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Coriander root leisure food processing method

A technology of snack food and processing method, applied in food preparation, food science, application and other directions, can solve the problems of poor storability, high cost, difficult long-term preservation of fresh products, etc., and achieve the effect of convenient eating and good portability

Active Publication Date: 2014-12-24
西藏宏发盛桃食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its strong harvest season, rich juice and poor storage resistance, it is difficult to preserve fresh products for a long time. At the same time, due to the limitation of traffic conditions on the plateau, the cost of long-distance transportation is high, and the possibility of raw materials to be processed is unlikely.
At the same time, because the fresh coriander root has a special pungent smell, it is not easy to be accepted by consumers outside Tibetan areas.

Method used

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  • Coriander root leisure food processing method
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Examples

Experimental program
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Effect test

Embodiment 1

[0039] The processing method of embodiment 1, genus coriander root leisure food, carries out the following steps successively:

[0040] Select 5 kg of fresh coriander root tubers without rot and damage from diseases and insect pests, put them into a pool, wash them with clean water, and peel them by hand. The peeled coriander root tubers were cut into 5 mm thick slices with a SY-QP300 slicer, and then blanched in hot water at 95 °C for 0.5 minutes. After blanching, the coriander root slices are put into the dipping tank, soaked with 35% sucrose aqueous solution at room temperature (10-35°C) for 0.5 hours to obtain the soaked coriander root slices. Drain the impregnated coriander root slices and place them in a vacuum freezer for drying (setting temperature -30°C ~ -28°C, pressure 100 Pa, heating plate temperature 60-65°C, material load 5 kg, The drying time was 20 h). After the drying, nitrogen was filled to break the vacuum, and the package was weighed and packaged in time t...

Embodiment 2

[0041] Embodiment 2, select 5 kg of fresh coriander root tubers without rot and damage by diseases and insect pests, put them into a pool, wash them with clear water, and peel them by hand. Cut the peeled coriander root tubers into 10 mm thick slices with a SY-QP300 slicer and put them in hot water at 95°C for 0.5 minutes to blanch. After blanching, the coriander root slices are put into the dipping tank, and soaked with 15% fructose aqueous solution at room temperature (10-35°C) for 1.5 hours to obtain the soaked coriander root slices. After dipping, drain and put the coriander root slices into a plate and put them into a freezer at -30 °C for 5 hours; then carry out microwave vacuum freeze-drying on the pre-frozen coriander root slices (95 Pa, microwave power 7 W / g, material The loading capacity was 5 kg, and the drying time was 2 hours). After drying, nitrogen was filled to break the vacuum, and the packaging was weighed in time to obtain 0.58 kg of coriander root chips. M...

Embodiment 3

[0042]Example 3. Select 5 kg of fresh coriander root tubers without rot and damage by diseases and insect pests, put them in a pool, wash them with clear water, and peel them by hand. Cut the peeled coriander root tubers into strips with a thickness of 6 mm, a length of 30 mm, and a width of 8 mm with a QTJ-200 strip cutter, and then blanched them in hot water at 80 °C for 3 minutes. After blanching, put coriander root strips into the dipping tank, and soak for 1.0 hour with 25% lactose aqueous solution at room temperature (10-35°C) to obtain soaked coriander root strips. Drain the dipped coriander root strips and place them in a vacuum freezer for drying (setting temperature -30°C ~ -28°C, pressure 85 Pa, heating plate temperature 60-65°C, material load 5 kg, The drying time was 25 h). After drying, nitrogen was filled to break the vacuum, and the package was weighed and packaged in time to obtain 0.61 kg coriander root strips. The moisture content of coriander root strips i...

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Abstract

The invention discloses a coriander root leisure food processing method. The coriander leisure food processing method adopts fresh coriander root tubers as raw materials and comprises the following sequential steps of: (1) blanching: putting coriander root tuber pieces or coriander tuber strips into hot water for blanching treatment; (2) steeping: steeping the coriander root blanched previously in a steeping liquor for seasoning; and (3) draining and dehydration: draining and dehydrating the coriander root after the steeping treatment, thereby obtaining the coriander root leisure food having the moisture mass content less than or equal to 5%. With the method, the functional ingredients for oxygenation and nourishing in the coriander root can be remained to an extreme, and simultaneously, the coriander leisure food is excellent in taste and portability; and therefore, anti-anoxia functional food for preventing and treating and easing acute mountain sickness is provided for the crowd traveling in Tibet or working in highland, officers and men garrisoning at the frontier juncture and even the Tibetans.

Description

technical field [0001] The invention relates to coriander root snack food and a preparation method thereof, belonging to the technical field of fruit and vegetable food processing. Background technique [0002] Coriander root (Brassica rapa L.), a Brassicaceae plant, is a unique food, medicine and fodder plant that grows above 3500 m above sea level in Tibetan areas of my country. Essential ingredients for working at altitudes. Tibetan medical classics "Four Medical Codes", "Nanlu Materia Medica", "New Tibetan Medicine" and so on all record that turnip is sweet and warm, clears away heat and detoxification, nourishes and increases oxygen, and is beneficial to symptoms such as plateau hypoxia, plateau fatigue, and acclimatization. Can play a significant role in relief. Turnip grows fast, has strong adaptability and stress resistance, and is rich in flavonoids, triterpenes, polysaccharides, alkaloids and other biologically active ingredients, which have the functions of enhan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 张英龚凌霄刘晔峰金成黄骆镰
Owner 西藏宏发盛桃食品股份有限公司
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