CN108576704A - A kind of preparation method of dehydration sliced carrot - Google Patents
A kind of preparation method of dehydration sliced carrot Download PDFInfo
- Publication number
- CN108576704A CN108576704A CN201810262262.3A CN201810262262A CN108576704A CN 108576704 A CN108576704 A CN 108576704A CN 201810262262 A CN201810262262 A CN 201810262262A CN 108576704 A CN108576704 A CN 108576704A
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- Prior art keywords
- carrot
- dry
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- drains
- sliced
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 36
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 36
- 230000018044 dehydration Effects 0.000 title claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 4
- 235000013527 bean curd Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 229910052751 metal Inorganic materials 0.000 claims abstract description 4
- 239000002184 metal Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000010902 straw Substances 0.000 claims abstract description 4
- 238000001291 vacuum drying Methods 0.000 claims abstract description 4
- 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
- 238000001816 cooling Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 241001183967 Isodon Species 0.000 claims description 4
- 244000290333 Vanilla fragrans Species 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 241001666377 Apera Species 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 230000006872 improvement Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 2
- 230000002279 cholagogic effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 206010022437 insomnia Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of dehydration sliced carrot, it is characterised in that：Include the following steps：(1) sorting：Carrot raw material is sorted, straw, metal object, hair, foreign matter and the carrot to start to decay in carrot are rejected；(2) cleaning peeling：Bottom and radish are cut off, slice clear water is cleaned and rinses well, removes the peel chopping, it is net to steep clear water 0.5 1.5 hours；(3) it drains：It pulls sliced carrot out and drains Yu Shui, sprinkle salt and place 12 hours, filter out moisture；(4) dry：It is sent into vacuum drying cabinet, 25 hours dry, it is 10 35% carrot shredded dried bean curds to obtain water content.The invention has the advantages that：Facilitate storage and eat, has anti-rot, aid digestion, improvement insomnia and other effects, clearing heat and detoxicating, clearing liver cholagogic, promoting the circulation of qi are suitable for various crowds to eat except yellow effect.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of preparation method of dehydration sliced carrot.
Background technology
Carrot rich in the vitamin and minerals such as carrotene, vitamin B1, vitamin B2, calcium, iron, phosphorus, have invigorating the spleen and
There is very high nutrition and health care to be worth for stomach, nourishing liver and improving eyesight, clearing heat and detoxicating, sending down abnormally ascending cough-relieving and other effects, typically new fresh eating or
It squeezes the juice, is easily subject to seasonal restrictions, dehydration sliced carrot is made in the present invention, is facilitating storage and is eating simultaneously, is increasing its nutrition and health care
Value, is more liked by people.
Invention content
In order to solve the above technical problems, technical solution provided by the invention is：A kind of preparation method of dehydration sliced carrot,
It is characterized in that：Include the following steps：
(1) sorting：Carrot raw material is sorted, the straw in carrot, metal object, hair, foreign matter are rejected and is started to decay
Carrot；
(2) cleaning peeling：Bottom and radish are cut off, slice clear water is cleaned and rinses well, remove the peel chopping, steep clear water only
0.5-1.5 hours；
(3) it drains：It pulls sliced carrot out and drains Yu Shui, sprinkle salt and place 1-2 hours, filter out moisture；
(4) dry：It is sent into vacuum drying cabinet, 2-5 hours dry, it is 10-35% carrot shredded dried bean curds to obtain water content；
(5) it dries：Dry carrot silk is stirred by slow fire in frying pan, while spraying seasoning nutrient solution, is rubbed uniformly with hand twirl,
The micro- dry water stain-free in the bottom of a pan, taking-up place into that baking oven is 2-4 hours dry at 60-90 DEG C, obtain water content as the sliced carrot of 4-8%；
(6) cooling：Previous step products obtained therefrom is placed in sieve, is rinsed with citric acid solution 15-20 minutes cooling；
(7) it packs：Product after cooling is dried, is vacuum-packed after dry.
Preferably, the seasoning nutrient solution by vanilla, stick grass, Radix Salviae Miltiorrhizae, RADIX CURCUMAE, rabdosia lophanthide, north wind grass, Rhizoma Atractylodis Macrocephalae,
Poria cocos, white granulated sugar and water are modulated in proportion.
The invention has the advantages that：Dehydration sliced carrot is made in the present invention, and color and luster effectively keeps same with nutritional ingredient
When, facilitate storage and eat, solves the problems, such as season limit, and in drying while spraying nutritive and health protection components so that effectively inhale
It receives, increases healthy nutritive value, wherein vanilla blending simultaneously, there is anti-rot, aid digestion, improvement insomnia and other effects, wide strongly fragrant
Gold, rabdosia lophanthide play the role of clearing heat and detoxicating, clearing liver cholagogic, promoting the circulation of qi except Huang, are suitable for various crowds to eat.
Specific implementation mode
A kind of preparation method of dehydration sliced carrot, it is characterised in that：Include the following steps：
(1) sorting：Carrot raw material is sorted, the straw in carrot, metal object, hair, foreign matter are rejected and is started to decay
Carrot；
(2) cleaning peeling：Bottom and radish are cut off, slice clear water is cleaned and rinses well, remove the peel chopping, steep clear water only
0.5-1.5 hours；
(3) it drains：It pulls sliced carrot out and drains Yu Shui, sprinkle salt and place 1-2 hours, filter out moisture；
(4) dry：It is sent into vacuum drying cabinet, 2-5 hours dry, it is 10-35% carrot shredded dried bean curds to obtain water content；
(5) it dries：Dry carrot silk is stirred by slow fire in frying pan, while spraying seasoning nutrient solution, is rubbed uniformly with hand twirl,
The micro- dry water stain-free in the bottom of a pan, taking-up place into that baking oven is 2-4 hours dry at 60-90 DEG C, obtain water content as the sliced carrot of 4-8%；
(6) cooling：Previous step products obtained therefrom is placed in sieve, is rinsed with citric acid solution 15-20 minutes cooling；
(7) it packs：Product after cooling is dried, is vacuum-packed after dry.
The seasoning nutrient solution is by vanilla, stick grass, Radix Salviae Miltiorrhizae, RADIX CURCUMAE, rabdosia lophanthide, north wind grass, Rhizoma Atractylodis Macrocephalae, Poria cocos, white
Granulated sugar and water are modulated in proportion.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although with reference to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features.All essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (2)
1. a kind of preparation method of dehydration sliced carrot, it is characterised in that：Include the following steps：
(1) sorting：Carrot raw material is sorted, straw, metal object, hair, foreign matter and the Hu Luo to start to decay in carrot are rejected
Foretell；
(2) cleaning peeling：Bottom and radish are cut off, slice clear water is cleaned and rinses well, remove the peel chopping, it is net to steep clear water 0.5-1.5
Hour；
(3) it drains：It pulls sliced carrot out and drains Yu Shui, sprinkle salt and place 1-2 hours, filter out moisture；
(4) dry：It is sent into vacuum drying cabinet, 2-5 hours dry, it is 10-35% carrot shredded dried bean curds to obtain water content；
(5) it dries：Dry carrot silk is stirred by slow fire in frying pan, while spraying seasoning nutrient solution, is rubbed uniformly with hand twirl, the bottom of a pan
Micro- dry water stain-free, taking-up place into that baking oven is 2-4 hours dry at 60-90 DEG C, obtain water content as the sliced carrot of 4-8%；
(6) cooling：Previous step products obtained therefrom is placed in sieve, is rinsed with citric acid solution 15-20 minutes cooling；
(7) it packs：Product after cooling is dried, is vacuum-packed after dry.
2. a kind of preparation method of dehydration sliced carrot according to claim 1, it is characterised in that：The seasoning nutrient solution
It is modulated in proportion by vanilla, stick grass, Radix Salviae Miltiorrhizae, RADIX CURCUMAE, rabdosia lophanthide, north wind grass, Rhizoma Atractylodis Macrocephalae, Poria cocos, white granulated sugar and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810262262.3A CN108576704A (en) | 2018-03-28 | 2018-03-28 | A kind of preparation method of dehydration sliced carrot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810262262.3A CN108576704A (en) | 2018-03-28 | 2018-03-28 | A kind of preparation method of dehydration sliced carrot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576704A true CN108576704A (en) | 2018-09-28 |
Family
ID=63624791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810262262.3A Pending CN108576704A (en) | 2018-03-28 | 2018-03-28 | A kind of preparation method of dehydration sliced carrot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576704A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6316110B2 (en) * | 1978-09-25 | 1988-04-07 | Kibun Kk | |
| CN103461884A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of dehydrated sliced carrot |
| CN106262069A (en) * | 2016-08-09 | 2017-01-04 | 徐州绿健脱水菜有限责任公司 | The processing method of dehydration Radix Dauci Sativae |
-
2018
- 2018-03-28 CN CN201810262262.3A patent/CN108576704A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6316110B2 (en) * | 1978-09-25 | 1988-04-07 | Kibun Kk | |
| CN103461884A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of dehydrated sliced carrot |
| CN106262069A (en) * | 2016-08-09 | 2017-01-04 | 徐州绿健脱水菜有限责任公司 | The processing method of dehydration Radix Dauci Sativae |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |
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| RJ01 | Rejection of invention patent application after publication |