CN109601925A - One production method for planting vegetables crisp coloured silk - Google Patents
One production method for planting vegetables crisp coloured silk Download PDFInfo
- Publication number
- CN109601925A CN109601925A CN201811531213.1A CN201811531213A CN109601925A CN 109601925 A CN109601925 A CN 109601925A CN 201811531213 A CN201811531213 A CN 201811531213A CN 109601925 A CN109601925 A CN 109601925A
- Authority
- CN
- China
- Prior art keywords
- crisp
- paste
- vegetables
- coloured silk
- preparation
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000007087 Apium graveolens Species 0.000 claims description 27
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 27
- 235000010591 Appio Nutrition 0.000 claims description 27
- 244000000626 Daucus carota Species 0.000 claims description 25
- 235000002767 Daucus carota Nutrition 0.000 claims description 25
- 244000050907 Hedychium coronarium Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 23
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 23
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 23
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 21
- 229920002261 Corn starch Polymers 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 20
- 239000008120 corn starch Substances 0.000 claims description 20
- 229940099112 cornstarch Drugs 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 235000011888 snacks Nutrition 0.000 abstract description 9
- 229940079593 drug Drugs 0.000 abstract description 8
- 239000003814 drug Substances 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract 1
- 230000006835 compression Effects 0.000 description 4
- 238000007906 compression Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004614 tumor growth 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
- A23L19/01—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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a production method for planting vegetables crisp coloured silk, is related to snack food processing technique field.The crisp coloured silk of dish refers to using vegetable and fruit as raw material, the color multiplicity that is prepared, the crisp food of quality, preparation method specifically include that the processing of vegetable raw-material, the preparation of vegetables paste, the preparation of vegetables crisp fritter, the preparation of seasoning paste, the preparation of the crisp coloured silk of dish.The present invention overcomes the deficiencies in the prior art, based on modern nutrition theory, combine the food compatibility principle of Chinese Traditional Medicine, prepare a kind of novel form, full of nutrition, convenient snack food, and preparation process is simple, is suitble to factory's mass production, has excellent economic benefit.
Description
Technical field
The present invention relates to snack food processing technique fields, and in particular to a production method for planting vegetables crisp coloured silk.
Background technique
With the development of society, economic continuous improvement, people more pursue that nutrition, convenient, fashion is even joyful stops
Not busy food.Snack food currently on the market is mainly corn expanding class, fried potato, fried cereals, confectionery, jerky
(dried meat) class, dry nut fruits etc..Chinese snack food yield and developed countries are far apart, and such as Sino-U.S. pre-capita consumption is poor
Away from about 150 times.Therefore, the snack food in China still has wide development space.
But with the raising of consumer health's awareness of safety, the quality safety and application value of snack food be also worth by
Query, it is considered to be " junk food " of " unhealthy ".
Summary of the invention
The production method of crisp coloured silk in view of the shortcomings of the prior art, present invention offer one plants vegetables, using modern nutrition theory as base
Plinth combines the food compatibility principle of Chinese Traditional Medicine, prepares a kind of novel form, full of nutrition, convenient leisure food
Product, and preparation process is simple, is suitble to factory's mass production, has excellent economic benefit.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
One production method for planting vegetables crisp coloured silk, the production method the following steps are included:
(1) it the processing of vegetable raw-material: selects without rotten, the Chinese yam of pest and disease damage, celery, carrot, the white ginger in Tongling, removes not
Edible position, cleans up, and thinly slices, and blanching is carried out in boiled water, is beaten respectively in beater after taking-up, will
Red fructus lycii directly cleans mashing, and all slurries are distinguished sieving for standby；
(2) preparation of vegetables paste: water, sodium carboxymethylcellulose, sodium alginate, cornstarch, soluble starch are mixed
After be divided into 5 parts, be mixed into the vegetables paste that (1) obtain respectively, form Chinese yam starch paste, celery gelatinized corn starch, carrot starch are pasted,
The white ginger paste in Tongling, red fructus lycii gelatinized corn starch are spare；
(3) preparation of vegetables crisp fritter: the vegetables paste that (2) obtain is placed in jacketed pan under fluidized state cooks one respectively
Section the time, after cooking, be poured upon on pallet, with scraper scrape it is thin shakeout, be placed in 30-40 DEG C of baking 2-3h in baking oven,
Until become non-stick container, but with preferable viscoelasticity tablet, place it in noodle press, adjustment pressure surface roll spacing from for
0.2cm rolls 3-4 times, respectively obtains Chinese yam crisp fritter, celery crisp fritter, the white ginger snap piece in Tongling, red fructus lycii crisp fritter, Hu
Radish crisp fritter is spare；
(4) preparation of seasoning paste: water intaking, salt, monosodium glutamate, chickens' extract, black pepper, zanthoxylum powder, five-spice powder, chilli powder, light soy sauce
It is mixed with white granulated sugar, is tuned into ebuillition of heated 2-3min after paste, it is spare to obtain seasoning paste；
(5) preparation of the crisp coloured silk of dish: taking a carrot crisp fritter, on brush brush one layer of seasoning paste, put Yi Zhangshan above
Medicine crisp fritter, then one layer of seasoning paste is brushed, successively, then red fructus lycii crisp fritter, the white ginger snap piece in Tongling and celery crisp fritter are placed respectively
Piece is flattened compression, is cut into the rectangular blocks of 5 × 8cm, then is placed in baking oven, 65 DEG C of -70 DEG C of baking 1-2h, takes out cooling, very
Empty package is the crisp coloured silk of finished product dish.
Preferably, the quality of the main component of the crisp coloured silk of the dish are as follows: Chinese yam 4kg, celery 2.5g, red fructus lycii 3kg, carrot
4kg, the white ginger 2kg in Tongling, water 20-500g, sodium carboxymethylcellulose 5-10g, sodium alginate 4-9g, cornstarch 100-500g,
Soluble starch 10-23g.
Preferably, the quality of the crisp color flavouring ingredients of the dish are as follows: water 100-400g, salt 5-15g, monosodium glutamate 0.5-1.5g,
It is chickens' extract 0.8-1.6g, black pepper 3-15g, zanthoxylum powder 5-12g, five-spice powder 4-16g, chilli powder 3-18g, light soy sauce 50-100g, white
Granulated sugar 5-10g.
Preferably, in the treatment process of the vegetable raw-material, the thickness of each slice of vegetable should be 0.2-0.3cm, when blanching
Between be 5-7min, and each vegetables slurry needed 40 meshes.
Preferably, in the preparation process of the vegetables crisp fritter, the mode that vegetables paste cooks in jacketed pan is boiling water boiling
10-20min processed is in thick paste body, and is stirred continuously in boiling process in order to avoid being burned.
Preferably, in the preparation process of the crisp coloured silk of the dish, the moisture content of the crisp coloured silk of gained dish is 6% or less.
The present invention provides a production method for planting vegetables crisp coloured silk, and advantage is compared with prior art:
(1) present invention is added using raw materials such as Chinese yam, celery, red fructus lycii, the white ginger in Tongling, carrots by a series of productions
The sandwich class snack food that work is formed, wherein Chinese yam color is white, is China's dual-purpose of drug and food material, the mucus protein contained is to angiocarpy
System has protective effect, it can prevent excessive deposition fatty in angiocarpy, and artery sclerosis is prevented to be prematurely formed；Celery color
Green, all highly beneficial to preventing hypertension, artery sclerosis etc., carrotiness is orange, containing a large amount of carrotene, is conducive to prevent
Hemostatic tube hardening, reduces blood pressure and reduces heart disease；Tongling Bai Jiangsebai, ginger refer to full, and the big thin skin of block, the more slags of juice are few, meat
Matter is tender and crisp, aromatic flavour, and taste is peppery without choking, and has cleaning oral cavity, resolving sputum, stomach invigorating, hemostasis, cold removing and other effects；Red fructus lycii color is red,
Also it is dual-purpose of drug and food material, is rich in polysaccharides, there is physiological activity, non-specific immune function can be enhanced, improves disease-resistant
The effect of ability, inhibition tumour growth and cell mutation；Each raw material hybrid process makes product have bright, full of nutrition
The advantages that.
