CN106722109A - A kind of dessert face face body taste method - Google Patents
A kind of dessert face face body taste method Download PDFInfo
- Publication number
- CN106722109A CN106722109A CN201611176633.3A CN201611176633A CN106722109A CN 106722109 A CN106722109 A CN 106722109A CN 201611176633 A CN201611176633 A CN 201611176633A CN 106722109 A CN106722109 A CN 106722109A
- Authority
- CN
- China
- Prior art keywords
- taste
- face
- baste
- dessert
- toppings
- 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
Abstract
Taste method the present invention relates to a kind of dessert face face body, step is as follows：(1) baste is prepared：(2) baste is conveyed；(3) spray pattern is adjusted：(4) spray amount is adjusted；(5) dessert face taste.The inventive method will absorb the principle of 3% 4% moisture using noodles during boiling, the technique that taste using baste of being sprayed before boiling, make the baste being sprayed on the body of face that face body is absorbed into digestion process, not only taste it is abundant, and frying device will not be entered with free water, the stability on furnace oil does not influence；In addition, the method is easy to operate, make dessert face taste fully, crispy in taste, and the quality of oil in process can be stablized.
Description
Technical field
Taste method the invention belongs to food processing technology field, especially a kind of dessert face face body.
Background technology
Dessert face is an indispensable class in wheaten food class leisure food, because its taste is numerous, instant and deep disappeared
The person of expense welcomes.No longer it has been to only demand to have enough in the past for the requirement in dessert face, no as people's level of consumption color is improved constantly
The epoch of mouthfeel are talked, to its mouthfeel and the requirement more and more higher of taste.
The local flavor in dessert face be mainly by flavoring taste realize.At present, dessert face taste and mainly divides fried
Preceding taste and it is fried after taste.It is fried after taste be to be realized by powder bag, dusting, spraying coating process, but it is fried after taste cannot
The dough powder taste that solution face embryo brings in itself, this be accomplished by it is fried before taste.It is fried before taste have by the way of at present：(1)
The flavorings such as spice, essence are added during with face；(2) baste is drenched after boiling.Both modes have obvious shortcoming：First
The mode of kind, not only cost can increase by three times to addition flavoring when with face, while the composition of flavoring changes the rheology of dough
Characteristic is learned, face body mouthfeel is changed.The second way is because being that top layer taste, and cost is relatively low, but free in baste
Moisture has brought frying device into, frying oil is become highly unstable, it is easy to cause the Acid value over national standard of furnace oil.And
Although commonly using taste method to above two in 102972690A patents to be improved, then baste is drenched using first boiling again
Carry out again second boiling taste method, but first time boiling, noodles have suctioned moisture, drench after baste again by the
Secondary boiled, the moisture that not only noodles cannot be reabsorbed in baste, and baste can make noodles change paste cave in, thus cannot
Reach the purpose of taste.
Therefore, need badly a kind of new dessert face taste method.
By retrieval, the patent publication us related to present patent application are not yet found.
The content of the invention
It is an object of the invention to overcome prior art dessert face the weak point of taste, there is provided a kind of dessert face face body
Taste method, the method is easy to operate, make dessert face taste fully, crispy in taste, and the product of oil in process can be stablized
Matter.
