Preparation method of beef-flavored spicy snack food strips

A technology of spicy strips and beef, which is applied in the field of preparation of beef-flavored spicy strips, can solve problems such as not being able to satisfy consumers, and achieve the effects of reducing calories, high safety, and delicate taste

Inactive Publication Date: 2017-01-04
李华君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional spicy strips only have a spicy taste and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one: a kind of preparation method of beef-flavored spicy strips comprises the following steps:

[0024] (1) Mix 100 jin of flour, 16 jin of water, and 6.4 jin of salt evenly to obtain mixture I;

[0025] (2) Add 146.88 grams of glyceryl monostearate to mixture I, and mix well to obtain mixture II;

[0026] (3) Add mixture II to an extruder, extrude and expand at 205° for 3-5 minutes to obtain puffed strips; cut the puffed strips with a strip cutter to obtain semi-finished products;

[0027] (4) Configure seasoning: take 244.8-306 grams of Chinese prickly ash, 244.8 grams of small red pepper, and powder it to obtain mixture III; take 76.5 grams of aspartame, 244.8 grams of powdered beef essence, and 61.2 grams of disodium nucleotide gram, 24.48 grams of sodium dehydroacetate, after mixing uniformly with mixture III, mixture IV is obtained; then, 91.8-122.4 grams of edible oily beef essence and 9.18-12.24 jin of soybean oil are added to mixture IV, and after m...

Embodiment 2

[0029] Embodiment two: a kind of preparation method of beef-flavored spicy strips comprises the following steps:

[0030] (1) Mix 100 jin of flour, 16 jin of water, and 6.4 jin of salt evenly to obtain mixture I;

[0031] (2) Add 146.88 grams of glyceryl monostearate and 73.44 grams of heat-reaction beef powder to mixture I, and mix well to obtain mixture II;

[0032] (3) Add mixture II to an extruder, extrude and expand at 205° for 3-5 minutes to obtain puffed strips; cut the puffed strips with a strip cutter to obtain semi-finished products;

[0033] (4) Configure seasoning: take 244.8-306 grams of Chinese prickly ash, 244.8 grams of small red pepper, and powder it to obtain mixture III; take 76.5 grams of aspartame, 244.8 grams of powdered beef essence, and 61.2 grams of disodium nucleotide gram, 24.48 grams of sodium dehydroacetate, after mixing uniformly with mixture III, mixture IV is obtained; then, 91.8-122.4 grams of edible oily beef essence and 9.18-12.24 jin of soy...

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PUM

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Abstract

The invention discloses a preparation method of beef-flavored spicy snack food strips. The preparation method comprises the following steps that flour 100 jin, water 16 jin and salt 6.4 jin are mixed to obtain a mixture I; glycerol monostearate 146.88 g is added to the mixture I, and a mixture II is obtained after even mixing; the mixture II is added to a puffing machine, and extrusion puffing is performed at the temperature of 205 DEG C for 3-5 minutes to obtain puffed strips; the puffed strips are cut by a slitting machine to obtain semi-finished products; a mixed material is seasoned: Chinese prickly ash 244.8-306 g and small red pepper 244.8 g are taken and powdered to obtain a mixture III; aspartame 76.5 g, powdery beef flavor 244.8 g, disodium 5'-ribonucleotide 61.2 g and sodium dehydroacetate 24.48 g are evenly mixed with the mixture III to obtain a mixture IV; then edible oily beef flavor 91.8-122.4 g and soybean oil 9.18-12.24 jin are added to the mixture IV, and the seasoned mixed material is obtained; the semi-finished products and the seasoned mixed material are mixed, full stirring is performed for 5 minutes to obtain the beef-flavored spicy snack food strips.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of beef-flavored spicy strips. Background technique [0002] Spicy strips, also known as spicy silk and bean gluten, are snack products made of soybean flour and supplemented with seasonings. Latiao is a spicy food in the spicy series of snacks, mainly produced in Hunan, Sichuan, Chongqing, Henan and other places. [0003] Traditional spicy strips just have a spicy taste and cannot satisfy the needs of consumers in general. This patent develops the beef-flavored spicy strips on the basis of the traditional spicy strips, which not only has a spicy taste, but also has a beef flavor, and is very popular among consumers. Contents of the invention [0004] The object of the present invention is to provide a preparation method of beef-flavored spicy strips, which is simple and has good taste. [0005] In order to achieve the above object, the basic scheme of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17
Inventor 李华君
Owner 李华君
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