CN1698467A

CN1698467A - Formula of crisp vegetable slice food and making method thereof

Info

Publication number: CN1698467A
Application number: CNA2005100405494A
Authority: CN
Inventors: 杜卫华; 叶远平; 孙金才; 张慜; 陈移平; 陈宝辨; 杨建葵
Original assignee: HAITONG FOOD GROUP CO Ltd
Current assignee: Ningbo Haitong Food Technology Co., Ltd.
Priority date: 2005-06-14
Filing date: 2005-06-14
Publication date: 2005-11-23
Anticipated expiration: 2025-06-14
Also published as: CN1283180C

Abstract

The invention provides a formula of crisp vegetable slice food and making method which comprises finishing and cleaning the vegetable raw material, blanching, cooling and airing, passing through heated-air drying (not required), appending flavoring and color substances, then boiling and flavoring according to formulation, loading into dishes, pre-forming and carrying out vacuum microwave drying. The formula comprises vegetable 60-65%, flavoring and coloring substances 10-12%, white sugar 7-8%, water 6-8%, starch 4-5%, glucose 3-4%, trehalose 3-4%, gourmet powder 0.08-0.1%, sweetener 0.02-0.1%.

Description

A kind of prescription of crisp vegetable slice food and preparation method

Technical field

A kind of prescription of crisp vegetable slice food and preparation method belong to the fruit-vegetable food processing technique field, relate to the leisure food manufacture field.

Background technology

Modern society because the development that becomes more meticulous of eating patterns, the more and more serious pendulum of problems such as hypovitaminosis C and dietary fiber insufficiency of intake in face of, the rich man's disease incidences of disease such as obesity, diabetes, coronary heart disease, cancer improve constantly.Vegetables are the important component parts of human diet as food, are the main sources of nutrients such as the necessary vitamin of human body, trace element, dietary fiber, and the absorption that replenishes vegetable food has become extremely urgent problem.But because the reason of hobby is often disliked edible vegetable, in order to address this problem, it is a new approach that the vegetables making is become appetizing leisure food owing to groups of people.

According to market analysis, present vegetable snack mainly contains following four kinds of forms: the firstth, and be the dilated food of representative with various potato chips, its disadvantage is used vegetable variety limitation, trophic structure is single, produce through the high temperature frying course, inevitably produce some harmful substances, simultaneously product oil content height, mouthfeel is greasy, and its sales volume has presented progressively downward trend at present; The secondth, the fruit and vegetable crisp chip product, with vacuum frying or airflow puffing product is representative, because the needs of processing mode, its raw material often is confined to higher fruit of dry matter content and tuberous vegetable, as apple, banana, carrot, water chestnut, taro etc., leaf vegetables can not be processed; The 3rd is the biscuit that contains Vegetable powder or particle, the appearance of this series products also is based on replenishing of dietary fiber and vitamin, but because vegetable constituent content is very low, starch, fat content are higher, and the notion of its " the short digestion of dietary fiber " also only is a propaganda function; The 4th is to be typical dish paper food with sea sedge, this based food is at first by day the present invention, and raw material range is very wide, and also has only Japan to have the ability of large-scale production at present, the dish paper product of China only is confined to the sea sedge product, and its research and development also are in hysteretic state always.

Patent of invention CN1408259A has introduced a kind of based on vegetables, through washing, flushing, segment, finishing, sterilize, ooze sugar, drying, packaging process, forms the seasoning prescription and the preparation method of the leisure food of instant bagged; Patent of invention CN1554292A earlier chooses vegetables, fruit or edible fungi raw materials, removes the peel, washs, enzyme is gone out in section, blanching, protect conventional preliminary treatment such as look after, carry out conventional heated-air drying, to safe moisture content 5-7%, in baste rehydration 30-60 minute afterwards, make moisture content increase to 20-60%, follow-uply carry out vacuum drying, or vacuum microwave drying, or vacuum freeze drying is to safe moisture content 3-7%, and product is packed with filling nitrogen or vacuumizing.But, according to embodiment, more than two patents all do not relate to leaf vegetables, and product is the original shape of vegetables, with the organoleptic feature of leisure food obvious difference is arranged, the market acceptance is not strong.

