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Preparation method of multi-flavor radix cynanchi bungei puffed food

A technology of puffed food and its production method, which is applied in food preparation, food shaping, food science, etc., can solve the problems that Baishouwu is not easy to store, and achieve the effect of delicate taste, strong fragrance and rich nutrition

Inactive Publication Date: 2015-02-18
鲁静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Baishouwu is not easy to store, and to provide a method for making multi-flavored Baishouwu puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making multi-flavored Radix Polygoni Multiflori puffed food, the specific operation steps are:

[0020] A. Raw material selection: select fresh and impurity-free Baishouwu, edible cornstarch, native eggs, white sugar with a purity of 99.9%, sesame oil that is light yellow and transparent, refined salt containing 99.5% sodium chloride and flour as raw materials;

[0021] B. Preparation of Baishouwu powder: fresh Baishouwu → remove impurities → dry → crush and sieve → refrigerate for later use;

[0022] C. Production of puffed food:

[0023] a. Mixing material: Prepare the material according to the above formula, put it into the mixer with a rotating speed of 6500 rpm, and add 60% of water for 10 minutes;

[0024] b. Curing and molding: curing by twin-screw extrusion curing machine, and then molded by the abrasive tool of the machine head to make it uniform in size and uniform in thickness;

[0025] c. Drying: Dry the formed billet at 75°C for 3-4 hours to ...

Embodiment 2

[0031] A method for making multi-flavored Radix Polygoni Multiflori puffed food, the specific operation steps are:

[0032] A. Raw material selection: select fresh and impurity-free Baishouwu, edible cornstarch, white sugar with a purity of 99.9%, rapeseed oil that is light yellow, transparent and clear, refined salt containing 99.5% sodium chloride and flour as raw materials;

[0033] B. Preparation of Baishouwu powder: fresh Baishouwu → remove impurities → dry → crush and sieve → refrigerate for later use;

[0034] C. Production of puffed food:

[0035] a. Mixing materials: Prepare materials according to the above formula, put into a mixer with a rotating speed of 8500 rpm, and add 55% of water for 8 minutes;

[0036] b. Curing and molding: curing by twin-screw extrusion curing machine, and then molded by the abrasive tool of the machine head to make it uniform in size and uniform in thickness;

[0037] c. Drying: Dry the formed billet at 55°C for 12 hours to become a dry ...

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PUM

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Abstract

The invention discloses a preparation method of a multi-flavor radix cynanchi bungei puffed food, and belongs to the field of food processing. The preparation method is characterized by using 20 kg of sweet potato flour, 10 kg of self- rising flour, 3 kg of radix cynanchi bungei, 12 kg of cane sugar, 3 kg of salt, 800 g of milk powder, 200 g of eggs and a proper amount of peanut oil as raw material, and the processing craft comprises the steps of preparing the materials, stirring, curing, forming, drying, deep-frying and puffing, deoiling, seasoning, packaging and discharging a finished product. The multi-flavor radix cynanchi bungei puffed food has the benefits that the product is in faint yellow, crisp, delicious, and fine and smooth in taste, has an aromatic flavor, and has the fresh flavor of the radix cynanchi bungei. The product not only is rich in nutrients, but also contains rich proteins and starch, has the effects of nourishing liver and kidney, strengthening the body, nourishing and enriching blood, blackening hair and beard, and converging vital essence, and is a healthy nutrient flavor snack.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of multi-flavored Radix Polygoni Multiflori puffed food. Background technique [0002] Baishouwu is a climbing semi-shrub with cylindrical or spherical fleshy tubers, slender and tough stems, covered with fine hairs; leaves opposite in halberd shape, covered with coarse bristles on both sides, and the leaves are denser; umbellate cymes Born in leaf axils, white flowers bloom in summer; follicles lanceolate, solitary or twin. "Shandong Traditional Chinese Medicine" records: It is a nourishing, strong, blood-enriching medicine, and can restrain essence, black beard and black hair. Treatment of chronic illness and weakness, anemia, premature graying of beard and hair, chronic arthralgia, soreness of the waist and knees, sexual neurasthenia, hemorrhoids, intestinal bleeding, chronic malaria due to yin deficiency, and persistent ulcers. It is fresh and has the effect ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23P30/30
Inventor 鲁静
Owner 鲁静
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