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Spicy puffed chips and preparation method thereof

A puffed crispy and spicy technology, applied in the field of spicy puffed crispy chips 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, smooth and complete appearance, and golden color

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

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Effect test

Embodiment Construction

[0014] A kind of spicy puffed crisp, made of the following raw materials in parts by weight (kg):

[0015] Silver carp meat 200, corn starch 120, wheat flour 80, baking soda 2, pepper 7, salt 1, konjac powder 10, chili powder 8, chrysanthemum 2, schisandra 1, medlar 3, dodder 1, lipase amount, whey protein Appropriate amount.

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

[0017] (1) Decoct chrysanthemum, schisandra, medlar, and chrysanthemum 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) Mix pepper and salt into the pot, stir-fry over low heat, then discharge and crush;

[0020] ...

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PUM

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Abstract

The invention discloses spicy puffed chips. The spicy puffed chips are prepared from the following raw materials in parts by weight: 200 to 210 parts of chub, 120 to 130 parts of cornstarch, 80 to 85 parts of wheat flour, 2 to 3 parts of sodium bicarbonate, 7 to 8 parts of pepper, 1 to 1.2 parts of salt, 10 to 11 parts of konjak refined powder, 8 to 9 parts of cayenne powder, 2 to 3 parts of chrysanthemum, 1 to 2 parts of fructus schizandrae, 3 to 4 parts of medlar, 1 to 2 parts of dodder, proper amount of lipase and proper amount of lactalbumin. The spicy puffed chip is high in fish content and rich in nutrition; the added sodium bicarbonate is decomposed under heat to generate carbon dioxide which then can provide power for puffing of the fish chip, and the expansibility of the product is good; the lactalbumin increases the viscosity of the product and promotes gelation of fish, so that the product is not easy to break; the lipase is adopted to degrease the fish, so that the phenomenon that puffing is affected when gelatinization of the starch is insufficient and the paste viscosity of the starch is reduced is avoided; furthermore, the spicy puffed chip can protect the liver.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy 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 purpose of the present invention is to provide a spicy puffed crisp chip and a preparation metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/105A23L5/20A23L29/281A23L29/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/54252A23V2250/1614
Inventor 冯庆海
Owner ANHUI DINGYUAN JINKANGYUAN FOOD CO LTD
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