CN105639573A - Processing method for composite food with pistachio nuts as cores - Google Patents
Processing method for composite food with pistachio nuts as cores Download PDFInfo
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- CN105639573A CN105639573A CN201610061264.7A CN201610061264A CN105639573A CN 105639573 A CN105639573 A CN 105639573A CN 201610061264 A CN201610061264 A CN 201610061264A CN 105639573 A CN105639573 A CN 105639573A
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- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 240000006711 Pistacia vera Species 0.000 title abstract description 5
- 235000003447 Pistacia vera Nutrition 0.000 title abstract description 5
- 235000014571 nuts Nutrition 0.000 title abstract description 5
- 235000020233 pistachio Nutrition 0.000 title abstract description 5
- 239000002131 composite material Substances 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 230000000694 effects Effects 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 53
- 210000000582 semen Anatomy 0.000 claims description 36
- 235000012773 waffles Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 210000004681 ovum Anatomy 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 235000011837 pasties Nutrition 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000021400 peanut butter Nutrition 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 241001076416 Dendrobium tosaense Species 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 230000001133 acceleration Effects 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 210000000078 claw Anatomy 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002788 crimping Methods 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000009940 knitting Methods 0.000 claims description 3
- 150000002596 lactones Chemical class 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000001089 mineralizing effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a processing method for composite food with pistachio nuts as cores. The taste levels are rich, the technological standard is controllable, and the products are environmentally friendly and healthy. The processing method includes the following steps of 1, making of cooked pistachio nuts; 2, making of wrappers; 3, covering of the pistachio nuts; 4, injection of jam; 5, sealing and rounding; 6, vacuum frying; 7, centrifugal deoiling; 8, making of wafer shells; 9, attachment of icing sugar; 10, sterilizing and packaging, wherein the finished products are made through vacuum packaging after high-temperature sterilization. The processing method has the advantages that the taste levels of the processed food are rich, nutrients are balanced, and the healthcare effect is achieved; the cost of auxiliary material processing methods and raw materials is low, safety is achieved, side effects do not exist, and the additional value of the products is high; the processing method is high in automation degree, and large-scale mass production is convenient; processing procedures are compact and reasonable, time is short, and processing efficiency is high.
Description
Technical field
The present invention relates to food processing field, specifically refer to a kind of complex food processing method being core with Fructus Pistaciae Verae.
Background technology
Fructus Pistaciae Verae, rich in vitamin, mineral and anti-oxidizing elements, have the distinguishing feature of low fat, low-calorie, high microsteping, are very popular health food. Existing method for processing pistachio nuts is usually parch, eats and too much easily gets angry, and added value is low, also there is the complex food being wrapped in chocolate shell by Semen Aesculi in the market, but owing to chocolate heat is too high, it is easy to cause fat, and be unsuitable for all groups.
Summary of the invention
The present invention is directed to the problems referred to above that prior art exists, it is provided that the complex food processing method being core with Fructus Pistaciae Verae that a kind of mouthfeel levels are rich, technological standards are controlled, Product Green is healthy.
The goal of the invention of the present invention is realized by below scheme:.
The complex food processing method being core with Fructus Pistaciae Verae, comprise the following steps: (1) selection full appearance, the Fructus Pistaciae Verae that size is uniform, quality is fine and close shell, immerse weight ratio be 4% citric acid destaining solution in 4��5 minutes, after rinsing decolouring, soak 5��10 minutes with clear water again, being neutrality to stock chart interview paper test; Being put into by material in fragrance liquid and soak 30 minutes, drain after pulling out, fragrance liquid includes Radix Glycyrrhizae 0.6%, Semen Myristicae 0.1%, Fructus Amomi 0.05%, Fructus Cinnamomi Cassiae Immaturi 0.1%, salt 5%, monosodium glutamate 0.05%, and surplus is pure water; Dry when 60��70 ��, be 7��10% to water content; Control under 130��140 DEG C of conditions in temperature, bakee 10��25min, obtain Semen Aesculi; (2) dough cover is made; (3) parcel Semen Aesculi, is placed on dough cover by Semen Aesculi, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Aesculi volume is less than dough cover inner volume volume; (4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and Semen Aesculi; (5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings; (6) vacuum frying, when oil temperature 100��105 DEG C, vacuum 0.05��0.08MPa, sends the material after throwing circle into fried 5��10min in hermetic container; (7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2��3min after fried when vacuum 0.05��0.08MPa;(8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust; (9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust; (10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging.
Further, dough cover includes following weight proportion: gluten flour 55��60%, dendrobium officinale powder 5��8%, white sugar 3��5%, compound baking powder 0.3��0.5%, and surplus is pure water.
Further, dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, send into vibration type ultramicro disintegrator, material be subject in mill tube the high acceleration of friction media clash into, learn from each other by exchanging views, extrude, the effect such as cutting, be ground into the powder of particle diameter 500��800 order; (2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90��100kg, dough-making powder time 5��8min; (2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart.
Further, compound baking powder includes following weight proportion: sodium carbonate 20��22%, Fructus Vitis viniferae acid lactone 22��25%, Sodium Acid Pyrophosphate 12��15%, calcium carbonate 8��10%, lecithin 2��3%, tartaric acid 3��5%, and surplus is starch.
Further, rotate, after capturing rounded face blade unit Edge lift by elastic card claw after Semen Aesculi being put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel Semen Aesculi step.
Further, injecting fruit jam thus completing to inject fruit jam step by being furnished with the nozzle of dosing pump, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism.
Further, waffle crust includes following weight proportion: Semen Maydis powder 15��20%, peanut butter 3��5%, milk 5��8%, edible Gelatinum oxhide 1��3%, edible oil 4��6%, Ovum Gallus domesticus album 5��7%, white sugar 3��5%, sodium bicarbonate 0.5��1%, and surplus is flour.
Further, the forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10��15min; (8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 15��20min.
Further, frosting includes following weight proportion: sweet potato powder 20��25%, Semen sojae atricolor powder 8��10%, oatmeal 3��5%, Fructus Crataegi powder 3��5%, Flos Chrysanthemi powder 1��3%, maltodextrin 6��8%, and surplus is pure water.
Further, fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25��28%, Fructus Pruni pseudocerasi mud 12��15%, apple butter 18��20%, crystal sugar 6��8%, Mel 6��8%, sodium pyrosulfite 0.05��0.1%, citric acid 0.1��0.12%, ascorbic acid 0.05��0.08%, disodiumedetate 1��1.5%, sodium hexameta phosphate 2��3%, surplus is pure water.
The present invention has the beneficial effects that: the food mouthfeel levels are rich processed, balanced in nutrition and with health role; Each adjuvant processing method and cost of material are relatively low, and safety has no side effect, and added value of product is high; Processing method automaticity is high, it is simple to scale of mass production; Manufacturing procedure compact and reasonable, consuming time short, working (machining) efficiency is high.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
The complex food processing method being core with Fructus Pistaciae Verae of the present invention, comprise the following steps: (1) selection full appearance, the Fructus Pistaciae Verae that size is uniform, quality is fine and close shell, immerse weight ratio be 4% (weight ratio of the relative water of citric acid) citric acid destaining solution in 4��5 minutes, after rinsing decolouring, soak 5��10 minutes with clear water again, being neutrality to stock chart interview paper test; Being put into by material in fragrance liquid and soak 30 minutes, drain after pulling out, fragrance liquid includes Radix Glycyrrhizae 0.6%, Semen Myristicae 0.1%, Fructus Amomi 0.05%, Fructus Cinnamomi Cassiae Immaturi 0.1%, salt 5%, monosodium glutamate 0.05%, and surplus is pure water; Dry when 60��70 ��, be 7��10% to water content; Control under 130��140 DEG C of conditions in temperature, bakee 10��25min, obtain Semen Aesculi; (2) dough cover is made; (3) parcel Semen Aesculi, is placed on dough cover by Semen Aesculi, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Aesculi volume is less than dough cover inner volume volume; (4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and Semen Aesculi; (5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings; (6) vacuum frying, when oil temperature 100 DEG C, vacuum 0.05MPa, sends the material after throwing circle into fried 5��10min in hermetic container; (7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2min after fried when vacuum 0.08MPa; (8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust; (9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust; (10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging.
Dough cover includes following weight proportion: gluten flour 55%, dendrobium officinale powder 5%, white sugar 3%, compound baking powder 0.3%, and surplus is pure water.
Dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, sending into vibration type ultramicro disintegrator, material is subject in mill tube that the high acceleration of friction media clashes into, learns from each other by exchanging views, extrudes, cutting etc. acts on, and is ground into the powder of particle diameter 800 order; (2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90��100kg, dough-making powder time 5��8min; (2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart.
