CN107440050A - A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea - Google Patents
A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea Download PDFInfo
- Publication number
- CN107440050A CN107440050A CN201710675498.5A CN201710675498A CN107440050A CN 107440050 A CN107440050 A CN 107440050A CN 201710675498 A CN201710675498 A CN 201710675498A CN 107440050 A CN107440050 A CN 107440050A
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- weight
- parts
- frying
- peppery
- 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
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 62
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 62
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 62
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 27
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 27
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 title claims abstract 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000005138 cryopreservation Methods 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 235000002597 Solanum melongena Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 10
- 241000208293 Capsicum Species 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241001070941 Castanea Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 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
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 2
- 235000012661 lycopene Nutrition 0.000 description 2
- 229960004999 lycopene Drugs 0.000 description 2
- 239000001751 lycopene Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000025797 Castanea pumila Species 0.000 description 1
- 235000007763 Castanea pumila Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- -1 albumen Matter Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 1
- 229910052721 tungsten Inorganic materials 0.000 description 1
- 239000010937 tungsten Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea, handle is gone to be minced after carrying out blanching after cleaning capsicum, crushed with together with edible salt, glucose, after adding catsup mixing, flavoring is obtained after being mixed after cold fermentation with other auxiliary and condiments, Chinese chestnut is put into storage afterwards to shell, go soaked stripping and slicing after clothing, boiled altogether with flavoring, after Chinese chestnut block is wrapped up face clothing by preparation face clothing, after carrying out fried de-oiling, cooling packing, both obtain the described peppery tomato frying Chinese chestnut block of sweet tea.Chinese chestnut block prepared by the present invention is not only nutritious, tasty, unique flavor, has great benefit to human body, and the holding time is grown, and shape of product is complete.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation side of the peppery tomato frying Chinese chestnut block of sweet tea
Method.
Background technology
Capsicum is one of red industry of Agriculture in Xinjiang, and plantation is with a long history, belongs to plant of Solanaceae.Solanaceae class vegetable class contains rich
Rich vitamin, mineral matter, organic acid and carbohydrate, protein etc..Capsicum highest containing vitamin C.Topped the list in vegetables
Position.In vegetables, the only capsicum per more than hectogram mg containing VC100.In all fruit, also only shatian pomelo and fresh dates etc.
It can be compared favourably with capsicum.So often eating capsicum can be used as the dietotherapy of VC deficiency diseases.
Contain substantial amounts of vitamin C in tomato, there is raw Feng to quench the thirst, stomach strengthening and digestion promoting, cool blood flat liver is clearing heat and detoxicating, reduces blood
The effect of pressure, there is good auxiliary therapeutic action to hypertension, kidney patient；Lycopene, which contains, there is protection to make angiocarpy
Vitamin and mineral element, cardiopathic breaking-out can be reduced.Conventional tomato product mainly has catsup, whole tomato tank
Head, tomato sauce, tomato juice, tomato drink, sweetened tomato pulp and tomato soft sweets etc..With the development of science and technology, have again many new
Tomato product be developed, such as lycopene, tomato dietary fiber, tomato seed protein and tomato seed oil.And catsup
It is still most important tomato product
Chinese chestnut is commonly called as chestnut, also known as chinquapin, rare chestnut, Mao Li, Feng Li, belongs to Fagaceae, and it is removed containing abundant starch, albumen
Matter, fat are outer, also containing the trace element such as multivitamin and calcium, phosphorus, iron, zinc, tungsten, thus with important nutrition and health care and
Pharmacological action, there are blood-enrich, kidney tonifying thickness intestines, adjust the dietary functions such as spleen nourishing the liver.Although the nutrition of Chinese chestnut and medical value are very high,
But traditional processing method is excessively simple rough, and Chinese chestnut on the market causes still based on marketing fresh, sugar stir-fry Chinese chestnut, Chinese chestnut can
High-quality Chinese chestnut resource could not be used adequately reasonably.At present, due to domestic preservation and freshness Chinese chestnut facility and technology also
It is difficult to meet its needs, rotted seriously after making collecting Chinese chestnut.Frying-expansion product is advantageous on flavor and color and luster, simultaneously
Assign Chinese chestnut good crisp brittleness, therefore frying-expansion product can be used as producing dilated food.
