CN112704203A - A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying - Google Patents

A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying Download PDF

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Publication number
CN112704203A
CN112704203A CN202011546772.7A CN202011546772A CN112704203A CN 112704203 A CN112704203 A CN 112704203A CN 202011546772 A CN202011546772 A CN 202011546772A CN 112704203 A CN112704203 A CN 112704203A
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victorialis
allium
allium victorialis
crisp
leaves
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Inventor
李相全
刘运伟
李泽红
艾志强
范冬茹
李占君
张厚良
杨璐源
姚彦文
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Yichun Branch Of Heilongjiang Academy Of Forestry Sciences
Institute of Geographic Sciences and Natural Resources of CAS
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Yichun Branch Of Heilongjiang Academy Of Forestry Sciences
Institute of Geographic Sciences and Natural Resources of CAS
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Priority to CN202011546772.7A priority Critical patent/CN112704203A/en
Publication of CN112704203A publication Critical patent/CN112704203A/en
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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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • 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
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • 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 relates to a preparation method of vacuum low-temperature fried allium victorialis crisp chips, which comprises the following steps: selecting raw materials → protecting color and salting → desalting → stirring and crushing → mixing and mixing of size mixing → tabletting → baking and sizing → quick freezing → demoulding → size mixing → sizing → freezing → vacuum low temperature frying → deoiling → sorting → removing impurity → weighing → packaging. The invention uses the salting treatment to replace the blanching (enzyme deactivation and green killing) link of the traditional frying process, prevents the leaves of the allium victorialis with thinner leaves from becoming thinner after blanching, and the allium victorialis is easy to break after starching and frying. And after baking and shaping, quick-freezing is carried out, so that the demoulding is convenient, and the completeness rate of demoulding is kept. And (4) after demoulding, sizing to form a protective film and seasoning the product. After being frozen and fried, the crisps can ensure the integrity and the shape stability, and are smoother. The low-temperature vacuum frying can prevent the crisp chips from being burnt and the taste and nutrition from being seriously damaged. The vacuum centrifugal deoiling can improve the deoiling rate, reduce the oil content of the product and improve the palatability.

Description

A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying
Technical Field
The invention relates to a method for preparing allium victorialis crisp chips by vacuum low-temperature frying.
Background
Allium victorialis (Allium victorialis L.) is perennial herb of Allium of Liliaceae, and is a rare wild vegetable which can be used as both medicine and food. Stem and leaf of Allium victorialis is edible. According to records of Qianjin-Dioji, it is warm in nature, pungent in flavor and non-toxic. Entering lung meridian, with pungent and warm dispersing, aromatic and anti-foul effects, can be used for treating wind-cold type common cold, nausea and vomiting. The main pharmacological components of the compound are mainly sulfur-containing compounds, flavonoid compounds, steroid compounds and saccharides. In recent years, scholars at home and abroad perform pharmacological analysis on chemical components contained in the allium fistulosum, and experiments prove that some of the chemical components have good effects on preventing thrombus, arteriosclerosis and cerebral infarction.
In recent years, the allium victorialis is increasingly paid more attention to due to the unique taste and special medicinal value thereof, and is widely exported to korea, japan and other countries, while domestic salinized products or canned products of the allium victorialis have small market volume due to different dietary concepts. Along with the increase of the artificial planting area of the allium victorialis, a single product form cannot meet the requirement of the allium victorialis planting industry, the market situation is influenced abroad, the market risk is high, the product gradually becomes the limiting bottleneck of the development of the allium victorialis industry, the product with the market prospect is urgently to be developed, a new product form is developed, a new sale channel is widened, a new consumer group is developed, and the domestic market is opened.
When processed leaf food is prepared conventionally, the purposes of enzyme deactivation and enzyme deactivation are achieved by using a blanching mode, but the leaves of the allium victorialis are thin, and the leaves become soft after blanching and are easy to break in subsequent processing. In addition, since the allium victorialis has a pungent taste, some consumers may not be able to accept the taste, and thus development of new products and development of new consumer groups are required to remove the pungent taste.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the preparation method of the garlic clove victorialis prepared by the method, most of the spicy taste of the garlic victorialis is removed from the garlic clove obtained by the method, and the nutritional ingredients of the garlic victorialis are also kept, so that the garlic clove victorialis has unique flavor, fragrant and crisp mouthfeel, is not greasy, is well formed, and is convenient to eat.
