CN105146507A - 一种果仁营养藕饼的制作方法 - Google Patents
一种果仁营养藕饼的制作方法 Download PDFInfo
- Publication number
- CN105146507A CN105146507A CN201510433404.4A CN201510433404A CN105146507A CN 105146507 A CN105146507 A CN 105146507A CN 201510433404 A CN201510433404 A CN 201510433404A CN 105146507 A CN105146507 A CN 105146507A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- lotus
- kernel
- mash
- nut
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 82
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000015097 nutrients Nutrition 0.000 title abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 230000018044 dehydration Effects 0.000 claims abstract description 9
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 5
- 240000007049 Juglans regia Species 0.000 claims abstract description 5
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 5
- 235000020224 almond Nutrition 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 235000020234 walnut Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 3
- 229920002261 Corn starch Polymers 0.000 claims abstract description 3
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 3
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 3
- 241000333181 Osmanthus Species 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000005822 corn Nutrition 0.000 claims abstract description 3
- 239000008120 corn starch Substances 0.000 claims abstract description 3
- 238000011010 flushing procedure Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 38
- 238000009835 boiling Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000010410 dusting Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 206010027146 Melanoderma Diseases 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 11
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000223082 Syzygium paniculatum Species 0.000 description 2
- 235000016641 Syzygium paniculatum Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- -1 and phytoprotein Substances 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 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
本发明公开了一种果仁营养藕饼的制作方法,属于食品加工领域。其特征在于:采用果仁3kg,莲藕泥8kg,肉豆蔻粉800g,椒盐45g,味精15g,桂花酱80g,玉米淀粉280g,白果粉120g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻。有益效果:本发明产品口感酥脆,香甜适口,香味浓郁,具有莲藕特有的香甜风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种营养健康、经济实惠的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果仁营养藕饼的制作方法。
背景技术
莲藕,属睡莲科植物,莲的根茎。形状肥大有节,中间有一些管状小孔,折断后有丝相连。藕微甜而脆,可生食也可做菜,而且药用价值相当高,它的根根叶叶,花须果实,无不为宝,都可滋补入药。用藕制成粉,能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍,在清咸丰年间,就被钦定为御膳贡品了。藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分,含糖量也很高,生吃鲜藕能清热解烦,解渴止呕;如将鲜藕压榨取汁,其功效更甚,煮熟的藕性味甘温,能健脾开胃,益血补心,故主补五脏,有消食、止渴、生津的功效。藕的营养价值很高,富含铁、钙等微量元素,植物蛋白质、维生素以及淀粉含量也很丰富,有明显的补益气血,增强人体免疫力作用。故中医称其:“主补中养神,益气力”。藕还含有大量的单宁酸,有收缩血管作用,可用来止血。
新鲜的莲藕不易贮藏,用于加工成果仁营养藕饼可实现对莲藕原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决莲藕不易贮藏的问题,提供一种果仁营养藕饼的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种果仁营养藕饼的制作方法,其特征在于:采用果仁3kg,莲藕泥8kg,肉豆蔻粉800g,椒盐45g,味精15g,桂花酱80g,玉米淀粉280g,白果粉120g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻,具体操作步骤为:
