CN107156731A - Jerusalem artichoke leisure food and preparation method - Google Patents
Jerusalem artichoke leisure food and preparation method Download PDFInfo
- Publication number
- CN107156731A CN107156731A CN201710372763.2A CN201710372763A CN107156731A CN 107156731 A CN107156731 A CN 107156731A CN 201710372763 A CN201710372763 A CN 201710372763A CN 107156731 A CN107156731 A CN 107156731A
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- content
- silk
- inspection
- salt
- 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
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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It is related to the jerusalem artichoke leisure food and preparation method of leisure food, it is that jerusalem artichoke is made to the leisure food for meeting the various tastes of people, preparation method bakees test package finished product for the selection cleaning cutting immersion dehydration of Jerusalem artichoke raw material.Preparation method of the present invention is simple, and product can be gone out in 36 hours, is suitable for without sewage discharge in industrialized production, production, is that Jerusalem Artichoke Resource is developed with larger market prospects.
Description
Technical field
The present invention relates to bakee leisure food.
Background technology
Jerusalem artichoke, also known as Jerusalem artichoke, ginger, be composite family Helianthus annual herb plant, there is cultivation China various regions.Jerusalem artichoke
Wide adaptability, impoverishment tolerant, average yield per mu is up to 500-1250kg.In recent years, because its is nutritious, unique flavor and extremely people
Favor.
2013《Agriculture of Anhui science》On delivered work in one entitled " a kind of processing technology of jerusalem artichoke leisure food "
Skill flow is：Raw material, which is chosen ,-clean, pickle-cleans-cuts into slices/silk-desalination-dehydration-spice-packaging-sterilizing-inspection-finished product,
Salt content is up to 25% in process is pickled for its jerusalem artichoke, and salting period 20-25 days, its salt content height, salting period are long.Meanwhile, pickle
Weight calculation formula in contain potassium sorbate, dehydroactic acid sodium, disodium ethylene diamine tetraacetate, the product to pickle leisure food,
Containing preservative, to the healthy unfavorable of human body.
The 5th phase of volume 21 in October, 2000《Food research and development》On delivered in " development of jerusalem artichoke low-sugar preserved fruit "
Technological process is：Jerusalem artichoke-selection-cleaning-peeling-cutting-is precooked-candy-baking-packaging-storage-finished product.
In October, 2013《Agriculture in Hunan》On " deep processing of Jerusalem artichoke " delivered and Yan Juwei in the phase of August the 21st in 2000
《Food research and development》On " making of low sugar Jerusalem artichoke preserved fruit ", the technological process of " jerusalem artichoke process technology " delivered be：Jerusalem artichoke-
- cleaning-is selected and removes the peel-cut the decompression of finishing-immersion-decompression impregnation-first time and ooze sugar-second depressurize ooze sugar-for the third time to subtract
Pressure ooze sugar-dry-wrap up in pectin film-packaging-finished product.
Process above common ground is to employ 4% sodium hydroxide to boil peeling, then dilute hydrochloric acid solution with 0.3-0.4% and
Clear water carries out neutralising flush, with the mixed liquid dipping such as calcium chloride, sodium sulfite, citric acid color protection and solidification.Its technique is not only numerous
It is miscellaneous, and the nutritional ingredient of jerusalem artichoke is damaged and is lost in, the discharge of the waste water in production also brings the difficulty of improvement.
The content of the invention
It is an object of the invention to provide a kind of preparation method of jerusalem artichoke leisure food, it is one kind industrialized production side
The leisure food for meeting the various tastes of people and demand is made in method after jerusalem artichoke low temperature is bakeed.
The technical scheme is that as follows：
A kind of preparation method of jerusalem artichoke leisure food, its preparation method is as follows：
- cutting-immersion-dehydration-baking-inspection-packaging-finished product is selected-cleaned to Jerusalem artichoke raw material.
Jerusalem artichoke raw material is selected：Selection originate in husky territory bulk high quality white jerusalem artichoke be raw material, except truncate slightly, decayed fruit；
Cleaning：The jerusalem artichoke of select is cleaned with cleaning machine, removes the debris such as mud stain, the grains of sand；
Cutting：The jerusalem artichoke cleaned up is cut into slices or silk；
Immersion：The jerusalem artichoke piece cut or silk are soaked 8-10 hours in seasoning soak, seasoning soak includes：It is rice vinegar, white
Sugar, salt, water and auxiliary material, auxiliary material mainly have wine, garlic, ginger, Chinese prickly ash, pepper powder, rod chilli, sweetener and monosodium glutamate；
In seasoning soak, rice vinegar content is 35-25%, and white sugar content is 35-25%, and salt content is 4-3%, and water content is 40-
20%, auxiliary material content is 7-4%, and it is the seasoning leaching made using rice vinegar, white sugar, salt, auxiliary material as solute as solvent using water
Steep liquid.
