CN107692112A - A kind of crisp preparation method of spiced anserina fruit - Google Patents
A kind of crisp preparation method of spiced anserina fruit Download PDFInfo
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- CN107692112A CN107692112A CN201710897908.0A CN201710897908A CN107692112A CN 107692112 A CN107692112 A CN 107692112A CN 201710897908 A CN201710897908 A CN 201710897908A CN 107692112 A CN107692112 A CN 107692112A
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- spiced
- anserina fruit
- anserina
- fruit
- crisp
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 128
- 244000308495 Potentilla anserina Species 0.000 title claims abstract description 120
- 235000016594 Potentilla anserina Nutrition 0.000 title claims abstract description 120
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000835 fiber Substances 0.000 claims abstract description 39
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000002304 perfume Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 16
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 5
- 235000021487 ready-to-eat food Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 241001092489 Potentilla Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of spiced anserina fruit shortcake, and anserina fruit is added after fresh anserina fruit is cleaned, boiled five seasonings and carries out boiling and then spiced anserina fruit shortcake is obtained through superfreeze and after freezing.This processing method do not add any food additives, process technology it is simple and easy, on the basis of the nutrition and active component for keeping the original form of fresh fern fiber crops and color and luster, keeping fern fiber crops, anserina fruit shortcake is set to possess spiced taste, the fragrant salty taste of fern fiber crops is added, also extends the storage life of fern fiber crops.The spiced anserina fruit shortcake that the present invention obtains is a kind of ideal health care, leisure ready-to-eat food.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of crisp preparation method of spiced anserina fruit.
Background technology
Fern fiber crops are the plants of rose family Potentilla.Perennial herb.Fern fiber crops are also known as panax ginseng fruit.It is the nationality of integration of drinking and medicinal herbs
Food, there is stomach invigorating tonifying spleen, promote the production of body fluid to quench thirst, the function of blood-enrich.
All the time, fern fiber crops are all sold as raw material, the ready-to-eat food of famine high added value fern fiber crops, and fresh fern
Fiber crops are not easy to maintain.A kind of form and color and luster and the product that the fern fiber crops shelf-life can be extended that can keep fresh fern fiber crops is processed,
The always target of fern fiber crops food research.Existing anserina fruit shortcake taste is relatively simple.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of spiced anserina fruit is crisp；
It is crisp that a further object is to provide a kind of spiced anserina fruit, is not destroying fern fiber crops form, color and luster, keep the nutrition of fern fiber crops and
On the basis of active component, spiced taste and salty fragrant taste are added, the shelf-life for also making anserina fruit crisp further extends.
Comprised the following steps according to the preparation method that the spiced anserina fruit of the present invention is crisp：
(1) clean：Anserina fruit is cleaned standby；
(2) five perfume are prepared：Five spices add water to be boiled, and obtain in five perfume；
The five spices by weight include 15-20 parts anise, 7-12 parts fennel, 8-12 parts caraway seeds, 7-12 parts Chinese prickly ash,
5-10 parts cassia bark and 25-35 part edible salts；The parts by weight of water are 1600-2200 parts；
(3) spiced anserina fruit is prepared：Anserina fruit after step (1) is cleaned is added in five perfume obtained to step (2),
Autoclaving, obtain spiced anserina fruit；
(4) freeze：The spiced anserina fruit that step (3) is obtained carries out freezing processing；
(5) freeze：Frozen dried will be carried out through the spiced anserina fruit after step (4) freezing processing, and obtain spiced anserina fruit
It is crisp.
