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Crunchy white radish strips and processing method thereof

A processing method and technology for white radish, which are applied in the directions of food preservation, function of food ingredients, food drying, etc., can solve the problems of large volume, bad taste and difficult transportation of white radish, and achieve extended storage period and pleasant fragrance. , easy to carry effect

Inactive Publication Date: 2017-08-18
刘喜丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, white radish is bulky, heavy, difficult to store, difficult to transport, and because its taste is not very good, many people do not eat or buy white radish or its processed products, how to increase the sales of white radish or its products is to promote its sales A big problem to add

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A processing method for crispy white radish strips, comprising the steps of:

[0041] Step 1, cut the white radish into strips with a length of 5 cm and a thickness of 0.5 cm to obtain white radish strips;

[0042] Step 2: Blanch the white radish with water at a temperature of 100°C for 30 seconds, and then cool down to 40°C at a cooling rate of 16°C / min;

[0043] Step 3, freezing the white radish strips at -80°C for 3 hours, and then soaking them in a maltose syrup solution with a mass concentration of 60% at 70°C for 8 hours;

[0044] Step 4, drying the white radish strips processed through step 3;

[0045] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 100°C, puffing pressure is 0.3MPa, stagnation time is 10min, and puffing times are 5 times, the evacuation temperature is 95°C, and the evacuation time is 2h.

Embodiment 2

[0047] A processing method for crispy white radish strips, comprising the steps of:

[0048] Step 1. Cut the white radish into strips with a length of 3 cm and a thickness of 1 cm to obtain white radish strips;

[0049] Step 2: Blanch the white radish with water at a temperature of 95°C for 10 seconds, and then cool down to 30°C at a cooling rate of 10°C / min;

[0050] Step 3, freezing the white radish strips at -70°C for 1 hour, and then dipping them in a maltose syrup solution with a mass concentration of 40% at 50°C for 3 hours;

[0051] Step 4, drying the white radish strips processed through step 3;

[0052] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 90°C, puffing pressure is 0.2MPa, stagnation time is 8min, puffing times are 3 times, the evacuation temperature is 65°C, and the evacuation time is 1h.

Embodiment 3

[0054]A processing method for crispy white radish strips, comprising the steps of:

[0055] Step 1, cut the white radish into strips with a length of 4 cm and a thickness of 0.8 cm to obtain white radish strips;

[0056] Step 2, using water at a temperature of 100°C to blanch the white radish for 20 seconds, and then cooling down to 35°C at a cooling rate of 13°C / min;

[0057] Step 3, freezing the white radish strips at -75°C for 2 hours, and then soaking them in a maltose syrup solution with a mass concentration of 50% at 60°C for 5.5 hours;

[0058] Step 4. Dry the white radish strips treated in step 3; the drying includes the following steps: first, dry with hot air at 80°C for 4 hours, then dry with microwave at 400W for 25 minutes, and finally place at 2°C for equal humidity 6h.

[0059] Step 5, puffing the dried white radish strips to obtain crispy white radish strips, wherein the puffing and drying conditions are as follows: puffing temperature is 95°C, puffing pressu...

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PUM

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Abstract

The invention discloses a method for processing crunchy white radish strips. The method comprises the following steps of: step 1, cutting a white radish into strips with a length of 3-5cm and a thickness of 0.5-1cm to obtain white radish strips; step 2, blanching the white radish strips at a temperature of 95-100 DEG C for 10-30s, and then cooling the blanched white radish strips to 30-40 DEG C at a cooling rate of 10-16 DEG C / min; step 3, freezing the cooled white radish strips at a temperature of 70-80 DEG C for 1-3h, and then immersing the frozen white radish strips in a maltose syrup solution with a mass concentration of 40-60% at a temperature of 50-70 DEG C for 3-8h; step 4, drying the white radish strips treated in step 3; and step 5, puffing the dried white radish strips to obtain the crunchy white radish strips, wherein the conditions for puffing the dried white radish strips are that the puffing temperature is 90-100 DEG C, the puffing pressure is 0.2-0.3 MPa, the dead time is 8-10 min, the puffing times is 3-5 times, the evacuation temperature is 65-95 DEG C, and the evacuation time is 1-2h.

Description

technical field [0001] The invention relates to crisp white radish strips and a processing method thereof. Background technique [0002] White radish, root vegetable, cruciferous radish plant. White radish is white in color, belongs to gold, enters the lungs, is sweet and pungent in nature, and returns to the lung and spleen meridian. Indications for lung impotence, lung heat, constipation, vomiting blood, flatulence, food stagnation, indigestion, excessive phlegm, constipation, etc. It can be eaten raw or cooked, and its taste is slightly spicy. However, white radish is bulky, heavy, difficult to store, difficult to transport, and because its taste is not very good, many people do not eat or buy white radish or its processed products, how to increase the sales of white radish or its products is to promote its sales Added a big problem. Dried fruits and vegetables are loved by many consumers because they are easy to preserve, nutritious and delicious, and can be eaten as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L5/41A23L5/20A23P30/30A23L3/40A23L3/36
CPCA23L3/40A23L3/36A23V2002/00A23V2200/048A23V2250/616A23V2300/20A23V2300/10
Inventor 刘喜丹
Owner 刘喜丹
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