CN107279726A - A kind of preparation method of the peppery bar of nutrient safe - Google Patents
A kind of preparation method of the peppery bar of nutrient safe Download PDFInfo
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- CN107279726A CN107279726A CN201710627225.3A CN201710627225A CN107279726A CN 107279726 A CN107279726 A CN 107279726A CN 201710627225 A CN201710627225 A CN 201710627225A CN 107279726 A CN107279726 A CN 107279726A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation method of the peppery bar of nutrient safe, it is characterised in that including following aspect：（1）Dough is made, egg liquid, strawberry powder, walnut powder, grape fruit powder and seasoning powder is added into flour nutritive dough is made；（2）Knead dough, dough is placed in warm water and rubbed up, white slurries are become to water；（3）Cold fermentation, carries out cold fermentation at 7 10 DEG C and 12 14 DEG C respectively；（4）Cook, 5 7min are cooked in boiling water；（5）Baking, in external coating camellia oil, is placed in baking box and dries unstrained spirits；（6）Oil immersion, will dry unstrained spirits strip face and be placed in dipping in impregnation oils.The made peppery bar of the inventive method, it is sanitary edible, safe without any edible additive composition with nutritious, mouthfeel good toughness.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of the peppery bar of nutrient safe.
Background technology
Peppery bar, is, using flour as primary raw material, water, salt, sugar, natural pigment etc. and face to be added, by the high warm extrusion of bulking machine
Pressure is expanded, then refuel, capsicum, the flavoring such as numb green pepper are processed.Peppery bar is with its unique spicy by child and youth
People's likes, still, due to production health and supervision problem, causes peppery bar all to be deposited in terms of sanitary edible, nutrition and security
In many problems.Due to supervising not in place, the peppery bar product produced with family workshop type, production equipment is simple, environment is poor, product
Indices do not carry out detection monitoring, and peppery bar health is unable to reach food sanitation standard.Peppery bar is added using flour as primary raw material
The flavorings such as sugar, salt, capsicum are processed, its nutritional ingredient contained with starch and sugar based on, as its nutrition of non-staple food into
Divide single, lack the supplement of the nutritional ingredients such as vitamin, mineral matter element, the nutritional supplementation, growth-promoting effect to body are low,
Peppery bar is of low nutritive value.The peppery bar producer reduces production cost to improve the mouthfeel and color and luster of peppery bar, a large amount of in peppery bar
The food additive components such as toner, preservative, chilli extract are added, the even amount of transfiniting is added；Take in substantial amounts of food addition
Agent composition, can cause internal organs to be damaged, and peppery bar is in frying course, the thing such as saturated fatty acid and Benzpyrene of generation
Matter, with the risk for inducing the diseases such as hypertension, high fat of blood and cancer.
The content of the invention
The problem of present invention is directed to existing：Sanitary edible, peppery bar is more produced with family workshop type based on, its production technology and
Equipment is simple, environment is poor, product indices do not carry out detection monitoring, and the peppery bar produced has pathogen contamination situation.Nutrition
Composition, peppery bar adds the flavorings such as sugar, salt, capsicum and processed using flour as raw material, and the nutritional ingredient that it contains is with starch
Based on sugar, as non-staple food, its nutritional ingredient is single, lacks the supplement of the nutritional ingredients such as vitamin, mineral matter element, to machine
The nutritional supplementation of body, growth-promoting effect are low, and peppery bar is of low nutritive value.Edible safety, a large amount of add increases in peppery bar production
The food additive components such as toner, preservative, chilli extract, the even amount of transfiniting are added, and take in substantial amounts of food additive component,
Internal organs can be caused to be damaged；And peppery bar is in high temperature frying, because the inoxidizability of oil is poor, substantial amounts of saturation can be produced
The material such as aliphatic acid and Benzpyrene, with the risk for inducing the diseases such as hypertension, high fat of blood and cancer.To solve the above problems,
The invention provides a kind of preparation method of the peppery bar of nutrient safe.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the peppery bar of nutrient safe, comprises the following steps：
（1）Make dough：Egg liquid, strawberry powder, walnut powder, grape fruit powder and seasoning powder are added into flour, is added after being well mixed
Enter flavouring liquid and face, nutritive dough is made；Protein in peppery bar, vitamins and other nutritious components content, and grape fruit powder can be increased
With the antioxidant content contained in walnut powder, can improve the peppery bar shelf-life, reduce harmful substance contents, add zinc gluconate and
Organic Selenium composition, it, which has, easily absorbs, promotes intelligence development and improve immunity；
（2）Knead dough：Nutritive dough is placed in warm water and rubbed up, is taken out when water becomes white slurries, after draining away the water
Knead dough 20-25min in dough kneeding machine, and essence dough is made；Dough in water after rubbing up, and the increase of dough chewiness can improve peppery bar
Edible toughness and mouthfeel；
（3）Cold fermentation：Smart dough is cut into strip, first ferment 4-5h at a temperature of 7-10 DEG C, then is issued in 12-14 DEG C of temperature
Ferment 2-3h, is made fermentation strip face；Shape inside preliminary exposition, dough can be carried out to nutritional ingredients such as starch, the protein of dough
Into mesopore, be conducive to flavoring ingredients to penetrate into, improve peppery bar nutrient absorption and spicy flavor；
（4）Cook：Fermentation strip face is placed in boiling water and cooks 5-7min, strainer is dried after pulling out, is made and is cooked strip face；
（5）Baking：Strip face external coating camellia oil is being cooked, is being placed in baking box and dries unstrained spirits, 120-130 DEG C of temperature, time 25-
30min, 7 DEG C/2min of rate of rise in temperature, cooling rate are 5 DEG C/2min, are made and dry unstrained spirits strip face；Using cooking and baking unstrained spirits side
Method is processed to peppery bar, is cooked by boiling water and low temperature dries unstrained spirits, can be improved nutritional ingredient in peppery bar and be decomposed and maturity, and avoid
Processing of the fried mode to peppery bar, reduces the harmful substance contents such as saturated fatty acid and Benzpyrene in peppery bar, the edible peace of peppery bar
It is Quan Xinggao, in good taste；
（6）Oil immersion：Unstrained spirits strip face will be dried it is placed in temperature and 6-9min is impregnated in 75-80 DEG C of impregnation oils, in uviol lamp after taking-up
Lower sterilization, is made the peppery bar of nutrient safe；The inoxidizability that camellia oil has, it is possible to decrease saturated fatty acid and Benzpyrene in oil heating
Produce, and low temperature dipping, it is to avoid the generation of high temperature frying harmful substance and the destruction to nutritional ingredient, carry etc. harmful substance
High security, trophism and the eating mouth feel of peppery bar.
Step（1）Described nutritive dough, it is respectively configured to sub-prime gauge part and is：
73-78 parts of flour, 4-7 parts of egg liquid, 2-4 parts of strawberry powder, 1-3 parts of walnut powder, 3-5 parts of seasoning powder, 1-2 parts of Yoghourt, have
0.02-0.03 parts of machine selenium, 0.03-0.05 parts of zinc gluconate.
Step（1）Described flavouring liquid and seasoning powder, its compound method is：
14-17 parts of numb green pepper, 9-12 parts of anise, 5-8 parts of dried orange peel, 4-6 parts of fennel, 1-3 parts of spiceleaf, salt compounded of iodine are weighed according to quality meter part
3-4 parts, 1-2 parts of rhizoma zingiberis, first handle to obtain compound powder, by compound by numb green pepper, anise, dried orange peel, fennel, spiceleaf and rhizoma zingiberis efflorescence
Powder cooks 1-2h in boiling water, through centrifugal filtration, obtains mixed liquor and mixed precipitation, and mixed precipitation is dried at 43-46 DEG C,
Seasoning powder is made after efflorescence；Mixed liquor is concentrated into the 1/4 of original volume, and adds salt compounded of iodine, Yoghourt, Organic Selenium and glucose
Sour zinc stirring mixing, is made flavouring liquid.
Step（2）Described warm water, its temperature is 24-28 DEG C.
Step（4）Described drying, is 14%-17% for drying to cooking strip face water content.
Step（6）Described impregnation oils, its compound method is：
By camellia oil and soybean oil according to 1:2-3 quality proportionings, which are mixed to obtain, adds mediation oil quality 6%- after ready-mixed oil, heat temperature raising
8% the step of（1）Then middle seasoning powder, frying 3-4min adds mediation oil quality 8%-11% chilli oil capsicum, stirring frying 6-
8min, is made impregnation oils.
The present invention has advantages below compared with prior art：Raw material is made, peppery bar makes raw material based on flour, and adds
Egg, strawberry powder, grape fruit powder and walnut powder, increase protein, vitamins and other nutritious components content in peppery bar, and grape fruit powder and
The antioxidant content contained in walnut powder, can be improved the peppery bar shelf-life, reduce harmful substance contents, add zinc gluconate and have
Machine selenium composition, it, which has, easily absorbs, promotes intelligence development and improve immunity, improves the edible nourishing of peppery bar.System
Make technique, by the dough become reconciled by kneading dough and cold fermentation, the increase of dough chewiness is edible to have more flexible and chew taste, and passes through
Rolled into a ball behind cold fermentation, it contains the nutritional ingredients such as starch, protein and carries out preliminary exposition, easily absorbs and digests, is internally formed
Mesopore be conducive to the infiltrations of flavoring ingredients；Peppery bar is processed using cooking and drying unstrained spirits method, is cooked by boiling water and low temperature dries
Unstrained spirits, can improve nutritional ingredient in peppery bar and decompose and maturity, and avoid processing of the fried mode to peppery bar, reduce in peppery bar
The harmful substance contents such as saturated fatty acid and Benzpyrene, peppery bar edible safety is high, in good taste；During unstrained spirits is dried, control is dried
The speed of unstrained spirits temperature raising and lowering, can control peppery bar degree of aging, prevents difference variation excessive, cause to dry overaging in unstrained spirits
And nutrient component damages.Oil immersion method, by the condiment composition such as chilli oil capsicum, numb green pepper, fennel, the Titian in ready-mixed oil, powder in advance
Flavoring ingredients are easier to merge with ready-mixed oil during condiment composition after change is cooked, and are configured to reconcile using soybean oil and camellia oil
Oil, camellia oil has stronger inoxidizability, and the generation of the compositions such as saturated fatty acid and Benzpyrene can be reduced in ready-mixed oil high temperature；
Dry strip face after unstrained spirits to impregnate in 75-80 DEG C of impregnation oils, flavoring ingredients can be infiltrated into fully inside strip face in ready-mixed oil, increase
Numb, peppery, fresh, the fragrant taste of peppery bar, and harmful substance generation in high temperature frying can be reduced, high temperature frying is reduced to nutritional ingredient
Destruction.Peppery bar is made in the inventive method, with nutritious, mouthfeel good toughness, without any edible additive composition, edible to defend
It is raw, safe.
Embodiment
Embodiment 1：
A kind of preparation method of the peppery bar of nutrient safe, comprises the following steps：
（1）Make dough：Egg liquid, strawberry powder, walnut powder, grape fruit powder and seasoning powder are added into flour, is added after being well mixed
Enter flavouring liquid and face, nutritive dough is made；Protein in peppery bar, vitamins and other nutritious components content, and grape fruit powder can be increased
With the antioxidant content contained in walnut powder, can improve the peppery bar shelf-life, reduce harmful substance contents, add zinc gluconate and
Organic Selenium composition, it, which has, easily absorbs, promotes intelligence development and improve immunity；
（2）Knead dough：Nutritive dough is placed in warm water and rubbed up, is taken out when water becomes white slurries, after draining away the water
Knead dough 21min in dough kneeding machine, and essence dough is made；Dough in water after rubbing up, and the increase of dough chewiness can improve the edible of peppery bar
Toughness and mouthfeel；
（3）Cold fermentation：Smart dough is cut into strip, first ferment 4.5h at a temperature of 7.5 DEG C, then is fermented at a temperature of 12.5 DEG C
2.5h, is made fermentation strip face；Preliminary exposition can be carried out to nutritional ingredients such as starch, the protein of dough, dough is internally formed
Mesopore, be conducive to flavoring ingredients to penetrate into, improve peppery bar nutrient absorption and spicy flavor；
（4）Cook：Fermentation strip face is placed in boiling water and cooks 5.5min, strainer is dried after pulling out, is made and is cooked strip face；
（5）Baking：Strip face external coating camellia oil is being cooked, is being placed in baking box and dries unstrained spirits, 123 DEG C of temperature, time 27min, temperature
7 DEG C/2min of the rate of climb is spent, cooling rate is 5 DEG C/2min, is made and dries unstrained spirits strip face；Using cooking and baking unstrained spirits method to peppery bar
Processing, is cooked by boiling water and low temperature dries unstrained spirits, can be improved nutritional ingredient in peppery bar and be decomposed and maturity, and avoid fried side
Processing of the formula to peppery bar, reduces the harmful substance contents such as saturated fatty acid and Benzpyrene in peppery bar, and peppery bar edible safety is high, mouth
Feel；
（6）Oil immersion：Unstrained spirits strip face will be dried it is placed in temperature and 7min is impregnated in 77 DEG C of impregnation oils, will be killed after taking-up under uviol lamp
Bacterium, is made the peppery bar of nutrient safe；The inoxidizability that camellia oil has, it is possible to decrease saturated fatty acid and Benzpyrene etc. have in oil heating
Evil material is produced, and low temperature dipping, it is to avoid the generation of high temperature frying harmful substance and the destruction to nutritional ingredient, is improved
Security, trophism and the eating mouth feel of peppery bar.
Step（1）Described nutritive dough, it is respectively configured to sub-prime gauge part and is：
75 parts of flour, 5 parts of egg liquid, 2.4 parts of strawberry powder, 1.6 parts of walnut powder, 3.2 parts of seasoning powder, 1.4 parts of Yoghourt, Organic Selenium
0.023 part, 0.035 part of zinc gluconate.
Step（1）Described flavouring liquid and seasoning powder, its compound method is：
According to quality meter part weigh 15 parts of numb green pepper, anistree 10 parts, 6 parts of dried orange peel, 4.5 parts of fennel, 1.4 parts of spiceleaf, 3.4 parts of salt compounded of iodine,
1.2 parts of rhizoma zingiberis, first handles to obtain compound powder by numb green pepper, anise, dried orange peel, fennel, spiceleaf and rhizoma zingiberis efflorescence, by compound powder in boiling
1.5h is cooked in water, through centrifugal filtration, mixed liquor and mixed precipitation is obtained, mixed precipitation is dried at 44 DEG C, after efflorescence
Seasoning powder is made；Mixed liquor is concentrated into the 1/4 of original volume, and adds salt compounded of iodine, Yoghourt, Organic Selenium and zinc gluconate stirring
Mixing, is made flavouring liquid.
Step（2）Described warm water, its temperature is 25 DEG C.
Step（4）Described drying, is 15% for drying to cooking strip face water content.
Step（6）Described impregnation oils, its compound method is：
By camellia oil and soybean oil according to 1:2 quality proportionings, which are mixed to obtain, adds mediation oil quality 6.3% after ready-mixed oil, heat temperature raising
The step of（1）Then middle seasoning powder, frying 3min adds the chilli oil capsicum of mediation oil quality 9%, stirs frying 6min, and leaching is made
Stain oil.
Embodiment 2：
The present embodiment 2 is compared with embodiment 1, and step changes in the following areas：
Step（1）Described nutritive dough, it is respectively configured to sub-prime gauge part and is：
77 parts of flour, 6.5 parts of egg liquid, 3.6 parts of strawberry powder, 2.7 parts of walnut powder, 4.2 parts of seasoning powder, 1.6 parts of Yoghourt, Organic Selenium
0.028 part, 0.044 part of zinc gluconate.
Step（1）Described flavouring liquid and seasoning powder, its compound method is：
According to quality meter part weigh 16 parts of numb green pepper, anistree 11 parts, 7 parts of dried orange peel, 5.2 parts of fennel, 2.8 parts of spiceleaf, 3.6 parts of salt compounded of iodine,
1.5 parts of rhizoma zingiberis, first handles to obtain compound powder by numb green pepper, anise, dried orange peel, fennel, spiceleaf and rhizoma zingiberis efflorescence, by compound powder in boiling
2h is cooked in water, through centrifugal filtration, mixed liquor and mixed precipitation is obtained, mixed precipitation is dried at 45 DEG C, is made after efflorescence
Obtain seasoning powder；Mixed liquor is concentrated into the 1/4 of original volume, and it is mixed to add salt compounded of iodine, Yoghourt, Organic Selenium and zinc gluconate stirring
Close, flavouring liquid is made.
Step（2）Described warm water, its temperature is 27 DEG C.
Step（3）Cold fermentation, its parameter is：
First fermented at a temperature of 9 DEG C 5h, then the 3h that ferments at a temperature of 13 DEG C.
Step（4）Described drying, is 16% for drying to cooking strip face water content.
Step（5）Toast, its parameter is：Dry 126 DEG C of unstrained spirits temperature, time 28min, 7 DEG C/2min of rate of rise in temperature, drop
Warm speed is 5 DEG C/2min.
Step（6）Described impregnation oils, its compound method is：
By camellia oil and soybean oil according to 1:3 quality proportionings, which are mixed to obtain, adds mediation oil quality 7.3% after ready-mixed oil, heat temperature raising
The step of（1）Then middle seasoning powder, frying 4min adds the chilli oil capsicum of mediation oil quality 10.5%, stirs frying 7min, system
Obtain impregnation oils.
Step（6）Oil immersion, its parameter is：It is 78 DEG C to impregnate oil temperature, and dip time is 8min.
Contrast 1：
This contrast 1 is compared with embodiment 1, and step is not carried out（1）The nutriments such as middle egg, strawberry powder add, other steps with
Embodiment 1 is identical.
Contrast 2：
This contrast 2 is compared with embodiment 1, and step is not carried out（2）Knead dough, other steps are same as Example 1.
Contrast 3：
This contrast 3 is compared with embodiment 2, and step is not carried out（3）Cold fermentation, other steps are same as Example 2.
Contrast 4：
This contrast 4 is compared with embodiment 2, and step is not carried out（4）Cook,（5）Baking, using frying method, other steps and reality
Apply example 2 identical.
Contrast 5：
This contrast 5 is compared with embodiment 2, and step is not carried out（6）Using camellia oil, other steps are same as Example 2.
Control group：
Control group directly makes peppery bar using frying method, be not used nutritive dough, knead dough, cold fermentation, cookings and toast, with
And ready-mixed oil is used.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, detection
Benzpyrene content, total plate count, amino acid content in peppery bar, and the mouthfeel evaluation to peppery bar, are compared；Wherein bacterium colony is total
Number, according to the fried pot foods total plate count standard of GB standards in≤1000cfu/g.
Benzpyrene content：Using HPLC methods, with reference to the measure of BaP in GB/T 5009.27-2016 food.
Mouthfeel is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine, and preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；It is each to evaluate sample
This capacity is 90, is defined by the super evaluation result of sample 2/3.
Experimental data：
| Project | Benzpyrene content ug/kg | Total plate count cfu/g | Amino acid content % | Peppery bar mouthfeel is evaluated |
| Embodiment 1 | 2.17 | 487 | 4.62% | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 2.13 | 492 | 4.57% | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 2.59 | 523 | 3.64% | ﹢ ﹢ |
| Contrast 2 | 2.19 | 561 | 4.51% | ﹢ ﹢ ﹢ |
| Contrast 3 | 2.15 | 507 | 3.83% | ﹢ ﹢ ﹢ |
| Contrast 4 | 4.8 | 673 | 3.48% | ﹢ ﹢ |
| Contrast 5 | 3.75 | 714 | 4.04% | ﹢ ﹢ |
| Control group | 6.53 | 819 | 1.03% | ﹢ |
Synthesis result：The made peppery bar of the inventive method, with nutritious, mouthfeel good toughness, without any edible additive composition,
It is sanitary edible, safe.By cooking and toasting, camellia oil is used, it is possible to decrease Benzpyrene content is 2.67ug/ in peppery bar
Kg, 1.62ug/kg, amino acid content improve 1.09%, 0.53%, total plate count reduction 181cfu/g, 222 cfu/g；Use battalion
Dough and cold fermentation are supported, amino acid content difference 0.98%, 0.74% can be improved, and improve the eating mouth feel of peppery bar.
Claims (6)
1. a kind of preparation method of the peppery bar of nutrient safe, it is characterised in that comprise the following steps：
（1）Make dough：Egg liquid, strawberry powder, walnut powder, grape fruit powder and seasoning powder are added into flour, is added after being well mixed
Enter flavouring liquid and face, nutritive dough is made；
（2）Knead dough：Nutritive dough is placed in warm water and rubbed up, is taken out when water becomes white slurries, after draining away the water
Knead dough 20-25min in dough kneeding machine, and essence dough is made；
（3）Cold fermentation：Smart dough is cut into strip, first ferment 4-5h at a temperature of 7-10 DEG C, then is issued in 12-14 DEG C of temperature
Ferment 2-3h, is made fermentation strip face；
（4）Cook：Fermentation strip face is placed in boiling water and cooks 5-7min, strainer is dried after pulling out, is made and is cooked strip face；
（5）Baking：Strip face external coating camellia oil is being cooked, is being placed in baking box and dries unstrained spirits, 120-130 DEG C of temperature, time 25-
30min, 7 DEG C/2min of rate of rise in temperature, cooling rate are 5 DEG C/2min, are made and dry unstrained spirits strip face；
（6）Oil immersion：Unstrained spirits strip face will be dried it is placed in temperature and 6-9min is impregnated in 75-80 DEG C of impregnation oils, in uviol lamp after taking-up
Lower sterilization, is made the peppery bar of nutrient safe.
2. the preparation method of the peppery bar of nutrient safe as claimed in claim 1, it is characterised in that step（1）Described nutritive dough,
It is respectively configured to sub-prime gauge part：
73-78 parts of flour, 4-7 parts of egg liquid, 2-4 parts of strawberry powder, 1-3 parts of walnut powder, 3-5 parts of seasoning powder, 1-2 parts of Yoghourt, have
0.02-0.03 parts of machine selenium, 0.03-0.05 parts of zinc gluconate.
3. the preparation method of the peppery bar of nutrient safe as claimed in claim 1, it is characterised in that step（1）Described flavouring liquid and
Seasoning powder, its compound method is：
14-17 parts of numb green pepper, 9-12 parts of anise, 5-8 parts of dried orange peel, 4-6 parts of fennel, 1-3 parts of spiceleaf, salt compounded of iodine are weighed according to quality meter part
3-4 parts, 1-2 parts of rhizoma zingiberis, first handle to obtain compound powder, by compound by numb green pepper, anise, dried orange peel, fennel, spiceleaf and rhizoma zingiberis efflorescence
Powder cooks 1-2h in boiling water, through centrifugal filtration, obtains mixed liquor and mixed precipitation, and mixed precipitation is dried at 43-46 DEG C,
Seasoning powder is made after efflorescence；Mixed liquor is concentrated into the 1/4 of original volume, and adds salt compounded of iodine, Yoghourt, Organic Selenium and glucose
Sour zinc stirring mixing, is made flavouring liquid.
4. the preparation method of the peppery bar of nutrient safe as claimed in claim 1, it is characterised in that step（2）Described warm water, its temperature
Spend for 24-28 DEG C.
5. the preparation method of the peppery bar of nutrient safe as claimed in claim 1, it is characterised in that step（4）Described drying, to dry
It is 14%-17% to do to strip face water content is cooked.
6. the preparation method of the peppery bar of nutrient safe as claimed in claim 1, it is characterised in that step（6）Described impregnation oils, its
Compound method is：
By camellia oil and soybean oil according to 1:2-3 quality proportionings, which are mixed to obtain, adds mediation oil quality 6%- after ready-mixed oil, heat temperature raising
8% the step of（1）Then middle seasoning powder, frying 3-4min adds mediation oil quality 8%-11% chilli oil capsicum, stirring frying 6-
8min, is made impregnation oils.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736212A (en) * | 2022-11-30 | 2023-03-07 | 广西壮族自治区农业科学院 | Colorful taro spicy strip and preparation method thereof |
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| CN202232927U (en) * | 2011-02-28 | 2012-05-30 | 河南农业大学 | Continuous production device for spicy strips |
| CN105831594A (en) * | 2016-04-01 | 2016-08-10 | 安徽悠咔食品有限公司 | Delicious tongue-numbing spicy gluten strip and preparation method thereof |
| CN106509032A (en) * | 2016-11-14 | 2017-03-22 | 李尚苏 | Spicy strip and preparation method thereof |
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| CN101686717A (en) * | 2006-12-29 | 2010-03-31 | 日清食品控股株式会社 | Instant fried noodles and process for producing the same |
| CN202232927U (en) * | 2011-02-28 | 2012-05-30 | 河南农业大学 | Continuous production device for spicy strips |
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| CN115736212A (en) * | 2022-11-30 | 2023-03-07 | 广西壮族自治区农业科学院 | Colorful taro spicy strip and preparation method thereof |
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