CN104770671A - Green soybean fragrant rice crisp noodles and processing method thereof - Google Patents
Green soybean fragrant rice crisp noodles and processing method thereof Download PDFInfo
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Abstract
The invention belongs to green soybean fragrant rice crisp noodles and a processing method thereof. The crisp noodles are prepared from the following raw materials by weight: 100kg of wheat flour, 19kg of palm oil, 19kg of chicken bone soup stock, 19kg of dried fruit, 100kg of seasoning water, 200kg of accessories, 2kg of table salt and 1kg of white sugar. The green soybean fragrant rice crisp noodles have the characteristics of crisp noodles, full taste, long lasting fragrance and endless aftertaste.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to crisp of a kind of green soya bean scented rice and processing method thereof.
Background technology
At present, Chinese food industrial development has entered stage transition, changes to high quality, nutrient laden, functionalization.China's food industrialization production obtains considerable progress, various grain-productions etc. move towards the industrialization, scale, industrialization." 12 " period, according to the requirement of " people-oriented; build a well-off society in an all-round way ", improve quality of life and the nutrient health level of people, accelerate grain processing to the extension of food industry, reasonably utilize grain resource, development Industrialization of basic is produced, building a conservation-minded society, has been the vital task that food industry faces with science and technology.Along with improving constantly of living standard, people are no longer onlyed demand to have enough to the requirement of instant food in the past, do not talk the epoch of mouthfeel.The requirement of its food mouthfeel is also more and more paid attention to, the requirement of health and nutrient balance is also brought into schedule meanwhile.
Wheaten food class mainly facilitates leisure food as one, and in order to meet numerous people to facilitating food nutrition, healthy requirement, people are healthy, mouthfeel good, nutritious leisure food easy to carry to need research and development one class to be conducive to.
Summary of the invention
The object of the invention is to overcome defect of the prior art and provide a kind of noodles crisp, sense of taste is full, body note lasting is lasting, enjoy endless aftertastes, help to set off, the tempting color of green pea with beans are fragrant with scented rice fragrance, scented rice distributes pure and fresh fragrance, have with low cost, crisp of the green soya bean scented rice of visual effect novelty and flavor taste uniqueness and processing method thereof.
The object of the present invention is achieved like this: this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.Described dry fruit material comprises green pea and scented rice grain.Described dry fruit material comprises green pea, scented rice grain, peanut, purple mashed potatoes, potato chips and shelled melon seed.Described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.Described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.Described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
The processing method that green soya bean scented rice is crisp, this processing method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 125 ~ 130 DEG C and keep 2 minutes, then at steam pressure be: 120 ~ 125 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 100 ~ 105 DEG C to keep micro-boiling 8 ~ 9 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 120 ~ 130 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 3 ~ 4 minutes, and after slaking, dough being folded into length is that the slaking of 50 ~ 55 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 85 ~ 90 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 95 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 90 ~ 95 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 96 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 2 ~ 3 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 10 ~ 12 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
Crisp of the green soya bean scented rice made according to such scheme, have noodles crisp, sense of taste is full, and body note lasting is lasting, the feature enjoyed endless aftertastes; Processing method of the present invention adopts atomizing spray technology that the material prepared is sprayed to noodles positive and negative, makes its face body taste overall freshness sense by force, aobvious fresh in salty, fresh middle band is sweet, sweet and a bit sour, have peppery in acid, have salty in peppery, it is strong that the sour mouthfeel of micro-peppery band makes people turn one's head appetite, the fragrant fragrance assistant of beans is to set off, and scented rice distributes pure and fresh fragrance, and explosive force is strong, crisp of the color utilizing green pea tempting, glittering and translucent scented rice and golden yellow as little snacks or biscuit of entertaining guests at a banquet, very well; The ox Gly-His-Lys wherein added and somatose divide, and make to be of high nutritive value, full aroma, and fragrance is true to nature, and fragrance is stablized, and lasting is that Six-element is various lastingly, and nutritious healthy again.
