Method for producing carrot-flavor zizania latifolia crisp chips

A production method and carrot technology, which are applied in the application, food preparation, food science and other directions, can solve the problems of water jasmine white containing a lot of crude fiber, decrease in commodity value, difficult to obtain flavor, etc., reduce browning and oil absorption, and reduce oil content. , the effect of enhancing crispness and organoleptic quality

Inactive Publication Date: 2015-07-22
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mechanical damage caused by traditional processing can easily induce the occurrence of quality deterioration such as dryne

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 1) Selection of carrot raw materials

[0066] Choose fresh, non-rotten carrots as raw materials;

[0067] 2) Soak and wash carrots

[0068] First, soak the soil and pesticides on the surface of the raw materials for easy cleaning and removal, and then automatically clean them with a fruit and vegetable cleaning machine;

[0069] 3) Carrot peeled and shaped

[0070] Use a fruit and vegetable peeler to peel the skin, and then manually shape it to remove the parts that are not suitable for consumption;

[0071] 4) Dice carrots

[0072]Cut the cleaned carrots into 30-50mm chunks;

[0073] 5) Blanch the carrot cubes to protect the color

[0074] The carrot pieces are treated with a color-protecting agent, the color-protecting agent is an aqueous solution of 0.05% L-ascorbic acid and 0.5% citric acid, and the color-protecting treatment conditions are blanching for 3 minutes at a temperature of 92°C;

[0075] 6) Carrot pieces crumble

[0076] Use a fruit and vegetable s...

Embodiment 2

[0110] 1) Selection of carrot raw materials

[0111] Choose fresh, non-rotten carrots as raw materials;

[0112] 2) Soak and wash carrots

[0113] First, soak the soil and pesticides on the surface of the raw materials for easy cleaning and removal, and then automatically clean them with a fruit and vegetable cleaning machine;

[0114] 3) Carrot peeled and shaped

[0115] Use a fruit and vegetable peeler to peel the skin, and then manually shape it to remove the parts that are not suitable for consumption;

[0116] 4) Dice carrots

[0117] Cut the cleaned carrots into 30-50mm chunks;

[0118] 5) Blanch the carrot cubes to protect the color

[0119] The carrot pieces are treated with a color-protecting agent, the color-protecting agent is an aqueous solution of 0.05% L-ascorbic acid and 0.5% citric acid, and the color-protecting treatment conditions are blanching for 4 minutes at a temperature of 90°C;

[0120] 6) Carrot pieces crumble

[0121] Use a fruit and vegetable ...

Embodiment 3

[0155] 1) Selection of carrot raw materials

[0156] Choose fresh, non-rotten carrots as raw materials;

[0157] 2) Soak and wash carrots

[0158] First, soak the soil and pesticides on the surface of the raw materials for easy cleaning and removal, and then automatically clean them with a fruit and vegetable cleaning machine;

[0159] 3) Carrot peeled and shaped

[0160] Use a fruit and vegetable peeler to peel the skin, and then manually shape it to remove the parts that are not suitable for consumption;

[0161] 4) Dice carrots

[0162] Cut the cleaned carrots into 30-50mm chunks;

[0163] 5) Blanch the carrot cubes to protect the color

[0164] Carrot pieces are treated with a color-protecting agent, the color-protecting agent is an aqueous solution of 0.05% L-ascorbic acid and 0.5% citric acid, and the color-protecting treatment conditions are blanching for 3.5 minutes at a temperature of 95°C;

[0165] 6) Carrot pieces crumble

[0166] Use a fruit and vegetable shre...

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PUM

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Abstract

The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of carrot-flavored rice stem chips. Background technique [0002] As a healthy and natural vegetable, Zizania is deeply loved by people because of its white color, crisp texture, fragrant smell, delicious taste and rich nutrition; Zizania is not only an "all-round" vegetable on the table, but also a flavor Good medicine is recorded in "Diet Therapy Materia Medica", "Supplements to Materia Medica" and "Compendium of Materia Medica". In addition, the alcohols contained in Zizania can remove active oxygen in the body, inhibit the activity of tyrosinase, thereby preventing the production of melanin; at the same time, it can also soften the cuticle on the surface of the skin, making the skin smooth and delicate. [0003] Carrots have extremely high nutritional value and miraculous curative effect. In addition to vitamins, proteins and trace ele...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23V2002/00
Inventor 顾振宇陈跃文康巧娟宋宇翔
Owner ZHEJIANG GONGSHANG UNIVERSITY
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