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Processing method of instant water caltrop pulp

A processing method and technology for water chestnut meat, which are applied in the processing field of ready-to-eat water chestnut meat, can solve the problems of slow drying speed, affect water chestnut flavor and nutritional components, etc., and achieve the effects of mellow taste, increasing love degree, and improving economic value.

Inactive Publication Date: 2016-03-09
JIESHOU HUASHENG PLASTIC MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Water chestnut flowers always face the sun when they bloom, while Gorgon flowers face the sun when they bloom, so water chestnut is cold and Gorgon is warm in nature. If you eat too much water chestnut, it will damage the spleen and cause abdominal distension and diarrhea. Warm ginger wine will disappear immediately after taking it. Water chestnut foods, such as water chestnut crisps, are slow to dry during the production process, which affects the original flavor and nutritional content of water chestnut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of instant water chestnut meat, concrete method step is as follows:

[0023] (1) Wash the fresh water chestnut, remove the shell and get the water chestnut meat, soak in ice water for 3-6 hours, drain the water for later use;

[0024] (2) Cut the water chestnut meat soaked in step (1) into thin slices, mix them according to the weight ratio of water chestnut slices and marinade 100:6, and marinate them in a cold storage at 2-4°C for 5 hours. Flip once in half an hour to make the water chestnut slices evenly flavored;

[0025] (3) Take out the water chestnut slices in step (2), put them in a bamboo steamer and place them neatly, with a thickness of 2-4cm, put them in a steamer, and steam for 10-16 minutes; the temperature is preferably 90-110°C , to play a ripening role, so that the marinade can be well combined with the water chestnut slices;

[0026] (4) Send the water chestnut slices obtained in step (3) into an oven for baking at a bakin...

Embodiment 2

[0029] A kind of processing method of instant water chestnut meat, concrete method step is as follows:

[0030] (1) Wash the fresh water chestnut, remove the shell and get the water chestnut meat, soak in ice water for 3-6 hours, drain the water for later use;

[0031] (2) Cut the water chestnut meat soaked in step (1) into thin slices, mix them according to the weight ratio of water chestnut slices and marinade 100:6, and marinate them in a cold storage at 2-4°C for 5 hours. Flip once in half an hour to make the water chestnut slices evenly flavored;

[0032] (3) Take out the water chestnut slices in step (2), put them in a bamboo steamer and place them neatly, with a thickness of 2-4cm, put them in a steamer, and steam for 10-16 minutes; the temperature is preferably 90-110°C , to play a ripening role, so that the marinade can be well combined with the water chestnut slices;

[0033] (4) Send the water chestnut slices obtained in step (3) into an oven for baking at a bakin...

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Abstract

The invention relates to a processing method of instant water caltrop pulp, which comprises the following steps: (1) washing fresh water caltrops and peeling off shells of the fresh water caltrops to obtain water caltrop pulp, putting the fresh water caltrops pulp into water for soaking for 3-6h and draining moisture for reserve; (2) cutting the soaked water caltrop pulp into slices, uniform blending the water caltrop slices and marinade in a weight ratio of 100:6, pickling in a refrigeration house at the temperature of 2-4 DEG C for 5h and stirring once in every half hour so that the water caltrop slices are tasty uniformly; (3) fishing out the water caltrop slices prepared in step (2), putting the water caltrop slices into a bamboo steaming basket, placing neatly at the thickness of 2-4cm and putting the bamboo steaming basket into a steamer for steaming for 10-16min with steam, wherein the temperature is optimally kept to be 90-110 DEG C for curing, so that the marinade can be well combined with the water caltrop slices; (4) putting the water caltrop slices obtained in step (3) into an oven for baking at the temperature of 125-145 DEG C for 15-30min, then quickly cooling the baked water caltrop slices to be below the temperature of 28 DEG C and packaging to obtain the instant water caltrop pulp.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing method of instant water chestnut meat. Background technique [0002] Water chestnut, also known as water chestnut and water chestnut, is the fruit of the annual herbaceous aquatic plant water chestnut. The skin of water chestnut is crispy and the flesh is beautiful. Water chestnut is rich in protein, unsaturated fatty acid, various vitamins and trace elements, and tastes sweet, flat and non-toxic. It has the effects of inducing diuresis and unblocking milk, quenching thirst, and detoxification from alcohol. It is mainly used to nourish the five internal organs in order to relieve hunger and lighten the body. Smash the Chengfen and eat it to nourish the middle and prolong life. Water chestnut flowers always face the sun when they bloom, while Gorgon flowers face the sun when they bloom, so water chestnut is cold and Gorgon is warm in nature. If you eat too much water c...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/30
Inventor 程德峰程素芹
Owner JIESHOU HUASHENG PLASTIC MACHINERY
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