CN111067053A - Making process of quick-frozen radish balls - Google Patents
Making process of quick-frozen radish balls Download PDFInfo
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- CN111067053A CN111067053A CN202010058490.6A CN202010058490A CN111067053A CN 111067053 A CN111067053 A CN 111067053A CN 202010058490 A CN202010058490 A CN 202010058490A CN 111067053 A CN111067053 A CN 111067053A
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 133
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000007493 shaping process Methods 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
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- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 6
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- 238000010411 cooking Methods 0.000 claims description 6
- 239000006187 pill Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
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- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
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- 244000000231 Sesamum indicum Species 0.000 claims 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000003306 harvesting Methods 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 11
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation process of quick-frozen radish balls, which comprises a radish pretreatment process, a mixing and stirring process, a forming and shaping process and a cold storage process. The radish ball prepared by the process can be frozen for a long time after being processed, even if being frozen at minus 18 ℃, the taste of the radish ball can be ensured, the radish ball can be produced in large quantities in a factory in the radish harvesting season, large-scale production is realized, and the risk of bran falling caused by long-distance radish transportation is not considered.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of radish balls, and specifically relates to a preparation process of quick-frozen radish balls.
Background
As is well known, the radish balls are one of the classic characteristic famous vegetables in Shandong province, belong to the Lu vegetable system, and particularly have better mouthfeel when being made of green radish. The radish is wiped into filaments, water is squeezed out, the radish is added with flour, and the flour and the chopped green onion and ginger are added to be fried into golden radish balls. As a fried food, the flavor has certain regionality and seasonality, and is mainly concentrated in an Weifang, so the regionality and the seasonality are mainly influenced by the food materials.
At present, radish balls can be eaten in winter in Shandong no matter in common families or star hotels, the existing production mode is that the radish balls are eaten at present, fresh green radishes are firstly shredded, then flour and other condiments are added, the radish balls are manually made into the radish balls and then put into an oil pan for frying, the time is long and generally 1-2 hours, the radish balls are eaten at present after being taken out of the pan and then coiled for eating, the radish balls are basically processed and put into a refrigerator for refrigeration, and the radish balls are put into the oil pan for frying when being eaten.
Through analysis, the radish balls made of green radish at present have obvious regionality and seasonality, mainly caused by the characteristics of the used food materials, namely, the green radish has large water content and can not be frozen, even after the green radish balls are made, the radish balls can not be stored for tens of degrees below zero, because the internal water after freezing is frozen, the volume is increased, the radish fibers are extruded, even after later-stage thawing, the pressed radish tissue fibers can not be restored to the original state, the taste of the green radish is influenced, even in local processing, the green radish can not be transported to other places after freezing, on the other hand, because the green radish is easy to lose water, if the green radish balls are not stored in a safety mode, generally about five days, the bran in the green radish is dropped due to water loss, the green radish balls can not be transported to other places for use as fresh food materials in a long distance, and the taste can also be influenced, radish balls cannot be produced in different seasons, so that the regional limitation and the seasonal limitation are caused. Due to the two main problems, manufacturers cannot store the radish balls in large quantities in the harvesting season of the radish, and the sale of the radish balls is limited by regions and seasons.
The Weifang has the 'tobacco bench apple Laiyang pears, which are inferior to the Weifang radish peel' good words praise, so that the Weifang green radish is very good food material, the Weifang green radish has spicy and sweet taste when eaten raw, possibly some people outside the country do not like the Weifang green radish, but after the Weifang green radish is made into radish balls, only the mellow taste of the radish is still liked by people.
How to send the radish balls limited by the regions, seasons and characteristics of the products to dining tables of China and even all households and hotels around the world is a topic worthy of research, however, Jiuzhou flavor companies carry out intensive research here, realize the preservation and transportation of the radish balls in a raw state, and protect the radish balls by patent application of the technology.
Disclosure of Invention
The invention aims to solve the technical problem that the defects of the prior art are overcome, and the preparation process of the quick-frozen radish balls solves the problems that the conventional radish balls cannot be processed in large batch and then refrigerated, are influenced by regions and seasons, and cannot be popularized comprehensively.
Due to the addition of a unique process formula, the radish balls are delicious in taste and are authentic, classical and delicious Lucai.
The technical scheme of the invention is to provide a process for preparing quick-frozen radish balls, which comprises a radish pretreatment process, a mixing and stirring process, a forming and shaping process and a cold storage process.