Simple and easy according to the preparation method that the spiced anserina fruit of the present invention is crisp, obtained spiced anserina fruit shortcake not only obtains
The suitable mouthfeel of salty perfume, the form and color and luster of original fresh anserina fruit are also maintained, maintain nutrition and the active component of fern fiber crops,
Extend the anserina fruit crisp shelf-life.The five spices for preparing five perfume need to consider the mouthfeel and kind of fern fiber crops, carry out phase
Answer rational allocation.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to ensure that the spiced anserina fruit is crisp
Quality and form, it is spheroidal or the fern fiber crops root tuber of subcircular to select light brown or brown, more than 60wt%.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to ensure the crisp mouth of spiced anserina fruit
Feel crisp and nutrition is abundant, content of tannin≤2.0% in raw material anserina fruit；Content of cellulose≤2.0%, total sugar content >=
25%, reduced sugar >=10%, moisture >=55%.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to obtain the strong spices of saline taste
Water, in the step (2), 20-30 minutes are boiled under 0.12-0.18MPa hyperbaric environment.Five perfume can improve described
The crisp taste of anserina fruit and mouthfeel, and on the basis of anserina fruit shortcake mouthfeel, form and neutraceutical active ingredients are not influenceed, enter one
Step extends the anserina fruit crisp shelf-life.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order that five spices are boiling stage perfume
Taste can be merged fully, and in the step (2), the five spices are soaked into 2-3 hours in water before boiling.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to obtain the suitable anserina fruit of salty perfume
Shortcake, while the saline taste of five perfume is produced the original taste of fern fiber crops again and too cover, the crisp quality of anserina fruit is not influenceed
With form, do not destroy nutritional ingredient and active component that former fresh fern fiber crops are rich in, in the step (3), five perfume with
The weight ratio of anserina fruit is 1:2-7:10.To be smoothed out boiling, before step (3) carries out spiced anserina fruit boiling, except adding
Enter outside five perfume obtained by step (2), be additionally added proper amount of clear water, the anserina fruit after step (1) cleaning is submerged completely
In cooking water.
Further preferably, it is moderate in order to obtain mouthfeel according to the crisp preparation method of the spiced anserina fruit of the present invention, but
Firmly, also will not be too soft, the crisp mouthfeel of follow-up spiced anserina fruit is influenceed, in the step (3), the pressure of autoclaving is
0.12-0.18MPa, time are 3-5 minutes.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, after preferably ensureing the freezing
The product form and quality of anserina fruit, in the step (4), the spiced anserina fruit obtained through step (3) boiling is cooled to 20-
25 DEG C are freezed again.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to preferably ensure fern fiber crops after freezing
The product form and quality of fruit, and be advantageous to carry out the crisp lyophilized operation of spiced anserina fruit, in the step (4), through
The cryogenic temperature for the spiced anserina fruit that boiling obtains is -88 DEG C 8-85 DEG C in five perfume, and the time is 48-80 hours.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to all by the spiced fern after freezing
Numb fruit is thoroughly freezed, and obtains the good spiced anserina fruit shortcake of quality, form, and keep spiced anserina fruit crisp nutrition and work
Property composition, in the step (5), freeze temperature is -55 DEG C 8-45 DEG C, vacuum 20-35Pa.
Further, according to the crisp preparation method of the spiced anserina fruit of the present invention, in order to all by the spiced fern after freezing
Numb fruit is thoroughly freezed, and obtains the good spiced anserina fruit shortcake of quality, form, and keep spiced anserina fruit crisp nutrition and work
Property composition, the freeze-drying time in the step (5) is 48-80 hours.
The spiced anserina fruit shortcake surface is often attached with stickum, and stickum is purged, and packaging is completed
The production of spiced anserina fruit crisp food.
Beneficial effects of the present invention are：
According to the preparation method that the spiced anserina fruit of the present invention is crisp, boiled by fresh anserina fruit cleaning, by five seasonings
Anserina fruit is added after boiling to carry out boiling and then obtain spiced anserina fruit shortcake through superfreeze and after freezing.This method is not added
Any food additives, process technology are simple and easy, are keeping the original form and color and luster of fresh fern fiber crops, nutrition and active component
On the basis of, while anserina fruit shortcake is possessed spiced taste, the fragrant salty taste of fern fiber crops is added, also extends the preservation of fern fiber crops
Phase.The spiced anserina fruit shortcake that the present invention obtains is a kind of ideal health care, leisure ready-to-eat food.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belong to the scope that the present invention is protected.
Qinghai fern fiber crops No. 1, Qinghai fern numb No. 2 and fern of the raw material essentially from the fern fiber crops research center seed selection of Qinghai ethnic university
Numb No. 4 edible-type fern fiber crops kinds, the fresh fern fiber crops root tuber that excavation or autumn at the beginning of 4 months excavate by the end of October.
Following examples are with 1 part for 1g.
