Crisp chips of carmine radish and preparation method of crisp chips

The technology of rouge radish and radish chips is applied in the field of preparation of fruit and vegetable chips, which can solve the problems such as no research report on rouge radish chips, and achieve the effects of enriching the market, broadening the market, and regularizing the shape.

Inactive Publication Date: 2013-03-27
阳晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there is no research report on rouge radish crisps

Method used

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  • Crisp chips of carmine radish and preparation method of crisp chips
  • Crisp chips of carmine radish and preparation method of crisp chips
  • Crisp chips of carmine radish and preparation method of crisp chips

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preparation example Construction

[0033] The invention first optimizes the preparation process of the rouge radish chips. The preparation process of rouge radish chips is as follows: select rouge radish with regular shape, tender meat, dense tissue, and uniform pigment distribution, remove fibrous roots and tail roots, slice (thickness is 2-4mm), and put it in hot water at a certain temperature. Bleaching for a certain period of time, then marinating in a pickling solution for a certain period of time at a certain temperature, then placing it in a fermentation solution for fermentation at a certain temperature for a certain period of time, and finally drying to obtain rouge radish chips (non-fried process); Alternatively, the dried rouge radish slices are fried and deoiled to prepare rouge radish chips (fried process).

[0034] 1. Optimization of blanching process

[0035] 1. Optimization of blanching temperature

[0036] Take five beakers, fill them with 100mL water, heat them to different temperatures (80...

Embodiment 1

[0160] Embodiment 1, the preparation of rouge radish chips (non-fried process)

[0161] a. Material selection: Select rouge radish with regular shape, tender meat, dense tissue and even distribution of pigment, remove fibrous roots and tail roots, and cut into slices with a thickness of 3mm;

[0162] b. Blanching: putting the rouge radish slices prepared in step a into 95°C hot water for 15 minutes;

[0163] c. Pickling: put the rouge radish slices blanched in step b in a salt solution with a concentration of 0.16g / mL and marinate at 30°C for 1 hour, and add 1L of salt solution for every 1000g rouge radish slices;

[0164] d. Fermentation: Put the pickled rouge radish slices in step c to ferment for 2 hours at 30°C in a fermented liquid prepared from fermented rice water, white sugar, white vinegar, ascorbic acid, citric acid, orange juice and water, wherein the fermented fermented water The added amount is 0.02g / mL, the added amount of white sugar is 0.3g / mL, the added...

Embodiment 2

[0167] Embodiment 2, the preparation of rouge radish chips (fried process)

[0168] a. Material selection and slicing: select rouge radishes with regular shape, tender meat, dense tissue, and uniform pigment distribution, remove fibrous roots and tail roots, and cut into slices with a thickness of 3mm;

[0169] b. Blanching: putting the rouge radish slices prepared in step a into 95°C hot water for 15 minutes;

[0170] c. Pickling: put the rouge radish slices blanched in step b in a salt solution with a concentration of 0.16g / mL and marinate at 30°C for 1 hour, and add 1L of salt solution for every 1000g rouge radish slices;

[0171] d. Fermentation: Put the pickled rouge radish slices in step c to ferment for 2 hours at 30°C in a fermented liquid prepared from fermented rice water, white sugar, white vinegar, ascorbic acid, citric acid, orange juice and water, wherein the fermented fermented water The added amount is 0.02g / mL, the added amount of white sugar is 0.3g / mL...

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Abstract

The invention discloses a preparation method of crisp chips of carmine radish. The preparation method comprises the steps of sorting, slicing, blanching, curing, fermenting, drying and the like, wherein in the curing step, blanched carmine radish chips is cured in edible salt solution with the concentration of 0.12-0.20 g / mL at 20-40 DEG C for 50-80 minutes; and in the fermenting step, the cured carmine radish chips is fermented in fermentation liquor at 25-35 DEG C for 1.5-2.5 hours, and the fermentation liquor is aqueous solution containing 0.02-0.06 g / mL of fermented-rice wine liquid, 0.25-0.40 g / mL of white granulated sugar, 0.03-0.06 g / mL of white vinegar, 0.2-0.6 mg / mL of ascorbic acid, 6-9 mg / mL of citric acid and 0.15-0.25 g / mL of orange juice. The preparation method provided by the invention is simple and convenient to operate; the crisp chips not only maintain the natural color, nutrition and flavor of the carmine radish, but also possess unique flavor brought by the orange juice and special flavor generated after fermentation, further have the advantages of low fat, low calorie and high cellulose, are regular in shape and even in color and luster, are moderately sour and sweet as well as crisp and delicious, and are not greasy.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing fruit and vegetable crisps and a product prepared by the method. Background technique [0002] Rouge radish, also known as red radish, is famous for its red carpel and crisp texture. It is mainly produced in Fuling District, Chongqing City, and it is also cultivated in neighboring counties and cities, Guizhou and other provinces. In 1979, it was determined as a special product of Fuling in the national vegetable variety resource survey. Carmine radish contains a variety of vitamins and trace elements, as well as amylase and oxidase and other components needed by the human body. Eating rouge radish has the functions of invigorating the stomach and eliminating food, smoothing Qi and diuresis, relieving cough and reducing phlegm, clearing heat and detoxifying, and has certain anti-cancer effects Function. Due to the protein, fat, calcium, iron and vitamin B of r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/09A23L19/20
Inventor 阳晖李昌满张敏林巍梁晨谢晓丽陈文娟杨程凤
Owner 阳晖
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