CN106135841A - A kind of manufacture method of the fried ground green tea produced in Anhui Province (bar) compared with low oil content - Google Patents
A kind of manufacture method of the fried ground green tea produced in Anhui Province (bar) compared with low oil content Download PDFInfo
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- CN106135841A CN106135841A CN201510164608.2A CN201510164608A CN106135841A CN 106135841 A CN106135841 A CN 106135841A CN 201510164608 A CN201510164608 A CN 201510164608A CN 106135841 A CN106135841 A CN 106135841A
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Abstract
The present invention relates to the manufacture method of a kind of fried ground green tea produced in Anhui Province (bar) compared with low oil content, including peeling-section (bar)-rinse-drain-film-fried-drain-cool down-seasoning-packaging above step.This manufacture method can effectively reduce the oil absorbency of fried ground green tea produced in Anhui Province (bar), make fried ground green tea produced in Anhui Province (bar) oil content≤20%, and improve the crisp degree of fried ground green tea produced in Anhui Province (bar), add the mouthfeel of people, reduce fried ground green tea produced in Anhui Province (bar) oil absorbency, improve the effect of the crisp degree of finished product, make green tea produced in Anhui Province (bar) become a kind of leisure food being of value to health of people.
Description
Technical field
The present invention relates to the manufacture method of a kind of fried ground green tea produced in Anhui Province (bar) compared with low oil content, belong to the fried food of reduction
Product oil absorbency technical field.
Background technology
It is known that Radix Pachyrhizi Erosi has another name called Radix Ipomoeae, containing dietary fiber, carotene, vitamin A, B, C, E
And potassium, ferrum, copper, selenium, calcium etc., nutritive value is the highest, be World Health Organization (WHO) choose out " ten greatly
Good vegetable " champion, there is the biggest edibility and health-care effect, such as: lose weight, improve looks, anticancer and anti-
Diabetes effect.The Radix Pachyrhizi Erosi ancient prescription traditional Chinese medical science thinks cool in nature, and sweet in the mouth has the effect of promoting the production of body fluid to quench thirst and relieving alcoholic intoxication." land
River book on Chinese herbal medicine " just said: " Radix Pachyrhizi Erosi promoting the production of body fluid to quench thirst, controls calentura thirsty." to the drunk people thirsty person of agitation xerostomia, use
Radix Pachyrhizi Erosi eats when fruit, the most most widely suited." Traditional Chinese Medicine in Sichuan will " cloud: " seam is thirsty, alcoholic intoxication." and introduce:
" control chronic alcoholism: Radix Pachyrhizi Erosi mixes white sugar clothes." white sugar balsam pear way: fresh Radix Pachyrhizi Erosi 120～240g, section,
Add white sugar and mix food in right amount.
Passage and the development of society, not only being approved widely by people of Radix Pachyrhizi Erosi over time, and more come
More coming into the life of people, become one requisite cuisines in people's recipe, present people are topmost
It is fried that eating method smoothes out with the fingers Radix Pachyrhizi Erosi exactly, and Main is to smooth out with the fingers after Radix Pachyrhizi Erosi cleans and dry and peel, be cut into of the same size slightly
Bar or sheet are standby, put into salad oil and Oleum Arachidis hypogaeae semen burn-out to 170 DEG C, smooth out with the fingers standby ground sugar-preserved gourd or sheet is put gently
Enter to explode to pick up for about 4 minutes and drain oil content, after sabot, spill berry sugar and fraction of salt seasoning immediately.Though
During right fried Radix Pachyrhizi Erosi, we have drained oil content to the Radix Pachyrhizi Erosi picked up, but Radix Pachyrhizi Erosi itself is compared
Oil suction, and oil content is up to more than 40%, and this has resulted in people the same of fried ground sugar-preserved gourd (sheet) of consuming oil
Time, also taken in substantial amounts of oils and fats, also indirect cause fried ground sugar-preserved gourd (sheet) that consumes oil, increase people
Body weight.
Summary of the invention
It is an object of the invention to: for the defect of prior art, it is proposed that a kind of fried Radix Pachyrhizi Erosi compared with low oil content
The manufacture method of sheet (bar), this manufacture method can effectively reduce the oil absorbency of fried ground green tea produced in Anhui Province (bar),
Make fried ground green tea produced in Anhui Province (bar) oil content≤20%, and improve the crisp degree of fried ground green tea produced in Anhui Province (bar),
Add the mouthfeel of people.
