CN111972459B - Salted egg yolk cheese-flavored leisure food and preparation method thereof - Google Patents
Salted egg yolk cheese-flavored leisure food and preparation method thereof Download PDFInfo
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- CN111972459B CN111972459B CN202010637426.3A CN202010637426A CN111972459B CN 111972459 B CN111972459 B CN 111972459B CN 202010637426 A CN202010637426 A CN 202010637426A CN 111972459 B CN111972459 B CN 111972459B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention discloses a salted egg yolk cheese flavored leisure food and a preparation method thereof, and the salted egg yolk cheese flavored leisure food comprises a puffed blank body and a wrapping liquid wrapped outside the puffed blank body, wherein the puffed blank body is prepared by mixing corn flour, rice flour, wheat flour, starch, an egg product A, a cheese product A, a leavening agent and water A according to a specific formula and then carrying out extrusion puffing treatment; the coating liquid is prepared by white granulated sugar, edible salt, egg product B, cheese product B, dairy product, grease, natural pigment, water B and essence according to a specific formula and by adopting a stirring and mixing mode of batch feeding; on one hand, the salted duck egg yolk flavor and cheese flavor are achieved, the flavor is very unique, and the value sense is high; on the other hand, the coating liquid is in a uniform and stable gelation state, and after the coating liquid is combined with the puffed blank body, the product is ensured to have uniform appearance, good crispness and good chewing feeling, and the flavor of the salted duck egg yolk of the product can be explosively enhanced and extended, so that the value feeling of the product is further improved.
Description
Technical Field
The invention relates to the technical field of snack food processing, and particularly provides a salted egg yolk cheese-flavored snack food and a preparation method thereof.
Background
At present, most of pulp wrapping raw materials of commercial leisure food are simply mixed with powder and oil or simply mixed with powder and water, wherein the former has single taste and low value feeling, and the latter needs to be boiled at high temperature to disperse water, otherwise, the mixed raw materials are layered, piled and poor in uniformity, and green bodies are softened after absorbing water and deformed after being baked, and the green bodies shrink; and after the water is dispersed by boiling the raw materials added with the water phase at high temperature, the flavor loss is large, and the white granulated sugar is easily formed into hard surface shells after boiling, hard and crisp mouthfeel and poor chewing feeling.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to overcome the defects, the invention provides the salted egg yolk cheese-flavored leisure food and the preparation method thereof, the preparation method is simple, reasonable and easy to operate, and the salted egg yolk cheese-flavored leisure food prepared by the preparation method has the characteristics of unique flavor, good crispness, good chewing feeling, high value feeling and the like.
The technical scheme adopted by the invention for solving the technical problem is as follows: the salted egg yolk cheese-flavor leisure food comprises a puffed blank body and a slurry wrapping liquid wrapping the puffed blank body, wherein the puffed blank body is prepared from the following raw materials in parts by weight: 70-100 parts of corn flour, 1-20 parts of rice flour, 1-10 parts of wheat flour, 0-10 parts of starch, 0.1-5 parts of egg product A, 0.1-5 parts of cheese product A, 0.5-3 parts of leavening agent and 0. 3-15 parts of water;
the wrapping slurry is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-3 parts of edible salt, 10-30 parts of egg product B, 10-30 parts of cheese product B, 30-60 parts of dairy product, 50-100 parts of grease, 0.01-1 part of natural pigment, 2-15 parts of water B10-30 parts of essence, wherein the coating liquid is a uniform and stable gelled material prepared by mixing and stirring the raw materials;
in addition, the puffed body and the casing fluid are further mixed according to the ratio of 100: (110-220) in a weight ratio.
As a further improvement of the invention, the egg product A adopts at least one of salted duck egg yolk and egg yolk powder; the cheese product A adopts cheese powder; the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder; the cheese product B adopts cheese powder; the dairy product adopts at least one of milk powder, condensed milk and cream; the oil and fat adopts at least one of animal cream and vegetable oil.
