CN107637767B - Preparation method of spicy tasty seasoning noodle product - Google Patents
Preparation method of spicy tasty seasoning noodle product Download PDFInfo
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Abstract
The invention discloses a preparation method of a spicy tasty seasoning noodle product, which comprises the following steps of (1) preparing spicy tasty; (2) preparing a spicy outer layer semi-finished product; (3) preparing a refreshing liner; (4) preparing a spicy tasty seasoning noodle product: putting the spicy outer layer semi-finished product into a hollow mould, then putting the tasty lining into the spicy outer layer, shaping while gathering, then putting into a stirring and spraying machine, weighing the spicy fresh according to the component amount, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning noodle product with unique taste. On the basis of keeping the spicy flavor of the original seasoning flour product, the delicious tasty and refreshing liner part is added, the preparation method is simple, the raw materials are reasonable in proportion, low in cost and easy to obtain, the used raw materials are all natural and pollution-free, and the seasoning flour product does not contain any additive or preservative, is sanitary and healthy by adopting vacuum packaging.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a spicy tasty seasoning noodle product.
Background
The flavouring flour products, commonly known as spicy strips, flakes and gluten, are made up by using wheat flour as main raw material through the processes of proportioning, extruding, cooking, forming and adding edible salt, sugar, oil, hot pepper, spicy pepper and food additive. The tissue structure of the leisure food is porous and bulky, the mouth feel is fragrant, beautiful, chewy, the appearance is exquisite, the variety is various, and the leisure food has certain nutritive value and forms a unique class of leisure food. Most of the seasoning flour products sold on the market are spicy, spiced, sour and hot and meat-flavored, the tastes are single spicy, the novelty is not high, the nutrition value is not high, more food additives and preservatives are contained to improve the fragrance and the quality guarantee period of the seasoning flour products, and the seasoning flour products are neither sanitary nor harmful to human bodies.
Disclosure of Invention
The invention aims to provide a preparation method of a spicy tasty seasoning noodle product, which is characterized in that a special tasty liner is placed in a spicy outer layer, and finally spicy fresheners are sprayed on the spicy outer layer, so that a cool feeling, a tasty and delicious taste is brought in the spicy taste, and the spicy tasty seasoning noodle product is a seasoning noodle product with unique taste.
The purpose of the invention can be realized by the following technical scheme:
a preparation method of a spicy tasty seasoning noodle product specifically comprises the following steps:
(1) preparation of spicy food
Weighing the raw materials according to the component amount, mixing, stirring and grinding to obtain the powder;
(2) preparation of spicy outer layer semi-finished product
Weighing wheat flour, bean flour, edible oil, fresh eggs, phytochrome, vitamins and water in component amounts, stirring in a dough mixer, then mechanically beating to obtain elastic dough, then putting the elastic dough into a swelling machine, swelling, extruding swelling dough sheets, and then cutting into strips to obtain spicy outer-layer semi-finished products;
(3) preparation of a tasty liner
a. Weighing fruits, cleaning, putting into a juicer, and juicing to obtain fresh fruit juice;
b. adding whole milk powder, fresh cream and skimmed milk powder into fruit juice, mixing, steaming to make tissue fine, adding lactobacillus, placing in a thermostat, and fermenting to obtain fruit juice yogurt;
c. weighing the white granulated sugar, the sodium alginate, the sodium carboxymethylcellulose and the maltodextrin according to the component weight, uniformly mixing, adding purified water, and stirring to obtain a colloidal solution;
d. weighing cocoa butter, cocoa powder and monoglyceride according to the component amount, heating and melting to obtain mixed grease, and keeping the temperature;
e. adding the colloidal solution into fruit juice yogurt, adding mixed oil while stirring, aging, performing ultrasonic treatment to expand, freeze drying in a freeze dryer, and dehydrating to obtain a tasty liner;
(4) preparation of spicy tasty seasoning flour product
Putting the spicy outer layer semi-finished product into a hollow mould, then putting the tasty lining into the spicy outer layer, shaping while gathering, then putting into a stirring and spraying machine, weighing the spicy fresh according to the component amount, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning noodle product with unique taste.
