CN110432458A - A kind of production method of flavourful garlic chips - Google Patents
A kind of production method of flavourful garlic chips Download PDFInfo
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- CN110432458A CN110432458A CN201910771465.XA CN201910771465A CN110432458A CN 110432458 A CN110432458 A CN 110432458A CN 201910771465 A CN201910771465 A CN 201910771465A CN 110432458 A CN110432458 A CN 110432458A
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- Prior art keywords
- garlic
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- flavourful
- microwave
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The production method that the present invention discloses a kind of flavourful garlic chips, selects fresh high-quality, the garlic investment beater of full grains is beaten to fine and smooth uniformly without particle, and garlic slurry is spare；Garlic slurry, glutinous rice flour, cornstarch, sweet potato starch, soft white sugar, distilled water are weighed respectively, and all ingredients are stirred evenly, dough of kneading dough to obtain；The dough mixed is flattened, water is opened into steamer；Shaping slice；Vacuum drying；Moisture is balanced；Microwave bulking.The present invention is using garlic as major ingredient, glutinous rice flour, sweet potato starch, cornstarch etc. are auxiliary material, utilize microwave bulking principle, various raw materials are mixed into the dough sheet after steaming and carry out microwave bulking, garlic pieces bright color, crispy, uniform texture, internal porosity is evenly distributed, and external bubble is less, and garlic is aromatic strongly fragrant.
Description
Technical field
The present invention relates to a kind of production methods of flavourful garlic chips, belong to food processing technology field.
Background technique
Garlic is generally acknowledged medicinal and edible plant food, studies have shown that every 100g fresh garlic moisture content 63.8g, sugar
7.2g, fat 10.2g, protein 5.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitaminB10 .29mg, vitamin
B20.06mg, niacin 0.8mg, vitamin C 7mg.Sulfur-containing compound has: S- acrylic-L-cysteine sulfoxide, diallyl
Disulfide, ajoene, S-allyl-L-ceisteine etc..Organic sulfur compound abundant in garlic, can inhibit and kill many bars
Bacterium, coccus, fungi and virus.According to statistics and investigation, a possibility that people of frequent edible garlic gets a cancer of the stomach, reduce 60%.In addition,
Garlic can also reduce the risk that many tissues of human body and organ suffer from malignant tumour or cancer.Garlic can reduce the dense of cholesterol
The viscosity of degree and blood, slows down vascular sclerosis speed, peripheral vessel is expanded, to make atherosclerotic lesion
Occurrence and development are retarded.Currently, the production of garlic pieces all more or less addition pigment or other additives in garlic food,
To improve the flavor of garlic pieces, the excipient biceps added in manufacturing process is stronger, and not easily molded, mouthfeel is bad.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides a kind of production methods of flavourful garlic chips.
To achieve the goals above, a kind of production method for flavourful garlic chips that the present invention uses, comprising the following steps:
A, pretreatment of raw material: the garlic of fresh high-quality, full grains is selected；Peeling obtains garlic bulblet, and flowing water cleaning is drained, thrown
Enter beater to be beaten to fine and smooth uniformly without particle, garlic slurry is spare；
B, seasoning and face: weigh respectively garlic starch 5-15 parts, 10-20 parts of glutinous rice flour, 2-8 parts of cornstarch, 3-7 parts of sweet potato starch,
3-7 parts of soft white sugar, 10-18 parts of distilled water, all ingredients are stirred evenly, and knead dough 5-8min, and dough is rubbed to smooth；
C, it steams: the dough mixed is flattened, water is opened into steamer, is taken out after 4-8min；
D, shaping is sliced: will steam to half-mature dough the musculus cutaneus for being pressed into 0.3-0.7mm thickness with noodle press, being then cut into side length is 2-
The square of 4cm；
E, it is dried in vacuo: orthopedic dough sheet being put into baking oven, in 70-80 DEG C of dry 25-35min；
F, moisture is balanced: the dough sheet after drying being put into freshness protection package, seals, sets water in 1-2h equilibrium material embryo in a cool and dry place
Point；
G, microwave bulking: material embryo of the moisture after balanced is placed in micro-wave oven after carrying out microwave bulking and obtains garlic pieces, microwave power
For 400-600W.
Further, chilli powder 0.3-1.4 parts, 0.3-0.7 parts of salt, monosodium glutamate 0.2- are added in the step B dough
0.8 part, obtain fragrant spicy dough.
Further, milk powder 3.5-6.5 parts is added in the step B dough, obtains milk fragrance dough.
