CN104351661A - Processing method of puffed almond food - Google Patents
Processing method of puffed almond food Download PDFInfo
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- CN104351661A CN104351661A CN201410565921.2A CN201410565921A CN104351661A CN 104351661 A CN104351661 A CN 104351661A CN 201410565921 A CN201410565921 A CN 201410565921A CN 104351661 A CN104351661 A CN 104351661A
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- almond
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- puffed
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- food
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- 235000020224 almond Nutrition 0.000 title claims abstract description 41
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title abstract description 6
- 241000220304 Prunus dulcis Species 0.000 title 1
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 210000004072 lung Anatomy 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract 2
- 210000000748 cardiovascular system Anatomy 0.000 abstract 1
- 238000001723 curing Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 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 6
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Proteins 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000001944 prunus armeniaca kernel oil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of puffed almond food, and belongs to the field of food processing. The processing method is characterized by comprising the following steps: preparing of raw materials including 25kg of high-gluten flour, 15kg of wheat flour, 5kg of soy flour, 12kg of almonds, 15kg of white granulated sugar, 3kg of edible salt and a proper amount of soybean oil, mixing, curing, moulding, drying, puffing by frying, deoiling, seasoning, packaging and obtaining of a finished product. The processing method has the beneficial effects as follows: by the processing method, the puffed almond food is slightly yellow in color and luster, crisp and delicious, delicate in taste and strong in fragrance, and has a crispy almond flavor; the puffed almond food provides convenience for preventing and treating diseases in a cardiovascular system, has the efficacies of promoting the secretion of saliva or body fluid to stop thirst and moistening the lung to stop asthma, and is commonly applied to healthcare and treatment of patients suffering from asthma cough caused by lung dryness; the puffed almond food is convenient to eat and is suitable for people in all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of almond dilated food.
Background technology
Almond fruit is long on short distance, has immature outward appearance.When fruit maturation, green shell can split, and manifests the kernel wrapped in coarse shell, and kernel is for yellow and have a lot of duck eye, and shell is hard wooden.Almond fruit is flattened egg-shape, one end circle, and other end point, is covered with the thin skin of brown.Kernel contains the protein of 20%, not starch-containing, and after grinding, pressurizeing, the grease of squeezing out is approximately the half of weight own, and apricot kernel oil is faint yellow, although do not have fragrance, has effect of softening skin.
The effect of almond: almond is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron, people are called anticancer fruit.Almond contains abundant fat oil, and have the effect reducing cholesterol, therefore, almond has good effect to preventing and treating disease of cardiovascular system; Meanwhile, due to containing abundant carrotene, oxidation resistant effect can be played, there is the effect of pre-preventing tumor; The people that cholesterol is slightly high, can replace the low nutrition food in its meals with almond, reach and reduce blood cholesterol levels and keep the object of health of heart, almond also have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and breath with cough the health care of patient and treatment.
The shell of almond is comparatively hard, edible inconvenient, for being processed into the comprehensive utilization that almond can realize almond raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve almond and eat inconvenient problem, a kind of preparation method of almond dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of almond dilated food, it is characterized in that: adopt Strong flour 25 kilograms, wheat flour 15 kilograms, soy meal 5 kilograms, 12 kilograms, almond, white granulated sugar 15 kilograms, salt 3 kilograms, appropriate soybean oil is raw material, and its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure almond, good quality wheat powder, soy meal, white granulated sugar, the soybean oil of the clarification in pale yellow transparent, the refined salt of sodium chloride-containing 99.9% and flour as raw material;
Prepared by B, almond powder: fresh almond → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 18 minutes time, adds water 45%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 10-12 hour at 75-80 DEG C, to become the dry stock that moisture reaches 4%-6%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 230 DEG C, deep-fat frying time is 10-12 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 2500-2800 Zhuan ∕ divides, time 6-8 minute;
F. seasoning: admix a little chilli powder, the spiced salt and chickens' extract, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Beneficial effect: the micro-Huang of product color of the present invention, palatable crisp, delicate mouthfeel, aromatic flavour, has the local flavor of almond delicious and crisp; This product is conducive to preventing and treating disease of cardiovascular system, also have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and breath with cough the health care of patient and treatment.Instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A preparation method for almond dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure almond, edible corn starch, Countryside Egg, purity is 99.9% white sugar, the soybean oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, almond powder: fresh almond → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 10 minutes time, adds water 60%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 3-4 hour at 75 DEG C, to become the dry stock that moisture reaches 4%-6%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 210 DEG C, deep-fat frying time is 10 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 6000 turns of ∕ divide, 2 minutes time;
F. seasoning: admix a little Zanthoxylum essential oil, chilli powder, monosodium glutamate, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for almond dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure almond, edible corn starch, purity is 99.9% white sugar, the peanut oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, almond powder: fresh almond → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8500 turns of ∕ divide, 8 minutes time, adds water 55%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank at 55 DEG C dry 12 hours, to become the dry stock that moisture reaches 8%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 190 DEG C, deep-fat frying time is 30 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4500 Zhuan ∕ divides, 6 minutes time;
F. seasoning: admix a little sesame, pepper powder, salt, monosodium glutamate, obtained salty fragrant taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of an almond dilated food, it is characterized in that: adopt Strong flour 25 kilograms, wheat flour 15 kilograms, soy meal 5 kilograms, 12 kilograms, almond, white granulated sugar 15 kilograms, salt 3 kilograms, appropriate soybean oil is raw material, and its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure almond, good quality wheat powder, soy meal, white granulated sugar, the soybean oil of the clarification in pale yellow transparent, the refined salt of sodium chloride-containing 99.9% and flour as raw material;
Prepared by B, almond powder: fresh almond → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 18 minutes time, adds water 45%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 10-12 hour at 75-80 DEG C, to become the dry stock that moisture reaches 4%-6%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 230 DEG C, deep-fat frying time is 10-12 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 2500-2800 Zhuan ∕ divides, time 6-8 minute;
F. seasoning: admix a little chilli powder, the spiced salt and chickens' extract, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565921.2A CN104351661A (en) | 2014-10-23 | 2014-10-23 | Processing method of puffed almond food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410565921.2A CN104351661A (en) | 2014-10-23 | 2014-10-23 | Processing method of puffed almond food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351661A true CN104351661A (en) | 2015-02-18 |
Family
ID=52519052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410565921.2A Pending CN104351661A (en) | 2014-10-23 | 2014-10-23 | Processing method of puffed almond food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351661A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921197A (en) * | 2015-05-26 | 2015-09-23 | 湖南中医药大学 | Almond puffed food and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0064224A2 (en) * | 1981-05-01 | 1982-11-10 | Miles Jamison Willard | Prevention of puffing during frying of expanded snack products |
| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
| CN103829188A (en) * | 2014-03-27 | 2014-06-04 | 宜兰食品工业股份有限公司 | Preparation method of fried puffed food |
-
2014
- 2014-10-23 CN CN201410565921.2A patent/CN104351661A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0064224A2 (en) * | 1981-05-01 | 1982-11-10 | Miles Jamison Willard | Prevention of puffing during frying of expanded snack products |
| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
| CN103829188A (en) * | 2014-03-27 | 2014-06-04 | 宜兰食品工业股份有限公司 | Preparation method of fried puffed food |
Non-Patent Citations (2)
| Title |
|---|
| 郗荣庭，等: "大力发展干果产业，推进农村小康建设", 《农产品加工》 * |
| 魏善元，等: "金针菇油炸膨化食品生产工艺", 《保鲜与加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921197A (en) * | 2015-05-26 | 2015-09-23 | 湖南中医药大学 | Almond puffed food and preparation method thereof |
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