CN106490569A - One kind wraps up in clothing delicious and crisp Semen Nelumbinis and preparation method thereof - Google Patents
One kind wraps up in clothing delicious and crisp Semen Nelumbinis and preparation method thereof Download PDFInfo
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- CN106490569A CN106490569A CN201610935130.3A CN201610935130A CN106490569A CN 106490569 A CN106490569 A CN 106490569A CN 201610935130 A CN201610935130 A CN 201610935130A CN 106490569 A CN106490569 A CN 106490569A
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- Prior art keywords
- semen nelumbinis
- clothing
- powder
- wrapping
- fishbone
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- 210000000582 semen Anatomy 0.000 title claims abstract description 121
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 135
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims description 40
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 40
- 239000005720 sucrose Substances 0.000 claims description 31
- 239000000047 product Substances 0.000 claims description 27
- 238000010025 steaming Methods 0.000 claims description 20
- 239000011265 semifinished product Substances 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 108091005658 Basic proteases Proteins 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000498 ball milling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 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 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 5
- 108090001060 Lipase Proteins 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 229940036811 bone meal Drugs 0.000 claims description 5
- 239000002374 bone meal Substances 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical group [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims 2
- 238000002386 leaching Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 235000010855 food raising agent Nutrition 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 15
- 235000013599 spices Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000013355 food flavoring agent Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 229910001873 dinitrogen Inorganic materials 0.000 description 5
- 230000035784 germination Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000013016 learning Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000005406 washing Methods 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 one kind wraps up in clothing delicious and crisp Semen Nelumbinis and preparation method thereof, belong to food processing technology field, the product mainly wraps up in clothing using fishbone powder, carry out standing after wrapping up in clothing, fried, removing oil, seasoning are processed, finally carry out rushing nitrogen packaging.The inventive method is to add to wrap up in clothing powder using natural fishbone powder class, using natural class raw material of replenishing the calcium, provides excellent leisure food for youngsters and children consumer；Using two sections of frying methods, the leisure food of preparation is in good taste, and bright, fat content are low；Using the fluffy shortening effect of dried whole-egg, it is to avoid the safety problem that chemistry leavening agent is present, process is simple, cost of investment are low.
Description
Technical field
The present invention relates to one kind wraps up in clothing delicious and crisp Semen Nelumbinis and preparation method thereof, belong to food processing technology field.
Background technology
On market, the Semen Nelumbinis product form of sale is relatively simple at present, mainly outside Semen Nelumbinis product, wraps flour or shallow lake
Powder, carries out fried rear seasoning packaging, and emphasis is pursued the local flavor of product and have ignored the nutrition demand of product；Wrap up in clothing Semen Nelumbinis product master
The consumer for wanting is youngsters and children, with greater need for natural class raw material of replenishing the calcium in product；If high calcium fishbone powder is wrapped up in clothing in Semen Nelumbinis
On product, fishbone powder must have good proportioning, if too high can cause product loft not enough, and can cause product fishy smell
Overweight；Too low calcareous content can be caused low, do not reach product quality requirement, affect product effect；Fried class of the prior art
Lie fallow little food fat content typically between 20-40%, fat content is also higher.
Content of the invention
It is an object of the invention to overcoming above-mentioned the deficiencies in the prior art, there is provided a kind of process is simple, cost of investment is low, product
A kind of manufacture method that what product were in good taste, nutritious wrap up in clothing delicious and crisp Semen Nelumbinis, there is provided the little food of colory leisure, solves existing
In technology, Semen Nelumbinis product form is single, and fat content is high, the problem being of low nutritive value.
First purpose of the present invention is that providing one kind wraps up in clothing delicious and crisp Semen Nelumbinis, and the product wraps up in clothing using fishbone powder.
The fishbone powder is to take fishbone to add the alkaline protease of 1-2%, the alkaline lipase of 0.5-1.5%, by pH value
It is adjusted to 7.5-8.5, enzyme denaturing after enzymolysis 2-5h is washed to neutrality, carries out steaming and decocting under high pressure, cooking pressure is 0.1-0.3MPa, temperature
For 110-125 DEG C, the time is 15-25min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, uses ball mill after crushing
Ball milling 4-6h obtains fishbone powder.Alkaline protease enzyme activity is 200,000 U/g, and the enzyme activity of alkaline lipase is 250U/mL.
