CN104783086A - Method for producing carrot-flavor zizania latifolia crisp chips - Google Patents
Method for producing carrot-flavor zizania latifolia crisp chips Download PDFInfo
- Publication number
- CN104783086A CN104783086A CN201510121354.6A CN201510121354A CN104783086A CN 104783086 A CN104783086 A CN 104783086A CN 201510121354 A CN201510121354 A CN 201510121354A CN 104783086 A CN104783086 A CN 104783086A
- Authority
- CN
- China
- Prior art keywords
- carrot
- wild rice
- rice stem
- vacuum
- juice
- 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
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000085595 Zizania latifolia Species 0.000 title abstract 14
- 235000004259 Zizania latifolia Nutrition 0.000 title abstract 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 117
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 117
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 52
- 238000005470 impregnation Methods 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000007493 shaping process Methods 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 238000005119 centrifugation Methods 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 241000746966 Zizania Species 0.000 claims description 149
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 149
- 208000034189 Sclerosis Diseases 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 15
- 238000007598 dipping method Methods 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000003905 agrochemical Substances 0.000 claims description 10
- 238000013036 cure process Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 230000014759 maintenance of location Effects 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 239000011260 aqueous acid Substances 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 241000220259 Raphanus Species 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013734 beta-carotene Nutrition 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000009755 vacuum infusion Methods 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920001410 Microfiber Polymers 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003658 microfiber Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of production method of crisp of carrot local flavor wild rice stem.
Background technology
Wild rice stem, as a kind of health, natural vegetables, because its color and luster is pure white, quality is tender and crisp, smell delicate fragrance, delicious flavour and the feature such as nutritious, is loved by the people; " all-round " type vegetables on dining table are not only by wild rice stem, and are taste good medicine, all have relevant record in " dietetic materia medica ", supplement to the Herbal and Compendium of Material Medica.In addition, active oxygen in the alcohols energy purged body contained in wild rice stem, suppresses TYR enzymatic activity, thus stops melanin to generate; Simultaneously can also the cuticula on softening skin surface, make skin lubrication fine and smooth.
Carrot has high nutritive value and magical efficient functional, and carrot is except containing vitamin, protein and trace element, and its content beta-carotene is up to 8 ~ 13m g/100g.
The enforcement of a large amount of construction of wild rice stem freezer and storage, preservation technique, makes wild rice stem industrial chain lengthen.But tradition is processed the mechanical damage that causes and is very easily induced cut surface yearningly to become the generation with the quality deterioration phenomenon such as lignifying, and commodity value sharply declines; In addition, wild rice stem is more containing crude fibre, color and luster is more shallow, the micro-fiber crops of mouthfeel, adopts general processing method to be difficult to obtain good local flavor.
It is tasty that the present invention adopts Vacuum infusion techniques to carry out dipping to wild rice stem section in carrot juice compound maceration extract, make it fragrant and sweet local flavor and the nutritional labeling of giving carrot, then adopt vacuum frying technology to carry out processed, after to be obtained by centrifugation de-oiling and organize crisp, sweet mouthfeel, unique flavor, crisp nutritious of seasoning type wild rice stem.The release of deep processing means will make wild rice stem economic benefit and social benefit more obvious.
Summary of the invention
For prior art Problems existing, the object of the invention is to design the technical scheme of the production method that a kind of crisp of carrot local flavor wild rice stem is provided.
The production method of described a kind of crisp of carrot local flavor wild rice stem, is characterized in that comprising the following steps:
1) carrot raw material selection; 2) carrot soaking and washing; 3) carrot peeling shaping; 4) carrot stripping and slicing; 5) look is protected in carrot block blanching; 6) carrot block is broken; 7) radish juice; 8) carrot juice is centrifugal removes slag; 9) carrot juice Vacuum Concentration; 10) carrot vacuum impregnation liquid allotment; 11) wild rice stem raw material raw material selection; 12) wild rice stem soaking and washing; 13) wild rice stem shaping; 14) wild rice stem section; 15) wild rice stem is developed a film; 16) wild rice stem sclerosis; 17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem; 18) wild rice stem quick-frozen; 19) wild rice stem vacuum frying; 20) wild rice stem centrifugation de-oiling; 21) product cooling; 22) packing of product.
The production method of described a kind of crisp of carrot local flavor wild rice stem, is characterized in that specifically comprising the following steps:
1) carrot raw material selection
Select fresh, that nothing is rotten carrot as raw material;
2) carrot soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
3) carrot peeling shaping
Adopt fruit and vegetable peeler to remove the peel, then the part of inedibility is removed in artificial shaping;
4) carrot stripping and slicing
By the bulk of carrot cutting clean for process growth 30 ~ 50mm;
5) look is protected in carrot block blanching
Color stabilizer is adopted by carrot block to carry out color retention;
6) carrot block is broken
Adopt fruits and vegetables disintegrating machine process carrot, make it the bulk becoming 10 ~ 15mm size;
7) radish juice
Carrot block after fragmentation to be squeezed the juice process;
8) carrot juice is centrifugal removes slag
By carrot juice centrifugal filtration process, obtain the carrot juice clarified;
9) carrot juice Vacuum Concentration
The employing of the carrot juice of clarification is risen membrane type concentration evaporator concentrate, concentration is 30 ~ 35% to product solid content, obtains Carrot juice concentrate;
10) carrot vacuum impregnation liquid allotment
Salt 2 ~ 2.5 weight portion is added by every 100 weight portion Carrot juice concentrates, white granulated sugar 10 ~ 15 weight portion, maltodextrin 10 ~ 15 weight portion, maltose 8 ~ 10 weight portion, citric acid 1 ~ 2 weight portion, honey element 0.05 ~ 0.08 weight portion carries out allocating and mixing, and obtains carrot vacuum impregnation liquid;
11) wild rice stem raw material raw material selection
Select fresh, undamaged wild rice stem raw material, divest shell, cut root hollow parts;
12) wild rice stem soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
13) wild rice stem shaping
Artificial shaping, removes the part of inedibility;
14) wild rice stem section
Wild rice stem after shaping adopts fruits and vegetables slicer that the clean wild rice stem of process is cut into the thin slice of 3mm;
15) wild rice stem is developed a film
With water cleaning wild rice stem thin slice;
16) wild rice stem sclerosis
Wild rice stem thin slice is carried out cure process;
17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem
250 ~ 350kg carrot vacuum impregnation liquid is used by the wild rice stem thin slice after every 100kg sclerosis, wild rice stem thin slice after sclerosis is placed in carrot vacuum impregnation liquid draw, vacuumizes 10 ~ 15min, make vacuum reach 0.09 ~ 0.1MPa, dipping temperature is 40 ~ 45 DEG C, impregnation process 1.5 ~ 2h;
18) wild rice stem quick-frozen
Wild rice stem thin slice after dipping is put into quick-freeze refrigerator, and at-25 DEG C of temperature, carry out pre-freeze, the pre-freeze time is 10 ~ 15h;
19) wild rice stem vacuum frying
By the fried 10 ~ 12min at vacuum 0.09 ~ 0.1 Mpa, temperature 85 ~ 88 DEG C of the wild rice stem after quick-frozen;
20) wild rice stem centrifugation de-oiling
Maintaining fried room vacuum is 0.09 ~ 0.1 MPa, and adopt the centrifugal rotational speed of 370r/min to carry out centrifugation de-oiling, the processing time is 25 ~ 30min, centrifugation de-oiling to average fat content lower than 17%;
21) product cooling
After reduction frying de-oiling, the temperature of crisp of wild rice stem is to room temperature;
22) packing of product
Crisp finished product is used coated film plastic bag nitrogen-filled packaging.
The production method of described a kind of crisp of carrot local flavor wild rice stem, is characterized in that in described step 5), color stabilizer is concentration 0.05% L-AA and 0.5% lemon aqueous acid, blanching 3 ~ 4min at color retention Conditions Temperature 90 ~ 95 DEG C.
The production method of described a kind of crisp of carrot local flavor wild rice stem, is characterized in that in described step 9), Vacuum Concentration condition is vacuum 0.08 ~ 0.12MPa, temperature 45 ~ 55 DEG C.
The production method of described a kind of crisp of carrot local flavor wild rice stem, is characterized in that described step 16) middle wild rice stem curing condition: be placed in 0.5%CaCl2 solution pool, cure process 10 ~ 20min.
