CN105494862A - Preparation method of instant burdock snack food - Google Patents
Preparation method of instant burdock snack food Download PDFInfo
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- CN105494862A CN105494862A CN201510972667.2A CN201510972667A CN105494862A CN 105494862 A CN105494862 A CN 105494862A CN 201510972667 A CN201510972667 A CN 201510972667A CN 105494862 A CN105494862 A CN 105494862A
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 161
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 157
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- 235000011888 snacks Nutrition 0.000 title abstract 2
- 240000005528 Arctium lappa Species 0.000 title description 132
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
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- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 206010039509 Scab Diseases 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
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- 238000001914 filtration Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
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- 239000002131 composite material Substances 0.000 description 2
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- 239000001630 malic acid Substances 0.000 description 2
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- 239000003755 preservative agent Substances 0.000 description 2
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- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 1
- 208000037157 Azotemia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000001913 cellulose Substances 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006196 drop Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of instant burdock snack food. According to the preparation method, fresh harvested two-year yellow burdock is selected and subjected to peeling, slicing, color protecting, brittleness-keeping, sugaring, drying and coating with sugar, and an instant burdock product is obtained. The prepared burdock has flexibility and chewiness produced through drying and sugaring, the product flavor is pure and fresh, earthy smell and obvious traditional Chinese medicine smell of the burdock are removed, natural fragrance and specific flavor of the burdock are reserved, the sweetness is appropriate, sweet greasy feeling is avoided, the product is portable and is ready-to-eat, coloring additives and antiseptic substances are not added in a production process, the product is safe and sanitary, and the shelf life of the product is prolonged through drying and vacuum packaging.
Description
Technical field
The invention discloses a kind of preparation method of instant burdock leisure food, belong to field of leisure food.
Background technology
Burdock (ArctiumlappaL) is composite family 2-3 life, the draft taproot class plant of medicine-food two-purpose.Have another name called burdock father-in-law dish, pizzle dish, Fructus Arctii, Great Burdock Achene etc.
Radix bardanae is nutritious, is rich in mineral matter and the multivitamins such as synanthrin, cellulose, protein, calcium, phosphorus, iron, and has very strong health care.
Often edible radix bardanae stimulates circulation, removes stomach rubbish, prevents human body from crossing presenility, moist skin, preventing apoplexy and hypertension, detoxicating intestine, reduction cholesterol and blood sugar, and be applicable to diabetic's edible (because containing synanthrin in radix bardanae) for a long time, rheumatoid disease, antimycotic have certain curative effect, also there is good prevention and prohibition effect to cancer and uremia, be therefore described as the best hematocathartic of the Nature.
In Japan, Korea S, Taiwan, burdock becomes the health care dish that common people family improves the health, prevents and cures diseases, very prevailing as luxury food.As the health-care vegetable improved the health (tea), radix bardanae is listed in the list that can be used for healthy food material together by the Ministry of Public Health with ginseng.
In recent years, China has become the largest production state of burdock, at present in Jiangsu, Shandong plants popularization in a large number.Year outlet burdock is more than 70,000 tons.But product is mainly with salt burdock, freezing assorted vegetable plate, quick-freezing burdock three kinds of form outlets.But at present, domestic burdock consumption figure is less, and form is single, a large amount of burdock is sold mainly as vegetables, tea and Chinese medicine, and commercialized degree, added value and consumption figure are all very low.The unification of burdock product is popularizing of burdock of limit value greatly, and exploitation instant burdock leisure food is innovation burdock product form, expands the burdock consumer group, promote the important channel of burdock consumption figure.
