CN105249335A - Processing method of instant platycodon grandiflorum strips - Google Patents
Processing method of instant platycodon grandiflorum strips Download PDFInfo
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- CN105249335A CN105249335A CN201510747417.9A CN201510747417A CN105249335A CN 105249335 A CN105249335 A CN 105249335A CN 201510747417 A CN201510747417 A CN 201510747417A CN 105249335 A CN105249335 A CN 105249335A
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- platycodon grandiflorum
- balloonflower root
- strips
- syrup
- warm water
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- 235000006753 Platycodon grandiflorum Nutrition 0.000 title claims abstract description 62
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 244000274050 Platycodon grandiflorum Species 0.000 title abstract 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000005911 diet Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 230000000378 dietary effect Effects 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000014676 Phragmites communis Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 36
- 235000013305 food Nutrition 0.000 abstract description 5
- 241001330002 Bambuseae Species 0.000 abstract 2
- 235000006751 Platycodon Nutrition 0.000 abstract 2
- 241000357613 Platycodon Species 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 229930189914 platycodon Natural products 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000628997 Flos Species 0.000 description 6
- 241000756042 Polygonatum Species 0.000 description 6
- 235000008737 Polygonatum biflorum Nutrition 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 235000020429 malt syrup Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 240000004507 Abelmoschus esculentus Species 0.000 description 2
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 2
- 235000009134 Myrica cerifera Nutrition 0.000 description 2
- 244000269152 Myrica pensylvanica Species 0.000 description 2
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000630329 Scomberesox saurus saurus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
The invention provides a processing method of instant platycodon grandiflorum strips. The processing method comprises the following steps: (1) cutting off stems, leaves and residual parts of stems of platycodon grandiflorum excavated within 24 hours, and conveying residual available platycodon grandiflorum roots into warm water to be immersed for 50 minutes; (2) putting the washed platycodon grandiflorum into clean water, and peeling off the platycodon grandiflorum by a peeling-off knife; then fishing out the platycodon grandiflorum and draining, and cutting the platycodon grandiflorum into strips for later use; (3) putting the cut platycodon grandiflorum strips into warm water of 45-50 DEG C to be immersed for 20-30 minutes; (4) fishing out the platycodon strips and draining; putting the platycodon strips into syrup and stirring so as to stick the syrup on the surfaces of platycodon grandiflorum freeze-dried pieces; putting the platycodon grandiflorum freeze-dried pieces stuck with the syrup into external mixing powder or starch to be mixed, so as to cover the external mixing powder or starch on the surfaces; then conveying the platycodon grandiflorum freeze-dried pieces into a bamboo food steamer and orderly placing the platycodon grandiflorum freeze-dried pieces one by one; (5) conveying the bamboo food steamer into a steaming pot and steaming with steam for 30-40 minutes at the temperature of 90-110 DEG C; and (6) conveying the steamed platycodon grandiflorum strips into a drying machine to be dried, and controlling the drying temperature to be 55-60 DEG C and the moisture content to be no more than 13% to obtain the instant platycodon grandiflorum strips and packaging the instant platycodon grandiflorum strips.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of processing method of instant balloonflower root bar.
Background technology
Balloonflower root, another name burden flower, small bell flower, mitral flower, be herbaceos perennial, stem is high 20 ~ 120 centimetres, usually without hair, even close by undercoat, not branch, few top branch.Leaf is all verticillate, and part is verticillate to whole alternate, stockless or have extremely short handle, and blade is avette, and ovum shape is oval to lanceolar, the avette or ovum shape lanceolar of leaf, and flower skipper or dark violet white, can do ornamental flower; Its root can be used as medicine, and has cough-relieving apophlegmatic, effect such as a surname lung, apocenosis etc., traditional Chinese medical science common medicine.Often pickled as salted vegetables in Northeast Area of China, be used in the Korea peninsula make pickles.The economic benefit of commodity can not be maximized, and can not meet the demand of market to various nutrition leisure food.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of method, the processing method of delicious instant balloonflower root bar.
Technical problem to be solved by this invention realizes by the following technical solutions:
A processing method for instant balloonflower root bar, comprises following methods step,
1) balloonflower root excavated in 24 hours is sliced off cauline leaf, reed head, remaining available balloonflower root root is sent in warm water and is soaked 50 minutes, and water temperature remains on 45-50 DEG C, adds and have white wine, salt, dietary alkali and cornstarch in warm water, then cleans up stand-by; White wine 20ml, salt 20g, dietary alkali 10g, cornstarch 50g is added in every 500ml warm water;
2) balloonflower root cleaned up is placed in clear water, with peeling knife or peeling machine, peeling is carried out to balloonflower root, after completing, pull draining out, be then cut into strip stand-by;
3) by step 2) in the balloonflower root bar that the cuts warm water of putting into 45-50 DEG C soak 20-30 minute, adding in every 500ml warm water has white wine 20ml, salt 30g, Fructus Hordei Germinatus 50g, light-coloured vinegar 15ml, gingili leaf 30g, corn peptide 5g, fresh kernel corn 50g, fig 30g and purple sweet potato starch 50g; The bitter taste of further elimination balloonflower root, makes it more meet popular taste;
4) by step 3) in balloonflower root bar pull out and drain the water, put into syrup and stir, balloonflower root freeze-drying sheet surface is made to be stained with syrup, then the balloonflower root freeze-drying sheet speckling with syrup is put into outer breading material or starch is mixed, make surface wrap outer breading material or starch again, after completing, feeding bamboo steamer slices are put neatly;
5) by step 4) in be equipped with balloonflower root bar bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is good at 90-110 DEG C, plays slaking, styling, slurry, powder and balloonflower root bar are well combined, reaches tasty object;
6) by step 5) in steamed balloonflower root bar send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 13%, obtains instant balloonflower root bar, packs.
Described outer breading material is mixed by the component of following weight: extruded wheat powder 500g, capsicum leaf powder 500g, onion powder 50g, grape pip powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, Flos Caryophylli extract 15g, rape flower extract 15g, Siberian solomonseal rhizome polysaccharide 10g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g, vinasse powder 30g, yolk powder 30g;
Described syrup is made up of the component of following weight: water 3000g, white granulated sugar 3000g, malt syrup 1000g, Siberian solomonseal rhizome polysaccharide 20g, substitute of cocoa fat 80g, edible glucose 80g, Herba Menthae powder 50g, orange meal 100g, whole-fat milk powder 150g, ditert-butylhydro quinone 5g, polished rice powder 100g, Flos persicae extract 20g, Bulbus Lilii extract 20g, Lotus Leafextract 20g; When boiling, first add water, white granulated sugar, malt syrup dissolve, molten sugar completely after iodizedsalt, Siberian solomonseal rhizome polysaccharide, substitute of cocoa fat, edible glucose, Herba Menthae powder, orange meal, whole-fat milk powder, ditert-butylhydro quinone, polished rice powder, Flos persicae extract, Bulbus Lilii extract and Lotus Leafextract again.
The invention has the beneficial effects as follows: technical scheme of the present invention be applicant on the basis of lot of experiments and in conjunction with conventional machining techniques and modern food processing health and safety requirements, and people are to the requirement of health diet, scientific allocation and sophisticated equipment is adopted to process and obtain, therefore tasty more abundant, mouthfeel is more mellow, technique is simple, thus increases consumer to the favorable rating of balloonflower root, improves the economic worth of balloonflower root further.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A processing method for instant balloonflower root bar, comprises following methods step,
1) balloonflower root excavated in 24 hours is sliced off cauline leaf, reed head, remaining available balloonflower root root is sent in warm water and is soaked 50 minutes, and water temperature remains on 45-50 DEG C, adds and have white wine, salt, dietary alkali and cornstarch in warm water, then cleans up stand-by; White wine 20ml, salt 20g, dietary alkali 10g, cornstarch 50g is added in every 500ml warm water;
2) balloonflower root cleaned up is placed in clear water, with peeling knife or peeling machine, peeling is carried out to balloonflower root, after completing, pull draining out, be then cut into strip stand-by;
3) by step 2) in the balloonflower root bar that the cuts warm water of putting into 45-50 DEG C soak 20-30 minute, adding in every 500ml warm water has white wine 20ml, salt 30g, Fructus Hordei Germinatus 50g, light-coloured vinegar 15ml, gingili leaf 30g, corn peptide 5g, fresh kernel corn 50g, fig 30g and purple sweet potato starch 50g; The bitter taste of further elimination balloonflower root, makes it more meet popular taste;
4) by step 3) in balloonflower root bar pull out and drain the water, put into syrup and stir, balloonflower root freeze-drying sheet surface is made to be stained with syrup, then the balloonflower root freeze-drying sheet speckling with syrup being put into outer breading material mixes, make surface wrap outer breading material again, after completing, feeding bamboo steamer slices are put neatly;
5) by step 4) in be equipped with balloonflower root bar bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is good at 90-110 DEG C, plays slaking, styling, slurry, powder and balloonflower root bar are well combined, reaches tasty object;
6) by step 5) in steamed balloonflower root bar send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 13%, obtains instant balloonflower root bar, packs.
