阅读说明：本技术 一种果蔬汉堡芯的制作方法 (Method for making fruit and vegetable hamburger core ) 是由 胡锡焜 成园方 徐波 于 2021-07-14 设计创作，主要内容包括：本发明公开了一种果蔬汉堡芯的制作方法,属于食品加工技术领域。一种果蔬汉堡芯的制作方法,包括以下步骤：S1、取球根类果蔬原料进行预处理,得到果蔬粒；S2、将果蔬粒通过热风干燥的方式慢烤一定时间,得到含水量低于70%wt的干燥果蔬粒；S3、向热锅中添加合适比例的干燥果蔬粒、食用植物油、味增酱、食用植物淀粉和香辛料,并搅拌均匀,得到混合料；S4、将混合料在圆形模具中成型为直径5-10cm的圆形饼状物,并进行速冻；S5、将速冻后的圆形饼状物脱模后,灭菌,真空包装即得果蔬汉堡芯,可以通过将果蔬汉堡芯放入汉堡夹层中加热即可方便又快速的吃上汉堡,成本低,制作效率高,适于工业化生产。(The invention discloses a method for making fruit and vegetable hamburger cores, and belongs to the technical field of food processing. A method for making fruit and vegetable hamburger cores comprises the following steps: s1, pretreating the bulbous fruit and vegetable raw materials to obtain fruit and vegetable grains; s2, slowly baking the fruit and vegetable grains for a certain time in a hot air drying mode to obtain dried fruit and vegetable grains with the water content of less than 70 wt%; s3, adding the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices into the hot pot in a proper proportion, and uniformly stirring to obtain a mixture; s4, forming the mixture into a circular cake with the diameter of 5-10cm in a circular mold, and quickly freezing; s5, demolding the quick-frozen round cake, sterilizing, and vacuum packaging to obtain the fruit and vegetable hamburger core, wherein the hamburger can be eaten conveniently and quickly by placing the fruit and vegetable hamburger core into the hamburger interlayer and heating, the cost is low, the production efficiency is high, and the method is suitable for industrial production.)

1. A method for making fruit and vegetable hamburger cores is characterized in that: the method comprises the following steps:

s1, pretreating the bulbous fruit and vegetable raw materials to obtain fruit and vegetable grains;

s2, slowly baking the fruit and vegetable grains for a certain time in a hot air drying mode to obtain dried fruit and vegetable grains with the water content of less than 70 wt%;

s3, adding the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices into the hot pot in a proper proportion, and uniformly stirring to obtain a mixture;

s4, forming the mixture into a circular cake with the diameter of 5-10cm in a circular mold, and quickly freezing;

S5, demolding the quick-frozen round cake, sterilizing, and vacuum packaging to obtain the fruit and vegetable hamburger core.

2. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: the bulbous fruit and vegetable raw materials comprise one or more of sweet pepper, tomato, fig, beet, purple sweet potato or pumpkin.

3. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: the raw material pretreatment in the S1 comprises the following specific steps:

s11, conditioning, and removing impurities attached to the raw materials, pedicles of the raw materials, roots of the raw materials, seeds in the raw materials and rotten raw materials;

s12, cleaning, namely cleaning the conditioned raw materials by using clear water;

s13, sterilizing, namely soaking and washing the cleaned raw materials in 100ppm sodium hypochlorite water for 3 min;

and S14, cutting off, and cutting the sterilized raw materials into particles.

4. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: s2, drying the hot air at 60-75 ℃; the slow baking time is 4-6 h.

5. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: and (5) before S3, inspecting the moisture, metal foreign matters and harmful non-metal foreign matters of the dried fruit and vegetable grains obtained in the step (S2), and screening out qualified dried fruit and vegetable grains.

6. The method of making a fruit and vegetable hamburger core as claimed in claim 5, wherein: the moisture test is to test the moisture of the dried fruits and vegetables after drying for 4h at 105 ℃; the metal foreign body is detected by a metal detector; the harmful non-metallic foreign bodies are detected by an X-ray machine.

7. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: s3, the weight percentages of the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices are respectively 75-85%, 2.5%, 5-10% and 2.5-11%.

8. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: the mass flow rate during stirring in S3 is 2.5kg/S, and the stirring time is 3-5 min.

9. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: the diameter of the round die in S4 is 10cm, and the thickness is 2-3 cm.

10. The method for making the fruit and vegetable hamburger core according to claim 1, wherein the method comprises the following steps: the fruit and vegetable hamburger core is stored in an environment with a temperature below-18 deg.C.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making fruit and vegetable hamburger cores.

Background

Hamburger foods come in two main forms, one is hot hamburgers sold by fast food chain stores like mcdonald's, kentucky's; the other is Chinese hamburger. The taste of the hamburgers sold in chain with the Madanlao and Kendeji fast food is fixed, so that the requirement of eaters who do not like western food can not be met, and the eating habits of most Chinese people can not be met; the meat sandwiched in the Chinese hamburger needs to be stewed for a long time, if only a small amount of food is made, not only is time wasted, but also the cost is high, so that the Chinese homely recipe hardly has hamburgers, if the hamburgers are to be eaten, the hamburgers need to wait in a merchant, and a large amount of time is wasted, and the hamburgers are inconvenient.

The hamburgers made by the traditional hamburger making process can only be eaten at present, cannot be stored for a long time, and are inconvenient to eat at home in a short time at low cost.

Disclosure of Invention

1. Technical problem to be solved

Aiming at the problems in the prior art, the invention aims to provide a method for making fruit and vegetable hamburger cores.

2. Technical scheme

In order to solve the above problems, the present invention adopts the following technical solutions.

A method for making fruit and vegetable hamburger cores comprises the following steps:

s1, pretreating the bulbous fruit and vegetable raw materials to obtain fruit and vegetable grains;

s2, slowly baking the fruit and vegetable grains for a certain time in a hot air drying mode to obtain dried fruit and vegetable grains with the water content of less than 70 wt%;

s3, adding the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices into the hot pot in a proper proportion, and uniformly stirring to obtain a mixture;

s4, forming the mixture into a circular cake with the diameter of 5-10cm in a circular mold, and quickly freezing;

s5, demolding the quick-frozen round cake, sterilizing, and vacuum packaging to obtain the fruit and vegetable hamburger core.

Further, the bulbous fruit and vegetable raw materials comprise any one or more of sweet pepper, tomato, fig, beet, purple sweet potato or pumpkin.

Further, the raw material pretreatment in S1 specifically comprises the steps of:

s11, conditioning, and removing impurities attached to the raw materials, pedicles of the raw materials, roots of the raw materials, seeds in the raw materials and rotten raw materials;

s12, cleaning, namely cleaning the conditioned raw materials by using clear water;

s13, sterilizing, namely soaking and washing the cleaned raw materials in 100ppm sodium hypochlorite water for 3 min;

And S14, cutting off, and cutting the sterilized raw materials into particles.

Further, the drying temperature of the hot air in S2 is 60-75 ℃; the slow baking time is 4-6 h.

Further, before S3, the dried fruit and vegetable grains obtained in S2 are inspected for moisture, metal foreign matters and harmful non-metal foreign matters, and qualified dried fruit and vegetable grains are screened out.

Further, the moisture test is to test the moisture of the dried fruits and vegetables after drying for 4 hours at 105 ℃; the metal foreign body is detected by a metal detector; the harmful non-metallic foreign bodies are detected by an X-ray machine.

Further, the weight percentages of the dried fruit and vegetable particles, the edible vegetable oil, the flavoring sauce, the edible vegetable starch and the spices in the S3 are respectively 75-85%, 2.5%, 5-10% and 2.5-11%.

Further, the mass flow rate during stirring in S3 was 2.5kg/S, and the stirring time was 3 to 5 min.

Further, the circular mold in S4 has a diameter of 10cm and a thickness of 2-3 cm.

Further, the fruit and vegetable hamburger core is stored in an environment with a temperature below-18 deg.C.

3. Advantageous effects

Compared with the prior art, the invention has the advantages that:

the fruit and vegetable hamburger core can be placed into the hamburger interlayer to be heated, so that the hamburger can be eaten conveniently and quickly, the cost is low, the manufacturing efficiency is high, and the fruit and vegetable hamburger core is suitable for industrial production.

And (II) the cost required by slowly baking the fruits and vegetables in a hot air drying mode is low, and the fruits and vegetables can be prevented from being dehydrated in a large amount and becoming dry and hard, so that the nutritional ingredients in the fruits and vegetables are locked.

And (III) the fruit and vegetable hamburger cores are quick-frozen and then are stored for a long time and can be stored and eaten for a long time.

The fruit and vegetable hamburger core in the scheme can be also clamped in food such as steamed bread, bread and the like to eat according to personal taste after being heated, the application range is wide, no additive is added, and the flavor is strong.

Detailed Description

A method for making fruit and vegetable hamburger cores comprises the following steps:

s1, pretreating the bulbous fruit and vegetable raw materials to obtain fruit and vegetable grains;

s2, slowly baking the fruit and vegetable grains for a certain time in a hot air drying mode to obtain dried fruit and vegetable grains with the water content of less than 70 wt%;

s3, adding the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices into the hot pot in a proper proportion, and uniformly stirring to obtain a mixture;

s4, forming the mixture into a circular cake with the diameter of 5-10cm in a circular mold, and quickly freezing;

s5, demolding the quick-frozen round cake, sterilizing, and vacuum packaging to obtain the fruit and vegetable hamburger core.

The bulbous fruit and vegetable raw materials comprise one or more of sweet pepper, tomato, fig, beet, purple sweet potato or pumpkin.

The raw material pretreatment in the S1 comprises the following specific steps:

s11, conditioning, and removing impurities attached to the raw materials, pedicles of the raw materials, roots of the raw materials, seeds in the raw materials and rotten raw materials;

s12, cleaning, namely cleaning the conditioned raw materials by using clear water;

s13, sterilizing, namely soaking and washing the cleaned raw materials in 100ppm sodium hypochlorite water for 3 min;

and S14, cutting off, and cutting the sterilized raw materials into particles.

S2, drying hot air at 60-75 ℃, specifically at 70 ℃; the slow baking time is 4-6h, specifically 6 h.

And (5) before S3, inspecting the moisture, metal foreign matters and harmful non-metal foreign matters of the dried fruit and vegetable grains obtained in the step (S2), and screening out qualified dried fruit and vegetable grains.

The moisture test is to test the moisture of the dried fruits and vegetables after drying for 4h at 105 ℃; the metal foreign matter is detected by a metal detector, so that the dried fruits and vegetables are not easy to contain metal substances harmful to human bodies; the inspection of harmful non-metallic foreign matters is carried out by an X-ray machine, so that the dried fruits and vegetables are not easy to contain non-metallic substances harmful to human bodies.

S3, the weight percentages of the dried fruit and vegetable grains, the edible vegetable oil, the flavor enhancing sauce, the edible vegetable starch and the spices are respectively 75-85%, 2.5%, 5-10% and 2.5-11%.

The mass flow rate during stirring in S3 is 2.5kg/S, the stirring time is 3-5min, and specifically, the stirring time is 3 min.

The diameter of the round die in S4 is 10cm, and the thickness is 2-3 cm.

The fruit and vegetable hamburger core is stored in an environment with a temperature below-18 deg.C.

Can be conveniently and rapidly eat the hamburger by putting the fruit and vegetable hamburger core into the hamburger interlayer for heating, has low cost and high production efficiency, and is suitable for industrial production.