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Method for preparing puffed wild vegetable chips and product thereof

A technology of wild vegetables and crisps, which is applied in the field of preparation of puffed wild vegetables and crisps, can solve the problems of inconsistency and convenience, and achieve the effect of being suitable for industrial production, low production cost and mature technology

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet these products are all because of season, regional environment, the limitation of source of goods channel can not be popularized and applied, be difficult to provide edible arbitrariness and convenience to most people, for this reason, research and develop a kind of puffed wild vegetable crisp snack food, give It is the main purpose of the present invention that people provide instant new products that are not restricted by seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select fresh and tender young stems and leaves of wolfberry, remove the old leaves, soak in 5 times the water for 20 minutes, then rinse with running water repeatedly, remove, drain, and blanch in boiling water for 20 minutes Finally, remove it and drain the water; then put it in a mixed aqueous solution containing 1% by weight salt, 0.1% ascorbic acid and 2% citric acid at 100°C, blanch for 1min, remove it, and use flowing water Rinse well, put it into a bamboo sieve to drain the water, cut into thin shreds, and then put the young stems and leaves of wolfberry and water in a beater for beating according to the ratio of 1:1, so that wolfberry can be beaten into fine wolfberry leaf pulp Paste; Weigh 10 kilograms of prepared wolfberry leaf paste, add 5 kilograms of glutinous rice flour and 5 kilograms of corn flour and put them into a blender to stir and mix evenly, then add 0.16 kilograms of salt, 1.6 kilograms of white granulated sugar, and 0.3 kilograms of Safflower se...

Embodiment 2

[0026]Select fresh and tender young leaves and seedlings of shepherd's purse, remove the yellow leaves and roots, soak in 5 times the water for 20 minutes, then rinse with running water repeatedly, remove, drain, and then put in boiling water After blanching in medium for 20 minutes, remove and drain the water; then put it into a mixed aqueous solution containing 1% by weight salt, 0.1% ascorbic acid and 2% citric acid at 100°C, blanch for 1 minute, remove , rinse with flowing water, put it in a bamboo sieve to drain the water, cut into filaments, and then put the young leaves and silk of shepherd's purse in a beater with water in a ratio of 1:1 for beating, so that shepherd's purse Beat the young leaves and shreds into a fine shepherd's purse paste; weigh 10 kg of shepherd's purse paste, add 25 kg of glutinous rice flour and 25 kg of corn flour into a blender, stir and mix evenly, and then add 0.48 kg of salt in turn , 4.8 kg of white sugar, 0.9 kg of olive oil, 1.2 kg of dry...

Embodiment 3

[0028] Select fresh and tender young stems and leaves of wild chrysanthemum, remove old branches and leaves, soak in 5 times the amount of water for 20 minutes, then rinse with running water repeatedly, remove, drain, and then blanch in boiling water After 20 minutes, remove and drain the water; then put it into a mixed aqueous solution containing 1% by weight salt, 0.1% ascorbic acid and 2% citric acid at 100°C, blanch for 1 minute, remove, and use flowing Rinse with clean water, put it into a bamboo sieve to drain the water, cut into filaments, and then put the tender stems and leaves of wild chrysanthemum and water in a beater according to the ratio of 1:1 for beating, so that the tender stems and leaves of wild chrysanthemum are beaten Delicate wild chrysanthemum paste: Weigh 10 kg of wild chrysanthemum paste, add 10 kg of glutinous rice flour and 10 kg of corn flour into a blender and mix evenly, then add 0.24 kg of salt, 2.4 kg of white granulated sugar, and 0.45 kg of S...

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PUM

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Abstract

The invention discloses a method for preparing puffed wild vegetable chips and a product thereof. The method for preparing puffed wild vegetable chips comprises the sequential steps as follows: (1) selecting and cleaning raw materials; (2) blanching; (3) green-protecting and rinsing; (4) shredding and mashing; (5) material preparing; (6) setting, (7) puffing by microwave; (8) packaging. The method for preparing the wild vegetable clips by the puffing technology not only increases the diversity of foods with wild vegetable flavor, but also provides a novel method for the development and application of wild vegetable resources. The product provided by the invention retains most of the nutrients and taste of wild vegetables; the product is crispy and delicious with appropriate salt and sugar, thereby increasing people's preference. The method has the advantages of simple preparation technology and low manufacturing cost, and the product has a favorable potential market.

Description

technical field [0001] The invention belongs to the field of natural wild vegetable food or health food processing, and in particular relates to a preparation method and product of puffed wild vegetable chips. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, people's demand for food has shifted from quantity satisfaction to quality attention. With industrial and domestic waste, chemical fertilizers, and pesticides polluting farmland and water bodies, urban and rural residents are becoming more and more Many people favor green and safe food, and wild vegetables that are natural, low in calories and safe have become the goal that people are chasing today. Wild vegetables are vegetables that grow in a pollution-free environment, and are known as natural "green food", "forest food" and "healthy food". At the same time, wild vegetables have unique flavors such as tenderness and fragrance, and their nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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