CN106579116A - Novel vegetable rolls and making method thereof - Google Patents

Abstract

The invention discloses novel vegetable rolls by using vegetable pulp as a base material and a making method of the novel vegetable rolls. According to the novel vegetable rolls and the making method thereof disclosed by the invention, one or several kinds of vegetables being rich in dietary fibers, such as okra, carrots, celery and Chinese cabbages, are used as raw materials, after the vegetables are pulped, a little wheat flour is added, a pulp material is prepared, and after baking is performed, films are obtained; a layer of a mixture of sticky sauces and baked ground nuts is coated to the films, secondary baking is performed, and at the same time, folding is performed; and finally, splitting is performed when the films are hot, and then cooling is performed to reach room temperature. The optimized optimum technological parameters are used, so that the novel vegetable rolls which are novel in form, crisp, delicious and portable are obtained, the technology is simple, and the novel vegetable rolls are ready-to-eat, and portable, and have positive roles for reducing the blood sugar and blood fat, and slimming.

Description

A new type of vegetable roll and its preparation method

Technical field:

The invention relates to a novel vegetable roll and a novel processing technology thereof. The invention is crisp, portable and novel in form. After vegetables are processed by this new technology, their portability and storage resistance are greatly improved, which is a new breakthrough in the field of vegetable processing.

Background technique:

For vegetable products, according to different processing techniques, they can be divided into processed products such as canned products, sugar products, pickled products, dried products, quick-frozen products and fruit and vegetable juices. Canned products, sugar products and pickled products, in order to improve the storage resistance of food, add a lot of salt or sugar to reduce the water activity and destroy the original flavor of vegetables. Dried products and quick-frozen products can retain the flavor and nutritional value of vegetables, but they are limited to the dehydration processing of vegetable slices. At present, the commonly used dry product processing methods are hot air drying and freeze drying. The former has defects such as long dehydration time, high energy consumption, low production efficiency, poor flavor, poor rehydration degree, and slow rehydration speed. For freeze-drying, the color, fragrance and flavor of food can be better preserved, but the processing cost is relatively high, and it is a product with high-grade processing and high added value. Fruit and vegetable juice can also retain the taste and nutrition of vegetables. It tastes sweet and sour and has a delicate taste. It is very popular among consumers, but it is difficult to retain all the dietary fiber in vegetables.

It can be seen from the table below that the consumption of beans and soy products, milk and dairy products, fish and shrimp, vegetables, fruits, etc. of Chinese residents has a large difference compared with the reference intake target of medium-energy foods in the Dietary Guidelines for Chinese Residents. gap. Unreasonable dietary structure leads to excessive consumption of meat and oil, overnutrition of residents, and insufficient intake of vitamins and minerals. According to the "Diet Pagoda for Chinese Residents (2016)", 300-500g of vegetables should be consumed daily to meet the nutritional needs of the human body. In today's fast-paced life, more and more people choose convenience food. Most of the common biscuits, cakes, candied fruit and candies on the market are high-sugar or high-fat foods, which usually lack vitamins, minerals and dietary fiber. Although it can provide energy, it is not nutritious enough, especially to meet the needs of micronutrients.

Comparison of the gap between per capita food consumption and the recommended amount in the Pagoda of Balanced Diet

(Unit: kg/person-year)

Vegetables are just an excellent raw material for supplementing micronutrients. Therefore, the present invention uses vegetables as raw materials to prepare slurry, bake to form a film, then coat a layer of mixture of peanut butter and nut crumbs, perform secondary baking and fold at the same time. Slice it while it is hot and cool it to room temperature to obtain a novel vegetable roll that is convenient, instant, and storage-stable.

The new vegetable rolls obtained by this process are characterized by sugar-free, low-fat, low-salt, and high dietary fiber, which can supplement micronutrients without ingesting a large amount of energy. From the nutritional point of view, it reflects the significance of snacks for daily dietary supplements, and for the control of blood sugar, blood fat, and fiber. Body weight loss has a positive effect. Dietary fiber has the function of water absorption and bacterial fermentation, which can increase satiety, promote gastrointestinal motility, improve intestinal environment, and prevent colon cancer. Nuts are rich in unsaturated fatty acids, many of which are essential fatty acids, which have a positive effect on the physiological activities and metabolism of the human body, and can also prevent the deposition of cholesterol in the arteries.

