CN105249297A - Puffing crisp chip for refreshing and preparation method thereof - Google Patents
Puffing crisp chip for refreshing and preparation method thereof Download PDFInfo
- Publication number
- CN105249297A CN105249297A CN201510729986.0A CN201510729986A CN105249297A CN 105249297 A CN105249297 A CN 105249297A CN 201510729986 A CN201510729986 A CN 201510729986A CN 105249297 A CN105249297 A CN 105249297A
- Authority
- CN
- China
- Prior art keywords
- puffing
- silver carp
- meat
- water
- lipase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000001007 puffing effect Effects 0.000 title abstract 6
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 9
- 108090001060 Lipase Proteins 0.000 claims abstract description 9
- 239000004367 Lipase Substances 0.000 claims abstract description 9
- 235000019421 lipase Nutrition 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 240000004922 Vigna radiata Species 0.000 claims abstract description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 238000005238 degreasing Methods 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 11
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241001391944 Commicarpus scandens Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005979 thermal decomposition reaction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
Abstract
The invention discloses a puffing crisp chip for refreshing, which is prepared from the following raw materials in parts by weight: 200 to 210 silver carp meat, 120 to 130 corn starch, 80 to 85 wheat flour, 2 to 3 baking soda, 10 to 11 mung bean, 5 to 6 black tea, 2 to 3 mint leaves, 1 to 2 rhizoma galangae, 3 to 4 cinnamon, 2 to 3 poria with hostwood, appropriate lipase and appropriate whey protein. The puffing crisp chip is high in fish meat content and rich in nutrient; the added baking soda is subjected to thermal decomposition by heating to produce carbon dioxide so as to provide power for puffing fish chips, so that the product is good in expansibility; the whey protein is beneficial to increasing the viscosity of the product and promoting the gelatinization of the fish meat, so that the product is not easy to break; the lipase is adopted to degrease the fish meat, so that the phenomenon that the puffing is affected by the insufficiency of starch dextrinization and the decrease of starch viscosity is avoided; in addition, the puffing crisp chip can be used for refreshing.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and to refresh oneself dilated crisp slices and preparation method thereof.
Background technology
Dilated food refers to cereal, beans or potato class, greengrocery etc. for primary raw material, and through baking, the expanded mode such as fried or extruding and the volume made enlarge markedly, and has the food of certain puffed degree and gas porosity.Dilated food has had long history in China, extensively likes by consumer.Fresh-water fishes resource is important protein resource, has low price, nutritious feature.Be the dilated food mainly prawn crisp processed raw material in the market with fresh water corn, but its flesh of fish content is only about 10%, as a kind of product, there is certain deficiency its nutrient balance aspect, and the degree that fresh-water fishes raw material utilizes is not high yet, therefore, develop the rotten high added value dilated food for raw material of high-load fish to have broad prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides one to refresh oneself dilated crisp slices and preparation method thereof.
The present invention is achieved by the following technical solutions:
One is refreshed oneself dilated crisp slices, is made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, mung bean 10-11, black tea 5-6, dried peppermint leaf 2-3, galangal 1-2, Chinese cassia tree 3-4, fushen 2-3, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described dilated crisp slices of refreshing oneself, comprises the following steps:
(1) dried peppermint leaf, galangal, Chinese cassia tree, fushen are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) pulverized by black tea, be mixed into pot with mung bean, add 3-4 water doubly after little fiery frying 20-25 minute, big fire is boiled, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with step (3) gained material, degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Advantage of the present invention is: flesh of fish content of the present invention is high, nutritious, and golden yellow color, smooth in appearance is complete, aromatic flavour, the sodium bicarbonate decomposes of adding produces carbon dioxide, can be that fillet are expanded provides power, make product dilatancy good, lactalbumin can increase product viscosity, promote flesh of fish gelation, make product not easily broken, because aliphatic acid non-adsorbed starch forms compound with starch molecule in starch gelatinization process, have employed lipase and degreasing is carried out to the flesh of fish, avoid the impact that declines of the insufficient and viscosity of starch gelatinization expanded, in addition, the present invention is also containing multiple medicinal herb components, there is the effect of refreshing oneself.
Detailed description of the invention
One is refreshed oneself dilated crisp slices, is made up of the raw material of following weight portion (kilogram):
Silver carp meat 200, cornstarch 120, wheat flour 80, sodium bicarbonate 2, mung bean 10, black tea 5, dried peppermint leaf 2, galangal 1, Chinese cassia tree 3, fushen 2, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described dilated crisp slices of refreshing oneself, comprises the following steps:
(1) dried peppermint leaf, galangal, Chinese cassia tree, fushen are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) pulverized by black tea, be mixed into pot with mung bean, little fiery frying adds the water of 3 times after 20 minutes, big fire is boiled, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with step (3) gained material, degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Claims (2)
1. to refresh oneself a dilated crisp slices, it is characterized in that being made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, mung bean 10-11, black tea 5-6, dried peppermint leaf 2-3, galangal 1-2, Chinese cassia tree 3-4, fushen 2-3, lipase is appropriate, lactalbumin is appropriate.
2. the preparation method of dilated crisp slices of refreshing oneself according to claim 1, is characterized in that comprising the following steps:
(1) dried peppermint leaf, galangal, Chinese cassia tree, fushen are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) pulverized by black tea, be mixed into pot with mung bean, add 3-4 water doubly after little fiery frying 20-25 minute, big fire is boiled, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with step (3) gained material, degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729986.0A CN105249297A (en) | 2015-11-02 | 2015-11-02 | Puffing crisp chip for refreshing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729986.0A CN105249297A (en) | 2015-11-02 | 2015-11-02 | Puffing crisp chip for refreshing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249297A true CN105249297A (en) | 2016-01-20 |
Family
ID=55089494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510729986.0A Pending CN105249297A (en) | 2015-11-02 | 2015-11-02 | Puffing crisp chip for refreshing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249297A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072054A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of the long power of rice water YIN nourishing are dry and preparation method thereof |
| CN106072063A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of Thallus Laminariae (Thallus Eckloniae) blood sugar lowering are dry and preparation method thereof |
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | A kind of puffing dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103689426A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Rice-flavor wheat germ crispy chips and preparation method thereof |
| CN103798666A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Fragrant and sweet blueberry crisp chips and preparation method thereof |
| CN103859479A (en) * | 2014-03-20 | 2014-06-18 | 浙江海洋学院 | Puffed crisp sleeve-fish chips and processing method thereof |
-
2015
- 2015-11-02 CN CN201510729986.0A patent/CN105249297A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103689426A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Rice-flavor wheat germ crispy chips and preparation method thereof |
| CN103798666A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Fragrant and sweet blueberry crisp chips and preparation method thereof |
| CN103859479A (en) * | 2014-03-20 | 2014-06-18 | 浙江海洋学院 | Puffed crisp sleeve-fish chips and processing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072054A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of the long power of rice water YIN nourishing are dry and preparation method thereof |
| CN106072063A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of Thallus Laminariae (Thallus Eckloniae) blood sugar lowering are dry and preparation method thereof |
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | A kind of puffing dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249297A (en) | Puffing crisp chip for refreshing and preparation method thereof | |
| CN105249218A (en) | Nutritional, tough and chewy instant noodle cake and making method thereof | |
| CN105211163A (en) | A kind of preparation method of purple mashed potatoes fillings health care bread | |
| CN105249299A (en) | Buckwheat-flavored puffed crisp chips and preparation method thereof | |
| KR101861901B1 (en) | Instant rice noodles and manufacturing method of thereof | |
| KR100860494B1 (en) | Korean hot pepper paste containing herb extract and process for preparing the same | |
| CN105249332A (en) | Puffed fruit and vegetable crisp chips and preparation method thereof | |
| KR101243651B1 (en) | The manufacturing method of gochujang sauce | |
| CN104522687A (en) | Chinese yam nourishing digestion-aiding type beef and preparing method thereof | |
| CN104012596A (en) | Small pancake food made from milk and corn | |
| CN103652820A (en) | Mung bean paste seasoning sauce for instant noodles | |
| CN105249298A (en) | Eyesight-improving puffing chips and preparation method thereof | |
| KR102186890B1 (en) | Method for producing instant grain noodle capable of cooking by cold water | |
| CN105249309A (en) | Spicy puffed chips and preparation method thereof | |
| CN105249300A (en) | Skin-caring puffed crisp chips and preparation method thereof | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| KR100692914B1 (en) | The manufacturing process of pumpkin paste | |
| KR20200129301A (en) | Method for the production of new concept corn fermented porridge using Pine mushroom. | |
| CN108936279A (en) | A kind of non-fried instant noodle with beauty slimming effect | |
| CN108740768A (en) | A kind of non-fried lotus leaf face | |
| CN105249301A (en) | Egg flavor puffed crispy slice and preparation method of egg flavor puffed crispy slice | |
| CN105249296A (en) | Sweet and sour puffing crisp chip and preparation method thereof | |
| KR102577595B1 (en) | Method of making yakitori sauce | |
| CN105249295A (en) | Sticky rice puffed crisp slices and preparation method thereof | |
| KR20120104869A (en) | Method for preparing mung-bean jelly using bamboo leaves and bamboo shoots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
|
| RJ01 | Rejection of invention patent application after publication |