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Hair blackening puffed crisp slices and preparation method thereof

A technology of puffed crisps and black hair, which is applied in the field of expanded crisps and its preparation, can solve the problem of low utilization of freshwater fish raw materials, and achieve the effect of promoting gelatinization of fish meat, smooth and complete appearance, and golden color

Inactive Publication Date: 2016-10-05
ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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Embodiment Construction

[0014] A kind of Wufa puffed crisp, 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, bean dregs 4, kelp 13, Polygonum multiflorum 1, Ligustrum lucidum 2, Rehmannia glutinosa 1, raspberry 3, appropriate amount of lipase, appropriate amount of whey protein.

[0016] The preparation method of described Wufa puffed crisp, comprises the following steps:

[0017] (1) Add Polygonum multiflorum, Ligustrum lucidum, Rehmannia glutinosa, and raspberry to 5 times the water and boil for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried 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) Dry the bean dregs and perform ultra-fine gr...

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Abstract

The present invention discloses hair blackening puffed crisp slices. The crisp slices are prepared from the following raw materials in parts by weight: 200-210 parts of silver carp meat, 120-130 parts of corn starch, 80-85 parts of wheat flour, 2-3 parts of baking soda, 4-5 parts of bean dregs, 13-14 parts of laminaria japonica, 1-2 parts of radix polygni multiflori, 2-3 parts of fructus ligustri lucidi, 1-2 parts of radix rehmanniae preparata, 3-4 parts of fructus rubi, an appropriate amount of lipase, and an appropriate amount of whey proteins. The crisp slices are high in fish meat content and rich in nutrition. The added baking soda can be heated to be decomposed to produce carbon dioxide, which can provide power for the puffing of the fish slices, so that the product is good in swelling. The whey proteins increase the viscosity of the products and promote the gelation of the fish meat, and the products are not easy to break. The lipase is used to conduct degreasing of the fish meat, which avoids the effects of insufficient starch gelatinization and the lowering of the starch paste viscosity on the puffing. In addition, the crisp slices can blacken hair.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Ufa puffed crisp chip 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 UFA puffed crisp chip and a preparation method the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L29/30A23L7/10A23L33/105
CPCA23V2002/00A23V2200/318A23V2250/21
Inventor 冯庆海
Owner ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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