Preparation method for puffed food named as Xianbei

A fresh scallop and mixing technology, which is applied in the food field, can solve the problems of incomplete nutrients, high unit cost, and difficult quality assurance, and achieve the effects of rich nutrition, good quality and low cost.

Inactive Publication Date: 2014-09-17
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the coated puffed snack food produced by the existing food industrialization has low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutrition.

Method used

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  • Preparation method for puffed food named as Xianbei
  • Preparation method for puffed food named as Xianbei

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of fresh shellfish comprises the following steps:

[0027] 1. Preparation of primary mix:

[0028] 1.1 Do a good job of preparation before ingredients, clean equipment, containers and utensils, and do a good job of disinfection;

[0029] 1.2 Weigh the raw materials correctly according to the recipe requirements; the parts by weight of the raw materials for the primary mix are: 61.5 parts of rice flour, 33 parts of corn flour, 1.2 parts of calcium carbonate, 4 parts of water, 4 parts of chicken paste, and 0.3 parts of salt.

[0030] 1.3 Put rice flour, corn flour and calcium carbonate into the mixing tank, stir for 5.5 minutes,

[0031] 1.4 Put water, chicken paste and salt into the mixing tank after mixing, and continue stirring for 18 minutes to obtain the primary mixture;

[0032] 2. Expansion molding

[0033] 2.1 Turn on the main power switch of the extruder, set the temperature of each zone of the extruder, 60°C for zone I, 120°C for zone I...

Embodiment 2

[0047] The preparation method of fresh shellfish comprises the following steps:

[0048] 1. Preparation of primary mix:

[0049] 1.1 Do a good job of preparation before ingredients, clean equipment, containers and utensils, and do a good job of disinfection;

[0050] 1.2 Correctly weigh the raw materials according to the formula requirements; the weight parts of the raw materials for the primary mix are: 62 parts of rice flour, 34 parts of corn flour, 1.5 parts of calcium carbonate, 3 parts of water, 3 parts of chicken paste, and 0.2 parts of salt

[0051] 1.3 Put rice flour, corn flour and calcium carbonate into the mixing tank, stir for 5 minutes,

[0052] 1.4 Put water, chicken paste and salt into the mixing tank after mixing, and continue stirring for 20 minutes to obtain the primary mixture;

[0053] 2. Expansion molding

[0054] 2.1 Turn on the main power switch of the extruder, set the temperature of each area of ​​the extruder, the I area is 55°C, the II area is 130...

Embodiment 3

[0068] The preparation method of fresh shellfish comprises the following steps:

[0069] 1. Preparation of primary mix:

[0070] 1.1 Do a good job of preparation before ingredients, clean equipment, containers and utensils, and do a good job of disinfection;

[0071] 1.2 Correctly weigh the raw materials according to the formula requirements; the weight parts of the raw materials for the primary mix are: 61 parts of rice flour, 32 parts of corn flour, 1.0 parts of calcium carbonate, 5 parts of water, 5 parts of chicken paste, and 0.4 parts of salt

[0072] 1.3 Put rice flour, corn flour and calcium carbonate into the mixing tank, stir for 6 minutes,

[0073] 1.4 Put water, chicken paste and salt into the mixing tank after mixing, and continue stirring for 15 minutes to obtain the primary mixture;

[0074] 2. Expansion molding

[0075] 2.1 Turn on the main power switch of the extruder, set the temperature of each zone of the extruder, 65°C for zone I, 110°C for zone II, and ...

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PUM

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Abstract

A provided preparation method for puffed food named as Xianbei comprises the following steps: putting rice flour, corn flour and calcium carbonate into a stirring tank, stirring, then mixing water, chicken extract and salt and putting into the stirring tank, and continuing to stir, so as to obtain a primary mixture; putting the primary mixture into a hopper of a puffing machine, arranging the temperature of all zones of the puffing machine, and sending the primary mixture into the puffing machine to perform puffing processing; discharging, and performing forming in a forming machine, so as to obtain a blank material; introducing the blank material into a baker for baking, so as to obtain a half-finished product; stirring white sugar, soysauce powder, monoglyceride and a food edible condiment in a jacketed steam pot, then adding uniformly mixed palm oil, whole milk powder, water, flavouring composition and maltodextrin, and stirring, so as to obtain a syrup; and successively spraying salad oil and the syrup on the half-finished product, and then baking in a baker at 130-140 DEG C for 10-15 min, so as to obtain the finished product. The Xianbei puffed food is simple in preparation method, low in cost, abundant in nutrition, reasonable in matching, good in mouthfeel and fragrant in taste.

Description

technical field [0001] The invention belongs to the field of food and relates to a preparation method of fresh shellfish. Background technique [0002] As a common snack food, puffed food is deeply loved by consumers. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. Especially for coated puffed snack foods, consumers' requirements Higher and higher. [0003] However, the puffed snack food currently on the market has a complicated production process, high requirements for product quality control in the production process, and a single taste. How to improve the mouthfeel and nutritional value of puffed snack foods is a topic worthy of continuous research by food manufacturers. At the same time, the coated puffed snack food produced by the existing food industrialization has low output rate, high unit cost, high energy consumption, difficult quality assurance, easy breakage and frag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
CPCA23L17/50A23L17/40A23L27/00
Inventor 鲍锦祥金祥旺叶红伟高怀林
Owner MASHI MANOR NANJING FOOD
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