CN105249295A - Sticky rice puffed crisp slices and preparation method thereof - Google Patents
Sticky rice puffed crisp slices and preparation method thereof Download PDFInfo
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- CN105249295A CN105249295A CN201510729922.0A CN201510729922A CN105249295A CN 105249295 A CN105249295 A CN 105249295A CN 201510729922 A CN201510729922 A CN 201510729922A CN 105249295 A CN105249295 A CN 105249295A
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- parts
- meat
- sticky rice
- silver carp
- crisp slices
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 20
- 235000009566 rice Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 241000209094 Oryza Species 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 9
- 108090001060 Lipase Proteins 0.000 claims abstract description 9
- 239000004367 Lipase Substances 0.000 claims abstract description 9
- 235000019421 lipase Nutrition 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000005238 degreasing Methods 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 241000269319 Squalius cephalus Species 0.000 abstract 5
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 230000001007 puffing effect Effects 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sticky rice puffed crisp slices which are prepared from the following raw materials in parts by weight: 200 to 210 parts of chub meat, 120 to 130 parts of corn starches, 80 to 85 parts of wheat flour, 2 to 3 parts of sodium bicarbonate, 20 to 21 parts of sticky rice, 2 to 3 parts of yellow wine, 2 to 3 parts of fructus lycii, 1 to 2 parts of folium mori, 3 to 4 parts of lucid ganoderma, 1 to 2 parts of astragalus membranaceus, a proper amount of lipase and a proper amount of whey proteins. The sticky rice puffed crisp slices are high in chub meat content and rich in nutrition; the added sodium bicarbonate is heated and decomposed, thus generating carbon dioxide and providing power for puffing of chub meat slices; therefore the expansibility of a product is high; due to the whey proteins, the stickiness of the product is enhanced, gelling of the chub meat is promoted, and the product is unlikely to break; the lipase is adopted to degrease the chub meat, so that the influence, which is caused by insufficient starch gelatinization and reduction of the stickiness of starch paste, on puffing is avoided; meanwhile, the sticky rice puffed crisp slices can be used for reducing blood sugar.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of glutinous rice dilated crisp slices and preparation method thereof.
Background technology
Dilated food refers to cereal, beans or potato class, greengrocery etc. for primary raw material, and through baking, the expanded mode such as fried or extruding and the volume made enlarge markedly, and has the food of certain puffed degree and gas porosity.Dilated food has had long history in China, extensively likes by consumer.Fresh-water fishes resource is important protein resource, has low price, nutritious feature.Be the dilated food mainly prawn crisp processed raw material in the market with fresh water corn, but its flesh of fish content is only about 10%, as a kind of product, there is certain deficiency its nutrient balance aspect, and the degree that fresh-water fishes raw material utilizes is not high yet, therefore, develop the rotten high added value dilated food for raw material of high-load fish to have broad prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of glutinous rice dilated crisp slices and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of glutinous rice dilated crisp slices, be made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, glutinous rice 20-21, yellow rice wine 2-3, fruit of Chinese wolfberry 2-3, mulberry leaf 1-2, glossy ganoderma 3-4, Radix Astragali 1-2, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described glutinous rice dilated crisp slices, comprises the following steps:
(1) fruit of Chinese wolfberry, mulberry leaf, glossy ganoderma, the Radix Astragali are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) glutinous rice and yellow rice wine are mixed into pot, little fire is fried to dry, then by gained crushing material;
(4) by cornstarch, wheat flour, sodium bicarbonate and step (3) gained mixing of materials, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Advantage of the present invention is: flesh of fish content of the present invention is high, nutritious, and golden yellow color, smooth in appearance is complete, aromatic flavour, the sodium bicarbonate decomposes of adding produces carbon dioxide, can be that fillet are expanded provides power, make product dilatancy good, lactalbumin can increase product viscosity, promote flesh of fish gelation, make product not easily broken, because aliphatic acid non-adsorbed starch forms compound with starch molecule in starch gelatinization process, have employed lipase and degreasing is carried out to the flesh of fish, avoid the impact that declines of the insufficient and viscosity of starch gelatinization expanded, in addition, the present invention is also containing multiple medicinal herb components, there is effect of hypoglycemic.
Detailed description of the invention
A kind of glutinous rice dilated crisp slices, be made up of the raw material of following weight portion (kilogram):
Silver carp meat 200, cornstarch 120, wheat flour 80, sodium bicarbonate 2, glutinous rice 20, yellow rice wine 2, the fruit of Chinese wolfberry 2, mulberry leaf 1, glossy ganoderma 3, the Radix Astragali 1, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described glutinous rice dilated crisp slices, comprises the following steps:
(1) fruit of Chinese wolfberry, mulberry leaf, glossy ganoderma, the Radix Astragali are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) glutinous rice and yellow rice wine are mixed into pot, little fire is fried to dry, then by gained crushing material;
(4) by cornstarch, wheat flour, sodium bicarbonate and step (3) gained mixing of materials, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Claims (2)
1. a glutinous rice dilated crisp slices, is characterized in that being made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, glutinous rice 20-21, yellow rice wine 2-3, fruit of Chinese wolfberry 2-3, mulberry leaf 1-2, glossy ganoderma 3-4, Radix Astragali 1-2, lipase is appropriate, lactalbumin is appropriate.
2. the preparation method of glutinous rice dilated crisp slices according to claim 1, is characterized in that comprising the following steps:
(1) fruit of Chinese wolfberry, mulberry leaf, glossy ganoderma, the Radix Astragali are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) glutinous rice and yellow rice wine are mixed into pot, little fire is fried to dry, then by gained crushing material;
(4) by cornstarch, wheat flour, sodium bicarbonate and step (3) gained mixing of materials, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729922.0A CN105249295A (en) | 2015-11-02 | 2015-11-02 | Sticky rice puffed crisp slices and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729922.0A CN105249295A (en) | 2015-11-02 | 2015-11-02 | Sticky rice puffed crisp slices and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249295A true CN105249295A (en) | 2016-01-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510729922.0A Pending CN105249295A (en) | 2015-11-02 | 2015-11-02 | Sticky rice puffed crisp slices and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249295A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1365624A (en) * | 2001-01-16 | 2002-08-28 | 吴火炉 | Moisture-proof water-resistant puffed shrimp shreds and its preparing method |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | A kind of processing method of crispy fish fillets |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| CN102987416A (en) * | 2012-12-18 | 2013-03-27 | 西南民族大学 | Nutrition-enriched recombinant translucent meat slices and preparation method thereof |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103859479A (en) * | 2014-03-20 | 2014-06-18 | 浙江海洋学院 | Puffed crisp sleeve-fish chips and processing method thereof |
-
2015
- 2015-11-02 CN CN201510729922.0A patent/CN105249295A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1365624A (en) * | 2001-01-16 | 2002-08-28 | 吴火炉 | Moisture-proof water-resistant puffed shrimp shreds and its preparing method |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | A kind of processing method of crispy fish fillets |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| CN102987416A (en) * | 2012-12-18 | 2013-03-27 | 西南民族大学 | Nutrition-enriched recombinant translucent meat slices and preparation method thereof |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103859479A (en) * | 2014-03-20 | 2014-06-18 | 浙江海洋学院 | Puffed crisp sleeve-fish chips and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
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| RJ01 | Rejection of invention patent application after publication |