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Processing method of zingiber strioatum crisp chips

A processing method and technology of yanghe crispy chips, which are applied in the functions of food ingredients, food science, applications, etc., can solve the problems of inedible and single taste, and achieve the effect of long shelf life, unique flavor and crisp taste

Inactive Publication Date: 2017-05-31
贵州绿黑农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The sun lotus in the prior art is used as a vegetable, usually cold and stir-fried, the taste is too simple, and as a seasonal vegetable, it will not be eaten once the season is over

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of processing method of Yanghe crisp chips, comprises the following steps:

[0017] Step 1. Cleaning: Clean the surface of the fresh lotus, peel it, and wash it with water for 2 to 3 times to obtain the lotus slices;

[0018] Step 2. Soak the Yanghe tablets in 0.2-0.5% sodium chloride solution for 3-8 days, and drain the water for later use;

[0019] Step 3: Lay the soaked Yanghe slices flat on the sieve tray, spray the surface of the Yanghe slices with citric acid water with a concentration of 0.1~0.5%, and place the Yanghe slices in a sterile cooling room to cool until 14~16℃;

[0020] Step 4: Take out the Yanghe slices after cooling and immediately put them in the freezer at -20~-25℃ for 8~12 hours;

[0021] Step 5. Dry the frozen Yanghe tablets in a vacuum low-temperature oil bath at 60-80°C with a vacuum degree of 70-80Pa for 10-50 minutes, and then use a vacuum centrifugal deoiler with a vacuum degree of 90-100P to obtain Yanghe tablets. Cr...

Embodiment 2

[0022] Embodiment 2: a kind of processing method of Yanghe crisp chips, comprises the following steps:

[0023] Step 1. Cleaning: Clean the surface of the fresh lotus, peel it, and wash it with water for 2 to 3 times to obtain the lotus slices;

[0024] Step 2. Soak the Yanghe slices in the salty seasoning for 3-8 days. The salty seasoning is a sodium chloride solution with 0.1% monosodium glutamate at a concentration of 5-7%. Drain the water for later use;

[0025] Step 3: Lay the soaked Yanghe slices flat on the sieve tray, spray the surface of the Yanghe slices with citric acid water with a concentration of 0.1~0.5%, and place the Yanghe slices in a sterile cooling room to cool until 14~16℃;

[0026] Step 4: Take out the Yanghe slices after cooling and immediately put them in the freezer at -20~-25℃ for 8~12 hours;

[0027] Step 5. Dry the frozen Yanghe tablets in a vacuum low-temperature oil bath at 60-80°C with a vacuum degree of 70-80Pa for 10-50 minutes, and then use ...

Embodiment 3

[0028] Embodiment 3: a kind of processing method of Yanghe crisp chips, comprises the following steps:

[0029] Step 1. Cleaning: Clean the surface of the fresh lotus, peel it, and wash it with water for 2 to 3 times to obtain the lotus slices;

[0030] Step 2. Soak Yanghe slices in sweetener for 3-8 days. The sweetener is made of honey with a Baume degree of 5-10. Drain and set aside;

[0031] Step 3: Lay the soaked Yanghe slices flat on the sieve tray, spray the surface of the Yanghe slices with citric acid water with a concentration of 0.1~0.5%, and place the Yanghe slices in a sterile cooling room to cool until 14~16℃;

[0032] Step 4: Take out the Yanghe slices after cooling and immediately put them in the freezer at -20~-25℃ for 8~12 hours;

[0033] Step 5. Dry the frozen Yanghe tablets in a vacuum low-temperature oil bath at 60-80°C with a vacuum degree of 70-80Pa for 10-50 minutes, and then use a vacuum centrifugal deoiler with a vacuum degree of 90-100P to obtain Ya...

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PUM

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Abstract

The invention discloses a processing method of zingiber strioatum crisp chips. The processing method comprises the following steps: 1, performing cleaning, namely performing peeling, and performing cleaning with clear water for 2-3 times to obtain zingiber strioatum chips; 2, soaking the zingiber strioatum chips in a seasoning for 3-8 days, draining the zingiber strioatum chips for later use; 3, tiling the soaked zingiber strioatum chips in a sieve plate, spraying citric acid water of which the concentration is 0.1-0.5% on the surfaces of the zingiber strioatum chips, and then placing the zingiber strioatum chips in an aseptic transparent cooling room to cool the zingiber strioatum chips to 14-16 DEG C; 4, taking out the cooled zingiber strioatum chips, and putting the zingiber strioatum chips into an icehouse immediately for refrigeration for 8-12h; and 5, performing drying treatment on the zingiber strioatum chips after refrigeration for 10-50min in a vacuum low temperature oil bath at 60-80 DEG C, and then performing vacuum centrifugal deoiling to obtain the zingiber strioatum crisp chips. The zingiber strioatum crisp chips provided by the invention are unique in flavor, and have a color and nutrients of a zingiber strioatum fresh product, and the zingiber strioatum crisp chips with different tastes and flavors can be obtained by preparing seasonings according to needs, so that the zingiber strioatum crisp chips hopefully can be taken as a novel top-grade nutritious snack food for promotion and application.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a processing method of Yanghe crispy chips. Background technique [0002] Yanghe, a perennial herb belonging to the family Zingiberaceae, is a dietary fiber vegetable with high nutritional value and the same origin as food and medicine. It was originally a wild vegetable that grew in the mountains and forests. In recent years, it has been successfully domesticated and cultivated by Chinese agricultural science and technology personnel. , has now developed large-scale planting in Yunnan, Anhui, Hubei and other provinces. [0003] Yanghe contains a variety of amino acids, proteins and rich cellulose. The cellulose contained in it is also a polysaccharide nutrient that does not produce heat. Regular consumption is beneficial to keep the digestive tract unobstructed and maintain normal defecation function. It can treat constipation, eliminate Accu...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23V2002/00A23V2200/048
Inventor 何德龙陈娅
Owner 贵州绿黑农业开发有限公司
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