CN105380176A - Processing method of instant water caltrop pulp - Google Patents
Processing method of instant water caltrop pulp Download PDFInfo
- Publication number
- CN105380176A CN105380176A CN201510767185.3A CN201510767185A CN105380176A CN 105380176 A CN105380176 A CN 105380176A CN 201510767185 A CN201510767185 A CN 201510767185A CN 105380176 A CN105380176 A CN 105380176A
- Authority
- CN
- China
- Prior art keywords
- water caltrop
- water
- pulp
- slices
- caltrop
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of instant water caltrop pulp, which comprises the following steps: (1) washing fresh water caltrops and peeling off shells of the fresh water caltrops to obtain water caltrop pulp, putting the fresh water caltrops pulp into water for soaking for 3-6h and draining moisture for reserve; (2) cutting the soaked water caltrop pulp into slices, uniform blending the water caltrop slices and marinade in a weight ratio of 100:6, pickling in a refrigeration house at the temperature of 2-4 DEG C for 5h and stirring once in every half hour so that the water caltrop slices are tasty uniformly; (3) fishing out the water caltrop slices prepared in step (2), putting the water caltrop slices into a bamboo steaming basket, placing neatly at the thickness of 2-4cm and putting the bamboo steaming basket into a steamer for steaming for 10-16min with steam, wherein the temperature is optimally kept to be 90-110 DEG C for curing, so that the marinade can be well combined with the water caltrop slices; (4) putting the water caltrop slices obtained in step (3) into an oven for baking at the temperature of 125-145 DEG C for 15-30min, then quickly cooling the baked water caltrop slices to be below the temperature of 28 DEG C and packaging to obtain the instant water caltrop pulp.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of processing method of instant water caltrop pulp.
Background technology
Water caltrop has another name called water chestnut, water chestnut is real, is the fruit of annual herb water plant water chestnut, and the crisp meat of water caltrop skin is beautiful, edible after boiling, food of also cooking gruel.Water caltrop contains rich in protein, unrighted acid and multivitamin and trace element, and taste is sweet, flat, nontoxic.Have the logical breast of diuresis, only quench one's thirst, deinebriating effect, cures mainly tonifying five zang organs in peace, allays one's hunger and make light of one's life by commiting suicide, and can separate hot summer weather, separates erysipelas, separates typhoid fever accumulated heat, can only quench one's thirst, relieving alcoholism.Mash clear powder to eat, bowl spares is prolonged life.The flowers are in blossom often carries sunlight for water chestnut, Gorgon euryale when the flowers are in blossom then towards sunlight, so the cold in nature and Gorgon euryale property of water chestnut warms up, as too much in eaten water chestnut, will damage spleen causes abdominal distension to be had loose bowels, and namely disappears under warm ginger wine clothes, existing water caltrop food, such as water caltrop crisp manufacturing process rate of drying is slow, have impact on the original local flavor of water caltrop and nutritional labeling.
Summary of the invention
Technical problem to be solved by this invention is the processing method providing a kind of instant bagged, appetizing instant water caltrop pulp.
Technical problem to be solved by this invention realizes by the following technical solutions:
A processing method for instant water caltrop pulp, concrete grammar step is as follows:
(1) fresh water caltrop is cleaned, after removing shell, obtain water caltrop pulp, put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) soaked water caltrop pulp in step (1) is thinly sliced, carry out proportioning by the weight ratio of water caltrop sheet and cure 100:6 and mix, in 2-4 DEG C of freezer, pickling 5 hours, stir per half an hour and once make water caltrop sheet evenly tasty;
(3) pulled out by the water caltrop sheet in step (2), send into bamboo steamer and put neatly, thickness, at 2-4cm, is sent into steamer, is utilized steamed 10-16 minute; Temperature is good at 90-110 DEG C, plays maturation, and cure and water caltrop sheet are well combined;
(4) the water caltrop sheet that step (3) obtained sends into baking oven baking, and the water caltrop sheet after baking is cooled to rapidly less than 28 DEG C by baking temperature 125-145 DEG C, baking time 15-30 minute, then carry out packing.
Above-mentioned cure is made up of the component of following weight: salt 1.5kg, pure water 5.5kg, black tea 0.2kg, alkalize cocoa 0.08kg, Ground Cloves 0.05kg, caraway seeds powder 0.05kg, grape wine 0.5kg, Tomato juice 0.3kg, banana peel dry powder 0.2kg, purple perilla seed powder 0.05g, Ipomoea batatas malt syrup 2.5kg, whole-fat milk powder 0.06kg, corn peptide 0.01kg, wheat oligopeptide 0.01kg.
The preparation method of above-mentioned Ipomoea batatas malt syrup is suddenly as follows:
1) select materials: selected fresh anosis Ipomoea batatas, high-quality barley are for subsequent use, and the weight ratio of the two is 8-12:1-2;
2) barley vernalization: barley wheat featured for step 1 is cleaned, puts into cylinder, warm water is soaked, and water level is higher than wheat in cylinder;
Sweet potato harvesting is all in the fall, the processing of Ipomoea batatas maltose is also carry out with winter in the fall, because autumn and winter temperature is low, wheat soaks with warm water (25-30 DEG C), general immersion 4-6 hour, treat that wheat suctions moisture, pull out after can flattening with finger extruding wheat, be laid on bamboo plaque, thickness 1-2 centimetre, every day drenches bud twice or thrice with warm water, water temperature is at 20-30 DEG C, to notice that the insulation of germination environment is after 15-22 DEG C, 4-6 days winter, treat the existing green grass or young crops of Fructus Hordei Germinatus grow to 3 centimeter length about (Fructus Hordei Germinatus grows the two leaf bag hearts) can be for subsequent use;
3) boiling: by clean for the fresh sweet potato washing chosen, reject disease, rotten part, be cut into the rectangular of generous 2 × 2 cm, put into pot and add water and carry out boiling, ratio is Ipomoea batatas 3-5 kilogram, water 1-2 kilogram, water boils 20-30 minute after opening, and making does not have hard-core to be advisable in sweet potato stripe, and Ipomoea batatas will with cutting with boiling, not so fresh sweet potatoes cuts length rear standing time one, and color relation can be oxidized;
4) ferment: well-done for step 3 Ipomoea batatas, to pour in cylinder together with boiling potato water and to add step 2) fructus hordei germinatus got ready, fructus hordei germinatus will be cut into broken section, more broken better; Then together break into pasty state with Ipomoea batatas, cover tightly cylinder mouth, make cylinder temperature remain on about 50-60 DEG C, through 4-6 hour, to be transformed go out juice, sweat completes;
5) extract: the Ipomoea batatas mash fermented is loaded cloth bag, extruding, leaches dregs, proposes liquid glucose stand-by;
6) boil: step 5) in the liquid glucose that proposes put into pot infusion, concentrated; Start firepower and want violent, accelerate moisture and distribute, gradually firepower is reduced; Will with enduring with stirring, both accelerated moisture evaporation, prevented again the bottom of a pan coking, must not cease fire in midway, after 4-6 hour, liquid glucose becomes thick, obtains Ipomoea batatas malt syrup.
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 water caltrop, improves the economic worth of water caltrop 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 water caltrop pulp, concrete grammar step is as follows:
(1) fresh water caltrop is cleaned, after removing shell, obtain water caltrop pulp, put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) soaked water caltrop pulp in step (1) is thinly sliced, carry out proportioning by the weight ratio of water caltrop sheet and cure 100:6 and mix, in 2-4 DEG C of freezer, pickling 5 hours, stir per half an hour and once make water caltrop sheet evenly tasty;
(3) pulled out by the water caltrop sheet in step (2), send into bamboo steamer and put neatly, thickness, at 2-4cm, is sent into steamer, is utilized steamed 10-16 minute; Temperature is good at 90-110 DEG C, plays maturation, and cure and water caltrop sheet are well combined;
(4) the water caltrop sheet that step (3) obtained sends into baking oven baking, and the water caltrop sheet after baking is cooled to rapidly less than 28 DEG C by baking temperature 125-145 DEG C, baking time 15-30 minute, then carry out packing.
