Processing method of puffed crab crisp high protein rice cake

A technology of high-protein rice cake and processing method, which is applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc. Function, enhance the effect of taste

Inactive Publication Date: 2017-10-20
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although tastes are different and there are many varieties, there are generally disadvantages such as monotonous nutritional labeling and low protein content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of puffed crab cake high-protein rice cake is characterized in that it is made up of following steps:

[0015] 1) Wash the rice and millet for 2-3 times to remove impurities such as rice bran and gravel, ventilate and dry until the moisture content reaches 16%, and then crush them through an 80-mesh sieve for later use;

[0016] 2) Cut off the stalks of shiitake mushrooms, remove impurities, wash and drain off excess water, soak in peanut oil at 80°C for 30 minutes, remove, remove excess oil, rinse with warm water to remove excess oil, and drain Remove moisture, bake in a constant temperature drying oven at 60°C for 2 hours, then raise the temperature to 90°C and bake for 60 minutes, take it out and cool, crush to 80 mesh, and obtain shiitake mushroom powder for later use;

[0017] 3) Mix the rice flour and millet flour obtained in step 1 at a ratio of 5:1-2, add 500ppm asparaginase and mix thoroughly, then add 10% mushroom powder obtained in...

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PUM

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Abstract

The invention relates to a processing method of a puffed crab crisp high protein rice cake. The method is characterized in that: asparaginase is added to effectively reduce the content of acrylamide in puffed food and improve the food safety; and extrusion expansion is carried out to eliminate various anti-nutrient substances in soybeans through the action of short-term high temperature, high polymer and pressure conditions on soybean protein, thus improving the digestive absorption ability of human body to protein.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of puffed crab crisp high-protein rice cake. Background technique [0002] Puffed food is loved by people because of its soft and natural taste, convenient eating, crispy and delicious. However, the puffed food currently available on the market is generally made of rice or corn as raw material and puffed with different flavoring agents. Although tastes are different and of a great variety, there are generally disadvantages such as monotonous nutritional labeling and low protein content. [0003] According to the research, it is found that some high-temperature fried foods contain high acrylamide content, which is dozens of times or even higher than the limit value of acrylamide content in human drinking water (0.5μg / L) stipulated by the World Health Organization. , so far the formation of acrylamide in food processing has aroused widespread concern. At pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L7/104A23L31/00A23L33/185A23L17/40A23L5/10A23L5/20
CPCA23L5/15A23L5/273A23L7/107A23L7/165A23L17/40A23L31/00A23L33/185A23V2002/00A23V2200/14A23V2200/30A23V2250/5488
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD
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