Production method of baked puffing shrimp chips
A technology of baking and puffing and production methods, which is applied in the field of food processing, can solve problems affecting human health and product quality during storage, and achieve the effects of easy control, simple operation, and convenient source
Inactive Publication Date: 2015-06-24
ZHEJIANG UNIV
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AI Technical Summary
Problems solved by technology
[0004] 1. The preservation of millet products requires a specific environment, and the storage time has a certain impact on the quality of the products;
[0005] 2. Dry products often contain nitrite substances, which affect human health
Method used
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Embodiment 1
[0027] Embodiment 1, a kind of production method of baked puffed shrimp chips, carries out following steps successively:
[0028] 1), ingredients:
[0029] The main ingredient is composed of the following components by weight:
[0030] Freeze-dried shrimp powder 86.23%, soybean protein powder (or wheat flour) 2.21%, corn starch 2.20%, L-glutamic acid 0.5%, sugar 4.9%, salt 1.47%, butter (need to be melted in water beforehand) 0.68%, soak Powder 1.76% and calcium sulfate (or calcium carbonate) 0.05%; mix the above ingredients evenly to obtain the main ingredient;
[0031] 2) Add water accounting for 20% of the total weight of the main material into the main material, mash it evenly, and let it stand for 2 hours to obtain a slurry;
[0032] 3) Add water accounting for 5% of the total weight of the main ingredients to the slurry obtained in step 2) and mix well, then pour it into a mold (a special mold with the actual required shape), spread it flat, and put it in 0.5-1 Compac...
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The invention discloses a production method of baked puffing shrimp chips. The production method comprises the following steps: (1) burdening: preparing main ingredients by using the following components according to weight content: 86%-87% of freeze-dried shrimp powder, 2.1%-2.3% of soybean protein powder or wheat flour, 2.1%-2.3% of corn starch, 0.4%-0.6% of L-glutamic acid, 4.8%-5.0% of white sugar, 1.4%-1.5% of salt, 0.6%-0.7% of butter or milk, 1.5%-2% of baking powder and 0.04%-0.06% of calcium sulfate or calcium carbonate; (2) adding water into the main ingredients, evenly pulping and standing; (3) adding water into slurry obtained in the step (2), evenly beating, then pouring into a mould, spreading out and compacting to the thickness of 2.5-3.0mm; afterwards baking at 120 DEG C for 35-45 minutes together with the mould; and after the completion of baking, cooling to room temperature and demoulding to obtain the puffing shrimp chips. The shrimp chips produced by adopting the production method have the characteristics of being puffing, sweet and crisp.
Description
technical field [0001] The invention belongs to the field of food processing, in particular to a production method of baked puffed shrimp chips. Background technique [0002] Fish and shrimp products are high-protein, low-fat healthy foods. It is of great practical significance to develop leisure and healthy foods using them as raw materials, and they are also widely welcomed by consumers. [0003] At present, the preparation methods of fish and shrimp products on the market are mainly sold as fresh or frozen products; processed into minced products, and then made into meatballs, cakes, etc.; processed into dried products, such as dried fish and dried shrimps. It has the following defects: [0004] 1. The preservation of millet products requires a specific environment, and the storage time has a certain impact on the quality of the products; [0005] 2. Dried products often contain nitrite substances, which affect human health. Contents of the invention [0006] The tec...
Claims
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IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
Inventor 沈生荣于海宁倪晓锋
Owner ZHEJIANG UNIV