Above-mentioned cure is made up of the component of following weight: salt 1.5kg, pure water 5.5kg, black tea 0.2kg, alkalize cocoa 0.08kg, Ground Cloves 0.05kg, caraway seeds powder 0.05kg, grape wine 0.5kg, Tomato juice 0.3kg, banana peel dry powder 0.2kg, purple perilla seed powder 0.05g, Ipomoea batatas malt syrup 2.5kg, whole-fat milk powder 0.06kg, corn peptide 0.01kg, wheat oligopeptide 0.01kg.
Embodiment 2
A processing method for instant water caltrop pulp, concrete grammar step is as follows:
(1) fresh water caltrop is cleaned, after removing shell, obtain water caltrop pulp, put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) soaked water caltrop pulp in step (1) is thinly sliced, carry out proportioning by the weight ratio of water caltrop sheet and cure 100:6 and mix, in 2-4 DEG C of freezer, pickling 5 hours, stir per half an hour and once make water caltrop sheet evenly tasty;
(3) pulled out by the water caltrop sheet in step (2), send into bamboo steamer and put neatly, thickness, at 2-4cm, is sent into steamer, is utilized steamed 10-16 minute; Temperature is good at 90-110 DEG C, plays maturation, and cure and water caltrop sheet are well combined;
(4) the water caltrop sheet that step (3) obtained sends into baking oven baking, and the water caltrop sheet after baking is cooled to rapidly less than 28 DEG C by baking temperature 125-145 DEG C, baking time 15-30 minute, then carry out packing.
Above-mentioned cure is made up of the component of following weight: salt 1.5kg, pure water 5.5kg, black tea 0.2kg, alkalize cocoa 0.08kg, Ground Cloves 0.05kg, caraway seeds powder 0.05kg, grape wine 0.5kg, Tomato juice 0.3kg, banana peel dry powder 0.2kg, purple perilla seed powder 0.05g, Ipomoea batatas malt syrup 2.5kg, whole-fat milk powder 0.06kg, corn peptide 0.01kg, wheat oligopeptide 0.01kg;
The preparation method of above-mentioned Ipomoea batatas malt syrup is suddenly as follows:
1) select materials: selected fresh anosis Ipomoea batatas, high-quality barley are for subsequent use, and the weight ratio of the two is 8-12:1-2;
2) barley vernalization: barley wheat featured for step 1 is cleaned, puts into cylinder, warm water is soaked, and water level is higher than wheat in cylinder;
Sweet potato harvesting is all in the fall, the processing of Ipomoea batatas maltose is also carry out with winter in the fall, because autumn and winter temperature is low, wheat soaks with warm water (25-30 DEG C), general immersion 4-6 hour, treat that wheat suctions moisture, pull out after can flattening with finger extruding wheat, be laid on bamboo plaque, thickness 1-2 centimetre, every day drenches bud twice or thrice with warm water, water temperature is at 20-30 DEG C, to notice that the insulation of germination environment is after 15-22 DEG C, 4-6 days winter, treat the existing green grass or young crops of Fructus Hordei Germinatus grow to 3 centimeter length about (Fructus Hordei Germinatus grows the two leaf bag hearts) can be for subsequent use;
3) boiling: by clean for the fresh sweet potato washing chosen, reject disease, rotten part, be cut into the rectangular of generous 2 × 2 cm, put into pot and add water and carry out boiling, ratio is Ipomoea batatas 3-5 kilogram, water 1-2 kilogram, water boils 20-30 minute after opening, and making does not have hard-core to be advisable in sweet potato stripe, and Ipomoea batatas will with cutting with boiling, not so fresh sweet potatoes cuts length rear standing time one, and color relation can be oxidized;
4) ferment: well-done for step 3 Ipomoea batatas, to pour in cylinder together with boiling potato water and to add step 2) fructus hordei germinatus got ready, fructus hordei germinatus will be cut into broken section, more broken better; Then together break into pasty state with Ipomoea batatas, cover tightly cylinder mouth, make cylinder temperature remain on about 50-60 DEG C, through 4-6 hour, to be transformed go out juice, sweat completes;
5) extract: the Ipomoea batatas mash fermented is loaded cloth bag, extruding, leaches dregs, proposes liquid glucose stand-by;
6) boil: step 5) in the liquid glucose that proposes put into pot infusion, concentrated; Start firepower and want violent, accelerate moisture and distribute, gradually firepower is reduced; Will with enduring with stirring, both accelerated moisture evaporation, prevented again the bottom of a pan coking, must not cease fire in midway, after 4-6 hour, liquid glucose becomes thick, obtains Ipomoea batatas malt syrup.
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 water caltrop pulp, is characterized in that, concrete grammar step is as follows:
(1) fresh water caltrop is cleaned, after removing shell, obtain water caltrop pulp, put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) soaked water caltrop pulp in step (1) is thinly sliced, carry out proportioning by the weight ratio of water caltrop sheet and cure 100:6 and mix, in 2-4 DEG C of freezer, pickling 5 hours, stir per half an hour and once make water caltrop sheet evenly tasty;
Above-mentioned cure is made up of the component of following weight: salt 1.5kg, pure water 5.5kg, black tea 0.2kg, alkalize cocoa 0.08kg, Ground Cloves 0.05kg, caraway seeds powder 0.05kg, grape wine 0.5kg, Tomato juice 0.3kg, banana peel dry powder 0.2kg, purple perilla seed powder 0.05g, Ipomoea batatas malt syrup 2.5kg, whole-fat milk powder 0.06kg, corn peptide 0.01kg, wheat oligopeptide 0.01kg;
(3) pulled out by the water caltrop sheet in step (2), send into bamboo steamer and put neatly, thickness, at 2-4cm, is sent into steamer, is utilized steamed 10-16 minute;
(4) the water caltrop sheet that step (3) obtained sends into baking oven baking, and the water caltrop sheet after baking is cooled to rapidly less than 28 DEG C by baking temperature 125-145 DEG C, baking time 15-30 minute, then carry out packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510767185.3A CN105380176A (en) | 2015-11-11 | 2015-11-11 | Processing method of instant water caltrop pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510767185.3A CN105380176A (en) | 2015-11-11 | 2015-11-11 | Processing method of instant water caltrop pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380176A true CN105380176A (en) | 2016-03-09 |
Family
ID=55413431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510767185.3A Pending CN105380176A (en) | 2015-11-11 | 2015-11-11 | Processing method of instant water caltrop pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380176A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072394A (en) * | 2016-06-28 | 2016-11-09 | 安徽省茂森食品科技有限公司 | A kind of cure of Radix Raphani leisure food |
| CN106107885A (en) * | 2016-06-28 | 2016-11-16 | 安徽省茂森食品科技有限公司 | A kind of preparation method of Radix Raphani leisure food cure |
| CN106136187A (en) * | 2016-06-28 | 2016-11-23 | 安徽省茂森食品科技有限公司 | A kind of cure method of Radix Raphani leisure food |
| CN106954828A (en) * | 2017-04-07 | 2017-07-18 | 湖南双晟科技信息咨询有限公司 | A kind of water caltrop jelly and preparation method thereof |
| CN107125749A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of Yin-nourishing and Qi-supplementing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107125748A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of water caltrop bubble for improving memory and water caltrop stem and preparation method thereof |
| CN107136496A (en) * | 2017-07-11 | 2017-09-08 | 杨胜 | A kind of lipid-loweringing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107232553A (en) * | 2017-07-11 | 2017-10-10 | 杨胜 | The tasty and refreshing water caltrop bubble of one kind appetizing and water caltrop stem and preparation method thereof |
| CN107307353A (en) * | 2017-07-11 | 2017-11-03 | 杨胜 | It is a kind of to prevent water caltrop bubble and water caltrop stem of coronary heart disease and preparation method thereof |
| CN107373655A (en) * | 2017-07-11 | 2017-11-24 | 杨胜 | A kind of hair blackening water caltrop bubble and water caltrop stem and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742712A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Preparation method of water caltrop preserved fruits |
| CN104187530A (en) * | 2014-07-06 | 2014-12-10 | 江苏味门食品有限公司 | Production method for liquid curing material with abundant nutrition |
-
2015
- 2015-11-11 CN CN201510767185.3A patent/CN105380176A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742712A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Preparation method of water caltrop preserved fruits |
