CN107455427A - A kind of preparation method of cashew nut crisp fritter - Google Patents

A kind of preparation method of cashew nut crisp fritter Download PDF

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Publication number
CN107455427A
CN107455427A CN201710707881.4A CN201710707881A CN107455427A CN 107455427 A CN107455427 A CN 107455427A CN 201710707881 A CN201710707881 A CN 201710707881A CN 107455427 A CN107455427 A CN 107455427A
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China
Prior art keywords
area
parts
cashew nut
minutes
disk
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CN201710707881.4A
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Chinese (zh)
Inventor
李芹
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Food Co Ltd Anhui Nong Ankang
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Food Co Ltd Anhui Nong Ankang
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Priority to CN201710707881.4A priority Critical patent/CN107455427A/en
Publication of CN107455427A publication Critical patent/CN107455427A/en
Pending legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/366—Tubers, roots

Abstract

A kind of preparation method of cashew nut crisp fritter, is related to food processing manufacture technology field, it is characterised in that：It is made up of following material, egg 5600g, raw egg 2400g, salt 80g, white sugar powder 8000g, wheat flour 4800g, butter 1280g, cashew nut kernel 12kg, conditioner 1950g.The inventive method rationally, by mechanically actuated, control it is simple and precisely, save a large amount of human resources.

Description

A kind of preparation method of cashew nut crisp fritter
Technical field
The present invention relates to food processing manufacture technology field, and in particular to a kind of preparation method of cashew nut crisp fritter.
Background technology
One of famous local tradition snack in crisp fritter Beijing area.Crisp fritter, it is as its name suggests, i.e., thin and crisp but thin without broken, It is crisp without blunt, crisp-fried is tasty.Twentieth century three, the forties, eaten in Beijing earlier, often will crisp fritter to sell doughboy.
Crisp fritter is now snack, is once the food for the emperor food in the palace of the Qing Dynasty in the past.《Beijing bits of news record》Described in, clear Kangxu 12 years (1673) Kangxu travels incognito to Yuanmingyuan Park, passes by Xizhimen Guang Tongsi, is had a high opinion of in the crisp fritter for recalling Lu Ju, after deliver an imperial order into Give, crisp fritter is more well-known.Old Beijing has and " had outside Xizhimen three expensive：The common saying of the big crisp fritter of tinder haw jelly ".
Cashew nut also known as Jia such as tree, chicken kidney fruit, be situated between longevity fruit.Aiphyllium, trunk is upright, up to 10 meters.Cashew nut is a kind of kidney Shape nut, Sapindales Anacardiaceae Anacardium.Have abundant nutritive value, can cooking, can also make medicinal, be world-renowned four big One of dry fruit.Its edible part is given birth in the kidney shape part on pseudocarp top, 25 millimeters is about, by cinerous to yellowish-brown (if finding color pale person when selecting, may be bleaching, be sure not to choose), shell is hard, and the inside encloses benevolence, and sweetness is such as Honey, containing higher heat, its origin of heat is mainly fat, next to that carbohydrate and protein.It originates in America.
And present manufacture craft is all manually-operated, substantial amounts of manpower money will be very wasted greatly if measured Source and time, and manually-operated precision is not exclusively accurate, so easily also brings influence for follow-up sale, and And the consumption of excessive human resources is also an extremely serious burden for enterprise.
The content of the invention
The technical problems to be solved by the invention be to overcome existing technological deficiency provide a kind of method rationally, pass through machine Tool operation, a kind of preparation method of control cashew nut crisp fritter that is simple and accurate, saving a large amount of human resources.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of cashew nut crisp fritter, it is characterised in that：It is made up of following material,
Egg 5600g, raw egg 2400g, salt 80g, white sugar powder 8000g, wheat flour 4800g, butter 1280g, Cashew nut kernel 12kg, conditioner 1950g；
Including following preparation process,
Step 1: cashew nut is processed：Selection it is good, nothing is gone mouldy, not moist cashew nut is put into baking box, at 65-71 DEG C 18-22 minutes are processed in temperature, then take out standing, Temperature fall；
Step 2: make slurry：
Egg is put into reach in freezer and is frozen into solid-like by I；
The egg of solid-like in I is put into iron pan and is heated to 18-22 DEG C by II, treats that it is melted into liquid；
In III to II add salt, white sugar powder, then stir 10-13 minutes be well mixed；
Butter is put into 60 DEG C of iron pan and heats and melt by IV, after into raw egg is added after liquid, is then stirred 7-10 minutes；
Mixture in III and the mixture in IV are stirred 2-3 minutes by V；
In VI to V add sieving after wheat flour, then stir 14-18 minutes be well mixed；
Material in conditioner and VI is stirred 12-15 minutes by VII, and the weight of conditioner is material weight in VI 1/10；
Step 3: cashew nut enters disk：Cashew nut is put into feeding apparatus, the amount launched every time by software systems control, often Individual disk is provided with 9-15 groove, and the amount of one piece of crisp fritter is launched in each groove；
Step 4: vibration leveling：Disk is connected on vibrating motor, vibrating motor passes through connecting rod fixed disk, Ran Houli It is adjusted with speed regulator, speed regulator power 30W, rotating speed 0-2960RPM；
Step 5: slip casting：Disk after leveling is subjected to slip casting by water curtain style slip casting machine to disk inside groove；
Step 6: baking：Disk after slip casting is put into oven, oven Fen Yiqu, 2nd area, 3rd area, four, 4th area Region, each region, which is divided to, gets angry and lower fiery two kinds of flame ranges, under 145 DEG C of oven Zhong-1 block excessive internal heat, an area in fiery 110 DEG C, 2nd area Fire 150 under 150 DEG C of fire, 150 DEG C of 4th area excessive internal heat, 4th area under fiery 130 DEG C under 145 DEG C of fire, 2nd area, 150 DEG C of 3rd area excessive internal heat, 3rd area DEG C, 4th area are at the uniform velocity sent to from an area by transport mechanism, toast 18-21 minutes；
Step 7: cooling：Material after baking is taken out from disk, then passed in temperature-lowering room, is carried out by air blower Wind cooling temperature lowering 10-13 minutes；
Step 8: packaging：The material after cooling is entered into bag by packing machine to pack；
The conditioner is made up of the material of following parts by weight,
1 part of cow-bezoar, 2 parts of the Radix Astragali, 3 parts of Radix Angelicae Sinensis, 4 parts of pilose antler, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hairyvein agrimony, testiset penis phocae 1 Part, 2 parts of Semen Cuscutae, 3 parts of cultivated land, 4 parts of giant knotweed, 5 parts of the flower bud of lily magnolia, 6 parts of donkey-hide gelatin, 7 parts of reed rhizome；
Preparation method：Above-mentioned material is put into marmite, the pure water of 1.7 times of material gross weight is added, endures with high heat Boil, by decoction infusion residue half, then remove slag and stay remaining decoction.
Beneficial effects of the present invention are：Using the method for producing of machinery, difference and conventional manpower means, largely save The consumption of human resources, and the addition for eliminating some conventional materials adds other materials, then by mixing not only The injection of slurry more uniformly and conveniently, and is not in the feelings that hole or projection occurs in crisp fritter product in common process Condition, and body can be nourished, there is abundant nutriment, product is not unusual sweet tea, and very tasty, for detesting The people of food has good food guiding effect, but also will not be addicted, and easily facilitates machinery production operation.The inventive method is closed Reason, by mechanically actuated, control it is simple and precisely, save a large amount of human resources.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below One step illustrates the present invention.
