CN106722454A - A kind of processing method of positive lotus crisp chip - Google Patents

A kind of processing method of positive lotus crisp chip Download PDF

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Publication number
CN106722454A
CN106722454A CN201611065692.3A CN201611065692A CN106722454A CN 106722454 A CN106722454 A CN 106722454A CN 201611065692 A CN201611065692 A CN 201611065692A CN 106722454 A CN106722454 A CN 106722454A
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China
Prior art keywords
positive lotus
piece
positive
lotus
vacuum
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CN201611065692.3A
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Chinese (zh)
Inventor
何德龙
陈娅
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贵州绿黑农业开发有限公司
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Priority to CN201611065692.3A priority Critical patent/CN106722454A/en
Publication of CN106722454A publication Critical patent/CN106722454A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of processing method of positive lotus crisp chip, including step one, cleaning:Peeling, clear water is cleaned 2 ~ 3 times, obtains positive lotus piece;Step 2, positive lotus piece is put in 3 ~ 8d is soaked in flavoring, drained away the water standby;Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water be sprayed on the surface of positive lotus piece after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;Step 4:Positive lotus piece after taking-up lets cool is immediately placed in 20 ~ 25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C of vacuum and low temperature oil bath 10 ~ 50min of dried process, traditional vacuum de-oiling afterwards obtains positive lotus crisp chip.Positive lotus crisp chip unique flavor of the invention, color and luster and nutrition with positive lotus fresh goods can as needed prepare flavoring to obtain the positive lotus crisp chip of different taste and flavors, be expected to as a kind of novel high-grade nutrition leisure food popularization and application.

Description

A kind of processing method of positive lotus crisp chip

Technical field

The invention belongs to technical field of agricultural product process, and in particular to a kind of processing method of positive lotus crisp chip.

Background technology

Positive lotus, category asarum section herbaceos perennial, is a kind of dietary fiber vegetable of nutritive value food and medicine consangunity very high Dish, its original is the wild vegetable being grown between mountain forest, existing in recent years by the success of China agro-technician artificial domesticating cultivation Saved in Yunnan, Anhui, Hubei etc. and developed scale plantation.

Positive lotus contains several amino acids, protein and abundant cellulose, and institute's containing cellulose or one kind do not produce heat energy Holoside nutrient material, it is often edible, be conducive to keeping alimentary canal unobstructed, maintain normal bowel movement function, constipation can be treated, disappear Product stomach invigorating, has special efficacy for diabetes.Therefore, positive lotus is a kind of pure natural dietary fiber food for eating medicine dual-purpose.

The positive lotus of prior art uses as vegetables, usually cold and dressed with sauce and based on frying, and taste is excessively single, and makees Be a kind of seasonal vegetable, once it is out of season eat less than.

The content of the invention

The present invention can only be cold and dressed with sauce and fry for prior art sun lotus, and once it is out of season cannot have the drawbacks of, there is provided one The processing method for planting positive lotus crisp chip.

A kind of processing method of positive lotus crisp chip of the invention, comprises the following steps:Step one, cleaning:By the table of Xianyang lotus Face cleans up, peeling, then is cleaned with clear water 2 ~ 3 times, obtains positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in flavoring, drained away the water standby;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C of vacuum and low temperature oil bath 10 ~ 50min of dried process, vacuum afterwards Centrifugation de-oiling obtains positive lotus crisp chip.

Beneficial effects of the present invention:1st, positive lotus crisp chip, the sun after processing are made after lower temperature vacuum frying after positive lotus is freezed Lotus crisp chip crispy in taste, the pure natural color and luster of positive lotus, nutrition and local flavor were not only saved but also fine with low fat, low in calories and height The characteristics of dimension element, oil content is significantly lower than traditional fried food, without greasy feeling, while benzo Bi and acrylamide etc. will not be produced Carcinogenic substance, and long shelf-life, any season can have, and solve the disadvantage that positive lotus can only eat as seasonal vegetable originally End.2nd, positive lotus piece drains taking-up after being soaked in flavoring, and the oxygen in air can make the otch oxidation stain of positive lotus piece, influence The mouthfeel and color of finished product, now, are sprayed on positive lotus piece using citric acid water, completely cut off oxidation, it is ensured that otch nondiscolouring, Citric acid also can bring different tastes to positive lotus piece simultaneously, increase the local flavor of positive lotus.3rd, first positive lotus piece precooling is put again afterwards Enter freezing in refrigerating chamber, be finally putting into fried, constant temperature reduction in vacuum and low temperature oil bath, and be unlikely to make broken because of quenching End becomes many, influences the percentage of head rice of finished product.Positive lotus crisp chip unique flavor of the invention, color and luster and nutrition with positive lotus fresh goods, can Flavoring is prepared as needed to obtain the positive lotus crisp chip of different taste and flavors, is expected to be lain fallow as a kind of novel high-grade nutrition Food popularization and application.

