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Buckwheat-flavored puffed crisp chips and preparation method thereof

A technology of puffed crisps and flavor, applied in the field of buckwheat-flavored puffed crisps and its preparation, can solve the problem of low utilization of freshwater fish raw materials, and achieve the effect of promoting gelatinization of fish meat, high fish meat content, and strong flavor

Inactive Publication Date: 2016-01-20
ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the puffed food that uses freshwater corn as raw material in the market is mainly lobster slices, but its fish meat content is only about 10%. Therefore, the development of high value-added puffed food with high content of surimi as raw material has broad prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A buckwheat-flavored puffed crisp, made from the following raw materials in parts by weight (kg):

[0015] Silver carp meat 200, corn starch 120, wheat flour 80, baking soda 2, buckwheat grains 10, coconut juice 20, walnut powder 8, lotus leaf 3, hawthorn 1, Panax notoginseng 1, Gynostemma 2, lipase amount, whey protein amount.

[0016] The preparation method of described buckwheat flavor puffed crisp, comprises the following steps:

[0017] (1) Decoct lotus leaf, hawthorn, Panax notoginseng and Gynostemma pentaphyllum with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0018] (2) Add three times the amount of water to the silver carp meat, then add lipase, enzymolyze the silver carp meat at 31°C for 50 minutes, rinse the silver carp meat twice with clean water to obtain defatted silver carp meat;

[0019] (3) Put the buckwheat grains into the oven, bake at 180°C for 8 ...

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Abstract

The invention discloses buckwheat-flavored puffed crisp chips. The buckwheat-flavored puffed crisp chips are prepared from the following raw materials in parts by weight: 200-210 parts of silver carp, 120-130 parts of corn starch, 80-85 parts of wheat flour, 2-3 parts of baking soda, 10-11 parts of buckwheat particles, 20-22 parts of coconut juice, 8-9 parts of walnut powder, 3-4 parts of lotus leaves, 1-2 parts of hawthorn, 1-2 parts of pseudo-ginseng, 2-3 parts of gynostemma pentaphyllum, a proper amount of lipase and a proper amount of whey protein. The buckwheat-flavored puffed crisp chips are high in fish content and abundant in nutrients. The added baking soda is decomposed due to heat to generate carbon dioxide, so that power is supplied to puffing of fish chips, and a product has high puffing performance. Through the whey protein, the product viscosity is increased, fish gelatinization is facilitated, and the product is protected from being broken easily. The fish is skimmed through the lipase, so that the influence on puffing caused by insufficient gelatinization and lowering of viscosity is avoided. Moreover, the buckwheat-flavored puffed crisp chips have a function of lowering blood lipid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a buckwheat-flavored puffed crisp chip and a preparation method thereof. Background technique [0002] Puffed food refers to the food with a certain degree of puffing and looseness, which is made of grains, beans, potatoes, vegetables, etc. as the main raw materials, and is made by baking, frying, or extrusion. Puffed food has a long history in China and is widely loved by consumers. Freshwater fish resources are important protein resources, which are cheap and nutritious. At present, the puffed food that uses freshwater corn as raw material in the market is mainly lobster slices, but its fish meat content is only about 10%. Therefore, the development of high value-added puffed food with high content of surimi as raw material has broad prospects. Contents of the invention [0003] The object of the present invention is to provide a buckwheat-flavored puffed crisp chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23L29/00A23P30/30
CPCA23V2002/00A23V2200/30A23V2200/332A23V2250/11A23V2250/21A23V2250/54252
Inventor 冯庆海
Owner ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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