Crunchy white radish strips and processing method thereof
A processing method and technology for white radish, which are applied in the directions of food preservation, function of food ingredients, food drying, etc., can solve the problems of large volume, bad taste and difficult transportation of white radish, and achieve extended storage period and pleasant fragrance. , easy to carry effect
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Embodiment 1
[0040] A processing method for crispy white radish strips, comprising the steps of:
[0041] Step 1, cut the white radish into strips with a length of 5 cm and a thickness of 0.5 cm to obtain white radish strips;
[0042] Step 2: Blanch the white radish with water at a temperature of 100°C for 30 seconds, and then cool down to 40°C at a cooling rate of 16°C / min;
[0043] Step 3, freezing the white radish strips at -80°C for 3 hours, and then soaking them in a maltose syrup solution with a mass concentration of 60% at 70°C for 8 hours;
[0044] Step 4, drying the white radish strips processed through step 3;
[0045] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 100°C, puffing pressure is 0.3MPa, stagnation time is 10min, and puffing times are 5 times, the evacuation temperature is 95°C, and the evacuation time is 2h.
Embodiment 2
[0047] A processing method for crispy white radish strips, comprising the steps of:
[0048] Step 1. Cut the white radish into strips with a length of 3 cm and a thickness of 1 cm to obtain white radish strips;
[0049] Step 2: Blanch the white radish with water at a temperature of 95°C for 10 seconds, and then cool down to 30°C at a cooling rate of 10°C / min;
[0050] Step 3, freezing the white radish strips at -70°C for 1 hour, and then dipping them in a maltose syrup solution with a mass concentration of 40% at 50°C for 3 hours;
[0051] Step 4, drying the white radish strips processed through step 3;
[0052] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 90°C, puffing pressure is 0.2MPa, stagnation time is 8min, puffing times are 3 times, the evacuation temperature is 65°C, and the evacuation time is 1h.
Embodiment 3
[0054]A processing method for crispy white radish strips, comprising the steps of:
[0055] Step 1, cut the white radish into strips with a length of 4 cm and a thickness of 0.8 cm to obtain white radish strips;
[0056] Step 2, using water at a temperature of 100°C to blanch the white radish for 20 seconds, and then cooling down to 35°C at a cooling rate of 13°C / min;
[0057] Step 3, freezing the white radish strips at -75°C for 2 hours, and then soaking them in a maltose syrup solution with a mass concentration of 50% at 60°C for 5.5 hours;
[0058] Step 4. Dry the white radish strips treated in step 3; the drying includes the following steps: first, dry with hot air at 80°C for 4 hours, then dry with microwave at 400W for 25 minutes, and finally place at 2°C for equal humidity 6h.
[0059] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 95°C, puffing pressu...
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