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Preparation method of pungent and spicy gluten

A preparation method and technology of spicy strips, which are applied in the field of spicy flavor preparation of spicy strips, can solve problems such as loss of umami taste and harmfulness to human health, and achieve the effects of reducing consumption, good conditioning effect, and increasing spicy taste

Active Publication Date: 2021-08-06
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing spicy strips on the market are spicy, spiced, hot and sour, sweet and spicy, and meaty. One of the common points of the taste is freshness. In order to enhance the freshness of the spicy strips, seasonings such as monosodium glutamate are usually added. In the process of making spicy strips, in order to increase the aroma of spices, the temperature of seasoning oil is generally 130-160°C, which can fully stimulate the aroma of spices, but monosodium glutamate, a commonly used condiment, will deteriorate into burnt grains at high temperatures above 130°C Sodium glutamate not only loses its original umami taste, but long-term consumption will be harmful to human health. In order to solve this problem, the inventor has innovated a preparation method of spicy flavor of spicy strips

Method used

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  • Preparation method of pungent and spicy gluten
  • Preparation method of pungent and spicy gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing spicy strips with spicy flavor, comprising the following steps:

[0023] Step 1. Preparation of seasoning oil: Weigh chili powder, cumin powder, Chinese prickly ash, grass fruit, cinnamon bark, salt, star anise, granulated sugar, Polygonum water, clove basil, and eagle tea and grind them into fine powder respectively, put the chili powder into the pre- Soak in heated high-temperature edible oil for 3 minutes. The temperature of the preheated edible oil is 170°C, then cool it down to 80°C with ice water, add cumin powder, pepper, grass fruit, cinnamon bark, and star anise, and simmer for 20 minutes. Then lower the temperature to 50°C, add salt, granulated sugar, Polygonum polygonum, clove basil, eagle tea, and monosodium glutamate, mix and stir, finally add highland barley wine and stir evenly to obtain seasoning oil, cool to below 40°C for later use, and each raw material is used in parts by mass Count: 5 parts of chili powder, 0.5 parts of cumin ...

Embodiment 2

[0027] A method for preparing spicy strips with spicy flavor, comprising the following steps:

[0028] Step 1. Preparation of seasoning oil: Weigh chili powder, cumin powder, Chinese prickly ash, grass fruit, cinnamon bark, salt, star anise, granulated sugar, Polygonum water, clove basil, and eagle tea and grind them into fine powder respectively, put the chili powder into the pre- Soak in heated high-temperature edible oil for 5 minutes. The temperature of the preheated edible oil is 175°C, then cool it down to 90°C with ice water, add cumin powder, pepper, grass fruit, cinnamon, and star anise, and simmer for 30 minutes. Then lower the temperature to 60°C, add salt, granulated sugar, Polygonum polygonum, clove basil, eagle tea, and monosodium glutamate, mix and stir, and finally add highland barley wine and stir evenly to obtain seasoning oil, cool to below 40°C for later use, and use parts by mass of each raw material Counting: 3 parts of chili powder, 1 part of cumin powde...

Embodiment 3

[0032] A method for preparing spicy strips with spicy flavor, comprising the following steps:

[0033] Step 1. Preparation of seasoning oil: Weigh chili powder, cumin powder, Chinese prickly ash, grass fruit, cinnamon bark, salt, star anise, granulated sugar, Polygonum water, clove basil, and eagle tea and grind them into fine powder respectively, put the chili powder into the pre- Soak in heated high-temperature edible oil for 4 minutes. The temperature of the preheated edible oil is 172°C, then cool it down to 85°C with ice water, add cumin powder, pepper, grass fruit, cinnamon, and star anise, and simmer for 25 minutes. Then lower the temperature to 55°C, add salt, granulated sugar, Polygonum polygonum, clove basil, eagle tea, and monosodium glutamate, mix and stir, and finally add highland barley wine and stir evenly to obtain seasoning oil, cool to below 40°C for later use, and use parts by mass of each raw material Count: 4 parts of chili powder, 0.8 parts of cumin powde...

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Abstract

The invention discloses a preparation method of pungent and spicy gluten and belongs to the technical field of food processing. The preparation method of pungent and spicy gluten comprises the following steps: soaking chilli powder in high-temperature edible oil, cooling with ice water, adding cumin powder, Chinese prickly ash, tsaoko amomum fruit, cassia bark and star anise, braising, cooling, adding edible salt, granulated sugar, polygonum hydropiper, ocimum gratissimum, hawk tea and monosodium glutamate, mixing and stirring, adding highland barley wine, uniformly stirring to obtain seasoning oil, and cooling for later use; weighing wheat flour, soybean flour, corn flour and water, putting into a dough mixer, stirring, beating with a machine and extruding in a bulking machine for cooking and expanding; and putting the seasoning oil into a mixing machine, adding a semi-finished product of spicy gluten, and fully mixing and stirring to obtain the pungent and spicy gluten. Different seasonings are added into seasoning oil at different temperatures to season spicy gluten, the obtained pungent and spicy gluten has good mouthfeel and full taste, and a situation that monosodium glutamate loses a delicate flavor at high temperature and is harmful to human health is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing hot and spicy spicy noodles. Background technique [0002] Spicy strips originated in Pingjiang, Hunan in 1998. It is a kind of wheat flour as the main raw material, supplemented with salt, sugar, water and other auxiliary materials, after extrusion, molding, cutting; and then mixed with oil pepper, spices, etc. A spicy snack food. It has a soft and chewy taste, a strong aroma, and is spicy and stimulating. It is very popular among young people and is also one of the most popular snacks. Most of the existing spicy strips on the market are spicy, spiced, hot and sour, sweet and spicy, and meaty. One of the common points of the taste is freshness. In order to enhance the freshness of the spicy strips, seasonings such as monosodium glutamate are usually added. In the process of making spicy strips, in order to increase the aroma of spices...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L27/10A23L33/10
CPCA23L7/17A23L27/10A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 吴素军王盛莉李龙黄晓丹
Owner HUNAN YUFENG FOOD IND
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