It is tasty that the present invention adopts Vacuum infusion techniques to carry out dipping to water oat slice in carrot juice, make it fragrant and sweet local flavor and the nutritional labeling of giving carrot, then adopt vacuum frying technology to carry out processed, after to be obtained by centrifugation de-oiling and organize crisp, sweet mouthfeel, unique flavor, crisp nutritious of seasoning type wild rice stem.By pretreating process such as the sclerosis before vacuum frying, vacuum impregnation, quick-frozens, drastically reduce the area brown stain and the oil suction of product, effectively improve beta carotene reserved, reduce fat content, improve brittleness and the organoleptic quality of product.
Tool of the present invention has the following advantages:
(1) adopt carrot juice compound maceration extract to carry out impregnation process to water oat slice, give fragrant and sweet local flavor and the nutritional labeling of product carrot;
(2) Vacuum infusion techniques enhances dipping effect, improves product quality and production efficiency;
(3) by pretreating process such as the sclerosis before vacuum frying, dipping, quick-frozens, drastically reduce the area brown stain and the oil suction of product, effectively improve beta carotene reserved, reduce fat content, improve brittleness and the organoleptic quality of product;
(4) crisp of the carrot local flavor wild rice stem adopting vacuum frying technology to produce organizes crisp, sweet mouthfeel, unique flavor, nutritious.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
1) carrot raw material selection
Select fresh, that nothing is rotten carrot as raw material;
2) carrot soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
3) carrot peeling shaping
Adopt fruit and vegetable peeler to remove the peel, then the part of inedibility is removed in artificial shaping;
4) carrot stripping and slicing
By the bulk of carrot cutting clean for process growth 30 ~ 50mm;
5) look is protected in carrot block blanching
Adopted by carrot block color stabilizer to carry out color retention, color stabilizer is concentration 0.05% L-AA and 0.5% lemon aqueous acid, blanching 3min at color retention Conditions Temperature 92 DEG C;
6) carrot block is broken
Adopt fruits and vegetables disintegrating machine process carrot, make it the bulk becoming 10 ~ 15mm size;
7) radish juice
Spiral juice extractor is adopted to carry out process of squeezing the juice the carrot block after fragmentation;
8) carrot juice is centrifugal removes slag
By carrot juice centrifugal filtration process, obtain the carrot juice clarified;
9) carrot juice Vacuum Concentration
The employing of the carrot juice of clarification is risen membrane type concentration evaporator concentrate, Vacuum Concentration condition is vacuum 0.1MPa, temperature 50 C, and concentration is 32% to product solid content, obtains Carrot juice concentrate;
10) carrot vacuum impregnation liquid allotment
Add salt 2.3kg by every 100kg Carrot juice concentrate, white granulated sugar 12kg, maltodextrin 12 kg, maltose 9 kg, citric acid 1.5 kg, honey element 0.06 kg carries out allocating and mixing, and obtains carrot vacuum impregnation liquid;
11) wild rice stem raw material raw material selection
Select fresh, undamaged wild rice stem raw material, divest shell, cut root hollow parts;
12) wild rice stem soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
13) wild rice stem shaping
Artificial shaping, removes the part of inedibility;
14) wild rice stem section
Wild rice stem after shaping adopts fruits and vegetables slicer that the clean wild rice stem of process is cut into the thin slice of 3mm;
15) wild rice stem is developed a film
With water cleaning wild rice stem thin slice;
16) wild rice stem sclerosis
Wild rice stem thin slice is carried out cure process, wild rice stem curing condition: be placed in 0.5%CaCl
2in solution pool, cure process 15min;
17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem
Use 300kg carrot vacuum impregnation liquid by the wild rice stem thin slice after every 100kg sclerosis, the wild rice stem thin slice after sclerosis is placed in carrot vacuum impregnation liquid and draws, vacuumize 12min, make vacuum reach 0.095MPa, dipping temperature is 42 DEG C, impregnation process 1.6h;
18) wild rice stem quick-frozen
Wild rice stem thin slice after dipping is put into quick-freeze refrigerator, and at-25 DEG C of temperature, carry out pre-freeze, the pre-freeze time is 12h;
19) wild rice stem vacuum frying
By the fried 11min at vacuum 0.095Mpa, temperature 86 DEG C of the wild rice stem after quick-frozen;
20) wild rice stem centrifugation de-oiling
Maintaining fried room vacuum is 0.095Mpa, and adopt the centrifugal rotational speed of 370r/min to carry out centrifugation de-oiling, the processing time is 26min, centrifugation de-oiling to average fat content lower than 17%;
21) product cooling
After reduction frying de-oiling, the temperature of crisp of wild rice stem is to room temperature;
22) packing of product
Crisp finished product is used coated film plastic bag nitrogen-filled packaging.
Embodiment 2
1) carrot raw material selection
Select fresh, that nothing is rotten carrot as raw material;
2) carrot soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
3) carrot peeling shaping
Adopt fruit and vegetable peeler to remove the peel, then the part of inedibility is removed in artificial shaping;
4) carrot stripping and slicing
By the bulk of carrot cutting clean for process growth 30 ~ 50mm;
5) look is protected in carrot block blanching
Adopted by carrot block color stabilizer to carry out color retention, color stabilizer is concentration 0.05% L-AA and 0.5% lemon aqueous acid, blanching 4min at color retention Conditions Temperature 90 DEG C;
6) carrot block is broken
Adopt fruits and vegetables disintegrating machine process carrot, make it the bulk becoming 10 ~ 15mm size;
7) radish juice
Spiral juice extractor is adopted to carry out process of squeezing the juice the carrot block after fragmentation;
8) carrot juice is centrifugal removes slag
By carrot juice centrifugal filtration process, obtain the carrot juice clarified;
9) carrot juice Vacuum Concentration
The employing of the carrot juice of clarification is risen membrane type concentration evaporator concentrate, Vacuum Concentration condition is vacuum 0.08MPa, temperature 55 DEG C, and concentration is 32% to product solid content, obtains Carrot juice concentrate;
10) carrot vacuum impregnation liquid allotment
Add salt 2kg by every 100kg Carrot juice concentrate, white granulated sugar 10kg, maltodextrin 10 kg, maltose 8 kg, citric acid 1 kg, honey element 0.05 kg carries out allocating and mixing, and obtains carrot vacuum impregnation liquid;
11) wild rice stem raw material raw material selection
Select fresh, undamaged wild rice stem raw material, divest shell, cut root hollow parts;
12) wild rice stem soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
13) wild rice stem shaping
Artificial shaping, removes the part of inedibility;
14) wild rice stem section
Wild rice stem after shaping adopts fruits and vegetables slicer that the clean wild rice stem of process is cut into the thin slice of 3mm;
15) wild rice stem is developed a film
With water cleaning wild rice stem thin slice;
16) wild rice stem sclerosis
Wild rice stem thin slice is carried out cure process, wild rice stem curing condition: be placed in 0.5%CaCl
2in solution pool, cure process 10min;
17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem
Use 250kg carrot vacuum impregnation liquid by the wild rice stem thin slice after every 100kg sclerosis, the wild rice stem thin slice after sclerosis is placed in carrot vacuum impregnation liquid and draws, vacuumize 10min, make vacuum reach 0.09MPa, dipping temperature is 40 DEG C, impregnation process 2h;
18) wild rice stem quick-frozen
Wild rice stem thin slice after dipping is put into quick-freeze refrigerator, and at-25 DEG C of temperature, carry out pre-freeze, the pre-freeze time is 10h;
19) wild rice stem vacuum frying
By the fried 10min at vacuum 0.09Mpa, temperature 85 DEG C of the wild rice stem after quick-frozen;
20) wild rice stem centrifugation de-oiling
Maintaining fried room vacuum is 0.09Mpa, and adopt the centrifugal rotational speed of 370r/min to carry out centrifugation de-oiling, the processing time is 25min, centrifugation de-oiling to average fat content lower than 17%;
21) product cooling
After reduction frying de-oiling, the temperature of crisp of wild rice stem is to room temperature;
22) packing of product
Crisp finished product is used coated film plastic bag nitrogen-filled packaging.
