CN106359819A - Pickled pepper-shelled shrimp crispy candies capable of warming and nourishing stomach - Google Patents
Pickled pepper-shelled shrimp crispy candies capable of warming and nourishing stomach Download PDFInfo
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- CN106359819A CN106359819A CN201610888645.2A CN201610888645A CN106359819A CN 106359819 A CN106359819 A CN 106359819A CN 201610888645 A CN201610888645 A CN 201610888645A CN 106359819 A CN106359819 A CN 106359819A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 53
- 210000002784 stomach Anatomy 0.000 title claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 title abstract description 7
- 238000010792 warming Methods 0.000 title abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 32
- 210000000582 semen Anatomy 0.000 claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 16
- 210000003038 endothelium Anatomy 0.000 claims abstract description 12
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 10
- 239000000711 locust bean gum Substances 0.000 claims abstract description 10
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 10
- VQAWRQZAAIQXHM-UHFFFAOYSA-N Cepharanthine Natural products O1C(C=C2)=CC=C2CC(C=23)N(C)CCC3=CC=3OCOC=3C=2OC(=CC=23)C(OC)=CC=2CCN(C)C3CC2=CC=C(O)C1=C2 VQAWRQZAAIQXHM-UHFFFAOYSA-N 0.000 claims abstract description 8
- YVPXVXANRNDGTA-WDYNHAJCSA-N cepharanthine Chemical compound C1C(C=C2)=CC=C2OC(=C2)C(OC)=CC=C2C[C@H](C2=C3)N(C)CCC2=CC(OC)=C3OC2=C(OCO3)C3=CC3=C2[C@H]1N(C)CC3 YVPXVXANRNDGTA-WDYNHAJCSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 43
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000002002 slurry Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 238000001802 infusion Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 238000010304 firing Methods 0.000 claims description 10
- -1 hydroxypropyl Chemical group 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 6
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- 235000013372 meat Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000345998 Calamus manan Species 0.000 claims description 4
- 235000012950 rattan cane Nutrition 0.000 claims description 4
- 244000046101 Sophora japonica Species 0.000 claims description 2
- 235000010586 Sophora japonica Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
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- KOLREDRGDGHUHR-UHFFFAOYSA-N 3-hydroxypropyl phosphono hydrogen phosphate Chemical compound OCCCOP(O)(=O)OP(O)(O)=O KOLREDRGDGHUHR-UHFFFAOYSA-N 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 244000183278 Nephelium litchi Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 abstract 1
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 235000019864 coconut oil Nutrition 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 4
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- 238000005336 cracking Methods 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
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- 229910052737 gold Inorganic materials 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
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- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Cosmetics (AREA)
Abstract
The invention belongs to the technical field of candy processing and particularly relates to pickled pepper-shelled shrimp crispy candies capable of warming and nourishing stomach. The crispy candies are prepared from the following raw materials in parts by weight: 58-68 parts of shelled shrimps, 16-18 parts of pear flowers, 2-3 parts of semen litchi, 3-4 parts of common salt, 8-9 parts of pickled peppers, 77-87 parts of shelled peanuts, 15-17 parts of walnut kernels, 0.23-0.25 part of locust bean gum, 0.32-0.36 part of cepharanthine, 0.03-0.05 part of starch hydroxypropyl diphosphate, 0.53-0.57 part of pagodatree flower bud extract, 0.34-0.36 part of endothelium corneum gigeriae galli extract, 11-12 parts of coconut oil and 150-170 parts of soak solution. According to the pickled pepper-shelled shrimp crispy candies capable of warming and nourishing the stomach, the shelled shrimps serve as a main raw material, the nutrition is rich, the color and luster are uniform, the flower fragrance is fresh, and the crispy candies are crispy, are not sticky to teeth, are free of fracturing, are free of crumb falling and have the health-care effects of warming and nourishing the stomach, promoting milk secretion, soothing liver and regulating Qi, reducing blood fat and promoting blood circulation.
Description
Technical field
The invention belongs to confection processing technique field, the bubble green pepper peeled shrimp brittleness of especially a kind of gentle nourishing the stomach.
Background technology
Peeled shrimp needs the people that take good care of be fabulous food to physical weakness and after being ill, can protect cardiovascular system well
System, it can reduce blood cholesterol level, prevents arteriosclerosis, simultaneously can also coronary artery dilator, be conducive to preventing high blood
Pressure and myocardial infarction；The logical breast effect of peeled shrimp is stronger, and is rich in phosphorus, calcium, especially has tonification effect to children, anemia of pregnant woman；Bubble green pepper has
Have functions that spleen, nourishing the stomach stomach invigorating, invigorating vital QI, enhance immunity power, memory reinforcing are supported in spleen invigorating.
Brittleness are the things often having in people's daily life, but brittleness in the market are sweet taste shortcake mostly
Sugar, overeats and can feel very greasy, pungent brittleness are extremely rare, therefore, invention a kind of by peeled shrimp rich in nutritive value and bubble green pepper
The pungent brittleness combining will certainly be subject to extensively liking of people.
Content of the invention
For the problems referred to above, the present invention is intended to provide a kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach.
The present invention is achieved through the following technical solutions:
A kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, are made up of the raw material of following weight portion: 58 ~ 68 parts of peeled shrimp, pear flower 16 ~ 18
Part, 2 ~ 3 parts of Semen Litchi, 3 ~ 4 parts of Sal, 8 ~ 9 parts of bubble green pepper, 77 ~ 87 parts of Semen arachidis hypogaeae, 15 ~ 17 parts of Semen Juglandis, locust bean gum 0.23 ~
0.25 part, 0.32 ~ 0.36 part of cepharanthine, 0.03 ~ 0.05 part of hydroxypropyl PASELLI EASYGEL, Huai Goat 0.53 ~ 0.57
Part, 0.34 ~ 0.36 part of Endothelium Corneum Gigeriae Galli extract, 11 ~ 12 parts of Oleum Cocois, 150 ~ 170 parts of soak；
Described soak, is prepared according to the following steps: by the four directions of the Semen Sinapis Albae of 8 ~ 10 weight portions, 4.6 ~ 5.8 weight portions
Rattan, the Radix Angelicae Dahuricae of 7.9 ~ 9.3 weight portions, the Radix Glycyrrhizae of 3.3 ~ 4.1 weight portions, the Rhizoma Menispermi of 14 ~ 15 weight portions and 7.4 ~ 8.4 weight portions
Fructus Vaccinii Bracteati clean up, pulverize, add 120 ~ 130 weight portions water carry out infusion, filter, take decoction liquor, room temperature is naturally cold
But, obtain soak.
As invent further scheme: a kind of preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, specifically include with
Lower step:
(1) bubble green pepper is crushed to 70 ~ 80 mesh, continues infusion 2 ~ 3min after boiling in the water putting into its weight 16 ~ 18 times amount, obtain
Bubble green pepper water；Peeled shrimp is put in soak sealing immersion 24 ~ 28h, takes out, put in bubble green pepper water slow fire infusion 32 ~
36min, dewatering takes out peeled shrimp, air-dries to surface no moisture, grinds to form the meat slurry of 50 ~ 60 mesh, obtains peeled shrimp slurry, standby；
(2) pear flower is cleaned up, making beating, obtain pear flower slurry；Semen arachidis hypogaeae and Semen Juglandis are put into the frying pan literary composition that temperature is 79 ~ 83 DEG C
Fiery parch 9 ~ 10min, grinds to form the powder of 130 ~ 140 mesh, starches mixing and stirring with pear flower, and being placed in temperature is 29 ~ 31 DEG C
Under the conditions of sealing and fermenting 26 ~ 28h, obtain pear flower core powder, standby；
(3) Semen Litchi is cleaned up, it is 6% ~ 7% that drying baker is dried to moisture, is crushed to 130 ~ 140 mesh, with Radix Stephaniae Japonicae
Element, Huai Goat and Endothelium Corneum Gigeriae Galli extract mix homogeneously, add peeled shrimp slurry, pear flower core powder, Sal and Oleum Cocois mix and blend
Uniformly, and to adjust to water content be 34% ~ 38%, add locust bean gum and hydroxypropyl PASELLI EASYGEL mixing and stirring, insert
In mould, it is gradually heated to 160 ~ 170 DEG C with the firing rate of 3 ~ 4 DEG C/min in roasting plant, room temperature natural cooling, in baking
It is gradually heated to 260 ~ 270 DEG C with the firing rate of 10 ~ 11 DEG C/min in roasting equipment, room temperature natural cooling, packaging, obtain finished product.
As invent further scheme: the mould described in step (3) be shaped as rectangle, Herba Galii Bungei shape, heart, crescent moon
One or more of shape.
As the further scheme of invention: Semen Sinapis Albae used in the present invention, Cissus pteroclada Hayata, the Radix Angelicae Dahuricae, Radix Glycyrrhizae, Rhizoma Menispermi and south
The content of principal divisor is all in terms of dry weight weight.
Beneficial effects of the present invention: the bubble green pepper peeled shrimp brittleness of a kind of gentle nourishing the stomach that the present invention provides, are main with peeled shrimp
Raw material, nutritious, uniform color, the fragrant pure and fresh harmony of fragrance of a flower Semen arachidis hypogaeae, crisp, do not stick tooth, no cracking, do not fall bits, have gentle
Nourishing the stomach, promotion galactopoiesiss, depressed liver-energy dispersing and QI regulating, the health-care effect of blood fat reducing；Peeled shrimp is placed in after soaking in the soak of the present invention,
It is placed in bubble green pepper water again and carries out infusion, not only make it have expelling wind and cold, effect of circulation of qi promoting warming the stomach, and can effectively cover Chinese medicine
Bitter taste, give the fragrance of peeled shrimp bubble green pepper and mouthfeel；Sealing and fermenting will be starched with pear flower after Semen arachidis hypogaeae and Semen Juglandis slow fire parch,
Flowery odour and the Semen arachidis hypogaeae fragrance of brittleness can effectively be lifted, add cepharanthine, Huai Goat and Endothelium Corneum Gigeriae Galli extract, help
In the purification of blood, the circulation promoting blood is so that the nutritional labeling in brittleness is more easy to the utilization that is absorbed by the body.
Specific embodiment
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, it is made up of the raw material of following weight portion: peeled shrimp 58
Part, 16 parts of pear flower, 2 parts of Semen Litchi, 3 parts of Sal, 8 parts of bubble green pepper, 77 parts of Semen arachidis hypogaeae, 15 parts of Semen Juglandis, 0.23 part of locust bean gum, a thousand pieces of gold
0.32 part of rattan element, 0.03 part of hydroxypropyl PASELLI EASYGEL, 0.53 part of Huai Goat, 0.34 part of Endothelium Corneum Gigeriae Galli extract, Cortex cocois radiciss
Oily 11 parts, 150 parts of soak；
Described soak, is prepared according to the following steps: by the Semen Sinapis Albae of 8 weight portions, the Cissus pteroclada Hayata of 4.6 weight portions, 7.9 weights
The Radix Angelicae Dahuricae of amount part, the Fructus Vaccinii Bracteati of the Radix Glycyrrhizae of 3.3 weight portions, the Rhizoma Menispermi of 14 weight portions and 7.4 weight portions clean up, and pulverize,
The water adding 130 weight portions carries out infusion, filters, takes decoction liquor, room temperature natural cooling, obtain soak.
As invent further scheme: a kind of preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, specifically include with
Lower step:
(1) bubble green pepper is crushed to 70 mesh, continues infusion 2min after boiling in the water putting into its weight 16 times amount, obtain bubble green pepper water；
Peeled shrimp is put into sealing in soak and soaks 24h, take out, put into slow fire infusion 32min in bubble green pepper water, dewatering takes out shrimp
Core, air-dries to surface no moisture, grinds to form the meat slurry of 50 mesh, obtains peeled shrimp slurry, standby；
(2) pear flower is cleaned up, making beating, obtain pear flower slurry；Semen arachidis hypogaeae and Semen Juglandis are put into the frying pan slow fire that temperature is 79 DEG C
Parch 9min, grinds to form the powder of 130 mesh, starches mixing and stirring with pear flower, is placed in sealing under conditions of temperature is 29 DEG C and sends out
Ferment 26h, obtains pear flower core powder, standby；
(3) Semen Litchi is cleaned up, it is 6% that drying baker is dried to moisture, is crushed to 130 mesh, with cepharanthine, the Flos Sophorae Immaturus
Extract and Endothelium Corneum Gigeriae Galli extract mix homogeneously, add peeled shrimp slurry, pear flower core powder, Sal and Oleum Cocois mixing and stirring, and
Adjusting to water content is 34%, adds locust bean gum and hydroxypropyl PASELLI EASYGEL mixing and stirring, inserts in mould, in baking
Be gradually heated to 160 DEG C with the firing rate of 3 DEG C/min in roasting equipment, room temperature natural cooling, in roasting plant with 10 DEG C/
The firing rate of min is gradually heated to 260 DEG C, room temperature natural cooling, packaging, obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, it is made up of the raw material of following weight portion: peeled shrimp 63
Part, 17 parts of pear flower, 2.5 parts of Semen Litchi, 3.5 parts of Sal, 8.5 parts of bubble green pepper, 82 parts of Semen arachidis hypogaeae, 16 parts of Semen Juglandis, locust bean gum 0.24
Part, 0.34 part of cepharanthine, 0.04 part of hydroxypropyl PASELLI EASYGEL, 0.55 part of Huai Goat, Endothelium Corneum Gigeriae Galli extract 0.35
Part, 11.5 parts of Oleum Cocois, 160 parts of soak；
Described soak, is prepared according to the following steps: by the Semen Sinapis Albae of 9 weight portions, the Cissus pteroclada Hayata of 5.2 weight portions, 8.6 weights
The Radix Angelicae Dahuricae of amount part, the Fructus Vaccinii Bracteati of the Radix Glycyrrhizae of 3.7 weight portions, the Rhizoma Menispermi of 14.5 weight portions and 7.9 weight portions clean up, powder
Broken, add the water of 125 weight portions to carry out infusion, filter, take decoction liquor, room temperature natural cooling, obtain soak.
As invent further scheme: a kind of preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, specifically include with
Lower step:
(1) bubble green pepper is crushed to 75 mesh, continues infusion 2.5min after boiling in the water putting into its weight 17 times amount, obtain bubble green pepper
Water；Peeled shrimp is put into sealing in soak and soaks 26h, take out, put into slow fire infusion 34min in bubble green pepper water, dewatering takes out
Peeled shrimp, air-dries to surface no moisture, grinds to form the meat slurry of 55 mesh, obtains peeled shrimp slurry, standby；
(2) pear flower is cleaned up, making beating, obtain pear flower slurry；Semen arachidis hypogaeae and Semen Juglandis are put into the frying pan slow fire that temperature is 81 DEG C
Parch 9.5min, grinds to form the powder of 135 mesh, starches mixing and stirring with pear flower, is placed under conditions of temperature is 30 DEG C and seals
Fermentation 27h, obtains pear flower core powder, standby；
(3) Semen Litchi is cleaned up, it is 6.5% that drying baker is dried to moisture, is crushed to 135 mesh, with cepharanthine, Chinese scholartree
Rice extracts and Endothelium Corneum Gigeriae Galli extract mix homogeneously, add peeled shrimp slurry, pear flower core powder, Sal and Oleum Cocois mixing and stirring,
And to adjust to water content be 36%, add locust bean gum and hydroxypropyl PASELLI EASYGEL mixing and stirring, insert in mould, in
Be gradually heated to 165 DEG C with the firing rate of 3.5 DEG C/min in roasting plant, room temperature natural cooling, in roasting plant with
The firing rate of 10.5 DEG C/min is gradually heated to 265 DEG C, room temperature natural cooling, packaging, obtains finished product.
Embodiment 3
In the embodiment of the present invention, a kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, it is made up of the raw material of following weight portion: peeled shrimp 68
Part, 18 parts of pear flower, 3 parts of Semen Litchi, 4 parts of Sal, 9 parts of bubble green pepper, 87 parts of Semen arachidis hypogaeae, 17 parts of Semen Juglandis, 0.25 part of locust bean gum, a thousand pieces of gold
0.36 part of rattan element, 0.05 part of hydroxypropyl PASELLI EASYGEL, 0.57 part of Huai Goat, 0.36 part of Endothelium Corneum Gigeriae Galli extract, Cortex cocois radiciss
Oily 12 parts, 170 parts of soak；
Described soak, is prepared according to the following steps: by the Semen Sinapis Albae of 10 weight portions, the Cissus pteroclada Hayata of 5.8 weight portions, 9.3
The Radix Angelicae Dahuricae of weight portion, the Fructus Vaccinii Bracteati of the Radix Glycyrrhizae of 4.1 weight portions, the Rhizoma Menispermi of 15 weight portions and 8.4 weight portions clean up, powder
Broken, add the water of 120 weight portions to carry out infusion, filter, take decoction liquor, room temperature natural cooling, obtain soak.
As invent further scheme: a kind of preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach, specifically include with
Lower step:
(1) bubble green pepper is crushed to 80 mesh, continues infusion 3min after boiling in the water putting into its weight 18 times amount, obtain bubble green pepper water；
Peeled shrimp is put into sealing in soak and soaks 28h, take out, put into slow fire infusion 36min in bubble green pepper water, dewatering takes out shrimp
Core, air-dries to surface no moisture, grinds to form the meat slurry of 60 mesh, obtains peeled shrimp slurry, standby；
(2) pear flower is cleaned up, making beating, obtain pear flower slurry；Semen arachidis hypogaeae and Semen Juglandis are put into the frying pan slow fire that temperature is 83 DEG C
Parch 10min, grinds to form the powder of 140 mesh, starches mixing and stirring with pear flower, is placed in sealing under conditions of temperature is 31 DEG C and sends out
Ferment 28h, obtains pear flower core powder, standby；
(3) Semen Litchi is cleaned up, it is 7% that drying baker is dried to moisture, is crushed to 140 mesh, with cepharanthine, the Flos Sophorae Immaturus
Extract and Endothelium Corneum Gigeriae Galli extract mix homogeneously, add peeled shrimp slurry, pear flower core powder, Sal and Oleum Cocois mixing and stirring, and
Adjusting to water content is 38%, adds locust bean gum and hydroxypropyl PASELLI EASYGEL mixing and stirring, inserts in mould, in baking
Be gradually heated to 170 DEG C with the firing rate of 4 DEG C/min in roasting equipment, room temperature natural cooling, in roasting plant with 11 DEG C/
The firing rate of min is gradually heated to 270 DEG C, room temperature natural cooling, packaging, obtains finished product.
Randomly choose the experimenter 80 of 15 ~ 65 years old, be randomly divided into 4 groups, every group of 20 people, to embodiment bubble green pepper peeled shrimp brittleness
Common brittleness commercially available with comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark, embodiment bubble green pepper
The subjective appreciation of peeled shrimp brittleness and the commercially available common brittleness of comparative example is shown in Table 1:
Table 1 embodiment bubble green pepper peeled shrimp brittleness and the subjective appreciation of the commercially available common brittleness of comparative example
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 92 | 93 | 93 | 71 |
| Fragrance | 95 | 95 | 95 | 75 |
| Mouthfeel | 95 | 95 | 96 | 76 |
| Tissue | 97 | 97 | 97 | 69 |
From the results shown in Table 1, embodiment bubble green pepper peeled shrimp brittleness, uniform color, the fragrant pure and fresh harmony of fragrance of a flower Semen arachidis hypogaeae, crisp,
Stick tooth, no cracking, not fall bits, obtain liking of consumers in general.
Claims (3)
1. a kind of bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach are it is characterised in that be made up of the raw material of following weight portion: peeled shrimp 58 ~ 68
Part, 16 ~ 18 parts of pear flower, 2 ~ 3 parts of Semen Litchi, 3 ~ 4 parts of Sal, 8 ~ 9 parts of bubble green pepper, 77 ~ 87 parts of Semen arachidis hypogaeae, 15 ~ 17 parts of Semen Juglandis, Chinese scholartree
0.23 ~ 0.25 part of locust beam gum, 0.32 ~ 0.36 part of cepharanthine, 0.03 ~ 0.05 part of hydroxypropyl PASELLI EASYGEL, Huai Goat
0.53 ~ 0.57 part, 0.34 ~ 0.36 part of Endothelium Corneum Gigeriae Galli extract, 11 ~ 12 parts of Oleum Cocois, 150 ~ 170 parts of soak；
Described soak, is prepared according to the following steps: by the four directions of the Semen Sinapis Albae of 8 ~ 10 weight portions, 4.6 ~ 5.8 weight portions
Rattan, the Radix Angelicae Dahuricae of 7.9 ~ 9.3 weight portions, the Radix Glycyrrhizae of 3.3 ~ 4.1 weight portions, the Rhizoma Menispermi of 14 ~ 15 weight portions and 7.4 ~ 8.4 weight portions
Fructus Vaccinii Bracteati clean up, pulverize, add 120 ~ 130 weight portions water carry out infusion, filter, take decoction liquor, room temperature is naturally cold
But, obtain soak.
2. the preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach according to claim 1 is it is characterised in that specifically include
Following steps:
(1) bubble green pepper is crushed to 70 ~ 80 mesh, continues infusion 2 ~ 3min after boiling in the water putting into its weight 16 ~ 18 times amount, obtain
Bubble green pepper water；Peeled shrimp is put in soak sealing immersion 24 ~ 28h, takes out, put in bubble green pepper water slow fire infusion 32 ~
36min, dewatering takes out peeled shrimp, air-dries to surface no moisture, grinds to form the meat slurry of 50 ~ 60 mesh, obtains peeled shrimp slurry, standby；
(2) pear flower is cleaned up, making beating, obtain pear flower slurry；Semen arachidis hypogaeae and Semen Juglandis are put into the frying pan literary composition that temperature is 79 ~ 83 DEG C
Fiery parch 9 ~ 10min, grinds to form the powder of 130 ~ 140 mesh, starches mixing and stirring with pear flower, and being placed in temperature is 29 ~ 31 DEG C
Under the conditions of sealing and fermenting 26 ~ 28h, obtain pear flower core powder, standby；
(3) Semen Litchi is cleaned up, it is 6% ~ 7% that drying baker is dried to moisture, is crushed to 130 ~ 140 mesh, with Radix Stephaniae Japonicae
Element, Huai Goat and Endothelium Corneum Gigeriae Galli extract mix homogeneously, add peeled shrimp slurry, pear flower core powder, Sal and Oleum Cocois mix and blend
Uniformly, and to adjust to water content be 34% ~ 38%, add locust bean gum and hydroxypropyl PASELLI EASYGEL mixing and stirring, insert
In mould, it is gradually heated to 160 ~ 170 DEG C with the firing rate of 3 ~ 4 DEG C/min in roasting plant, room temperature natural cooling, in baking
It is gradually heated to 260 ~ 270 DEG C with the firing rate of 10 ~ 11 DEG C/min in roasting equipment, room temperature natural cooling, packaging, obtain finished product.
3. the preparation method of the bubble green pepper peeled shrimp brittleness of gentle nourishing the stomach according to claim 2 is it is characterised in that step (3)
Described mould be shaped as one or more of rectangle, Herba Galii Bungei shape, heart, crescent.
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| CN103082068A (en) * | 2013-02-25 | 2013-05-08 | 丁捷 | Seafood-flavor peanut crisp candy and preparation method thereof |
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Application publication date: 20170201 |