CN105794918A - Vegetable biscuit and preparation method thereof - Google Patents
Vegetable biscuit and preparation method thereof Download PDFInfo
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- CN105794918A CN105794918A CN201410838192.3A CN201410838192A CN105794918A CN 105794918 A CN105794918 A CN 105794918A CN 201410838192 A CN201410838192 A CN 201410838192A CN 105794918 A CN105794918 A CN 105794918A
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Abstract
The present invention discloses a vegetable biscuit and a preparation method thereof. The preparation method includes the following steps that pre-treated vegetables are soaked into clear water with amount being 2-4 times of the weight of the pre-treated vegetables for 10-20 minutes; the soaked vegetables are taken out and the taken-out vegetables are rinsed clean with clear water; the rinsed vegetables are put into a steaming and cooking device to be steamed and cooked to be medium to medium well-done; the steamed and cooked vegetables are cut into vegetable segments with length of 2-4 cm and the cut vegetables and a seasoning solution are put into a beater to be beaten into a pulp in accordance with a predetermined weight ratio; the pulp, rice flour and yeast are mixed evenly at a weight ratio of 6:3:1; the mixed pulp is put into vegetable biscuit molds, the molds are sent into a quick-freezing device to be quick-frozen for 45-120 minutes; the quick-frozen molds are sent into a microwave dryer, and drying, sterilization and crisp treatment are carried out under a pressure of 0.09-0.1 Mpa, under a temperature range of 45-65 DEG C for 100-120 minutes. The vegetable biscuits prepared by the preparation method meet people's love for puffed food and also provide people with rich nutrition.
Description
Technical field
The present invention relates to foods processing technique, particularly relate to vegetable biscuit and stop and preparation method thereof.
Background technology
Vegetable contains many nutritional labelings that needed by human body is wanted.Raising and health care meaning along with living standards of the people
The enhancing known, people to the demand of diet from the satisfied attention turning to matter of amount, along with industry and life are useless
Gurry and chemical fertilizer, pollution by pesticides farmland and water body, make urban and rural residents more and more favor green safety
Food, pure natural, vegetable low in calories, that safety is relieved become the target that current people chase.
But the transit link of vegetable is numerous, the quality ginseng time causing vegetable is uneven.Select as one, permissible
Green vegetables are fabricated to puffed food, transport after packaging.At present, market has multiple puffed food,
Deeply liked by consumers in general, be by the side such as extruding puffing, expanded, the microwave bulking of vacuum frying mostly
Method processes, and such puffed food fat content height, mouthfeel nutritional labeling greasy, to raw material is destroyed
Greatly, and be unfavorable for being eaten for a long time.
Summary of the invention
In view of this, the present invention is directed to the variety of problems that current puffed food exists, propose a kind of based on vegetable
Want raw-material nutritious dilated food and preparation method thereof.
According to an aspect of the invention, it is provided the preparation method of a kind of vegetable biscuit, including step: will be through
The clear water of vegetable immersion 2-4 times crossing pretreatment soaks 10 to 20 minutes；The vegetable that taking-up is soaked, and with
Clear water is rinsed well；It is ripe to 5 to 7 that vegetable after cleaning puts into steaming and decocting in digesting apparatus；After steaming and decocting
Vegetable cut into 2 to 4 centimetre lengths, and by the vegetable after cutting with baste according to predetermined weight ratio
Put into and beater breaks into serosity；By rice flour that described serosity and preprepared mesh number are 60-100 mesh with
And yeast mixes according to the ratio of weight ratio 6:3:1, and stir；Described mixed serosity is put into vegetables
In dish Biscuit mold, and mould is sent into quick freezing unit carries out quick-freezing 45 to 120 minutes；After quick-freezing
Mould send in microwave dryer, under the pressure of 0.1 to 0.3Mpa, the temperature of 45 to 65 degrees Celsius
In the range of degree, carry out dry, the sterilization of 100 to 120 minutes and crisp process；To being dried, sterilize and being crisp
Vegetable biscuit mould after crisp process is sent in baking device and is bakeed.
Wherein, described vegetable at least includes: Chinese cabbage, Herba Spinaciae, Herba Apii graveolentis, Bulbus Allii Cepae, cabbage mustard, Fructus Cucumidis sativi, Fructus Benincasae,
Fructus Solani melongenae, Capsicum annuum L., Fructus Capsici, pea seedlings, Rhizoma Nelumbinis, Caulis Zizaniae caduciflorae, Radix Raphani, Radix Dauci Sativae.
Described preparation method farther includes step:
It is being dried, is sterilizing and after crisp process, be removed from the molds the vegetable biscuit of molding, and put into packaging bag
Middle encapsulation.
Wherein, described baste is the sucrose solution containing the white sugar that weight ratio is 10-14%, described predetermined weight
Ratio is 1:0.8-1.3.