| CN104187530A (en) * | 2014-07-06 | 2014-12-10 | 江苏味门食品有限公司 | Production method for liquid curing material with abundant nutrition |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072394A (en) * | 2016-06-28 | 2016-11-09 | 安徽省茂森食品科技有限公司 | A kind of cure of Radix Raphani leisure food |
| CN106107885A (en) * | 2016-06-28 | 2016-11-16 | 安徽省茂森食品科技有限公司 | A kind of preparation method of Radix Raphani leisure food cure |
| CN106136187A (en) * | 2016-06-28 | 2016-11-23 | 安徽省茂森食品科技有限公司 | A kind of cure method of Radix Raphani leisure food |
| CN106954828A (en) * | 2017-04-07 | 2017-07-18 | 湖南双晟科技信息咨询有限公司 | A kind of water caltrop jelly and preparation method thereof |
| CN107125749A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of Yin-nourishing and Qi-supplementing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107125748A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of water caltrop bubble for improving memory and water caltrop stem and preparation method thereof |
| CN107136496A (en) * | 2017-07-11 | 2017-09-08 | 杨胜 | A kind of lipid-loweringing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107232553A (en) * | 2017-07-11 | 2017-10-10 | 杨胜 | The tasty and refreshing water caltrop bubble of one kind appetizing and water caltrop stem and preparation method thereof |
| CN107307353A (en) * | 2017-07-11 | 2017-11-03 | 杨胜 | It is a kind of to prevent water caltrop bubble and water caltrop stem of coronary heart disease and preparation method thereof |
| CN107373655A (en) * | 2017-07-11 | 2017-11-24 | 杨胜 | A kind of hair blackening water caltrop bubble and water caltrop stem and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105380176A (en) | Processing method of instant water caltrop pulp | |
| CN103393165A (en) | Cactus-flavor milk peanut kernels and preparation method thereof | |
| CN104886327A (en) | Manufacturing method for preserved zizania latifolia | |
| CN105707818A (en) | Making method of sour bamboo shoot flavor seasoning packet | |
| CN104172116A (en) | Processing method of robinia flower flour paste | |
| KR101226894B1 (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN110679876A (en) | Bamboo shoot processing technology | |
| CN106889480A (en) | A kind of preparation method of health care Radix Polygalae Crotalarioidis | |
| CN103431063A (en) | Bean roll and manufacturing method thereof | |
| CN106490488A (en) | A kind of jasmine tea fragrant beef granules and preparation method thereof | |
| CN105249336A (en) | Processing method of bagged instant nutritional white radish slices | |
| CN103766776A (en) | Manufacturing method of home-made fermented soya bean | |
| CN105349596A (en) | Production method of sweet potato maltose | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| CN104473132A (en) | Fermented broad-bean sauce with seafood and preparation method thereof | |
| CN104055017A (en) | Blueberry purple sweet potato cake in hot toffee and preparation method thereof | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| CN104187751A (en) | Candied-apple beef granule | |
| CN106889495A (en) | A kind of preparation method of health care pork leg's upper part | |
| CN105249335A (en) | Processing method of instant platycodon grandiflorum strips | |
| CN105851259A (en) | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof | |
| CN104055020A (en) | Pineapple and corn cake in hot toffee and preparation method thereof | |
| CN104187397A (en) | Spring roll with pulp and chocolate and preparation method thereof | |
| CN105231364B (en) | The preparation method of red wine dregs acid sword bean | |
| KR20130049857A (en) | Method for cooking flavored glutinous rice with lotus leaf |
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 |
Application publication date: 20160309 |
|
| WD01 | Invention patent application deemed withdrawn after publication |