Detailed description of the invention
The present invention is crisp of green soya bean scented rice and processing method thereof, this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.Described dry fruit material comprises green pea and scented rice grain.Described dry fruit material comprises green pea, scented rice grain, peanut, purple mashed potatoes, potato chips and shelled melon seed.Described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.Described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.Described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
The processing method that green soya bean scented rice is crisp, this processing method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 125 ~ 130 DEG C and keep 2 minutes, then at steam pressure be: 120 ~ 125 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 100 ~ 105 DEG C to keep micro-boiling 8 ~ 9 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 120 ~ 130 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 3 ~ 4 minutes, and after slaking, dough being folded into length is that the slaking of 50 ~ 55 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 85 ~ 90 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 95 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 90 ~ 95 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 96 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 2 ~ 3 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 10 ~ 12 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
Now in conjunction with specific embodiments the present invention is further described.Concrete embodiment is as follows:
Embodiment one
A kind of crisp of green soya bean scented rice, this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.Described dry fruit material comprises green pea and scented rice grain.Described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.Described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.Described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
The processing method that green soya bean scented rice is crisp, this processing method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 125 DEG C and keep 2 minutes, then at steam pressure be: 120 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 100-105 DEG C to keep micro-boiling 8 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 120 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 3 minutes, and after slaking, dough being folded into length is that the slaking of 50 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 85 DEG C, and controlling digestion time is 3 minutes, and the outlet temperature of steam box is 90 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 90 DEG C, and controlling digestion time is 3 minutes, and the outlet temperature of steam box is 90 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 2 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 10 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
Embodiment two
A kind of crisp of green soya bean scented rice, this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.Described dry fruit material comprises green pea, scented rice grain, peanut, purple mashed potatoes, potato chips and shelled melon seed.Described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.Described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.Described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
The processing method that green soya bean scented rice is crisp, this processing method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 130 DEG C and keep 2 minutes, then at steam pressure be: 125 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 105 DEG C to keep micro-boiling 8 ~ 9 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 130 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 4 minutes, and after slaking, dough being folded into length is that the slaking of 55 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 90 DEG C, and controlling digestion time is 4 minutes, and the outlet temperature of steam box is 95 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 95 DEG C, and controlling digestion time is 4 minutes, and the outlet temperature of steam box is 96 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 3 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 12 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
Embodiment three
A kind of crisp of green soya bean scented rice, this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.Described dry fruit material comprises green pea and scented rice grain.Described dry fruit material comprises green pea, scented rice grain, peanut, purple mashed potatoes, potato chips and shelled melon seed.Described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.Described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.Described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
The processing method that green soya bean scented rice is crisp, this processing method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 127.5 DEG C and keep 2 minutes, then at steam pressure be: 122.5 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 100-105 DEG C to keep micro-boiling 8 ~ 9 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 125 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 3.5 minutes, and after slaking, dough being folded into length is that the slaking of 52.5 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 87.5 DEG C, and controlling digestion time is 3.5 minutes, and the outlet temperature of steam box is 92.5 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 92.5 DEG C, and controlling digestion time is 3.5 minutes, and the outlet temperature of steam box is 93 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 2.5 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 11 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
Above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For the common technique personnel in affiliated field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments, and thus the apparent change of amplifying out or variation be still among the protection domain of the invention claim.
Ox Gly-His-Lys described in the present invention has beef-flavouring, be of high nutritive value, full aroma, the feature that lasting is lasting, it can commercially directly be purchased, the ox Gly-His-Lys used in the present invention is produced by Henan Jinghua Food Science and Technology Co., Ltd., and name of product is ox Gly-His-Lys, factory site: west section, Tai Ji main road, Wen County phone: 0391-6116188,13703919938; Fax: 0391-6116888.
Claims (7)
1. crisp of a green soya bean scented rice, it is characterized in that: this crisp face comprises following raw materials according and is prepared from according to a weight kilogram number: wheat flour 100 kilograms, palm fibre oil 19 kilograms, 19 kilograms, chicken bone soup-stock, dry fruit material 19 kilograms, seasoning water 100 kilograms, batching 200 kilograms, edible salt 2 kilograms and white sugar 1 kilogram.
2. crisp of green soya bean scented rice according to claim 1, is characterized in that: described dry fruit material comprises green pea and scented rice grain.
3. crisp of green soya bean scented rice according to claim 1, is characterized in that: described dry fruit material comprises green pea, scented rice grain, peanut, purple mashed potatoes, potato chips and shelled melon seed.
4. crisp of green soya bean scented rice according to claim 1, it is characterized in that: described chicken bone soup-stock is prepared from according to a weight kilogram number by following raw materials according: pure water 100 kilograms, old hen 8 kilograms, 5 kilograms, chicken bone, 3 kilograms, goat bone, Chinese yam 3 kilograms, sheep marrow 2 kilograms, ox rod 2 kilograms, bone, ternip 2 kilograms, onion 0.5 kilogram, 0.5 kilogram, ginger, 0.1 kilogram, garlic, 0.08 kilogram, Chinese prickly ash, white pepper 0.08 kilogram, spiceleaf 0.01 kilogram and cloves 0.01 kilogram.
5. crisp of green soya bean scented rice according to claim 1, is characterized in that: described seasoning water is formed according to a weight kilogram number mixture by following raw materials according: soft water 35 kilograms, peameal 31 kilograms, ox Gly-His-Lys 15 kilograms, bone soup 12 kilograms, white granulated sugar 4 kilograms and glycine 3 kilograms.