Compound baking powder includes following weight proportion: sodium carbonate 20��22%, Fructus Vitis viniferae acid lactone 22��25%, Sodium Acid Pyrophosphate 12��15%, calcium carbonate 8��10%, lecithin 2��3%, tartaric acid 3��5%, and surplus is starch.
Rotate, after capturing rounded face blade unit Edge lift by elastic card claw after Semen Aesculi is put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel Semen Aesculi step.
Injecting fruit jam thus completing to inject fruit jam step by being furnished with the nozzle of dosing pump, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism.
Waffle crust includes following weight proportion: Semen Maydis powder 15%, peanut butter 3%, milk 5%, edible Gelatinum oxhide 1%, edible oil 4%, Ovum Gallus domesticus album 5%, white sugar 3%, sodium bicarbonate 0.5%, and surplus is flour.
The forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10min; (8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 20min.
Frosting includes following weight proportion: sweet potato powder 20%, Semen sojae atricolor powder 8%, oatmeal 3%, Fructus Crataegi powder 3%, Flos Chrysanthemi powder 1%, maltodextrin 6%, and surplus is pure water.
Fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25%, Fructus Pruni pseudocerasi mud 12%, apple butter 20%, crystal sugar 6%, Mel 6%, sodium pyrosulfite 0.05%, citric acid 0.1%, ascorbic acid 0.05%, disodiumedetate 1%, sodium hexameta phosphate 2%, surplus is pure water.
Embodiment 2-6
In embodiment 2-6, each step is substantially the same manner as Example 1, and fry step and de-oiling step parameter are with reference to table 1:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Fried vacuum | 0.65MPa | 0.08MPa | 0.06MPa | 0.07MPa | 0.05MPa |
| Frying temperature | 102�� | 105�� | 103�� | 104�� | 101�� |
| Deep-fat frying time | 6min | 8min | 9min | 10min | 7min |
| Removing oil vacuum | 0.08MPa | 0.08MPa | 0.06MPa | 0.07MPa | 0.05MPa |
Table 1
In embodiment 2-6, dough cover composition proportion is with reference to table 2:
Table 2
In embodiment 2-6, waffle crust composition proportion is shown in table 3 below:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Semen Maydis powder | 19kg | 16kg | 17kg | 18kg | 20kg |
| Peanut butter | 5kg | 3kg | 3.5kg | 4.5kg | 5kg |
| Milk | 5kg | 8kg | 7kg | 6kg | 7kg |
| Edible Gelatinum oxhide | 1kg | 3kg | 3kg | 2kg | 2kg |
| Edible oil | 4kg | 4kg | 5kg | 6kg | 6kg |
| Ovum Gallus domesticus album | 5kg | 6kg | 5kg | 7kg | 7kg |
| White sugar | 3kg | 5kg | 4kg | 4kg | 3kg |
| Sodium bicarbonate | 0.5kg | 0.5kg | 1kg | 1kg | 0.8kg |
Table 3
In embodiment 2-6, frosting proportioning is shown in table 4 below:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Sweet potato powder | 25kg | 20kg | 21kg | 22kg | 23kg |
| Semen sojae atricolor powder | 9kg | 8kg | 10kg | 8kg | 8kg |
| Oatmeal | 3kg | 5kg | 4kg | 5kg | 3kg |
| Fructus Crataegi powder | 5kg | 4kg | 3kg | 4kg | 5kg |
| Flos Chrysanthemi powder | 1kg | 2kg | 3kg | 2kg | 3kg |
| Maltodextrin | 6kg | 8kg | 8kg | 7kg | 6kg |
Table 4
After testing, in embodiment 2-6, each nutritional labeling, mouthfeel, heat, bacteria containing amount etc. detect parameter all in tolerance interval, it is possible to solve the problem to be solved in the present invention, meet the goal of the invention of the present invention.
Although the present invention has passed through and is described with reference to preferred embodiment, but, those of ordinary skill in the art it is understood that, it is possible to be not limited to the description of above-described embodiment, in the scope of claims, can the various changes in the form of making and details.
