A preparing method of pumpkin flower crisp sheet fried in vacuum at low temperature
A technology of vacuum low-temperature frying and pumpkin flowers, which is applied in the field of food processing, can solve the problems of low development level, achieve the effects of ensuring activity, improving nutritional value, and preventing browning
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Embodiment 1
[0020] Example 1 A preparation method of vacuum low-temperature fried pumpkin flower chips, the specific steps are as follows:
[0021] (1) Pick pumpkin flowers that are fully bloomed and fresh in quality, remove the green flower stalks, and keep the stamens, then rinse them with clean water, and drain them for later use;
[0022] (2) Use an aqueous solution containing 2.5% NaCl, 0.2% citric acid, 0.3% CaCl and 0.20% ascorbic acid as the color protection solution, put the pumpkin flowers treated in step (1) into it and carry out Color protection treatment, soaking time is 1 hour, drain the water on the surface, use a colloid mill to refine the beating, and cook it at a temperature of 105°C for 5 minutes to fix the color and eliminate the enzyme to obtain a pumpkin flower homogenate;
[0023] (3) Based on the quality of pumpkin flower homogenate obtained in step (2), add 5% xylitol, 1% NaCl, 0.1% citric acid, 0.2% monosodium glutamate, 0.15% compound stabilizer (40% p...
Embodiment 2
[0028] Example 2 A preparation method of vacuum low-temperature fried pumpkin flower chips, the specific steps are as follows:
[0029] (1) Pick pumpkin flowers that are fully bloomed and fresh in quality, remove the green flower stalks, and keep the stamens, then rinse them with clean water, and drain them for later use;
[0030] (2) Use an aqueous solution containing 2.5% NaCl, 0.2% citric acid, 0.3% CaCl and 0.20% ascorbic acid as the color protection solution, put the pumpkin flowers treated in step (1) into it and carry out Color protection treatment, soaking time is 2 hours, drain the water on the surface, use a colloid mill to refine the beating, and cook it at a temperature of 110°C for 10 minutes to fix the color and eliminate the enzyme to obtain a pumpkin flower homogenate;
[0031] (3) Based on the quality of pumpkin flower homogenate obtained in step (2), add 10% xylitol, 2.5% NaCl, 0.5% citric acid, 0.5% monosodium glutamate, 0.3% compound stabilizer (...
Embodiment 3
[0036] Example 3 A preparation method of vacuum low-temperature fried pumpkin flower chips, the specific steps are as follows:
[0037] (1) Pick pumpkin flowers that are fully bloomed and fresh in quality, remove the green flower stalks, and keep the stamens, then rinse them with clean water, and drain them for later use;
[0038] (2) Use an aqueous solution containing 2.5% NaCl, 0.2% citric acid, 0.3% CaCl and 0.20% ascorbic acid as the color protection solution, put the pumpkin flowers treated in step (1) into it and carry out Color protection treatment, soaking time is 1.5h, drain the water on the surface, use a colloid mill to refine the beating, and cook it at a temperature of 107°C for 8 minutes to fix the color and kill the enzyme to obtain the pumpkin flower homogenate ;
[0039] (3) Based on the quality of the pumpkin flower homogenate obtained in step (2), add 7% xylitol, 1.75%NaCl, 0.3% citric acid, 0.3% monosodium glutamate, 0.25% compound stabilizer (40...
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