CN109567031A - A kind of preparation method of the peppery item of elastic - Google Patents
A kind of preparation method of the peppery item of elastic Download PDFInfo
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- CN109567031A CN109567031A CN201811624090.6A CN201811624090A CN109567031A CN 109567031 A CN109567031 A CN 109567031A CN 201811624090 A CN201811624090 A CN 201811624090A CN 109567031 A CN109567031 A CN 109567031A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of preparation method of peppery item of elastic, characterized by comprising the steps of: 1) dregs of beans crush, 2) prepare fillings, 3) extrusion molding, 4) filler and cut off, 5) boiling, 6) ingredient, 7) spice, 8) Manual Packaging or automatic packaging, 9) sterilization, 9) case, examine, storage.Compared with prior art, the peppery item of elastic made from preparation method through the invention is not only rich in protein, but also mouthfeel level is obvious, outer layer pine grain, and internal layer chewy texture is full.
Description
Technical field
The present invention relates to snack food, the preparation method of specifically a kind of peppery item of elastic.
Background technique
Existing peppery item is divided into two kinds, and a kind of primary raw material is wheat flour and capsicum, has a certain amount of food additives, leads to
It crosses made of the compacting of fine flour bulking machine and seasons Flour product, this peppery content of starch height, nutritional ingredient is insufficient, but tooth sense Q bullet is hard
It is tough；Another kind is pulled out by the skin on cooked beans slurry surface and is dried the peppery item of traditional beans matter made of processing, protein and rouge in this peppery item
Fat content is higher, but tooth sense pine grain such as wax.
Summary of the invention
The purpose of the present invention is overcome the deficiencies in the prior art, disclose a kind of nutritional ingredient and tooth sense can a kind of ox-hide
The preparation method of the peppery item of muscle, is adopted the technical scheme that:
A kind of this preparation method of the peppery item of elastic, characterized by comprising the steps of:
1) dregs of beans crushes: open shredder hopper, by soybean oil produce in remaining dregs of beans at the uniform velocity enter pulverizer and crush,
Disintegrator sieving net be 70 mesh, the fineness that examination by sensory organs per hour once crushes, at any time verify sieve it is whether intact, for crush compared with
Thick should carry out reworked processing, crush again；
2) prepare fillings: a little elm bark powder, konjaku powder, biceps source are mixed in starch from sweet potato or potato starch, then plus
Warm water stirs evenly, and makes and the water content in good face is between 48%~50, and face temperature is maintained at 40 degrees centigrades, stands 20 points
More than clock it is swollen it sufficiently；Wherein starch from sweet potato or potato starch and elm bark powder, konjaku powder, biceps source weight ratio
100:0.2~0.3:2~: 3:0.6~0.8；
3) extrusion molding: starting head is the flour bulking machine of hollow type, and bean cake powder is put into hopper, is repeatedly extruded, to
Temperature rises to 100-130 degree, when mixing softens discoloration into extruding shape, then continuously uniform feeding, blanking velocity is grasped,
The hollow blank for the strip that discharge port comes out can more slowly when not yet done, can be quicker when overdone；
4) filler and cut off: by the fillings injection step 3 of step 2) in the cavity of the hollow blank of strip that squeezes out, then
Powder is cut into the pillow section of long 3-4cm, both ends closure；
5) boiling: pillow section being placed in boiling water after 10-15min and is pulled out, makes its fillings hardened forming；
6) 50 parts by weight of monosodium glutamate, 5 parts by weight of beef flavor, 3 parts by weight of capsicum, flavor core ingredient: are added in twoport proportioning machine
2 parts by weight of thuja acid disodium, 1 parts by weight of potassium sorbate, cumin 300g, Chinese prickly ash 200g, stir evenly that form toppings stand-by；Not
1500 parts by weight of salad oil, 100 parts by weight of beef foam, 30 parts by weight of pepper, 16 parts by weight of beef flavor, stirring is added in the cylinder of steel that becomes rusty
It is stand-by to be formed uniformly chilli oil；
7) spice: the pillow section blank of 25 parts by weight is poured into blender, 3.5 parts by weight of chilli oil, 1.3 weight of edible salt are added
Part, 1 parts by weight of prepared toppings, starting blender is stirred about 5 minutes, until stirring evenly；Stirring finishes dress
Enter Turnround basket and is sent into next procedure；
8) it Manual Packaging or automatic packaging: a) Manual Packaging: after the extruding elastic product after spice reach packing shop, is fallen
Manual pack is carried out on package post, while being measured, and pack quantity meets quantification packing commodity requirement, and there is not allowed that negative
Deviation；Then vacuum seal is carried out with vacuum packing machine by operative employee；After sealing, it is packed into turnover box and is sent into next procedure；
B) automatic packaging: automatic packaging machine forming temperature is set as 100-110 DEG C, sealing temperature is 155-160 DEG C, the pumpdown time
14-16 seconds, product to be packaged is placed in automatic packaging machine groove, packaging process is automatically performed；
9) sterilize: starting pasteurize line starts when pasteurize line sterilization temperature reaches 95~100 DEG C production to be sterilized
Product are sent into, and the duration 15~20 minutes, then the cooling product of circulating water slot of making a gift to someone, cooling water temperature≤25 DEG C；
9) it cases, examine, storage.
