CN105077129A - Condiment containing popping candy and preparation method of condiment - Google Patents
Condiment containing popping candy and preparation method of condiment Download PDFInfo
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- CN105077129A CN105077129A CN201510407887.0A CN201510407887A CN105077129A CN 105077129 A CN105077129 A CN 105077129A CN 201510407887 A CN201510407887 A CN 201510407887A CN 105077129 A CN105077129 A CN 105077129A
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- mushroom
- jumping candy
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- gelatin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
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Abstract
The invention provides a condiment containing popping candy, and belongs to the technical field of food processing. The condiment containing the popping candy is prepared from the following main raw materials: the popping candy, fragrant mushrooms, mushrooms, microcanthus strigatus essence, shelled shrimps, coconut cream powder, milk powder, ground coffee, sour plum powder, gelatin and water. The invention further discloses a preparation method of the condiment containing the popping candy. The condiment disclosed by the invention can be added to dishes to be cooked, so that the dishes are more delicious in taste, and the appetite is promoted; in addition, when the dishes are put into mouths, people can enjoy the stimulus of the palatable taste of the popping candy to oral cavities; in addition, the making method of the condiment is simple, the cost is low, the fresh keeping time is long, the weight is light, and the condiment is convenient to carry; besides, products prepared by the preparation method disclosed by the invention cannot become invalid at high temperature for stir-frying the dishes, and cannot dissolve when being in contact with water.
Description
[technical field]
The present invention relates to food processing technology field, espespecially a kind of flavouring containing jumping candy and preparation method thereof.
[background technology]
Jumping candy is a kind of with recreational leisure food.The preparation method of jumping candy is after being mixed by raw material, be dissolved in the water of seldom amount together, then these solution are placed in closed container and are heated to 150 degree, squeeze into carbon dioxide pressurization again to 600 ft lbfs per square inch, then cooled, allow trickle high-pressure carbon dioxide bubble be coated in jumping candy, so when containing jumping candy in very moment, the sugar on surface dissolves gradually along with saliva, and the minute bubbles of the inside also break one by one, produces unique mouthfeel.These small carbon dioxide bubbles can be seen by examining under a microscope jumping candy.
The main use that currently available technology relates to jumping candy is drink, sweet food etc., and user, to too narrow, can not give full play to the peculiar property of jumping candy, and in addition, the application of jumping candy in dish does not almost relate to.
[summary of the invention]
In view of above problem, the invention provides a kind of flavouring containing jumping candy and preparation method thereof, products taste of the present invention is fresh and sweet, fully can discharge delicate flavour, and manufacture craft is simple, cost is low.
For achieving the above object, the present invention adopts following technical scheme: a kind of flavouring containing jumping candy, and the described flavouring containing jumping candy is prepared from primarily of following raw material: jumping candy, mushroom, mushroom, bonito stick essence, dried shrimp, coconut slurry powder, milk powder, ground coffee, plum powder, gelatin, water.
Further, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 10-30kg, mushroom 25-60kg, mushroom 25-60kg, bonito stick essence 2-3kg, dried shrimp 25-75kg, coconut slurry powder 20-45kg, milk powder 20-60kg, ground coffee 20-60kg, plum powder 20-60kg, gelatin 1-7kg, water 20-60kg.
Further, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 10-20kg, mushroom 25-40kg, mushroom 25-40kg, bonito stick essence 1-2kg, dried shrimp 25-50kg, coconut slurry powder 20-30kg, milk powder 20-40kg, ground coffee 20-40kg, plum powder 20-40kg, gelatin 1-5kg, water 20-40kg.
Further, the described flavouring containing jumping candy is prepared from jumping candy 20-30kg, mushroom 40-60kg, mushroom 40-60kg, bonito stick essence 2-3kg, dried shrimp 50-75kg, coconut slurry powder 30-45kg, milk powder 40-60kg, ground coffee 40-60kg, plum powder 40-60kg, gelatin 5-7kg, water 40-60kg primarily of the raw material of following weight.
Further, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 25kg, mushroom 50kg, mushroom 50kg, bonito stick essence 2.5kg, dried shrimp 62kg, coconut slurry powder 37kg, milk powder 50kg, ground coffee 50kg, plum powder 50kg, gelatin 6kg, water 50kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by mushroom, obtained mushroom does;
3), pulverize: by mushroom, bonito stick essence, dried shrimp and step 2) in after obtained mushroom dry grinding, add coconut slurry powder, milk powder, ground coffee, plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after gelatin is added water, then water proof heating, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
Further, in step 2) in, oven temperature is set in 200 DEG C.
Further, in step 4) in, water proof is heated to 25-30 DEG C.
Compared with prior art, the present invention has following beneficial effect:
The present invention can add in dish and cooks, and makes dish taste more delicious, promotes appetite, and when dish entrance, and can enjoy the delicate flavour that jumping candy brings oral cavity stimulates; In addition, preparation method of the present invention is simple, cost is low, fresh keeping time is long, and quality is light, easy to carry; Meanwhile, the product that the present invention makes can not lose efficacy in the high temperature of frying dish, also can not meet water-solubleization.
