CN105982250A - Hair blackening puffed crisp slices and preparation method thereof - Google Patents
Hair blackening puffed crisp slices and preparation method thereof Download PDFInfo
- Publication number
- CN105982250A CN105982250A CN201510729989.4A CN201510729989A CN105982250A CN 105982250 A CN105982250 A CN 105982250A CN 201510729989 A CN201510729989 A CN 201510729989A CN 105982250 A CN105982250 A CN 105982250A
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- parts
- meat
- crisp slices
- water
- slices
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 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
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum 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
- 241000720946 Hypophthalmichthys molitrix Species 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000010025 steaming 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
- 230000000694 effects Effects 0.000 abstract description 2
- 238000001879 gelation Methods 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 230000001007 puffing effect Effects 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 241001391944 Commicarpus scandens Species 0.000 abstract 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 238000005238 degreasing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000008961 swelling Effects 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
- 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
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000582 semen Anatomy 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 present invention discloses hair blackening puffed crisp slices. The crisp slices are prepared from the following raw materials in parts by weight: 200-210 parts of silver carp meat, 120-130 parts of corn starch, 80-85 parts of wheat flour, 2-3 parts of baking soda, 4-5 parts of bean dregs, 13-14 parts of laminaria japonica, 1-2 parts of radix polygni multiflori, 2-3 parts of fructus ligustri lucidi, 1-2 parts of radix rehmanniae preparata, 3-4 parts of fructus rubi, an appropriate amount of lipase, and an appropriate amount of whey proteins. The crisp slices are high in fish meat content and rich in nutrition. The added baking soda can be heated to be decomposed to produce carbon dioxide, which can provide power for the puffing of the fish slices, so that the product is good in swelling. The whey proteins increase the viscosity of the products and promote the gelation of the fish meat, and the products are not easy to break. The lipase is used to conduct degreasing of the fish meat, which avoids the effects of insufficient starch gelatinization and the lowering of the starch paste viscosity on the puffing. In addition, the crisp slices can blacken hair.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of black hair dilated crisp slices and preparation method thereof.
Background technology
Puffed food refers to corn, beans or potato class, greengrocery etc. as primary raw material, and the expanded mode such as baked, fried or extruding and the volume made significantly increase, and have the food of certain puffed degree and sedimentation.Puffed food has had long history in China, is extensively liked by consumer.Fresh-water fishes resource is important protein resource, has low price, nutritious feature.It is that the puffed food processed raw material is mainly prawn crisp with fresh water Semen Maydis in the market, but its flesh of fish content is only about 10%, as a kind of product, its nutritive equilibrium aspect has certain deficiency, and the degree of fresh-water fishes raw material utilization is the highest, therefore, develop the high added value puffed food that high-load minced fish is raw material to have broad prospects.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of black hair dilated crisp slices and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of black hair dilated crisp slices, is prepared by the raw materials in:
Hypophthalmichthys molitrix meat 200-210, corn starch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, bean dregs 4-5, Thallus Laminariae (Thallus Eckloniae) 13-14, Radix Polygoni Multiflori 1-2, Fructus Ligustri Lucidi 2-3, Radix Rehmanniae Preparata 1-2, Fructus Rubi 3-4, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described black hair dilated crisp slices, comprises the following steps:
(1) Radix Polygoni Multiflori, Fructus Ligustri Lucidi, Radix Rehmanniae Preparata, Fructus Rubi add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) Hypophthalmichthys molitrix meat adding the water of three times, is subsequently adding lipase, at 31-33 DEG C, meat for Hypophthalmichthys molitrix clear water was rinsed twice after 50 minutes by enzymolysis, obtained defat Hypophthalmichthys molitrix meat；
(3) carry out micronizing after being dried by bean dregs, obtain okara powder；Being pulled an oar by as many again for Thallus Laminariae (Thallus Eckloniae) water, be subsequently adding okara powder, little fire heating, infusion is to thick；
(4) by corn starch, wheat flour, sodium bicarbonate mixing, as many again water is sufficiently stirred for, and the raw material then do not used with step (3) gained material, defat Hypophthalmichthys molitrix meat, Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute；
(5) step (4) gained material is placed in mould, discharging after steaming and decocting 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, it is cut into the thin slice of 1mm again, the air dry oven of 50 DEG C is dried 4 hours, then under conditions of vacuum is 0.09MPa expanded 4 minutes, to obtain final product.
The invention have the advantage that the flesh of fish content of the present invention is high, nutritious, and golden yellow color, smooth in appearance is complete, aromatic flavor, the sodium bicarbonate decomposes added produces carbon dioxide, can be fillet expanded offer power, make product dilatancy good, lactalbumin can increase product viscosity, promote flesh of fish gelation, make product the most broken, owing to fatty acid non-adsorbed starch forms complex with starch molecule during starch gelatinization, have employed lipase and the flesh of fish is carried out defat, avoid that starch gelatinization is insufficient and viscosity to decline impact expanded, in addition, the present invention is possibly together with multiple medicinal herb components, there is effect of black hair.
Detailed description of the invention
A kind of black hair dilated crisp slices, is made up of the raw material of following weight portion (kilogram):
Hypophthalmichthys molitrix meat 200, corn starch 120, wheat flour 80, sodium bicarbonate 2, bean dregs 4, Thallus Laminariae (Thallus Eckloniae) 13, Radix Polygoni Multiflori 1, Fructus Ligustri Lucidi 2, Radix Rehmanniae Preparata 1, Fructus Rubi 3, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described black hair dilated crisp slices, comprises the following steps:
(1) Radix Polygoni Multiflori, Fructus Ligustri Lucidi, Radix Rehmanniae Preparata, Fructus Rubi add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) Hypophthalmichthys molitrix meat adding the water of three times, is subsequently adding lipase, at 31 DEG C, meat for Hypophthalmichthys molitrix clear water was rinsed twice after 50 minutes by enzymolysis, obtained defat Hypophthalmichthys molitrix meat；
(3) carry out micronizing after being dried by bean dregs, obtain okara powder；Being pulled an oar by as many again for Thallus Laminariae (Thallus Eckloniae) water, be subsequently adding okara powder, little fire heating, infusion is to thick；
(4) by corn starch, wheat flour, sodium bicarbonate mixing, as many again water is sufficiently stirred for, and the raw material then do not used with step (3) gained material, defat Hypophthalmichthys molitrix meat, Chinese medicine powder and above-mentioned technique mixes to cut mixes 1 minute；
(5) step (4) gained material is placed in mould, discharging after steaming and decocting 10 minutes at 70 DEG C, places 12 hours at 4 DEG C, it is cut into the thin slice of 1mm again, the air dry oven of 50 DEG C is dried 4 hours, then under conditions of vacuum is 0.09MPa expanded 4 minutes, to obtain final product.
Claims (2)
1. a black hair dilated crisp slices, it is characterised in that be prepared by the raw materials in:
Hypophthalmichthys molitrix meat 200-210, corn starch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, bean dregs 4-5, Thallus Laminariae (Thallus Eckloniae) 13-14, Radix Polygoni Multiflori 1-2, Fructus Ligustri Lucidi 2-3, Radix Rehmanniae Preparata 1-2, Fructus Rubi 3-4, lipase is appropriate, lactalbumin is appropriate.
The preparation method of black hair dilated crisp slices the most according to claim 1, it is characterised in that comprise the following steps:
(1) Radix Polygoni Multiflori, Fructus Ligustri Lucidi, Radix Rehmanniae Preparata, Fructus Rubi add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) Hypophthalmichthys molitrix meat adding the water of three times, is subsequently adding lipase, at 31-33 DEG C, meat for Hypophthalmichthys molitrix clear water was rinsed twice after 50 minutes by enzymolysis, obtained defat Hypophthalmichthys molitrix meat；
(3) carry out micronizing after being dried by bean dregs, obtain okara powder；Being pulled an oar by as many again for Thallus Laminariae (Thallus Eckloniae) water, be subsequently adding okara powder, little fire heating, infusion is to thick；
(4) by corn starch, wheat flour, sodium bicarbonate mixing, as many again water is sufficiently stirred for, and the raw material then do not used with step (3) gained material, defat Hypophthalmichthys molitrix meat, Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute；
(5) step (4) gained material is placed in mould, discharging after steaming and decocting 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, it is cut into the thin slice of 1mm again, the air dry oven of 50 DEG C is dried 4 hours, then under conditions of vacuum is 0.09MPa expanded 4 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729989.4A CN105982250A (en) | 2015-11-02 | 2015-11-02 | Hair blackening puffed crisp slices and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729989.4A CN105982250A (en) | 2015-11-02 | 2015-11-02 | Hair blackening puffed crisp slices and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982250A true CN105982250A (en) | 2016-10-05 |
Family
ID=57040654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510729989.4A Pending CN105982250A (en) | 2015-11-02 | 2015-11-02 | Hair blackening puffed crisp slices and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982250A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772874A (en) * | 2020-12-30 | 2021-05-11 | 黑珍猪(福建)食品有限公司 | Microwave puffed crisp fish slices and preparation method thereof |
Citations (4)
| 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 |
| CN104996875A (en) * | 2015-07-09 | 2015-10-28 | 薛宗洪 | Hair-blacking flour and a preparation method thereof |
-
2015
- 2015-11-02 CN CN201510729989.4A patent/CN105982250A/en active Pending
Patent Citations (4)
| 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 |
| CN104996875A (en) * | 2015-07-09 | 2015-10-28 | 薛宗洪 | Hair-blacking flour and a preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772874A (en) * | 2020-12-30 | 2021-05-11 | 黑珍猪(福建)食品有限公司 | Microwave puffed crisp fish slices and preparation method thereof |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161005 |