CN1891081A - Potato starch shrimp cracker and its processing method - Google Patents

Abstract

The present invention discloses a kind of potato starch shrimp slices and its processing method. Said processing method includes the following steps: using potato starch, flavouring material, peeled shrimps, thickening agent, emulsifying agent and water as raw material, boiling them to obtain paste-like material, mixing and stirring them, forming, steaming, ageing, slicing, drying, deep-frying and packaging so as to obtain the invented finished product.

Description

A kind of farina prawn slice and processing method thereof

Technical field:

The present invention relates to a kind of farina prawn slice, the invention still further relates to a kind of processing method of described farina prawn slice simultaneously.

Background technology:

Prawn slice be a kind of be the frying-expansion food of primary raw material with starch because its palatable crisp, delicious flavour, low price are liked by the consumer very, especially colored prawn slice more are subjected to children's favor.At present prawn slice on the market are to be primary raw material with the tapioca mostly, are equipped with other auxiliary material and are made.But these prawn slice are raw materials used single, and fried back oil content height.

In recent years, more and more with the potato series products of potato processing, particularly potato chips and French fries become one of main leisure food of people.But, because the potato shape is irregular, can produces tailing unavoidably when section, slitting, thereby cause environmental pollution, reduce utilization ratio of raw materials simultaneously.Substitute tapioca if utilize these tailings to extract farina and produce prawn slice, and, then not only solve environmental issue by some food additives reduction product oil content, improve the raw potatoes comprehensive utilization ratio, and enrich the prawn slice kind, improve the prawn slice quality.

Summary of the invention:

Technical problem to be solved by this invention is: at the deficiencies in the prior art, provide a kind of farina prawn slice, owing to added some food additives, thus improved the dilation of prawn slice, reduce its oil content, improve its mouthfeel and quality; A kind of processing method of farina prawn slice is provided simultaneously, the farina that tailing extracted that these prawn slice are produced when utilizing processing oil potato chip, French fries is primary raw material, can improve the utilization rate of raw potatoes, reduce cost, and it is simple to add the technology process.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of farina prawn slice, the weight of these prawn slice consists of farina 75-85%, flavoring 4-8%, peeled shrimp 2.5-4%, thickener 0.1-0.5%, emulsifying agent 0.1-0.5%, water 8-12%, and each component sum is 100%.

The processing method of above-mentioned a kind of farina prawn slice, this method comprises the step of following order:

1), extracts farina;

2), boil paste: 4/3 water boil for farina weight with 3/4, the flavoring that adds 4-8% simultaneously, other gets the water furnishing powder slurry of the farina that accounts for total amount 15-25% and remaining 1/4, slowly pour in the material water of continuous stirring, be transparence to sticking with paste, keeping gelatinization point is 70-90 ℃;

3), mix to stir: the hot starch slurry that above-mentioned gelatinization is good adds in the mixture of forming by remaining starch, peeled shrimp 2.5-4%, thickener 0.1-0.5%, emulsifying agent 0.1-0.5% and for the raising agent of the 0.4-0.8% of farina weight and stirs, and becomes uniform powder ball;

4), moulding, boiling: take out powder ball, make the shrimp cracker of corresponding specification on request, under 1.2 atmospheric pressure boiling 35-45 minute;

5), wear out: after shrimp cracker was cooled off naturally, cooling was 7-8 hour under 2-4 ℃ temperature;

6), section, drying: with shrimp cracker be cut into behind the thin slice that thickness is the 1.5-2.0 millimeter in temperature be 40-45 ℃ dry 5.5-6.5 hour down, be packaged into the prawn slice semi-finished product again;

7), fried: with the prawn slice semi-finished product fried be finished product, frying temperature is 180-200 ℃.

The tailing that farina of the present invention produces during by processing oil potato chip, French fries extracts, and the extraction process of its farina is identical with the extraction process of prior art, and this states and repeats no more.Described flavoring is made up of the salt of 10-30%, the sucrose of 50-70%, the monosodium glutamate of 10-30%.Described thickener is a kind of in sodium carboxymethylcellulose, sodium alginate, the xanthans.Described emulsifying agent is a kind of of sucrose ester, monoglyceride, polyglyceryl fatty acid ester.Described raising agent is made up of the sodium bicarbonate of 45-55% and the alum of 45-55%.

