Beef-flavored crisp fritters and preparation method thereof
By using raw materials such as burnt glutinous rice flour and beef paste, combined with refrigeration and frying steps, beef-flavored crispy products are prepared, which solves the problem of insufficient flavor and crispness of beef-flavored crispy products in the existing technology, achieves improved flavor and crispness, and improves production efficiency and product quality.
Patent Information
- Application Number
- CN202511046407.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-29
- Publication Date
- 2025-09-19
AI Technical Summary
There is no record or report on the development and application of beef flavored crispy products in the prior art, resulting in insufficient flavor and crispness of beef flavored crispy products.
The beef-flavored crispy pastry is made from ingredients such as scorched glutinous rice flour, beef paste, and scorched scallion and ginger powder. The crispy pastry is prepared through the steps of mixing, refrigeration, steaming, and frying, including secondary aging to enhance the flavor and crispness.
It improves the flavor and crispness of the crisps, increases the characteristics of beef flavor, improves the production efficiency and quality of the product, prevents the crisps from sticking to each other, and forms a good flavor and forming effect.
Smart Images
Figure CN120660833A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a beef flavored crispy food and a preparation method thereof. Background Art
[0002] The term "thin as a cicada's wing," first appeared in the Southern Song Dynasty treatise "Wei Lue" by Gao Sisun. As thin as a cicada's wing, crispy and fragrant when eaten, and crunchy when chewed, it is a popular pastry snack enjoyed by the Chinese people. Today, depending on the ingredients used, thin crisps can be found in biscuit crisps, beef crisps, and hemp leaf crisps. Beef, a nutritious animal food, is a favorite among Chinese people and is widely used in food.
[0003] After extensive searching, no relevant development and application records and reports of beef flavored crispy products have been found. Summary of the Invention
[0004] The purpose of the present invention is to provide a beef flavor crisp and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.
[0005] To achieve the above object, the present invention provides the following solutions:
[0006] One of the technical solutions of the present invention is a beef-flavored crispy food, which comprises the following raw materials, measured by weight: 300 parts of burnt glutinous rice flour, 20-30 parts of white sugar, 50-100 parts of beef paste, 3-6 parts of refined salt, 2-4 parts of burnt scallion and ginger powder, 5-8 parts of butter, 15-30 parts of tomato powder, 2-3 parts of pepper powder, 1-2 parts of chicken essence, 10-20 parts of eggs, 2-5 parts of olive oil powder and 500 parts of custard powder.
[0007] The second technical solution of the present invention is a method for preparing the beef flavor crispy snack, comprising the following steps:
[0008] (1) Mix all the ingredients and form a dough, put it in the refrigerator, then take it out and cut it into thin slices, sprinkle a layer of custard powder on the surface and steam it in a steamer. After cooling, put it in the refrigerator and shake it loose;
[0009] (2) Fry until light yellow, remove from the oil, cool and package.
[0010] Based on the above technical solution, the present invention has the following technical effects:
[0011] The method for making beef-flavored crisps provided by the present invention can enhance the flavor and crispiness of the crisps. The secondary aging process enhances the flavor and crispiness of the crisps. The first aging process allows the meat flavor and other aromatic substances to be trapped within the rice flour dough, effectively enhancing the beef flavor. The second aging process quickly dehydrates the crisps, increasing their crispness and enhancing their crispiness.
[0012] The present invention can improve the production efficiency of thin crisps. Through the secondary low-temperature refrigeration and powder coating process, the thin crisps are effectively prevented from sticking to each other, which facilitates the formation and shaping of flavor. The first refrigeration allows the thin crisp dough to fully absorb moisture, which is beneficial to improving the ductility of the thin crisps. The second refrigeration allows the thin crisps to set in shape, prevents sticking, and allows the flavor to penetrate, thereby improving the quality of the thin crisp products. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0014] Figure 1 This is the electronic nose map.
[0015] Figure 2 The finished product is thin and crispy beef. DETAILED DESCRIPTION
[0016] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0017] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.
[0018] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.
[0019] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the present invention. The present description and examples are intended to be illustrative only.
[0020] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0021] Unless otherwise specified, the technical solutions described in the present invention are all conventional solutions in the field, and the reagents or raw materials used, unless otherwise specified, are purchased from commercial channels or have been disclosed.
[0022] The embodiment of the present invention provides a beef-flavored crispy snack, which includes the following raw materials, measured by weight: 300 parts of burnt glutinous rice flour, 20-30 parts of white sugar, 50-100 parts of beef paste, 3-6 parts of refined salt, 2-4 parts of burnt scallion and ginger powder, 5-8 parts of butter, 15-30 parts of tomato powder, 2-3 parts of pepper, 1-2 parts of chicken essence, 10-20 parts of eggs, 2-5 parts of olive oil powder, and 500 parts of custard powder.
[0023] In some specific embodiments, the method for preparing the burnt-fragrant glutinous rice flour is: roasting glutinous rice until light yellow, and grinding it into powder.