The technical solution adopted in the present invention is: the manufacture method of a kind of fried ground green tea produced in Anhui Province (bar) compared with low oil content,
Comprise the steps:
(1). peeling: one, manual peeling: utilizing special manual peeling knife to remove the peel, the eye smoothing out with the fingers Radix Pachyrhizi Erosi cuts out,
Prune the part of blackening in Radix Pachyrhizi Erosi；Two, chemical peeling: smooth out with the fingers Radix Pachyrhizi Erosi and be immersed in the burning that concentration is 15%～25%
In aqueous slkali, heating up about 70 DEG C, take out after its soft and soggyization, water is clean, cuts out eye and blackening with cutter
Part；
(2). section (bar): with microtome or with planing tool plane, smooth out with the fingers the section of the Radix Pachyrhizi Erosi after washing, be cut into 1.7
Millimeter～the thin slice of 2 tip of a hair thickness, it is desirable to thickness is uniform, and smooth surface to reduce fuel consumption, and improves product quality,
The sheet cut puts in cold water immediately；
(3). rinsing: the Radix Pachyrhizi Erosi after section (bar) must be immersed in the water rinsing immediately, in order to avoid list contained in Radix Pachyrhizi Erosi
Rather under oxidasic effect, it is oxidized to brown, washes away the starch that sheet stock surface is free simultaneously；
(4). drain: on depiler, smooth out with the fingers the sheet stock stacked separately, drain the moisture of surface portion simultaneously,
And smooth out with the fingers ground green tea produced in Anhui Province (bar) pallet after draining and put oil temperature at a temperature of 80 DEG C, toast 10min；
(5). film: smooth out with the fingers the ground green tea produced in Anhui Province (bar) after baking and put in edibility composite quilt membrane green tea produced in Anhui Province (bar) over the ground
Surface carry out film parcel；
(6). fried: continuous way can be used to produce or Batch Process, when ground green tea produced in Anhui Province (bar) are fried in pot, several
All being submerged in oil, carry on pocket conveyer, oil cauldron can be directly with fire or steam heating, it is possible to
Smooth out with the fingers oil heating with heat exchanger in advance, smooth out with the fingers oil pressure with pump and enter in pot, then with fire heating, it is noted that arrange time fried
Gas；Oil temperature is 160～170 DEG C, and the time is 3 minutes, finished product temperature 149～174 DEG C；Frying oil is preferably selected
Petiolus Trachycarpi oil, with other plant oil phase ratio, its stability is good, and service life is long, is particularly suitable for making frying oil
Use；
(7). drain: the sheet stock after fried, surface excess oil will be removed through vibration oil removal machine；
(8). cooling: smooth out with the fingers the ground green tea produced in Anhui Province (bar) after draining and be placed on screen cloth and carry out ventilating and cooling；
(9). seasoning: the ground green tea produced in Anhui Province (bar) exploded to be seasoned, at the green tea produced in Anhui Province (bar) exploded by conveyer
Time in proposition pot, spreading lower appropriate salt and mix with green tea produced in Anhui Province (bar) in flavoring agent up, salt dosage is
1.5%～2%, i.e. according to different requirements, green tea produced in Anhui Province (bar) can be made to have chicken taste, the multiple local flavor such as spicy；
(10). packaging: weight per unit length is packed, and net content error is less than ± 1%, typically with composite plastic film bag
Dress, if needing to extend the shelf life, can use Aluminum-plastic composite bag vacuum pack with nitrogen.
In the present invention: in described step (5), edibility composite quilt membrane is by soybean protein isolate, powder fibre
The solvent that dimension element, polyvinylpyrrolidone and soy milk powder mix.
After using technique scheme, the invention have the benefit that this manufacture method can effectively reduce fried
The oil absorbency on ground green tea produced in Anhui Province (bar) so that fried ground green tea produced in Anhui Province (bar) oil content≤20%, and improve fried
The crisp degree on ground green tea produced in Anhui Province (bar), adds the mouthfeel of people, reduces fried ground green tea produced in Anhui Province (bar) oil suction
Rate, improves the effect of the crisp degree of finished product, makes green tea produced in Anhui Province (bar) become a kind of leisure being of value to health of people
Food.
Detailed description of the invention
Smoothing out with the fingers in conjunction with the embodiments below, the present invention is further illustrated.
