CN1184606A

CN1184606A - Tasty and crisp flake food

Info

Publication number: CN1184606A
Application number: CN96121434A
Authority: CN
Inventors: 杨锡林; 杨永德
Original assignee: Qujing Prefecture Branch Of Yunnan Prov Agricultural Broad-Cast & Tv School
Current assignee: Qujing Prefecture Branch of Yunnan Prov. Agricultural Broad-cast & TV School
Priority date: 1996-12-13
Filing date: 1996-12-13
Publication date: 1998-06-17
Anticipated expiration: 2016-12-13
Also published as: CN1063923C

Abstract

In the invented method the prodn. steps are: carefully selecting broad bean as raw material and then through the process of: crushing, peeling, puffing and deep frying. The key point is that the peeled broad bean is made into powdery substance and moistened with water, in the bulking course, the preheating temp. and the voltage of the bulking machine are controlled to make the product be in uncompletely done state, after deep fried, it is finished by spraying flavouring. Said product features crisp, spongy, uniform flavouring and easily absorbed and digested.

Description

A kind of tasty and crisp flake food

The present invention be a kind of be the food and the production technology thereof of base-material with the broad bean.

Broad bean is a kind of cereal crops of being rich in starch and protein.Be commonly used to be processed into starch, be made into bean vermicelli or other starch-based product again, people are edible as vegetables with it.Further purposes is to be processed into multiple pot foods, as Shaoxing beans flavored with aniseed, spiced pungent beans, crisp and fragrant spiced salt beans, lima bean, odd taste bean, sugar-coat beans etc.The process technology characteristics of these products are not change under the protomorphic prerequisite of broad bean, through soaking, boil, fry, quick-boil, explode system, be equipped with perfume (or spice), peppery, numb, one-tenth, flavoring such as sweet again, be made into differently flavoured snack food, most is main feature with the delicious and crisp, though individually the crisp-fried characteristic is arranged, but still hard crisp sense is arranged; Thereby it is edible generally all to adapt to children and young man.Though they are the utilization of broad bean, have opened up the important channel, also improved the practical value and the economic benefit of broad bean greatly.Yet, because their processing does not change original institutional framework of broad bean and form; No matter its delicious and crisp or loose degree are limited by the former form of broad bean all, flavoring is difficult to infiltrate its inside, is difficult to accomplish that flavoring evenly mixes with base-material, causes the seasoning effect of the broad bean food that processes undesirable, and loose property is not enough.

Purpose of the present invention just provides a kind of change fabiform body structure, the seasoning effect is more even, and loose performance is good, and the instant health has adaptive widely crisp-fried food.

The concrete scheme that realizes above-mentioned purpose is as follows:

The broad bean that dries selected after, through the decortication processing of shelling, form through expanded and frying technological process, key is the broad bean of choosing again, and shelling through decortication is crushed and screened into powder again, the 18-21% heavy by raw material adds water, it is wetting to allow them fully mix, and sends into extrusion in the bulking machine, and shape is cut into slices, it is fried to cook, and sprays flavoring again and forms tasty and crisp flake food.

It is expanded that material after wetting enters bulking machine; In expanded operation, the bulking machine preheat temperature is controlled to be respectively: a district 50-70 ℃, and two district 150-180 ℃; Charging work Control of Voltage increases after feeding in raw material between 10-50V one by one, is no more than higher limit.To guarantee the puffed degree of dilated product.For under go on foot operation acceptable material be provided.

The frying temperature of dilated product is controlled at 180 ± 5 ℃, and frying course is that 40-50 is in second.Make finished product that the coking phenomenon not take place in frying course, guarantee that color and luster is pale yellow or yellowish.

With natural adjustment taste substance Chinese prickly ash, capsicum, green onion and monosodium glutamate, glucose, salt etc., be mixed into powdery seasonings in the condiment ratio of various tastes, on sheet shape product after fried is shone in the material-spraying device spray.

Can be after the product cooling of sprinkling flavoring through the nitrogen filling packing machine gas flush packaging, the member of casing after the assay was approved warehouse-in.

