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Machining process of burdock fried food

A technology of fried food and processing technology, which is applied in the field of food processing and processing technology of fried burdock crisps, which can solve the problems of reducing the natural color and aroma of burdock, unsafe for health, loss of color and fragrance, etc., and achieve color retention The effects of fragrance, reduced loss, and unsafe hidden dangers

Inactive Publication Date: 2014-01-01
乔子凌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional burdock crisps are fried at high temperature, which often greatly reduces the natural pigment and aroma of burdock, breeds the growth of microorganisms and enzymes, loses the original color and fragrance, and at the same time brings unsafe health to people. Hidden dangers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pretreatment of burdock raw materials: choose 2-3cm burdock raw materials without bran core, no rot, no frostbite, no mechanical injury, no obvious black circles, wash away the surface sediment, foreign matter and other stolen goods, remove the surface roots and cut off the head , tail, bran heart and black part, use a slicer to slice obliquely at an angle of 30°, keep the thickness at 3-4mm, put the cut raw materials into a nylon mesh bag, put them into a dehydrator for dehydration, and dehydrate at a rate of 400r / min After 45-60 seconds, remove the moisture on the surface of the burdock slices. The dehydrated burdock slices should not be stored for a long time, and should be made and used immediately.

[0015] Preparation of batter: In parts by mass, add 4.4kg of light soy sauce, 1.2kg of chicken essence, 0.2kg of white pepper powder, and 0.3kg of baking powder into 49.4kg of ice water in sequence, wherein the temperature of the ice water is lower than 10°C. Stir unti...

Embodiment 2

[0020] The other steps are the same as in Example 1, only in step 4), the quick-frozen burdock slices are evenly loaded into the material cage, and the raw materials are in a frozen state in the material cage, and the burdock slices are baked at 150-200 ° C for 25 -30min, raise and lower the cage once every 5 minutes to complete the baking process. After baking, the taste is crispy. When deoiling, pay attention to slow up and down to avoid product damage, and make baked burdock slices.

Embodiment 3

[0022] Other steps are the same as in Example 1, only in step 4), the quick-frozen burdock slices are evenly loaded into the cage, the raw materials are in a frozen state in the cage, the palm oil is heated to 150-200 ° C, and the At a temperature of -0.09MPa, raise and lower the cage once every 5 minutes, add a little sesame, fry the burdock slices in the cage for 25 minutes, and lift the cage to the oil surface after frying until there are only small splashes or oil splashes Above, degrease in a centrifuge with a speed of 250r / min for 10-15min and then take out of the pan to complete the frying process. After frying, the taste will be crisp and fragrant. sliced ​​burdock.

[0023] step 4

[0024] Other steps are the same as in Example 1, only in step 4), the quick-frozen burdock slices are evenly loaded into the cage, the raw materials are in a frozen state in the cage, the palm oil is heated to 170-185°C, and the At a temperature of -0.09MPa, raise and lower the feed ca...

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PUM

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Abstract

The invention relates to a machining process of burdock fried food. The machining process is characterized in that a burdock piece is instantly fired or baked under a vacuum low temperature state so as to manufacture a fried burdock fragile piece, the losses of natural pigment and aromatic substances are greatly reduced, the adverse effects of microbes and enzymes are restrained, the original colour and lustre and scent are fully kept, and the potential safety hazard brought by the traditional high-temperature frying to the physical health of a person is avoided.

Description

technical field [0001] The invention relates to a processing technology of fried burdock chips, belonging to the field of food processing methods. Background technique [0002] Burdock is a biennial herb of Compositae, rich in high fiber, multivitamins and trace elements, low in fat and low in calories, suitable for leisure and healthy food for people with high blood pressure, diabetes and obesity. Burdock chips are developed as a dual-purpose food for medicine and food, and have a broad consumer market at home and abroad. Traditional burdock crisps are fried at high temperature, which often greatly reduces the natural pigment and aroma of burdock, breeds the growth of microorganisms and enzymes, loses the original color and fragrance, and at the same time brings unsafe health to people. hidden dangers. Contents of the invention [0003] The object of the present invention is to provide a kind of processing technology of burdock chips, which is fried or baked into burdoc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23L5/11A23L19/10A23V2002/00A23V2300/10
Inventor 乔子凌
Owner 乔子凌
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