Embodiment 1
The manufacture method of a kind of fried ground green tea produced in Anhui Province (bar) compared with low oil content, comprises the steps:
(1). peeling: one, manual peeling: utilizing special manual peeling knife to remove the peel, the eye smoothing out with the fingers Radix Pachyrhizi Erosi cuts out,
Prune the part of blackening in Radix Pachyrhizi Erosi；Two, chemical peeling: smooth out with the fingers Radix Pachyrhizi Erosi and be immersed in the burning that concentration is 15%～25%
In aqueous slkali, heating up about 70 DEG C, take out after its soft and soggyization, water is clean, cuts out eye and blackening with cutter
Part；
(2). section (bar): with microtome or with planing tool plane, smooth out with the fingers the section of the Radix Pachyrhizi Erosi after washing, be cut into 1.7
Millimeter～the thin slice of 2 tip of a hair thickness, it is desirable to thickness is uniform, and smooth surface to reduce fuel consumption, and improves product quality,
The sheet cut puts in cold water immediately；
(3). rinsing: the Radix Pachyrhizi Erosi after section (bar) must be immersed in the water rinsing immediately, in order to avoid list contained in Radix Pachyrhizi Erosi
Rather under oxidasic effect, it is oxidized to brown, washes away the starch that sheet stock surface is free simultaneously；
(4). drain: on depiler, smooth out with the fingers the sheet stock stacked separately, drain the moisture of surface portion simultaneously,
And smooth out with the fingers ground green tea produced in Anhui Province (bar) pallet after draining and put oil temperature at a temperature of 80 DEG C, toast 10min；
(5). film: smooth out with the fingers the ground green tea produced in Anhui Province (bar) after baking and put in edibility composite quilt membrane green tea produced in Anhui Province (bar) over the ground
Surface carry out film parcel；
(6). fried: continuous way can be used to produce or Batch Process, when ground green tea produced in Anhui Province (bar) are fried in pot, several
All being submerged in oil, carry on pocket conveyer, oil cauldron can be directly with fire or steam heating, it is possible to
Smooth out with the fingers oil heating with heat exchanger in advance, smooth out with the fingers oil pressure with pump and enter in pot, then with fire heating, it is noted that arrange time fried
Gas；Oil temperature is 160～170 DEG C, and the time is 3 minutes, finished product temperature 149～174 DEG C；Frying oil is preferably selected
Petiolus Trachycarpi oil, with other plant oil phase ratio, its stability is good, and service life is long, is particularly suitable for making frying oil
Use；
(7). drain: the sheet stock after fried, surface excess oil will be removed through vibration oil removal machine；
(8). cooling: smooth out with the fingers the ground green tea produced in Anhui Province (bar) after draining and be placed on screen cloth and carry out ventilating and cooling；
(9). seasoning: the ground green tea produced in Anhui Province (bar) exploded to be seasoned, at the green tea produced in Anhui Province (bar) exploded by conveyer
Time in proposition pot, spreading lower appropriate salt and mix with green tea produced in Anhui Province (bar) in flavoring agent up, salt dosage is
1.5%～2%, i.e. according to different requirements, green tea produced in Anhui Province (bar) can be made to have chicken taste, the multiple local flavor such as spicy；
(10). packaging: weight per unit length is packed, and net content error is less than ± 1%, typically with composite plastic film bag
Dress, if needing to extend the shelf life, can use Aluminum-plastic composite bag vacuum pack with nitrogen.Described step (5)
Middle edibility composite quilt membrane is by soybean protein isolate, cellulose powder, polyvinylpyrrolidone and bean milk
The solvent that powder mixes.
Above the detailed description of the invention of the present invention is described, but the present invention is not limited to above description.
For a person skilled in the art, any equal amendment to the technical program and replacement are all at this
Among bright scope.Therefore, the impartial conversion made without departing from the spirit and scope of the invention and amendment,
All should contain in the scope of the present invention.
