CN105166766A - Making method of taro strips with fruity flavor - Google Patents

Abstract

The invention discloses a making method of taro strips with a fruity flavor, belonging to the field of food processing. The making method is characterized by adopting the following formula: 30 kg of taros, 8 kg of wheat flour, 5 kg of maltose, 650 g of corn dextrin, 3 kg of mango peel, 2.5 kg of red tangerine juice, 600 g of skim milk powder, 500 g of honey, 1.5 kg of yeast powder, an appropriate amount of peanut oil and an appropriate amount of refined salt. The processing steps comprise selecting raw materials, preparing paste, preparing mango peel powder, blending the materials, shaping taro strips, frying the taro strips, and air-drying and packaging the taro strips. The beneficial effects are as follows: The product is delicious and crispy in taste, has a strong fruity flavor and a fragrant flavor of the taros. The product has very high nutritive value, is rich in a plurality of nutritious substances and has the efficacy of invigorating spleen-stomach and replenishing qi, maintaining beauty, keeping young, detoxifying toxic substances, and preventing and resisting cancer. With the adoption of the product, appetite can be improved, digestion can be assisted, and the immunity and resistance of a human body can be enhanced. The product disclosed in the invention belongs to a pollution-free and nutritious food for maintaining health, which is suitable for people of all ages. The making method is simple to operate and easy to implement.

Description

A kind of preparation method of fruital taro bar

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of fruital taro bar.

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 fruital taro bar can realize taro raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve the problem that fresh taro not easily preserves, a kind of preparation method of fruital taro bar is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for fruital taro bar, is characterized in that: the formula of employing is taro 30 ㎏, wheat flour 8 ㎏, maltose 5 ㎏, corn dextrin 650g, mangrove bark 3 ㎏, red orange juice 2.5kg, skimmed milk power 600g, honey 500g, yeast powder 1.5 ㎏, peanut oil, refined salt are appropriate, processing process is → mud processed → mangrove bark powder → breading → sizing → frying processed → air-dry → packaging of selecting materials, and concrete operation step is:

(1) taro mud processed: choosing is without bud, without going mouldy, without the fresh taro of disease and pest, clean its surperficial silt and other impurity with clear water after soaking 20min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;

(2) mangrove bark powder processed: mangrove bark is cleaned, adds clear water and boil 5-8min, pour in limewash and soak 1h, more repeatedly rinse well with clear water, cut into dices, put into 5% salt solution and soak 55min, and float freshen with clear water, dry, be ground into powdery;

(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 35min;

(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 200 DEG C, be pressed in oil by the taro compound mixed thoroughly, work as lather collapse by plodder, taro bar surface can be pulled out in time golden yellow;

(5) air-dry, packaging: the taro bar pulled out is placed on mesh screen, puts dry ventilation and be cooled to room temperature, being finished product through packing.

Beneficial effect: products taste crisp-fried of the present invention is clear and melodious, fruit aromatic flavour, has the glutinous local flavor of perfume (or spice) of taro.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 fruital taro bar, concrete operation step is:

(1) taro mud processed: choosing without bud, without going mouldy, the fresh taro without disease and pest, potato, clean its surperficial silt and other impurity with clear water after soaking 28min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;

(2) bergamot pear skin powder processed: by bergamot pear skin, shaddock ped cleaning, add clear water and boil 20min, pour in limewash and soak 6h, more repeatedly rinse well with clear water, cut into dices, put into 3% salt solution and soak 4h, and float freshen with clear water, dry, be ground into powdery;

(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 10min;

(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 210 DEG C, be pressed in oil by the taro compound mixed thoroughly, work as lather collapse by plodder, taro bar surface can be pulled out in time golden yellow;

(5) air-dry, packaging: the taro bar pulled out is placed on mesh screen, puts dry ventilation and be cooled to room temperature, being finished product through packing.

Embodiment 2 :

A preparation method for fruital taro bar, concrete operation step is:

(1) taro mud processed: choosing without bud, without going mouldy, the fresh taro without disease and pest, purple Chinese yam, clean its surperficial silt and other impurity with clear water after soaking 35min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;

(2) skin powder is slipped in relieving haperacidity: cleaned by sour skin, add clear water and boil 8min, pour in limewash and soak 2h, more repeatedly rinse well with clear water, cut into dices, put into 6% salt solution and soak 65min, and float freshen with clear water, dry, be ground into powdery;

(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 30min;

(4) sizing, frying: appropriate vegetable oil is heated, when oil temperature rises to 230 DEG C, be pressed in oil by the taro compound mixed thoroughly, work as lather collapse by plodder, taro bar surface can be pulled out in time golden yellow;

(5) air-dry, packaging: the taro bar pulled out is placed on mesh screen, puts dry ventilation and be cooled to room temperature, being finished product through packing.

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. a preparation method for fruital taro bar, is characterized in that: the formula of employing is taro 30 ㎏, wheat flour 8 ㎏, maltose 5 ㎏, corn dextrin 650g, mangrove bark 3 ㎏, red orange juice 2.5kg, skimmed milk power 600g, honey 500g, yeast powder 1.5 ㎏, peanut oil, refined salt are appropriate, processing process is → mud processed → mangrove bark powder → breading → sizing → frying processed → air-dry → packaging of selecting materials, and concrete operation step is:

(1) taro mud processed: choosing is without bud, without going mouldy, without the fresh taro of disease and pest, clean its surperficial silt and other impurity with clear water after soaking 20min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;

(2) mangrove bark powder processed: mangrove bark is cleaned, adds clear water and boil 5-8min, pour in limewash and soak 1h, more repeatedly rinse well with clear water, cut into dices, put into 5% salt solution and soak 55min, and float freshen with clear water, dry, be ground into powdery;

(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 35min;

(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 200 DEG C, be pressed in oil by the taro compound mixed thoroughly, work as lather collapse by plodder, taro bar surface can be pulled out in time golden yellow;

(5) air-dry, packaging: the taro bar pulled out is placed on mesh screen, puts dry ventilation and be cooled to room temperature, being finished product through packing.