A kind of preparation method of blue sky sunflower leaf food

Abstract

The invention discloses a method for producing a Nervilia Fordii leaf food. The method comprises the following steps: removing roots of Nervilia Fordii leaves and cleaning the Nervilia Fordii leaves, soaking the Nervilia Fordii leaves in a color fixing solution for 60-80 minutes, wherein the mass ratio of the color fixing solution to the Nervilia Fordii leaves is 2:1-3:1; blanching the Nervilia Fordii leaves in water of 65-75 DEG C for 1-2 minutes, wherein the mass ratio of water to the Nervilia Fordii leaves is 10:1-15:1; curing the blanched Nervilia Fordii leaves for 50-70 minutes; frying the cured Nervilia Fordii leaves in oil in a vacuum frying machine, wherein the mass ratio of the Nervilia Fordii leaves to oil is 1:3-1:5, and subjecting the fried Nervilia Fordii leaves to centrifugal oil removing. The health care snack food tastes crispy after frying step, and no extra load is given to human body due to vacuum frying and centrifugal oil removing. Moreover seasonings are provided, and consumers can dip the seasonings with the food according to personal taste. The Nervilia Fordii leaf food is low in oil content, rich in nutrients and bright in color. The freezing step is reduced, the process period is shortened, the production cost is reduced, the method is convenient to perform, and the Nervilia Fordii leaf food is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a food made from blue sky sunflower leaves. Background technique [0002] Qingtiankui was first seen in "Lu Chuan Materia Medica". It is the leaf or bulbous leaf of the orchid family Taro orchid. Mainly distributed in Guangxi, Sichuan, Yunnan and Guangdong. Qing Tian Kui can nourish the lungs and relieve cough, clear heat and detoxify, dissipate blood stasis and relieve pain. [0003] Atmospheric pressure frying is a traditional frying method. The oil temperature is higher than 160°C, which destroys the original nutrients, color and fragrance of fruits and vegetables, and has high oil content, short shelf life, insufficient crispness, and easy blistering on the surface. , has seriously affected the quality of the product, and repeated use of frying oil at high temperature will also produce carcinogens in the oil, which is not suitable for the elde...

AI Technical Summary

Problems solved by technology

[0003] Atmospheric pressure frying is a traditional frying method. The oil temperature is higher than 160°C, which destroys the original nutrients, color and fragrance of fruits and vegetables, and has high oil content, short shelf life, insufficient crispness, and easy blistering on the surface. , which seriously affects the quality of the product. Repeated use of frying oil at high temperature will also produce carcinogens in the oil, which is not suitable for the elderly and children.

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