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Instant horseshoe full flour and making method thereof

A production method and technology for horseshoes, which are applied in the field of food processing, can solve the problems of restricting the trade space of horseshoe market, failing to meet market demand, wasting nutrition of horseshoes, etc., and achieving the effect of maintaining nutrition and color, good shape and good taste.

Inactive Publication Date: 2014-03-19
HUBEI DAZHAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, horseshoe has always been mainly processed horseshoe powder in food processing. The existing processing technology method not only causes a lot of waste and nutritional loss of horseshoe, but also limits the market trade space of horseshoe, so it can no longer meet the market demand. Therefore, it is imminent to develop horseshoe powder that is easy to carry, beneficial to ocean transportation, instant, convenient and nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of instant water chestnut whole powder, comprises the following steps:

[0017] ① Cleaning: After harvesting the horseshoes, put them in a cool environment for cleaning, and drain the water;

[0018] ②. Drying: Dry the drained horseshoes at a low temperature at 25°C, and the required time is 48 hours;

[0019] ③. Coarse crushing: coarsely crush the dried water chestnut with a colloid mill, the crushing particle size is 60 mesh, and the crushing temperature is 15°C;

[0020] 4. Superfine pulverization: the horseshoe after step 3. is superfine pulverized with a superfine pulverizer, the pulverization particle size is 6 microns, and the pulverization temperature is 30° C., and it is collected for subsequent use;

[0021] ⑤. Quick-freezing: Freeze-dry the horseshoe in step ④, and perform quick-freezing within 20 to 30 minutes. The quick-freezing temperature is -68°C and the time is 3 hours;

[0022] ⑥. Vacuum drying: The horseshoe after quick ...

Embodiment 2

[0025] A kind of preparation method of instant water chestnut whole powder, comprises the following steps:

[0026] ① Cleaning: After harvesting the horseshoes, put them in a cool environment for cleaning, and drain the water;

[0027] ②. Drying: Dry the drained horseshoe at a low temperature at 32°C, and the required time is 42 hours;

[0028] ③. Coarse crushing: coarsely crush the dried horseshoe with a colloid mill, the crushing particle size is 50 mesh, and the crushing temperature is 17°C;

[0029] 4. Superfine pulverization: the horseshoe after step 3. is superfine pulverized with a superfine pulverizer, the pulverization particle size is 5 microns, and the pulverization temperature is 35° C., and it is collected for subsequent use;

[0030] ⑤. Quick-freezing: Freeze-dry the horseshoe in step ④, and perform quick-freezing within 20 to 30 minutes. The quick-freezing temperature is -65°C and the time is 3.5 hours;

[0031] ⑥. Vacuum drying: The horseshoe after quick free...

Embodiment 3

[0034] A kind of preparation method of instant water chestnut whole powder, comprises the following steps:

[0035] ① Cleaning: After harvesting the horseshoes, put them in a cool environment for cleaning, and drain the water;

[0036] ②. Drying: Dry the horseshoes after draining at a low temperature at 40°C, and the required time is 36 hours;

[0037] ③. Coarse crushing: coarsely crush the dried horseshoe with a colloid mill, the crushing particle size is 40 mesh, and the crushing temperature is 20°C;

[0038] 4. Superfine pulverization: the horseshoe after step 3. is superfine pulverized with a superfine pulverizer, the pulverization particle size is 4 microns, and the pulverization temperature is 40° C., and then collected for subsequent use;

[0039] ⑤. Quick-freezing: Freeze-dry the horseshoe in step ④, and perform quick-freezing within 20 to 30 minutes. The quick-freezing temperature is -62°C and the time is 4 hours;

[0040] ⑥. Vacuum drying: The horseshoe after quick...

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Abstract

The invention discloses instant horseshoe full flour and a making method thereof. The making method comprises the following steps: cleaning, drying, coarse grinding, superfine grinding, quick freezing, vacuum drying and sealed packaging. The instant horseshoe full flour and the making method thereof have the advantages that the shortcomings of the nutrition deficiency of the conventional horseshoe processing and production of waste materials are overcome, so that the nutrition of horseshoes can be well retained, and the effects of complete nutrition and zero waste material are achieved; due to the low-temperature superfine grinding, stage drying and irradiation cold sterilization technologies, antibacterial substances in the horseshoes can be biologically stored, and the nutrition and color of the horseshoes are preserved to the maximum extent; the instant horseshoe full flour tastes delicious, is bright in color, has a good shape and rich nutrition, is favorable for digestion and absorption of a human body and is convenient to carry and store.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant water chestnut whole powder and a preparation method thereof. Background technique [0002] Horseshoe (water chestnut), also known as water chestnut, belongs to the plant of the grass family. It is mostly planted in paddy fields, and it is easy to grow and has a large yield. It is harvested in winter. The bulbs are flat and round, with a smooth surface. The phosphorus content in water chestnuts is the highest among root vegetables, which can promote the growth and development of the human body and maintain physiological functions, and is of great benefit to the development of teeth and bones. balance. Traditional Chinese medicine believes that water chestnut is a cold food with a sweet taste. It has the effects of nourishing qi and tranquilizing the middle, clearing heat and quenching thirst, appetizing, eliminating food, eliminating dampness and phlegm, and imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23P1/06A23L19/10A23L33/00A23P10/40
CPCA23L19/10A23L33/00A23P10/40A23V2002/00A23V2200/30
Inventor 关键
Owner HUBEI DAZHAN FOOD
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