CN107136449A - A kind of gumbo product containing white tea and preparation method thereof - Google Patents
A kind of gumbo product containing white tea and preparation method thereof Download PDFInfo
- Publication number
- CN107136449A CN107136449A CN201710397087.4A CN201710397087A CN107136449A CN 107136449 A CN107136449 A CN 107136449A CN 201710397087 A CN201710397087 A CN 201710397087A CN 107136449 A CN107136449 A CN 107136449A
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- gumbo
- white tea
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- tea
- raw material
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 52
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 43
- 235000020334 white tea Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 235000013616 tea Nutrition 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000009432 framing Methods 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 3
- 241001075517 Abelmoschus Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 241001122767 Theaceae Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000011159 matrix material Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 150000002978 peroxides Chemical class 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 239000002304 perfume Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000219071 Malvaceae Species 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of gumbo crisp chip containing white tea and preparation method thereof, the raw material of the gumbo crisp chip containing white tea includes by weight：Fresh 100 parts of okra, 20 parts of maltose, 10 parts of vegetable oil, 3 parts of white tea tea powder, 4.5 parts of spiced salt powder, 0.5 part of edible salt.Its technological process be sorting, stalk, precook, cool down, framing up, it is quick-frozen, leaching material, drying vacuum, white tea seasoning, inspection, finished product packing.The crisp full appearance of white tea gumbo that the present invention is developed, size is homogeneous, and the original local flavor of gumbo is mutually merged with white tea tea perfume, crispy in taste and without greasy feeling.
Description
Technical field
The invention belongs to leisure food manufacture field, and in particular to a kind of gumbo product containing white tea and preparation method thereof.
Background technology
Gumbo（Abelmoschusesculentus(L.) Moench）Alias gumbo folder, swordweed, are Malvaceae 1 year
Raw herbaceous plant, originates in Africa, cultivates extensively in torrid areas, and the ground such as Taiwan, Guangdong, Guangxi are distributed mainly in China
Area.Gumbo is precious from head to foot, and tender folder, flower, seed can be eaten, and its tender folder meat is fine and smooth, rich in protein, carbohydrate, fat
Fat and polysaccharide, flavones isoreactivity composition, can eat raw, can also cook into various delicious dish, with it is antifatigue, auxiliary reducing blood lipid,
The dietotherapy effects such as immunity are improved, are generally acknowledged nutritive health-care vegetables.In addition, ripe gumbo seed is rich in fat, protein, coffee
Coffee cannot be only used for oil expression because waiting composition, produces protein feed, is alternatively arranged as coffee substitute, exploitation prospect is wide.So
And in the market also rarely has the leisure food using gumbo as development of raw materials, the present invention gumbo is made the gumbo crisp chip of unique flavor,
Crispy in taste, no greasy feeling has filled up this blank.
The content of the invention
The present invention develops a kind of gumbo crisp chip containing white tea and preparation method thereof, the gumbo crisp chip mouthfeel that the present invention is developed
It is crisp, no greasy feeling, with higher edibility.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of gumbo crisp chip containing white tea, its raw material includes by weight：Fresh 100 parts of okra, 20 parts of maltose, vegetable oil
10 parts, 3 parts of white tea tea powder, 4.5 parts of spiced salt powder, 0.5 part of edible salt.
Another object of the present invention is to provide a kind of preparation method for preparing the above-mentioned gumbo crisp chip containing white tea, its technique
Flow be sorting, stalk, precook, cool down, framing up, it is quick-frozen, leaching material, drying vacuum, white tea seasoning, inspection, finished product packing.
Its specific preparation method is as follows：
（1）Sorting：From maturation is fresh, nothing is rotted, no disease and pests harm, size are that the abundant okra of 6-11cm meats is raw material；
（2）Stalk：The root base of a fruit of gumbo is cut, matrix must not be contained；
（3）Precook：It is well-done to donor center with vapour cooking 4-5min；
（4）Cooling：Cooled down with flowing water, by it is cold it is not hot be defined, drain bright water；
（5）Frame up：Put into freeze and the raw material after cooling must be put into frame of plastic before storehouse, the thickness that frames up of okra is 7-8cm；
（6）It is quick-frozen：The jelly storehouse progress that raw material after installing puts -18 DEG C into is quick-frozen, its temperature is reached -18 DEG C；
（7）Leaching material：Maltose, the edible salt of above-mentioned parts by weight are weighed, is added in 30 parts by weight boiling water；It is used to soak the autumn after dissolving
Certain herbaceous plants with big flowers, 20 Baume degrees are reached to syrup, and gumbo is all dissolved, do not lumpd, drains bright water；
（8）Vacuum is drying：Raw material is put into drying, 85 DEG C of dried temperature is carried out in vacuum oil frying pot, time 2h, vacuum reaches
More than 0.098, drying process is completed, and vacuum is got rid of off the pot after oil；
（9）White tea seasoning：White tea tea powder, the spiced salt powder of above-mentioned parts by weight are weighed, allotment is uniform；Tune mixes step（8）Gained gumbo,
Pull the gumbo after breading out, sieving is advisable with not dry linting；
（10）Examine：Select and carry out the sampling Detection of acid value and peroxide value；
（11）Finished product packing：Finished product after the assay was approved is after ultraviolet sterilization, and by dispatching from the factory, requirement is packed.
