CN108112915A - A kind of preparation method of mint flavored watermelon peel crisp chip - Google Patents
A kind of preparation method of mint flavored watermelon peel crisp chip Download PDFInfo
- Publication number
- CN108112915A CN108112915A CN201810156683.8A CN201810156683A CN108112915A CN 108112915 A CN108112915 A CN 108112915A CN 201810156683 A CN201810156683 A CN 201810156683A CN 108112915 A CN108112915 A CN 108112915A
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- watermelon peel
- watermelon
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- temperature
- peel
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation methods of mint flavored watermelon peel crisp chip, are as follows：By the epicutile wax layer of watermelon and red flesh center portion point removal；By watermelon peel section into strips；Strip watermelon peel after section is cleaned；Blanching sterilization, enzyme deactivation are carried out to watermelon peel using high-temperature steam；3 5min are first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 5 7min；By watermelon peel be transferred to containing 1% menthol, 0.1% maltose, 0.1% edible salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate；Watermelon peel is transferred to 3 4min of instant freezer rapid freezing；The quick-frozen watermelon peels of 80 90kg are taken, are transferred to dehydrating kettle, 50 DEG C of timing is reached from temperature, is dehydrated 40min；Watermelon peel crisp chip is transferred in closed cooling bucket, is cooled to room temperature；By crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.The present invention has many advantages, such as resource recycling, avoids environmental pollution.
Description
Technical field
The present invention relates to mint flavored watermelon peel crisp chip preparation field, a kind of specifically system of mint flavored watermelon peel crisp chip
Preparation Method.
Background technology
Watermelon, annual liana of overgrowing；Stem, branch are sturdy, have apparent rib.Tendril is more sturdy, has pubescence, and petiole is thick,
It is close by pubescence；Blade papery, profile triangular shape is avette, the white green of band, the short bristle of two masks, and blade base is heart-shaped.Monoecism.
Female, male flower is singly born in axil.Male flower bennet is 3-4 centimetres long, close by the long pubescence of yellowish-brown；Calyx cylinder is wide bell；Corolla is yellowish
Color；For stamen closely from life, filigree is short, coyote hole warpage.Female flower：Calyx and corolla and male flower are same；Ovary is avette, column cap kidney shape.Fruit
Large size is bordering on spherical or ellipse, and meat, succulence, peel smooth, color and luster and decorative pattern are various.Seed is most, avette, black, red
Color, two sides is smooth, and base portion blunt circle, usual edge slightly arches upward, flowering fruit bearing stage summer.
Watermelon juice is that the fruit juice extracted after skin is cut to watermelon, and at present, the factory for preparing watermelon juice has also gradually increased
Come, still, after watermelon peeling, after factory arbitrarily abandons, very big pollution can be caused to environment, how to realize the recycling of watermelon peel
It recycles, it has also become one of current important problem.
The content of the invention
The purpose of the present invention is to solve the defects of pollution environment of the prior art, the wasting of resources, provide a kind of thin
The preparation method of lotus taste watermelon peel crisp chip solves the above problems.
To achieve these goals, technical scheme is as follows：The invention discloses a kind of mint flavored watermelon peel is crisp
The preparation method of piece, is as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtaining thickness is
The watermelon peel of 2-4mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 1.5-2min；
(5), 3-5min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 5-7min；
(6), according to mass percent, watermelon peel is transferred to and is eaten containing 1% menthol, 0.1% maltose, 0.1%
Salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate 50-60min, temperature is maintained at less than 25 DEG C；
(7), to be sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 3-4min, temperature maintains-
30—-35℃；
(8), the quick-frozen watermelon peels of 80-90kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 2.7-6.7pa, and temperature control exists
65-70 DEG C, 50 DEG C of timing are reached from temperature, are dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
Preferably, in the step (3), edible salt is first added in into the ejected wash water of bubble washer, edible salt
Weight accounts for the 3% of ejected wash water weight, and watermelon peel is cleaned, and plays the role of tasty, sterilization, then proceedes to be cleaned with clear water
Watermelon peel is to cleaning.
Preferably, in the step (4), the temperature of high-temperature steam is 90-100 DEG C.
The present invention has the following advantages compared with prior art：
1st, mint flavored watermelon peel crisp chip is prepared by using watermelon peel, can fully recycles watermelon juice factories and give up
Expect watermelon peel, both solve problem of environmental pollution, and waste is recycled, effectively save resource；
2nd, the nutriment of former watermelon peel has been effectively kept, it is beneficial to human body and in good taste.
Specific embodiment
The invention discloses a kind of preparation methods of mint flavored watermelon peel crisp chip, are as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtaining thickness is
The watermelon peel of 2-4mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 1.5-2min；
(5), 3-5min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 5-7min；
(6), according to mass percent, watermelon peel is transferred to and is eaten containing 1% menthol, 0.1% maltose, 0.1%
Salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate 50-60min, temperature is maintained at less than 25 DEG C；
(7), to be sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 3-4min, temperature maintains-
30—-35℃；
(8), the quick-frozen watermelon peels of 80-90kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 2.7-6.7pa, and temperature control exists
65-70 DEG C, 50 DEG C of timing are reached from temperature, are dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
Preferably, in the step (3), edible salt is first added in into the ejected wash water of bubble washer, edible salt
Weight accounts for the 3% of ejected wash water weight, and watermelon peel is cleaned, and plays the role of tasty, sterilization, then proceedes to be cleaned with clear water
Watermelon peel is to cleaning.
Preferably, in the step (4), the temperature of high-temperature steam is 90-100 DEG C.
Embodiment 1
The invention discloses a kind of preparation methods of mint flavored watermelon peel crisp chip, are as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtaining thickness is
The watermelon peel of 3mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 1.8min；
(5), 4min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 6min；
(6), according to mass percent, watermelon peel is transferred to and is eaten containing 1% menthol, 0.1% maltose, 0.1%
Salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate 55min, temperature is maintained at less than 25 DEG C；
(7), sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 3min, temperature maintains -32 DEG C；
(8), the quick-frozen watermelon peels of 85kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 4.5pa, and temperature is controlled at 68 DEG C, from
Temperature reaches 50 DEG C of timing, is dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
In the step (3), edible salt is first added in into the ejected wash water of bubble washer, the weight of edible salt accounts for cleaning
The 3% of water weight, cleans watermelon peel, plays the role of tasty, sterilization, then proceedes to clean watermelon peel to clean with clear water
Only.
In the step (4), the temperature of high-temperature steam is 95 DEG C.
Embodiment 2
The invention discloses a kind of preparation methods of mint flavored watermelon peel crisp chip, are as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtaining thickness is
The watermelon peel of 2mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 2min；
(5), 5min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 7min；
(6), according to mass percent, watermelon peel is transferred to and is eaten containing 1% menthol, 0.1% maltose, 0.1%
Salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate 50min, temperature is maintained at 23 DEG C；
(7), sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 4min, temperature maintains -35 DEG C；
(8), the quick-frozen watermelon peels of 80kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 6.7pa, and temperature is controlled at 65 DEG C, from
Temperature reaches 50 DEG C of timing, is dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
In the step (3), edible salt is first added in into the ejected wash water of bubble washer, the weight of edible salt accounts for cleaning
The 3% of water weight, cleans watermelon peel, plays the role of tasty, sterilization, then proceedes to clean watermelon peel to clean with clear water
Only.
In the step (4), the temperature of high-temperature steam is 100 DEG C.
Embodiment 3
The invention discloses a kind of preparation methods of mint flavored watermelon peel crisp chip, are as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtaining thickness is
The watermelon peel of 2mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 1.5min；
(5), 5min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 5min；
(6), according to mass percent, watermelon peel is transferred to and is eaten containing 1% menthol, 0.1% maltose, 0.1%
Salt, 0.2% maltodextrin aqueous solution impregnating bath in impregnate 50-60min, temperature is maintained at less than 25 DEG C；
(7), sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 4min, temperature maintains -31 DEG C；
(8), the quick-frozen watermelon peels of 80kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 5.7pa, and temperature is controlled at 65 DEG C, from
Temperature reaches 50 DEG C of timing, is dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
In the step (3), edible salt is first added in into the ejected wash water of bubble washer, the weight of edible salt accounts for cleaning
The 3% of water weight, cleans watermelon peel, plays the role of tasty, sterilization, then proceedes to clean watermelon peel to clean with clear water
Only.