The invention comprises the following technical scheme:
a method for preparing vacuum low temperature fried Bulbus Allii Victorialis crisp slices comprises the following steps:
s1, selecting raw materials;
s2, color protection and salting: soaking leaves of Allium victorialis in water solution containing 0.8-1.2% NaCl and 0.05-0.15% citric acid for 15-30min, protecting color, taking out, and salting with saline water concentration of 8-13% for 20-28 hr;
s3, desalting: soaking the Bulbus Allii Victorialis in 1-3% light saline water for desalting, taking out, and draining;
s4, smashing: cutting stem at lower part of the blade, cutting the blade into several segments, and breaking with a breaker until no strip fiber greater than 1cm is obtained to obtain Bulbus Allii Victorialis crushed material; adding water in an amount of 2-4% of the weight of the leaves of Allium victorialis into the mixture during the process of mincing;
s5, size mixing and blending: dissolving maltose and dextrin with warm water respectively; sequentially adding maltose, dextrin and edible oil into the crushed Allium victorialis pieces, adding 15-25g of maltose, 5-9g of dextrin and 1-3g of edible oil into every 100g of crushed Allium victorialis pieces, stirring and mixing every time one material is added, adding the next material after mixing uniformly, and sequentially adding all the materials to obtain slurry;
s6, tabletting: draining excessive water in the slurry, and compacting in a prepared mold with edible oil (convenient for demolding) coated at the bottom, wherein the depth of the inner cavity of the mold is not more than 0.5 mm;
s7, baking and shaping: placing the mold into an oven, baking at 190-;
s8, quick freezing: taking the mold out of the oven, cooling, and quickly freezing in a refrigerator at-18 to-22 ℃ (preferably-18 ℃) for 30-40 min;
s9, demolding: taking out the mold from the refrigerator, and demolding to obtain Bulbus Allii Victorialis crisp primary product;
s10, size mixing: dissolving maltose and dextrin in warm water at a mass ratio of 1.5-2.5:1, wherein the mass ratio of the total mass of the maltose and the dextrin to the warm water is 3:6-8, and stirring until no aggregates are contained to obtain syrup;
s11, sizing: quickly and uniformly smearing the syrup on the surface of the primary allium victorialis crisp slice; the sizing is completed quickly at one time, and when the blades of the allium victorialis are found to be damaged, the allium victorialis is picked out;
s12, freezing the first Allium victorialis crisp slices with the syrup on the surface in a refrigerator at-18 deg.C to-22 deg.C (preferably-18 deg.C) for 4-10h (preferably 5-6 h);
s13, frying in vacuum at low temperature;
s14, deoiling;
and S15, sorting, removing impurities and packaging.
Removing the broken allium victorialis crisp chips during sorting and packaging, weighing, and packaging each chip independently or packaging 5-10 chips in a stacked manner, wherein the weight difference of each independent package is within 5% as much as possible.
Wherein, sesame, paprika, broken melon seeds, chive powder, beef powder, shrimp powder, crab powder and the like which are used for auxiliary seasoning can be added in the sizing process of S11, and before sorting and packaging, salt, tomato powder, mustard, matcha powder, seaweed powder and the like can be sprinkled according to the taste.
According to the preferred embodiment of the present invention, in S1, fresh and tender raw materials are selected, and etiolated, sick and infested parts and worm-eaten parts are removed; washing selected leaves of Allium victorialis with clear water, classifying according to size of the leaves, and bundling into bundles with thickness of 8-10 cm.
According to the preferred embodiment of the present invention, in S2, the leaves of allium victorialis are soaked in an aqueous solution containing 1% NaCl and 0.1% citric acid for 20min for color protection, and then salted, wherein the concentration of the saline used for salting is 8-13% and the salting time is 24 h.
According to the preferred embodiment of the present invention, in the desalting step of S3, the weight ratio of the dilute brine to the allium victorialis is 4:1, the allium victorialis is soaked for more than 2 hours, and the allium victorialis is taken out and drained.
According to the preferred embodiment of the invention, in S4, the chive victorialis is obtained by pulverizing for more than 15min with a food processor, and adding water in an amount of 2% by weight of the leaves of the chive victorialis into the pulverized material of the chive victorialis.
According to the preferred embodiment of the present invention, in S5, maltose and dextrin are dissolved separately at 40-45 deg.C for use; adding maltose 20g, dextrin 7g, and edible oil 2g into per 100g of Bulbus Allii Victorialis crushed material. Preferably, the edible oil is corn germ oil, and sesame oil (which is not resistant to temperature and volatile) is avoided.
According to the preferred embodiment of the present invention, in S6, the mold cavity is any one of a rectangle, a square, a circle, an ellipse, a rhombus, and a circular ring; the depth of the inner cavity of the mold is not more than 0.3 mm.
According to the preferred embodiment of the present invention, in step S7, the mold is placed in an oven, baked at 200 ℃ for 3min, and then cooled to 180 ℃ for 5 min.
According to the preferred embodiment of the invention, in S9, if the mold is difficult to remove, the adhering portion of the edge of the inner cavity of the mold can be removed, and the mold is tapped or knocked down to remove the primary allium victorialis crisp.
According to a preferred embodiment of the present invention, in S10, maltose and dextrin are dissolved in warm water at 40-45 ℃ in a mass ratio of 2:1, the mass ratio of the total mass of maltose and dextrin to the warm water is 3:7, and the mixture is stirred until no aggregates are contained, thereby obtaining a syrup.
According to the preferred embodiment of the present invention, in S13, frying is carried out by using a fully automatic steam low-temperature vacuum oil bath equipment, and the low-temperature vacuum oil bath is carried out for 2-6min (preferably 3min) under the conditions that the pressure is 0.080MPa and the temperature is set to be 90-95 ℃.
According to the preferred embodiment of the present invention, in S14, vacuum centrifugal de-oiling is adopted, and the rotational speed of centrifugal de-oiling is 300-450 r/min. The deoiling time is determined according to the oil slick amount on the surface of the Allium victorialis crisp slices, and is generally treated for 3-5 min. Deoiling under vacuum condition can avoid the oil being pressed into porous tissue of the allium victorialis crisp slice in the process of vacuum recovery to normal pressure, so as to ensure low oil content of the product.
The product obtained by the process has oil content of 15-18% and water content of 2-4%, has unique fragrance of Allium victorialis, and has crisp taste and good taste. The product of the invention has the advantages of crisp and fragrant taste, unique flavor, no irritation in taste and good forming effect, can be used as snack food, and provides novel snack food for people. The invention belongs to an innovative technology of a method for producing leisure foods of the Allium victorialis, has good social and economic benefits, and improves the economic benefits of the producing area of the Allium victorialis.
The technical effects of the invention comprise the following points:
(1) the invention utilizes 8-13% saline water salting treatment to replace the traditional blanching (enzyme deactivation and enzyme deactivation) link of the frying process, prevents the leaves of the allium victorialis with thinner leaves from becoming thinner after blanching, and the allium victorialis is easy to break after starching and frying. In addition, the harvesting period of the allium victorialis is only from the end of 5 months to the middle-upper ten days of 6 months, the storage time of the fresh product is short, and the storage period of the fresh product can be further prolonged (to 4-6 months) after the step of S2 is adopted to guarantee the supply problem of the raw materials; or preparing Allium victorialis crisp slice by directly using salted Allium victorialis leaf, and prolonging circulation period and commodity shelf life of current Allium victorialis circulation product (raw material and food).
The saline water can realize the effects of enzyme deactivation and enzyme deactivation after being salted, comprising the following steps: the salting can destroy the activity of enzymes in the leaves of the allium victorialis to a certain extent, and reduce the oxidation browning of the raw materials due to enzyme in the subsequent processing; removing materials on the surface of the slices, and reducing the influence of the materials on the quality of the fried products; destroying cell structure, increasing cell permeability, removing certain water in leaves, and shortening frying time; the product is cured to a certain degree, the subsequent frying time is reduced, the absorption of the raw materials to the grease is further reduced, and the effect similar to that of blanching can be achieved. The leaves of the Allium victorialis subjected to transient salting have low deformation degree, and can better keep the color of the raw materials to a certain extent by adding a color fixative (citric acid).
