CN104055047A - Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material - Google Patents
Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material Download PDFInfo
- Publication number
- CN104055047A CN104055047A CN201310091512.9A CN201310091512A CN104055047A CN 104055047 A CN104055047 A CN 104055047A CN 201310091512 A CN201310091512 A CN 201310091512A CN 104055047 A CN104055047 A CN 104055047A
- Authority
- CN
- China
- Prior art keywords
- betel nut
- stick
- nut taro
- taro
- betel
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention provides a method for producing a crisp-fried betel nut taro stick by taking betel nut taro as a raw material, which comprises the following steps: selecting the betel nut taro, peeling, cutting, immersing, adding salt and citric acid and then uniformly stirring, cleaning, mixing the cleaned betel nut taro stick and white sugar and citric acid, uniformly stirring, boiling, freezing, unfreezing, keeping the betel nut taro stick under the condition that degree of vacuum is -0.098MPa and the temperature is 92-94 DEG C for 120 minutes, drying under vacuum, dehydrating, cooling, and packaging to obtain the finished product. The invention can produce the crisp-fried betel nut taro stick with good taste.
Description
Technical field
The invention belongs to a kind of preparation method of food, especially the preparation method of leisure food betel nut taro stick.
Background technology
Yam betel (colocasia esculenta schott), be the perennial herbal root of overgrowing of Araeceae chief's taro generic, generally do annual cultivation, must be under good natural environment and water and soil condition, by special parent rock, matrix, great soil group, soil thickness, fertility and soil nutrient, quality, acid-base value, and the plantation of unique management method.Yam betel is nutritious, and color is all good, once the king for vegetables by person.According to surveying and determination, fresh yam betel heat 358 kilojoule/100 gram, protein 0.8%, carbohydrate 18.7%, dietary fiber 1.6%, crude fibre 5.8%.Every 100 grams of butts contain 1.2 milligrams of vitamin Cs, orotic acid 4 micrograms, and vitamin B2 15 micrograms, 25 milligrams of calcium, 53 milligrams, phosphorus, 17 milligrams, magnesium, 0.6 milligram of iron, the necessary 18 seed amino acid total contents of human body are 6.4g/kg.Yam betel, as traditional meals raw material, contains more crude protein, starch, glycan (mucilaginous substance), crude fibre and sugar, and the content of protein is as all higher in soybean and so on than other general high-protein plant.Glycan in yam betel can strengthen the immunologic mechanism of human body, increases resistance to disease, the long-term edible effect that can fall apart and amass the tonifying spleen of regulating the flow of vital energy, detoxify, reducing fever relieving cough, nourish the body.The nutriment that yam betel contains multiple human body needs, wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly yam betel is containing abundant lysine, is not only a kind of delicate fragrance lengthen one's life food or a kind of good medicine getting rid of illness.The U.S. has a biologist to find, contains " dehydroisoandrosterol " and have certain antitumaous effect in yam betel.In yam betel, also contain a kind of material of similar female hormone, to the protection human body skin certain effect that delayed senility, add yam betel heat content lower, be only 1/3 of rice, and contain cellulose and pectin have and stop sugar transition to become fatty special strength.
Therefore, need the better yam betel leisure food of mouthfeel.
Summary of the invention
The invention provides a kind of compounding method of the crisp type betel nut taro stick taking yam betel as main material, its objective is and produce features good taste and healthy betel nut taro stick.
