CN114747742A - Preparation process of crisp asparagus and sea sedge product - Google Patents

Abstract

The invention discloses a preparation process of crisp asparagus and sea sedge products. The method mainly comprises the steps of blanching, soaking, freeze drying, shaping and seasoning. Relates to two main processing technologies of contrast and seasoning optimization of different asparagus drying processing technologies. Selecting fresh and high-quality asparagus, and carrying out vacuum freeze drying after rinsing, cutting, blanching and pre-freezing to obtain the crisp dried asparagus. Concocting thallus Porphyrae into three flavors of thallus Porphyrae slices, rolling into cylinder, baking in oven, stuffing the baked thallus Porphyrae with dried Germinatus Phragmitis, and sealing for storage. The invention improves the taste brittleness of the asparagus by using the vacuum freeze drying technology, greatly keeps the nutritive value of the asparagus, solves the problem of low taste of the asparagus by the creative seasoning combination, and has good taste, flavor and nutrition. The invention has simple preparation, easy storage and easy industrialized commercial production.

Description

A kind of preparation technology of asparagus seaweed crisp product

technical field

The invention belongs to the technical field of green asparagus leisure food processing, and particularly relates to a preparation process of an asparagus seaweed crisp product.

Background technique

Nowadays, people pay more and more attention to their own physical health, so the pursuit of diet is not only limited to satiety and taste buds enjoyment, but also hopes to take into account nutrition and deliciousness, and snacks made of vegetables with high nutritional value are highly nutritious It also satisfies people's demand for deliciousness and convenience, and is more and more popular with the public. At the same time, as an edible and medicinal vegetable, asparagus has high nutritional value and health care function. According to the determination, every 1 kilogram of fresh asparagus contains 25 grams of protein, which is 3 to 8 times higher than that of ordinary vegetables, and contains a lot of amino acids. The vitamin content in asparagus is 6 to 18 times that of ordinary vegetables, and the content of carbohydrates and fats is low. This low-sugar, low-fat, high-protein, and high-vitamin feature exactly meets the requirements of modern nutrition for health food. And it contains a variety of trace elements, among which selenium and other elements can effectively inhibit the growth of tumors. Therefore, asparagus is suitable for preparing portable snack food with high nutritional value. However, the tissue of asparagus is tender and has poor storage resistance, which is easy to deteriorate, loses nutrients, and is difficult to store and keep fresh; however, traditional fruit and vegetable crisp products are usually made from a fruit or vegetable, which is made by frying and dehydrating, which contains oil. The amount is relatively high, and it is easy to generate acrylamide and other problems. Based on this, processing asparagus by vacuum freeze drying, hot air drying and other methods provides a way of thinking for the development of snack food.

The edible part of asparagus is the young stem. During the storage process, the young stem will elongate. The elongation of the young stem will lead to an increase in the cellulose content of asparagus. Asparagus has a high water content (up to 90% and above), and prolonged storage can also cause asparagus to gradually lose water. In addition, after the asparagus is picked, the asparagus will undergo strong respiration during storage, and the metabolism will be vigorous, resulting in the degradation of its nutrients, and the decomposition of chlorophyll asparagus "yellowing". Young asparagus stems are also susceptible to spoilage from pests, bacteria and viruses. If you want to store fresh asparagus, you need to use large-scale machinery and equipment to ensure the freshness of asparagus. The cost is too high, and the economic and social benefits are low. In addition, the transportation and sales conditions of asparagus are also harsh. Therefore, asparagus retains nutrients through technology. Composition, color and crispness, extended shelf life is imminent.

The morphological integrity and nutritional value of asparagus can be preserved through drying technology. At the same time, the dried product can be used for flavoring to make asparagus crisp healthy food, which can increase the crispness of asparagus while masking the astringency of asparagus itself to achieve better sensory effects. . Which of the various drying technologies can best preserve the original color, flavor, taste, and most of the nutrients of asparagus, enhance the crispness of asparagus, and prolong the storage time of asparagus deserves further study.

SUMMARY OF THE INVENTION

The product of the invention is a product with high nutritional value and health-care function, which can keep the color, aroma, taste, nutritional content and appearance of the original fresh food to the greatest extent. The use of flavored seaweed with asparagus seasoning can better reveal the optimized processing technology of asparagus, including:

(1) Washing, cutting, and blanching fresh asparagus in boiling water, and then soaking in cold water for pre-cooling treatment to obtain fresh asparagus segments.

(2) Pre-cooling the fresh asparagus segments first, and drying the pre-cooled asparagus using freeze drying equipment or an electric heating blast drying oven to remove moisture to obtain dried asparagus.

