CN104431800A - Popcorn of various tastes and preparation methods thereof - Google Patents
Popcorn of various tastes and preparation methods thereof Download PDFInfo
- Publication number
- CN104431800A CN104431800A CN201410713405.XA CN201410713405A CN104431800A CN 104431800 A CN104431800 A CN 104431800A CN 201410713405 A CN201410713405 A CN 201410713405A CN 104431800 A CN104431800 A CN 104431800A
- Authority
- CN
- China
- Prior art keywords
- parts
- puffed rice
- various tastes
- flavor enhancement
- popcorn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019640 taste Nutrition 0.000 title claims abstract description 31
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000482268 Zea mays subsp. mays Species 0.000 title abstract 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims description 29
- 235000009566 rice Nutrition 0.000 claims description 29
- 235000019634 flavors Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000019608 salt taste sensations Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013355 food flavoring agent Nutrition 0.000 abstract 3
- 239000002994 raw material Substances 0.000 abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses preparation methods for popcorn of various tastes, including spiced-salt-taste popcorn, tingling and hot popcorn and five-spice popcorn. The spiced-salt-taste popcorn can be prepared from the following raw materials in parts by weight: 100 parts of corn, 1-20 parts of starch, 20-40 parts of butter, 0.1-2 parts of salt and 0.5-2.0 parts of Chinese prickly ash as a flavoring agent; the tingling and hot popcorn can be prepared from the following raw materials in parts by weight: 100 parts of corn, 1-20 parts of starch, 20-40 parts of butter, 0.1-2 parts of salt, 0.1-1.0 part of Chinese prickly ash, 0.2-0.6 part of cumin and 0.2-1.5 parts of pepper, wherein the Chinese prickly ash, the cumin and the pepper are taken as the flavoring agent; the five-spice popcorn can be prepared from the following raw materials in parts by weight: 100 parts of corn, 1-20 parts of starch, 20-40 parts of butter, 0.1-2 parts of salt, 0.1-0.8 part of Chinese prickly ash, 0.1-0.8 part of anisum, 0.1-0.8 part of aniseed, 0.1-0.8 part of cinnamon and 0.1-0.8 part of syzygium aromaticum, wherein the Chinese prickly ash, the anisum, the aniseed, the cinnamon and the syzygium aromaticum are taken as the flavoring agent. The preparation methods for the popcorn of various tastes can meet the demands of different customers for the taste of popcorn and enable the people to enjoy delicious food.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, particularly the preparation method of various tastes puffed rice, comprise spiced salt taste puffed rice, spicy puffed rice and spiced puffed rice.
Background technology
Along with the raising of people's living standard, also day by day improving the pursuit of cuisines, how carry out culinary art to traditional cuisines and improve, to prepare the food of better mouthfeel, is the target of gourmet and cuisines manufacturer, workshop unremitting pursue.Puffed rice is as a kind of leisure food, and be always youthfully to like, its taste is soft fragrant and sweet, usually very common in places such as cinemas.The puffed rice majority now commercially sold is original flavor, sweet taste or creamy taste, and taste is single, is easily fed up with, and does not have the taste innovation broken through, can not meet the more and more fastidious taste bud of people.
Summary of the invention
Technical problem to be solved by this invention is to provide various tastes puffed rice and preparation method thereof.For people provide the selection of more tastes, meet the hobby of different consumer.
The technical solution used in the present invention is: various tastes puffed rice, forms by following weight portion: corn 100 parts, starch 1-20 part, butter 20-40 part, salt 0.1-2 part, flavor enhancement 0.5-3.5 part.
Further illustrate as of the present invention, above-described flavor enhancement is selected from one or more in Chinese prickly ash, cumin, capsicum, fennel, aniseed, cassia bark, cloves mixtures of mixing in any proportion.
Further illustrate as of the present invention, flavor enhancement is Powdered.
Further illustrate as of the present invention, described flavor enhancement adopts Chinese prickly ash, can make spiced salt taste puffed rice.
Further illustrate as of the present invention, described flavor enhancement adopts Chinese prickly ash, cumin, capsicum, can make spicy puffed rice.
Further illustrate as of the present invention, described flavor enhancement adopts Chinese prickly ash, fennel, aniseed, cassia bark, cloves, makes spiced puffed rice.
A kind of method preparing above-mentioned various tastes puffed rice: first; flavor enhancement is poured into water heating boil; the taste of flavor enhancement fully incorporates in water; cooled leaching filtrate; filtrate, starch, salt are added together the medium and small fire of pot to simmer and be boiled into dense thick seasoning slurries; then seasoning slurries, butter and iblet mix and blend are put into corn popper, make various tastes puffed rice through the quick-fried paddy of corn popper.
Advantage of the present invention:
Formula is unique, and collocation is novel, and give off a strong fragrance, rich in taste, adds the taste of puffed rice, meets the requirement of different consumer, and to the consumer liking saline taste or pungent, a kind of superior selection is especially a kind of excellent leisure food.
Detailed description of the invention
By above-mentioned weight portion, flavor enhancement is poured into water heating to boil, the taste of flavor enhancement fully incorporates in water, cools leaching filtrate, filtrate, starch, salt is added together the medium and small fire of pot and simmers and be boiled into dense thick spiced salt slurries.Spiced salt slurries, butter and iblet mix and blend are put into corn popper, makes a kind of spiced salt taste puffed rice through the quick-fried paddy of corn popper.
By above-mentioned weight portion, flavor enhancement is poured into water heating to boil, the taste of flavor enhancement fully incorporates in water, cools leaching filtrate, filtrate, starch, salt is added together the medium and small fire of pot and simmers and be boiled into dense thick spicy slurries.Spicy slurries, butter and iblet mix and blend are put into corn popper, makes a kind of spicy puffed rice through the quick-fried paddy of corn popper.
By above-mentioned weight portion, flavor enhancement is poured into water heating to boil, the taste of flavor enhancement fully incorporates in water, cools leaching filtrate, filtrate, starch, salt is added together the medium and small fire of pot and simmers and be boiled into dense thick spiced slurries.Spiced slurries, butter and iblet mix and blend are put into corn popper, makes a kind of spiced puffed rice through the quick-fried paddy of corn popper.
Claims (7)
1. various tastes puffed rice, is characterized in that: form by following weight portion: corn 100 parts, starch 1-20 part, butter 20-40 part, salt 0.1-2 part, flavor enhancement 0.5-3.5 part.
2. the various tastes puffed rice according to right 1, is characterized in that: described flavor enhancement is selected from one or more in Chinese prickly ash, cumin, capsicum, fennel, aniseed, cassia bark, cloves mixtures of mixing in any proportion.
3. the various tastes puffed rice according to right 1, is characterized in that: flavor enhancement is Powdered.
4. the various tastes puffed rice according to right 2, is characterized in that: described flavor enhancement adopts Chinese prickly ash, makes spiced salt taste puffed rice.
5. the various tastes puffed rice according to right 2, is characterized in that: described flavor enhancement adopts Chinese prickly ash, cumin, capsicum, makes spicy puffed rice.
6. the various tastes puffed rice according to right 2, is characterized in that: described flavor enhancement adopts Chinese prickly ash, fennel, aniseed, cassia bark, cloves, makes spiced puffed rice.
7. the preparation method of a various tastes puffed rice as claimed in claim 1; it is characterized in that: first; flavor enhancement is poured into water heating boil; the taste of flavor enhancement fully incorporates in water; cooled leaching filtrate; filtrate, starch, salt are added together the medium and small fire of pot to simmer and be boiled into dense thick seasoning slurries, then seasoning slurries, butter and iblet mix and blend are put into corn popper, make various tastes puffed rice through the quick-fried paddy of corn popper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410713405.XA CN104431800A (en) | 2014-11-29 | 2014-11-29 | Popcorn of various tastes and preparation methods thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410713405.XA CN104431800A (en) | 2014-11-29 | 2014-11-29 | Popcorn of various tastes and preparation methods thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431800A true CN104431800A (en) | 2015-03-25 |
Family
ID=52879148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410713405.XA Pending CN104431800A (en) | 2014-11-29 | 2014-11-29 | Popcorn of various tastes and preparation methods thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431800A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
| CN105475852A (en) * | 2015-11-24 | 2016-04-13 | 宁波北仑戌鸿农业科技有限公司 | Mini popcorn |
| CN106721355A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of pet puffed rice and preparation method thereof |
| CN106819292A (en) * | 2017-02-13 | 2017-06-13 | 李星明 | The processing method of spiced corn jasmine tea |
| CN107156658A (en) * | 2017-05-08 | 2017-09-15 | 济南大学 | A kind of nutrition and health care corn puffed rice and preparation method thereof |
| CN111772105A (en) * | 2020-07-07 | 2020-10-16 | 董思悦 | Sucrose-free low-fat turkey-flavored puffed rice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3851574A (en) * | 1972-12-26 | 1974-12-03 | Pillsbury Co | Heat and moisture activated savory coating system for popcorn |
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
-
2014
- 2014-11-29 CN CN201410713405.XA patent/CN104431800A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3851574A (en) * | 1972-12-26 | 1974-12-03 | Pillsbury Co | Heat and moisture activated savory coating system for popcorn |
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| （英）摩根等: "《世界上最有趣的科学书》", 31 July 2010, 中国轻工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
| CN105475852A (en) * | 2015-11-24 | 2016-04-13 | 宁波北仑戌鸿农业科技有限公司 | Mini popcorn |
| CN106721355A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of pet puffed rice and preparation method thereof |
| CN106819292A (en) * | 2017-02-13 | 2017-06-13 | 李星明 | The processing method of spiced corn jasmine tea |
| CN107156658A (en) * | 2017-05-08 | 2017-09-15 | 济南大学 | A kind of nutrition and health care corn puffed rice and preparation method thereof |
| CN111772105A (en) * | 2020-07-07 | 2020-10-16 | 董思悦 | Sucrose-free low-fat turkey-flavored puffed rice and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |