CN113907266A - Preparation method of spicy strips with high broken holes and easy taste - Google Patents
Preparation method of spicy strips with high broken holes and easy taste Download PDFInfo
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- CN113907266A CN113907266A CN202111207522.5A CN202111207522A CN113907266A CN 113907266 A CN113907266 A CN 113907266A CN 202111207522 A CN202111207522 A CN 202111207522A CN 113907266 A CN113907266 A CN 113907266A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of spicy strips with high broken holes and easy taste, which comprises the following steps: 1) extruding the flour and less water into the wrapper A; 2) preparing bubble paste which is full of bubbles and has thinner concentration; extruding the flour and more water into flour paste; 3) repeatedly smearing the bubble paste and the flour paste for 2-3 times respectively to obtain a wrapper D with multiple layers of bubble interlayers; 4) longitudinally rolling the dough D and transversely rolling to obtain dough E; 5) rubbing to obtain gluten balls F; 6) puffing, extruding and cutting to obtain a spicy strip blank G; 7) dipping the chili oil to obtain a fried chili strip product H; 8) dipping the oil spicy strip product H in the seasoning powder and drying the spicy strip product I. The method for preparing the multilayer batter with the bubble paste is designed, so that the bubble rate is greatly increased, the preparation time in the whole process is short, the improvement of the whole process is improved, the obtained product comprises the oil spicy strip product H and the dry spicy strip product I, the hole breaking rate of the obtained spicy strips reaches more than 30%, the soaking material is only needed to be soaked for about 10min, and the time required by the whole process is short.
Description
Technical Field
The invention relates to the technical field of spicy strip processing, in particular to a preparation method of spicy strips with high broken holes and easy taste.
Background
The spicy strips (also called big gluten and vegetarian beef tendon) originate from the Yangtze river of Hunan, the industry is called gluten, and the Yangtze river is called spicy because the spicy strips are spicy at the beginning and are only genuine. The spicy strips are leisure snacks which are not fried and spicy, are prepared by taking flour as a main raw material and performing extrusion curing and seasoning.
When the existing spicy strips are processed, holes are needed to be punched on the spicy strip blank in order to facilitate taste entering, and the spicy strip blank is dipped in oil for a long time to meet the taste entering requirement of the spicy strips; and the existing spicy strips have small bulkiness and single taste.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of spicy strips with high broken holes and easy taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of spicy strips with high broken holes and easy taste comprises the following steps:
1) separating egg yolk from egg yolk to obtain egg white for later use, steaming, oven drying and cooling the egg yolk, grinding into powder, and air drying to obtain egg yolk powder for later use;
uniformly mixing 100 parts of flour, 30 parts of water and 5 parts of egg white, and extruding the mixture into a wrapper A by a pair of rollers;
2) taking 30 parts by weight of egg white, stirring the egg white for 30s at a high speed in the same direction to generate bubbles, adding 50 parts by weight of water, slightly stirring the mixture evenly, adding 80 parts by weight of starch, 10 parts by weight of baking powder, 0.5 part by weight of sodium alginate, 5 parts by weight of waxy corn starch, 1 part by weight of soybean lecithin and 2 parts by weight of enzymatic activity soybean meal, stirring the mixture for 3 to 5min at a high speed in the same direction to obtain bubble paste which is full of bubbles and has relatively low concentration for later use;
preparing flour paste for later use by taking 100 parts by weight of flour, 50 parts by weight of water and 5 parts by weight of egg white;
3) coating a layer of bubble paste on both sides of the wrapper A, and extruding by a pair of roller machines to obtain a wrapper B with a large number of bubbles and bubble pits on the surface;
adhering a layer of flour paste to both sides of the wrapper B, and extruding by a pair of roller machines to obtain a wrapper C with a bubble layer sandwiched between the surface layers;
repeatedly smearing the bubble paste and the flour paste for 2-3 times respectively to obtain a wrapper D with multiple layers of bubble interlayers;
4) longitudinally coiling the tail part of the wrapper D, scattering a layer of small egg yolk powder, cutting to obtain a dough roll, scattering a layer of small egg yolk powder after flattening, and transversely coiling to obtain a dough E;
5) adding the dough E into a facial cleanser, and rubbing for 3-5min to obtain a gluten group F;
6) puffing the gluten dough F through a puffing machine, extruding the puffed gluten dough F into strips through an extrusion port, and cutting the strips to obtain a root of spicy strip blank G;
7) putting 100 parts by weight of dry pepper, 12 parts by weight of pepper and 50 parts by weight of chili powder into sesame oil for frying, and filtering to obtain chili oil and filter residue for later use;
soaking the spicy strip blank G in chili oil for 15-20min, slightly draining oil to obtain an oily spicy strip product H, and hermetically packaging and leaving a factory;
8) taking 100 parts by weight of filter residue, adding 30 parts by weight of sesame powder, 5 parts by weight of pepper powder, 50 parts by weight of egg yolk powder, 20 parts by weight of salt, 2 parts by weight of sugar powder, 1 part by weight of cumin powder and 3 parts by weight of thirteen-spice powder to prepare seasoning powder;
slightly squeezing to squeeze out the redundant oil in the spicy oil strip product H, dipping the surface with seasoning powder, air drying to obtain a dry spicy strip product I, and sealing, packaging and leaving the factory.