(3) evenly smearing the dipping material on one side of the seaweed, curling and baking in an oven, and then stuffing dried asparagus in the center of the crispy seaweed roll to obtain a crispy asparagus and seaweed product.

In the present invention, dried asparagus is obtained by vacuum freeze-drying asparagus, and then the seaweed sheet is brushed and rolled into a cylindrical shape, and the asparagus is stuffed to obtain crispy seaweed asparagus.

Preferably, in the step (1), the selected asparagus should be green and fresh, and should be removed if it encounters withered, shriveled asparagus.

Preferably, in the step (1), the asparagus is vertically cut into small sections of about 7 cm, and the length of the asparagus in each section is kept the same as possible.

Preferably, in the step (1), the temperature of the blanching water is 95±2° C., and the blanching time is 4 min.

Preferably, in the step (2), asparagus is pre-cooled at a temperature of -16°C to -20°C for 4-6 hours, most preferably -18°C for 5 hours.

Preferably, in the step (2), the freeze-drying parameters of vacuum freeze-drying: the temperature of the cold trap is less than or equal to -60°C, the degree of vacuum is less than or equal to 40Pa, the drying time is 12h-48h, and the drying time is 12h, 24h, 36h respectively and 48h. Hot air drying is drying to constant weight in a hot air drying oven at 100°C to 250°C.

Preferably, in the step (2), the drying method and conditions of asparagus are selected according to the retention of brittleness and color of asparagus, high water loss rate, low rehydration rate, reducing energy consumption and improving efficiency.

Further, in the step (2), the drying method of the asparagus is vacuum freeze drying, and the processing conditions are: the temperature of the cold trap is less than or equal to -60°C, the degree of vacuum is less than or equal to 40Pa, and the drying time is 36h.

Preferably, in the step (3), the dipping material selects meat floss sweet noodle sauce, meat floss condensed milk, and meat floss salad, wherein the mass ratio of sweet noodle sauce, condensed milk, salad and meat floss is 8:1, that is, the ratio of sweet noodle sauce and meat floss in the meat floss sweet noodle sauce is 8:1. The mass ratio is 8:1, the mass ratio of condensed milk and meat floss in the meat floss condensed milk is 8:1, and the mass ratio of salad and meat floss in the meat floss salad is 8:1.

Preferably, in the step (3), the mass ratio of the dipping material: seaweed is 5:1-2.

As preferably, in the described step (3), the dipping material is evenly smeared on one side of the seaweed, specifically including:

Spread sweet pasta sauce, condensed milk or salad evenly on the nori sheet with a silicone brush, sprinkle with meat floss evenly, and curl into a cylinder shape.

Specifically, the sweet noodle sauce, condensed milk or salad was evenly spread on the 6*8 cm seaweed sheet with a silicone brush, evenly sprinkled with meat floss, and curled into a cylinder with a diameter of 1 cm to shape.

Preferably, in the step (3), the baking conditions are as follows: the oven is preheated at 105 to 115° C. for 15 to 25 minutes, and then each piece of seaweed is baked for 20 to 40 minutes. Most preferably, the oven is preheated up and down at 110° C. for 20 minutes, and then each piece of seaweed is baked for 30 minutes.

Compared with the prior art, the present invention has the following beneficial effects:

(1) The method of the present invention uses the vacuum freeze-drying method to replace the traditional frying method, which greatly reduces the generation of acrylamide, which not only makes the diet more healthy, but also reduces the possibility of obesity.

(2) The method of the present invention adopts the seasoning method of flavored seaweed and asparagus, which can better reveal the flavor of asparagus, and can mask the astringency of asparagus and enrich the taste of each other, and the combination of the two complements each other.

(3) The seaweed is prepared into three kinds of seaweed flakes, rolled into a cylindrical shape, baked in the oven, and then stuffed with dried asparagus into the baked seaweed crisp, and sealed for preservation. The invention uses the vacuum freeze-drying technology to improve the taste brittleness of the asparagus, retains the nutritional value of the asparagus itself to a large extent, and solves the problem of the asparagus' poor taste through the self-created seasoning combination, and has excellent taste, flavor and nutrition. The invention is simple to prepare, easy to store, and easy to be used for industrialized commercial production.

Description of drawings

Fig. 1 is the product outline schematic diagram of the present invention;

Fig. 2 is the processing technology flow chart of the present invention;

Fig. 3 is the "force-time" curve of dry asparagus prepared in Example 1.

Detailed ways

The present invention will be further explained below in conjunction with specific embodiments. The present invention is implemented according to the technical solutions of the invention, and detailed implementation modes and operation steps are given, but the protection scope of the present invention is not limited to the following embodiments. The experimental methods that do not specify specific conditions in the following examples are generally in accordance with conventional conditions.

The samples of all the following examples and comparative examples are processed as follows:

Pick out fresh green asparagus, take 4 small pieces of 7 cm asparagus for each group of experiments, weigh and record each small piece of asparagus. Wash the asparagus segments, blanch them at 95°C for 4 minutes, soak them in cold water at 20°C for 3 minutes for pre-cooling, and drain them naturally for later use.

The constant parameters of freeze-drying are: cold trap temperature -60°C, vacuum degree 40Pa.

Texture analyzer parameter settings:

The target mode is displacement mode, the test speed is 2.00mm/s, the test mode is compression mode, and the displacement is 15.000nm. Place the dried asparagus horizontally on the texture analyzer, and squeeze the dried asparagus through the probe to obtain a "force-time" curve (Figure 3). The force value at the maximum positive peak reflects the hardness of the dried asparagus (unit: g), the maximum The distance corresponding to the positive peak reflects the flexibility of dried asparagus (unit: mm); the smaller the flexibility, the greater the brittleness.

The steps of seasoning and shaping are as follows:

Salad sauce, condensed milk and sweet noodle sauce are three kinds of dipping sauce, and the mass ratio to meat floss is 8:1. Use a silicone brush to spread evenly on 6*8㎝ seaweed slices according to the mass ratio of dipping sauce and seaweed of 5:1 to 5:2. , and crimp it into a cylinder with a diameter of 1 cm. Then put the seaweed into the oven: after preheating the upper and lower fire at 110 ℃ for 20 minutes, bake each seaweed crispy roll for 30 minutes. Finally, the freeze-dried dried asparagus is stuffed into the baked seaweed crisp rolls, and sealed.

The water loss rate of the sample is calculated as follows:

Among them, m ₀ is the mass (g) of the asparagus segment as it is; m _x is the mass (g) of the dried asparagus after drying for a period of time.

The sensory evaluation standards of dried asparagus in different embodiments are shown in Table 1. After tasting and scoring by a number of professional tasters, a comprehensive score was obtained.

Table 1 Sensory evaluation criteria

Excellent is 9-10 points, good is 6-8 points, medium is 3-5 points, and poor is 1-2 points

The water loss rate, flexibility and sensory evaluation of the examples and comparative examples are shown in Table 2.

Table 2 Water loss rate, flexibility and sensory evaluation of examples and comparative examples

*The full score of sensory evaluation is 40 points

Example 1

A method for preparing crispy asparagus seaweed, the specific steps are as follows:

(1) Pre-freeze the pretreated asparagus segments in a low-temperature refrigerator at -18°C for 5 hours. The frozen asparagus was placed in a plastic container, sealed and then placed in a freeze-drying chamber in a SCIENTZ-12N freeze-drying box to dry for 36 hours. The average water loss rate was calculated to be 93.03±0.58% through the change in the quality of asparagus before and after.

(2) The dry hardness of asparagus was 577.872±9.272g and the flexibility was 6.459±1.060mm by using the texture analyzer combined with the probe HDP/3PB (three-point bending device).

(3) Seasoning on the surface of the seaweed, and assembling it on the dried asparagus, the sensory evaluation obtained the flavor of meat floss condensed milk, meat floss salad flavor, and meat floss sweet noodle sauce flavor, and the scores were 37.80±2.97, 33.50±3.11, and 28.67±2.56, respectively.

Example 2

(1) Pre-freeze the pretreated asparagus segments in a low-temperature refrigerator at -18°C for 5 hours. The frozen asparagus was placed in a plastic container, sealed and then placed in a freeze-drying chamber in a SCIENTZ-12N freeze-drying box to dry for 48 hours. The average water loss rate was calculated as 93.35±0.98% through the change in the quality of asparagus before and after.

(2) The dry hardness of asparagus was 664.045±11.769g and the flexibility was 6.186±0.506mm by using the texture analyzer combined with the probe HDP/3PB (three-point bending device).

(3) Seasoning on the surface of the seaweed, and assembling it on the dried asparagus, the sensory evaluation obtained the flavor of meat floss condensed milk, meat floss salad, and meat floss sweet noodle sauce, and the scores were 36.97±3.22, 32.45±3.01, and 29.01±3.03, respectively.

Example 3

(1) The pre-treated asparagus segments of 89.064±9.876 were placed in a low-temperature refrigerator at -18°C for pre-freezing, and the freezing time was 5h. The frozen asparagus was placed in a plastic container, sealed and placed in a freeze-drying chamber in a SCIENTZ-12N freeze-drying box to dry for 24 hours. The average water loss rate was calculated as 92.04±1.64% through the change in the quality of asparagus before and after.

(2) The dry hardness of asparagus was 89.064±9.876g and the flexibility was 13.771±1.173mm by using the texture analyzer combined with the probe HDP/3PB (three-point bending device).

(3) Seasoning on the surface of the seaweed, and assembling it on the dried asparagus, the sensory evaluation obtained the flavor of meat floss condensed milk, meat floss salad, and meat floss sweet noodle sauce, and the scores were 33.70±3.18, 30.68±3.79, and 25.76±2.77, respectively.

Comparative Example 1

(1) Pre-freeze the pretreated asparagus segments in a low-temperature refrigerator at -18°C for 5 hours. The frozen asparagus was placed in a plastic container, sealed and placed in a freeze-drying chamber in a SCIENTZ-12N freeze-drying box to dry for 12 hours. The average water loss rate was calculated as 69.57±3.96% through the change in the quality of asparagus before and after.

(2) The dry hardness of asparagus was 68.179±11.831g and the flexibility was 17.205±4.830mm by using the texture analyzer combined with the probe HDP/3PB (three-point bending device).

(3) Seasoning on the surface of the seaweed, and assembling it on the dried asparagus, the sensory evaluation obtained the flavor of meat floss condensed milk, meat floss salad, and meat floss sweet noodle sauce, and the scores were 28.15±3.56, 25.25±2.98, and 19.88±2.37, respectively.

Comparative Example 2

(1) DHG-9140A electric heating blast drying oven was used for the pretreated asparagus segments, and the drying temperature was 150 ° C. The dry solids content of asparagus was weighed in each group at 30min intervals, until the dry asparagus kept a constant weight, and the asparagus quality The calculated mean water loss rate of change was 93.40±0.98%.

(2) The dry hardness of asparagus was 882.415±22.228g and the flexibility was 1.383±0.169mm by using the texture analyzer combined with the probe HDP/3PB (three-point bending device).

(3) Seasoning on the surface of the seaweed, and assembling it on the dried asparagus, the sensory evaluation obtained the flavor of meat floss condensed milk, meat floss salad, and meat floss sweet noodle sauce, and the scores were 2.15±3.37, 1.58±3.55, and 0.93±2.97, respectively.

Claims (9)

1. a preparation technology of asparagus seaweed crisp product, is characterized in that, comprises: (1) fresh asparagus is cleaned, cut off, and blanched under boiling water conditions, and then pre-cooling is carried out with cold water immersion to obtain fresh asparagus segments; (2) pre-cooling the fresh asparagus section first, and drying the asparagus after the pre-cooling treatment using freeze drying equipment or an electric heating blast drying oven to remove moisture to obtain dried asparagus; (3) Evenly spread the dipping material on one side of the seaweed, curl it and place it in an oven for baking, and then stuff the dried asparagus into the center of the seaweed roll to obtain a crispy product of asparagus and seaweed. 2. the preparation technology of asparagus seaweed crisp product as claimed in claim 1, is characterized in that, the temperature of shown step (1) blanching water is 95 ± 2 ℃, and blanching time is 2min～6min. 3. The preparation process of asparagus and seaweed crisp product as claimed in claim 1, characterized in that, in step (2), the condition of pre-cooling treatment is: pre-freezing at a temperature of -16°C to -20°C for 4-6 hours. 4. the preparation technology of asparagus seaweed crisp product as claimed in claim 1, is characterized in that, in step (2), the freeze-drying parameter of freeze-drying equipment: cold trap temperature is less than or equal to-60 ℃, and vacuum degree is less than or equal to 40Pa, Drying time is 12h ~ 48h. 5. the preparation technology of asparagus seaweed crisp product as claimed in claim 1, is characterized in that, in step (2), the drying parameter of electric heating blast drying oven is: in the hot air drying oven of 100 ℃～250 ℃, the sample is dried Dry to constant weight. 6. The preparation technology of asparagus and seaweed crisp product as claimed in claim 1, characterized in that, in shown step (3), the dipping material is shredded pork sweet noodle sauce, meat floss condensed milk, and meat floss salad. 7. The preparation process of the asparagus and seaweed crisp product as claimed in claim 1, wherein in the step (3) shown, the mass ratio of the dipping material: the seaweed is 5:1～2. 8. the preparation technique of asparagus seaweed crisp product as claimed in claim 1, is characterized in that, in shown step (3), dip material is evenly smeared on one side of seaweed, specifically comprises: Spread sweet pasta sauce, condensed milk or salad evenly on the nori sheet with a silicone brush, sprinkle with meat floss evenly, and curl into a cylinder shape. 9. the preparation technology of asparagus seaweed crisp product as claimed in claim 1, it is characterized in that, in shown step (3), the condition of baking is: oven up and down fire 105～115 ℃ of preheating 15～25min, then Bake each piece of seaweed for 20 to 40 minutes.

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