CN109497522A - A kind of production method of frying locust snack food - Google Patents
A kind of production method of frying locust snack food Download PDFInfo
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- CN109497522A CN109497522A CN201811382012.XA CN201811382012A CN109497522A CN 109497522 A CN109497522 A CN 109497522A CN 201811382012 A CN201811382012 A CN 201811382012A CN 109497522 A CN109497522 A CN 109497522A
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- locust
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- condiment
- snack food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Abstract
The invention discloses a kind of production methods of fried locust snack food, comprising the following steps: cleans to locust, reheating boiling locust carries out disinfection；Locust after cleaning and sterilizing, and be dried；Be put into condiment into the oil cauldron of heat: then ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko are put into locust in oil cauldron, and are put into salt, carry out fried；Stir-fry fried locust, obtains the fried locust snack food.It joined condiment when the invention has the benefit that locust being carried out fried, ingredient is immersed in oil in condiment, is immersed in locust with oil, and the nutritional ingredient of locust is enriched, and improves the mouthfeel of locust；Locust is stir-fried again after fried, and condiment is added again when stir-frying, when eating the fried locust in this way, it chews in mouth, different mouthfeel can be presented in fried locust from outside to inside, mix its excellent in taste, make people so enchanted by the scenery as to forget to return, and by the fried technique to stir-fry again, the shelf-life of fried locust is extended.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of production method of frying locust snack food.
Background technique
Locust also known as locust, it is not only rich in the elements such as protein, carbohydrate, vitamin and calcium ferrophosphorus zinc-manganese, also
It is good medicine of curing the disease, tetanus can be treated, child convulsion, fever are relievingd asthma, integrates edible, medicinal, nourishing.Locust contains rich
Rich chitin, nutritionist's research are thought: chitin is by benefit for after protein, fat, carbohydrate, minerals
The sixth-largest vital principle of human body, chitin can increase the pH value of body fluid, improve internal acidic environment, can remove human free radical,
Inhibit damage of the peroxide to human tissue cell, activating cell delays senescence, vivotoxin can be enable to exclude, reached
The effect of toxin-expelling and face nourishing；In addition, locust metabolism of lipid and cholesterol content is lower, and fat content 5.25%, main feeding grass
Section does not eat other feeds, it has been reported that the patient of some fat, hypertension, cardiovascular disease at present more tends to edible insect, benefit
The purpose that weight-reducing to be reached gets rid of illness, is studied according to relevant expert, and it is modern society that insect, which is the comparatively ideal space food of the following mankind,
Lose weight, the ultimate food of bodybuilding.
The eating method of locust, which is mostly now eaten, now to be fried, and has no sell about the snack food of locust on the market, because of locust
Nutritional ingredient rich in, meat be soft, fresh and tender, aestheticism, it is seen then that before the snack food made of locust has well
Scape.
Summary of the invention
The object of the present invention is to provide one kind can be carried around, fried locust snack food full of nutrition, tasty mouthfeel
Production method.
A kind of production method of frying locust snack food, comprising the following steps:
(1) it cleans to locust, the locust that hot water boils after removal of impurities carries out disinfection；Weeds in locust, impurity are picked,
And it is rinsed with water locust；Impurity contained by locust and saliva is discharged in locust after boiling cleaning with hot water；Selected locust can
To be non-frozen product locust or frozen product locust.
(2) locust after cleaning and sterilizing, and be dried；Because the locust that hot water boils can secret out of some dirts, so hot
After boiling, then cleaned with clear water；It is clean to clean locust, locust need to be eluriated repeatedly, until eluriating locust
Water be it is limpid；
(3) be put into condiment into the oil cauldron of heat: then locust is put into oil cauldron by ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko
In, and it is put into salt, it carries out fried；
(4) stir-fry fried locust, obtains the fried locust snack food.
Further, in step (1), locust 8-12min is boiled with the hot water that temperature is 50-70 DEG C, is carried out disinfection.Boil ant
Grasshopper is in order to be discharged saliva contained by locust and dirt, and the water temperature for boiling locust can not be excessively high, and excessively high water temperature can destroy locust
Effective component.
Further, in step (2), the drying are as follows: the locust naturally dry after cleaning is anhydrous to locust surface.
Further, in step (3), oily weight and the weight ratio of condiment are 40-50:1 in oil cauldron；It is oily in oil cauldron
Weight and the weight ratio of locust are 10-15:1；The weight ratio of oily weight and salt in oil cauldron are as follows: 180-200:1.Institute in oil cauldron
The oil put will submerge locust, guarantee that locust is heated evenly.The oil being put into can be palm oil or Non-transgenic soybean oil, in the winter
Unusable palm oil when season, the phenomenon that will appear solidification when because of palm oil in winter；With palm oil or Non-transgenic soybean oil
Fried locust, can avoid the dregs of fat occur, influence the mouthfeel of fried locust.
Further, in step (3), it is put into condiment in the oil cauldron for being 58-65 DEG C to temperature, after stirring evenly 2-4min
Locust is placed into, the oil cauldron is pan.It is first put into condiment into oil cauldron, keeps the taste of condiment dipped in oil, then puts again
Enter locust, the taste of such condiment just can be immersed in locust with oil, keep the mouthfeel of locust more preferable；And used in frying
Pot is pan, and pan ensure that the oil temperature at any position in pot, can avoid locust and the phenomenon that fried Hu occurs,
Keep blasted locust good in taste.
Further, in step (3), added condiment ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko weight be equal.
Further, in step (3), the frying 40- at a temperature of oil temperature is 118-120 DEG C is put into oil cauldron to locust
After 45min, locust is taken out, it is spare.The time control of fried locust is too short too long all to influence fried locust in 40-45min
Mouthfeel, fried overlong time can make locust excessively crisp, influence the mouthfeel of locust, and so that locust is tasted withered feeling.
Further, in step (4), it is put into oil into pot, when oil temperature rises to 115-125 DEG C, is put into condiment: capsicum,
White sugar, white sesameseed, Chinese prickly ash and the 1-2min that stir-fries, place into locust and stir-fry.
Further, added condiment: capsicum, white sugar, white sesameseed, Chinese prickly ash weight ratio are as follows: 4:2:2.5:1.5.
Further, by locust stir-frying 7-10min.
The invention has the benefit that the production method of frying locust snack food of the present invention is used before fried locust
Hot water boils locust and carries out disinfection to locust, and saliva and dirt contained by locust is discharged, improves the sanitary edible of fried locust；And this
The production method for inventing the fried locust snack food, joined ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang when locust is carried out fried
With tsaoko condiment, ingredient is immersed in oil in condiment, is immersed in locust with oil, is enriched the nutritional ingredient of locust, mention
The high mouthfeel of locust；Locust is stir-fried again after fried, and condiment is added in while stir-frying again, is eaten so described
It when fried locust, chews in mouth, different mouthfeel can be presented in fried locust from outside to inside, mix its excellent in taste, allow people
It is so enchanted by the scenery as to forget to return, and by the fried technique to stir-fry again, extend the shelf-life of fried locust.
Specific embodiment
Embodiment one
A kind of production method of frying locust snack food, comprising the following steps:
(1) it cleans to locust, the locust that hot water boils after removal of impurities carries out disinfection；
(2) locust after cleaning and sterilizing, and be dried；
(3) be put into condiment into the oil cauldron of heat: then locust is put into oil cauldron by ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko
In, and it is put into salt, it carries out fried；
(4) stir-fry fried locust, obtains the fried locust snack food.
