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Functional puffed food and preparation method thereof

A technology of puffed food and function, applied in the field of preparation of functional puffed food, can solve the problem of not being universal, and achieve the effects of reducing production cost, less equipment, and improving nutritional value

Inactive Publication Date: 2012-02-08
张丽芳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, some people have applied for the patents of puffed food for nutrition, health and body-building diet therapy, puffed food with laxative, food accumulation and disease prevention effects and its preparation method. The value of puffed food, but these puffed food is more suitable for specific groups of people to eat, not universal

Method used

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  • Functional puffed food and preparation method thereof

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Effect test

Embodiment Construction

[0021] a. Leather preparation: After peeling and slicing 0.18Kg potatoes, put them in a tray and steam them in a high-pressure steamer for 0.5h before taking them out. During the potato steaming process, weigh 0.6kg rice flour, 0.14kg corn flour, 0.12kg chicken flour, 0.06kg flour, 0.085kg pumpkin powder, 0.08kg carrot powder, 0.15kg Jerusalem artichoke powder, 0.02kg bean dregs, 0.01kg soybean Weigh the egg whites and stir well. Dissolve 0.015kg of pork paste and 0.03kg of salt in 0.10kg of water. As for the spare. First pour half of the evenly mixed powder into the grinder, add half of the weighed mashed potatoes, continue stirring for 2 minutes, then add the remaining powder and stir for 1 minute, add the remaining potatoes and stir for 2 minutes. Then slowly and evenly add the water in which the pork paste and salt have been dissolved into the pulverizer, and after stirring for 2 minutes, slowly release the ingredients while stirring.

[0022] b. Leather puffing: Turn o...

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Abstract

The invention belongs to the technical field of food production. A product contains certain functional ingredients, and is beneficial to human health. A coating of the product is prepared from rice flour, corn flour, carrot meal, pumpkin meal, jerusalem artichoke meal, chicken meal, flour, soy protein, bean dregs, pork paste, salt and water according to a certain proportion; a sizing agent is prepared from white granulated sugar, xylitol, powdered milk, palm oil, granulesten, maltodextrin, glucose, salt, water, shrimp meal, chicken meal, chicken essence and a flavoring source according to a certain proportion; and the ratio of the coating to the sizing agent is 2:1. A finished product is obtained by mixing the coating, puffing, spraying oil, sizing and baking. The puffed food is suitable for both young and old.

Description

Technical field: [0001] The invention relates to a functional puffed food, and at the same time, the invention also relates to a preparation method of the functional puffed food. Background technique: [0002] In recent years, puffed food has developed rapidly, and there are many kinds of puffed food in the market with rich flavors, but most of puffed food has the disadvantages of high calorie and low nutrition. If adolescents and children eat regularly, excessive energy intake may lead to unhealthy effects such as obesity and dental caries, and may increase the risk of chronic diseases in adulthood. Therefore, it is imperative to develop healthy puffed food with balanced nutrition, delicious taste and certain functions. [0003] At present, most of the puffed foods on the market are composed of rice flour, corn flour, flour, flavoring agents and other ingredients. This kind of puffed food not only has high energy, but also has low nutritional value. In recent years, some ...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/09A23L1/20A23L11/00
Inventor 张丽芳翟玮玮
Owner 张丽芳
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