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Seasoning containing popping candies and preparation method of seasoning

The technology of condiment and popping candy is applied in the field of condiment containing popping candy and its preparation, which can solve the problems of narrow use direction, inability to give full play to the unique properties of popping candy, not involving popping candy, etc. The effect of convenience, light weight and simple production method

Inactive Publication Date: 2015-11-18
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main uses of popping candy in the existing technology are drinks, sweets, etc., and the direction of use is too narrow to give full play to the unique properties of popping candy. In addition, the application of popping candy in dishes is hardly involved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A condiment containing popping candy, the condiment containing popping candy is mainly prepared from the following raw materials: 10kg of popping candy, 25kg of shiitake mushrooms, 25kg of mushrooms, 25kg of dried shrimp, 20kg of bay leaf powder, and coconut powder 20kg, chili powder 20kg, ginger powder 20kg, gelatin 1kg, water 20kg.

[0028] The preparation method of the above-mentioned condiment containing popping candy comprises the following steps:

[0029] 1) Pretreatment of raw materials: select fresh shiitake mushrooms and mushrooms and rinse them to remove impurities;

[0030] 2), roasting: put 25kg mushrooms into slices and bake them in an oven to obtain dried mushrooms, wherein the oven temperature is set at 200°C;

[0031] 3), pulverizing: after the dried mushrooms obtained in 25kg shiitake mushrooms, 25kg dried shrimps and step 2) are pulverized, add 20kg bay leaf powder, 20kg coconut powder, 20kg chili powder, 20kg ginger powder and fully stir and mix to o...

Embodiment 2

[0035] A condiment containing popping candy, which is mainly prepared from the following raw materials: 15kg of popping candy, 30kg of shiitake mushrooms, 35kg of mushrooms, 35kg of dried shrimp, 25kg of bay leaf powder, and coconut powder 25kg, chili powder 25kg, ginger powder 25kg, gelatin 3kg, water 30kg.

[0036] The preparation method of the above-mentioned condiment containing popping candy comprises the following steps:

[0037] 1) Pretreatment of raw materials: select fresh shiitake mushrooms and mushrooms and rinse them to remove impurities;

[0038] 2), roasting: put 35kg mushrooms into slices and bake them in an oven to obtain dried mushrooms, wherein the oven temperature is set at 200°C;

[0039] 3), crushing: after the dried mushrooms obtained in 30kg shiitake mushrooms, 35kg dried shrimps and step 2) are crushed, add 25kg bay leaf powder, 25kg coconut powder, 25kg chili powder, 25kg ginger powder and fully stir and mix to obtain seasoning powder;

[0040] 4), p...

Embodiment 3

[0043] A condiment containing popping candy, the condiment containing popping candy is mainly prepared from the following raw materials: 20kg of popping candy, 40kg of shiitake mushrooms, 40kg of mushrooms, 50kg of dried shrimp, 30kg of bay leaf powder, and coconut powder 40kg, chili powder 40kg, ginger powder 40kg, gelatin 5kg, water 40kg.

[0044] The preparation method of the above-mentioned condiment containing popping candy comprises the following steps:

[0045] 1) Pretreatment of raw materials: select fresh shiitake mushrooms and mushrooms and rinse them to remove impurities;

[0046] 2), roasting: put 40kg of mushrooms into slices and bake in an oven to obtain dried mushrooms, wherein the oven temperature is set at 200°C;

[0047] 3), pulverizing: after the dried mushrooms obtained in 40kg shiitake mushrooms, 50kg dried shrimps and step 2) are pulverized, add 30kg bay leaf powder, 40kg coconut powder, 40kg chili powder, ginger powder 40kg and fully stir and mix to obt...

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PUM

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Abstract

The invention provides a seasoning containing popping candy, and belongs to the technical field of food processing. The seasoning containing the popping candy is prepared from the following main raw materials: the popping candy, fragrant mushrooms, mushrooms, shelled shrimps, bay leaf powder, coconut powder, chili powder, ginger powder, gelatin and water. The invention further discloses a preparation method of the seasoning containing the popping candy. The seasoning disclosed by the invention can be added to dishes to be cooked, so that the dishes are more delicious in taste, and the appetite is promoted; in addition, when the dishes are put into mouths, people can enjoy the stimulus of the palatable taste of the popping candy to oral cavities; in addition, the preparation method of the seasoning is simple, the cost is low, the fresh keeping time is long, the quality is light, and the seasoning is convenient to carry; besides, products prepared by the preparation method disclosed by the invention cannot become invalid in high temperature for stir-frying the dishes, and cannot react with water.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a condiment containing popping candy and a preparation method thereof. 【Background technique】 [0002] Jumping candy is a kind of recreational food with entertainment properties. The production method of popping candy is to mix the raw materials and dissolve them together in a small amount of water, then place these solutions in an airtight container and heat them to 150 degrees, then inject carbon dioxide and pressurize to 600 pounds per square inch, and then After cooling, the fine high-pressure carbon dioxide bubbles are wrapped in the popping candy, so when the popping candy is in the mouth, the sugar on the surface gradually dissolves with the saliva, and the small bubbles inside are also broken one by one, resulting in a unique taste . These tiny carbon dioxide bubbles can be seen by looking at the pops under a microscope. [0003] At present, the main uses of ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
Inventor 唐拥军
Owner BAISE UNIV
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