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Preparation method of vacuum low temperature oil-fried crisp houttuynia cordata

A vacuum low-temperature frying and vacuum frying technology, which is applied in the field of food processing, can solve problems such as the inability to process, produce and sell in batches, the single processing method of folded ear root, and the unfavorable development of folded ear root food, so as to increase market competitiveness and increase the economy. Added value, effect of less air

Inactive Publication Date: 2017-05-31
贵州省马铃薯研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a crispy preparation method of vacuum low-temperature fried fennel root to solve the problem that the processing method of fennel root is relatively single, and cannot be processed and sold in batches, and the nutrient loss after processing is large, which is not conducive to the food industry of fennel root. the problem of development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Raw material pretreatment: clean the fresh Zheer root.

[0021] 2. Slicing: Cut the cleaned folded ears into short strips with a length of 5cm.

[0022] 3. Color protection: immerse the cut ear root in the color protection solution with the formula: 0.8% vitamin C, 0.5% citric acid, and 0.15% sodium bisulfite, and the balance is water. The above are the percentages by mass. Soak for 10min.

[0023] 4. Blanching: Take out the folded ear root piece in the color protection solution, and blanch in 70°C water for 5 minutes.

[0024] 5. Vacuum impregnation: immerse the blanched Zheergen slices in the impregnating solution with the formula: 5% sucrose, 1% NaCl, and the balance is water. The above are the percentages by mass. The ratio of liquid to liquid (g / mL) is 1:3, adjust the vacuum degree to 0.075MPa, and vacuum impregnate for 1h.

[0025] 6. Quick-freezing: Take out the Zheergen slices in the soaking solution, place them in the environment of -30°C, and freeze them...

Embodiment 2

[0031] 1. Raw material pretreatment: clean the fresh Zheer root.

[0032] 2. Slicing: Cut the cleaned folded ears into short strips with a length of 6cm.

[0033] 3. Color protection: immerse the cut ear root in the color protection solution with the formula: 1% vitamin C, 0.8% citric acid, 0.10% sodium bisulfite, and the balance is water. The above are all percentages by mass. Soak for 8min.

[0034] 4. Blanching: Take out the folded ear root piece in the color protection solution, and blanch in 80°C water for 3 minutes.

[0035] 5. Vacuum impregnation: immerse the blanched Zheergen slices in the impregnating solution with the formula: 5% sucrose, 1% NaCl, and the balance is water. The above are the percentages by mass. The ratio of liquid to liquid (g / mL) is 1:4, adjust the vacuum degree to 0.08MPa, and vacuum impregnate for 1h.

[0036] 6. Quick-freezing: Take out the Zheergen slices in the soaking solution, place them in an environment of -25°C, and freeze them for 6 ho...

Embodiment 3

[0042] 1. Raw material pretreatment: clean the fresh Zheer root.

[0043] 2. Slicing: Cut the cleaned folded ears into short strips with a length of 5cm.

[0044] 3. Color protection: immerse the cut ear root in the color protection solution with the formula: 0.8% vitamin C, 0.5% citric acid, and 0.15% sodium bisulfite, and the balance is water. The above are the percentages by mass. Soak for 15min.

[0045] 4. Blanching: Take out the folded ear root piece in the color protection solution, and blanch in 85°C water for 2 minutes.

[0046] 5. Vacuum impregnation: immerse the blanched Zheergen slices in the impregnating solution with the formula: 5% sucrose, 1% NaCl, and the balance is water. The above are the percentages by mass. The ratio of liquid to liquid (g / mL) is 1:5, adjust the vacuum degree to 0.08MPa, and vacuum impregnate for 1.5h.

[0047] 6. Quick freezing: Take out the Zheergen slices in the soaking solution, place them in the environment of -35°C, and freeze the...

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Abstract

The present invention provides a preparation method of vacuum low temperature oil-fried crisp houttuynia cordata. Fresh houttuynia cordata is used as a raw material, the houttuynia cordata is firstly washed clean, the washed houttuynia cordata is cut into segments, the cut houttuynia cordata is subjected to a color protection, the color protected houttuynia cordata is blanched, the blanched houttuynia cordata is vacuum soaked, the vacuum soaked houttuynia cordata is quick-frozen, and then the crisp houttuynia cordata is prepared by the vacuum low temperature oil-frying technology. The preparation method solves the problems that the houttuynia cordata is relatively single in processing methods, cannot be processed, produced and sold in large scales, and relatively large in loss of nutrition after the processing, which is not conducive to the development of the houttuynia cordata food industry. The preparation method of the vacuum low temperature oil-fried crisp houttuynia cordata belongs to the field of food processing.

Description

technical field [0001] The invention relates to a method for preparing crispy Zheer root, which belongs to the field of food processing. Background technique [0002] Zheergen, scientific name Houttuynia cordata, can be used as medicine. It has a unique smell and is a wild vegetable in Sichuan, which is deeply loved by the local people and has strong local characteristics. Zheer root has high nutritional value. In addition to protein, fat, and carbohydrates, it also contains methyl n-king ketone, caprylic acid, and myrcene. It has the functions of clearing away heat and detoxifying when used as medicine. [0003] With the continuous improvement of people's living standards, the requirements for food are getting higher and higher. They are no longer only satisfied with the aspects of color, aroma, and taste, but also require food health and nutrition. At present, the processing method of zheergen is relatively simple, which cannot be processed and sold in batches, and the n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/124A23V2250/1614A23V2250/708A23V2250/628
Inventor 刘永翔刘嘉雷尊国吕都李俊唐健波陈朝军陈中爱刘辉王辉董楠关郁芳陈超
Owner 贵州省马铃薯研究所
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