CN109601945A - A kind of strange taste method for making food - Google Patents
A kind of strange taste method for making food Download PDFInfo
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- CN109601945A CN109601945A CN201910115490.2A CN201910115490A CN109601945A CN 109601945 A CN109601945 A CN 109601945A CN 201910115490 A CN201910115490 A CN 201910115490A CN 109601945 A CN109601945 A CN 109601945A
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- 235000019640 taste Nutrition 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 51
- 238000002386 leaching Methods 0.000 claims abstract description 37
- 239000011236 particulate material Substances 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 239000007921 spray Substances 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 238000007711 solidification Methods 0.000 claims abstract description 4
- 230000008023 solidification Effects 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 83
- 244000045232 Canavalia ensiformis Species 0.000 claims description 40
- 235000010617 Phaseolus lunatus Nutrition 0.000 claims description 40
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 241000949456 Zanthoxylum Species 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000000341 volatile oil Substances 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 4
- 240000005385 Jasminum sambac Species 0.000 claims description 4
- 244000242564 Osmanthus fragrans Species 0.000 claims description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 4
- 230000005587 bubbling Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 241001122767 Theaceae Species 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 64
- 241000196324 Embryophyta Species 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002546 antimould Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000009491 slugging Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- 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
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of strange taste method for making food makes, powder production, particulate material pre-treatment step including the leaching oil that pours sequentially in no particular order;Then pretreated particulate material is continued to spray simultaneously in rolling dither process and pours leaching oil and powder；Until particulate material is poured leaching oil and the volume after powder mixing solidification package and reaches 1.2-1.5 times of original volume.Using strange taste method for making food of the present invention, sweet tea, strange taste food salty, sour, numb, peppery, fresh, fragrant seven taste is various are obtained, it is suppressed that the taste based on tradition is spicy, mouthfeel is not not salty dry, vinegar-pepper fragrant and sweet, has a distinctive style.
Description
Technical field
The invention belongs to field of food, it is related to a kind of facilitating pot foods manufacturing technology, and in particular to a kind of strange taste food system
Make method.
Background technique
Strange taste is the unique taste type of one of Sichuan cuisine, and strange taste is by a variety of taste mixing such as sweet tea, salty, sour, numb, peppery, fresh, fragrant
, arranged in pairs or groups by condiment and realize that seven tastes tool is deposited and one integrated mass, strange taste are generally used to production peanut, lima bean, dried fish, pea
Equal snacks, present many strange taste food, although claiming to be strange taste, substantially based on spicy edulcoration taste.
Summary of the invention
To develop a kind of strange taste condiment and food that seven tastes are various, the invention discloses a kind of strange taste food production sides
Method.
Strange taste method for making food of the present invention makes, powder production, particle including the leaching oil that pours sequentially in no particular order
Expect pre-treatment step;Then pretreated particulate material is continued to spray simultaneously in rolling dither process and pours leaching oil and powder；
Until particulate material is poured leaching oil and the volume after powder mixing solidification package and reaches 1.2-1.5 times of original volume；
It is described to pour the oily manufacturing process of leaching specifically: green onion, ginger, garlic, bean cotyledon are shredded into quick-fried in oil, it is quick-fried it is ripe after pull solid residue out；
In oily plus maltose is added after dissolving in white sugar, white sugar；
Soy sauce, vinegar, chilli oil, Zanthoxylum essential oil are added after bubbling；
Natural cooling after quick-fried in oil, then be uniformly mixed with sesame paste, it obtains described pour and drenches oil；
It is above-mentioned to pour the specific mass ratio for drenching oily manufacturing process various composition are as follows: 1000 parts of oil, 5-10 parts of green onion, 5-10 parts of ginger, garlic
5-10 parts, 20-50 parts of bean cotyledon, 30-80 parts of white sugar, 30-60 parts of maltose, 3-5 parts of soy sauce, 3-5 parts of vinegar, 10-30 parts of chilli oil,
10-20 parts of Zanthoxylum essential oil, 200-400 parts of sesame paste；
The manufacturing process of the powder are as follows: 40-60 parts of salt, 40-60 parts of monosodium glutamate, 40-60 parts of pepper powder, 300-500 parts of paprika；
Also added with 5-15 parts of fresh flower powder in the powder, the fresh flower powder is that dried flower is milled by hand, is obtained after crossing 40-100 mesh, institute
Dried flower is stated as any one or more in polyphyll rose, jasmine, chrysanthemum, sweet osmanthus；
The weight material spray speed that leaching oil and powder are poured when spray is 1.5-3:1.
