CN101073391A

CN101073391A - Fragrant curled food, its derivative food and its production

Info

Publication number: CN101073391A
Application number: CNA2005100601061A
Authority: CN
Inventors: 王训勇
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-23
Filing date: 2005-03-23
Publication date: 2007-11-21
Anticipated expiration: 2025-03-23
Also published as: CN101073391B

Abstract

The invention is concerned with a kind of xiangmijuan food and its derivative and these produce method, and the associated expanding and soft roller machine and multi-function heating and warm revolving pan. The xiangmijuan food and its derivative take corn as main material and they fit for corn, and the foods of grain, wheat and amylum. The xiangmijuan food and its derivative are expanding and loosen shape with multi-hole and multi-clearance, its outer roll is a kind of hollow and long cylinder in round roll shape. The inner roll is regular, shapely, expanding and loosening, and there are netlike small eyelets or small clearances on the body of roll equably in color with golden yellowness. The whole roll body is sweet and crisp, the outer roll is the warping layer with flavor stuff adhering to the surface of inner roll tightly in 3 mm thickness. It has pure color for different tastes and obvious individuation.

Description

The production method of fragrant miaow coil food product of fragrant miaow coil food product and derived product thereof and derived product thereof

Technical field

The present invention relates to a kind of fragrant miaow volume (or the loose volume of corn) food and derived product thereof, it is: fragrant miaow volume crisp-fried local flavor, fragrant miaow is rolled up sweet crisp local flavor, fragrant miaow volume flavor of hot, fragrant miaow volume flavor compounds in ginger, fragrant miaow volume citrus local flavor, fragrant miaow volume sesame local flavor, fragrant miaow volume carrot local flavor, fragrant miaow volume pineapple local flavor, fragrant miaow volume peanut local flavor, fragrant miaow volume Saute beef with cayenne pepper local flavor, fragrant miaow volume spicy beef local flavor, fragrant miaow volume tomato local flavor, fragrant miaow volume egg local flavor, fragrant miaow volume milk local flavor, fragrant miaow volume chocolate flavouring etc., production method with fragrant miaow coil food product and derived product thereof, totally 15 series of products, each kind is divided big, in, little three kinds of specifications, they belong to the loose based food of extruding, be similar to extrusion and puffing food made, but tangible structure difference arranged with airflow puffing food.

The invention still further relates to a kind of bulk garden of associate device volume machine of producing the production method of fragrant miaow coil food product and derived product thereof, it is that the invention people develops New Year cake preparation machine that Zhejiang that fragrant miaow coil food product and derived product thereof buy goes out to change a social system and form, the casing and a few external accessory of this machine have only been used, the parts of its internal structure are to design again, molding, founding, fine finishining obtains, produce head again, garden volume device, just change a social system success through repeated multiple times, its structure is by head, garden volume device, support, fuselage, spiral, the turn axle, loading hopper, add material and help into device, discharging opening, travelling gear, belt pulley, compositions such as motor, its operation principle is similar to the extruder operation principle, and it belongs to the extrusion type food machinery.

The invention still further relates to a kind of for producing the associate device multifunctional heating temperature rotary pot of fragrant miaow coil food product and derived product Development and design thereof, it is the inventor's a kind of machinery equipment to be made according to the needs Development and design of product, it is made up of special big pan, the movable heating plate in the bottom of a pan, thermoregulator, special transparent heatproof pot cover, adjustable frame support, air pressure bleed valve, air gauge, motor etc., its operation principle is similar to the operation principle of coating pan, and it belongs to the food machinery of coating pan and so on.

Background technology

When the inventor is engaged in ground rice silk and the production of non-staple foodstuff carbohydrate as far back as the eighties, just find the latent machine of production of this product, found the strengths and weaknesses of extruded food; Advantage is: the extruded food that corn is made has special intense flavors through behind the butter; Defective is; The food product foaming that extruder is extruded expands irregular well-balanced, and inner expansion porousness is inconsistent, with " sensation that sticks to one's teeth, crisp thorough inadequately, spraying batching easily comes off " put down in writing in its related data etc.

Enterprises was laid off in 98 years, I just begin data collection, do the hand development, the experience and knowledge of accumulation before utilizing, thinking changes the method and the scheme of extrusion and puffing food made defective mode, through further investigation, analysis, demonstration, extruded food is realized expanding loose, regular well-balanced, and decision is made hand from transformation of the way machine; Food crisp thoroughly, do not have the sensation that sticks to one's teeth, spraying batching jail and must not come off, the machinery equipment that the decision development makes new advances, thus have just that bulk garden rolls up that the transformation of the way of machine is successful, the developing of multifunctional heating temperature rotary pot.

