CN112137047A - Preparation method of daylily flavored vegetable chips - Google Patents
Preparation method of daylily flavored vegetable chips Download PDFInfo
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- CN112137047A CN112137047A CN202011095412.XA CN202011095412A CN112137047A CN 112137047 A CN112137047 A CN 112137047A CN 202011095412 A CN202011095412 A CN 202011095412A CN 112137047 A CN112137047 A CN 112137047A
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- day lily
- daylily
- vegetables
- cut
- flavored vegetable
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of day lily flavored vegetable chips, which comprises the following steps: (1) selecting fresh daylily, deactivating enzyme with boiling water, washing with water, cooling, and draining; (2) cutting the green-removed day lily, transferring to a mixer, adding starch slurry, and mixing; (3) the mixture is heated to 120 ℃ by a continuous drying, rolling, forming and sheet making machine to be cured, dehydrated, rolled and cut into sheets, and then is cooled, graded and moisture-proof packaged. The obtained seasoned vegetable chips well retain the flavor and nutrition of the daylily, are made into small packages which are easy to carry and store, can be used as vegetables and seasoning ingredients for household and outdoor cooking, or as vegetables and seasoning ingredients for instant food, can also be directly eaten as snacks or wine-dropping vegetables, are convenient to use or eat, and are suitable for people of all ages.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of day lily flavored vegetable chips.
Background
The vegetables are one of essential foods in daily diet of people, and can provide various nutrients such as vitamins and minerals necessary for human body, such as 90% of vitamin C and 60% of vitamin A necessary for human body from vegetables; vegetables also contain various phytochemicals, which are recognized as effective ingredients for health.
The daylily petals are thick, golden in color and luster, and aromatic in flavor, contain a large amount of pollen and contain nutrients such as vitamin A, vitamin C, carotene, amino acid, lecithin and dietary fiber which are necessary for a human body; has sweet and cool nature and taste, and has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, promoting digestion, improving eyesight, calming the nerves and the like. The land in Qidong county of Hunan province is fertile, and has good conditions of light, heat, water and the like, and is suitable for planting the day lily. The Qidong day lily is a Chinese national geographical sign product, and is prepared into a dry product for four seasons by the traditional method; with the development of market diversification, day lily is also commonly used as an ingredient of various foods.
The dried vegetables are common vegetable products, and the sale and the use of the dried vegetables are not limited by seasons and seasons; the vegetables are made into dry products with standard shapes and/or weights, such as biscuit shape or sheet shape, and the vegetables are convenient to sell, carry and eat; vegetable chips have been used as ingredients for snack foods or convenience foods, and as market diversification has progressed, vegetable chips have also been used as ingredients for home and outdoor cooking.
The existing vegetable slices are mainly dry products of single vegetables, and are commonly potato chips and laver slices; the vegetable chips for seasoning are less seen, and the seasoning vegetable chips mainly comprising the components of the day lily are not seen yet.
Disclosure of Invention
The invention aims to provide a preparation method of day lily flavored vegetable chips, which well retains the flavor and nutrition of vegetable ingredients, particularly the main ingredient day lily, is made into small packages which are easy to carry and store, can be used as vegetable and flavoring ingredients for household and outdoor cooking, or can be used as vegetable and flavoring ingredients for convenience food, can also be used as snacks or wine-filled vegetables to be directly eaten, is convenient to use or eat, and is suitable for people of all ages.
The preparation method of the day lily flavored vegetable chips comprises the following steps:
(1) selecting fresh vegetables, deactivating enzyme with boiling water, keeping daylily at 95-100 deg.C for 2-5min until the strips are half soft, immediately removing from boiling water, washing in water, cooling, and draining to obtain deactivated daylily;
(2) cutting the green-removed day lily in the step (1) to be less than 0.5cm, moving the cut day lily to a mixer, adding starch slurry according to the weight part ratio of 100 parts of the cut day lily to 10-20 parts of the starch slurry, and uniformly mixing to obtain a mixture; the starch slurry is water slurry with the starch concentration of 10-20 percent and the salt concentration of 0.5-3 percent and/or the sucrose concentration of 3-20 percent, and the concentration is weight percentage concentration;
(3) heating the mixture obtained in the step (2) to the temperature of 100-; the time of heating, curing, dehydrating, rolling, cutting and cooling the mixture to 60 ℃ is 5-10 min.
The day lily fixation boiled water in the step (1) can contain 0.1-0.2% of sodium bicarbonate, and the concentration is maintained, so that the day lily fixation boiled water plays a role of a color fixative, and the fixation day lily has more consistent and brighter color and luster.