Preferably, the particulate material is peanut, lima bean, soya bean, walnut, meat particle, any one in pea.
Preferably, the particulate material is lima bean, the particulate material pre-treatment step specifically:
Dry lima bean normal-temperature water is impregnated 3-8 days, changes water daily；
Lima bean bud valve is removed after immersion, and the notch at bud valve, mouth depth is the 50-80% of lima bean length；
Lima bean is put into rapidly after notch 2-3 hours quick-frozen in subzero 15-20 degrees Celsius of refrigerator；
Lima bean after quick-frozen is put into room temperature oil, is then opened moderate heat to oil and is bubbled, it is 8-15 minutes fried to turn small fire at this time；
It pulls out and dries to room temperature；Oil cauldron is opened into high fire and is heated to 200 degrees Celsius of oil temperature or more, the lima bean after drying is fried again again
2-3 minutes.
Preferably, when soy sauce is added, 0.5-1.5 portions of lemon juices are added.
Preferably, the particulate material is first impregnated about 5-30 seconds in described pour in leaching oil, is then pulled out and zero before oil leaching
It is 20-60 minutes quick-frozen under 2-10 degrees Celsius lower, it is impregnated about 5-30 seconds in described pour in leaching oil again after taking-up, then pull out and sprayed
Pour leaching oil and powder operation;The temperature that leaching oil is poured when immersion maintains in 70-95 degree Celsius range.
Preferably, it after spray, is toasted 15-30 minutes under 70 degrees Celsius.
Using strange taste method for making food of the present invention, sweet tea, strange taste salty, sour, numb, peppery, fresh, fragrant seven taste is various are obtained
Food, and have fresh flower flavor, it is suppressed that the taste based on tradition is spicy, mouthfeel is not not salty dry, vinegar-pepper fragrant and sweet, has a distinctive style.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
Strange taste method for making food of the present invention makes, powder production, particle including the leaching oil that pours sequentially in no particular order
Expect pre-treatment step;Then pretreated particulate material is continued to spray simultaneously in rolling dither process and pours leaching oil and powder；
Until particulate material is poured leaching oil and the volume after powder mixing solidification package and reaches 1.2-1.5 times of original volume；
It is described to pour the oily manufacturing process of leaching specifically: green onion, ginger, garlic, bean cotyledon are shredded into quick-fried in oil, it is quick-fried it is ripe after pull solid residue out；
In oily plus maltose is added after dissolving in white sugar, white sugar；
Soy sauce, vinegar, chilli oil, Zanthoxylum essential oil are added after bubbling；
Natural cooling after quick-fried in oil, then be uniformly mixed with sesame paste, it obtains described pour and drenches oil；
It is above-mentioned to pour the specific mass ratio for drenching oily manufacturing process various composition are as follows: 1000 parts of oil, 5-10 parts of green onion, 5-10 parts of ginger, garlic
5-10 parts, 20-50 parts of bean cotyledon, 30-80 parts of white sugar, 30-60 parts of maltose, 3-5 parts of soy sauce, 3-5 parts of vinegar, 10-30 parts of chilli oil,
10-20 parts of Zanthoxylum essential oil, 200-400 parts of sesame paste；
The manufacturing process of the powder are as follows: 40-60 parts of salt, 40-60 parts of monosodium glutamate, 40-60 parts of pepper powder, 300-500 parts of paprika；
Also added with 5-15 parts of fresh flower powder in the powder, the fresh flower powder is that dried flower is milled by hand, is obtained after crossing 40-100 mesh, institute
Dried flower is stated as any one or more in polyphyll rose, jasmine, chrysanthemum, sweet osmanthus.
