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Processing method of ready-to-mix spicy strips and ready-to-mix spicy strips

A technology of freshly mixed spicy strips and processing methods, applied in the field of food processing, can solve the problems of red oil pollution, loss of aroma components, inconvenience, etc., to speed up the production process, avoid the growth of microorganisms, and improve the effect of eating experience

Pending Publication Date: 2021-06-04
HUNAN PROVINCE WANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to provide a processing method for freshly mixed spicy strips. By separating the seasoning bag from the spicy strips, it overcomes the premature reaction of the spicy components in the spicy strips and the oil in the traditional production line, which causes the aroma components to be in the air. The technical problem of shelf life loss, at the same time, because the seasoning bag is separated from the spicy strips, it overcomes the problems of red oil pollution and inconvenient eating

Method used

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  • Processing method of ready-to-mix spicy strips and ready-to-mix spicy strips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: Processing 1 package of freshly mixed spicy strips of 25kg flour.

[0037] Prepare the emulsion and prepare it as follows: Weigh 3g of turmeric, 9g of sucralose, 11g of steviol glycoside, 2.3g of neotame, 200g of monosodium glutamate, 167g of monoglyceride, 56g of sucrose fatty acid ester, and 140g of diacetyl tartaric acid monoglyceride . Put the above materials into a high-speed mixing tank, add 9.4 kg of water, fully dissolve, and make a total of 10 kg of emulsion.

[0038] Preparation of full-fat soybean powder, take 5kg of soybeans, stir-fry them in a pot, sauté until fragrant, and crush them until they pass through an 80-mesh sieve.

[0039] Spicy processing process.

[0040] Step 1. The strip-shaped cooked base of the freshly mixed spicy strips is composed of the following formula: 25kg of flour, 7kg of emulsion, 2kg of full-fat soybean flour, 1kg of commercially available potato flour, and 2kg of salt. First mix the flour, full-fat soybean flour...

Embodiment 2

[0047] Embodiment 2: Processing 1 package of freshly mixed spicy strips of 25kg flour.

[0048] Prepare the emulsion and prepare it as follows: Weigh 3g of turmeric, 9g of sucralose, 11g of steviol glycoside, 2.3g of neotame, 200g of monosodium glutamate, 167g of monoglyceride, 56g of sucrose fatty acid ester, and 140g of diacetyl tartaric acid monoglyceride . Put the above materials into a high-speed mixing tank, add 9.4 kg of water, fully dissolve, and make a total of 10 kg of emulsion.

[0049] Preparation of full-fat soybean powder, take 5kg of soybeans, stir-fry them in a pot, sauté until fragrant, and crush them until they pass through an 80-mesh sieve.

[0050] Spicy processing process.

[0051] Step 1. The strip-shaped cooked base of the freshly mixed spicy strips is composed of the following formula: 25kg of flour, 7.5kg of emulsion, 3kg of full-fat soybean flour, 2kg of commercially available potato flour, and 2.5kg of salt. First mix the flour, full-fat soybean f...

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Abstract

The invention discloses a processing method of ready-to-mix spicy strips. The processing method comprises the following steps that S1, flour, full-fat soybean powder, fruit and vegetable powder and table salt are uniformly mixed according to a ratio, emulsified liquid is added for being fully and uniformly stirred, and standing is carried out for 30 minutes; S2, the raw materials after standing are introduced into a single-screw extruder, and the extruded raw materials are instantly cured and puffed to form strip-shaped cooked blanks; S3, the strip-shaped cooked blanks pass through an oil spraying device on a conveying belt; S4, the strip-shaped cooked blanks sprayed with edible oil pass through a cold air device; S5, the strip-shaped cooked blanks which are subjected to oil spraying and cooling on full-automatic special equipment are cut, metered and packaged to form small bags of the ready-to-mix spicy strips; and S6, seasoning oil bags are prepared, the seasoning oil bags and the small bags of the ready-to-mix spicy strips are separately bagged, a tool for eating is added, and the three materials are put into a mixing box for packaging. The processing method of the ready-to-mix spicy strips has the advantages of being short in production time, good in fragrance keeping effect and more convenient and sanitary to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a freshly mixed spicy bar, a formula for the freshly mixed spicy bar and a processing method for the freshly mixed spicy bar. Background technique [0002] A kind of ready-to-eat food made by mixing flour, salt, water and a small amount of auxiliary materials, extruding, puffing and curing by special machinery, and then seasoning. It is now collectively called seasoned noodle products, because most of these foods are in the shape of bars. And it is made into a food with obvious spicy characteristics, so it is commonly known as spicy strips. Spicy strips have the characteristics of good flavor, non-fried, and convenient eating, and are very popular in the market. Latiao originated in Pingjiang, Hunan Province. It is an advantageous industrial group of Pingjiang’s food processing industry. There are 119 SC-certified Latiao food enterprises in the county, with an annual out...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L11/00
CPCA23L7/17A23L11/07
Inventor 徐望辉徐珍珍夏延斌徐出成
Owner HUNAN PROVINCE WANGHUI FOOD
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