Second object of the present invention is to provide a kind of manufacture method for wrapping up in clothing powder, and formula is as follows：
Wrap up in clothing powder：By 5～10 parts of 100 parts of Plain flour, corn starch or glutinous rice starch, 5～10 parts of fishbone powder, shell egg
2～5 parts of powder, 1～2 part of configuration of Sal are formed；
Third object of the present invention is to provide a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis, main including following step
Suddenly：
(1) Semen Nelumbinis are picked：Select remove the peel coring, without going mouldy, without damaging, evengranular commonly dry Semen Nelumbinis are raw material；
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, are cooled to room temperature afterwards；
(3) digestion：The dry Semen Nelumbinis of step (1) select are soaked in the sucrose solution that step (2) methods described is configured, is heated
Cook the Semen Nelumbinis for obtaining boiling；
(4) preparation of clothing powder is wrapped up in：100 parts of Plain flour, corn starch or 5～10 parts of glutinous rice starch, fishbone powder 5～10
Part, 2～5 parts of dried whole-egg, 1～2 part of Sal；The fishbone powder is to take fishbone to add the alkaline protease of 1-2%, 0.5-1.5%
Alkaline lipase, pH value is adjusted to 7.5-8.5, enzyme denaturing after enzymolysis 2-5h is washed to neutrality, carries out steaming and decocting under high pressure, steaming and decocting pressure
Power is 0.1-0.3MPa, and temperature is 110-125 DEG C, and the time is 15-25min, and the fishbone after steaming and decocting under high pressure is placed in baking oven and dries
Moisture, obtains fishbone powder with ball mill ball milling 4-6h after crushing.
(5) powder is wrapped up in：Wrapping up in powder is carried out under room temperature environment, and the Semen Nelumbinis for boiling are poured in Powder binding machine, opens Powder binding machine, sprinkling
Sucrose solution is sprinkled with and wraps up in clothing powder to Semen Nelumbinis surface, allows its mix homogeneously, and Semen Nelumbinis are 2 with the mass ratio for wrapping up in clothing powder:1；
(6) stand：Within the Semen Nelumbinis for wrapping powder are placed 30min in the environment of≤25 DEG C；
(7) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour into
Zhong Hou, stands 1 minute, obtains golden yellow and wraps up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 150-190 DEG C, 10-20min；
(8) removing oil：The frying Semen Nelumbinis that step (6) is obtained are adopted centrifugation de-oiling, removing oil Semen Nelumbinis are obtained；
(9) seasoning：By the removing oil that step (8) is obtained wrap up in clothing Semen Nelumbinis be put in blender add flavouring agent mixed, make
High calcium delicious and crisp Semen Nelumbinis into different taste；
(10) pack：Finished product is carried out rushing nitrogen packaging by specification.
It is fishbone powder that step (4) wraps up in bone meal described in the preparation of clothing powder in one embodiment of the invention.
The mass ratio of the configuration sucrose solution described in step (2), white sugar and water is 1：10；
Step (3) digestion refers to that dry Semen Nelumbinis soak 2-12h in sucrose solution, and sucrose solution weight is the 1-10 of dry Semen Nelumbinis weight
Times, the heating and cooking be boil after maintain boil 10-60min.
The ratio of step (5) the sprinkling sucrose solution to Semen Nelumbinis surface, Semen Nelumbinis and sucrose solution is (10-12)：1g/mL；
Centrifugation de-oiling centrifuge speed described in step (8) is 1000～3000r/min, centrifugation time 5～30 minutes；
Step (9) flavouring agent is monosodium glutamate, Sal, sugar, Fructus Capsici powder；Wrap up in the mass ratio of clothing Semen Nelumbinis semi-finished product and flavouring agent
For (20～35):1.
In one embodiment of the invention, feed powder is by 2 portions of edible salts, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder
Configuration is formed.
The beneficial effects of the present invention is：
The inventive method is to add to wrap up in clothing powder using natural fishbone powder class, using natural class raw material of replenishing the calcium, is blue or green
Children consumer provides the leisure food of fine quality, and obtained calcium content of wrapping up in clothing Semen Nelumbinis is 400mg/100g；To fish
Bone carries out double enzymolysis and can effectively remove the flesh of fish being bonded on fishbone, effectively reduces the fishlike smell of product, and steaming and decocting under high pressure is favourable
Crush in fishbone；Two sections of fried methods of the present invention, make product that both there is the gold appearance of fried food, there is fried food again
Delicious and crisp mouthfeel, also reduce the fat content of product, it is 10% that the present invention wraps up in the fat content of clothing delicious and crisp Semen Nelumbinis；Comment through sense organ
Valency fishlike smell index is 0；Using the fluffy shortening effect of dried whole-egg, it is to avoid the safety problem that chemistry leavening agent is present；The present invention
Method first carry out wrapping up in clothing fried after be seasoned, prepare various tastes wraps up in clothing delicious and crisp Semen Nelumbinis, effectively avoids the pollution to oil
And fried taint of odour problem；Centrifugation de-oiling is carried out after the inventive method is fried, prepares the leisure food of low grease content；Rush nitrogen
Packaging extends the shelf life of product, and the shelf-life was up to more than 180 days；The inventive method process is simple, cost of investment are low.
Specific embodiment
Sensory evaluation：
Take 50g samples to be placed in brown, wide-mouth bottle, closed storage 30min under room temperature selects 7 systematic learnings to cross sensory evaluation
Course, is screened by sensory evaluation person, has sensory evaluation person of the age of abundant sensory evaluation experience between 23-35 year,
Strong and weak using 0-10 point of system evaluation fishy smell, 0 point is not feel fishlike smell, and 10 points is that fishlike smell is very strong, and fishlike smell index takes 7
The average mark of the scored number of position valuation officer.
Measure of the assay method of calcium content with reference to GB/T 5009.92-2003 Calcium In Foods.
The measure of fat content adopts soxhlet extraction methods.
Embodiment 1：
(1) Semen Nelumbinis are picked：By obvious injured kernel, germination grain, damaged kernel, mouldy grain, heterochromatic grain, deformity, half graininess
Semen Nelumbinis are removed, and select evengranular Semen Nelumbinis.
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, treat that syrup is cooled to room temperature
(<30 DEG C) use afterwards.
(3) preparation of clothing powder is wrapped up in：The clothing powder of wrapping up in carries out proportioning by following formula：Plain flour 100kg, corn starch 5kg,
Fishbone powder 5kg, dried whole-egg 2kg, Sal 1kg.Fishbone powder is to take alkaline protease, 0.5% alkaline fat that fishbone adds 1%
PH value is adjusted to 7.5 by enzyme, enzyme denaturing after enzymolysis 2h, is washed to neutrality, carries out steaming and decocting under high pressure, and cooking pressure is 0.1MPa, and temperature is
110 DEG C, the time is 15min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, obtains fish with ball mill ball milling 4h after crushing
Bone meal.
(4) powder is wrapped up in：Wrapping up in powder is carried out under 25 DEG C or so of room temperature environment.Semen Nelumbinis after will be selected are poured in Powder binding machine, are beaten
Powder binding machine is opened, and its rotating speed is adjusted to maximum.The mixing sucrose solution of sprinkling to Semen Nelumbinis surface, after the sucrose solution on surface is uniformly distributed,
It is sprinkled with and wraps up in clothing powder, allows its mix homogeneously, Semen Nelumbinis to be about 2 with the mass ratio for wrapping up in clothing powder:1.
(5) stand：The Semen Nelumbinis for wrapping powder are placed less than 30min in the environment of≤25 DEG C.
(6) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour in 145 DEG C of deep fryer and fry 3 minutes
Afterwards, 1 minute is stood, obtains golden yellow and wrap up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 150 DEG C, 10min.
(7) removing oil：Semen Nelumbinis after will be fried are poured in centrifuge, and rotating speed is 1000r/min, are centrifuged 20min.
(8) seasoning：Clothing Semen Nelumbinis of wrapping up in after will be fried are immediately placed in blender and carry out spice, add the speed of feed powder and mix
The speed that material machine is rotated need to be consistent, and feed powder is formed by 2 portions of edible salts, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder configuration,
Its semi-finished product：The mass ratio of flavouring agent is 20:1, after waiting spice uniform, prepared calcium content in clothing Semen Nelumbinis is wrapped up in through measuring
390mg/100g, fat content are 10.5%, and fishlike smell index is 0.
(9) nitrogen gas packing：Finished product is carried out rushing nitrogen packaging, residual oxygen rate≤0.2% in packaging by specification.
