CN108936453A - A kind of gumbo snack food new process for processing - Google Patents
A kind of gumbo snack food new process for processing Download PDFInfo
- Publication number
- CN108936453A CN108936453A CN201811123855.8A CN201811123855A CN108936453A CN 108936453 A CN108936453 A CN 108936453A CN 201811123855 A CN201811123855 A CN 201811123855A CN 108936453 A CN108936453 A CN 108936453A
- Authority
- CN
- China
- Prior art keywords
- okra
- puckery taste
- enzymatic treatment
- gumbo
- semen coicis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 18
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 235000011888 snacks Nutrition 0.000 title claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 30
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 27
- 230000018044 dehydration Effects 0.000 claims abstract description 13
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 13
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 241001075517 Abelmoschus Species 0.000 claims description 38
- 210000000582 semen Anatomy 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000012856 packing Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000011084 recovery Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 238000003466 welding Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007965 phenolic acids Chemical class 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000001833 anti-estrogenic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 239000000328 estrogen antagonist Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L19/01—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
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
Abstract
The invention discloses a kind of gumbo snack food new process for processing, including select, clean, taking away the puckery taste, pressing down enzymatic treatment, dehydration, tasty, suddenly jelly, lower temperature vacuum frying, vacuum packaging etc..The present invention prevents from separately repeatedly processing the loss to okra nutriment, the color and nutritional ingredient of retained product as far as possible while keeping product mouthfeel good；And the fracture rate of product is reduced to 5% hereinafter, product quality is promoted.
Description
Technical field
The present invention relates to a kind of gumbo snack food new process for processing, belong to okra processing technique field.
Background technique
Okra belongs to Malvaceae Abelmoschus also known as swordweed, kidney tonifying dish, foreign capsicum, is annual herb plant.Huang Qiu
The health care of certain herbaceous plants with big flowers and medical value are quite high, contain flavones abundant and phenolic acid class anti-oxidation function active constituent.Wherein flavonoids
Substance is a kind of with 2- phenyl ketone structural compounds, has estrogen and the effect of antiestrogenic sample, antioxidation, improves machine
The multiple biological functions such as body immunity and influence endocrine system.It is existing experiments have shown that flavone compound be not only pharmacology because
Son, and it is important trophic factors, have effects that important physiological hygiene to human body；And phenolic acid is that one kind contains phenol
The organic acid of ring can sterilize, can be with arousing brain, raising spirit, heat-clearing solution fire, enriching yin beauty treatment, and have anti-fatigue effect, and have compared with
Strong antioxidation.
In recent years, nutrition, convenient food are liked by more and more people, also emerge a variety of okras on the market and stop
Not busy food.In the processing of okra, the assurance of processing technology is critically important, because containing a variety of enzyme materials in okra tissue,
Process is easy to generate enzymatic browning, influences product appearance quality, and cause to process because of the selection of technique fault
The setose abelmoschus breaking property come is larger, influences the selling price of product.
Summary of the invention
For the deficiency that the above-mentioned prior art occurs, the object of the present invention is to provide a kind of gumbo snack food to process work
Skill, to obtain gumbo snack food not easy to break and in good taste.
