Multi-flavor instant nutritional crispy food and preparation method thereof

A crispy and food technology is applied in the field of multi-flavor ready-to-eat nutritious crispy food and its preparation, and achieves the effects of improving economic benefits and reducing production costs

Inactive Publication Date: 2016-04-27
孙彦升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the food processing industry has various processing methods for the above-mentioned raw materials, and most of the processing methods are only suitable for one or one type of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] A preparation method of multi-flavor instant nutritious crispy food, comprising the following steps:

[0031] 1) Selection of raw materials: Sort the freshly picked raw materials, select the ones with uniform size, no mechanical damage and no mildew as the raw materials for preparing the crispy food, and refrigerate them for later use;

[0032] 2) Pretreatment of raw materials: put the above raw materials into clean water to wash away sediment and impurities;

[0033] 3) Flavoring: adding the above-treated raw materials to the flavoring package or flavoring liquid, and processing the flavor for 1-12 hours to obtain the first flavored product;

[0034] 4) Steaming: steaming the tasteful primary product obtained in step 3) to obtain a cured product; the steaming is carried out through a stainless steel kitchen steamer;

[0035] 5) Low-temperature freezing: The cured product obtained in step 4) is immediately subjected to quick-freezing treatment to ...

Example Embodiment

[0046] Example 2

[0047] This embodiment provides fungus Taking the raw materials as an example, prepare salty and umami-type ready-to-eat nutritious crispy bacteria. For the same parts in this embodiment as in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0048] The specific process includes the following steps: (Take ten kilograms of raw materials as an example)

[0049] 1. The raw material bacteria washed after the selection and pretreatment as described in Example 1 are packaged with salty and umami flavors for 1 to 12 hours, preferably 8 hours;

[0050] The salty and umami type material package is: 20-100 grams of salt, 10-50 grams of monosodium glutamate, 5-30 grams of sugar, 10-80 grams of star anise, 5-60 grams of peppercorns, 250-750 grams of green onions, and 100-grams of gin...

Example Embodiment

[0055] Example 3

[0056] This embodiment provides Vegetables Take the raw materials as an example to prepare spicy and nutritious ready-to-eat nutritious crispy dishes. The specific process includes the following steps: (Take ten kilograms of raw materials as an example)

[0057] 1. Pack the cleaned raw materials with spicy flavor material for 1 to 12 hours, preferably 6 hours;

[0058] The spicy-flavored package is: 20-150 grams of salt, 5-30 grams of monosodium glutamate, 5-30 grams of chicken powder, 10-50 grams of sugar, 50-1000 grams of chili noodles, 30-750 grams of sesame pepper noodles, and green onions. 100~500 grams, 50~300 grams ginger slices, 50~300 grams garlic slices, 100~250 grams sesame oil;

[0059] 2. Steaming treatment: steam the delicious raw materials for 1 to 45 minutes, preferably 15 minutes;

[0060] 3. Immediately perform quick-freezing treatment on the steamed and matured raw materials to obtain frozen products;

[0061] 4. Put the thawed r...

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PUM

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Abstract

The invention discloses multi-flavor instant nutritional crispy food and a preparation method thereof. Raw materials of the instant food are rich in variety and comprise fungi, vegetables, fruits and beans. The method comprises the steps of harvesting, sorting material, refrigerating, washing, refining, flavoring, cooking, carrying out quick freezing, frying, deoiling, cooling, checking and packaging and the like, thereby finally preparing the multi-flavor instant nutritional crispy food. According to the multi-flavor instant nutritional crispy food and the preparation method thereof, the raw materials are dehydrated and dried by adopting a low-temperature vacuum frying process, and the whole frying process is carried out under the condition of vacuum low temperature, so that free moisture and bound moisture in the raw materials will be subjected to sudden gasification, swelling, evaporation and blowoff, rapid drying and dehydrating can be achieved, and meanwhile, nutrients in the raw materials are reserved to the maximum; in addition, the multi-flavor instant nutritional crispy food disclosed by the invention is free of any food additive and is healthy food applicable to various consumer groups.

Description

technical field [0001] The invention relates to a food processing technology / method, in particular to a multi-flavor instant nutritious crispy food and a preparation method thereof. Background technique [0002] Fungi, vegetables, fruits and beans are all common foods in people's lives. Among them, edible fungi are delicious, unique in flavor, smooth in taste, rich in protein, cellulose, and various amino acids necessary for the human body, and can provide various mineral nutrients such as phosphorus, calcium, and iron, and are recognized internationally. It is the most ideal source of protein and nutrient combination, and it is the most ideal food for human beings in the 21st century. Fruits and vegetables are the main components of food in the Chinese national diet. They are rich in vitamins, inorganic salts and dietary fiber necessary for the human body. All kinds of pigment components are also important for mediating people's taste. The protein content of beans is ver...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L31/00A23L11/00A23L25/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/18
Inventor 孙彦升
Owner 孙彦升
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