As a further improvement of the invention, the egg product A is prepared by mixing salted duck egg yolk and egg yolk powder; the dairy product is prepared from milk powder, condensed milk and cream in a weight ratio of (1-2): (1.5-2.5): (0.5-1.5).
The invention also provides a preparation method of the salted egg yolk cheese-flavored leisure food, which comprises the following preparation steps:
step 1), preparing the puffed blank: weighing corn flour, rice flour, wheat flour, starch, an egg product A, a cheese product A, a swelling agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the raw materials into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then baking the obtained puffed strips, and cooling to normal temperature after baking to obtain the puffed blank with the water content of less than 6%;
step 2), preparing the slurry wrapping liquid: weighing white granulated sugar, edible salt, an egg product B, a cheese product B, a dairy product, grease, a natural pigment, water B and essence according to a formula ratio, adding the raw materials into a mixing device A in a batch feeding manner, uniformly stirring and mixing to obtain the wrapping pulp liquid which is in a stable gelation state and has viscosity of more than 10000cp, and then maintaining the temperature of the wrapping pulp liquid at 25-40 ℃ for later use;
step 3), putting the puffed blank body in a formula amount into a mixing device B, slowly pouring the slurry wrapping liquid in the formula amount at the temperature of 25-40 ℃ into the mixing device B, stirring and mixing the two materials under the condition that the working temperature of the mixing device B is kept at 25-40 ℃ until the materials are uniformly stirred and no gel is adhered, and stopping stirring to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 8-25 min at the baking temperature of 90-140 ℃ to obtain a dry semi-finished product; then the obtained dry semi-finished product is cooled for 10 to 30min in the environment with the temperature of 15 to 40 ℃ and the humidity of below 60 percent, and the salted egg yolk cheese-flavored leisure food is obtained; and then packaging and warehousing.
As a further improvement of the present invention, in the step 1), the extrusion-expansion machine is a twin-screw extrusion-expansion machine, the twin-screw extrusion-expansion machine is divided into three zones, and the temperature of each zone is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-150 ℃, and the temperature of the puffing zone is 150-200 ℃.
As a further improvement of the invention, in the step 1), the obtained puffed body is cut and shaped to obtain cylindrical puffed strips with the diameter of 0.5-2 cm and the length of 3-6 cm; and then, feeding the obtained puffed strips into an oven, baking for 10-30 min at the baking temperature of 100-130 ℃, and then cooling the baked puffed strips for 10-40 min in a normal-temperature environment to obtain the puffed blank body with the water content of below 6%.
As a further improvement of the invention, in the raw material formula of the coating liquid, the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder, the cheese product B adopts cheese powder, and the dairy product is prepared from milk powder, condensed milk and cream in a weight ratio of (1-2): (1.5-2.5): (0.5-1.5), wherein the oil is at least one of animal cream and vegetable oil;
therefore, the specific method for preparing the slurry wrapping liquid in the step 2) comprises the following steps: firstly, sequentially adding the white granulated sugar, the edible salt, the cheese product B and the milk powder in the formula ratio into the mixing equipment A, and stirring and mixing uniformly to obtain a dry mixture; then sequentially adding the water B, the condensed milk, the cream and the egg product B into the dry mixture according to the formula amount, and stirring for 3-10 min at the stirring speed of 500-1000 rpm to obtain an intermediate material A; then, adding grease and natural pigment according to the formula ratio into the intermediate material A, and stirring at a stirring speed of 1000-2000 rpm for 3-10 min to obtain an intermediate material B in a gelation state; and finally, adding essence with the formula amount into the intermediate material B, and stirring at the stirring speed of 1000-2000 rpm for 2-5 min again to obtain the wrapping slurry.
As a further improvement of the present invention, before the oil and the natural pigment are put into the intermediate material a, a pretreatment is performed, specifically: heating the grease with the formula ratio to 60-120 ℃, and melting the grease into a liquid state; then adding the natural pigment with the formula amount into the melted oil, uniformly stirring to obtain a mixture of the oil and the natural pigment, and simultaneously controlling the temperature of the mixture of the oil and the natural pigment to be maintained at 60-120 ℃;
namely: the grease and the natural pigment are mixed together and then put into the intermediate material A.
The beneficial effects of the invention are: on one hand, the salted duck egg yolk-containing egg product and the cheese-containing cheese product are introduced into the raw material formula, so that the final product has both the salted duck egg yolk flavor and the cheese flavor, and is very unique in flavor and high in value; on the other hand, the raw material formula and the preparation method of the coating liquid are optimized to obtain the uniform, stable and gelled coating liquid, and when the coating liquid is combined with the puffed blank body, the uniform appearance, good crispness and good chewing feeling of the product can be ensured, the flavor of the salted duck egg yolk of the product can be explosively enhanced and extended, and further the value feeling of the product is further improved.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a salted egg yolk cheese-flavored leisure food and a preparation method thereof, the preparation method is simple, reasonable and easy to operate, and the salted egg yolk cheese-flavored leisure food prepared by the preparation method has the characteristics of unique flavor, good crispness, good chewing feeling, high value feeling and the like. The reason for realizing the method is mainly that the raw material formula and the preparation method of the salted egg yolk cheese flavored leisure food are optimized, and the specific description is as follows:
firstly, preparing the salted egg yolk cheese flavored leisure food
1) Preparing the puffed blank
In examples 1 to 5, the puffed blank was prepared according to the following preparation methods, based on the raw materials in parts by weight and the process parameters described in table 1:
firstly, weighing corn flour, rice flour, wheat flour, starch, an egg product A, a cheese product A, a leavening agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the raw materials into an extrusion puffing machine for puffing to obtain a puffed body, wherein the starch is at least one of common corn starch, common potato starch and common tapioca starch, the egg product A is prepared by mixing salted duck egg yolk and egg yolk powder, the cheese product A is cheese powder, and the leavening agent is a composite leavening agent (for example, the leavening agent is prepared by compounding calcium carbonate, sodium dihydrogen phosphate, sodium bicarbonate and the like, which belongs to the well-known technology well known by technical personnel in the field of food, so the details are not described herein); the extrusion bulking machine selects the double-screw extrusion bulking machine, the double-screw extrusion bulking machine is divided into three regions, and the temperature of each region is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-150 ℃, the temperature of the expansion zone is 150-200 ℃, in addition, the speed of a main machine of the double-screw extrusion expansion machine is 100-150 Hz, and the feeding speed is 5-10 Hz; then cutting and shaping the obtained puffed body to obtain a cylindrical puffed strip with the diameter of 0.5-2 cm and the length of 3-6 cm; and (3) feeding the obtained puffed strips into an oven, baking for 10-30 min at the baking temperature of 100-130 ℃, and then cooling the baked puffed strips for 10-40 min in a normal-temperature environment to obtain the puffed blank body with the water content of below 6%.
Table 1: unit: parts by weight
Note: the egg product A is prepared by mixing salted duck egg yolk and egg yolk powder according to the weight ratio of 1: 1.