To achieve the above object, the technical solution adopted by the present invention is that: a kind of gumbo snack food new process for processing, including
Following steps:
(1) it selects, clean: selecting fresh okra, then artificial stalk cleans up, ventilation is dried in the shade indoors；
(2) it takes away the puckery taste, press down enzymatic treatment: the okra in step (1) being put into take away the puckery taste to press down take away the puckery taste in enzymatic treatment equipment pressing down at enzyme
3-5min is managed, presses down in enzymatic treatment equipment the hot water for being put into 70-80 DEG C in advance wherein taking away the puckery taste, then presses down in enzymatic treatment equipment toward taking away the puckery taste
Semen Coicis extract is added, the additional amount of Semen Coicis extract is the 5-10% of amount of hot water；Wherein Semen Coicis extract is by doing
Semen coicis crushed, be by solid-liquid ratio 1:10 be added 95% ethyl alcohol, the mistake after ultrasonic wave extraction 40-60min at 40-60 DEG C
It filters, take after filtrate cooling gained after heating recovery ethyl alcohol；It is immediately placed on 0-5 DEG C after processing, impregnates 1- in the salt water of 3-5wt%
Then 2min rinses 1-2min in flowing clear water；
(3) dehydration: the okra that step (2) obtain is dehydrated, and revolving speed 20-40 when dehydration turns/s, through 5-8min
Complete dehydration；
(4) tasty: by step (3) obtain okra be put into soak, soak at room temperature 8-10min, wherein soak be by
Vitamin E, maltose, orange powder, pure water mix by weight for 0.05-0.2:8-10:1-3:100；
(5) anxious to freeze: the okra that step (4) obtain being taken out and drained surface moisture, is put into frozen storehouse and suddenly freezes 2- at -30 DEG C
3h；
(7) lower temperature vacuum frying: the okra that step (5) obtains is put into lower temperature vacuum frying machine, fried at 70-80 DEG C
Then 10-20min carries out centrifugation de-oiling；
(8) it is vacuum-packed: the okra that step (7) obtains is cooled to room temperature, then use vacuum In Aluminium Foil Packing, obtain product.
Preferably, above-mentioned to take away the puckery taste that press down enzymatic treatment equipment include the cylindrical tank that stainless steel is made, top of the tank is opened
Mouthful and rotating electric machine is fixed with by rack in top position, the shaft of rotating electric machine is fixed with rotation by key straight down and props up
Axis is supportted, rotating support shaft bottom is fixed on tank base by bearing, bearing block, and different height position is welded in rotating support shaft
There are multiple netted gumbo packing grooves, top of the tank is welded with Semen Coicis extract adding mouth, and one upper lateral part of tank body is threaded with
Discharge outlet is connected with into pipe, tank body other side lower thread.
Compared with prior art, the beneficial effect that the present invention has is:
1, by being added with the hot water of Semen Coicis extract, realize synchronous to okra removes astringent taste and presses down enzymatic treatment, prevents separately more
Secondary loss of the processing to okra nutriment, while keeping product mouthfeel good as far as possible the color of retained product and nutrition at
Point；
2, by it is tasty, anxious freeze, the reasonable arrangement of lower temperature vacuum frying process so that the fracture rate of product be reduced to 5% hereinafter,
Product quality is promoted.
Detailed description of the invention
Fig. 1 is that of the present invention take away the puckery taste presses down the structural schematic diagram of enzymatic treatment equipment
Fig. 2 is the structure top view of gumbo packing groove of the present invention.
Specific embodiment
Next combined with specific embodiments below the present invention will be further elaborated, it should be noted that following the description is only
It is not to be defined to its content to explain the present invention.
Embodiment one
The gumbo snack food new process for processing of the present embodiment, includes the following steps:
(1) it selects, clean: selecting fresh okra, then artificial stalk cleans up, ventilation is dried in the shade indoors；
(2) it takes away the puckery taste, press down enzymatic treatment: the okra in step (1) being put into take away the puckery taste to press down take away the puckery taste in enzymatic treatment equipment pressing down at enzyme
5min is managed, as shown in Figure 1 and Figure 2, it includes the cylindrical tank 1 that stainless steel is made that of the invention taking away the puckery taste, which presses down enzymatic treatment equipment,
1 top opening of tank body and rotating electric machine 2 is fixed with by rack in top position, the shaft of rotating electric machine 2 by key vertically to
Under be fixed with rotating support shaft 3,3 bottom of rotating support shaft is fixed on 1 bottom of tank body, rotating support shaft 3 by bearing, bearing block
Upper different height position is welded with multiple netted gumbo packing grooves 4, is welded with Semen Coicis extract adding mouth 5, tank at the top of tank body 1
1 one upper lateral part of body is threaded with into pipe 6,1 other side lower thread of tank body and is connected with discharge outlet 7；It takes away the puckery taste and presses down enzymatic treatment and set
Then the hot water that standby middle thing is first put into 80 DEG C by entering pipe 6 is pressed down enzymatic treatment and set by Semen Coicis extract adding mouth 5 toward taking away the puckery taste
Standby middle addition Semen Coicis extract, the additional amount of Semen Coicis extract are the 10% of amount of hot water, wherein Semen Coicis extract be by
Dry semen coicis crushed, by solid-liquid ratio is 1:10 be added 95% ethyl alcohol, at 60 DEG C filtering after ultrasonic wave extraction 4060min,
Take after filtrate gained after heating recovery ethyl alcohol；The rotating electric machine during pressing down enzymatic treatment that takes away the puckery taste drives rotating support shaft with 20 turns/min
Speed rotated, take away the puckery taste and be immediately placed on 5 DEG C after pressing down enzymatic treatment, impregnate 1min in the salt water of 3-5wt%, it is then clear in flowing
1-2min is rinsed in water；
(3) dehydration: the okra that step (2) obtain is dehydrated using dewaterer, the 20 turns/s of revolving speed when dehydration, warp
5-8min completes dehydration；
(4) tasty: the okra that step (3) obtain to be put into soak, soak at room temperature 8min, wherein soak is given birth to by dimension
Plain E, maltose, orange powder, pure water mix by weight for 0.1:8:1:100；
(5) anxious to freeze: the okra that step (4) obtain being taken out and drained surface moisture, is put into frozen storehouse and suddenly freezes at -30 DEG C
2h；
(7) lower temperature vacuum frying: the okra that step (5) obtains is put into lower temperature vacuum frying machine, fried at 70-80 DEG C
Then 10min carries out centrifugation de-oiling；
(8) it is vacuum-packed: the okra that step (7) obtains is cooled to room temperature, then use vacuum In Aluminium Foil Packing, obtain product.
Embodiment one
The gumbo snack food new process for processing of the present embodiment, includes the following steps:
(1) it selects, clean: selecting fresh okra, then artificial stalk cleans up, ventilation is dried in the shade indoors；
(2) it takes away the puckery taste, press down enzymatic treatment: the okra in step (1) being put into take away the puckery taste to press down take away the puckery taste in enzymatic treatment equipment pressing down at enzyme
3-5min is managed, as shown in Figure 1 and Figure 2, it includes the cylindrical tank that stainless steel is made that of the invention taking away the puckery taste, which presses down enzymatic treatment equipment,
1,1 top opening of tank body and rotating electric machine 2 is fixed with by rack in top position, the shaft of rotating electric machine 2 is vertical by key
It is fixed with rotating support shaft 3 downwards, 3 bottom of rotating support shaft is fixed on 1 bottom of tank body, rotation support by bearing, bearing block
Different height position is welded with multiple netted gumbo packing grooves 4 on axis 3, and okra is placed in netted gumbo packing groove 4, tank body
1 top is welded with Semen Coicis extract adding mouth 5, and 1 one upper lateral part of tank body is threaded with into pipe 6, another side lower part of tank body 1
It is threaded with discharge outlet 7；It takes away the puckery taste and presses down in enzymatic treatment equipment the hot water for being put into 70 DEG C in advance, then press down enzymatic treatment equipment toward taking away the puckery taste
Middle addition Semen Coicis extract, the additional amount of Semen Coicis extract are the 5% of amount of hot water, and wherein Semen Coicis extract is by doing
Semen coicis crushed, be by solid-liquid ratio 1:10 be added 95% ethyl alcohol, filtered after ultrasonic wave extraction 40min at 60 DEG C, take filter
Cooling gained after heating recovery ethyl alcohol after liquid；The rotating electric machine during pressing down enzymatic treatment that takes away the puckery taste drives rotating support shaft with 15 turns/min
Speed rotated, 0 DEG C is immediately placed on after processing, impregnates 1min in the salt water of 3-5wt%, is then rinsed in flowing clear water
1-2min；
(3) dehydration: the okra that step (2) obtain is dehydrated, and revolving speed 20-40 when dehydration turns/s, through 5-8min
Complete dehydration；
(4) tasty: the okra that step (3) obtain to be put into soak, soak at room temperature 10min, wherein soak is by tieing up
Raw element E, maltose, orange powder, pure water mix by weight for 0.05:10:3:100；
(5) anxious to freeze: the okra that step (4) obtain being taken out and drained surface moisture, is put into frozen storehouse and suddenly freezes at -30 DEG C
3h；
(7) lower temperature vacuum frying: the okra that step (5) obtains is put into lower temperature vacuum frying machine, fried at 70-80 DEG C
Then 15min carries out centrifugation de-oiling；
(8) it is vacuum-packed: the okra that step (7) obtains is cooled to room temperature, then use vacuum In Aluminium Foil Packing, obtain product.
