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Method for preparing burdock bread crumbs

A technology of bread crumbs and production methods, applied in food preparation, dough processing, baking, etc., can solve the problems of astringent taste, bitter taste, inconvenient processing and cooking, etc., and achieve good taste, good taste and high nutritional value Effect

Inactive Publication Date: 2010-07-28
QINGDAO HAOTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burdock root contains a variety of vitamins and rich minerals. According to measurements, every 100 grams of burdock root contains 4.1-4.7 grams of protein, 3.0-3.5 grams of carbohydrates, 240 mg of calcium, 0.1 grams of fat, and 1.3-1.5 grams of cellulose. 390 mg of carotene, of which the carotene content ranks second in vegetables, 150 times higher than that of carrots. Therefore, it is necessary to develop burdock food, but at present, burdock has a bitter taste because of its appearance like a tree root. It is not easy to be accepted by most people, only a few people eat it as medicine or as vegetables, and it is inconvenient to process and cook, which limits the consumption of burdock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing burdock bread crumbs, which is prepared according to the following procedures:

[0028] (1) From fresh, biennial burdock root before flowering, select the burdock root with plump flesh, no worms, worm spots, no mildew and rot, and a diameter of 1.7cm burdock root as raw material;

[0029] (2) Clean and disinfect the burdock root raw material, that is, thoroughly wash the burdock root in a cleaning tank, soak it in 0.2% NaClO solution for 2 minutes after cleaning, remove soil bacteria, rinse it with clean tap water, and wash it with plastic under running water. Scrape off the thin skin with a knife to maintain the nutritional content of the burdock skin, check and rinse, and cut into strips under running water. The size of the cut strips is: 6×6×20mm;

[0030] (3) Sterilize the strips with 0.2% vinegar water for 15 minutes;

[0031] (4) Wash the cut strips with tap water again, then drain, that is, drain with a drainer, 30 seconds per barrel;

[...

Embodiment 2

[0043] A method for preparing burdock bread crumbs, which is prepared according to the following procedures:

[0044] (1) From the fresh, biennial burdock root before flowering, select the burdock root with plump flesh, no worms, worm spots, no mildew and deterioration, and a diameter of 1.7~3.0cm burdock root as raw material;

[0045] (2) Clean and disinfect the burdock root raw material, that is, thoroughly wash the burdock root in a cleaning tank, soak it in 0.2% NaClO solution for 2 minutes after cleaning, remove soil bacteria, rinse it with clean tap water, and wash it with plastic under running water. Scrape off the thin skin with a knife to maintain the nutritional content of the burdock skin, check and rinse, and cut into strips under running water. The size of the cut strips is 6×6×20mm;

[0046] (3) Sterilize the strips with 0.2% vinegar water for 15 minutes;

[0047] (4) Wash the cut strips with tap water again, then drain, that is, drain with a drainer, 30 seconds...

Embodiment 3

[0059] A method for preparing burdock bread crumbs, which is prepared according to the following procedures:

[0060] (1) From the fresh, biennial burdock root before flowering, select the burdock root that is full of stem meat, without moths, worm spots, mildew and rotten, and the diameter is 2.4cm burdock root as raw material;

[0061] (2) Clean and disinfect the burdock root raw material, that is, thoroughly wash the burdock root in a cleaning tank, soak it in 0.2% NaClO solution for 2 minutes after cleaning, remove soil bacteria, rinse it with clean tap water, and wash it with plastic under running water. Scrape off the thin skin with a knife to maintain the nutritional content of the burdock skin, check and rinse, and cut into strips under running water. The size of the cut strips is 6×6×20mm;

[0062] (3) Sterilize the strips with 0.2% vinegar water for 15 minutes;

[0063] (4) Wash the cut strips with tap water again, then drain, that is, drain with a drainer, 30 secon...

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Abstract

The invention discloses a method for preparing burdock bread crumbs. The bitter taste of fresh burdock is removed, the mouthfeel is good, the nutrients are easily absorbed, and the bread crumbs are conveniently and quickly eaten by people and suitable for the fast tempo of the current social life. Roots of the fresh burdock are selected as a preparation raw material and then are subjected to special processing, so the nutrients contained in the roots can be absorbed by a human body; meanwhile, the product is ensured to have good taste, and has higher nutritional value and better taste, and isa green nutritious product.

Description

technical field [0001] The invention relates to a processing method for making food from burdock as a raw material, in particular to a preparation method of burdock bread crumbs. Background technique [0002] Burdock (Arotium lappa L.) is a Compositae plant that can be used as medicine. According to the records in the "Dictionary of Chinese Medicine", burdock can relieve wind-heat, reduce swelling and poison. Burdock is a high-nutrition vegetable grown in rural areas of our country. In recent years, burdock has been transplanted by the Japanese to the country and planted in large quantities, and has developed into a vegetable that the Japanese must eat every day. The Japanese call burdock as American ginseng and white muscle ginseng. Burdock root is rich in vitamins and minerals. According to modern scientific analysis, burdock is rich in minerals and other essential nutrients for the human body. Burdock root contains a variety of vitamins and rich minerals. According to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/176A23L1/29A23L1/214A21D2/36A23L7/157A23L19/10A23L33/00
Inventor 袁田道
Owner QINGDAO HAOTIAN FOOD
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