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Novel vegetable rolls and making method thereof

A production method and vegetable technology, applied in the direction of food science, etc., can solve the problems of inability to meet the needs of micronutrients, insufficient nutrition, etc., and achieve the effect of improving ready-to-eat and portability, novel form, and simple process

Inactive Publication Date: 2017-04-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Provides energy but is not nutritious enough, especially to meet micronutrient needs

Method used

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  • Novel vegetable rolls and making method thereof
  • Novel vegetable rolls and making method thereof
  • Novel vegetable rolls and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Okra + Peanuts

[0023] The ingredient ratio is as follows:

[0024]

[0025] 1) Raw material screening: select fresh and pest-free okra.

[0026] 2) Pretreatment: Wash the okra 3 times, remove the stems, and slice (about 3 mm thick).

[0027] 3) Preparation of slurry: use a food processor to beat the pulp at 72,000 rpm for 10 minutes, make the cut okra into a pulp, and mix the wheat flour (about 1 / 6 of the okra mass) and water (volume The same volume as wheat flour) and into a viscous slurry, add it to the okra slurry and stir evenly to prepare a slurry.

[0028] 4) Coating: Spread the slurry evenly on the iron plate at about 60°C to form a slurry layer with a thickness of about 2 mm.

[0029] 5) Baking: Gradually heat the iron plate coated with the slurry to about 160°C, bake for 4 minutes, observe and stir in real time to prevent burning.

[0030] 6) Peel off the film: Use a shovel to carefully lift up the film (about 0.2m thick) that has formed a film.

[00...

Embodiment 2

[0036] carrot + walnut

[0037] The ingredient ratio is as follows:

[0038]

[0039] 1) Raw material screening: choose fresh and pest-free carrots.

[0040] 2) Pretreatment: Wash the carrots 3 times, remove the stems, and shred them;

[0041] 3) Preparation of slurry: Put the carrot shreds in a food processor, use the food processor to beat the pulp at 72,000 rpm for 10 minutes, beat the sliced ​​carrots into pulp, and mix the wheat flour (about the quality of carrots) 1 / 6) and water (the volume is the same as the volume of wheat flour) into a viscous slurry, then add it to the carrot slurry and stir evenly to prepare a slurry.

[0042] 4) Coating: Spread the slurry evenly on the iron plate at about 60°C to form a slurry layer with a thickness of about 2 mm.

[0043] 5) Baking: Gradually heat the iron plate coated with the slurry to about 160°C, bake for 4 minutes, observe and stir in real time to prevent burning.

[0044] 6) Peel off the film: Use a shovel to carefull...

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Abstract

The invention discloses novel vegetable rolls by using vegetable pulp as a base material and a making method of the novel vegetable rolls. According to the novel vegetable rolls and the making method thereof disclosed by the invention, one or several kinds of vegetables being rich in dietary fibers, such as okra, carrots, celery and Chinese cabbages, are used as raw materials, after the vegetables are pulped, a little wheat flour is added, a pulp material is prepared, and after baking is performed, films are obtained; a layer of a mixture of sticky sauces and baked ground nuts is coated to the films, secondary baking is performed, and at the same time, folding is performed; and finally, splitting is performed when the films are hot, and then cooling is performed to reach room temperature. The optimized optimum technological parameters are used, so that the novel vegetable rolls which are novel in form, crisp, delicious and portable are obtained, the technology is simple, and the novel vegetable rolls are ready-to-eat, and portable, and have positive roles for reducing the blood sugar and blood fat, and slimming.

Description

[0001] Technical field: [0002] The invention relates to a novel vegetable roll and a novel processing technique thereof. The invention is crisp, portable and novel in form. After the vegetables are processed by this new process, their portability and storage resistance are greatly improved, which is a new breakthrough in the field of vegetable processing. [0003] Background technique: [0004] For vegetable products, according to different processing techniques, it can be divided into canned products, sugar products, pickled products, dried products, quick-frozen products and processed products such as fruit and vegetable juice. In order to improve the shelf life of food in cans, sugar products and pickled products, a large amount of salt or sugar is added to reduce water activity and destroy the original flavor of vegetables. Dried products and quick-frozen products can retain the flavor and nutritional value of vegetables accordingly, but only for the dehydration process...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L25/10A23L11/00A23L11/50
Inventor 姜楠许铵颀关嘉琦杜鹏丁俭
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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