CN104839596A - Low fat beef flavor puffed pumpkin making method - Google Patents
Low fat beef flavor puffed pumpkin making method Download PDFInfo
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- CN104839596A CN104839596A CN201510210999.7A CN201510210999A CN104839596A CN 104839596 A CN104839596 A CN 104839596A CN 201510210999 A CN201510210999 A CN 201510210999A CN 104839596 A CN104839596 A CN 104839596A
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- Prior art keywords
- pumpkin
- minutes
- beef
- puffed
- onion
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
Abstract
The invention relates to a low fat beef flavor puffed pumpkin making method and belongs to the technical field of puffed food. The method includes 1, selecting a fresh pumpkin, onions, mushrooms, beef, black pepper and salt; 2, washing the pumpkin, onions and mushrooms, removing impurities, cutting the washed pumpkin into two halves, peeling the onions, and chopping the peeled onion and mushrooms; 3, boiling the cut pumpkin through a pot for 20 to 30 minutes, and peeling the boiled pumpkin; 4, simultaneously, fetching multiple beef sheets to chop, arranging mixed chopped beef, onions, mushrooms, black pepper and salt into an air fryer for 10 to 15 minutes before fetching, mixing with the boiled pumpkin primarily, and making balls of the mixture; 5, obtaining the low fat beef flavor puffed pumpkin through multiple times of puffing treatment. According to the method, the natural raw materials are utilized, puffing is performed for multiple times, food additive usage is reduced, and the taste is improved.
Description
Technical field
The present invention relates to a kind of preparation method of puffed pumpkin, belong to dilated food technical field.
Background technology
Current dilated food is " five is high by more than one " to the impression of people: higher fatty acid, high heat, high salt, high sugar, multi-flavor are smart.Puffed rice wherein is then labeled to the label of " leaded height ".This is a kind of misleading, and the processing mode of expanding food itself can't bring these to endanger in fact.
" five is high by more than one " Producing reason is that excessive additive causes, it doesn't matter with " expanded " this processing mode, due to producer in order to the taste promoting food with the addition of a large amount of food additives, these additives cause the unsound reason of dilated food just.And the processing mode of " expanded " mainly changes food mouthfeel, except the fried and mode that bakes is expanded, there is not obvious harm in the expanded mode of extruding and pressure temporarily.
On the contrary, the expanded food that makes is easier to digest and assimilate.Puffing technique makes the thorough slaking of starch, and inner in cellular, water-soluble character increases, and is conducive to the infiltration of gastro-intestinal digestion enzyme, improves the digestibility of nutrient.Dilated food raw material is mainly made with staple food, if can not add or few doping, the staple foodization of this based food also should be all right, and can imitate the edible way of oatmeal, cornflakes.
The viewpoint of modern nutriology advocates balanced diet, and think that any one food all overlooks either of the two, the amount of any one food is not again the more the better.With regard to dilated food, because it mostly is fried food, the volume expansion of food several times itself are made after the techniques such as pressurization, heating, in view of it is for convenience of fast food, so the amount of the content of sugar, salt, monosodium glutamate other food relative is just many in food, and the content of other nutritional benefit elements is what for few, as taken in the appetite that not only can have influence on child for a long time, and flavouring excessive in food also can produce certain harmfulness to human body.
Summary of the invention
The technical problem that the present invention solves is: the preparation method proposing a kind of Low grease beef flavour puffed pumpkin, the method adopts natural material to utilize the metering of air fryer and the repeatedly fat content of the final dilated food of the expanded reduction of steam and the edible additive of interpolation, makes the dilated food mouthfeel obtained closer to roasted characteristics.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of preparation method of Low grease beef flavour puffed pumpkin, and its making step is as follows:
1) fresh pumpkin, onion, mushroom and beef, black pepper and salt is selected;
2) clean pumpkin, onion, mushroom, removing impurity, half-and-half cut stand-by by the pumpkin after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) pumpkin after cutting double puts into pot boiling 20 ~ 30 minutes, pumpkin peeling after boiling;
4) while boiling pumpkin, get some and beef chopping and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 ~ 15 minutes, the preliminary mix and blend of pumpkin removed the peel with boiling after taking out, by stirring afterwards mixture mass become some groups;
5) temperature in Bulking tank is raised to 100 DEG C ~ 120 DEG C, open Bulking tank, mixture agglomerating for group in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C ~ 100 DEG C, pressure in Bulking tank is raised to 0.25 MPa ~ 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 ~ 10 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C; Described Low grease beef flavour puffed pumpkin is taken out from Bulking tank.
The improvement of technique scheme is: the dumpling diameter that step 4) mixture mass becomes is 5 ~ 10 centimetres.
The improvement of technique scheme is: the moment step-down in step 5) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
The improvement of technique scheme is: the pumpkin of peeling first can be ground into mud to mix by step 4) before combination.
The invention has the beneficial effects as follows: the preparation method of this Low grease beef flavour puffed pumpkin adopt natural material to experience steam is repeatedly expanded makes the nutrient in raw material mutually merge, air fryer is utilized to carry out seasoning with a small amount of and beef, beef flavour is made to be mixed in pumpkin, because raw material natural process means make the method considerably reduce the consumption of edible additive closer to culinary art, while the traditional puffed technique of solution exists drawback, ensure that the Low grease beef flavour puffed pumpkin made has its original local flavor.
Detailed description of the invention
Embodiment one
A preparation method for Low grease beef flavour puffed pumpkin, its making step is as follows:
1) fresh pumpkin, onion, mushroom and beef, black pepper and salt is selected;
2) clean pumpkin, onion, mushroom, removing impurity, half-and-half cut stand-by by the pumpkin after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) pumpkin after cutting double puts into pot boiling 20 minutes, pumpkin peeling after boiling;
4) while boiling pumpkin, get some and beef chopping and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 minutes, remove the peel and be ground into the preliminary mix and blend of pumpkin of mud with boiling after taking out, by stirring afterwards mixture mass become some diameters to be the dumpling of 5cm;
5) temperature in Bulking tank is raised to 100 DEG C, open Bulking tank, mixture agglomerating for group in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 times; Cool the temperature to 80 DEG C, leave standstill 60 minutes; Cool the temperature to 40 DEG C, leave standstill 60 minutes; Finally use the circulating water 45 minutes of 10 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute; Described Low grease beef flavour puffed pumpkin is taken out from Bulking tank.
Embodiment two
A preparation method for Low grease beef flavour puffed pumpkin, its making step is as follows:
1) fresh pumpkin, onion, mushroom and beef, black pepper and salt is selected;
2) clean pumpkin, onion, mushroom, removing impurity, half-and-half cut stand-by by the pumpkin after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) pumpkin after cutting double puts into pot boiling 30 minutes, pumpkin peeling after boiling;
4) while boiling pumpkin, get some and beef chopping and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 15 minutes, remove the peel and be ground into the preliminary mix and blend of pumpkin of mud with boiling after taking out, by stirring afterwards mixture mass become some diameters to be the dumpling of 10cm;
5) temperature in Bulking tank is raised to 120 DEG C, open Bulking tank, mixture agglomerating for group in step 4) is positioned in Bulking tank, maintain the temperature at 100 DEG C, pressure in Bulking tank is raised to 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 10 times; Cool the temperature to 85 DEG C, leave standstill 120 minutes; Cool the temperature to 45 DEG C, leave standstill 120 minutes; Finally use the circulating water 60 minutes of 15 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute; Described Low grease beef flavour puffed pumpkin is taken out from Bulking tank.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (4)
1. a preparation method for Low grease beef flavour puffed pumpkin, is characterized in that making step is as follows:
1) fresh pumpkin, onion, mushroom and beef, black pepper and salt is selected;
2) clean pumpkin, onion, mushroom, removing impurity, half-and-half cut stand-by by the pumpkin after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) pumpkin after cutting double puts into pot boiling 20 ~ 30 minutes, pumpkin peeling after boiling;
4) while boiling pumpkin, get some and beef chopping and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 ~ 15 minutes, the preliminary mix and blend of pumpkin removed the peel with boiling after taking out, by stirring afterwards mixture mass become some groups;
5) temperature in Bulking tank is raised to 100 DEG C ~ 120 DEG C, open Bulking tank, mixture agglomerating for group in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C ~ 100 DEG C, pressure in Bulking tank is raised to 0.25 MPa ~ 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 ~ 10 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C; Described Low grease beef flavour puffed pumpkin is taken out from Bulking tank.
2. the preparation method of Low grease beef flavour puffed pumpkin as claimed in claim 1, is characterized in that: the dumpling diameter that step 4) mixture mass becomes is 5 ~ 10 centimetres.
3. the preparation method of Low grease beef flavour puffed pumpkin as claimed in claim 1, it is characterized in that: the moment step-down in step 5) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
4. the preparation method of Low grease beef flavour puffed pumpkin as claimed in claim 1, is characterized in that: the pumpkin of peeling first can be ground into mud to mix by step 4) before combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510210999.7A CN104839596A (en) | 2015-04-29 | 2015-04-29 | Low fat beef flavor puffed pumpkin making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510210999.7A CN104839596A (en) | 2015-04-29 | 2015-04-29 | Low fat beef flavor puffed pumpkin making method |
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| CN104839596A true CN104839596A (en) | 2015-08-19 |
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| CN201510210999.7A Pending CN104839596A (en) | 2015-04-29 | 2015-04-29 | Low fat beef flavor puffed pumpkin making method |
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Citations (6)
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| US4904488A (en) * | 1988-03-29 | 1990-02-27 | Nabisco Brands, Inc. | Uniformly-colored, flavored, microwaveable popcorn |
| CN101077162A (en) * | 2007-06-15 | 2007-11-28 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
| CN102160662A (en) * | 2011-03-08 | 2011-08-24 | 陕西科技大学 | Method for preparing leisure ginkgo nuts |
| CN102461698A (en) * | 2010-11-11 | 2012-05-23 | 天津农学院 | Method for preparing bitter tea through explosion puffing with difference temperature and pressure |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN104397519A (en) * | 2014-10-28 | 2015-03-11 | 凤台县兵玲工贸有限责任公司 | Lilium-brownii radix-puerariae vermicelli and processing method thereof |
-
2015
- 2015-04-29 CN CN201510210999.7A patent/CN104839596A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4904488A (en) * | 1988-03-29 | 1990-02-27 | Nabisco Brands, Inc. | Uniformly-colored, flavored, microwaveable popcorn |
| CN101077162A (en) * | 2007-06-15 | 2007-11-28 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
| CN102461698A (en) * | 2010-11-11 | 2012-05-23 | 天津农学院 | Method for preparing bitter tea through explosion puffing with difference temperature and pressure |
| CN102160662A (en) * | 2011-03-08 | 2011-08-24 | 陕西科技大学 | Method for preparing leisure ginkgo nuts |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN104397519A (en) * | 2014-10-28 | 2015-03-11 | 凤台县兵玲工贸有限责任公司 | Lilium-brownii radix-puerariae vermicelli and processing method thereof |
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Application publication date: 20150819 |
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