How to use Food extruder to make snacks with better taste

Extruded small food production, usually in starch raw materials with a small amount of water mix, with extruder continuous pressure heating (such as 30 ~ 40 kg/cm2, 140℃), so that the raw materials from the nozzle extrusion, and make it rapidly expanded, and then according to the need to cut off, seasoning can be made. The seasoning method of puffed small food is generally sprayed with seasoned vegetable oil, or sprayed with vegetable oil and then sprinkled with flavoring solution, and then make it dry; There are also puffed snacks dipped in vegetable oil and then sprinkled with flavoring.

But with all kinds of seasoning methods made of puffed small food, when eating people feel not crunchy, have sticky teeth and flavoring fall off and other shortcomings.

The puffed food sprayed with vegetable oil is soaked in bran pulp and dried to produce a crisp finished product. Because condiments penetrate into the inside of the food, so, this kind of puffed food chewable taste good, good flavor.

Production method
First, in order to obtain better loose brittleness, it is best to press out the hole in advance on this puffed food, so that the amount of oil can be slightly more.

Secondly, the syrup used to impregnate the puffed food can be syrups with the sugar degree of 30 to 80 degrees. If the sugar content is below 30 degrees, there is too much water, so that the puffed food is moist, so that it cannot be made into a crisp product. On the other hand, if the sugar content of brix is above 80 degrees, it is difficult to impregnate the syrup and the process character is bad.

The syrup can be pre-matched with condiments, perfumers, pigments and so on.

The dipping time is related to the degree of brex and temperature of the syrup. The dipping time can be selected according to the coordination of these conditions. Generally, 1 ~ 20 seconds is appropriate.

The centrifuge can be used for several seconds after immersion, and the optimum treatment is 5 seconds.

Dry after water, can be used 60 ~ 150℃ heating dry. Above 150℃ is easy to burn, if the temperature is less than 60℃, drying is too time-consuming, so it is best to use the above range of temperature for hot air drying.

Example
950 grams of broken corn, add 50 grams of water and mix thoroughly, wet, with extrusion jet machine to 35 kg/cm2 of pressure extrusion, made of puffed small food. The puffed snacks were dried to a moisture content of less than 2% at 140℃, and then sprayed with vegetable oil.

Boil the following mixture of syrup to a brex degree of 65 degrees and keep it at 50 ~ 70 degrees Celsius. Impregnate the puffed snacks sprayed with vegetable oil in the syrup for 5 ~ 7 seconds, remove them from the water with a centrifuge for 5 seconds, and finally dry the puffed snacks removed from the water with hot air at 80 degrees Celsius, and then the finished products are finished.

Syrup recipe: 20 parts soy sauce, 60 parts sugar, 0.1 part seasoning, 1 part pigment, 0.2 part vegetable oil, 0.1 part emulsifier, appropriate amount of water.

The resulting product is crisp, non-stick, the flavor of flavored syrup permeates into the inside of the puffed food, melts in the mouth, tastes beautiful, shiny, uniform color, and looks pleasing to the eye. It's delicious.