The technical solution adopted for the present invention to solve the technical problems is:
A compounding method for crisp type betel nut taro stick taking yam betel as main material, is characterized in that: carry out successively following steps:
A: select yam betel;
B: will be cut into betel nut taro stick after yam betel peeling;
C: betel nut taro stick is soaked in clear water and insert salt and citric acid stirs, salt and citric acid are that every 100 grams of betel nut taro sticks add 1 gram of 2.25 grams of salt and citric acid by weight;
D: the betel nut taro stick after soaking is cleaned;
E: stir after the white sugar of betel nut taro stick and interpolation after cleaning and citric acid are mixed, white sugar and citric acid are 0.25 gram of every 100 grams of betel nut taro sticks, 0.5 gram of white sugar of interpolation and citric acid by weight;
F: betel nut taro stick is carried out to boiling;
G: the betel nut taro stick after boiling is entered to quick-frozen under the environment of temperature-26 DEG C, the retention time is more than 48 hours;
H: the betel nut taro stick after quick-frozen is thawed naturally to room temperature;
I: by betel nut taro stick vacuum for-0.098MPa, temperature be to keep 120 minutes to carry out vacuum drying dehydration under 92 DEG C of-94 DEG C of conditions;
J: betel nut taro stick is cooled to room temperature;
K: betel nut taro stick is packaged into finished product.
Usefulness of the present invention is:
The present invention processes through rational technique, inserting salt, white sugar, citric acid for twice fully pickles betel nut taro stick, and quick-frozen, thaw and vacuum drying can cause in the cell of betel nut taro stick or iuntercellular expands forms uniform alveolate texture, make product have good crisp brittleness, do not need friedly, can obtain the crisp type betel nut taro stick that mouthfeel is better and healthy than present finished product.
Detailed description of the invention
The invention provides a kind of compounding method of the crisp type betel nut taro stick taking yam betel as main material, carrying out successively following steps is most preferred embodiment of the present invention:
A: select yam betel;
B: remove the epidermis of yam betel with skinning machine, obtain yam betel pulp, yam betel pulp is cut into 3.0cm long, cross section is 1.00cm
2foursquare betel nut taro stick.；
C: betel nut taro stick is soaked in the clear water that reaches national drinking public water supply or underground water sanitary standard and insert salt and citric acid stirs, salt and citric acid are that every 100 grams of betel nut taro sticks add 1 gram of 2.25 grams of salt and citric acid by weight;
D: the betel nut taro stick after soaking is cleaned with the clear water that reaches national drinking public water supply or underground water sanitary standard, by clean to the silt on betel nut taro stick surface and foreign substance cleaning;
E: stir after the white sugar of betel nut taro stick and interpolation after cleaning and citric acid are mixed, white sugar and citric acid are 0.25 gram of every 100 grams of betel nut taro sticks, 0.5 gram of white sugar of interpolation and citric acid by weight;
F: betel nut taro stick is carried out to boiling; Also the betel nut taro stick cutting is put into boiling water pot boils or Steam by water bath is put into the vessel draining that can leak to not dripping to picking up after well done;
G: the betel nut taro stick after boiling is entered to quick-frozen under the environment of temperature-26 DEG C, the retention time is more than 48 hours;
H: the betel nut taro stick after quick-frozen is thawed naturally to room temperature;
I: by betel nut taro stick vacuum for-0.098MPa, temperature be to keep 120 minutes to carry out vacuum drying dehydration under 92 DEG C of-94 DEG C of conditions;
J: betel nut taro stick is cooled to room temperature;
K: betel nut taro stick is packaged into finished product.