The content of the invention
The present invention provides a kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea, and Chinese chestnut block prepared by the present invention is not only sought
Abundant, tasty, unique flavor is supported, there is great benefit to human body, and the holding time is grown, shape of product is complete.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea, it is characterised in that comprise the following steps：
（1）The preparation of the peppery catsup of sweet tea
By 5-15 parts by weight capsicums, handle is manually removed, uses circulating water clear water after hydrogen peroxide cleaning, scalding in 70-80 DEG C of hot water
After 2-3 minutes, remove seed is minced, and is put into 2-5 parts by weight edible salt and is carried out with 5-8 parts by weight glucose after crushing 5-10 minutes, with
After the catsup of 5-8 parts by weight is mixed, shady place cold fermentation 4-5 days, stand-by after sealing；
（2）The preparation of flavoring
By step（1）0.05-0.1 parts by weight sodium, the citric acid of 0.1-0.2 parts by weight, 2-3 weight are added in gains
It is stand-by after part pepper is well mixed；
（3）Chinese chestnut Seed refrigeration stripping and slicing is boiled together
After Chinese chestnut after the screening of 25-30 parts by weight is placed in freezer into cryopreservation 15-35 days, Chinese chestnut is taken from freezer
Go out, after shelling, be immersed in 8-12 hours in water, Chinese chestnut Seed is then subjected to stripping and slicing, add 20-30 parts by weight steps（2）
Carry out after cooking 15-25 minutes, stood after placing 12-36 hours in the material of gained, it is stand-by；
（4）Face clothing prepares and parcel
By 5-15 parts by weight flour, 2-3 weight starch, 2-3 parts by weight bread flour, 1-2 baking powders and remaining step（2）Gained
After condiment addition 10-20 parts by weight water is stirred uniformly, by step（3）After the Chinese chestnut stripping and slicing of gained adds, ensure that Chinese chestnut cuts
Block appearance all contacts with face clothing, submerge 5-10s, after be slowly withdrawn, wrap up face clothing after, it is stand-by；
（5）Fried and de-oiling
By step（4）Gained Chinese chestnut block carries out vacuum frying, oil temperature is 170-190 DEG C of frying under conditions of vacuum is
50-80s, frying are finished, and fry basket is lifted, and carry out centrifugation de-oiling, nitrogen-filled packaging is carried out after cooling, both obtain peppery kind described of sweet tea
Eggplant taste frying Chinese chestnut block.
The standard processing of the screening is fresh full, and color and luster is white and bright, no mildew, damages by worms.
It is described shell for Chinese chestnut is placed in boiling water pulled out after blanching after cut with knife, and Chinese chestnut meat is placed in cold water
In, shelled after cooling.
It is an advantage of the invention that：
Capsicum is gone handle to be minced after carrying out blanching after cleaning by the present invention, is crushed together with edible salt, glucose, adds tomato
Sauce mixing after, after mix after cold fermentation with other auxiliary and condiments obtain flavoring, afterwards by Chinese chestnut put storage shell, remove clothing after steep
Water stripping and slicing, boiled altogether with flavoring, prepare face clothing by after Chinese chestnut block parcel face clothing, after carrying out fried de-oiling, cooling packing, both obtain institute
The peppery tomato frying Chinese chestnut block of sweet tea stated.The present invention by capsicum progress blanching there are enzyme deactivation sterilization functions, afterwards plus salt sugar with kind
Ketchup is sealed by fermentation, and raw material mixing can be caused to be more uniformly distributed, and cold fermentation effect is more preferable, reduces fermentation period, unclassified stores
Requirement of the different crowd to taste can be met, Chinese chestnut passes through cryopreservation, suppresses to adopt the respiratory rate of rear Chinese chestnut, causes simultaneously
The content of soluble sugar composition is improved in Chinese chestnut, and face clothing has certain viscosity, and product after frying can be fixed after wrapping up Chinese chestnut block
Final shape, and expansion and high resilience in fried gelatinization process, the moisture effect of nitrogen-filled packaging is good, and excludes air
With moisture so that the oxidation of fried product is solely small, more stable preservation.Chinese chestnut block prepared by the present invention is not only nutritious, beautiful
Taste is tasty, unique flavor, has great benefit to human body, and the holding time is grown, and shape of product is complete.