Further, the spicy and hot fresh food in the step (1) comprises the following raw materials in percentage by weight: 40 to 50 percent of chilli powder, 2 to 6.4 percent of cumin powder, 3 to 3.6 percent of pepper, 0.8 to 1.2 percent of white pepper, 5 to 7.6 percent of star anise, 2 to 2.7 percent of cinnamon bark, 1 to 1.5 percent of common fennel, 14 to 18 percent of salt, 6 to 10.3 percent of monosodium glutamate, 5 to 6 percent of dried ginger, 2 to 2.5 percent of minced garlic, 1 to 2.4 percent of white sesame and 2.3 to 8 percent of white granulated sugar.
Further, the spicy outer layer comprises the following raw materials in percentage by weight: 42 to 55 percent of wheat flour, 5 to 10 percent of bean flour, 7 to 11 percent of edible oil, 7 to 10 percent of spicy and hot fresh eggs, 3 to 7 percent of fresh eggs, 0.8 to 1.2 percent of phytochrome, 0.02 to 0.036 percent of vitamin and the balance of water.
Further, the phytochrome in the step (2) is carthamin and corn yellow, and the mass ratio of the carthamin to the corn yellow is 3: 1.
further, the vitamins in the step (2) are vitamin A and vitamin D, and the mass ratio of the vitamin A to the vitamin D is 1: 1.
Further, the puffing condition in the step (2) is that the puffing temperature is 202-216 ℃, and the puffing time is 6-10 min.
Further, the refreshing liner in the step (3) comprises the following raw materials in percentage by weight: 4 to 7.5 percent of whole milk powder, 5 to 10 percent of fresh cream, 6 to 11 percent of skim milk powder, 5 to 9 percent of cocoa butter, 1 to 3.5 percent of cocoa powder, 9 to 15 percent of white granulated sugar, 0.15 to 0.36 percent of sodium alginate, 1.8 to 3.3 percent of lactic acid bacteria, 0.10 to 0.21 percent of monoglyceride, 0.1 to 0.4 percent of sodium carboxymethylcellulose, 1 to 3 percent of maltodextrin, 21 to 27 percent of fresh fruit juice and 25 to 35 percent of purified water.
Further, the fresh fruit juice in the step (3) a is one or more of apple juice, green pear juice, banana juice and strawberry juice.
Further, the freeze-drying time in the step (3) e is 26-30 h.
Further, the water content of the refreshing liner in the step (3) is 8.1-9.6%, and the refreshing liner does not melt below 35 ℃.
Further, the thickness of the spicy tasty seasoning noodle product in the step (4) is 5mm-8mm, and the thickness of the tasty lining is 2mm-4.5 mm.
The invention has the beneficial effects that:
compared with the prior art, the spicy tasty seasoning noodle product is prepared on the basis of keeping the flavor of the original seasoning noodle product, brings a cool feeling and a fresh feeling in the spicy sense of taste, gives people a fresh feeling when feeling the combination of ice and fire, is a spicy tasty seasoning noodle product with unique taste, and is convenient for practical popularization and eating. Freeze drying the prepared refreshing lining in a freeze dryer, wherein after dehydration, the water content is 8.1-9.6%, the refreshing lining is not melted below 35 ℃, and the refreshing lining can be stored and transported at room temperature; the preparation method is simple, the raw materials are reasonable in proportion, the cost is low, the raw materials are easy to obtain, the used raw materials are all natural and pollution-free, and the vacuum packaging is adopted, so that the health is realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Preparation of spicy food
Weighing 2.5kg of pod pepper, 100g of cumin powder, 150g of pepper, 50g of white pepper, 250g of star anise, 100g of cinnamon bark, 50g of fennel, 700g of salt, 300g of monosodium glutamate, 250g of dried ginger, 100g of minced garlic, 50g of white sesame and 400g of white granulated sugar, mixing, stirring and grinding to obtain the powder;
(2) preparation of spicy outer layer semi-finished product
Weighing 42 jin of wheat flour, 10 jin of bean flour, 7 jin of edible oil, 3 jin of fresh eggs, 0.6 jin of carthamin, 0.2 jin of corn yellow, 5g of vitamin A, 5g of vitamin D and 29.2 jin of water, stirring in a dough mixer for 40min, mechanically beating for 2h to obtain elastic dough, then putting the elastic dough into a swelling machine, swelling for 6min at 202 ℃, extruding swelling dough sheets, and cutting into strips to obtain spicy semi-finished products at the outer layer;
(3) preparation of a tasty liner
a. Weighing 30 jin of apples, cleaning, putting into a juicer, and juicing to obtain 21 jin of apple juice;
b. adding 7.5 jin of whole milk powder, 5 jin of fresh cream and 6 jin of skimmed milk powder into fruit juice, mixing, steaming at 70 deg.C for 20min to make the tissue fine, adding 1.8 jin of lactobacillus, placing in a 40 deg.C thermostat, and fermenting for 10 hr to obtain fruit juice yogurt;
c. weighing 9 jin of white granulated sugar, 0.15 jin of sodium alginate, 0.1 jin of sodium carboxymethyl cellulose and 1 jin of maltodextrin, uniformly mixing, adding 35.6 jin of purified water, and stirring at 50 ℃ for 40min to obtain a colloidal solution;
d. weighing 9 jin of cocoa butter, 3.5 jin of cocoa powder and 0.21 jin of monoglyceride, heating and melting to obtain mixed grease, and keeping the temperature at 65 ℃;
e. adding the colloidal solution into fruit juice yogurt, adding mixed oil under stirring, stirring at 40 deg.C for 30min, aging at 2 deg.C for 3 hr, performing ultrasonic treatment at-8 deg.C for 10min to expand, freeze drying in a freeze dryer for 26 hr, and dehydrating to obtain a refreshing liner with water content of 8.1% and no melting at 35 deg.C;
(4) preparation of spicy tasty seasoning flour product
Putting the spicy outer layer semi-finished product into a hollow mold, then putting the tasty lining into the spicy outer layer, trimming and shaping, then putting into a stirring and spraying machine, weighing 7 jin of spicy fresh in addition, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning flour product with unique taste, wherein the thickness of the spicy tasty seasoning flour product is 5mm, and the thickness of the tasty lining is 2 mm.
Example 2
(1) Preparation of spicy food
Weighing 2.0kg of pod pepper, 320g of cumin powder, 160g of pepper, 40g of white pepper, 310g of star anise, 135g of cinnamon bark, 66g of fennel, 900g of salt, 400g of monosodium glutamate, 300g of dried ginger, 150g of minced garlic, 100g of white sesame and 119g of white granulated sugar, mixing, stirring and grinding to obtain the powder;
(2) preparation of spicy outer layer semi-finished product
Weighing 55 jin of wheat flour, 5 jin of bean flour, 11 jin of edible oil, 3 jin of fresh eggs, 0.9 jin of carthamin, 0.3 jin of corn yellow, 9g of vitamin A, 9g of vitamin D and 14.8 jin of water, stirring in a dough mixer for 60min, mechanically beating for 2h to obtain elastic dough, then putting the elastic dough into a swelling machine, swelling for 10min at 216 ℃, extruding swelling dough sheets, and cutting into strips to obtain spicy semi-finished products at the outer layer;
(3) preparation of a tasty liner
a. Weighing 25 jin of green pears and 16 jin of banana juice, cleaning, putting into a juicer, and juicing to obtain 27 jin of mixed juice;
b. adding 4 jin of whole milk powder, 10 jin of fresh cream and 11 jin of skimmed milk powder into fruit juice, mixing uniformly, cooking at 76 ℃ for 20min to make the tissue fine, adding 3.3 jin of lactobacillus, placing in a thermostat at 45 ℃ and fermenting for 10 hours to obtain fruit juice yoghourt;
c. weighing 15 jin of white granulated sugar, 0.36 jin of sodium alginate, 0.4 jin of sodium carboxymethyl cellulose and 3 jin of maltodextrin, uniformly mixing, adding 19.84 jin of purified water, and stirring at 50 ℃ for 40min to obtain a colloidal solution;
d. weighing 5 jin of cocoa butter, 1 jin of cocoa powder and 0.1 jin of monoglyceride, heating and melting to obtain mixed grease, and keeping the temperature at 65 ℃;
e. adding the colloidal solution into fruit juice yogurt, adding mixed oil under stirring, stirring at 40 deg.C for 30min, aging at 2 deg.C for 3 hr, performing ultrasonic treatment at-8 deg.C for 10min to expand, freeze drying in a freeze dryer for 30 hr, and dehydrating to obtain a refreshing liner with water content of 9.3% and no melting at 33 deg.C;
(4) preparation of spicy tasty seasoning flour product
Putting the spicy outer layer into a hollow mould, then putting the tasty lining into the spicy outer layer, closing and shaping, then putting into a stirring and spraying machine, weighing 10 jin of spicy fresh in addition, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh layer, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning flour product with unique taste, wherein the thickness of the spicy tasty seasoning flour product is 8mm, and the thickness of the tasty lining is 4.5 mm.