2) Preparing the coating slurry
In examples 6 to 9, the coating slurry was prepared according to the following preparation methods, based on the raw material weight parts and the process parameters described in table 2:
2a) preparing materials: weighing white granulated sugar, table salt, an egg product B, a cheese product B, a dairy product, grease, a natural pigment, water B and essence according to a formula ratio, wherein the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder, the cheese product B adopts cheese powder, and the dairy product is prepared from milk powder, condensed milk and cream according to a weight ratio of (1-2): (1.5-2.5): (0.5-1.5), wherein the oil is at least one of animal cream and vegetable oil;
2b) pretreatment: heating the grease with the formula ratio to 60-120 ℃, and melting the grease into a liquid state; then adding the natural pigment with the formula amount into the melted oil, uniformly stirring to obtain a mixture of the oil and the natural pigment, and simultaneously controlling the temperature of the mixture of the oil and the natural pigment to be maintained at 60-120 ℃ for later use;
2c) mixing and preparing materials: firstly, sequentially adding the white granulated sugar, the edible salt, the cheese product B and the milk powder in the formula ratio into the mixing equipment A, and stirring and mixing uniformly to obtain a dry mixture; then, sequentially adding the water B, condensed milk, cream and egg product B in the formula ratio into the dry mixture, and stirring at a stirring speed of 500-1000 rpm for 3-10 min (for convenience of explanation, the stirring process is defined as low-speed stirring) to obtain an intermediate material A in a water-powder mixing state; then, adding a mixture of the grease and the natural pigment with the formula amount and the temperature of 60-120 ℃ into the intermediate material A, and stirring at a stirring speed of 1000-2000 rpm for 3-10 min (the stirring processing is defined as one-time high-speed stirring) to obtain an intermediate material B which gradually becomes a gelation state from a layering state; and finally, adding essence with a formula amount into the intermediate material B, and stirring at a stirring speed of 1000-2000 rpm for 2-5 min (the stirring processing is defined as secondary high-speed stirring) to obtain the wrapping slurry which is in a stable gelation state and has viscosity of more than 10000cp, and simultaneously maintaining the temperature of the wrapping slurry at 25-40 ℃ (so as to avoid browning generated after gel oxidation due to overhigh temperature, or prevent the wrapping slurry from forming harder gel and being incapable of being fused with a puffed blank body due to overlow temperature and uneven wrapping) for later use.
Table 2: unit: parts by weight
Note: the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder according to the weight ratio of 1: 0.2.
3) And preparing the salted egg yolk cheese-flavored leisure food
Examples 10 to 14 the salted egg yolk cheese-flavored leisure food was prepared according to the raw material combinations described in table 3 and according to the following preparation method:
firstly, putting the puffed blank body with the formula amount into a mixing device B, slowly pouring the wrapping slurry with the formula amount and the temperature of 25-40 ℃ into the mixing device B, stirring and mixing the two materials under the condition that the working temperature of the mixing device B is kept at 25-40 ℃ (the working temperature of the mixing device B can be preferably kept consistent with the temperature of the wrapping slurry) until the materials are uniformly stirred and are not adhered by gel, and stopping stirring to obtain a wet semi-finished product; then, the obtained wet semi-finished product is sent into an oven and is baked for 8-25 min at the baking temperature of 90-140 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 15-40 ℃ and the humidity of below 60% for cooling for 10-30 min to obtain the salted egg yolk cheese flavored leisure food; and then packaging and warehousing.
Table 3:
second, product sensory evaluation
The intermediate products (e.g., the expanded base and the casing liquid) and the final products (the salted egg yolk cheese-flavored leisure food) obtained by the present invention were evaluated for sensory properties as follows.
1) Sensory evaluation of the expanded body
The expanded green bodies prepared in the embodiments 1-5 of the invention are subjected to sensory evaluation, the evaluation items of the sensory evaluation mainly comprise crispness and flavor goodness, and the specific sensory evaluation results are shown in the following table 4:
TABLE 4 sensory evaluation results of the puffed base materials obtained in examples 1 to 5 of the present invention
As can be seen from table 4: the puffed blank prepared in the embodiments 1-5 of the invention has good crispness and good chewing feeling, the salted duck egg yolk flavor and the cheese flavor are obvious, and the two flavors are matched very harmoniously.
The expanded green body prepared in the embodiments 1 to 5 of the present invention has the above advantages, and is mainly benefited from the improvement and innovation of the raw material formula of the expanded green body, which is specifically represented by: the invention introduces an egg product A and a cheese product A into the raw material formula of the puffed blank body, wherein the egg product A is prepared by mixing salted duck egg yolk and egg yolk powder, and the cheese product A adopts cheese powder; on one hand, due to the adoption of the egg product A and the cheese product A, the puffed blank body has the flavor of salted duck egg yolk and the flavor of cheese at the same time, the flavor is very unique, and the value sense is high; on the other hand, when the puffing agent and the starch are used for realizing the crisp taste of the puffed blank body, the egg product A and the cheese product A can play a very good auxiliary optimization role in the crisp degree of the puffed blank body, so that the integral crisp property of the puffed blank body can be obviously improved.
