Processing method for high-quality aeronautic convenient hold Luo powder
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A high-quality, powder-carrying technology, used in food preparation, food ingredients as taste modifiers, food science, etc., can solve the problems of rice noodles being easily soaked and over-taste, inconvenient in aviation operation, and potential safety hazards, to avoid dissociation. And sublimation, avoid rice noodles breaking, ensure the effect of soft elasticity
Inactive Publication Date: 2014-09-10
SANYA YANGYUMING BIOTECH CO LTD
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Problems solved by technology
[0006] For aviation food, if the soup is used in advance, the rice noodles are easy to be soaked too much and the taste will deteriorate
Pour the soup before heating, which is inconvenient for aviation operation and has potential safety hazards
Method used
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Effect test
Embodiment 1
[0084] The processing method of high-quality aviation food instant Baoluo powder:
[0085] Step 1: Raw material mixing and beating
[0086] With 80 meshes of rice flour through a sieve, the ash content is controlled below 0.5% and the whiteness is greater than 88%. Add 5% hydroxypropyl distarch phosphate potato starch, 3.5% egg white powder and 4% horseshoe powder, and pass through a high-speed The mixer is mixed for 4 minutes, the stirring blade is a fan-shaped spiral structure, the speed is 36r / min, and then slowly injected into the water within 30s, the water temperature is 25°C, mixed and stirred for 2 minutes, then 1.5% corn oil is added and continued to stir for 5 minutes, and the dough is mixed The moisture content is 39%;
[0087] Step 2: Steam the slices
[0088] Spread the rice flour slurry prepared in step 1 on the steamed sheet canvas to form a thickness of 6 mm, heat and mature with steam, steam the sheet at a pressure of 0.4 MPa, and steam for 2 minutes;
[00...
Embodiment 2
[0110] The processing method of high-quality aviation food instant Baoluo powder:
[0111] Step 1: Raw material mixing and beating
[0112] The 80-mesh rice flour through the sieve, the ash content is controlled below 0.5% and the whiteness is greater than 88%, adding 10% hydroxypropyl distarch phosphate potato starch, 2% egg white powder and 3% water chestnut powder, and passing through the high-speed The mixer is mixed for 4 minutes, the stirring blade is a fan-shaped spiral structure, the speed is 36r / min, and then slowly injected into the water within 30s, the water temperature is 25°C, mixed and stirred for 2 minutes, then 1.5% corn oil is added and continued to stir for 5 minutes, and the dough is mixed Moisture content of 40%;
[0113] Step 2: Steam the slices
[0114] Spread the rice flour slurry prepared in step 1 on the steamed sheet canvas to form a thickness of 10mm, heat and mature with steam, steam the sheet at a pressure of 0.4MPa, and steam for 4 minutes;
...
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Abstract
The invention relates to a processing method for high-quality convenient hold Luo powder. The method disclosed by the invention comprises the following steps; mixing and mashing raw materials; performing steaming slices, extruding, short cutting, gelation, steaming, cooling, and shaping for sub-packaging on the raw materials; preparing seasoning sauce, spraying, quick-freezing, inspecting and packaging to obtain finished products. The method is simple in technology, little in equipment investment and short in processing cycles, and obtained products are convenient to eat and has storage resistant. On the basis of keeping the fresh mouth feel of rice flour, in the technology link, a spraying seasoning sauce and quick-freezing technology is adopted, the rice flour is directly heated, and the hold Luo power with rich cooking liquor is made in a fresh manner. The rice flour can keep soft and flexible mouth feel in aeronautic heating; for aeronautic food, the problem that cooking liquor products overflow in the transportation process is solved, the food safety is ensured, and in the aspect of quality, the quality guarantee period is prolonged. The method disclosed by the invention overcomes the defects of short quality guarantee period and the like caused by a traditional handmade technology, and the products are convenient to eat, so that the hold Luo power, as a traditional local dainty, gradually moves towards industrialized mass production.
Description
technical field [0001] The invention relates to a preparation method of high-quality instant Baoluo powder, which belongs to the technical processing field of rice noodles. Background technique [0002] Baoluo powder is well-known in Hainan Province. It is named after Baoluo Town in Wenchang City. It is said that Baoluo powder was already a famous delicacy in the Ming Dynasty. Until now, no matter the local people or tourists from other places, they will taste the local Baoluo powder. However, due to technical and geographical restrictions, consumers can only taste it in local restaurants and snack bars. There are no industrialized products in the market, which limits the consumption of this snack and Prospects. Aviation Food focuses on bringing convenient and fast food to passengers. With the help of traditional snacks from all over the country, it launches local Baoluo powder in Hainan, so that passengers from all over the world can enjoy the fragrant Baoluo powder during...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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