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Health-care fried locust semi-finished product and preparation method thereof

A technology for semi-finished products and grasshoppers, which is applied in the field of health-care fried grasshopper semi-finished products and their preparation, can solve problems such as easy rupture of membranes, and achieve the effects of improving mechanical strength, reducing oil content and reducing production.

Inactive Publication Date: 2017-05-10
尹秀芹 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the article "Research on the Influence of Film Coating on the Quality of Fried Pork Balls", the author used soybean protein isolate to make coating liquid to produce fried food with less oil content, but there is still the problem that the film is easy to break during the frying process. question

Method used

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Embodiment Construction

[0014] A semi-finished health-care fried grasshopper is characterized in that it is made of the following raw materials in parts by weight (kg):

[0015] Grasshopper 300, sesame 6, rice wine 30, pepper 10, medlar 2, rhodiola rosea 1, ginseng flower 4, soybean protein isolate 4, transglutaminase 0.3, chlorogenic acid preparation 0.2.

[0016] The preparation method of the described health-care fried grasshopper semi-finished product comprises the following steps:

[0017] (1) Add wolfberry, rhodiola rosea, and ginseng flowers to 5 times the water and boil for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried to make powder;

[0018] (2) Mix the sesame and pepper into the oven, bake at 200 degrees Celsius for 10 minutes, then discharge and crush;

[0019] (3) Clean the grasshopper after defecation, mix it with rice wine and the materials obtained in steps (1) and (2), marinate for 30 minutes, then take the grasshopper out and send it to the cold sto...

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Abstract

The invention discloses a health-care fried locust semi-finished product. The health-care fried locust semi-finished product is prepared by the following raw materials by weight: 300-310 parts of the locust, 6-7 parts of sesame, 30-31 parts of yellow wine, 10-11 parts of pepper, 2-3 parts of the fruit of Chinese wolfberry, 1-2 parts of rhodiola rosea, 4-5 parts of ginseng flower, 4-4.5 parts of soy isolate protein, 0.3-0.4 parts of transglutaminase, 0.2-0.3 parts of a chlorogenic acid preparation. The locust guarantee period of the health-care fried locust semi-finished product is long, and the locust is coated by using coating liquid prepared by the soy protein before frying so as to block the absorption of the locust to grease. The transglutaminase added in the coating liquid can induce the protein crosslinking. The mechanical strength of the film is improved. The added chlorogenic acid preparation is capable of reducing the output of acrylamide in the frying process. The health-care fried locust semi-finished product has the health-care efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a semi-finished health-care fried grasshopper and a preparation method thereof. Background technique [0002] Fried food is deeply loved by consumers at home and abroad for its attractive color, special aroma, and crisp appearance. However, the molecular structure of edible oil changes after being heated at high temperature. For example, the unsaturated fatty acid decreases, and some fatty acids become trans-structure. If hydrogenated oil is used, the molecular structure of the oil has been changed before frying. These changes in fat are not conducive to the prevention and treatment of cardiovascular and cerebrovascular diseases. Regular consumption of fried foods can lead to chronic diseases such as heart and cerebrovascular diseases, high blood pressure, obesity, diabetes, and fatty liver. In recent years, the national nutritional survey found that the incidence of ove...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 尹秀芹方杰李文博
Owner 尹秀芹
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