CN106262099A - A kind of preparation method of Herba Apii graveolentis crispy slice - Google Patents
A kind of preparation method of Herba Apii graveolentis crispy slice Download PDFInfo
- Publication number
- CN106262099A CN106262099A CN201610699313.XA CN201610699313A CN106262099A CN 106262099 A CN106262099 A CN 106262099A CN 201610699313 A CN201610699313 A CN 201610699313A CN 106262099 A CN106262099 A CN 106262099A
- Authority
- CN
- China
- Prior art keywords
- herba apii
- apii graveolentis
- preparation
- sheet
- crispy slice
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 240000007087 Apium graveolens Species 0.000 claims abstract description 18
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 17
- 235000010591 Appio Nutrition 0.000 claims abstract description 17
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 238000009938 salting Methods 0.000 claims abstract description 8
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 239000004006 olive oil Substances 0.000 claims description 10
- 235000008390 olive oil Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 15
- 230000035764 nutrition Effects 0.000 abstract description 15
- 239000002253 acid Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000014759 maintenance of location Effects 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 230000036642 wellbeing Effects 0.000 abstract description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 235000002764 Apium graveolens Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- -1 Pu Qin Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000001387 apium graveolens Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses the preparation method of a kind of Herba Apii graveolentis crispy slice, including: (1) Feedstock treating；(2) salting zymolysis；(3) lyophilization；(4) flavoring agent is added；(5) packaging sterilizing.The preparation method of the Herba Apii graveolentis crispy slice that the present invention provides, method is simple, is produced on a large scale, and balanced in nutrition, delicate fragrance is filled the air, and stem of celery and Ye Jun can process, and utilization rate is up to 91.2%, improves economic well-being of workers and staff 21.4%；Herba Apii graveolentis, after vitamin c solution soaks, has additional nutrients, abundant mouthfeel, keeps natural colored；First salting, again through lactic acid bacteria low temperature fermentation, desalinates jerky taste, and acid is refreshing good to eat, and salinity is moderate, has additional nutrients and flavor component, promotes gastrointestinal function, strengthens nutrition absorption rate；After vacuum lyophilization, stem of celery and the fine and closely woven porous of leaf, crispy in taste, vitamin C retention rate is 94.3%；Adding small powder bag in packing dress, client can add edible the most voluntarily, meets the mouthfeel demand of different consumer, pushes up sales.
Description
Technical field
The invention mainly relates to garden stuff processing technical field, particularly relate to the preparation method of a kind of Herba Apii graveolentis crispy slice.
Background technology
Herba Apii graveolentis, another name celery, early celery, Apium graveolens, Pu Qin, medicine Herba Apii graveolentis, wild coriander.Herba Apii graveolentis is nutritious, it is possible to tranquillizing and allaying excitement, profit
Urine detumescence, suppressing the hyperactive liver blood pressure lowering, nourish blood qi-restoratives, heat-clearing and toxic substances removing, and relieving alcoholic intoxication protects stomach, cleans tooth, stable emotion, eliminates agitation, and anti-cancer is anti-
Cancer.Product with Herba Apii graveolentis as primary raw material does not the most occur, Herba Apii graveolentis is prepared as crispy slice, crispy in taste, nutrition
Abundant, increase the deep processed product of Herba Apii graveolentis, improve added value, improve the income of plantation peasant household.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide the preparation method of a kind of Herba Apii graveolentis crispy slice.
