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Seafood flavored taro puffed food production technology

A production process and puffed food technology, which is applied in food preparation, food shaping, and the function of food ingredients, etc., can solve the problems of difficult storage of fresh taro, and achieve the effects of improving human body resistance, simple operation, and easy implementation

Inactive Publication Date: 2015-11-18
葛昌富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh taro is not easy to store, and to provide a production process of seafood-flavored taro puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of manufacture technology of seafood taste taro puffed food, concrete operation steps are:

[0017] (1) Raw material pretreatment: crush the dried taro slices, purple potato slices, and yam slices with a grinder, and discard a small amount of rough dry taro powder through sieving;

[0018] (2) Mixing: Weigh the materials according to the formula ratio, and mix all kinds of materials evenly;

[0019] (3) Cooking: Steam cooking is used to make the mixed material fully cooked, and an appropriate amount of sweet-scented osmanthus powder is added;

[0020] (4) Freezing: place the product at a temperature of 4-6°C for 12-15 hours;

[0021] (5) Drying: Dry the formed billet to a moisture content of 10%;

[0022] (6) Puffing: Puffing is carried out with air-flow puffing equipment, sprinkled with appropriate amount of pepper powder and monosodium glutamate, and the finished product is obtained.

Embodiment 2

[0024] A kind of manufacture technology of seafood taste taro puffed food, concrete operation steps are:

[0025] (1) Raw material pretreatment: crush the dried taro chips, Jerusalem artichoke chips, and banana chips with a grinder, and discard a small amount of coarse taro dry powder through sieving;

[0026] (2) Mixing: Weigh the materials according to the formula ratio, and mix all kinds of materials evenly;

[0027] (3) Cooking: Put the mixed raw materials into the twin-screw extrusion molding machine, complete the cooking and molding work at one time, the product has a consistent shape, uniform and fine texture, and can process products of various shapes by changing the molding mold according to personal preference;

[0028] (4) Freezing: place the product at a temperature of 1-3°C for 8 hours;

[0029] (5) Drying: Dry the formed billet to a moisture content of 12%;

[0030] (6) Puffing: Puffing is carried out with air-flow puffing equipment, sprinkled with appropriate ...

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PUM

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Abstract

The present invention discloses a seafood flavored taro puffed food production technology, belonging to the field of food processing. The seafood flavored taro puffed food is characterized by using the following recipe: taro starch 55 kg, clam meat 32 kg, refine salt 2.5 kg, baking powder 2.8 kg, monosodium glutamate 800 g, soybean paste 200 g, lime juice 300 g, and an appropriate amount of water. The processing processes are as follows: raw material pretreating, mixing, cooking, freezing, forming, drying, puffing, and seasoning. The beneficial effects are as follows: the seafood flavored taro puffed food is uniform in thickness, is excellent in color, aroma and taste, is fragrant, crisp, and delicate, and has a fragrant and glutinous flavor of taros. The product is high in nutritional value and rich in various nutrients, can increase appetite and aid digestion, is conductive to enhance human body immune function and improve human body immunity, has efficacies of supplementing middle warmer and benefiting qi, beautifying features and keeping young, relieving toxins, and preventing against and preventing cancers, and is a snack food which is suitable for both old and young, and is green and nutritious. The seafood flavored taro puffed food production technology is simple in operation and is easy to implement.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of seafood-flavored taro puffed food. Background technique [0002] Taro, commonly known as taro, taro, and taro, was called squatting owl in ancient times. It got its name because it looks like an owl squatting down. Taro is the tuber of the monocotyledonous plant Araceae. It matures and goes on the market every autumn and winter. It is an ecological green food; its color, aroma and taste are excellent, and it is sweet, waxy and slippery. The taro sprouts and tender stalks of the taro can also be eaten after special treatment, and they have a special flavor. The nutritional value of taro is very high. The starch content in the tuber is 70%. It can be used as food and vegetables. It is a treasure of autumn vegetarian food suitable for all ages. [0003] Taro has rich nutritional value and can enhance the immune function of the human body. It can be used as a stap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/333A23L1/212A23L1/29A23P1/14A23L17/50A23L19/00A23L19/10A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/318A23V2200/308A23V2200/30
Inventor 葛昌富
Owner 葛昌富
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