CN104026619A - Crisp corn pudding as well as preparation method thereof - Google Patents
Crisp corn pudding as well as preparation method thereof Download PDFInfo
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- CN104026619A CN104026619A CN201410269266.6A CN201410269266A CN104026619A CN 104026619 A CN104026619 A CN 104026619A CN 201410269266 A CN201410269266 A CN 201410269266A CN 104026619 A CN104026619 A CN 104026619A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000011924 corn pudding Nutrition 0.000 title abstract 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 47
- 229920002472 Starch Polymers 0.000 claims abstract description 45
- 240000008042 Zea mays Species 0.000 claims abstract description 45
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 45
- 235000005822 corn Nutrition 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 34
- 241000287828 Gallus gallus Species 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 28
- 235000020166 milkshake Nutrition 0.000 claims abstract description 22
- 238000009955 starching Methods 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 47
- 239000004615 ingredient Substances 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 235000011962 puddings Nutrition 0.000 claims description 17
- 238000011049 filling Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 208000003643 Callosities Diseases 0.000 claims description 7
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000004260 weight control Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 235000004213 low-fat Nutrition 0.000 abstract description 7
- 230000000295 complement effect Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 241000482268 Zea mays subsp. mays Species 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 20
- 239000011575 calcium Substances 0.000 description 20
- 229910052791 calcium Inorganic materials 0.000 description 20
- 235000016709 nutrition Nutrition 0.000 description 15
- 238000002372 labelling Methods 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 8
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 8
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 8
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 8
- 235000019155 vitamin A Nutrition 0.000 description 8
- 239000011719 vitamin A Substances 0.000 description 8
- 229940045997 vitamin a Drugs 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 108010024636 Glutathione Proteins 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 208000034189 Sclerosis Diseases 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 125000001931 aliphatic group Chemical group 0.000 description 4
- 210000001367 artery Anatomy 0.000 description 4
- 230000003925 brain function Effects 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 230000000711 cancerogenic effect Effects 0.000 description 4
- 231100000357 carcinogen Toxicity 0.000 description 4
- 239000003183 carcinogenic agent Substances 0.000 description 4
- 230000032823 cell division Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 230000001934 delay Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 229960003180 glutathione Drugs 0.000 description 4
- 230000001077 hypotensive effect Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000003902 lesion Effects 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- 229940091250 magnesium supplement Drugs 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 239000008104 plant cellulose Substances 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 230000007096 poisonous effect Effects 0.000 description 4
- 230000001681 protective effect Effects 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 229940091258 selenium supplement Drugs 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 235000015228 chicken nuggets Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a crisp corn pudding as well as a preparation method thereof. The crisp corn pudding comprises the following main materials in parts by weight: 20-30 parts of chicken, 4-6 parts of sweet corn, 4-6 parts of milk shake, 3-5 parts of starch, 4-6 parts of soybean isolate protein, 4-6 parts of water and 4-6 parts of starching powder, and also comprises the following auxiliary materials in percentage by weight based on the main materials: 0.5-0.8% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto and 0.05-0.1% of corn essence. The preparation method of the crisp corn pudding comprises the following steps: dicing, stirring, molding, starching and frying with oil so as to prepare the finished crisp corn pudding. The prepared crisp corn pudding enables nutrients contained in chicken to be complementary with nutrients in the sweet corn and milk shake, is delicious, is suitable for the taste of most of people, contains lots of nutrients, meets the pursuit of people for high-protein and low-fat food, is suitable for popularization and application, and has a favorable market prospect.
Description
Technical field
The present invention relates to a kind of Indian pudding crisp, relate in particular to a kind of preparation method of Indian pudding shortcake.