Invention content:

The invention provides a novel vegetable roll with vegetable pulp as the base material and a manufacturing method thereof. The finished product is crispy and delicious, convenient and easy to carry, and novel in form. The rich dietary fiber in vegetables makes it have the characteristics of sugar-free, low-fat, low-salt and high dietary fiber, which has a positive effect on controlling blood sugar, blood fat, and slimming. The process is simple, turning vegetables into snacks, improving the instant and portability of vegetables, helping to increase the proportion of vegetables in the daily diet of Chinese residents, and promoting the rationalization of dietary structure.

The present invention is realized through the following technical solutions:

1) Raw material screening; 2) Raw material pretreatment; 3) Slurry preparation; 4) Slurry coating; 5) Slurry baking film formation; 6) Film removal; 7) Preparation of nut core material; core material; 9) reheating and folding; 10) cooling and packaging to obtain a new vegetable roll.

Choose one or several kinds of fresh and pest-free vegetables with high dietary fiber content. Wash the vegetables 2-4 times, remove the stems, and slice. Use a cooking machine to beat for 10 minutes under the condition of 72000 rpm, beat the cut vegetables into a slurry, and mix wheat flour (mass is about 1/6 of the vegetable mass) and water (volume is the same as the wheat flour) Add the thick paste to the vegetable pulp and stir well. Spread the slurry evenly on an iron plate at about 60°C to form a slurry layer about 2mm thick. Gradually heat the iron plate to about 160°C, bake for 4 minutes, observe and stir in real time to prevent burning. Carefully and slowly lift off the filmed vegetable slices (about 0.2m thick) with a shovel. Evenly mix roasted nut chips (about 0.2mm in diameter) with viscous sauce (one or more of peanut butter, sesame paste, bean paste, and sweet bean paste) in a ratio of 4:1 to make a nut core . Spread the nut core material evenly on the vegetable slices to a thickness of about 1mm. After the vegetable thin slices are cooled and softened, place them on an iron plate at 150-170°C and fold them into multiple layers while baking (the shape can be determined according to actual needs), until the sauce is dried and the vegetable rolls are crispy, about 2 minutes, and then Cut into desired lengths while warm. Cool to room temperature in a dry, backlit and ventilated place and pack to prepare new vegetable rolls.

Description of drawings:

Accompanying drawing 1 is made by the finished product photo of method described in embodiment 1

Accompanying drawing 2 is by the unpackaged new-style vegetable roll photo that method described in embodiment 2 makes

detailed description:

The present invention will be described in detail below in conjunction with the accompanying drawings. The advantages and features of the present invention will become clearer with the description. However, these embodiments are only exemplary and do not constitute any limitation to the scope of the present invention.

Example 1

Okra + Peanuts

The ingredient ratio is as follows:

1) Raw material screening: select fresh okra without pests.

2) Pretreatment: Wash the okra 3 times, remove the stems, and slice (about 3mm thick).

3) Preparation of slurry: use a cooking machine to beat for 10 minutes under the condition of 72000 rpm, beat the cut okra into a slurry, mix wheat flour (mass accounts for about 1/6 of okra mass) and water (volume same volume as wheat flour) and form a thick slurry, add it into the okra slurry and stir evenly to prepare the slurry.

4) Coating: Spread the slurry evenly on an iron plate at about 60°C to form a slurry layer about 2mm thick.

5) Baking: Gradually heat the iron plate coated with slurry to about 160°C, bake for 4 minutes, observe and stir in real time to prevent burning.

6) Unfilming: Use a shovel to carefully and slowly lift off the thin film (thickness about 0.2m).

7) Preparation of nut core material: mix sesame paste and roasted peanut chips (about 1 mm in diameter) in a ratio of 1:4 to make nut core material.

8) Smear the nut core material: evenly spread the nut core material on the okra film with a thickness of about 1 mm.

9) Heating and folding: place the okra film on an iron plate at 150-170°C and fold it into multi-layered long strips with a width of about 6.5 cm while baking, until the sesame paste is dried and the vegetable rolls are crispy, about 2 minutes, Cut to desired length while hot.