(2) present invention is using paste is made by fruits and vegetables, and after being cooked, flavouring material multilayer lamination is toasted, and obtained dish is crisp
Color product color multiplicity, crispy in taste, taste is abundant, and delicious health is a kind of leisure snacks of health, and preparation process is suitable
Close factory's mass production, the economic benefit having had.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
One production method for planting vegetables crisp coloured silk, the production method the following steps are included:
(1) it the processing of vegetable raw-material: selects without rotten, the Chinese yam of pest and disease damage, celery, carrot, the white ginger in Tongling, removes not
Edible position, cleans up, and is cut into the thin slice of 0.2-0.3cmm thickness, respectively the blanching 5-7min in boiled water, is beating after taking-up
It is beaten in pulp grinder, it is spare that the slurries of formation cross 40 mesh filter screens, and it is spare that red fructus lycii directly cleans mashing filtering；
(2) preparation of vegetables paste: water, sodium carboxymethylcellulose, sodium alginate, cornstarch, soluble starch is average
It is divided into 5 parts, is mixed into the vegetables paste that (1) obtains respectively, forms Chinese yam starch paste, celery gelatinized corn starch, carrot starch are pasted, Tongling is white
Ginger paste, red fructus lycii gelatinized corn starch are spare；
(3) preparation of vegetables crisp fritter: the vegetables paste that (2) obtain is placed in jacketed pan under fluidized state cooks respectively
10-20min is in thick paste body, is stirred continuously in boiling process in order to avoid being burned.After cooking, it is poured upon on pallet,
With scraper scrape it is thin shakeout, be placed in 30-40 DEG C of baking oven and toast 2-3h, until become non-stick container, but have preferable viscoelasticity
Tablet.Place it in noodle press, adjustment pressure surface roll spacing from be 0.2cm, rolling 3-4 times, respectively obtain Chinese yam crisp fritter,
Celery crisp fritter, red fructus lycii crisp fritter, the white ginger snap piece in Tongling, carrot crisp fritter；
(4) seasoning paste preparation: water intaking 100g, salt 5g, monosodium glutamate 0.5g, chickens' extract 0.8g, black pepper 3g, zanthoxylum powder 5g,
Five-spice powder 4g, chilli powder 3g, light soy sauce 50g, white granulated sugar 5g, mix, and are tuned into ebuillition of heated 2-3min after paste, are adjusted
Taste paste；
(5) preparation of the crisp coloured silk of dish: taking a carrot crisp fritter, on brush brush one layer of seasoning paste, put Yi Zhangshan above
Medicine crisp fritter, then one layer of seasoning paste is brushed, successively, then red fructus lycii crisp fritter, the white ginger snap piece in Tongling and celery crisp fritter are placed respectively
Piece.Compression is flattened, the rectangular blocks of 5 × 8cm are cut into, then is placed in baking oven, 65 DEG C of -70 DEG C of baking 1-2h are allowed to moisture and contain
For amount for 6% hereinafter, taking out cooling, vacuum packaging is the crisp coloured silk of finished product dish.
Wherein, the quality of the main component of the crisp coloured silk of the dish are as follows: Chinese yam 4kg, celery 2.5g, red fructus lycii 3kg, carrot
4kg, the white ginger 2kg in Tongling, water 20g, sodium carboxymethylcellulose 5g, sodium alginate 4g, cornstarch 100g, soluble starch 10g.
Embodiment 2:
One production method for planting vegetables crisp coloured silk, the production method the following steps are included:
(1) it the processing of vegetable raw-material: selects without rotten, the Chinese yam of pest and disease damage, celery, carrot, removes inedible portion
Position, cleans up, is cut into the thin slice of 0.2-0.3cmm thickness, the blanching 5-7min in boiled water, beats in beater after taking-up respectively
Slurry, it is spare that the slurries of formation cross 40 mesh filter screens, red fructus lycii directly clean mashing filter it is spare；
(2) preparation of vegetables paste: water, sodium carboxymethylcellulose, sodium alginate, cornstarch, soluble starch is average
It is divided into 5 parts, is mixed into the vegetables paste that (1) obtains respectively, forms Chinese yam starch paste, celery gelatinized corn starch, carrot starch are pasted, Tongling is white
Ginger paste, red fructus lycii gelatinized corn starch are spare；
(3) preparation of vegetables crisp fritter: the vegetables paste that (2) obtain is placed in jacketed pan under fluidized state cooks respectively
10-20min is in thick paste body, is stirred continuously in boiling process in order to avoid being burned.After cooking, it is poured upon on pallet,
With scraper scrape it is thin shakeout, be placed in 30-40 DEG C of baking oven and toast 2-3h, until become non-stick container, but have preferable viscoelasticity
Tablet.Place it in noodle press, adjustment pressure surface roll spacing from be 0.2cm, rolling 3-4 times, respectively obtain Chinese yam crisp fritter,
Celery crisp fritter, red fructus lycii crisp fritter, the white ginger snap piece in Tongling, carrot crisp fritter；
(4) preparation of seasoning paste: water intaking 400g, salt 15g, monosodium glutamate 1.5g, chickens' extract 1.6g, black pepper 15g, zanthoxylum powder
12g, five-spice powder 16g, chilli powder 18g, light soy sauce 100g, white granulated sugar 10g, mix, and are tuned into ebuillition of heated 2- after paste
3min obtains seasoning paste；
(5) preparation of the crisp coloured silk of dish: taking a carrot crisp fritter, on brush brush one layer of seasoning paste, put Yi Zhangshan above
Medicine crisp fritter, then one layer of seasoning paste is brushed, successively, then red fructus lycii crisp fritter, the white ginger snap piece in Tongling and celery crisp fritter are placed respectively
Piece.Compression is flattened, the rectangular blocks of 5 × 8cm are cut into, then is placed in baking oven, 65 DEG C of -70 DEG C of baking 1-2h are allowed to moisture and contain
For amount for 6% hereinafter, taking out cooling, vacuum packaging is the crisp coloured silk of finished product dish.
Wherein, the quality of the main component of the crisp coloured silk of the dish are as follows: Chinese yam 4kg, celery 2.5g, red fructus lycii 3kg, carrot
4kg, the white ginger 2kg in Tongling, water 500g, sodium carboxymethylcellulose 10g, sodium alginate 9g, cornstarch 500g, soluble starch
23g。
Embodiment 3:
One production method for planting vegetables crisp coloured silk, the production method the following steps are included:
(1) it the processing of vegetable raw-material: selects without rotten, the Chinese yam of pest and disease damage, celery, carrot, the white ginger in Tongling, removes not
Edible position, cleans up, and is cut into the thin slice of 0.2-0.3cm thickness, respectively the blanching 5-7min in boiled water, is being beaten after taking-up
It is beaten in machine, it is spare that the slurries of formation cross 40 mesh filter screens, and it is spare that red fructus lycii directly cleans mashing filtering.
(2) preparation of vegetables paste: water, sodium carboxymethylcellulose, sodium alginate, cornstarch, soluble starch is average
It is divided into 5 parts, is mixed into the vegetables paste that (1) obtains respectively, forms Chinese yam starch paste, celery gelatinized corn starch, carrot starch are pasted, Tongling is white
Ginger paste, red fructus lycii gelatinized corn starch are spare；
(3) preparation of vegetables crisp fritter: the vegetables paste that (2) obtain is placed in jacketed pan under fluidized state cooks respectively
10-20min is in thick paste body, is stirred continuously in boiling process in order to avoid being burned.After cooking, it is poured upon on pallet,
With scraper scrape it is thin shakeout, be placed in 30-40 DEG C of baking oven and toast 2-3h, until become non-stick container, but have preferable viscoelasticity
Tablet.Place it in noodle press, adjustment pressure surface roll spacing from be 0.2cm, rolling 3-4 times, respectively obtain Chinese yam crisp fritter,
Celery crisp fritter, red fructus lycii crisp fritter, the white ginger snap piece in Tongling, carrot crisp fritter.
(4) preparation of seasoning paste: water intaking 250g, salt 10g, monosodium glutamate 1g, chickens' extract 1.2g, black pepper 9g, zanthoxylum powder 9g, five
Face powder 10g, chilli powder 10g, light soy sauce 80g, white granulated sugar 8g, mix, and are tuned into ebuillition of heated 2-3min after paste, are adjusted
Taste paste.
(5) preparation of the crisp coloured silk of dish: taking a carrot crisp fritter, on brush brush one layer of seasoning paste, put Yi Zhangshan above
Medicine crisp fritter, then one layer of seasoning paste is brushed, successively, then red fructus lycii crisp fritter and celery crisp fritter are placed respectively.Compression is flattened,
The rectangular blocks of 5 × 8cm are cut into, then are placed in baking oven, 65 DEG C of -70 DEG C of baking 1-2h, being allowed to moisture content is 6% hereinafter, taking out
Cooling, vacuum packaging is the crisp coloured silk of finished product dish.
Wherein, the quality of the main component of the crisp coloured silk of the dish are as follows: Chinese yam 4kg, celery 2.5g, red fructus lycii 3kg, carrot
4kg, the white ginger 2kg in Tongling, water 250g, sodium carboxymethylcellulose 8g, sodium alginate 6g, cornstarch 300g, soluble starch
16g。
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. the production method for the crisp coloured silk that plants vegetables, which is characterized in that the production method the following steps are included:
(1) it the processing of vegetable raw-material: selects without rotten, the Chinese yam of pest and disease damage, celery, carrot, the white ginger in Tongling, removes not edible
It with position, cleans up, thinly slices, blanching is carried out in boiled water, is beaten respectively in beater after taking-up, by red Chinese holly
Qi directly cleans mashing, and all slurries are distinguished sieving for standby；
(2) it the preparation of vegetables paste: is put down after water, sodium carboxymethylcellulose, sodium alginate, cornstarch, soluble starch are mixed
5 parts are divided into, the vegetables paste that (1) obtains is mixed into respectively, forms Chinese yam starch paste, celery gelatinized corn starch, carrot starch paste, Tongling
White ginger paste, red fructus lycii gelatinized corn starch are spare；
(3) preparation of vegetables crisp fritter: when the vegetables paste that (2) obtain being placed in jacketed pan one section of cooking under fluidized state respectively
Between, after cooking, be poured upon on pallet, with scraper scrape it is thin shakeout, be placed in 30-40 DEG C of baking 2-3h in baking oven, until
As non-stick container but with the tablet of preferable viscoelasticity, place it in noodle press, adjustment pressure surface roll spacing from for 0.2cm,
Rolling 3-4 times, it is thin to respectively obtain Chinese yam crisp fritter, celery crisp fritter, the white ginger snap piece in Tongling, red fructus lycii crisp fritter, carrot
Crisp chip is spare；
(4) preparation of seasoning paste: water intaking, salt, monosodium glutamate, chickens' extract, black pepper, zanthoxylum powder, five-spice powder, chilli powder, light soy sauce and white
Granulated sugar mixes, and is tuned into ebuillition of heated 2-3min after paste, and it is spare to obtain seasoning paste；
(5) preparation of the crisp coloured silk of dish: taking a carrot crisp fritter, on brush brush one layer of seasoning paste, it is thin to put a Chinese yam above
Crisp chip, then one layer of seasoning paste is brushed, successively, then red fructus lycii crisp fritter, the white ginger snap piece in Tongling and celery crisp fritter are placed respectively, it will
It, which is flattened, compresses, and is cut into the rectangular blocks of 5 × 8cm, then be placed in baking oven, and 65 DEG C of -70 DEG C of baking 1-2h take out cooling, vacuum packet
Dress is the crisp coloured silk of finished product dish.
2. according to claim 1 one production method for planting vegetables crisp coloured silk, it is characterised in that: the main component of the crisp coloured silk of dish
Quality are as follows: Chinese yam 4kg, celery 2.5g, red fructus lycii 3kg, carrot 4kg, the white ginger 2kg in Tongling, water 20-500g, carboxymethyl are fine
Tie up plain sodium 5-10g, sodium alginate 4-9g, cornstarch 100-500g, soluble starch 10-23g.
3. according to claim 1 one production method for planting vegetables crisp coloured silk, it is characterised in that: the crisp color flavouring ingredients of the dish
Quality are as follows: water 100-400g, salt 5-15g, monosodium glutamate 0.5-1.5g, chickens' extract 0.8-1.6g, black pepper 3-15g, zanthoxylum powder 5-
12g, five-spice powder 4-16g, chilli powder 3-18g, light soy sauce 50-100g, white granulated sugar 5-10g.
4. according to claim 1 one production method for planting vegetables crisp coloured silk, it is characterised in that: the vegetable raw-material it is processed
Cheng Zhong, the thickness of each slice of vegetable should be 0.2-0.3cm, blanching time 5-7min, and each vegetables slurry needed 40 meshes.
5. according to claim 1 one production method for planting vegetables crisp coloured silk, it is characterised in that: the preparation of the vegetables crisp fritter
In the process, the mode that vegetables paste cooks in jacketed pan is boiling water cooking 10-20min in thick paste body, and in boiling process
It is stirred continuously in order to avoid being burned.