When the day lily after the green removing in the step (2) is cut into pieces and moved to a mixer to be added with starch slurry for proportioning, other fresh, carefully selected and cleaned vegetables such as tomatoes, mushrooms, celery and broccoli which are cut into pieces with the length of less than 0.5cm and 1-5 parts of shallots, gingers and garlic which are cut into pieces with the length of less than 0.3cm or are ground can also be added. The addition of the other vegetables can make the prepared day lily flavored vegetable slices have corresponding nutrition, flavor and color.
The starch slurry added in the step (2) preferably adopts potato starch, has sufficient viscosity, fine texture, white color and better bonding effect, and basically does not influence the color, flavor and taste of the components of the daylily and other vegetables. The starch slurry may also be added with monosodium glutamate and white pepper powder for seasoning.
And (3) in the rolling process of the continuous drying, rolling and forming sheet making machine, spraying 1-3 parts of cured edible oil including palm oil and hydrogenated edible oil or cured rapeseed oil and peanut oil dissolved with 300-500ppm tertiary butyl hydroquinone on the exposed surface of the material layer, so that the prepared day lily seasoning vegetable sheet has the flavor and nutrition of the added edible oil.
Transparent PET material can be adopted for the packaging in the step (3), and the advantage is that the color and the appearance of the daylily seasoning vegetable slices can be seen; or an aluminized plastic film material is adopted to better prevent light and oxygen and prolong the shelf life.
In the preparation process, colchicine contained in the day lily can be mostly converted and washed to remove in the enzyme deactivating process, and the residual colchicine can be basically converted and removed in the curing and dehydrating process, so that the toxic problem is eliminated; the day lily is also sterilized in the processes of enzyme deactivation, curing and dehydration. The time for deactivation of enzymes, curing and dehydration is short, so that the color, flavor, taste and nutrition of the daylily and other vegetable components are well preserved.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting.
Example 1
Preparing the day lily flavored vegetable chips according to the following steps:
(1) selecting fresh vegetables, deactivating enzyme with boiling water, keeping daylily at 95-100 deg.C for 2min until the strips are half soft, immediately removing from boiling water, washing in water, cooling, and draining to obtain deactivated daylily;
(2) cutting the green-removing day lily in the step (1) to be less than 0.5cm in length, moving the cut day lily to a mixer, adding starch slurry according to the weight part ratio of 100 parts of the cut day lily to 15 parts of the starch slurry, and uniformly mixing to obtain a mixture; the starch slurry is water slurry with the concentration of potato starch being 15% and the concentration of salt being 1%;
(3) heating the mixture obtained in the step (2) to the temperature of 100-; the time of heating, curing, dehydrating, rolling, cutting and cooling the mixture to 60 ℃ is 6 min.
As a result, the daylily flavored vegetable slice of the embodiment has the advantages of slight salty taste, delicious taste, strong flavor of daylily and more than 3 months of shelf life; can be used as vegetable and seasoning ingredient for household and outdoor cooking, or vegetable and seasoning ingredient for instant food, or snack or dish for drinking wine, and is convenient for use or eating, and is suitable for both young and old.
Example 2
Daylily flavored vegetable pieces were prepared by essentially following the steps of example 1, except that the daylily de-enzymed boiled water of step (1) contained 0.15% sodium bicarbonate and maintained at that concentration, acting as a color fixative.
As a result, the fixation day lily is more consistent in color and luster and bright; the obtained vegetable slice has more consistent and bright color and luster of the components of the daylily, delicious taste, slight salty taste, strong flavor of the daylily, and shelf life of more than 3 months.
Example 3
Preparing the day lily flavored vegetable pieces by basically adopting the steps of example 2, wherein the difference is that the starch slurry in the step (2) is also added with cane sugar to reach the concentration of 15%; step (3) in the curing and dehydrating processes of the continuous drying, rolling and forming sheet making machine, spraying 2 parts of cured palm oil on the exposed surface of the material layer; and (4) packaging by using an aluminized plastic film material.
The obtained vegetable slices have the advantages of uniform and bright color and luster of the daylily, delicious taste, strong flavor of the daylily, sweet and salty taste, palm oil flavor without greasiness, shelf life of more than 6 months, and basically no change of the grease in the shelf life.
