Musa nana chips and processing method thereof

The invention discloses a processing method of musa nana chips. The processing method comprises the following steps of step I, cutting musa nana into bar-shaped musa nana so as to obtain musa nana slices; step II, blanching the musa nana slices with water of which the temperature is 95-100 DEG C for...

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Bibliographische Detailangaben
1. Verfasser:	LIU XIDAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a processing method of musa nana chips. The processing method comprises the following steps of step I, cutting musa nana into bar-shaped musa nana so as to obtain musa nana slices; step II, blanching the musa nana slices with water of which the temperature is 95-100 DEG C for 10-30s, then reducing the temperature of the blanched musa nana to 30-40 DEG C at the temperature reduction speed of 10-16 DEG C/min, and injecting garlic juice into the musa nana slices after temperature reduction, wherein the garlic juice is prepared through the steps of smashing garlic into garlic powder smaller than 200 meshes and adding water of which the volume is 10 times of that of the garlic powder, and the mass ratio of the musa nana slices to the garlic juice is 10 to 1; step III, freezing the musa nana slices at the temperature being minus 70 to minus 80 DEG C for 1-3h, and then macerating the frozen musa nana slices with a malt syrup solution for 3-8h, wherein the temperature of the malt syrup solutio