Raw material details in the present invention is as follows:
Coconut albumen juice, taste is sweet, warm in nature; Have promote the production of body fluid, the function such as Li Shui; Cure mainly hot summer weather polydipsia, vomit and diarrhoea and hinder Tianjin, the illnesss such as edema oliguria.
Smoked plum, the Compendium of Materia Medica according to Li Shizhen (1518-1593 A.D.) is clearly recorded, and " plum " that the flowers are in blossom is ripe in the summer in the winter, obtains the full gas of wooden smoked plum.Taste is the sourest, has lower gas, feels at ease, cough-relieving is only coughed, pain relieving stops typhoid fever dysphoria with smothery sensation, only cold and hot dysentery, and effect of subdhing swelling and detoxicating, can control 32 kinds of diseases." legendary god of farming's book on Chinese herbal medicine " is recorded, " definiteness taste is sweet flat, can enter liver, spleen, lung, large intestine, have the convergence effect of promoting the production of body fluid ".Modern medicine study shows, smoked plum has following effect: dispelling fatigue, enhances vigour; Antitumor, remove blood rubbish; Significantly improve functions of intestines and stomach; Protection liver; Antibacterial, expelling parasite, anti-allergic effects; Delay senility, keep beauty treatment.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way.
Embodiment 1:
Containing the flavouring of jumping candy, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 10kg, mushroom 25kg, mushroom 25kg, bonito stick essence 1kg, dried shrimp 25kg, coconut slurry powder 20kg, milk powder 20kg, ground coffee 20kg, plum powder 20kg, gelatin 1kg, water 20kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by 25kg mushroom, obtained mushroom does, and wherein, oven temperature is set in 120 DEG C;
3), pulverize: by 25kg mushroom, 1kg bonito stick essence, 25kg dried shrimp and step 2) in after obtained mushroom dry grinding, add 20kg coconut slurry powder, 20kg milk powder, 20kg ground coffee, 20kg plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after 1kg gelatin is added 20kg water, then water proof is heated to 25-30 DEG C, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by 10kg jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
Embodiment 2:
Containing the flavouring of jumping candy, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 15kg, mushroom 30kg, mushroom 35kg, bonito stick essence 1.5kg, dried shrimp 35kg, coconut slurry powder 25kg, milk powder 25kg, ground coffee 25kg, plum powder 25kg, gelatin 3kg, water 30kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by 35kg mushroom, obtained mushroom does, and wherein, oven temperature is set in 140 DEG C;
3), pulverize: by 30kg mushroom, 1.5kg bonito stick essence, 35kg dried shrimp and step 2) in after obtained mushroom dry grinding, add 25kg coconut slurry powder, 25kg milk powder, 25kg ground coffee, 25kg plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after 3kg gelatin is added 30kg water, then water proof is heated to 25-30 DEG C, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by 15kg jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
Embodiment 3:
Containing the flavouring of jumping candy, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 20kg, mushroom 40kg, mushroom 40kg, bonito stick essence 2kg, dried shrimp 50kg, coconut slurry powder 30kg, milk powder 40kg, ground coffee 40kg, plum powder 40kg, gelatin 5kg, water 40kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by 40kg mushroom, obtained mushroom does, and wherein, oven temperature is set in 160 DEG C;
3), pulverize: by 40kg mushroom, 2kg bonito stick essence, 50kg dried shrimp and step 2) in after obtained mushroom dry grinding, add 30kg coconut slurry powder, 40kg milk powder, 40kg ground coffee, 40kg plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after 5kg gelatin is added 40kg water, then water proof is heated to 25-30 DEG C, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by 20kg jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
Embodiment 4:
Containing the flavouring of jumping candy, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 25kg, mushroom 50kg, mushroom 50kg, bonito stick essence 2.5kg, dried shrimp 62kg, coconut slurry powder 37kg, milk powder 50kg, ground coffee 50kg, plum powder 50kg, gelatin 6kg, water 50kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by 50kg mushroom, obtained mushroom does, and wherein, oven temperature is set in 180 DEG C;
3), pulverize: by 50kg mushroom, 2.5kg bonito stick essence, 62kg dried shrimp and step 2) in after obtained mushroom dry grinding, add 37kg coconut slurry powder, 50kg milk powder, 50kg ground coffee, 50kg plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after 6kg gelatin is added 50kg water, then water proof is heated to 25-30 DEG C, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by 25kg jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
Embodiment 5:
Containing the flavouring of jumping candy, the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 30kg, mushroom 60kg, mushroom 60kg, bonito stick essence 3kg, dried shrimp 75kg, coconut slurry powder 45kg, milk powder 60kg, ground coffee 60kg, plum powder 60kg, gelatin 7kg, water 60kg.
The preparation method of the above-mentioned flavouring containing jumping candy comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by 60kg mushroom, obtained mushroom does, and wherein, oven temperature is set in 200 DEG C;
3), pulverize: by 60kg mushroom, 3kg bonito stick essence, 75kg dried shrimp and step 2) in after obtained mushroom dry grinding, add 45kg coconut slurry powder, 60kg milk powder, 60kg ground coffee, 60kg plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after 7kg gelatin is added 60kg water, then water proof is heated to 25-30 DEG C, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by 30kg jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
The present invention can add in dish and cooks, and makes dish taste more delicious, promotes appetite, and when dish entrance, and can enjoy the delicate flavour that jumping candy brings oral cavity stimulates; In addition, preparation method of the present invention is simple, cost is low, fresh keeping time is long, and quality is light, easy to carry; Meanwhile, the product that the present invention makes can not lose efficacy in the high temperature of frying dish, also can not meet water-solubleization.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (8)
1. containing a flavouring for jumping candy, it is characterized in that: the described flavouring containing jumping candy is prepared from primarily of following raw material: jumping candy, mushroom, mushroom, bonito stick essence, dried shrimp, coconut slurry powder, milk powder, ground coffee, plum powder, gelatin, water.
2. the flavouring containing jumping candy as claimed in claim 1, is characterized in that: the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 10-30kg, mushroom 25-60kg, mushroom 25-60kg, bonito stick essence 1-3kg, dried shrimp 25-75kg, coconut slurry powder 20-45kg, milk powder 20-60kg, ground coffee 20-60kg, plum powder 20-60kg, gelatin 1-7kg, water 20-60kg.
3. the flavouring containing jumping candy as claimed in claim 2, is characterized in that: the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 10-20kg, mushroom 25-40kg, mushroom 25-40kg, bonito stick essence 1-2kg, dried shrimp 25-50kg, coconut slurry powder 20-30kg, milk powder 20-40kg, ground coffee 20-40kg, plum powder 20-40kg, gelatin 1-5kg, water 20-40kg.
4. the flavouring containing jumping candy as claimed in claim 2, is characterized in that: the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 20-30kg, mushroom 40-60kg, mushroom 40-60kg, bonito stick essence 2-3kg, dried shrimp 50-75kg, coconut slurry powder 30-45kg, milk powder 40-60kg, ground coffee 40-60kg, plum powder 40-60kg, gelatin 5-7kg, water 40-60kg.
5. the flavouring containing jumping candy as claimed in claim 4, is characterized in that: the described flavouring containing jumping candy is prepared from primarily of the raw material of following weight: jumping candy 25kg, mushroom 50kg, mushroom 50kg, bonito stick essence 2.5kg, dried shrimp 62kg, coconut slurry powder 37kg, milk powder 50kg, ground coffee 50kg, plum powder 50kg, gelatin 6kg, water 50kg.
6., as a preparation method for the flavouring containing jumping candy as described in arbitrary in claim 1-5, it is characterized in that: described preparation method comprises the following steps:
1), pre-treatment of raw material: select fresh mushroom, mushroom rinsed well removal impurity;
2), baking: put into baking box baking after being cut into slices by mushroom, obtained mushroom does;
3), pulverize: by mushroom, bonito stick essence, dried shrimp and step 2) in after obtained mushroom dry grinding, add coconut slurry powder, milk powder, ground coffee, plum powder be fully uniformly mixed, obtained toppings;
4), seasoning gelatin processed: after gelatin is added water, then water proof heating, then by step 3) obtained toppings add uniform stirring after gelatin, obtained seasoning gelatin;
5), finished product: by jumping candy surface spray one deck starch, and then by step 4) obtained seasoning gelatin is sprayed on the surface of jumping candy, the obtained flavouring containing jumping candy.
7. the preparation method of the flavouring containing jumping candy as claimed in claim 6, is characterized in that: in step 2) in, oven temperature is set in 120-200 DEG C.
8. the preparation method of the flavouring containing jumping candy as claimed in claim 6, is characterized in that: in step 4) in, water proof is heated to 25-30 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510407887.0A CN105077129A (en) | 2015-07-13 | 2015-07-13 | Condiment containing popping candy and preparation method of condiment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510407887.0A CN105077129A (en) | 2015-07-13 | 2015-07-13 | Condiment containing popping candy and preparation method of condiment |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| KR20070049765A (en) * | 2005-11-09 | 2007-05-14 | 김경훈 | How to prepare natural seasonings |
| CN103315284A (en) * | 2013-05-18 | 2013-09-25 | 韦春良 | Method for processing pleurotusgeesteranus powder |
| CN104686660A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Milk powder candy containing popping candy and preparation method thereof |
-
2015
- 2015-07-13 CN CN201510407887.0A patent/CN105077129A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| KR20070049765A (en) * | 2005-11-09 | 2007-05-14 | 김경훈 | How to prepare natural seasonings |
| CN103315284A (en) * | 2013-05-18 | 2013-09-25 | 韦春良 | Method for processing pleurotusgeesteranus powder |
| CN104686660A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Milk powder candy containing popping candy and preparation method thereof |
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Application publication date: 20151125 |
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