Embodiment 3
1) carrot raw material selection
Select fresh, that nothing is rotten carrot as raw material;
2) carrot soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
3) carrot peeling shaping
Adopt fruit and vegetable peeler to remove the peel, then the part of inedibility is removed in artificial shaping;
4) carrot stripping and slicing
By the bulk of carrot cutting clean for process growth 30 ~ 50mm;
5) look is protected in carrot block blanching
Adopted by carrot block color stabilizer to carry out color retention, color stabilizer is concentration 0.05% L-AA and 0.5% lemon aqueous acid, blanching 3.5min at color retention Conditions Temperature 95 DEG C;
6) carrot block is broken
Adopt fruits and vegetables disintegrating machine process carrot, make it the bulk becoming 10 ~ 15mm size;
7) radish juice
Spiral juice extractor is adopted to carry out process of squeezing the juice the carrot block after fragmentation;
8) carrot juice is centrifugal removes slag
By carrot juice centrifugal filtration process, obtain the carrot juice clarified;
9) carrot juice Vacuum Concentration
The employing of the carrot juice of clarification is risen membrane type concentration evaporator concentrate, Vacuum Concentration condition is vacuum 0.12MPa, temperature 45 C, and concentration is 30% to product solid content, obtains Carrot juice concentrate;
10) carrot vacuum impregnation liquid allotment
Add salt 2.5kg by every 100kg Carrot juice concentrate, white granulated sugar 15kg, maltodextrin 15 kg, maltose 10kg, citric acid 2 kg, honey element 0.08 kg carries out allocating and mixing, and obtains carrot vacuum impregnation liquid;
11) wild rice stem raw material raw material selection
Select fresh, undamaged wild rice stem raw material, divest shell, cut root hollow parts;
12) wild rice stem soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
13) wild rice stem shaping
Artificial shaping, removes the part of inedibility;
14) wild rice stem section
Wild rice stem after shaping adopts fruits and vegetables slicer that the clean wild rice stem of process is cut into the thin slice of 3mm;
15) wild rice stem is developed a film
With water cleaning wild rice stem thin slice;
16) wild rice stem sclerosis
Wild rice stem thin slice is carried out cure process, wild rice stem curing condition: be placed in 0.5%CaCl
2in solution pool, cure process 20min;
17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem
Use 350kg carrot vacuum impregnation liquid by the wild rice stem thin slice after every 100kg sclerosis, the wild rice stem thin slice after sclerosis is placed in carrot vacuum impregnation liquid and draws, vacuumize 15min, make vacuum reach 0.1MPa, dipping temperature is 45 DEG C, impregnation process 1.5h;
18) wild rice stem quick-frozen
Wild rice stem thin slice after dipping is put into quick-freeze refrigerator, and at-25 DEG C of temperature, carry out pre-freeze, the pre-freeze time is 15h;
19) wild rice stem vacuum frying
By the fried 12min at vacuum 0.1Mpa, temperature 88 DEG C of the wild rice stem after quick-frozen;
20) wild rice stem centrifugation de-oiling
Maintaining fried room vacuum is 0.1Mpa, and adopt the centrifugal rotational speed of 370r/min to carry out centrifugation de-oiling, the processing time is 30min, centrifugation de-oiling to average fat content lower than 17%;
21) product cooling
After reduction frying de-oiling, the temperature of crisp of wild rice stem is to room temperature;
22) packing of product
Crisp finished product is used coated film plastic bag nitrogen-filled packaging.
Claims (5)
1. a production method for crisp of carrot local flavor wild rice stem, is characterized in that comprising the following steps:
1) carrot raw material selection; 2) carrot soaking and washing; 3) carrot peeling shaping; 4) carrot stripping and slicing; 5) look is protected in carrot block blanching; 6) carrot block is broken; 7) radish juice; 8) carrot juice is centrifugal removes slag; 9) carrot juice Vacuum Concentration; 10) carrot vacuum impregnation liquid allotment; 11) wild rice stem raw material raw material selection; 12) wild rice stem soaking and washing; 13) wild rice stem shaping; 14) wild rice stem section; 15) wild rice stem is developed a film; 16) wild rice stem sclerosis; 17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem; 18) wild rice stem quick-frozen; 19) wild rice stem vacuum frying; 20) wild rice stem centrifugation de-oiling; 21) product cooling; 22) packing of product.
