CN112438366A - Spicy taro strip - Google Patents
Spicy taro strip Download PDFInfo
- Publication number
- CN112438366A CN112438366A CN201910813732.5A CN201910813732A CN112438366A CN 112438366 A CN112438366 A CN 112438366A CN 201910813732 A CN201910813732 A CN 201910813732A CN 112438366 A CN112438366 A CN 112438366A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- taro
- spicy
- strip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 29
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 9
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims abstract description 9
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- 241000722363 Piper Species 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000019617 piquancy Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
-
- 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
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a taro spicy strip, and belongs to the field of food processing. The formula is characterized by comprising the following raw materials in parts by weight: 80-100 parts of high gluten powder, 40-45 parts of yam powder, 25-35 parts of taro powder, 15-20 parts of coix seed powder, 1015 parts of sweet potato powder, 2-5 parts of salt, 4-8 parts of vegetable oil, 3-6 parts of chilli powder, 5-7 parts of pepper and 8-12 parts of white sesame seed. The spicy taro food is added with more medicinal and edible ingredients, has the effects of clearing heat and relieving sore throat, avoids the phenomenon of excessive internal heat after eating spicy strips, has the special smell of taro, and enables consumers to love spicy strips.
Description
Technical Field
The invention relates to the technical field of food, in particular to a spicy taro strip.
Background
The spicy strips are made of flour as raw materials for seasoning, dried millet and other auxiliary materials, have various tastes such as sweetness, piquancy and the like, in daily life, children or some teenagers like to eat the spicy strips, are cheap and delicious, are sold in almost every convenience store, but the spicy strips made in batches in workshops are not healthy, too much grease directly damages the body health and seriously threatens the body health, and the spicy strips are easy to get inflamed due to the production mode, so that many consumers like the taste of the spicy strips, but many consumers can eat no or little spicy strips due to excessive eating.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the spicy taro strip which is added with more taro components and has the effects of clearing heat and relieving sore throat, so that the phenomenon of getting inflamed after eating the spicy taro strip is avoided, and consumers can love the spicy taro strip.
In order to achieve the purpose, the technical scheme provided by the invention is as follows: the spicy taro strip is characterized by comprising the following raw materials in parts by weight: 80-100 parts of high gluten powder, 40-45 parts of yam powder, 25-35 parts of taro powder, 15-20 parts of coix seed powder, 10-15 parts of sweet potato powder, 2-5 parts of salt, 4-8 parts of vegetable oil, 3-6 parts of chilli powder, 5-7 parts of pepper and 8-12 parts of white sesame.
Compared with the prior art, the invention has the following beneficial effects: the invention provides a taro spicy strip which is added with more taro components and can play a role in cooling and detoxifying, so that the phenomenon of getting inflamed after eating the spicy strip is avoided, and consumers can love the spicy strip.
Detailed Description
Example 1:
the spicy taro strip is prepared from the following raw materials in parts by weight: 80 parts of high-gluten flour, 40 parts of yam flour, 25 parts of taro powder, 15 parts of coix seed powder, 10 parts of sweet potato powder, 2 parts of salt, 4 parts of vegetable oil, 3 parts of chilli powder, 5 parts of pepper and 8 parts of white sesame seed.
Example 2:
the spicy taro strip is prepared from the following raw materials in parts by weight: 100 parts of high-gluten powder, 45 parts of yam powder, 35 parts of taro powder, 20 parts of coix seed powder, 15 parts of sweet potato powder, 5 parts of salt, 8 parts of vegetable oil, 6 parts of chilli powder, 7 parts of pepper and 12 parts of white sesame.
Example 3:
the spicy taro strip is prepared from the following raw materials in parts by weight: 90 parts of high gluten powder, 43 parts of yam powder, 30 parts of taro powder, 18 parts of coix seed powder, 13 parts of sweet potato powder, 3 parts of salt, 6 parts of vegetable oil, 5 parts of chilli powder, 6 parts of pepper and 10 parts of white sesame.
The above-mentioned embodiments are merely preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, so that variations based on the shape and principle of the present invention should be covered within the scope of the present invention.
Claims (4)
1. The spicy taro strip is characterized by comprising the following raw materials in parts by weight: 80-100 parts of high gluten powder, 40-45 parts of yam powder, 25-35 parts of taro powder, 15-20 parts of coix seed powder, 10-15 parts of sweet potato powder, 2-5 parts of salt, 4-8 parts of vegetable oil, 3-6 parts of chilli powder, 5-7 parts of pepper and 8-12 parts of white sesame.
2. The spicy taro strip as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 80 parts of high-gluten flour, 40 parts of yam flour, 25 parts of taro powder, 15 parts of coix seed powder, 10 parts of sweet potato powder, 2 parts of salt, 4 parts of vegetable oil, 3 parts of chilli powder, 5 parts of pepper and 8 parts of white sesame seed.
3. The spicy taro strip as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 100 parts of high-gluten powder, 45 parts of yam powder, 35 parts of taro powder, 20 parts of coix seed powder, 15 parts of sweet potato powder, 5 parts of salt, 8 parts of vegetable oil, 6 parts of chilli powder, 7 parts of pepper and 12 parts of white sesame.
4. The spicy taro strip as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 90 parts of high gluten powder, 43 parts of yam powder, 30 parts of taro powder, 18 parts of coix seed powder, 13 parts of sweet potato powder, 3 parts of salt, 6 parts of vegetable oil, 5 parts of chilli powder, 6 parts of pepper and 10 parts of white sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910813732.5A CN112438366A (en) | 2019-08-30 | 2019-08-30 | Spicy taro strip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910813732.5A CN112438366A (en) | 2019-08-30 | 2019-08-30 | Spicy taro strip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112438366A true CN112438366A (en) | 2021-03-05 |
Family
ID=74733697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910813732.5A Withdrawn CN112438366A (en) | 2019-08-30 | 2019-08-30 | Spicy taro strip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112438366A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736212A (en) * | 2022-11-30 | 2023-03-07 | 广西壮族自治区农业科学院 | Colorful taro spicy strip and preparation method thereof |
-
2019
- 2019-08-30 CN CN201910813732.5A patent/CN112438366A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736212A (en) * | 2022-11-30 | 2023-03-07 | 广西壮族自治区农业科学院 | Colorful taro spicy strip and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210305 |