(1)清洗:选用白皮白瓤、无虫蛀和黑斑,含糖量较高,含淀粉少的莲藕,利用滚筒式清洗机进行清洗;选用干燥完整、无腐败气味的杏仁、核桃仁;
(2)去皮、切片:采用去皮机去皮后,将莲藕用水喷淋洗净,利用输送带送入切片机,切成厚度为5-7mm的薄片;
(3)蒸煮:将藕片洗净后沥干水分,放入立式蒸煮柜中,在常压下蒸煮35min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的莲藕、杏仁、核桃仁进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为2600r∕min,脱水时间为10min,通过脱水使果仁莲藕泥中的固体物质含量达到55%;
(6)拌料:将脱水的果仁莲藕泥混合以不同的辅料,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将果仁莲藕泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层玉米面糊,再撒上一层面包屑及椰丝;
(9)油炸:将果仁莲藕泥送入油炸设备中进行油炸,油温控制在160-180℃,油炸时间为30s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-10℃以下,冻好后装盒,在-5℃以下的冷冻库内保存。
有益效果:本发明产品口感酥脆,香甜适口,香味浓郁,具有莲藕特有的香甜风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种营养健康、经济实惠的绿色食品。
具体实施方式
实施例1:
一种果仁营养藕饼的制作方法,具体操作步骤为:
(1)清洗:选用白皮白瓤、无虫蛀和黑斑,含糖量较高,含淀粉少的莲藕,利用滚筒式清洗机进行清洗;选用干燥完整、无腐败气味的桃仁、郁李仁;
(2)去皮、切片:采用去皮机去皮后,将莲藕用水喷淋洗净,利用输送带送入切片机,切成厚度为15mm的薄片;
(3)蒸煮:将藕片洗净后沥干水分,加入莲子、紫山药,放入立式蒸煮柜中,在常压下蒸煮45min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的莲藕、莲子、紫山药、桃仁、郁李仁进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为2200r∕min,脱水时间为15min,通过脱水使莲藕泥中的固体物质含量达到45%;
(6)拌料:将脱水的莲藕泥混合以不同的辅料,加入少许蜂蜜、鸡蛋清、山药粉、抹茶粉在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将莲藕泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层荞麦面糊,再撒上一层面包屑及青、红丝;
(9)油炸:将莲藕泥送入油炸设备中进行油炸,油温控制在160℃,油炸时间为1-2min;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-15℃以下,冻好后装盒,在-5℃以下的冷冻库内保存。
实施例2:
一种果仁营养藕饼的制作方法,具体操作步骤为:
(1)清洗:选用白皮白瓤、无虫蛀和黑斑,含糖量较高,含淀粉少的莲藕,利用滚筒式清洗机进行清洗;选用干燥完整、无腐败气味的槠子仁、钩栗仁;
(2)去皮、切片:采用去皮机去皮后,将莲藕用水喷淋洗净,利用输送带送入切片机,切成厚度为6mm的薄片;
(3)蒸煮:将藕片洗净后沥干水分,加入马铃薯,放入立式蒸煮柜中,在常压下蒸煮45min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的莲藕、马铃薯、槠子仁、钩栗仁进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为4200r∕min,脱水时间为35min,通过脱水使莲藕泥中的固体物质含量达到65%;
(6)拌料:将脱水的莲藕泥混合以不同的辅料,加入少许甘草、玫瑰酱、红枣粉,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将莲藕泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层面糊,再撒上一层面包屑;
(9)油炸:将莲藕泥送入油炸设备中进行油炸,油温控制在120℃,油炸时间为3-5s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-35℃以下,冻好后装盒,在-22℃以下的冷冻库内保存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种果仁营养藕饼的制作方法,其特征在于:采用果仁3kg,莲藕泥8kg,肉豆蔻粉800g,椒盐45g,味精15g,桂花酱80g,玉米淀粉280g,白果粉120g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻,具体操作步骤为:
(1)清洗:选用白皮白瓤、无虫蛀和黑斑,含糖量较高,含淀粉少的莲藕,利用滚筒式清洗机进行清洗;选用干燥完整、无腐败气味的杏仁、核桃仁;
(2)去皮、切片:采用去皮机去皮后,将莲藕用水喷淋洗净,利用输送带送入切片机,切成厚度为5-7mm的薄片;
(3)蒸煮:将藕片洗净后沥干水分,放入立式蒸煮柜中,在常压下蒸煮35min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的莲藕、杏仁、核桃仁进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为2600r∕min,脱水时间为10min,通过脱水使果仁莲藕泥中的固体物质含量达到55%;
(6)拌料:将脱水的果仁莲藕泥混合以不同的辅料,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将果仁莲藕泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层玉米面糊,再撒上一层面包屑及椰丝;