Have part Patents about burdock Product processing, as: a kind of suppress the method application number (CN201310008003) of fresh-cut burdock brown stain to adopt nitrogen is stifling prevents burdock brown stain, operating process has certain potential safety hazard; The health care preparation method (application number CN201210432480) of burdock crisps and a kind of preparation method (application number CN201110296583) of intelligence-improving burdock crisps have carried out expanding treatment to burdock sheet; The preparation method (application number CN201210391467) of burdock soft sweets has then been carried out boiling to burdock, has been boiled, and the heat time is longer, and temperature is higher, destroys part nutritional labeling and health-care components; The preparation method (application number CN200810139501) of edible burdock candied fruits and burdock tea then product without protecting look, have selected ageing process, natural drying reaches 30-40 days, probably there is safe and sanitary hidden danger, steaming time reaches 20-30min, and the long heat time can cause a large amount of losses of nutritional labeling and health-care components; The processing technology (application number: CN200710015377) of edible burdock candied fruits is without protecting a look, and cannot suppress the brown stain of burdock, process is long, and production efficiency is lower.
Summary of the invention
The object of the invention is to: the preparation method that a kind of instant burdock leisure food is provided, with 2 years raw fresh burdock for raw material, through section, protect look, protect crisp, sugaring, oven dry, extension sugared instant burdock leisure food, instant bagged, delicious and nourishing, have the off-white color that burdock is natural, taste is pure and fresh, sugariness is moderate, and mouthfeel is careful, non-pigment, preservative free, carry and instant, shelf life is long, safety and sanitation, nutritious, dietary fiber content is high.
Technical solution of the present invention is that the preparation method of this instant burdock leisure food comprises the following steps:
The selection of step one, fresh burdock and pretreatment: select 2 years fresh adopting of life to obtain yellow radix bardanae, radix bardanae answers flawless, without scab, non-fibrillatable, mechanical wound, even thickness; Radix bardanae is rinsed well, and segment; Burdock is placed in current, with bamboo chip or the peeling of stainless steel bark knife, after peeling, puts into clean water at once, secondary rinsing; By radix bardanae with 45° angle, be cut into the thickness of 0.3-0.4cm with stainless steel blade, after section, burdock sheet put into compound colour protecting liquid immediately, prevent variable color;
The color retention of step 2, fresh-cut burdock sheet: according to V
c: citric acid: the quality of sodium chloride=1:2:4 is the colour protecting liquid of 0.3-0.5% than preparation quality concentration, by colour protecting liquid constant temperature at 30 DEG C-35 DEG C, burdock sheet immerses in colour protecting liquid and soaks 50-60min;
Step 3, burdock sheet protect crisp sizing: by the burdock sheet after color retention, are soaked in the calcium chloride water of the food-grade of mass concentration 0.5%, in soaking at room temperature 20-30min post rinse 2 times;
Step 4, sugaring: weigh the burdock sheet after protecting crisp sizing, get the raw materials ready according to the mass parts of burdock sheet 50 parts, white sugar 32 parts, citric acid 0.25 part; Get the citric acid solution weighed with burdock etc., be placed on together on electromagnetic oven with burdock sheet and be heated to boil, pull the rinsing of burdock sheet immediately out; Impurity in filtering citric acid solution, then adds white sugar and burdock sheet boils again, and 100 DEG C are boiled 3min-5min, boil to liquid glucose dense, and dropping liquid becomes during pearl ceases fire, and burdock sheet is pulled out; Citric acid solution presses burdock weight: citric acid=200:1 configuration;
Step 5, baking and hang sugar: pull burdock sheet after sugaring out, be placed on baking tray, put in air dry oven and toast, baking temperature is 45-65 DEG C, and the time is 1-3h; When burdock sheet dry sticky hand do not draw sugared silk time, by powdered sugar by burdock weight: powdered sugar=12.5:1 to be sprinkled upon on burdock sheet and to mix thoroughly, continue to put into baking oven be baked to burdock sheet dry and comfortable tack-free till, make burdock sheet water tariff collection at 5-10%; Powdered sugar puts into pulverizer by white granulated sugar to polish 5s-10s and obtaining;
Step 6, vacuum packaging: burdock sheet after extension sugar is taken out from baking oven, is cooled to room temperature, load in the packaging bag of PET food vacuum, and put into silica-gel desiccant, vacuumize with vacuum packing machine and pack.
Advantage of the present invention is:
1, this instant burdock product is off-white color, and uniform color is pure, slightly transparent, dietary fiber content is high, during first entrance, have the toughness and chewiness that produce because of drying and sugaring, pure flavor is pure and fresh, both the bilgy odour of burdock and obvious taste of traditional Chinese medicine had been eliminated, remain again natural faint scent and the peculiar taste of burdock, sugariness is suitable, without sweet soapy feeling, product is easy to carry, instant bagged.
2, this instant burdock, non-pigment, preservative free, shelf life is long, safety and sanitation, and the method process operation is easy, and installations and facilities are less demanding, and process time is short, production efficiency is high, sensory effects is good, maintains original nutritional labeling compared with limits, and is suitable for the large-scale promotion and application in burdock producing region.
3, based on instant burdock processing technology, can the instant leisure food of the various taste of composite production, meet the demand of consumer group of all ages and classes, different taste.
4, this instant burdock is that primary raw material is made with burdock, plays and extends burdock processing industry chain, improves the effect of the income of burdock plantation peasant.
Detailed description of the invention
Further illustrate technical solution of the present invention below in conjunction with specific embodiment, these embodiments can not be interpreted as it is restriction to technical scheme.
Embodiment 1: original flavor edible burdock instant leisure food
The selection of step one, fresh burdock and pretreatment: select 2 years fresh adopting of life to obtain yellow radix bardanae, radix bardanae needs flawless, without scab, non-fibrillatable, mechanical wound, even thickness; Radix bardanae is rinsed well, and segment; Burdock is placed in current, with bamboo chip or the peeling of stainless steel bark knife, puts into clean water at once after peeling, secondary rinsing; By radix bardanae with 45° angle, be cut into the thickness of 0.3cm with stainless steel blade, after section, burdock sheet put into compound colour protecting liquid immediately, prevent variable color;
The color retention of step 2, fresh-cut burdock sheet: according to V
c: citric acid: it is 0.3% colour protecting liquid that the mass ratio of sodium chloride=1:2:4 prepares concentration, by colour protecting liquid constant temperature at 30 DEG C, immerses burdock sheet in colour protecting liquid and soaks 50min;
Step 3, burdock sheet protect crisp sizing: be soaked in by the burdock sheet after color retention in calcium chloride (food-grade) aqueous solution of mass concentration 0.5%, in soaking at room temperature 20min post rinse 2 times;
Step 4, sugaring: get the raw materials ready according to burdock sheet 500g, white sugar 320g, citric acid 2.5g; Get the citric acid solution weighed with burdock etc., be placed on together on electromagnetic oven with burdock sheet and be heated to boil, pull the rinsing of burdock sheet immediately out; Impurity in filtering citric acid solution, adds white sugar and burdock sheet boils again, and 100 DEG C are boiled 3min-5min, boil to liquid glucose dense, and dropping liquid becomes during pearl ceases fire, and burdock sheet is pulled out; Citric acid solution presses burdock weight: citric acid=200:1 configures and obtains;
Step 5, baking and extension sugar: pull the burdock sheet after sugaring out, be placed on baking tray, put in air dry oven and toast, baking temperature is 45 DEG C, and the time is 3h; When burdock sheet dry sticky hand do not draw sugared silk time, by powdered sugar by burdock weight: powdered sugar=12.5:1 to be sprinkled upon on burdock sheet and to mix thoroughly, continue to put into baking oven be baked to burdock sheet dry and comfortable tack-free till, make burdock sheet water tariff collection 5%; Powdered sugar white granulated sugar is put into pulverizer to polish 6s and obtaining;
Step 6, vacuum packaging: taken out from air dry oven by burdock sheet, be cooled to room temperature, load in the packaging bag of PET food vacuum, and put into silica-gel desiccant, vacuumize pack with vacuum packing machine.
