CN106616219A - 一种保健油炸蚂蚱半成品及其制备方法 - Google Patents
一种保健油炸蚂蚱半成品及其制备方法 Download PDFInfo
- Publication number
- CN106616219A CN106616219A CN201611131059.XA CN201611131059A CN106616219A CN 106616219 A CN106616219 A CN 106616219A CN 201611131059 A CN201611131059 A CN 201611131059A CN 106616219 A CN106616219 A CN 106616219A
- Authority
- CN
- China
- Prior art keywords
- locust
- parts
- minutes
- semi
- finished product
- 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
- 239000011265 semifinished product Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 8
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims abstract description 6
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 6
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims abstract description 6
- 229940074393 chlorogenic acid Drugs 0.000 claims abstract description 6
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims abstract description 6
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims abstract description 6
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 6
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 230000036541 health Effects 0.000 claims description 10
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 210000003608 fece Anatomy 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000004519 grease Substances 0.000 abstract description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 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
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 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
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种保健油炸蚂蚱半成品,由下列重量份的原料制成:蚂蚱300‑310、芝麻6‑7、黄酒30‑31、胡椒10‑11、枸杞子2‑3、红景天1‑2、人参花4‑5、大豆分离蛋白4‑4.5、谷氨酰胺转移酶0.3‑0.4、绿原酸制剂0.2‑0.3。本发明的蚂蚱保质期长,且蚂蚱在油炸前采用大豆蛋白制成的涂膜液涂膜可阻断蚂蚱对油脂的吸收,涂膜液中添加的谷氨酰胺转移酶可诱导蛋白交联,提高膜的机械强度,添加的绿原酸制剂可减少油炸过程中丙烯酰胺的产生量,此本发明具有保健的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种保健油炸蚂蚱半成品及其制备方法。
背景技术
油炸食品以其诱人的色泽、特殊的香气、酥脆的外表等特点深受国内外消费者的喜爱。但食用油经高温加热后分子结构发生变化,如不饱和脂肪酸下降,部分脂肪酸变为反式结构如果使用的是氢化油,则在煎炸前就已经改变了油的分子结构。油脂的这些变化均不利于对心脑血管疾病的防治,经常食用油炸食品会导致心、脑血管病、高血压、肥胖、糖尿病、脂肪肝等慢性病。近年来,通过全国营养调查发现中国成人和儿童的超重与肥胖发病率大大提高,而且营养过剩引发疾病的年龄越来越低,饮食上的不均衡应该引起人们的高度重视。被膜技术是在食物表面包裹一层物质,在油炸时形成一层油脂渗透的障碍层以降低食物的含油率。《涂膜对油炸猪肉丸品质的影响研究》一文中作者以大豆分离蛋白等制成涂膜液,制出含油量少的油炸食品,但其还存在着油炸过程中膜易破裂的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种保健油炸蚂蚱半成品及其制备方法。
本发明是通过以下技术方案实现的:
一种保健油炸蚂蚱半成品,其特征在于由下列重量份的原料制成:
蚂蚱300-310、芝麻6-7、黄酒30-31、胡椒10-11、枸杞子2-3、红景天1-2、人参花4-5、大豆分离蛋白4-4.5、谷氨酰胺转移酶0.3-0.4、绿原酸制剂0.2-0.3。
所述的保健油炸蚂蚱半成品的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、红景天、人参花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将芝麻、胡椒混合送入烤箱,在200-250摄氏度下焙烤10-12分钟后出料,进行粉碎;
(3)将蚂蚱排粪后清洗,与黄酒及步骤(1)、(2)所得物料混合,腌制30分钟,然后将蚂蚱取出送入冷库,于-10摄氏度下冷冻25-30分钟后进行紫外线消毒;
(4)将大豆分离蛋白加水配置成浓度为1%溶液,然后加入谷氨酰胺转移酶,在37摄氏度下磁力搅拌30分钟,然后加入上述工艺未用到的原料继续搅拌2-3分钟,得涂膜液;
(5)将步骤(3)所得蚂蚱置于涂膜液中浸泡2min,捞出沥干,放置2分钟后放入 160℃的油中炸制 8min,包装,冷藏,即得。
本发明的优点是:本发明的蚂蚱保质期长,且蚂蚱在油炸前采用大豆蛋白制成的涂膜液涂膜可减少蚂蚱在油炸过程中水分的损失,阻断蚂蚱对油脂的吸收,降低含油量,且涂膜液中添加的谷氨酰胺转移酶可诱导蛋白交联,提高膜的机械强度,避免膜在油炸过程中破裂,添加的绿原酸制剂可减少油炸过程中丙烯酰胺的产生量,此外,本发明含有多种中草药成分,具有保健的功效。
具体实施方式
一种保健油炸蚂蚱半成品,其特征在于由下列重量份(千克)的原料制成:
蚂蚱300、芝麻6、黄酒30、胡椒10、枸杞子2、红景天1、人参花4、大豆分离蛋白4、谷氨酰胺转移酶0.3、绿原酸制剂0.2。
所述的保健油炸蚂蚱半成品的制备方法,包括以下步骤:
(1)将枸杞子、红景天、人参花加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将芝麻、胡椒混合送入烤箱,在200摄氏度下焙烤10分钟后出料,进行粉碎;
(3)将蚂蚱排粪后清洗,与黄酒及步骤(1)、(2)所得物料混合,腌制30分钟,然后将蚂蚱取出送入冷库,于-10摄氏度下冷冻25分钟后进行紫外线消毒;
(4)将大豆分离蛋白加水配置成浓度为1%溶液,然后加入谷氨酰胺转移酶,在37摄氏度下磁力搅拌30分钟,然后加入上述工艺未用到的原料继续搅拌2分钟,得涂膜液;
(5)将步骤(3)所得蚂蚱置于涂膜液中浸泡2min,捞出沥干,放置2分钟后放入 160℃的油中炸制 8min,包装,冷藏,即得。
Claims (2)
1.一种保健油炸蚂蚱半成品,其特征在于由下列重量份的原料制成:
蚂蚱300-310、芝麻6-7、黄酒30-31、胡椒10-11、枸杞子2-3、红景天1-2、人参花4-5、大豆分离蛋白4-4.5、谷氨酰胺转移酶0.3-0.4、绿原酸制剂0.2-0.3。
2.根据权利要求1所述的保健油炸蚂蚱半成品的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、红景天、人参花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将芝麻、胡椒混合送入烤箱,在200-250摄氏度下焙烤10-12分钟后出料,进行粉碎;
(3)将蚂蚱排粪后清洗,与黄酒及步骤(1)、(2)所得物料混合,腌制30分钟,然后将蚂蚱取出送入冷库,于-10摄氏度下冷冻25-30分钟后进行紫外线消毒;
(4)将大豆分离蛋白加水配置成浓度为1%溶液,然后加入谷氨酰胺转移酶,在37摄氏度下磁力搅拌30分钟,然后加入上述工艺未用到的原料继续搅拌2-3分钟,得涂膜液;
(5)将步骤(3)所得蚂蚱置于涂膜液中浸泡2min,捞出沥干,放置2分钟后放入 160℃的油中炸制 8min,包装,冷藏,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611131059.XA CN106616219A (zh) | 2016-12-09 | 2016-12-09 | 一种保健油炸蚂蚱半成品及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611131059.XA CN106616219A (zh) | 2016-12-09 | 2016-12-09 | 一种保健油炸蚂蚱半成品及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106616219A true CN106616219A (zh) | 2017-05-10 |
Family
ID=58825787
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611131059.XA Pending CN106616219A (zh) | 2016-12-09 | 2016-12-09 | 一种保健油炸蚂蚱半成品及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106616219A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1915103A (zh) * | 2006-09-05 | 2007-02-21 | 徐玉春 | 蚂蚱食品的加工制作方法 |
CN102461887A (zh) * | 2010-11-08 | 2012-05-23 | 宋欣华 | 一种蚂蚱罐头 |
CN103504338A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种油炸鸡肉 |
-
2016
- 2016-12-09 CN CN201611131059.XA patent/CN106616219A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1915103A (zh) * | 2006-09-05 | 2007-02-21 | 徐玉春 | 蚂蚱食品的加工制作方法 |
CN102461887A (zh) * | 2010-11-08 | 2012-05-23 | 宋欣华 | 一种蚂蚱罐头 |
CN103504338A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种油炸鸡肉 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103719932B (zh) | 即食膨化鳀鱼的加工方法 | |
CN106174084A (zh) | 一种虎皮凤爪休闲食品及其制作方法 | |
WO2015110075A1 (zh) | 吸附植物甾醇的食品及其生产方法 | |
CN102429240B (zh) | 泡椒鸡杂加工工艺 | |
CN104207100A (zh) | 番茄拌面酱及其制备方法 | |
KR101952331B1 (ko) | 파프리카를 이용한 육포의 제조방법 | |
CN101287382A (zh) | 含有输送装置的食物制品及其制造方法 | |
KR101344079B1 (ko) | 황태 부각을 제조하는 방법 | |
Göğüş et al. | Functional and nutritional properties of some turkish traditional foods | |
JP2003274908A (ja) | ポタージュスープ、およびその製造方法 | |
KR20170065707A (ko) | 파프리카를 포함한 항암 및 항산화 기능성 김치의 제조방법 | |
CN106616219A (zh) | 一种保健油炸蚂蚱半成品及其制备方法 | |
JP2005000157A (ja) | タマネギ発酵調味料とその製造方法 | |
CN102106556A (zh) | 烘烤或风干类肉食制品的前制作腌制调料、肉食制品及其制作方法 | |
CN110934280A (zh) | 一种焖锅麻辣汁及其制备方法和应用 | |
KR101562731B1 (ko) | 오징어채 제조방법 | |
KR102408380B1 (ko) | 통들깨육전 제조방법 | |
JP2001128627A (ja) | 玄米成分強化加工米 | |
KR20130008324A (ko) | 호두조림의 제조방법 | |
JP2004337145A (ja) | 蒟蒻サプリメント及び加工食品と、その製造方法 | |
KR20100088521A (ko) | 생찻잎을 이용한 식품 | |
CN106259613A (zh) | 一种烧鸡风味锅烧鸡的制作方法 | |
KR20170014748A (ko) | 갈비용 소스의 제조방법 | |
CN112293691A (zh) | 一种富硒川味麻汁及其制备方法 | |
CN117461805A (zh) | 一种羊排的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for 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: 20170510 |