The weight material spray speed that leaching oil and powder are poured when spray is 1.5-3:1.
The effect of green onion, ginger, garlic, bean cotyledon is to provide pungent and fragrance, enters fragrance and pours in leaching oil, and white sugar provides sweet taste,
Maltose is to make it easy to adherency powder and particulate material to pour leaching oil and providing viscosity there are also effect except further sweetened outer.
Further add soy sauce, vinegar, chilli oil, Zanthoxylum essential oil in oil plant, is to provide for delicate flavour, pungent and tart flavour;Vinegar can
In the oil with uniform dissolution, tart flavour is avoided to be unevenly distributed.
One preferred embodiment is that can reduce or the dosage of constant vinegar, and lemon juice is added in oil plant, adds opportunity
It is identical as vinegar;Lemon juice can increase the citral contained in fruit flavor and tart flavour, especially lemon juice, and can to play sterilization anti-
Mould effect improves the shelf-life of product, when actual measurement is 1000 parts 1 part of lemon juice of increase oily, by under the antivacuum sealed package of finished product, protects
The matter phase can extend 10-12 days when not increasing lemon juice relatively, and the surface mouldization time is delayed 15-18 days.
After sesame paste mix with oil, obtain viscid dope, while sesame paste offer fragrance, as particulate material outside
The primary solids attachment in portion, can thicken outer wall.
Salt in powder provides saline taste, and monosodium glutamate provides delicate flavour, and pepper powder and paprika provide fragrant spicy, be added in powder
Fresh flower powder be to be made into dried flower after drying polyphyll rose, jasmine, chrysanthemum, osmanthus flowers, dried flower is milled by hand, crosses 40-100 mesh
Fresh flower powder is obtained after sieve, powder, which is added, in fresh flower powder can increase product fragrance, provide a kind of unique fresh flower mouthfeel.
Spray thrower and powder can be used when spray and guaranteeing that particle material container vibrates at any time makes particulate material not stop to roll, just
In uniform feeding, conventional method is that particulate material is placed in vibra shoot, sprays oil plant, air blast by hand using mesh leakage wooden dipper
Blow the mode of spilling while blowing powder material, particulate material is made constantly to sweep along oil plant and powder, one layer of powder of usually one layer of oil plant it is continuous
Adherency swells, until volume reaches 1.2-1.5 times of original volume.The particulate material be generally peanut, lima bean, soya bean, walnut,
Any one in meat particle, pea.
Using strange taste method for making food of the present invention, sweet tea, strange taste salty, sour, numb, peppery, fresh, fragrant seven taste is various are obtained
Food, inhibit tradition it is spicy based on taste, mouthfeel is not not salty dry, vinegar-pepper fragrant and sweet, has a distinctive style.
For the particulate material be lima bean in the case of, lima bean can be pre-processed in the following way:
Dry lima bean normal-temperature water is impregnated 3-8 days, changes water daily；Changing water daily can be spoiled to avoid lima bean;
Lima bean bud valve is removed after immersion, and the notch at bud valve, mouth depth is the 50-80% of lima bean length；
Lima bean is put into rapidly after notch 2-3 hours quick-frozen in subzero 15-20 degrees Celsius of refrigerator；
Internal after being impregnated due to lima bean to have had water, water makes to cause physics inside lima bean in inner icing volume expansion when quick-frozen
It destroys and crushes, after notch expansion can spread towards notch, avoid lima bean skin breakage;
Lima bean after quick-frozen is put into room temperature oil, is melted lima bean surface ice first, is avoided epidermis from being brought rapidly up impaired;In then opening
Fire to oil is bubbled, and it is 8-15 minutes fried to turn small fire at this time；
It pulls out and dries to room temperature；Oil cauldron is opened into high fire and is heated to 200 degrees Celsius of oil temperature or more, the lima bean after drying is fried again again
It 2-3 minutes, dries and fries again repeatedly, after crushing lima bean inside using moisture freezing and expansion, guarantee that moisture is all squeezed by oil plant
Out, the lima bean entrance slugging that obtains in this way and it is not easy moldy metamorphism.
Specific embodiment:
Lima bean is pre-processed first: taking five kilograms of normal-temperature waters of dry lima bean to impregnate 5 days, changes water daily；
Lima bean bud valve is removed after immersion, and the notch at bud valve；Lima bean is put into rapidly to subzero 15-20 degrees Celsius after notch
Quick-frozen 120 minutes in refrigerator；
Lima bean after quick-frozen is put into rapeseed oil, is then opened moderate heat to oil and is bubbled, it is 10 minutes fried to turn small fire at this time；Lima bean is pulled out to dry in the air
It does to room temperature；Oil cauldron is opened high fire to be heated to continuing to be bubbled 200 degrees Celsius of oil temperature or more, the lima bean after drying is fried to 2 again again
Minute.
Then carry out oil leaching material production:
Stock: taking 3000 grams of rapeseed oil, green onion, ginger, garlic fifty-fifty two, and 2 liang of bean cotyledon, 3 liang of white sugar, 2 liang of maltose, soy sauce, vinegar respectively about 2
Soupspoon, each 1 liang of chilli oil, Zanthoxylum essential oil, 2 jin of sesame paste;
By green onion, ginger, garlic, bean cotyledon shred quick-fried in oil, it is quick-fried it is ripe after pull solid residue out；
In oily plus maltose is added after dissolving in white sugar, white sugar；
Soy sauce, vinegar, chilli oil, Zanthoxylum essential oil are added after bubbling；
Natural cooling after quick-fried in oil, then be uniformly mixed with sesame paste, it obtains described pour and drenches oil；
Powder production: by 3 liang of salt, 3 liang of monosodium glutamate, 3 liang of pepper powder, 2 jin of paprika；Polyphyll rose and each 20 grams of millings of sweet osmanthus dried flower
40 meshes are crossed afterwards, are uniformly mixed with salt etc..
After powder and oil leaching material complete, particulate material is first impregnated 15 seconds in pouring leaching oil, is then pulled out and subzero 5
Quick-frozen 30 minutes under degree Celsius, impregnated again 15 seconds in described pour in leaching oil again after taking-up, the temperature that when immersion pours leaching oil maintains
In 70-95 degree Celsius range.
The purpose for carrying out above-mentioned processing is that particulate material surface adhesion is made to pour quick-frozen contraction after leaching oil, and epidermis forms recess, oil
It is easily accessible recess after turning cold, takes out epidermis oil immersion degree after impregnating again and increases, it is easier to adhere to, avoid with oil leaching material and powder
Epidermis falls off after thickening in the shell that dither process thickens.
When wrapping up in material, particulate material can be placed in vibra shoot, using mesh leakage wooden dipper, the side of spilling is blown in spray oil plant, air blast by hand
Formula blows powder material simultaneously, so that particulate material is constantly swept along oil plant and powder, the constantly adherency of one layer of powder of usually one layer of oil plant is swollen
Greatly, until volume reaches 1.2-1.5 times of original volume.
It after the completion of package, can be toasted under 70 degrees Celsius about 15-30 minutes, remove surface moisture.
Previously described is each preferred embodiment of the invention, if the preferred embodiment in each preferred embodiment
It is not obvious contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment only for the purpose of clearly stating the inventor's invention verification process, and
It is non-to limit scope of patent protection of the invention, scope of patent protection of the invention is still subject to the claims, all
It is that similarly should be included within the scope of the present invention with the variation of equivalent structure made by description of the invention.