Wherein, described baste is the saline containing the Sal that weight ratio is 1.0-1.5%, described predetermined weight ratio
For 1:0.6-0.9.
Wherein, described baste is the milk fluid containing the butter that weight ratio is 8-12%, described predetermined weight ratio
For 1:0.5-0.8.
In the present invention, in the vegetable through pretreatment is immersed the clear water of 2-4 times, soak 30 to 40 minutes
Before step, described preparation method includes: the vegetable raw-material chosen is rejected old stalk and yellow leaf, and goes
Except the foreign body including earth, weeds.
According to the present invention, additionally provide and a kind of prepare according to aforementioned claim one of arbitrarily described preparation method
Vegetable biscuit.
Vegetable biscuit according to the present invention and preparation method thereof, uses the vegetable deep-processing technique of brand-new non-fired
With microwave vacuum drying baking process, without any additive in technical process, maintain to greatest extent
The nutritional labeling of vegetable and taste, meet people and like edible puffed food, carries for people again simultaneously
Supply abundant nutrition, be the good choosing of a kind of leisure food.
Detailed description of the invention
For making the purpose of the present invention, technical scheme and advantage clearer, referring to embodiment,
The present invention is described in more detail.
The present invention is directed to vegetable propose and a kind of prepare the vegetable biscuit method as leisure food.The present invention
In, vegetable includes but not limited to Chinese cabbage, Herba Spinaciae, Herba Apii graveolentis, Bulbus Allii Cepae, cabbage mustard, Fructus Cucumidis sativi, Fructus Benincasae, eggplant
Son, Capsicum annuum L., Fructus Capsici, Semen Pisi sativi, Kidney bean, Rhizoma Nelumbinis, Caulis Zizaniae caduciflorae, Radix Raphani, Radix Dauci Sativae.
Preparation method the following detailed description of the vegetable biscuit of the present invention.
In order to prepare vegetable biscuit, need vegetable Lentinus Edodes raw material is carried out pretreatment.First, according to vegetable
Kind, select fresh, tender vegetable or tender shoots or tender Seedling, reject the old stalk of vegetable and yellow leaf
Deng inedible part, and remove be clipped in vegetable earth, sand, the foreign body such as weeds.
It follows that the vegetable through pretreatment is immersed be about in the clear water of 2-4 times of vegetable immersion 10 to
20 minutes.In the present invention, the time that vegetable is soaked is can make the fouls such as the such as earth of vegetable surface soft
Soft, easy to fall off it is as the criterion.
Next step, take out the vegetable soaked, and rinse well with clear water.For the ease of rinsing well, permissible
Vegetable is divided separated on drainage screen, then rinse with clear water, and drain the water.
Then, the vegetable after cleaning puts into steaming and decocting in digesting apparatus.It is preferred that can be by vegetable steaming and decocting to 5
Ripe to 7.As replacement, it is also possible to vegetable is cooked completely.
Afterwards, take out the output after steaming and decocting, the vegetable after steaming and decocting is cut into 2 to 4 centimetre lengths, and will cut
Vegetable after cutting and baste are put into according to predetermined weight ratio and are broken into serosity in beater.In the present invention, beat
The rotating speed of pulp grinder is 200r/m to 400r/m.Described baste can be sucrose solution, saline or milk fluid.Institute
Stating baste when being containing the sucrose solution of the white sugar that weight ratio is 10-14%, the vegetable after cutting and baste are according in advance
Fixed weight ratio is 1:0.8-1.3.When described baste is containing the saline of the Sal that weight ratio is 1.0-1.5%,
Described cut after vegetable and baste be 1:0.6-0.9 according to predetermined weight ratio.Wherein, described baste is
During containing the milk fluid of the butter that weight ratio is 8-12%, described in cut after vegetable and baste according to predetermined weight
Ratio is 1:0.5-0.8.
Then, by rice flour that mixed serosity and preprepared mesh number are 60-100 mesh and yeast by
Ratio according to weight ratio 6:3:1 mixes, and stirs.Alternatively, mixed serosity, rice flour and ferment
Female weight ratio can also be 6.5:2.5:1 or other ratio value.
Afterwards, described serosity is put in vegetable biscuit mould, and mould is sent into quick freezing unit carries out quick-freezing
45 to 120 minutes.In the present invention, mould therefor be shaped as strip, square, circle, ellipse,
Triangle, pentagon, regular and irregular figure spherical, various and various animals graphics.
It follows that be placed on charging tray by the mould with the vegetable of quick-freezing after quick-freezing, send into microwave
In drying machine within the temperature range of 45 to 65 degrees Celsius, under the pressure of 0.09 to 0.1Mpa, carry out 100
To dry, sterilization and the crisp process of 120 minutes.According to the present invention, be dried, sterilization, shortcakeization link
Most important link in preparing for vegetable biscuit, after the vegetable mold charge dish after quick-freezing, according to difference
Mouthfeel arranges operating temperature in the range of 45～65 degree and under the pressure of 0.09 to 0.1Mpa, every batch
It is about 1 process time half to 2 hour, completes to be dried in microwave dryer simultaneously, sterilize, crisp
Three processes.
Bakee additionally, the vegetable mould after dry, sterilization and crisp process is sent in baking device.
Specifically, baking device is utilized to bakee to increase product crunchy sensation and perfume (or spice) to the vegetable after dry shortcakeization
Sense of taste, time and temperature set according to Product processing amount.
Vegetable biscuit preparation method according to the present invention, it is also possible to the vegetable after bakeing further loads little
Packaging.
Vegetable crackling utilizing the present invention and preparation method thereof, without any additive in preparation, both
The nutritional labeling maintaining vegetable can eat again taste and the delicious and crisp of vegetable itself, maintains to greatest extent
Vegetable is fragrant, taste, makes the loss of the nutritional labeling caused because of heated denaturalization be preferably minimized.Utilize the present invention's
The product that method is produced, water content is the lowest, is highly susceptible to preserving.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all at this
Within the spirit of invention and principle, any modification, equivalent substitution and improvement etc. done, should be included in
Within the scope of protection of the invention.
Claims (8)
1. a preparation method for vegetable biscuit, including step:
Vegetable through pretreatment is immersed in the clear water of 2-4 times and soak 10 to 20 minutes；
Take out the vegetable soaked, and rinse well with clear water；
It is ripe to 5 to 7 that vegetable after cleaning puts into steaming and decocting in digesting apparatus；
Vegetable after steaming and decocting is cut into 2 to 4 centimetre lengths, and by the vegetable after cutting with baste according in advance
Fixed weight ratio is put into and is broken into serosity in beater；
By rice flour that described serosity and preprepared mesh number are 60-100 mesh and yeast according to weight ratio
The ratio mixing of 6:3:1, and stir；
Described mixed serosity is put in vegetable biscuit mould, and output Biscuit mold is sent into quick freezing unit
In carry out quick-freezing 45 to 120 minutes；
Vegetable biscuit mould after quick-freezing is sent in microwave dryer, under the pressure of 0.09 to 0.1Mpa,
Within the temperature range of 45 to 65 degrees Celsius, carry out dry, the sterilization of 100 to 120 minutes and crisp place
Reason；
Vegetable biscuit mould after dry, sterilization and crisp process is sent in baking device and bakees.
2. preparation method as claimed in claim 1, wherein, described vegetable at least includes: Chinese cabbage, spinach
Dish, Herba Apii graveolentis, Bulbus Allii Cepae, cabbage mustard, Fructus Cucumidis sativi, Fructus Benincasae, Fructus Solani melongenae, Capsicum annuum L., Fructus Capsici, pea seedlings, Rhizoma Nelumbinis, hay
In vain, Radix Raphani, Radix Dauci Sativae.
3. preparation method as claimed in claim 1, farther includes step:
It is being dried, is sterilizing and after crisp process, from vegetable biscuit mould, take out the vegetable biscuit of molding, and put
Enter in packaging bag and encapsulate.
4. preparation method as claimed in claim 1, wherein, described baste is for being 10-14% containing weight ratio
The sucrose solution of white sugar, described predetermined weight ratio is 1:0.8-1.3.
5. preparation method as claimed in claim 1, wherein, described baste is for being 1.0-1.5% containing weight ratio
The saline of Sal, described predetermined weight ratio is 1:0.6-0.9.
6. preparation method as claimed in claim 1, wherein, described baste is for being 8-12% containing weight ratio
The milk fluid of butter, described predetermined weight ratio is 1:0.5-0.8.
7. preparation method as claimed in claim 1, is immersing 2-4 times clear by the vegetable through pretreatment
Before soaking the step of 10 to 20 minutes in water, described preparation method includes:
The vegetable raw-material chosen is rejected old stalk and yellow leaf, and removes the foreign body including earth, weeds.
8. the vegetable biscuit prepared according to aforementioned claim one of arbitrarily described preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838192.3A CN105794918A (en) | 2014-12-29 | 2014-12-29 | Vegetable biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838192.3A CN105794918A (en) | 2014-12-29 | 2014-12-29 | Vegetable biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105794918A true CN105794918A (en) | 2016-07-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410838192.3A Pending CN105794918A (en) | 2014-12-29 | 2014-12-29 | Vegetable biscuit and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719767A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Vegetable biscuit and preparation method thereof |
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- 2014-12-29 CN CN201410838192.3A patent/CN105794918A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719767A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Vegetable biscuit and preparation method thereof |
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Application publication date: 20160727 |
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