The present invention solves its technical problem and takes following technical scheme to realize：
A kind of dessert face face body taste method, and step is as follows：
(1) baste is prepared：Toppings/seasoning paste is weighed by formula, is 1 by feed liquid mass ratio:The ratio of 0.6-2
Example is added in the water of 30-60 DEG C of water temperature, and 10-60min is stirred under conditions of rotating speed 10-100r/min, feed liquid is fully mixed
It is even, obtain baste；
(2) baste is conveyed：Using the shower nozzle of spouting liquid 1-10L/min, the pipeline pump of amount of infusion 5-50L/min, will prepare
Baste by being pumped into atomizer；
(3) spray pattern is adjusted：By hydraulic pressure regulation to 0.5-5kg/cm2, baste is sprayed in uniform atomizing state；
(4) spray amount is adjusted：Spray amount is adjusted by the size of valve opening, it is ensured that face body weight of the control in taste
Between 0.5-5%, spray amount can not be too many, otherwise easily causes noodles caving in digestion process；
(5) dessert face taste：After spray amount stabilization, dessert face is at the uniform velocity by carrying out taste, you can dessert face is carried out
Taste, taste spraying baste is carried out before dessert face face body is fried and before boiling, obtains final product dessert face after taste；
Stabilization standard be：In 10 minutes, the baste weight of ejection per minute is differed within ± 30 grams with average.
And, the step (1) middle toppings be spicy toppings, barbecue flavoring powder, tomato toppings, original flavor toppings,
Cheese's toppings；
Or, the seasoning paste is chicken flavor seasoning paste, beef-flavouring seasoning paste, sea food flavor seasoning paste or mushroom wind
Taste seasoning paste.
The advantage for obtaining of the invention and good effect are：
1st, the inventive method will absorb the principle of 3%-4% moisture using noodles during boiling, before boiling
Spraying baste the technique of taste, makes the baste being sprayed on the body of face that face body is absorbed into digestion process, not only taste fully,
And frying device will not be entered with free water, the stability on furnace oil does not influence；In addition, the method is easy to operate, make dessert
Face taste fully, crispy in taste, and the quality of oil in process can be stablized.
2nd, the inventive method is using taste of spraying before boiling, not only taste cost it is significantly relatively low, and after shaping taste not
The characteristic of dough can be changed, the dessert face crispy in taste that obtains, have chewy texture.
3rd, the inventive method using atomizing spray technology carry out face body taste, using pressure nozzle by baste by regulation
It is sprayed on the upper and lower surface of instant noodles, material spray is uniform, it is abundant, easy to operate taste uniform amount.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is limited,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, unless otherwise specified, is conventional commercially available prod；Used in the present invention
Method, unless otherwise specified, is the conventional method of this area.
Embodiment 1
A kind of dessert face face body taste method, and step is as follows：
(1) baste is prepared：Toppings/cream is weighed by formula, is 1 by feed liquid mass ratio:2 ratio is added to
In the water that 45 DEG C of water temperature, 30min is stirred under conditions of 55 revs/min of rotating speed, feed liquid is fully mixed, obtain baste.
(2) baste is conveyed：Using the yi word pattern shower nozzle of 4 liters/min of spouting liquid, the pipeline pump of 20 liters/min of amount of infusion,
The baste that will be prepared is by being pumped into atomizer.
(3) spray pattern is adjusted：By hydraulic pressure regulation to 4 kg/cms, baste is set to be sprayed in uniform atomizing state
Go out.
(4) spray amount is adjusted：Spray amount is adjusted by the size of valve opening, it is ensured that control is in 1-4% (vis-a-vis tastes
Face body weight) between.Spray amount can not be too many, otherwise easily causes noodles caving in digestion process.
(5) dessert face taste：After spray amount stabilization (in ten minutes, baste weight and the average phase of ejection per minute
Within ± 30 grams of difference), dessert face at the uniform velocity by carrying out taste, carrying out spraying baste before dessert face face body is fried and before boiling
Taste, dessert face after taste is obtained final product.
Embodiment 2
A kind of dessert face face body taste method, and step is as follows：
(1) baste is prepared：Toppings/cream is weighed by formula, is 2 by feed liquid mass ratio:3 ratio is added to
In the water that 50 DEG C of water temperature, 40min is stirred under conditions of 70 revs/min of rotating speed, feed liquid is fully mixed, obtain baste.
(2) baste is conveyed：Using the yi word pattern shower nozzle of 5 liters/min of spouting liquid, the pipeline pump of 25 liters/min of amount of infusion,
The baste that will be prepared is by being pumped into atomizer.
(3) spray pattern is adjusted：By hydraulic pressure regulation to 5 kg/cms, baste is set to be sprayed in uniform atomizing state
Go out.
(4) spray amount is adjusted：Spray amount is adjusted by the size of valve opening, it is ensured that control is in 1-4% (vis-a-vis tastes
Face body weight) between.Spray amount can not be too many, otherwise easily causes noodles caving in digestion process.
(5) dessert face taste：After spray amount stabilization (in ten minutes, baste weight and the average phase of ejection per minute
Within ± 30 grams of difference), dessert face by carrying out taste spraying baste is carried out before dessert face face body is fried and before boiling
Taste, obtains final product dessert face after taste.
Embodiment 3
A kind of dessert face face body taste method, and step is as follows：
(1) baste is prepared：Toppings/seasoning paste is weighed by formula, is 1 by feed liquid mass ratio:The ratio of 0.6-2
Example is added in the water of 30-60 DEG C of water temperature, and 10-60min is stirred under conditions of rotating speed 10-100r/min, feed liquid is fully mixed
It is even, obtain baste；
(2) baste is conveyed：Using the shower nozzle of spouting liquid 1-10L/min, the pipeline pump of amount of infusion 5-50L/min, will prepare
Baste by being pumped into atomizer；
(3) spray pattern is adjusted：By hydraulic pressure regulation to 0.5-5kg/cm2, baste is sprayed in uniform atomizing state；
(4) spray amount is adjusted：Spray amount is adjusted by the size of valve opening, it is ensured that face body weight of the control in taste
Between 0.5-5%, spray amount can not be too many, otherwise easily causes noodles caving in digestion process；
(5) dessert face taste：After spray amount stabilization, dessert face is at the uniform velocity by carrying out taste, you can dessert face is carried out
Taste, taste spraying baste is carried out before dessert face face body is fried and before boiling, obtains final product dessert face after taste；
Stabilization standard be：In 10 minutes, the baste weight of ejection per minute is differed within ± 30 grams with average.
(1) middle toppings are spicy toppings, barbecue flavoring powder, tomato toppings, original flavor toppings, cheese to the step
Toppings；
Or, the seasoning paste is chicken flavor seasoning paste, beef-flavouring seasoning paste, sea food flavor seasoning paste or mushroom wind
Taste seasoning paste.
The above, is only presently preferred embodiments of the present invention, and any form is not made to technical scheme
On limitation.Every any simple modification made to above example according to technical spirit of the invention, equivalent variations and repair
Decorations, still fall within the range of technical scheme.
Claims (2)
1. a kind of dessert face face body taste method, it is characterised in that：Step is as follows：
(1) baste is prepared：Toppings/seasoning paste is weighed by formula, is 1 by feed liquid mass ratio:The ratio of 0.6-2 adds
Enter in the water of 30-60 DEG C of water temperature, 10-60min is stirred under conditions of rotating speed 10-100r/min, feed liquid is fully mixed, obtain
Baste；
(2) baste is conveyed：Using the shower nozzle of spouting liquid 1-10L/min, the pipeline pump of amount of infusion 5-50L/min, the tune that will be prepared
Taste juice is by being pumped into atomizer；
(3) spray pattern is adjusted：By hydraulic pressure regulation to 0.5-5kg/cm2, baste is sprayed in uniform atomizing state；
(4) spray amount is adjusted：Spray amount is adjusted by the size of valve opening, it is ensured that face body weight 0.5- of the control in taste
Between 5%, spray amount can not be too many, otherwise easily causes noodles caving in digestion process；
(5) dessert face taste：After spray amount stabilization, dessert face is at the uniform velocity by carrying out taste, you can carry out taste to dessert face,
Spraying baste is carried out before dessert face face body is fried and before boiling and taste, obtain final product dessert face after taste；
Stabilization standard be：In 10 minutes, the baste weight of ejection per minute is differed within ± 30 grams with average.
