CN104872565A - Preparation method of puffed carrots with beef flavor - Google Patents
Preparation method of puffed carrots with beef flavor Download PDFInfo
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- CN104872565A CN104872565A CN201510210816.1A CN201510210816A CN104872565A CN 104872565 A CN104872565 A CN 104872565A CN 201510210816 A CN201510210816 A CN 201510210816A CN 104872565 A CN104872565 A CN 104872565A
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Abstract
The invention relates to a preparation method of puffed carrots with the beef flavor and belongs to the technical field of puffed foods. The preparation method comprises the following steps: (1) selecting raw materials; (2) cleaning the raw materials; (3) pretreating the raw materials for deep processing; (4) mixing and stirring the pretreated raw materials and then binding into groups; (5) carrying out puffing treatment for multiple times and cooling the inside of a puffing machine; and (6) taking out the mixture bound into the groups so as to obtain the puffed carrots with the beef flavor. The preparation method has the advantages that the natural raw materials are utilized, and a multi-time puffing mode is adopted for sealing and storing nutritional elements among the raw materials, so that the used amount of other edible additives is reduced and further the eating mouthfeel is relatively close to the original juice and the original flavor.
Description
Technical field
The present invention relates to the preparation method of a kind of expanded carrot, belong to dilated food technical field.
Background technology
Current dilated food is " five is high by more than one " to the impression of people: higher fatty acid, high heat, high salt, high sugar, multi-flavor are smart.Puffed rice wherein is then labeled to the label of " leaded height ".This is a kind of misleading, and the processing mode of expanding food itself can't bring these to endanger in fact.
" five is high by more than one " Producing reason is that excessive additive causes, it doesn't matter with " expanded " this processing mode, due to producer in order to the taste promoting food with the addition of a large amount of food additives, these additives cause the unsound reason of dilated food just.And the processing mode of " expanded " mainly changes food mouthfeel, except the fried and mode that bakes is expanded, there is not obvious harm in the expanded mode of extruding and pressure temporarily.
On the contrary, the expanded food that makes is easier to digest and assimilate.Puffing technique makes the thorough slaking of starch, and inner in cellular, water-soluble character increases, and is conducive to the infiltration of gastro-intestinal digestion enzyme, improves the digestibility of nutrient.Dilated food raw material is mainly made with staple food, if can not add or few doping, the staple foodization of this based food also should be all right, and can imitate the edible way of oatmeal, cornflakes.
The viewpoint of modern nutriology advocates balanced diet, and think that any one food all overlooks either of the two, the amount of any one food is not again the more the better.With regard to dilated food, because it mostly is fried food, the volume expansion of food several times itself are made after the techniques such as pressurization, heating, in view of it is for convenience of fast food, so the amount of the content of sugar, salt, monosodium glutamate other food relative is just many in food, and the content of other nutritional benefit elements is what for few, as taken in the appetite that not only can have influence on child for a long time, and flavouring excessive in food also can produce certain harmfulness to human body.
Summary of the invention
The technical problem that the present invention solves is: propose a kind of preparation method with the expanded carrot of beef flavour, the method utilizes natural raw material to carry out seasoning and avoids and add the drawback brought of too much edible additive, and adopt repeatedly expanded mode make expanded after mouthfeel closer to roasted characteristics.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of preparation method with the expanded carrot of beef flavour, and making step is as follows:
1) fresh carrot, onion, mushroom and beef, black pepper and salt is selected;
2) carrot, onion, mushroom is cleaned, removing impurity, by stand-by for the carrot stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) carrot after stripping and slicing is put into pot boiling 20 ~ 30 minutes;
4) by the carrot after boiling and onion fourth, mushroom cap, black pepper and salt mix and blend, then in the outside of mixture with some agglomerating with the colligation of dried beef slices covering cotton thread;
5) temperature in Bulking tank is raised to 110 DEG C ~ 115 DEG C, open Bulking tank, mixture agglomerating for colligation in step 4) is positioned in Bulking tank, maintain the temperature at 105 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 3 minutes, be then depressurized to vacuum state instantaneously and keep 3 minutes, circulate 6 ~ 7 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C;
6) take out the agglomerating mixture of the cooled colligation of step 5) water circulation, untie the expanded carrot that namely cotton thread obtains having beef flavour.
The improvement of technique scheme is: the dumpling diameter that in step 4), colligation is agglomerating is 2 ~ 3 centimetres.
The improvement of technique scheme is: the moment step-down in step 5) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
The improvement of technique scheme is: carrot first can be pressed into fritter to mix by step 4) before combination.
The invention has the beneficial effects as follows: this preparation method with the expanded carrot of beef flavour adopts natural material to utilize repeatedly expanded nutrient in raw material to be merged mutually, because raw material natural process means make the method considerably reduce the consumption of edible additive closer to culinary art, and there is good mouthfeel, not only can solve the drawback of the additive that traditional puffed technique exists, make again carrot maintain original taste with beef simultaneously.
Detailed description of the invention
Embodiment one
Have a preparation method for the expanded carrot of beef flavour, making step is as follows:
1) the larger carrot of fresh head, onion, mushroom and beef, black pepper and salt is selected;
2) carrot, onion, mushroom is cleaned, removing impurity, by stand-by for the carrot stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) carrot after stripping and slicing is put into pot boiling 30 minutes;
4) carrot after boiling is pressed into after fritter with onion fourth, mushroom cap, black pepper and salt mix and blend, then in the outside of mixture with some dumplings becoming diameter 3cm with the colligation of dried beef slices covering cotton thread;
5) temperature in Bulking tank is raised to 115 DEG C, open Bulking tank, mixture agglomerating for colligation in step 4) is positioned in Bulking tank, maintain the temperature at 105 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 3 minutes, be then depressurized to vacuum state instantaneously and keep 3 minutes, circulate 7 times; Cool the temperature to 85 DEG C, leave standstill 60 minutes; Cool the temperature to 45 DEG C, leave standstill 60 minutes; Finally use the circulating water 45 minutes of 15 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute;
6) take out the agglomerating mixture of the cooled colligation of step 5) water circulation, untie the expanded carrot that namely cotton thread obtains having beef flavour.
Embodiment two
Have a preparation method for the expanded carrot of beef flavour, making step is as follows:
1) fresh carrot, onion, mushroom and beef, black pepper and salt is selected;
2) the less carrot of head, onion, mushroom is cleaned, removing impurity, by stand-by for the carrot stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) carrot after stripping and slicing is put into pot boiling 20 minutes;
4) carrot after boiling is pressed into after fritter with onion fourth, mushroom cap, black pepper and salt mix and blend, then in the outside of mixture with some dumplings becoming diameter 2cm with the colligation of dried beef slices covering cotton thread;
5) temperature in Bulking tank is raised to 110 DEG C, open Bulking tank, mixture agglomerating for colligation in step 4) is positioned in Bulking tank, maintain the temperature at 105 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 3 minutes, be then depressurized to vacuum state instantaneously and keep 3 minutes, circulate 6 times; Cool the temperature to 80 DEG C, leave standstill 120 minutes; Cool the temperature to 40 DEG C, leave standstill 120 minutes; Finally use the circulating water 60 minutes of 10 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute;
6) take out the agglomerating mixture of the cooled colligation of step 5) water circulation, untie the expanded carrot that namely cotton thread obtains having beef flavour.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (4)
1. there is a preparation method for the expanded carrot of beef flavour, it is characterized in that making step is as follows:
1) fresh carrot, onion, mushroom and beef, black pepper and salt is selected;
2) carrot, onion, mushroom is cleaned, removing impurity, by stand-by for the carrot stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) carrot after stripping and slicing is put into pot boiling 20 ~ 30 minutes;
4) by the carrot after boiling and onion fourth, mushroom cap, black pepper and salt mix and blend, then in the outside of mixture with some agglomerating with the colligation of dried beef slices covering cotton thread;
5) temperature in Bulking tank is raised to 110 DEG C ~ 115 DEG C, open Bulking tank, mixture agglomerating for colligation in step 4) is positioned in Bulking tank, maintain the temperature at 105 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 3 minutes, be then depressurized to vacuum state instantaneously and keep 3 minutes, circulate 6 ~ 7 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C;
6) take out the agglomerating mixture of the cooled colligation of step 5) water circulation, untie the expanded carrot that namely cotton thread obtains having beef flavour.
2. the preparation method with the expanded carrot of beef flavour as described in claim 1, is characterized in that: the dumpling diameter that in step 4), colligation is agglomerating is 2 ~ 3 centimetres.
3. the preparation method with the expanded carrot of beef flavour as described in claim 1, it is characterized in that: the moment step-down in step 5) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
4. the preparation method with the expanded carrot of beef flavour as described in claim 1, is characterized in that: carrot first can be pressed into fritter to mix by step 4) before combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510210816.1A CN104872565A (en) | 2015-04-29 | 2015-04-29 | Preparation method of puffed carrots with beef flavor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510210816.1A CN104872565A (en) | 2015-04-29 | 2015-04-29 | Preparation method of puffed carrots with beef flavor |
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| CN104872565A true CN104872565A (en) | 2015-09-02 |
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| CN201510210816.1A Pending CN104872565A (en) | 2015-04-29 | 2015-04-29 | Preparation method of puffed carrots with beef flavor |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810346A (en) * | 2010-01-26 | 2010-08-25 | 陕西科技大学 | Method for puffing fishes |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
-
2015
- 2015-04-29 CN CN201510210816.1A patent/CN104872565A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810346A (en) * | 2010-01-26 | 2010-08-25 | 陕西科技大学 | Method for puffing fishes |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
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Application publication date: 20150902 |
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| WD01 | Invention patent application deemed withdrawn after publication |