CN105520095A - Multi-flavor instant nutritional crispy food and preparation method thereof - Google Patents
Multi-flavor instant nutritional crispy food and preparation method thereof Download PDFInfo
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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 discloses multi-flavor instant nutritional crispy food and a preparation method thereof. Raw materials of the instant food are rich in variety and comprise fungi, vegetables, fruits and beans. The method comprises the steps of harvesting, sorting material, refrigerating, washing, refining, flavoring, cooking, carrying out quick freezing, frying, deoiling, cooling, checking and packaging and the like, thereby finally preparing the multi-flavor instant nutritional crispy food. According to the multi-flavor instant nutritional crispy food and the preparation method thereof, the raw materials are dehydrated and dried by adopting a low-temperature vacuum frying process, and the whole frying process is carried out under the condition of vacuum low temperature, so that free moisture and bound moisture in the raw materials will be subjected to sudden gasification, swelling, evaporation and blowoff, rapid drying and dehydrating can be achieved, and meanwhile, nutrients in the raw materials are reserved to the maximum; in addition, the multi-flavor instant nutritional crispy food disclosed by the invention is free of any food additive and is healthy food applicable to various consumer groups.
Description
Technical field
The present invention relates to a kind of food processing technology/method, specifically relate to crisp food of a kind of multi-flavor type instant nutrient and preparation method thereof.
Background technology
Mushroom, greengrocery, fruits and beans are all food common during people live.Wherein, edible mushroom delicious flavour, unique flavor, mouthfeel are smooth, and be rich in the necessary several amino acids of protein, cellulose and human body, and the multiple mineral nutrient elements such as phosphorus, calcium, iron can be provided, being recognized in the world is optimal protein and nutrient combination source, is the optimal food of the 21st century mankind.Fruit, vegetables are chief components of food composition in Chinese national meals, they are rich in the necessary vitamin of human body, inorganic salts and dietary fiber, except having exception to health, also because containing various organic acid, aromatic substance and all kinds of pigment composition in fruits and vegetables, important meaning is also had to the taste of reconciling people.Bean protein content is very high, and the amino acid of its protein composition is similar to animal protein, and needing close to human body, is best vegetable protein.
At present, food processing circle is for above-mentioned all kinds of raw material, there is all kinds of processing mode, and most processing method is only applicable to one or a class raw material, in order to save production cost, obtain better economic benefit, enrich the diversity of ready-to-eat food simultaneously, need a kind of processing method being applicable to above-mentioned plurality of raw materials.
Summary of the invention
The object of this invention is to provide crisp food of a kind of multi-flavor type instant nutrient and preparation method thereof.Utilize method of the present invention can realize, to the processing of all kinds of raw material of mushroom, greengrocery, fruits and beans, obtaining multiple tastes, and do not destroy the instant crisp food of raw material idiotrophic composition.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for the crisp food of multi-flavor type instant nutrient, comprises the following steps:
1) raw material selection: the raw material of fresh harvesting is carried out sorting, select head evenly, have no mechanical damage, without go mouldy as the raw material preparing described crisp food, and refrigerate stand-by;
2) raw material pre-treatment: put into by above-mentioned raw materials in clear water, washes away silt and impurity;
3) tasty: to be added by the raw material after above-mentioned process in tasty seasoning bag or tasty baste, tasty process 1-12 hour, obtains tasty head product;
4) decatize: tasty head product step 3) obtained carries out individual composition, obtains slaking goods;
5) cryogenic freezing: slaking goods step 4) obtained carry out fast frozen immediately, obtain refrigerated products;
6) vacuum low-temperature frying: enter after refrigerated products step 5) obtained thaws in vacuum low-temperature fryer, carries out vacuum low-temperature frying, obtains deep fried products;
7) post processing: deep fried products step 6) obtained carries out deoiling treatment, test package after cooling, namely obtains the crisp food of described multi-flavor type instant nutrient.
Further, described raw material comprises mushroom, greengrocery, fruits and beans.
Further, described mushroom comprises flat mushroom, straw mushroom, asparagus, mushroom, HUAZIGU, pleurotus eryngii, White mushroom, meat mushroom; Described greengrocery comprises cucumber, corn, potato, carrot, onion, radish, Chinese cabbage, eggplant, celery, green pepper, blue or green bamboo shoot, fresh kidney beans, capsicum, wax gourd, cucurbita pepo, Ipomoea batatas, taro, lotus root, Chinese yam; Described fruits comprise jujube, hawthorn, strawberry, apple, apricot, peach, cherry, pears, chestnut, walnut, fibert, Kiwi berry, banana, dragon fruit, pineapple; Described beans comprises shelled peanut, soya bean, black soya bean, kidney bean, almond, broad bean.