Dehydration：Soaked jerusalem artichoke piece or silk are pulled out, is put into centrifuge and dries, slough the soak on surface；
Bakee,：Jerusalem artichoke piece or silk after dehydration is placed in Food Vegetable curer and bakeed, the time of baking is 10-12 hours,
Stoving temperature is 70-75 DEG C；
Examine：Tested by Q/HHC 0001S-2017 standards；Product point exfactory inspection and type inspection；
Exfactory inspection：By company, quality testing department is examined, and qualified products should have product certificate；
Inspection project：Sense organ, moisture, salt, bacterium colony index, coliform, net content and label；
Type inspection：By state food drug surveilance, mechanism tests：Every half a year is at least carried out once, in particular cases also should
Carry out；
Packaging：Using plastic-aluminum vacuum food bag hermetic package, and with product certificate；
Finished product：Jerusalem artichoke piece or silk after packaging are finished product.
Advantages of the present invention is：
1st, simple production process of the invention is easy, and time-consuming short, operational process of craft only needs to that product can be gone out in 24-36 hours,
It is easy to industrialized mass production, is conducive to marketing；
2nd, in soak of the present invention, without using chemicals such as caustic soda, hydrochloric acid, calcium chloride, jerusalem artichoke is farthest remained
Nutritional ingredient, and do not pollute；
3rd, no high concentration salt of the invention pickle with desalination process, simplify technological process, and product salt content is low, meets people
Few salt health requirements；
4th, product of the present invention is free of any preservative, changes the flavour of product with food dressing, and moisture content is low, in good taste, fits
Close demand of the people to leisure food of any colony, and natural green health；
5th, the present invention increases social benefit for country, and because jerusalem artichoke yield is high, drought-enduring and resistance to flood is that sand ground fixes the sand and the Changjiang river
The improved seeds planted, protein of the jerusalem artichoke rich in various needed by human body, trace element, vitamin and adjustment enteron aisle benefit beach
The synanthrin and Fructooligosaccharides of raw bacteria growing, are internationally recognized pollution-free foods.The large area plantation of jerusalem artichoke, adds the receipts of peasant
Enter；
6th, present invention employs the technique that low temperature is bakeed, without fried, so as to reach the requirement of fragrant and sweet crisp bakery.
7th, economic benefits of the invention, exemplified by producing 1000kg jerusalem artichoke leisure food per year, its output value is up to 20,000,000
Member, 11,750,000 yuan of profit is that Jerusalem Artichoke Resource is developed with larger market prospects.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment one
Production 25kg is adapted to the method for the sour-sweet taste jerusalem artichoke leisure food that teenager eats
Jerusalem artichoke raw material is selected：To originate in the feverfew taro 100kg of husky territory as raw material, except truncate slightly, decayed fruit；
Cleaning：The jerusalem artichoke of select is cleaned with cleaning machine, removes mud stain, grains of sand etc., jerusalem artichoke is totally cleaned；
Cutting：The jerusalem artichoke cleaned up is cut into 5mm silk with filament cutter；
Immersion：The jerusalem artichoke of 5mm silk will be cut into and be put into seasoning soak and soaked 10 hours, its seasoning soak is 40kg's
White rice vinegar 25kg, white sugar 25kg, salt 3kg, ginger 3kg, garlic 4kg are put into water, is allowed to be dissolved as seasoning soak；
Dehydration：Jerusalem artichoke piece by immersion is pulled out, is put into centrifuge and dries, sloughs the soak on surface；
Bakee：Jerusalem artichoke piece after dehydration is placed in Food Vegetable curer and bakeed, the time of baking is 10 hours, the temperature of baking
Spend for 75 DEG C；
Examine：Product is tested after going into operation by food and medicine inspection institute of Jingzhou City by Q/HHC 0001S-2017 standards；Examine
As a result it is as follows：
1st, color and luster:Ivory buff；
2nd, gas, flavour:With fragrant and sweet smell, no musty and other bad smells,
3rd, impurity：The impurity being visible by naked eyes；
4th, moisture：3.4%；
5th, salt：1.7%；
6th, total reducing sugar（In terms of sucrose）：58.3g/100g；
7th, lead：Nothing；
8th, ite：0.8mg/kg；
9th, total plate count：N1, N2, N3, N4 are between 730-780；
10th, Escherichia coli：The equal ＜ 10 of N1, N2, N3, N4,
It is qualified to examine；
Packaging：Packed with aluminium plastic packaging bag, and with product certificate；
Finished product：Jerusalem artichoke piece after packaging is finished product.