The advantage of the invention is that：
The present invention nutrition and crispy in taste, the gumbo crisp chip without greasy feeling has been made in gumbo, make its more resistant to storage and local flavor more
It is good.
Embodiment
Embodiment 1
A kind of gumbo crisp chip containing white tea, its raw material includes by weight：Fresh 100 parts of okra, 20 parts of maltose, vegetable oil
10 parts, 3 parts of white tea tea powder, 4.5 parts of spiced salt powder, 0.5 part of edible salt.
Its technological process be sorting, stalk, precook, cool down, framing up, it is quick-frozen, leaching material, drying vacuum, white tea seasoning, examine
Test, finished product packing.
Its specific preparation method is as follows：
（1）Sorting：From maturation is fresh, nothing is rotted, no disease and pests harm, size are that the abundant okra of 6-11cm meats is raw material；
（2）Stalk：The root base of a fruit of gumbo is cut, matrix must not be contained；
（3）Precook：It is well-done to donor center with vapour cooking 4min；
（4）Cooling：Cooled down with flowing water, by it is cold it is not hot be defined, drain bright water；
（5）Frame up：Put into freeze and the raw material after cooling must be put into frame of plastic before storehouse, the thickness that frames up of okra is 7-8cm；
（6）It is quick-frozen：The jelly storehouse progress that raw material after installing puts -18 DEG C into is quick-frozen, its temperature is reached -18 DEG C；
（7）Leaching material：Maltose, the edible salt of above-mentioned parts by weight are weighed, is added in 30 parts by weight boiling water；It is used to soak the autumn after dissolving
Certain herbaceous plants with big flowers, 20 Baume degrees are reached to syrup, and gumbo is all dissolved, do not lumpd, drains bright water；
（8）Vacuum is drying：Raw material is put into drying, 85 DEG C of dried temperature is carried out in vacuum oil frying pot, time 2h, vacuum reaches
More than 0.098, drying process is completed, and vacuum is got rid of off the pot after oil；
（9）White tea seasoning：White tea tea powder, the spiced salt powder of above-mentioned parts by weight are weighed, allotment is uniform；Tune mixes step（8）Gained gumbo,
Pull the gumbo after breading out, sieving is advisable with not dry linting；
（10）Examine：Select and carry out the sampling Detection of acid value and peroxide value；
（11）Finished product packing：Finished product after the assay was approved is after ultraviolet sterilization, and by dispatching from the factory, requirement is packed.
Embodiment 2
A kind of gumbo crisp chip containing white tea, its raw material includes by weight：Fresh 100 parts of okra, 20 parts of maltose, vegetable oil
10 parts, 3 parts of white tea tea powder, 4.5 parts of spiced salt powder, 0.5 part of edible salt.
Its technological process be sorting, stalk, precook, cool down, framing up, it is quick-frozen, leaching material, drying vacuum, white tea seasoning, examine
Test, finished product packing.
Its specific preparation method is as follows：
（1）Sorting：From maturation is fresh, nothing is rotted, no disease and pests harm, size are that the abundant okra of 6-11cm meats is raw material；
（2）Stalk：The root base of a fruit of gumbo is cut, matrix must not be contained；
（3）Precook：It is well-done to donor center with vapour cooking 5min；
（4）Cooling：Cooled down with flowing water, by it is cold it is not hot be defined, drain bright water；
（5）Frame up：Put into freeze and the raw material after cooling must be put into frame of plastic before storehouse, the thickness that frames up of okra is 7-8cm；
（6）It is quick-frozen：The jelly storehouse progress that raw material after installing puts -18 DEG C into is quick-frozen, its temperature is reached -18 DEG C；
（7）Leaching material：Maltose, the edible salt of above-mentioned parts by weight are weighed, is added in 30 parts by weight boiling water；It is used to soak the autumn after dissolving
Certain herbaceous plants with big flowers, 20 Baume degrees are reached to syrup, and gumbo is all dissolved, do not lumpd, drains bright water；
（8）Vacuum is drying：Raw material is put into drying, 85 DEG C of dried temperature is carried out in vacuum oil frying pot, time 2h, vacuum reaches
More than 0.098, drying process is completed, and vacuum is got rid of off the pot after oil；
（9）White tea seasoning：White tea tea powder, the spiced salt powder of above-mentioned parts by weight are weighed, allotment is uniform；Tune mixes step（8）Gained gumbo,
Pull the gumbo after breading out, sieving is advisable with not dry linting；
（10）Examine：Select and carry out the sampling Detection of acid value and peroxide value；
（11）Finished product packing：Finished product after the assay was approved is after ultraviolet sterilization, and by dispatching from the factory, requirement is packed.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of gumbo crisp chip containing white tea, it is characterised in that：Described gumbo crisp chip its raw material containing white tea is wrapped by weight
Include：Fresh okra 80-120 parts, 18-22 parts of maltose, 8-10 parts of vegetable oil, 3-5 parts of white tea tea powder, 4-5 parts of spiced salt powder is eaten
0.5 part of salt.
