CN104304370A - Method for producing Nervilia Fordii leaf food - Google Patents
Method for producing Nervilia Fordii leaf food Download PDFInfo
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- CN104304370A CN104304370A CN201410488624.2A CN201410488624A CN104304370A CN 104304370 A CN104304370 A CN 104304370A CN 201410488624 A CN201410488624 A CN 201410488624A CN 104304370 A CN104304370 A CN 104304370A
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- ford nervilia
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- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 241000174387 Nervilia fordii Species 0.000 title abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 241001314539 Nervilia Species 0.000 claims description 76
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 16
- 239000000853 adhesive Substances 0.000 claims description 16
- 230000001070 adhesive effect Effects 0.000 claims description 16
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- 238000002360 preparation method Methods 0.000 claims description 12
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- 240000003768 Solanum lycopersicum Species 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 9
- 229910052791 calcium Inorganic materials 0.000 claims description 9
- 239000011575 calcium Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 241000241413 Propolis Species 0.000 claims description 7
- 229940069949 propolis Drugs 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
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- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
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- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 3
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- 244000194445 Oryzopsis hymenoides Species 0.000 description 1
- 235000000884 Oryzopsis hymenoides Nutrition 0.000 description 1
- 241000316658 Sauromatum giganteum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for producing a Nervilia Fordii leaf food. The method comprises the following steps: removing roots of Nervilia Fordii leaves and cleaning the Nervilia Fordii leaves, soaking the Nervilia Fordii leaves in a color fixing solution for 60-80 minutes, wherein the mass ratio of the color fixing solution to the Nervilia Fordii leaves is 2:1-3:1; blanching the Nervilia Fordii leaves in water of 65-75 DEG C for 1-2 minutes, wherein the mass ratio of water to the Nervilia Fordii leaves is 10:1-15:1; curing the blanched Nervilia Fordii leaves for 50-70 minutes; frying the cured Nervilia Fordii leaves in oil in a vacuum frying machine, wherein the mass ratio of the Nervilia Fordii leaves to oil is 1:3-1:5, and subjecting the fried Nervilia Fordii leaves to centrifugal oil removing. The health care snack food tastes crispy after frying step, and no extra load is given to human body due to vacuum frying and centrifugal oil removing. Moreover seasonings are provided, and consumers can dip the seasonings with the food according to personal taste. The Nervilia Fordii leaf food is low in oil content, rich in nutrients and bright in color. The freezing step is reduced, the process period is shortened, the production cost is reduced, the method is convenient to perform, and the Nervilia Fordii leaf food is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of food processing technology field, be specifically related to a kind of preparation method of ford nervilia leaf leaf food.
Background technology
Ford nervilia leaf, first appeared in " Luchuan book on Chinese herbal medicine ", is the leaf of the orchid family Nervilia plant Nervilia fordii or the leaf of band bulb, has another name called only leaf lotus, Typhonium giganteum, clethra loosestrife root or herb, pendant is very heavy, chapeau de fer is sub and mountain rice, is mainly distributed in Guangxi, Sichuan, the ground such as Yunnan and Guangdong.Ford nervilia leaf can moisten the lung and relieve the cough, clearing heat and detoxicating, blood stasis removing analgesic, cures mainly tuberculosis hemoptysis, cough with lung heat, oral inflammation, abscess of throat, traumatic injury.
Frying at normal atmospheric pressure is a kind of traditional fried mode, its oil temperature, higher than 160 DEG C, destroys the original nutritional labeling of fruits and vegetables, color and luster and fragrance, and oil content is high, shelf-life is short, and crispness is inadequate, and surface is easy to foaming, have a strong impact on product quality, Reusability frying oil under high temperature, also can produce carcinogen in oil, is not suitable for old man and child and eats.
Vacuum frying is the emerging foods processing technique fried and dehydration organically combined that twentieth century six the seventies grows up, the principle of this technology is under vacuum conditions, in food, the boiling point of moisture reduces, farthest ensure that the uniformity that heat transmits, realize the dehydration of food under cryogenic conditions fried; Adopt the product that vacuum frying mode is produced, can keep the original fragrance of food and color and luster, product is more crisp in mouthfeel, effectively can control the generation of harmful substance.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of ford nervilia leaf leaf food, ford nervilia leaf leaf, generally as medicinal material auxiliary material, the invention provides a kind of casual health food being raw material with ford nervilia leaf leaf, can enjoy at any time, sauce dish is provided, likes the taste of adjusting ford nervilia leaf leaf according to client self; Adopt vacuum frying, avoid common fried technology oil content high, flavour nutrient loses, the defects such as color and luster obfuscation.
