CN105249301A - Egg flavor puffed crispy slice and preparation method of egg flavor puffed crispy slice - Google Patents

Abstract

The invention discloses an egg flavor puffed crispy slice, which is prepared from the following ingredients in parts by weight: 200 to 210 parts of silver carp meat, 120 to 130 parts of corn starch, 80 to 85 parts of wheat flour, 2 to 3 parts of sodium bicarbonate, 7 to 8 parts of beaten egg, 15 to 18 parts of lotus root, 2 to 3 parts of ginseng, 1 to 2 parts of cornucervi pantotrichum, 3 to 4 parts of acanthopanax, 1 to 2 parts of radix astragali, a proper amount of lipidase and a proper amount of lactalbumin. The egg flavor puffed crispy slice has the advantages that the fish meat content is high; the nutrition is rich; the added sodium bicarbonate can be decomposed to produce carbon dioxide after being heated, so that power can be provided for fillet puffing, and the product puffing performance is good; the viscosity of the product is improved by the lactalbumin; the fish meat gelation is promoted, so that the product cannot be crushed; the lipidase is used for degreasing the fish meat, and the influence on the puffing due to the insufficient starch pasting and the starch paste viscosity reduction is avoided; in addition, the egg flavor puffed crispy slice has an immunity enhancing function.

Description

Fragrant dilated crisp slices of a kind of egg and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to fragrant dilated crisp slices of a kind of egg 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 fragrant dilated crisp slices of a kind of egg and preparation method thereof.

The present invention is achieved by the following technical solutions:

The fragrant dilated crisp slices of a kind of egg, be 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, egg liquid 7-8, lotus rhizome 15-18, ginseng 2-3, pilose antler 1-2, wilsonii 3-4, Radix Astragali 1-2, lipase is appropriate, lactalbumin is appropriate.

The preparation method of the fragrant dilated crisp slices of described egg, comprises the following steps:

(1) ginseng, pilose antler, wilsonii, the Radix Astragali 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) pulled an oar by lotus rhizome, with egg liquid mixing and stirring, discharging after 15-20 minute is steamed in water proof big fire, pulverize after freeze drying;

(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 effect of develop immunitypty.

Detailed description of the invention

The fragrant dilated crisp slices of a kind of egg, be made up of the raw material of following weight portion (kilogram):

Silver carp meat 200, cornstarch 120, wheat flour 80, sodium bicarbonate 2, egg liquid 7, lotus rhizome 15, ginseng 2, pilose antler 1, wilsonii 3, the Radix Astragali 1, lipase is appropriate, lactalbumin is appropriate.

The preparation method of the fragrant dilated crisp slices of described egg, comprises the following steps:

(1) ginseng, pilose antler, wilsonii, the Radix Astragali 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) pulled an oar by lotus rhizome, with egg liquid mixing and stirring, discharging after 15 minutes is steamed in water proof big fire, pulverize after freeze drying;

(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. the fragrant dilated crisp slices of egg, 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, egg liquid 7-8, lotus rhizome 15-18, ginseng 2-3, pilose antler 1-2, wilsonii 3-4, Radix Astragali 1-2, lipase is appropriate, lactalbumin is appropriate.

2. the preparation method of the fragrant dilated crisp slices of egg according to claim 1, is characterized in that comprising the following steps:

(1) ginseng, pilose antler, wilsonii, the Radix Astragali 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) pulled an oar by lotus rhizome, with egg liquid mixing and stirring, discharging after 15-20 minute is steamed in water proof big fire, pulverize after freeze drying;

(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.