CN105725148A - Food processing method with pecan kernels as cores - Google Patents
Food processing method with pecan kernels as cores Download PDFInfo
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- CN105725148A CN105725148A CN201610061426.7A CN201610061426A CN105725148A CN 105725148 A CN105725148 A CN 105725148A CN 201610061426 A CN201610061426 A CN 201610061426A CN 105725148 A CN105725148 A CN 105725148A
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- caryae cathayensis
- semen caryae
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- powder
- dough
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
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- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 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
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- 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 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
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- 210000004080 milk Anatomy 0.000 claims description 7
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- 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
- 238000001816 cooling Methods 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 239000002245 particle 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
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- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 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
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- 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
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- 150000002596 lactones Chemical class 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
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- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 3
- 235000014593 oils and fats Nutrition 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
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- 235000000346 sugar Nutrition 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
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- 244000264601 Juglans mandschurica Species 0.000 description 2
- 235000014075 Juglans mandschurica Nutrition 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
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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)
Abstract
The invention provides a food processing method with pecan kernels as cores, which has the beneficial effects of plentiful layers of taste, controllable technological standards and green and healthy product. The food processing method comprises the following steps: (1) boiling crude pecan after soaking the pecan with cold water and cracking the pecan to remove the shells to obtain pecan kernels; (2) making wrappers; (3) wrapping the pecan kernels; (4) pouring jam; (5) sealing openings and rounding the wrappers; (6) carrying out vacuum frying; (7) removing oil by centrifuging; (8) making wafer shells; (9) adhering icing to the wafer shells; (10) carrying out sterilization and packaging: carrying out vacuum packaging after high temperature sterilization, thus preparing the finished products. The food processing method has the beneficial effects that the processed food has plentiful layers of taste, balanced nutrition and a health care effect; all the auxiliary material processing methods and raw materials are lower in costs, are safe, do not have side effects and are high in the added value of the product; the processing method has high degree of automation and is convenient for large-scale production; the processing method is compact and reasonable in processing procedures, takes short time and has high processing efficiency.
Description
Technical field
The present invention relates to food processing field, specifically refer to a kind of food-processing method being core with Semen Caryae Cathayensis.
Background technology
Semen Caryae Cathayensis (CaryacathayensisSarg.), has another name called Juglans mandshurica, Juglans mandshurica.It is a kind of deciduous tree, belongs to Juglandaceae hickory, up to 10-20 rice, diameter of a cross-section of a tree trunk 1.3 meters above the ground 30-60 centimetre；Bark smooths, and canescence is smooth；Sprig is carefully thin, and shoot is close raw orange-yellow body of gland by peltate, and body of gland was sparse gradually later, 1 year raw branch purplish grey, and often there is sparse pubescence upper end, and hole skin is circular, sparse.The fruit of Semen Caryae Cathayensis, owing to having high nutritive value and unique taste flavor, obtains the accreditation of consumer, is increasingly becoming a kind of very popular high-grade nut.China is one of original producton location, suitable is born in the foot of a mountain sparse woods or mountain valley that humus is abundant.
Existing Semen Caryae Cathayensis processing method 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 Caryae Cathayensis 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 food-processing method being core with Semen Caryae Cathayensis 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 food-processing method being core with Semen Caryae Cathayensis, comprise the following steps: (1) chooses particle diameter within the scope of 2.5～2.8cm and the full smooth raw Semen Caryae Cathayensis in surface, to raw Semen Caryae Cathayensis cold water soak 6～8 hours, pick up and put boiling water salt adding into and boil 1～2 hour, cooling is dried, then Semen Caryae Cathayensis is put into the dimpled pedestal of tool, clashes into Semen Caryae Cathayensis by push rod and exposes the part of susceptor pocket, remove Semen Caryae Cathayensis shell, obtain Semen Caryae Cathayensis；(2) dough cover is made；(3) parcel Semen Caryae Cathayensis, is placed on dough cover by Semen Caryae Cathayensis, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Caryae Cathayensis 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 Caryae Cathayensis；(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 Caryae Cathayensis being put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel Semen Caryae Cathayensis 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 food-processing method being core with Semen Caryae Cathayensis of the present invention, comprise the following steps: (1) chooses particle diameter within the scope of 2.5～2.8cm and the full smooth raw Semen Caryae Cathayensis in surface, to raw Semen Caryae Cathayensis cold water soak 6～8 hours, pick up and put boiling water salt adding into and boil 1～2 hour, cooling is dried, then Semen Caryae Cathayensis is put into the dimpled pedestal of tool, clashes into Semen Caryae Cathayensis by push rod and exposes the part of susceptor pocket, remove Semen Caryae Cathayensis shell, obtain Semen Caryae Cathayensis；(2) dough cover is made；(3) parcel Semen Caryae Cathayensis, is placed on dough cover by Semen Caryae Cathayensis, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Caryae Cathayensis 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 Caryae Cathayensis；(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 Caryae Cathayensis is put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel Semen Caryae Cathayensis 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 food-processing method being core with Semen Caryae Cathayensis, it is characterized in that comprising the following steps: (1) chooses particle diameter within the scope of 2.5～2.8cm and the full smooth raw Semen Caryae Cathayensis in surface, to raw Semen Caryae Cathayensis cold water soak 6～8 hours, pick up and put boiling water salt adding into and boil 1～2 hour, cooling is dried, then Semen Caryae Cathayensis is put into the dimpled pedestal of tool, clashes into Semen Caryae Cathayensis by push rod and exposes the part of susceptor pocket, remove Semen Caryae Cathayensis shell, obtain Semen Caryae Cathayensis；(2) dough cover is made；(3) parcel Semen Caryae Cathayensis, is placed on dough cover by Semen Caryae Cathayensis, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and Semen Caryae Cathayensis 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 Caryae Cathayensis；(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 Semen Caryae Cathayensis 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 Semen Caryae Cathayensis 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 Semen Caryae Cathayensis 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 Semen Caryae Cathayensis food-processing method, it is characterised in that: captured by elastic card claw after Semen Caryae Cathayensis 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 Caryae Cathayensis step.
6. according to claim 2 be core with Semen Caryae Cathayensis food-processing method, it is characterised in that: by be furnished with dosing pump nozzle inject fruit jam thus complete inject fruit jam step, nozzle be array equi-spaced apart arrange, nozzle is provided with automatic hoisting mechanism.
7. according to claim 1 be core with Semen Caryae Cathayensis 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 Semen Caryae Cathayensis 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 Semen Caryae Cathayensis 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 Semen Caryae Cathayensis 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123560A (en) * | 2018-07-27 | 2019-01-04 | 洽洽食品股份有限公司 | One kind wrapping up in clothing nut and its processing method |
| CN109527498A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of crisp walnut |
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| CN202211114U (en) * | 2011-07-20 | 2012-05-09 | 天津市九州食品有限公司 | Multilayer chocolate wafer biscuit |
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Application publication date: 20160706 |