The present invention has used some food additives to improve the dilation of product at the farina prawn slice, reduces the product oil content, improves its mouthfeel and quality.These additives and the mechanism of action thereof are as follows:

(1) with sodium bicarbonate and alum as raising agent: sodium bicarbonate makes food macroscopic void occur because aerogenesis is too fast easily, and sodium bicarbonate decomposes the sodium carbonate that the back forms the alkalescence of food is increased, and influences taste; Alum is ackd salt, is mainly used in the alkaline raising agent of neutralization, produces CO ₂And neutral salt, make the crisp and alkali-free flavor of prawn slice.

(2) use thickener: tool is hydrophily and film formation property preferably, can form hydrophilic film on the prawn slice surface, thereby stop the infiltration of grease, reduces the product oil content.

(3) use emulsifying agent: by controlling the crystal formation of fat, thereby improve the internal structure of product.

Compared with prior art, advantage of the present invention is:

The tailing that produces when (1) utilizing processing oil chrips, French fries extracts starch, is processed into prawn slice, both can improve the utilization rate of raw potatoes, reduces cost, and can reduce environmental pollution again.

(2) enrich potato food manufacturer product type, avoid occurring, in case meet the phenomenon that the impact of like product is just felt simply helpless because of product is single.

(3) enrich the prawn slice variety type: most of on the market at present prawn slice are to be that raw material is made with the tapioca.It is big that farina has a particle, low, the easy expansion of gelatinization point, and characteristics such as the transparency height of paste are with the prawn slice that farina replaces tapioca to make, semi-finished product transparency height, finished product unique flavor.

(4) the fried back of farina prawn slice oil content is low.Compare oil content low about 18% with the prawn slice of being bought on the market.Reduce fuel consumption, improve the quality of products, eliminate the repulsion psychology of consumer fried food.

The specific embodiment:

Embodiment 1, gets the farina 840g that is extracted.With the 840g water boil, add flavoring simultaneously, salt 12g, sucrose 50g, monosodium glutamate 12g in the flavoring get farina 200g and 280g water furnishing powder slurry, slowly pour in the material water of continuous stirring, are transparence to sticking with paste, and keeping gelatinization point is 70 ℃; The hot starch slurry that above-mentioned gelatinization is good adds by remaining starch 640g, peeled shrimp 30g, sodium bicarbonate 5g, alum 5g, CMC 3g, stir in the mixture that sucrose ester 4g forms, become uniform powder ball, take out powder ball, make the shrimp cracker of corresponding specification on request, boiling is 35 minutes under 1.2 atmospheric pressure, after shrimp cracker cooled off naturally, cooling is 7 hours under 2 ℃ temperature, with shrimp cracker be cut into behind the thin slice that thickness is the 1.5-2.0 millimeter in temperature be 40 ℃ dry 6 hours down, dry back water is 90g, be packaged into the prawn slice semi-finished product again, with the prawn slice semi-finished product fried be finished product, frying temperature is 190 ℃.

Embodiment 2, get the farina 1500g that is extracted.With the 1500g water boil, add flavoring simultaneously, salt 16g, sucrose 75g, monosodium glutamate 17g in the flavoring get farina 300g and 500g water furnishing powder slurry, slowly pour in the material water of continuous stirring, are transparence to sticking with paste, and keeping gelatinization point is 90 ℃; The hot starch slurry that above-mentioned gelatinization is good adds in the mixture of being made up of starch 1200g, peeled shrimp 50g, sodium bicarbonate 8g, alum 7.5g, sodium alginate 7g, monoglyceride 5g and stirs, become uniform powder ball, take out powder ball, make the shrimp cracker of corresponding specification on request, boiling is 40 minutes under 1.2 atmospheric pressure, after shrimp cracker cooled off naturally, cooling is 8 hours under 4 ℃ temperature, be cut into behind the thin slice that thickness is the 1.5-2.0 millimeter shrimp cracker dry, baking temperature is 42 ℃, be 6.2 hours drying time, and the water content of dry back prawn slice is 160g; Be packaged into the prawn slice semi-finished product again, with the prawn slice semi-finished product fried be finished product, frying temperature is 180 ℃.

