CN105533573A - Processing and treating method of crisp green radish strips - Google Patents

Abstract

The present invention discloses a processing and treating method of crisp green radish strips and relates to the technical field of food processing and production. The processing and treating method is characterized by comprising the following steps: material selecting, thawing, dipping and rinsing, quick-freezing and refrigerating, oil bathing and deoiling, and packaging. The method is reasonable and convenient in operation. The crisp green radish strips are good in mouthfeel, not greasy, and nourishing.

Description

The method of the processing process of the crisp bar of green turnip

Technical field:

The present invention relates to food processing and production technical field, be specifically related to the method for the processing process of the crisp bar of green turnip.

Background technology:

Green turnip is exactly the shagreen radish in Chinese radish, and green turnip is entirely green except imbedding other part entire bodies of part in soil.The green turnip that winter produces is crisp sweet.Green turnip comprises: husky nest radish, Pueraria lobota buy radish, nose green turnip, green turnip etc. of appearing.

And radish can not only make Hot dishes or cold vegetable dish in sauce now, also potato chips, French fries can be made, but what potato chips, French fries were all through a large amount of high temperature is friedly made, and the heat height all very of such food, be all not suitable for for many crowds or can not eat more.

Summary of the invention:

Technical problem to be solved by this invention is to overcome that existing technological deficiency provides that a kind of method is reasonable, easy to operate, good mouthfeel, non-greasy, the crisp bar of tonic green turnip the method for processing process.

Technical problem to be solved by this invention adopts following technical scheme to realize:

The method of the processing process of the crisp bar of green turnip, is characterized in that: comprise the following steps,

Step one, selection: select good, that nothing is damaged green turnip bar frozen goods;

Step 2, to thaw:

I refrigeration freeze product, put into clear water and thaw after removing external packing, for allowing product quick-thawing, holding product gently with cover hedge in course of defrosting and rocking gently;

II is without adhesion and has thawed when the product center green turnip bar that thaws completely;

Draining 3-5 minute pulled out by III product cover hedge thawed;

Course of defrosting will variable color, and rotten, exogenous impurity is picked out;

Step 3, dipping and rinsing:

I by green turnip bar and soak good with the proportional arrangement of 1:2;

Green turnip bar is put into dipping tank by II, stirs 3-5 minute gently up and down, then enters gland with holes, dipping 5-7 hour;

III material draining 2-3 minute flooded, puts into rinsing bath recirculated water and carries out rinsing, cleaned the soak on material surface;

Step 4, quick-frozen and refrigeration:

I opens quick freezing unit, when instant freezer import, outlet temperature≤-27 DEG C, opens Cloth sieve and carries out cloth quick-frozen;

Product after II quick-frozen first loads in freshness protection package and then loads in carton, puts into freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;

It is crisp and do not stick together that quick-frozen will reach product, and freezing rear product center has ice crystal;

Step 5, oil bath de-oiling:

The product that I quick-frozen is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other for subsequent use;

II treats that temperature rises to 110 DEG C and the material cage installed is put into oil bath pan, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature 90-95 DEG C;

III oil bath process will observe pasta, and illustrating that oil bath is insufficient if any large sparkle need continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 50-60 minute;

After IV lifting material cage, carry out de-oiling, 10 minutes de-oiling time, rotate forward each 5 minutes of reversion;

Open air valve door after V de-oiling terminates, when air pressure returns to " 0 ", open oil bath pan door, take out material cage;

VI exceeds standard for preventing product variable color, acid value, peroxide value, and the oil in oil bath pan needs regularly, quantitative washing oil: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production more than two days needs washing oil; Need supplementary fresh oil after washing oil, add 50g vitamin E;

Step 6, packaging:

After I oil bath, green turnip bar spreads and cools in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;

II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;

III qualified products loads in interim packaging bag, with the installed green turnip bar of electronic scale weighing;

IV seals with semi-automatic packer, packaging seal without gas leakage, without pleating;

Described soak is made up of the material of following weight portion,

75% maltose 180 parts, edible salt 4 parts, vitamin C 1 part, 260 parts, clear water, lemon yellow 2 parts, piperazine phosphate 0.5 part, polyvinylpyrrolidone 0.5 part, retinol1 part, maltodextrin 1 part, blender 7 parts;

Preparation method: first clear water is put into mixing plant, then puts into above-mentioned material successively, puts into one every 2 minutes, puts into while stir, and after putting into completely, continues stirring and can use for 10 minutes;

Described blender is made up of the material of following weight portion,

1 part, cinnabar, dodder laurel 2 parts, globe amaranth 3 parts, field thistle 4 parts, ceriander seed 5 parts, moutan bark 6 parts, Chinese Elm Bark 7 parts, oyster 8 parts, thorny elaeagnus leaf 9 parts, Lasiosphaera fenzlii 10 parts, 9 parts, donkey-hide gelatin, antelope's horn 1 part, spina date seed 4 parts;

Preparation method: above-mentioned material clear water is rinsed well, is then placed on drying, the place of ventilation dries naturally, then put into disintegrating apparatus successively and be ground into Powdered.

Beneficial effect of the present invention is: the effect of oil bath is crispy in taste after cool system, without feeling like jelly, nothing is charred variable color, without sticky connection, and soak is the taste of self in order to remove green turnip, and wherein there is the material that can increase mouthfeel, and some elements in green turnip, needed by human body wanted can be increased, and blender is Chinese medicine, health can be nourished.The inventive method is reasonable, easy to operate, good mouthfeel, non-greasy, take a tonic or nourishing food to build up one's health.

Detailed description of the invention:

The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, setting forth the present invention further below.

The method of the processing process of the crisp bar of green turnip, is characterized in that: comprise the following steps,

Step one, selection: select good, that nothing is damaged green turnip bar frozen goods;

Step 2, to thaw:

I refrigeration freeze product, put into clear water and thaw after removing external packing, for allowing product quick-thawing, holding product gently with cover hedge in course of defrosting and rocking gently;

II is without adhesion and has thawed when the product center green turnip bar that thaws completely;

Draining 3-5 minute pulled out by III product cover hedge thawed;

Course of defrosting will variable color, and rotten, exogenous impurity is picked out;

Step 3, dipping and rinsing:

I by green turnip bar and soak good with the proportional arrangement of 1:2;

Green turnip bar is put into dipping tank by II, stirs 3-5 minute gently up and down, then enters gland with holes, dipping 5-7 hour;

III material draining 2-3 minute flooded, puts into rinsing bath recirculated water and carries out rinsing, cleaned the soak on material surface;

Step 4, quick-frozen and refrigeration:

I opens quick freezing unit, when instant freezer import, outlet temperature≤-27 DEG C, opens Cloth sieve and carries out cloth quick-frozen;

Product after II quick-frozen first loads in freshness protection package and then loads in carton, puts into freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;

It is crisp and do not stick together that quick-frozen will reach product, and freezing rear product center has ice crystal;

Step 5, oil bath de-oiling:

The product that I quick-frozen is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other for subsequent use;

II treats that temperature rises to 110 DEG C and the material cage installed is put into oil bath pan, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature 90-95 DEG C;

III oil bath process will observe pasta, and illustrating that oil bath is insufficient if any large sparkle need continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 50-60 minute;

After IV lifting material cage, carry out de-oiling, 10 minutes de-oiling time, rotate forward each 5 minutes of reversion;

Open air valve door after V de-oiling terminates, when air pressure returns to " 0 ", open oil bath pan door, take out material cage;

VI exceeds standard for preventing product variable color, acid value, peroxide value, and the oil in oil bath pan needs regularly, quantitative washing oil: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production more than two days needs washing oil; Need supplementary fresh oil after washing oil, add 50g vitamin E;

Step 6, packaging:

After I oil bath, green turnip bar spreads and cools in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;

II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;

III qualified products loads in interim packaging bag, with the installed green turnip bar of electronic scale weighing;

IV seals with semi-automatic packer, packaging seal without gas leakage, without pleating;

Described soak is made up of the material of following weight portion,

75% maltose 180 parts, edible salt 4 parts, vitamin C 1 part, 260 parts, clear water, lemon yellow 2 parts, piperazine phosphate 0.5 part, polyvinylpyrrolidone 0.5 part, retinol1 part, maltodextrin 1 part, blender 7 parts;

Preparation method: first clear water is put into mixing plant, then puts into above-mentioned material successively, puts into one every 2 minutes, puts into while stir, and after putting into completely, continues stirring and can use for 10 minutes;

Described blender is made up of the material of following weight portion,

1 part, cinnabar, dodder laurel 2 parts, globe amaranth 3 parts, field thistle 4 parts, ceriander seed 5 parts, moutan bark 6 parts, Chinese Elm Bark 7 parts, oyster 8 parts, thorny elaeagnus leaf 9 parts, Lasiosphaera fenzlii 10 parts, 9 parts, donkey-hide gelatin, antelope's horn 1 part, spina date seed 4 parts;

Preparation method: above-mentioned material clear water is rinsed well, is then placed on drying, the place of ventilation dries naturally, then put into disintegrating apparatus successively and be ground into Powdered.