Embodiment 1
It is crisp to prepare spiced anserina fruit, preparation method comprises the following steps：
(1) clean：The anserina fruit cleaning of No. 1 of Qinghai fern fiber crops is standby；
(2) five perfume are prepared：Five spices add water first to soak 2 hours, then first boil 20 under 0.18MPa pressure environment
Minute, obtain five perfume；
The five spices by weight include 20 parts of anises, 7 portions of fennels, 12 parts of caraway seeds, 7 portions of Chinese prickly ashes, 10 parts of cassia barks and
25 portions of edible salts；The parts by weight of water are 2200 parts；
(3) spiced anserina fruit is prepared：Anserina fruit after step (1) is cleaned is added in five perfume obtained to step (2),
Then add clear water to the anserina fruit to be totally submerged, then boiling 5 minutes under 0.12MPa pressure, obtain spiced fern fiber crops
Fruit, the weight ratio of five perfume and anserina fruit is 1:2；
(4) freeze：After the spiced anserina fruit that step (3) obtains is cooled into 25 DEG C, freezing processing 48 at a temperature of -88 DEG C
Hour；
(5) freeze：Will be through the spiced anserina fruit after step (4) freezing processing at -45 DEG C, vacuum 35Pa.Under the conditions of
Carry out frozen dried 80 hours, it is crisp to obtain spiced anserina fruit.
If the spiced anserina fruit shortcake surface toughness material attachment, packs after being removed, completes production.
Embodiment 2
A kind of crisp preparation method of spiced anserina fruit, comprises the following steps：
(1) clean：The anserina fruit cleaning of No. 2 of Qinghai fern fiber crops is standby；
(2) five perfume are prepared：Five spices add water first to soak 3 hours, then first boil 30 under 0.12MPa pressure environment
Minute, obtain five perfume；
The five spices by weight include 15 parts of anises, 12 portions of fennels, 8 parts of caraway seeds, 12 portions of Chinese prickly ashes, 5 parts of cassia barks and
35 portions of edible salts；The parts by weight of water are 1600 parts；
(3) spiced anserina fruit is prepared：Anserina fruit after step (1) is cleaned is added in five perfume obtained to step (2),
Then add clear water to the anserina fruit to be totally submerged, then boiling 3 minutes under 0.18MPa pressure, obtain spiced fern fiber crops
Fruit, the weight ratio of five perfume and anserina fruit is 7:10；
(4) freeze：After the spiced anserina fruit that step (3) obtains is cooled into 20 DEG C, freezing processing 80 at a temperature of -85 DEG C
Hour；
(5) freeze：Will be through the spiced anserina fruit after step (4) freezing processing at -55 DEG C, vacuum is entered under the conditions of being 20Pa
Row frozen dried 80 hours, it is crisp to obtain spiced anserina fruit.
If the spiced anserina fruit shortcake surface toughness material attachment, packs after being removed, completes production.
Embodiment 3
A kind of crisp preparation method of spiced anserina fruit, comprises the following steps：
(1) clean：The anserina fruit cleaning of No. 4 of Qinghai fern fiber crops is standby；
(2) five perfume are prepared：Five spices add water first to soak 3 hours, then first boil 23 under 0.15MPa pressure environment
Minute, obtain five perfume；
The five spices by weight include 18 parts of anises, 10 portions of fennels, 10 parts of caraway seeds, 10 portions of Chinese prickly ashes, 8 parts of cassia barks and
30 portions of edible salts；The parts by weight of water are 2000 parts；
(3) spiced anserina fruit is prepared：Anserina fruit after step (1) is cleaned is added in five perfume obtained to step (2),
Then add clear water to the anserina fruit to be totally submerged, then boiling 4 minutes under 0.16MPa pressure, obtain spiced fern fiber crops
Fruit, the weight ratio of five perfume and anserina fruit is 3:5；
(4) freeze：After the spiced anserina fruit that step (3) obtains is cooled into 23 DEG C, freezing processing 72 at a temperature of -86 DEG C
Hour；
(5) freeze：Will be through the spiced anserina fruit after step (4) freezing processing at -50 DEG C, vacuum is entered under the conditions of being 25Pa
Row frozen dried 64 hours, it is crisp to obtain spiced anserina fruit.
If the spiced anserina fruit shortcake surface toughness material attachment, packs after being removed, completes production.
