CN107518343A - 一种油炸藕饼 - Google Patents
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 30
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 30
- 244000000626 Daucus carota Species 0.000 claims abstract description 27
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 13
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 10
- 235000013734 beta-carotene Nutrition 0.000 claims description 10
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 10
- 239000011648 beta-carotene Substances 0.000 claims description 10
- 229960002747 betacarotene Drugs 0.000 claims description 10
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 10
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 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
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000007812 deficiency Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 241001465754 Metazoa Species 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
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- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
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Abstract
本发明涉及油炸食品技术领域,具体属于一种油炸藕饼,由下列重量份的原料制成:莲藕片500份、小麦粉250~350份、水300~500份、植物油15~25份、淀粉130~180份、玉米粉90~120份、食盐15~30份、辣椒粉5~30份、碳酸氢钠0.3~1份、谷氨酸钠1~2份、β‑胡萝卜素1~3份。本发明克服了现有技术的不足,在莲藕片外部包裹上由小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β‑胡萝卜素制备的裹衣,同时莲藕片在裹衣前利用食盐脱水,最大程度的保证了莲藕片口感,口感丰富,营养价值高。
Description
技术领域
本发明涉及油炸食品技术领域,具体属于一种油炸藕饼。
背景技术
食物是指能够满足机体正常生理和生化能量需求,并能延续正常寿命的物质。对人体而言,能够满足人的正常生活活动需求并利于寿命延长的物质称之为食物。
食物通常是由碳水化合物、脂肪、蛋白质、水构成,能够藉进食或是饮用为人类或者生物提供营养或愉悦的物质。食物的来源可以是植物、动物或者其他界的生物,例如真菌,亦或发酵产品像是酒精。人类借由采集、耕种、畜牧、狩猎、渔猎等许多种不同的方式获得食物。
随着社会的发展,人们在追求食物的营养价值同时同样注重食物的口感,因此熟制冷冻食品应运而生,但是现有的速冻熟制食品大多为水饺、虾饼或传统肉类食物,已经不能满足人们的需求,因此需要研究出更多口感丰富且营养价值高的食物来满足市场需求。
发明内容
本发明的目的是提供了一种油炸藕饼,克服了现有技术的不足,在莲藕片外部包裹上由小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β-胡萝卜素制备的裹衣,同时莲藕片在裹衣前利用食盐脱水,最大程度的保证了莲藕片口感,口感丰富,营养价值高。
为解决上述问题,本发明所采取的技术方案如下:
一种油炸藕饼,由下列重量份的原料制成:莲藕片500份、小麦粉250~350份、水300~500份、植物油15~25份、淀粉130~180份、玉米粉90~120份、食盐15~30份、辣椒粉5~30份、碳酸氢钠0.3~1份、谷氨酸钠1~2份、β-胡萝卜素1~3份。
进一步,由下列重量份的原料制成:莲藕片500份、小麦粉300份、水400份、植物油20份、淀粉150份、玉米粉100份、食盐20份、辣椒粉15份、碳酸氢钠0.5份、谷氨酸钠1.2份、β-胡萝卜素1.5份。
进一步,所述的莲藕片有莲藕切片而成,所述的莲藕切片厚度为3.5mm。
进一步,所述的油炸藕饼的制备方法包括以下步骤:
步骤一,莲藕片的制备:将莲藕节洗净干净后去头去尾,再用切片机将莲藕节切成3.5mm的薄面,然后在莲藕片表面均匀的洒上食盐,使其脱水5~10分钟,最后用清水冲洗去处食盐,晾干备用;
步骤二,混料:首先将小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β-胡萝卜素混合在一起,搅拌均匀呈面糊状备用;
步骤三,高温熟制:首先将步骤一中处理好的莲藕片浸在步骤二制得糊状中,待表面均匀的粘有糊状时,取出放置到油炸锅中进行油炸,然后真空沥油、自然冷却,最后真空包装,冷藏。
进一步,所述的油炸温度为160℃,油炸时间为10~15min。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述一种油炸藕饼,在莲藕片外部包裹上由小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β-胡萝卜素制备的裹衣,同时莲藕片在裹衣前利用食盐脱水,最大程度的保证了莲藕片口感,口感丰富,营养价值高。
具体实施方式
下面结合实施例对本发明作进一步的描述,但本发明不仅限于这些实例,在为脱离本发明宗旨的前提下,所为任何改进均落在本发明的保护范围之内。
实施例1
本发明所述的一种油炸藕饼,由下列重量份的原料制成:莲藕片500份、小麦粉250~350份、水300~500份、植物油15~25份、淀粉130~180份、玉米粉90~120份、食盐15~30份、辣椒粉5~30份、碳酸氢钠0.3~1份、谷氨酸钠1~2份、β-胡萝卜素1~3份。
进一步,所述的莲藕片有莲藕切片而成,所述的莲藕切片厚度为3.5mm。
进一步,所述的油炸藕饼的制备方法包括以下步骤:
步骤一,莲藕片的制备:将莲藕节洗净干净后去头去尾,再用切片机将莲藕节切成3.5mm的薄面,然后在莲藕片表面均匀的洒上食盐,使其脱水5~10分钟,最后用清水冲洗去处食盐,晾干备用;
步骤二,混料:首先将小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β-胡萝卜素混合在一起,搅拌均匀呈面糊状备用;
步骤三,高温熟制:首先将步骤一中处理好的莲藕片浸在步骤二制得糊状中,待表面均匀的粘有糊状时,取出放置到油炸锅中进行油炸,然后真空沥油、自然冷却,最后真空包装,冷藏。
进一步,所述的油炸温度为160℃,油炸时间为10~15min。
实施例2
本发明所述的一种油炸藕饼,由下列重量份的原料制成:莲藕片500份、小麦粉300份、水400份、植物油20份、淀粉150份、玉米粉100份、食盐20份、辣椒粉15份、碳酸氢钠0.5份、谷氨酸钠1.2份、β-胡萝卜素1.5份。
Claims (5)
1.一种油炸藕饼,其特征在于:由下列重量份的原料制成:莲藕片500份、小麦粉250~350份、水300~500份、植物油15~25份、淀粉130~180份、玉米粉90~120份、食盐15~30份、辣椒粉5~30份、碳酸氢钠0.3~1份、谷氨酸钠1~2份、β-胡萝卜素1~3份。
2.根据权利要求1所述的一种油炸藕饼,其特征在于:由下列重量份的原料制成:莲藕片500份、小麦粉300份、水400份、植物油20份、淀粉150份、玉米粉100份、食盐20份、辣椒粉15份、碳酸氢钠0.5份、谷氨酸钠1.2份、β-胡萝卜素1.5份。
3.根据权利要求1所述的一种油炸藕饼,其特征在于:所述的莲藕片有莲藕切片而成,所述的莲藕切片厚度为3.5mm。
4.根据权利要求1或2任一项所述的一种油炸藕饼,其特征在于:所述的油炸藕饼的制备方法包括以下步骤:
步骤一,莲藕片的制备:将莲藕节洗净干净后去头去尾,再用切片机将莲藕节切成3.5mm的薄面,然后在莲藕片表面均匀的洒上食盐,使其脱水5~10分钟,最后用清水冲洗去处食盐,晾干备用;
步骤二,混料:首先将小麦粉、水、植物油、淀粉、玉米粉、食盐、辣椒粉、碳酸氢钠、谷氨酸钠和β-胡萝卜素混合在一起,搅拌均匀呈面糊状备用;
步骤三,高温熟制:首先将步骤一中处理好的莲藕片浸在步骤二制得糊状中,待表面均匀的粘有糊状时,取出放置到油炸锅中进行油炸,然后真空沥油、自然冷却,最后真空包装,冷藏。
5.根据权利要求4所述的一种油炸藕饼,其特征在于:所述的油炸温度为160℃,油炸时间为10~15min。
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CN112137046A (zh) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | 一种黄花菜脆饼的制备方法 |
CN114391665A (zh) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | 一种肉松零食的制备方法 |
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CN112137046A (zh) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | 一种黄花菜脆饼的制备方法 |
CN114391665A (zh) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | 一种肉松零食的制备方法 |
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