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Dried crayfish nut stick as well as preparation method and application thereof

A technology for lobsters and nuts, which is applied in food preservation, food ingredients as taste improvers, food science, etc. It can solve the problems of unsightly packaging, high production cost, and easy bag breakage, so as to inhibit the migration of moisture and prevent Moisture loss, good taste effect

Active Publication Date: 2021-11-02
北京万莱康营养与健康食品科学技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the related technologies mentioned above, the inventor believes that there are no crayfish nut bars on the market at present, and the nut bars are mostly stored by vacuuming, which is cumbersome to operate, and is prone to bag breakage and cracking, the packaging method is not beautiful, and the production cost is relatively high. high

Method used

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  • Dried crayfish nut stick as well as preparation method and application thereof
  • Dried crayfish nut stick as well as preparation method and application thereof
  • Dried crayfish nut stick as well as preparation method and application thereof

Examples

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Effect test

preparation example 1

[0038] Preparation example 1: (1) Thaw the crayfish shells and rinse them with clean water twice; (2) Add 100g of sunflower oil to the pot, heat at 110°C for 1min, pour in 150g of spices, stir-fry for 60s, add 1000g Stir-fry crayfish meat at 120°C for 20 minutes. Spices include 4g pepper powder, 60g minced garlic, 20g minced ginger, 20g cooking wine, 50g bean paste, 200g beer, and 12g coconut powder; (3) put the crayfish meat in the oven, Bake at 110° C. for 5 hours to measure the water content and water activity. When the water content is 12% and the water activity is 0.6, the dried crayfish is finished.

preparation example 2

[0039] Preparation example 2: (1) Thaw the crayfish shells and rinse them twice with water; (2) Add 95g of sunflower oil to the pot, heat at 115°C for 1.5min, pour in 152g of spices, stir fry for 30s, add Stir-fry 1000g crayfish meat at 125°C for 23 minutes. Spices include 3g pepper powder, 55g minced garlic, 18g minced ginger, 17g cooking wine, 45g bean paste, 250g beer, and 14g coconut powder; (3) put the crayfish meat in the oven , baked at 115° C. for 5 hours, and measured the water content and water activity. When the water content is 10% and the water activity is 0.6, the dried crayfish is finished.

preparation example 3

[0040] Preparation example 3: (1) Thaw the crayfish shells and rinse them with water twice; (2) Add 105g of sunflower oil to the pot, heat at 120°C for 1min, pour in 154g of spices, stir-fry for 60s, add 1000g Stir-fry crayfish meat at 130°C for 25 minutes. Spices include 5g pepper powder, 65g minced garlic, 22g minced ginger, 23g cooking wine, 55g bean paste, 300g beer, and 16g coconut powder; (3) put the crayfish meat in the oven, Bake at 120° C. for 5 hours to measure the water content and water activity. When the water content is 14% and the water activity is 0.6, the dried crayfish is finished.

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Abstract

The invention relates to the field of food processing, and particularly discloses a dried crayfish nut stick as well as a preparation method and application thereof. The dried crayfish nut bar comprises the following components: dried crayfish, nuts, cereal particles, slurry, calcium caseinate, soybean protein isolate, soybean protein peptide, composite vitamins and composite minerals. The slurry comprises the following components: trehalose, refined high oleic acid sunflower seed oil, isomaltooligosaccharide syrup, resistant paste liquid, glycerol, phospholipid and table salt; the water content of the dried crayfish is 10-14%, and the water activity is 0.6-0.7; the preparation method comprises the following steps: S1, preliminary mixing; S2, boiling the slurry; and S3, mixing and forming. The dried crayfish nut stick is balanced in nutrition, meets the requirements of the market for crayfish products, does not need to be vacuumized, has the shelf life as long as 12 months, is not easy to harden, has the characteristics of low calorie, high protein and high dietary fiber, tastes mellow, and is a healthy meal replacement snack.

Description

technical field [0001] The application relates to the technical field of food processing, more specifically, it relates to a crayfish nut bar and a preparation method thereof. Background technique [0002] Nut energy bar is a bar-shaped food that can quickly replenish energy and maintain nutritional balance. It has the advantages of small size, light weight, and easy to carry; in a fast-paced life, nut energy bar has become the first choice for meal replacement. [0003] Due to the high sugar and high protein characteristics of nut bars, a series of physical and chemical changes such as Maillard are prone to occur during storage, processing and material circulation, resulting in deterioration of their quality and a short shelf life. Therefore, in order to ensure their taste and quality, prolong the shelf life, and use vacuuming for storage. Vacuum packaging is prone to air leakage due to poor sealing, and it also increases the difficulty of production. In addition, the packa...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L25/00A23L7/10A23L3/3562A23L3/40A23L3/3526A23L3/3472A23L3/3463A23L3/349A23L33/10
CPCA23L17/40A23L25/25A23L7/10A23L3/3562A23L3/40A23L3/3526A23L3/3472A23L3/3463A23L3/349A23L33/10A23V2002/00A23V2200/14A23V2200/22A23V2200/23A23V2200/30A23V2250/5488A23V2250/55A23V2250/702A23V2250/71A23V2250/712A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/708A23V2250/7046A23V2250/7056A23V2250/1578A23V2250/1592A23V2250/1642A23V2250/18A23V2250/6406A23V2250/284A23V2250/5114A23V2250/636
Inventor 丁旭郭福旺王杰琼
Owner 北京万莱康营养与健康食品科学技术研究院有限公司
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