CN106262135A - A kind of peppery bar production and processing technology - Google Patents
A kind of peppery bar production and processing technology Download PDFInfo
- Publication number
- CN106262135A CN106262135A CN201610641851.3A CN201610641851A CN106262135A CN 106262135 A CN106262135 A CN 106262135A CN 201610641851 A CN201610641851 A CN 201610641851A CN 106262135 A CN106262135 A CN 106262135A
- Authority
- CN
- China
- Prior art keywords
- powder
- peppery bar
- wheat flour
- peppery
- radix ipomoeae
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 28
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 17
- 235000009973 maize Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- 150000002333 glycines Chemical class 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000003786 synthesis reaction Methods 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 238000004458 analytical method Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 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
- Noodles (AREA)
Abstract
The present invention relates to a kind of peppery bar production and processing technology, use Radix Ipomoeae as major ingredient, use glutinous maize face, wheat flour, soy noodle as adjuvant, and use the mixing bakings such as olive oil, Fructus Piperis powder, monosodium glutamate to form, wherein, according to mass percent, its proportioning is: Radix Ipomoeae 60%, glutinous maize face 20%, wheat flour 10%, soy noodle 8%；Dispensing: olive oil, Sal, Fructus Piperis powder, monosodium glutamate etc. account for the mixing of 2% and form through baking.Above-mentioned peppery bar specific embodiment is as follows: (1) selects materials；(2) dry in the sun；(3) powder system；(4) mixture；(5) make；(6) roasting fried；(7) packaging.Through the peppery bar that the present invention manufactures, the peppery bar processed, fresh, fragrant, sweet, peppery, crisp, crisp, good palatability, have the functions of stimulating appetite and helping digestion, all-ages edible, benefit storage, it is simple to carry.
Description
Technical field
The present invention relates to a kind of peppery bar production and processing technology, belong to puffed food processed technical field.
Background technology
Peppery bar, has another name called peppery, spicy bar, Fructus Capsici bar, spicy bar, and the Glycine max (L.) Merr. is spicy.Primary raw material is flour, adds water,
Salt, sugar, the dough-making powder such as natural pigment, expanded through bulking machine high temperature extrusion, then refuel, Fructus Capsici, the flavouring agent such as MAJIAO, by GB2760
The Flour product that the additives such as Standard entertion preservative are made.The peppery bar birth time, peppery bar occurred in memory after 80s the earliest very early
In.After the appearance of peppery bar for a long time, including health, production licence etc. much all can allow people throw doubt upon, the most so, with
All can there is such such problem in front peppery bar, do not have production permit.Allow most people worries is exactly hygienic issues, peppery bar
In can put a lot of additive, preservative.And the production environment of peppery bar is dirty and messy, the most totally.The most repeatedly produced problem by media, add
Supervision department supervision not in place, cause peppery bar mass selling in the combination area of city and country, county town, rural area.Also zero is had in city
Star is distributed, and mostly can be sold by pedlar and small shop outdoors in primary school.But along with supervision strengthens, peppery bar production environment is also
Gradually take a turn for the better, be changed into liked by a lot of youngsters by original problem food (as not having production permit, health defective etc.)
Joyous snacks.
Summary of the invention
It is an object of the invention to provide a kind of peppery bar production and processing technology, in order to more efficiently produce clean hygiene
Peppery bar, be convenient for people to eat.
To achieve these goals, technical scheme is as follows.
A kind of peppery bar production and processing technology, uses Radix Ipomoeae as major ingredient, uses glutinous maize face, wheat flour, soy noodle as auxiliary
Material, and use the mixing bakings such as olive oil, Fructus Piperis powder, monosodium glutamate to form, wherein, according to mass percent, its proportioning is: Radix Ipomoeae
60%, glutinous maize face 20%, wheat flour 10%, soy noodle 8%；Dispensing: olive oil, Sal, Fructus Piperis powder, monosodium glutamate etc. account for 2% mixed
Close and form through baking.
Above-mentioned peppery bar specific embodiment is as follows:
(1) select materials: the Radix Ipomoeae selected, glutinous maize, wheat flour, Semen Glycines are raw material；
(2) dry in the sun: the Radix Ipomoeae chosen, glutinous maize, Semen Glycines are dried；
(3) powder system: dry sweet potato, glutinous maize, Semen Glycines fine powder will be shone；
(4) mixture: the sweet potato powder crossed by fine powder, viscous corn flour, analysis for soybean powder, wheat flour mix tune all with Sal, Fructus Piperis powder, monosodium glutamate；
(5) make: first put olive oil, putting warm water, synthesis face synthesis equal for mixing preparation is suitable for fried roasting fabric；
(6) roasting fried: the fabric become reconciled is made required edible product by roasting or fried method；
(7) packaging: ready-made finished product is carried out packed or box-packed.
This beneficial effect of the invention is: the peppery bar manufactured through the present invention, the peppery bar processed, fresh, fragrant, sweet,
Peppery, crisp, crisp, good palatability, have the functions of stimulating appetite and helping digestion, all-ages edible, benefit storage, it is simple to carry.
Detailed description of the invention
Below in conjunction with embodiment, the detailed description of the invention of the present invention is described, in order to be better understood from the present invention.