Described outer breading material is mixed by the component of following weight: extruded wheat powder 500g, capsicum leaf powder 500g, onion powder 50g, grape pip powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, Flos Caryophylli extract 15g, rape flower extract 15g, Siberian solomonseal rhizome polysaccharide 10g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g, vinasse powder 30g, yolk powder 30g;
Described syrup is made up of the component of following weight: water 3000g, white granulated sugar 3000g, malt syrup 1000g, Siberian solomonseal rhizome polysaccharide 20g, substitute of cocoa fat 80g, edible glucose 80g, Herba Menthae powder 50g, orange meal 100g, whole-fat milk powder 150g, ditert-butylhydro quinone 5g, polished rice powder 100g, Flos persicae extract 20g, Bulbus Lilii extract 20g, Lotus Leafextract 20g; When boiling, first add water, white granulated sugar, malt syrup dissolve, molten sugar completely after iodizedsalt, Siberian solomonseal rhizome polysaccharide, substitute of cocoa fat, edible glucose, Herba Menthae powder, orange meal, whole-fat milk powder, ditert-butylhydro quinone, polished rice powder, Flos persicae extract, Bulbus Lilii extract and Lotus Leafextract again.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a processing method for instant balloonflower root bar, it is characterized in that, method step is as follows:
1) balloonflower root excavated in 24 hours is sliced off cauline leaf, reed head, remaining available balloonflower root root is sent in warm water and is soaked 50 minutes, and water temperature remains on 45-50 DEG C, adds and have white wine, salt, dietary alkali and cornstarch in warm water, then cleans up stand-by; White wine 20ml, salt 20g, dietary alkali 10g, cornstarch 50g is added in every 500ml warm water;
2) balloonflower root cleaned up is placed in clear water, with peeling knife or peeling machine, peeling is carried out to balloonflower root, after completing, pull draining out, be then cut into strip stand-by;
3) by step 2) in the balloonflower root bar that the cuts warm water of putting into 45-50 DEG C soak 20-30 minute, adding in every 500ml warm water has white wine 20ml, salt 30g, Fructus Hordei Germinatus 50g, light-coloured vinegar 15ml, gingili leaf 30g, corn peptide 5g, fresh kernel corn 50g, fig 30g and purple sweet potato starch 50g;
4) by step 3) in balloonflower root bar pull out and drain the water, put into syrup and stir, balloonflower root freeze-drying sheet surface is made to be stained with syrup, then the balloonflower root freeze-drying sheet speckling with syrup is put into outer breading material or starch is mixed, make surface wrap outer breading material or starch again, after completing, feeding bamboo steamer slices are put neatly;
5) by step 4) in be equipped with balloonflower root bar bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is at 90-110 DEG C;
6) by step 5) in steamed balloonflower root bar send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 13%, obtains instant balloonflower root bar, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747417.9A CN105249335A (en) | 2015-11-03 | 2015-11-03 | Processing method of instant platycodon grandiflorum strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747417.9A CN105249335A (en) | 2015-11-03 | 2015-11-03 | Processing method of instant platycodon grandiflorum strips |
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| Publication Number | Publication Date |
|---|---|
| CN105249335A true CN105249335A (en) | 2016-01-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510747417.9A Pending CN105249335A (en) | 2015-11-03 | 2015-11-03 | Processing method of instant platycodon grandiflorum strips |
Country Status (1)
| Country | Link |
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| CN (1) | CN105249335A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533519A (en) * | 2016-01-26 | 2016-05-04 | 福建农林大学 | Processing method of instant antarctic ice microalgae |
| CN105865162A (en) * | 2016-03-28 | 2016-08-17 | 界首市绿源高效农业开发有限公司 | Platycodon grandiflorum energy-saving efficient drying process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238871A (en) * | 2007-10-29 | 2008-08-13 | 吉林农业大学 | Balloonflower loquat honey tablet |
-
2015
- 2015-11-03 CN CN201510747417.9A patent/CN105249335A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238871A (en) * | 2007-10-29 | 2008-08-13 | 吉林农业大学 | Balloonflower loquat honey tablet |
Non-Patent Citations (2)
| Title |
|---|
| 曹敏建等: "《花生》", 31 December 2013, 辽宁科学技术出版社 * |
| 贾生平: "桔梗即食风味菜", 《农村实用科技信息》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533519A (en) * | 2016-01-26 | 2016-05-04 | 福建农林大学 | Processing method of instant antarctic ice microalgae |
| CN105865162A (en) * | 2016-03-28 | 2016-08-17 | 界首市绿源高效农业开发有限公司 | Platycodon grandiflorum energy-saving efficient drying process |
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