Embodiment two
A kind of production method of frying locust snack food, comprising the following steps:
(1) weeds in locust, impurity are picked, and washes with water locust, after boiling removal of impurities with the hot water that temperature is 50 DEG C
Locust 8min carry out disinfection, the locust after boiling cleaning with hot water can be such that dirt contained in locust and saliva is discharged；And boil ant
The water temperature of grasshopper can not be excessively high, and excessively high water temperature can destroy the effective component in locust；
(2) locust after disinfection is eluriated repeatedly with water, until dirt contained by locust is cleaned, the water for eluriating locust is clear
It is bright then the locust naturally dry after cleaning is anhydrous to locust surface；
(3) condiment is put into the oil cauldron (used oil cauldron is pan) that temperature is 58 DEG C: ginger, garlic, spiceleaf, flower
Green pepper, Hui Xiang and tsaoko, oily weight and the weight ratio of put condiment are 40:1 in oil cauldron, and the weight of the condiment is,
Keep the taste of condiment dipped in oil after stirring evenly 2min, then locust is put into oil cauldron, oily weight and put locust
Weight ratio is 10:1, and is put into salt, and the weight ratio of put salt and oil is 1:180, carries out fried, in oil temperature is 118 DEG C to locust
At a temperature of locust is taken out after frying 40min；To guarantee locust to be submerged of draining the oil in oil cauldron, in frying to guarantee ant
Grasshopper is heated evenly, and used oil can be palm oil or Non-transgenic soybean oil, but in winter when unusable palm oil,
The phenomenon that will appear solidification when because of palm oil in winter；To control the time when fried locust, the time is too short too long all to influence ant
The mouthfeel of grasshopper, too long that locust can be made excessively crisp, so that locust is tasted withered feeling；
(4) it is put into oil into pot, when oil temperature rises to 115 DEG C, it is (added to be put into condiment capsicum, white sugar, white sesameseed, Chinese prickly ash
Condiment: capsicum, white sugar, white sesameseed, Chinese prickly ash weight ratio are as follows: 4:2:2.5:1.5) and the 1min that stir-fries, place into locust stir-frying
7min.
Embodiment three
A kind of production method of frying locust snack food, comprising the following steps:
(1) weeds in locust, impurity are picked, and washes with water locust, after boiling removal of impurities with the hot water that temperature is 60 DEG C
Locust 10min carry out disinfection, the locust after boiling cleaning with hot water can be such that dirt contained in locust and saliva is discharged；And it boils
The water temperature of locust can not be excessively high, and excessively high water temperature can destroy the effective component in locust；
(2) locust after disinfection is eluriated repeatedly with water, until dirt contained by locust is cleaned, the water for eluriating locust is clear
It is bright then the locust naturally dry after cleaning is anhydrous to locust surface；
(3) condiment is put into the oil cauldron (used oil cauldron is pan) that temperature is 60 DEG C: ginger, garlic, spiceleaf, flower
Green pepper, Hui Xiang and tsaoko, oily weight and the weight ratio of put condiment are 45:1 in oil cauldron, and the weight of the condiment is,
Keep the taste of condiment dipped in oil after stirring evenly 3min, then locust is put into oil cauldron, oily weight and put locust
Weight ratio is 12:1, and is put into salt, and the weight ratio of put salt and oil is 1:190, carries out fried, in oil temperature is 119 DEG C to locust
At a temperature of locust is taken out after frying 43min；To guarantee locust to be submerged of draining the oil in oil cauldron, in frying to guarantee ant
Grasshopper is heated evenly, and used oil can be palm oil or Non-transgenic soybean oil, but in winter when unusable palm oil,
The phenomenon that will appear solidification when because of palm oil in winter；To control the time when fried locust, the time is too short too long all to influence ant
The mouthfeel of grasshopper, too long that locust can be made excessively crisp, so that locust is tasted withered feeling；
(4) it is put into oil into pot, when oil temperature rises to 120 DEG C, it is (added to be put into condiment capsicum, white sugar, white sesameseed, Chinese prickly ash
Condiment: capsicum, white sugar, white sesameseed, Chinese prickly ash weight ratio are as follows: 4:2:2.5:1.5) and the 1.5min that stir-fries, place into locust stir-frying
9min.
Example IV
A kind of production method of frying locust snack food, comprising the following steps:
(1) weeds in locust, impurity are picked, and washes with water locust, after boiling removal of impurities with the hot water that temperature is 70 DEG C
Locust 12min carry out disinfection, the locust after boiling cleaning with hot water can be such that dirt contained in locust and saliva is discharged；And it boils
The water temperature of locust can not be excessively high, and excessively high water temperature can destroy the effective component in locust；
(2) locust after disinfection is eluriated repeatedly with water, until dirt contained by locust is cleaned, the water for eluriating locust is clear
It is bright then the locust naturally dry after cleaning is anhydrous to locust surface；
(3) condiment is put into the oil cauldron (used oil cauldron is pan) that temperature is 65 DEG C: ginger, garlic, spiceleaf, flower
Green pepper, Hui Xiang and tsaoko, oily weight and the weight ratio of put condiment are 50:1 in oil cauldron, and the weight of the condiment is,
Keep the taste of condiment dipped in oil after stirring evenly 4min, then locust is put into oil cauldron, oily weight and put locust
Weight ratio is 15:1, and is put into salt, and the weight ratio of put salt and oil is 1:200, carries out fried, in oil temperature is 120 DEG C to locust
At a temperature of locust is taken out after frying 45min；To guarantee locust to be submerged of draining the oil in oil cauldron, in frying to guarantee ant
Grasshopper is heated evenly, and used oil can be palm oil or Non-transgenic soybean oil, but in winter when unusable palm oil,
The phenomenon that will appear solidification when because of palm oil in winter；To control the time when fried locust, the time is too short too long all to influence ant
The mouthfeel of grasshopper, too long that locust can be made excessively crisp, so that locust is tasted withered feeling；
(4) it is put into oil into pot, when oil temperature rises to 125 DEG C, it is (added to be put into condiment capsicum, white sugar, white sesameseed, Chinese prickly ash
Condiment: capsicum, white sugar, white sesameseed, Chinese prickly ash weight ratio are as follows: 4:2:2.5:1.5) and the 2min that stir-fries, place into locust stir-frying
10min.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its details, it is all that there is technical solution identical or similar to the present application,
It is within the scope of the present invention.
Claims (10)
1. a kind of production method of frying locust snack food, which comprises the following steps:
(1) it cleans to locust, the locust that hot water boils after removal of impurities carries out disinfection；
(2) locust after cleaning and sterilizing, and be dried；
(3) be put into condiment into the oil cauldron of heat: then ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko are put into locust in oil cauldron,
And it is put into salt, it carries out fried；
(4) stir-fry fried locust, obtains the fried locust snack food.
2. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (1), use
Temperature is that 50-70 DEG C of hot water boils locust 8-12min, is carried out disinfection.
3. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (2), institute
State drying are as follows: the locust naturally dry after cleaning is anhydrous to locust surface.
4. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (3), oil
The weight ratio of oily weight and condiment is 40-50:1 in pot；Oily weight and the weight ratio of locust are 10-15:1 in oil cauldron；
The weight ratio of oily weight and salt in oil cauldron are as follows: 180-200:1.
5. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (3), to
It is put into condiment in the oil cauldron that temperature is 58-65 DEG C, places into locust after stirring evenly 2-4min, the oil cauldron is pan.
6. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (3), institute
The weight of condiment ginger, garlic, spiceleaf, Chinese prickly ash, Hui Xiang and tsaoko is added to be equal.
7. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (3), to
Locust is put into oil cauldron, and after frying 40-45min, locust is taken out at a temperature of oil temperature is 118-120 DEG C, spare.
8. a kind of production method of fried locust snack food according to claim 1, which is characterized in that in step (4), to
It is put into oil in pot, when oil temperature rises to 115-125 DEG C, is put into condiment: capsicum, white sugar, white sesameseed, Chinese prickly ash and the 1- that stir-fries
2min places into locust and stir-fries.
9. a kind of production method of fried locust snack food according to claim 8, which is characterized in that added condiment: peppery
Green pepper, white sugar, white sesameseed, Chinese prickly ash weight ratio are as follows: 4:2:2.5:1.5.
10. a kind of production method of fried locust snack food according to claim 8, which is characterized in that locust stir-fries
7-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811382012.XA CN109497522A (en) | 2018-11-20 | 2018-11-20 | A kind of production method of frying locust snack food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811382012.XA CN109497522A (en) | 2018-11-20 | 2018-11-20 | A kind of production method of frying locust snack food |
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| CN109497522A true CN109497522A (en) | 2019-03-22 |
Family
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| CN1915103A (en) * | 2006-09-05 | 2007-02-21 | 徐玉春 | Methof for processing and producing foodstuff of locust |
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| CN104605332A (en) * | 2015-02-05 | 2015-05-13 | 许立国 | Method for processing and making grasshopper sauce foods |
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