The preparation method of a kind of Herba Apii graveolentis crispy slice, specifically includes following steps:
(1) Feedstock treating: select Herba Apii graveolentis fresh, without disease pest, get rid of leaves, clean, retain tender leaf, Herba Apii graveolentis cut sth. askew thickness be 3 ~ 4mm,
The sheet of long 2 ~ 3cm, tender leaf keeps complete, is placed in the vitamin c solution that mass concentration is 0.6 ~ 0.8% immersion 10 ~ 15 minutes,
Retain nutrition, increase local flavor, keep natural colored, take out, obtain Herba Apii graveolentis sheet；
(2) salting zymolysis: be placed in by Herba Apii graveolentis sheet in the salt solution that mass concentration is 2.2 ~ 2.6%, soaks 12 ~ 14 in 18 ~ 20 DEG C
Hour, add lactic acid bacteria, making volumetric concentration is 2 ~ 3%, stirs, and in 26 ~ 28 DEG C of ferment at constant temperature 20 ~ 24 hours, low temperature was sent out
Ferment, removes jerky taste, and acid is refreshing good to eat, produces more little molecular nutrition and flavor component, takes out, obtains ferment celery sheet；
(3) lyophilization: ferment celery sheet is placed in-42 ~-40 DEG C, vacuum lyophilization to water content is 6 ~ 8%, retains battalion
Support, crispy in taste, obtain Herba Apii graveolentis crispy slice；
(4) flavoring agent is added: weigh bright red hot pepper, five spice powder, Sal, olive oil, mixing making beating, cross 80 ~ 100 mesh sieves, in 500 ~
600MHz microwave heating 25 ~ 30 seconds, is cooled to room temperature, vacuum packaging, must expect bag；
(5) packaging sterilizing: add pan feeding bag, inflated with nitrogen packs, in 5000 ~ 6000uW/c ultraviolet-sterilization 30 ~ 35 minutes, inspection,
Obtain finished product.
The Herba Apii graveolentis of described step (1), for Herba Apii graveolentis, individual plant weight is 0.8 ~ 1.2kg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: Lactobacillus bulgaricus: moral formula lactobacillus:
Bacillus bifidus=22 ~ 24:22 ~ 24:17 ~ 19, activate the most respectively, and viable count is 109~1010CFU/ml, can be used directly.
The flavoring agent of described step (4), each raw material weight ratio is: bright red hot pepper: five spice powder: Sal: olive oil=84 ~ 86:
1.4~1.6:0.5~0.7:0.9~1.1。
Herba Apii graveolentis crispy slice prepared by the preparation method of described a kind of Herba Apii graveolentis crispy slice.
The invention have the advantage that the preparation method of a kind of Herba Apii graveolentis crispy slice that the present invention provides, method is simple, can carry out scale
Metaplasia is produced, and balanced in nutrition, delicate fragrance is filled the air, and stem of celery and Ye Jun can process, and Herba Apii graveolentis utilization rate is up to 91.2%, improves economic well-being of workers and staff
21.4%；Herba Apii graveolentis, after vitamin c solution soaks, has additional nutrients, abundant mouthfeel, keeps natural colored；First salting is again through lactic acid bacteria
Low temperature fermentation, the jerky taste of desalination Herba Apii graveolentis, acid is refreshing good to eat, and salinity is moderate, increases little molecular nutrition and flavor component, promotes gastrointestinal
Function, strengthens nutrition absorption rate；After vacuum lyophilization, stem of celery and leaf produce fine and closely woven loose structure, crispy in taste, vitamin
C retention rate is 95.4%；Adding small powder bag in packing dress, client can add edible the most voluntarily, meets different consumer
Mouthfeel demand, pushes up sales.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
The preparation method of a kind of Herba Apii graveolentis crispy slice, specifically includes following steps:
(1) Feedstock treating: select Herba Apii graveolentis fresh, without disease pest, get rid of leaves, clean, retain tender leaf, Herba Apii graveolentis cut sth. askew thickness be 3 ~ 4mm,
The sheet of long 2 ~ 3cm, tender leaf keeps complete, is placed in the vitamin c solution that mass concentration is 0.6% immersion 10 minutes, retains battalion
Support, increase local flavor, keep natural colored, take out, obtain Herba Apii graveolentis sheet；
(2) salting zymolysis: be placed in by Herba Apii graveolentis sheet in the salt solution that mass concentration is 2.2%, soaks 12 hours in 18 DEG C, adds
Lactic acid bacteria, making volumetric concentration is 2%, stirs, and in 26 DEG C of ferment at constant temperature 20 hours, low temperature fermentation, removes jerky taste, and acid is refreshing
Good to eat, produce more little molecular nutrition and flavor component, take out, obtain ferment celery sheet；
(3) lyophilization: ferment celery sheet is placed in-42 DEG C, vacuum lyophilization to water content is 6%, retains nutrition, mouthfeel
Crisp, obtain Herba Apii graveolentis crispy slice；
(4) flavoring agent is added: weigh bright red hot pepper, five spice powder, Sal, olive oil, mixing making beating, cross 80 mesh sieves, micro-in 500MHz
Wave heating 25 seconds, is cooled to room temperature, vacuum packaging, must expect bag；
(5) packaging sterilizing: add pan feeding bag, inflated with nitrogen packs, and in 5000uW/c ultraviolet-sterilization 30 ~ 35 minutes, inspection, must become
Product.
The Herba Apii graveolentis of described step (1), for Herba Apii graveolentis, individual plant weight is 0.8 ~ 1.2kg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: Lactobacillus bulgaricus: moral formula lactobacillus:
Bacillus bifidus=22:22:17, activates the most respectively, and viable count is 109~1010CFU/ml, can be used directly.
The flavoring agent of described step (4), each raw material weight ratio is: bright red hot pepper: five spice powder: Sal: olive oil=84:1.4:
0.5:0.9。
Embodiment 2
The preparation method of a kind of Herba Apii graveolentis crispy slice, specifically includes following steps:
(1) Feedstock treating: select Herba Apii graveolentis fresh, without disease pest, get rid of leaves, clean, retain tender leaf, Herba Apii graveolentis cut sth. askew thickness be 3 ~ 4mm,
The sheet of long 2 ~ 3cm, tender leaf keeps complete, is placed in the vitamin c solution that mass concentration is 0.6 ~ 0.8% immersion 13 minutes, retains
Nutrition, increases local flavor, keeps natural colored, takes out, obtains Herba Apii graveolentis sheet；
(2) salting zymolysis: be placed in by Herba Apii graveolentis sheet in the salt solution that mass concentration is 2.4%, soaks 13 hours in 19 DEG C, adds
Lactic acid bacteria, making volumetric concentration is 2.5%, stirs, and in 27 DEG C of ferment at constant temperature 22 hours, low temperature fermentation, removes jerky taste, acid
Refreshing good to eat, produce more little molecular nutrition and flavor component, take out, obtain ferment celery sheet；
(3) lyophilization: ferment celery sheet is placed in-41 DEG C, vacuum lyophilization to water content is 7%, retains nutrition, mouthfeel
Crisp, obtain Herba Apii graveolentis crispy slice；
(4) flavoring agent is added: weigh bright red hot pepper, five spice powder, Sal, olive oil, mixing making beating, cross 80 mesh sieves, micro-in 500MHz
Wave heating 28 seconds, is cooled to room temperature, vacuum packaging, must expect bag；
(5) packaging sterilizing: add pan feeding bag, inflated with nitrogen packs, and in 5000uW/c ultraviolet-sterilization 33 minutes, inspection, obtains finished product.
The Herba Apii graveolentis of described step (1), for Herba Apii graveolentis, individual plant weight is 0.8 ~ 1.2kg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: Lactobacillus bulgaricus: moral formula lactobacillus:
Bacillus bifidus=23:23:18, activates the most respectively, and viable count is 109~1010CFU/ml, can be used directly.
The flavoring agent of described step (4), each raw material weight ratio is: bright red hot pepper: five spice powder: Sal: olive oil=85:1.5:
0.6:1.0。
Embodiment 3
The preparation method of a kind of Herba Apii graveolentis crispy slice, specifically includes following steps:
(1) Feedstock treating: select Herba Apii graveolentis fresh, without disease pest, get rid of leaves, clean, retain tender leaf, Herba Apii graveolentis cut sth. askew thickness be 3 ~ 4mm,
The sheet of long 2 ~ 3cm, tender leaf keeps complete, is placed in the vitamin c solution that mass concentration is 0.8% immersion 15 minutes, retains battalion
Support, increase local flavor, keep natural colored, take out, obtain Herba Apii graveolentis sheet；
(2) salting zymolysis: be placed in by Herba Apii graveolentis sheet in the salt solution that mass concentration is 2.6%, soaks 14 hours in 20 DEG C, adds
Lactic acid bacteria, making volumetric concentration is 3%, stirs, and in 28 DEG C of ferment at constant temperature 24 hours, low temperature fermentation, removes jerky taste, and acid is refreshing
Good to eat, produce more little molecular nutrition and flavor component, take out, obtain ferment celery sheet；
(3) lyophilization: ferment celery sheet is placed in-40 DEG C, vacuum lyophilization to water content is 8%, retains nutrition, mouthfeel
Crisp, obtain Herba Apii graveolentis crispy slice；
(4) flavoring agent is added: weigh bright red hot pepper, five spice powder, Sal, olive oil, mixing making beating, cross 100 mesh sieves, micro-in 600MHz
Wave heating 30 seconds, is cooled to room temperature, vacuum packaging, must expect bag；
(5) packaging sterilizing: add pan feeding bag, inflated with nitrogen packs, and in 6000uW/c ultraviolet-sterilization 35 minutes, inspection, obtains finished product.
The Herba Apii graveolentis of described step (1), for Herba Apii graveolentis, individual plant weight is 0.8 ~ 1.2kg.
The lactic acid bacteria of described step (3), is made up of the strain of following weight ratio: Lactobacillus bulgaricus: moral formula lactobacillus:
Bacillus bifidus=24:24:19, activates the most respectively, and viable count is 109~1010CFU/ml, can be used directly.
The flavoring agent of described step (4), each raw material weight ratio is: bright red hot pepper: five spice powder: Sal: olive oil=86:1.6:
0.7:1.1。
The mensuration of each index of embodiment Herba Apii graveolentis crispy slice:
According to GB/T 23787-2009, the Herba Apii graveolentis crispy slice preparing embodiment detects, and embodiment Herba Apii graveolentis crispy slice respectively refers to
Target measurement result is shown in Table 1.
Table 1: the measurement result of each index of embodiment Herba Apii graveolentis crispy slice
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Mouthfeel | Acid is refreshing, crisp | Acid is refreshing, crisp | Acid is refreshing, crisp |
| Vc retention rate/(%) | 95.4 | 94.6 | 94.8 |
| Carotene retention rate/(%) | 93.4 | 92.3 | 93.7 |
The result of table 1 shows, Herba Apii graveolentis crispy slice prepared by the preparation method of the Herba Apii graveolentis crispy slice of embodiment, and acid is refreshing crisp, Vc retention rate
Reaching 95.4%, carotene retention rate reaches 93.7%, illustrates that the Herba Apii graveolentis crispy slice that the present invention provides has wide market prospect.
Claims (5)
1. the preparation method of a Herba Apii graveolentis crispy slice, it is characterised in that specifically include following steps:
(1) Feedstock treating: select Herba Apii graveolentis fresh, without disease pest, get rid of leaves, clean, retain tender leaf, Herba Apii graveolentis cut sth. askew thickness be 3 ~ 4mm,
The sheet of long 2 ~ 3cm, tender leaf keeps complete, is placed in the vitamin c solution that mass concentration is 0.6 ~ 0.8% immersion 10 ~ 15 minutes,
Take out, obtain Herba Apii graveolentis sheet；
(2) salting zymolysis: be placed in by Herba Apii graveolentis sheet in the salt solution that mass concentration is 2.2 ~ 2.6%, soaks 12 ~ 14 in 18 ~ 20 DEG C
Hour, add lactic acid bacteria, making volumetric concentration is 2 ~ 3%, stirs, and in 26 ~ 28 DEG C of ferment at constant temperature 20 ~ 24 hours, takes out,
Ferment celery sheet；
(3) lyophilization: ferment celery sheet is placed in-42 ~-40 DEG C, vacuum lyophilization to water content is 6 ~ 8%, obtains Herba Apii graveolentis crisp
Sheet；
(4) flavoring agent is added: weigh bright red hot pepper, five spice powder, Sal, olive oil, mixing making beating, cross 80 ~ 100 mesh sieves, in 500 ~
600MHz microwave heating 25 ~ 30 seconds, is cooled to room temperature, vacuum packaging, must expect bag；
(5) packaging sterilizing: add pan feeding bag, inflated with nitrogen packs, in 5000 ~ 6000uW/c ultraviolet-sterilization 30 ~ 35 minutes, inspection,
Obtain finished product.
The most according to claim 1, the preparation method of Herba Apii graveolentis crispy slice, it is characterised in that the Herba Apii graveolentis of described step (1), for drought
Celery, individual plant weight is 0.8 ~ 1.2kg.
The preparation method of Herba Apii graveolentis crispy slice the most according to claim 1, it is characterised in that the lactic acid bacteria of described step (3), by with
The strain composition of lower weight ratio: Lactobacillus bulgaricus: moral formula lactobacillus: bacillus bifidus=22 ~ 24:22 ~ 24:17 ~ 19, divides
Not activating, viable count is 109~1010CFU/ml。
The preparation method of Herba Apii graveolentis crispy slice the most according to claim 1, it is characterised in that the flavoring agent of described step (4), each raw material
Weight ratio is: bright red hot pepper: five spice powder: Sal: olive oil=84 ~ 86:1.4 ~ 1.6:0.5 ~ 0.7:0.9 ~ 1.1.
5. the Herba Apii graveolentis crispy slice prepared according to the preparation method of Herba Apii graveolentis crispy slice described in any one of claim 1 ~ 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610699313.XA CN106262099A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of Herba Apii graveolentis crispy slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610699313.XA CN106262099A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of Herba Apii graveolentis crispy slice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262099A true CN106262099A (en) | 2017-01-04 |
Family
ID=57661049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610699313.XA Pending CN106262099A (en) | 2016-08-22 | 2016-08-22 | A kind of preparation method of Herba Apii graveolentis crispy slice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262099A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712734A (en) * | 2017-11-10 | 2018-02-23 | 蚌埠市金旺食品有限公司 | A kind of preparation method of dried sweet potato |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN105533571A (en) * | 2015-12-11 | 2016-05-04 | 浙江省农业科学院 | Vegetable pickling method for restraining generation of nitrite and pellicle in pickling process |
-
2016
- 2016-08-22 CN CN201610699313.XA patent/CN106262099A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN105533571A (en) * | 2015-12-11 | 2016-05-04 | 浙江省农业科学院 | Vegetable pickling method for restraining generation of nitrite and pellicle in pickling process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712734A (en) * | 2017-11-10 | 2018-02-23 | 蚌埠市金旺食品有限公司 | A kind of preparation method of dried sweet potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102687853B (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| CN103947996B (en) | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| KR20130000623A (en) | Thickening food additives composition containing tremella fuciformis powder and the manufacturing method for the same | |
| WO2015013840A1 (en) | Method for preparing ganoderma lucidum fermented products | |
| KR20130077260A (en) | Method for producing seasoning sauce using mushroom extract and seasoning sauce prepared therefrom | |
| CN107997065A (en) | A kind of method for salting of vinegar-pepper radish | |
| KR101038752B1 (en) | Kimchi containing wild ginseng root and xylitol | |
| Göğüş et al. | Functional and nutritional properties of some turkish traditional foods | |
| KR20100111134A (en) | A method for preparing an instant natural spice for kimchi | |
| CN106262099A (en) | A kind of preparation method of Herba Apii graveolentis crispy slice | |
| CN107751803A (en) | A kind of flavored type crab meat thick broad-bean sauce and preparation method thereof | |
| CN104115916A (en) | Fermented canned mushroom and preparation method thereof | |
| CN103039925A (en) | Fermented black allium chinensis food and preparation method thereof | |
| KR101973279B1 (en) | Method for manufacturing a soup containing mushroom, and the soup manufactured by the method | |
| KR101979691B1 (en) | Sweet rice drink containing tomato and eggplant lactic-acid fermented extract and its preparation method | |
| CN112042907A (en) | Selenium-rich broccoli pickle and preparation method thereof | |
| CN102178213B (en) | Processing method of sauced mushrooms | |
| CN107751804A (en) | A kind of calcareous thick broad-bean sauce of flavored type and preparation method thereof | |
| CN107712642A (en) | A kind of flavored type Pu bamboo shoot mushroom thick broad-bean sauce and preparation method thereof | |
| CN104000152B (en) | Lemon malt seasoning having functions of eliminating toxin and beautifying skin | |
| KR101118012B1 (en) | Method for producing kimchi adding pine needle powder and kimchi produced by the same method | |
| CN105995632A (en) | Mustard-flavored health red snapper ball and preparation method thereof | |
| CN106942672A (en) | A kind of fragrant spicy ivy mosses and a making method thereof and preparation method thereof | |
| Kadirvel et al. | Indian Journal of Hill Farming |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |