Sticky rice puffed crisp slices and preparation method thereof
A technology for puffed chips and glutinous rice, applied in the field of glutinous rice puffed chips and preparation thereof, can solve the problem of low utilization of freshwater fish raw materials, and achieve the effects of promoting gelatinization of fish meat, smooth and complete appearance, and high fish meat content
Inactive Publication Date: 2016-01-20
ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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AI Technical Summary
Problems solved by technology
At present, the puffed food that uses freshwater corn as raw material in the market is mainly lobster slices, but its fish meat content is only about 10%. Therefore, the development of high value-added puffed food with high content of surimi as raw material has broad prospects
Method used
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Experimental program
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Embodiment Construction
[0014] A kind of puffed glutinous rice chips, made of the following raw materials in parts by weight (kg):
[0015] Silver carp meat 200, corn starch 120, wheat flour 80, baking soda 2, glutinous rice 20, rice wine 2, medlar 2, mulberry leaf 1, ganoderma lucidum 3, astragalus 1, appropriate amount of lipase, appropriate amount of whey protein.
[0016] The preparation method of described glutinous rice puffed crisp, comprises the following steps:
[0017] (1) Decoct wolfberry, mulberry leaves, ganoderma lucidum, and astragalus with 5 times the water for 40 minutes, filter and remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;
[0018] (2) Add three times the amount of water to the silver carp meat, then add lipase, enzymolyze the silver carp meat at 31°C for 50 minutes, rinse the silver carp meat twice with clean water to obtain defatted silver carp meat;
[0019] (3) Mix the glutinous rice and rice wine into the pot, stir-fr...
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The invention discloses sticky rice puffed crisp slices which are prepared from the following raw materials in parts by weight: 200 to 210 parts of chub meat, 120 to 130 parts of corn starches, 80 to 85 parts of wheat flour, 2 to 3 parts of sodium bicarbonate, 20 to 21 parts of sticky rice, 2 to 3 parts of yellow wine, 2 to 3 parts of fructus lycii, 1 to 2 parts of folium mori, 3 to 4 parts of lucid ganoderma, 1 to 2 parts of astragalus membranaceus, a proper amount of lipase and a proper amount of whey proteins. The sticky rice puffed crisp slices are high in chub meat content and rich in nutrition; the added sodium bicarbonate is heated and decomposed, thus generating carbon dioxide and providing power for puffing of chub meat slices; therefore the expansibility of a product is high; due to the whey proteins, the stickiness of the product is enhanced, gelling of the chub meat is promoted, and the product is unlikely to break; the lipase is adopted to degrease the chub meat, so that the influence, which is caused by insufficient starch gelatinization and reduction of the stickiness of starch paste, on puffing is avoided; meanwhile, the sticky rice puffed crisp slices can be used for reducing blood sugar.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to puffed glutinous rice chips and a preparation method thereof. Background technique [0002] Puffed food refers to the food with a certain degree of puffing and looseness, which is made of grains, beans, potatoes, vegetables, etc. as the main raw materials, and is made by baking, frying, or extrusion. Puffed food has a long history in China and is widely loved by consumers. Freshwater fish resources are important protein resources, which are cheap and nutritious. At present, the puffed food that uses freshwater corn as raw material in the market is mainly lobster slices, but its fish meat content is only about 10%. Therefore, the development of high value-added puffed food with high content of surimi as raw material has broad prospects. Contents of the invention [0003] The object of the present invention is to provide a puffed glutinous rice chip and a preparation m...
Claims
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IPC IPC(8): A23L17/00A23L33/105
CPCA23V2002/00A23V2200/328
Inventor 冯庆海
Owner ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD