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Crispy food and production method thereof

A production method and food technology, which can be used in food preparation, food drying, food freezing and other directions, can solve the problems of limited improvement in the crispness of taste and small reduction in fat content, and achieve fine and uniform product taste, uniform distribution, and ice crystal distribution. uniform effect

Inactive Publication Date: 2015-12-16
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But, adopt above-mentioned method, the fat content reduction rate of food is not big, and also limited to mouthfeel crunch degree promotion

Method used

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  • Crispy food and production method thereof
  • Crispy food and production method thereof
  • Crispy food and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] First, weigh main ingredients: 100 parts of lotus root; auxiliary materials: 0.5 parts of salt, 0.5 parts of white sugar, 0.1 parts of citrate, 0.1 parts of maltodextrin, and 0.1 parts of maltose. In embodiment 1~3, described 1 part is 1kg, carries out following operation respectively successively:

[0037] Pre-treatment: cleaning and peeling the lotus root, cutting it into thin slices with a thickness of less than 1 mm, washing with water to obtain clean lotus root;

[0038] High-pressure conditioning: mix the clean lotus root obtained from the pre-treatment with water at a weight ratio of 1:1, place it at 30°C and 0.11MPa for 2 minutes, and obtain high-pressure conditioning lotus root;

[0039] Low-pressure dipping: mix 100 parts of drinking water with the auxiliary materials to obtain a steeping liquid, mix the high-pressure conditioned lotus root with the steeping liquid at a weight ratio of 1:1, and treat at 20°C and 0.05 MPa for 2 minutes to obtain a low-pressure ...

Embodiment 2

[0055] First, weigh the main ingredients: 100 parts of carrots; auxiliary materials: 2 parts of table salt, 2 parts of white sugar, 2 parts of citrate, 2 parts of maltodextrin, and 1 part of maltose, and perform the following operations in turn:

[0056] Pre-treatment: cleaning and peeling the carrots, cutting them into thin slices with a thickness of less than 1 mm, washing with water to obtain clean carrots;

[0057]High-pressure conditioning: mix the clean carrots obtained from the pretreatment with water at a weight ratio of 1:2, place them at 50°C and 0.5MPa for 5 minutes, and obtain high-pressure conditioning carrots;

[0058] Low-pressure dipping: mix 100 parts of drinking water with the auxiliary materials to obtain a dipping solution, mix the high-pressure conditioned carrots with the dipping solution at a weight ratio of 1:5, and treat them at 30°C and 0.09MPa for 10 minutes to obtain low-pressure dipped carrots;

[0059] Freezing: Freeze low-pressure soaked carrots ...

Embodiment 3

[0066] First, weigh main ingredients: 100 parts of shiitake mushrooms; auxiliary materials: 0.5 parts of salt, 0.5 parts of white sugar, 0.1 parts of citrate, 0.1 parts of maltodextrin, and 0.1 parts of maltose. In embodiment 1~3, described 1 part is 1kg, carries out following operation respectively successively:

[0067] Pre-treatment: clean the shiitake mushrooms and wash them with water to obtain clean shiitake mushrooms;

[0068] High-pressure conditioning: Mix the clean shiitake mushrooms obtained from the pretreatment with water at a weight ratio of 1:1, place them at 30°C and 0.11MPa for 2 minutes, and obtain high-pressure conditioning shiitake mushrooms;

[0069] Low-pressure soaking: mix 100 parts of drinking water with the auxiliary materials to obtain a soaking liquid, mix the high-pressure conditioned shiitake mushrooms with the soaking liquid at a weight ratio of 1:1, and treat them at 20°C and 0.05MPa for 2 minutes to obtain low-pressure soaked shiitake mushrooms...

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Abstract

The invention provides a crispy food. The product has the characteristics of low fat content and crispy taste. Furthermore, the invention further provides a preparation method of the crispy food. Raw materials are treated at high pressure and immersed at low pressure; solutes of an immersing solution rapidly penetrate into the materials and are uniformly distributed, so that the product has a smooth and fine and uniform taste. Substances, such as table salt and citric acid, are added into the immersing solution, have a seasoning effect and also can be used as crystal nucleuses to induce to produce more ice crystals, so that the crispy taste of the product is facilitated. After high-pressure treatment, starch and protein are partially degraded to produce reduced sugar, amino acids and the like; the substances can be used as the crystal nucleuses and more ice crystals can be produced through freezing treatment; after dehydration, dense and uniform holes are formed so that the crispy degree of the product is improved. In a freezing process, the substances are primarily cooled and frozen, and then are slowly frozen, so that the ice crystals can grow easily and the sizes are enlarged, and furthermore, the relatively large holes are formed, the product is crispy and the crispness is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a crispy food and a preparation method thereof. Background technique [0002] Instant foods such as potato chips, popcorn, fried bread, and fried chicken wings are crispy, delicious, fragrant, and can increase appetite, so they are deeply loved by many adults and children. At present, the popular ones on the market are mainly the crisping treatment for meat and five grains, while the crisping treatment for stem crops, mushroom crops, fruit crops or melon crops is not paid much attention. Secondly, the methods commonly used to improve the crispness of food are mainly high-temperature frying and food additives. The above method leads to high fat content of the product, and great loss of nutrition through high temperature. [0003] Chinese patent CN201410680996.5 provides a method for making preserved maga fruit, which avoids the traditional high-temperature baking to re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/212A23L1/28A23L1/01A23L5/10A23L19/00A23L19/10
CPCA23V2002/00A23V2200/14A23V2300/20A23V2300/10
Inventor 赵思明黄汉英熊善柏胡月来
Owner HUAZHONG AGRI UNIV
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