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Fennel crisp and processing method thereof

A processing method and technology of fennel vegetables, applied in the field of fennel vegetable chips and its processing, to achieve the effects of facilitating distribution and absorption, beautiful appearance, and strong spicy smell

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

As an industrialized product of fennel, special fennel crisps have not been reported in relevant materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select fresh and tender young leaves and stems of fennel, remove impurities, put them in hot water at 65-75°C for 50-60 seconds, then quickly scoop them into cold water, rinse them clean, take them out, drain the water, and set aside Dried in a dryer with low-temperature hot air at 95°C for 7 hours, so that the water content of the fennel is 1.5-3%, and then pulverized into 1800-2000 mesh ultrafine grinding with an ultrafine grinding device to obtain anise powder.

Embodiment 2

[0032] Select fresh and tender young leaves and stems of fennel, remove impurities, put them in hot water at 65-75°C for 50-60 seconds, then quickly scoop them into cold water, rinse them clean, take them out, drain the water, and set aside Dried in a dryer with low-temperature hot air at 85°C for 8 hours, so that the water content of the fennel is 1.5-3%, and then crushed into a fine powder of 120-150 mesh by ordinary crushing equipment to obtain fennel powder.

Embodiment 3

[0034] Take fresh or dried sweet corn kernels that have been harvested maturely, soak them in 5 times the water for 6 hours, and extend the soaking time appropriately for dry products, remove them, steam them in a steamer under normal pressure until they are fully cooked, take them out, and place them in Dry in the drying room at 60°C until the water content is less than 8% (W), and then crush it into 80-100 mesh fine powder with ordinary crushing equipment to obtain cooked sweet corn flour.

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PUM

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Abstract

The invention discloses a fennel crisp and a processing method thereof, and belongs to the field of food processing. The fennel crisp is prepared by taking 30-50wt% of fennel powder, 45-65wt% of cooked sweet corn powder and 5-15wt% of sorbitol as raw materials, mixing, forming and drying. The fennel crisp reserves beneficial nutritional ingredients of fennel to the greatest extent, has a full-bodied fennel natural flavor and a particular fennel spicy smell, is attractive in appearance, full-bodied in spicy smell, fragrant, sweet and delicious, and is fashionable leisure food; the fennel adopts a superfine grinding technique, so that the mixing uniformity is good, and absorption is facilitated; the fennel crisp is simple in processing technology, is suitable for industrial production, and has a good market prospect; and the technology is easy to control.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to crisp fennel slices and a processing method thereof. Background technique [0002] Fennel, alias fennel, scientific name FoenicuLum vuLgare, also known as Huaixiang, coriander, and fennel. Su Song said: Northerners call it fennel, and the sound is similar to Huaixiang. Tao Hongjing said: boil stinky meat, add a little, no smell, stinky sauce is also fragrant, so it is called fennel. Li Shizhen said that in vulgar customs, fennel is often chewed with fennel, fearing the name of incense, or based on this, it can be seen that fennel has been used as a spice and medicinal for a long time. [0003] The young leaves of fennel are often eaten as vegetables in the folk. Fennel is rich in vitamins B1, B2, C, PP, carotene and cellulose. Efficacy, fennel can relieve greasiness, so it is an excellent vegetable with meat and oil. Fennel is a kind of vegetable, which has a specia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/164A23L7/117
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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