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Maca slice processing technology

A processing technology and slicing technology, applied in the application, food preparation, food science and other directions, can solve the problems of affecting the taste, weak, and the utilization effect is not very good, and achieve the effect of improving the taste, retaining the brittleness, and drying thoroughly.

Inactive Publication Date: 2015-01-07
钱莉秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maca can also be directly sliced ​​and dried. Maca dried slices can be used in soup, like maca stewed chicken, maca stewed donkey meat, but the effect of this kind of utilization is not very good; Maca can also be eaten raw, and the entrance is like ginger slices , There is a spicy taste, chewing maca will have a little bitter taste, therefore, some people don't like this taste, sliced ​​maca into cooked food, can solve this problem, but after maca is steamed, it will appear weak and affect the taste

Method used

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Effect test

Embodiment 1

[0018] Embodiment 1 A kind of maca slice processing technology, comprises the steps:

[0019] (1) Cleaning of raw materials: Select fresh maca fruits and wash them with water to remove surface dirt, including outer soil and impurities.

[0020] (2) Peeling and slicing: Manually remove the surface cortex of maca, then use a slicer to cut into slices with a thickness of about 3mm, and drain the water.

[0021] (3) Cleaning and disinfection: soak in 180PPM sodium hypochlorite disinfectant for 2 minutes, and then soak in clean water at a temperature of 18°C ​​for 3 hours.

[0022] (4) Salting and sugaring treatment: salt the above slices in a 4°C freezer for 1 day; wash, sterilize and blanch with 92°C steam for 5 minutes; pre-cool the maca slices at room temperature for 2 minutes, and then cool them down Re-cooling, the cooling temperature is -3°C, so that the internal temperature of the maca slices reaches 0°C, and then candied in a cold storage at 1°C for 3 days; when salting, ...

Embodiment 2

[0025] Embodiment 2 A kind of maca slice processing technology, comprises the steps:

[0026] (1) Cleaning of raw materials: Select fresh maca fruits and wash them with water to remove surface dirt, including outer soil and impurities.

[0027] (2) Peeling and slicing: Manually remove the surface cortex of maca, then use a slicer to cut into slices with a thickness of about 4mm, and drain the water.

[0028] (3) Cleaning and disinfection: soak in 185PPM sodium hypochlorite disinfectant for 1.5 minutes, and then soak in clean water at a temperature of 22°C for 2.5 hours.

[0029] (4) Salting and sugaring treatment: salt the above slices in a 4°C freezer for 1 day; wash, sterilize and blanch with 93°C steam for 4 minutes; pre-cool the maca slices at room temperature for 2 minutes, and then cool them down Re-cooling, the cooling temperature is -2°C, so that the internal temperature of the maca slices reaches 0°C, and then candied in a cold storage at 2°C for 2.5 days; add 2% of ...

Embodiment 3

[0032] Embodiment 3 A kind of maca slice processing technology, comprises the steps:

[0033] (1) Cleaning of raw materials: Select fresh maca fruits and wash them with water to remove surface dirt, including outer soil and impurities.

[0034] (2) Peeling and slicing: Manually remove the surface cortex of maca, then use a slicer to cut into slices with a thickness of about 6mm, and drain the water.

[0035] (3) Cleaning and disinfection: Soak in 190PPM sodium hypochlorite disinfectant for 1 minute, and then soak in clean water at a temperature of 25°C for 2 hours.

[0036] (4) Salting and sugaring treatment: salt the above slices in a 4°C freezer for 2 days; wash, sterilize and blanch with 94°C steam for 3 minutes; pre-cool the maca slices at room temperature for 3 minutes, and then cool them down Re-cooling, the cooling temperature is -2°C, so that the internal temperature of the maca slices reaches 0°C, and then candied in a cold storage at 3°C ​​for 2 days; when salting, ...

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Abstract

The invention discloses a maca slice processing technology. The maca slice processing technology specifically comprises the following steps: cleaning raw materials, peeling, slicing, cleaning, disinfecting, salting, sugaring, pre-cooking, drying and the like, by salting and sugaring, piquancy of maca is removed to improve the mouthfeel of the maca, and more importantly, crispness of the prepared maca slice is the same as that of the maca; by salting and sugaring at a proper temperature, moisture is slowly reduced, so that the crispness of the maca slice is retained; in the pre-cooking process, the time is reasonably controlled, so that the crispness is ensured; through two-section drying, namely electric heating constant-temperature forced air drying and conveyor belt-type drying, drying is complete, so that the maca slice is unlikely to crack while the crispness of the maca slice is retained.

Description

[0001] technical field [0002] The invention relates to a maca processing technology, in particular to a maca slice processing technology, which belongs to the field of food processing. Background technique [0003] Maca has a long history, with early records showing that it was discovered in South America 5,800 years ago. For thousands of years, as one of the important food sources of the local indigenous people, maca has been regarded as the god of the Andes because of its rich nutritional value and medicinal effects, especially in enhancing energy and fertility. A precious gift bestowed. Maca contains 4 kinds of alkaloids, glucosinolates, multivitamins, proteins, amino acids, polysaccharides, minerals and a variety of natural plant active ingredients, which have been proven to have anti-fatigue, anti-depression, improve fertility, regulate endocrine, etc A health care effect. Maca has been successfully introduced and cultivated in my country, and has been marketed. ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L5/27A23L5/30A23L33/00
Inventor 钱莉秋
Owner 钱莉秋
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