CN105394130A - Tomato pastry healthy food - Google Patents
Tomato pastry healthy food Download PDFInfo
- Publication number
- CN105394130A CN105394130A CN201510699431.6A CN201510699431A CN105394130A CN 105394130 A CN105394130 A CN 105394130A CN 201510699431 A CN201510699431 A CN 201510699431A CN 105394130 A CN105394130 A CN 105394130A
- Authority
- CN
- China
- Prior art keywords
- tomato
- sauce
- crisp
- dough
- tube connector
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/06—Apparatus for filling pieces of dough such as doughnuts
- A21C9/065—Apparatus for filling pieces of dough such as doughnuts by means of injection into a piece of dough
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the field of food, and especially relates to tomato pastry healthy food. Tomatoes and white kidney beans are used as raw materials to make pies. The pies are high in dietary fiber content, and tomato skins are fully used. Manufacturing of the tomato pastry is fast, and labor is saved, and mouthfeel is excellent, healthcare function is good, and the pastry contains malic acid and citric acid and other organic acids. The tomato pastry is bakery products with effects of improving digestion, helping produce saliva and slake thirst, and relaxing bowel. The product is suitable for people of all ages, and is especially suitable for high blood pressure, hyperlipidemia, and cerebrovascular patients to eat. The tomato pastry has good dietary therapy effect, and has no side-effect. On the basis of nutrition of white kidney pastry stuffing, unique effects of the tomatoes are added, combining two into one, and the tomato pastry healthy food is fantastic.
Description
Technical field
The present invention relates to field of food, particularly relate to the crisp healthy food of a kind of tomato.
Background technology
Along with the development of science and technology, human diet living standard improves constantly, and more and more payes attention to high nutrient demand, and the technical disadvantages of existing pie is:
Vitamin cannot be added; Nutrition is limited in scope; Health care is limited; Sugar content is too much; Fiber content is limited; Preparation labor intensive, hand labor intensity is large, cake quality heterogeneity, and inner fillings cannot accurately control; The moulding of cake is single; Easy scaling, common people are very disagreeable to be eaten, because once eating completely bits; Tomato skin is not fully utilized.
Summary of the invention
The object of invention: in order to provide a kind of tomato of better effects if crisp healthy food, specific purposes are shown in multiple substantial technological effects of concrete implementation section.
In order to reach as above object, the present invention takes following technical scheme:
The crisp healthy food of a kind of tomato, is characterized in that, adopts following steps to be prepared from,
The first step: select mature tomato, cleaned up with water, stand-by, then tomato epidermis is separated with pulp, be positioned over frying in jacketed pan after being weighed by pulp, with white granulated sugar, water in the process of frying, white granulated sugar is 1% of pulp gross weight again, after adding water boil 3-4 hour parchment become thick shape and water content 60%, as sauce in the middle of tomato for subsequent use;
Second step: being sieved by navy bean, it is clean to select, navy bean is positioned in the boiling water of 100o and boils 2 hours, treat that bean or pea are well-done, soya-bean milk is worn into again through fiberizer, fall within sedimentation basin, again through the moisture removal of filter press by soya-bean milk, afterwards bean powder 50kg is dropped in jacketed pan the white granulated sugar, the vegetable oil of 30%, the maltitol of 7% that add bean powder quality 40%-45% and stir and carry out frying, as sauce in the middle of navy bean for subsequent use;
3rd step: now added in pot by sauce in the middle of tomato good for first frying, proportional quantity is between the 40%-45% of gross weight in second step, then proceeds frying, if moisture is down to 23%, can take the dish out of the pot;
4th step: collected by the tomato epidermis in the first step, suppress oven dry after collection, spray collagen protein powder in the process of oven dry, the tomato epidermis of collagen protein powder and compacting is coated on the dough prepared by the weight portion of crisp face 30-32;
5th step: on the 4th step basis, by crisp for tomato by crisp bread system, packing proportioning is: fall into material 38-40 weight portion, through overbaking, cake.
