CN104187465A - Preparation method of instant Chinese chives stem - Google Patents
Preparation method of instant Chinese chives stem Download PDFInfo
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- CN104187465A CN104187465A CN201410382743.XA CN201410382743A CN104187465A CN 104187465 A CN104187465 A CN 104187465A CN 201410382743 A CN201410382743 A CN 201410382743A CN 104187465 A CN104187465 A CN 104187465A
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- leek
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of an instant Chinese chives stem. The method comprises the following steps: collecting Chinese chives, which need to be cut during production of hotbed chives, as raw materials for producing the chives stem; finely selecting; cleaning, preserving green; chopping; crushing; agitating; molding; drying with hot air; seasoning; and baking. According to the preparation method of the instant Chinese chives stem, by utilizing the characteristic of high fiber of the Chinese chives, the instant snack Chinese chives stem food like sea sedge is prepared, thus the scope of instant Chinese chives and flavor food is expanded, and the demands of the broad masses on snack foods are met.
Description
Technical field
The present invention relates to food technology field, relate in particular to the preparation method of a kind of instant leek tongue.
Background technology
The nutritive value of leek is very high, protein, fat, carbohydrate, cellulose, also has a large amount of vitamin, as carrotene, riboflavin, niacin, vitamin C, the mineral element that leek contains is also more, as calcium, phosphorus, iron etc., in addition, leek contains volatile allyl sulfides, therefore has acid.
Leek contains more dietary fiber, can promote gastrointestinal peristalsis, can effectively prevent habitual constipation and intestinal cancer.Leek contains volatile essential oil and sulfur-containing compound, has the effect that promotes appetite and reduce blood fat, and hypertension, coronary heart disease, high fat of blood etc. are had to certain curative effect.Sulfur-containing compound also has the effect of certain bactericidal antiphlogistic.
All parts of the country have many hotbed chives planting base at present, some hotbed chives planting base even can be called ten thousand mu of hotbed chives planting bases, but in the plantation and production process of hotbed chives, due to its particularity: the leek leaf that generally can rest the about 15-25cm in leek top of root before producing hotbed chives slices off and leaves the leek continued growth that 20cm is high and detain canopy after one week, the so-called fragrant-flowered garlic of leek that this section goes out of use is blue or green, this section of fragrant-flowered garlic green grass or young crops is because fiber content is higher, or be commonly called as older, generally before harvesting hotbed chives, go out of use more and throw away, or also comprise the leek that some appearances are bad, so just caused great waste, in order reasonably to utilize this part waste resource, comprehensive exploitation to leek has great significance.At present leek except cook and seasoned food, it is more rare making ready-to-eat food or leisure food.
Summary of the invention
The object of the present invention is to provide a kind of preparation method that improves the instant leek tongue of leek industrial chain.
A preparation method for instant leek tongue, comprises the following steps:
Step 1: the leek leaf that will slice off when choosing fresh chives or producing hotbed chives of gathering is as leek tongue raw materials for production;
Step 2: first rinse out dish skin with machine, then manual cleaning is trimed vegetables for cooking;
Step 3: cleaned leek is used to boiling water blanching 1-2 minute in batches, pick up immediately and put into cold water or frozen water is kept watch over the ripening crops;
Step 4: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping;
Step 5: add a small amount of water, in pulverizer, the leek cutting is pulverized;
Step 6: the leek fiber of thickness after pulverizing is stirred;
Step 7: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by;
Step 8: leek mud is squeezed into thin slice on lining cloth by twin rollers;
Step 9: become leather hard with heated-air drying to the leek thin slice of 45 ℃-55 ℃, to leek tongue turn-over, bake for the second time;
Step 10: adopt spray gun to be sprayed at uniformly on half-dried leek tongue the sauce modulating;
Step 11: be cut into various shapes by Package size;
Step 12:: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
Further, the preparation method of instant leek tongue as above, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of Paprika, 0.15 part of zanthoxylum powder, 0.1 part of light soy sauce, 0.1 part of ready-mixed oil.
