CN102871081A - Preparation method of health care burdock crisp chips - Google Patents
Preparation method of health care burdock crisp chips Download PDFInfo
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- CN102871081A CN102871081A CN201210432480XA CN201210432480A CN102871081A CN 102871081 A CN102871081 A CN 102871081A CN 201210432480X A CN201210432480X A CN 201210432480XA CN 201210432480 A CN201210432480 A CN 201210432480A CN 102871081 A CN102871081 A CN 102871081A
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Abstract
The invention discloses a preparation method of health care burdock crisp chips, which belongs to the field of leisure food. According to the method, the health care burdock crisp chips are prepared by using fresh burdocks and zinc gluconate as the main raw materials, the processed fresh burdocks are subject to slicing, color protection and low temperature drying till the moisture content is 10 to 20%, and zinc gluconate is sprayed on the burdock slices and then are subject to microwave puffing. The beneficial effects of the method for preparing health care burdock crisp chips are as follows: the nutriment loss of the product is little, the primary color and luster and flavor are reserved, and the taste is crisp; and meanwhile, zinc and silver elements are added to play a role in preventing senile dementia.
Description
Technical field
The present invention relates to a kind of preparation method of the burdock crisps that keeps healthy.Belong to the leisure food technical field.
Background technology
Burdock is the crude fibre vegetables, contains the asparatate and the arginine that contain in multiple the human body needed nutritional labeling, particularly burdock, has brain-invigorating.Because special taste and the processing method of burdock, edible crowd is restricted, so burdock food in the market seldom, particularly leisure food is rare especially.
Summary of the invention
The invention provides a kind of preparation method of the burdock crisps that keeps healthy, make take fresh burdock as primary raw material.
The present invention realizes with following technical scheme: a kind of preparation method of the burdock crisps that keeps healthy, make as primary raw material take fresh burdock, and specifically may further comprise the steps:
1) give processing: fresh burdock is cleaned up, removes the peel, for subsequent use;
2) section: after the section of being cut into 4-6mm after the treatment process processing, for subsequent use with above-mentioned;
3) protect look: the burdock section is dropped in the colour protecting liquid protect look;
4) will through protect that look crosses burdock sheet low temperature under heated-air drying to moisture content 10%-20%, cooling;
5) the zinc gluconate aqueous solution with concentration 80% is sprayed on the burdock sheet, and sam 10min, and is for subsequent use;
6) expanded: the burdock sheet is put into the microwave bulking machine expanded, microwave power 2-5KW, expanded time 3-5min. is expanded burdock crisps.
Low temperature drying temperature in the described step 4) is 50-60 ℃, so that the burdock composition obtains maximum the reservation.
The described colour protecting liquid of step 3) is the aqueous solution that is mixed with by weight 100:2.0:0.3 by water, sodium chloride, citric acid.
Beneficial effect of the present invention is: because the present invention adopts the low temperature drying after look is protected in section of fresh burdock, so that the burdock composition obtains maximum the reservation.Add zinc and have the effect that improves memory, prevention senile dementia.Microwave bulking kept original color and luster and local flavor, and mouthfeel is crisp.
The specific embodiment
Embodiment 1
Raw material: fresh burdock 1000 grams, zinc gluconate 350 μ g.
The preparation method: after the burdock cleaning, peeling, crosscut becomes the thick burdock sheet of 5mm, drops in the colour protecting liquid and protects look, and colour protecting liquid is the aqueous solution that is mixed with by weight 100:2.0:0.3 by water, sodium chloride, citric acid.With above-mentioned protect burdock sheet that look crosses and drain the water after, under 60 ℃ of low temperature heated-air drying to moisture content 15%, cooling;
Zinc gluconate 350 μ g are added the zinc gluconate aqueous solution that water is configured to concentration 80%, be sprayed on the burdock sheet, and sam 10min, for subsequent use; Expanded: the microwave bulking machine of the burdock sheet being put into ChangSha SYNO-THERM Co., Ltd.'s production is expanded, microwave power 2KW, and expanded time 5min. is expanded burdock crisps.
After testing, product moisture is less than 5%, zinc content 0.16mg/kg.
Embodiment 2
Raw material: fresh burdock 1000 grams, zinc gluconate 300 μ g.
The preparation method: after the burdock cleaning, peeling, crosscut becomes the thick burdock sheet of 6mm, drops in the colour protecting liquid and protects look, and colour protecting liquid is the aqueous solution that is mixed with by weight 100:2.0:0.3 by water, sodium chloride, citric acid.With above-mentioned protect burdock sheet that look crosses and drain the water after, heated-air drying is cooled to room temperature to moisture content 10% under 60 ℃ of low temperature; Zinc gluconate 350 μ g are added the zinc gluconate aqueous solution that water is configured to concentration 80%, be sprayed on the burdock sheet, and sam 10min, for subsequent use; Expanded: the microwave bulking machine of the burdock sheet being put into ChangSha SYNO-THERM Co., Ltd.'s production is expanded, microwave power 2KW, and expanded time 5min. is expanded burdock crisps.
After testing, product moisture is less than 5%, zinc content 0.15mg/kg.
Claims (3)
1. the preparation method of the burdock crisps that keeps healthy makes as primary raw material take fresh burdock, specifically may further comprise the steps:
1) give processing: fresh burdock is cleaned up, removes the peel, for subsequent use;
2) section: after the section of being cut into 4-6mm after the treatment process processing, for subsequent use with above-mentioned;
3) protect look: the burdock section is dropped in the colour protecting liquid protect look;
4) will through protect that look crosses burdock sheet low temperature under heated-air drying to moisture content 10%-20%, cooling;
5) the zinc gluconate aqueous solution with concentration 80% is sprayed on the burdock sheet, and sam 10min, and is for subsequent use;
6) expanded: the burdock sheet is put into the microwave bulking machine expanded, microwave power 2-5KW, expanded time 3-5min. is expanded burdock crisps.
2. the preparation method of health care burdock crisps according to claim 1 is characterized in that the low temperature drying temperature in the described step 4) is 50-60 ℃, so that the burdock composition obtains maximum the reservation.
3. the preparation method of health care burdock crisps according to claim 1 is characterized in that the described colour protecting liquid of step 3) is the aqueous solution that is mixed with by weight 100:2.0:0.3 by water, sodium chloride, citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210432480XA CN102871081A (en) | 2012-11-02 | 2012-11-02 | Preparation method of health care burdock crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210432480XA CN102871081A (en) | 2012-11-02 | 2012-11-02 | Preparation method of health care burdock crisp chips |
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| Publication Number | Publication Date |
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| CN102871081A true CN102871081A (en) | 2013-01-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210432480XA Pending CN102871081A (en) | 2012-11-02 | 2012-11-02 | Preparation method of health care burdock crisp chips |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238801A (en) * | 2013-05-17 | 2013-08-14 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
| CN103478640A (en) * | 2013-09-09 | 2014-01-01 | 乔子凌 | Machining process of burdock fried food |
| CN105533530A (en) * | 2015-12-11 | 2016-05-04 | 徐州工程学院 | Processing method of flavored crispy burdock chips |
| CN107927646A (en) * | 2017-11-29 | 2018-04-20 | 柳州市夜半风食品有限公司 | A kind of processing method of canned lotus |
| CN111387331A (en) * | 2020-04-08 | 2020-07-10 | 福建新味食品有限公司 | Processing method of burdock preserved fruit |
-
2012
- 2012-11-02 CN CN201210432480XA patent/CN102871081A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238801A (en) * | 2013-05-17 | 2013-08-14 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
| CN103238801B (en) * | 2013-05-17 | 2014-07-09 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
| CN103478640A (en) * | 2013-09-09 | 2014-01-01 | 乔子凌 | Machining process of burdock fried food |
| CN103478640B (en) * | 2013-09-09 | 2015-05-20 | 乔子凌 | Machining process of burdock fried food |
| CN105533530A (en) * | 2015-12-11 | 2016-05-04 | 徐州工程学院 | Processing method of flavored crispy burdock chips |
| CN107927646A (en) * | 2017-11-29 | 2018-04-20 | 柳州市夜半风食品有限公司 | A kind of processing method of canned lotus |
| CN111387331A (en) * | 2020-04-08 | 2020-07-10 | 福建新味食品有限公司 | Processing method of burdock preserved fruit |
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Application publication date: 20130116 |