Embodiment 3, get the farina 1200g that is extracted.With the 1200g water boil, add flavoring simultaneously, salt 16g, sucrose 65g, monosodium glutamate 17g in the flavoring get farina 280g and 400g water furnishing powder slurry, slowly pour in the material water of continuous stirring, are transparence to sticking with paste, and keeping gelatinization point is 80 ℃; The hot starch slurry that above-mentioned gelatinization is good adds in the mixture of being made up of starch 920g, peeled shrimp 50g, sodium bicarbonate 7.2g, alum 7.2g, xanthans 4g, polyglyceryl fatty acid ester 5g and stirs, become uniform powder ball, take out powder ball, make the shrimp cracker of corresponding specification on request, boiling is 40 minutes under 1.2 atmospheric pressure, after shrimp cracker cooled off naturally, cooling is 7.5 hours under 3 ℃ temperature, with shrimp cracker be cut into behind the thin slice that thickness is the 1.5-2.0 millimeter in temperature be 42 ℃ dry 6 hours down, moisture in the prawn slice of dry back is 130g; Be packaged into the prawn slice semi-finished product again, with the prawn slice semi-finished product fried be finished product, frying temperature is 200 ℃.

By the semi-finished product of the foregoing description gained and finished product prawn slice and traditional be made semi-finished product of primary raw material and finished product comparative result by tapioca, see the following form 1:

Table 1

Claims (7)

1, a kind of farina prawn slice is characterized in that: the weight of these prawn slice consists of farina 75-85%, flavoring 4-8%, peeled shrimp 2.5-4%, thickener 0.1-0.5%, emulsifying agent 0.1-0.5%, water 8-12%, and each component sum is 100%.

2, farina prawn slice according to claim 1 is characterized in that: the tailing that described farina produces during by processing oil potato chip, French fries extracts.

3, farina prawn slice according to claim 1 is characterized in that: described flavoring is made up of the salt of 10-30%, the sucrose of 50-70%, the monosodium glutamate of 10-30%.

4, farina prawn slice according to claim 1 is characterized in that: described thickener is a kind of in sodium carboxymethylcellulose, sodium alginate, the xanthans.

5, farina prawn slice according to claim 1 is characterized in that: described emulsifying agent is a kind of of sucrose ester, monoglyceride, polyglyceryl fatty acid ester.

6, a kind of processing method of farina prawn slice is characterized in that: this method comprises the step of following order:

1), extracts farina;

2), boil paste: 4/3 water boil for farina weight with 3/4, the flavoring that adds 4-8% simultaneously, other gets the water furnishing powder slurry of the farina that accounts for total amount 15-25% and remaining 1/4, slowly pour in the material water of continuous stirring, be transparence to sticking with paste, keeping gelatinization point is 70-90 ℃;

3), mix to stir: the hot starch slurry that above-mentioned gelatinization is good adds in the mixture of forming by remaining starch, peeled shrimp 2.5-4%, thickener 0.1-0.5%, emulsifying agent 0.1-0.5% and for the raising agent of the 0.4-0.8% of farina weight and stirs, and becomes uniform powder ball;

4), moulding, boiling: take out powder ball, make the shrimp cracker of corresponding specification on request, following boiling 35-45 minute in 1.2 atmospheric pressure;

5), wear out: after shrimp cracker was cooled off naturally, cooling was 7-8 hour under 2-4 ℃ temperature;

6), section, dry, packing: with shrimp cracker be cut into behind the thin slice that thickness is the 1.5-2.0 millimeter in temperature be 40-45 ℃ dry 5.5-6.5 hour down, be packaged into the prawn slice semi-finished product again;

7), fried: with the prawn slice semi-finished product fried be finished product, frying temperature is 180-200 ℃.

7, the processing method of a kind of farina prawn slice according to claim 6 is characterized in that: the raising agent in the above-mentioned steps 3 is made up of the sodium bicarbonate of 45-55% and the alum of 45-55%.