CN104783086A - Method for producing carrot-flavor zizania latifolia crisp chips - Google Patents

Method for producing carrot-flavor zizania latifolia crisp chips Download PDF

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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
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China
Prior art keywords
carrot
wild rice
rice stem
vacuum
juice
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CN201510121354.6A
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Chinese (zh)
Inventor
顾振宇
陈跃文
康巧娟
宋宇翔
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浙江工商大学
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Priority to CN201510121354.6A priority Critical patent/CN104783086A/en
Publication of CN104783086A publication Critical patent/CN104783086A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of production method of crisp of carrot local flavor wild rice stem
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.
CN201510121354.6A 2015-03-19 2015-03-19 Method for producing carrot-flavor zizania latifolia crisp chips CN104783086A (en)

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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
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CN107173743A (en) * 2017-03-14 2017-09-19 刘喜丹 Cassava crisp chip and its processing method
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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

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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

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