Study on Processing Technology of Vegetable Rolls
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The tender leaves of thistle can keep liver and eyesight, nourish the kidney and improve essence, increase the activity of superoxide dismutase in liver, brain and other organs, and have anti-oxidation and anti-aging effects. In addition, wolfberry contains a large amount of wolfberry, but also has anti-cancer anti-cancer effect. We make it a snack food. First, the material. The tender branches of thistle are harvested in spring in the greenhouse of the Beijing Conservatory's Department of Horticulture. Potatoes, carrots, purchased from the market. Second, experimental methods 1, vegetable dish roll process. Raw material selection and treatment → blanching → cooling → batching → beating → heating and concentration → scraping → drying → packaging 2. Operating points for vegetable rolls. (1) Selection and treatment of raw materials: Pick the tender branches of the alfalfa and wash it off. Carrots are fresh, red-orange, and small-hearted, washed. Carrots are lyeed and peeled, heated and boiled with 10% sodium hydroxide lye, the carrots are soaked in lye for 2 minutes, then removed, rinsed with water, rubbed and peeled, and washed with lye. Wash and peel potatoes. Carrots and potatoes are cut into slices, and wild herbs are cut into pieces. (2) Bleaching: The carrots and potatoes were placed in boiling water for 10 minutes, and the water was rinsed in water at 90°C for 1.5 minutes. Cool the hot ingredients in cold water. (3) Ingredients: 100 grams of wild vegetables, carrots and potatoes (2:1:1), 50 grams of white granulated sugar, 18 grams of corn starch, and a proper amount of citric acid. White granulated sugar is blended with 70% concentrated sugar and filtered for use. Citric acid dubbed a 50% solution and filtered for later use. Corn starch is mixed with 10 times warm water and is ready for use. (4) Beating: The cooled carrots, potatoes, and quail are beaten in a pulper and set aside for mud. (5) Heating and Concentrating: Put the puree into the pot first, heat it, and then add concentrated sugar liquid in several portions. The cornstarch liquor is then added and heated until the starch is gelatinized and the slurry is viscous. Finally, 2.5 ml of citric acid solution was added. When the slurry is thick, you can pan. Pay attention to constant stirring when heating and concentrating to prevent bottoming. (6) Scraper: The concentrated paste was poured into a stainless steel dish and scraped into 0.3 cm slices with a wooden strip. (7) Drying: Place the stainless steel plate in the oven at a temperature of 70°C. After about 6 hours, bake it until the pulp has toughness. It is advisable to stick it out of the stainless steel plate and gently peel it off with a hand. Start, after cooling, slice, roll into rolls. package. 3, finished product. The product is yellow-green, soft in color, with a certain degree of toughness, non-stick teeth, sweet and sour taste.