2) Sensory evaluation of the coating slip
Sensory evaluation is respectively carried out on the wrapping pulp prepared in the embodiments 6-9 of the invention, the evaluation items of the sensory evaluation mainly comprise the quality of appearance and flavor, and the specific sensory evaluation results are shown in the following table 5:
TABLE 5 sensory evaluation results of the coating slurries obtained in examples 6 to 9 of the present invention
As can be seen from table 5: the coating slurry prepared in the embodiments 6 to 9 of the invention is in a uniform and stable gel state, and has very obvious characteristic flavor.
The coating liquid prepared in embodiments 6 to 9 of the present invention has the above advantages, and is mainly benefited from the improvement and innovation of the raw material formula and the preparation method of the coating liquid, which are specifically represented in the following: firstly, an egg product B, a cheese product B and a dairy product are added into a raw material formula of the coating liquid, wherein the egg product B is a wet material prepared by mixing salted duck egg yolks and egg yolk powder, the cheese product B adopts cheese powder, and the dairy product consists of milk powder, condensed milk and cream in a specific weight ratio; the coating liquid has the flavor of salted duck egg yolk and the flavor of cheese at the same time, namely the flavor is very unique and has high value; the invention also optimizes the preparation method of the wrapping slurry, such as: a. the feeding sequence of the raw materials is optimally controlled, and the dry materials (white granulated sugar, edible salt, cheese product B and milk powder), the wet materials (water B, condensed milk, cream and egg product B) and the oil (grease) are fed in batches, so that on one hand, the uniform state of the prepared slurry wrapping liquid after mixing can be ensured, and the adverse phenomena of layering, lump formation and the like can not occur, on the other hand, the adverse phenomena of denaturation, flavor loss and the like can not occur when the materials are mixed, and further, the integral flavor of the slurry wrapping liquid is ensured; b. the temperature of the grease and the technological parameters of stirring and processing of each section are optimally controlled, so that uniform and stable gelatinized slurry can be formed, the slurry is viscous, and a basic guarantee is provided for uniformly and firmly wrapping the puffed blank in the follow-up process. The whole processing process of the coating liquid is not subjected to heating and boiling treatment, so that the loss of fragrance of various raw materials and browning of color can be reduced, the fragrance and the appearance of the coating liquid are ensured, the coating liquid can reach reasonable viscosity, and the whole taste of the final leisure food is ensured to be loose and not to stick to teeth.
3) Sensory evaluation of the salted egg yolk cheese-flavored leisure food
Sensory evaluation is respectively carried out on the salted egg yolk cheese-flavor leisure food prepared in the embodiments 10-14 of the invention, the evaluation items of the sensory evaluation mainly comprise appearance, taste and flavor quality, and the specific sensory evaluation results are shown in the following table 6:
TABLE 6 sensory evaluation results of the salted egg yolk cheese-flavored snack foods obtained in examples 10 to 14 of the present invention
As can be seen from table 6: the leisure food prepared by the embodiment 10-14 is uniform in appearance, obvious in characteristic flavor, loose in taste, good in chewing feeling and non-sticky to teeth.
The salty yolk cheese-flavored leisure food prepared in the embodiments 10 to 14 of the present invention has the above advantages, and is derived from improvement and innovation of the raw material formula and the preparation method, which are specifically shown in the following steps: firstly, the puffed blank body and the wrapping liquid are used as main materials of the leisure food, on one hand, the puffed blank body and the wrapping liquid both have the flavor of salted duck egg yolk and the flavor of cheese, and after the puffed blank body and the wrapping liquid are combined, the flavor of the leisure food is enhanced and extended, and the value sense is very high; on the other hand, the good looseness of the puffed blank body also provides basic guarantee for the taste of the leisure food; the coating liquid is in an even and stable gelation state, and can be uniformly and firmly coated outside the puffed blank, so that the leisure food is ensured to have even and firm appearance and loose mouthfeel without sticking to teeth; the invention also optimizes the baking process of the wet semi-finished product, so that the taste and the aroma of the leisure food reach the optimal state, and the value feeling of the product is further improved.