2. a kind of method for preparing the gumbo crisp chip as claimed in claim 1 containing white tea, it is characterised in that：Its technological process is
Sorting, stalk, precook, cool down, framing up, it is quick-frozen, leaching material, drying vacuum, white tea seasoning, inspection, finished product packing.
3. a kind of preparation method of gumbo crisp chip containing white tea according to claim 2, it is characterised in that：It specifically makes
Method is as follows：
（1）Sorting：From maturation is fresh, nothing is rotted, no disease and pests harm, size are that the abundant okra of 6-11cm meats is raw material；
（2）Stalk：The root base of a fruit of gumbo is cut, matrix must not be contained；
（3）Precook：It is well-done to donor center with vapour cooking 4-5min；
（4）Cooling：Cooled down with flowing water, by it is cold it is not hot be defined, drain bright water；
（5）Frame up：Put into freeze and the raw material after cooling must be put into frame of plastic before storehouse, the thickness that frames up of okra is 7-8cm；
（6）It is quick-frozen：The jelly storehouse progress that raw material after installing puts -18 DEG C into is quick-frozen, its temperature is reached -18 DEG C；
（7）Leaching material：Maltose, the edible salt of above-mentioned parts by weight are weighed, is added in 30 parts by weight boiling water；It is used to soak the autumn after dissolving
Certain herbaceous plants with big flowers, 20 Baume degrees are reached to syrup, and gumbo is all dissolved, do not lumpd, drains bright water；
（8）Vacuum is drying：Raw material is put into drying, 85 DEG C of dried temperature is carried out in vacuum oil frying pot, time 2h, vacuum reaches
More than 0.098, drying process is completed, and vacuum is got rid of off the pot after oil；
（9）White tea seasoning：White tea tea powder, the spiced salt powder of above-mentioned parts by weight are weighed, allotment is uniform；Tune mixes step（8）Gained gumbo,
Pull the gumbo after breading out, sieving is advisable with not dry linting；
（10）Examine：Select and carry out the sampling Detection of acid value and peroxide value；
（11）Finished product packing：Finished product after the assay was approved is after ultraviolet sterilization, and by dispatching from the factory, requirement is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397087.4A CN107136449A (en) | 2017-05-31 | 2017-05-31 | A kind of gumbo product containing white tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397087.4A CN107136449A (en) | 2017-05-31 | 2017-05-31 | A kind of gumbo product containing white tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136449A true CN107136449A (en) | 2017-09-08 |
Family
ID=59780695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710397087.4A Pending CN107136449A (en) | 2017-05-31 | 2017-05-31 | A kind of gumbo product containing white tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136449A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641061A (en) * | 2020-11-10 | 2021-04-13 | 安徽东方果园生物科技有限公司 | Wonderful crisp okra capable of clearing heat and removing toxicity and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719867A (en) * | 2014-01-25 | 2014-04-16 | 湖南奇异生物科技有限公司 | Instant okra snack food |
| CN105639522A (en) * | 2016-01-07 | 2016-06-08 | 安徽富尔达食品有限公司 | Preparation process of non-fried crispy okra chips |
| CN105815709A (en) * | 2016-04-15 | 2016-08-03 | 重庆品有农业发展有限公司 | Crispy abelmoschus esculentus powder and preparation method thereof |
| CN105815704A (en) * | 2016-03-22 | 2016-08-03 | 山东葵哥食品有限公司 | Making process of instant crisp and tasty abelmoschus esculentus capsules |
| CN105851950A (en) * | 2016-04-15 | 2016-08-17 | 重庆品有农业发展有限公司 | Crispy okra and making method thereof |
-
2017
- 2017-05-31 CN CN201710397087.4A patent/CN107136449A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719867A (en) * | 2014-01-25 | 2014-04-16 | 湖南奇异生物科技有限公司 | Instant okra snack food |
| CN105639522A (en) * | 2016-01-07 | 2016-06-08 | 安徽富尔达食品有限公司 | Preparation process of non-fried crispy okra chips |
| CN105815704A (en) * | 2016-03-22 | 2016-08-03 | 山东葵哥食品有限公司 | Making process of instant crisp and tasty abelmoschus esculentus capsules |
| CN105815709A (en) * | 2016-04-15 | 2016-08-03 | 重庆品有农业发展有限公司 | Crispy abelmoschus esculentus powder and preparation method thereof |
| CN105851950A (en) * | 2016-04-15 | 2016-08-17 | 重庆品有农业发展有限公司 | Crispy okra and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641061A (en) * | 2020-11-10 | 2021-04-13 | 安徽东方果园生物科技有限公司 | Wonderful crisp okra capable of clearing heat and removing toxicity and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170908 |
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