Claims (10)
1. the complex food processing method being core with Fructus Pistaciae Verae, it is characterized in that comprising the following steps: (1) selection full appearance, the Fructus Pistaciae Verae that size is uniform, quality is fine and close shell, immerse weight ratio be 4% citric acid destaining solution in 4��5 minutes, after rinsing decolouring, soak 5��10 minutes with clear water again, being neutrality to stock chart interview paper test; Being put into by material in fragrance liquid and soak 30 minutes, drain after pulling out, fragrance liquid includes Radix Glycyrrhizae 0.6%, Semen Myristicae 0.1%, Fructus Amomi 0.05%, Fructus Cinnamomi Cassiae Immaturi 0.1%, salt 5%, monosodium glutamate 0.05%, and surplus is pure water; Dry when 60��70 ��, be 7��10% to water content; Control under 130��140 DEG C of conditions in temperature, bakee 10��25min, obtain Semen Aesculi;(2) dough cover is made; (3) parcel Semen Aesculi, is placed on dough cover by Semen Aesculi, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Aesculi volume is less than dough cover inner volume volume; (4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and Semen Aesculi; (5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings; (6) vacuum frying, when oil temperature 100��105 DEG C, vacuum 0.05��0.08MPa, sends the material after throwing circle into fried 5��10min in hermetic container; (7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2��3min after fried when vacuum 0.05��0.08MPa; (8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust; (9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust; (10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging.
2. according to claim 1 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that dough cover includes following weight proportion: gluten flour 55��60%, dendrobium officinale powder 5��8%, white sugar 3��5%, compound baking powder 0.3��0.5%, surplus is pure water.
3. according to claim 2 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, send into vibration type ultramicro disintegrator, material be subject in mill tube the high acceleration of friction media clash into, learn from each other by exchanging views, extrude, the effect such as cutting, be ground into the powder of particle diameter 500��800 order; (2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90��100kg, dough-making powder time 5��8min; (2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart.
4. according to claim 2 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that compound baking powder includes following weight proportion: sodium carbonate 20��22%, Fructus Vitis viniferae acid lactone 22��25%, Sodium Acid Pyrophosphate 12��15%, calcium carbonate 8��10%, lecithin 2��3%, tartaric acid 3��5%, surplus is starch.
5. according to claim 2 be core with Fructus Pistaciae Verae complex food processing method, it is characterised in that: captured by elastic card claw after Semen Aesculi is put into rounded face blade unit correspondingly and rotate the opening forming screw-pinch after rounded face blade unit Edge lift thus completing parcel Semen Aesculi step.
6. according to claim 2 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that: inject fruit jam thus completing to inject fruit jam step by being furnished with the nozzle of dosing pump, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism.
7. according to claim 1 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that waffle crust includes following weight proportion: Semen Maydis powder 15��20%, peanut butter 3��5%, milk 5��8%, edible Gelatinum oxhide 1��3%, edible oil 4��6%, Ovum Gallus domesticus album 5��7%, white sugar 3��5%, sodium bicarbonate 0.5��1%, surplus is flour.
8. according to claim 7 be core with Fructus Pistaciae Verae complex food processing method, it is characterised in that the forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10��15min; (8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 15��20min.
9. according to claim 1 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that frosting includes following weight proportion: sweet potato powder 20��25%, Semen sojae atricolor powder 8��10%, oatmeal 3��5%, Fructus Crataegi powder 3��5%, Flos Chrysanthemi powder 1��3%, maltodextrin 6��8%, surplus is pure water.
10. according to claim 1 be core with Fructus Pistaciae Verae complex food processing method, it is characterized in that fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25��28%, Fructus Pruni pseudocerasi mud 12��15%, apple butter 18��20%, crystal sugar 6��8%, Mel 6��8%, sodium pyrosulfite 0.05��0.1%, citric acid 0.1��0.12%, ascorbic acid 0.05��0.08%, disodiumedetate 1��1.5%, sodium hexameta phosphate 2��3%, surplus is pure water.
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| CN103355388A (en) * | 2013-07-18 | 2013-10-23 | 深圳富锦食品工业有限责任公司 | Nutlet leisure food and preparation method thereof |
| CN104378996A (en) * | 2012-06-18 | 2015-02-25 | 亿滋英国研究和开发有限公司 | Edible product and method of manufacture |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104378996A (en) * | 2012-06-18 | 2015-02-25 | 亿滋英国研究和开发有限公司 | Edible product and method of manufacture |
| CN103355388A (en) * | 2013-07-18 | 2013-10-23 | 深圳富锦食品工业有限责任公司 | Nutlet leisure food and preparation method thereof |
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Application publication date: 20160608 |