In the step (4), the temperature of high-temperature steam is 97 DEG C.
Basic principle, main feature and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and what is described in the above embodiment and the description is only the present invention
Principle, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these variation and
Improvement is both fallen in the range of claimed invention.The present invention claims protection domain by appended claims and its
Equivalent defines.
Claims (3)
1. a kind of preparation method of mint flavored watermelon peel crisp chip, it is characterised in that：It is as follows：
(1), the epicutile wax layer of watermelon and red flesh center portion point are removed using full-automatic skinning machine, obtains thickness as 2-
The watermelon peel of 4mm；
(2), watermelon peel is cut into slices into strips using full-automatic slicing machine, size 5cm*1cm*0.5cm；
(3), the strip watermelon peel after section is cleaned using bubble automatic rinser；
(4), blanching sterilization, enzyme deactivation carry out watermelon peel using high-temperature steam, the blanching time is 1.5-2min；
(5), 3-5min is first cooled down to watermelon peel using normal-temperature water, is then transferred in ice water and cools down 5-7min；
(6), according to mass percent, by watermelon peel be transferred to containing 1% menthol, 0.1% maltose, 0.1% edible salt,
50-60min is impregnated in the aqueous solution impregnating bath of 0.2% maltodextrin, temperature is maintained at less than 25 DEG C；
(7), sieved using rise in vibration, watermelon peel is transferred to instant freezer rapid freezing 3-4min, temperature maintains-30-- 35
℃；
(8), the quick-frozen watermelon peels of 80-90kg are taken, are transferred to dehydrating kettle, vacuum degree is maintained at 2.7-6.7pa, and temperature is controlled in 65-
70 DEG C, 50 DEG C of timing are reached from temperature, are dehydrated 40min；
(9), watermelon peel crisp chip is transferred in closed cooling bucket, be cooled to room temperature；
(10), by crisp 1.0kg/ bags of the packing of watermelon peel, nitrogen-filled packaging is then transferred to the preservation of room temperature storehouse.
2. a kind of preparation method of mint flavored watermelon peel crisp chip according to claim 1, it is characterised in that：The step
(3) in, edible salt is first added in into the ejected wash water of bubble washer, the weight of edible salt accounts for the 3% of ejected wash water weight, to watermelon
Skin is cleaned, and is played the role of tasty, sterilization, is then proceeded to clean watermelon peel to cleaning with clear water.
3. a kind of preparation method of mint flavored watermelon peel crisp chip according to claim 1, it is characterised in that：The step
(4) in, the temperature of high-temperature steam is 90-100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810156683.8A CN108112915A (en) | 2018-02-24 | 2018-02-24 | A kind of preparation method of mint flavored watermelon peel crisp chip |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810156683.8A CN108112915A (en) | 2018-02-24 | 2018-02-24 | A kind of preparation method of mint flavored watermelon peel crisp chip |
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| CN108112915A true CN108112915A (en) | 2018-06-05 |
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Family Applications (1)
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|---|---|---|---|
| CN201810156683.8A Pending CN108112915A (en) | 2018-02-24 | 2018-02-24 | A kind of preparation method of mint flavored watermelon peel crisp chip |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902300A (en) * | 2018-06-13 | 2018-11-30 | 安徽东方果园生物科技有限公司 | A kind of preparation method of beautifying face and moistering lotion pueraria lobata crisp chip |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222598A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Method for making cream watermelon peel crisp chips |
| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
-
2018
- 2018-02-24 CN CN201810156683.8A patent/CN108112915A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222598A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Method for making cream watermelon peel crisp chips |
| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902300A (en) * | 2018-06-13 | 2018-11-30 | 安徽东方果园生物科技有限公司 | A kind of preparation method of beautifying face and moistering lotion pueraria lobata crisp chip |
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