阅读说明：本技术 一种夹心海苔卷的制备方法 (Preparation method of sandwich sea sedge roll ) 是由 柯文言 于 2020-05-18 设计创作，主要内容包括：本发明涉及食品加工技术领域,尤其涉及一种夹心海苔卷的制备方法,具体包括如下步骤：S1、分别制作海苔片和具有夹心的米果棒,所述海苔片的尺寸为190mmX210mm、含水率为不大于8％、重2.5-3g/张；S2、在海苔片表面喷一层棕榈油后,送入烤箱烘烤；S3、烘烤后的海苔片置于温度16-22℃、风速1-3m/s的环境下冷却100-150s；S4、冷却后的海苔片采用170-190℃的温度热压2-4s使其软化,趁热取出迅速将米果棒放置在海苔片上,使海苔片绕卷于米果棒上,得夹心海苔卷；S5、将夹心海苔卷置于15-25℃下风干干燥,风速1.5-3m/s,干燥后的海苔片和米果棒的含水量不大于2％。本发明结合海苔及米果棒的营养,丰富产品的风味,口感酥脆。(The invention relates to the technical field of food processing, in particular to a preparation method of a sandwich sea sedge roll, which specifically comprises the following steps: s1, respectively manufacturing a sea sedge sheet and a rice cracker stick with a sandwich, wherein the size of the sea sedge sheet is 190mmX210mm, the water content is not more than 8%, and the weight is 2.5-3 g/piece; s2, spraying a layer of palm oil on the surface of the sea sedge sheet, and then baking in an oven; s3, cooling the baked sea sedge slices for 100 and 150 seconds in the environment with the temperature of 16-22 ℃ and the wind speed of 1-3 m/S; s4, hot-pressing the cooled seaweed slices at the temperature of 170-190 ℃ for 2-4S to soften the seaweed slices, taking out the seaweed slices when the seaweed slices are hot, quickly placing the rice cracker sticks on the seaweed slices, and winding the seaweed slices on the rice cracker sticks to obtain the sandwich seaweed rolls; s5, drying the sandwich sea sedge roll at 15-25 deg.C with air speed of 1.5-3m/S, wherein the water content of the dried sea sedge sheet and rice cracker stick is not more than 2%. The invention combines the nutrition of the sea sedge and the rice cracker stick, enriches the flavor of the product and has crisp mouthfeel.)

1. A preparation method of sandwich sea sedge rolls is characterized in that: the method specifically comprises the following steps:

s1, respectively manufacturing a sea sedge sheet and a rice cracker stick with a sandwich, wherein the size of the sea sedge sheet is 190mmX210mm, the water content is not more than 8%, and the weight is 2.5-3 g/piece;

s2, spraying a layer of palm oil on the surface of the sea sedge sheet, and then sending the sea sedge sheet into an oven for baking in stages:

a. baking in the first stage: baking at 80-90 deg.C for 8-12 min;

b. baking in the second stage: the baking temperature is 110-;

c. and (3) baking in the third stage: baking at 70-80 deg.C for 8-12 min;

s3, cooling the baked sea sedge slices for 100 and 150 seconds in the environment with the temperature of 16-22 ℃ and the wind speed of 1-3 m/S;

s4, hot-pressing the cooled seaweed slices at the temperature of 170-190 ℃ for 2-4S to soften the seaweed slices, taking out the seaweed slices when the seaweed slices are hot, quickly placing the rice cracker sticks on the seaweed slices, and winding the seaweed slices on the rice cracker sticks to obtain the sandwich seaweed rolls;

s5, drying the sandwich sea sedge roll at 15-25 deg.C with air speed of 1.5-3m/S, wherein the water content of the dried sea sedge sheet and rice cracker stick is not more than 2%.

2. The method of making a sandwich sea weed roll according to claim 1, wherein: the rice cracker stick comprises the following components in parts by weight: 50-80 parts of corn flour, 15-20 parts of wheat flour, 1-5 parts of palm oil, 1-5 parts of edible salt and 1-5 parts of edible essence.

3. The method of making a sandwich sea weed roll according to claim 2, wherein: the sandwich comprises the following components in parts by weight: 20-30 parts of cocoa butter substitute, 10-20 parts of milk powder, 10-15 parts of white granulated sugar and 1-20 parts of palm oil.

4. A process for the preparation of a sandwich seaweed roll according to any of claims 1 to 3, characterized in that: spreading a layer of binding powder on the thallus Porphyrae sheet after step S3 and before step S4.

5. The method of making a sandwich sea weed roll according to claim 4, wherein: the binding powder comprises the following components in parts by weight: 10-15 parts of trehalose powder, 10-15 parts of glucose powder, 10-15 parts of maltose powder and 5-10 parts of corn starch.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a sandwich sea sedge roll.

Background

The rice cracker stick is a bar-shaped food with high energy, low fat and comprehensive nutrition, is a puffed food which is generally prepared by using coarse cereals as main materials and adopting an extrusion puffing technology, and the nutritional ingredients in the coarse cereals, such as protein, fat, carbohydrate, vitamin, mineral substances, cellulose, and the like, most accord with the proportion of the nutrient taken by a human body and have rich nutritional value.

The laver has high nutritive value as food material, and is rich in B vitamins, especially riboflavin and nicotinic acid, vitamin A and vitamin E, and vitamin C. The sea sedge contains about 15 percent of mineral substances, wherein the mineral substances comprise potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese and the like which are necessary for maintaining normal physiological functions, the selenium and the iodine are particularly rich, and the mineral substances can help a human body to maintain the acid-base balance of the body, are beneficial to the growth and development of children and are also helpful for delaying senility of old people.

How to meet the taste of different people and enrich the types of the sea sedge products and the rice cracker products is the aim of the invention.

Disclosure of Invention

Therefore, in order to meet the tastes of different people and enrich the types of the sea sedge products and the rice cracker stick products, the invention provides the preparation method of the sandwich sea sedge roll, which combines the nutrition of the sea sedge and the rice cracker stick, enriches the flavor of the products and has crisp mouthfeel.

In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of sandwich sea sedge roll specifically comprises the following steps:

s1, respectively manufacturing a sea sedge sheet and a rice cracker stick with a sandwich, wherein the size of the sea sedge sheet is 190mmX210mm, the water content is not more than 8%, and the weight is 2.5-3 g/piece;

s2, spraying a layer of palm oil on the surface of the sea sedge sheet, and then sending the sea sedge sheet into an oven for baking in stages:

a. baking in the first stage: baking at 80-90 deg.C for 8-12 min;

b. baking in the second stage: the baking temperature is 110-;

c. and (3) baking in the third stage: baking at 70-80 deg.C for 8-12 s;

s3, cooling the baked sea sedge slices for 100 and 150 seconds in the environment with the temperature of 16-22 ℃ and the wind speed of 1-3 m/S;

s4, hot-pressing the cooled seaweed slices at the temperature of 170-190 ℃ for 2-4S to soften the seaweed slices, taking out the seaweed slices when the seaweed slices are hot, quickly placing the rice cracker sticks on the seaweed slices, and winding the seaweed slices on the rice cracker sticks to obtain the sandwich seaweed rolls;

s5, drying the sandwich sea sedge roll at 15-25 deg.C with air speed of 1.5-3m/S, wherein the water content of the dried sea sedge sheet and rice cracker stick is not more than 2%.

Further improved, the rice cracker stick comprises the following components in parts by weight: 50-80 parts of corn flour, 15-20 parts of wheat flour, 1-5 parts of palm oil, 1-5 parts of edible salt and 1-5 parts of edible essence.

In a further improvement, the sandwich comprises the following components in parts by weight: 20-30 parts of cocoa butter substitute, 10-20 parts of milk powder, 10-15 parts of white granulated sugar and 1-20 parts of palm oil.

In a further improvement, a layer of binding powder is scattered on the pieces of laver after the step S3 and before the step S4.

In a further improvement, the binding powder comprises the following components in parts by weight: 10-15 parts of trehalose powder, 10-15 parts of glucose powder, 10-15 parts of maltose powder and 5-10 parts of corn starch.

By adopting the technical scheme, the invention has the beneficial effects that:

1. according to the invention, the seaweed slices are baked after being brushed with palm oil, so that the baked seaweed slices have a certain puffing effect, the crispness of the seaweed is improved, the mouthfeel is improved, and the baking time can be reduced to a certain extent;

2. the rancidity speed of the palm oil is lower than that of other common salad oil and vegetable oil, so that the stability of the palm oil is relatively good, and the produced sandwich sea sedge roll has good quality and luster;

3. according to the invention, the sea sedge slices are baked at a controlled temperature by stages, so that the problem that the sea sedge slices with lower water content are coked due to the difference of the water content of the single sea sedge slices and high-temperature baking at a uniform time is avoided, meanwhile, the second-stage baking is carried out at the temperature of 110-;

4. by arranging the sandwich, the variety of the taste of the sandwich seaweed roll is increased;

5. by adding the bonding powder, as the main components of the bonding powder are various powdered sugar, the bonding powder has certain viscosity after being heated and melted, the bonding strength and stability between the sea sedge slices and the rice cracker sticks are improved, and meanwhile, the cooled sugar has certain hardness, so that the crispness of the sandwich sea sedge roll can be further improved.

Detailed Description

The invention will now be further described with reference to specific embodiments.