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Spicy bar and making method thereof

A production method and technology of spicy strips, applied in food science, food preservation, food heat treatment, etc., can solve the problems of rapid deterioration of spicy strips, hardening of spicy strips, uneven heating of flour, etc.

Inactive Publication Date: 2018-03-13
长沙神采奕奕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing production process of spicy strips is to heat and puff the raw materials to obtain spicy strips. Generally, baking powder is used to make the spicy strips puffed up, but baking powder will cause the spicy strips to be too puffed, and the spicy strips will become thicker with time. It is hard and tasteless, and the existing heating generally uses a 3 kilowatt induction cooker for heating. This method will cause uneven heating and uneven cooking of the flour, which will lead to rapid deterioration of the spicy strips. Therefore, the existing spicy strips generally have a shelf life of 2 About 3-5 months

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A spicy strip, the components and weight of the spicy strip are: 40 jin of flour, 15 jin of water, 4 jin of salt, 20 g of calcium propionate, 40 g of monoglyceride and 50 g of aspartame. First, weigh the raw materials according to the above weight; put the weighed raw materials into the mixing equipment to stir and knead the dough, the mixing time is 30s; use 8 kilowatts of round copper heating lamps to fully heat the kneaded flour around, and immediately after heating The semi-finished product is obtained; the semi-finished product is put into a microwave oven for sterilization to obtain the finished product.

Embodiment 2

[0016] A spicy strip, characterized in that the ingredients and weight of the spicy strip are: 60 catties of flour, 25 catties of water, 6 catties of salt, 40 g of calcium propionate, 60 g of monoglyceride and 70 g of aspartame. First, weigh the raw materials according to the above weight; put the weighed raw materials into the mixing equipment to stir and knead the dough, the mixing time is 30s; use 8 kilowatts of round copper heating lamps to fully heat the kneaded flour around, and immediately after heating The semi-finished product is obtained; the semi-finished product is put into a microwave oven for sterilization to obtain the finished product.

Embodiment 3

[0018] A spicy strip, characterized in that the components and weight of the spicy strip are: 50 catties of flour, 19 catties of water, 4.8 catties of salt, 30 g of calcium propionate, 50 g of monoglyceride and 60 g of aspartame. First, weigh the raw materials according to the above weight; put the weighed raw materials into the mixing equipment to stir and knead the dough, the mixing time is 30s; use 8 kilowatts of round copper heating lamps to fully heat the kneaded flour around, and immediately after heating The semi-finished product is obtained; the semi-finished product is put into a microwave oven for sterilization to obtain the finished product.

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Abstract

The invention discloses a spicy bar. The spicy bar comprises the following components by weight: 40-60 jin of flour, 15-25 jin of water, 4-6 jin of salt, 20-40g of calcium propionate, 40-60g of monostearin and 50-70g of aspartame. The spicy bar is made through the following steps of firstly, weighing the raw materials by weight; putting the weighed raw materials in stirring equipment, and performing stirring and dough mixing, wherein the stirring time is 30s; performing comprehensive heating on periphery of the made dough with 8 Killiwatts of a circular copper heating lamp tube, and after heating, obtaining semi-finished products; and putting the semi-finished products in a microwave oven and performing sterilizing, so that finished products are obtained. The comprehensive heating is performed on periphery of the made dough with 8 Killiwatts of the circular copper heating lamp tube, the quality guarantee period of the obtained semi-finished products can be prolonged by about 2 months,the semi-finished products are put in the microwave oven, and sterilizing is performed, so that the quality guarantee period can also be prolonged by about 2 months. The quality guarantee period of the made spicy bar can achieve about 10 months, and healthy foods can be provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spicy bar and a preparation method thereof. Background technique [0002] The existing production process of spicy strips is to heat and puff the raw materials to obtain spicy strips. Generally, baking powder is used to make the spicy strips puffed up, but baking powder will cause the spicy strips to be too puffed, and the spicy strips will become thicker with time. It is hard and tasteless, and the existing heating generally uses a 3 kilowatt induction cooker for heating. This method will cause uneven heating and uneven cooking of the flour, which will lead to rapid deterioration of the spicy strips. Therefore, the existing spicy strips generally have a shelf life of 2 About 3-5 months. Contents of the invention [0003] The object of the present invention is to provide a kind of spicy strips and a preparation method thereof, which can extend the shelf l...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L3/01A23L3/005
CPCA23L3/005A23L3/01A23V2002/00A23V2300/24
Inventor 李李
Owner 长沙神采奕奕食品有限公司
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