Technical scheme provided by the invention is:
A preparation method for ford nervilia leaf leaf food, is characterized in that, comprise the following steps:
A. prepare colour protecting liquid, by weight component meter, by serine 0.003-0.005, cysteine 0.006-0.008, acetic acid 0.03-0.05 and water 90-110 mix;
B. go root to clean on ford nervilia leaf leaf, drop in colour protecting liquid and soak 60-80 minute, the mass ratio of colour protecting liquid and ford nervilia leaf leaf is 2: 1-3: 1;
C. will protect the ford nervilia leaf leaf after look and be placed in the water blanching 1-2 minute of 65-75 DEG C, the mass ratio of water and ford nervilia leaf leaf is 10: 1-15: 1;
D. the ford nervilia leaf leaf after blanching is pickled 50-70 minute;
E. the ford nervilia leaf leaf surface after pickling is sprayed one deck starch adhesive;
F. be add in Vacuum frying machine at 1: 3-1: 5 in mass ratio by ford nervilia leaf leaf and the oil of spraying starch adhesive, adjustment vacuum is 0.06-0.08MPa, and temperature is 80-85 DEG C, explodes 2-8 minute;
G. the ford nervilia leaf leaf exploded is adopted traditional vacuum de-oiling, rotating speed is 300-340rpm, and vacuum is 0.06-0.08MPa, de-oiling 10-15 minute;
H. make sauce dish, component meter by weight, removes the peel tomato 200-260, removes Tomato Seed, minces; In pot, add olive oil 30-40, oil temperature, when 60-80 DEG C, adds described tomato, perilla leaf 15-25, pepper 1-5, chilli powder 1-3 stir-fry 2-4 minute, add water, boiling material moisture to pot is 70-80%, add sesame paste 8-12, propolis 3-5 and Conditions of Onion Juice 3-5, stir-fry evenly, take the dish out of the pot refrigeration, by in sauce dish by weight component 4-8 loading plastic casing, sealing;
Preferably, during cleaning, adopt ultrasonic cleaner, design temperature is 25-30 DEG C, cleaning 10-20 minute.
Preferably, described pickling liquid is the material mixing of following mass fraction: edible salt 5-10, cooking wine 1-3, bruised ginger 4-6, garlic 1-3, cumin powder 1-3, pepper powder 1-3, whey calcium 2-4 and water 80-100.
Preferably, the oil in step D is sunflower oil, peanut oil, corn oil, olive oil, the one in sesame oil and cottonseed oil.
Preferably, described starch adhesive is stirred by the material of following components by weight percent and makes, egg pulp 50-60, flour 50-60, chickens' extract 0.5-0.9, edible salt 3-7, white sugar 15-20.
Preferably, by the ford nervilia leaf leaf cold front heavy rain that exploded to room temperature, vacuum packaging or nitrogen-filled packaging is carried out together with plastic casing.The present invention has the following advantages and beneficial effect:
The first, ford nervilia leaf leaf generally eats as medicinal material, and ford nervilia leaf leaf is made a kind of casual health food by the present invention, easy to carry, compares as taste during medicinal material better;
The second, ford nervilia leaf leaf can moisten the lung and relieve the cough, clearing heat and detoxicating, blood stasis removing analgesic, also has treatment tuberculosis hemoptysis, cough with lung heat, oral inflammation, the disease such as abscess of throat and traumatic injury as snacks;
Three, ford nervilia leaf leaf adopts the color retention optimized, colour protecting liquid adopts serine, cysteine and acetic acid ensure that, and ford nervilia leaf leaf can not blackening when fried, the more traditional colour protecting liquid of effect of color protection is better, avoid simultaneously and use nitrite as color stabilizer, too much nitrite is piled up and can be worked the mischief to health in vivo, acetic acid is attached to when ford nervilia leaf leaf makes ford nervilia leaf leaf oil explode more fluffy crisp, and avoid ford nervilia leaf leaf clean after exposure be oxidized in atmosphere;
Four, add whey calcium in pickling liquid, make ford nervilia leaf leaf have frankincense taste, also have the effect of replenishing the calcium, adding of calcium also improves the fluffy degree of ford nervilia leaf leaf in frying course;
Five, one deck starch adhesive is sprayed at ford nervilia leaf leaf surface, make starch adhesive ford nervilia leaf leaf surface attachment evenly, also do not have unnecessary starch adhesive be scattered or be retained in Vacuum frying machine, after surface spraying starch adhesive, the fried food that makes is more prone to shaping, is also not easy fragmentation;
Six, frying at normal atmospheric pressure is generally more than 200 DEG C, destroys the useful component in ford nervilia leaf leaf, and adopt vacuum frying technology, remain the distinctive fragrance of ford nervilia leaf leaf, mouthfeel is also more crisp, and the oil simultaneously in machine is not perishable;
Seven, adopt traditional vacuum de-oiling technology after vacuum frying, be separated the oil content that ford nervilia leaf leaf surface is unnecessary, mouthfeel is more salubrious, and ford nervilia leaf leaf is still very crisp after cooling also can not be very greasy, also can not produce extra burden to human body after de-oiling;
Eight, the ford nervilia leaf leaf after vacuum frying adopts cold front heavy rain, ensure that the active ingredient of ford nervilia leaf leaf is not destroyed, simultaneously cold front heavy rain can keep fried after ford nervilia leaf leaf still keep crisp mouthfeel, adopt vacuum packaging or nitrogen-filled packaging, the oxidation of oxygen to grease can be reduced, can protect simultaneously fried after ford nervilia leaf leaf non-friable slagging in transportation;
Nine, add perilla leaf and tomato in sauce dish, there is expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, the effect of regulating the flow of Qi and the middle Jiao, adds a small amount of propolis in sauce dish, has the effect of anticorrisive agent, sauce dish can be kept to never degenerate, containing abundant antitumaous effect in propolis, better with ford nervilia leaf leaf eating effect of arranging in pairs or groups.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
The invention provides a kind of preparation method of ford nervilia leaf leaf food, preparation method comprises the steps:
A. ford nervilia leaf leaf is removed root, employing ultrasonic cleaner cleans, design temperature is 28 DEG C, clean 15 minutes, drop in colour protecting liquid and soak 60 minutes, the mass ratio of colour protecting liquid and ford nervilia leaf leaf is 2: 1, colour protecting liquid component meter mixing by weight: serine 0.003, cysteine 0.006, acetic acid 0.03 and water 90, colour protecting liquid adopts serine, cysteine and acetic acid ensure that ford nervilia leaf leaf can not blackening when fried, the more traditional colour protecting liquid of effect of color protection is better, avoid simultaneously and use nitrite as color stabilizer, too much nitrite is piled up and can be worked the mischief to health in vivo, acetic acid is attached to when ford nervilia leaf leaf makes ford nervilia leaf leaf oil explode more fluffy crisp, and avoid the clean rear exposure of ford nervilia leaf leaf to be oxidized in atmosphere,
B. will protect the ford nervilia leaf leaf after look and be placed in the water blanching 1 minute of 70 DEG C, the mass ratio of water and ford nervilia leaf leaf is 10: 1, catalysis can produce bad flavor, accelerate dehydration and ooze sugar, improving the quality that ford nervilia leaf leaf was stored in the later stage after blanching in passivation ford nervilia leaf;
C. make pickling liquid, pickling liquid is the material mixing of following mass fraction: edible salt 5, cooking wine 3, bruised ginger 6, garlic 3, cumin powder 3, pepper powder 3, whey calcium 2 and water 100, add the ford nervilia leaf leaf after blanching in pickling liquid and pickle 50 minutes, make ford nervilia leaf leaf more tasty, whey calcium is added in pickling liquid, make ford nervilia leaf leaf have frankincense taste, also have the effect of replenishing the calcium, adding of calcium also improves the fluffy degree of ford nervilia leaf leaf in frying course;
D. starch adhesive is made, by mass fraction, egg pulp 50, flour 50, chickens' extract 0.5, edible salt 5 and white sugar 16 are uniformly mixed, food machinery surface spray painting machine is adopted to spray on the ford nervilia leaf leaf after pickling, make surface attachment one deck starch adhesive, adopt spraying mode make starch adhesive ford nervilia leaf leaf surface attachment evenly, also do not have unnecessary starch adhesive be scattered or be retained in Vacuum frying machine, after surface spraying starch adhesive, the fried food that makes is more prone to shaping, is also not easy fragmentation;
E. be add in Vacuum frying machine at 1: 3 in mass ratio by ford nervilia leaf leaf and the sunflower oil of spraying starch adhesive, adjustment vacuum is 0.06MPa, and temperature is 80 DEG C, explodes 2 minutes;
F. the ford nervilia leaf leaf exploded is adopted traditional vacuum de-oiling, rotating speed is 300rpm, and vacuum is 0.06MPa, de-oiling 10 minutes;
