CN103416693A

CN103416693A - Novel carrot processing method

Info

Publication number: CN103416693A
Application number: CN2012101615682A
Authority: CN
Inventors: 赵强
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-05-23
Filing date: 2012-05-23
Publication date: 2013-12-04

Abstract

The invention provides a novel carrot processing method and belongs to the food processing technical field. The processing method comprises steps: first, selection of materials: fresh carrots are selected, cleaned and peeled; second, slicing: the carrots are sliced to slices with a thickness of 2-4 mm; third, boiling: the carrots are put in boiling water, boiled for 5-10 min, fished out, and drained; fourth, sugar soaking: the drained carrot slices are put in a sugar solution with a concentration of 70%, and soaked for 2-4 h; fifth, drying: the carrot slices after sugar soaking are put in a drier and dried until the water content reaches 6-8%; sixth, seasoning: the dried carrot slices are added with spiced sauces, disinfected and packaged.

Description

The novel processing method of a kind of carrot

Technical field

The present invention relates to the novel processing method of a kind of carrot, belong to food processing technology field.

Background technology

Carrot is regarded as in dish top grade.The contained nutrient of carrot is very comprehensive.According to surveying and determination, every hectogram carbohydrate containing 7.6 grams, protein 0.6 gram, fatty 0.3 gram, 30 milligrams of calcium, 0.6 milligram of iron, and vitamin B1, vitamin B2, vitamin C etc., particularly the content of carrotene comes out at the top in vegetables, approximately contain 3.62 milligrams of carrotene in every hectogram, the vitamin A that is equivalent to 1981 international units, and also remain unchanged under high temperature, and be easily absorbed by the body.Carrot have safeguards epithelial normal function, control respiratory tract infection, promotes human body to grow and participates in the important effects such as rhodopsin is synthetic.Carrot contains a large amount of carrotene, and the molecular structure of this carrotene is equivalent to the vitamin A of 2 molecules, after entering body, the effect of process enzyme in liver and mucous membrane of small intestine, wherein 50% becomes vitamin A, and the effect of tonifying liver improving eyesight is arranged, and can treat yctalopia; Vitamin A is the essential material that the bone normal growth is grown, and contributes to cell proliferation and growth, is the key element of body growth, to promoting growing of infant significant; Carrotene is transformed into vitamin A, contributes to strengthen the immunity of body, in the process of prevention epithelial cell canceration, has important function.Lignin in carrot also can improve immunity of organism mechanism, indirectly eliminates cancer cell; Carrot also contains sugar reducing substance, is diabetes patient's good food, hypertension, the dietotherapy good merchantable brand of patients with coronary heart disease.Therefore the present invention is directed to, the above-mentioned abundant nutritive value of carrotene, develop a kind of novel processing method, and people can be eaten at any time using it as a kind of leisure food, and healthy, nutrition, be a kind of desirable food-processing method.

Summary of the invention

Purpose of the present invention, in order to disclose the novel processing method of a kind of carrot, is developed the high-nutrition food of a kind of carrot, fully retains the original nutritive value of carrot, and processing technology is simple, does not add any harmful additive.

Technical scheme of the present invention: the novel processing method of a kind of carrot, processing method is 1) and selection: choose fresh carrot, after cleaning up, peeling; 2) section: be cut into the thin slice that thickness is 2-4mm; 3) infusion: carrot slice is put into to boiling water, and infusion 5-10 minute, pull out, drains; 4) sugar soaks: by the carrot slice after draining, put into the syrup that concentration is 70%, soak 2-4 hour; 5) drying: the carrot slice after sugar is soaked is put into drier is dried, and making moisture content is 6-8%; 6) seasoning: in carrot slice, spill into spices flavouring after drying, sterilizing, packing gets final product.

Beneficial effect of the present invention: processing technology of the present invention is simple, does not add harmful chemical addition agent, the original trophic structure of carrot is not damaged, and be the novel leisure food of a kind of nutrition, health type.

Below in conjunction with embodiment, illustrate.

Specific implementation method:

Embodiment 1

The novel processing method of a kind of carrot, processing method is:

1) selection: choose fresh carrot 1000g, after cleaning up, peeling;

2) section: be cut into the thin slice that thickness is 2-4mm;

3) infusion: carrot slice is put into to boiling water, and infusion 5-10 minute, pull out, drains;

4) sugar soaks: by the carrot slice after draining, put into the syrup that concentration is 70%, soak 2-4 hour; 5) drying: the carrot slice after sugar is soaked is put into drier is dried, and making moisture content is 6-8%; 6) seasoning: in carrot slice, spill into spices flavouring after drying, sterilizing, packing gets final product.

Claims

1. the novel processing method of carrot, it is characterized in that: processing method is 1) selection: choose fresh carrot, after cleaning up, peeling; 2) section: be cut into the thin slice that thickness is 2-4mm; 3) infusion: carrot slice is put into to boiling water, and infusion 5-10 minute, pull out, drains; 4) sugar soaks: by the carrot slice after draining, put into the syrup that concentration is 70%, soak 2-4 hour; 5) drying: the carrot slice after sugar is soaked is put into drier is dried, and making moisture content is 6-8%; 6) seasoning: in carrot slice, spill into spices flavouring after drying, sterilizing, packing gets final product.