Preparation method of instant acaudina molpadioide leisure food
A production method and technology of snack food, which is applied in the field of food processing, can solve the problems of difficult control of processing conditions, high cost, poor taste, etc., and achieve the effect of crisp and tender taste, soft texture and convenient carrying
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
specific Embodiment
[0019] A preparation method of instant fragrant ginseng snack food, specifically comprising the following steps:
[0020] (1) Remove the viscera from the fresh ginseng, and then wash the sediment on the surface or body cavity of the ginseng with tap water; or soak the dried ginseng or salted ginseng in tap water overnight, and then wash the surface or body cavity of the ginseng with tap water the sediment inside;
[0021] (2) Soak the cleaned ginseng in a food-grade organic acid solution with a mass concentration of 3%-5% and a temperature of 100°C for 20-30min at a mass ratio of 1:1-2, and at the same time suck the organic acid solution into the needle Barrel, use the puncture method to circulate and perfuse the ginseng body (the soaking time is the injection time), soften the ginseng and remove the heavy metals in the wall of the ginseng;
[0022] (3) Replace the soaked ginseng with clean water for puncture and circulation to completely remove the acid water in the body wal...
Embodiment 1
[0031] A preparation method of instant fragrant ginseng snack food, specifically comprising the following steps:
[0032] (1) Remove the viscera from the fresh ginseng, and then wash the sediment on the surface of the ginseng or in the body cavity with tap water
[0033] (2) Soak the cleaned ginseng in a food-grade organic acid solution with a concentration of 3wt% and a temperature of 100°C for 25 minutes at a mass ratio of 1:1.5. Body perfusion, softening ginseng and removing heavy metals in the body wall of ginseng; wherein the food-grade organic acid is any one of citric acid, malic acid, lactic acid and acetic acid;
[0034] (3) Replace the soaked ginseng with clean water for puncture and circulation to completely remove the acid water in the body wall of the sea cucumber until the pH of the body wall of the ginseng is 6.5-7.0;
[0035] (4) Then soak the fragrant ginseng in tea water with a mass concentration of 3‰ and a temperature of 70°C for 10 minutes, and at the sam...
Embodiment 2
[0040] Same as the above example 1, the difference is that in step (2), soak the cleaned ginseng in a food-grade organic acid solution with a concentration of 3% and a temperature of 100°C for 20 minutes at a mass ratio of 1:1, and at the same time, the organic The acid solution is sucked into the needle barrel, and the puncture method is used to circulate and perfuse the ginseng body; the food-grade organic acid is any combination of citric acid, malic acid, lactic acid and acetic acid;
[0041] In step (4), soak the fragrant ginseng in tea water with a mass concentration of 1‰ and a temperature of 60°C for 12 minutes, and at the same time, circulate the tea water into the ginseng body by puncturing. The tea leaves are any two of green tea, black tea and scented tea. a combination;
[0042] The formula (by weight) of the seasoning liquid in step (5) is 6% white sugar, 0.2% food essence, and the balance is water;
[0043] In step (6), the ginseng is taken out and drained, dri...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com