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Vegetable paper and manufacturing method thereof

A production method and technology of vegetable paper, which are applied in food heat treatment, functions of food ingredients, ingredients of oil-containing food, etc., can solve the problems that the appearance of vegetable paper is difficult to reflect, and the drying method is time-consuming, so as to achieve good texture and taste, and process consumption Short time, stable product effect

Inactive Publication Date: 2019-01-25
广东富味健康科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current patents all use the addition of viscose or vegetable beating, it is difficult to reflect the intuitiveness of vegetables for the appearance of vegetable paper, and the drying method is time-consuming

Method used

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  • Vegetable paper and manufacturing method thereof

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Effect test

Embodiment 1

[0029] Embodiment 1, a vegetable paper, comprising the following components by weight: 90 parts of selected vegetables, 1 part of raw rice flour, 0.5 part of white granulated sugar, 0.1 part of table salt, 0.5 part of vegetable oil, 0.1 part of original seasoning, trehalose 0.1 part, 0.04 part of phospholipid.

[0030] The vegetables are one or more of four-season conventional vegetables such as Chinese kale, carrot, and Chinese cabbage.

[0031] The raw rice flour is one or both of glutinous rice flour and sticky rice flour.

[0032] The original seasoning can be pepper.

[0033] A kind of preparation method of above-mentioned vegetable paper, comprises the following steps:

[0034] 1.1. Weigh 50 parts of cleaned fresh cabbage, 15 parts of Chinese cabbage, 25 parts of carrot, shred the cabbage, cut the cabbage and carrot into pieces (do not make a paste, it is better to have small pieces);

[0035] 1.2, make solid matter by blanching cabbage with raw rice flour;

[0036] ...

Embodiment 2

[0046] Embodiment 2, a kind of vegetable paper, comprises the following components by weight: 93 parts of selected vegetables, 2.22 parts of raw rice flour, 0.3 part of potato starch, 0.8 part of white granulated sugar, 0.3 part of table salt, 0.6 part of vegetable oil, and original seasoning 0.15 parts, trehalose 0.22 parts, phospholipids 0.06 parts.

[0047] The vegetables are one or more of four-season conventional vegetables such as Chinese kale, carrot, and Chinese cabbage.

[0048] The raw rice flour is one or both of glutinous rice flour and sticky rice flour.

[0049] The original seasoning can be pepper.

[0050] A kind of preparation method of above-mentioned vegetable paper, comprises the following steps:

[0051] 1.1. Weigh 55 parts of cleaned fresh cabbage, 12 parts of Chinese cabbage, 26 parts of carrot, shred the cabbage, cut the cabbage and carrot into pieces (do not make a paste, it is better to have small pieces);

[0052] 1.2. Make solid matter by blanchi...

Embodiment 3

[0063] Embodiment 3, a kind of vegetable paper, comprises the following components by weight: 96 parts of selected vegetables, 3 parts of raw rice flour, 0.5 part of potato starch, 1 part of white granulated sugar, 0.5 part of table salt, 1 part of vegetable oil, and original seasoning 0.3 part, trehalose 0.3 part, phospholipid 0.1 part.

[0064] The vegetables are one or more of four-season conventional vegetables such as Chinese kale, carrot, and Chinese cabbage.

[0065] The raw rice flour is one or both of glutinous rice flour and sticky rice flour.

[0066] The original seasoning can be pepper.

[0067] A kind of preparation method of above-mentioned vegetable paper, comprises the following steps:

[0068] 1.1. Weigh 60 parts of cleaned fresh cabbage, 10 parts of Chinese cabbage, 26 parts of carrot, shred the cabbage and cut them into pieces, cut the Chinese cabbage and carrot into pieces (do not make a paste, it is better to have small pieces);

[0069] 1.2. Make soli...

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Abstract

The invention discloses a piece of vegetable paper, which is prepared from the following ingredients in parts by weight: 90 to 96 parts of vegetable, 1 to 3 parts of raw rice powder, 0 to 0.5 part ofpotato starch, 0.5 to 1 part of white granulated sugar, 0.1 to 0.5 part of table salt, 0.5 to 1 part of plant oil, 0.1 to 0.3 part of raw flavor seasonings, 0.1 to 0.3 part of mycose and 0.04 to 0.1 part of phosphatide. The invention also discloses a manufacturing method of the vegetable paper. The short-time high-pressure high-temperature baking is used; oil frying is avoided; the technical timeconsumption is short; the product is stable; good texture and mouthfeel are realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vegetable paper (crispy chip) which is mainly made of kale, carrot, cabbage and other four-season conventional vegetables, and is added with conventional staple foods such as rice flour and potato flour, and oil, salt, sauce and vinegar. , and how to make it. Background technique [0002] Vegetable crisps are a vegetable-flavored food. So far, vegetable crisps are limited to sliced ​​or sectioned vegetables, then vacuum-fried or directly dried (oven or microwave), and colloids or pigments are added to produce intuitive vegetable crisps or vegetable crisps. Vegetable paper chips similar to seaweed (with nutritious meals) have not yet entered the market. This kind of vegetable paper chips not only supplements some of the nutrients that vegetables should have, but also can be used with staple foods. Root vegetables (celery, kale, carrots, etc.), melon and fru...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L29/00
CPCA23V2002/00A23L5/10A23L19/01A23L29/04A23L29/045A23L29/05A23V2200/048A23V2250/636A23V2250/18A23V2250/5118A23V2300/24
Inventor 刘谋泉张志强
Owner 广东富味健康科技有限公司
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