CN1055102A - Series flavor foods of dried ballonflower - Google Patents
Series flavor foods of dried ballonflower Download PDFInfo
- Publication number
- CN1055102A CN1055102A CN91106942A CN91106942A CN1055102A CN 1055102 A CN1055102 A CN 1055102A CN 91106942 A CN91106942 A CN 91106942A CN 91106942 A CN91106942 A CN 91106942A CN 1055102 A CN1055102 A CN 1055102A
- Authority
- CN
- China
- Prior art keywords
- tongue
- food
- dried
- flavoring
- series
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 238000005516 engineering process Methods 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 9
- 229910052791 calcium Inorganic materials 0.000 claims description 9
- 239000011575 calcium Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000576 food coloring agent Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000035613 defoliation Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 6
- 206010049713 Tongue dry Diseases 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 238000000034 method Methods 0.000 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 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Dried ballonflower series flavor food belongs to the technical field of vegetable processing, and is prepared by deep processing of dried ballonflower into dried ballonflower food which is delicious and crisp and has various flavors such as sweet, salty, sour, spicy and the like. The invention is prepared by blending dried moss, salt, sugar and seasonings, and can be used as food for traveling and children. The series of food is convenient to carry, and the storage period can be more than three months.
Description
The present invention relates to a kind of agricultural avocation vegetable food processing technique field, exactly is special flavour food of dried moss series.
Green moss is Anhui Province's local and special products, and its cultivated area and output account for 85% and 85.3% of national total area and total output respectively, and green moss contains protein, soluble sugar, several amino acids Cobastab
1, B
2, abundant nutrition such as C, carrotene, current process technology is peeling back airing or manually toasts and be dehydrated into tongue and do that this only is primary product, can not eat by immediate access, though send out through bubble, also singsong can not satisfy the growing food requirement of enriching multi-flavor of people.
The objective of the invention is to provide special flavour food of dried moss series, be intended to overcome above-mentioned deficiency, the tongue dry food is carried out deep processing, and become delicious, good to eat, fragrant bright, loud and clear and have a tongue dry food of multiple local flavor such as sweet, salty, sour, peppery, thereby improved the value that tongue does, and satisfied the growing food requirement of people.
The objective of the invention is to realize with following technical proposals: special flavour food of dried moss series, by tongue do, salt, sugar, flavoring allotment forms, with the weight ratio prescription,
The sweet type of salty type
Bubble is sent out dried 70～100% bubble tongue of tongue and is done 70～100%
Salt 1～25% sugar 5～50%
Flavoring 0.01～20% flavoring 0～2%
Food coloring 1/0,000～2/0,000 food coloring 1/0,000～2/0,000
Calcium preparation 0.01～5% calcium preparation 0.01～5%
Technology:
The dried raw material of tongue weighs → and defoliation → cleaning → bubble sends out → segment (sheet) → give processings → cleaning → draining → weigh → prepare burden → pickle → pack → test weight → seal → heat treatment → finished product.
The shape that tongue does can be bar section shape, disk shape or lace disk shape.
Operation is to add calcium preparation " to give processing " in the technology of the present invention.
Advantage of the present invention is: one, it is delicious, good to eat, fragrant bright, loud and clear and have a tongue dry food of multiple local flavor such as sweet, salty, sour, peppery that elementary tongue dryed product is become, can be used as tourism, infant foods, also can be used as go well with wine, convenient dish earlier or as the batching of meat ﹠ vegetables, sweet custard etc.; Its two, be worth after the deep processing of tongue xeromenia greatly and improve; Its three, this series food is easy to carry, storage period can be more than three months; Its four, technology of the present invention is simple, technology is grasped easily, small investment, instant effect is convenient to generally promote.
Embodiment:
Embodiment 1: take by weighing bubble and send out dried 1000 grams (drop goes to swim) of tongue, take by weighing salt 80 grams (accounting for 8%), flavoring chilli powder 10 grams (accounting for 1%) or chili oil 50 grams (5%), monosodium glutamate 3 grams, calcium preparation 0.1 gram mixes with a bubble tongue is dried various flavorings, through pickling 5 days by technology, pack processing again, promptly get pungent tongue dry food.
Embodiment 2: take by weighing bubble and send out dried 1000 grams (drop goes to swim) of tongue, take by weighing salt 80 grams, spicy powder 30 grams of flavoring, monosodium glutamate 3 grams, calcium preparation 0.1 restrains, and flavoring is done mixing by technology with a bubble tongue, through pickling 5 days, pack processing again, promptly get spicy tongue and do.
