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Production process of fragrant and crispy jerusalem artichoke piece

A production process and technology for crispy chrysanthemum, which is applied in the field of production process of crispy Jerusalem artichoke slices, can solve the problems of short growth cycle and low economic benefit of Jerusalem artichoke, and achieve the effects of fine taste, improved fat balance and complete slice shape.

Inactive Publication Date: 2015-06-17
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of short growth period and low economic benefit of Jerusalem artichoke, and provide a production process of crispy Jerusalem artichoke chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production technology of crispy Jerusalem artichoke chip, concrete operation steps are:

[0019] (1) Material selection: choose fresh Jerusalem artichoke with round shape, fine and tender meat, less crude fiber, and no pests and diseases;

[0020] (2) Cleaning: remove impurities from the picked Jerusalem artichoke, wash with water, and drain;

[0021] (3) Blanch: Put the washed Jerusalem artichoke into boiling water, add a little vitamin C, soak for 8 minutes, remove and drain;

[0022] (4) Dehydration: put the boiled Jerusalem artichoke into a vacuum container, and drain the moisture contained in the Jerusalem artichoke under a vacuum condition of 4.6MPa;

[0023] (5) Forming: Cut the dehydrated Jerusalem artichoke into slices for later use;

[0024] (6) Mixing powder mixing: the mixed powder prepared by cornstarch, refined salt, fructose, pepper, and cumin powder in the ratio of 3:2:1:1:1, the Jerusalem artichoke chips: mixed powder = 7:3 Ratio, mix the J...

Embodiment 2

[0028] A kind of production technology of crispy Jerusalem artichoke chip, concrete operation steps are:

[0029] (1) Material selection: choose fresh Jerusalem artichoke with round shape, fine and tender meat, less crude fiber, and no pests and diseases;

[0030] (2) Cleaning: remove impurities from the picked Jerusalem artichoke, wash with water, and drain;

[0031] (3) Blanch: Put the washed Jerusalem artichoke into boiling water, add a little honey and malic acid, soak for 12 minutes, remove and drain;

[0032] (4) Dehydration: put the boiled Jerusalem artichoke into a vacuum container, and drain the moisture contained in the Jerusalem artichoke under a vacuum condition of 1.2-1.5MPa;

[0033] (5) Forming: Cut the dehydrated Jerusalem artichoke into slices for later use;

[0034] (6) Mixing powder mixing: the mixed powder prepared by malt starch, salt and pepper, rock sugar powder, black pepper powder, and cumin powder in the ratio of 2:2:3:2:1, the Jerusalem artichoke c...

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PUM

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Abstract

The invention discloses a production process of fragrant and crispy jerusalem artichoke pieces. The production process is characterized in that fresh jerusalem artichoke is taken as a raw material together with corn starch, spiced salt, maltose, pepper powder, five-spice powder and peanut oil. The production process comprises the following procedures: selecting materials, washing, performing hot scalding, dehydrating, forming, blending, frying with oil, and packaging. The production process has the benefits that the product produced by using the production process is yellowish white, semitransparent, complete and full in piece shape, fine and smooth and crispy and tender in taste, fragrant and tasty, and has the intrinsic flavor of jerusalem artichoke. Due to high content of starch and synanthrin, the product is beneficial for bidirectional adjustment on blood sugar, can improve fat balance in bodies, and is rare healthcare food with low heat, low sugar and low fat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of crispy Jerusalem artichoke chips. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of the genus Sunflower in the Compositae family. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. It is usually propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked, porridge, pickled vegetables, and dried in the sun. Dried Jerusalem artichoke can also be used as raw material for starch and alcohol production. [0003] The effect of Jerusalem artichoke: Jerusalem artichoke has the effect of lowering blood sugar, which can promote the decomposition of sugar, convert excess sugar into heat, and improve the fat balance in the body. Jerusalem artichoke has a two-way regulating effect on blood sugar. It can increase blood sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23V2002/00A23V2200/328
Inventor 柴华李千萍
Owner 柴华
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