March calendar year 2001, the inventor purchased " corn food processing technology and the prescription " that a scientific and technical document publishing house publishes then January, the summary of " U.S.'s third generation maize crisps " write in the preceding page or leaf of this book and the related content in the book have been consulted, by what introduce in the book, they still do not solve the defective of above-mentioned extrusion and puffing food made; " contemporary novel foodstuff " chapter 5 dilated food of the 2nd printing in publishing house of Beijing University of Technology January in 2002 again, the production of the 4th joint dilated food, one, the production of puffed snack, (8) introduce " day patent of the disclosure " in the chapters and sections of the up-to-date manufacture method of puffed snack about the up-to-date manufacture method of puffed snack, for solution stick to one's teeth sensation, problem such as crisp inadequately, adopt " soaking sugar " way to be resolved; The inventor thinks: this sugar that contains to product has significantly and increases, and complex process, and it is big to control difficulty, and cost up, greatest weakness are that the incompatibility modern is to the high heat energy of food, low fat, the low pursuit that contains sugar; Though airflow puffing food can remedy several point defects, mouthfeel, sense of taste reduce significantly and have changed, and have lost the good fragrance performance that corn itself has, and the nutritive value of corn has also reduced; In a word, not that the pollution of high temperature frying oil is exactly lead contamination, people's health has been brought influence in various degree.

See the product " outside hard, inner soft " that " Japanese Patent No. 028034074 relevant dilated food manufacture method " obtains in January, 2005 in the retrieval; The inventor thinks: crisp degree that Here it is is not deep into a kind of obvious phenomenon that cause at the center in the product body, feels to be still in the product body crisp halfway soft gentle state to the people, and dilated food is crisp, and halfway defective does not still have good being resolved.

Summary of the invention

The fragrant miaow coil food product of inventor's invention and the production method of derived product and fragrant miaow coil food product and derived product thereof thereof, just changed the defective phenomenon of above-mentioned extrusion and puffing food made, it is that the well-balanced expansion of whole rule is loose, it is a kind of loose organizator of expansion with garden web-like, to internal structure, all is that whole consistent not only perfume (or spice) is not only crisp but also loose from its superficial layer, no any sensation that sticks to one's teeth, and must not come off above the local flavor batching layer of wrapping up in volume sticks to firmly, it is the new food of generation corn.

Its production method can be divided into seven procedures: first procedure system corn flour and the soy meal; Second operation work is the involute garden of a processing volume blank, proportionally corn flour, soy meal, white sugar are mixed, adding water mixes all, the ratio of water is 36～40%, again moistening powder is interpolated in the bulk garden volume machine of running equably, momentariness just has the garden volume blank that expands loose to come out air-dry thereupon or airing; Three process is hot oil spout; Dried garden volume blank is poured in the multifunctional heating temperature rotary pot from the charging aperture of special transparent heatproof pot cover, shut the charging aperture door, start the rotation of multifunctional heating temperature rotary pot, when being warming up to 130 ℃～150 ℃, the shower nozzle of oil spout is inserted in the centre bore of special transparent heatproof pot cover, build the aperture, the garden volume blank body that the oil plant that is heated to 80 ℃ is sprayed to rolling gets on, the oil spout ratio is 15～20%, after having sprayed oil, still maintain the temperature between 130 ℃～150 ℃, continue rotation and stop operating after 2～3 minutes, left standstill 3～5 minutes, make article crisp fragrant in multifunctional heating temperature rotary pot, crisp, after shortcake is saturating, cooling is toppled over out from discharging opening, is cooled to room temperature, and the garden that obtains volume blank is not only that perfume (or spice) is not only crisp but also loose; The practical operation example that describes in detail has later just confirmed this point, is to modulate required local flavor batching if make flavour product the 4th procedure; Five processes is: the garden volume blank behind the butter does not just need to topple over out in multifunctional heating temperature rotary pot, open loam cake and distribute hot gas, when in pot, being reduced to 40 ℃～60 ℃ temperature, carry out again the preparation of start, and the shower nozzle of oil spout is changed into the shower nozzle that sprays the local flavor batching, then the garden volume blank body that the local flavor batching is sprayed onto rolling gets on, temperature still remains on 40 ℃～60 ℃, look it and wrap up in volume layer and reach 3mm when thick, stop to feed in raw material, continue rotation 2～3 minutes; Enter the 6th procedure, build loam cake, be warming up to 100 ℃～135 ℃, toasted 3～5 minutes, the moisture content oven dry that garden volume blank is not evaporated completely when wrapping up in volume local flavor batching layer, the raw material of wrapping up in volume are baked; The 7th procedure is shut down and is toppled over, and cooling packing is a product.

Practical operation example: dried garden volume blank is poured in the butter pot of firm energy shortening, the state of oil this moment in pot is: pasta is very tranquil, appearance without any hot gas and cigarette, just the oil of bottom, top layer is slowly flowing, record and be: just the oily temperature of shortening is 130 ℃, 135 ℃ is formal full butter, 140 ℃ is big butter, do slightly to stir under several, the oil temperature control is below 145 ℃ temperature, 2～3 minutes just can be with crisp fragrant, crisp, just crisp saturating garden volume blank is pulled out, bakes 2～3 minutes in 120 ℃～130 ℃ temperature after getting rid of oil again, is cooled to room temperature, the product that obtains is not only that perfume (or spice) is not only crisp but also loose, no any sensation that sticks to one's teeth, a no brown and a burnt phenomenon, color is golden yellow, all is consistent from the extremely inner the inside of its superficial layer, slap-up crisp.

This explanation, the product of short if: oil is under the situation of passive state with the operating environment of heat, and temperature is no more than 145 ℃ at most between 130 ℃～140 ℃, and the time is at 2～3 minutes, and it is not only crisp but also loose that product just can reach slap-up not only perfume (or spice).

The former hot oil spout is to carry out in the multifunctional heating temperature rotary pot of a sealing; its oil with the operating environment of heat is: temperature has increased by 5 ℃～10 ℃ than the latter; in the pot of sealing; gas is heated and has just produced certain thermal pressure; oil spout is to carry out in article rolling heat of neutralization air motion; run into suddenly and leave standstill; original thermal pressure moment can produce a certain amount of thermal expansion again; increased original thermal pressure greatly along with leaving standstill; this thermal pressure; penetration and butter effect that reinforcement has increased oil plant; this is to open wide a kind of pressure that direct butter can't produce in the butter pot; impel oil plant to article center and depth of penetration; and the meagre 3.6mm of garden volume blank wall thickness; many gaps of porous and loosening; the centre is hollow diameter 8mm; helping oil plant ground directly sprays into and infiltration fully; in sealing; mist of oil; spray; the heat temperature; under the comprehensive function of minute-pressure; the oily endosmosis that oil plant is just not surperficial; the oil that also has the center is to exosmosis; inside and outside pincer attack; 2～3 minutes oil plants permeate fully that article are whole all to enter full butter state; crisp product only needs 2～3 minutes in the unlimited butter pot of pressure not having; here the time of butter is 7～10 minutes; in leave standstill in shutdown 3～5 minutes, not only perfume (or spice) is not only crisp but also loose completely thoroughly promptly to have realized complete shortcake.Therefore, the product that the former hot fuel injecting method obtains is not only that perfume (or spice) is not only crisp but also loose, is the inevitable outcome that environment and condition gives.

The advantage of the method is: along with the degree of depth and crisp fragrant, crisp, the crisp saturating degree of article of oil plant infiltration, can control what of distributive value? directly saved with oil, oil content in the product is played effective control action, oil content behind the garden volume blank butter of fragrant miaow coil food product can be controlled in certain OK range fully, to adapt to contemporary people to the high heat energy of food, low fat, the low pursuit that contains sugar, reduce the oil content of product thus, this is an one; It two is: the abandonment waste of having avoided the use of oil plant repeated multiple times, Hybrid Heating, frying to bring; It three is: avoided that greasy dirt that high temperature frying thermal decomposition and oxidation bring dyes and the destruction and the loss of nutrition that product itself is contained.

Produce according to the method described above, just can obtain skin section all is loose consistent not only fragrant but also crisp garden volume blank with internal structure, and also can wrap up in volume one deck local flavor batching on the blank face, make it to become product with two kinds of completely different local flavors, demonstrated fully the special performance of this product, and mouthfeel, sense of taste are fairly good, chew carefully more eat slowly fragrant more.

The method of the fragrant miaow coil food product of above-mentioned production is not only applicable to corn, also is applicable to the production of food such as cereal, wheat class, starch based.

The technical problem that the present invention at first will solve is: provide a kind of can production structure loose, expanded foamed rule is well-balanced, have the machinery equipment of garden roll-shape, inventor's creativity and innovation the bulk garden of a kind of novel food machinery volume machine, because its unique texture, the garden volume blank that comes out of production of machinery thus, be that whole rule is well-balanced, the organizator of expansion porousness unanimity, the centre is that garden shape is hollow, blank around, formed the garden roll-shape of this product uniqueness, roll up the surface of blank body with inside in the garden, the net state in many small perforations and gap is arranged.

