Preparation method of puffed flower crisp chip and product

A technology of flowers and crisps, applied in the field of preparation of puffed flower crisps, can solve the problems of randomness and convenience, etc., and achieve the effect of being suitable for industrial production, increasing appetite, and good potential market

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet these products are all because of season, regional environment, the limitation of supply channel can not be popularized and applied, it is difficult to provide the arbitrariness and convenience of eating to most peo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select honeysuckle without mold and rot, remove residual branches, miscellaneous leaves and other foreign objects, wash with clean water to remove surface dust and impurities, remove and drain the water; put the drained honeysuckle in boiling water for 50 seconds, then Take out and drain the water, immerse in the mixed aqueous solution containing 0.5% by weight salt, 0.1% ascorbic acid and 0.2% citric acid, soak at room temperature for 2 hours, take out, rinse with pure water, put in bamboo After draining the water in the sieve, put the honeysuckle into the grinding wheel mill to crush, and then put the honeysuckle in the beater for beating according to the ratio of honeysuckle and water 1:1, so that the honeysuckle can be beaten into a fine paste; weigh the prepared honeysuckle pulp 1 kg of paste, add 5 kg of glutinous rice flour and 4 kg of corn flour into the blender and stir to mix evenly, then add 0.08 kg of salt, 0.8 kg of white sugar, 0.15 kg of sesame oil, 0.2 kg...

Embodiment 2

[0025] Select no moldy and no corruption Sanqi flowers, pick off the residual branches, miscellaneous leaves and other foreign objects, wash with clean water to remove surface dust and impurities, remove and drain the water; put the drained Sanqi flowers into boiling water for rinsing Blanch for 50 seconds, then remove and drain the water, immerse in the mixed aqueous solution containing 0.5% by weight salt, 0.1% ascorbic acid and 0.2% citric acid, soak at room temperature for 2 hours, remove and rinse with pure water , put into the bamboo sieve to drain the water, put the notoginseng flower into the grinding wheel to crush, and then put the notoginseng flower and water into the beater for beating according to the ratio of 1:1, so that the notoginseng flower is finely beaten the paste; take by weighing 0.5 kilogram of Panax notoginseng paste prepared, add 0.5 kilogram of glutinous rice flour and 9 kilograms of corn flour and put into the blender and stir and mix evenly, then ad...

Embodiment 3

[0027]Select roses that are free from mildew and corruption, remove residual branches, miscellaneous leaves and other foreign objects, wash them with clean water to remove surface dust and impurities, remove them, and drain the water; put the drained roses into boiling water for 50 seconds , then fish out and drain off the water, immerse in a mixed aqueous solution containing 0.5% by weight of salt, 0.1% ascorbic acid and 0.2% citric acid, soak at room temperature for 2 hours, remove, rinse with pure water, and put After draining the water in the bamboo sieve, put the rose flower into the grinding wheel mill to crush it, and then put it in the beater for beating according to the ratio of rose flower and water 1:1, so that the rose flower can be beaten into a fine paste; Get 1 kg of the prepared Chinese rose paste, add 4 kg of glutinous rice flour and 5 kg of corn flour and put it into a blender to stir and mix evenly, then add 0.08 kg of salt, 0.8 kg of white granulated sugar, ...

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PUM

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Abstract

The invention discloses a preparation method of a puffed flower crisp chip and a product. The method is characterized by comprises the steps of raw material selection, cleaning, blanching, color protection, crushing, beating, batching, shaping, microwave puffing and packing. A flower is a plant or a medicinal flower issued by Ministry of Health of China or frequently eaten in the folk; and the flower crisp chip prepared by a puffing technique increases a category of flower flavor food, and provides a new approach for development and utilization of a flower resource. The puffed flower crisp chip reserves nutritional ingredients and fragrant and delicate flavors of the flower to the greatest extent; the product is fragrant, crisp, tasty, appropriately salty and sweet, unique in flavor, and nutrient-rich, and can allow people to profit from nutrition and health of the flower in eating; the method is simple in preparation technology, mature in technology and easy to operate, and is appropriate for industrial production; and the product has a good potential market.

Description

technical field [0001] The invention belongs to the field of natural flower food or health food processing, and in particular relates to a preparation method and product of puffed flower chips. Background technique [0002] The nutrition and special nutritional value of flowers are more and more valued by people, and they are one of the main sources of human vitamins, minerals, organic acids and aromatic substances. Flower food not only maintains the characteristics of food, but also facilitates the digestion of food. Flowers also contain various aromatic oils and organic acids, which improve the flavor of the product after being processed into food. Due to the various volatile aromatic substances contained in flowers, various special flavors are produced, thereby enhancing people's desire to eat flower food. Flower food not only has a unique flavor, but also the nutrients contained in it are further developed after processing, making the nutrients more abundant. The specia...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23P1/02A23P1/14A23L7/165A23L33/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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