Puffing method for pumpkin food

The present invention relates to a pumpkin food and its puffing method. It is characterized by that said invention uses the pumpkin as raw material, and uses the swelling agent for general food to impregnate said raw material, then adopts the drying process to make its water content to below 12%, fi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	TONGBIN XIAO, JUQIONG YANG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a pumpkin food and its puffing method. It is characterized by that said invention uses the pumpkin as raw material, and uses the swelling agent for general food to impregnate said raw material, then adopts the drying process to make its water content to below 12%, finally adopts the abrupt-heating and puffing treatment so as to obtain the puffed porous pumpkin food. Said food is easily to be absorbed by human body, less in nutrient losses, contains no sugar content, can be stored for a long period, good in taste, simple in production process, and possesses thehealth-care function.