Further, the step G uses uninterrupted microwave extruding, and each microwave 20s is spaced 10s, microwave total duration 40-
80s。
Compared with prior art, the present invention has following remarkable advantage:
1, the present invention uses microwave bulking technology, and using Common garlic as major ingredient, work in-process does not add pigment and other additives
Deng, it is non-fried, the original color of Common garlic and flavor are farthest maintained, eater can be made sufficiently to enjoy garlic product
Function value, belong to the puffed leisure food of natural green health；
2, the present invention use almost without biceps and the mixed powder of adhesive glutinous rice flour, cornstarch, sweet potato starch as
Excipient, for more easily molded, crispy in taste without hard, color is glossy, in good taste；
3, easy to carry using garlic crisp chip produced by the invention, it is easy to edible, the water content of product is lower than 7% after extruding, no
Conducive to microbial growth, there is longer storage period；
4, the garlic pieces bright color that the present invention makes, crispy, uniform texture, internal porosity are evenly distributed, external gas
Steep less, garlic is aromatic strongly fragrant.
Specific embodiment
In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention is carried out below further detailed
It describes in detail bright.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, it is not limited to this hair
Bright range.
Unless otherwise defined, all technical terms and scientific terms used herein are led with technology of the invention is belonged to
The normally understood meaning of the technical staff in domain is identical, and term as used herein in the specification of the present invention is intended merely to retouch
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
Embodiment 1
Select the garlic of fresh high-quality, full grains；Peeling obtains garlic bulblet, and flowing water cleaning drains, investment beater be beaten to
For exquisiteness uniformly without particle, garlic slurry is spare；
Garlic is weighed respectively starches 5 parts, 10 parts of glutinous rice flour, 2 parts of cornstarch, 3 parts of sweet potato starch, 3 parts of soft white sugar, 10 parts of distilled water,
All ingredients are stirred evenly, knead dough 5min, and dough is rubbed to smooth, addition 1 part of the chilli powder, 0.5 part of salt, taste in dough
0.5 part of essence, obtains fragrant spicy dough；
The dough mixed is flattened, water is opened into steamer, is taken out after 4min, to cook glutinous rice flour, is preferably embodied its stickiness；
The musculus cutaneus for being pressed into 0.3mm thickness will be steamed to half-mature dough with noodle press, is then cut into the square that side length is 2cm；
Orthopedic dough sheet is put into baking oven, in 70 DEG C of dry 25min；
Dough sheet after drying is put into freshness protection package, seals, sets moisture in 1h equilibrium material embryo in a cool and dry place；
Material embryo of the moisture after balanced is placed in micro-wave oven after carrying out microwave bulking and obtains garlic pieces, microwave power 400W, between
Disconnected microwave bulking, each 20s are spaced 10s, and microwave total duration 40s can effectively reduce the bubble on crisp chip surface.
Embodiment 2
Select the garlic of fresh high-quality, full grains；Peeling obtains garlic bulblet, and flowing water cleaning drains, investment beater be beaten to
For exquisiteness uniformly without particle, garlic slurry is spare；
Garlic is weighed respectively starches 15 parts, 20 parts of glutinous rice flour, 8 parts of cornstarch, 7 parts of sweet potato starch, 7 parts of soft white sugar, 18 parts of distilled water,
All ingredients are stirred evenly, knead dough 8min, and dough is rubbed to smooth, and 5 parts of milk powder are added in dough, obtains milk fragrance face
Group；
The dough mixed is flattened, water is opened into steamer, is taken out after 8min, to cook glutinous rice flour, is preferably embodied its stickiness
The musculus cutaneus for being pressed into 0.7mm thickness will be steamed to half-mature dough with noodle press, is then cut into the square that side length is 4cm；
Orthopedic dough sheet is put into baking oven, in 80 DEG C of dry 35min；
Dough sheet after drying is put into freshness protection package, seals, sets moisture in 2h equilibrium material embryo in a cool and dry place；
Material embryo of the moisture after balanced is placed in micro-wave oven after carrying out microwave bulking and obtains garlic pieces, microwave power 600W is used
Uninterrupted microwave extruding, each 20s are spaced 10s, and microwave total duration 60s can effectively reduce the bubble on crisp chip surface.
Embodiment 3
Select the garlic of fresh high-quality, full grains；Peeling obtains garlic bulblet, and flowing water cleaning drains, investment beater be beaten to
For exquisiteness uniformly without particle, garlic slurry is spare；
Garlic is weighed respectively starches 10 parts, 15 parts of glutinous rice flour, 5 parts of cornstarch, 5 parts of sweet potato starch, 5 parts of soft white sugar, 13 parts of distilled water,
All ingredients are stirred evenly, knead dough 6min, and dough is rubbed to smooth；
The dough mixed is flattened, water is opened into steamer, is taken out after 5min, to cook glutinous rice flour, is preferably embodied its stickiness
The musculus cutaneus for being pressed into 0.5mm thickness will be steamed to half-mature dough with noodle press, is then cut into the square that side length is 3cm；
Orthopedic dough sheet is put into baking oven, in 75 DEG C of dry 30min；
Dough sheet after drying is put into freshness protection package, seals, sets moisture in 1.5h equilibrium material embryo in a cool and dry place；
Material embryo of the moisture after balanced is placed in micro-wave oven after carrying out microwave bulking and obtains garlic pieces, microwave power 480W is used
Uninterrupted microwave extruding, each 20s are spaced 10s, and microwave total duration 60s can effectively reduce the bubble on crisp chip surface.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement or improvement etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (4)
1. a kind of production method of flavourful garlic chips, which comprises the following steps:
A, pretreatment of raw material: the garlic of fresh high-quality, full grains is selected；Peeling obtains garlic bulblet, and flowing water cleaning is drained, thrown
Enter beater to be beaten to fine and smooth uniformly without particle, garlic slurry is spare；
B, seasoning and face: weigh respectively garlic starch 5-15 parts, 10-20 parts of glutinous rice flour, 2-8 parts of cornstarch, 3-7 parts of sweet potato starch,
3-7 parts of soft white sugar, 10-18 parts of distilled water, all ingredients are stirred evenly, and knead dough 5-8min, and dough is rubbed to smooth；
C, it steams: the dough mixed is flattened, water is opened into steamer, is taken out after 4-8min；
D, shaping is sliced: will steam to half-mature dough the musculus cutaneus for being pressed into 0.3-0.7mm thickness with noodle press, being then cut into side length is 2-
The square of 4cm；
E, it is dried in vacuo: orthopedic dough sheet being put into baking oven, in 70-80 DEG C of dry 25-35min；
F, moisture is balanced: the dough sheet after drying being put into freshness protection package, seals, sets water in 1-2h equilibrium material embryo in a cool and dry place
Point；
G, microwave bulking: material embryo of the moisture after balanced is placed in micro-wave oven after carrying out microwave bulking and obtains garlic pieces, microwave power
For 400-600W.
2. a kind of production method of flavourful garlic chips according to claim 1, which is characterized in that in the step B dough
Chilli powder 0.3-1.4 parts, 0.3-0.7 parts of salt, 0.2-0.8 parts of monosodium glutamate is added, obtains fragrant spicy dough.
3. a kind of production method of flavourful garlic chips according to claim 1, which is characterized in that in the step B dough
It is added milk powder 3.5-6.5 parts, obtains milk fragrance dough.
4. a kind of production method of flavourful garlic chips according to claim 1, which is characterized in that the step G is using interruption
Microwave bulking, each microwave 20s are spaced 10s, microwave total duration 40-80s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910771465.XA CN110432458A (en) | 2019-08-21 | 2019-08-21 | A kind of production method of flavourful garlic chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910771465.XA CN110432458A (en) | 2019-08-21 | 2019-08-21 | A kind of production method of flavourful garlic chips |
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| Publication Number | Publication Date |
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| CN110432458A true CN110432458A (en) | 2019-11-12 |
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ID=68436792
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Citations (12)
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|---|---|---|---|---|
| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
| CN102165970A (en) * | 2011-04-11 | 2011-08-31 | 南京财经大学 | Method for processing dehydrated garlic flakes |
| CN102240000A (en) * | 2011-07-11 | 2011-11-16 | 广东轻工职业技术学院 | Puffed crispy glutinous rice chips with various tastes and production method thereof |
| CN102613498A (en) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | Novel garlic slice |
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| CN102894350A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same |
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| CN103719943A (en) * | 2013-12-06 | 2014-04-16 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
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| CN106509734A (en) * | 2016-12-28 | 2017-03-22 | 江苏千药堂国医研究院有限公司 | Garlic crisp slices and production method thereof |
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| CN102165970A (en) * | 2011-04-11 | 2011-08-31 | 南京财经大学 | Method for processing dehydrated garlic flakes |
| CN102240000A (en) * | 2011-07-11 | 2011-11-16 | 广东轻工职业技术学院 | Puffed crispy glutinous rice chips with various tastes and production method thereof |
| CN102613498A (en) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | Novel garlic slice |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
| CN102894350A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same |
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103271294A (en) * | 2013-05-14 | 2013-09-04 | 史岩军 | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof |
| CN103719943A (en) * | 2013-12-06 | 2014-04-16 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
| CN106465869A (en) * | 2015-08-21 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rich in zinc, ferrum, calcium, Bulbus Allii rich in selenium tablet processing method |
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| CN109619480A (en) * | 2018-12-27 | 2019-04-16 | 江西中医药大学 | A kind of reconstruction type Pueraria lobota crisp chip and preparation method thereof |
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Application publication date: 20191112 |
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