Claims (1)
1. a compounding method for the crisp type betel nut taro stick taking yam betel as main material, is characterized in that: carry out successively following steps:
A: select yam betel;
B: will be cut into betel nut taro stick after yam betel peeling;
C: betel nut taro stick is soaked in clear water and insert salt and citric acid stirs, salt and citric acid are that every 100 grams of betel nut taro sticks add 1 gram of 2.25 grams of salt and citric acid by weight;
D: the betel nut taro stick after soaking is cleaned;
E: stir after the white sugar of betel nut taro stick and interpolation after cleaning and citric acid are mixed, white sugar and citric acid are 0.25 gram of every 100 grams of betel nut taro sticks, 0.5 gram of white sugar of interpolation and citric acid by weight;
F: betel nut taro stick is carried out to boiling;
G: the betel nut taro stick after boiling is entered to quick-frozen under the environment of temperature-26 DEG C, the retention time is more than 48 hours;
H: the betel nut taro stick after quick-frozen is thawed naturally to room temperature;
I: by betel nut taro stick vacuum for-0.098MPa, temperature be to keep 120 minutes to carry out vacuum drying dehydration under 92 DEG C of-94 DEG C of conditions;
J: betel nut taro stick is cooled to room temperature;
K: betel nut taro stick is packaged into finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091512.9A CN104055047A (en) | 2013-03-21 | 2013-03-21 | Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091512.9A CN104055047A (en) | 2013-03-21 | 2013-03-21 | Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055047A true CN104055047A (en) | 2014-09-24 |
Family
ID=51543205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310091512.9A Pending CN104055047A (en) | 2013-03-21 | 2013-03-21 | Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055047A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228944A (en) * | 2008-02-04 | 2008-07-30 | 莫希球 | Lipu colocasia antiquorum crisp, processing technique thereof and crisp candy made from the same |
| CN102342461A (en) * | 2011-08-31 | 2012-02-08 | 阿拉腾巴根 | Method for processing potato food |
-
2013
- 2013-03-21 CN CN201310091512.9A patent/CN104055047A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228944A (en) * | 2008-02-04 | 2008-07-30 | 莫希球 | Lipu colocasia antiquorum crisp, processing technique thereof and crisp candy made from the same |
| CN102342461A (en) * | 2011-08-31 | 2012-02-08 | 阿拉腾巴根 | Method for processing potato food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103719789A (en) | Sour bamboo shoot and preparation method thereof | |
| CN102742873A (en) | Preparation method of instant oyster food | |
| CN103005397A (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| WO2021104068A1 (en) | Method for processing fermented preserved passion fruit | |
| CN103651893B (en) | Fruit seed health-care soybean milk powder and preparation method thereof | |
| CN106261264A (en) | A kind of fermented type kiwi fruit gold bead composite beverage and preparation technology thereof | |
| CN110214904A (en) | A kind of health care fish ball and preparation method thereof | |
| CN103222582B (en) | A kind of bean dregs vegetable steamed bread and preparation method thereof | |
| CN102488134B (en) | Corn ginseng rice health foodstuff and production method thereof | |
| CN101278745A (en) | Trepang health food and method for preparing the same | |
| CN104055047A (en) | Method for producing crisp-fried betel nut taro stick by taking betel nut taro as raw material | |
| CN108391794A (en) | A kind of wild rice stem pine and preparation method thereof | |
| CN106173756A (en) | A kind of fermented type Fructus Rhodomyrti gold bead composite beverage and preparation technology thereof | |
| CN106107317A (en) | A kind of fruit of Radix et Caulis Opuntiae Dillenii gold bead composite beverage and preparation technology thereof | |
| CN106261388A (en) | A kind of fermented type Fructus Fragariae Ananssae gold bead composite beverage and preparation technology thereof | |
| CN106261292A (en) | A kind of elaeagnus conferta fruits gold bead composite beverage and preparation technology thereof | |
| CN106107311A (en) | A kind of fermented type Fructus Mume gold bead composite beverage and preparation technology thereof | |
| CN106261390A (en) | A kind of fermented type hami melon gold bead composite beverage and preparation technology thereof | |
| CN106107313A (en) | A kind of fermented type Rhizoma Dioscoreae gold bead composite beverage and preparation technology thereof | |
| CN106306934A (en) | Fermentation type bergamot and gooseberry composite beverage and preparation technology thereof | |
| CN104783183A (en) | Health vermicelli capable of delaying aging and preparation method of health vermicelli | |
| CN104351766A (en) | Processing method for jerusalem artichoke and smilax glabra health-care powder | |
| CN106261401A (en) | A kind of fermented type fragrant pear gold bead composite beverage and preparation technology thereof | |
| CN106261267A (en) | A kind of fermented type eggfruit gold bead composite beverage and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |
|
| RJ01 | Rejection of invention patent application after publication |