Embodiment 2：
(1) Semen Nelumbinis are picked：By obvious injured kernel, germination grain, damaged kernel, mouldy grain, heterochromatic grain, deformity, half graininess
Semen Nelumbinis are removed, and select evengranular Semen Nelumbinis.
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, treat that syrup is cooled to room temperature
(<30 DEG C) use afterwards.
(3) preparation of clothing powder is wrapped up in：The clothing powder of wrapping up in carries out proportioning by following formula：Plain flour 100kg, glutinous rice starch 8kg,
Fishbone powder 8kg, dried whole-egg 3kg, Sal 2kg.Fishbone powder is to take alkaline protease, 1% alkaline fat that fishbone adds 2%
PH value is adjusted to 8 by enzyme, enzyme denaturing after enzymolysis 4h, is washed to neutrality, carries out steaming and decocting under high pressure, and cooking pressure is 0.2MPa, and temperature is
120 DEG C, the time is 20min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, obtains fish with ball mill ball milling 5h after crushing
Bone meal.
(4) powder is wrapped up in：Wrapping up in powder is carried out under 25 DEG C or so of room temperature environment.Semen Nelumbinis after will be selected are poured in Powder binding machine, are beaten
Powder binding machine is opened, and its rotating speed is adjusted to maximum.The mixing sucrose solution of sprinkling to Semen Nelumbinis surface, after the sucrose solution on surface is uniformly distributed,
It is sprinkled with and wraps up in clothing powder, allows its mix homogeneously, Semen Nelumbinis to be about 2 with the mass ratio for wrapping up in clothing powder:1.
(5) stand：The Semen Nelumbinis for wrapping powder are placed less than 30min in the environment of≤25 DEG C.
(6) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour in 145 DEG C of deep fryer and fry 1 minute
Afterwards, 1 minute is stood, obtains golden yellow and wrap up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 170 DEG C, 15min；.
(7) removing oil：Semen Nelumbinis after will be fried are poured in centrifuge, and rotating speed is 2000r/min, are centrifuged 30min.
(8) seasoning：Clothing Semen Nelumbinis of wrapping up in after will be fried are immediately placed in blender and carry out spice, add the speed of feed powder and mix
The speed that material machine is rotated need to be consistent, and feed powder is formed by 2 portions of sugar, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder configuration, its
Semi-finished product：The mass ratio of flavouring agent is 30:1, after waiting spice uniform, through measuring prepared calcium content in clothing Semen Nelumbinis of wrapping up in be
395mg/100g, fat content are 9.8%, and fishlike smell index is 0.14.
(9) nitrogen gas packing：Finished product is carried out rushing nitrogen packaging, residual oxygen rate≤0.2% in packaging by specification.
Embodiment 3：
(1) Semen Nelumbinis are picked：By obvious injured kernel, germination grain, damaged kernel, mouldy grain, heterochromatic grain, deformity, half graininess
Semen Nelumbinis are removed, and select evengranular Semen Nelumbinis.
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, treat that syrup is cooled to room temperature
(<30 DEG C) use afterwards.
(3) preparation of clothing powder is wrapped up in：The clothing powder of wrapping up in carries out proportioning by following formula：Plain flour 100kg, corn starch
10kg, fishbone powder 10kg, dried whole-egg 5kg, Sal 2kg.Fishbone powder is to take alkaline protease, 1.5% alkali that fishbone adds 2%
Property Digestive Enzyme, pH value is adjusted to 8.5, enzyme denaturing after enzymolysis 5h is washed to neutrality, carries out steaming and decocting under high pressure, and cooking pressure is 0.3MPa,
Temperature is 125 DEG C, and the time is 25min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, uses ball mill ball milling after crushing
6h obtains fishbone powder.
(4) powder is wrapped up in：Wrapping up in powder is carried out under 25 DEG C or so of room temperature environment.Semen Nelumbinis after will be selected are poured in Powder binding machine, are beaten
Powder binding machine is opened, and its rotating speed is adjusted to maximum.The mixing sucrose solution of sprinkling to Semen Nelumbinis surface, after the sucrose solution on surface is uniformly distributed,
It is sprinkled with and wraps up in clothing powder, allows its mix homogeneously, Semen Nelumbinis to be about 2 with the mass ratio for wrapping up in clothing powder:1.
(5) stand：The Semen Nelumbinis for wrapping powder are placed less than 30min in the environment of≤25 DEG C.