Claims (2)
1. a kind of gumbo snack food new process for processing, includes the following steps:
(1) it selects, clean: selecting fresh okra, then artificial stalk cleans up, ventilation is dried in the shade indoors；
(2) it takes away the puckery taste, press down enzymatic treatment: the okra in step (1) being put into take away the puckery taste to press down take away the puckery taste in enzymatic treatment equipment pressing down at enzyme
3-5min is managed, presses down in enzymatic treatment equipment the hot water for being put into 70-80 DEG C in advance wherein taking away the puckery taste, then presses down in enzymatic treatment equipment toward taking away the puckery taste
Semen Coicis extract is added, the additional amount of Semen Coicis extract is the 5-10% of amount of hot water；Wherein Semen Coicis extract is by doing
Semen coicis crushed, be by solid-liquid ratio 1:10 be added 95% ethyl alcohol, the mistake after ultrasonic wave extraction 40-60min at 40-60 DEG C
It filters, take after filtrate cooling gained after heating recovery ethyl alcohol；It is immediately placed on 0-5 DEG C after processing, impregnates 1- in the salt water of 3-5wt%
Then 2min rinses 1-2min in flowing clear water；
(3) dehydration: the okra that step (2) obtain is dehydrated, and revolving speed 20-40 when dehydration turns/s, through 5-8min
Complete dehydration；
(4) tasty: by step (3) obtain okra be put into soak, soak at room temperature 8-10min, wherein soak be by
Vitamin E, maltose, orange powder, pure water mix by weight for 0.05-0.2:8-10:1-3:100；
(5) anxious to freeze: the okra that step (4) obtain being taken out and drained surface moisture, is put into frozen storehouse and suddenly freezes 2- at -30 DEG C
3h；
(7) lower temperature vacuum frying: the okra that step (5) obtains is put into lower temperature vacuum frying machine, fried at 70-80 DEG C
Then 10-20min carries out centrifugation de-oiling；
(8) it is vacuum-packed: the okra that step (7) obtains is cooled to room temperature, then use vacuum In Aluminium Foil Packing, obtain product.
2. gumbo snack food new process for processing according to claim 1, which is characterized in that above-mentioned take away the puckery taste is pressed down enzymatic treatment and set
The standby cylindrical tank being made including stainless steel, top of the tank are open and are fixed with electric rotating by rack in top position
The shaft of machine, rotating electric machine is fixed with rotating support shaft by key straight down, and rotating support shaft bottom passes through bearing, bearing block
It is fixed on tank base, different height position is welded with multiple netted gumbo packing grooves, top of the tank welding in rotating support shaft
There is Semen Coicis extract adding mouth, one upper lateral part of tank body is threaded with into pipe, tank body other side lower thread and is connected with row
The mouth of a river.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811123855.8A CN108936453A (en) | 2018-09-26 | 2018-09-26 | A kind of gumbo snack food new process for processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811123855.8A CN108936453A (en) | 2018-09-26 | 2018-09-26 | A kind of gumbo snack food new process for processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936453A true CN108936453A (en) | 2018-12-07 |
Family
ID=64471061
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811123855.8A Pending CN108936453A (en) | 2018-09-26 | 2018-09-26 | A kind of gumbo snack food new process for processing |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000300203A (en) * | 1999-04-21 | 2000-10-31 | Itou Foods:Kk | Processed okra and its production |
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