Embodiment two
Production 25kg is adapted to the method for the popular taste jerusalem artichoke leisure food that adult eats
Jerusalem artichoke raw material is selected：Feverfew taro 100kg to originate in husky territory removes end pin, decayed fruit as raw material；
Cleaning：The jerusalem artichoke of select is cleaned with cleaning machine, removes mud stain, grains of sand etc., jerusalem artichoke is totally cleaned；
Cutting：The jerusalem artichoke cleaned up is cut into 2mm thin slice with vegetable cutter；
Immersion：The jerusalem artichoke thinly sliced is put into seasoning soak and soaked 10 hours, its seasoning soak is the water in 20kg
In be put into white rice vinegar 25kg, white sugar 35kg, salt 3kg, pepper powder 4kg, zanthoxylum powder 3kg, be allowed to be dissolved as seasoning soak；
Dehydration：After jerusalem artichoke piece by immersion is pulled out, it is put into centrifuge and dries, sloughs the soak on surface；
Bakee：Jerusalem artichoke piece after dehydration is placed in Food Vegetable curer and bakeed, the time of baking is 12 hours, the temperature of baking
Spend for 70 DEG C；
Examine：By company, quality testing department is examined, and its assay is as follows：
Sense organ：Ivory buff；
Moisture：4.5%；
Salt：2%；
Bacterium colony index：Between 730-780；
Coliform：Equal ＜ 10,
Net content and label；
Assay meets the requirements；
Packaging：Packed with aluminium plastic packaging bag, and with product certificate；
Finished product：Jerusalem artichoke piece after packaging is finished product.
Embodiment three
Production 25kg is adapted to the method for the spicy flavor jerusalem artichoke leisure food that adult eats
Jerusalem artichoke raw material is selected：Feverfew taro 100kg to originate in husky territory removes end pin, decayed fruit as raw material；
Cleaning：The jerusalem artichoke of select is cleaned with cleaning machine, removes mud stain, grains of sand etc., jerusalem artichoke is totally cleaned；
Cutting：The jerusalem artichoke cleaned up is cut into 5mm silk with vegetable shredder；
Immersion：The jerusalem artichoke for being cut into 5mm is put into seasoning soak and soaked 10 hours, its seasoning soak is the water in 30kg
In be put into white rice vinegar 30kg, white sugar 30kg, salt 3kg, ginger 1kg, garlic 1kg, rod chilli 1kg, pepper powder 2kg, zanthoxylum powder 2kg,
It is allowed to be dissolved as seasoning soak；
Dehydration：After jerusalem artichoke piece by immersion is pulled out, it is put into centrifuge and dries, sloughs the soak on surface；
Bakee：Jerusalem artichoke piece after dehydration is placed in Food Vegetable curer and bakeed, the time of baking is 12 hours, the temperature of baking
Spend for 70 DEG C；
Examine：By company, quality testing department is examined, and its assay is as follows：
Sense organ：Ivory buff；
Moisture：5、2%；
Salt：1.5%；
Bacterium colony index：Between 730-780；
Coliform：Equal ＜ 10,
Net content and label；
Met the requirements after inspection；
Packaging：Packed with aluminium plastic packaging bag, and with product certificate；
Finished product：Jerusalem artichoke piece after packaging is finished product.
Claims (1)
1. a kind of preparation method of jerusalem artichoke leisure food, it is characterized in that：
- film-making-immersion-dehydration-baking-inspection-packaging-finished product is selected-cleaned to Jerusalem artichoke raw material;
Jerusalem artichoke raw material is selected：Selection originate in husky territory bulk high quality white jerusalem artichoke be raw material, except truncate slightly, decayed fruit；
Cleaning：The jerusalem artichoke of select is cleaned with cleaning machine, removes the debris such as mud stain, the grains of sand；
Cutting：The jerusalem artichoke cleaned up is cut into slices or silk；
Immersion：The jerusalem artichoke piece cut or silk are soaked 8-10 hours in seasoning soak, seasoning soak includes：It is rice vinegar, white
Sugar, salt, water and auxiliary material, auxiliary material mainly have wine, garlic, ginger, Chinese prickly ash, pepper powder, rod chilli, sweetener and monosodium glutamate；
In seasoning soak, rice vinegar content is 35-25%, and white sugar content is 35-25%, and salt content is 4-3%, and water content is 40-
20%, auxiliary material content is 7-4%, and it is the seasoning leaching made using rice vinegar, white sugar, salt, auxiliary material as solute as solvent using water
Steep liquid;
Dehydration：Soaked jerusalem artichoke piece or silk are pulled out, is put into centrifuge and dries, slough the soak on surface；
Bakee,：Jerusalem artichoke piece or silk after dehydration is placed in Food Vegetable curer and bakeed, the time of baking is 10-12 hours,
Stoving temperature is 70-75 DEG C；
Examine：Tested by Q/HHC 0001S-2017 standards；Product point exfactory inspection and type inspection；
Exfactory inspection：By company, quality testing department is examined, and qualified products should have product certificate；
Inspection project：Sense organ, moisture, salt, bacterium colony index, coliform, net content and label；
Type inspection：By state food drug surveilance, mechanism tests：Every half a year is at least carried out once, in particular cases also should
Carry out；
Packaging：Using plastic-aluminum vacuum food bag hermetic package, and with product certificate；
Finished product：Jerusalem artichoke piece or silk after packaging are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372763.2A CN107156731A (en) | 2017-05-24 | 2017-05-24 | Jerusalem artichoke leisure food and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372763.2A CN107156731A (en) | 2017-05-24 | 2017-05-24 | Jerusalem artichoke leisure food and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156731A true CN107156731A (en) | 2017-09-15 |
Family
ID=59821871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710372763.2A Pending CN107156731A (en) | 2017-05-24 | 2017-05-24 | Jerusalem artichoke leisure food and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156731A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077845A (en) * | 2017-12-27 | 2018-05-29 | 江西省科学院应用化学研究所 | A kind of processing method for the instant Jerusalem artichoke piece for eliminating nitrite |
| CN110326759A (en) * | 2019-08-16 | 2019-10-15 | 青海省农林科学院 | A kind of processing method of fresh-cut jerusalem artichoke crisp chip |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN103393046A (en) * | 2013-07-04 | 2013-11-20 | 陈武义 | Manufacturing method of sweet potato slices |
| CN104026518A (en) * | 2013-03-09 | 2014-09-10 | 程长青 | Chinese yam chip baked at low temperature |
| CN104366398A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Method for preparing low-sugar health jerusalem artichoke slice |
-
2017
- 2017-05-24 CN CN201710372763.2A patent/CN107156731A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN104026518A (en) * | 2013-03-09 | 2014-09-10 | 程长青 | Chinese yam chip baked at low temperature |
| CN103393046A (en) * | 2013-07-04 | 2013-11-20 | 陈武义 | Manufacturing method of sweet potato slices |
| CN104366398A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Method for preparing low-sugar health jerusalem artichoke slice |
Non-Patent Citations (1)
| Title |
|---|
| 刘玉珊等: ""一种菊芋休闲食品的加工工艺"", 《安徽农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077845A (en) * | 2017-12-27 | 2018-05-29 | 江西省科学院应用化学研究所 | A kind of processing method for the instant Jerusalem artichoke piece for eliminating nitrite |
| CN110326759A (en) * | 2019-08-16 | 2019-10-15 | 青海省农林科学院 | A kind of processing method of fresh-cut jerusalem artichoke crisp chip |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300337B (en) | Formula of zao pepper and processing method of zao pepper | |
| CN103766823A (en) | Processing technology of Jerusalem artichoke | |
| KR20110072925A (en) | Method of producing fusion jangajji including many kinds of vegetables and fruits | |
| CN107853645A (en) | A kind of preparation method of bubble green pepper bamboo shoot | |
| CN107156731A (en) | Jerusalem artichoke leisure food and preparation method | |
| CN102669641A (en) | Preparation method of tomato juice prawn and crab sauce | |
| CN105394619A (en) | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head | |
| CN103610001B (en) | A kind of characteristic kumquat pickles and preparation method thereof | |
| CN106722566A (en) | A kind of short-term pickling process of root-mustard | |
| CN103766824A (en) | Perilla plum slice and preparation method thereof | |
| CN104222921A (en) | Processing technology of sweet and salted turnip | |
| CN102697000B (en) | Faint scent lotus root processing technology | |
| KR101958171B1 (en) | Method for manufacturing of fruit vinegar based on natural fermentation vingar | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| KR101728489B1 (en) | Method for manufacturing sliced radish Kimchi | |
| CN103750227A (en) | Production process for chopped chilli in bags | |
| CN106722543A (en) | A kind of Jerusalem artichoke pickle and its method for salting | |
| CN105876704A (en) | Pickling processing method for assorted radish slices | |
| KR101945358B1 (en) | Method of preparation for fermened white kimchi | |
| KR102024659B1 (en) | Kimchi of Lactuca indica mixed Arctium lappa | |
| RU2358500C1 (en) | Production method of preserved food "tongue with sour cream sauce and horse-radish" of special purpose | |
| CN104116063A (en) | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof | |
| CN106819966A (en) | A kind of preparation for processing of spicy seafood alkali Penglai | |
| KR101709236B1 (en) | Process for making seasoned jelly fish containing artificial shark's fin | |
| KR101840799B1 (en) | Method for producing medicinal herbs Nabak Kimchi with increased antioxidant activity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170915 |