(2) In the step of mixing and blending the slurry of S5, on one hand, the maltose and the dextrin are used for changing and controlling the flavor of the product, on the other hand, the maltose and the dextrin have viscosity, so that the viscosity of the crushed material of the Allium victorialis can be increased, the Allium victorialis has injection molding and tabletting formability, and the edible oil (high temperature resistant oil such as maize germ oil) is added to form a protective film on the surface of the Allium victorialis, so that the damage of high temperature to chlorophyll of the Allium victorialis in the baking process is reduced, the color and.
(3) Before baking and shaping, the product is primarily shaped by mixing and tabletting maltose and dextrin, so that the final product has stable quality, complete appearance, consistent size and neat periphery and is easy to package. Otherwise, the specification is difficult to control, so that the product is inconsistent in size, poor in appearance and difficult to package. The problem of product specification standardization can be solved by baking and shaping.
(4) The low-temperature vacuum steam oil bath treatment has the characteristics of low oil bath temperature and constant temperature, can ensure that food is not easy to fade, discolor and brown, and can keep the original nutritional effect of the raw materials. In the vacuum oil bath process, when the oil bath is in a negative pressure state, a large amount of gas dissolved in the grease quickly escapes, the generated water vapor pressure is low, and the frying temperature is low, so that the degradation degree of the grease, such as oxidation, polymerization and thermal decomposition, is greatly reduced, and the generation of substances harmful to human bodies due to overhigh frying temperature is avoided. The reduction of the frying temperature also enables the oil to be recycled, and the reduction of the oxygen content of the oil under the vacuum condition can cause the reduction of the oxygen content of fried food, thereby being very beneficial to prolonging the storage life of fried products. The moisture absorption crisp feeling of the vacuum low-temperature fried food is an important sensory index of the vacuum fried product, the obtained product is crisp, and the moisture content can be controlled within 5 percent, and can be optimally about 2 percent. The Allium victorialis is heated in a sealed state, most of the flavoring components in the Allium victorialis are water-soluble and are not dissolved in oil, and with dehydration of the Allium victorialis, the flavoring components are further concentrated and retained, so as to well maintain unique flavor of the Allium victorialis.
Drawings
Fig. 1 is a flow chart of a preparation method of the vacuum low-temperature fried allium victorialis crisp slices of the invention.
Fig. 2 is a schematic view of the molding of the allium victorialis crisp slices prepared by the method of the present invention.
Detailed Description
As shown in fig. 1, is a flow chart of a method for preparing the crisp slices of allium victorialis by vacuum low-temperature frying, which comprises the following steps: selecting raw materials → protecting color and salting → desalting → stirring and crushing → mixing and mixing of size mixing → tabletting → baking and sizing → quick freezing → demoulding → size mixing → sizing → freezing → vacuum low temperature frying → deoiling → sorting → removing impurity → weighing → packaging. The specific steps are as follows:
s1 raw material selection
Selecting fresh and tender raw materials, and removing etiolation, sick and infested parts; washing selected leaves of Allium victorialis with clear water, classifying according to size of the leaves, and bundling into bundles with thickness of 8-10 cm.
S2 color protection and salting
Soaking leaves of Allium victorialis in water solution containing 0.8-1.2% NaCl and 0.05-0.15% citric acid for 15-30min, protecting color, taking out, and salting with saline water concentration of 8-13% for 20-28 hr.
S3 desalination
Soaking the Bulbus Allii Victorialis treated by salting in 1-3% light salt water at a ratio of light salt water to Bulbus Allii Victorialis of 4:1 for desalting for more than 2 hr, taking out, and draining off the floating water.
