CN100418433C - Production method for foasting foodstuff and its equipment - Google Patents
Production method for foasting foodstuff and its equipment Download PDFInfo
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- CN100418433C CN100418433C CNB031529100A CN03152910A CN100418433C CN 100418433 C CN100418433 C CN 100418433C CN B031529100 A CNB031529100 A CN B031529100A CN 03152910 A CN03152910 A CN 03152910A CN 100418433 C CN100418433 C CN 100418433C
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Abstract
The present invention relates to foodstuff production technology, particularly to a method and equipment for producing baking foodstuff. According to the technical scheme designed by the present invention, the present invention comprises the following steps: a. when producing the foodstuff, firstly carrying out predrying, namely putting the foodstuff in drying equipment so as to carry out drying for 1.5 to 2.5 hours at 70 to 90 DEG C, keeping moisture contents in the foodstuff in a scope ranging from 30 to 35%; b. soaking; putting and soaking the foodstuff in flavoring liquid for 11 to 13 hours so as to fully absorb the flavoring liquid, and then, taking out the foodstuff for standby; c. baking; putting soaked foodstuff in a baking furnace so as to carry out baking; when baking, firstly preheating the baking furnace to 110 to 120 DEG C, and putting the foodstuff in a mesh screen of the baking furnace so as to rotate and increase temperature to 240 to 260 DEG C for 25 to 35 minutes. Because the present invention can ensure that the foodstuff contains a certain moisture contents in the process of baking the foodstuff when the foodstuff is baked, starch in the foodstuff is prompted to generate gelatinization, baked foodstuff has good mouth feel.
Description
Technical field
The present invention relates to food production technology, refer in particular to a kind of method and equipment thereof of producing baked goods.
Background technology
Chestnut is the good merchantable brand in the dry fruit, and is very popular.Traditional eating method of chestnut is poach or utilizes husky the stir-fry.The defective of this method is: characteristics such as perfume (or spice) that chestnut had, glutinous, sweet, shortcake can't be brought into play.Reason is that chestnut meat except rich nutrient contents, still contains a large amount of starch granules, when producing chestnut according to traditional preparation method, and can't be with starch granules broken wall wherein.As: when utilizing husky retort roast chestnuts, in the process of stir-frying, the chestnut that is arranged in the top layer often is exposed to air, can't obtain heat, in the whole cycle that stir-fries, always some is positioned at the top layer, it is inhomogeneous that chestnut is heated, and finally causes the finished product chestnut to be stiff shape, and mouthfeel is bad.
Summary of the invention
The objective of the invention is to seek a kind of production method of baked goods,, when baking, can impel the starch in the food to produce gelatinization, make the food that toasts out have good mouthfeel because the present invention when baked goods, contains enough moisture in food.
According to the designed technical scheme of the present invention, when producing food, carry out a, prebake earlier: food is put into drying plant dry, 70 ℃～90 ℃ of temperature, 1.5～2.5 hours time, the water content that makes food is 30～35%; B, immersion: above-mentioned food is dropped in the baste, soaked 11～13 hours, make and suction baste in the food, then, pull out standby; C, baking: the food that will soak places baking in the oven, during baking, earlier oven is preheated to 110 ℃～120 ℃, again food is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 240 ℃～260 ℃, 25～35 minutes heating-up times, start circulated air simultaneously, make the temperature uniformity in the whole oven.
Described food can be chestnut, Ipomoea batatas, corn etc.Described baste can be a pure water, or syrup, or other composite liquid of flavor enhancement commonly used, and it is fixed that the addition of various flavor enhancements can be come by individual's taste.
When the baking chestnut, before prebake, earlier with the chestnut broken shell: utilize sharp cutter that the shell of chestnut is broken a seam.
The apparatus characteristic of this baked goods is: the cylinder screen cloth that lateral arrangement is arranged in the body of heater of oven, upper end at body of heater is provided with loading hopper, the lower end of this loading hopper is stretched in the charge door of cylinder screen end, heating element heater is set around the cylinder screen cloth, the other end of cylinder screen cloth is provided with discharging opening, set out hopper in the body of heater below discharging opening, the charge door end of cylinder screen cloth is slightly higher than discharge port end.
Bottom at body of heater is provided with walking roller.Bottom at body of heater is provided with blower fan, is provided for measuring the temperature controller and the gauge tap of furnace temperature on body of heater.
In daily life, we know that it is stiff that the rice of doing is directly placed the resulting parched rice meal that stir-fries in the pot, is difficult to eat; If add water, boil again after adding a cover, the grain of rice is expanded rapidly when hotting plate, starch granules produces gelatinization, burns the rice that comes out and just has pine, characteristics such as soft, fragrant, sweet, glutinous.The present invention is just according to this principle, when making the baking based food, earlier with food baking, place baste to soak again, baste can fully be entered in the food, certainly, according to individual's taste difference, baste also can adopt insipid pure water, perhaps flowers and plants type, fruit type, the meat type, various tastes such as seafood type after the immersion, are pulled out, food is put into oven to be toasted, utilize temperature control broken wall scission of link method, make the thorough gelatinization of pearl starch in the food, so the food of making, just has perfume (or spice), glutinous, sweet, crisp, characteristics such as pine, and these characteristics can't obtain in traditional handicraft.
Description of drawings
Fig. 1 is an equipment structure chart of the present invention.
The specific embodiment
The used equipment of the present invention is as shown in the figure: the cylinder screen cloth 5 that lateral arrangement is arranged in the body of heater of oven, in the upper end of body of heater 2 loading hopper 1 is set, the lower end of this loading hopper 1 is stretched in the charge door of cylinder screen cloth 5 ends, heating element heater 6 is set around the cylinder screen cloth, the other end of cylinder screen cloth 5 is provided with discharging opening, set out hopper 7 in the body of heater below discharging opening, the charge door end of cylinder screen cloth 5 is slightly higher than discharge port end.During baking, first heated baking stove makes its temperature reach the setting requirement, actuating motor makes cylinder screen cloth rotation, with food such as chestnuts in loading hopper, charge door enter the cylinder screen cloth, rotate on the limit, heat up in the limit, through certain hour, reach uniform temperature after, food is just baked.
For moving of convenient for firing stove, walking roller 8 can be set in the bottom of body of heater 2.
In the bottom of body of heater 2 blower fan 9 is set, the wind that utilizes blower fan to produce makes temperature uniformity in the stove.On body of heater 2, be provided for measuring the temperature controller 3 and the gauge tap 4 of furnace temperature.With temperature in the timely adjusting stove, satisfy technological requirement.
During concrete operations, be example with the processing chestnut earlier:
Embodiment one, raw material: chestnut.
1, earlier with utilizing sharp cutter (as the hobboing cutter device) that the shell of chestnut is broken a seam;
2, prebake again: chestnut is put into drying plant dry, 80 ℃ of temperature, make the interior water content of chestnut 33% at 2 hours time; Usually, when temperature was high, the time can suitably shorten, and the water content that should guarantee chestnut after the oven dry is at 30～35%.
3, soak: above-mentioned chestnut is dropped in the baste of sugaring, soaked 12 hours, make and suction baste in the chestnut, then, pull out standby; Soak time should be enough, so that suction required baste in the chestnut.After the immersion, just can toast, can not baking again after chestnut is done, toast under the enough moisture situations of Ying Zaiyou, just can have pine, characteristics such as soft, fragrant, sweet, glutinous.
4, baking: the chestnut that will soak places baking in the oven, during baking, earlier oven is preheated to 115 ℃, chestnut is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 250 ℃, 30 minutes heating-up times again, start circulated air simultaneously, make the temperature uniformity in the whole oven.Furnace temperature is answered uniformity, and the time to be being advisable half an hour, after the baking, i.e. and edible.
Embodiment two, raw material: chestnut.
1, earlier with utilizing sharp cutter (as the hobboing cutter device) that the shell of chestnut is broken a seam;
2, prebake again: chestnut is put into drying plant dry, 70 ℃ of temperature, make the interior water content of chestnut 30% at 2.5 hours time;
3, soak: above-mentioned chestnut is dropped in the baste of sugaring, soaked 13 hours, make and suction baste in the chestnut, then, pull out standby;
4, baking: the chestnut that will soak places baking in the oven, during baking, earlier oven is preheated to 110 ℃, chestnut is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 260 ℃, 25 minutes heating-up times again, start circulated air simultaneously, make the temperature uniformity in the whole oven.
Embodiment three, raw material: chestnut.
1, earlier with utilizing sharp cutter (as the hobboing cutter device) that the shell of chestnut is broken a seam;
2, prebake again: chestnut is put into drying plant dry, 90 ℃ of temperature, make the interior water content of chestnut 35% at 1.5 hours time; Usually, when temperature was high, the time can suitably shorten, and should guarantee after the oven dry that the water content of chestnut is 35%.
3, soak: above-mentioned chestnut is dropped in the baste of sugaring, soaked 13 hours, make and suction baste in the chestnut, then, pull out standby;
4, baking: the chestnut that will soak places baking in the oven, during baking, earlier oven is preheated to 110 ℃, chestnut is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 240 ℃, 30 minutes heating-up times again, start circulated air simultaneously, make the temperature uniformity in the whole oven.
Embodiment four, raw material: Ipomoea batatas.
1, prebake: Ipomoea batatas is put into drying plant dry, 75 ℃ of temperature, make the interior water content of chestnut 34% at 1.2 hours time; Usually, when temperature was high, the time can suitably shorten, and the water content that should guarantee chestnut after the oven dry is at 30～35%.
