Multiple taste fried dried carrot and its production method

A technology for frying carrots and carrots, which is applied in the field of fried multi-flavored dried carrots and its production, and can solve the problems of rough appearance, poor taste, and tired cheeks 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 also people who eat small carrots as a whole or cut large carrots into strips, stuff them or boil them and dry them as dried carrots, but due

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1. Take about 30 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 again with clean water, and then use a self-made slicer to cut the carrots horizontally into 1-1.5mm thin slices Put the cut carrot slices into the dehydrator for dehydration treatment. The dehydrator speed is about 2000r / min. Soak the dehydrated carrot slices in the aqueous solution soaked in sweet-scented osmanthus and filtered for a while. After it comes out, put it into a chain-type electric dryer with adjustable temperature and speed, and dry it at a temperature of about 70°C for about 4 minutes. After steaming for about 10 minutes, put the steamed carrot slices evenly on the lower platform of the tablet press, and then press down the pressure ...

Embodiment 2

[0008] Embodiment 2, get 25kg 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 skin of the radish with a paring knife, put it back in the basin and wash it once with water, then use a homemade vegetable cutter to cut the carrot into pieces with a width of 4-6mm and a thickness of 3- 5mm carrot sticks, put these carrot sticks in a dehydrator for dehydration, soak the dehydrated carrot sticks in water soaked with strawberries for 20 minutes, take them out and clean them, and then put them in a drying oven for drying Drying treatment, the drying temperature is 80°C, and the drying time is about 5 minutes. Put the dried carrot sticks in a steamer and steam them for about 10 minutes, and then put the carrot sticks out of the pan into the oil pan f...

Embodiment 3

[0009] Embodiment 3, get 20kg 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 clear 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 shreds in a dehydrator for dehydration, put the dehydrated carrot filaments into the water dissolved in lychee juice and soak for about 10 minutes, take them out and clean them, and then put them in a dryer for drying treatment, the drying temperature is about 60°C , the drying time is about 3 minutes, put the dried carrot shreds into the steamer and steam for about 8 minutes, then put the cooked carrot shreds into the oil pan, and fry them in sunflower salad oil with an oil temperature of abo...

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PUM

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Abstract

A fried-in-oil and dried multi-taste carrot with unique taste and rich nutrients is prepared from carefully chosen carrot through removing both ends, washing, peeling, washing again, cutting to become needed shape, dewatering, immersing in flavouring liquid, baking, flattening by pressing, steaming, frying in hot oil, centrifugal drying, and packing.

Description

1. Technical field: [0001] The invention belongs to cooked vegetable food and a manufacturing method thereof, in particular to a fried multi-flavored dried carrot and a manufacturing method thereof. 2. Background technology: [0002] Carrot is a kind of underground stem and tuber vegetable crop, which is abundant in Northwest China. It contains a variety of nutrients, especially vitamin A and carotene. It has high dietary and health value, and is known as "little ginseng". ". It is planted and harvested in the same year. Although it is easy to store, it is extremely inconvenient to carry. It is rich in carotene, which can remove free radicals that cause aging, 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; Contains potassium succinate, which helps prevent the occurrence of vascular sclerosis and high blood pressur...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/01A23L1/221A23L1/22A23N12/08A23P1/12A23L5/10A23L19/00A23L27/00A23L27/10A23P10/28
Inventor 曹存玺曹俊杰曹俊玲
Owner 曹存玺
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