S4, crushing
Cutting stem at lower part of the blade, cutting the blade into several segments, and breaking with a breaker until no strip fiber greater than 1cm is obtained to obtain Bulbus Allii Victorialis crushed material; adding water in an amount of 2-4% of the weight of Allium victorialis leaves during the process of mincing, wherein the water should not be excessive. Pulverizing with a food processor for over 15 min.
S5 mixing
Dissolving maltose and dextrin in 40-45 deg.C warm water respectively. And sequentially adding maltose, dextrin and edible oil (corn germ oil) into the crushed Allium victorialis, adding 15-25g of maltose, 5-9g of dextrin and 1-3g of edible oil into every 100g of crushed Allium victorialis, stirring and mixing every time one material is added, uniformly mixing, adding the next material, and sequentially adding all the materials to obtain the slurry.
S6 tabletting
Draining excessive water in the slurry, and compacting in a prepared mold with edible oil (convenient for demolding) coated at the bottom, wherein the depth of the inner cavity of the mold is not more than 0.5 mm.
The inner cavity of the mould is any one of rectangle, square, circle, ellipse, rhombus and circular ring. The edible oil is coated to help demoulding.
S7 baking for shaping
Placing the mold into an oven, baking at 190-.
S8 quick freezing
Taking the mold out of the oven, cooling, and quickly freezing in a refrigerator at-18 deg.C to-22 deg.C (preferably-18 deg.C) for 30-40 min.
S9, demolding
Taking out the mold from the refrigerator, and demolding to obtain Bulbus Allii Victorialis crisp primary product. If demoulding is difficult, the adhered part at the edge can be properly removed, the back of the die is tapped, or the opening of the inner cavity of the die faces to vibration treatment, and the primary allium victorialis crisp slices are removed.
S10 size mixing
Dissolving maltose and dextrin in warm water at 40-45 deg.C at a mass ratio of 1.5-2.5:1, wherein the mass ratio of the total mass of maltose and dextrin to the warm water is 3:6-8, and stirring until no aggregates remain to obtain syrup.
In the process, auxiliary flavoring agents such as semen Sesami, crushed semen Benincasae, crushed semen Arachidis Hypogaeae, herba Alii Fistulosi powder, Carnis bovis Seu Bubali powder, shrimp powder, and crab powder can be added according to taste to obtain Bulbus Allii Victorialis crisp slices with different tastes.
S11 sizing
Quickly and uniformly smearing the syrup on the surface of the primary allium victorialis crisp slice; the sizing is completed quickly at one time, and when the blades of the Allium victorialis are found to be damaged, the blades of the Allium victorialis are picked out.
S12 freezing
Freezing the primary Allium victorialis crisp slices with the syrup on the surface in a refrigerator at-18 deg.C to-22 deg.C (preferably-18 deg.C) for 4-10h (preferably 5-6h), and taking out.
S13, vacuum frying at low temperature
Treating with full-automatic steam low-temperature vacuum oil bath equipment under the pressure of 0.080MPa and temperature of 90-95 deg.C for 2-6 min.
S14 deoiling
Vacuum centrifugal deoiling. Putting the mixture into a centrifuge, and centrifuging and deoiling for 4min under the vacuum condition, wherein the rotating speed of the centrifuge is 450 r/min.
And S15, sorting, removing impurities and packaging.
Removing the broken allium victorialis crisp chips during sorting and packaging, weighing, and packaging each chip independently or packaging 5-10 chips in a stacked manner, wherein the weight difference of each independent package is within 5% as much as possible. Before packaging, salt, tomato powder, mustard, green tea powder or sea moss powder can be sprinkled according to taste requirements to obtain products with different tastes.