The further technical scheme of the present invention is, filter press is 50% by adjusting bean powder humidity after the moisture removal of soya-bean milk.
The further technical scheme of the present invention is, described cake is prepared in following machinery, the rotary electric machine vertically distributed is comprised upward in this machinery, this rotary electric machine stretches out vertical axle upward after connecting reductor, this axle comprises the fixed axis of more than a group, each fixed axis both sides all comprise a platy structure, platy structure comprises position, multiple hole, above position, multiple hole, position, each hole is just to there being tube connector, tube connector end comprises acicular texture, inside, position, hole can placed side group, tube connector is fixed on upper junction plate, the sauce that tube connector is made by connection the 3rd step that is flexible coupling, pipeline also comprises pump, lifting structure is comprised above upper junction plate, lifting structure comprises lifting shaft, lifting shaft can drive upper junction plate to be elevated, upper junction plate comprises two groups, the often corresponding platy structure of group, platy structure is detachably arranged on fixed axis,
In preparation, sauce is driven in the dough of Kong Weizhong, and upper junction plate rises subsequently, and acicular texture exits, and rotary electric machine rotates subsequently, and the platy structure of the dough injected shifts out injection areas, hand-heldly can take away subsequently and carry out next process baking; In the process of rotating, the platy structure at the dough place be not injected and the tube connector contraposition of upper junction plate and below thereof, inject further;
Next process baking in above-mentioned steps also comprises the step of moulding, described moulding refers to, after injection completes, rotary electric machine rotates, dough is also rotated at Kong Weizhong, biasedly in hole on a wall of rotary electric machine, comprise moulding groove, under the influence of centrifugal force, dough is become the shape of moulding groove by opposing compression.
The further technical scheme of the present invention is, described contraposition carries out contraposition connection by position sensor, and described position sensor is arranged on upper junction plate; Whether whether position sensor monitoring can monitor to be elevated with platy structure contraposition and lifting structure and put in place, and lifting puts in place and refers to that acicular texture is thrust in dough.
The further technical scheme of the present invention is, described dough inside is sandwich construction, and described tube connector comprises more than one, and the length of the acicular texture of each tube connector is inconsistent, sauce can be expelled to different dough regions.
The further technical scheme of the present invention is, described tube connector comprises two, the sauce kind that each tube connector connects is different, tube connector to connect prepared by the 3rd step sauce out, and one connects silkworm chrysalis mixing sauce, and described silkworm chrysalis mixing slurry employing is following preparation method be prepared from, by 100 parts of silkworm chrysalises in 80 degree of oven dry, rub, the silkworm chrysalis after rubbing and 2 parts of vitamin C powder mixing, got by tube connector after mixing.
The further technical scheme of the present invention is, described dough inside comprises multilayer, is enclosed with gluten block between multilayer, and gluten block props up space to carry out injection sauce.
The further technical scheme of the present invention is, the sauce that described 3rd step is made also comprises following steps, this step is the dry-made vegetable adding sauce gross mass 10, described dry-made vegetable is chopped spring onion, chopped spring onion can absorb the moisture in sauce further, form softening green onion leaf, the moisture in sauce can reduce further.
The further technical scheme of the present invention is, also comprises time module, and described pump comprises time controling, namely injection sauce enter dough in can the control time control sauce number.
The further technical scheme of the present invention is, described upper junction plate comprises opening down, and opening connecting pipe, upper junction plate is also provided with air pump, and air pump can be blown down by pipeline.
Adopt the present invention of as above technical scheme, following beneficial effect is had: containing the organic acid such as malic acid, citric acid relative to prior art, and there is stomach strengthening and digestion promoting, promote the production of body fluid to quench thirst, the bakery of effect of relaxing bowel---tomato is crisp, this product suits the taste of both old and young, hypertension preferably, high fat of blood, cerebrovascular disease crowd eat, food therapy effect is good, without any side effects.The basis of crisp fillings nutrition that rues in vain turn increases the unique effects of tomato, unites two into one, beautiful to ultimate attainment.Improve food value, this patent can improve taste of diet, reduces sugar content, by vegetables application with in food baking field, makes consumer no longer include resistance thinking to food diet, tastes again unique tomato flavor while product sensory quality.
