CN112931575A

CN112931575A - Kudzu root product and processing method thereof

Info

Publication number: CN112931575A
Application number: CN202110109092.7A
Authority: CN
Inventors: 王士铭
Original assignee: Hubei Zhongxiang Sanli Panlong Food Co ltd
Current assignee: Hubei Zhongxiang Sanli Panlong Food Co ltd
Priority date: 2021-01-27
Filing date: 2021-01-27
Publication date: 2021-06-11

Abstract

The embodiment of the invention discloses a processing method of a radix puerariae product, which comprises the following steps of grinding radix puerariae into powder for later use; step two, adding water to the ground kudzuvine root to be mixed into jelly; step three, sticking the prepared jelly-shaped kudzuvine root to bread crumbs; and step four, frying the kudzuvine roots processed in the step three to obtain the kudzuvine root product. The radix puerariae product is prepared into jelly by making radix puerariae firstly, and then fried, and the prepared product has the effects of being burnt outside and tender inside. The bread crumbs contain various raw materials, the prepared product is good in taste, the taste of people is further enriched, and the quality of the product is improved. In addition, seasoning covers the surface of the fried kudzuvine root, and the seasoning contains raisin, peanut and medlar, so that the nutritional value of the product is further improved.

Description

Kudzu root product and processing method thereof

Technical Field

The application relates to the technical field of food processing, in particular to a radix puerariae product and a processing method thereof.

Background

Bread is a food prepared by using grain crops such as rye and wheat as basic raw materials, grinding into powder, adding water, salt, yeast and the like, kneading into dough, and then heating by baking, steaming, frying and the like.

In general, we refer to bread, most of which think of European and American bread or Japanese stuffed bread, sweet bread, etc. In fact, there are many specific types of bread in the world. The raw materials for making bread widely used in the world include buckwheat flour, brown rice flour, corn flour, etc. in addition to rye flour and wheat flour. Some bread is fermented by yeast and becomes more fluffy and soft in the baking process; there are also many breads, on the contrary, that do not require fermentation. Although the raw materials and the production process are different, they are all called bread.

With the development of society, people are increasingly pursuing diversification of foods.

Disclosure of Invention

The application mainly aims to provide a kudzuvine root product and a processing method thereof, so as to provide another delicious kudzuvine root product for people.

In order to achieve the purpose, the application provides a processing method of a radix puerariae product, which comprises the following steps:

grinding kudzuvine root into powder for later use;

step two, adding water to the ground kudzuvine root to be mixed into jelly;

step three, sticking the prepared jelly-shaped kudzuvine root to bread crumbs;

and step four, frying the kudzuvine roots processed in the step three to obtain the kudzuvine root product.

And further, adding sugar in the process of adding water to the ground kudzuvine roots in the step two for brewing.

Further, the second step also comprises cutting the mixture into a plurality of parts after the mixture is brewed into a frozen state.

Further, the processing method further comprises the step of processing and forming the cut kudzuvine root.

Further, the bread crumbs are prepared from the following raw materials in parts by weight: 10-20 parts of oat flour, 1-5 parts of eggs, 4-10 parts of pregelatinized starch, 6-10 parts of honey and 80-100 parts of water.

Further, the bread crumbs are prepared from the following raw materials in parts by weight: 14-16 parts of oat flour, 2-4 parts of eggs, 6-8 parts of pregelatinized starch, 7-9 parts of honey and 85-95 parts of water.

Further, the processing method further comprises the fifth step of shaping the fried kudzuvine root, packaging and quickly freezing the shaped kudzuvine root in a refrigeration house.

Further, the fourth step also comprises covering the surface of the fried kudzuvine root with seasonings.

Further, the seasoning comprises the following components in parts by weight: 1-3 parts of raisin, 1-2 parts of crushed peanut and 1-2 parts of medlar, wherein the medlar is scalded in boiling water for 1-2 minutes and then taken out for use.

According to a second aspect of the embodiments of the present invention, there is provided a kudzu root product prepared by the above processing method.

Compared with the prior art, the invention has the beneficial effects that: the radix puerariae product is prepared into jelly by making radix puerariae firstly, and then fried, and the prepared product has the effects of being burnt outside and tender inside. The bread crumbs contain various raw materials, the prepared product is good in taste, the taste of people is further enriched, and the quality of the product is improved. In addition, seasoning covers the surface of the fried kudzuvine root, and the seasoning contains raisin, peanut and medlar, so that the nutritional value of the product is further improved.

Detailed Description

In order to make the technical solutions in the embodiments of the present application better understood, the technical solutions in the embodiments of the present application are clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.

Example 1

The embodiment provides a processing method of a radix puerariae product, which comprises the following steps:

grinding kudzuvine root into powder for later use;

step two, adding water to the ground kudzuvine root to be flushed into jelly, cutting the jelly into a plurality of parts, and then processing and forming, wherein sugar can be added according to the taste;

step three, sticking the prepared jelly-shaped kudzuvine root to bread crumbs;

and step four, frying the kudzuvine roots processed in the step three, and covering seasonings on the surfaces of the fried kudzuvine roots to obtain the kudzuvine root product.

And step five, shaping the fried kudzuvine roots, packaging and quickly freezing the shaped kudzuvine roots in a refrigeration house.

Example 2

On the basis of the technical scheme of the embodiment 1, the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 10 parts of oat flour, 1 part of eggs, 4 parts of pregelatinized starch, 6 parts of honey and 80 parts of water.

Example 3

On the basis of the technical scheme of the embodiment 1, the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 20 parts of oat flour, 5 parts of eggs, 10 parts of pregelatinized starch, 10 parts of honey and 100 parts of water.

Example 4

On the basis of the technical scheme of the embodiment 1, the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 14 parts of oat flour, 2 parts of eggs, 6 parts of pregelatinized starch, 7 parts of honey and 85 parts of water.

Example 5

On the basis of the technical scheme of the embodiment 1, the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 16 parts of oat flour, 4 parts of eggs, 8 parts of pregelatinized starch, 9 parts of honey and 95 parts of water.

Example 6

On the basis of the technical scheme of the embodiment 1, the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 15 parts of oat flour, 3 parts of eggs, 7 parts of pregelatinized starch, 8 parts of honey and 90 parts of water.

Example 7

On the basis of the technical scheme of the embodiment 1, the seasoning comprises the following components in parts by weight: 1 part of raisin, 1 part of crushed peanut and 1 part of medlar, wherein the medlar is scalded in boiling water for 1 minute and then taken out for use.

Example 8

On the basis of the technical scheme of the embodiment 1, the seasoning comprises the following components in parts by weight: 3 parts of raisin, 2 parts of crushed peanut and 2 parts of medlar, wherein the medlar is scalded in boiling water for 2 minutes and then taken out for use.

Example 9

On the basis of the technical scheme of the embodiment 1, the seasoning comprises the following components in parts by weight: 2 parts of raisin, 1.5 parts of crushed peanut and 1.5 parts of medlar, wherein the medlar is scalded in boiling water for 1.5 minutes and then taken out for use.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A processing method of a radix puerariae product is characterized by comprising the following steps:

grinding kudzuvine root into powder for later use;

step two, adding water to the ground kudzuvine root to be mixed into jelly;

step three, sticking the prepared jelly-shaped kudzuvine root to bread crumbs;

2. The processing method according to claim 1, characterized in that: and adding sugar into the ground kudzu root in the step two in the water adding and brewing process.

3. The processing method according to claim 1, characterized in that: and the second step also comprises cutting the mixture into a plurality of parts after the mixture is brewed into a frozen state.

4. The processing method according to claim 3, characterized in that: and further comprises the step of processing and forming the cut kudzuvine root.

5. The processing method according to claim 1, wherein the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 10-20 parts of oat flour, 1-5 parts of eggs, 4-10 parts of pregelatinized starch, 6-10 parts of honey and 80-100 parts of water.

6. The processing method according to claim 5, wherein the raw materials for preparing the bread crumbs comprise the following components in parts by weight: 14-16 parts of oat flour, 2-4 parts of eggs, 6-8 parts of pregelatinized starch, 7-9 parts of honey and 85-95 parts of water.

7. The processing method according to claim 1, characterized in that: and step five, shaping the fried kudzuvine root, packaging and quickly freezing in a cold storage.

8. The processing method according to claim 1, characterized in that: and step four, covering seasonings on the surface of the fried kudzuvine root.

9. The process of claim 8 wherein the seasoning comprises the following ingredients in parts by weight: 1-3 parts of raisin, 1-2 parts of crushed peanut and 1-2 parts of medlar, wherein the medlar is scalded in boiling water for 1-2 minutes and then taken out for use.

10. A kudzu root product prepared by the process of any one of claims 1-9.