CN104509853A - Ready-to-eat sipunculus nudus piece - Google Patents
Ready-to-eat sipunculus nudus piece Download PDFInfo
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- CN104509853A CN104509853A CN201310462357.7A CN201310462357A CN104509853A CN 104509853 A CN104509853 A CN 104509853A CN 201310462357 A CN201310462357 A CN 201310462357A CN 104509853 A CN104509853 A CN 104509853A
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- 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
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Abstract
本发明提供了一种即食方格星虫片，其是以方格星虫为主要原料，并添加了玉米淀粉和马铃薯淀粉，以及其它辅料制成。本发明还公开了这种即食方格星虫片的制备方法，包括制备方格星虫糜、制备冷膏体、成型、蒸熟、冷藏、切片、油炸、辗压、包装等步骤，本发明的产品酥香可口、口感香脆、营养价值高，并拥有方格星虫特有的鲜美味道。The invention provides a ready-to-eat square starworm sheet, which is made of square starworm as the main raw material, cornstarch, potato starch and other auxiliary materials. The invention also discloses a preparation method of the instant grid star worm sheet, which includes the steps of preparing grid star insect chyme, preparing cold paste, forming, steaming, refrigerating, slicing, frying, rolling, packaging and other steps. The invented product is crispy and delicious, has a crispy taste, high nutritional value, and has the unique delicious taste of the square starworm.
Description
Technical field
The present invention relates to a kind of instant Sipunculus nudus sheet, particularly relate to a kind of preparation method of instant Sipunculus nudus sheet.
Background technology
Sipunculus nudus, is also called Sipunculus nudus, is commonly called as " sandworm ", sandworm is except delicious flavour, sandworm nutritive value and food therapy value go even farther than sea cucumber, shark's fin, are described as " ocean Chinese caterpillar fungus ", and some places are replaced " Cordyceps sinensis " for dietotherapy.It is rich in protein, polypeptide moiety, 17 seed amino acids, wherein the amino acid content of needed by human is very high, in addition also have anti-oxidant containing 12 kinds of trace elements and cordycepins etc. such as calcium, phosphorus, iron, zinc, manganese, magnesium, antibacterial, radioresistance, antiviral, antifatigue, anti-cancer, immunity moderation, the nutritional labeling of delaying senility function.
Generally have prawn slice, potato chips on the market at present, the very delicious Sipunculus nudus that make use of that I studies invention product does raw material, is the original creation product of this based food domestic, is not only incorporated in product by strong sea food flavor, and rich in nutritive value.
Summary of the invention
Main purpose of the present invention is to provide a kind of instant Sipunculus nudus sheet of seafood thick taste.
Another object of the present invention is to provide a kind of preparation method of above-mentioned instant Sipunculus nudus sheet.
For achieving the above object, the present invention takes following technical scheme:
A kind of instant Sipunculus nudus sheet, is characterized in that, containing following raw material, prepare by following portions by weight:
Sipunculus nudus meat 400 ~ 500 parts, ocean fish gruel 30 ~ 60 parts, cornstarch 400 ~ 500 parts, farina 400 ~ 500 parts, 1800 ~ 2000 parts, cold water, monosodium glutamate 0.8 ~ 1.5 part, granulated sugar 170 ~ 200 parts, salt 60 ~ 90 parts, 70 ~ 90 parts, egg, yeast powder 2 ~ 3 parts, 30 ~ 40 parts, soy sauce.
The preparation method of described instant Sipunculus nudus sheet, is characterized in that, its concrete steps and technique are:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel;
Second step prepares cold cream body: drop into agitator in other raw materials by proportioning by rotten for Sipunculus nudus, stir and mix for 30 ~ 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 ~ 50 minutes, makes very uniform cold cream body;
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 2 ~ 4 centimetres, length 40 ~ 60 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly;
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 35 ~ 45 minutes;
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 20 ~ 25 hours, makes ripe dough reach sclerosis with applicable section;
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick;
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 5 ~ 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 ~ 6 hours, be dried to water content 8 ~ 12%;
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 ~ 20 seconds;
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product;
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Product of the present invention has following beneficial effect:
1) product instant bagged of the present invention, dilation is good and have the distinctive delicious taste of Sipunculus nudus.
2) product of the present invention is because adding farina and special taste.
3) crisp fragrant good to eat, the crisp taste of product of the present invention, be of high nutritive value.
Detailed description of the invention:
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 500 grams, rotten 60 grams of ocean fish, cornstarch 500 grams, farina 500 grams, 2000 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 200 grams, salt 90 grams, 90 grams, egg, yeast powder 3 grams, 40 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 50 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 25 hours, makes ripe dough reach sclerosis with applicable section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 6 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 20 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Embodiment 2
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 400 grams, rotten 30 grams of ocean fish, cornstarch 400 grams, farina 400 grams, 1800 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 170 grams, salt 60 grams, 70 grams, egg, yeast powder 2 grams, 30 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 24 hours, makes ripe dough reach sclerosis to be suitable for section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is dry: the xeothermic air-flow of above-mentioned thin slice by 60 ~ 70 DEG C, predry 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 17 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Embodiment 3
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 100 grams, rotten 15 grams of ocean fish, cornstarch 120 grams, farina 100 grams, 500 grams, cold water, monosodium glutamate 0.8 gram, granulated sugar 30 grams, salt 20 grams, 20 grams, egg, yeast powder 0.5 gram, 5 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 30 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 22 hours, makes ripe dough reach sclerosis to be suitable for section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is dry: the xeothermic air-flow of above-mentioned thin slice by 60 ~ 70 DEG C, predry 7 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (5)
1. an instant Sipunculus nudus sheet, is characterized in that, described instant Sipunculus nudus sheet contains following raw material, prepares by following portions by weight:
Sipunculus nudus meat 400 ~ 500 parts, ocean fish gruel 30 ~ 60 parts, cornstarch 400 ~ 500 parts, farina 400 ~ 500 parts, 1800 ~ 2000 parts, cold water, monosodium glutamate 0.8 ~ 1.5 part, granulated sugar 170 ~ 200 parts, salt 60 ~ 90 parts, 70 ~ 90 parts, egg, yeast powder 2 ~ 3 parts, 30 ~ 40 parts, soy sauce.
The concrete steps of described preparation method and technique are:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: drop into agitator in other raw materials by proportioning by rotten for Sipunculus nudus, stir and mix for 30 ~ 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 ~ 50 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 2 ~ 4 centimetres, length 40 ~ 60 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 35 ~ 45 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 20 ~ 25 hours, makes ripe dough reach sclerosis with applicable section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 5 ~ 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 ~ 6 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 ~ 20 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
2. preparation method as claimed in claim 1, it is characterized in that, described instant Sipunculus nudus sheet contains following raw material, prepares by following weight ratio:
Sipunculus nudus meat 500 grams, rotten 60 grams of ocean fish, cornstarch 500 grams, farina 500 grams, 2000 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 200 grams, salt 90 grams, 90 grams, egg, yeast powder 3 grams, 40 grams, soy sauce.
3. preparation method as claimed in claim 1, it is characterized in that, in described 4th step, the best cooks with gelatinization time is 40 minutes.
4. preparation method as claimed in claim 1, it is characterized in that, in described 7th step, best baking time is 6 hours.
5. preparation method as claimed in claim 1, it is characterized in that, in described 8th step, best deep-fat frying time was 18 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462357.7A CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant square starworm tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462357.7A CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant square starworm tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104509853A true CN104509853A (en) | 2015-04-15 |
| CN104509853B CN104509853B (en) | 2016-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310462357.7A Withdrawn - After Issue CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant square starworm tablet |
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| Country | Link |
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| CN (1) | CN104509853B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072577A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant mud fourth sheet and preparation method thereof |
| CN106072084A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant Concha Ostreae sheet and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169081A (en) * | 2013-03-22 | 2013-06-26 | 薛命雄 | Sandworm polypeptide enteric capsule |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103330204A (en) * | 2013-07-03 | 2013-10-02 | 广西壮族自治区海洋研究所 | Sipunculus nudus polysaccharide oral liquid |
-
2013
- 2013-10-08 CN CN201310462357.7A patent/CN104509853B/en not_active Withdrawn - After Issue
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169081A (en) * | 2013-03-22 | 2013-06-26 | 薛命雄 | Sandworm polypeptide enteric capsule |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103330204A (en) * | 2013-07-03 | 2013-10-02 | 广西壮族自治区海洋研究所 | Sipunculus nudus polysaccharide oral liquid |
Non-Patent Citations (2)
| Title |
|---|
| 向世杰 等: "爬沙虫食品加工工艺研究", 《四川烹饪高等专科学校学报》 * |
| 李本亭: "沙虫 沙肠子 星虫", 《海洋世界》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072577A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant mud fourth sheet and preparation method thereof |
| CN106072084A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant Concha Ostreae sheet and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104509853B (en) | 2016-09-14 |
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Address after: 536007, room 18, 102 Jin Hua Garden, Yongfu Road, Qinbei District, the Guangxi Zhuang Autonomous Region, Qinzhou Applicant after: Zhou Jun Address before: 535000, room 18, 102 Jin Hua Garden, Yongfu Road, Qinbei District, the Guangxi Zhuang Autonomous Region, Qinzhou Applicant before: Zhou Jun |
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Inventor after: Hu Yiqing Inventor before: Zhou Jun |
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Effective date of registration: 20160812 Address after: 315103 Zhejiang province Ningbo city Ningbo high tech Zone Jinghua Road No. 188, block B room 1028 Applicant after: NINGBO FENGYE JIEKE BIOTECHNOLOGY CO.,LTD. Address before: 536007, room 18, 102 Jin Hua Garden, Yongfu Road, Qinbei District, the Guangxi Zhuang Autonomous Region, Qinzhou Applicant before: Zhou Jun |
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Effective date of registration: 20181121 Address after: 233010 Pioneering Building 316, Huineng Small and Micro Enterprises Pioneering Center, 1750 Shengli West Road, Yuhui District, Bengbu City, Anhui Province Patentee after: BENGBU DINGRONG TECHNOLOGY INFORMATION CONSULTING Co.,Ltd. Address before: Room 1028, Block B, 188 Jinghua Road, Ningbo High-tech Zone, Ningbo City, Zhejiang Province Patentee before: NINGBO FENGYE JIEKE BIOTECHNOLOGY CO.,LTD. |
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Effective date of registration: 20190417 Address after: Room 107, Building No. 28, Hexili, Xiba, Chaoyang District, Beijing Patentee after: Li Qiannan Address before: 233010 Pioneering Building 316, Huineng Small and Micro Enterprises Pioneering Center, 1750 Shengli West Road, Yuhui District, Bengbu City, Anhui Province Patentee before: BENGBU DINGRONG TECHNOLOGY INFORMATION CONSULTING Co.,Ltd. |
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Effective date of registration: 20191021 Address after: 221300 Jiangsu city of Xuzhou province Tiefu town of Pizhou City Village (Industrial Zone) Patentee after: XUZHOU CHUNKANG FOOD Co.,Ltd. Address before: Room 107, Building No. 28, Hexili, Xiba, Chaoyang District, Beijing Patentee before: Li Qiannan |
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