CN104304370B - A kind of preparation method of ford nervilia leaf food - Google Patents
A kind of preparation method of ford nervilia leaf food Download PDFInfo
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- CN104304370B CN104304370B CN201410488624.2A CN201410488624A CN104304370B CN 104304370 B CN104304370 B CN 104304370B CN 201410488624 A CN201410488624 A CN 201410488624A CN 104304370 B CN104304370 B CN 104304370B
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- ford nervilia
- nervilia leaf
- leaf
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- 241001314539 Nervilia Species 0.000 title claims abstract description 79
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
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- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 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
- 238000005507 spraying Methods 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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- 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
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 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
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000013461 design Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
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- 238000004140 cleaning Methods 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
- 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
- 239000002002 slurry Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000020238 sunflower seed Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 2
- 238000007710 freezing Methods 0.000 abstract 1
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- 230000000694 effects Effects 0.000 description 7
- 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
- 244000025254 Cannabis sativa Species 0.000 description 3
- 241000767839 Semiaquilegia adoxoides Species 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000003717 Boswellia sacra Nutrition 0.000 description 2
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- 206010061218 Inflammation Diseases 0.000 description 2
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- 235000019486 Sunflower oil Nutrition 0.000 description 2
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- 239000008280 blood Substances 0.000 description 2
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- 230000000717 retained effect Effects 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
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- 201000008827 tuberculosis Diseases 0.000 description 2
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- 244000261422 Lysimachia clethroides Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000174387 Nervilia fordii Species 0.000 description 1
- 244000194445 Oryzopsis hymenoides Species 0.000 description 1
- 235000000884 Oryzopsis hymenoides Nutrition 0.000 description 1
- 241000316658 Sauromatum giganteum Species 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 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
- 238000009835 boiling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000007592 spray painting technique Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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
- 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
Landscapes
- 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 kind of preparation method of ford nervilia leaf food, the preparation method comprises the following steps：Go root to clean ford nervilia leaf, put into colour protecting liquid and soak 60 80 minutes, the mass ratio of colour protecting liquid and ford nervilia leaf is 2: 13: 1；Ford nervilia leaf after color protection is placed in blanching 12 minutes in 65 75 DEG C of water, the mass ratio of water and ford nervilia leaf is 10: 1 15: 1；Ford nervilia leaf after blanching is pickled 50 70 minutes；Ford nervilia leaf after pickling and oil are added into fried in Vacuum frying machine, the ford nervilia leaf centrifugation de-oiling that will have been fried for 1: 31: 5 in mass ratio；Production of the present invention is into a kind of casual health food, the crispy in taste after frying, and also added burden will not be produced to human body using vacuum frying and centrifugation de-oiling, and it is furnished with flavoring, it can be dipped according to personal taste, oil content is low, nutritious, it is bright in colour, reduce freezing process, shorten the process-cycle, save production cost, it is easy to operate, it is adapted to industrialized production.
Description
Technical field
The present invention relates to a kind of food processing technology field, and in particular to a kind of preparation method of ford nervilia leaf food.
Background technology
Ford nervilia leaf first appeared in《Luchuan book on Chinese herbal medicine》, it is the leaf of orchid family Nervilia plant Nervilia fordii or leaf with bulb, also known as
Sole leaf lotus, Typhonium giganteum, clethra loosestrife root or herb, pendant, iron chapeau and mountain rice, it is distributed mainly on Guangxi, Sichuan, Yunnan and Guangdong etc.
Ground.Ford nervilia leaf can moisten the lung and relieve the cough, clearing heat and detoxicating, blood stasis removing analgesic, cure mainly tuberculosis hemoptysis, cough with lung heat, oral inflammation, and throat swells
Bitterly, traumatic injury.
Frying at normal atmospheric pressure is a kind of fried mode of tradition, and its oil temperature is higher than 160 DEG C, destroys the original nutritional ingredient of fruits and vegetables,
Color and luster and fragrance, and oil content is high, and the shelf-life is short, and crispness is inadequate, and surface is easy to foaming, has had a strong impact on product quality, high
The lower Reusability frying oil of temperature, carcinogen can be also produced in oil, is not suitable for old man and child eats.
Vacuum frying is that one that the seventies of twentieth century six grow up organically combines fried and dehydration
Emerging foods processing technique, the principle of the technology is that under vacuum conditions, the boiling point of moisture reduces in food, farthest
The uniformity of heat transfer is ensure that, realizes that the dehydration of food under cryogenic conditions is fried；The production produced using vacuum frying mode
Product, the original fragrance of food and color and luster can be kept, product is more crisp in mouthfeel, can effectively control the generation of harmful substance.
The content of the invention
It is an object of the invention to provide a kind of preparation method of ford nervilia leaf food, ford nervilia leaf are auxiliary generally as medicinal material
Material, the invention provides a kind of casual health food using ford nervilia leaf as raw material, can be enjoyed at any time, there is provided sauce dish, according to visitor
Like adjusting the taste of ford nervilia leaf in family itself；Using vacuum frying, ordinary frying technology oil content height, nutrient and flavour are avoided
Loss, color and luster shade the defects of.
Technical scheme provided by the invention is：
A kind of preparation method of ford nervilia leaf food, it is characterised in that comprise the following steps：
A. colour protecting liquid, by weight component meter are prepared, by serine 0.003-0.005, cysteine 0.006-0.008, vinegar
Sour 0.03-0.05 and water 90-110 mixing；
B. go root to clean ford nervilia leaf, put into and soaked in colour protecting liquid 60-80 minutes, the quality of colour protecting liquid and ford nervilia leaf
Than for 2: 1-3: 1；
C. the ford nervilia leaf after color protection is placed in blanching 1-2 minutes in 65-75 DEG C of water, the mass ratio of water and ford nervilia leaf
For 10: 1-15: 1；
D. the ford nervilia leaf after blanching is pickled into 50-70 minutes；
E. the aspect of ford nervilia leaf surface spraying one slurry after pickling；
F. the ford nervilia leaf for spraying starch adhesive is added in Vacuum frying machine for 1: 3-1: 5 in mass ratio with oil, adjusts vacuum
It is 80-85 DEG C to spend for 0.06-0.08MPa, temperature, fries 2-8 minutes；
G. the ford nervilia leaf fried is used into traditional vacuum de-oiling, rotating speed 300-340rpm, vacuum 0.06-
0.08MPa, de-oiling 10-15 minutes；
H. sauce dish, by weight component meter are made, tomato 200-260 is removed the peel, Tomato Seed is removed, minces；Added in pot
Olive oil 30-40, oil temperature add the tomato, perilla leaf 15-25, pepper 1-5, chilli powder 1-3 stir-fryings 2-4 at 60-80 DEG C
Minute, add water, it is 70-80% that material moisture, which is boiled into pot, adds sesame paste 8-12, propolis 3-5 and Conditions of Onion Juice 3-5, stir-frying
Uniformly, taken the dish out of the pot refrigeration, and sauce dish component 4-8 by weight is fitted into plastic casing, sealing；
Preferably, during cleaning, using ultrasonic cleaner, design temperature is 25-30 DEG C, cleans 10-20 minutes.
Preferably, the 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, in sesame oil and cottonseed oil
One kind.
Preferably, the starch adhesive is stirred by the material of following components by weight percent and is made, 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 cold front heavy rain fried to room temperature, and plastic casing be vacuum-packed together or
Nitrogen-filled packaging.The present invention has advantages below and beneficial effect：
Firstth, ford nervilia leaf is typically used as medicinal material and eaten, and ford nervilia leaf is made a kind of casual health food by the present invention, is taken
Band is convenient, and taste is more preferable during compared to as medicinal material；
Secondth, ford nervilia leaf can moisten the lung and relieve the cough, clearing heat and detoxicating, blood stasis removing analgesic, also have as snacks and treat tuberculosis hemoptysis, lung
The diseases such as heat cough, oral inflammation, abscess of throat and traumatic injury；
3rd, ford nervilia leaf ensure that using the color retention optimized, colour protecting liquid using serine, cysteine and acetic acid
Ford nervilia leaf in frying will not blackening, the more traditional colour protecting liquid of effect of color protection more preferably, while avoid using nitrite as
Color stabilizer, the accumulation of excessive nitrite can damage to health in vivo, and acetic acid, which is attached in ford nervilia leaf, makes green grass or young crops
Semiaquilegia adoxoides leaf oil is more fluffy crisp when fried, and avoids exposure after ford nervilia leaf is cleaned and aoxidize in atmosphere；
4th, whey calcium is added in pickling liquid, ford nervilia leaf is had frankincense taste, also replenish the calcium, the addition of calcium
Also improve fluffy degree of the ford nervilia leaf in frying course；
5th, starched in the aspect of ford nervilia leaf surface spraying one, starch adhesive evenly, also will not in ford nervilia leaf surface attachment
There is unnecessary starch adhesive to be scattered or be retained in Vacuum frying machine, after surface spraying starch adhesive frying make food be more prone to be molded,
Do not allow broken yet；
6th, frying at normal atmospheric pressure destroys the useful component in ford nervilia leaf, using vacuum frying typically more than 200 DEG C
Technology, the distinctive fragrance of ford nervilia leaf is remained, mouthfeel is also more crisp, while the oil in machine is unlikely to deteriorate；
7th, traditional vacuum de-oiling technology is used after vacuum frying, has separated the oil of ford nervilia leaf excess surface, mouthfeel
More salubrious, ford nervilia leaf is still very crisp after cooling down also will not be very greasy, will not also produce extra bear after de-oiling to human body
Load；
8th, the ford nervilia leaf after vacuum frying uses cold front heavy rain, ensure that the active ingredient of ford nervilia leaf is not broken
It is bad, while cold front heavy rain can keep the ford nervilia leaf after frying still to keep crisp mouthfeel, using vacuum packaging or nitrogen charging
Packaging, it is possible to reduce oxidation of the oxygen to grease, while the ford nervilia leaf after frying can be protected non-friable in transportation
Slagging；
9th, perilla leaf and tomato are added in sauce dish, there is expelling cold and relieving exterior syndrome, facilitaing lung cough-relieving, effect of the qi-regulating with, sauce
A small amount of propolis is added in dish, there is preservative, sauce dish can be kept to never degenerate, abundant antitumaous effect is contained in propolis,
With ford nervilia leaf collocation eating effect more preferably.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
The present invention provides a kind of preparation method of ford nervilia leaf food, and preparation method comprises the following steps：
A. ford nervilia leaf is removed into root, cleaned using ultrasonic cleaner, design temperature is 28 DEG C, is cleaned 15 minutes, input
Soaked 60 minutes in colour protecting liquid, the mass ratio of colour protecting liquid and ford nervilia leaf is 2: 1, and colour protecting liquid component meter by weight mixes：Silk ammonia
Acid 0.003, cysteine 0.006, acetic acid 0.03 and water 90, colour protecting liquid ensure that green grass or young crops using serine, cysteine and acetic acid
Semiaquilegia adoxoides leaf in frying will not blackening, the more traditional colour protecting liquid of effect of color protection more preferably, while avoid using nitrite be used as shield
Toner, the accumulation of excessive nitrite can damage to health in vivo, and acetic acid, which is attached in ford nervilia leaf, makes the blue sky
Certain herbaceous plants with big flowers leaf oil is more fluffy crisp when fried, and avoids exposure after ford nervilia leaf is cleaned and aoxidize in atmosphere；
B. the ford nervilia leaf after color protection is placed in blanching 1 minute in 70 DEG C of water, the mass ratio of water and ford nervilia leaf is 10:
1, can be passivated after blanching in ford nervilia leaf can be catalyzed generation bad flavor, accelerate dehydration and ooze sugar, improve ford nervilia leaf and stored up in the later stage
The quality of Tibetan；
C. pickling liquid is made, 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, the ford nervilia leaf after blanching is added in pickling liquid and pickled 50 minutes, makes green grass or young crops
Semiaquilegia adoxoides leaf is more tasty, and whey calcium is added in pickling liquid, ford nervilia leaf is had frankincense taste, also replenishes the calcium, and calcium adds
Enter to also improve fluffy degree of the ford nervilia leaf in frying course；
D. starch adhesive is made, is stirred egg pulp 50, flour 50, chickens' extract 0.5, edible salt 5 and white sugar 16 by mass fraction mixed
Close uniformly, the ford nervilia leaf after pickling is sprayed using food machinery surface spray painting machine, starch the aspect of surface attachment one, adopt
Starch adhesive is set evenly, to there will not be unnecessary starch adhesive in ford nervilia leaf surface attachment and be scattered or be retained in true with the mode of spraying
In empty Fryer, after surface spraying starch adhesive frying make food be more prone to be molded, do not allow broken yet；
E. the ford nervilia leaf for spraying starch adhesive is added in Vacuum frying machine for 1: 3 in mass ratio with sunflower oil, regulation is true
Reciprocal of duty cycle is 0.06MPa, and temperature is 80 DEG C, is fried 2 minutes；
F. the ford nervilia leaf fried is used into traditional vacuum de-oiling, rotating speed 300rpm, vacuum 0.06MPa, de-oiling
10 minutes；
G1 makes sauce dish, and component meter by weight removes the peel tomato for 200 parts, removes Tomato Seed, minces；Olive is added in pot
30 parts of oil, oil temperature add the tomato minced at 70 DEG C, 15 parts of perilla leaf, 2 parts of pepper, and 1 part of big fire of chilli powder stir-fries 2 minutes,
Add 800 parts of water, it is 70-80% that material moisture, which is boiled with soft fire into pot, adds 4 parts of 8 parts of sesame paste, 3 parts of propolis and Conditions of Onion Juice, turns over
Fry uniform, take the dish out of the pot refrigeration, after refrigeration by sauce dish 4 parts be fitted into plastic casing, sealing, add a small amount of propolis in sauce dish, there is preservative
Effect, sauce dish can be kept to never degenerate, containing abundant antitumaous effect in propolis, with ford nervilia leaf collocation eating effect more
It is good；
H. the ford nervilia leaf cold front heavy rain fried to room temperature, and plastic casing are subjected to nitrogen-filled packaging together.Ford nervilia leaf is eaten
The technological parameter and sanitary index of product
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (4)
1. a kind of preparation method of ford nervilia leaf food, it is characterised in that comprise the following steps：
A. colour protecting liquid, by weight component meter are prepared, by serine 0.003-0.005, cysteine 0.006-0.008, acetic acid
0.03-0.05 and water 90-110 mixing；
B. go root to clean ford nervilia leaf, put into and soaked in colour protecting liquid 60-80 minutes, the mass ratio of colour protecting liquid and ford nervilia leaf is
2:1-3:1；During cleaning, using ultrasonic cleaner, design temperature is 25-30 DEG C, cleans 10-20 minutes；
C. the ford nervilia leaf after color protection is placed in blanching 1-2 minutes in 65-75 DEG C of water, the mass ratio of water and ford nervilia leaf is
10:1-15:1；
D. the ford nervilia leaf after blanching is pickled into 50-70 minutes；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；
E. the aspect of ford nervilia leaf surface spraying one slurry after pickling；
F. it is 1 in mass ratio with oil by the ford nervilia leaf for spraying starch adhesive:3-1:5 add in Vacuum frying machine, and regulation vacuum is
0.06-0.08MPa, temperature are 80-85 DEG C, fry 2-8 minutes；
G. the ford nervilia leaf fried is used into traditional vacuum de-oiling, rotating speed 300-340rpm, vacuum 0.06-0.08MPa,
De-oiling 10-15 minutes；
H. sauce dish, by weight component meter are made, tomato 200-260 is removed the peel, Tomato Seed is removed, minces；Olive is added in pot
Oily 30-40, oil temperature add the tomato, perilla leaf 15-25, pepper 1-5,2-4 points of chilli powder 1-3 stir-fryings at 60-80 DEG C
Clock, add water, it is 70-80% that material moisture, which is boiled into pot, adds sesame paste 8-12, propolis 3-5 and Conditions of Onion Juice 3-5, and stir-frying is equal
Even, taken the dish out of the pot refrigeration, and sauce dish component 4-8 by weight is fitted into plastic casing, sealing.
2. the preparation method of ford nervilia leaf food as claimed in claim 1, it is characterised in that the oil in step D is sunflower seeds
Oil, peanut oil, corn oil, olive oil, one kind in sesame oil and cottonseed oil.
3. the preparation method of ford nervilia leaf food as claimed in claim 2, it is characterised in that the starch adhesive is by following weight group
The material divided, which stirs, to be made, egg pulp 50-60, flour 50-60, chickens' extract 0.5-0.9, edible salt 3-7, white sugar 15-20.
4. the preparation method of ford nervilia leaf food as claimed in claim 3, it is characterised in that the ford nervilia leaf cold wind that will have been fried
Room temperature is cooled to, and plastic casing is vacuum-packed together or nitrogen-filled packaging.
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| CN201410488624.2A CN104304370B (en) | 2014-09-22 | 2014-09-22 | A kind of preparation method of ford nervilia leaf food |
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| CN104304370B true CN104304370B (en) | 2017-11-10 |
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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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN103202443A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Vacuum-frying preparation technology of water chestnut crisp chips |
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2014
- 2014-09-22 CN CN201410488624.2A patent/CN104304370B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN103202443A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Vacuum-frying preparation technology of water chestnut crisp chips |
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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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Free format text: CORRECT: INVENTOR; FROM: PAN LIMEI BAI LONGHUA MA XIAOJUN MO CHANGMING FENG SHIXIN CENG WENWEN TO: BAI LONGHUA PAN LIMEI MA XIAOJUN WEI RONGCHANG MO CHANGMING FENG SHIXIN CENG WENWEN |
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