6. according to claim 1 one production method for planting vegetables crisp coloured silk, it is characterised in that: the preparation process of the crisp coloured silk of dish
In, the moisture content of the crisp coloured silk of gained dish is 6% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811531213.1A CN109601925A (en) | 2018-12-14 | 2018-12-14 | One production method for planting vegetables crisp coloured silk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811531213.1A CN109601925A (en) | 2018-12-14 | 2018-12-14 | One production method for planting vegetables crisp coloured silk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601925A true CN109601925A (en) | 2019-04-12 |
Family
ID=66009449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811531213.1A Pending CN109601925A (en) | 2018-12-14 | 2018-12-14 | One production method for planting vegetables crisp coloured silk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109601925A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353168A (en) * | 2019-06-15 | 2019-10-22 | 湖南飘香食品有限公司 | A kind of rice piece manufacture craft of vegetable flavor |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698467A (en) * | 2005-06-14 | 2005-11-23 | 海通食品集团股份有限公司 | Formula of crisp vegetable slice food and making method thereof |
| CN102293360A (en) * | 2011-09-19 | 2011-12-28 | 山东理工大学 | Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof |
| CN102342454A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Multilayer coated fruit and vegetable crisp |
| CN202396402U (en) * | 2011-10-01 | 2012-08-29 | 江苏派乐滋食品有限公司 | Multilayer fruit and vegetable film crisp food |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
| CN106983103A (en) * | 2017-02-21 | 2017-07-28 | 河南省农业科学院 | A kind of preparation method of Chinese toon local flavor leisure crisp fritter |
-
2018
- 2018-12-14 CN CN201811531213.1A patent/CN109601925A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698467A (en) * | 2005-06-14 | 2005-11-23 | 海通食品集团股份有限公司 | Formula of crisp vegetable slice food and making method thereof |
| CN102293360A (en) * | 2011-09-19 | 2011-12-28 | 山东理工大学 | Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof |
| CN102342454A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Multilayer coated fruit and vegetable crisp |
| CN202396402U (en) * | 2011-10-01 | 2012-08-29 | 江苏派乐滋食品有限公司 | Multilayer fruit and vegetable film crisp food |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
| CN106983103A (en) * | 2017-02-21 | 2017-07-28 | 河南省农业科学院 | A kind of preparation method of Chinese toon local flavor leisure crisp fritter |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353168A (en) * | 2019-06-15 | 2019-10-22 | 湖南飘香食品有限公司 | A kind of rice piece manufacture craft of vegetable flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102871102B (en) | Sleeve-fish seasoning packet suitable for non-fried coarse cereal instant noodles and producing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN100374033C (en) | Tea of buckwheat and preparation method | |
| CN101558850A (en) | Preparation method for non-deepfry instant sliced noodles | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN103976228B (en) | A kind of pig's feet face-nourishing porridge and preparation method thereof | |
| CN109601925A (en) | One production method for planting vegetables crisp coloured silk | |
| CN104855483A (en) | Islamic fish meat stuffing moon cake making method | |
| CN1092260A (en) | Sweet potato series foodstuffs and production technology | |
| JPH01502476A (en) | Products such as flour, bread, and milk made from sweet potatoes, casaba, edible arum, amaranth, yam, and lotus | |
| CN108125153A (en) | A kind of processing method of fast-food type high nutrition oyster food | |
| KR101466871B1 (en) | Method for ramie gravy | |
| CN107950879A (en) | A kind of cheese's curry potato roll cake and preparation method thereof | |
| KR20090047695A (en) | Method for manufacturing noodles | |
| KR100751879B1 (en) | Rice fried pancake and manufacturing method thereof | |
| CN1206943C (en) | Producing method for crayfish shrimp | |
| CN109845969A (en) | A kind of processing technology of brittleness instant noodles | |
| KR100500128B1 (en) | Preparing method of fried rib | |
| RU2807345C1 (en) | Method for preparing sweet potato pasties | |
| KR20060072859A (en) | Method for making a haekye-tang using a water pepper | |
| KR20190066727A (en) | A manufacturing method of Jujube Jjamppong and Jujube Jjamppong thereby | |
| KR100404652B1 (en) | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel | |
| JP2759817B2 (en) | Method for producing beef and curry-flavored squid crackers | |
| CN109601872A (en) | A kind of oyster fillings and preparation method thereof being used to prepare bakery product | |
| KR20240059484A (en) | How to make noodles for cold noodles |
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 |