Preparation method of wild vegetable crisp chips and products

A technology of wild vegetables and chips, which is applied in the field of preparation of wild vegetables chips, can solve the problems of randomness and convenience, and achieve the effects of increasing food preference, good nutritional effect, and easy industrial production

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 source of supply channel can not be popularized and applied, be difficult to provide edible arbitrariness and convenience to most people, for this reason, research and develop a kind of potherb crisp leisure food, give people It is the main purpose of the present invention to provide instant new products that are not restricted by seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Choose fresh and tender young leaves or sprouts of wild vegetables, pick out old stalks and yellow leaves, soak them in 5 times water for 20 minutes, wash them, remove them, and drain the water; Blanch it in boiling water for 1-4min. After blanching it thoroughly, remove it and drain off the water. Immerse the drained wild vegetables at 50℃-60℃, containing 2% by weight of salt, 0.015% of sodium metabisulfite, and 0.05% Blanch in the mixed color protection solution of ascorbic acid and 0.05% citric acid for 3 minutes, then rinse with running water, drain the water in a bamboo sieve, and cut the drained wild vegetables into fine shreds. Add pure water in a ratio of 1:1 and use a multifunctional food beater to make a slurry, and then centrifuge with a 350 mesh filter to obtain wild vegetable juice for use; add 2 times the amount of pure water to the filter residue; extract at 65°C for 40 minutes , Centrifugal filter with a 350 mesh filter to obtain the filtrate; add 2 times...

Embodiment 2

[0040] Choose fresh and tender water spinach, pick up old stems and old leaves, weigh 10 kg, immerse in 50 kg of clear water for 20 minutes, clean, remove, and drain; put it in boiling water and blanch for 2 minutes, After scalding it thoroughly, remove it and drain the water. Immerse the drained water spinach at 50°C. It contains a mixture of 2% salt, 0.015% sodium metabisulfite, 0.05% ascorbic acid and 0.05% citric acid. Blanch in the color protector for 3 minutes, then rinse with running water, drain the water in a bamboo sieve, cut the drained water spinach into 8 kg filaments, add 8 kg of purified water, and use multifunctional After the food beater is made into a slurry, it is filtered by a 350-mesh filter by centrifugation to obtain 12 kg of water spinach juice for use. Add 8 kg of purified water to the filter residue and extract at 65°C for 40 min. Centrifugal filter with a 350-mesh filter to obtain the filtrate. 9 kg of the filter residue was added to 7 kg of purified ...

Embodiment 3

[0042] Choose fresh tender stems and leaves of sage, pick out old stalks and yellow leaves, weigh 10 kilograms, immerse in 50 kilograms of clean water for 20 minutes, clean, remove, drain the water; put it in boiling water for blanching 4min, let it scald thoroughly, take it out, and drain the water. Immerse the drained stems and leaves of the stalks and leaves at 60℃, containing 2% by weight salt, 0.015% sodium metabisulfite, 0.05% ascorbic acid and 0.05% Blanch the citric acid mixed color protection solution for 3 minutes, then rinse with running water, drain the water in a bamboo sieve, cut the drained water and cut the tender stems and leaves of the dried fruit into 8 kg filaments, add 8 One kilogram of purified water is made into a slurry by a multifunctional food beater, and then centrifuged with a 350-mesh filter to obtain 12 kilograms of juice storage for use. Add 8 kilograms of purified water to the filter residue and extract at 65°C for 40 minutes. After centrifugal f...

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PUM

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Abstract

The invention discloses a preparation method of wild vegetable crisp chips and products. The preparation method of the wild vegetable crisp chips sequentially comprises the following steps: (1) selecting and washing raw materials; (2) blanching and removing green; (3) protecting color; (4) shredding and pulping; (5) filtering; (6) extracting for twice; (7) concentrating; (8) drying and crushing; (9) blending and tabletting; and (10) drying and packaging. The wild vegetable crisp chips prepared with the method maintain the nutritional ingredients and the taste of wild vegetables to the maximum degree; and the products are crispy, delicious, low-fat, high-fiber and abundant in nutrients, the fresh scent of the wild vegetables is strong, so that people's food preference is improved and the products are people's favorite leisure food. The preparation method of the wild vegetable is simple in preparation process, facilitates industrialized production and has a good market prospect.

Description

Technical field [0001] The invention belongs to the field of natural wild vegetable food or health product food processing, and specifically relates to a preparation method and product of wild vegetable crisps. Background technique [0002] With the improvement of people’s living standards and increased awareness of health care, people’s demand for food has shifted from satisfying quantitative to qualitative attention. As industrial and domestic wastes, chemical fertilizers and pesticides pollute farmland and water bodies, urban and rural residents have become more and more serious. Many people favor green and safe foods, and pure natural, low-calorie, safe and assured wild vegetables have become the goal pursued by people today. Wild vegetables are vegetables that grow in a pollution-free environment and are known as natural "green food", "forest food" and "health food". At the same time, wild vegetables have unique flavors such as freshness and fragrance, and their nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
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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