017-10-31 | 2018-02-16 | 冯磊 | The crisp method for making food of Aralia mandshurica young stem and leaf |
| CN108651909A (en) * | 2018-04-16 | 2018-10-16 | 于成继 | A kind of processing method of delicious instant dried lactuca |
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