CN107751716A - A kind of processing method of dilated food - Google Patents
A kind of processing method of dilated food Download PDFInfo
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- CN107751716A CN107751716A CN201610679380.5A CN201610679380A CN107751716A CN 107751716 A CN107751716 A CN 107751716A CN 201610679380 A CN201610679380 A CN 201610679380A CN 107751716 A CN107751716 A CN 107751716A
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- expanded
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- soy sauce
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Abstract
The invention discloses a kind of processing method of dilated food, the preparation method comprises the following steps：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity.Pretreatment, is struck off with plant equipment to the grease of surface of material.Cutting, by food need material is cut into different specifications.Scald and boil, the material cut is placed to scald in warm water and boiled.Stew in soy sauce is seasoned, the material for completing above-mentioned steps is pulled out and drained, the bittern being modulated into edible salt, white wine, white sugar, green onion, ginger, thick gravy liquid carries out stew in soy sauce.Dry, dehydration is dried in the material after stew in soy sauce.It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded.Vacuum packaging, will be expanded after finished product be vacuum-packed.The present invention saves the original flavor of dilated food, and thick in meat flavor is bulk, crisp, in good taste, and food is free of any additive, and beneficial to absorption of human body, storage is convenient, has higher safety and sanitation quality.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of processing method of dilated food.
Background technology
People both know about pork skin containing abundant collagen, next to that elastin laminin, collagen is hydrophilic substance, human body
If having lacked these materials, the mechanism malfunctions of internal cell storage water can be made, cell combined water will significantly reduce,
People, which knows from experience, occurs a series of physiological reaction, such as：Skin can follow the string, dry, peeling or the problems such as wrinkle increase.
Many pork skin verieties are developed on the market at present, such as：Skin jelly, dry fat skin, fried pork skin, crystal skin freeze, mountain
The pork skin kind such as green pepper crackling, its processing method is mostly using some conventional preparation methods such as brew, frying, bakings.These add
The universal moisture of pork skin veriety that work method obtains is more, grease is high and processing after food be unfavorable for absorption of human body.And
And not only grease processing is not clean for the food having, and can add some vegetable oil, flavoring and other food additives etc. on the contrary,
It can cause hyperglycaemia high fat of blood after edible, influence the health of human body.
Dilated food is a kind of novel foodstuff that the late sixties occur, and foreign countries are also known as extruded food, spray quick-fried food, be light
Food etc., it is using the less cereal of water content, potato class, beans etc. as primary raw material, makes original after over pressurizeed, heating
The volumetric expansion of material itself, internal institutional framework are also changed, and are made after processed, shaping.Due to dilated food
Processing method complex process, food can not keep original feature of raw material, coarse mouthfeel, and certain water can be all retained on food
Part so that food easy breed bacteria such as is gone mouldy at the potential safety hazard.And the skin veriety modulated by food additives loses
The flavor of itself, it is oxidizable if to store the phase longer for the food by brew, frying, baking, cause acid value, peroxidating
It is worth index exceeding standard, there is also the exceeded phenomenon of trans-fatty acid, have a strong impact on the safe and healthy quality of food.Therefore, develop
Technique simple possible, nutrition and health and bulk and crisp dilated food can then make up the blank in the market.
The content of the invention
It is unique it is an object of the invention to provide a kind of mouth, save the original flavor of food and nutritious expanded food
The processing method of product.
To achieve the above object, the present invention provides following technical scheme：A kind of processing method of dilated food, the making side
Method comprises the following steps：
Step 1：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity；
Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material；
Step 3：Cutting, by food need material is cut into different specifications；
Step 4：Scald and boil, the material cut is placed to scald in warm water and boiled, the curing for making material reach 50%, draining to thing
The moisture of material is 60~65%；
Step 5：Stew in soy sauce is seasoned, the material for completing above-mentioned steps is pulled out and drained, with edible salt, white wine, white sugar, green onion, ginger
And water is blended smash after the thick gravy liquid that is modulated into carry out stew in soy sauce；The weight ratio of wherein described thick gravy liquid and material is 3:5, halogen
Time processed is 4 hours；
Step 6：To dry, the material after stew in soy sauce is dried dehydration, the water content after drying in material is 10~
12%；
Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded；
Step 8：Vacuum packaging, will be expanded after finished product be vacuum-packed.
Wherein, in step 4, described scalding boils temperature as 70 DEG C~80 DEG C, and the time boiled of scalding is 5~10 minutes.
Wherein, the component of following parts by weight is included per 1000g thick gravy liquid in step 5：6~8g of edible salt, white wine 10
~14g, 5~6g of white sugar, 1~2g of green onion, 1~2g of ginger, surplus are water.
Wherein, 600ml thick gravies liquid is put into per 1000g materials in step 5 and carries out stew in soy sauce.
Wherein, the temperature of the drying described in step 6 is 50 DEG C~110 DEG C.
Wherein, the swelling temperature described in step 7 is 100 DEG C~180 DEG C, and expanded air pressure is 0.4~1.2MPa,
The expanded time is 5~7 minutes.
Wherein, above-mentioned all steps are required for completing in 100,000 grades of clean areas.
Wherein, this method is applied to prepare aquatic products, the meat of animal, skin class and fruit or vegetable type food.
Compared with prior art, the beneficial effects of the invention are as follows：It is former present invention employs the physics of the big air-flow of HTHP
Reason, depressurize suddenly in the case of allowing material by heating and pressurization and be allowed to burst, expanded, the present invention has advantages below：
(1) original flavor of dilated food is saved, thick in meat flavor is bulk, crisp, in good taste；
(2) the water-soluble enhancing of food after expanded is advantageous to absorption of human body；
(3) food is free of any additive, suitable for people of all ages；
(4) fat content is low, and nutrient component damages are few, non-fried expanded more healthy；
(5) production method has a wide range of application：Suitable for aquatic food, the meat of animal, skin class and other parts；
(6) storage is convenient, and food can be deposited 30 days or so and never degenerated at normal temperatures, make production dilated food have compared with
High safety and sanitation quality.
Embodiment
The invention provides a kind of processing method of dilated food, the preparation method comprises the following steps：
Step 1：Sorting, chooses to install the material of clean hygiene, and impurity is driven away in cleaning.
Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material；Machine is adjusted according to the thickness of grease
The angle of the tool equipment edge of a knife, so as to strike off grease well.
Step 3：Cutting, by food need material is cut into different specifications, pork skin is diced type, bar with machine
The different specification such as type, square.
Step 4：Scald and boil, the material cut is placed to scald in warm water and boiled, the curing for making material reach 50%, draining to thing
The moisture of material is 60~65%.The pork skin being cut into is put into temperature scald boiling in 70 DEG C~80 DEG C water, scald what is boiled
Time is 5~10 minutes, the curing for making pork skin reach 50%, it is therefore an objective to remove the grease on the pork skin of part.
Step 5：Stew in soy sauce is seasoned, the material for completing above-mentioned steps is pulled out and drained, with edible salt, white wine, white sugar, green onion, ginger
And water is blended smash after the thick gravy liquid that is modulated into carry out stew in soy sauce；The weight ratio of wherein described thick gravy liquid and material is 3:5, halogen
Time processed is 4 hours.
Step 6：To dry, the material after stew in soy sauce is dried dehydration, the water content after drying in material is 10~
12%.Drying and dehydrating link is extremely important, control material water content could it is expanded go out the preferable food of mouthfeel.Wherein,
Test proves that the moisture content ratio of material and raw material is 0.33：1, that is to say, that 1 jin, a traditional unit of weight of raw material can produce 0.33
The material of jin, every jin, a traditional unit of weight of raw material water content is more than 67%.But whole moisture content are removed during drying is dried
Also it is not all right, because the material that water content is 0 can not be expanded, it can only be gelatinized and destroy；If other water content is too high also not all right, because
Occurring that swelling volume diminishes for too high water content, food is hardened, and irregularly, influences mouthfeel, and if not material
If the grease on surface enters to strike off and carries out dewater treatment, material component is less than 4%.So material is in drying drying process
In, the water content state optimal when can be only achieved expanded between 10%~12%.
Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded.Actually
What the step for above the step of is provided to was prepared, it will be carried out in the large-scale air flow puffing machine of the material dried feeding swollen
Change；Certain material is put into sealing cast steel tank body with cover, heated using liquefied gas, coal gas or coal, and with certain speed
Continuous rotating vessel is spent, makes material thermally equivalent, with continuous heating, temperature is stepped up in tank, utilizes infrared ray tester
When device measures temperature in tank and reaches more than 100 DEG C, material body surface moisture in vivo can be escaped and vaporized, and a level pressure is formed in tank
Power.When material moisture content is controlled out 5%~8% or so, pressure is up to 0.4~1.2Mpa (different material pressure is not in tank body
Together).Now material cures substantially in tank, if tank body lid thrown open, discharges drop suddenly by high-temperature high-pressure state
To normal temperature and pressure, material can become big in the position of dehydration by the filling of air, and its structure changes, and the volume of material can be swollen
It is several times greater to more than ten times.Release simultaneously drastically tears sky simultaneously from bulking machine exit flow and the instantaneous bulging of material at that moment
Gas, produces loud noise, and sound reaches 100 decibels or so.
Step 8：Vacuum packaging, will be expanded after finished product be vacuum-packed.Finished product after expanded is collected, cooling, treats temperature
Degree is vacuum-packed after being down to preference temperature.