Accompanying drawing explanation
In order to further illustrate the present invention, be described further below in conjunction with accompanying drawing:
Fig. 1 is that structural representation is prepared in invention;
Fig. 2 is Fig. 1 plan structure schematic diagram;
Fig. 3 is the structural representation that groove realizes;
Wherein: 1. rotary electric machine; 2. fixed axis; 3. transverse axis; 4. platy structure; 5. coaxial platy structure; 6. position, hole; 7. the first pipeline; 8. second pipe; 9. the 3rd pipeline; 10. tube connector; 11. upper junction plates; 12. lifting structures; 13. grooves.
Detailed description of the invention
Be described embodiments of the invention below in conjunction with accompanying drawing, embodiment is not construed as limiting the invention:
Embodiment A:
The crisp healthy food of a kind of tomato, is characterized in that, adopts following steps to be prepared from,
The first step: select mature tomato, cleaned up with water, stand-by, then tomato epidermis is separated with pulp, be positioned over frying in jacketed pan after being weighed by pulp, with white granulated sugar, water in the process of frying, white granulated sugar is 1% of pulp gross weight again, after adding water boil 3-4 hour parchment become thick shape and water content 60%, as sauce in the middle of tomato for subsequent use;
Second step: being sieved by navy bean, it is clean to select, navy bean is positioned in the boiling water of 100o and boils 2 hours, treat that bean or pea are well-done, soya-bean milk is worn into again through fiberizer, fall within sedimentation basin, again through the moisture removal of filter press by soya-bean milk, afterwards bean powder 50kg is dropped in jacketed pan the white granulated sugar, the vegetable oil of 30%, the maltitol of 7% that add bean powder quality 40%-45% and stir and carry out frying, as sauce in the middle of navy bean for subsequent use;
3rd step: now added in pot by sauce in the middle of tomato good for first frying, proportional quantity is between the 40%-45% of gross weight in second step, then proceeds frying, if moisture is down to 23%, can take the dish out of the pot;
4th step: collected by the tomato epidermis in the first step, suppress oven dry after collection, spray collagen protein powder in the process of oven dry, the tomato epidermis of collagen protein powder and compacting is coated on the dough prepared by the weight portion of crisp face 30-32;
5th step: on the 4th step basis, by crisp for tomato by crisp bread system, packing proportioning is: fall into material 38-40 weight portion, through overbaking, cake.
The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are for one of arbitrary as follows:
A. tomato epidermis is all thought this material thrown away by people, but containing vitamin, mineral matter and dietary fiber in tomato epidermis.The most important thing is, containing a kind of similar beta carotene, but the antioxidant that effect is stronger---lycopene; Tomato epidermis is processed by this structure, is made full use of;
B. be coated on the dough prepared by the weight portion of crisp face 30-32 by the tomato epidermis of collagen protein powder and compacting, after baking completes, formation layer protecting film, does not fall slag, does not worry falling down a lot of bits in the process of eating.
C. this patent is containing the organic acid such as malic acid, citric acid, and have stomach strengthening and digestion promoting, promote the production of body fluid to quench thirst, the bakery of effect of relaxing bowel---tomato is crisp, this product suits the taste of both old and young, and hypertension preferably, high fat of blood, cerebrovascular disease crowd eat, food therapy effect is good, without any side effects.The basis of crisp fillings nutrition that rues in vain turn increases the unique effects of tomato, unites two into one, beautiful to ultimate attainment.Improve food value, this patent can improve taste of diet, reduces sugar content, by vegetables application with in food baking field, makes consumer no longer include resistance thinking to food diet, tastes again unique tomato flavor while product sensory quality.
As preferably, filter press is 50% by adjusting bean powder humidity after the moisture removal of soya-bean milk, Free water, not containing the crystallization water.
As further improvement, described cake is prepared in following machinery, the rotary electric machine vertically distributed is comprised upward in this machinery, this rotary electric machine stretches out vertical axle upward after connecting reductor, this axle comprises the fixed axis of more than a group, each fixed axis both sides all comprise a platy structure, platy structure comprises position, multiple hole, above position, multiple hole, position, each hole is just to there being tube connector, tube connector end comprises acicular texture, inside, position, hole can placed side group, tube connector is fixed on upper junction plate, the sauce that tube connector is made by connection the 3rd step that is flexible coupling, pipeline also comprises pump, lifting structure is comprised above upper junction plate, lifting structure comprises lifting shaft, lifting shaft can drive upper junction plate to be elevated, upper junction plate comprises two groups, the often corresponding platy structure of group, platy structure is detachably arranged on fixed axis,
In preparation, sauce is driven in the dough of Kong Weizhong, and upper junction plate rises subsequently, and acicular texture exits, and rotary electric machine rotates subsequently, and the platy structure of the dough injected shifts out injection areas, hand-heldly can take away subsequently and carry out next process baking; In the process of rotating, the platy structure at the dough place be not injected and the tube connector contraposition of upper junction plate and below thereof, inject further.
The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are for one of arbitrary as follows:
A. will stroll about relative to original people and carry out work, this structure achieves automation, and the mode adopting rotary electric machine to rotate, greatly reduces the workload of people;
B. original cake be all people faric, how many fillings has any different, and causes certain product differentiation, be difficult to cause consistent mouthfeel sensation to consumer, this patent can realize homogeneous cloth, because turn on pump simultaneously, throw sunken material into dough to go, make the homogeneity of product better, mouthfeel is more homogeneous simultaneously;
C. original people wraps by hand, production efficiency is low, has been often not feeling of all working of the hand of people or cannot completes production task, after adopting this patent, adopt two hours and can complete original darg amount, while greatly reducing labour intensity, also accelerate speed of production;
D. original manual bag falls into material, and due to structure of not leaking gas, cake can occur projection in curing sometimes.This structure directly adopts the mode of injection, and in curing, gas can overflow from the injection orifice local of weakness, and after adopting this patent, pie no longer occurs projection, and qualification rate reaches absolutely.
Next process baking in above-mentioned steps also comprises the step of moulding, described moulding refers to, after injection completes, rotary electric machine rotates, dough is also rotated at Kong Weizhong, biasedly in hole on a wall of rotary electric machine, comprise moulding groove, under the influence of centrifugal force, dough is become the shape of moulding groove by opposing compression.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows: pie does not originally have moulding, the structure at this place makes full use of centrifugal force, namely the active force in mechanical action process, makes cake to make moulding, and edibility and the security of entirety are better.
Described contraposition carries out contraposition connection by position sensor, and described position sensor is arranged on upper junction plate; Whether whether position sensor monitoring can monitor to be elevated with platy structure contraposition and lifting structure and put in place, and lifting puts in place and refers to that acicular texture is thrust in dough.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, make this patent automaticity higher, because people also can realize contraposition, but adopt machinery, can reduce cost of labor especially.
Embodiment B:
Described dough inside is sandwich construction, and described tube connector comprises more than one, and the length of the acicular texture of each tube connector is inconsistent, sauce can be expelled to different dough regions.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, in a creative way, pie is originally all individual layer, therefore local thickness can be inconsistent sometimes, easily causes mouthfeel bad, will go down flatly sometimes just outer, as steamed stuffed bun, the structure at this place is direct in a creative way squeezes into sunken material in many levels, and the sunken material of pie is more evenly distributed, and mouthfeel is better.
Embodiment C: based on Embodiment B;
Described tube connector comprises two, the sauce kind that each tube connector connects is different, tube connector to connect prepared by the 3rd step sauce out, one connects silkworm chrysalis mixing sauce, described silkworm chrysalis mixing slurry adopts following preparation method to be prepared from, and by 100 parts of silkworm chrysalises in 80 degree of oven dry, rubs, silkworm chrysalis after rubbing and 2 parts of vitamin C powder mixing, got by tube connector after mixing.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, a kind of pie inside is occurred, and two kinds are fallen into material, can eat from top to bottom, also can sting together, and, because silkworm chrysalis belongs to high-protein food, there is a species specific delicious food especially with the mouthfeel of tomato sauce entirety in it, provides on the basis of nutritional labeling and also serve delicious abnormal mouthfeel.
Embodiment D;
Based on more than, described dough inside comprises multilayer, is enclosed with gluten block between multilayer, and gluten block props up space to carry out injection sauce.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, and it is limited that sauce is originally thrown into, and this place has directly embedded gluten wherein especially, make food stereovision stronger, crisp basis also has better chewiness.
Embodiment E;
The sauce that described 3rd step is made also comprises following steps, and this step is the dry-made vegetable adding sauce gross mass 10, and described dry-made vegetable is chopped spring onion, and chopped spring onion can absorb the moisture in sauce further, forms softening green onion leaf, and the moisture in sauce can reduce further.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, and dry-made vegetable can absorb water, and utilizes the process of the moisture absorption in sunken material, and the local flavor of green onion also enters in pie, makes mouthfeel fresher.
As preferably, also comprise time module, described pump comprises time controling, namely injection sauce enter dough in can the control time control sauce number.
As further preferred, described upper junction plate comprises opening down, opening connecting pipe, upper junction plate is also provided with air pump, and air pump can be blown down by pipeline.The technique effect of the essence that the technical scheme at this place plays and implementation procedure thereof are as follows, and due to cake deadweight, therefore itself is easily and acicular texture disengaging, the air blowing at this place can be accelerated to depart from, meanwhile, air pump is arranged on upper junction plate, and vibrations also make cake easily depart from.
In a creative way, each effect above independently exists, and can also complete the combination of the above results with a nested structure and scheme.
Be below the clinical report of health-care effect:
clinical experiment report
It should be noted that, multiple schemes that this patent provides comprise basic scheme own, separate, mutually do not restrict, but it also can combine when not conflicting mutually, reaching multiple effect and jointly realizing.
more than show and describe general principle of the present invention, principal character and advantage of the present invention.Those skilled in the art should understand the present invention and not be restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in claimed scope.
Claims (10)
1. the crisp healthy food of tomato, is characterized in that, adopts following steps to be prepared from,
The first step: select mature tomato, cleaned up with water, stand-by, then tomato epidermis is separated with pulp, be positioned over frying in jacketed pan after being weighed by pulp, with white granulated sugar, water in the process of frying, white granulated sugar is 1% of pulp gross weight again, after adding water boil 3-4 hour parchment become thick shape and water content 60%, as sauce in the middle of tomato for subsequent use;
Second step: being sieved by navy bean, it is clean to select, navy bean is positioned in the boiling water of 100o and boils 2 hours, treat that bean or pea are well-done, soya-bean milk is worn into again through fiberizer, fall within sedimentation basin, again through the moisture removal of filter press by soya-bean milk, afterwards bean powder 50kg is dropped in jacketed pan the white granulated sugar, the vegetable oil of 30%, the maltitol of 7% that add bean powder quality 40%-45% and stir and carry out frying, as sauce in the middle of navy bean for subsequent use;
3rd step: now added in pot by sauce in the middle of tomato good for first frying, proportional quantity is between the 40%-45% of gross weight in second step, then proceeds frying, if moisture is down to 23%, can take the dish out of the pot;
4th step: collected by the tomato epidermis in the first step, suppress oven dry after collection, spray collagen protein powder in the process of oven dry, the tomato epidermis of collagen protein powder and compacting is coated on the dough prepared by the weight portion of crisp face 30-32;
5th step: on the 4th step basis, by crisp for tomato by crisp bread system, packing proportioning is: fall into material 38-40 weight portion, through overbaking, cake.