The spiced anserina fruit shortcake that above example obtains has the mouthfeel of palatable crisp, and adds the salty fragrant mouth of spices
Sense.
Experimental example
Take spiced fern fiber crops dry fruit that above example 1-3 obtains is crisp to carry out nutrition into identification, and with fresh fern fiber crops and original flavor
Anserina fruit shortcake is compared, and in addition to five perfume are substituted with clear water, the crisp manufacture craft parameter of original flavor anserina fruit and embodiment 3 are complete
It is identical；The holding time crisp to fresh fern fiber crops, the crisp and spiced anserina fruit of original flavor anserina fruit under identical heat-retaining condition enters in addition
Row compares, and its result is as shown in table 1：
Table 1
Table 1 shows, compared with fresh fern fiber crops and original flavor anserina fruit shortcake, spiced anserina fruit that 1-3 of the embodiment of the present invention is obtained
Crisp nutritional ingredient and active component has still obtained significantly retaining, and the holding time prolongs significantly compared to fresh fern fiber crops
It is long.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. the crisp preparation method of a kind of spiced anserina fruit, it is characterised in that the described method comprises the following steps：
(1) clean：Anserina fruit is cleaned standby；
(2) five perfume are prepared：Five spices add water to be boiled, and obtain five perfume；
The five spices include 15-20 parts anise, 7-12 parts fennel, 8-12 parts caraway seeds, 7-12 parts Chinese prickly ash, 5-10 by weight
Part cassia bark and 25-35 part edible salts；The parts by weight of water are 1600-2200 parts；
(3) spiced anserina fruit is prepared：Anserina fruit after step (1) is cleaned is added in five perfume obtained to step (2), high pressure
Boiling, obtain spiced anserina fruit；
(4) freeze：The spiced anserina fruit that step (3) is obtained carries out freezing processing；
(5) freeze：Frozen dried will be carried out through the spiced anserina fruit after step (4) freezing processing, it is crisp to obtain spiced anserina fruit.
2. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that the anserina fruit is light brown
Or brown, more than 60wt% are spheroidal or the fern fiber crops root tuber of subcircular.
3. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (2),
20-30 minutes are boiled under 0.12-0.18MPa hyperbaric environment.
4. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (2), boil
It is preceding that the five spices are soaked into 2-3 hours in water.
5. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that described in the step (3)
The weight of five perfume and anserina fruit ratio is 1:2-7:10.
6. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (3), high pressure
The pressure of boiling is 0.12-0.18MPa, and the time is 3-5 minutes.
7. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (4), through step
Suddenly the spiced anserina fruit that (3) boiling obtains is cooled to 20-25 DEG C and freezed again.
8. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (4), freezing
Temperature is -88 DEG C 8-85 DEG C, and the time is 48-80 hours.
9. the crisp preparation method of spiced anserina fruit according to claim 1, it is characterised in that in the step (5), freeze
Temperature is -55 DEG C 8-45 DEG C, vacuum 20-35Pa.
10. the crisp preparation method of spiced anserina fruit according to claim 9, it is characterised in that the jelly in the step (5)
The dry time is 48-80 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109757684A (en) * | 2019-03-14 | 2019-05-17 | 中国科学院西北高原生物研究所 | A kind of fern fiber crops food and preparation method thereof |
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| EP2055200A1 (en) * | 2007-10-31 | 2009-05-06 | Institut Europeen de Gestion de la Sante (IEGS) | Batch of food supplements comprising the association of an extract of a plant belonging to the rosaceous family and an extract of sea fennel. |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
| CN105394636A (en) * | 2015-10-27 | 2016-03-16 | 李军乔 | Method for preparing potentilla anserine fruit cake |
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| EP2055200A1 (en) * | 2007-10-31 | 2009-05-06 | Institut Europeen de Gestion de la Sante (IEGS) | Batch of food supplements comprising the association of an extract of a plant belonging to the rosaceous family and an extract of sea fennel. |
| CN105394636A (en) * | 2015-10-27 | 2016-03-16 | 李军乔 | Method for preparing potentilla anserine fruit cake |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109757684A (en) * | 2019-03-14 | 2019-05-17 | 中国科学院西北高原生物研究所 | A kind of fern fiber crops food and preparation method thereof |
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