10) Cooling packaging: place in a dry, backlit and ventilated place to cool to room temperature and then pack. The final product is shown in Figure 1.

Example 2

carrot + walnut

The ingredient ratio is as follows:

1) Raw material screening: select fresh carrots without pests.

2) Pretreatment: Wash the carrots 3 times, remove the stems, and shred;

3) Preparation of slurry: put shredded carrots in a cooking machine, use the cooking machine to beat for 10 minutes under the condition of 72000 rpm, beat the cut carrots into a slurry, and mix wheat flour (the quality is about 1/6) and water (the volume is the same as that of wheat flour) and form a thick slurry, then add it into the carrot pulp and stir evenly to obtain a slurry.

4) Coating: Spread the slurry evenly on an iron plate at about 60°C to form a slurry layer about 2mm thick.

5) Baking: Gradually heat the iron plate coated with slurry to about 160°C, bake for 4 minutes, observe and stir in real time to prevent burning.

6) Unfilming: Use a shovel to carefully and slowly lift off the thin film (thickness about 0.2m).

7) Preparation of nut core material: peanut butter and roasted walnut chips (about 1 mm in diameter) were mixed in a ratio of 1:3.3 to make a nut core material.

8) Spread the nut core material: evenly spread the nut core material on the carrot film with a thickness of about 1mm.

9) Heating and folding: place the carrot film on an iron plate at 150-170 ℃ and fold it into multi-layer strips with a width of about 6 cm while baking, until the peanut butter is dried and the vegetable rolls are crispy, about 2 minutes, while hot Cut to the desired length, the resulting product is shown in Figure 2.

10) Cooling packaging: place in a dry, backlit and ventilated place to cool to room temperature before packaging.

Claims (8)

1. A method for making a novel vegetable roll, characterized in that: the vegetable roll is prepared by adding a small amount of wheat flour with vegetables as a raw material, baked to form a film, and then coated with a layer of viscous sauce and baked. The nutcrumb mixture is obtained by baking a second time while folding, and finally cutting it while it is hot and cooling it to room temperature. 2. The preparation method according to claim 1, characterized in that the vegetables are one or more of various fresh and pest-free vegetables with high dietary fiber content; the nuts are roasted peanuts, sunflower seeds, hazelnuts One or several kinds of nuts such as almonds, walnuts, etc.; the viscous sauce is one or several kinds of peanut butter, sesame paste, bean paste, and sweet noodle sauce. 3. The preparation method according to claim 1, characterized in that the preparation method of the slurry is to utilize a cooking machine to beat the pulp for 10 minutes under the condition of 72000 rpm, beat the cut vegetables into a slurry, and Wheat flour (the mass is about 1/6 of the vegetable mass) and water (the volume is the same as that of the wheat flour) are mixed into a viscous slurry, then added to the vegetable slurry and stirred evenly. 4. The production method according to claim 1, characterized in that the baking film formation is to apply the slurry evenly on an iron plate at about 60°C to form a layer of slurry about 2mm thick, and then gradually heat the iron plate Plate to about 160°C, bake for 4 minutes, wait for the water to evaporate, and use a shovel to gently peel off the film on the iron plate after the film is bonded. After cooling, a layer of vegetable film with certain elasticity and toughness (thickness of about 0.1 mm). 5. The preparation method according to claim 1, characterized in that the ratio of the mixture of nut chips (about 1 mm in diameter) to the viscous sauce is about: nut chips: sauce = 4:1. 6. The production method according to claim 1, characterized in that after the film is baked for the first time, a thin layer of thick sauce and a mixture of nut crumbs (about 1mm thick) is spread on it, and then placed in Bake at 150-170°C on an iron plate while folding into multiple layers (the shape can be determined according to actual needs), until the sauce is dried and the vegetable rolls are crispy. 7. The production method according to claim 1, characterized in that it is cut into required shapes immediately after the secondary baking, and placed in a dry, backlit and ventilated place to cool to room temperature before packaging, and then add a pack of desiccant to the packaging bag with a pack of antioxidants. 8. A sugar-free, low-fat, low-salt, high-dietary-fiber, crispy and portable novel vegetable roll made according to any one of claims 1-7.