Embodiment 2: the instant burdock leisure food of nutrition and health care
The selection of step one, fresh burdock and pretreatment: select 2 years fresh adopting of life to obtain yellow radix bardanae, radix bardanae answers flawless, without scab, non-fibrillatable, mechanical wound, even thickness; Radix bardanae is rinsed well, and segment; Burdock is placed in current, with bamboo chip or the peeling of stainless steel bark knife, after peeling, puts into clean water at once, secondary rinsing; By radix bardanae with 45° angle, be cut into the thickness of 0.4cm with stainless steel blade, after section, burdock sheet put into compound colour protecting liquid immediately, prevent variable color;
The color retention of step 2, fresh-cut burdock sheet: according to V
c: citric acid: the quality of sodium chloride=1:2:4 is 0.35% colour protecting liquid than preparation quality concentration, by colour protecting liquid constant temperature at 30 DEG C, is placed in colour protecting liquid by burdock sheet and soaks 60min;
Step 3, burdock sheet protect crisp sizing: by the burdock sheet after color retention, are soaked in calcium chloride (food-grade) aqueous solution of mass concentration 0.5%, in soaking at room temperature 20min post rinse 2 times;
Step 4, sugaring: get the raw materials ready according to burdock sheet 500g, white sugar 300g, honey 20g, Radix Glycyrrhizae 10g, citric acid 1g, malic acid 10g; Get the cold water of burdock 1.2 times of weights, add Radix Glycyrrhizae, be heated to boiling, slow fire lixiviate 20 minutes, filtering Radix Glycyrrhizae, adds citric acid, malic acid, drop into burdock sheet to be heated to together boil, then add white sugar to boil, 100 DEG C are boiled 3min-5min, boil to liquid glucose dense again, dropping liquid becomes during pearl ceases fire, add honey, stir, burdock sheet is pulled out;
Step 5, baking and hang sugar: pull burdock sheet after sugaring out, be placed on baking tray, put in air dry oven and toast, baking temperature is 60 DEG C, and the time is 1.5h; When burdock sheet dry sticky hand do not draw sugared silk time, by powdered sugar by burdock weight: powdered sugar=12.5:1 to be sprinkled upon on burdock sheet and to mix thoroughly, continue to put into baking oven be baked to burdock sheet dry and comfortable tack-free till, make burdock sheet water tariff collection 5%; Powdered sugar white granulated sugar is put into pulverizer to polish 10s and obtaining;
Step 6, vacuum packaging: burdock sheet after extension sugar is taken out from air dry oven, is cooled to room temperature, load in the packaging bag of PET food vacuum, and put into silica-gel desiccant, vacuumize with vacuum packing machine and pack.
Embodiment 3: the instant burdock leisure food of creamy taste
The selection of step one, fresh burdock and pretreatment: select 2 years fresh adopting of life to obtain yellow radix bardanae, radix bardanae answers flawless, without scab, non-fibrillatable, mechanical wound, even thickness; Radix bardanae is rinsed well, and segment; Burdock is placed in current, with bamboo chip or the peeling of stainless steel bark knife, puts into clean water at once after peeling, secondary rinsing; By radix bardanae with 45° angle, be cut into the thickness of 0.4cm with stainless steel blade, after section, burdock sheet put into compound colour protecting liquid immediately, prevent variable color;
The color retention of step 2, fresh-cut burdock sheet: according to V
c: citric acid: the quality of sodium chloride=1:2:4 is 0.4% colour protecting liquid than preparation quality concentration, by colour protecting liquid constant temperature at 35 DEG C, immerses burdock sheet in colour protecting liquid and soaks 50min;
Step 3, burdock sheet protect crisp sizing: by the burdock sheet after color retention, are soaked in calcium chloride (food-grade) aqueous solution of mass concentration 0.5%, in soaking at room temperature 30min post rinse 2 times;
Step 4, sugaring are fragrant: get the raw materials ready according to burdock sheet 500g, white sugar 320g, citric acid 2.5g; Get the citric acid solution weighed with burdock etc., be placed on together on electromagnetic oven with burdock sheet and be heated to boil, pull the rinsing of burdock sheet immediately out, impurity in filtering citric acid solution, then adds white sugar and burdock sheet boils again, and 100 DEG C are boiled 4min, boil to liquid glucose dense, dropping liquid becomes during pearl ceases fire, and burdock sheet is pulled out; According to the consumption of 1Kg burdock 1g butter essence, spray butter essence, stir; Citric acid solution presses burdock weight: citric acid=200:1 configuration;
Step 5, baking and extension sugar: after burdock sheet sugaring is fragrant, is placed on baking tray, puts in air dry oven and toast, baking temperature is 50 DEG C, and the time is 2.5h; When burdock sheet dry sticky hand do not draw sugared silk time, by powdered sugar by burdock weight: powdered sugar=12.5:1 to be sprinkled upon on burdock sheet and to mix thoroughly, continue to put into baking oven be baked to burdock sheet dry and comfortable tack-free till, make burdock sheet water tariff collection 8%; Powdered sugar white granulated sugar is put into the pulverizer 10s that polishes to obtain;
Step 6, vacuum packaging: taken out from air dry oven by burdock sheet, be cooled to room temperature, load in the packaging bag of PET food vacuum, and put into silica-gel desiccant, vacuumize pack with vacuum packing machine.
