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Flavor Chinese spicy snack food (LaTiao)

A technology of spicy strips and flavor, which is applied in the direction of food science, etc., to reduce the risk of triggering the three highs, reduce obesity, and have unique taste effects

Inactive Publication Date: 2017-11-07
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 ubiquitous problem of spicy strips is that in order to obtain an attractive flavor and make people want to eat them after eating, the three-high processing method is used to make spicy strips a food with high salt, high oil and high additives. Currently, spicy strips are heavy in salt , heavy oil, and heavy addition have become common problems in the industry

Method used

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  • Flavor Chinese spicy snack food (LaTiao)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A flavored spicy bar, made of the following ingredients in parts by weight: 100 parts of wheat flour, 40 parts of yam powder, 25 parts of mung bean powder, 15 parts of coix powder, 10 parts of sweet potato powder, 1 part of diced beef, and 3 parts of salt horn grass extract 30 parts of drinking water, 12 parts of palm oil, 8 parts of chili powder, 6 parts of edible salt, 3 parts of rock sugar, 2 parts of pepper powder, 1 part of cumin powder, 5 parts of spices, 0.4 parts of baking soda, 0.3 parts of food additives Part, its preparation method comprises the following steps:

[0019] (1) Mix wheat flour, yam powder, mung bean powder, coix powder and sweet potato powder evenly, add diced beef, saltwort extract, baking soda and drinking water into the dough mixer, and use fresh-keeping after the dough is finished Cover the dough with film and let it rest for 8 hours;

[0020] (2) Put the palm oil in a hot pot and heat it to 130°C, and maintain the temperature, add rock sug...

Embodiment 2

[0027] A flavored spicy bar, made of the following ingredients in parts by weight: 105 parts of wheat flour, 42 parts of yam powder, 30 parts of mung bean powder, 17 parts of coix powder, 13 parts of sweet potato powder, 1.5 parts of diced beef, and 4 parts of salt hornwort extract 35 parts of drinking water, 13 parts of palm oil, 10 parts of chili powder, 7 parts of edible salt, 4 parts of rock sugar, 3 parts of pepper powder, 1.5 parts of cumin powder, 6 parts of spices, 0.5 parts of baking soda, 0.4 parts of food additives Part, its preparation method comprises the following steps:

[0028] (1) Mix wheat flour, yam powder, mung bean powder, coix powder and sweet potato powder evenly, add diced beef, saltwort extract, baking soda and drinking water into the dough mixer, and use fresh-keeping after the dough is finished Cover the dough with film and let it rest for 9 hours;

[0029] (2) Put the palm oil in a hot pot and heat it to 140°C, and maintain the temperature, add roc...

Embodiment 3

[0036] A flavored spicy bar, made of the following ingredients in parts by weight: 110 parts of wheat flour, 45 parts of yam powder, 35 parts of mung bean powder, 20 parts of coix powder, 15 parts of sweet potato powder, 2 parts of diced beef, and 5 parts of salt hornwort extract 40 parts of drinking water, 15 parts of palm oil, 12 parts of chili powder, 8 parts of edible salt, 5 parts of rock sugar, 4 parts of pepper powder, 2 parts of cumin powder, 8 parts of spices, 0.6 parts of baking soda, 0.5 parts of food additives Part, its preparation method comprises the following steps:

[0037] (1) Mix wheat flour, yam powder, mung bean powder, coix powder and sweet potato powder evenly, add diced beef, saltwort extract, baking soda and drinking water into the dough mixer, and use fresh-keeping after the dough is finished Cover the dough with film and let it rest for 10 hours;

[0038] (2) Put the palm oil in a hot pot and heat it to 150°C, and maintain the temperature, add rock s...

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Abstract

The invention relates to the technical field of processing of Chinese spicy snack food (LaTiao) and discloses flavor Chinese spicy snack food (LaTiao). The flavor Chinese spicy snack food (LaTiao) is prepared from components in parts by weight as follows: 100-110 parts of wheat meal, 40-45 parts of yam flour, 25-35 parts of mung bean flour, 15-20 parts of coix seed powder, 10-15 parts of sweet potato flour, 1-2 parts of diced beef, 3-5 parts of a Salicornia europaea extraction solution, 30-40 parts of domestic drinking water, 12-15 parts of palm oil, 8-12 parts of chili powder, 6-8 parts of edible salt, 3-5 parts of rock candy, 2-4 parts of pericarpium zanthoxyli powder, 1-2 parts of cumin powder, 5-8 parts of spice, 0.4-0.6 parts of sodium bicarbonate and 0.3-0.5 parts of food additives. The flavor Chinese spicy snack food (LaTiao) with low content of edible salt, oil and food additives is prepared from the raw materials through selection and processing, and defects of existing Chinese spicy snack food (LaTiao) are overcome.

Description

technical field [0001] The invention belongs to the technical field of spicy strips food processing, and in particular relates to flavored spicy strips. Background technique [0002] Spicy strips, also known as spicy slices, spicy strips, chili strips, spicy strips, tofu skin, spicy. The main raw material is flour, mixed with water, salt, sugar, natural pigments, etc., extruded and puffed by an extruder at high temperature, then added with oil, chili, pepper and other seasonings, and added preservatives and other additives according to GB2760 standard. . "Spicy noodles" (seasoned noodle products) are very popular among teenagers, but although the taste is good, there are not many that pass the quality standard. In order to achieve a more attractive taste, manufacturers often do not create in production, but rely on food additives. Excessive use is used to make delicious seasoned noodle products. In recent years, food safety supervision departments at all levels have attach...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L19/10A23L11/00A23L33/10A23L33/105
CPCA23L7/17A23L11/05A23L19/10A23L19/105A23L33/10A23L33/105A23V2002/00A23V2200/332A23V2200/326A23V2200/3262A23V2200/328A23V2250/21
Inventor 王先法
Owner 含山县长通食品制造有限公司
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