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Asparagus puffed food and preparation method

A technology of puffed food and asparagus, which is applied in the direction of food ingredients, food shaping, and food ingredient functions, can solve the problems of water loss, short storage time, inconvenient eating, etc., to increase varieties of varieties, improve economic value, and maintain The effect of nutrients

Pending Publication Date: 2016-02-17
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high water content of asparagus, after 1-2 days of storage, the fibers will age, the color will become lighter, the bamboo shoots will shrink, the water loss will be serious, and even rot, which will bring many difficulties to the sale of fresh green asparagus.
In the prior art, the way of eating asparagus is mostly canned or directly cooked for consumption, but this operation method not only has a short storage time and is inconvenient to eat, it cannot meet the needs of different groups of people, and this simple way of eating makes asparagus Nutrients cannot be completely absorbed by the body

Method used

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  • Asparagus puffed food and preparation method
  • Asparagus puffed food and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw material composition of asparagus puffed food is:

[0029]

[0030] The specific preparation method of asparagus puffed food is as follows:

[0031] 1) Buy fresh green asparagus from the market, wash off the dirt and dirt adhering to the surface of the asparagus with clean water, remove the discolored, aging and pitted parts, and cut them into small pieces of about 1cm;

[0032] 2) Put the cut asparagus raw materials into 95°C hot water, blanching for 2 minutes, then quickly cool with cold water, wait for cooling, drain the attached water, soak in 0.15% zinc acetate solution for 4 hours to protect the green;

[0033] 3) Add a certain amount of water to the above-mentioned processed raw materials according to the preset ratio, then put them into a beater for beating, then add sodium alginate in the later stage of beating, stir evenly, and then add salt and other seasonings according to different tastes Mix thoroughly in the slurry;

[0034] 4) Put the aspara...

Embodiment 2

[0038] The raw material composition of asparagus puffed food is:

[0039]

[0040] The specific preparation method of asparagus puffed food is as follows:

[0041] 1) Buy fresh green asparagus from the market, wash off the dirt and dirt adhering to the surface of the asparagus with clean water, remove the discolored, aging and pitted parts, and cut them into small pieces of about 2cm;

[0042] 2) Put the cut asparagus raw materials into hot water at 96°C, blanching for 3 minutes, and then quickly cool with cold water. After cooling thoroughly, drain the attached water, soak in 0.2% zinc acetate solution for 5 hours to protect the green;

[0043] 3) Add a certain amount of water to the above-mentioned processed raw materials according to the preset ratio, then put them into a beater for beating, then add gelatin in the later stage of beating, stir evenly, and then put white sugar and other seasonings into the pulp according to different tastes mix thoroughly in the material...

Embodiment 3

[0048] The raw material composition of asparagus puffed food is:

[0049]

[0050] The specific preparation method of asparagus puffed food is as follows:

[0051] 1) Buy fresh green asparagus from the market, wash off the dirt and dirt adhering to the surface of the asparagus with clean water, remove the discolored, aging and pitted parts, and cut them into small pieces of about 1cm;

[0052] 2) Put the cut asparagus raw materials into hot water at 90°C, blanching for 1 minute, then quickly cool with cold water, wait for cooling, drain the attached water, soak in 0.18% zinc acetate solution for 4 hours to protect the green;

[0053] 3) Add a certain amount of water to the above-mentioned processed raw materials according to the preset ratio, then put them into a beater for beating, then add sodium alginate and carrageenan in the later stage of beating, stir evenly, and then mix salt, wood Put sugar alcohol and other seasonings into the slurry and mix thoroughly;

[0054]...

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Abstract

The present invention provides asparagus puffed food, prepared mainly from the following materials by mass: 100-120 parts of fresh asparagus, 50-70 parts of water, 0.3-0.5 part of a gelling agent and 0.2-5 parts of a seasoning. The preparation method is as follows: after washing the fresh asparagus, blanching at 90-96 DEG C for 2-3min, after color protection treatment, adding water for pulping to obtain asparagus pulp, adding the gelling agent and the seasoning into the asparagus pulp, and performing the steps of concentrating, hot air drying and microwave baking, and the like. The asparagus puffed food has high asparagus utilization rate, damage to vitamins and other nutrients is less, and original nutrients are maintained maximumly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a puffed asparagus food and a preparation method thereof. Background technique [0002] Asparagus (Asparagus), also known as Asparagus, is a perennial herbaceous plant that can form tender stems in the genus Asparagus of the family Liliaceae. There are two kinds of asparagus, white and green. White asparagus is mostly used for processing and canning, while green asparagus is quick-frozen, vacuum-packed and sold fresh. Asparagus is native to the Mediterranean coast of Europe and Asia Minor, and has been cultivated in my country for more than 100 years. Cultivation is more common in Taiwan Province of China. Since the 1980s, Fujian, Henan, Jiangsu, Jiangxi, Anhui, Sichuan, Tianjin and other provinces and cities have rapidly developed asparagus production. The export volume of canned asparagus in my country accounts for about 70% of the world's canned asparagus trade volume. In rece...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/30A23L33/00A23P30/30
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/324A23V2200/326
Inventor 刘素稳常学东刘秀凤郑国勇
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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