2. the production method of a kind of crisp of carrot local flavor wild rice stem as claimed in claim 1, is characterized in that specifically comprising the following steps:
1) carrot raw material selection
Select fresh, that nothing is rotten carrot as raw material;
2) carrot soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
3) carrot peeling shaping
Adopt fruit and vegetable peeler to remove the peel, then the part of inedibility is removed in artificial shaping;
4) carrot stripping and slicing
By the bulk of carrot cutting clean for process growth 30 ~ 50mm;
5) look is protected in carrot block blanching
Color stabilizer is adopted by carrot block to carry out color retention;
6) carrot block is broken
Adopt fruits and vegetables disintegrating machine process carrot, make it the bulk becoming 10 ~ 15mm size;
7) radish juice
Carrot block after fragmentation to be squeezed the juice process;
8) carrot juice is centrifugal removes slag
By carrot juice centrifugal filtration process, obtain the carrot juice clarified;
9) carrot juice Vacuum Concentration
The employing of the carrot juice of clarification is risen membrane type concentration evaporator concentrate, concentration is 30 ~ 35% to product solid content, obtains Carrot juice concentrate;
10) carrot vacuum impregnation liquid allotment
Salt 2 ~ 2.5 weight portion is added by every 100 weight portion Carrot juice concentrates, white granulated sugar 10 ~ 15 weight portion, maltodextrin 10 ~ 15 weight portion, maltose 8 ~ 10 weight portion, citric acid 1 ~ 2 weight portion, honey element 0.05 ~ 0.08 weight portion carries out allocating and mixing, and obtains carrot vacuum impregnation liquid;
11) wild rice stem raw material raw material selection
Select fresh, undamaged wild rice stem raw material, divest shell, cut root hollow parts;
12) wild rice stem soaking and washing
First make raw material surface earth, agricultural chemicals be easy to cleaning by immersion to remove, more automatically clean with fruit-vegetable cleaner;
13) wild rice stem shaping
Artificial shaping, removes the part of inedibility;
14) wild rice stem section
Wild rice stem after shaping adopts fruits and vegetables slicer that the clean wild rice stem of process is cut into the thin slice of 3mm;
15) wild rice stem is developed a film
With water cleaning wild rice stem thin slice;
16) wild rice stem sclerosis
Wild rice stem thin slice is carried out cure process;
17) vacuum impregnation of carrot juice vacuum impregnation liquid put into by wild rice stem
250 ~ 350kg carrot vacuum impregnation liquid is used by the wild rice stem thin slice after every 100kg sclerosis, wild rice stem thin slice after sclerosis is placed in carrot vacuum impregnation liquid draw, vacuumizes 10 ~ 15min, make vacuum reach 0.09 ~ 0.1MPa, dipping temperature is 40 ~ 45 DEG C, impregnation process 1.5 ~ 2h;
18) wild rice stem quick-frozen
Wild rice stem thin slice after dipping is put into quick-freeze refrigerator, and at-25 DEG C of temperature, carry out pre-freeze, the pre-freeze time is 10 ~ 15h;
19) wild rice stem vacuum frying
By the fried 10 ~ 12min at vacuum 0.09 ~ 0.1 Mpa, temperature 85 ~ 88 DEG C of the wild rice stem after quick-frozen;
20) wild rice stem centrifugation de-oiling
Maintaining fried room vacuum is 0.09 ~ 0.1 MPa, and adopt the centrifugal rotational speed of 370r/min to carry out centrifugation de-oiling, the processing time is 25 ~ 30min, centrifugation de-oiling to average fat content lower than 17%;
21) product cooling
After reduction frying de-oiling, the temperature of crisp of wild rice stem is to room temperature;
22) packing of product
Crisp finished product is used coated film plastic bag nitrogen-filled packaging.
3. the production method of a kind of crisp of carrot local flavor wild rice stem as claimed in claim 2, it is characterized in that in described step 5), color stabilizer is concentration 0.05% L-AA and 0.5% lemon aqueous acid, blanching 3 ~ 4min at color retention Conditions Temperature 90 ~ 95 DEG C.
4. the production method of a kind of crisp of carrot local flavor wild rice stem as claimed in claim 2, is characterized in that in described step 9), Vacuum Concentration condition is vacuum 0.08 ~ 0.12MPa, temperature 45 ~ 55 DEG C.