Patent of invention CN1300570A has introduced the instant vegetable processing method of a kind of microwave deactivating enzyme, sterilization, this invents formed product is the seasoning vegetable foods packed in carton containers that is similar to hot pickled mustard tube, still do not belong to the leisure food field though belong to instant product, its disadvantage is that weight is big, restricted by environment temperature, influences its eating effect.

Summary of the invention

The prescription and the preparation method that the purpose of this invention is to provide a kind of crisp vegetable slice food relate to leisure food processing, can be used for the leisure processing of multiple conventional vegetables.

Technical solution: the main process that crisp vegetable slice food is made is: get a certain amount of vegetable raw-material such as cabbage heart earlier, Brussels sprouts, cucumber etc., through cleaning arrangement, the blanching enzyme that goes out, drain after the circulating water cooling, through or without heated-air drying and reconstitution process, adopt sesame, flavouring such as peanut and/or shelled melon seed, the hot red pepper silk, color matchings such as green pepper silk and/or diced carrot, carrying out the boiling seasoning by prescription again handles, sabot is paved, carry out after the preformed vacuum microwave drying (90～-96kPa, 2000～3500W 40-50min) obtains finished product (moisture is 3%～7%).Its seasoning prescription is: vegetables or rehydration vegetables 60%-65% after the blanching; White granulated sugar 7%-8%; Water 6%-8%; Flavouring, color matching material 10%-12%; Starch 4%-5%; Glucose 3%-4%; Trehalose 3%-4%; Monosodium glutamate 0.08%-0.1%; Sweetener 0.02%-0.1%.

Beneficial effect of the present invention: the present invention is a raw material with conventional vegetables, by with flavourings such as sesame, peanut, shelled melon seeds, hot red pepper silk, green pepper silk, color matchings such as diced carrot, local flavor is merged in the boiling seasoning, the technology of vacuum microwave drying has improved the leisure feature of crisp vegetable slice food, makes victual successfully enter leisure food market.

Compare with the background technology of four kinds of vegetable snacks that exist in the market, at first the present invention can be suitable for various vegetables such as leaf vegetables, tubers, melon and fruit class to the kinds of vegetables and kind without limits; Secondly the present invention is without fried, and nutritional labeling storage rate height does not exist fried food oil content height, the greasy problem of mouthfeel; Compare with the lower biscuit that contains Vegetable powder or vegetables particle of vegetable content once more, the vegetable content of product of the present invention surpasses 60%, has the effect of complementary diets fiber fully; Compare with the dish paper product at last, because vacuum microwave drying equipment is mature on the whole, the present invention does not have too strong special installation dependence.

Compare with patent of invention CN1408259A, CN1554292A, raw material of the present invention can be leaf vegetables, product is a crisp state, broken away from the original shape of vegetables, with sesame, peanut, shelled melon seed, hot red pepper silk, green pepper silk, diced carrot etc. have improved the local flavor and the color and luster of victual with addition of in product simultaneously, strengthen the leisure food feature, had very strong market acceptance.

CN1300570A compares with patent of invention, and product moisture content of the present invention belongs to leisure food below 7%, and is easy to carry, and the environment temperature change does not influence the edible of crisp slices of vegetable.

In a word, compare with background technology, the present invention is a raw material with conventional vegetables, by with flavourings such as sesame, peanut, shelled melon seed, hot red pepper silk, green pepper silk, color matchings such as diced carrot, local flavor is merged in the boiling seasoning, and the technology of vacuum microwave drying has improved the leisure feature of crisp vegetable slice food.Products'texture is crisp, color and luster is vivid, fragrance merges, and nutritious, with short production cycle, cost is low, has stronger application prospect.

