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Production process of sweet and sour jerusalem artichoke slices

A production process, the technology of Jerusalem artichoke, which is applied in the field of food processing, can solve the problems of low economic benefit, short growth cycle of Jerusalem artichoke, etc., and achieve the effect of delicate taste, complete slice shape, and improved fat balance

Inactive Publication Date: 2015-07-08
谈茁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of short growth cycle and low economic benefit of Jerusalem artichoke, and provide a production process of sweet and sour Jerusalem artichoke chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of manufacture craft of sweet and sour Jerusalem artichoke chips, concrete operation steps are:

[0014] (1) Cleaning, washing and peeling: Remove impurities from the fresh Jerusalem artichoke, wash the Jerusalem artichoke in clean water with a brush, drain the water, peel off the Jerusalem artichoke skin, and cut it in time;

[0015] (2) Cutting: Cut the peeled Jerusalem artichoke into 2-3mm thick Jerusalem artichoke slices, put the Jerusalem artichoke slices in boiling water for a while, do not blanch them, so as not to affect the crispness of the product, remove them immediately and put them in water to cool;

[0016] (3) Pickling: Take out the cooled Jerusalem artichoke slices, drain the water and put it in a tank, mix it with salt evenly, turn it every 2 hours to promote the melting of the salt grains, lighten them evenly, and marinate for 14 days;

[0017] (4) Sweet and sour pickling: Boil clean water first, then pour in fructose and maltose and stir to dis...

Embodiment 2

[0019] A kind of manufacture craft of sweet and sour Jerusalem artichoke chips, concrete operation steps are:

[0020] (1) Cleaning, washing and peeling: remove impurities from fresh Jerusalem artichoke and galangal, wash the raw materials in clean water with a brush, drain the water, peel the skins, and cut them in time;

[0021] (2) Cutting: Cut the peeled raw materials into 2-3mm thick filaments, put the raw materials in boiling water for a while, do not blanch them, so as not to affect the brittleness of the product, remove them immediately and put them in water to cool;

[0022] (3) Pickling: Take out the cooled raw materials, drain the water and put it in the tank, mix it with brown sugar evenly, turn it every 6 hours to promote the melting of the sugar, even the taste, and marinate for 28-32 hours;

[0023] (4) Sweet and sour pickling: boil water first, then pour sugar cubes and honey and stir to dissolve, then add fruit vinegar and rice wine, stir evenly, boil, pour in...

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Abstract

The invention discloses a production process of sweet and sour jerusalem artichoke slices, belonging to the food processing field. The production process is characterized in that: fresh jerusalem artichoke is used as a raw material, and appropriate amounts of table salt, soft sugar, rice vinegar and clean water are supplemented; the processing technique comprises the steps of boiling a mixture of soft sugar, rice vinegar and water, cooling and soaking in the mixture of soft sugar, rice vinegar and water; and trimming, washing and unpeeling jerusalem artichoke, cutting, blanching, cooling, pickling, soaking in the mixture of soft sugar, rice vinegar and water and maturing. The production process has the beneficial effects that the sweet and sour jerusalem artichoke slice is semitransparent, is integral and plump in shape, has fine, tender and crispy mouthfeel, has sweet and sour taste, has jerusalem artichoke and rice vinegar flavors, is rich in starch and synanthrin, is beneficial to two-way regulation of blood glucose, can improve the in-vivo fat balance, and is a rare low-sugar low-fat healthy food having low calorie.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of sweet and sour 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. 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. The patient's blood sugar is elevated. Jerusalem artichoke is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
Inventor 谈茁
Owner 谈茁
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