Further, the taste type related in the tasty process of step 3) comprises original flavor, spices, salty fresh, cumin, micro-peppery, spicy, sweet taste, lichee, sweet and sour.
Further, the condition of individual composition described in step 4) is: at 90 DEG C ~ 120 DEG C temperature, 1 ~ 45 minute.
Further, the condition of fast frozen described in step 5) is: at-10 ~-20 DEG C, carries out the cryogenic freezing process of 1 ~ 20 hour.
Further, the condition of the process of vacuum low-temperature frying described in step 6) is: vacuum is 0.08 ~ 0.098MPa, frying temperature is 55 ~ 95 DEG C, frying time is 1 ~ 40 minute.
Further, deoiling treatment described in step 7) adopts centrifugation de-oiling, and centrifuge speed is 1000 ~ 3000r/min, centrifugation time 5 ~ 30 minutes.
Further, the oil of the treatment of selected of vacuum low-temperature frying described in step 6) is the one in peanut oil, soybean oil, corn oil, camellia oil, walnut oil, mountain almond oil, olive oil, mustard caul-fat, coconut oil, palm oil, sunflower oil, wheat-germ oil, linseed oil.
the present invention's beneficial effect is compared to existing technology:
(1) adopt a kind of method of the present invention, the polytype raw material comprising mushroom, greengrocery, fruits and beans can be processed, obtain all kinds of instant crisp food, greatly reduce production cost, increase economic efficiency;
(2) the present invention takes not only environmental protection but also comparatively simple and easy, feasible method to prepare the crisp food of described multi-flavor type instant nutrient, less demanding to production operation and equipment;
(3) the crisp food of multi-flavor type instant nutrient that obtains of the present invention, not adding any food additives, is the healthy food of applicable all kinds of consumer groups;
(4) according to the crisp food of multi-flavor type instant nutrient that the method for the invention prepares, owing to selecting the method for lower temperature vacuum frying, free water in raw material and Bound moisture can sharply gasify, expanded evaporation sprays, rapid drying and dehydrating can be realized, retain the nutriment in raw material simultaneously to greatest extent; Meanwhile, owing to selecting functional plants oil to carry out fried process, be wherein rich in vitamin and the amino acid of multiple needed by human, regulating action can be played to health.
It should be noted that, more than illustrate it is only application of the present invention, and it is unrestricted, the those of ordinary skill of field of food is to be understood that, can revise the present invention program or equivalent replacement, and do not depart from the spirit and scope of technical scheme of the present invention, all should be encompassed in the claims in the present invention scope.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described material all can obtain from open commercial sources if no special instructions.
embodiment 1
A preparation method for the crisp food of multi-flavor type instant nutrient, comprises the following steps:
1) raw material selection: the raw material of fresh harvesting is carried out sorting, select head evenly, have no mechanical damage, without go mouldy as the raw material preparing described crisp food, and refrigerate stand-by;
2) raw material pre-treatment: put into by above-mentioned raw materials in clear water, washes away silt and impurity;
3) tasty: to be added by the raw material after above-mentioned process in tasty seasoning bag or tasty baste, tasty process 1-12 hour, obtains tasty head product;
4) decatize: the tasty head product that step 3) is obtained carries out individual composition, obtains slaking goods; Described Qi zhen is undertaken by stainless steel kitchen steamer;
5) cryogenic freezing: slaking goods step 4) obtained carry out fast frozen immediately, obtain refrigerated products;
6) vacuum low-temperature frying: enter after refrigerated products step 5) obtained thaws in vacuum low-temperature fryer, carries out vacuum low-temperature frying, obtains deep fried products;
7) post processing: deep fried products step 6) obtained carries out deoiling treatment, test package after cooling, namely obtains the crisp food of described multi-flavor type instant nutrient.
Further, described raw material comprises mushroom, greengrocery, fruits and beans.
Further, described mushroom comprises flat mushroom, straw mushroom, asparagus, mushroom, HUAZIGU, pleurotus eryngii, White mushroom, meat mushroom; Described greengrocery comprises cucumber, corn, potato, carrot, onion, radish, Chinese cabbage, eggplant, celery, green pepper, blue or green bamboo shoot, fresh kidney beans, capsicum, wax gourd, cucurbita pepo, Ipomoea batatas, taro, lotus root, Chinese yam; Described fruits comprise jujube, hawthorn, strawberry, apple, apricot, peach, cherry, pears, chestnut, walnut, fibert, Kiwi berry, banana, dragon fruit, pineapple; Described beans comprises shelled peanut, soya bean, black soya bean, kidney bean, almond, broad bean.
Further, the taste type related in the tasty process of step 3) comprises original flavor, spices, salty fresh, cumin, micro-peppery, spicy, sweet taste, lichee, sweet and sour.
Further, the condition of individual composition described in step 4) is: at 90 DEG C ~ 120 DEG C temperature, 1 ~ 45 minute.
Further, the condition of fast frozen described in step 5) is: at-10 ~-20 DEG C, carries out the cryogenic freezing process of 1 ~ 20 hour.
Further, the condition of the process of vacuum low-temperature frying described in step 6) is: vacuum is 0.08 ~ 0.098MPa, frying temperature is 55 ~ 95 DEG C, frying time is 1 ~ 40 minute.
Further, deoiling treatment described in step 7) adopts centrifugation de-oiling, and centrifuge speed is 1000 ~ 3000r/min, centrifugation time 5 ~ 30 minutes.
Further, the oil of the treatment of selected of vacuum low-temperature frying described in step 6) is the one in peanut oil, soybean oil, corn oil, camellia oil, walnut oil, mountain almond oil, olive oil, mustard caul-fat, coconut oil, palm oil, sunflower oil, wheat-germ oil, linseed oil.
embodiment 2
The present embodiment provide with
mushroom raw material is example, prepares the crisp bacterium of salty palatable taste type instant nutrient.Part identical with embodiment 1 in the present embodiment, please refer to content disclosed in embodiment 1 and understands, and content disclosed in embodiment 1 also as the content of the present embodiment, should not do repeated description herein.
Concrete technology comprises the steps: (for ten jin of raw materials)
1, by through selecting as described in Example 1, the raw material bacterium of pre-treatment afterwash wraps into taste 1 ~ 12 hour with salty delicate flavour moulding mixture, preferably 8 hours;
Described salty delicate flavour moulding mixture bag is: salt 20 ~ 100 grams, monosodium glutamate 10 ~ 50 grams, white sugar 5 ~ 30 grams, anise 10 ~ 80 grams, 5 ~ 60 grams, Chinese prickly ash, 250 ~ 750 grams, shallot, ginger splices 100 ~ 500 grams;
2, individual composition: cage on the raw material having entered taste is steamed 1 ~ 45 minute, preferably 20 minutes;
3, steamed slaking raw material is carried out fast frozen immediately, obtain refrigerated products;
4, the raw material after thawing is entered in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1 ~ 40 minute, obtain deep fried products; Camellia oil is selected to carry out fried process;
5, by test package after goods de-oilings cooling.
embodiment 3
The present embodiment provide with
greengrocery raw material is example, the crisp dish of preparation spicy type instant nutrient.Concrete technology comprises the steps: (for ten jin of raw materials)
1, clean raw material spicy moulding mixture is wrapped into taste 1 ~ 12 hour, preferably 6 hours;
Described spicy moulding mixture bag is: salt 20 ~ 150 grams, monosodium glutamate 5 ~ 30 grams, 5 ~ 30 grams, chicken powder, white sugar 10 ~ 50 grams, paprika 50 ~ 1000 grams, tingle pepper powder 30 ~ 750 grams, 100 ~ 500 grams, shallot, ginger splices 50 ~ 300 grams, garlic pieces 50 ~ 300 grams, 100 ~ 250 grams, sesame oil;
2, individual composition: cage on the raw material having entered taste is steamed 1 ~ 45 minute, preferably 15 minutes;
3, steamed slaking raw material is carried out fast frozen immediately, obtain refrigerated products;
4, the raw material after thawing is entered in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1 ~ 40 minute, obtain deep fried products; Olive oil is selected to carry out fried process;
5, test package after de-oiling cooling.
embodiment 4
The present embodiment provide with
fruits raw material is example, the crisp hawthorn of preparation original type instant nutrient.Part identical with embodiment 1 in the present embodiment, please refer to content disclosed in embodiment 1 and understands, and content disclosed in embodiment 1 also as the content of the present embodiment, should not do repeated description herein.
