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Preparation method of spicy strips capable of being rapidly extruded and cured

A technology of extruding and curing spicy strips, which is applied in the field of preparation of spicy strips, can solve problems such as easy agglomeration, low moisture retention of dough, strong stickiness, etc., and achieve moderate ripening, good product quality, and Q-bomb taste Effect

Pending Publication Date: 2021-08-06
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a preparation method of hot strips that can be quickly extruded and matured, which can quickly realize the extrusion of hot strips embryo body, and solve the problems of low moisture retention, strong stickiness and easy agglomeration of dough The problem is to ensure the maturity of the spicy strips

Method used

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  • Preparation method of spicy strips capable of being rapidly extruded and cured
  • Preparation method of spicy strips capable of being rapidly extruded and cured
  • Preparation method of spicy strips capable of being rapidly extruded and cured

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A kind of preparation method of hot strips capable of extruding ripening rapidly, preparation method comprises the following steps:

[0036] S1 Preparation of dough solution: mix the raw materials with water evenly according to the ratio of salt and water in parts by weight of 1:3, add glycerin and white sugar in sequence, after stirring, store in -10°C for refrigeration, precipitate and filter, and The collected filtrate is used for blending;

[0037] S2 mixing material: stir and mix wheat flour, edible rice powder, konjac flour, seasoning and salt evenly, add the noodle solution prepared in S1, and stir at low temperature to obtain dough; the mass parts of wheat flour described in S2 is 45 parts , the mass portion of the edible rice powder is 1 part, the konjac powder is 10 parts, the mass portion of the seasoning is 2 parts, and the mass portion of the salt is 2 parts; the S2 step also includes the following steps: Soak 10 konjac flour in 3 times the weight of water...

Embodiment 2

[0042] A kind of preparation method of hot strips capable of extruding ripening rapidly, preparation method comprises the following steps:

[0043] S1 Preparation of kneading solution: mix the raw materials and water evenly according to the ratio of salt and water in parts by weight of 1:4, add glycerin and white sugar in sequence, after stirring, store in -7°C for refrigeration, precipitate and filter, and The collected filtrate is used for blending;

[0044] S2 mixing material: stir and mix wheat flour, edible rice powder, konjac flour, seasoning and salt evenly, add the noodle solution prepared in S1, and stir at low temperature to obtain dough; the mass parts of wheat flour described in S2 is 50 parts , the mass portion of the edible rice powder is 5 parts, the konjac flour is 15 parts, the seasoning mass portion is 5 parts, and the mass portion of the salt is 4.8 parts; the S2 step also includes the following steps: Soak 15 parts of konjac flour in 8 times the weight of ...

Embodiment 3

[0049] A kind of preparation method of hot strips capable of extruding ripening rapidly, preparation method comprises the following steps:

[0050] S1 Preparation of kneading solution: mix the raw materials and water evenly according to the ratio of salt and water in parts by weight of 1:3, add glycerin and white sugar in sequence, after stirring, store in -8°C for refrigeration, precipitate and filter, and The collected filtrate is used for blending;

[0051] S2 mixing material: stir and mix wheat flour, edible rice powder, konjac flour, seasoning and salt evenly, add the noodle solution prepared in S1, and stir at low temperature to obtain dough; the mass parts of wheat flour described in S2 is 48 parts , the mass portion of the edible rice powder is 3 parts, the konjac powder is 12 parts, the mass portion of the seasoning is 3 parts, and the mass portion of the salt is 3 parts; the S2 step also includes the following steps: Soak 12 parts of konjac flour in 6 times the weig...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method of spicy strips capable of being rapidly extruded and cured. The preparation method comprises: S1, preparing dough kneading solution; S2, stirring materials; S3, extruding and puffing; and S5, packaging finished products. The extrusion of spicy strip blanks can be rapidly implemented; meanwhile, the problems of low moisture retention, strong viscosity and liability to caking of a dough are solved; and the curing degree of the spicy strips is ensured.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of hot strips capable of rapid extrusion and ripening. Background technique [0002] Spicy strips originated in Pingjiang, Hunan in 1998. It is a kind of wheat flour as the main raw material, supplemented with salt, sugar, water and other auxiliary materials, after extrusion, molding, cutting; and then mixed with oil pepper, spices, etc. A spicy snack food. Its production process is: mixing soybean powder and flour, kneading the dough, puffing to produce the embryo body and cutting it to a fixed length, then putting it into a mixing tank for mixing with cooking oil and condiments, and finally mixing the finished spicy strips for packaging. [0003] The taste of Latiao comes from the ingredients and taste of the seasoning. Its dough mixing process and special internal puffed network structure determine the taste of Latiao that is different from oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17
CPCA23L7/17
Inventor 王盛莉李龙李猛能钟庆元邱平江张玉东
Owner HUNAN YUFENG FOOD IND
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