Further, fried, the fry step are as follows: the pillow section blank after boiling dries in the air is carried out after the step 5)
After cool to 65-70 DEG C, pours into Marinating boiler and carry out stew in soy sauce；Product is packed into dewatering bag after stew in soy sauce, dewaterer is put into and is taken off
Water；Then start the electric heating tube of the heating warm area of Fryer, dewatered material is poured into biography after reaching 140-150 DEG C by oil temperature
Band is sent, it is 40-50 seconds fried, after fried, by falling Turnround basket after the weighed system weighing of cooling line, it is sent into burden process.
Contain a kind of water-setting glue polysaccharide in the stem tuber of konjaku, is a kind of high molecular weight, non-ionic glucomannans.It is main
Will by mannose and glucose group at.The typical color of konjaku powder is milky to light brown, can be dispersed in hot water and cold water
In, high-viscous solution is formed under the conditions of pH4.0~7.0, heating and mechanical stirring can increase its solubility.Konjak products have
The characteristics of low heat value, low-protein, low vitamin, high microsteping, nutrient balance in adjustable human body reduce lipid water in blood
It is flat, poisonous metal in human body is excluded, there is the good reputation of human body " street cleaner ".
Elm bark powder is that elm surface taupe layer is first scraped off exposing white, is then firmly scraped again to trunk hardwood,
The white bark of this layer scraped dries grind up, the very smooth, chewy of the food after adding elm bark powder.
Compared with prior art, the peppery item of elastic made from preparation method through the invention is not only rich in protein, but also
Mouthfeel level is obvious, outer layer pine grain, and internal layer chewy texture is full.
Specific embodiment
Embodiment 1, a kind of preparation method of the peppery item of elastic, characterized by comprising the steps of:
1) dregs of beans crushes: open shredder hopper, by soybean oil produce in remaining dregs of beans at the uniform velocity enter pulverizer and crush,
Disintegrator sieving net be 70 mesh, the fineness that examination by sensory organs per hour once crushes, at any time verify sieve it is whether intact, for crush compared with
Thick should carry out reworked processing, crush again；
2) prepare fillings: a little elm bark powder, konjaku powder, biceps source are mixed in starch from sweet potato or potato starch, then plus
Warm water stirs evenly, and makes and the water content in good face is between 48%~50, and face temperature is maintained at 40 degrees centigrades, stands 20 points
More than clock it is swollen it sufficiently；Wherein starch from sweet potato or potato starch and elm bark powder, konjaku powder, biceps source weight ratio
100:0.2~0.3:2~: 3:0.6~0.8；
3) extrusion molding: starting head is the flour bulking machine of hollow type, and bean cake powder is put into hopper, is repeatedly extruded, to
Temperature rises to 100-130 degree, when mixing softens discoloration into extruding shape, then continuously uniform feeding, blanking velocity is grasped,
The hollow blank for the strip that discharge port comes out can more slowly when not yet done, can be quicker when overdone；
4) filler and cut off: by the fillings injection step 3 of step 2) in the cavity of the hollow blank of strip that squeezes out, then
Powder is cut into the pillow section of long 3-4cm, both ends closure；
5) boiling: pillow section being placed in boiling water after 10-15min and is pulled out, makes its fillings hardened forming；
6) 50 parts by weight of monosodium glutamate, 5 parts by weight of beef flavor, 3 parts by weight of capsicum, flavor core ingredient: are added in twoport proportioning machine
2 parts by weight of thuja acid disodium, 1 parts by weight of potassium sorbate, cumin 300g, Chinese prickly ash 200g, stir evenly that form toppings stand-by；Not
1500 parts by weight of salad oil, 100 parts by weight of beef foam, 30 parts by weight of pepper, 16 parts by weight of beef flavor, stirring is added in the cylinder of steel that becomes rusty
It is stand-by to be formed uniformly chilli oil；
7) spice: the pillow section blank of 25 parts by weight is poured into blender, 3.5 parts by weight of chilli oil, 1.3 weight of edible salt are added
Part, 1 parts by weight of prepared toppings, starting blender is stirred about 5 minutes, until stirring evenly；Stirring finishes dress