Preferably, two groups of rollers of the double-roller machine are arranged at the same height, a V-shaped groove is formed at the upper part of the double-roller machine, the bubble paste is poured into the V-shaped groove of the double-roller machine, and the wrapper A passes through the double-roller machine to obtain the wrapper B, so that the improvement can reduce the smearing process of the bubble paste.
Preferably, two groups of rollers of the double-roller machine are arranged at the same height, a V-shaped groove is formed at the upper part of the double-roller machine, flour paste is placed in the V-shaped groove of the double-roller machine, and the wrapper B passes through the double-roller machine to obtain the wrapper C.
Preferably, the dough washing machine is a double-screw household dough kneading and washing gluten all-in-one machine produced by sincerity mechanical equipment company, and clear water is required to be added continuously during gluten washing to remove waste water.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention focuses on the change of gluten groups, so a mode of mixing bubble paste is adopted; in order to improve the mixing efficiency, the invention also designs a method for sandwiching the bubble paste by the multilayer batter, so that the bubble rate is greatly increased, and meanwhile, the preparation time in the whole process is shorter.
2. The invention is characterized in that the ingredients belong to a common formula except for bubble paste, the invention only focuses on the improvement of the process, the obtained product comprises an oil spicy strip product H and a dry spicy strip product I, the hole breaking rate of the obtained spicy strip reaches more than 30%, the soaking time is only about 10min, and the time required by the whole process is short.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The novel spicy strip of the invention firstly needs to prepare a spicy strip blank with high bubble content, but after the common dough is kneaded and washed by water to form gluten groups, the gluten groups form a self loose network, other bubbles are basically extruded, so that the final spicy strip formed by extrusion has low bubble content, and holes are generally needed to be punctured for dipping in oil or to be made into a fold shape for flavoring.
The invention focuses on the change of gluten groups, so a mode of mixing bubble paste is adopted; in order to improve the mixing efficiency, the invention also designs a method for sandwiching the bubble paste by the multilayer batter, so that the bubble rate is greatly increased, and meanwhile, the preparation time in the whole process is shorter.
A preparation method of spicy strips with high broken holes and easy taste comprises the following ingredients:
1) obtaining egg white and yolk powder by eggs;
2) bubble paste: taking 30 parts by weight of egg white, stirring the egg white for 30s at a high speed in the same direction to generate bubbles, adding 50 parts by weight of water, slightly stirring the mixture evenly, adding 80 parts by weight of starch, 10 parts by weight of baking powder, 0.5 part by weight of sodium alginate, 5 parts by weight of waxy corn starch, 1 part by weight of soybean lecithin and 2 parts by weight of enzymatic activity soybean meal, and stirring the mixture for 3 to 5min at a high speed in the same direction to obtain bubble paste which is full of bubbles and has relatively low concentration;
flour paste: 100 parts of flour, 50 parts of water and 5 parts of egg white;
3) uniformly mixing 100 parts of flour, 30 parts of water and 5 parts of egg white, and extruding the mixture into a wrapper A by a pair of rollers;
coating a layer of bubble paste on both sides of the wrapper A, and extruding by a pair of roller machines to obtain a wrapper B with a large number of bubbles and bubble pits on the surface;
adhering a layer of flour paste to both sides of the wrapper B, and extruding by a pair of roller machines to obtain a wrapper C with a bubble layer sandwiched between the surface layers;
repeatedly smearing the bubble paste and the flour paste for 2-3 times respectively to obtain a wrapper D with multiple layers of bubble interlayers;
4) longitudinally coiling the tail part of the wrapper D, scattering a layer of small egg yolk powder, cutting to obtain a dough roll, scattering a layer of small egg yolk powder after flattening, and transversely coiling to obtain a dough E;
5) adding the dough E into a facial cleanser, and rubbing for 3-5min to obtain a gluten group F;
6) and (3) puffing the gluten dough F through a puffing machine, extruding the puffed gluten dough F into strips through an extrusion port, and cutting the strips to obtain a root spicy strip blank G.
7) Putting 100 parts by weight of dry pepper, 12 parts by weight of pepper and 50 parts by weight of chili powder into sesame oil for frying, and filtering to obtain chili oil and filter residue for later use;
8) and adding 30 parts by weight of sesame powder, 5 parts by weight of pepper powder, 50 parts by weight of egg yolk powder, 20 parts by weight of salt, 2 parts by weight of powdered sugar, 1 part by weight of cumin powder and 3 parts by weight of thirteen-spice powder into 100 parts by weight of filter residue to prepare the seasoning powder.
Except for bubble paste, the ingredients belong to a common formula, the invention only focuses on the improvement of the process, and the obtained product has two:
firstly, the spicy food product H: soaking the spicy strip blank G in chili oil for 15-20min, slightly draining oil to obtain an oily spicy strip product H, and hermetically packaging and leaving a factory;
secondly, dried spicy strip product I: slightly squeezing to squeeze out the redundant oil in the spicy oil strip product H, dipping the surface with seasoning powder, air drying to obtain a dry spicy strip product I, and sealing, packaging and leaving the factory.
The obtained spicy strip has a hole breaking rate of more than 30%, and the soaking time is only about 10 min.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (4)
1. A preparation method of spicy strips with high broken holes and easy taste is characterized by comprising the following steps:
1) separating egg yolk from egg yolk to obtain egg white for later use, steaming, oven drying and cooling the egg yolk, grinding into powder, and air drying to obtain egg yolk powder for later use;
uniformly mixing 100 parts of flour, 30 parts of water and 5 parts of egg white, and extruding the mixture into a wrapper A by a pair of rollers;
2) taking 30 parts by weight of egg white, stirring the egg white for 30s at a high speed in the same direction to generate bubbles, adding 50 parts by weight of water, slightly stirring the mixture evenly, adding 80 parts by weight of starch, 10 parts by weight of baking powder, 0.5 part by weight of sodium alginate, 5 parts by weight of waxy corn starch, 1 part by weight of soybean lecithin and 2 parts by weight of enzymatic activity soybean meal, stirring the mixture for 3 to 5min at a high speed in the same direction to obtain bubble paste which is full of bubbles and has relatively low concentration for later use;
preparing flour paste for later use by taking 100 parts by weight of flour, 50 parts by weight of water and 5 parts by weight of egg white;
3) coating a layer of bubble paste on both sides of the wrapper A, and extruding by a pair of roller machines to obtain a wrapper B with a large number of bubbles and bubble pits on the surface;
adhering a layer of flour paste to both sides of the wrapper B, and extruding by a pair of roller machines to obtain a wrapper C with a bubble layer sandwiched between the surface layers;
repeatedly smearing the bubble paste and the flour paste for 2-3 times respectively to obtain a wrapper D with multiple layers of bubble interlayers;
4) longitudinally coiling the tail part of the wrapper D, scattering a layer of small egg yolk powder, cutting to obtain a dough roll, scattering a layer of small egg yolk powder after flattening, and transversely coiling to obtain a dough E;
5) adding the dough E into a facial cleanser, and rubbing for 3-5min to obtain a gluten group F;
6) puffing the gluten dough F through a puffing machine, extruding the puffed gluten dough F into strips through an extrusion port, and cutting the strips to obtain spicy strip blanks G in various shapes;
7) putting 100 parts by weight of dry pepper, 12 parts by weight of pepper and 50 parts by weight of chili powder into sesame oil for frying, and filtering to obtain chili oil and filter residue for later use;
soaking the spicy strip blank G in chili oil for 15-20min, slightly draining oil to obtain an oily spicy strip product H, and hermetically packaging and leaving a factory;
8) taking 100 parts by weight of filter residue, and adding 30 parts by weight of sesame powder, 5 parts by weight of pepper powder, 50 parts by weight of egg yolk powder, 20 parts by weight of salt, 2 parts by weight of ginger powder, 2 parts by weight of sugar powder, 1 part by weight of cumin powder and 3 parts by weight of thirteen-spice powder to prepare seasoning powder;
slightly squeezing to squeeze out the redundant oil in the spicy oil strip product H, dipping the surface with seasoning powder, air drying to obtain a dry spicy strip product I, and sealing, packaging and leaving the factory.
2. The method for preparing spicy strips with high broken holes and easy taste according to claim 1, wherein two groups of rollers of the double-roller machine are arranged at equal height, a V-shaped groove is formed at the upper part of each roller, air bubbles are pasted in the V-shaped groove of the double-roller machine, and the wrapper A passes through the double-roller machine to obtain the wrapper B.
3. The method for preparing the spicy strips with high broken holes and easy taste according to claim 1, wherein the flour paste is placed in a V-shaped groove of a pair of rollers, and the wrapper B is passed through the pair of rollers to obtain the wrapper C.
4. The preparation method of the spicy strips with high broken holes and easy taste according to claim 1, wherein the gluten washer is a double-screw household dough and gluten washing integrated machine manufactured by sincerity mechanical equipment company, and clear water is continuously added to remove waste water during gluten washing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111207522.5A CN113907266A (en) | 2021-10-18 | 2021-10-18 | Preparation method of spicy strips with high broken holes and easy taste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111207522.5A CN113907266A (en) | 2021-10-18 | 2021-10-18 | Preparation method of spicy strips with high broken holes and easy taste |
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| CN113907266A true CN113907266A (en) | 2022-01-11 |
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| CN202111207522.5A Pending CN113907266A (en) | 2021-10-18 | 2021-10-18 | Preparation method of spicy strips with high broken holes and easy taste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736183A (en) * | 2022-11-07 | 2023-03-07 | 河南科技大学 | Method for manufacturing low-water-activity spicy strip embryo |
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| RU2168299C1 (en) * | 2000-11-15 | 2001-06-10 | Бернштейн Татьяна Сауловна | Method of obtaining farinaceous confectionery product on the base of biscuit half-finished product |
| CN1799371A (en) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | Method for making colorful flour sheet |
| CN107307174A (en) * | 2017-07-28 | 2017-11-03 | 含山县长通食品制造有限公司 | A kind of peppery bar of health care |
| CN109645340A (en) * | 2018-12-28 | 2019-04-19 | 枣庄宏仔食品有限公司 | A kind of preparation method of the peppery item of crackling |
| CN109699713A (en) * | 2019-02-26 | 2019-05-03 | 南宁万国食品有限公司 | A kind of multilayer heart of filling crisp short cakes with sesame and preparation method thereof |
| CN113208049A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Preparation method of spicy flavor of spicy strips |
-
2021
- 2021-10-18 CN CN202111207522.5A patent/CN113907266A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2168299C1 (en) * | 2000-11-15 | 2001-06-10 | Бернштейн Татьяна Сауловна | Method of obtaining farinaceous confectionery product on the base of biscuit half-finished product |
| CN1799371A (en) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | Method for making colorful flour sheet |
| CN107307174A (en) * | 2017-07-28 | 2017-11-03 | 含山县长通食品制造有限公司 | A kind of peppery bar of health care |
| CN109645340A (en) * | 2018-12-28 | 2019-04-19 | 枣庄宏仔食品有限公司 | A kind of preparation method of the peppery item of crackling |
| CN109699713A (en) * | 2019-02-26 | 2019-05-03 | 南宁万国食品有限公司 | A kind of multilayer heart of filling crisp short cakes with sesame and preparation method thereof |
| CN113208049A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Preparation method of spicy flavor of spicy strips |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736183A (en) * | 2022-11-07 | 2023-03-07 | 河南科技大学 | Method for manufacturing low-water-activity spicy strip embryo |
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