Concrete technology comprises the steps: (for ten jin of raw materials)
1, the hawthorn of fresh harvesting is carried out sorting, select head evenly, have no mechanical damage, stand-by without the refrigeration of going mouldy;
2, the mass concentration hawthorn after sorting being put into 100 ~ 1000 grams is in the salt solution of 20% ~ 50%, washes away silt and impurity;
3, raw material stoning is obtained head product;
4, head product is carried out decatize 1 ~ 45 minute, preferably 10 minutes, obtain slaking goods;
5, slaking goods are carried out fast frozen immediately, obtain refrigerated products;
6, enter after refrigerated products being thawed in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1 ~ 40 minute, obtain deep fried products; Coconut oil is selected to carry out fried process;
7, deep fried products is carried out deoiling treatment, test package after cooling.
embodiment 5
The present embodiment provide with
beans raw material is example, the crisp soya bean of preparation cumin type instant nutrient.Part identical with embodiment 1 in the present embodiment, please refer to content disclosed in embodiment 1 and understands, and content disclosed in embodiment 1 also as the content of the present embodiment, should not do repeated description herein.
Concrete technology comprises the steps: (for ten jin of raw materials)
1, by stand-by after 5 ~ 20 hours with 10 ~ 25 kilograms of clear water immersions for the soya bean sub-elected;
2, soaked raw material is pulled out wrap into taste 1 ~ 12 hour with cumin moulding mixture, preferably 10 hours;
Described cumin moulding mixture bag is: salt 20 ~ 300 grams, monosodium glutamate 10 ~ 200 grams, 100 ~ 500 grams, shallot, ginger splices 50 ~ 300 grams, pepper powder 15 ~ 150 grams, cumin powder 50 ~ 500 grams, dried orange peel 10 ~ 100 grams;
3, cage on the raw material having entered taste is steamed 1 ~ 45 minute, preferably 20 minutes;
4, steamed slaking raw material is carried out fast frozen immediately, obtain refrigerated products;
5, the raw material after thawing is entered in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1 ~ 40 minute, obtain deep fried products; Wheat-germ oil is selected to carry out fried process;
6, by test package after goods de-oilings cooling.
embodiment 6
The crisp chestnut of spiced type instant nutrient that the present embodiment provides.Part identical with embodiment 1 in the present embodiment, please refer to content disclosed in embodiment 1 and understands, and content disclosed in embodiment 1 also as the content of the present embodiment, should not do repeated description herein.
Concrete technology comprises the steps: (for ten jin of raw materials)
1, the chestnut of fresh harvesting is carried out sorting, select head evenly, have no mechanical damage, stand-by without the refrigeration of going mouldy;
2, raw material chestnut is put into spiced bittern with the crust that lancinates brokenly tasty;
Described spiced bittern is: 5 ~ 20 jin, water, salt 50 ~ 2000 grams, monosodium glutamate 30 ~ 300 grams, white granulated sugar 100 ~ 3000 grams, 10 ~ 100 grams, Chinese prickly ash, anise 20 ~ 200 grams, 250 ~ 500 grams, shallot, ginger splices 150 ~ 300 grams, 150 ~ 500 grams, fermented soya bean, 30 ~ 100 grams, cassia bark, spiceleaf 5 ~ 200 grams, fennel seeds 5 ~ 200 grams;
3, on the chestnut after tasty, cage steams and carries out individual composition 1 ~ 45 minute;
4, steamed slaking raw material is carried out fast frozen immediately, obtain refrigerated products;
4, the raw material after thawing is entered in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1---40 minute, obtain deep fried products; Linseed oil is selected to carry out fried process;
5, by test package after goods de-oiling.
embodiment 7
The crisp radish of sweet and sour taste type instant nutrient that the present embodiment provides.Part identical with embodiment 1 in the present embodiment, please refer to content disclosed in embodiment 1 and understands, and content disclosed in embodiment 1 also as the content of the present embodiment, should not do repeated description herein.
Concrete technology comprises the steps: (for ten jin of raw materials)
1, radish is cleaned change cutter and become hobboing cutter block stand-by;
2, wrapping into taste 1 ~ 12 hour by changing the sweet and sour taste moulding mixture of the good radish block of cutter, being preferably 9 hours;
Described sweet and sour taste moulding mixture bag is: salt 10 ~ 250 grams, white granulated sugar 500 ~ 2000 grams, vinegar 300 ~ 1000 grams, 100 ~ 500 grams, ginger;
3, cage on the raw material having entered taste is steamed 1 ~ 45 minute, preferably 15 minutes;
4, steamed slaking raw material is carried out fast frozen immediately, obtain refrigerated products;
5, the raw material after thawing is entered in vacuum low-temperature fryer, carry out vacuum low-temperature frying 1 ~ 40 minute, obtain deep fried products; Walnut oil is selected to carry out fried process;
6, by test package after goods de-oilings cooling.
