CN104489030A - Preparation method of multi-flavor lotus root puffed food - Google Patents

Abstract

The invention discloses a preparation method of multi-flavor lotus root puffed food, and belongs to the field of food processing. The preparation method is characterized in that 28 kg of low-gluten flours, 12 kg of corn flours, 500 g of skim milk powder, 10 kg of lotus roots, 16 kg of Sichuan white sugars, 1 kg of edible salts, and a proper amount of peanut oil are used as raw materials; the processing process comprises the steps of selecting raw materials, stirring the raw materials, curing, forming, drying, frying, puffing, de-oiling, seasoning, packaging and obtaining of a finished product. The preparation method has the benefits that the multi-flavor lotus root puffed food is slight yellow in color, crisp, delicious, fine and smooth in taste, and fragrant in smell and has a flavor of crispy lotus roots; the multi-flavor lotus root puffed food is high in nutrition value and has various kinds of nutrition substances such as proteins, vitamins and the like, so that metabolism of the human body is facilitated, the immunity function of the human body is enhanced, and the puffed food has functions of nourishing and cultivating nature, benefiting blood and tonifying heart, invigorating the spleen and promoting appetite and preventing aging; therefore, the multi-flavor lotus root puffed food is necessary food which integrates delicacy with nutrition for family travel.

Description

A kind of preparation method of multi-flavor lotus rhizome dilated food

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of multi-flavor lotus rhizome dilated food.

Background technology

Lotus rhizome, belongs to nymphaeaceae plant, the rhizome of lotus.Shape hypertrophy has joint, and there are some tube orifice centre, has silk to be connected after fractureing.Lotus root is micro-sweet and crisp, can eat raw and also can cook, and medical value is quite high, its Gen Genyeye, stamen or pistil fruit, and fixed-point-free power automorphism is precious, all can nourish and be used as medicine.Make powder with lotus root, can help digestion antidiarrheal, appetizing heat-clearing, and nourishing is nourished one's nature, prevention internal haemorrhage, is the virgin old woman of women and children, the first-class supping of valetudinarian and nourish good treasure, at clear Xianfeng Period, just made by imperial order as food for the emperor tribute.Lotus root contains starch, protein, asparagine, vitamin C and oxidizing ferment composition, and sugar content is also very high, and eat something rare fresh lotus root energy heat-clearing solution and be tired of, quench one's thirst preventing or arresting vomiting; As fresh lotus root is pressed extracting juice, more very, the lotus root of boiling is sweet in flavor and warm in property for its effect, and energy spleen benefiting and stimulating the appetite, beneficial blood bushing, therefore main tonifying five zang organs, have the effect helping digestion, quench the thirst, promote the production of body fluid.The nutritive value of lotus root is very high, is rich in the trace element such as iron, calcium, and phytoprotein, vitamin and content of starch are also very abundant, have obvious tonifying Qi and blood, strengthens body immunity effect.Therefore the traditional Chinese medical science claims it: " main bowl spares is reposed, beneficial strength ".Lotus root also containing a large amount of tannic acid, has vasoconstriction effect, can be used to hemostasis.

Fresh lotus rhizome is not easily preserved, and for being processed into the comprehensive utilization that multi-flavor lotus rhizome dilated food can realize lotus rhizome raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is the problem that solution lotus rhizome is not easily preserved, a kind of preparation method of multi-flavor lotus rhizome dilated food is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of preparation method of multi-flavor lotus rhizome dilated food, it is characterized in that: adopt Self-raising flour 28 kilograms, corn flour 12 kilograms, skimmed milk power 500 grams, lotus rhizome 10 kilograms, river white sugar 16 kilograms, salt 1 kilogram, appropriate peanut oil is raw material, and its processing process is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:

A, raw material are selected: choose fresh tender and crisp lotus rhizome, high-grade maize powder, skimmed milk power, river white sugar, the peanut oil of transparent clarification, the refined salt of sodium chloride-containing 99.9% and Self-raising flour as raw material;

B, Lotus root congee prepare: fresh lotus rhizome → clean, remove the peel → dry → pulverize and sieve → refrigerate for subsequent use;

C, dilated food make:

A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 5700 turns of ∕ divide, 22 minutes time, adds water 55%;

B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;

C. dry: by shaping blank dry 4-5 hour at 65 DEG C, to become the dry stock that moisture reaches 8%;

D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 285 DEG C, deep-fat frying time is 4-5 second;

E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 1800 turns of ∕ divide, time 3-5 minute;

F. seasoning: admix a little cumin powder, the spiced salt and monosodium glutamate, obtained crisp-fried taste;

G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.

