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Prawn cracker and preparation method thereof

The technology of a paste and a preparation step is applied to the field of paste and its preparation, and can solve the problems of poor edible taste, poor nutrition, difficult paste and the like, and achieve the effects of low gelatinization temperature, good flavor and reduced energy consumption.

Inactive Publication Date: 2019-01-04
四川省天翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved and the technical task proposed by the present invention are to improve the existing technology and provide a kind of porridge, which solves the problems that the puffed puffs in the current technology are difficult to expand, have poor taste and poor nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of porridge, its raw material mainly comprises: 15 parts of cornstarch, 5 parts of wheat flour, 4.3 parts of water, 0.1 part of shrimp powder, 0.9 part of seasoning, wherein seasoning comprises monosodium glutamate, salt, fish sauce, Garlic flavor essential oil, white sugar and palm oil, each component of seasoning according to parts by weight: 0.2 part of monosodium glutamate, 0.2 part of salt, 0.2 part of fish sauce, 0.02 part of garlic flavor essential oil, 0.03 part of white sugar and 0.25 part of palm oil.

[0028] The raw materials of bubbles also include 0.2 parts by weight of calcium carbonate. Light calcium carbonate can be used as leavening agent, flour treatment agent, anticaking agent, and the leavening agent obtained by compounding with sodium bicarbonate. The release of carbon dioxide makes the food produce a uniform and delicate puff.

[0029] In addition, edible pigments can be added to the raw materials of the bubbles, including bright blue, carm...

Embodiment 2

[0038] A kind of porridge, its raw material mainly comprises: 16 parts of corn starch, 4 parts of wheat flour, 4 parts of water, 0.2 part of shrimp powder, 0.67 part of seasoning, wherein seasoning comprises monosodium glutamate, salt, fish sauce, Garlic flavor essential oil, white sugar and palm oil, each component of seasoning according to parts by weight: 0.15 part of monosodium glutamate, 0.15 part of salt, 0.15 part of fish sauce, 0.01 part of garlic flavor essential oil, 0.01 part of white sugar and 0.2 part of palm oil.

[0039] The raw materials of bubbles also include 0.15 to 0.3 parts by weight of calcium carbonate. Light calcium carbonate can be used as leavening agent, flour treatment agent, anti-caking agent, and the leavening agent obtained by compounding with sodium bicarbonate. Slowly release carbon dioxide to make the food produce uniform and fine puffed body.

[0040] In addition, edible pigments can be added to the raw materials of the bubbles, including bri...

Embodiment 3

[0049] A kind of porridge, its raw material mainly comprises: 11 parts of cornstarch, 9 parts of wheat flour, 4.5 parts of water, 0.3 part of shrimp powder, 1.19 parts of seasoning, wherein seasoning comprises monosodium glutamate, salt, fish sauce, Garlic-flavored essential oil, white sugar and palm oil, and the components of the seasoning in parts by weight are: 0.25 parts of monosodium glutamate, 0.25 parts of salt, 0.25 parts of fish sauce, 0.03 parts of garlic-flavored essential oil, 0.01 part of white sugar and 0.4 parts of palm oil.

[0050] The raw materials of bubbles also include 0.15 to 0.3 parts by weight of calcium carbonate. Light calcium carbonate can be used as leavening agent, flour treatment agent, anti-caking agent, and the leavening agent obtained by compounding with sodium bicarbonate. Slowly release carbon dioxide to make the food produce uniform and fine puffed body.

[0051]In addition, edible pigments can be added to the raw materials of the bubbles, i...

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Abstract

The invention discloses a prawn cracker. The prawn cracker comprises, by weight, 11-17 parts of corn starch, 3-9 parts of wheat flour, 4-5 parts of water, 0.1-0.5 part of shrimp powder and 0.5-1.5 parts of condiments. The prawn cracker has the advantages that the prawn cracker is mainly prepared from the corn starch and the wheat flour, and composite powder with the wheat flour can reach an optimum stickiness range and is low in gelatinization point and easy to puff, so that the prawn cracker tastes better and is lower in surface roughness, rich in nutrition, good in flavor and crispy. A preparation method of the prawn cracker is simple, high in automation degree through extrusion of an extruder to reduce labor intensity of workers substantially, lower in energy consumption and processingcost and capable of ensuring sufficient puffing of the processed prawn cracker through cooking temperature control so as to improve the taste quality of the prawn cracker.

Description

technical field [0001] The invention relates to the technical field of puffed food, in particular to a puff and a preparation method thereof. Background technique [0002] Paosi is made of starch as the main ingredient, and the muscle or juice of seawater fish, freshwater fish, and shrimp, and the juice of edible economical algae such as Enteromorpha and kelp are added as flavor and coloring ingredients, and other seasonings are added to heat The puffed food made by high-pressure puffing is very popular among consumers because of its crispness, delicious taste and low price, especially the colorful shrimp chips are more popular among children. At present, most of the shrimp chips on the market are made of tapioca starch as the main raw material and other auxiliary materials. After puffing, the traditional puffs are not bulky enough, have high hardness, poor taste, and low nutritional content, which is difficult to meet people's needs. need. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L29/30
CPCA23L7/17A23L29/30
Inventor 谢志鹏谢志翔
Owner 四川省天翔食品有限公司
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