Further, the flavoring in the step 2 is in original flavor material, saline taste material, sweetening material, spicy material and its braised flavoring One kind;The original flavor material is 0.2 ~ 0.5% sodium chloride solution;The saline taste material adds 0.1% for 5 ~ 7% sodium chloride solution Monosodium glutamate be made;The sweetening material is by Baume degrees by 5 ~ 10 honey is made;The spicy material is by capsicum, Chinese prickly ash, pepper, refined salt Formed with the system of stirring fry in oil;The braised flavoring by cassia bark, anise, fennel fruit, Chinese prickly ash, cloves, dried orange peel, Sha Ren, granulated sugar, refined salt, pepper and Water is boiled and formed.Crisp chip of the invention has 5 kinds of tastes, respectively original flavor, saline taste, sweet fragrance, spicy material and pot-stewed fowl, according to seasoning The different preparations of material.

Further, the vacuum of vacuum and low temperature oil bath is 70 ~ 80Pa in step 5, the vacuum of traditional vacuum for 90 ~ 100Pa.During oil bath, vacuum is low, further drops low-moisture evaporation rate, it is ensured that the shape of positive lotus crisp chip cellulose is in water Change small in the case of dividing evaporation, vacuum is high during centrifugation de-oiling, makes its rapid de-oiling.

Specific embodiment

Below by specific embodiment, the present invention is further detailed explanation:

Specific embodiment of the invention, but protection scope of the present invention are illustrated by example below, this is not limited to.

Embodiment 1:A kind of processing method of positive lotus crisp chip, comprises the following steps:

Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in 0.2 ~ 0.5% sodium chloride solution, drained away the water standby;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C, vacuum for the vacuum and low temperature oil bath drying of 70 ~ 80Pa at 10 ~ 50min of reason, afterwards using vacuum for the traditional vacuum de-oiling of 90 ~ 100P obtains positive lotus crisp chip.

Embodiment 2:A kind of processing method of positive lotus crisp chip, comprises the following steps:

Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in saline taste material, saline taste material is the concentration of the monosodium glutamate added with 0.1% 5 ~ 7% Sodium chloride solution, drains away the water standby;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C, vacuum for the vacuum and low temperature oil bath drying of 70 ~ 80Pa at 10 ~ 50min of reason, afterwards using vacuum for the traditional vacuum de-oiling of 90 ~ 100P obtains positive lotus crisp chip.

Embodiment 3:A kind of processing method of positive lotus crisp chip, comprises the following steps:

Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in sweetening material, sweetening material by Baume degrees by 5 ~ 10 honey is made, after draining It is standby;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C, vacuum for the vacuum and low temperature oil bath drying of 70 ~ 80Pa at 10 ~ 50min of reason, afterwards using vacuum for the traditional vacuum de-oiling of 90 ~ 100P obtains positive lotus crisp chip.

Embodiment 4:A kind of processing method of positive lotus crisp chip, comprises the following steps:

Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in spicy material, spicy material is by 10 parts of capsicum, 1 part of Chinese prickly ash, 1 part of Hu Green pepper, 3 parts of refined salt and 20 parts of the system of stirring fry in oil are formed, and are drained rear standby;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C, vacuum for the vacuum and low temperature oil bath drying of 70 ~ 80Pa at 10 ~ 50min of reason, afterwards using vacuum for the traditional vacuum de-oiling of 90 ~ 100P obtains positive lotus crisp chip.

Embodiment 4:A kind of processing method of positive lotus crisp chip, comprises the following steps:

Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;

Step 2, positive lotus piece is put in 3 ~ 8d is soaked in braised flavoring, braised flavoring is by 10 parts of cassia bark, 8 parts of anise, 8 parts small Fennel, 8 parts of Chinese prickly ash, 4 parts of cloves, 7 parts of dried orange peel, 10 parts of husky benevolence, 15 parts of granulated sugar, 15 parts of refined salt, 4 parts of pepper and 100 parts of water is boiled and formed, standby after draining away the water;

Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;

Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;

Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C, vacuum for the vacuum and low temperature oil bath drying of 70 ~ 80Pa at 10 ~ 50min of reason, afterwards using vacuum for the traditional vacuum de-oiling of 90 ~ 100P obtains positive lotus crisp chip.

Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification Specific embodiment etc. records the content that can be used for explaining claim.

Claims (3)

1. a kind of processing method of positive lotus crisp chip, it is characterised in that comprise the following steps:
Step one, cleaning:Clean, the peeling by the surface clean of Xianyang lotus, then cleaned with clear water 2 ~ 3 times, obtain positive lotus piece;
Step 2, positive lotus piece is put in 3 ~ 8d is soaked in flavoring, drained away the water standby;
Step 3, soaked positive lotus piece is laid in screen tray, with concentration for 0.1 ~ 0.5% citric acid water is sprayed on positive lotus piece Surface after, positive lotus piece is placed on aseptic cool and is let cool to 14~16 DEG C;
Step 4:Positive lotus piece after taking-up lets cool is immediately placed in -20 ~ -25 DEG C of iceboxs and carries out 8 ~ 12h of freezing;
Step 5, by freezing after positive lotus piece by 60 ~ 80 DEG C of vacuum and low temperature oil bath 10 ~ 50min of dried process, vacuum afterwards Centrifugation de-oiling obtains positive lotus crisp chip.
2. the processing method of sun lotus crisp chip as claimed in claim 1, it is characterised in that the flavoring in the step 2 is original One kind in taste substance, saline taste material, sweetening material, spicy material and its braised flavoring;The original flavor material is 0.2 ~ 0.5% sodium chloride solution; The saline taste material adds 0.1% monosodium glutamate to be made by 5 ~ 7% sodium chloride solution;The sweetening material is the honey that Baume degrees is 5 ~ 10 It is made;The spicy material is formed by capsicum, Chinese prickly ash, pepper, refined salt and the system of stirring fry in oil;The braised flavoring by cassia bark, anise, fennel fruit, Chinese prickly ash, cloves, dried orange peel, Sha Ren, granulated sugar, refined salt, pepper and water are boiled and formed.
3. the processing method of sun lotus crisp chip as claimed in claim 2, it is characterised in that vacuum and low temperature oil bath is true in step 5 Reciprocal of duty cycle is 70 ~ 80Pa, and the vacuum of traditional vacuum is 90 ~ 100Pa.
CN201611065692.3A 2016-11-28 2016-11-28 A kind of processing method of positive lotus crisp chip CN106722454A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2274281C2 (en) * 2003-06-11 2006-04-20 Олег Иванович Квасенков Method for producing of garnish potatoes
CN1951219A (en) * 2006-11-17 2007-04-25 陕西师范大学 Method for preparing vacuum frying persimmon slices
CN102178188A (en) * 2011-04-04 2011-09-14 福建省亿山农业科技发展有限公司 Method for processing lettuce crisps
CN102415540A (en) * 2011-12-09 2012-04-18 江南大学 Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying
KR20140118710A (en) * 2013-03-28 2014-10-08 삼영수산 주식회사 method for manufacturing crispy fried squid
CN105475919A (en) * 2015-12-21 2016-04-13 安徽富尔达食品有限公司 Method for processing crisp sweet potato slices
CN105533530A (en) * 2015-12-11 2016-05-04 徐州工程学院 Processing method of flavored crispy burdock chips
CN105595314A (en) * 2015-12-23 2016-05-25 福建农林大学 Method for preparing crispy hypsizigus marmoreus chips

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2274281C2 (en) * 2003-06-11 2006-04-20 Олег Иванович Квасенков Method for producing of garnish potatoes
CN1951219A (en) * 2006-11-17 2007-04-25 陕西师范大学 Method for preparing vacuum frying persimmon slices
CN102178188A (en) * 2011-04-04 2011-09-14 福建省亿山农业科技发展有限公司 Method for processing lettuce crisps
CN102415540A (en) * 2011-12-09 2012-04-18 江南大学 Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying
KR20140118710A (en) * 2013-03-28 2014-10-08 삼영수산 주식회사 method for manufacturing crispy fried squid
CN105533530A (en) * 2015-12-11 2016-05-04 徐州工程学院 Processing method of flavored crispy burdock chips
CN105475919A (en) * 2015-12-21 2016-04-13 安徽富尔达食品有限公司 Method for processing crisp sweet potato slices
CN105595314A (en) * 2015-12-23 2016-05-25 福建农林大学 Method for preparing crispy hypsizigus marmoreus chips

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Application publication date: 20170531

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