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Processing method for crispy dried small shrimp Chinese chestnut cake

A processing method and technology for dried shrimps, which are applied in the directions of food science, food ingredients as color, food ingredients as taste improver, etc. Effect

Inactive Publication Date: 2017-11-03
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still there are problems in chestnut processing as: shelling, preventing chestnut fruit from browning and fragmentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of crispy shrimp skin puffed rice cake is characterized in that it is made up of following steps:

[0014] 1) Open the chestnuts with a chestnut knife, so as not to hurt the chestnut kernels, then place the chestnuts in an oven at 55°C for 90 minutes, remove the shells and peel off the skin, and blanch the chestnut kernels in a 90°C water bath for 3 minutes, put Blanch it in a color protection solution made of 0.25% ascorbic acid, 0.23% ethylenediaminetetraacetic acid, 0.30% citric acid, and 0.30% sodium bisulfite, put it in an oven after slicing, and dry it at 60°C to the water content 10%, crushed through 80 mesh sieve;

[0015] 2) Put the semi-thawed surimi into the crushing machine according to the formula, add 30% shrimp meat, 0.3% shrimp flavoring element, 10% ice water, crush at 6°C for 3 minutes, then add 2.5% refined salt to continue Knead for 20 minutes, then add 12% garlic lard, 20% egg white, 15% starch and then knead for 5 minut...

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Abstract

The invention relates to a processing method for a crispy dried small shrimp Chinese chestnut cake. The processing method is characterized in that a compound color protecting agent is adopted for controlling enzymatic browning of Chinese chestnuts at a certain degree and inhibiting non-enzymatic browning of the Chinese chestnuts, thereby achieving the aims of preventing browning; when a cake blank is steamed and then is refrigerated at relative-low temperature, starch molecules are arrayed to form a microcrystalline structure; during microwave puffing, water is sharply vaporized and sprayed out from micrinite of starch, and the puffing degree of the cake is favorably improved. The contents of reducing sugar and total sugar in puffed Chinese chestnut powder are improved compared with those in un-puffed Chinese chestnut powder; by degrading macromolecular substances, digestion and absorption of a human body on nutrient substances are promoted.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of crispy dried shrimp skin puffed rice cake. Background technique [0002] In recent years, as scholars have deepened their research and exploration on the physical and chemical properties of chestnut, people have developed a variety of chestnut products that are deeply loved. But still there are problems in chestnut processing as: shelling, preventing browning and fragmentation of chestnut fruit. Chestnut browning has always been the most prominent problem in chestnut processing, and it is also a major factor that seriously affects the quality of chestnut finished products. With the improvement of living standards and the increase of consumer demand, people have more and more requirements for chestnut products. While improving the quality and taste, the nutritional and health value of chestnuts should also be fully developed. Puffed food is a kind of sn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L25/00A23L17/00A23L17/40A23L5/41A23L5/10
CPCA23L7/165A23L5/13A23L5/15A23L5/41A23L17/40A23L17/70A23L25/30A23V2002/00A23V2200/04A23V2200/14A23V2200/16
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD
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