2. the crisp healthy food of a kind of tomato as claimed in claim 1, it is characterized in that, filter press is 50% by adjusting bean powder humidity after the moisture removal of soya-bean milk.
3. the crisp healthy food of a kind of tomato as claimed in claim 2, it is characterized in that, described cake is prepared in following machinery, the rotary electric machine vertically distributed is comprised upward in this machinery, this rotary electric machine stretches out vertical axle upward after connecting reductor, this axle comprises the fixed axis of more than a group, each fixed axis both sides all comprise a platy structure, platy structure comprises position, multiple hole, above position, multiple hole, position, each hole is just to there being tube connector, tube connector end comprises acicular texture, inside, position, hole can placed side group, tube connector is fixed on upper junction plate, the sauce that tube connector is made by connection the 3rd step that is flexible coupling, pipeline also comprises pump, lifting structure is comprised above upper junction plate, lifting structure comprises lifting shaft, lifting shaft can drive upper junction plate to be elevated, upper junction plate comprises two groups, the often corresponding platy structure of group, platy structure is detachably arranged on fixed axis,
In preparation, sauce is driven in the dough of Kong Weizhong, and upper junction plate rises subsequently, and acicular texture exits, and rotary electric machine rotates subsequently, and the platy structure of the dough injected shifts out injection areas, hand-heldly can take away subsequently and carry out next process baking; In the process of rotating, the platy structure at the dough place be not injected and the tube connector contraposition of upper junction plate and below thereof, inject further;
Next process baking in above-mentioned steps also comprises the step of moulding, described moulding refers to, after injection completes, rotary electric machine rotates, dough is also rotated at Kong Weizhong, biasedly in hole on a wall of rotary electric machine, comprise moulding groove, under the influence of centrifugal force, dough is become the shape of moulding groove by opposing compression.
4. the crisp healthy food of a kind of tomato as claimed in claim 3, it is characterized in that, described contraposition carries out contraposition connection by position sensor, and described position sensor is arranged on upper junction plate; Whether whether position sensor monitoring can monitor to be elevated with platy structure contraposition and lifting structure and put in place, and lifting puts in place and refers to that acicular texture is thrust in dough.
5. the crisp healthy food of a kind of tomato as claimed in claim 4, it is characterized in that, described dough inside is sandwich construction, and described tube connector comprises more than one, and the length of the acicular texture of each tube connector is inconsistent, sauce can be expelled to different dough regions.
6. the crisp healthy food of a kind of tomato as claimed in claim 5, it is characterized in that, described tube connector comprises two, and the sauce kind that each tube connector connects is different, and tube connector to connect prepared by the 3rd step sauce out, one connects silkworm chrysalis mixing sauce, described silkworm chrysalis mixing slurry adopts following preparation method to be prepared from, and by 100 parts of silkworm chrysalises in 80 degree of oven dry, rubs, silkworm chrysalis after rubbing and 2 parts of vitamin C powder mixing, got by tube connector after mixing.
7. the crisp healthy food of a kind of tomato as claimed in claim 6, it is characterized in that, described dough inside comprises multilayer, is enclosed with gluten block between multilayer, and gluten block props up space to carry out injection sauce.
8. the crisp healthy food of a kind of tomato as claimed in claim 1, it is characterized in that, the sauce that described 3rd step is made also comprises following steps, this step is the dry-made vegetable adding sauce gross mass 10, described dry-made vegetable is chopped spring onion, chopped spring onion can absorb the moisture in sauce further, forms softening green onion leaf, and the moisture in sauce can reduce further.