5. the production method of a kind of crisp of carrot local flavor wild rice stem as claimed in claim 2, is characterized in that described step 16) middle wild rice stem curing condition: be placed in 0.5%CaCl
2in solution pool, cure process 10 ~ 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510121354.6A CN104783086A (en) | 2015-03-19 | 2015-03-19 | Method for producing carrot-flavor zizania latifolia crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510121354.6A CN104783086A (en) | 2015-03-19 | 2015-03-19 | Method for producing carrot-flavor zizania latifolia crisp chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104783086A true CN104783086A (en) | 2015-07-22 |
Family
ID=53548638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510121354.6A Pending CN104783086A (en) | 2015-03-19 | 2015-03-19 | Method for producing carrot-flavor zizania latifolia crisp chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104783086A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN105146405A (en) * | 2015-09-10 | 2015-12-16 | 华中农业大学 | Crispy food and production method thereof |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN105309733A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Processing method of health wild rice stem sweet crisp cake |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
| CN107173743A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | Cassava crisp chip and its processing method |
| CN108056152A (en) * | 2017-12-12 | 2018-05-22 | 阜阳香香宇食品有限公司 | A kind of processing technology of frozen fresh water oat |
| CN108378270A (en) * | 2018-03-06 | 2018-08-10 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of vacuum low-temperature frying edible mushroom |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
| CN109527470A (en) * | 2018-12-21 | 2019-03-29 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of acid cowpea crisp chip and its processing method |
| CN109527436A (en) * | 2018-12-21 | 2019-03-29 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of acid leaf mustard crisp chip and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478408A (en) * | 2003-03-18 | 2004-03-03 | 沈奎其 | Wild rice stem preserves |
| CN102125233A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for manufacturing plum-flavored wild rice shoots |
-
2015
- 2015-03-19 CN CN201510121354.6A patent/CN104783086A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478408A (en) * | 2003-03-18 | 2004-03-03 | 沈奎其 | Wild rice stem preserves |
| CN102125233A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for manufacturing plum-flavored wild rice shoots |
Non-Patent Citations (5)
| Title |
|---|
| 冯寅洁等: ""冷冻加工工艺条件对茭白片品质的影响"", 《中国食品学报》 * |
| 天津轻工业学院食品工业教学研究室: "《食品添加剂》", 31 January 2008 * |
| 张惠梅: "《胡萝卜、萝卜标准化生产》", 31 December 2011 * |
| 缪叶旻子: ""真空低温油炸茭白脆片技术"", 《现代农业科技》 * |
| 马海乐: "《食品机械与设备》", 30 June 2011 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN105146405A (en) * | 2015-09-10 | 2015-12-16 | 华中农业大学 | Crispy food and production method thereof |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN105309733A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Processing method of health wild rice stem sweet crisp cake |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
| CN107173743A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | Cassava crisp chip and its processing method |
| CN108056152A (en) * | 2017-12-12 | 2018-05-22 | 阜阳香香宇食品有限公司 | A kind of processing technology of frozen fresh water oat |
| CN108378270A (en) * | 2018-03-06 | 2018-08-10 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of vacuum low-temperature frying edible mushroom |
| CN108378270B (en) * | 2018-03-06 | 2021-08-10 | 福建省农业科学院农业工程技术研究所 | Preparation method of vacuum low-temperature fried edible fungi |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
| CN109527470A (en) * | 2018-12-21 | 2019-03-29 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of acid cowpea crisp chip and its processing method |
| CN109527436A (en) * | 2018-12-21 | 2019-03-29 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of acid leaf mustard crisp chip and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104783086A (en) | Method for producing carrot-flavor zizania latifolia crisp chips | |
| CN100584214C (en) | Tropical fruit and vegetable crisp slices and preparation method thereof | |
| CN102578503B (en) | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method | |
| CN103907853B (en) | A kind of processing method of multi-flavour low sugar delicious and crisp Rhizoma Dioscoreae esculentae silver | |
| CN101999701B (en) | Seafood jelly and preparation method thereof | |
| CN104522274A (en) | Making method of health preserved water chestnuts with low sugar contents | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN102972714A (en) | Manufacturing method of burclover dish | |
| CN103082346A (en) | Making method of shrimp meat can | |
| CN101965983A (en) | Processing method for refreshment dried beef slices | |
| CN104366395A (en) | Processing technique of fruity sugared garlic | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN103385492A (en) | Manufacturing method for instant tea smoked fish snack | |
| CN105053446A (en) | Processing method of fruit and sugar flavored benincasa hispida strip | |
| CN104757520A (en) | Preparation technology of agrocybe cylindracea instant vegetable | |
| CN104544293A (en) | Diet sea cucumber can and processing method thereof | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN103734690A (en) | Processing method for Pleurotus eryngii leisure food | |
| CN106035944A (en) | Processing method of health-care preserved lysimachia clethroides | |
| CN103549403B (en) | Preparation method for instant pleurotus eryngii | |
| CN107981237A (en) | A kind of production method of spicy diced chicken saute with green pepper | |
| CN113243518A (en) | Ginseng slice production process | |
| CN104286339A (en) | Method for producing peach slice | |
| CN104489210A (en) | Method for processing healthy preserved eggplants |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150722 |
|
| RJ01 | Rejection of invention patent application after publication |