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (3)

1. the method for the processing process of the crisp bar of green turnip, is characterized in that: comprise the following steps,

Step one, selection: select good, that nothing is damaged green turnip bar frozen goods;

Step 2, to thaw:

I refrigeration freeze product, put into clear water and thaw after removing external packing, for allowing product quick-thawing, holding product gently with cover hedge in course of defrosting and rocking gently;

II is without adhesion and has thawed when the product center green turnip bar that thaws completely;

Draining 3-5 minute pulled out by III product cover hedge thawed;

Course of defrosting will variable color, and rotten, exogenous impurity is picked out;

Step 3, dipping and rinsing:

I by green turnip bar and soak good with the proportional arrangement of 1:2;

Green turnip bar is put into dipping tank by II, stirs 3-5 minute gently up and down, then enters gland with holes, dipping 5-7 hour;

III material draining 2-3 minute flooded, puts into rinsing bath recirculated water and carries out rinsing, cleaned the soak on material surface;

Step 4, quick-frozen and refrigeration:

I opens quick freezing unit, when instant freezer import, outlet temperature≤-27 DEG C, opens Cloth sieve and carries out cloth quick-frozen;

Product after II quick-frozen first loads in freshness protection package and then loads in carton, puts into freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;

It is crisp and do not stick together that quick-frozen will reach product, and freezing rear product center has ice crystal;

Step 5, oil bath de-oiling:

The product that I quick-frozen is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other for subsequent use;

II treats that temperature rises to 110 DEG C and the material cage installed is put into oil bath pan, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature 90-95 DEG C;

III oil bath process will observe pasta, and illustrating that oil bath is insufficient if any large sparkle need continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 50-60 minute;

After IV lifting material cage, carry out de-oiling, 10 minutes de-oiling time, rotate forward each 5 minutes of reversion;

Open air valve door after V de-oiling terminates, when air pressure returns to " 0 ", open oil bath pan door, take out material cage;

VI exceeds standard for preventing product variable color, acid value, peroxide value, and the oil in oil bath pan needs regularly, quantitative washing oil: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production more than two days needs washing oil; Need supplementary fresh oil after washing oil, add 50g vitamin E;

Step 6, packaging:

After I oil bath, green turnip bar spreads and cools in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;

II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;

III qualified products loads in interim packaging bag, with the installed green turnip bar of electronic scale weighing;

IV seals with semi-automatic packer, packaging seal without gas leakage, without pleating.

2. the method for the processing process of the crisp bar of green turnip according to claim 1, is characterized in that: described soak is made up of the material of following weight portion,

75% maltose 180 parts, edible salt 4 parts, vitamin C 1 part, 260 parts, clear water, lemon yellow 2 parts, piperazine phosphate 0.5 part, polyvinylpyrrolidone 0.5 part, retinol1 part, maltodextrin 1 part, blender 7 parts;

Preparation method: first clear water is put into mixing plant, then puts into above-mentioned material successively, puts into one every 2 minutes, puts into while stir, and after putting into completely, continues stirring and can use for 10 minutes.

3. the method for the processing process of the crisp bar of green turnip according to claim 2, is characterized in that: described blender is made up of the material of following weight portion,

1 part, cinnabar, dodder laurel 2 parts, globe amaranth 3 parts, field thistle 4 parts, ceriander seed 5 parts, moutan bark 6 parts, Chinese Elm Bark 7 parts, oyster 8 parts, thorny elaeagnus leaf 9 parts, Lasiosphaera fenzlii 10 parts, 9 parts, donkey-hide gelatin, antelope's horn 1 part, spina date seed 4 parts;

Preparation method: above-mentioned material clear water is rinsed well, is then placed on drying, the place of ventilation dries naturally, then put into disintegrating apparatus successively and be ground into Powdered.