Claims (2)
1. the manufacture method compared with the fried ground green tea produced in Anhui Province (bar) of low oil content, it is characterised in that: include walking as follows
Rapid:
(1). peeling: one, manual peeling: utilize special manual peeling knife to remove the peel, the eye of Radix Pachyrhizi Erosi is cut out,
Prune the part of blackening in Radix Pachyrhizi Erosi；Two, chemical peeling: Radix Pachyrhizi Erosi is immersed in the burning that concentration is 15%～25%
In aqueous slkali, heating up about 70 DEG C, take out after its soft and soggyization, water is clean, cuts out eye and blackening with cutter
Part；
(2). section (bar): with microtome or with planing tool plane, the Radix Pachyrhizi Erosi section after washing, be cut into 1.7
Millimeter～the thin slice of 2 tip of a hair thickness, it is desirable to thickness is uniform, and smooth surface to reduce fuel consumption, and improves product quality,
The sheet cut puts in cold water immediately；
(3). rinsing: the Radix Pachyrhizi Erosi after section (bar) must be immersed in the water rinsing immediately, in order to avoid list contained in Radix Pachyrhizi Erosi
Rather under oxidasic effect, it is oxidized to brown, washes away the starch that sheet stock surface is free simultaneously；
(4). drain: on depiler, the sheet stock stacked is separated, drain the moisture of surface portion simultaneously,
And the ground green tea produced in Anhui Province (bar) after draining put oil temperature into pallet and toast 10min at a temperature of 80 DEG C；
(5). film: the ground green tea produced in Anhui Province (bar) after baking are put in edibility composite quilt membrane green tea produced in Anhui Province (bar) over the ground
Surface carry out film parcel；
(6). fried: continuous way can be used to produce or Batch Process, when ground green tea produced in Anhui Province (bar) are fried in pot, several
All being submerged in oil, carry on pocket conveyer, oil cauldron can be directly with fire or steam heating, it is possible to
In advance oil is heated with heat exchanger, with pump, oil pressure is entered in pot, then with fire heating, it is noted that arrange time fried
Gas；Oil temperature is 160～170 DEG C, and the time is 3 minutes, finished product temperature 149～174 DEG C；Frying oil is preferably selected
Petiolus Trachycarpi oil, with other plant oil phase ratio, its stability is good, and service life is long, is particularly suitable for making frying oil
Use；
(7). drain: the sheet stock after fried, surface excess oil will be removed through vibration oil removal machine；
(8). cooling: the ground green tea produced in Anhui Province (bar) after draining are placed on screen cloth and carry out ventilating and cooling；
(9). seasoning: the ground green tea produced in Anhui Province (bar) exploded to be seasoned, at the green tea produced in Anhui Province (bar) exploded by conveyer
Time in proposition pot, spreading lower appropriate salt and mix with green tea produced in Anhui Province (bar) in flavoring agent up, salt dosage is
1.5%～2%, i.e. according to different requirements, green tea produced in Anhui Province (bar) can be made to have chicken taste, the multiple local flavor such as spicy；
(10). packaging: weight per unit length is packed, and net content error is less than ± 1%, typically with composite plastic film bag
Dress, if needing to extend the shelf life, can use Aluminum-plastic composite bag vacuum pack with nitrogen.
The manufacture method of a kind of fried ground green tea produced in Anhui Province (bar) compared with low oil content the most according to claim 1, its
It is characterised by: in described step (5), edibility composite quilt membrane is by soybean protein isolate, powder fiber
The solvent that element, polyvinylpyrrolidone and soy milk powder mix.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510164608.2A CN106135841A (en) | 2015-04-09 | 2015-04-09 | A kind of manufacture method of the fried ground green tea produced in Anhui Province (bar) compared with low oil content |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510164608.2A CN106135841A (en) | 2015-04-09 | 2015-04-09 | A kind of manufacture method of the fried ground green tea produced in Anhui Province (bar) compared with low oil content |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304363A (en) * | 2022-01-27 | 2022-04-12 | 上海来伊份股份有限公司 | Low-oil-content multi-flavor peanut and preparation method thereof |
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| CN101589791A (en) * | 2008-06-25 | 2009-12-02 | 张士良 | A kind of processing method of sweet potato slices |
| CN101946873A (en) * | 2010-09-21 | 2011-01-19 | 福建省新润食品有限公司 | Coating agent, preparation method and application thereof |
| CN103238802A (en) * | 2013-04-10 | 2013-08-14 | 李星明 | Sweet potato slice |
| CN103271312A (en) * | 2013-06-09 | 2013-09-04 | 上海圣济国际贸易有限公司 | Production method of sweet potato slices |
| CN103393046A (en) * | 2013-07-04 | 2013-11-20 | 陈武义 | Manufacturing method of sweet potato slices |
-
2015
- 2015-04-09 CN CN201510164608.2A patent/CN106135841A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589791A (en) * | 2008-06-25 | 2009-12-02 | 张士良 | A kind of processing method of sweet potato slices |
| CN101946873A (en) * | 2010-09-21 | 2011-01-19 | 福建省新润食品有限公司 | Coating agent, preparation method and application thereof |
| CN103238802A (en) * | 2013-04-10 | 2013-08-14 | 李星明 | Sweet potato slice |
| CN103271312A (en) * | 2013-06-09 | 2013-09-04 | 上海圣济国际贸易有限公司 | Production method of sweet potato slices |
| CN103393046A (en) * | 2013-07-04 | 2013-11-20 | 陈武义 | Manufacturing method of sweet potato slices |
Non-Patent Citations (2)
| Title |
|---|
| 刘家宝等: "《食品加工技术、工艺和配方大全（精选版•上）》", 30 September 2005, 科学技术文献出版社 * |
| 陈栓虎等: "《农副产品综合利用和深加工技术.蔬菜类》", 31 March 2003, 陕西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304363A (en) * | 2022-01-27 | 2022-04-12 | 上海来伊份股份有限公司 | Low-oil-content multi-flavor peanut and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20161123 |