Embodiment
A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea, it is characterised in that comprise the following steps：
（1）The preparation of the peppery catsup of sweet tea
By 10 parts by weight capsicums, handle is manually removed, uses circulating water clear water after hydrogen peroxide cleaning, scalding 2.5 is divided in 75 DEG C of hot water
Zhong Hou, remove seed are minced, and are put into 3 parts by weight edible salts and 6 parts by weight glucose are carried out after crushing 8 minutes, the tomato with 6 parts by weight
After sauce is mixed, shady place cold fermentation 4 days, stand-by after sealing；
（2）The preparation of flavoring
By step（1）0.08 parts by weight sodium, the citric acid of 0.15 parts by weight, 2.5 parts by weight peppers are added in gains
It is stand-by after well mixed；
（3）Chinese chestnut Seed refrigeration stripping and slicing is boiled together
After Chinese chestnut after the screening of 28 parts by weight is placed in freezer into cryopreservation 20 days, Chinese chestnut is taken out from freezer, gone
After skin shells, it is immersed in water 10 hours, Chinese chestnut Seed is then subjected to stripping and slicing, add 25 parts by weight steps（2）The material of gained
In carry out cook 20 minutes after, stand place 24 hours after, it is stand-by；
（4）Face clothing prepares and parcel
By 10 parts by weight flour, 2.5 weight starch, 2.5 parts by weight bread flours, 1.5 baking powders and remaining step（2）Gained is adjusted
After material 15 parts by weight water of addition are stirred uniformly, by step（3）After the Chinese chestnut stripping and slicing of gained adds, ensure Chinese chestnut stripping and slicing appearance
All contacted with face clothing, submerge 8s, after be slowly withdrawn, wrap up face clothing after, it is stand-by；
（5）Fried and de-oiling
By step（4）Gained Chinese chestnut block carries out vacuum frying under conditions of vacuum is, oil temperature is 180 DEG C of fried 60s,
Frying is finished, and fry basket is lifted, and carries out centrifugation de-oiling, nitrogen-filled packaging is carried out after cooling, has both obtained the peppery tomato oil of described sweet tea
Fried Chinese chestnut block.
The standard processing of the screening is fresh full, and color and luster is white and bright, no mildew, damages by worms.
It is described shell for Chinese chestnut is placed in boiling water pulled out after blanching after cut with knife, and Chinese chestnut meat is placed in cold water
In, shelled after cooling.
Claims (3)
1. a kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea, it is characterised in that comprise the following steps：
(1) preparation of the peppery catsup of sweet tea
By 5-15 parts by weight capsicums, handle is manually removed, uses circulating water clear water after hydrogen peroxide cleaning, scalding in 70-80 DEG C of hot water
After 2-3 minutes, remove seed is minced, and is put into 2-5 parts by weight edible salt and is carried out with 5-8 parts by weight glucose after crushing 5-10 minutes, with
After the catsup of 5-8 parts by weight is mixed, shady place cold fermentation 4-5 days, stand-by after sealing；
（2）The preparation of flavoring
By step（1）0.05-0.1 parts by weight sodium, the citric acid of 0.1-0.2 parts by weight, 2-3 weight are added in gains
It is stand-by after part pepper is well mixed；
（3）Chinese chestnut Seed refrigeration stripping and slicing is boiled together
After Chinese chestnut after the screening of 25-30 parts by weight is placed in freezer into cryopreservation 15-35 days, Chinese chestnut is taken from freezer
Go out, after shelling, be immersed in 8-12 hours in water, Chinese chestnut Seed is then subjected to stripping and slicing, add 20-30 parts by weight steps（2）
Carry out after cooking 15-25 minutes, stood after placing 12-36 hours in the material of gained, it is stand-by；
(4) face clothing is prepared and wrapped up
By 5-15 parts by weight flour, 2-3 weight starch, 2-3 parts by weight bread flour, 1-2 baking powders and remaining step（2）Gained
After condiment addition 10-20 parts by weight water is stirred uniformly, by step（3）After the Chinese chestnut stripping and slicing of gained adds, ensure that Chinese chestnut cuts
Block appearance all contacts with face clothing, submerge 5-10s, after be slowly withdrawn, wrap up face clothing after, it is stand-by；
(5) fried and de-oiling
By step（4）Gained Chinese chestnut block carries out vacuum frying, oil temperature is 170-190 DEG C of frying under conditions of vacuum is
50-80s, frying are finished, and fry basket is lifted, and carry out centrifugation de-oiling, nitrogen-filled packaging is carried out after cooling, both obtain peppery kind described of sweet tea
Eggplant taste frying Chinese chestnut block.