Wherein, protect look and salt stain and replace traditional blanching treatment, reach effects such as enzyme deactivation and enzyme deactivation, can prolong the fresh-keeping period of allium victorialis raw materials and the shelf life of allium victorialis crisp, prevent the brown stain, keep the green color and luster of product as far as possible, make allium victorialis crisp have salty taste simultaneously. Desalting is to reduce the degree of salty taste, further promote the destruction of cell structure, increase the permeability of cells, and reduce the absorption of oil. The mixing is to bond the broken materials of Allium victorialis into paste or lump by dextrin or maltose for tabletting. The quick-freezing is carried out after baking and shaping, so as to facilitate demoulding, avoid damage caused by direct demoulding and keep the intact rate after demoulding. In the baking and shaping process, the bottom of the mold can be adhered, and the crisp chips after being frozen become hard and have reduced viscosity, so that the chips can be completely demoulded. And (3) after demolding, starching again mainly for seasoning, and in the step, the Bulbus Allii Victorialis crisp chips with different tastes can be obtained by adjusting according to the taste of the Bulbus Allii Victorialis to be prepared. Sizing to form a protective film, and preventing the crisp chips from deforming in the frying process. The maltose and dextrin serve to bind the auxiliary materials to the crisps and also have a certain sweetness. And after the crisp chips are frozen and fried, the deformation degree of the crisp chip products is lower, the integrity and the shape stability of the crisp chips can be ensured, and the crisp chips are smoother. The low-temperature vacuum frying can prevent the crisp chips from being burnt and the taste and nutrition from being seriously damaged due to the extremely thin crisp chips. The vacuum centrifugal deoiling can improve the deoiling rate, reduce the oil content of the product and improve the palatability.
To further clarify the technical solutions and features of the present invention, the following description is given with reference to specific examples.
Example 1
The invention provides a garlic clove with sesame taste, which is prepared through the following steps:
(1) selecting raw materials: selecting fresh and tender raw materials, and removing non-edible parts such as etiolation, sick and sick classes, worm damage and the like. Washing selected leaves of Allium victorialis with clear water, and bundling into bundles according to size and specification of the leaves, wherein the bundle thickness is 10 cm.
(2) Salting and color protection: soaking processed leaves of Allium victorialis in color protecting solution prepared from 1% NaCl and 0.1% citric acid for 20 min. And then, salting the leaves of the Allium victorialis by using a saline salting method, wherein the saline concentration is 10%, and the salting time is 24 h.
(3) Desalting: putting the pickled allium victorialis into 1% light saline, wherein the mass ratio of the water to the raw materials is 4:1, desalting for more than 2 hours, taking out and draining the floating water.
(4) And (3) crushing: cutting stem at the lower part of the blade, cutting the blade into several sections, adding into a food processor, pulverizing for 20min until no obvious large fiber exists, and adding 3% water in the middle to ensure the quality of the mincing, but not too much.
(5) Mixing slurry and blending: dissolving maltose and dextrin in 45 deg.C warm water, sequentially adding into crushed Allium victorialis material according to the sequence of maltose, dextrin, and edible oil, adding maltose 20g, dextrin 7g, and corn germ oil 2g into crushed Allium victorialis material per 100g crushed material, and adding the next adjuvant after adding adjuvants each time.
(6) Tabletting: and (4) draining excessive water in the slurry, putting the slurry into a manufactured mould, and compacting. A small amount of corn oil is added at the bottom of the die, the coating is uniform, the demolding is convenient, the length of the die is 5cm, the width of the die is 2cm, and the thickness of the die cavity is not more than 0.3 mm. The filling process ensures that the mold cavity is filled.
(7) Baking and shaping: putting the mould into an oven, baking for 3 minutes at 200 ℃, and then cooling to 180 ℃ for 5 minutes.
(8) Quick-freezing: taking out the baked mould, cooling, and quickly freezing in-18 deg.C refrigerator for 40 min.
(9) Demolding: taking out the mold from the refrigerator, removing the edge adhesion part, tapping the back of the mold with the mold facing downwards, and removing the primary Allium victorialis crisp slices.
(10) Size mixing: adding maltose and dextrin at a ratio of 2:1 into warm water at 45 deg.C, and stirring at a ratio of 3:7 to obtain syrup without dough residue. And (3) scattering white sesame seeds into the syrup, wherein the mass ratio of the white sesame seeds to the syrup is 1: 15.
(11) Sizing: and uniformly smearing the syrup on the primary allium victorialis crisp chips to enable the white sesame to be adhered to the primary allium victorialis crisp chips, and picking out damaged allium victorialis crisp chips/leaves during starching to avoid the influence of fried paste on the mouthfeel.
(12) Freezing: placing the primary Bulbus Allii Victorialis crisp slices after starching into a freezer at-18 deg.C, and freezing for 6 hr.
(13) Low-temperature vacuum frying: treating the primary allium victorialis crispa slices in the step (12) by adopting full-automatic steam low-temperature vacuum oil bath equipment, and performing low-temperature vacuum oil bath for 3min under the conditions that the gauge pressure is 0.080MPa and the temperature is 95 ℃;
(14) deoiling: and putting the fried crisp chips into a vacuum centrifuge, and centrifuging and deoiling for 4min at the centrifuge rotating speed of 450 r/min.
(15) Sorting, removing impurities, weighing and packaging. Sorting, removing impurities, scattering a little salt powder, simply blending, weighing and packaging. And sealing and subpackaging every 10 independent small packages.
As shown in fig. 2, the allium victorialis crisp slice product obtained by the process has an oil content of 16.81%, a water content of 3.93%, a unique local flavor of allium victorialis, a strong allium victorialis flavor with a slight aroma of garlic and leeks, a green kelp color (not browned), a crisp taste, a complete appearance, good flatness, a product breakage rate of 10% -15% (calculated by the number of finished products and the number of pressed slices), and a high degree of product specification consistency. The product is eaten by trial by 50 people, 36 people are willing to buy the product again, 8 people are interested in generating strong interest by knowing the medicinal and edible effects of the allium victorialis, and the product is willing to buy the product frequently.
Comparative example 1
The salting and color protection in the step (2) are changed into the traditional blanching treatment for the leafy vegetables on the basis of the example 1, namely the leafy vegetables are blanched by boiling water at 100 ℃ for 3-5 min. The original Allium victorialis flavor of the product is obviously reduced, the Allium victorialis flavor is light, and the burnt flavor is heavy; the color is obviously darkened, and is black green or even black. The main reason is that the green color of the leaves of the allium victorialis is seriously damaged by blanching treatment, so that the color becomes dark, and the moisture of the leaves is greatly lost after blanching, and in the subsequent step (7), the green color of the leaves is further damaged due to the lack of moisture protection, so that the enzymes in the leaves are browned, and burnt odor is generated.
Comparative example 2
Step (7) was eliminated on the basis of example 1. The crisp is completely broken and cannot form the final product. The main reason is that the crushed pieces have large water content without being subjected to the tabletting in the step (7), most of water is remained in gaps among the crushed pieces, and a large amount of water is evaporated and lost after the step (13), so that the crisp chips are broken and disintegrated.
Comparative example 3
Step (8) was eliminated on the basis of example 1. The demoulding loss rate of the product reaches 25-35% (the number of pressed sheets and the number of damages generated during demoulding), and the surface of the product is uneven. This is mainly because the internal moisture content of the crisp is still high after the step (7), and the viscosity is high, which causes difficulty in mold release and increases the mold release loss.
Comparative example 4
Step (12) was eliminated on the basis of example 1. The product has poor crispness, soft and rotten parts, extremely uneven surface and breakage rate of over 60 percent (calculated by the number of damages after frying and the number of pressed tablets). The crisp slices which are not frozen in the step (12) have the water content in the crisp slices which is mainly in a liquid state, and the same effect cannot be achieved. In example 1, the crystal water in the interior of the chips was directly evaporated from a solid state by the freezing treatment in step (12), and the chips were easily formed into a crispy texture with little or no deformation.
The following table compares the product specifications of example 1 and the comparative examples.
Figure BDA0002856577740000101
Figure BDA0002856577740000111
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solution of the present invention by those skilled in the art should fall within the protection scope defined by the claims of the present invention without departing from the spirit of the present invention.

Claims (10)

1. A preparation method of vacuum low-temperature fried allium victorialis crisp chips is characterized by comprising the following steps:
s1, selecting raw materials;
s2, color protection and salting: soaking leaves of Allium victorialis in water solution containing 0.8-1.2% NaCl and 0.05-0.15% citric acid for 15-30min, protecting color, taking out, and salting with saline water concentration of 8-13% for 20-28 hr;
s3, desalting: soaking the Bulbus Allii Victorialis in 1-3% light saline water for desalting, taking out, and draining;
s4, smashing: cutting stem at lower part of the blade, cutting the blade into several segments, and breaking with a breaker until no strip fiber greater than 1cm is obtained to obtain Bulbus Allii Victorialis crushed material; adding water in an amount of 2-4% of the weight of the leaves of Allium victorialis into the mixture during the process of mincing;
s5, size mixing and blending: dissolving maltose and dextrin with warm water respectively; sequentially adding maltose, dextrin and edible oil into the crushed Allium victorialis pieces, adding 15-25g of maltose, 5-9g of dextrin and 1-3g of edible oil into every 100g of crushed Allium victorialis pieces, stirring and mixing every time one material is added, adding the next material after mixing uniformly, and sequentially adding all the materials to obtain slurry;
s6, tabletting: draining excessive water in the slurry, and then putting the slurry into a prepared mould with the bottom coated with edible oil for compaction, wherein the depth of an inner cavity of the mould is not more than 0.5 mm;
s7, baking and shaping: placing the mold into an oven, baking at 190-;
s8, quick freezing: taking the mold out of the oven, cooling, and quickly freezing in a refrigerator at-18 to-22 ℃ for 30 to 40 min;
s9, demolding: taking out the mold from the refrigerator, and demolding to obtain Bulbus Allii Victorialis crisp primary product;
s10, size mixing: dissolving maltose and dextrin in warm water at a mass ratio of 1.5-2.5:1, wherein the mass ratio of the total mass of the maltose and the dextrin to the warm water is 3:6-8, and stirring until no aggregates are contained to obtain syrup;
s11, sizing: quickly and uniformly spreading the syrup on the surface of the primary Allium victorialis crisp slice
S12, freezing the first Allium victorialis crisp slices with the syrup on the surface in a refrigerator at-18 to-22 ℃ for 4 to 10 hours;
s13, frying in vacuum at low temperature;
s14, deoiling;
and S15, sorting, removing impurities and packaging.
2. The preparation method according to claim 1, wherein in S1, fresh and tender raw materials are selected, and etiolated, sick and infested parts are removed; washing selected leaves of Allium victorialis with clear water, classifying according to size of the leaves, and bundling into bundles with thickness of 8-10 cm.
3. The preparation method according to claim 1, wherein in S2, the leaves of Allium victorialis is soaked in an aqueous solution containing 1% NaCl and 0.1% citric acid for 20min for color protection, and then salted with the salt water concentration of 8-13% for 24h after being taken out.
4. The preparation method according to claim 1, wherein in the desalting step of S3, the weight ratio of the dilute brine to the Allium victorialis is 4:1, soaking for more than 2h, taking out, and draining.
5. The preparation method according to claim 1, wherein in S4, the processor is adopted to pulverize for more than 15min, and water in an amount of 2% by weight of the leaves of Allium victorialis is added during the process of pulverizing to obtain the crushed Allium victorialis.
6. The method according to claim 1, wherein in S5, maltose and dextrin are dissolved separately at 40-45 ℃ for use; adding maltose 20g, dextrin 7g, and edible oil 2g into per 100g of Bulbus Allii Victorialis crushed material.
7. The preparation method according to claim 1, wherein in S6, the mold cavity is any one of a rectangle, a square, a circle, an ellipse, a diamond, and a circular ring; the depth of the inner cavity of the mold is not more than 0.3 mm.
8. The method of claim 1, wherein the mold is placed in an oven at S7, baked at 200 ℃ for 3min, and then cooled to 180 ℃ for 5 min.
9. The preparation method of claim 1, wherein in step S9, if the demolding is difficult, the adhered part of the edge of the inner cavity of the mold is removed, and the mold is tapped or knocked down to remove the primary Allium victorialis crisp.
10. The preparation method according to claim 1, wherein in S13, frying is carried out by using a full-automatic steam low-temperature vacuum oil bath equipment, and the low-temperature vacuum oil bath is carried out for 2-6min under the conditions that the pressure is 0.080MPa and the temperature is set to be 90-95 ℃; in S14, vacuum centrifugal deoiling is adopted, and the rotational speed of centrifugal deoiling is 300-450 r/min.
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