Enter Turnround basket and is sent into next procedure；
8) it Manual Packaging or automatic packaging: a) Manual Packaging: after the extruding elastic product after spice reach packing shop, is fallen
Manual pack is carried out on package post, while being measured, and pack quantity meets quantification packing commodity requirement, and there is not allowed that negative
Deviation；Then vacuum seal is carried out with vacuum packing machine by operative employee；After sealing, it is packed into turnover box and is sent into next procedure；
B) automatic packaging: automatic packaging machine forming temperature is set as 100-110 DEG C, sealing temperature is 155-160 DEG C, the pumpdown time
14-16 seconds, product to be packaged is placed in automatic packaging machine groove, packaging process is automatically performed；
9) sterilize: starting pasteurize line starts when pasteurize line sterilization temperature reaches 95~100 DEG C production to be sterilized
Product are sent into, and the duration 15~20 minutes, then the cooling product of circulating water slot of making a gift to someone, cooling water temperature≤25 DEG C；
9) it cases, examine, storage.
A kind of embodiment 2, preparation method of the fried peppery item of elastic, comprises the following steps:
Other are with embodiment 1, the difference is that carrying out fried, the fry step are as follows: the pillow after boiling after the step 5)
Head section blank is cooled down to after 65-70 DEG C, is poured into Marinating boiler and is carried out stew in soy sauce；Product is packed into dewatering bag after stew in soy sauce, is put into de-
Water dispenser is dehydrated；Then start the electric heating tube of the heating warm area of Fryer, oil temperature will be dewatered after reaching 140-150 DEG C
Material pours into conveyer belt, 40-50 seconds fried, after fried, by falling Turnround basket after the weighed system weighing of cooling line, is sent into
Burden process.
Claims (2)
1. a kind of preparation method of the peppery item of elastic, characterized by comprising the steps of:
1) dregs of beans crushes: open shredder hopper, by soybean oil produce in remaining dregs of beans at the uniform velocity enter pulverizer and crush,
Disintegrator sieving net be 70 mesh, the fineness that examination by sensory organs per hour once crushes, at any time verify sieve it is whether intact, for crush compared with
Thick should carry out reworked processing, crush again；
2) prepare fillings: a little elm bark powder, konjaku powder, biceps source are mixed in starch from sweet potato or potato starch, then plus
Warm water stirs evenly, and makes and the water content in good face is between 48%~50, and face temperature is maintained at 40 degrees centigrades, stands 20 points
More than clock it is swollen it sufficiently；Wherein starch from sweet potato or potato starch and elm bark powder, konjaku powder, biceps source weight ratio
100:0.2~0.3:2~: 3:0.6~0.8；
3) extrusion molding: starting head is the flour bulking machine of hollow type, and bean cake powder is put into hopper, is repeatedly extruded, to
Temperature rises to 100-130 degree, when mixing softens discoloration into extruding shape, then continuously uniform feeding, blanking velocity is grasped,
The hollow blank for the strip that discharge port comes out can more slowly when not yet done, can be quicker when overdone；
4) filler and cut off: by the fillings injection step 3 of step 2) in the cavity of the hollow blank of strip that squeezes out, then
Powder is cut into the pillow section of long 3-4cm, both ends closure；
5) boiling: pillow section being placed in boiling water after 10-15min and is pulled out, makes its fillings hardened forming；
6) 50 parts by weight of monosodium glutamate, 5 parts by weight of beef flavor, 3 parts by weight of capsicum, flavor core ingredient: are added in twoport proportioning machine
2 parts by weight of thuja acid disodium, 1 parts by weight of potassium sorbate, cumin 300g, Chinese prickly ash 200g, stir evenly that form toppings stand-by；Not
1500 parts by weight of salad oil, 100 parts by weight of beef foam, 30 parts by weight of pepper, 16 parts by weight of beef flavor, stirring is added in the cylinder of steel that becomes rusty
It is stand-by to be formed uniformly chilli oil；
7) spice: the pillow section blank of 25 parts by weight is poured into blender, 3.5 parts by weight of chilli oil, 1.3 weight of edible salt are added
Part, 1 parts by weight of prepared toppings, starting blender is stirred about 5 minutes, until stirring evenly；Stirring finishes dress
Enter Turnround basket and is sent into next procedure；
8) it Manual Packaging or automatic packaging: a) Manual Packaging: after the extruding elastic product after spice reach packing shop, is fallen
Manual pack is carried out on package post, while being measured, and pack quantity meets quantification packing commodity requirement, and there is not allowed that negative
Deviation；Then vacuum seal is carried out with vacuum packing machine by operative employee；After sealing, it is packed into turnover box and is sent into next procedure；
B) automatic packaging: automatic packaging machine forming temperature is set as 100-110 DEG C, sealing temperature is 155-160 DEG C, the pumpdown time
14-16 seconds, product to be packaged is placed in automatic packaging machine groove, packaging process is automatically performed；
9) sterilize: starting pasteurize line starts when pasteurize line sterilization temperature reaches 95~100 DEG C production to be sterilized
Product are sent into, and the duration 15~20 minutes, then the cooling product of circulating water slot of making a gift to someone, cooling water temperature≤25 DEG C；
9) it cases, examine, storage.
2. a kind of preparation method of the peppery item of elastic according to claim 1, it is characterised in that after the step 5)
Carry out fried, the fry step are as follows: the pillow section blank after boiling is cooled down to after 65-70 DEG C, is poured into Marinating boiler and is carried out stew in soy sauce；
Product is packed into dewatering bag after stew in soy sauce, dewaterer is put into and is dehydrated；Then the electricity for starting the heating warm area of Fryer adds
Heat pipe, dewatered material is poured into conveyer belt after reaching 140-150 DEG C by oil temperature, 40-50 seconds fried, after fried, is passed through
Turnround basket is fallen after the weighed system weighing of cooling line, is sent into burden process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811624090.6A CN109567031A (en) | 2018-12-28 | 2018-12-28 | A kind of preparation method of the peppery item of elastic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811624090.6A CN109567031A (en) | 2018-12-28 | 2018-12-28 | A kind of preparation method of the peppery item of elastic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567031A true CN109567031A (en) | 2019-04-05 |
Family
ID=65933339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811624090.6A Pending CN109567031A (en) | 2018-12-28 | 2018-12-28 | A kind of preparation method of the peppery item of elastic |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208053A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Processing method for improving soft and tough mouthfeel of spicy stick embryo body |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218638A (en) * | 1997-12-01 | 1999-06-09 | 柏绿山 | Sugar-less high protein edible powder and its preparing method |
| CN106261774A (en) * | 2016-08-28 | 2017-01-04 | 李华君 | A kind of preparation method of the peppery bar of beef flavour |
| CN107873855A (en) * | 2017-11-08 | 2018-04-06 | 洛阳市全福食品有限公司 | A kind of vegetable protein element meat product and preparation method thereof |
| CN108684825A (en) * | 2018-04-20 | 2018-10-23 | 合达信科技有限公司 | A method of dried bean curd is prepared based on twin (double) screw extruder |
-
2018
- 2018-12-28 CN CN201811624090.6A patent/CN109567031A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218638A (en) * | 1997-12-01 | 1999-06-09 | 柏绿山 | Sugar-less high protein edible powder and its preparing method |
| CN106261774A (en) * | 2016-08-28 | 2017-01-04 | 李华君 | A kind of preparation method of the peppery bar of beef flavour |
| CN107873855A (en) * | 2017-11-08 | 2018-04-06 | 洛阳市全福食品有限公司 | A kind of vegetable protein element meat product and preparation method thereof |
| CN108684825A (en) * | 2018-04-20 | 2018-10-23 | 合达信科技有限公司 | A method of dried bean curd is prepared based on twin (double) screw extruder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208053A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Processing method for improving soft and tough mouthfeel of spicy stick embryo body |
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Application publication date: 20190405 |