A kind of 2. preparation method of the peppery tomato frying Chinese chestnut block of sweet tea according to claim 1, it is characterised in that the sieve
The standard processing of choosing is fresh full, and color and luster is white and bright, no mildew, damages by worms.
3. the preparation method of the peppery tomato frying Chinese chestnut block of a kind of sweet tea according to claim 1, it is characterised in that described to go
Skin shell for Chinese chestnut is placed in boiling water pulled out after blanching after cut with knife, and Chinese chestnut meat is placed in cold water, shelled after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710675498.5A CN107440050A (en) | 2017-08-09 | 2017-08-09 | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710675498.5A CN107440050A (en) | 2017-08-09 | 2017-08-09 | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107440050A true CN107440050A (en) | 2017-12-08 |
Family
ID=60491761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710675498.5A Pending CN107440050A (en) | 2017-08-09 | 2017-08-09 | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440050A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN111789245A (en) * | 2020-06-05 | 2020-10-20 | 河南森源祥药材科技有限公司 | Processing method of chestnut slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059837A (en) * | 1990-09-19 | 1992-04-01 | 朱龙 | A kind of production technology that helps the big Chinese chestnut of wine |
| CN102415554A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Sweet and spicy tomato sauce and preparation method thereof |
| CN103783576A (en) * | 2012-10-27 | 2014-05-14 | 众地食品有限公司 | High-quality oil-frying saline-taste chestnut production process |
| CN104982907A (en) * | 2015-06-16 | 2015-10-21 | 南阳汇萃植物制品有限公司 | Flavored sauce and preparation method thereof |
-
2017
- 2017-08-09 CN CN201710675498.5A patent/CN107440050A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059837A (en) * | 1990-09-19 | 1992-04-01 | 朱龙 | A kind of production technology that helps the big Chinese chestnut of wine |
| CN102415554A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Sweet and spicy tomato sauce and preparation method thereof |
| CN103783576A (en) * | 2012-10-27 | 2014-05-14 | 众地食品有限公司 | High-quality oil-frying saline-taste chestnut production process |
| CN104982907A (en) * | 2015-06-16 | 2015-10-21 | 南阳汇萃植物制品有限公司 | Flavored sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN111789245A (en) * | 2020-06-05 | 2020-10-20 | 河南森源祥药材科技有限公司 | Processing method of chestnut slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN106616655B (en) | Non-fried potato snack food and processing method thereof | |
| KR101420387B1 (en) | tteokgalbi using processed food and for preparing same | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| KR102353805B1 (en) | Abalone noodle and process for preparing the same | |
| KR101126681B1 (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| CN101317670A (en) | Quick-freezing pork lotus root string foods and preparation thereof | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| KR100662014B1 (en) | Method for manufacturing abalone boiled in soy | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN108634239B (en) | Seaweed-flavored chili crisp and preparation method thereof | |
| KR20130052980A (en) | Bossam kimchi seasoning composition using citron solution and production method thereof | |
| KR20170037935A (en) | Method of producing instant salted seafood barley bibimbap | |
| KR20100015079A (en) | Mulberry leaves kimchi and making method therefore | |
| RU2613281C1 (en) | Method to produce minced meat semi-finished products such as zrazas | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| KR20120026205A (en) | Method for preparing kimchi seasoning, kimchi seasoning prepared by the same, and method for manufacturing kimchi by using the same | |
| KR101877725B1 (en) | Rice bar using brown rice and the method for manufacturing the same | |
| CN107927628A (en) | The preparation method of grapefruit fermented soya beans fish | |
| KR20080018618A (en) | The manufacturing method for a beef kim-chi | |
| CN108294263A (en) | Instant potato mud production method | |
| KR20230162359A (en) | The manufacturing method of the blueberry sujebi | |
| KR20230146198A (en) | Manufacturing method of temple type kimchi |
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: 20171208 |