The technical problem of its less important solution of the present invention is: provide a kind of and have when wrapping up in the volume granule materials, can wrap up in the machinery equipment of volume garden bar material, the multifunctional heating temperature rotary pot that inventor's research and design is to be made, just have such dual-use function, can make local flavor batching on the garden volume blank face wrap up in the volume layer and must not come off above sticking to firmly; It is when multifunctional heating temperature rotary pot runs well, temperature sprays into the local flavor batching in the time of 40 ℃～60 ℃, volume, limit drying are wrapped up in limit rotation, limit, above the local flavor batching sticks to automatically, and it is firm and very good, must not come off, having made it to form a single products has unique qualities obviously double-deck, two kinds of completely different local flavors of each tool.

The another technical problem that the present invention will solve is: how to make product crisp thoroughly, do not have a sensation that sticks to one's teeth, make the top layer of blank and be inside that consistent not only perfume (or spice) is not only crisp but also loose, reduced simultaneously the floorboard with high oil content that brings behind the product butter again, the inventor has designed hot fuel injecting method, promptly be under the condition that seals in the multifunctional heating temperature rotary pot, to realize hot oil spout, multifunctional heating temperature rotary pot has also increased the function of use of hot fuel injecting method outside having above-mentioned two kinds of functions; Hot fuel injecting method is: dried garden volume blank is poured in the multifunctional heating temperature rotary pot from the charging aperture of special transparent heatproof pot cover, shut the charging aperture door, building one surpasses at the hot temperature environment of the oil that opens wide direct crisp product in the butter pot with heat, start multifunctional heating temperature rotary pot, be warming up to 130 ℃～150 ℃, ratio is 5 ℃～10 ℃ of the increase in temperature of opening wide direct butter in the butter pot, the shower nozzle of oil spout is inserted in the centre bore of special transparent heatproof pot cover, build the aperture, at this moment gas is heated and has just produced certain thermal pressure, the garden volume blank body that the oil plant that is heated to 80 ℃ is sprayed to rolling gets on, and the ratio of oil spout is 15～20%; In the multifunctional heating temperature rotary pot of sealing, the butter article are subjected to the effect of three kinds of power in pot, the one, the jet power of oil plant, the 2nd, the gravity that self rolls, the 3rd, the thermal pressure that high temperature produces, the powerful penetration that also has grease itself to have, only need 2～3 minutes, it is whole all that oil plant has just permeated article fully, enter full butter state, still maintain the temperature between 130 ℃～150 ℃, continue rotation 2～3 minutes, stop operating, left standstill 3～5 minutes, one is full of the deep fat mist, the environment of little air pressure is shrouding whole butter article, and the thermal current of rotation has stopped motion, in original thermal pressure, increased a certain amount of pressure again, article have been accelerated greatly at deep fat, butter effect under the hot temperature and pressure power, crisp product only needs 2～3 minutes in the unlimited butter pot of nothing pressure, and the time of butter is 7～10 minutes here, promptly in 3～5 fens clock times that leave standstill, realized that crisp completely not only perfume (or spice) is not only crisp but also loose.

Take hot fuel injecting method with this machine, the product of producing is that color is golden yellow, a no brown and a burnt phenomenon, not only perfume (or spice) is not only crisp but also loose, from its superficial layer to inner the inside all is completely crisp, no any sensation that sticks to one's teeth, avoided high temperature frying oxidation, the greasy dirt that thermal decomposition brings dyes, according to China Light Industry Press June in 2004 the 2nd edition, the 5th joint " grease adds the variation of pining in the cooking " in " culinary art chemistry " Higher Occupational Education teaching material one book of chief editor Ji Hongkun, one, described in " thermal decomposition ": the grease heat decomposition temperature is smoke point both, in heating below 150 ℃, the thermal decomposition degree is light, being controlled at is good about 150 ℃, has both ensured the quality of products, and produces noxious material when preventing high temperature again.This explanation is at the following butter of 150 ℃ temperature, and at 150 ℃ of above butter of temperature, the result that the butter effect produces is visibly different, at 150 ℃ of following butter of temperature the nutrition that product itself contains is not produced what loss and destruction.

