CN105124490A - Production process of seafood flavor potato puffed food - Google Patents
Production process of seafood flavor potato puffed food Download PDFInfo
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- CN105124490A CN105124490A CN201510619269.2A CN201510619269A CN105124490A CN 105124490 A CN105124490 A CN 105124490A CN 201510619269 A CN201510619269 A CN 201510619269A CN 105124490 A CN105124490 A CN 105124490A
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- food
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 235000014102 seafood Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 title abstract description 4
- 235000019634 flavors Nutrition 0.000 title abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 229920001592 potato starch Polymers 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 3
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000238366 Cephalopoda Species 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000002605 anti-dotal effect Effects 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production process of seafood flavor potato puffed food, and belongs to the field of food processing. The production process is characterized in that an adopted formula comprises 35kg of potato starch, 18kg of sleeve-fish, 5kg of refined salt, 1.5kg of ferment powder, 400g of aginomoto, 160g of hoisin sauce, 800g of lemon juice and a proper amount of water; the processing flow comprises raw materials, mixing, cooking, freezing, forming, drying, puffing and seasoning. The beneficial effects are as follows: a product provided by the invention is even in thickness, perfect in color, aroma and taste, crispy and has glutinous flavor of potatoes. The product is high in nutritive value, rich in various nutrient substances such as protein and vitamin, is beneficial for a human body to digest and absorb food, can enhance the human body immunity function, has the efficacies of strengthening the spleen and stomach, tonifying Qi and regulating middle energizer, eliminating toxin and beautifying skin, and reducing blood press and resisting aging, is economical and practical green nutritious food suitable for people of all ages, can be stored for a long time, is convenient to carry, and can be used as travel food and convenient meal.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of manufacture craft of seafood taste potato dilated food.
Background technology
Potato, another name potato, potato, potato, Solanaceae Solanum, annual herb plant, subterranean stem is block, oblate.Potato contains a large amount of carbohydrate, also containing 20% protein, and 18 seed amino acids, mineral matter, vitamin etc.Potato can be cooked staple food, also can eat as vegetables, or do accesary foods as French fries, potato chips etc., is also used for making starch, bean vermicelli, also can brewed wine, and edible range is wide.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle, can also help to take away some greases and rubbish, have certain catharsis and toxin expelling effect.Potato also has antidotal effect, and it contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated; To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Therefore potato is being rich in nutrition, is one of antidotal food.
Fresh potato not easily preserves, and for being processed into the comprehensive utilization that seafood taste potato dilated food can realize raw potatoes, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution fresh potato is not easily preserved, a kind of manufacture craft of seafood taste potato dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of manufacture craft of seafood taste potato dilated food, it is characterized in that: the formula of employing is farina 35kg, squid 18kg, refined salt 5kg, yeast powder 1.5kg, monosodium glutamate 400g, hoisin sauce 160g, lemon juice 800g, water is appropriate, processing process is raw material → mixing → boiling → freezing → shaping → drying → expanded → seasoning, and concrete operation step is:
(1) pretreatment of raw material: dried potato block pulverizer is pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 2-4 DEG C, place 10h;
(5) dry: it is 6-8% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate black pepper and monosodium glutamate, get product.
Beneficial effect: product thin and thick of the present invention is even, and color, smell and taste are all good, and crisp-fried is clear and melodious, have the glutinous local flavor of perfume (or spice) of potato.This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, there is strengthening the spleen and stomach, in beneficial controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, a kind of all-ages, economical and practical green nourishing food, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.
Detailed description of the invention
Embodiment 1
:
A manufacture craft for seafood taste potato dilated food, concrete operation step is:
(1) pretreatment of raw material: dried potato block, purple sweet potato chips, yam slice pulverizer are pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: adopt vapour cooking, make mixed material completely well-done, add appropriate pollen powder of sweet osmanthus;
(4) freezing: under product being placed in the temperature of 4-6 DEG C, place 12-15h;
(5) dry: it is 10% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate zanthoxylum powder and monosodium glutamate, get product.
Embodiment 2
:
A manufacture craft for seafood taste potato dilated food, concrete operation step is:
(1) pretreatment of raw material: dried potato block, jerusalem artichoke sheet, banana chip pulverizer are pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 1-3 DEG C, place 8h;
(5) dry: it is 12% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate seafood powder, get product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the manufacture craft of a seafood taste potato dilated food, it is characterized in that: the formula of employing is farina 35kg, squid 18kg, refined salt 5kg, yeast powder 1.5kg, monosodium glutamate 400g, hoisin sauce 160g, lemon juice 800g, water is appropriate, processing process is raw material → mixing → boiling → freezing → shaping → drying → expanded → seasoning, and concrete operation step is:
(1) pretreatment of raw material: dried potato block pulverizer is pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 2-4 DEG C, place 10h;
(5) dry: it is 6-8% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate black pepper and monosodium glutamate, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619269.2A CN105124490A (en) | 2015-09-25 | 2015-09-25 | Production process of seafood flavor potato puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619269.2A CN105124490A (en) | 2015-09-25 | 2015-09-25 | Production process of seafood flavor potato puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124490A true CN105124490A (en) | 2015-12-09 |
Family
ID=54710370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510619269.2A Withdrawn CN105124490A (en) | 2015-09-25 | 2015-09-25 | Production process of seafood flavor potato puffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124490A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690170A (en) * | 2016-12-16 | 2017-05-24 | 中国农业科学院农产品加工研究所 | Preparation method of leisure dioscorea batatas bean and leisure dioscorea batatas bean prepared by adopting same |
| CN111296801A (en) * | 2020-02-27 | 2020-06-19 | 福建省长汀盼盼食品有限公司 | Production process of novel healthy puffed food blank |
| CN112514948A (en) * | 2020-11-11 | 2021-03-19 | 青岛明月海祥营养食品有限公司 | Preparation method of potato rice cracker |
-
2015
- 2015-09-25 CN CN201510619269.2A patent/CN105124490A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 杜连启: "《马铃薯食品加工技术》", 30 June 2007, 金盾出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690170A (en) * | 2016-12-16 | 2017-05-24 | 中国农业科学院农产品加工研究所 | Preparation method of leisure dioscorea batatas bean and leisure dioscorea batatas bean prepared by adopting same |
| CN111296801A (en) * | 2020-02-27 | 2020-06-19 | 福建省长汀盼盼食品有限公司 | Production process of novel healthy puffed food blank |
| CN112514948A (en) * | 2020-11-11 | 2021-03-19 | 青岛明月海祥营养食品有限公司 | Preparation method of potato rice cracker |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151209 |