Example 3
(1) Preparation of spicy food
Weighing 2.1kg of pod pepper, 300g of cumin powder, 180g of pepper, 60g of white pepper, 380g of star anise, 130g of cinnamon bark, 73g of fennel, 670g of salt, 515g of monosodium glutamate, 272g of dried ginger, 100g of minced garlic, 120g of white sesame and 183g of white granulated sugar, mixing, stirring and grinding to obtain the powder;
(2) preparation of spicy outer layer semi-finished product
Weighing 45 jin of wheat flour, 7 jin of bean flour, 10 jin of edible oil, 7 jin of fresh eggs, 0.78 jin of carthamin, 0.23 jin of corn yellow, 8g of vitamin A, 8g of vitamin D and 20.99 jin of water, stirring in a dough mixer for 60min, mechanically beating for 2h to obtain elastic dough, then putting the elastic dough into a swelling machine, swelling for 9min at 212 ℃, extruding swelling dough sheets, and cutting into strips to obtain spicy semi-finished products at the outer layer;
(3) preparation of a tasty liner
a. Weighing 10 jin of apples, 5 jin of green pears, 6 jin of bananas and 7 jin of strawberry juice, cleaning, putting into a juicer, and juicing to obtain 23 jin of mixed juice;
b. adding 5 jin of whole milk powder, 6 jin of fresh cream and 9 jin of skimmed milk powder into fruit juice, mixing, steaming at 74 deg.C for 20min to make the tissue fine, adding 2.6 jin of lactobacillus, placing in a thermostat at 44 deg.C, and fermenting for 10 hr to obtain fruit juice yogurt;
c. weighing 11 jin of white granulated sugar, 0.33 jin of sodium alginate, 0.2 jin of sodium carboxymethyl cellulose and 2.5 jin of maltodextrin, uniformly mixing, adding 24.75 jin of purified water, and stirring at 50 ℃ for 40min to obtain a colloidal solution;
d. weighing 8 jin of cocoa butter, 3 jin of cocoa powder and 0.15 jin of monoglyceride, heating and melting to obtain mixed grease, and keeping the temperature at 65 ℃;
e. adding the colloidal solution into fruit juice yogurt, adding mixed oil under stirring, stirring at 40 deg.C for 30min, aging at 2 deg.C for 3 hr, performing ultrasonic treatment at-8 deg.C for 10min to expand, freeze drying in a freeze dryer for 27 hr, and dehydrating to obtain a refreshing liner with water content of 9.6% and no melting at 32 deg.C;
(4) preparation of spicy tasty seasoning flour product
Putting the spicy outer layer into a hollow mould, then putting the tasty lining into the spicy outer layer, closing the edges and shaping, then putting into a stirring and spraying machine, weighing 9 jin of spicy fresh in addition, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh layer, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning flour product with unique taste, wherein the thickness of the spicy tasty seasoning flour product is 7.5mm, and the thickness of the tasty lining is 4.1 mm.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (8)
1. A preparation method of a spicy tasty seasoning noodle product is characterized by comprising the following steps: the method specifically comprises the following steps:
(1) preparation of spicy food
Weighing the raw materials according to the component amount, mixing, stirring and grinding to obtain the powder;
the spicy and hot fresh food comprises the following raw materials in percentage by weight: 40 to 50 percent of chilli powder, 2 to 6.4 percent of cumin powder, 3 to 3.6 percent of pepper, 0.8 to 1.2 percent of white pepper, 5 to 7.6 percent of star anise, 2 to 2.7 percent of cinnamon bark, 1 to 1.5 percent of common fennel, 14 to 18 percent of salt, 6 to 10.3 percent of monosodium glutamate, 5 to 6 percent of dried ginger, 2 to 2.5 percent of minced garlic, 1 to 2.4 percent of white sesame and 2.3 to 8 percent of white granulated sugar;
(2) preparation of spicy outer layer semi-finished product
Weighing wheat flour, bean flour, edible oil, fresh eggs, phytochrome, vitamins and water in component amounts, stirring in a dough mixer, then mechanically beating to obtain elastic dough, then putting the elastic dough into a swelling machine, swelling, extruding swelling dough sheets, and then cutting into strips to obtain spicy outer-layer semi-finished products;
(3) preparation of a tasty liner
a. Weighing fruits, cleaning, putting into a juicer, and juicing to obtain fresh fruit juice;
b. adding whole milk powder, fresh cream and skimmed milk powder into fruit juice, mixing, steaming to make tissue fine, adding lactobacillus, placing in a thermostat, and fermenting to obtain fruit juice yogurt;
c. weighing the white granulated sugar, the sodium alginate, the sodium carboxymethylcellulose and the maltodextrin according to the component weight, uniformly mixing, adding purified water, and stirring to obtain a colloidal solution;
d. weighing cocoa butter, cocoa powder and monoglyceride according to the component amount, heating and melting to obtain mixed grease, and keeping the temperature;
e. adding the colloidal solution into fruit juice yogurt, adding mixed oil while stirring, aging, performing ultrasonic treatment to expand, freeze drying in a freeze dryer, and dehydrating to obtain a tasty liner;
(4) preparation of spicy tasty seasoning flour product
Putting the spicy outer layer semi-finished product into a hollow mould, then putting the tasty lining into the spicy outer layer, shaping while gathering, then putting into a stirring and spraying machine, weighing the spicy fresh according to the component amount, putting into the stirring and spraying machine, turning on a switch, uniformly spraying the spicy fresh on the surface of the spicy fresh, taking out, and carrying out vacuum packaging to obtain the spicy tasty seasoning noodle product with unique taste.
2. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the spicy outer layer semi-finished product comprises the following raw materials in percentage by weight: 42 to 55 percent of wheat flour, 5 to 10 percent of bean flour, 7 to 11 percent of edible oil, 7 to 10 percent of spicy and hot fresh eggs, 3 to 7 percent of fresh eggs, 0.8 to 1.2 percent of phytochrome, 0.02 to 0.036 percent of vitamin and the balance of water.
3. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the phytochrome in the step (2) is carthamin and corn yellow, and the mass ratio of the carthamin to the corn yellow is 3: 1.
4. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the vitamins in the step (2) are vitamin A and vitamin D, and the mass ratio of the vitamin A to the vitamin D is 1: 1.
5. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the puffing condition in the step (2) is that the puffing temperature is 202-216 ℃, and the puffing time is 6-10 min.
6. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the refreshing liner in the step (3) comprises the following raw materials in percentage by weight: 4 to 7.5 percent of whole milk powder, 5 to 10 percent of fresh cream, 6 to 11 percent of skim milk powder, 5 to 9 percent of cocoa butter, 1 to 3.5 percent of cocoa powder, 9 to 15 percent of white granulated sugar, 0.15 to 0.36 percent of sodium alginate, 1.8 to 3.3 percent of lactic acid bacteria, 0.10 to 0.21 percent of monoglyceride, 0.1 to 0.4 percent of sodium carboxymethylcellulose, 1 to 3 percent of maltodextrin, 21 to 27 percent of fresh fruit juice and 25 to 35 percent of purified water.
7. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the fresh fruit juice in the step (3) a is one or more of apple juice, green pear juice, banana juice and strawberry juice.
8. The method for preparing a spicy tasty flavored noodle product according to claim 1, wherein the spicy tasty flavored noodle product comprises the following steps: the freeze drying time in the step (3) e is 26-30 h.
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| CN110637980A (en) * | 2018-06-27 | 2020-01-03 | 武冈市卤卤香食品有限责任公司 | Seasoning flour product and preparation method thereof |
| CN110150548A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of processing technology of the spicy Flour product of flavor |
| CN110973488A (en) * | 2019-12-30 | 2020-04-10 | 山东农业大学 | High-fiber spicy strip and preparation method thereof |
| CN113749257A (en) * | 2020-06-01 | 2021-12-07 | 鲁南制药集团股份有限公司 | Probiotic composition and application thereof in seasoning flour product |
| CN114916566A (en) * | 2022-06-28 | 2022-08-19 | 含山县长通食品制造有限公司 | Be used for peppery strip processing with fried equipment of even unloading of raw materials |
| CN115736183A (en) * | 2022-11-07 | 2023-03-07 | 河南科技大学 | Method for manufacturing low-water-activity spicy strip embryo |
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| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN106212837A (en) * | 2016-10-12 | 2016-12-14 | 肥西久盛食品有限公司 | A kind of crisp-fried steamed bread chocolate |
| CN109874844A (en) * | 2019-04-08 | 2019-06-14 | 余庆明 | The production method of fresh milk Egg Tarts |
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| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN106212837A (en) * | 2016-10-12 | 2016-12-14 | 肥西久盛食品有限公司 | A kind of crisp-fried steamed bread chocolate |
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