6. crisp of green soya bean scented rice according to claim 1, is characterized in that: described batching is prepared from according to parts by weight by following raw materials according: ox Gly-His-Lys 25 kilograms, beef fine powder 12 kilograms, white granulated sugar 10 kilograms, whole milk powder 10 kilograms, pure chicken meal 9 kilograms, edible salt 8 kilograms, 5 kilograms, protein hydrolysate, powdered soy 4 kilograms, yeast extract 4 kilograms, 4 kilograms, garlic powder, 4 kilograms, Chinese prickly ash, 2 kilograms, cassia bark, glycine 2 kilograms, cloves 1 kilogram and 100 kilograms, water.
7. a processing method for crisp of green soya bean scented rice, is characterized in that: this preparation method comprises the steps:
Step one: clean old hen, chicken bone, goat bone respectively, sheep marrow and ox rod bone clean, above-mentioned raw materials is broken into the fritter that length is not more than 13 centimetres after cleaning, adding a part of pure water at steam pressure is: boil under the environment of 0.04MPa, skim offscum and bleed off hot water, after rinsing well, make semi-finished product chicken bone soup-stock major ingredient;
Step 2: add another part pure water and Chinese yam in semi-finished product chicken bone soup-stock major ingredient by step one, Chinese prickly ash, white pepper, spiceleaf and cloves, then at steam pressure be: under the environment of 0.030MPa, temperature controls boil at 125 ~ 130 DEG C and keep 2 minutes, then at steam pressure be: 120 ~ 125 DEG C of heating under the environment of 0.025MPa also add ternip simultaneously, onion, ginger and garlic, at steam pressure be finally: after using 100 ~ 105 DEG C to keep micro-boiling 8 ~ 9 hours under the environment of 0.01MPa, treat chicken all boiling, namely can be made into chicken bone soup-stock, this chicken bone soup-stock is dense white or milky white,
Step 3: by the chicken bone soup-stock in step 2 at steam pressure be: 0.03MPa, temperature is: keep under the environment of 120 ~ 130 DEG C carrying out sterilization treatment in 31 minutes;
Step 4: wheat flour is put into vacuum dough mixing machine and carry out atomization material spray water and dough is made in face, described atomization material spray water is edible salt, the chicken bone soup-stock mixed preparing after white sugar and the sterilization treatment described in step 3 forms; The vacuum of described vacuum dough mixing machine is 0.086MPa, and the vacuum dough mixing time is 9.1 minutes;
Step 5: carry out slaking by the dough of vacuum dough mixing machine by described in step 4, the curing time is 3 ~ 4 minutes, and after slaking, dough being folded into length is that the slaking of 50 ~ 55 meters is worn; Then slaking worn and adopt compound calender to roll, through 9 road calenderings, the rolling velocity of calender is 18 ms/min, by shaping for the face compressing tablet slitting after calendering;
Step 6: face compressing tablet shaping for slitting described in step 5 is put into steam box and carries out first time boiling, the inlet temperature of steam box is 85 ~ 90 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 95 DEG C; Noodles after first time boiling are crossed seasoning water once, and then adopt steam box to carry out second time boiling the noodles after mistake seasoning water, the inlet temperature of steam box is 90 ~ 95 DEG C, and controlling digestion time is 3 ~ 4 minutes, and the outlet temperature of steam box is 90 ~ 96 DEG C; Described seasoning water forms soft water, peameal, ox Gly-His-Lys, bone soup, white granulated sugar and glycine by row raw material mixture;
Step 7: dry fruit material will be evenly sprinkled upon on the noodles passing through second time boiling described in step 6 by batch mixer after mixing;
Step 8: quantitatively cut off being with dry fruit material noodles in described step 7 and upwards fold dry fruit material clamp in the other direction in the middle of noodles, making green soya bean scented rice crisp semi-finished product;
Step 9: the scented rice of green soya bean described in step 8 crisp semi-finished product are carried out fried, fried inlet temperature 153 DEG C, outlet temperature 170 DEG C, 2 ~ 3 minutes control times; Described carry out fried edible oil for palm fibre oil;
Step 10: make fried described in step 9 after green soya bean scented rice crisp semi-finished product carry out closed atomizing spray, the ingredients prepared is sprayed on the positive and negative surface of fried body below; Described batching is formed by following raw materials according mixture: ox Gly-His-Lys, beef fine powder, white granulated sugar, whole milk powder, pure chicken meal, edible salt, protein hydrolysate, powdered soy, yeast extract, garlic powder, Chinese prickly ash, cassia bark, glycine, cloves and water;
Step 11: green soya bean scented rice crisp the semi-finished product after carrying out closed atomizing spray described in step 10 are put into hot air drier and carries out heated-air drying, hot air drier inlet temperature 95 DEG C, center maximum temperature 130 DEG C, outlet temperature 105 DEG C, 10 ~ 12 minutes control times;
Step 12: be put into green soya bean scented rice crisp the semi-finished product after hot air drier in 11 to be cooled to room temperature by step, finished product.
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| CN106071802A (en) * | 2016-07-22 | 2016-11-09 | 淮北顺发食品有限公司 | A kind of preparation method of roasting wing taste crisp leisure dry-eat-noodles |
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