2. dessert face according to claim 1 face body taste method, it is characterised in that：(1) middle toppings are perfume to the step
Peppery toppings, barbecue flavoring powder, tomato toppings, original flavor toppings, cheese's toppings；
Or, the seasoning paste is that chicken flavor seasoning paste, beef-flavouring seasoning paste, sea food flavor seasoning paste or mushroom-flavor are adjusted
Taste cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611176633.3A CN106722109A (en) | 2016-12-19 | 2016-12-19 | A kind of dessert face face body taste method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611176633.3A CN106722109A (en) | 2016-12-19 | 2016-12-19 | A kind of dessert face face body taste method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722109A true CN106722109A (en) | 2017-05-31 |
Family
ID=58890473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611176633.3A Pending CN106722109A (en) | 2016-12-19 | 2016-12-19 | A kind of dessert face face body taste method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722109A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544298A (en) * | 2003-11-24 | 2004-11-10 | 捌加捌食品有限公司 | Liquid condiment and seasoning oil spraying container |
| CN101828675A (en) * | 2010-04-19 | 2010-09-15 | 奉化益珍海藻科技有限公司 | Seaweed corn muffin |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
-
2016
- 2016-12-19 CN CN201611176633.3A patent/CN106722109A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544298A (en) * | 2003-11-24 | 2004-11-10 | 捌加捌食品有限公司 | Liquid condiment and seasoning oil spraying container |
| CN101828675A (en) * | 2010-04-19 | 2010-09-15 | 奉化益珍海藻科技有限公司 | Seaweed corn muffin |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李里特 主编: "《粮食加工新技术：中日食品新技术研讨会论文集》", 31 January 2001 * |
| 樊振江、李少华主编: "《食品加工技术》", 28 February 2013 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524848B (en) | Boiled sunflower seeds and manufacture method thereof | |
| CN104351862A (en) | Desiccated coconut and sapodilla kernel processing method | |
| CN103300427B (en) | A kind of large stretch of watermelon seeds and preparation method thereof | |
| CN106174329A (en) | A kind of production technology of Mel nut | |
| CN104522754A (en) | Method for preparing flour-coated crispy food | |
| CN105248802B (en) | A kind of food is with wrapping up in syrup, preparation method and applications | |
| CN107373333A (en) | Quick-frozen double green pepper flower boiled pork dumpling | |
| CN103141874A (en) | Frying method of rose sunflower seeds | |
| CN106974193A (en) | A kind of local flavor natto and preparation method thereof | |
| CN105077183B (en) | A kind of fresh chilli sauce of spicy flavor | |
| CN104012595A (en) | Pollen-containing guokwei food | |
| CN106722109A (en) | A kind of dessert face face body taste method | |
| CN108041462A (en) | A kind of river perfume (or spice) spicy bean cotyledon and preparation method thereof | |
| CN106982901A (en) | A kind of steamed bun piece and preparation method thereof | |
| CN107223852A (en) | A kind of purple potato Fruity nutrient rice dumpling and preparation method thereof | |
| CN105076907B (en) | A kind of preparation method of old vinegar broad bean | |
| CN102726667B (en) | Sandwich instant noodles and preparation method thereof | |
| CN113142543A (en) | Sweet soybean paste with smooth mouthfeel and preparation method thereof | |
| CN101803750A (en) | Method for preparing food from chicken byproduct | |
| CN103976281B (en) | The preparation method of sandwich orange crispy rice | |
| CN107684058A (en) | A kind of quick-frozen radish ball | |
| CN106722141A (en) | A kind of almond rice crust and preparation method thereof | |
| CN107660676A (en) | A kind of corn pattern rice noodles and preparation method thereof | |
| CN105166726A (en) | Mature vinegar broad bean | |
| KR101437586B1 (en) | Popcorn manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |