CN104207053A - Technical method for low temperature frying of fragrant taro strip - Google Patents
Technical method for low temperature frying of fragrant taro strip Download PDFInfo
- Publication number
- CN104207053A CN104207053A CN201310219464.7A CN201310219464A CN104207053A CN 104207053 A CN104207053 A CN 104207053A CN 201310219464 A CN201310219464 A CN 201310219464A CN 104207053 A CN104207053 A CN 104207053A
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- CN
- China
- Prior art keywords
- fragrant taro
- temperature frying
- taro
- fragrant
- technical method
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- 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.)
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Classifications
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a technical method for low temperature frying of fragrant taro strip, and the technical method belongs to the food technology, and comprises the following technical process: taro peeling, slitting, steaming, dehydrating, cold storage, low temperature frying, deoiling, packing, inspection and outputting. The fragrant taro strip prepared by the technical method can keep taro-self color, does not shrink and hollow, also has the pure fragrant and refreshing taste, is uniform in size and not easy to fade, does not brown and coke paste, is good in taste, and can reduce the degree of deterioration of oil, and is suitable for consumption of the middle and old aged people and teenagers, especially for consumption of weak people.
Description
Technical field
The present invention relates to a kind of making food technique, be specially the process of the fragrant taro bar of a kind of low-temperature frying.
Background technology
Fried fragrant taro bar, have the crisp mouth of delicate fragrance, instant, storage life is longer, the feature be easy to carry about with one.But the technique that current fried fragrant taro bar adopts high temperature fried mostly, make fragrant taro bar shrink diminish, hollow, the easy stripping of pigment, the easy deterioration of grease, is easily charred variable color, and some fragrant taro bar is then one large one small, very irregular, and outward appearance is bad, and mouthfeel is not good.
Summary of the invention
For above-mentioned situation, the present invention discloses the process of the fragrant taro bar of a kind of low-temperature frying.
The present invention's adopted technical scheme of dealing with problems is:
Technological process: taro is peeled, slitting → cook → dewater → refrigerate → low-temperature frying → de-oiling → pack → check → dispatch from the factory.
Above-mentioned process program is adopted to make the fragrant taro bar produced, there is the color that can keep fragrant taro itself, fragrant taro bar is shrink-proof not hollow, also have pure perfume (or spice) tasty and refreshing, fragrant taro bar size is even, not fugitive color, not brown stain is charred, mouthfeel is good, can reduce the advantages such as grease deterioration degree, and particularly person in poor health is edible less for suitable the aged,middle aged person and young man.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described:
Fig. 1 is the process chart of the fragrant taro bar of a kind of low-temperature frying.
In figure, raw material are checked and accepted, and require that fragrant taro should be rotten without going mouldy, and size is comparatively even, and fragrant taro is comparatively complete without wound.After taro is peeled, should clean up ability slitting, the requirement of slitting is that size is even.The time cooked determines according to fragrant taro bar size, but can not steam overdo, and becomes fragrant taro mud after preventing fragrant taro bar from overdoing.The requirement of dehydration is the complete, constantly not broken of the fragrant taro bar of guarantee.Fragrant taro bar refrigerated storage temperature after cooking and dewatering is 5-10 DEG C, and the time is 2-6 hour.The temperature of low-temperature frying is 60-80 DEG C, about 20 minutes time.The requirement of de-oiling is can the oil stain removing sticked on fragrant taro bar is clean.
Packaging is divided into inner packing and external packing, determines according to specification.Put in storage after product appearance, mouthfeel, weight and date of manufacture printing etc. are completely examined or dispatch from the factory.
Detailed description of the invention
Embodiment
Lipu taro
Prepare by the process chart of Fig. 1, obtain the fragrant taro bar in Lipu.
Claims (3)
1. a process for the fragrant taro bar of low-temperature frying, is characterized in that: technological process is, taro is peeled, slitting → cook → dewater → refrigerate → low-temperature frying → de-oiling → pack → check → dispatch from the factory.
2. the process of the fragrant taro bar of a kind of low-temperature frying according to claim 1, is characterized in that: the temperature of the fragrant taro bar refrigeration after cooking and dewatering is 5-10 DEG C, and the time is 2-6 hour.
3. the process of the fragrant taro bar of a kind of low-temperature frying according to claim 1, is characterized in that: the temperature of low-temperature frying is 60-80 DEG C, about 20 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310219464.7A CN104207053A (en) | 2013-06-05 | 2013-06-05 | Technical method for low temperature frying of fragrant taro strip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310219464.7A CN104207053A (en) | 2013-06-05 | 2013-06-05 | Technical method for low temperature frying of fragrant taro strip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207053A true CN104207053A (en) | 2014-12-17 |
Family
ID=52089265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310219464.7A Pending CN104207053A (en) | 2013-06-05 | 2013-06-05 | Technical method for low temperature frying of fragrant taro strip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207053A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892369A (en) * | 2017-12-11 | 2019-06-18 | 贺州学院 | A kind of arhat fruity sweet-potato biscuits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
-
2013
- 2013-06-05 CN CN201310219464.7A patent/CN104207053A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
Non-Patent Citations (3)
| Title |
|---|
| 杨抑等: "响应面分析法对油炸香芋片的工艺优化", 《食品与机械》 * |
| 杨抑等: "油炸香芋片的研制", 《食品科技》 * |
| 颜未来 等: "不同工艺对油炸香芋片的品质特性研究", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892369A (en) * | 2017-12-11 | 2019-06-18 | 贺州学院 | A kind of arhat fruity sweet-potato biscuits |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |
|
| WD01 | Invention patent application deemed withdrawn after publication |