Embodiment 3: press the technology basis of embodiment 1, flavoring is used curry powder 30 grams instead, promptly gets the curry tongue and does.
Embodiment 4: take by weighing bubble and send out dried 1000 grams (drop goes to swim) of tongue, take by weighing sugar 250 grams (accounting for 25%) again, flavoring citric acid 1.5 grams (accounting for 0.15%), calcium preparation 0.1 gram, above raw material is mixed by technology, and pack is handled after pickling, sour-sweet flavor tongue dried.
Special flavour food of dried moss series sample of the present invention, through Anhui Province's quality supervision and test (91) Anhui inspection on January 29th, 1991 H word 0035-39 survey report conclusion: sample meets the requirement of GB2714-81 national Specification through check.
Claims (3)
1, special flavour food of dried moss series, by tongue do, salt, sugar, flavoring allotment forms, it is characterized in that with the weight ratio prescription:
The sweet type of salty type
Bubble is sent out the dried 70-100% bubble of a tongue tongue and is done 70-100%
Salt 1-25% sugar 5-50%
Flavoring 0.01-20% flavoring 0-2%
Food coloring 1/0,000～2/0,000 food colorings 1/0,000-2/0,000
Calcium preparation 0.01-5% calcium preparation 0.01-5%
Technology:
The dried raw material of tongue weighs → and defoliation → cleaning → bubble sends out → segment (sheet) → give processings → cleaning → draining → weigh → prepare burden → pickle → pack → test weight → seal → heat treatment → finished product.
2, special flavour food of dried moss series according to claim 1 is characterized in that the shape that tongue does can be bar section shape, disk shape or lace disk shape.
3, special flavour food of dried moss series according to claim 1, operation is to add calcium preparation to it is characterized in that " giving processing " in the technology of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106942A CN1055102A (en) | 1991-02-27 | 1991-02-27 | Series flavor foods of dried ballonflower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106942A CN1055102A (en) | 1991-02-27 | 1991-02-27 | Series flavor foods of dried ballonflower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1055102A true CN1055102A (en) | 1991-10-09 |
Family
ID=4908318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106942A Pending CN1055102A (en) | 1991-02-27 | 1991-02-27 | Series flavor foods of dried ballonflower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1055102A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100375A (en) * | 2009-12-16 | 2011-06-22 | 陈富中 | Snack green fresh dried lettuce vegetable and seasoning |
| WO2012023058A2 (en) * | 2010-08-17 | 2012-02-23 | Sunildatta Jog | Sodium free food preservative |
| CN102835506A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Litsea coreana-dried laver juice nutritious drink |
| CN103549342A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production process for instant food made of dried laver vinasse |
| CN103549308A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of pickled-pepper dried-ivy mosses |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
| CN103549344A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Preparation method for dried laver flavor food |
| CN103621956A (en) * | 2013-12-04 | 2014-03-12 | 太和县香椿种植专业合作社 | Preservation ivy mosses and production method thereof |
| CN103989210A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Nutritional thick blueberry and ivy mosses soap and processing method thereof |
| CN108651909A (en) * | 2018-04-16 | 2018-10-16 | 于成继 | A kind of processing method of delicious instant dried lactuca |
-
1991
- 1991-02-27 CN CN91106942A patent/CN1055102A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100375A (en) * | 2009-12-16 | 2011-06-22 | 陈富中 | Snack green fresh dried lettuce vegetable and seasoning |
| WO2012023058A2 (en) * | 2010-08-17 | 2012-02-23 | Sunildatta Jog | Sodium free food preservative |
| WO2012023058A3 (en) * | 2010-08-17 | 2012-07-19 | Sunildatta Jog | Sodium free food preservative |
| CN102835506A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Litsea coreana-dried laver juice nutritious drink |
| CN103549308A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of pickled-pepper dried-ivy mosses |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
| CN103549342A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production process for instant food made of dried laver vinasse |
| CN103549344A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Preparation method for dried laver flavor food |
| CN103549348B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The processing method of the dry typical local food of a kind of grain tongue processed |
| CN103549342B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The production technology of the dry instant foodstuff prepared by fermenting of a kind of tongue |
| CN103621956A (en) * | 2013-12-04 | 2014-03-12 | 太和县香椿种植专业合作社 | Preservation ivy mosses and production method thereof |
| CN103989210A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Nutritional thick blueberry and ivy mosses soap and processing method thereof |
| CN108651909A (en) * | 2018-04-16 | 2018-10-16 | 于成继 | A kind of processing method of delicious instant dried lactuca |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |