Multiple taste swelling dried carrot and its production method

A technology for puffing carrots and carrots is applied in food preparation, medical preparations containing active ingredients, plant raw materials, etc., and can solve the problems of rough appearance, poor taste, tired cheeks and the like of dried carrots.

Inactive Publication Date: 2007-07-18
曹存玺 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In rural areas, although there are some people who eat small carrots as a whole or cut large carrots into strips and stew or cook them into dried carrots, but due to the processing technology, this kind of dried carrots has a rough appearance, poor taste, and poor taste. , it feels laborious to eat, and the cheeks are tired when chewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1. Take about 20 kg of fresh carrots after harvesting, choose the ones with smooth and round skin, few small tassels at the bottom, bald head, and delicate appearance. Put it into the pot, wash it twice with clean water, then peel off the skin of the radish with a paring knife, put it back into the pot and wash it with clean water again, and then use a homemade slicer to cut the carrots horizontally into 1-2.5mm thin slices Put the cut carrot slices into pepper and pepper water and soak them for a while, take them out and put them in a dehydrator for dehydration. The speed of the dehydrator is about 2000r / min. Put the dehydrated carrot slices into the adjustable In the chain-type electric heating dryer with temperature and speed regulation, dry at a temperature of about 70°C for about 3 minutes, put the dried carrot slices into the puffing machine for puffing treatment, the puffing temperature is about 200°C, and the pressure of the puffing machine is 4 -5kg / ...

Embodiment 2

[0008] Embodiment 2, get 15kg of fresh carrots harvested, select the ones whose epidermis is smooth and round, with few tassels at the bottom and bald heads, and cut off the bottom together with the tassels with a kitchen knife, then put them into a basin, and wash them with clear water. Wash twice, then peel off the radish skin with a paring knife, put it back in the basin and wash it once with clean water, and then use a homemade vegetable cutter to cut the carrot into lengthwise or any direction, 4-6mm wide and thick 3-5mm carrot sticks, put these carrot sticks in a dehydrator for dehydration treatment, the dehydrator speed is about 2000r / min, soak the dehydrated carrot sticks in rose water for a while, take them out and put them in the dryer for drying Drying treatment, the drying temperature is 70°C, and the drying time is about 4 minutes. Put the dried carrot sticks into the puffing machine for puffing treatment. The internal pressure of the puffing machine is 4.5kg / cm2, ...

Embodiment 3

[0009] Embodiment 3, get 10kg of fresh carrots, select the ones with smooth skin, round bottom and bald head, cut off the bottom together with the radish shoots with a kitchen knife, put the carrots in a basin, wash them with clean water, and then Peel off the skin of the radish with a paring knife, put it back into the basin and wash it with clean water once, then use a self-made vegetable cutter to cut the carrot into filaments with a width of 2-3mm and a thickness of 1.5-2.5mm. Put the shredded carrots in a dehydrator for dehydration. Put the dehydrated carrot thin shreds into the pineapple juice water for a while, take them out and put them in the dryer for drying treatment. The drying temperature is about 50°C and the drying time is about 3 minutes. Dried shredded carrots are put into an extruder, and are extruded at an extruding pressure of about 4kg / cm2 and an extruding temperature of about 200°C, then taken out, scattered into clean containers or weighed according to th...

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PUM

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Abstract

A puffed and dried multi-taste carrot with unique taste and rich nutrients is prepared from carefully chosen carrot through removing two ends, washing, peeling, washing again, cutting to become needed shape, dewatering, immersing in flavouring liquid, baking, puffing and packing.

Description

1. Technical field: [0001] The invention belongs to a cooked vegetable food and a manufacturing method thereof 2. Background technology: [0002] Carrot is a kind of underground stem vegetable crop that is planted and harvested in the same year. It is rich in Northwest China and contains a variety of nutrients, especially vitamins and carotene. Known as "little ginseng". It is rich in carotene, which can promote the normal growth and reproduction of our body, maintain epithelial tissue, prevent respiratory tract infection, maintain normal physical strength, and reduce the incidence of ovarian cancer in women. Carrots contain potassium succinate, which helps prevent blood vessels The occurrence of sclerosis and hypertension. Carotene can scavenge free radicals that cause human aging. The vitamin B (Vb) and vitamin C (Vc) contained in it can moisturize the skin and resist aging. The vitamin A (Va) contained in it can treat night blindness and eye diseases. Xerosis. Althoug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/22A23P1/08A61K36/23A23L19/00A23L27/00A23P30/32
Inventor 曹存玺曹俊杰曹俊玲
Owner 曹存玺
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