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Burdock crisps and preparation method thereof

The technology of burdock crisp and burdock is applied in the directions of baking, dough processing, baked food, etc., which can solve the problems of few types and little research on burdock processing technology, etc., and achieve the effect of pure taste, prolonging shelf life and maintaining flavor.

Active Publication Date: 2014-05-14
徐州天利工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of burdock in the market is limited to freeze-drying or making pickles. There are fewer types of snack foods with burdock as the main raw material

Method used

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  • Burdock crisps and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: The specific preparation process of burdock chips in industrial production is as follows.

[0037] (1) Raw material preparation:

[0038] Burdock: fresh, plump, non-rotten, mechanically injured, and non-shrinking burdock with a diameter of <3cm;

[0039] Citric acid: dry, clean, odorless, granular or powdery crystals with a purity of more than 99%;

[0040] White granulated sugar: use white or light yellow white granulated sugar with a purity of more than 99%;

[0041] Palm oil: light yellow waxy substance, colorless, transparent and clear oil after melting, with normal smell and no peculiar smell, acid value not more than 1, moisture not more than 0.2%, in line with the hygienic standard of edible vegetable oil.

[0042] (2) Selection: Remove rotten and shriveled burdock.

[0043] (3) Cleaning: Rinse the burdock with clean water.

[0044] (4) Peeling: Peel the burdock manually or mechanically.

[0045] (5) Slicing: Cut the burdock into 2.5-3mm thick ...

Embodiment 2

[0061] Embodiment 2: Burdock crisps are prepared by using burdock chips.

[0062] (17) Melting sugar: Use an appropriate amount of water to completely dissolve the white sugar in the shortest time, and mix it with maltose evenly.

[0063] (18) Filtration: Filter the white sugar and caramel mixture with a 100-mesh copper sieve for later use.

[0064] (19) Boil sugar: add filtered white granulated sugar, caramel mixture, and 2% -3.5% palm oil into the sugar pot, boil sugar with an open fire, and wait for the syrup to boil. In order to prevent the bottom of the pot from burning, the mixture needs to be stirred constantly. Judgment of the boiling end point of the syrup can be measured with a thermometer, that is, boil until the slurry reaches about 140°C; it can also be felt empirically, that is, dip a small amount of slurry with chopsticks and dip it in cold water to take it out, it can condense into blocks, taste crisp and taste It does not stick to the teeth.

[0065] (20) S...

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Abstract

The invention discloses burdock crisps and a preparation method of the burdock crisps. The main raw materials of the burdock crisps include white granulated sugar, malt sugar, palm oil and burdock crisp chips. The burdock is used as the main raw material first, raw material preparation, selecting, washing, peeling, slicing, color protecting, deactivation of enzymes, cooling, leaching, sorting, freezing, unfreezing, dipping, flushing, re-freezing, vacuum low-temperature oil bath dehydration, flavoring and packaging are carried out in sequence to obtain the burdock crisp chips, and sugar melting, filtering, sugar boiling, blending, machine pressing, dicing and packaging are carried out in sequence to obtain the finished product of the burdock crisps. Because the burdock crisps are produced through the vacuum low-temperature oil bath dehydration technology, on the basis that the color, the special flavor substances and nutritional ingredients of the burdock are kept, the oil content of the burdock crisps is reduced, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention relates to a burdock crisp and a preparation method thereof, belonging to the technical field of fruit and vegetable processing. Background technique [0002] Burdock, also known as beef vegetable, big fruit, evil real, burdock seed, bat thorn, Dongyang radish, American ginseng, bullwhip and so on. Burdock is a biennial herbaceous plant of Compositae, the wild species is a perennial root plant, and the cultivated species is a biennial or triennial large herbaceous plant. The main producing areas are Xuzhou, Hebei, Xinjiang and other places. The tender leaves and fleshy roots of burdock are edible. It is a health-care vegetable with high nutritional value. It is known as the "King of Vegetables". Its nutritional value can be compared with ginseng. "Compendium of Materia Medica" contains in detail: burdock is warm in nature, sweet and non-toxic, clears the twelve meridians, removes the evil spirits of the five internal organs, and can be ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 丁朋丁利
Owner 徐州天利工贸有限公司