Claims (6)
1. a kind of strange taste method for making food, which is characterized in that it is made including the leaching oil that pours sequentially in no particular order, powder production,
Particulate material pre-treatment step;Then pretreated particulate material is continued to spray simultaneously in rolling dither process and pours leaching oil and powder
Material；Until particulate material is poured leaching oil and the volume after powder mixing solidification package and reaches 1.2-1.5 times of original volume；
It is described to pour the oily manufacturing process of leaching specifically: green onion, ginger, garlic, bean cotyledon are shredded into quick-fried in oil, it is quick-fried it is ripe after pull solid residue out；
In oily plus maltose is added after dissolving in white sugar, white sugar；
Soy sauce, vinegar, chilli oil, Zanthoxylum essential oil are added after bubbling；
Natural cooling after quick-fried in oil, then be uniformly mixed with sesame paste, it obtains described pour and drenches oil；
It is above-mentioned to pour the specific mass ratio for drenching oily manufacturing process various composition are as follows: 1000 parts of oil, 5-10 parts of green onion, 5-10 parts of ginger, garlic
5-10 parts, 20-50 parts of bean cotyledon, 30-80 parts of white sugar, 30-60 parts of maltose, 3-5 parts of soy sauce, 3-5 parts of vinegar, 10-30 parts of chilli oil,
10-20 parts of Zanthoxylum essential oil, 200-400 parts of sesame paste；
The manufacturing process of the powder are as follows: 40-60 parts of salt, 40-60 parts of monosodium glutamate, 40-60 parts of pepper powder, 300-500 parts of paprika；
Also added with 5-15 parts of fresh flower powder in the powder, the fresh flower powder is that dried flower is milled by hand, is obtained after crossing 40-100 mesh, institute
Dried flower is stated as any one or more in polyphyll rose, jasmine, chrysanthemum, sweet osmanthus；
The weight material spray speed that leaching oil and powder are poured when spray is 1.5-3:1.
2. strange taste method for making food as described in claim 1, which is characterized in that the particulate material is peanut, lima bean, Huang
Beans, walnut, meat particle, any one in pea.
3. strange taste method for making food as described in claim 1, which is characterized in that the particulate material is lima bean, the particle
Expect pre-treatment step specifically:
Dry lima bean normal-temperature water is impregnated 3-8 days, changes water daily；
Lima bean bud valve is removed after immersion, and the notch at bud valve, mouth depth is the 50-80% of lima bean length；
Lima bean is put into rapidly after notch 2-3 hours quick-frozen in subzero 15-20 degrees Celsius of refrigerator；
Lima bean after quick-frozen is put into room temperature oil, is then opened moderate heat to oil and is bubbled, it is 8-15 minutes fried to turn small fire at this time；
It pulls out and dries to room temperature；Oil cauldron is opened into high fire and is heated to 200 degrees Celsius of oil temperature or more, the lima bean after drying is fried again again
2-3 minutes.
4. strange taste method for making food as described in claim 1, which is characterized in that when soy sauce is added, 0.5-1.5 parts of lemons are added
Lemon juice.
5. strange taste method for making food as described in claim 1, which is characterized in that the particulate material is before oil leaching, first in institute
It states to pour and be impregnated about 5-30 seconds in leaching oil, then pulled out and 20-60 minutes quick-frozen under subzero 2-10 degrees Celsius, again in institute after taking-up
It states to pour and be impregnated about 5-30 seconds in leaching oil, then pull out spray and pour leaching oil and powder operation;The temperature that leaching oil is poured when immersion maintains
In 70-95 degree Celsius range.
6. strange taste method for making food as described in claim 1, which is characterized in that after spray, dried under 70 degrees Celsius
It is 15-30 minutes roasting.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
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| CN107751719A (en) * | 2017-11-23 | 2018-03-06 | 青岛金龙食品有限公司 | The preparation method of crisp broad bean |
| CN108208704A (en) * | 2017-12-31 | 2018-06-29 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of flavor peanut |
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| CN1144622A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Strange taste potato sausage |
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| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
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