The fragrant miaow volume crisp-fried local flavor that butter according to the method described above, shortcake go out has strong especially perfume (or spice)! Corn itself just has the too late fragrance performance of numerous grain product, and fragrant miaow coil food product itself is that primary raw material is made with the corn, and crisp fragrant, crisp saturating, crisp in lower oily temperature, the complete shortcake of fragrance performance of corn sends.Its fragrance is more mellow, strong, the heart that oozes, add local flavor and wrap up in the fine aroma with various characteristics that volume layer is involved in and together come out, and the people is not entered the mouth and the perfume (or spice) of U.S. of its flavor of sense earlier.

A kind of improvement as the inventive method: well-known, the content of corn protein owes low, but other various nutritions are abundant, and content height, for the nutrition content that makes fragrant miaow coil food product and derived product thereof more becomes reasonable, the inventor has added the proportioning ratio of northeast soybean in the proportioning of major ingredient, increase the protein content of this product, thereby make the contained nutrition of fragrant miaow coil food product and derived product thereof more reasonable, abundanter, their contained main nutrients have: vitamin B1, B2, B6, vitamin C, vitamin E, carrotene, folic acid, nicotinic acid, niacin, sialic acid, linoleic acid, glutamic acid, eight kinds of essential amino acids, protein, dietary fiber, lignin, carbohydrate, pepsin, lecithin, cephalin, glutathione etc.; Contained main mine material has: calcium, iron, magnesium, zinc, selenium, copper etc.; Because the unique technique of this technology, kept that original all nutritions are not subjected to what destruction and loss in the material, thereby all nutritions that contain in fragrant miaow coil food product and the derived product raw material thereof are really to exist in the product, and therefore fragrant miaow coil food product and derived product thereof all have the excellent of its unique quality at aspects such as color, shape and nutritive values.

Fragrant miaow coil food product and derived product thereof are by corn, soybean, white sugar, the raw materials such as raw starch, hot pepper, Chinese prickly ash, pineapple, peanut, beef, five-spice powder, pepper, sesame, ginger, citrus, carrot, tomato, egg, milk, whole milk powder, chocolate that add local flavor batching are formed, in the production of haveing suffered major ingredient, according to the pollution-free food requirement, in raw material, do not add any chemical pigment, chemical essence, chemicals.

The one big characteristic of this production technology: in the production of haveing suffered major ingredient, there is not the operational sequence of the easy pollution that product itself brings, even very deficient operation annelet of time, so the sanitation degree of product itself is quite high.

Fragrant miaow coil food product and derived product thereof, not only a series of new food of corn of having good taste, having class, the trend that becomes have been increased for people, but also, corn opened up another new big field for entering direct edible food, for corn has entered the food service industry new manor that enlarged broadening, will make corn produce need and the chain reaction of asking in food service industry, a new leap will appear in the development of demand.

Description of drawings

Fig. 1 is that the inventor changes a social system the bulk garden volume machine sketch that forms: (1) head, (2) support, (3) fuselage, (4) spiral, (5) turn axle, (6) loading hopper, (7) are added material and are helped into device, (8) discharging opening, (9) travelling gear, (10) belt pulley, (11) body cover.

Fig. 2 is garden volume device and double cut spiral sketch: (1) spiral, (2) right-hand thread, (3) left-hand thread, (4) bolt hole, (5) steel column plug, (6) discharge opening, (7) flat head bolt, (8) garden volume device.

The specific embodiment

Fragrant miaow coil food product and derived product thereof are to be primary raw material with the corn, and its prescription is:

Fragrant miaow volume crisp-fried local flavor: corn 88%, northeast soybean 12%, white sugar 10%

Fragrant miaow is rolled up sweet crisp local flavor: agar 1.2%, white sugar 86%, maltose 8%, cornstarch 5%

Fragrant miaow volume flavor of hot: pepper 3%, dry fructus capsici 40%, Chinese prickly ash 26%, cornstarch 15%, agar 1.5%, salt 1.2%, green onion 3%, ginger 4%, garlic 4%, cardamom 2%

Fragrant miaow volume flavor compounds in ginger: carragheen 1.5%, ginger 50%, white sugar 35%, cornstarch 12%, salt 1%

Fragrant miaow volume egg local flavor: agar 1.2%, cornstarch 12%, egg 58%, white sugar 23%, milk powder 3%, salt 1.2%

Fragrant miaow volume chocolate flavouring: gelatin 5%, cornstarch 6%, cocoa mass material 32%, cocoa butter 10%, whole milk powder 12%, white sugar 35%

Fragrant miaow volume carrot local flavor: agar 1.5%, cornstarch 15%, carrot 50%, white sugar 25%, milk powder 4%, egg 3%, salt 1.2%