(9)油炸:将果仁莲藕泥送入油炸设备中进行油炸,油温控制在160-180℃,油炸时间为30s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-10℃以下,冻好后装盒,在-5℃以下的冷冻库内保存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510433404.4A CN105146507A (zh) | 2015-07-23 | 2015-07-23 | 一种果仁营养藕饼的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510433404.4A CN105146507A (zh) | 2015-07-23 | 2015-07-23 | 一种果仁营养藕饼的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105146507A true CN105146507A (zh) | 2015-12-16 |
Family
ID=54787901
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510433404.4A Pending CN105146507A (zh) | 2015-07-23 | 2015-07-23 | 一种果仁营养藕饼的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105146507A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106234506A (zh) * | 2016-09-23 | 2016-12-21 | 安徽智联管理咨询有限公司 | 一种薯莨保健饼的制作方法 |
CN106819989A (zh) * | 2016-11-14 | 2017-06-13 | 巢湖嘉谊食品有限公司 | 一种鱿鱼藕饼的制造方法 |
CN106974228A (zh) * | 2017-03-24 | 2017-07-25 | 徐加将 | 一种台式藕饼的加工工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101161080A (zh) * | 2006-10-11 | 2008-04-16 | 谢富新 | 一种莲藕饼及其制造方法 |
CN102038161A (zh) * | 2009-10-19 | 2011-05-04 | 王为才 | 一种红薯饼的加工方法 |
CN103989109A (zh) * | 2014-05-19 | 2014-08-20 | 曹红云 | 一种鲜嫩未糯化莲藕饼及其制备方法 |
CN103989112A (zh) * | 2014-05-19 | 2014-08-20 | 曹红云 | 一种花汁酿造微苦莲藕饼及其制备方法 |
-
2015
- 2015-07-23 CN CN201510433404.4A patent/CN105146507A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101161080A (zh) * | 2006-10-11 | 2008-04-16 | 谢富新 | 一种莲藕饼及其制造方法 |
CN102038161A (zh) * | 2009-10-19 | 2011-05-04 | 王为才 | 一种红薯饼的加工方法 |
CN103989109A (zh) * | 2014-05-19 | 2014-08-20 | 曹红云 | 一种鲜嫩未糯化莲藕饼及其制备方法 |
CN103989112A (zh) * | 2014-05-19 | 2014-08-20 | 曹红云 | 一种花汁酿造微苦莲藕饼及其制备方法 |
Non-Patent Citations (1)
Title |
---|
杜连启: "《马铃薯食品加工技术》", 30 June 2007, 金盾出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106234506A (zh) * | 2016-09-23 | 2016-12-21 | 安徽智联管理咨询有限公司 | 一种薯莨保健饼的制作方法 |
CN106819989A (zh) * | 2016-11-14 | 2017-06-13 | 巢湖嘉谊食品有限公司 | 一种鱿鱼藕饼的制造方法 |
CN106974228A (zh) * | 2017-03-24 | 2017-07-25 | 徐加将 | 一种台式藕饼的加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105520068A (zh) | 一种杏仁保健鱼丸及其制备方法 | |
CN104095230B (zh) | 一种香酥虾仁豆腐包 | |
CN103932108A (zh) | 一种水果酱包裹的山芋果及其制备方法 | |
CN104366155A (zh) | 一种牛奶蜜瓜补气水饺及其制备方法 | |
CN102440317B (zh) | 一种无蔗糖复合营养型苹果蔬菜粉软糖及其制备方法 | |
CN105942332A (zh) | 一种复合果蔬营养蔬菜纸及其制备方法 | |
CN105166780A (zh) | 一种胡萝卜薯饼的制作方法 | |
CN105146507A (zh) | 一种果仁营养藕饼的制作方法 | |
CN106387760A (zh) | 一种莲藕脆片及制备方法 | |
CN103829133A (zh) | 一种山药糕及其制备方法 | |
CN105029307A (zh) | 一种风味马铃薯片的制作工艺 | |
CN105029294A (zh) | 一种香脆藕片的制作方法 | |
CN110892971A (zh) | 一种具有保健作用的三文鱼馅料及其加工方法 | |
CN104585287A (zh) | 一种海蜇营养酥的制作方法 | |
CN105053920A (zh) | 一种山楂薯饼的制作方法 | |
CN102987450B (zh) | 一种三低田鸡的烹饪方法 | |
CN105660795A (zh) | 一种保健糕点及其制备方法 | |
CN105685879A (zh) | 一种适于夏季食用的凉糕及其制备方法 | |
CN103783401B (zh) | 一种即食香脆南瓜面片及其制作方法 | |
CN105076313A (zh) | 一种黄豆奶香板栗酥及其制备方法 | |
CN104489031A (zh) | 一种甘薯栗子饼干的制作方法 | |
CN104000116A (zh) | 一种柠檬蛋黄香脆锅巴及其加工方法 | |
CN106261713A (zh) | 一种鱼腥草味锅巴及其制备方法 | |
CN105995928A (zh) | 一种蟹黄酱及其制备方法 | |
CN105124451A (zh) | 一种番茄萝卜饼的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151216 |