Preferably, in step 4, described scalding boils temperature as 70 DEG C~80 DEG C, and the time boiled of scalding is 5~10 points
Clock.
Preferably, the component of following parts by weight is included per 1000g thick gravy liquid in step 5：6~8g of edible salt, white wine
10~14g, 5~6g of white sugar, 1~2g of green onion, 1~2g of ginger, surplus are water.
Preferably, 600ml thick gravies liquid is put into per 1000g materials in step 5 and carries out stew in soy sauce.
Preferably, the temperature of the drying described in step 6 is 50 DEG C~110 DEG C.
Preferably, the swelling temperature described in step 7 be 100 DEG C~180 DEG C, expanded air pressure be 0.4~
1.2MPa, expanded time are 5~7 minutes.
Preferably, above-mentioned all steps are required for completing in 100,000 grades of clean areas.
Preferably, this method is applied to aquatic products, the meat of animal, skin class and fruit or vegetable type food.Using the dilated food
Processing method can be used in preparing aquatic products, the meat of animal, skin class and fruit or vegetable type food, the also cereals such as grain eat
Product.
In the present invention, the temperature boiled of scalding is 70 DEG C~80 DEG C, the curing for making material reach 50%, the water of draining to material
It is 60~65% to divide content.
The well-done material that will scald, which is pulled out, to be drained, and the thick gravy liquid that 600ml is put into by every 1000g material carries out stew in soy sauce.Wherein,
Contain in per 1000g thick gravy liquid：6~8g of edible salt, 10~14g of white wine, 5~6g of white sugar, 1~2g of green onion, 1~2g of ginger, will be above-mentioned
Smashed after composition mixing and be modulated into thick gravy liquid.
Adjust after feeding stew in soy sauce, processing is dried in obtained material.Dry temperature is 50 DEG C~110 DEG C, is dried
After being disposed, the water content in material is 10~12%.
After drying process, obtained material is subjected to expanding treatment.In the present invention, it is swollen when carrying out expanding treatment
The temperature of change is preferably 100 DEG C~180 DEG C, most preferably 100 DEG C~160 DEG C；Expanded air pressure is preferably 0.4~1.2MPa,
More preferably 0.8~1.0MPa, most preferably 1.0~1.2.After expanded, obtained material is vacuum-packed.
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1
A kind of processing method of dilated food, the preparation method comprise the following steps：
Step 1：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity.
Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material.
Step 3：Cutting, by food need material is cut into different specifications.
Step 4：Scald and boil, the material cut is placed in warm water and scalds and boils, scald and boil temperature as 70 DEG C~80 DEG C, scald boil when
Between be 5~10 minutes.
Step 5：Stew in soy sauce is seasoned, the material for completing above-mentioned steps is pulled out and drained, 30~40g foods are blent with 5000ml water
The thick gravy liquid being modulated into after being smashed with salt, 50~70g white wine, 25~30g white sugar, 5~10g green onions, the mixing of 5~10g ginger carries out halogen
System.Material wherein per 1000g is put into 600ml thick gravy liquid, and the stew in soy sauce time is 4 hours.
Step 6：To dry, the material after stew in soy sauce is dried dehydration, the water content after drying in material is 10~
12%.
Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded.
Step 8：Vacuum packaging.
Embodiment 2
A kind of processing method of dilated food, the preparation method comprise the following steps：
Step 1：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity.
Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material.
Step 3：Cutting, by food need material is cut into different specifications.
Step 4：Scald and boil, the material cut is placed in warm water and scalds and boils, scald and boil temperature as 70 DEG C~80 DEG C, scald boil when
Between be 5~10 minutes.
Step 5：Season stew in soy sauce, the material for completing above-mentioned steps pulled out and drained, with 5000ml water blend 30 edible salts,
The thick gravy liquid that 50 white wine, 25 white sugar, 5 green onions, the mixing of 5 ginger are modulated into after smashing carries out stew in soy sauce.The wherein weight of thick gravy liquid and material
Than for 3:5, the stew in soy sauce time is 4 hours；
Step 6：To dry, the material after stew in soy sauce is dried dehydration, the water content after drying in material is 10~
12%；
Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded；
Step 8：Vacuum packaging.
Embodiment 3
A kind of processing method of dilated food, the preparation method comprise the following steps：
Step 1：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity.
Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material.
Step 3：Cutting, by food need material is cut into different specifications.
Step 4：Scald and boil, the material cut is placed in warm water and scalds and boils, scald and boil temperature as 70 DEG C~80 DEG C, scald boil when
Between be 5~10 minutes.
Step 5：Season stew in soy sauce, the material for completing above-mentioned steps pulled out and drained, with 5000ml water blend 40g edible salts,
The thick gravy liquid that 70g white wine, 30g white sugar, 10g green onions, the mixing of 10g ginger are modulated into after smashing carries out stew in soy sauce.Wherein thick gravy liquid and material
Weight ratio be 3:5, the stew in soy sauce time is 4 hours.
Step 6：To dry, the material after stew in soy sauce is dried dehydration, the water content after drying in material is 10~
12%.
Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded.
Step 8：Vacuum packaging.
Embodiment 4
Expanded data：
It is unexpected in the case of allowing material by heating and pressurization present invention employs the physical principle of the big air-flow of HTHP
Depressurize and be allowed to burst, be expanded, the present invention saves the original flavor of dilated food, and thick in meat flavor is bulk, crisp, in good taste.
The water-soluble enhancing of food after expanded is advantageous to absorption of human body；Food is free of any additive, suitable for people of all ages；Fat content is low,
Nutrient component damages are few, non-fried expanded more healthy；The production method has a wide range of application：Suitable for aquatic food, animal meat,
Skin class and other parts；Storage is convenient, and food can be deposited 30 days or so and never degenerated at normal temperatures, make the dilated food of production
With higher safety and sanitation quality.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (8)
- A kind of 1. processing method of dilated food, it is characterised in that：The preparation method comprises the following steps：Step 1：Sorting, the material of clean hygiene is chosen to install, clean up and go the removal of impurity；Step 2：Pretreatment, is struck off with plant equipment to the grease of surface of material；Step 3：Cutting, by food need material is cut into different specifications；Step 4：Scald and boil, the material cut is placed to scald in warm water and boiled, the curing for making material reach 50%, draining to material Moisture is 60~65%；Step 5：Season stew in soy sauce, the material for completing above-mentioned steps pulled out and drained, with edible salt, white wine, white sugar, green onion, ginger and Water is blended smash after the thick gravy liquid that is modulated into carry out stew in soy sauce；The weight ratio of wherein described thick gravy liquid and material is 3:5, during stew in soy sauce Between be 4 hours；Step 6：Dry, dehydration is dried in the material after stew in soy sauce, the water content after drying in material is 10~12%；Step 7：It is expanded, the material dried is sent into large-scale air flow puffing machine, material is burst, is expanded；Step 8：Vacuum packaging, will be expanded after finished product be vacuum-packed.
- A kind of 2. processing method of dilated food according to claim 1, it is characterised in that：It is described in step 4 Scald and boil temperature as 70 DEG C~80 DEG C, the time boiled of scalding is 5~10 minutes.
- A kind of 3. processing method of dilated food according to claim 1, it is characterised in that：Per 1000g in step 5 Thick gravy liquid includes the component of following parts by weight：6~8g of edible salt, 10~14g of white wine, 5~6g of white sugar, 1~2g of green onion, ginger 1~ 2g, surplus are water.
- A kind of 4. processing method of dilated food according to claim 1, it is characterised in that：Per 1000g in step 5 Material is put into 600ml thick gravies liquid and carries out stew in soy sauce.
- A kind of 5. processing method of dilated food according to claim 1, it is characterised in that：It is described described in step 6 Dry temperature is 50 DEG C~110 DEG C.
- A kind of 6. processing method of dilated food according to claim 1, it is characterised in that：It is swollen described in step 7 It is 100 DEG C~180 DEG C to change temperature, and expanded air pressure is 0.4~1.2MPa, and the expanded time is 5~7 minutes.
- A kind of 7. processing method of dilated food according to claim 1, it is characterised in that：Above-mentioned all steps all need To be completed in 100,000 grades of clean areas.
- A kind of 8. processing method of dilated food according to claim 1, it is characterised in that：This method is applied to prepare water Product, the meat of animal, skin class and fruit or vegetable type food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610679380.5A CN107751716A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of dilated food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610679380.5A CN107751716A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of dilated food |
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| Publication Number | Publication Date |
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| CN107751716A true CN107751716A (en) | 2018-03-06 |
Family
ID=61261173
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610679380.5A Pending CN107751716A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of dilated food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052209A (en) * | 2021-11-29 | 2022-02-18 | 滁州学院 | Novel instant leisure small-package spiced beef and low-temperature processing technology thereof |
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| CN1287806A (en) * | 2000-09-28 | 2001-03-21 | 张晓华 | Puffed pork skin friability food and its mfg. method |
| CN101176554A (en) * | 2006-11-09 | 2008-05-14 | 赵美华 | Beef puffing particle |
| CN102630896A (en) * | 2012-05-11 | 2012-08-15 | 汪永辉 | Preparation method for puffed bamboo shoot |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114052209A (en) * | 2021-11-29 | 2022-02-18 | 滁州学院 | Novel instant leisure small-package spiced beef and low-temperature processing technology thereof |
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Application publication date: 20180306 |