The specific embodiment

Embodiment 1: the production that cabbage heart is crisp

With the cabbage heart is raw material, through cleaning the arrangement segment, blanching, cooling drains, and heated-air drying is stored, rehydration, (in mass, its prescription is: cabbage heart 60%-65% in the boiling seasoning, diced carrot 5%, white sesameseed 7%, white granulated sugar 8%, water 6%-8%, starch 4%-5%, glucose 3%-4%, trehalose 3%-4%, monosodium glutamate 0.08%-0.1%, sweetener 0.02%-0.1%), sabot is paved, stripping and slicing (2.2 * 2.2cm), vacuum microwave drying (90～-96kPa, 2000～3500W 40-42min), gets finished product after the packing.

Embodiment 2: the production that wild cabbage is crisp

With Brussels sprouts is raw material, through stripping and slicing, cleans blanching, cooling drains, and (in mass, its prescription is: Brussels sprouts 60%-65%, diced carrot 5% in the boiling seasoning, Semen sesami nigrum 7%, white granulated sugar 7%, water 6%-8%, starch 4%-5%, glucose 3%-4%, trehalose 3%-4%, monosodium glutamate 0.08%-0.1%, sweetener 0.02%-0.1%), sabot is paved, stripping and slicing (2.2 * 2.2cm), vacuum microwave drying (90～-96kPa, 2000～3500W 48-50min), gets finished product after the packing.

Embodiment 3: the production that cucumber is crisp

With the cucumber is raw material, through cleaning section, blanching, cooling drains, and (in mass, its prescription is: cucumber slice 60%-65%, grating peanut benevolence 6% hot red pepper silk 5% in the boiling seasoning, white granulated sugar 8%, water 6%-8%, starch 4%-5%, glucose 3%-4%, trehalose 3%-4%, monosodium glutamate 0.08%-0.1%, sweetener 0.02%-0.1%), sabot is paved, stripping and slicing (2.2 * 2.2cm), vacuum microwave drying (90～-96kPa, 2000～3500W 45-48min), gets finished product after the packing.

Embodiment 4: the production of crisp carrot sheet

With the carrot is raw material, through cleaning section, blanching, cooling drains, and (in mass, its prescription is: carrot slice 60%-65%, green pepper silk 5% in the boiling seasoning, shelled melon seed 7%, white granulated sugar 7%, water 6%-8%, starch 4%-5%, glucose 3%-4%, trehalose 3%-4%, monosodium glutamate 0.08%-0.1%, sweetener 0.02%-0.1%), sabot is paved, stripping and slicing (2.2 * 2.2cm), vacuum microwave drying (90～-96kPa, 2000～3500W 45-48min), gets finished product after the packing.

Claims

1. the prescription of a crisp vegetable slice food and preparation method, its main process is: with conventional vegetables is primary raw material, drain through arrangement cleaning, blanching, cooling, through or without heated-air drying and reconstitution process, add flavouring and color matching material, carry out the boiling seasoning by prescription again, sabot is paved, and carries out vacuum microwave drying after the preformed and obtains finished product, it is characterized in that with conventional vegetables be primary raw material, carry out the boiling seasoning by prescription, adopt the technology of vacuum microwave drying at last;

Vegetable raw-material: vegetable variety is unrestricted, comprises leaf vegetables, tuberous vegetable, melon-fruit-like vegetable;

Seasoning prescription: vegetables or rehydration vegetables 60%-65% after the blanching; Flavouring, color matching material 10%-12%; White granulated sugar 7%-8%; Water 6%-8%; Starch 4%-5%; Glucose 3%-4%; Trehalose 3%-4%; Monosodium glutamate 0.08%-0.1%; Sweetener 0.02%-0.1%;

Vacuum microwave drying :-90～-96kPa, 2000～3500W, 40-50min.

2. preparation method according to claim 1 is characterized in that product is dry crisp type leisure food, product moisture content 3%～7%.

3. preparation method according to claim 1 is characterized in that used flavouring material is sesame, peanut and/or shelled melon seed; Used color matching material is hot red pepper silk, green pepper silk and/or diced carrot.