(6) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour deep fry for five minutes in 145 DEG C of deep fryer into
Afterwards, 1 minute is stood, obtains golden yellow and wrap up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 190 DEG C, 20min；
(7) removing oil：Semen Nelumbinis after will be fried are poured in centrifuge, and rotating speed is 3000r/min, are centrifuged 5min.
(8) seasoning：Clothing Semen Nelumbinis of wrapping up in after will be fried are immediately placed in blender and carry out spice, add the speed of feed powder and mix
The speed that material machine is rotated need to be consistent, and feed powder is formed by 2 portions of Fructus Capsici powders, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder configuration,
Its semi-finished product：The mass ratio of flavouring agent is 35:1, after waiting spice uniform, prepared calcium content in clothing Semen Nelumbinis is wrapped up in through measuring
For 400mg/100g, fat content is 11%, and fishlike smell index is 0.
(9) nitrogen gas packing：Finished product is carried out rushing nitrogen packaging, residual oxygen rate≤0.2% in packaging by specification.
Embodiment 4：
(1) Semen Nelumbinis are picked：By obvious injured kernel, germination grain, damaged kernel, mouldy grain, heterochromatic grain, deformity, half graininess
Semen Nelumbinis are removed, and select evengranular Semen Nelumbinis.
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, treat that syrup is cooled to room temperature
(<30 DEG C) use afterwards.
(3) preparation of clothing powder is wrapped up in：The clothing powder of wrapping up in carries out proportioning by following formula：Plain flour 100kg, glutinous rice starch 8kg,
Fishbone powder 8kg, dried whole-egg 3kg, Sal 2kg.Fishbone powder is to take alkaline protease, 1% alkaline fat that fishbone adds 2%
PH value is adjusted to 8 by enzyme, enzyme denaturing after enzymolysis 4h, is washed to neutrality, carries out steaming and decocting under high pressure, and cooking pressure is 0.2MPa, and temperature is
120 DEG C, the time is 20min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, obtains fish with ball mill ball milling 5h after crushing
Bone meal.
(4) powder is wrapped up in：Wrapping up in powder is carried out under 25 DEG C or so of room temperature environment.Semen Nelumbinis after will be selected are poured in Powder binding machine, are beaten
Powder binding machine is opened, and its rotating speed is adjusted to maximum.The mixing sucrose solution of sprinkling to Semen Nelumbinis surface, after the sucrose solution on surface is uniformly distributed,
It is sprinkled with and wraps up in clothing powder, allows its mix homogeneously, Semen Nelumbinis to be about 2 with the mass ratio for wrapping up in clothing powder:1.
(5) stand：The Semen Nelumbinis for wrapping powder are placed less than 30min in the environment of≤25 DEG C.
(6) fried：Wrapping up in after by standing be after clothing Semen Nelumbinis pour into and fry 15 minutes in 145 DEG C of deep fryer, stand obtain golden yellow
Color wraps up in clothing Semen Nelumbinis finished product.
(7) removing oil：Semen Nelumbinis after will be fried are poured in centrifuge, and rotating speed is 2000r/min, are centrifuged 30min.
(8) seasoning：Clothing Semen Nelumbinis of wrapping up in after will be fried are immediately placed in blender and carry out spice, add the speed of feed powder and mix
The speed that material machine is rotated need to be consistent, and feed powder is formed by 2 portions of sugar, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder configuration, its
Semi-finished product：The mass ratio of flavouring agent is 30:1, after waiting spice uniform, through measuring prepared calcium content in clothing Semen Nelumbinis of wrapping up in be
395mg/100g, fat content are 23%, and fishlike smell index is 0.29.
(9) nitrogen gas packing：Finished product is carried out rushing nitrogen packaging, residual oxygen rate≤0.2% in packaging by specification.
Embodiment 5：
(1) Semen Nelumbinis are picked：By obvious injured kernel, germination grain, damaged kernel, mouldy grain, heterochromatic grain, deformity, half graininess
Semen Nelumbinis are removed, and select evengranular Semen Nelumbinis.
(2) sucrose solution is configured：It is 1 in mass ratio by white sugar and water:10 mixing post-heating dissolvings, treat that syrup is cooled to room temperature
(<30 DEG C) use afterwards.
(3) preparation of clothing powder is wrapped up in：The clothing powder of wrapping up in carries out proportioning by following formula：Plain flour 100kg, corn starch 5kg,
Fishbone powder 5kg, dried whole-egg 2kg, Sal 1kg.Fishbone powder is to take fishbone washing totally, carries out steaming and decocting under high pressure, and cooking pressure is
0.1MPa, temperature are 110 DEG C, and the time is 15min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, uses ball after crushing
Grinding machine ball milling 4h obtains fishbone powder.
(4) powder is wrapped up in：Wrapping up in powder is carried out under 25 DEG C or so of room temperature environment.Semen Nelumbinis after will be selected are poured in Powder binding machine, are beaten
Powder binding machine is opened, and its rotating speed is adjusted to maximum.The mixing sucrose solution of sprinkling to Semen Nelumbinis surface, after the sucrose solution on surface is uniformly distributed,
It is sprinkled with and wraps up in clothing powder, allows its mix homogeneously, Semen Nelumbinis to be about 2 with the mass ratio for wrapping up in clothing powder:1.
(5) stand：The Semen Nelumbinis for wrapping powder are placed less than 30min in the environment of≤25 DEG C.
(6) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour in 145 DEG C of deep fryer and fry 3 minutes
Afterwards, 1 minute is stood, obtains golden yellow and wrap up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 150 DEG C, 10min.
(7) removing oil：Semen Nelumbinis after will be fried are poured in centrifuge, and rotating speed is 1000r/min, are centrifuged 20min.
(8) seasoning：Clothing Semen Nelumbinis of wrapping up in after will be fried are immediately placed in blender and carry out spice, add the speed of feed powder and mix
The speed that material machine is rotated need to be consistent, and feed powder is formed by 2 portions of edible salts, 2 parts of Rhizoma Zingiberis Recens powders, 2 parts of Bulbus Allii powder, 1 part of Herba Alii fistulosi powder configuration,
Its semi-finished product：The mass ratio of flavouring agent is 20:1, after waiting spice uniform, prepared calcium content in clothing Semen Nelumbinis is wrapped up in through measuring
390mg/100g, fat content are 10.9%, and fishlike smell index is 1.86.
(9) nitrogen gas packing：Finished product is carried out rushing nitrogen packaging, residual oxygen rate≤0.2% in packaging by specification.
Above preferred embodiment is merely to illustrate present disclosure, and in addition, the present invention also has other embodiment,
As long as those skilled in the art are enlightened because of technology involved in the present invention, and adopt equivalent or equivalent deformation mode to be formed
Technical scheme is all fallen within protection scope of the present invention.
Claims (8)
1. one kind wraps up in clothing delicious and crisp Semen Nelumbinis, it is characterised in that wrap up in clothing using fishbone powder；
The fishbone powder is to take fishbone to add the alkaline protease of 1-2%, the alkaline lipase of 0.5-1.5%, and pH value is adjusted to
7.5-8.5, enzyme denaturing after enzymolysis 2-5h, is washed to neutrality, carries out steaming and decocting under high pressure, and cooking pressure is 0.1-0.3MPa, and temperature is
110-125 DEG C, the time is 15-25min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, uses ball mill ball after crushing
Mill 4-6h obtains fishbone powder；
The formula that fishbone powder wraps up in clothing is as follows：Clothing powder is wrapped up in by 100 parts of Plain flour, corn starch or 5～10 parts of glutinous rice starch, fish
5～10 parts of bone meal, 2～5 parts of dried whole-egg, 1～2 part of configuration of Sal are formed.
2. a kind of preparation method for wrapping up in clothing delicious and crisp Semen Nelumbinis, it is characterised in that mainly comprise the steps：
(1) Semen Nelumbinis are picked：Select remove the peel coring, without going mouldy, without damaging, evengranular commonly dry Semen Nelumbinis are raw material；
(2) sucrose solution is configured：White sugar and water mixing post-heating are dissolved, room temperature is cooled to afterwards；
(3) digestion：The dry Semen Nelumbinis of step (1) select are soaked in the sucrose solution that step (2) methods described is configured, heating and cooking
Obtain the Semen Nelumbinis for boiling；
(4) preparation of clothing powder is wrapped up in：100 parts of Plain flour, 5～10 parts of corn starch, 5～10 parts of fishbone powder, 2～5 parts of dried whole-egg, food
1～2 part of salt；The fishbone powder is to take fishbone to add the alkaline protease of 1-2%, the alkaline lipase of 0.5-1.5%, by pH value
It is adjusted to 7.5-8.5, enzyme denaturing after enzymolysis 2-5h is washed to neutrality, carries out steaming and decocting under high pressure, cooking pressure is 0.1-0.3MPa, temperature
For 110-125 DEG C, the time is 15-25min, and the fishbone after steaming and decocting under high pressure is placed in drying moisture in baking oven, uses ball mill after crushing
Ball milling 4-6h obtains fishbone powder；
(5) powder is wrapped up in：Wrapping up in powder is carried out under room temperature environment, and the Semen Nelumbinis for boiling are poured in Powder binding machine, opens Powder binding machine, sprays sucrose solution
To Semen Nelumbinis surface, it is sprinkled with and wraps up in clothing powder, allows its mix homogeneously；
(6) stand：Within the Semen Nelumbinis for wrapping powder are placed 30min in the environment of≤25 DEG C；
(7) fried：Be divided to two sections to carry out frying, first by standing after clothing Semen Nelumbinis of wrapping up in pour in 145 DEG C of deep fryer and fry 1-5 minutes
Afterwards, 1 minute is stood, obtains golden yellow and wrap up in clothing Semen Nelumbinis semi-finished product, then it is fried to carry out hot-air, 150-190 DEG C, 10-20min；
(8) removing oil：The frying Semen Nelumbinis that step (6) is obtained are adopted centrifugation de-oiling, removing oil Semen Nelumbinis are obtained；
(9) seasoning：By the removing oil that step (8) is obtained wrap up in clothing Semen Nelumbinis be put in blender add feed powder mixed, make difference
The high calcium delicious and crisp Semen Nelumbinis of taste；
(10) pack：Finished product is carried out rushing nitrogen packaging by specification.
3. a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis according to claim 2, it is characterised in that described in step (2)
The mass ratio of configuration sucrose solution, white sugar and water is 1：10.
4. a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis according to claim 2, it is characterised in that step (3) leaching
Boil and refer to that dry Semen Nelumbinis soak 2-12h in sucrose solution, sucrose solution weight is 1-10 times of dry Semen Nelumbinis weight, and the heating and cooking is to boil
Maintain afterwards to boil 10-60min.
5. a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis according to claim 2, it is characterised in that step (5) spray
The ratio for spilling sucrose solution to Semen Nelumbinis surface, Semen Nelumbinis and sucrose solution is (10-12)：1g/mL, Semen Nelumbinis are 2 with the ratio for wrapping up in clothing powder：1.
6. a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis according to claim 2, it is characterised in that described in step (8)
Centrifugation de-oiling centrifuge speed be 1000～3000r/min, centrifugation time 5～30 minutes.
7. a kind of manufacture method for wrapping up in clothing delicious and crisp Semen Nelumbinis according to claim 2, it is characterised in that step (9) tune
Taste substance is monosodium glutamate, Sal, sugar, Fructus Capsici powder；The ratio for wrapping up in clothing Semen Nelumbinis semi-finished product and feed powder is (20～35):1.
8. clothing delicious and crisp Semen Nelumbinis are wrapped up according to prepared by the arbitrary methods described of claim 2-7.
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| CN107712786A (en) * | 2017-09-30 | 2018-02-23 | 三只松鼠股份有限公司 | One kind smears tea walnut kernel and preparation method thereof |
| CN108041462A (en) * | 2017-12-19 | 2018-05-18 | 三只松鼠股份有限公司 | A kind of river perfume (or spice) spicy bean cotyledon and preparation method thereof |
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| CN103829297A (en) * | 2014-02-27 | 2014-06-04 | 长沙理工大学 | Selenium-rich crisp instant lotus seeds and production process thereof |
| CN105768015A (en) * | 2016-03-25 | 2016-07-20 | 浙江海洋学院 | Squid bone powder wrapped apricot kernels and preparation method thereof |
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| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103610121A (en) * | 2013-11-22 | 2014-03-05 | 蔡建中 | Method for enzymolysis treatment of crocodile bones |
| CN103829297A (en) * | 2014-02-27 | 2014-06-04 | 长沙理工大学 | Selenium-rich crisp instant lotus seeds and production process thereof |
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| CN107712786A (en) * | 2017-09-30 | 2018-02-23 | 三只松鼠股份有限公司 | One kind smears tea walnut kernel and preparation method thereof |
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Application publication date: 20170315 |