Preferably, the radish pretreatment process comprises washing green radish, and then shredding, dicing or cutting into pieces while maintaining the water content of the radish at 40-60%.
Preferably, the mixing and stirring process comprises a first-stage mixing and stirring process and a second-stage mixing and stirring process, wherein the first-stage mixing and stirring process comprises the steps of adding wheat flour, corn starch and eggs into the pretreated radish, uniformly mixing and stirring to obtain a first filling, and the second-stage mixing and stirring process comprises the steps of adding spices, seasonings, shallots and gingers into the first filling, uniformly mixing and stirring to obtain a second filling.
Preferably, the shaping and shaping process comprises a shaping step and a shaping step, wherein the shaping step is to make the second stuffing into a pill, and the shaping step is to carry out deep-frying and shaping on the shaped pill.
Preferably, the refrigeration step comprises a first-stage quick freezing step of putting the oil-treated and shaped balls into an environment with the temperature of minus 38-40 ℃ for quick freezing for 45-50 minutes and a second-stage constant-temperature refrigeration step of taking out the quick-frozen balls and transferring the quick-frozen balls into an environment with the temperature of minus 15-20 ℃ for constant-temperature refrigeration.
Preferably, the formula of the quick-frozen radish balls comprises the following components in parts by weight: 50-60 parts of radish, 10-20 parts of wheat flour, 5-10 parts of corn starch, 3-4 parts of eggs, 0.1-0.2 part of spices, 0.3-0.4 part of seasonings, 0.1-0.2 part of green onions, 0.1-0.2 part of gingers and 0.05-0.08 part of carrot powder.
Preferably, the spice also comprises 0.01-0.02 part of ground sesame oil and 0.01-0.05 part of garlic.
Preferably, the spices comprise fennel, pepper, cinnamon, clove and dried orange peel, wherein the proportion of the fennel, the pepper, the cinnamon, the clove and the dried orange peel is 1: 3: 2: 1: 2.
preferably, the seasoning comprises salt, sugar, chicken essence, mirin and cooking wine, wherein the ratio of the salt, the sugar, the chicken essence, the mirin and the cooking wine is 3: 1: 2: 2: 1.
the beneficial effects of the technical scheme are as follows: the radish ball prepared by the process can be frozen for a long time after being processed, even if being frozen at minus 18 ℃, the taste of the radish ball can be ensured, the radish ball can be produced in large quantities in a factory in the radish harvesting season, large-scale production is realized, and the risk of bran falling caused by long-distance radish transportation is not considered.
The radish balls prepared by the technology realize health, nutrition and convenience in an integrated body, and mainly can realize long-time freezing storage, so that low-temperature logistics transportation can be realized, the radish balls are conveyed to various places, not only regional diet culture is developed, but also inheritance and propagation of culture.
Detailed Description
For convenience of explanation, the process for making the quick-frozen radish balls of the present invention will be described in detail below.
A preparation process of quick-frozen radish balls comprises radish pretreatment, mixing and stirring, shaping and shaping, and cold storage.
Radish pretreatment process includes the Weifang green radish of purchasing winter, then shred, dice or cut the foam, and keep the water content of radish between 40-60%, so will control the water content of green radish, mainly be in order to guarantee the freezing storage in later stage, in cold environment, if the water content is great, moisture in the freezing back radish receives the cold and freezes, the volume of ice is greater than the volume of water, if not control moisture, freeze the back and extrude the fibrous tissue of radish, the ice-cube melts after heating, the unable automatic recovery of fibrous tissue reaches original state, influence the taste.
The method comprises a first-stage mixing and stirring process and a second-stage mixing and stirring process, wherein the first-stage mixing and stirring process comprises the steps of adding wheat flour, corn starch and eggs into pretreated radish, uniformly mixing and stirring to obtain a first stuffing, the second-stage mixing and stirring comprises the steps of adding spices, seasonings, shallots and gingers into the first stuffing, uniformly mixing and stirring to obtain a second stuffing, and accordingly, the second stuffing is mixed twice.