Claims (10)
1. a preparation method for the crisp food of multi-flavor type instant nutrient, is characterized in that, said method comprising the steps of:
1) raw material selection: the raw material of fresh harvesting is carried out sorting, select head evenly, have no mechanical damage, without go mouldy as the raw material preparing described crisp food, and refrigerate stand-by;
2) raw material pre-treatment: put into by above-mentioned raw materials in clear water, washes away silt and impurity;
3) tasty: to be added by the raw material after above-mentioned process in tasty seasoning bag or tasty baste, tasty process 1-12 hour, obtains tasty head product;
4) decatize: tasty head product step 3) obtained carries out individual composition, obtains slaking goods;
5) cryogenic freezing: slaking goods step 4) obtained carry out fast frozen immediately, obtain refrigerated products;
6) vacuum low-temperature frying: enter after refrigerated products step 5) obtained thaws in vacuum low-temperature fryer, carries out vacuum low-temperature frying, obtains deep fried products;
7) post processing: deep fried products step 6) obtained carries out deoiling treatment, test package after cooling, namely obtains the crisp food of described multi-flavor type instant nutrient.
2. the preparation method of the crisp food of multi-flavor type instant nutrient according to claim 1, it is characterized in that, described raw material comprises mushroom, greengrocery, fruits and beans.
3. the preparation method of the crisp food of multi-flavor type instant nutrient according to claim 2, is characterized in that, described mushroom comprises flat mushroom, straw mushroom, asparagus, mushroom, HUAZIGU, pleurotus eryngii, White mushroom, meat mushroom; Described greengrocery comprises cucumber, corn, potato, carrot, onion, radish, Chinese cabbage, eggplant, celery, green pepper, blue or green bamboo shoot, fresh kidney beans, capsicum, wax gourd, cucurbita pepo, Ipomoea batatas, taro, lotus root, Chinese yam; Described fruits comprise jujube, hawthorn, strawberry, apple, apricot, peach, cherry, pears, chestnut, walnut, fibert, Kiwi berry, banana, dragon fruit, pineapple; Described beans comprises shelled peanut, soya bean, black soya bean, kidney bean, almond, broad bean.
4. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, is characterized in that, the taste type related in the tasty process of step 3) comprises original flavor, spices, salty fresh, cumin, micro-peppery, spicy, sweet taste, lichee, sweet and sour.
5. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, it is characterized in that, the condition of individual composition described in step 4) is: at 90 DEG C ~ 120 DEG C temperature, 1 ~ 30 minute.
6. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, it is characterized in that, the condition of fast frozen described in step 5) is: at-10 ~-20 DEG C, carries out the cryogenic freezing process of 1 ~ 20 hour.
7. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, it is characterized in that, the condition of the process of vacuum low-temperature frying described in step 6) is: vacuum is 0.08 ~ 0.098MPa, frying temperature is 55 ~ 95 DEG C, frying time is 1 ~ 40 minute.
8. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, is characterized in that, deoiling treatment described in step 7) adopts centrifugation de-oiling, and centrifuge speed is 1000 ~ 3000r/min, centrifugation time 5 ~ 45 minutes.
9. the preparation method of the crisp food of multi-flavor type instant nutrient according to any one of claim 1-3, it is characterized in that, the oil of the treatment of selected of vacuum low-temperature frying described in step 6) is the one in peanut oil, soybean oil, corn oil, camellia oil, walnut oil, mountain almond oil, olive oil, mustard caul-fat, coconut oil, palm oil, sunflower oil, wheat-germ oil, linseed oil.
10. the crisp food of multi-flavor type instant nutrient prepared by the preparation method of the crisp food of multi-flavor type instant nutrient described in any one of 1-9.
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| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN107853589A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean snack food and preparation method thereof |
| CN108813288A (en) * | 2018-07-12 | 2018-11-16 | 河南科技学院 | A kind of preparation method of instant flavour mushroom needle mushroom |
| CN111011771A (en) * | 2019-12-16 | 2020-04-17 | 连云港鼎健食品有限公司 | Processing method of black tara vegetable |
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Application publication date: 20160427 |