CN105146381A - Making method of taro slices with fragrance of lemons - Google Patents
Making method of taro slices with fragrance of lemons Download PDFInfo
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- CN105146381A CN105146381A CN201510483697.7A CN201510483697A CN105146381A CN 105146381 A CN105146381 A CN 105146381A CN 201510483697 A CN201510483697 A CN 201510483697A CN 105146381 A CN105146381 A CN 105146381A
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- taro
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 54
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 54
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000003205 fragrance Substances 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 238000009923 sugaring Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 7
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000010290 biphenyl Nutrition 0.000 claims description 8
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N diphenyl Chemical compound C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 claims description 8
- 229920000573 polyethylene Polymers 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000779 smoke Substances 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 206010028980 Neoplasm Diseases 0.000 abstract description 6
- 201000011510 cancer Diseases 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
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- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
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- 230000029087 digestion Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 229960002737 fructose Drugs 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 241001538365 Accipiter nisus Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 238000002512 chemotherapy Methods 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 208000015181 infectious disease Diseases 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
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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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a making method of taro slices with the fragrance of lemons, and belongs to the field of food processing. The taro slices are characterized by being prepared from the following raw materials: 20kg of fresh tender taros, 5kg of lemon juice, 15kg of levulose, 2kg of high fructose corn syrup, 0.5kg of licorice root powder, 15g of sodium benzoate and 180g of herb essence. The processing technology of the taro slices comprises the following technological processes: processing the raw materials namely the taro slices; sugaring the processed taro slices; baking the sugared taro slices; and packaging the baked taro slices. The making method has the benefits that the taro slices are subtransparent, rich in fruity fragrance, elastic, chewy and palatable in sour and sweet degrees and have the unique flavor of taros and sour taste and sweet taste of the lemon juice; the taro slices are high in nutrient value and rich in various nutrient substances and can stimulate the appetite and facilitate the digestion, so that the immune function of a human body is facilitated, and the immunity of the human body is improved; the taro slices have the efficacies of invigorating spleen-stomach, replenishing qi, maintaining beauty, keeping young, removing toxicity, preventing cancer and resisting cancer, and are environment-friendly nutritional nourishing health-preserving foods suitable for both old and young. The making method is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of lemonene taro sheet.
Background technology
Taro, is commonly called as taro, taro, hair taro, claims crouching sparrow hawk in ancient times, gain the name because its profile is squatted down as sparrow hawk bird.Taro is the stem tuber of monocotyledon aroid taro, and annual maturation listing autumn and winter is ecological pollution-free food; Its excellent in color, sweet, glutinous, cunning has concurrently.Hair taro bud and the tender stalk of hair taro also edible after specially treated, and do not have some local flavor.The high nutritive value of taro, the content of starch in stem tuber has 70%, both can work as grain, can do vegetables again, is to mend vegetarian diet one treasured the suitable to people of all ages autumn.
Taro has abundant nutritive value, can strengthen the immunologic function of human body, can be used as the conventional herbal cuisine staple food of anti-knurl for cancer, particularly in cancer operation or postoperation radiotherapy, chemotherapy again its rehabilitation course, has the effect of supplemental treatment.Taro contains a kind of mucus albumen, can produce immunoglobulin (Ig) after being absorbed by the body, the resistance of body can be improved, therefore the traditional Chinese medical science thinks that taro can be detoxified, comprising cancer poison to the carbuncle pyogenic infections pain of human body has suppression to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.Taro contains abundant mucus saponin and various trace elements, and what body correction microelement deficiencies can be helped to cause is physically different, can improve a poor appetite simultaneously, help digest, therefore the traditional Chinese medical science think that taro can tonifying middle-Jiao and Qi.Taro is basic food, the acidic materials accumulated in energy and in body, and the acid-base balance of adjustment human body, produces the effect of beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria.
Fresh taro not easily preserves, but is of high nutritive value, and for being processed into the comprehensive utilization that lemonene taro sheet can realize taro, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the low problem of fresh taro economic benefit, a kind of preparation method of lemonene taro sheet is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of lemonene taro sheet, it is characterized in that: adopt fresh and tender taro 20 ㎏, lemon juice 5 ㎏, fructose 15 ㎏, HFCS 2kg, Radix Glycyrrhizae powder 0.5 ㎏, Sodium Benzoate 15g, vanilla 180g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:
(1) Feedstock treating: choose without going mouldy, without the fresh taro of disease and pest, clean and remove the peel, be mitered into the inclined tab of 5-6mm, add the spiced salt and mix and stir 35 minutes, then drop in the clear water containing 0.3% alum, soak after 6-8 hour, drop into blanching 15-20 minute in boiling water, drain away the water, prepare sugaring;
(2) sugaring: get fructose 15 ㎏, HFCS 2kg, Radix Glycyrrhizae powder 0.5 ㎏, adds proper amount of clear water and lemon juice 5 ㎏, after stirring and dissolving, adds vanilla 180g, Sodium Benzoate 15g, and after Homogeneous phase mixing, add taro sheet dipping 1-2 days, every day turns 3-5 time;
(3) smoke: taro sheet good for sugaring is moved into drip pan and scatters, deliver to 85 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 8-10%, cold rear packaging;
(4) pack: make 80g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 4 parcels, sealing trade mark packaging.
Beneficial effect: product of the present invention is translucent, fruit aromatic flavour, flexible and toughness, and sweet and sour palatability, has the local flavor of taro uniqueness and the sour-sweet of lemon juice.This product nutritive value is very high, be rich in multiple nutrients material, can improve a poor appetite, aid digestion, be conducive to the immunologic function strengthening human body, strengthening body resistance, having effect of tonifying middle-Jiao and Qi, beautifying face and moistering lotion, removing toxic substances and cancer-resisting, is a kind of nourishing and health preserving food of all-ages, green nourishing.Simple to operate, easy to implement.
Detailed description of the invention
Embodiment 1
:
A preparation method for lemonene taro sheet, concrete operation step is:
(1) Feedstock treating: choose the taro that meat is plump trickle, cleans peeling, is mitered into the inclined tab of 12mm by transverse diameter, add refined salt and mix and stir 30 minutes, then drop in the clear water containing 0.8% alum, soak after 6 hours, in input boiling water, blanching 35 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get sucrose 35 ㎏, albumen syrup 60g, add clear water 8 ㎏, plum juice 6 ㎏, after stirring and dissolving, add Radix Glycyrrhizae powder 1 ㎏, cloves powder 120g, Sodium Benzoate 20g, after Homogeneous phase mixing, add taro sheet and flood 7 days, every day turns 4-5 time;
(3) smoke: taro sheet good for sugaring is moved into drip pan and scatters, deliver to 68 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 7-9%, cold rear packaging;
(4) pack: make 80g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 3 parcels, sealing trade mark packaging.
Embodiment 2
:
A preparation method for lemonene taro sheet, concrete operation step is:
(1) Feedstock treating: choose the taro that meat is plump trickle, cleans peeling, is mitered into the inclined tab of 15mm by transverse diameter, add refined salt and mix and stir 2 hours, then drop in the clear water containing 4% alum, soak after 7 hours, in input boiling water, blanching 25 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get sucrose 45 ㎏, albumen syrup 100g, add clear water 12 ㎏, plum juice 5 ㎏, after stirring and dissolving, add Radix Glycyrrhizae powder 6 ㎏, jasmine powder 300g, cocoa power 350g, Sodium Benzoate 35g, after Homogeneous phase mixing, add taro sheet dipping 2-3 days, turn 4 every day;
(3) smoke: taro sheet good for sugaring is moved into drip pan and scatters, deliver to 80 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 13%, cold rear packaging;
(4) pack: make 35g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 6 parcels, sealing trade mark packaging.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a lemonene taro sheet, it is characterized in that: adopt fresh and tender taro 20 ㎏, lemon juice 5 ㎏, fructose 15 ㎏, HFCS 2kg, Radix Glycyrrhizae powder 0.5 ㎏, Sodium Benzoate 15g, vanilla 180g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:
(1) Feedstock treating: choose without going mouldy, without the fresh taro of disease and pest, clean and remove the peel, be mitered into the inclined tab of 5-6mm, add the spiced salt and mix and stir 35 minutes, then drop in the clear water containing 0.3% alum, soak after 6-8 hour, drop into blanching 15-20 minute in boiling water, drain away the water, prepare sugaring;
(2) sugaring: get fructose 15 ㎏, HFCS 2kg, Radix Glycyrrhizae powder 0.5 ㎏, adds proper amount of clear water and lemon juice 5 ㎏, after stirring and dissolving, adds vanilla 180g, Sodium Benzoate 15g, and after Homogeneous phase mixing, add taro sheet dipping 1-2 days, every day turns 3-5 time;
(3) smoke: taro sheet good for sugaring is moved into drip pan and scatters, deliver to 85 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 8-10%, cold rear packaging;
(4) pack: make 80g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 4 parcels, sealing trade mark packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510483697.7A CN105146381A (en) | 2015-08-10 | 2015-08-10 | Making method of taro slices with fragrance of lemons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510483697.7A CN105146381A (en) | 2015-08-10 | 2015-08-10 | Making method of taro slices with fragrance of lemons |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146381A true CN105146381A (en) | 2015-12-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510483697.7A Pending CN105146381A (en) | 2015-08-10 | 2015-08-10 | Making method of taro slices with fragrance of lemons |
Country Status (1)
| Country | Link |
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| CN (1) | CN105146381A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998392A (en) * | 2007-01-08 | 2007-07-18 | 衡阳鑫龙科技农业发展有限公司 | Crisp fragrant taro slice and its processing method |
| CN101040697A (en) * | 2007-04-13 | 2007-09-26 | 华南农业大学 | Taro crisp slice without oil and the processing method |
| CN101675775A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Taro chip and production method thereof |
| CN101756135A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Manufacturing method of taro crisp slice |
| CN104431891A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of lemon garlic |
| CN104489217A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of liquorice and dark plum ginger |
| CN104509804A (en) * | 2014-12-10 | 2015-04-15 | 夏华 | Making method for clove green plum water chestnut |
| CN104522583A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | A preparation method for strawberry tomatoes |
-
2015
- 2015-08-10 CN CN201510483697.7A patent/CN105146381A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998392A (en) * | 2007-01-08 | 2007-07-18 | 衡阳鑫龙科技农业发展有限公司 | Crisp fragrant taro slice and its processing method |
| CN101040697A (en) * | 2007-04-13 | 2007-09-26 | 华南农业大学 | Taro crisp slice without oil and the processing method |
| CN101675775A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Taro chip and production method thereof |
| CN101756135A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Manufacturing method of taro crisp slice |
| CN104431891A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of lemon garlic |
| CN104522583A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | A preparation method for strawberry tomatoes |
| CN104489217A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of liquorice and dark plum ginger |
| CN104509804A (en) * | 2014-12-10 | 2015-04-15 | 夏华 | Making method for clove green plum water chestnut |
Non-Patent Citations (1)
| Title |
|---|
| "《小食品生产加工7步赢利 蔬菜卷》" * |
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Application publication date: 20151216 |
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