CN1129532A

CN1129532A - Method for inflating food

Info

Publication number: CN1129532A
Application number: CN94118559A
Authority: CN
Inventors: 崔立中; 崔立国
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-11-24
Filing date: 1994-11-24
Publication date: 1996-08-28

Abstract

The method for puffing food with fruit or vegetable taste includes such steps as mixing the food containg high water content, such as fruit or vegetable, with prepared starch-type material, spray puffing, extruding by extruder, and puffing again by frying in oil. Puffed food features uniform net-type tissue, high puffed degree, consistent surface color and crisp enjoyment for eating.

Description

A kind of method of dilated food

The invention discloses a kind of method of dilated food, the spy is that the food that water contents such as fruit, vegetables is big directly adds and makes the crisp dilated food of mouthfeel in the starchy material in addition, belongs to the expanding food processing technique field.

At present, fruit, following method is normally adopted in the making of vegetable flavor dilated food: with fruit, the narrow one-tenth juice of vegetables replaces water to join in the starchiness material, through the quick-fried dilated food of making of extruding spray, perhaps with fruit, the directly sticking dilated food surface that floats over after the vegetables drying pulverization process, make wind and hide dilated food, the former only uses fruit, the juice of vegetables adds dilated food, and active ingredients such as its fiber are not utilized, reduced fruit, the nutrition of vegetables, latter's processing technology complexity, the food surface of producing is not attractive in appearance, and come off easily, and fruit in dry run, the also loss of vegetables nutrient is many, has influenced the nutritive value of local flavor dilated food.

Task of the present invention is to solve said method to make the shortcoming that the local flavor dilated food exists, and the food that water contents such as fruit, vegetables is big directly adds makes the crisp dilated food of mouthfeel in the starchy material.

Of the present invention being contemplated that: at first fruit, vegetables or eggs are cleaned and cut into chunks or fragment joins in the starchiness material for preparing by a certain percentage, through spray quick-fried machine for the first time expanded after, put into extruder and squeeze out semi-finished product with certain density and shape, the cool solarization makes its moisture content between 10-12%, put into 200-280 degree high temperature oil at once and made it again expanded in fried 1-10 seconds fried 20-90 second in input temperature 100-160 degree oil, promptly produces full price fruit, vegetables type dilated food.Finished for the first time expanded back extrusion moduling again through twice fried expanded again production technology.

The present invention in force, the ratio of starchiness material and fruit, vegetables is 10: 0.5-2.

Use the present invention, whole useful tissues such as fruit, vegetables, eggs can be joined and go in the dilated food, kept its original nutrient contents and mouth to hide, material after pushing twice fried expanded again, the omental organization of gained puff is more even, and puffed degree increases, the surface color unanimity, mouthfeel is more crisp, makes simple fruit, the ignorant dilated food of vegetables wind become full price fruit, vegetables dilated food.

Further narrate the present invention below in conjunction with embodiment:

Embodiment 1:

Get 10 parts in flour, 0.5 part in egg, 1 part of segment that is cut into 5cm of vegetables (spinach) adds 1.6 parts in water and mixes in mixer all, sprays in the quick-fried machine with 35-50kg/cm ²After pressure is expanded, put into extruder at 80-100kg/cm ²The thin slice about 3mm is cut in extrusion modling under the pressure then, and moisture 10-12% semi-finished product are shone in cold, drops into to change in 200-280 degree high temperature oil fried 1-10 seconds in 100-160 degree oil after fried 20-90 seconds at once over to, and is expanded once again, takes out dry product.

Embodiment 2:

Get 10 parts of corn flour, 1 part of orange (peeling), egg add water for 0.6 part and stir for 1.2 parts, after for the first time expanded at 90kg/cm ²Extrusion modling under the pressure, section airing be to moisture about 11%, puts into that 110 degree oil are fried to be dropped into after 50 seconds 250 degree oil fried 2 seconds at once, takes out the dilated food that the orange local flavor is made in oven dry.

Claims

1, a kind of method of dilated food, it is characterized in that in preparing the starchiness material, directly adding the big food of water content such as fruit, vegetables, after stirring, for the first time expanded through spraying quick-fried machine, put into the extruder extrusion modling, it is that 100-160 oil first frying-expansions of spending change the high temperature oil frying-expansions second time that temperature is 200-280 degree at once that the taking-up drying is put into temperature again;

2, the method for dilated food according to claim 1 is characterized in that: the extruder briquetting pressure is 80-100kg/cm ², extruding back product drying is to water content 10-12%, and the fried time is 20-90 seconds for the first time, and the fried time was 1-10 seconds for the second time,

3, the method for dilated food according to claim 1 and 2 is characterized in that: the ratio of starchiness material and fruit, vegetables is 10: 0.5-2.