Embodiment
Peppery bar production and processing technology in the present embodiment, uses Radix Ipomoeae as major ingredient, uses glutinous maize face, wheat flour, Semen Glycines
Face is as adjuvant, and uses the mixing bakings such as olive oil, Fructus Piperis powder, monosodium glutamate to form, wherein, according to mass percent, and its proportioning
For: Radix Ipomoeae 60%, glutinous maize face 20%, wheat flour 10%, soy noodle 8%；Dispensing: olive oil, Sal, Fructus Piperis powder, monosodium glutamate etc. account for
The mixing of 2% forms through baking.
Above-mentioned peppery bar specific embodiment is as follows:
(1) select materials: the Radix Ipomoeae selected, glutinous maize, wheat flour, Semen Glycines are raw material；
(2) dry in the sun: the Radix Ipomoeae chosen, glutinous maize, Semen Glycines are dried；
(3) powder system: dry sweet potato, glutinous maize, Semen Glycines fine powder will be shone；
(4) mixture: the sweet potato powder crossed by fine powder, viscous corn flour, analysis for soybean powder, wheat flour mix tune all with Sal, Fructus Piperis powder, monosodium glutamate；
(5) make: first put olive oil, putting warm water, synthesis face synthesis equal for mixing preparation is suitable for fried roasting fabric；
(6) roasting fried: the fabric become reconciled is made required edible product by roasting or fried method；
(7) packaging: ready-made finished product is carried out packed or box-packed.
The above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (2)
1. a peppery bar production and processing technology, it is characterised in that: use Radix Ipomoeae as major ingredient, use glutinous maize face, wheat flour, Huang
Bean flour is as adjuvant, and uses the mixing bakings such as olive oil, Fructus Piperis powder, monosodium glutamate to form, and wherein, according to mass percent, it is joined
Ratio is: Radix Ipomoeae 60%, glutinous maize face 20%, wheat flour 10%, soy noodle 8%；Dispensing: olive oil, Sal, Fructus Piperis powder, monosodium glutamate etc.
Account for the mixing of 2% to form through baking.
Peppery bar production and processing technology the most according to claim 1, it is characterised in that: described peppery bar specific embodiment is such as
Under:
(1) select materials: the Radix Ipomoeae selected, glutinous maize, wheat flour, Semen Glycines are raw material；
(2) dry in the sun: the Radix Ipomoeae chosen, glutinous maize, Semen Glycines are dried；
(3) powder system: dry sweet potato, glutinous maize, Semen Glycines fine powder will be shone；
(4) mixture: the sweet potato powder crossed by fine powder, viscous corn flour, analysis for soybean powder, wheat flour mix tune all with Sal, Fructus Piperis powder, monosodium glutamate；
(5) make: first put olive oil, putting warm water, synthesis face synthesis equal for mixing preparation is suitable for fried roasting fabric；
(6) roasting fried: the fabric become reconciled is made required edible product by roasting or fried method；
(7) packaging: ready-made finished product is carried out packed or box-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610641851.3A CN106262135A (en) | 2016-08-08 | 2016-08-08 | A kind of peppery bar production and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610641851.3A CN106262135A (en) | 2016-08-08 | 2016-08-08 | A kind of peppery bar production and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262135A true CN106262135A (en) | 2017-01-04 |
Family
ID=57666184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610641851.3A Pending CN106262135A (en) | 2016-08-08 | 2016-08-08 | A kind of peppery bar production and processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262135A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212101A (en) * | 2017-06-23 | 2017-09-29 | 安徽皓皓食品有限公司 | A kind of preparation method of healthy peppery bar |
| CN107319337A (en) * | 2017-06-22 | 2017-11-07 | 含山县长通食品制造有限公司 | A kind of peppery bar of local flavor |
| CN107397154A (en) * | 2017-08-24 | 2017-11-28 | 安徽悠咔食品有限公司 | A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae |
| CN107439699A (en) * | 2017-08-24 | 2017-12-08 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste |
| CN107616420A (en) * | 2017-08-24 | 2018-01-23 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy halogen perfume (or spice) beef flavour |
| CN113317445A (en) * | 2021-05-31 | 2021-08-31 | 湖南省玉峰食品实业有限公司 | Elastic spicy strip manufacturing method based on extrusion forming |
-
2016
- 2016-08-08 CN CN201610641851.3A patent/CN106262135A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319337A (en) * | 2017-06-22 | 2017-11-07 | 含山县长通食品制造有限公司 | A kind of peppery bar of local flavor |
| CN107212101A (en) * | 2017-06-23 | 2017-09-29 | 安徽皓皓食品有限公司 | A kind of preparation method of healthy peppery bar |
| CN107397154A (en) * | 2017-08-24 | 2017-11-28 | 安徽悠咔食品有限公司 | A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae |
| CN107439699A (en) * | 2017-08-24 | 2017-12-08 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste |
| CN107616420A (en) * | 2017-08-24 | 2018-01-23 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy halogen perfume (or spice) beef flavour |
| CN113317445A (en) * | 2021-05-31 | 2021-08-31 | 湖南省玉峰食品实业有限公司 | Elastic spicy strip manufacturing method based on extrusion forming |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |