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Production method of spicy strips being nutritional and safe

A production method and nutritional technology, which are applied in the field of food processing, can solve the problems that various indicators of the product are not detected and monitored, the production process and equipment are simple, and the contamination of spicy stripe bacteria, etc., to achieve improved immunity, high food safety, and improved shelf life effect

Inactive Publication Date: 2017-10-24
含山县长通食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: food hygiene, spicy strips are mostly produced in family workshops, the production process and equipment are simple, the environment is poor, and the indicators of the products have not been tested and monitored, and the produced spicy strips are polluted by germs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of nutritious and safe spicy bar, comprises the following steps:

[0023] (1) Making dough: add egg liquid, strawberry powder, walnut powder, grape powder and seasoning powder to the flour, mix well and add seasoning liquid and noodles to make a nutritious dough; it can increase protein, vitamins and other nutrients in spicy strips content, and the antioxidant ingredients contained in grape powder and walnut powder can increase the shelf life of spicy strips and reduce the content of harmful substances. Zinc gluconate and organic selenium are added, which are easy to absorb, promote mental development and improve immunity;

[0024] (2) Knead the dough: put the nutritious dough in warm water for kneading, take it out when the water turns into a white slurry, drain the water and knead the dough in the kneading machine for 21 minutes to make a refined dough; the dough is kneaded in water Finally, the dough strength increases, which can improve ...

Embodiment 2

[0038] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0039] For the nutritious dough described in step (1), the parts by mass of each prepared ingredient are:

[0040] 77 parts of flour, 6.5 parts of egg liquid, 3.6 parts of strawberry powder, 2.7 parts of walnut powder, 4.2 parts of seasoning powder, 1.6 parts of yogurt, 0.028 parts of organic selenium, and 0.044 parts of zinc gluconate.

[0041] The seasoning liquid and seasoning powder described in step (1), its preparation method is:

[0042] Weigh 16 parts of peppercorns, 11 parts of star anise, 7 parts of tangerine peel, 5.2 parts of fennel, 2.8 parts of fragrant leaves, 3.6 parts of iodized salt, and 1.5 parts of dried ginger according to the weight. Leaves and dried ginger are pulverized to obtain mixture powder, boil the mixture powder in boiling water for 2 hours, and centrifuge to obtain the mixture liquid and mixed precipitate, dry the mixed precipitate at 45°C, a...

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Abstract

The invention discloses a production method of spicy strips being nutritional and safe. The production method includes the steps of: 1) production of dough: adding egg liquid, strawberry powder, walnut powder, grape powder and seasoner powder to flour to make nutritional dough; 2) kneading: kneading the dough in warm water until the water turns into white slurry; 3) low-temperature fermentation: fermenting the dough respectively at low temperatures of 7-10 DEG C and 12-14 DEG C; 4) boiling: boiling the dough in boiled water for 5-7 min; 5) baking: smearing camellia oil on the dough, and baking the dough in an oven; 6) oil soaking: soaking the baked long-strip dough in soaking oil. The spicy strips have abundant nutrients and are chewy, are free of any food additives and are sanitary and safe to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing nutritious and safe spicy noodles. Background technique [0002] Spicy strips are made of flour as the main raw material, mixed with water, salt, sugar, natural pigments, etc., extruded and puffed by an extruder at high temperature, and then processed with seasonings such as oil, pepper, and pepper. Latiao is loved by children and young people for its unique spicy taste, but due to production hygiene and supervision problems, there are many problems in eating sanitation, nutrition and safety in Latiao. Due to insufficient supervision, the spicy strips produced in family workshops have simple production equipment, poor environment, and no testing and monitoring of product indicators. The hygiene of spicy strips cannot meet the edible standards. Spicy strips are made of flour as the main raw material, and seasonings such as sugar, salt, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/104A23L15/00A23L19/00A23L25/00A23L27/10A23L5/10A23L3/3472
CPCA23L7/117A23L3/3472A23L5/10A23L5/13A23L7/104A23L15/30A23L19/01A23L25/30A23L27/10
Inventor 王先法
Owner 含山县长通食品制造有限公司
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