CN107535801A - A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste - Google Patents
A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste Download PDFInfo
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- CN107535801A CN107535801A CN201710676495.3A CN201710676495A CN107535801A CN 107535801 A CN107535801 A CN 107535801A CN 201710676495 A CN201710676495 A CN 201710676495A CN 107535801 A CN107535801 A CN 107535801A
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- shaddock
- purple potato
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- pomelo peel
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Abstract
The invention discloses a kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste, shaddock skin and flesh is separated, dry and spread out after pomelo peel immersion salt solution, with carrying out micro- fermentation at room temperature together with dry chrysanthemum, simultaneously by light violet potato, remove the peel stripping and slicing water proof boiling, the homogenate of exquisiteness is made in agitation and filtration, shaddock grunt is squeezed the juice filtering, filter residue is with pomelo peel crushing and water-adding with adding honey syrup after white sugar heating infusion, purple potato homogenate is mixed to heating with shaddock syrup etc. afterwards and adds carragheen and Klorvess Liquid, cooling, which adds wheat flour and stirred with grapefruit juice, both to be obtained.For face clothing prepared by the present invention for the delicate fragrance of shaddock and chrysanthemum, and honey and fragrant and sweet, the special taste of purple potato are soft or hard suitable.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of fried system for using face clothing of high viscosity shaddock purple potato taste
Preparation Method.
Background technology
Purple potato contains the high anthocyanidin of a large amount of medical values, and anthocyanidin has preventive and therapeutic action to more than 100 kinds of diseases,
The seventh-largest essential nutrients being described as after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin
The disease preventing and treating having now been found that, most direct, most effective, safest free radical scavenger of safeguarding human health, its remove from
It it is 20 times of vitamin C by the ability of base, 50 times of vitamin E.Anthocyanidin has small molecule structure, is that only can pass through
Blood-brain barrier removes the material of free radical protection brain cell, while can reduce the harm that antibiotic is brought to human body.In purple potato
Also containing abundant cellulose, protein, amino acid, vitamin and natural minerals element, there is anticancer, repairing cardiac muscle, enhancing
Immunity of organisms, remove interior free yl and other effects.
Shaddock ped also known as Exocarpium Citri Rubrum, there is regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, cold dispelling eliminating dampness, and shaddock contains carrotene, B races dimension
Raw element, vitamin C, mineral matter, carbohydrate and volatile oil etc., shaddock is similar to other flavonoids, there is antiinflammatory action, shaddock ped compound
It is stronger compared with sterling antiinflammatory action.Sharp gas, promoting circulation of blood, control wandering arthritis, relieve fatigue and ease pain.Shaddock also have stomach invigorating, moistening lung, enrich blood, gut purge, profit
Just and other effects, wound healing can be promoted, there is good auxiliary curative effect to septicemia etc..In addition, shaddock contains physiological activator
Skin glucoside, the viscosity of blood can be reduced, reduce the formation of thrombus, so to cranial vascular disease, such as cerebral thrombus, apoplexy also have compared with
Good prevention effect.
It is that the traditional fried food in China prepares formula to make " face clothing " using starch, and starch has certain viscosity, can be dilute
Gluten is released to suitable denseness, is easy to wrap up in the viscous chaff of paste, fixed frying is outer to wrap up in the final shape of paste product, and is gelatinized in frying
Expansion and high resilience in journey.
The content of the invention
The present invention provides a kind of high viscosity shaddock purple potato taste the fried preparation method for using face clothing, face clothing prepared by the present invention
The delicate fragrance of standby shaddock and chrysanthemum, and honey and fragrant and sweet, the special taste of purple potato are soft or hard suitable.
The present invention is achieved by the following technical solutions：
The fried preparation method for using face clothing of a kind of high viscosity shaddock purple potato taste, it is characterised in that comprise the following steps：
（1）Pomelo peel dry chrysanthemum ferments
5-15 parts by weight shaddocks skin and flesh is separated, pomelo peel soaks 12-36 hours in 8-12% sodium chloride solution, by shaddock
Skin carries out drying and spread out, the sugar and 1-2 parts by weight fine salts of 1-2 parts by weight will be uniformly spread on pomelo peel, by 2-5 parts by weight
Dry chrysanthemum is stacked with pomelo peel, and in 25-35 DEG C of temperature, relative humidity is fermented 5-24 hours in 70-90%, stand-by；
（2）The preparation of purple potato homogenate
By the light violet potato of 10-15 parts by weight, peeling is cut into small pieces, and after water proof boiling, adds water to be put into mixer and stirs, through two layers
After filtered through gauze, filter residue is stirred again, after repeating 3-4 times, collects filtrate, the homogenate of exquisiteness is made, it is stand-by；
（3）The preparation of shaddock syrup
By step（1）The shaddock grunt of gained filters after being squeezed the juice, filter residue and step（1）The pomelo peel of gained is crushed together
Small fire agitating and heating 0.5-1.5 hours are added in appropriate water and white sugar afterwards to sticky, are added 2-8 parts by weight honey syrup, are stirred
Mix uniformly, it is stand-by；
（4）The preparation of high tack side clothing
By step（2）Gains are put into step（3）In gains, it is warming up to stirring after 90-100 DEG C and adds well mixed 0.5-
1 parts by weight carragheen and the Klorvess Liquid of 0.05-0.1 parts by weight, are cooled to 30-40 DEG C, add 20-40 parts by weight wheat flours
With step（3）Gained grapefruit juice, stirs, and both obtains the frying of high viscosity shaddock purple potato taste and uses face clothing.
Described fermentation for dry chrysanthemum is placed on wrapped up in pomelo peel after stack, spray appropriate water so that wet
Degree reaches standard, and it is 10-20 centimetres to stack height.
Described water proof boiling boil water, purple potato is cooked using steam for purple potato fritter is placed in food steamer.
The solution that described carragheen is well mixed with potassium chloride is to place carragheen in 20-30 times of water to be swelled
Afterwards, add after potassium chloride is stirred uniformly and both obtained.
It is an advantage of the invention that：
The present invention separates shaddock skin and flesh, dries and spreads out after pomelo peel immersion salt solution, and at room temperature micro- is carried out together with dry chrysanthemum
Fermentation, while by light violet potato, remove the peel stripping and slicing water proof boiling, the homogenate of exquisiteness is made in agitation and filtration, and shaddock grunt is squeezed the juice filtering, filtered
Purple potato with after white sugar heating infusion plus honey syrup, being homogenized mix liter with shaddock syrup etc. afterwards by slag and pomelo peel crushing and water-adding
Warm to add carragheen and Klorvess Liquid, cooling adds wheat flour and grapefruit juice stirs and both obtained.After pomelo peel immersion salt solution
De- hardship is carried out, sugaring afterwards is fermented with dry chrysanthemum causes pomelo peel to sweeten, while makes the intracellular non-polyphenol oxidase enzyme liquid of pomelo peel
Ooze out and reacted with polyphenol compound in dry chrysanthemum, promote polyphenol compound conversion, reduce bitter taste, increase sweet taste, enrich
Mouthfeel, purple potato have the function such as anticancer, anti-oxidant, the mixing with carragheen, and carragheen is filled with the fragment between purple sweet potato starch, from
And more close, homogeneous three-dimensional network space structure is formed, grapefruit juice can carry out softening the hardness of the face clothing of preparation, make it
The more high resilience after frying, mouthfeel will not be overly hard.Face clothing prepared by the present invention for shaddock and chrysanthemum delicate fragrance, and
Fragrant and sweet, the special taste of honey and purple potato, it is soft or hard suitable.
Embodiment
The fried preparation method for using face clothing of a kind of high viscosity shaddock purple potato taste, it is characterised in that comprise the following steps：
（1）Pomelo peel dry chrysanthemum ferments
10 parts by weight shaddock skin and flesh are separated, pomelo peel soaks 24 hours in 10% sodium chloride solution, pomelo peel is got rid of
It is dry to spread out, the sugar and 1.5 parts by weight fine salts of 1.5 parts by weight will be uniformly spread on pomelo peel, by 3 parts by weight dry chrysanthemums and shaddock
Sub- skin is stacked, and in 30 DEG C of temperature, relative humidity is fermented 12 hours 80%, stand-by；
（2）The preparation of purple potato homogenate
By the light violet potato of 12 parts by weight, peeling is cut into small pieces, and after water proof boiling, adds water to be put into mixer and stirs, through two layers of yarn
After cloth filtering, filter residue is stirred again, after being repeated 3 times, collects filtrate, the homogenate of exquisiteness is made, it is stand-by；
（3）The preparation of shaddock syrup
By step（1）The shaddock grunt of gained filters after being squeezed the juice, filter residue and step（1）The pomelo peel of gained is crushed together
Small fire agitating and heating 1 hour is added in appropriate water and white sugar afterwards to sticky, is added 5 parts by weight honey syrup, is stirred, treat
With；
（4）The preparation of high tack side clothing
By step（2）Gains are put into step（3）In gains, it is warming up to stirring after 95 DEG C and adds 0.8 well mixed weight
The Klorvess Liquid of part carragheen and 0.08 parts by weight, 35 DEG C are cooled to, add 25 parts by weight wheat flours and step（3）Gained shaddock
Sub- juice, stirs, and both obtains the frying of high viscosity shaddock purple potato taste and uses face clothing.
Described fermentation for dry chrysanthemum is placed on wrapped up in pomelo peel after stack, spray appropriate water so that wet
Degree reaches standard, and it is 15 centimetres to stack height.
Described water proof boiling boil water, purple potato is cooked using steam for purple potato fritter is placed in food steamer.
The solution that described carragheen is well mixed with potassium chloride is after carragheen is placed is swelled in 25 times of water,
Add after potassium chloride is stirred uniformly and both obtained.
Claims (4)
1. the fried preparation method for using face clothing of a kind of high viscosity shaddock purple potato taste, it is characterised in that comprise the following steps：
Pomelo peel dry chrysanthemum ferments
5-15 parts by weight shaddocks skin and flesh is separated, pomelo peel soaks 12-36 hours in 8-12% sodium chloride solution, by shaddock
Skin carries out drying and spread out, the sugar and 1-2 parts by weight fine salts of 1-2 parts by weight will be uniformly spread on pomelo peel, by 2-5 parts by weight
Dry chrysanthemum is stacked with pomelo peel, and in 25-35 DEG C of temperature, relative humidity is fermented 5-24 hours in 70-90%, stand-by；
（2）The preparation of purple potato homogenate
By the light violet potato of 10-15 parts by weight, peeling is cut into small pieces, and after water proof boiling, adds water to be put into mixer and stirs, through two layers
After filtered through gauze, filter residue is stirred again, after repeating 3-4 times, collects filtrate, the homogenate of exquisiteness is made, it is stand-by；
（3）The preparation of shaddock syrup
By step（1）The shaddock grunt of gained filters after being squeezed the juice, filter residue and step（1）The pomelo peel of gained is crushed together
Small fire agitating and heating 0.5-1.5 hours are added in appropriate water and white sugar afterwards to sticky, are added 2-8 parts by weight honey syrup, are stirred
Mix uniformly, it is stand-by；
（4）The preparation of high tack side clothing
By step（2）Gains are put into step（3）In gains, it is warming up to stirring after 90-100 DEG C and adds well mixed 0.5-
1 parts by weight carragheen and the Klorvess Liquid of 0.05-0.1 parts by weight, are cooled to 30-40 DEG C, add 20-40 parts by weight wheat flours
With step（3）Gained grapefruit juice, stirs, and both obtains the frying of high viscosity shaddock purple potato taste and uses face clothing.
A kind of 2. fried preparation method for using face clothing of high viscosity shaddock purple potato taste according to claim 1, it is characterised in that
Described fermentation for dry chrysanthemum is placed on wrapped up in pomelo peel after stack, spray appropriate water so that humidity reaches mark
Standard, it is 10-20 centimetres to stack height.
A kind of 3. fried preparation method for using face clothing of high viscosity shaddock purple potato taste according to claim 1, it is characterised in that
Described water proof boiling boil water, purple potato is cooked using steam for purple potato fritter is placed in food steamer.
A kind of 4. fried preparation method for using face clothing of high viscosity shaddock purple potato taste according to claim 1, it is characterised in that
The solution that described carragheen is well mixed with potassium chloride is addition after carragheen is placed is swelled in 20-30 times of water
Potassium chloride both obtained after being stirred uniformly.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710676495.3A CN107535801A (en) | 2017-08-09 | 2017-08-09 | A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710676495.3A CN107535801A (en) | 2017-08-09 | 2017-08-09 | A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste |
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| CN107535801A true CN107535801A (en) | 2018-01-05 |
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| CN201710676495.3A Pending CN107535801A (en) | 2017-08-09 | 2017-08-09 | A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099154A (en) * | 2011-11-14 | 2013-05-15 | 汤继刚 | Pomelo flavor potato chips and preparation method thereof |
| CN106262169A (en) * | 2016-08-13 | 2017-01-04 | 谢桂生 | A kind of Fructus Citri grandis taste potato chips and preparation method thereof |
| CN106333230A (en) * | 2016-08-18 | 2017-01-18 | 陈雯 | Shaddock cake and processing method thereof |
| CN106858439A (en) * | 2017-02-28 | 2017-06-20 | 湘潭大学 | A kind of tangerine slag sweet potato slices and preparation method thereof |
-
2017
- 2017-08-09 CN CN201710676495.3A patent/CN107535801A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099154A (en) * | 2011-11-14 | 2013-05-15 | 汤继刚 | Pomelo flavor potato chips and preparation method thereof |
| CN106262169A (en) * | 2016-08-13 | 2017-01-04 | 谢桂生 | A kind of Fructus Citri grandis taste potato chips and preparation method thereof |
| CN106333230A (en) * | 2016-08-18 | 2017-01-18 | 陈雯 | Shaddock cake and processing method thereof |
| CN106858439A (en) * | 2017-02-28 | 2017-06-20 | 湘潭大学 | A kind of tangerine slag sweet potato slices and preparation method thereof |
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Application publication date: 20180105 |