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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. In order to save production costs, achieve better economic benefits, and enrich the diversity of ready-to-eat foods , a processing method suitable for the above-mentioned various raw materials is required

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0031] 1) Selection of raw materials: Sorting freshly picked raw materials, selecting those with uniform size, no mechanical damage, and no mildew as raw materials for preparing the crispy food, and refrigerating them for later use;

[0032] 2) Pre-treatment of raw materials: Put the above raw materials into clean water to wash away the sediment and impurities;

[0033] 3) Flavoring: add the above-mentioned processed raw materials into the flavoring bag or flavoring liquid, and process the flavoring for 1-12 hours to obtain the initial product of flavoring;

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

[0035] 5) Low-temperature freezing: Immediately quick-freeze the cooked product obtained in step 4) to obtain a frozen product;

[0036] 6)...

Embodiment 2

[0047] This example provides fungus Raw materials are taken as an example to prepare salty and delicious ready-to-eat nutritional crispy mushrooms. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding. 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 pounds of raw materials as an example)

[0049] 1. Pack the raw material fungus with salty and delicious flavor after the selection and pretreatment as described in Example 1 for 1 to 12 hours, preferably 8 hours;

[0050] The savory-flavored ingredients include: 20-100 grams of salt, 10-50 grams of monosodium glutamate, 5-30 grams of white sugar, 10-80 grams of star anise, 5-60 grams of Chinese prickly ash, 250-750 grams of scallions, and 100-30 grams of ginger slices. 500...

Embodiment 3

[0056] This example provides Vegetables Raw materials are taken as an example to prepare spicy-flavored instant nutritious crispy dishes. The specific process includes the following steps: (take ten pounds of raw materials as an example)

[0057] 1. Wrap the washed raw materials with a spicy-flavored material for 1-12 hours, preferably 6 hours;

[0058] The spicy-flavored material 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 pepper noodles, 30-750 grams of pepper noodles, green onions 100-500 grams, 50-300 grams of ginger slices, 50-300 grams of garlic slices, 100-250 grams of sesame oil;

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

[0060] 3. Immediately quick-freeze the steamed and matured raw materials to obtain frozen products;

[0061] 4. Put the thawed raw materials into the vacuum low-temperature fryer, an...

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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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