Background technology
The chicken nugget of selling is in the market of a great variety, and comparatively general directly processes with chicken, and nutrition is abundant not.The chicken nugget of the various tastes that occurred successively afterwards adding various spices and made.But the chicken nugget that this mode makes just utilizes spice to change original taste and does not increase too many nutritional labeling.In recent years, along with people are more and more urgent for high protein, low-fat food pursuit, be badly in need of the fabricated product that a kind of people of meeting require.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and the Indian pudding with good market prospects is crisp.
For solving the problems of the technologies described above, technical scheme of the present invention is: Indian pudding is crisp, comprises following major ingredient by weight: 20～30 parts, chicken, 4～6 parts of corns, 4～6 parts of milk shakes, 3～5 parts of starch, 4～6 parts of soybean protein isolates, 4～6 parts, water, 4～6 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5～0.8%, sugar 1～2.5%, monosodium glutamate 0.2～0.6%, corn essence 0.05～0.1%.
As preferred technical scheme, comprise following major ingredient by weight: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
Another technical problem to be solved by this invention is to provide the preparation method of above-mentioned Indian pudding shortcake.
For solving the problems of the technologies described above, technical scheme of the present invention is: the preparation method of Indian pudding shortcake, comprises the following steps:
Step 1 is standby by the diced shape of chicken in major ingredient;
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20～40 minutes, then vacuumize, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃～4.4 ℃;
Step 3 is by the material filling moulding after cooling, and every Weight control is at 13.5～16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product.
As preferred technical scheme, in described step 1, chicken is cut into the fourth shape of 8～10mm with dicer, the temperature of diced chicken meat be controlled at 0～4 ℃ standby.
As the further improvement to technique scheme, in described step 5, fried operation is at Fryer fried 30～40 seconds, and oil temperature is controlled at 175～190 ℃, and the weight of fried rear every product is 21～25g.
Owing to having adopted technique scheme, the product of making makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.Delicious flavour of the present invention, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, being described in of embodiment is illustrative in essence, rather than for limiting the protection domain of claim.
Embodiment mono-: Indian pudding is crisp, comprises following major ingredient by weight: 20 parts, chicken, 4 parts of corns, 4 parts of milk shakes, 3 parts of starch, 4 parts of soybean protein isolates, 4 parts, water, 4 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5%, sugar 1%, monosodium glutamate 0.2%, corn essence 0.05%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8～10mm with dicer, the temperature of diced chicken meat be controlled at 0～4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20～40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃～4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5～16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30～40 seconds, and oil temperature is controlled at 175～190 ℃, and the weight of fried rear every product is 21～25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
Embodiment bis-: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8～10mm with dicer, the temperature of diced chicken meat be controlled at 0～4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20～40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃～4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5～16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30～40 seconds, and oil temperature is controlled at 175～190 ℃, and the weight of fried rear every product is 21～25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
Embodiment tri-: Indian pudding is crisp, comprises following major ingredient by weight: 30 parts, chicken, 6 parts of corns, 6 parts of milk shakes, 5 parts of starch, 6 parts of soybean protein isolates, 6 parts, water, 6 parts of upper starches; Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.8%, sugar 2.5%, monosodium glutamate 0.6%, corn essence 0.1%.
The preparation method of the Indian pudding shortcake that contains above-mentioned major ingredient and auxiliary material, comprises the following steps:
Step 1 is cut into chicken in major ingredient the fourth shape of 8～10mm with dicer, the temperature of diced chicken meat be controlled at 0～4 ℃ standby, the chicken in described major ingredient can adopt fresh chicken meat, or freezing chicken is thawed naturally.
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20～40 minutes, then vacuumize, can be evacuated to 0.83 atmospheric pressure, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃～4.4 ℃; Mixer carries out cleaning and sterilizing before use, guarantees food hygiene.
Step 3 is by the material filling forming machine moulding after cooling, and every Weight control is at 13.5～16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out; Upper slurry process can adopt first goes up thin pulp, go up again the mode of underflow and carry out two step starchings, first adopt the 20-40% of upper starch gross weight to make thin pulp, starch on remaining is made to two step starchings after underflow, also can be according to the practical condition of two step starchings, thin pulp and underflow adopt different upper starches, the selection of the with slurry and upper starch of upper starch is all the known technologies in this area, at this, is not introduced;
In step 5, after slurry process, through fried operation, make product; Fried operation is at Fryer fried 30～40 seconds, and oil temperature is controlled at 175～190 ℃, and the weight of fried rear every product is 21～25g.
The product making after fried operation can further be preserved by mode below, with screw fast refreezer, the central temperature of product is down to-18 ℃ in 30 minutes.
The product that the present embodiment is made makes the nutritional labeling in the contained nutritional labeling of chicken and corn, milk shake complementary, chicken fine and tender taste, and flavour is delicious, contains rich in protein, calcium, phosphorus, iron.It is calcium, glutathione, vitamin A, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, every l00 gram corn can provide the calcium of nearly 300 milligrams, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, in corn, contained Hu Luosu is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk; Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances; Natural VE has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; It is aging that the lutern that corn contains, xanthin are conducive to delay eyes.And can make the different product of taste according to the different taste of milk shake.The present embodiment delicious flavour, is applicable to popular taste, contains abundant nutritional labeling, meets the pursuit of people to high protein, low-fat food, is applicable to applying, and has good market prospects.
In the present invention, related mixer, forming machine, starching machine, Fryer and screw fast refreezer is food processing field common equipment, and its concrete structure and operation principle do not repeat them here.
?more than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. Indian pudding is crisp, it is characterized in that, comprises following major ingredient by weight: 20～30 parts, chicken, 4～6 parts of corns, 4～6 parts of milk shakes, 3～5 parts of starch, 4～6 parts of soybean protein isolates, 4～6 parts, water, 4～6 parts of upper starches;
Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.5～0.8%, sugar 1～2.5%, monosodium glutamate 0.2～0.6%, corn essence 0.05～0.1%.
2. Indian pudding as claimed in claim 2 is crisp, it is characterized in that: comprise following major ingredient by weight: 25 parts, chicken, 5 parts of corns, 5 parts of milk shakes, 4 parts of starch, 5 parts of soybean protein isolates, 5 parts, water, 5 parts of upper starches;
Also comprise following by the auxiliary material of described major ingredient weight percent meter: salt 0.6%, sugar 1.5%, monosodium glutamate 0.4%, corn essence 0.07%.
3. the preparation method of Indian pudding shortcake, is characterized in that, comprises the following steps:
Step 1 is standby by the diced shape of chicken in major ingredient;
Step 2 is poured diced chicken meat into mixer, add salt, sugar, monosodium glutamate, corn essence and water to stir, mixing time is 20～40 minutes, then vacuumize, completely tasty to diced chicken meat, add starch, soybean protein isolate, corn, milk shake to stir and make material filling, material filling topping up nitrogen is cooled to-3.4 ℃～4.4 ℃;
Step 3 is by the material filling moulding after cooling, and every Weight control is at 13.5～16.5g/;
Step 4 is made into pulpous state by upper starch, slurry process in starching machine, the fillings after moulding being carried out;
In step 5, after slurry process, through fried operation, make product.
4. the preparation method of Indian pudding shortcake as claimed in claim 3, is characterized in that: in described step 1, chicken is cut into the fourth shape of 8～10mm with dicer, the temperature of diced chicken meat be controlled at 0～4 ℃ standby.
5. the preparation method of the Indian pudding shortcake as described in claim 3 or 4, is characterized in that: in described step 5, fried operation is at Fryer fried 30～40 seconds, and oil temperature is controlled at 175～190 ℃, and the weight of fried rear every product is 21～25g.
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| CN106174665A (en) * | 2016-07-07 | 2016-12-07 | 安徽靖童科技农业发展有限公司 | A kind of Indian pudding shortcake preparation method |
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Application publication date: 20140910 |