G1 makes sauce dish, and component meter is by tomato 200 parts peeling by weight, removes Tomato Seed, minces; 30 parts, olive oil is added in pot, oil temperature is 70 DEG C time, add the tomato of mincing, perilla leaf 15 parts, 2 parts, pepper, chilli powder 1 part of big fire stir-fries 2 minutes, add water 800 parts, it is 70-80% that little fire boils material moisture to pot, adds 8 parts, sesame paste, propolis 3 parts and Conditions of Onion Juice 4 parts, stir-fry evenly, take the dish out of the pot refrigeration, loads in plastic casing after refrigeration by 4 parts, sauce dish, sealing, add a small amount of propolis in sauce dish, have the effect of anticorrisive agent, sauce dish can be kept to never degenerate, containing abundant antitumaous effect in propolis, better with ford nervilia leaf leaf eating effect of arranging in pairs or groups;
H. by the ford nervilia leaf leaf cold front heavy rain that exploded to room temperature, carry out nitrogen-filled packaging together with plastic casing.The technological parameter of ford nervilia leaf leaf food and sanitary index
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (6)
1. a preparation method for ford nervilia leaf leaf food, is characterized in that, comprises the following steps:
A. prepare colour protecting liquid, by weight component meter, by serine 0.003-0.005, cysteine 0.006-0.008, acetic acid 0.03-0.05 and water 90-110 mix;
B. go root to clean on ford nervilia leaf leaf, drop in colour protecting liquid and soak 60-80 minute, the mass ratio of colour protecting liquid and ford nervilia leaf leaf is 2: 1-3: 1;
C. will protect the ford nervilia leaf leaf after look and be placed in the water blanching 1-2 minute of 65-75 DEG C, the mass ratio of water and ford nervilia leaf leaf is 10: 1-15: 1;
D. the ford nervilia leaf leaf after blanching is pickled 50-70 minute;
E. the ford nervilia leaf leaf surface after pickling is sprayed one deck starch adhesive;
F. be add in Vacuum frying machine at 1: 3-1: 5 in mass ratio by ford nervilia leaf leaf and the oil of spraying starch adhesive, adjustment vacuum is 0.06-0.08MPa, and temperature is 80-85 DEG C, explodes 2-8 minute;
G. the ford nervilia leaf leaf exploded is adopted traditional vacuum de-oiling, rotating speed is 300-340rpm, and vacuum is 0.06-0.08MPa, de-oiling 10-15 minute;
H. make sauce dish, component meter by weight, removes the peel tomato 200-260, removes Tomato Seed, minces; In pot, add olive oil 30-40, oil temperature, when 60-80 DEG C, adds described tomato, perilla leaf 15-25, pepper 1-5, chilli powder 1-3 stir-fry 2-4 minute, add water, boiling material moisture to pot is 70-80%, add sesame paste 8-12, propolis 3-5 and Conditions of Onion Juice 3-5, stir-fry evenly, take the dish out of the pot refrigeration, by in sauce dish by weight component 4-8 loading plastic casing, sealing.
2. the preparation method of ford nervilia leaf leaf food as claimed in claim 1, is characterized in that, during cleaning, adopt ultrasonic cleaner, design temperature is 25-30 DEG C, cleaning 10-20 minute.
3. the preparation method of ford nervilia leaf leaf food as claimed in claim 2, is characterized in that, described pickling liquid is the material mixing of following mass fraction: edible salt 5-10, cooking wine 1-3, bruised ginger 4-6, garlic 1-3, cumin powder 1-3, pepper powder 1-3, whey calcium 2-4 and water 80-100.
4. the preparation method of ford nervilia leaf leaf food as claimed in claim 3, it is characterized in that, the oil in step D is sunflower oil, peanut oil, corn oil, olive oil, the one in sesame oil and cottonseed oil.
5. the preparation method of ford nervilia leaf leaf food as claimed in claim 4, it is characterized in that, described starch adhesive is stirred by the material of following components by weight percent and makes, egg pulp 50-60, flour 50-60, chickens' extract 0.5-0.9, edible salt 3-7, white sugar 15-20.
6. the preparation method of ford nervilia leaf leaf food as claimed in claim 5, is characterized in that, by the ford nervilia leaf leaf cold front heavy rain that exploded to room temperature, carries out vacuum packaging or nitrogen-filled packaging together with plastic casing.
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| CN112704203A (en) * | 2020-12-24 | 2021-04-27 | 黑龙江省林业科学院伊春分院 | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying |
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| CN112704203A (en) * | 2020-12-24 | 2021-04-27 | 黑龙江省林业科学院伊春分院 | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying |
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Inventor after: Bai Longhua Inventor after: Pan Limei Inventor after: Ma Xiaojun Inventor after: Wei Rongchang Inventor after: Mo Changming Inventor after: Feng Shixin Inventor after: Zeng Wenwen Inventor before: Pan Limei Inventor before: Bai Longhua Inventor before: Ma Xiaojun Inventor before: Mo Changming Inventor before: Feng Shixin Inventor before: Zeng Wenwen |
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