In conclusion, by optimizing the raw material formula and the preparation method, the prepared salted egg yolk cheese-flavored leisure food has the characteristics of unique flavor, good crispness, good chewing feeling, high value feeling and the like, and well meets the market demand.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (8)
1. The salted egg yolk cheese-flavor leisure food comprises a puffed blank body and a coating liquid coated outside the puffed blank body, and is characterized in that: the puffed blank is prepared from the following raw materials in parts by weight: 70-100 parts of corn flour, 1-20 parts of rice flour, 1-10 parts of wheat flour, 0-10 parts of starch, 0.1-5 parts of egg product A, 0.1-5 parts of cheese product A, 0.5-3 parts of leavening agent and 0. 3-15 parts of water;
the wrapping slurry is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-3 parts of edible salt, 10-30 parts of egg product B, 10-30 parts of cheese product B, 30-60 parts of dairy product, 50-100 parts of grease, 0.01-1 part of natural pigment, 10-30 parts of water and 2-15 parts of essence, wherein the coating liquid is a uniform and stable gelled material prepared by mixing and stirring the raw materials;
in addition, the puffed body and the casing fluid are further mixed according to the ratio of 100: (110-220) by weight;
the preparation method of the salted egg yolk cheese-flavored leisure food comprises the following preparation steps:
step 1), preparing the puffed blank: weighing corn flour, rice flour, wheat flour, starch, an egg product A, a cheese product A, a swelling agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the raw materials into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then baking the obtained puffed strips, and cooling to normal temperature after baking to obtain the puffed blank with the water content of less than 6%;
step 2), preparing the slurry coating liquid: weighing white granulated sugar, edible salt, an egg product B, a cheese product B, a dairy product, grease, a natural pigment, water B and essence according to a formula ratio, adding the raw materials into a mixing device A in a batch feeding manner, uniformly stirring and mixing to obtain the wrapping pulp liquid which is in a stable gelation state and has viscosity of more than 10000cp, and then maintaining the temperature of the wrapping pulp liquid at 25-40 ℃ for later use;
step 3), firstly putting the expanded green body with the formula amount into a mixing device B, slowly pouring the slurry wrapping liquid with the formula amount and the temperature of 25-40 ℃ into the mixing device B, stirring and mixing the two materials under the condition that the working temperature of the mixing device B is kept at 25-40 ℃ until the two materials are uniformly stirred and no gel is adhered, and stopping stirring to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 8-25 min at the baking temperature of 90-140 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 15-40 ℃ and the humidity of below 60% for cooling for 10-30 min to obtain the salted egg yolk cheese flavored leisure food; and then packaging and warehousing.
2. The salted egg yolk cheese-flavored leisure food according to claim 1, characterized in that: the egg product A adopts at least one of salted duck egg yolk and egg yolk powder; the cheese product A adopts cheese powder;
the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder; the cheese product B adopts cheese powder; the dairy product adopts at least one of milk powder, condensed milk and cream; the oil is at least one of animal cream and vegetable oil.
3. The salted egg yolk cheese-flavored leisure food according to claim 2, characterized in that: the egg product A is prepared by mixing salted duck egg yolk and egg yolk powder;
the dairy product is prepared from milk powder, condensed milk and cream in a weight ratio of (1-2): (1.5-2.5): (0.5-1.5).
4. A method for producing a salted egg yolk cheese-flavored leisure food as claimed in any one of claims 1 to 3, characterized in that: the preparation method comprises the following preparation steps:
step 1), preparing the puffed blank: weighing corn flour, rice flour, wheat flour, starch, an egg product A, a cheese product A, a swelling agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the raw materials into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then baking the obtained puffed strips, and cooling to normal temperature after baking to obtain the puffed blank with the water content of less than 6%;
step 2), preparing the slurry wrapping liquid: weighing white granulated sugar, edible salt, an egg product B, a cheese product B, a dairy product, grease, a natural pigment, water B and essence according to a formula ratio, putting the raw materials into a mixing device A in a batch feeding manner, uniformly stirring and mixing to obtain the wrapping slurry which is in a stable gelation state and has viscosity of more than 10000cp, and then maintaining the temperature of the wrapping slurry at 25-40 ℃ for later use;
step 3), putting the puffed blank body in a formula amount into a mixing device B, slowly pouring the slurry wrapping liquid in the formula amount at the temperature of 25-40 ℃ into the mixing device B, stirring and mixing the two materials under the condition that the working temperature of the mixing device B is kept at 25-40 ℃ until the materials are uniformly stirred and no gel is adhered, and stopping stirring to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 8-25 min at the baking temperature of 90-140 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 15-40 ℃ and the humidity of below 60% for cooling for 10-30 min to obtain the salted egg yolk cheese flavored leisure food; and then packaging and warehousing.
5. The method for producing a salted egg yolk cheese-flavored leisure food according to claim 4, characterized in that: in the step 1), the extrusion-expansion machine is a double-screw extrusion-expansion machine, which is divided into three zones, and the temperature of each zone is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-150 ℃, and the temperature of the puffing zone is 150-200 ℃.
6. The method for producing a salted egg yolk cheese-flavored leisure food according to claim 4, characterized in that: in the step 1), cutting and shaping the obtained puffed body to obtain cylindrical puffed strips with the diameter of 0.5-2 cm and the length of 3-6 cm; and then, feeding the obtained puffed strips into an oven, baking for 10-30 min at the baking temperature of 100-130 ℃, and then cooling the baked puffed strips for 10-40 min in a normal-temperature environment to obtain the puffed blank body with the water content of below 6%.
7. The method for producing a salted egg yolk cheese-flavored leisure food according to claim 4, characterized in that: in the raw material formula of the coating liquid, the egg product B is a wet material prepared by mixing salted duck egg yolk and egg yolk powder, the cheese product B adopts cheese powder, and the dairy product is prepared from milk powder, condensed milk and cream according to the weight ratio of (1-2): (1.5-2.5): (0.5-1.5), wherein the oil is at least one of animal cream and vegetable oil;
therefore, the specific method for preparing the casing slurry in the step 2) is as follows: firstly, sequentially adding the white granulated sugar, the edible salt, the cheese product B and the milk powder in the formula ratio into the mixing equipment A, and stirring and mixing uniformly to obtain a dry mixture; then sequentially adding the water B, the condensed milk, the cream and the egg product B into the dry mixture according to the formula amount, and stirring for 3-10 min at the stirring speed of 500-1000 rpm to obtain an intermediate material A; then, adding the grease and the natural pigment with the formula ratio into the intermediate material A, and stirring at the stirring speed of 1000-2000 rpm for 3-10 min to obtain a gelatinized intermediate material B; and finally, adding essence with the formula amount into the intermediate material B, and stirring at the stirring speed of 1000-2000 rpm for 2-5 min again to obtain the wrapping slurry.
8. The method for preparing a salted egg yolk cheese-flavored leisure food according to claim 7, characterized in that: the oil and the natural pigment are pretreated before being put into the intermediate material A, and the pretreatment specifically comprises the following steps: heating the grease with the formula amount to 60-120 ℃, and melting the grease into a liquid state; then adding the natural pigment with the formula amount into the melted oil, uniformly stirring to obtain a mixture of the oil and the natural pigment, and simultaneously controlling the temperature of the mixture of the oil and the natural pigment to be maintained at 60-120 ℃;
namely: the grease and the natural pigment are mixed together and then put into the intermediate material A.
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