Fragrant miaow volume tomato local flavor: pectin 3%, cornstarch 15%, tomato 50%, white sugar 22%, egg 3%, milk powder 5%, salt 1.2%

Fragrant miaow volume sesame local flavor: agar 1.2%, cornstarch 5%, maltose 12%, white sugar 82%, sesame 40%

Fragrant miaow volume pineapple local flavor: pectin 3%, cornstarch 13%, pineapple 58%, white sugar 26%

Fragrant miaow volume Saute beef with cayenne pepper local flavor: carragheen 1.5%, beef 47%, dry fructus capsici 20%, Chinese prickly ash 12%, pepper 2%, cornstarch 8%, salt 1.2%, green onion 2.5%, ginger 3%, garlic 3%

Fragrant miaow volume spicy beef local flavor: carragheen 1.5%, beef 45%, brown sugar 5%, pepper 2%, cornstarch 8%, salt 1%, green onion 2%, garlic 3%, ginger 3%, five-spice powder 30% (anise 8, fennel seeds 16, cloves 6, cassia bark 4, Radix Glycyrrhizae 12)

Fragrant miaow volume peanut local flavor: agar 1.5%, cornstarch 10%, maltose 10%, white sugar 48%, peanut 30%

Fragrant miaow volume citrus local flavor: pectin 3%, cornstarch 15%, citrus 55%, white sugar 25%,

Fragrant miaow volume milk local flavor: carragheen 1.5%, fresh milk 40%, whole milk powder 25%, white sugar 20%, cornstarch 10%, egg 3%

Its technological process is:

Soybean → peeling → abrasive dust adds water

↓ ↓

Corn cleans → washes → remove the peel → abrasive dust → prepare burden → mix all → processing garden volume blank → drying

↑

White sugar

→ butter → wrap up in and roll up local flavor batching → baking → cooling → packing

↑

Modulation local flavor batching

Embodiment: the formula examples of fragrant miaow coil food product major ingredient garden volume blank: 50 kilograms of corns, 6 kilograms of soybean, 5 kilograms of white sugar

Operating procedure is:

1, raw material is cleaned: 1. select high-grade maize for use, use the clear water rinsing, base is removed in fragmentation then, wears into 80 purpose corn flour with flour mill; 2. soybean is cleaned things such as removing sediment contamination, and broken peeling bakes, and is ground into 60 purpose soy meals;

2, batching: according to aforementioned proportion corn flour, soy meal, white sugar are mixed, it is even to add an amount of water mix, water high-volume to pinch powder agglomerating for hand, openhanded powder ball scatters immediately for suitable.

3, processing garden volume blank: will mix in the bulk garden volume machine that equal moistening powder joins running uniformly, just have the garden volume blank that expands loose to come out in 1～2 minute, air-dry, airing, oven dry all can;

4, volume blank in dried garden is poured in the butter pot of low oil temperature, temperature is carried out short between 130 ℃～140 ℃, control is no more than 145 ℃ temperature, stir several times, the color of garden volume blank becomes golden yellow, just can be after 2～3 minutes with crisp fragrant, crisp, and just crisp saturating garden volume blank is pulled out, be exactly fragrant miaow volume crisp-fried typical local food after the cooling, have the intense flavors behind the corn butter;

If 5 are processed into flavour product, the fragrant miaow volume that shortcake is good is poured in the multifunctional heating temperature rotary pot, wrap up in volume local flavor batching layer, do not close the lid, when treating that temperature rises to 40 ℃～60 ℃, the fragrant miaow scroll that the local flavor batching for preparing in advance is sprayed on rolling gets on, limit rotation, volume is wrapped up on limit material spray, limit automatically, looks it and wraps up in the volume layer and reach 3mm when thick, stop to feed in raw material, continue rotation 2～3 minutes.

6, baking: build loam cake, temperature rises to 100 ℃～135 ℃, toasts 3～5 minutes.

7, shutdown is toppled over, and cooling packing is a product.

8, product standard: (1) organoleptic indicator, involute garden volume blank is golden yellow, a no brown and a burnt phenomenon; Outer volume local flavor is wrapped up in the volume layer respectively pure local flavor product color; (2) flavour: involute garden volume blank has strong especially fragrance behind the corn butter; Outer volume local flavor is wrapped up in the fine aroma that the volume layer has each local flavor product; All there are not musty, rancidity and other peculiar smell; (3) face shaping: have the hollow long garden tube of garden web-like, tangible double-deck garden volume structure is arranged, involute external diameter is 15.2mm, and rolling up external diameter outward is 18.2mm, interior hollow be 8mm, length is 70mm, free from admixture;

9, physical and chemical index: moisture content≤5%, plumbous (in Pb)≤0.2 mg/kg, arsenic (in As)≤0.2 mg/kg;

10, sanitary index: total number of bacteria≤20cfu/g, coliform most probable number＜30/100 grams, no pathogenic bacteria detect.

