| 摘要 |
PURPOSE: A manufacturing method of spicy snack is provided to improve crispy texture and preference of spicy snack. CONSTITUTION: A manufacturing method of spicy snack comprises the following steps: a step of mixing dough for the snack by steam to contain 30+/-2% moisture, molding the dough, and obtaining a pellet; a step of drying the pellet to contain 9+/-1% of moisture and maturing at 4-10 deg. C for 12-36 hours; and a step of treating the pellet with a fryer and parching machine and coating with hot taste seasoning or hot taste syrup. The dough contains mix, 0.5-5 wt% of a spicy taste ingredient, and 1-5 wt% of a functional ingredient. The mix contains 60-95 wt% of wheat flour, 15-25 wt% of starch, 0.1-2 wt% of purified salt, 1-5 wt% of saccharides, and 0.5-10 wt% of marine product powder. The spicy taste ingredient is selected among red pepper powder, red pepper paste powder, and mustard powder. The functional ingredient is selected among Jiniperus rigida fruit powder and Rosae laevigatae Fructus powder. |