The shaping and shaping process comprises a shaping step and a shaping step, wherein the shaping step is to prepare the second stuffing into a pill, and the shaping step is to carry out deep-frying and shaping on the shaped pill. In the radish ball process of making the stuffing II into balls, the radish balls can be made into balls with the diameter of 15-18 mm manually or by a machine, the size also determines the frying taste of the balls at the later stage, if the radish balls are too large, the phenomenon that the inner parts of the radish balls are not cooked due to excessive fire when the radish balls are fried in later stage edible frying is easily caused, and if the radish balls are too small, although the frying is convenient, the amount of the radish balls after the radish balls enter the mouth is small, and the faint scent of the radish balls is not enough. The shaping step in the later stage is through high-temperature frying and shaping, and it is worth noting that the high-temperature frying and shaping time period is usually carried out for 5-20 seconds in an oil pan with the temperature of 100 plus 150 ℃, the time duration can be adjusted in real time according to the temperature of the oil pan, the number of fried balls in unit time, the shape and the size of the balls, and the like, because the time is short, the high-temperature hot oil only carries out short high-temperature frying treatment on the outer surface of the radish balls, namely, the bonding body mixed by wheat flour, corn starch and eggs on the surfaces of the radish balls is fried, the short frying treatment process is called as shallow frying, the shaping of the balls is facilitated, the green radish in the balls cannot be fried, on the basis of ensuring the shaping of the balls, the texture of the green radish in the radish balls is still in a green radish state, and before the edible oil frying in the later stage is ensured, the green radish is fresh radish, and the faint scent of the fried radish is more sufficient.
The cold storage process comprises a first-stage quick freezing step of putting the oil-treated and shaped balls into an environment with the temperature of minus 38-40 ℃ for quick freezing for 45-50 minutes and a second-stage constant-temperature cold storage step of taking the quick-frozen balls out and transferring the balls into an environment with the temperature of minus 15-20 ℃ for constant-temperature cold storage. After shallow frying, fishing out oil, then carrying out quick freezing, further locking the water of the balls, and ensuring the taste, after the quick freezing, transferring to normal constant low temperature refrigeration, generally the freezing temperature of a household refrigerator, wherein the radish balls prepared by the technology can have the shelf life of 18 months, but for the taste, the radish balls are generally recommended to be eaten within 12 months.
The formula of the quick-frozen radish balls comprises the following components in parts by weight: 50-60 parts of radish, 10-20 parts of wheat flour, 5-10 parts of corn starch, 3-4 parts of eggs, 0.1-0.2 part of spices, 0.3-0.4 part of seasonings, 0.1-0.2 part of green onions, 0.1-0.2 part of gingers and 0.05-0.08 part of carrot powder.
In addition, the proportion of radish balls can be properly adjusted according to different tastes, such as adding 0.01-0.02 part of ground sesame oil, 0.01-0.05 part of garlic and the like.
The spice comprises fennel, pepper, cinnamon, clove and dried orange peel, wherein the proportion of the fennel, the pepper, the cinnamon, the clove and the dried orange peel is 1: 3: 2: 1: 2.
the seasoning comprises salt, sugar, chicken essence, mirin and cooking wine, wherein the ratio of the salt to the sugar to the chicken essence to the mirin to the cooking wine is 3: 1: 2: 2: 1.
the radish balls prepared by the technical scheme have the characteristics that the radish balls do not need to be thawed before being fried, the water content of the radish balls is well controlled in the preparation process, the oil temperature is controlled within a reasonable range in the frying process, generally 150 ℃, the radish balls are directly put into an oil pan for frying for 1 minute for shaping, then the radish balls are fished up for about 10 seconds, the radish balls are put into the oil pan for 2 minutes for frying, and the radish balls can be used after being placed in a tray.
The radish ball prepared by the process can be frozen for a long time after being processed, even if being frozen at minus 18 ℃, the taste of the radish ball can be ensured, the radish ball can be produced in large quantities in a factory in the radish harvesting season, large-scale production is realized, and the risk of bran falling caused by long-distance radish transportation is not considered.
Due to the addition of a unique process formula, the radish balls are delicious in taste and are authentic, classical and delicious Lucai.
The radish balls prepared by the technology realize health, nutrition and convenience in an integrated body, and mainly can realize long-time freezing storage, so that low-temperature logistics transportation can be realized, the radish balls are conveyed to various places, not only regional diet culture is developed, but also inheritance and propagation of culture.
While the preferred embodiments of the present invention have been described in detail, it should be apparent that many changes can be made within the inventive concept of the present invention, and it is intended that all changes that can be made within the inventive concept of the present invention are encompassed by the present invention.
