2, a small bag (2 tablets) Wangwangxianbei (7.0g) calories: 34 calories.
3. Fried dumpling was introduced to Taiwan Province from Japan, and the Japanese called it "Xianbei". During the Japanese occupation, Japanese people came to Taiwan Province in large numbers and brought this technology to Taiwan Province. Therefore, fried dumplings were imported from Japan, belonging to Japanese cookies and snacks, and were deeply loved by Japanese and Taiwan Province people at that time.
4. Xianbei refers to the puffed bread that appears in puffed food, and it can even be exaggerated to say that it is very similar to shellfish. Xianbei is a beautification name ("Xianbei" in Japanese is called "pancake", and its Japanese pronunciation is similar to "Xianbei" in Chinese).
5. Xianbei is usually baked or barbecued. Traditionally, it is baked with charcoal. During the production, you may brush sauce, usually soy sauce and cooking wine, and then it may be wrapped with a layer of laver. In addition, it may be seasoned with salt or so-called "salad" seasoning.
Extended data:
1 When the grain is placed in the puffing machine, with the progress of heating and pressurizing, the moisture in the grain is overheated, and the grain itself becomes soft. When the lid of the puffing machine is opened at a certain high pressure, the high pressure quickly becomes normal pressure. At this time, the overheated moisture in the grain suddenly vaporizes and explodes violently, and the volume of water vapor can expand by about 2000 times.
The huge expansion pressure not only destroyed the external morphology of the grain, but also broke the internal molecular structure of the grain, and cut the insoluble long-chain starch into water-soluble short-chain starch, dextrin and sugar, so the insoluble substances in the snow cake decreased and the water-soluble substances increased.
2. The preservation rate and digestibility of nutrients are high.
Protein-rich plant materials are extruded at high temperature for a short time, and the protein is completely denatured, and the tissue structure becomes porous, which is beneficial to contact with human digestive enzymes, thus improving the utilization rate and digestibility of protein; The product is not easy to produce retrogradation. In the process of preservation of cereal food, retrogradation is a common problem. Because of retrogradation, the taste of the product becomes rough and the digestibility is greatly reduced.
3, endowing the product with better nutritional value and functional characteristics.
When using extrusion technology to process food with grain as raw material, additives such as amino acids, protein, vitamins, minerals, food coloring and flavoring can be evenly distributed in the extrusion and irreversibly combined with extrusion, thus achieving the purpose of strengthening food. Because extrusion is operated instantaneously at high temperature, the loss of nutrients is small.
4. It is convenient to eat and has a wide variety.
Adding different auxiliary materials into raw materials such as grains, beans, potatoes or vegetables, and then extruding and puffing, various kinds of snow cakes with rich nutrition can be made; Because the puffed food has become cooked food, most of them are ready-to-eat food (which can be eaten after opening the package), which is simple to eat and saves time. It is a kind of convenient food with great development prospects.
References:
Baidu Encyclopedia-Xianbei
References:
Mint-the heat of Wangwang Xianbei