The present invention is not limited to the above-mentioned specific embodiment; as long as blank forms the loose body structure of the expansion of a garden web-like, belong to the food of bulk type, the just change of shape; its structure, the surface and there is no essential distinction inside, all drop among the protection domain of product of the present invention and method.

Claims

1, loose food of a kind of extruding and derived product thereof, that is: fragrant miaow is rolled up (or the loose volume of corn) food and derived product thereof, it is fragrant miaow volume crisp-fried local flavor, fragrant miaow is rolled up sweet crisp local flavor, fragrant miaow volume flavor compounds in ginger, fragrant miaow volume flavor of hot, fragrant miaow volume pineapple local flavor, fragrant miaow volume peanut local flavor, fragrant miaow volume Saute beef with cayenne pepper local flavor, fragrant miaow volume sesame local flavor, fragrant miaow volume citrus local flavor, fragrant miaow volume carrot local flavor, fragrant miaow volume tomato local flavor, fragrant miaow volume milk local flavor, fragrant miaow volume spicy beef local flavor, fragrant miaow volume egg local flavor, 15 series of products such as fragrant miaow volume chocolate flavouring, greatly, in, the production method of little three kinds of specifications and fragrant miaow coil food product and derived product thereof.

2, according to the production method of the described fragrant miaow coil food product of claim 1 and derived product and fragrant miaow coil food product and derived product thereof, its associate device is bulk, and machine is rolled up in the garden, be that I buy New Year cake preparation machine that a Zhejiang goes out and change a social system and form, it by head, garden volume device, support, fuselage, spiral, turn axle, loading hopper, add material and help that into device, discharging opening, travelling gear, belt pulley, motor etc. are formed; It is characterized in that: one add the material help into device, form by a garden shape cylinder and scraper; Spiral is two joint spirals of two screw threads; Volume device in garden is square double-decker, is distributed with 3 small perforations equably in interior, and diameter is 10.4mm, and it is the steel column plug of 8mm that diameter is arranged in each hole, is embedded in the positive center in hole well-balancedly, and this is portalling of small size garden volume blank, also has medium size, large size totally 3 kinds of specifications.

3, according to described fragrant miaow coil food product of claim 1 and derived product thereof, production method with fragrant miaow coil food product and derived product thereof, its associate device multifunctional heating temperature rotary pot, it is the inventor's a kind of equipment to be made for product needed designs, and it is characterized in that: adjustable frame support, special big pan, the movable heating plate in the bottom of a pan, thermoregulator, special transparent heatproof pot cover etc.

4, according to the constitutive material of described fragrant miaow coil food product of claim 1 and derived product thereof, it is characterized in that:, add the compositions such as raw starch, capsicum, Chinese prickly ash, pepper, sesame, ginger, citrus, carrot, pineapple, peanut, beef, five-spice powder, tomato, egg, milk, whole milk powder, chocolate of local flavor batching by corn, soybean, white sugar; In the production of haveing suffered major ingredient,, in raw material, do not add any chemical pigment, essence, preparation according to the pollution-free food requirement.

5, the prescription according to described fragrant miaow coil food product of claim 1 and derived product thereof is it is characterized in that:

Fragrant miaow volume crisp-fried local flavor: corn 88%, northeast soya bean 12%, white sugar 10%

Fragrant miaow volume citrus local flavor: pectin 3%, cornstarch 15%, citrus 55%, white sugar 25%

Fragrant miaow volume egg local flavor: agar 1.2%.Cornstarch 12%, egg 58%, white sugar 23%, milk powder 3%, salt 1.2%

6, the technological process of production according to described fragrant miaow coil food product of claim 1 and derived product thereof is it is characterized in that:

