Preparation method of ready-to-eat dandelion paper

A technology of dandelion and food, applied in the field of food science, can solve the problems of inconvenient storage and consumption, loss of nutrition and health care components, etc., and achieves the effect of being suitable for long-term storage, convenient for eating, and retaining flavor and nutrition and health care components.

Inactive Publication Date: 2016-03-23
XIAN UNVERSITY OF ARTS & SCI
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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 provide a preparation method of instant dandelion paper, which solves the problems of loss of nutrition and health care components and inconvenient storage and eating in the existing processing technology

Method used

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  • Preparation method of ready-to-eat dandelion paper
  • Preparation method of ready-to-eat dandelion paper
  • Preparation method of ready-to-eat dandelion paper

Examples

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preparation example Construction

[0023] The invention discloses a preparation method of instant dandelion paper, as figure 1 shown, including the following steps:

[0024] Step 1, material selection: select fresh and tender dandelion leaves without pests and diseases and grow well, and clean them;

[0025] Step 2, freezing: Cover the dandelion leaves with plastic wrap and put them in the refrigerator to freeze;

[0026] Step 3, homogenization: thaw the frozen dandelion, drain the water, put it into a beater to make a slurry, add water to make a paste;

[0027] Step 4, Baking: Take the paste dandelion slurry, weigh it, add starch and salt, stir evenly and spread it on an oiled baking board (1.5-2 grams of oil for every 95-100 grams of dandelion slurry), Bake into paper and uncover for ready-to-eat dandelion paper.

[0028] Preferably, the dandelion leaves cleaned in step 1 are then subjected to color-protecting blanching treatment. The specific method is: add the dandelion leaves to boiling zinc acetate aqu...

Embodiment 1

[0035] Select fresh and tender dandelion leaves that are free from diseases and insect pests and grow well, and clean them. Take 950-1000ml of water and put it into a basin, add 0.09-0.1g of zinc acetate for later use; take another 950-1000ml of water and heat it to boiling, add 0.19-0.21g of zinc acetate, put in 140-150g of dandelion, When boiling, take out the blanched dandelions, put them in a prepared basin, and place them under shading conditions for 25-30 minutes. Take out the dandelion leaves and drain the water, knead each 40-50 grams into balls, put them on a plate, cover them with plastic wrap, and freeze them at -16 degrees Celsius for 7 days. Thaw the frozen dandelion leaves in warm water, drain the water, put them into a beater to make a slurry, add 1 / 3 of the mass of water to make a paste. Take the paste dandelion slurry, weigh it, add starch of 4% mass of the paste dandelion slurry and an appropriate amount of salt, stir evenly, and spread it on an oiled baking...

Embodiment 2

[0037] Select fresh and tender dandelion leaves that are free from diseases and insect pests and grow well, and clean them. Take 950-1000ml of water and put it into a basin, add 0.09-0.1g of zinc acetate for later use; take another 950-1000ml of water and heat it to boiling, add 0.19-0.21g of zinc acetate, put in 140-150g of dandelion, When boiling, take out the blanched dandelions, put them in a prepared basin, and place them under shading conditions for 25-30 minutes. Take out the dandelion leaves and drain the water, knead each 40-50 grams into balls, put them on a plate, cover them with plastic wrap, and freeze them at -18 degrees Celsius for 5 days. Put the frozen dandelion leaves into warm water to thaw, drain the water, put them into a beater to make a slurry, and add 1 / 4 of the mass of water to make a paste. Take the paste dandelion slurry, weigh it, add 5% starch of the paste dandelion slurry and an appropriate amount of salt, stir evenly, and spread it on an oiled b...

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Abstract

The invention discloses a preparation method of ready-to-eat dandelion paper. The preparation method comprises the following steps: performing material selection: selecting well-grown fresh and tender dandelion leaves without plant diseases and insect pests, and cleaning the leaves; covering the dandelion leaves with a freshness retaining film, and putting the leaves with the film into a refrigerator for freezing; defreezing, draining the leaves, putting into a pulping machine for pulping, and adding water for blending to obtain paste; weighing the paste type dandelion pulp, adding starches and salt, uniformly stirring, coating a baking board with the mixture, baking into paper, and riving off the paper to obtain the ready-to-eat dandelion paper. By the procedures of material selection, freezing, homogenization, baking and the like, fresh dandelions are prepared into ready-to-eat vegetable paper, so that the paper is convenient to eat, and the original flavor and the nutritional health component are retained; meanwhile, long-time storage is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to a preparation method of instant dandelion paper. Background technique [0002] Dandelion is a plant with the same source of medicine and food. It not only has medical functions such as clearing heat and detoxifying, diuretic and treating stranguria, but also has health care functions such as gallbladder protection, anti-endotoxin, stomach strengthening and immune promotion. It is a wild vegetable that people eat more one. At present, it is mainly picked in the wild, boiled in boiling water and eaten as a cold dish. The suitable harvest season for dandelion is short, and it has a strong bitter taste after blanching, which is not accepted by the public. The technology processes dandelions into a ready-to-eat vegetable paper by freezing, homogenizing and roasting. It will make dandelion a convenience food that can be enjoyed on anniversaries and accepted by the public, and prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
Inventor 徐伟君张九东王石生喻西朋杨洋
Owner XIAN UNVERSITY OF ARTS & SCI
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