CN104381560A - Processing technology of curry water chestnuts - Google Patents
Processing technology of curry water chestnuts Download PDFInfo
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- CN104381560A CN104381560A CN201410646481.3A CN201410646481A CN104381560A CN 104381560 A CN104381560 A CN 104381560A CN 201410646481 A CN201410646481 A CN 201410646481A CN 104381560 A CN104381560 A CN 104381560A
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- water chestnut
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Abstract
The invention discloses a processing technology of curry water chestnuts, and belongs to the field of food processing. The curry water chestnuts are characterized by comprising the following raw materials: 30kg of fresh water chestnuts, 12kg of white granulated sugar, 200g of refined salt, 1kg of curry powder, 15g of sodium benzoate and small amounts of malt syrup and lemon essences as raw materials, and the preparing method comprises the flowing steps: performing the processing technological flows of material selection, cleaning, peeling, slotting, blanching, boiling, baking and packaging. The processing technology disclosed by the invention has the beneficial effects that is the curry water chestnuts are crisp and refreshing, delicious, mellow, sweet and crisp, has the special crispness of the water chestnuts and the aroma of the curry, and is sweet, crisp and tender; and the curry water chestnuts are rich in a variety of nutrient substances such as protein and fibers, can be easily absorbed by a human body, has a good intestine cleaning function, can be used for removing heat, promoting salivation as well as supplementing nutrition, also can be used for preventing epidemic encephalitis and influenza, is convenient to eat and easy to operate, and is a healthy and green food which integrates the delicious taste and nutrients.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing technology of a kind of curried water chestnut.
Background technology
Water chestnut is that Cyperaceae Eleocharis is a kind of.Cyperaceae Eleocharis shallow water perennial root draft, does vegetables with bulb and eats.Ancient title an ancient name for water chestnut (an ancient name for water chestnut), is commonly called as water chestnut, also known as ground chestnut, because its shape is as water chestnut, gains the name again as chestnut.Claim its water chestnut, only refer to its appearance; Say that it is as chestnut, is not only shape, nature and flavor, composition, function are all similar to chestnut, again because it is result in mud, so there is the title of ground chestnut.Subterranean stem is oblate, and surface is in dark brown, and meat is white, edible.
The effect of water chestnut: water chestnut mouthfeel is sweet crisp, nutritious, containing protein, fat, crude fibre, recklessly puchiin, Cobastab, vitamin C, iron, calcium and carbohydrate.Its fiber is spherical, easily adsorbs foreign material, has and well clear up function of intestinal canal.Be easier to the spring occurred in measles, epidemic meningitis, water chestnut is good diseases prevention food.Water chestnut is cold food, has the good effects of clearing heat-fire, both can clearing heat and promoting fluid, can supplement the nutrients again, should be used for the patient that has a fever.Water chestnut also can suppress epidemic meningitis, influenza virus containing a kind of antiviral substance, can be used for the propagation preventing epidemic meningitis and influenza.
The eye of water chestnut and outer flesh side can parasitic fasciolopsis, eat something rare and fasciolopsis can be caused to enter enteron aisle parasitism, cause enteron aisle ulcer, for being processed into the comprehensive utilization that curried water chestnut can realize water chestnut raw material, edible safety, is convenient to store, improves its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem solving water chestnut safe edible, the preparation method of a kind of curried water chestnut is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing technology of a kind of curried water chestnut, it is characterized in that: adopt fresh water chestnut 30 kilograms, white granulated sugar 12 kilograms, refined salt 200g, curry powder 1 kilogram, Sodium Benzoate 15 grams and a little malt syrup, lemon extract are raw material, and its processing process is for selecting materials → cleaning → remove the peel → draw seam → blanching → boiling → oven dry → packaging, and concrete operation step is:
(1) select materials: selection bulb is comparatively large, regular shape, nothing are rotted, the water chestnut of disease and pest is raw material;
(2) clean: adopt cleaning machine repeatedly to clean;
(3) peeling, cutting: adopt skinning machine thoroughly to remove the peel, clean by clean water after peeling;
(4) draw seam, blanching: draw seam with stainless steel knife in water chestnut surrounding, ensure the integrality of water chestnut, then carry out blanching in the hot water pouring 90 DEG C into, the time is 3-5 minute;
(5) boiling: except malt syrup and lemon extract, above-mentioned raw materials is together entered pot, heating is boiled, adds a small amount of water at any time, maintains original content and stops heating after 65-75 minute, place 24 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(6) dry: water chestnut is fallen apart in drip pan, move in dryer and dry to water content for 18-20% with 65 DEG C, packaging after cooling;
(7) pack: finished product is smeared a little malt syrup and lemon extract, then makes 120g, 210g, 350g quantitative sealed with Polythene Bag and pack, be finished product.
Beneficial effect: product of the present invention is fresh and crisp, taste is aromatic strongly fragrant, fragrant and sweet crisp, has the distinctive clear and melodious and curried fragrance of water chestnut, fragrant and sweet tender and crisp; This product is rich in the multiple nutrients such as protein, fiber material, is easily absorbed by the body, and have good enteron aisle clearing function, both clearing heat and promoting fluid, supplement the nutrients again, also can be used for prevention epidemic meningitis and influenza.Instant, simple to operate, be the healthy pollution-free food that a kind of delicious food and nutrition are had both.
Detailed description of the invention
Embodiment 1
:
A processing technology for curried water chestnut, concrete operation step is:
(1) select materials: selection bulb is comparatively large, regular shape, nothing are rotted, the water chestnut of disease and pest is raw material;
(2) clean: adopt cleaning machine repeatedly to clean;
(3) peeling, cutting: adopt skinning machine thoroughly to remove the peel, clean by clean water after peeling;
(4) draw seam, blanching: draw seam with stainless steel knife in water chestnut surrounding, ensure the integrality of water chestnut, then carry out blanching in the hot water pouring 85 DEG C into, the time is 12 minutes;
(5) boiling: except preserved plum essence and honey, above-mentioned raw materials is together entered pot, heating is boiled, adds a small amount of water at any time, maintains original content and stops heating after 65-75 minute, place 12 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(6) dry: water chestnut is fallen apart in drip pan, move in dryer and dry to water content for 15% with 55 DEG C, packaging after cooling;
(7) pack: finished product is smeared a little preserved plum essence and honey, then make 80g, 120g, 200g quantitative sealed with Polythene Bag and pack, be finished product.
Embodiment 2
:
A processing technology for curried water chestnut, concrete operation step is:
(1) select materials: selection bulb is comparatively large, regular shape, nothing are rotted, the water chestnut of disease and pest is raw material;
(2) clean: adopt cleaning machine repeatedly to clean;
(3) peeling, cutting: adopt skinning machine thoroughly to remove the peel, clean by clean water after peeling;
(4) draw seam, blanching: draw seam with stainless steel knife in water chestnut surrounding, ensure the integrality of water chestnut, then carry out blanching in the hot water pouring 100 DEG C into, the time is 6-8 minute;
(5) boiling: except stevia rebaudianum syrup and condensed milk, above-mentioned raw materials is together entered pot, heating is boiled, adds a small amount of water at any time, maintains original content and stops heating after 35-45 minute, place 18 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(6) dry: water chestnut is fallen apart in drip pan, move in dryer and dry to water content for 8-10% with 75 DEG C, packaging after cooling;
(7) pack: finished product is smeared a little stevia rebaudianum syrup and condensed milk, then make 100g, 180g, 260g quantitative sealed with Polythene Bag and pack, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing technology of a curried water chestnut, it is characterized in that: adopt fresh water chestnut 30 kilograms, white granulated sugar 12 kilograms, refined salt 200g, curry powder 1 kilogram, Sodium Benzoate 15 grams and a little malt syrup, lemon extract are raw material, and its processing process is for selecting materials → cleaning → remove the peel → draw seam → blanching → boiling → oven dry → packaging, and concrete operation step is:
(1) select materials: selection bulb is comparatively large, regular shape, nothing are rotted, the water chestnut of disease and pest is raw material;
(2) clean: adopt cleaning machine repeatedly to clean;
(3) peeling, cutting: adopt skinning machine thoroughly to remove the peel, clean by clean water after peeling;
(4) draw seam, blanching: draw seam with stainless steel knife in water chestnut surrounding, ensure the integrality of water chestnut, then carry out blanching in the hot water pouring 90 DEG C into, the time is 3-5 minute;
(5) boiling: except malt syrup and lemon extract, above-mentioned raw materials is together entered pot, heating is boiled, adds a small amount of water at any time, maintains original content and stops heating after 65-75 minute, place 24 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(6) dry: water chestnut is fallen apart in drip pan, move in dryer and dry to water content for 18-20% with 65 DEG C, packaging after cooling;
(7) pack: finished product is smeared a little malt syrup and lemon extract, then makes 120g, 210g, 350g quantitative sealed with Polythene Bag and pack, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646481.3A CN104381560A (en) | 2014-11-15 | 2014-11-15 | Processing technology of curry water chestnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646481.3A CN104381560A (en) | 2014-11-15 | 2014-11-15 | Processing technology of curry water chestnuts |
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| Publication Number | Publication Date |
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| CN104381560A true CN104381560A (en) | 2015-03-04 |
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| CN201410646481.3A Pending CN104381560A (en) | 2014-11-15 | 2014-11-15 | Processing technology of curry water chestnuts |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387265A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing technology of cydonia oblonga preserved fruits |
| CN106666052A (en) * | 2016-12-30 | 2017-05-17 | 三只松鼠股份有限公司 | Sweet water chestnuts and making method thereof |
| CN107535915A (en) * | 2017-09-28 | 2018-01-05 | 三只松鼠股份有限公司 | A kind of peppermint milk fragrance water chestnut and its production technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981615A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Dried water chestnut and its production |
-
2014
- 2014-11-15 CN CN201410646481.3A patent/CN104381560A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981615A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Dried water chestnut and its production |
Non-Patent Citations (2)
| Title |
|---|
| 李瑜: "《新型果脯蜜饯配方与工艺》", 31 August 2007, 化学工业出版社 * |
| 蔡健: "荸荠的营养保健和加工利用", 《中国食物与营养》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387265A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing technology of cydonia oblonga preserved fruits |
| CN106666052A (en) * | 2016-12-30 | 2017-05-17 | 三只松鼠股份有限公司 | Sweet water chestnuts and making method thereof |
| CN107535915A (en) * | 2017-09-28 | 2018-01-05 | 三只松鼠股份有限公司 | A kind of peppermint milk fragrance water chestnut and its production technology |
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Application publication date: 20150304 |