2, soak: above-mentioned Ipomoea batatas is dropped in the baste of sugaring, soaked 11.5 hours, make and suction baste in the Ipomoea batatas, then, pull out standby;
4, baking: the Ipomoea batatas that will soak places baking in the oven, during baking, earlier oven is preheated to 118 ℃, Ipomoea batatas is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 2450 ℃, 28 minutes heating-up times again, start circulated air simultaneously, make the temperature uniformity in the whole oven.
Embodiment five, raw material: corn.
1, prebake: corn is put into drying plant dry, 85 ℃ of temperature, make the interior water content of chestnut 33% at 2.3 hours time;
3, soak: above-mentioned chestnut is dropped in the baste of sugaring, soaked 12.5 hours, make and suction baste in the chestnut, then, pull out standby;
4, baking: the chestnut that will soak places baking in the oven, during baking, earlier oven is preheated to 113 ℃, chestnut is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 255 ℃, 33 minutes heating-up times again, start circulated air simultaneously, make the temperature uniformity in the whole oven.
Claims (1)
1. the production method of a baked goods, a, prebake: food is put into drying plant dry, 70 ℃～90 ℃ of temperature, make in the food water content 30～35% at 1.5～2.5 hours time; B, immersion: above-mentioned food is dropped in the baste, soaked 11～13 hours, make and suction baste in the food, then, pull out standby; C, baking: the food that will soak places baking in the oven, during baking, earlier oven is preheated to 110 ℃～120 ℃, again food is put into the screen cloth of oven, rotate on the limit, the limit is warming up to 240 ℃～260 ℃, 25～35 minutes heating-up times, start circulated air simultaneously, make the temperature uniformity in the whole oven; Described food is chestnut or Ipomoea batatas or corn; Before prebake,, utilize sharp cutter that the shell of chestnut is broken a seam earlier with the chestnut broken shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031529100A CN100418433C (en) | 2003-09-02 | 2003-09-02 | Production method for foasting foodstuff and its equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031529100A CN100418433C (en) | 2003-09-02 | 2003-09-02 | Production method for foasting foodstuff and its equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1518887A CN1518887A (en) | 2004-08-11 |
| CN100418433C true CN100418433C (en) | 2008-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031529100A Expired - Fee Related CN100418433C (en) | 2003-09-02 | 2003-09-02 | Production method for foasting foodstuff and its equipment |
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| CN (1) | CN100418433C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342549B (en) * | 2011-09-08 | 2013-05-01 | 卢春贵 | Drying device for flavoring nut food |
| CN109965184A (en) * | 2017-12-28 | 2019-07-05 | 安徽省卓创信息科技服务有限公司 | A kind of meat products processing cooling integration equipment of precooking |
| CN108813352B (en) * | 2018-05-17 | 2021-08-24 | 洽洽食品股份有限公司 | Preparation method of roasted corn flakes and roasted corn flakes |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065385A (en) * | 1991-04-03 | 1992-10-21 | 江苏省农业科学院 | Process for preparation of preserved low-sugar sweet potatoes |
| CN1069397A (en) * | 1991-08-17 | 1993-03-03 | 山西省粮油食品进出口公司广灵肉联厂 | The preparation method of a kind of multi-flavor sunflower seeds, melon seeds benevolence |
| CN1084711A (en) * | 1992-09-28 | 1994-04-06 | 颜竹万 | Sugar flavor and is smoked melon seeds and surperficial glazing process |
| CN1094247A (en) * | 1993-04-28 | 1994-11-02 | 蒋科化 | A kind of processing and fabricating method of fruit food |
| CN1189973A (en) * | 1997-02-05 | 1998-08-12 | 雷永泉 | Roast method of melon seed, bean and peanut |
| CN1221572A (en) * | 1998-12-30 | 1999-07-07 | 周彪 | Prodn. method of large maize and its products |
-
2003
- 2003-09-02 CN CNB031529100A patent/CN100418433C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065385A (en) * | 1991-04-03 | 1992-10-21 | 江苏省农业科学院 | Process for preparation of preserved low-sugar sweet potatoes |
| CN1069397A (en) * | 1991-08-17 | 1993-03-03 | 山西省粮油食品进出口公司广灵肉联厂 | The preparation method of a kind of multi-flavor sunflower seeds, melon seeds benevolence |
| CN1084711A (en) * | 1992-09-28 | 1994-04-06 | 颜竹万 | Sugar flavor and is smoked melon seeds and surperficial glazing process |
| CN1094247A (en) * | 1993-04-28 | 1994-11-02 | 蒋科化 | A kind of processing and fabricating method of fruit food |
| CN1189973A (en) * | 1997-02-05 | 1998-08-12 | 雷永泉 | Roast method of melon seed, bean and peanut |
| CN1221572A (en) * | 1998-12-30 | 1999-07-07 | 周彪 | Prodn. method of large maize and its products |
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| CN1518887A (en) | 2004-08-11 |
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Granted publication date: 20080917 Termination date: 20091009 |