Claims (9)
1. A making process of quick-frozen radish balls is characterized by comprising the following steps: comprises the working procedures of radish pretreatment, mixing and stirring, shaping and refrigeration.
2. The process for making quick-frozen radish balls according to claim 1, which is characterized in that: the radish pretreatment process comprises cleaning green radish, and shredding, dicing or cutting into pieces while keeping the water content of the radish at 40-60%.
3. The process for making quick-frozen radish balls according to claim 1, which is characterized in that: the mixing and stirring process comprises a first-stage mixing and stirring step and a second-stage mixing and stirring step, wherein the first-stage mixing and stirring step is to add wheat flour, corn starch and eggs into the pretreated radish and mix and stir uniformly to obtain a first filling, and the second-stage mixing and stirring step is to add spices, seasonings, shallots and gingers into the first filling and mix and stir uniformly to obtain a second filling.
4. The process for making quick-frozen radish balls according to claim 1, which is characterized in that: the shaping and shaping process comprises a shaping step and a shaping step, wherein the shaping step is to prepare the second stuffing into a pill, and the shaping step is to carry out deep-frying and shaping on the shaped pill.
5. The process for making quick-frozen radish balls according to claim 1, which is characterized in that: the cold storage process comprises a first-stage quick freezing step of putting the oil-treated and shaped balls into an environment with the temperature of minus 38-40 ℃ for quick freezing for 45-50 minutes and a second-stage constant-temperature cold storage step of taking the quick-frozen balls out and transferring the balls into an environment with the temperature of minus 15-20 ℃ for constant-temperature cold storage.
6. The process for making quick-frozen radish balls according to claim 1, which is characterized in that: the formula of the quick-frozen radish balls comprises the following materials in parts by weight: 50-60 parts of radish, 10-20 parts of wheat flour, 5-10 parts of corn starch, 3-4 parts of eggs, 0.1-0.2 part of spices, 0.3-0.4 part of seasonings, 0.1-0.2 part of green onions, 0.1-0.2 part of gingers and 0.05-0.08 part of carrot powder.
7. The material formula of the frozen radish balls as claimed in claim 6, which is characterized in that: also comprises ground sesame seed oil 0.01-0.02 parts and garlic 0.01-0.05 parts.
8. The material formula of the frozen radish balls as claimed in claim 6, which is characterized in that: the spice comprises fennel, pepper, cinnamon, clove and dried orange peel, wherein the proportion of the fennel, the pepper, the cinnamon, the clove and the dried orange peel is 1: 3: 2: 1: 2.
9. the material formula of the frozen radish balls as claimed in claim 6, which is characterized in that: the seasoning comprises salt, sugar, chicken essence, mirin and cooking wine, wherein the ratio of the salt to the sugar to the chicken essence to the mirin to the cooking wine is 3: 1: 2: 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010058490.6A CN111067053A (en) | 2020-01-18 | 2020-01-18 | Making process of quick-frozen radish balls |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010058490.6A CN111067053A (en) | 2020-01-18 | 2020-01-18 | Making process of quick-frozen radish balls |
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| CN111067053A true CN111067053A (en) | 2020-04-28 |
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| CN202010058490.6A Pending CN111067053A (en) | 2020-01-18 | 2020-01-18 | Making process of quick-frozen radish balls |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381888A (en) * | 2014-11-19 | 2015-03-04 | 苏州大福外贸食品有限公司 | Quick-frozen vegetable ball |
| CN105249338A (en) * | 2015-11-24 | 2016-01-20 | 刘书元 | Radish mutton balls |
| CN107684058A (en) * | 2017-09-27 | 2018-02-13 | 巢湖美维食品有限公司 | A kind of quick-frozen radish ball |
-
2020
- 2020-01-18 CN CN202010058490.6A patent/CN111067053A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381888A (en) * | 2014-11-19 | 2015-03-04 | 苏州大福外贸食品有限公司 | Quick-frozen vegetable ball |
| CN105249338A (en) * | 2015-11-24 | 2016-01-20 | 刘书元 | Radish mutton balls |
| CN107684058A (en) * | 2017-09-27 | 2018-02-13 | 巢湖美维食品有限公司 | A kind of quick-frozen radish ball |
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Application publication date: 20200428 |