9. the crisp healthy food of a kind of tomato as claimed in claim 6, it is characterized in that, also comprise time module, described pump comprises time controling, namely can control in the control time when injection sauce enters dough sauce number.
10. the crisp healthy food of a kind of tomato as claimed in claim 3, it is characterized in that, described upper junction plate comprises opening down, opening connecting pipe, upper junction plate is also provided with air pump, and air pump can be blown down by pipeline.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699431.6A CN105394130A (en) | 2015-10-26 | 2015-10-26 | Tomato pastry healthy food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699431.6A CN105394130A (en) | 2015-10-26 | 2015-10-26 | Tomato pastry healthy food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394130A true CN105394130A (en) | 2016-03-16 |
Family
ID=55460180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510699431.6A Pending CN105394130A (en) | 2015-10-26 | 2015-10-26 | Tomato pastry healthy food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394130A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472976A (en) * | 2016-10-21 | 2017-03-08 | 郑州轻工业学院 | A kind of dumplingss rich in dietary fiber and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342424A (en) * | 2000-09-12 | 2002-04-03 | 邸联合 | Tomato stuffing and its preparing process |
| CN102669465A (en) * | 2012-05-08 | 2012-09-19 | 陕西理工学院 | Production method of giant salamander bionic feed |
| KR20140073805A (en) * | 2012-12-07 | 2014-06-17 | 정봉수 | Maori burger and method for preparing the same |
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN204132258U (en) * | 2014-09-23 | 2015-02-04 | 林晓扬 | A kind of Food stuff note core machine |
-
2015
- 2015-10-26 CN CN201510699431.6A patent/CN105394130A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342424A (en) * | 2000-09-12 | 2002-04-03 | 邸联合 | Tomato stuffing and its preparing process |
| CN102669465A (en) * | 2012-05-08 | 2012-09-19 | 陕西理工学院 | Production method of giant salamander bionic feed |
| KR20140073805A (en) * | 2012-12-07 | 2014-06-17 | 정봉수 | Maori burger and method for preparing the same |
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN204132258U (en) * | 2014-09-23 | 2015-02-04 | 林晓扬 | A kind of Food stuff note core machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472976A (en) * | 2016-10-21 | 2017-03-08 | 郑州轻工业学院 | A kind of dumplingss rich in dietary fiber and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524716B (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN104738132A (en) | Potato walnut cake processing process | |
| CN103947939A (en) | Millet-flavor noodle | |
| CN107668134A (en) | A kind of mulberry jam sandwich biscuits and preparation method thereof | |
| CN104322637A (en) | Small sticky rice cake and making method | |
| CN106616332A (en) | Non-fried self-cooked instant noodles and preparation method thereof | |
| CN1292677C (en) | Method for producing bean products | |
| CN104705597A (en) | Production process of fragrant and crispy jerusalem artichoke piece | |
| CN104323171A (en) | Preparation method of Chinese yam and Jerusalem artichoke biscuits | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN105265709A (en) | Making method of health-care sweet-scented osmanthus cakes | |
| CN104146039A (en) | Cup-shaped cassava cake and method for making cup-shaped cassava cake | |
| CN103891833A (en) | Method for manufacturing big-red-date biscuits | |
| CN104770451A (en) | Liriope spicata and corncob yin-nourishing biscuits and preparation method for same | |
| CN102871046B (en) | Ass meat and sea tangle soup noodle and preparation method of noodle | |
| CN105394130A (en) | Tomato pastry healthy food | |
| CN103549102B (en) | Tremella gel food and preparation method thereof | |
| CN105341058A (en) | Tomato shortbread food | |
| CN106820165A (en) | A kind of preparation method of plain filling ham | |
| CN104430779A (en) | Snow pear biscuit | |
| CN105614245A (en) | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof | |
| CN105165992A (en) | Tomato crisp health-care food | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN105613680A (en) | Liquorice cake for enhancing immunity of human body and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160316 |