Claims (1)
1. the preparation method of instant burdock leisure food, is characterized in that this preparation method comprises the following steps:
The selection of step one, fresh burdock and pretreatment: select 2 years fresh adopting of life to obtain yellow radix bardanae, radix bardanae answers flawless, without scab, non-fibrillatable, mechanical wound, even thickness; Radix bardanae is rinsed well, and segment; Burdock is placed in current, with bamboo chip or the peeling of stainless steel bark knife, after peeling, puts into clean water at once, secondary rinsing; By radix bardanae with 45° angle, be cut into the thickness of 0.3-0.4cm with stainless steel blade, after section, burdock sheet put into compound colour protecting liquid immediately, prevent variable color;
The color retention of step 2, fresh-cut burdock sheet: according to V
c: citric acid: the quality of sodium chloride=1:2:4 is the colour protecting liquid of 0.3-0.5% than preparation quality concentration, by colour protecting liquid constant temperature at 30 DEG C-35 DEG C, burdock sheet immerses in colour protecting liquid and soaks 50-60min;
Step 3, burdock sheet protect crisp sizing: by the burdock sheet after color retention, are soaked in the calcium chloride water of the food-grade of mass concentration 0.5%, in soaking at room temperature 20-30min post rinse 2 times;
Step 4, sugaring: weigh the burdock sheet after protecting crisp sizing, get the raw materials ready according to the mass parts of burdock sheet 50 parts, white sugar 32 parts, citric acid 0.25 part; Get the citric acid solution weighed with burdock etc., be placed on together on electromagnetic oven with burdock sheet and be heated to boil, pull the rinsing of burdock sheet immediately out; Impurity in filtering citric acid solution, then adds white sugar and burdock sheet boils again, and 100 DEG C are boiled 3min-5min, boil to liquid glucose dense, and dropping liquid becomes during pearl ceases fire, and burdock sheet is pulled out; Citric acid solution presses burdock weight: citric acid=200:1 configuration;
Step 5, baking and hang sugar: pull burdock sheet after sugaring out, be placed on baking tray, put in air dry oven and toast, baking temperature is 45-65 DEG C, and the time is 1-3h; When burdock sheet dry sticky hand do not draw sugared silk time, by powdered sugar by burdock weight: powdered sugar=12.5:1 to be sprinkled upon on burdock sheet and to mix thoroughly, continue to put into baking oven be baked to burdock sheet dry and comfortable tack-free till, make burdock sheet water tariff collection at 5-10%; Powdered sugar puts into pulverizer by white granulated sugar to polish 5s-10s and obtaining;
Step 6, vacuum packaging: burdock sheet after extension sugar is taken out from baking oven, is cooled to room temperature, load in the packaging bag of PET food vacuum, and put into silica-gel desiccant, vacuumize with vacuum packing machine and pack.
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| CN107549432A (en) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of burdock preserved fruit |
| CN107691738A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of burdock preserved fruit |
| CN108782920A (en) * | 2018-06-28 | 2018-11-13 | 河西学院 | The preparation method of instant edible mushroom snack food |
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