Example 4
Preparing day lily flavored vegetable slices basically according to the steps of the embodiment 3, wherein the difference is that when the day lily is cut after the green removing in the step (2) and is moved to a mixer to be added with starch slurry ingredients, fresh tomatoes and mushrooms which are carefully selected and cleaned and are cut to be less than 0.5cm, broccoli which is cut to be less than 0.3cm and green onions, gingers and garlic which are cut to be less than 0.3cm can be added respectively for 5 parts; and (3) in the curing and dehydrating processes of the continuous drying, rolling and forming sheet making machine, the palm oil sprayed on the exposed surface of the material layer is cured and added with 300ppm of tert-butyl hydroquinone rapeseed oil.
As a result, the obtained vegetable slices are delicious in taste, the daylily is rich in flavor, the daylily has the flavors of tomatoes, mushrooms, broccoli, shallots, gingers, garlic and rapeseed oil, the vegetable slices are sweet and salty, are not greasy, have the quality guarantee period of more than 6 months, and basically do not change the flavor of grease in the quality guarantee period.
Claims (7)
1. A preparation method of day lily flavored vegetable chips comprises the following steps:
(1) selecting fresh vegetables, deactivating enzyme with boiling water, keeping daylily at 95-100 deg.C for 2-5min until the strips are half soft, immediately removing from boiling water, washing in water, cooling, and draining to obtain deactivated daylily;
(2) cutting the green-removed day lily in the step (1) to be less than 0.5cm, moving the cut day lily to a mixer, adding starch slurry according to the weight part ratio of 100 parts of the cut day lily to 10-20 parts of the starch slurry, and uniformly mixing to obtain a mixture; the starch slurry is water slurry with the starch concentration of 10-20 percent and the salt concentration of 0.5-3 percent and/or the sucrose concentration of 3-20 percent, and the concentration is weight percentage concentration;
(3) heating the mixture obtained in the step (2) to the temperature of 100-; the time of heating, curing, dehydrating, rolling, cutting and cooling the mixture to 60 ℃ is 5-10 min.
2. The method of preparing a daylily-flavored vegetable chip as set forth in claim 1, wherein the daylily-de-enzymed boiled water of the step (1) contains 0.1-0.2% of sodium bicarbonate and maintains the concentration.
3. The method for preparing day lily flavored vegetable pieces as claimed in claim 2, wherein the day lily in the step (2) is cut, and then transferred to a mixer to be added with starch slurry, and when fresh, carefully selected and cleaned other vegetables such as tomatoes, mushrooms, celery and broccoli which are cut to be less than 0.5cm and scallions, gingers and garlics which are cut to be less than 0.3cm or ground are added, 10-30 parts of fresh, carefully selected and cleaned and 1-5 parts of shallots, gingers and garlics can be added.
4. The method of making a daylily-flavored vegetable chip as claimed in claim 1, wherein the starch of step (2) is potato starch.
5. The method for preparing day lily flavored vegetable pieces as claimed in claim 1, wherein a proper amount of monosodium glutamate and white pepper powder are added for flavoring while adding starch in step (2).
6. The method for preparing day lily flavored vegetable chips as defined in claim 1, wherein in the step (3), during the rolling process of the continuous drying rolling and molding machine, 1-3 parts of cooked edible oil including palm oil, hydrogenated edible oil, or cooked rapeseed oil and peanut oil dissolved with 500ppm of tert-butyl hydroquinone are sprayed on the exposed surface of the material layer.
7. The method for preparing day lily flavored vegetable pieces as claimed in claim 1, wherein the packaging in step (4) is made of transparent PET material or plastic film material with aluminum plating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011095412.XA CN112137047A (en) | 2020-10-14 | 2020-10-14 | Preparation method of daylily flavored vegetable chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011095412.XA CN112137047A (en) | 2020-10-14 | 2020-10-14 | Preparation method of daylily flavored vegetable chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112137047A true CN112137047A (en) | 2020-12-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011095412.XA Withdrawn CN112137047A (en) | 2020-10-14 | 2020-10-14 | Preparation method of daylily flavored vegetable chips |
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| Country | Link |
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| CN (1) | CN112137047A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914056A (en) * | 2021-03-19 | 2021-06-08 | 宁夏大学 | Instant day lily crisp chips and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461894A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of wild vegetable crisp chips and products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
-
2020
- 2020-10-14 CN CN202011095412.XA patent/CN112137047A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461894A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of wild vegetable crisp chips and products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914056A (en) * | 2021-03-19 | 2021-06-08 | 宁夏大学 | Instant day lily crisp chips and preparation method thereof |
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Application publication date: 20201229 |
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