Asparagus food and processing process thereof

A technology of food and asparagus, which is applied in the field of asparagus food and its processing technology, can solve the problems of lightening of color, shrinking of bamboo shoots, aging of fibers, etc., and achieve the effects of increasing color varieties, improving economic value, and being convenient to carry

Inactive Publication Date: 2010-12-22
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high water content of asparagus, after 1 to 2 days of storage, the fiber will age, the color will become lighter, the bamboo body will shrink, the water loss will be serious, and even rot, which will bring many difficulties to the fresh sales of green asparagus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 (Original Asparagus Crispy Rolls)

[0024] Select raw materials: take 100g green asparagus, 50g water, 0.4% sodium alginate, 0.2% salt for later use;

[0025] Production process steps:

[0026] Raw material processing: Wash 100g of green asparagus with clean water to clean the soil and dirt adhering to the surface, remove the discolored and aged parts, and cut into small cubes of about 1cm;

[0027] Blanching and green protection: Put the cut raw materials into hot water at 95°C, scald for 2 minutes, then quickly cool with cold water, wait for cooling, drain the attached water, and soak in 0.15% zinc acetate solution for 4 hours protect the green;

[0028] Beating: Add 50g of water to the green-protecting raw materials according to the preset ratio, and then put them into a beater to make a slurry;

[0029] Add edible gelling agent and edible seasoning: in the later stage of beating, add 0.4% (weight) of sodium alginate to the slurry, stir evenly, then put ...

Embodiment 2

[0035] Example 2 (Sweet Asparagus Crisps)

[0036] Select raw materials: get 100g green asparagus, 50g water, 0.3% (weight) of sodium alginate, 0.3% (weight) of guar gum, 4% (weight) of white granulated sugar for subsequent use;

[0037] Raw material processing: Wash 100g of green asparagus with clean water to clean the soil and dirt adhering to the surface of the green asparagus, remove the discolored and aged parts, and cut into small cubes of about 1cm;

[0038] Blanching and green protection: Put the cut raw materials into hot water at 95°C, scald for 2 minutes, then quickly cool with cold water, wait for cooling, drain the attached water, and soak in 0.15% zinc acetate solution for 4 hours protect the green;

[0039] Beating: Add 50g of water to the above-mentioned treated raw materials according to the preset ratio, and then put them into a beater for beating;

[0040] Add gelling agent and seasoning: in the later stage of beating, add 0.3% (weight) of sodium alginate ...

Embodiment 3

[0046] Example 3 (spicy asparagus crispy strips)

[0047] Select raw materials: get 100g of green asparagus, 50g of water, 0.4% (weight) of sodium alginate, 0.4% (weight) of sodium carboxymethylcellulose, 0.4% (weight) of salt, and an appropriate amount of chili powder for subsequent use;

[0048] Raw material processing: Wash 100g of green asparagus with clean water to clean the soil and dirt adhering to the surface of the asparagus, remove the discolored and aged parts, and cut into small cubes of about 1cm;

[0049] Blanching and green protection: Put the cut raw materials into hot water at 95°C, scald for 2 minutes, then quickly cool with cold water, wait for cooling, drain the attached water, and soak in 0.15% zinc acetate solution for 4 hours protect the green;

[0050] Beating: Add 50g of water to the above-mentioned treated raw materials according to the preset ratio, and then put them into a beater to make a slurry;

[0051] Add gelling agent and seasoning: beating ...

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PUM

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Abstract

The invention relates to an asparagus food which is prepared by adding water, an edible gelling agent and an edible flavoring to raw material of green asparagus and is particularly prepared by processing raw material, scalding, protecting green, pulping, adding the gelling agent and the flavoring, concentrating, roasting for molding, stripping a film and roasting through microwaves. Less nutrient components, such as vitamins and the like of the asparagus are destroyed and the original nutrient components of the asparagus are kept to the maximum extent. The asparagus food has the advantages of pure naturalness, low fat, low heat quantity, high fibers, enrichment of vitamins and minerals and the like, improves the economic value of the asparagus, increases the varieties of asparagus products, solves the problem of waste caused by the rancidness of the asparagus, has long shelf life and convenient carrying and is the leisure food convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to asparagus food and its processing technology. It effectively provides health care and convenient snack food that is pure natural, low in fat, low in calorie, high in fiber, rich in vitamins and minerals. Background technique [0002] Asparagus (Asparagus), also known as Asparagus, is a perennial herbaceous plant that can form tender stems in the genus Asparagus of the family Liliaceae. There are two kinds of asparagus, white and green. White asparagus is mostly used for processing and canning, while green asparagus is quick-frozen, vacuum-packed and sold fresh. Asparagus is native to the Mediterranean coast of Europe and Asia Minor, and has been cultivated in my country for more than 100 years. Cultivation is more common in Taiwan Province of China. Since the 1980s, Fujian, Henan, Jiangsu, Jiangxi, Anhui, Sichuan, Tianjin and other provinces and cities have rapidly developed aspa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 刘秀凤蔡金星常学东黄云祥
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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