Non-fried puffed food and preparation method thereof

Abstract

A non-fried puffed food contain stuffing and dough wrapper. The non-fried puffed food contains the following components in parts by weight: 5-10 parts of walnut powder, 10-20 parts of red dates powder, 10-20 parts of white fungus powder, 10-20 parts of watermelon peel powder, 30-40 parts of glutinous rice powder, 10-20 parts of whole potato flour, 20-30 parts of fresh bamboo shoots, 10-20 parts of fresh bamboo shoot braising material, and water. The stuffing is braised bamboo shoot pieces prepared from fresh bamboo shoots and fresh bamboo shoot braising material. The dough wrapper is prepared from walnut powder, red dates powder, white fungus powder, watermelon peel powder, glutinous rice powder and whole potato flour by mixing. The product provided by the invention is safe and convenient for consuming, and is delicate in design and rich innutrients. Through delicate combination of multiple food components, the non-fried puffed food has effective health functions for human body on the premise of ensuring taste. The non-fried puffed food effectively utilizes watermelon peel to give full play to the effects of citrulline in watermelon peel, including promoting urination, relieving fever, promoting wound healing, promoting human skin metabolism, whitening and moistening skin, and relieving pockmarks.

Description

technical field [0001] The invention belongs to the technical field of non-fried puffed food, and in particular relates to a non-fried puffed food and a preparation method thereof. Background technique [0002] Non-fried puffing is also called air-flow puffing and vacuum low-temperature puffing. The processing equipment is mainly composed of a pressurized tank and a vacuum tank. The material is heated in the pressurized tank to increase the air pressure in the material and the tank. When a certain pressure is reached, the pressurized tank is connected with the vacuum tank. When the pressure suddenly disappears, the steam in the material will "flash" and be dried and solidified by high temperature, finally forming a foamy product. Generally speaking, the moisture contained in the material generally has four forms: bound state, colloidal absorption state, free state and surface adsorption state. The substances in the material are associated by hydrogen bonds, and the combina...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a non-fried puffed food and its production method, and the purpose is to solve the problem that the product in the prior art has a single style, basically in the shape of flakes or cubes, and even if there are multiple materials mixed in the product, it is basically mixed in powder form. Afterwards, it is made into flakes or dices, which seriously restricts the technical problem of the rapid development of puffed food; in addition, the material selection of the present invention is very novel, and the material with good synergistic effect is selected, and the color matching is also considered in the preparation method. It adopts the technology of separate puffing and multiple puffing, which is very practical and creative