Can be divided into seven procedures: (1) system corn flour and soy meal; (2) the involute garden of processing volume blank, the extrudate in the volume machine of bulk garden is exactly the loose organizator of regular well-balanced expansion of a garden web-like, is cut into desired length as required, and it is exactly that blank is rolled up in the garden for air-dry, airing; (3) hot oil spout: in multifunctional heating temperature rotary pot, seal and carry out, the oil temperature is in the time of 130 ℃～150 ℃, the garden volume blank body that the oil plant that is heated to 80 ℃ is sprayed to rolling gets on, the oil spout ratio is 15～20%, after having sprayed oil, maintain the temperature between 130 ℃～150 ℃, continue rotation after 2～3 minutes, stop operating, left standstill 3～5 minutes, and made article crisp fragrant in multifunctional heating temperature rotary pot, crisp, after shortcake was saturating, cooling was toppled over out from discharging opening, be cooled to room temperature, the garden volume blank that obtains is that color is golden yellow, no any sensation, not only mouthfeel of sticking to one's teeth, sense of taste is good, and whole scroll all is that consistent not only perfume (or spice) is not only crisp but also loose, chew carefully more eat slowly fragrant more; (4), modulate required local flavor batching if make flavour product; (5) wrap up in volume local flavor batching layer, in multifunctional heating temperature rotary pot, carry out, garden volume blank behind the butter does not just need to topple over out, open loam cake and distribute hot gas, when temperature is reduced to 40 ℃～60 ℃, carry out the preparation of start again, the garden volume blank body that the local flavor batching is sprayed onto equably rolling gets on, the limit rotation, the limit material spray, volume is wrapped up on the limit automatically, temperature still remains between 40 ℃～60 ℃, local flavor batching layer sticks on the volume blank dignity of garden firmly, stop to feed in raw material when looking its thickness, continue rotation 2～3 minutes, make the batching layer jail of wrapping up in volume and must not come off for 3mm, form distinguished double-deck garden volume structure, wrap up in unique quality of volume one circle local flavor batching layer on the blank dignity; (6) baking: build loam cake, temperature rises and toasted 3～5 minutes in the time of 100 ℃～135 ℃, and the moisture content that garden volume blank is not evaporated completely when wrapping up in volume local flavor batching layer is dried, and the raw material of wrapping up in volume are baked; (7) shutdown is toppled over, and cooling packing is a product.

7, according to the production method of claim 1 and 5 and 6 described fragrant miaow coil food products and derived product thereof, it is characterized in that: be not only applicable to corn, also be applicable to the production of food such as cereal, wheat class, starch based, and in the production of haveing suffered major ingredient, the operational sequence that does not have the easy pollution that product itself brings, even the operation annelet that the time is very deficient, so the sanitation degree of product itself is quite high.

8, according to claim 5 and 6 described garden volume blanks, it is characterized in that: the expansion of the garden web-like organizator that loosens, it is that the expansion of whole regular well-balanced unanimity is loose, coil diameter is 15.2mm, the centre is that the hollow diameter of garden shape is 8mm, blank is around having formed garden scroll attitude uniquely, the garden is rolled up the surface of blank body and countless small perforations is arranged inside, the gap adds the unique texture that netted entity has been formed garden volume blank, that is to say, roll up the surface of blank body with inside in the garden, many small perforations are arranged, the netted form in gap.

9, according to claim 1 and 5 and 6 described, another feature of fragrant miaow coil food product and derived product thereof is: perfume (or spice), strong especially perfume (or spice)! Corn itself just has the too late fragrance performance of numerous grain product, fragrant miaow coil food product itself is that primary raw material is made with the corn, according to its unique operating procedure, crisp fragrant, crisp, crisp saturating in 150 ℃ temperature, the complete shortcake of fragrance performance of corn sends, more honest, strong, the heart that oozes of its fragrance is added local flavor and is wrapped up in the fine aroma with various characteristics that volume layer is involved in and together come out, and the people is not entered the mouth and the perfume (or spice) of U.S. of its flavor of sense earlier.

10, another feature according to claim 1 and 5 and 6 described fragrant miaow coil food products and derived product thereof is: the proportioning ratio that has added northeast soybean in the proportioning of major ingredient, increase the protein content of this product, make the nutrition of fragrant miaow coil food product and derived product thereof abundanter, nutritive value is higher, and the main nutrients that it contains is: vitamin B1, B2, B6, vitamin C, vitamin E, carrotene, folic acid, nicotinic acid, niacin, sialic acid, linoleic acid, glutamic acid, eight kinds of necessary amino acid of ethnic group, protein, dietary fiber, lignin, carbohydrate, pepsin, lecithin, cephalin, glutathione etc.; Contained main mine material is: calcium, iron, zinc, magnesium, selenium, copper etc.; Because the unique technique of this technology, kept that original all nutritions are not subjected to what destruction and loss in the material, therefore all nutritions that contain in fragrant miaow coil food product and the derived product raw material thereof are out and out existing among the product, and the nutrition of this product is quite abundant.