Processing method of puffed Fagopyrum esculentum Moench. food

Abstract

The invention discloses a processing method of a puffed Fagopyrum esculentum Moench. food. The puffed Fagopyrum esculentum Moench. food comprises 100 parts of Fagopyrum esculentum Moench. flour, 30-40 parts of water and 10-30 parts of dried fruits. The preparation method specifically comprises the following steps: (1) mixing the Fagopyrum esculentum Moench. flour with the water, and adding the mixture into a dough mixer for kneading dough; (2) adding the dough into a steamer, steaming for 1-2 minutes, adding the dried fruits into the steamed dough, mixing, pressing into a flour sheet, and cutting into strips; placing at the temperature of 1-10 DEG C for 10-20 hours until the product is aged; (3) cutting the aged flour sheet into long strips of 4-5cm, sending the stripped flour sheet into a puffing box for carrying out puffing treatment, and after the puffing treatment, carrying out air cooling to the room temperature; and (4) performing deep-frying treatment on the puffed material. The puffed Fagopyrum esculentum Moench. food prepared by the processing method disclosed by the invention is free from any additive, the Fagopyrum esculentum Moench. and the dried fruits with high nutritional ingredients are subjected to low-temperature puffing and the deep-frying treatment, the damage of the puffing and the deep-frying treatment to nutritional ingredients in the Fagopyrum esculentum Moench. and the dried fruits is reduced, and the puffed Fagopyrum esculentum Moench. food has a good taste and a high in nutritional value. When the mixture of Anacardium occidentalie Linn and Amygdalus communis L. is eaten, people can not feel the rough feeling of the Fagopyrum esculentum Moench., and therefore, comfort is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of puffed buckwheat fruit. Background technique [0002] Puffed fruit is a kind of food that uses grains, beans, potatoes, etc. as raw materials, and is processed by puffing equipment to produce various foods. At present, puffed fruit is mostly fried food. A lot of salt and monosodium glutamate are usually added to the food, and the nutritional content is less. harm. [0003] In addition, although buckwheat has high nutritional value, it has high roughness and slightly poor taste, which makes children not interested in it. Contents of the invention [0004] The purpose of the present invention is to provide a processing method of buckwheat puffed fruit, which can process a kind of buckwheat puffed fruit with high nutritional content and good taste, so as to solve the above-mentioned existing technical problems. [0005] In order to solve the above...

AI Technical Summary

Problems solved by technology

At present, puffed fruit is mostly fried food. A lot of salt and monosodium glutamate are usually added to the food, and the nutritional content is less. harm

[0003] In addition, although buckwheat has high nutritional value, it has high roughness and slightly poor taste, which makes children not interested in it.