The broad bean food of Zhi Zuoing according to the method described above because the broad bean after selected is removed the peel shell and crushing screening, wetting after again through expanded and frying technological process, the αization of starch is effective, the starch of the last αization of part is further handled in frying course in puffing process, the whole αization of starch; It is cellular that product structure is, and loose property is good, and the people who is suitable for various age levels is edible, more favourable digesting and assimilating.Alveolate texture helps flavoring and infiltrates inside, makes the more apparent characteristic of the finished product sense of taste.And broad bean food provided by the invention, long shelf-life meets food hygienic standard.

Below provide embodiments of the invention:

Broad bean is removed impurity, dry or dry, reach the water content standard of warehousing keeping.Pulverize with steel mill or the preliminary grinding of disk mill elder generation, screen out the hard shell skin of broad bean, insert in the pulverizer again and process, cross the sieve in 0.6-0.8mm aperture, make powder-material.

Sense of taste requirement according to processed finished products, the various flavorings of choosing are made powdery, the concrete practice be spicy, the spiced salt generally liked according to people, etc. sense of taste requirement, Chinese prickly ash, capsicum, and refined salt, glucose, monosodium glutamate etc. are made powdery, be spicy flavor or spiced salt flavor according to the finished product that will produce again, prepare flavoring respectively.

In the broad bean powder-material, add entry by 20% of raw material weight, under stirring, make the broad bean powder fully wetting.

Insert the said mixture material in the bulking machine expanded.Charging Control of Voltage in the bulking process promptly boosts to 50V by 10V one by one between 10-50V, can not surpass the numerical value of its upper limit 50V; One district's temperature is 70 ± 5 ℃, and two district's temperature are 170 ± 5 ℃; Pressure is controlled in the scope of 3.92-4.90MPa.The expanded incomplete αization of band-type product that goes out; Being cut into bulk through make-up machine treats fried.

With palm oil 80%, salad oil is that 20% weight ratio is mixed with miscella, and block dilated product is put into the oil cauldron of temperature control, and under 180 ℃ of oily temperature, fried system took the dish out of the pot in 45 seconds; Elimination oil droplet, flavoring are inserted in the hopper of band small blast fan and agitator, when crisp of broad bean after fried enters agitator, flavoring is on the vaporific product that is sprayed at after fried, because the rolling of agitator is evenly distributed the flavoring of spraying, increase sense of taste, be finished product.Finished product is packed with aluminide-coating bag or Nylon Bag, seals into bag behind inflated with nitrogen, the keeping of vanning member.Moisture is less than 6% in the finished product, and protein content is 12-14%, and fat content is not more than 25%.It is light yellow or faint yellow that color and luster is.Microbiological indicator meets standard GB 7100-86 requirement.

The broad bean food of processing and fabricating according to the method described above, it is cellular that internal structure is; Good delicious and crisp and loose property are arranged, and more traditional broad bean pot foods have the nutritive value of adaptability and Geng Gao widely.More favourable health is digested and assimilated.Can add different flavorings aborning, produce the finished product of different senses of taste, as spicy flavor, spiced salt flavor etc.

Claims

1, a kind of tasty and crisp flake food, the broad bean that dries selected after, through the decortication processing of shelling, form through expanded and frying technological process again, it is characterized in that the broad bean chosen, shelling through decortication is crushed and screened into powder again, and the 18-21% heavy by raw material adds water, and it is wetting to allow them fully mix, send into extrusion in the bulking machine, the shape of cutting into slices, it is fried to cook, and sprays flavoring again and forms tasty and crisp flake food.

2, tasty and crisp flake food according to claim 1 is characterized in that in expanded operation, the bulking machine preheat temperature is controlled to be respectively: a district 50-70 ℃, and two district 150-180 ℃; Charging work Control of Voltage increases after feeding in raw material between 10-50V one by one.

3, tasty and crisp flake food according to claim 1 is characterized in that the frying temperature of dilated product is controlled at 180 ± 5 ℃, and frying course is that 40-50 is in second.