CN103082387A - Method for maintaining crispiness of stuffed food - Google Patents
Method for maintaining crispiness of stuffed food Download PDFInfo
- Publication number
- CN103082387A CN103082387A CN2011103390316A CN201110339031A CN103082387A CN 103082387 A CN103082387 A CN 103082387A CN 2011103390316 A CN2011103390316 A CN 2011103390316A CN 201110339031 A CN201110339031 A CN 201110339031A CN 103082387 A CN103082387 A CN 103082387A
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- food
- crisp
- keep
- fillings
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Abstract
The invention relates to a method for maintaining the crispiness of stuffed food. The method comprises main steps that: the preparation of a crispy food body is completed; a stuffing is placed into a disposable extrusion part; and during application, the stuffing in the disposable extrusion part is extruded into the food body by a user. Therefore, the food body characteristic of a crispy taste is maintained when the food is eaten.
Description
Technical field
The present invention relates to a kind of crisp method of food of keeping, particularly relate to a kind of be used to keeping the crisp method of faric food.
Background technology
The preparation method of general faric food, as shown in Figure 1, mostly directly the fillings in pastry bag or filling machine to be injected the food body after crisp food body preparation is completed, contain moisture because injecting the intrinsic fillings of food, can transfer to wet soft after crisp food body crust absorbs fillings moisture, and when the eater was eaten, this cognition of food lost the characteristic of crisp mouthfeel originally; Therefore, how making faric food still have crisp mouthfeel, is those skilled in the art's problems in the urgent need to address.
Summary of the invention
The technical problem to be solved in the present invention is, provides a kind of and keeps that the food body still has the crisp method of the faric food of keeping of crisp mouthfeel characteristic when edible.
The present invention keeps the crisp method of faric food, comprises the following steps:
A. complete the preparation of crisp food body, separately fillings is placed in deserted crowded part;
B. by the eater, the fillings in deserted crowded part is injected in the food body before eating, when edible to keep, the food body still has the characteristic of crisp mouthfeel again.
Description of drawings
Fig. 1 is the preparation process schematic diagram of existing faric food;
Fig. 2 is the making schematic flow sheet that the present invention keeps the crisp method of faric food.
The specific embodiment
Below in conjunction with drawings and Examples, be described in more detail with other technical characterictic and advantage the present invention is above-mentioned.
Embodiments of the invention, as shown in Figure 2, its method is as follows:
A. complete crisp food body preparation (this preparation method can be baking, roasting, fried or other can make the food body reach the method for crisp characteristic), separately fillings is placed in deserted crowded part;
B. by the eater, the fillings in deserted crowded part is injected in the food body before eating, when edible to keep, the food body still has the characteristic of crisp mouthfeel again.
Food body of the present invention can be bread, cake, pie, cake or other rice, flour, starch-based product.
Fillings of the present invention can be single food materials or is formed by food materials more than two kinds, and food materials can be milk, edible oil, egg, cream and various foods with moisture are mixed, and also can add spice, sugar prod, rice, flour or starch.
Deserted crowded part of the present invention can be bottle or bag, and this deserted crowded part one side is provided with injector, and the injector material can be metal, paper, glass, plastics, aluminium foil or is processed into by aluminium foil and plastic material single or multiple lift lamination.
In sum; only to be specifically described for preferred embodiment of the present invention; this embodiment limits application range of the present invention; such as other does not break away from the equalization completed under disclosed technological means and changes and modify, and all should be contained in the application protection domain that the present invention contains.
Claims (4)
1. keep the crisp method of faric food for one kind, it comprises the following steps:
A. complete the preparation of crisp food body, separately fillings is placed in deserted crowded part;
B. by the eater, the fillings in deserted crowded part is injected in the food body before eating, when edible to keep, the food body still has the characteristic of crisp mouthfeel again.
2. keep as claimed in claim 1 the crisp method of faric food, it is characterized in that, described food body is bread, cake, pie, cake or other rice, flour, starch-based product.
3. keep as claimed in claim 1 the crisp method of faric food, it is characterized in that, described fillings is single food materials or is formed by food materials more than two kinds, described food materials are that milk, edible oil, egg, cream and the various foods with moisture are mixed, and described fillings is also added spice, sugar prod, rice, flour or starch.
4. keep as claimed in claim 1 the crisp method of faric food, it is characterized in that, described deserted crowded part is bottle or bag, this deserted crowded part one side is provided with injector, and the injector material is metal, paper, glass, plastics, aluminium foil or is processed into by aluminium foil and plastic material single or multiple lift lamination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103390316A CN103082387A (en) | 2011-11-01 | 2011-11-01 | Method for maintaining crispiness of stuffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103390316A CN103082387A (en) | 2011-11-01 | 2011-11-01 | Method for maintaining crispiness of stuffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103082387A true CN103082387A (en) | 2013-05-08 |
Family
ID=48195923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103390316A Pending CN103082387A (en) | 2011-11-01 | 2011-11-01 | Method for maintaining crispiness of stuffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103082387A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223686A (en) * | 2017-08-02 | 2017-10-03 | 陈晓 | A kind of soft note heart biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4117093A1 (en) * | 1991-02-28 | 1992-11-26 | Nockemann Otto | Filling pastry portion at point of sale - involves using prepacked portions which can be heated and transferred into the pastry hollow |
| EP0612476A1 (en) * | 1993-02-26 | 1994-08-31 | Critt Agro-Alimentaire D'auch G.I.P. Agora | Device for making sandwiches |
| CA2252533C (en) * | 1996-04-25 | 2005-08-09 | Klaus-Peter Letsch | Process and device for spreading a filling on bread |
| CN1668200A (en) * | 2002-06-14 | 2005-09-14 | 卡雷美食公司 | Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
-
2011
- 2011-11-01 CN CN2011103390316A patent/CN103082387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4117093A1 (en) * | 1991-02-28 | 1992-11-26 | Nockemann Otto | Filling pastry portion at point of sale - involves using prepacked portions which can be heated and transferred into the pastry hollow |
| EP0612476A1 (en) * | 1993-02-26 | 1994-08-31 | Critt Agro-Alimentaire D'auch G.I.P. Agora | Device for making sandwiches |
| CA2252533C (en) * | 1996-04-25 | 2005-08-09 | Klaus-Peter Letsch | Process and device for spreading a filling on bread |
| CN1668200A (en) * | 2002-06-14 | 2005-09-14 | 卡雷美食公司 | Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223686A (en) * | 2017-08-02 | 2017-10-03 | 陈晓 | A kind of soft note heart biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130508 |