Beneficial effect: the micro-Huang of product color of the present invention, palatable crisp, delicate mouthfeel, aromatic flavour, has the local flavor of lotus rhizome delicious and crisp; This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to the metabolism promoting human body, strengthen body immunity effect, have that nourishing is nourished one's nature, beneficial blood bushing, spleen benefiting and stimulating the appetite, anti-senility effect, be a kind ofly integrate delicious and the family tourism of nutrition indispensability cuisines.

Detailed description of the invention

Embodiment 1 :

A preparation method for multi-flavor lotus rhizome dilated food, concrete operation step is:

A, raw material are selected: choose fresh pure lotus rhizome, edible corn starch, Countryside Egg, purity is 99.9% white sugar, the soybean oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;

B, Lotus root congee prepare: fresh lotus rhizome → clean, remove the peel → dry → pulverize and sieve → refrigerate for subsequent use;

C, dilated food make:

A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 10 minutes time, adds water 60%;

B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;

C. dry: by shaping blank dry 3-4 hour at 75 DEG C, to become the dry stock that moisture reaches 4%-6%;

D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 210 DEG C, deep-fat frying time is 10 seconds;

E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 6000 turns of ∕ divide, 2 minutes time;

F. seasoning: admix a little Zanthoxylum essential oil, chilli powder, monosodium glutamate, obtained fragrant peppery taste;

G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.

Embodiment 2 :

A preparation method for multi-flavor lotus rhizome dilated food, concrete operation step is:

A, raw material are selected: choose fresh pure lotus rhizome, edible corn starch, purity is 99.9% white sugar, the peanut oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;

B, Lotus root congee prepare: fresh lotus rhizome → clean, remove the peel → dry → pulverize and sieve → refrigerate for subsequent use;

C, dilated food make:

A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8500 turns of ∕ divide, 8 minutes time, adds water 55%;

B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;

C. dry: by shaping blank at 55 DEG C dry 12 hours, to become the dry stock that moisture reaches 8%;

D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 190 DEG C, deep-fat frying time is 30 seconds;

E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4500 Zhuan ∕ divides, 6 minutes time;

F. seasoning: admix a little sesame, pepper powder, salt, monosodium glutamate, obtained delicious and crisp taste;

G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the preparation method of a multi-flavor lotus rhizome dilated food, it is characterized in that: adopt Self-raising flour 28 kilograms, corn flour 12 kilograms, skimmed milk power 500 grams, lotus rhizome 10 kilograms, river white sugar 16 kilograms, salt 1 kilogram, appropriate peanut oil is raw material, and its processing process is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:

A, raw material are selected: choose fresh tender and crisp lotus rhizome, high-grade maize powder, skimmed milk power, river white sugar, the peanut oil of transparent clarification, the refined salt of sodium chloride-containing 99.9% and Self-raising flour as raw material;

B, Lotus root congee prepare: fresh lotus rhizome → clean, remove the peel → dry → pulverize and sieve → refrigerate for subsequent use;

C, dilated food make:

A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 5700 turns of ∕ divide, 22 minutes time, adds water 55%;

B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;

C. dry: by shaping blank dry 4-5 hour at 65 DEG C, to become the dry stock that moisture reaches 8%;

D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 285 DEG C, deep-fat frying time is 4-5 second;

E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 1800 turns of ∕ divide, time 3-5 minute;

F. seasoning: admix a little cumin powder, the spiced salt and monosodium glutamate, obtained crisp-fried taste;

G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.