CN104381888A - Quick-frozen vegetable ball - Google Patents
Quick-frozen vegetable ball Download PDFInfo
- Publication number
- CN104381888A CN104381888A CN201410661619.7A CN201410661619A CN104381888A CN 104381888 A CN104381888 A CN 104381888A CN 201410661619 A CN201410661619 A CN 201410661619A CN 104381888 A CN104381888 A CN 104381888A
- Authority
- CN
- China
- Prior art keywords
- quick
- parts
- ball
- flavoring
- frozen vegetable
- Prior art date
- 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.)
- Pending
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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)
Abstract
The invention relates to a quick-frozen vegetable ball, belonging to the technical field of food processing. The quick-frozen vegetable ball comprises the following materials: brassica napobrassica, shepherdspurse herb, mint, brassia, lotus root, nori, wheat meal, egg liquid and the like. The quick-frozen vegetable ball is unlikely to degrade after being fried, so that the quick-frozen vegetable ball is convenient to refrigerate and store. Furthermore, the quick-frozen vegetable ball contains multiple vegetables, so that the quick-frozen vegetable ball is rich in nutrients, safe and sanitary.
Description
Technical field
The present invention relates to an a kind of quick-frozen fresh vegetables ball, belong to food processing technology field.
Background technology
Vegetables, refer to and can cook, culinary art becomes food, other plant except grain, vegetables are one of requisite food in people's diet, vegetables can provide the necessary multivitamin of human body and mineral matter, diversified phytochemicals is also had in vegetables, be people generally acknowledge to the effective composition of health, in China, vegetables be all generally spring or summer maturation in the majority, if but want in autumn and winter season the vegetables continuing edible fresh, just the vegetables of spring and summer must be preserved, the universal way of current preservation vegetables is kept in freezer after being plucked by fresh vegetables, then taken out again in time autumn and winter, but at present due to the defect of technique of refrigeration, in the refrigeration stage, vegetables because the temperature difference of himself and before refrigeration pretreatment unreasonable and cause a large amount of vegetables withered death, cause a large amount of wastes, fresh keeping time is also short, easily rot.
And with by vegetables for base-material, make other food various, not only conveniently to store, perishable, and nutritious, taste might as well not.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of convenient storage, perishable and not nutritious quick-frozen fresh vegetables ball.
The present invention is the technical scheme solving the problems of the technologies described above proposition: an a kind of quick-frozen fresh vegetables ball, is characterized in that: meter comprises wheat flour 30-33 part, turnip 4 parts, 4 parts, shepherd's purse, peppermint 4 parts, Wuta-tsai 4 parts, lotus rhizome 4 parts, laver 4 parts, flavoring 8-10 part, egg liquid 10-16 part and water 25-30 part by weight;
First by turnip, shepherd's purse, peppermint, Wuta-tsai, lotus rhizome and laver cleaning, with 5% saline sook 5 minutes, then shred through blanching cooling, afterwards with wheat flour, flavoring, egg liquid and water mix and blend, fried until golden yellow after making pellet again, packing, afterwards quick freezing and cold preserving after cooling.
The improvement of technique scheme is: described flavoring comprises salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end.
The improvement of technique scheme is: in described flavoring, salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end weight percent hundred content in a quick-frozen fresh vegetables ball are respectively: 0.2-0.5%, 0.03-0.05%, 0.05-0.08%, 3-6%, 1-2% and 1%.
The present invention adopts the beneficial effect of technique scheme to be: a quick-frozen fresh vegetables ball of the present invention, owing to causing through fried, not perishable, is convenient to stored under refrigeration and safety and sanitation.Due to containing various vegetables, nutritious.
Detailed description of the invention
Embodiment
The quick-frozen fresh vegetables ball of the present embodiment is counted by weight and is comprised wheat flour 30 parts, turnip 4 parts, 4 parts, shepherd's purse, peppermint 4 parts, Wuta-tsai 4 parts, lotus rhizome 4 parts, laver 4 parts, flavoring 8 parts, egg liquid 12 parts and 26 parts, water.Described flavoring comprises salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end.In flavoring, salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end weight percent hundred content in a quick-frozen fresh vegetables ball are respectively: 0.2%, 0.05%, 0.08%, 6%, 2% and 1%.
The processing method of this quick-frozen fresh vegetables ball is:
(1) select materials: select fresh turnip, shepherd's purse, peppermint, Wuta-tsai, lotus rhizome and laver, reject ill worm, rotten part;
(2) clean: high-pressure spraying, cleaning vegetable surface silt;
(3) soak: salt solution vegetables being put into 2%-4% soaks 2 minutes;
(4) steam blanching: vegetables are carried out blanching in steam blanching room temperature at the steam of 110-120 DEG C, continues 60s;
(5) cool: put into normal-temperature water and cool;
(6) shred;
(7) by (6) step products and wheat flour, flavoring, egg liquid and water mix and blend;
(8) fried until golden yellow after making pellet;
(9) cool;
(10) packing;
(11) refrigerate.
The present invention is not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a quick-frozen fresh vegetables ball, is characterized in that: meter comprises wheat flour 30-33 part, turnip 4 parts, 4 parts, shepherd's purse, peppermint 4 parts, Wuta-tsai 4 parts, lotus rhizome 4 parts, laver 4 parts, flavoring 8-10 part, egg liquid 10-16 part and water 25-30 part by weight;
First by turnip, shepherd's purse, peppermint, Wuta-tsai, lotus rhizome and laver cleaning, with 5% saline sook 5 minutes, then shred through blanching cooling, afterwards with wheat flour, flavoring, egg liquid and water mix and blend, fried until golden yellow after making pellet again, packing, afterwards quick freezing and cold preserving after cooling.
2. a quick-frozen fresh vegetables ball according to claim 1, is characterized in that: described flavoring comprises salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end.
3. a quick-frozen fresh vegetables ball according to claim 2, is characterized in that: in described flavoring, salt, sodium bicarbonate, monosodium glutamate, sugar, bruised ginger and green onion end weight percent hundred content in a quick-frozen fresh vegetables ball are respectively: 0.2-0.5%, 0.03-0.05%, 0.05-0.08%, 3-6%, 1-2% and 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661619.7A CN104381888A (en) | 2014-11-19 | 2014-11-19 | Quick-frozen vegetable ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661619.7A CN104381888A (en) | 2014-11-19 | 2014-11-19 | Quick-frozen vegetable ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381888A true CN104381888A (en) | 2015-03-04 |
Family
ID=52599936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410661619.7A Pending CN104381888A (en) | 2014-11-19 | 2014-11-19 | Quick-frozen vegetable ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381888A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594386A (en) * | 2017-10-31 | 2018-01-19 | 宋继朋 | Manual vegetables ball |
| CN111067053A (en) * | 2020-01-18 | 2020-04-28 | 九洲风味餐饮管理股份有限公司 | Making process of quick-frozen radish balls |
| CN111713665A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables |
| CN115251313A (en) * | 2022-05-31 | 2022-11-01 | 塔里木大学 | Qamgur chicken product and preparation method and application thereof |
-
2014
- 2014-11-19 CN CN201410661619.7A patent/CN104381888A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594386A (en) * | 2017-10-31 | 2018-01-19 | 宋继朋 | Manual vegetables ball |
| CN111067053A (en) * | 2020-01-18 | 2020-04-28 | 九洲风味餐饮管理股份有限公司 | Making process of quick-frozen radish balls |
| CN111713665A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables |
| CN115251313A (en) * | 2022-05-31 | 2022-11-01 | 塔里木大学 | Qamgur chicken product and preparation method and application thereof |
| CN115251313B (en) * | 2022-05-31 | 2023-10-27 | 塔里木大学 | QIAGUOTU chicken product and preparation method and application thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |
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| RJ01 | Rejection of invention patent application after publication |