[0024] In some specific embodiments, the beef puree is prepared by adding onion and ginger water to beef and beating into beef puree paste;
[0025] The mass ratio of the beef to the onion and ginger water is 50:1.
[0026] In some specific embodiments, the preparation method of the charred scallion and ginger powder is as follows: slice the scallion and ginger, fry them in oil at a temperature of 110-120° C. until they turn light yellow, remove them from the oil, and add cooked sesame seeds and grind them into powder;
[0027] The mass ratio of the onion, ginger and cooked sesame is 1:1:1.
[0028] The embodiment of the present invention also provides a method for preparing the beef-flavored crispy food, comprising the following steps:
[0029] (1) Mix all the ingredients and form a dough, put it in the refrigerator, then take it out and cut it into thin slices, sprinkle a layer of custard powder on the surface and steam it in a steamer. After cooling, put it in the refrigerator and shake it loose;
[0030] (2) Fry until light yellow, remove from the oil, cool and package.
[0031] In some specific embodiments, the refrigeration time is 4 hours.
[0032] In some specific embodiments, the steaming time is 12 to 15 minutes.
[0033] In some specific embodiments, the frying temperature is 110°C.
[0034] Example 1
[0035] The raw materials used to make beef-flavored crispy snacks are as follows: 300 parts of burnt glutinous rice flour, 20 parts of white sugar, 60 parts of beef paste, 6 parts of refined salt, 2 parts of burnt scallion and ginger powder, 6 parts of butter, 20 parts of tomato powder, 2 parts of pepper, 1 part of chicken essence, 10 parts of eggs, 3 parts of olive oil and 500 parts of custard powder.
[0036] The preparation method comprises the following steps:
[0037] 1. How to make scorched glutinous rice flour: Roast glutinous rice until it turns light yellow, grind it into fine powder with a grinder, and set aside.
[0038] 2. How to make beef puree: Put the beef into a puree maker and add onion and ginger water (the mass ratio of beef to onion and ginger water is 50:1), beat into beef puree paste and set aside.
[0039] 3. Preparation method of crispy scallion and ginger powder: slice the scallion and ginger, fry them in oil at 110-120℃ until they turn light yellow, remove them from the oil, put them into a grinder, and add cooked sesame seeds and grind them into fine powder (the mass ratio of scallion, ginger and cooked sesame seeds is 1:1:1), set aside.
[0040] 4. Mix the materials obtained in 1, 2 and 3, add sugar, refined salt, butter, tomato powder, pepper, chicken essence, eggs, olive oil and custard powder, knead into dough, put it in the refrigerator for 4 hours, then take it out and make it into willow-leaf-shaped slices, sprinkle a layer of custard powder on the surface and steam it in a steamer for 12 to 15 minutes. Take it out and cool it down, put it in the refrigerator for 4 hours, shake it and set aside.
[0041] 5. Fry the ingredients in 4 in oil at 110℃ until light yellow, remove from the oil, cool and package.
[0042] Example 2
[0043] The raw materials used to make beef-flavored crispy snacks are as follows: 300 parts of burnt glutinous rice flour, 25 parts of white sugar, 80 parts of beef paste, 3 parts of refined salt, 3 parts of burnt scallion and ginger powder, 7 parts of butter, 15 parts of tomato powder, 2 parts of pepper, 2 parts of chicken essence, 15 parts of eggs, 3 parts of olive oil, and 500 parts of custard powder.
[0044] The preparation method comprises the following steps:
[0045] 1. How to make scorched glutinous rice flour: Roast glutinous rice until it turns light yellow, grind it into fine powder with a grinder, and set aside.
[0046] 2. How to make beef puree: Put the beef into a puree maker and add onion and ginger water (the mass ratio of beef to onion and ginger water is 50:1), beat into beef puree paste and set aside.
[0047] 3. Preparation method of crispy scallion and ginger powder: slice the scallion and ginger, fry them in oil at 110-120℃ until they turn light yellow, remove them from the oil, put them into a grinder, and add cooked sesame seeds and grind them into fine powder (the mass ratio of scallion, ginger and cooked sesame seeds is 1:1:1), set aside.
[0048] 4. Mix the materials obtained in 1, 2 and 3, add sugar, refined salt, butter, tomato powder, pepper, chicken essence, eggs, olive oil and custard powder, knead into dough, put it in the refrigerator for 4 hours, then take it out and make it into willow-leaf-shaped slices, sprinkle a layer of custard powder on the surface and steam it in a steamer for 12 to 15 minutes. Take it out and cool it down, put it in the refrigerator for 4 hours, shake it and set aside.
[0049] 5. Fry the ingredients in 4 in oil at 110℃ until light yellow, remove from the oil, cool and package.
[0050] Example 3
[0051] The raw materials used to make beef-flavored crispy snacks are as follows: 300 parts of burnt glutinous rice flour, 30 parts of white sugar, 100 parts of beef paste, 5 parts of refined salt, 4 parts of burnt scallion and ginger powder, 8 parts of butter, 30 parts of tomato powder, 3 parts of pepper, 2 parts of chicken essence, 20 parts of eggs, 4 parts of olive oil, and 500 parts of custard powder.
[0052] The preparation method comprises the following steps:
[0053] 1. How to make scorched glutinous rice flour: Roast glutinous rice until it turns light yellow, grind it into fine powder with a grinder, and set aside.
[0054] 2. How to make beef puree: Put the beef into a puree maker and add onion and ginger water (the mass ratio of beef to onion and ginger water is 50:1), beat into beef puree paste and set aside.
[0055] 3. Preparation method of crispy scallion and ginger powder: slice the scallion and ginger, fry them in oil at 110-120℃ until they turn light yellow, remove them from the oil, put them into a grinder, and add cooked sesame seeds and grind them into fine powder (the mass ratio of scallion, ginger and cooked sesame seeds is 1:1:1), set aside.
[0056] 4. Mix the materials obtained in 1, 2 and 3, add sugar, refined salt, butter, tomato powder, pepper, chicken essence, eggs, olive oil and custard powder, knead into dough, put it in the refrigerator for 4 hours, then take it out and make it into willow-leaf-shaped slices, sprinkle a layer of custard powder on the surface and steam it in a steamer for 12 to 15 minutes. Take it out and cool it down, put it in the refrigerator for 4 hours, shake it and set aside.
[0057] 5. Fry the ingredients in 4 in oil at 110℃ until light yellow, remove from the oil, cool and package.
[0058] Effect Examples
[0059] The crispness of the beef chips prepared in Example 1 was measured using a texture analyzer. Parameter settings included: probe TA / 50, pre-measurement speed 1 mm / s, measurement speed 0.5 mm / s, post-measurement speed 0.5 mm / s, trigger force 5 g, compression ratio 50%. Repeated tests were performed on beef chips with smooth surfaces, and the average value was calculated. A smaller value indicated better crispness. The test data is shown in Table 1.
[0060] Table 1 Parameters of beef chips measured by texture analyzer
[0061] parameter Numerical Hardness (g) 2846.5±14.5 Crispness 2530.2±12.84 Elasticity (mm) 0.31±0.02 Chewing properties (mJ) 285.7±8.5
[0062] Electronic nose analysis revealed a rich beef aroma: the sensor's W1C / W5S ratio was 1.25 (>1.2), demonstrating precise frying, a perfect blend of beef fat and glutinous rice. The peppercorns, scallions, and ginger were also strong: the W2S value was 138 (exceeding the standard of 100), indicating the scallions and ginger were fried perfectly without a burnt smell (the W3S value was 42, less than the safety limit of 60). There were no other odors: the reduced amount of custard powder did not overpower the flavor, and the tomato sourness was under control. See the electronic nose map for details. Figure 1 , beef crispy finished product Figure 2 .
[0063] Obviously, the above embodiments of the present invention are merely examples for the purpose of clearly illustrating the present invention and are not intended to limit the implementation methods of the present invention. A person skilled in the art will be able to make other variations or modifications based on the above description. It is not necessary and impossible to enumerate all implementation methods here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the claims of the present invention.
Claims
1. A beef flavor crispy snack, characterized in that: The invention comprises the following raw materials in parts by weight: 300 parts of burnt glutinous rice flour, 20-30 parts of white sugar, 50-100 parts of beef paste, 3-6 parts of refined salt, 2-4 parts of burnt scallion and ginger powder, 5-8 parts of butter, 15-30 parts of tomato powder, 2-3 parts of pepper powder, 1-2 parts of chicken essence, 10-20 parts of eggs, 2-5 parts of olive oil powder and 500 parts of custard powder.
2. The beef flavor crispy snack according to claim 1, characterized in that: The preparation method of the burnt fragrant glutinous rice flour comprises the following steps: roasting glutinous rice until light yellow, and grinding the glutinous rice into powder.
3. The beef flavor crispy snack according to claim 1, characterized in that: The beef puree is prepared by adding onion and ginger water to beef and beating into beef puree paste; The mass ratio of the beef to the onion and ginger water is 50:
1.
4. The beef flavor crispy snack according to claim 1, characterized in that: The preparation method of the scorched scallion and ginger powder is as follows: slice the scallion and ginger, fry them in oil at a temperature of 110-120° C. until they turn light yellow, remove them from the oil, and add cooked sesame seeds and grind them into powder; The mass ratio of the onion, ginger and cooked sesame is 1:1:
1.
5. The method for preparing beef flavor crispy food according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Mix all the ingredients and form a dough, put it in the refrigerator, then take it out and cut it into thin slices, sprinkle a layer of custard powder on the surface and steam it in a steamer. After cooling, put it in the refrigerator and shake it loose; (2) Fry until light yellow, remove from the oil, cool and package.
6. The preparation method according to claim 5, characterized in that The refrigeration time is 4 hours.
7. The preparation method according to claim 5, characterized in that The steaming time is 12 to 15 minutes.
8. The preparation method according to claim 5, characterized in that The frying temperature is 110°C.