CN104522540A - 香脆薯芋丸 - Google Patents
香脆薯芋丸 Download PDFInfo
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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
- A23L19/105—Sweet potatoes
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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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
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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
- 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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明香脆薯芋丸,以10为基率,按米面的米粉、面粉比例为6-8∶8-6称量并搅匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为6-8∶8-6∶4-5∶2-1称量并用搅匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.2-0.3∶0.3-0.2∶0.1-0.2∶0.3-0.2称量并用搅匀成混合香料,再按混合米面、薯芋浆、香料浆比例为8-6∶5-4∶2-1称量并用搅匀成混合原料,再以100为基率,按混合原料与矿泉水、添加剂比例为9-7∶2-3∶0.1-0.2称量并搅匀成面团,并蒸煮熟透,再揉成条状并切成丁和用加工成丸状,接着烘烤干脆并包装入盒,即得到绿色优质的香脆薯芋丸。
Description
技术领域
本发明涉及一种即食丸,特别是一种香脆薯芋丸。
技术背景
城乡食品商场中各种即食丸虽见有,但以天然绿色米面、薯芋类和香料为原料加工生产的专类香脆薯芋丸却未有。同时,随着各地农业特色化规模化米面、薯芋类种植面积和产量的不断增长,而市场一般简单食用和其它加工所需求的米面、薯芋量却较有限,易造成米面、薯芋类农产品滞销跌价贬值和造成伤农损农等不良后果。因此,有必要发明一种以大量消耗米面、薯芋类为主要原料进行精细化加工生产香脆薯芋丸技术工艺,以促进所需原料种植规模化产业化进一步发展和满足城乡居民日益增长的物质生活需要。
发明内容
本发明的目的是针对市场香脆薯芋丸加工技术短缺和产品需求问题,提供一种配制工艺精致、米面薯芋优配、绿色营养美味、即食实惠便利,推广应用综合经济效益和社会效益极为明显的香脆薯芋丸。
本发明为实现上述目的所采用的技术方案是:一种香脆薯芋丸,其特征在于,该香脆薯芋丸的主要配制技术工艺是先用清选机将所需原料的米面、香料清选干净,并将薯芋去皮,再按相同基率和不同比例称量米面、薯芋类和香料,并用切碎机粉碎细化并用搅拌机搅拌均匀成混合粉,再按相同基率和不同比例称量所需原料与矿泉水、添加剂,并用切碎机粉碎细化和用搅拌机搅拌均匀及用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
所述米面包括米粉和面粉。
所述薯芋包括马铃薯、红薯、山芋和洋芋。
所述香料包括八角、薄荷、胡椒和香油。
配制方式
1、设备置配:置备好所需原料保鲜存放仓库和磅秤、清选机、切碎机、搅拌机、滚丸机、微波机、包装机和包装盒袋等设置,并将所需设置清洗干净备用。
2、原料配制:是先用清选机将薯芋去皮,将所需原料的米面、香料清选干净,用切碎机将米面、薯芋类去皮切片,并以10为基率,按米面的比例为6-8∶8-6称量米粉、面粉并用搅拌机搅拌均匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为6-8∶8-6∶4-5∶2-1称量马铃薯、红薯、山芋、洋芋并用搅拌机搅拌均匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.2-0.3∶0.3-0.2∶0.1-0.2∶0.3-0.2称量八角、薄荷、胡椒、香油并用搅拌机搅拌成混合香料,再按混合米面、薯芋浆、香料浆比例为8-6∶5-4∶2-1称量混合米面、薯芋浆、香料浆并用搅拌机搅拌均匀成混合原料,再以100为基率,按所得混合原料与矿泉水、添加剂比例为9-7∶2-3∶0.1-0.2称量混合原料、矿泉水、添加剂,并用搅拌机搅拌均匀混合面团。
3、加热包装:将混合面团用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤50-65分钟至干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
因所用原料与香料中含有香型耐腐物质和酸性防腐物质,故香脆薯芋丸保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述相关项运作,即可快速、高效、优质和大量生产不同含量与品味的香脆薯芋丸。
有益效果:本发明采取相同基率和不同比例称量所需原料米面、薯芋类和香料,巧配精制成优质香脆薯芋丸的新工艺,该配制技术工艺科学、优化、精致、简捷、绿色、易行和有效,所生产香脆薯芋丸营养成分含量比普通食丸丰富和经济实惠,其既可大量消耗和充分利用所需米面、薯芋类和香料资源,又可有效实现快速高效和低成本生产优质美味和色香味俱佳的香脆薯芋丸,并可促进相关农产品种植业和即食品市场的进一步繁荣与发展,以及丰富城乡居民日益增长的物质生活需要。因此,本发明推广应用综合经济效益和社会效益极为明显。
实施案例
实施例1:是先用清选机将薯芋去皮,将所需原料的米面、香料清选干净,用切碎机将米面、薯芋类去皮切片,并以10为基率,按米面的米粉、面粉比例为6∶8称量米粉60kg、面粉80kg并用搅拌机搅拌均匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为6∶8∶4∶2称量马铃薯60kg、红薯80kg、山芋40kg、洋芋20kg并用搅拌机搅拌均匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.2∶0.3∶0.1∶0.3称量八角2kg、薄荷3kg、胡椒1kg、香油3kg并用搅拌机搅拌成混合香料,再按混合米面、薯芋浆、香料浆比例为8∶5∶2称量混合米面80kg、薯芋浆50kg、香料20kg浆并用搅拌机搅拌均匀成混合原料,再以100为基率,按所得混合原料与矿泉水、添加剂比例为9∶2∶0.1称量混合原料900kg、矿泉水200kg、添加剂10kg,并用搅拌机搅拌均匀混合面团。
将混合面团用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤50分钟至干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
实施例2:是先用清选机将薯芋去皮,将所需原料的米面、香料清选干净,用切碎机将米面、薯芋类去皮切片,并以10为基率,按米面的米粉、面粉比例为7∶7称量米粉70kg、面粉70kg并用搅拌机搅拌均匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为7∶7∶4.5∶1.5称量马铃薯70kg、红薯70kg、山芋45kg、洋芋15kg并用搅拌机搅拌均匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.25∶0.25∶0.15∶0.25称量八角2.5kg、薄荷2.5kg、胡椒1.5kg、香油2.5kg并用搅拌机搅拌成混合香料,再按混合米面、薯芋浆、香料浆比例为7∶4.5∶1.5称量混合米面70kg、薯芋浆45kg、香料15kg浆并用搅拌机搅拌均匀成混合原料,再以100为基率,按所得混合原料与矿泉水、添加剂比例为8∶2.5∶0.15称量混合原料800kg、矿泉水250kg、添加剂15kg,并用搅拌机搅拌均匀混合面团。
将混合面团用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤60分钟至干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
实施例3:是先用清选机将薯芋去皮,将所需原料的米面、香料清选干净,用切碎机将米面、薯芋类去皮切片,并以10为基率,按米面的米粉、面粉比例为8∶6称量米粉80kg、面粉60kg并用搅拌机搅拌均匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为8∶6∶5∶1称量马铃薯80kg、红薯60kg、山芋50kg、洋芋10kg并用搅拌机搅拌均匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.3∶0.2∶0.2∶0.2称量八角3kg、薄荷2kg、胡椒2kg、香油2kg并用搅拌机搅拌成混合香料,再按混合米面、薯芋浆、香料浆比例为6∶4∶1称量混合米面60kg、薯芋浆40kg、香料10kg浆并用搅拌机搅拌均匀成混合原料,再以100为基率,按所得混合原料与矿泉水、添加剂比例为7∶3∶0.2称量混合原料700kg、矿泉水300kg、添加剂20kg,并用搅拌机搅拌均匀混合面团。
将混合面团用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤65分钟至干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
因各上述各实施例中所用原料与香料中含有香型耐腐物质和酸性防腐物质,故香脆薯芋丸保鲜和保质期超长,即达到或超过国家相关食品卫生标准要求。
如此不断进行上述各实施例项运作,即可快速、高效、优质和大量生产不同含量与品味的香脆薯芋丸。
Claims (1)
1.一种香脆薯芋丸,其特征在于:
先用清选机将薯芋去皮,将所需原料的米面、香料清选干净,用切碎机将米面、薯芋类去皮切片,并以10为基率,按米面的米粉、面粉比例为6-8∶8-6称量米粉、面粉并用搅拌机搅拌均匀成混合米面,按薯芋的马铃薯、红薯、山芋、洋芋比例为6-8∶8-6∶4-5∶2-1称量马铃薯、红薯、山芋、洋芋并用搅拌机搅拌均匀成混合薯芋浆,按香料的八角、薄荷、胡椒、香油比例为0.2-0.3∶0.3-0.2∶0.1-0.2∶0.3-0.2称量八角、薄荷、胡椒、香油并用搅拌机搅拌成混合香料,再按混合米面、薯芋浆、香料浆比例为8-6∶5-4∶2-1称量混合米面、薯芋浆、香料浆并用搅拌机搅拌均匀成混合原料;再以100为基率,按所得混合原料与矿泉水、添加剂比例为9-7∶2-3∶0.1-0.2称量混合原料、矿泉水、添加剂,并用搅拌机搅拌均匀混合面团,将混合面团用蒸煮机隔水蒸煮熟透,再用揉面机揉成条状后用切碎机切成丁状,并投入滚丸机摇滚成丸状,接着用微波机烘烤50-65分钟至干脆,再用专用包装机和包装盒袋包装,即得到绿色优质的香脆薯芋丸。
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