A preliminary study on the processing technology of Chinese wolfberry vegetable roll
The tender branches and leaves of Lycium barbarum can nourish the liver and eyesight, tonify the kidney and tonify the essence, increase the activity of superoxide dismutase in liver, brain and other organs, and have the effect of anti-oxidation and anti-aging. In addition, wolfberry is rich in germanium and has anti-cancer and anti-cancer effects. We make it into a snack.
First, materials. The tender branches and leaves of Lycium barbarum were harvested in the greenhouse of Horticulture Department of Beijing Nong College in spring. Potatoes and carrots are bought from the market.
2. Experimental methods
1. The technological process of thinning vegetable roll. Raw material selection and treatment → blanching → cooling → ingredients → beating → heating concentration → scraper → drying → packaging
2. Key points of vegetable roll operation. ⑴ raw material selection and treatment: pick the tender branches and leaves of Lycium barbarum, remove and wash them. Choose fresh carrots, orange-red meat, small heart, wash. Carrots are peeled with lye, boiled with 10% sodium hydroxide lye, soaked in lye for 2 minutes, washed with clean water, scrubbed and peeled, and washed lye.
Wash and peel the potatoes. Slice the carrots and potatoes and cut the wild vegetables into sections.
⑵ blanching: blanch carrots and potatoes in boiling water for 10 minutes and Chinese wolfberry in 90 ℃ water for 1.5 minutes. Put the hot raw material into cold water to cool.
⑶ ingredients: wild vegetables, carrots and potatoes (2:1:1) 100g, sugar 50g, corn starch 18g, right amount of citric acid.
White granulated sugar is mixed into 70% concentrated sugar solution, filtered and set aside. Citric acid is mixed into 50% solution and filtered and set aside. Stir the corn starch with 10 times warm water and set aside.
⑷ beating: beat the cooled carrots, potatoes and Chinese wolfberry into a beater, beat them into mud and set aside.
⑸ heating concentration: first put the mud into the basin, heat, and then add the concentrated sugar solution step by step. Then add the corn starch and heat until the starch is gelatinized and the slurry is sticky. Finally, add 2.5ml citric acid solution. When the slurry is thick, it can be put out of the pot. Pay attention to constantly stirring when heating and concentrating to prevent the bottom from sticking.
⑹ scraper: pour the concentrated paste into a stainless steel plate and scrape it into a 0.3cm sheet with wood strips.
⑺ drying: put the stainless steel plate in the oven at 70 ℃, after about 6 hours, bake until the fruit pulp is tough and not stick to the hand. Shovel the sheet from around the stainless steel plate with a shovel, lift it gently with your hand, and slice it after cooling. Roll it into a roll. Packing.
3. Finished product. The product is yellowish green, soft color, certain toughness, non-stick teeth, sweet and sour palatable.
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Skillful cultivation of Chinese wolfberry
Qiqitou refers to the tender buds of Chinese wolfberry, which belongs to woody sprouts. The tender shoot of Chinese wolfberry is not only rich in nutrition, but also has the effect of tonifying kidney and nourishing liver. It is a valuable dietotherapy vegetable and is deeply welcomed by consumers. The cultivation techniques are as follows: 1. A variety of Chinese wolfberry for vegetables. As a green leaf vegetable, there are two kinds of Chinese wolfberry, namely fine-leaf Chinese wolfberry and big-leaf Chinese wolfberry. These two kinds of Chinese wolfberry do not blossom and bear fruit and can only be propagated by cuttings every year. two。 Raise seedlings. Select Chinese wolfberry plants (also known as mother plants) with strong growth, take their sturdy branches and cut them into 15.
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Processing of Chinese wolfberry food
In addition to medicinal use, Chinese wolfberry can also be processed into a variety of nutritious food. Especially the quality of Zhongning wolfberry is the best. Zhongning Lycium barbarum dried fruit peel book taste pure sweet but no bitter taste, the fruit is red or purplish red, the fruit is oval and long, the navel is white, the fruit has a small tip at the apex, and the packaging is not caked. People in Ningxia often make Chinese wolfberry, naked oats, perilla, beef and barley into "five-spice fried noodles"; boil Chinese wolfberry into "eight treasures porridge"; and various cakes made with Chinese wolfberry as stuffing. At present, the newly developed Chinese wolfberry food on the market is even more abundant.
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