Further, the preparation method of instant leek tongue as above, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.4 part of salt, 0.2 part of Paprika, 0.02 part of pepper powder, 0.7 part of light soy sauce, 0.7 part of ready-mixed oil.
Further, the preparation method of instant leek tongue as above, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of sugar, 0.05 part of Paprika, 0.05 part of pepper powder, 0.1 part of light soy sauce, 0.1 part of ready-mixed oil.
Further, the preparation method of instant leek tongue as above, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of sugar, 0.5 part of black pepper, 0.05 part of pepper powder, 0.1 part of light soy sauce, 0.05 part of cumin powder.
The present invention is the high fiber properties that utilizes leek, makes the leek tongue instant leisure food as sea sedge, thereby expands the scope of the instant and typical local food of leek, meets and enriches the requirement of broad masses to leisure food.
The specific embodiment
For making the object, technical solutions and advantages of the present invention clearer, below technical scheme in the present invention be clearly and completely described, obviously, described embodiment is the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
The main process that in the present invention, instant flavour leek tongue produces is: in the hotbed chives production process of gathering, need the leek slicing off as leek tongue raw materials for production, by selected, clean, keep watch over the ripening crops, shred, pulverize, the process such as stirring, moulding, heated-air drying, seasoning, baking.
Embodiment 1:
Selected leek raw material: choosing fresh chives is that leek tongue is as leek tongue raw materials for production.
Clean: first with machine, rinse out dish skin, then manual cleaning is trimed vegetables for cooking;
Keep watch over the ripening crops: cleaned leek is used to boiling water blanching 1 minute in batches, pick up immediately and put into cold water, the effect that leek is kept watch over the ripening crops.
Chopping: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping.
Pulverize: add a small amount of water, in pulverizer, the leek cutting is pulverized, the object that adds water is to make leek pulverize more evenly.
Stir: make the leek fiber of thickness even.
Seasoning: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by.
Moulding: be squeezed into thin slice on lining cloth by twin rollers.
Heated-air drying: become leather hard with the heated-air dryings of 45 ℃ to leek thin slice, to leek tongue turn-over, bake for the second time, the effect of lining cloth is to prevent from being adhered to preparing in container; Make its uniform drying.
Seasoning: sauce adopts spray gun to be sprayed at uniformly on half-dried leek tongue.
Section: press Package size stripping and slicing.
Packing: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
Crisp middle with tough by above process acquisition, unique flavor has the leek tongue leisure food of strong fragrant-flowered garlic perfume (or spice).
Embodiment 2:
Selected leek raw material: the leek leaf that will slice off while choosing production hotbed chives is as leek tongue raw materials for production.
Clean: first with machine, rinse out dish skin, then manual cleaning is trimed vegetables for cooking;
Keep watch over the ripening crops: cleaned leek is used to boiling water blanching 2 minutes in batches, pick up immediately and put into frozen water, the effect that leek is kept watch over the ripening crops.
Chopping: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping.
Pulverize: add a small amount of water, in pulverizer, the leek cutting is pulverized, the object that adds water is to make leek pulverize more evenly.
Stir: make the leek fiber of thickness even.
Seasoning: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by.
Moulding: be squeezed into thin slice on lining cloth by twin rollers.
Heated-air drying: become leather hard with the heated-air dryings of 55 ℃ to leek thin slice, to leek tongue turn-over, bake for the second time, the effect of lining cloth is to prevent from being adhered to preparing in container; Make its uniform drying.
Seasoning: sauce adopts spray gun to be sprayed at uniformly on half-dried leek tongue.
Section: press Package size stripping and slicing.
Packing: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
Crisp middle with tough by above process acquisition, unique flavor has the leek tongue leisure food of strong fragrant-flowered garlic perfume (or spice).
Embodiment 3:
Selected leek raw material: the leek leaf that will slice off while choosing production hotbed chives is as leek tongue raw materials for production.
Clean: first with machine, rinse out dish skin, then manual cleaning is trimed vegetables for cooking;
Keep watch over the ripening crops: cleaned leek is used to boiling water blanching 2 minutes in batches, pick up immediately and put into frozen water, the effect that leek is kept watch over the ripening crops.
Chopping: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping.
Pulverize: add a small amount of water, in pulverizer, the leek cutting is pulverized, the object that adds water is to make leek pulverize more evenly.
Stir: make the leek fiber of thickness even.
Seasoning: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by.
Moulding: be squeezed into thin slice on lining cloth by twin rollers.
Heated-air drying: become leather hard with the heated-air dryings of 50 ℃ to leek thin slice, to leek tongue turn-over, bake for the second time, the effect of lining cloth is to prevent from being adhered to preparing in container; Make its uniform drying.
Seasoning: sauce adopts spray gun to be sprayed at uniformly on half-dried leek tongue.
Section: press Package size stripping and slicing.
Packing: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
Crisp middle with tough by above process acquisition, unique flavor has the leek tongue leisure food of strong fragrant-flowered garlic perfume (or spice).
Embodiment 4:
Selected leek raw material: the leek leaf that will slice off while choosing production hotbed chives is as leek tongue raw materials for production.
Clean: first with machine, rinse out dish skin, then manual cleaning is trimed vegetables for cooking;
Keep watch over the ripening crops: cleaned leek is used to boiling water blanching 2 minutes in batches, pick up immediately and put into cold water, the effect that leek is kept watch over the ripening crops.
Chopping: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping.
Pulverize: add a small amount of water, in pulverizer, the leek cutting is pulverized, the object that adds water is to make leek pulverize more evenly.
Stir: make the leek fiber of thickness even.
Seasoning: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by.
Moulding: be squeezed into thin slice on lining cloth by twin rollers.
Heated-air drying: become leather hard with the heated-air dryings of 52 ℃ to leek thin slice, to leek tongue turn-over, bake for the second time, the effect of lining cloth is to prevent from being adhered to preparing in container; Make its uniform drying.
Seasoning: sauce adopts spray gun to be sprayed at uniformly on half-dried leek tongue.
Section: press Package size stripping and slicing.
Packing: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
Crisp middle with tough by above process acquisition, unique flavor has the leek tongue leisure food of strong fragrant-flowered garlic perfume (or spice).
The present invention can make following taste products, specifically in Table 1
Table 1
Preparation method's of the present invention advantage is mainly manifested in:
1, leek need to be kept watch over the ripening crops, and can make like this leek product keep more beautiful natural green but not the mulberry of sea sedge.
2, leek tongue does not operate after the leek such as not needing to dry again, can save operation.
3, leek has obtained comprehensive utilization and exploitation.
4, expand the scope of the instant and typical local food of leek, meet and enrich the requirement of broad masses to leisure food.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although the present invention is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these modifications or replacement do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (5)
1. a preparation method for instant leek tongue, is characterized in that, comprises the following steps:
Step 1: the leek leaf that will slice off when choosing fresh chives or producing hotbed chives of gathering is as leek tongue raw materials for production;
Step 2: first rinse out dish skin with machine, then manual cleaning is trimed vegetables for cooking;
Step 3: cleaned leek is used to boiling water blanching 1-2 minute in batches, pick up immediately and put into cold water or frozen water is kept watch over the ripening crops;
Step 4: the leek after keeping watch over the ripening crops is put in order, cut away the white part of fragrant-flowered garlic, retain leek leafiness part, chopping;
Step 5: add a small amount of water, in pulverizer, the leek cutting is pulverized;
Step 6: the leek fiber of thickness after pulverizing is stirred;
Step 7: mix sauce, starch and leek thickness fiber thoroughly synthetic leek mud stand-by;
Step 8: leek mud is squeezed into thin slice on lining cloth by twin rollers;
Step 9: become leather hard with heated-air drying to the leek thin slice of 45 ℃-55 ℃, to leek tongue turn-over, bake for the second time;
Step 10: adopt spray gun to be sprayed at uniformly on half-dried leek tongue the sauce modulating;
Step 11: be cut into various shapes by Package size;
Step 12:: adopt vacuum packaging, the unedible drier of interior placement inner wrapping.
2. the preparation method of instant leek tongue according to claim 1, is characterized in that, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of Paprika, 0.15 part of zanthoxylum powder, 0.1 part of light soy sauce, 0.1 part of ready-mixed oil.
3. the preparation method of instant leek tongue according to claim 1, is characterized in that, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.4 part of salt, 0.2 part of Paprika, 0.02 part of pepper powder, 0.7 part of light soy sauce, 0.7 part of ready-mixed oil.
4. the preparation method of instant leek tongue according to claim 1, it is characterized in that, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of sugar, 0.05 part of Paprika, 0.05 part of pepper powder, 0.1 part of light soy sauce, 0.1 part of ready-mixed oil.
5. the preparation method of instant leek tongue according to claim 1, it is characterized in that, described sauce, by mass parts, comprising: 0.1 part of monosodium glutamate, 0.2 part of salt, 0.1 part of sugar, 0.5 part of black pepper, 0.05 part of pepper powder, 0.1 part of light soy sauce, 0.05 part of cumin powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410382743.XA CN104187465A (en) | 2014-08-06 | 2014-08-06 | Preparation method of instant Chinese chives stem |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410382743.XA CN104187465A (en) | 2014-08-06 | 2014-08-06 | Preparation method of instant Chinese chives stem |
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Citations (6)
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|---|---|---|---|---|
| CN1593204A (en) * | 2004-07-06 | 2005-03-16 | 哈尔滨商业大学 | Nutritious vegetable sheet processing method |
| CN101103791A (en) * | 2006-07-13 | 2008-01-16 | 上海水产大学 | Method for preparing paper type composite vegetable |
| CN101744193A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Whole oat four paper-mould baked food rich in vegetable cellulose and manufacturing method thereof |
| CN101744192A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Method for using transglutaminase to strengthen adhesive property of high fiber vegetable paper-mache food |
| CN102356853A (en) * | 2011-09-07 | 2012-02-22 | 福建农林大学 | Healthcare vegetable paper and preparation method thereof |
| CN103932036A (en) * | 2014-05-15 | 2014-07-23 | 马国丰 | Preparation process of corn-vegetable slice |
-
2014
- 2014-08-06 CN CN201410382743.XA patent/CN104187465A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593204A (en) * | 2004-07-06 | 2005-03-16 | 哈尔滨商业大学 | Nutritious vegetable sheet processing method |
| CN101103791A (en) * | 2006-07-13 | 2008-01-16 | 上海水产大学 | Method for preparing paper type composite vegetable |
| CN101744193A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Whole oat four paper-mould baked food rich in vegetable cellulose and manufacturing method thereof |
| CN101744192A (en) * | 2008-12-08 | 2010-06-23 | 江南大学 | Method for using transglutaminase to strengthen adhesive property of high fiber vegetable paper-mache food |
| CN102356853A (en) * | 2011-09-07 | 2012-02-22 | 福建农林大学 | Healthcare vegetable paper and preparation method thereof |
| CN103932036A (en) * | 2014-05-15 | 2014-07-23 | 马国丰 | Preparation process of corn-vegetable slice |
Non-Patent Citations (3)
| Title |
|---|
| 刘仁庆: "关于蔬菜纸的生产与前景", 《天津造纸》, no. 4, 31 December 2010 (2010-12-31), pages 47 - 48 * |
| 王晓岭等: "高纤蔬菜纸制备工艺技术研究", 《江西食品工业》, no. 1, 31 December 2010 (2010-12-31) * |
| 许学勤等: "水芹菜叶蔬菜纸成型工艺研究", 《食品工业科技》, 31 December 2013 (2013-12-31) * |
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