Embodiment 1
A kind of preparation method of cashew nut crisp fritter, it is characterised in that：It is made up of following material,
Egg 5600g, raw egg 2400g, salt 80g, white sugar powder 8000g, wheat flour 4800g, butter 1280g, Cashew nut kernel 12kg, conditioner 1950g；
Including following preparation process,
Step 1: cashew nut is processed：Selection it is good, nothing is gone mouldy, not moist cashew nut is put into baking box, at 65-71 DEG C 18-22 minutes are processed in temperature, then take out standing, Temperature fall；
Step 2: make slurry：
Egg is put into reach in freezer and is frozen into solid-like by I；
The egg of solid-like in I is put into iron pan and is heated to 18-22 DEG C by II, treats that it is melted into liquid；
In III to II add salt, white sugar powder, then stir 10-13 minutes be well mixed；
Butter is put into 60 DEG C of iron pan and heats and melt by IV, after into raw egg is added after liquid, is then stirred 7-10 minutes；
Mixture in III and the mixture in IV are stirred 2-3 minutes by V；
In VI to V add sieving after wheat flour, then stir 14-18 minutes be well mixed；
Material in conditioner and VI is stirred 12-15 minutes by VII, and the weight of conditioner is material weight in VI 1/10；
Step 3: cashew nut enters disk：Cashew nut is put into feeding apparatus, the amount launched every time by software systems control, often Individual disk is provided with 9-15 groove, and the amount of one piece of crisp fritter is launched in each groove；
Step 4: vibration leveling：Disk is connected on vibrating motor, vibrating motor passes through connecting rod fixed disk, Ran Houli It is adjusted with speed regulator, speed regulator power 30W, rotating speed 0-2960RPM；
Step 5: slip casting：Disk after leveling is subjected to slip casting by water curtain style slip casting machine to disk inside groove；
Step 6: baking：Disk after slip casting is put into oven, oven Fen Yiqu, 2nd area, 3rd area, four, 4th area Region, each region, which is divided to, gets angry and lower fiery two kinds of flame ranges, under 145 DEG C of oven Zhong-1 block excessive internal heat, an area in fiery 110 DEG C, 2nd area Fire 150 under 150 DEG C of fire, 150 DEG C of 4th area excessive internal heat, 4th area under fiery 130 DEG C under 145 DEG C of fire, 2nd area, 150 DEG C of 3rd area excessive internal heat, 3rd area DEG C, 4th area are at the uniform velocity sent to from an area by transport mechanism, toast 18-21 minutes；
Step 7: cooling：Material after baking is taken out from disk, then passed in temperature-lowering room, is carried out by air blower Wind cooling temperature lowering 10-13 minutes；
Step 8: packaging：The material after cooling is entered into bag by packing machine to pack；
The conditioner is made up of the material of following parts by weight,
1 part of cow-bezoar, 2 parts of the Radix Astragali, 3 parts of Radix Angelicae Sinensis, 4 parts of pilose antler, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hairyvein agrimony, testiset penis phocae 1 Part, 2 parts of Semen Cuscutae, 3 parts of cultivated land, 4 parts of giant knotweed, 5 parts of the flower bud of lily magnolia, 6 parts of donkey-hide gelatin, 7 parts of reed rhizome；
Preparation method：Above-mentioned material is put into marmite, the pure water of 1.7 times of material gross weight is added, endures with high heat Boil, by decoction infusion residue half, then remove slag and stay remaining decoction.
Embodiment 2
A kind of preparation method of cashew nut crisp fritter, it is characterised in that：It is made up of following material,
Egg 5600g, raw egg 2400g, salt 80g, white sugar powder 8000g, wheat flour 4800g, butter 1280g, Cashew nut kernel 12kg；
Including following preparation process,
Step 1: cashew nut is processed：Selection it is good, nothing is gone mouldy, not moist cashew nut is put into baking box, at 65-71 DEG C 18-22 minutes are processed in temperature, then take out standing, Temperature fall；
Step 2: make slurry：
Egg is put into reach in freezer and is frozen into solid-like by I；
The egg of solid-like in I is put into iron pan and is heated to 18-22 DEG C by II, treats that it is melted into liquid；
In III to II add salt, white sugar powder, then stir 10-13 minutes be well mixed；
Butter is put into 60 DEG C of iron pan and heats and melt by IV, after into raw egg is added after liquid, is then stirred 7-10 minutes；
Mixture in III and the mixture in IV are stirred 2-3 minutes by V；
In VI to V add sieving after wheat flour, then stir 14-18 minutes be well mixed；
Step 3: cashew nut enters disk：Cashew nut is put into feeding apparatus, the amount launched every time by software systems control, often Individual disk is provided with 9-15 groove, and the amount of one piece of crisp fritter is launched in each groove；
Step 4: vibration leveling：Disk is connected on vibrating motor, vibrating motor passes through connecting rod fixed disk, Ran Houli It is adjusted with speed regulator, speed regulator power 30W, rotating speed 0-2960RPM；
Step 5: slip casting：Disk after leveling is subjected to slip casting by water curtain style slip casting machine to disk inside groove；
Step 6: baking：Disk after slip casting is put into oven, oven Fen Yiqu, 2nd area, 3rd area, four, 4th area Region, each region, which is divided to, gets angry and lower fiery two kinds of flame ranges, under 145 DEG C of oven Zhong-1 block excessive internal heat, an area in fiery 110 DEG C, 2nd area Fire 150 under 150 DEG C of fire, 150 DEG C of 4th area excessive internal heat, 4th area under fiery 130 DEG C under 145 DEG C of fire, 2nd area, 150 DEG C of 3rd area excessive internal heat, 3rd area DEG C, 4th area are at the uniform velocity sent to from an area by transport mechanism, toast 18-21 minutes；
Step 7: cooling：Material after baking is taken out from disk, then passed in temperature-lowering room, is carried out by air blower Wind cooling temperature lowering 10-13 minutes；
Step 8: packaging：The material after cooling is entered into bag by packing machine to pack.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its Equivalent thereof.

Claims (2)

  1. A kind of 1. preparation method of cashew nut crisp fritter, it is characterised in that：It is made up of following material,
    Egg 5600g, raw egg 2400g, salt 80g, white sugar powder 8000g, wheat flour 4800g, butter 1280g, cashew nut Benevolence 12kg, conditioner 1950g；
    Including following preparation process,
    Step 1: cashew nut is processed：Selection it is good, nothing is gone mouldy, not moist cashew nut is put into baking box, in 65-71 DEG C of temperature Middle processing 18-22 minutes, then take out standing, Temperature fall；
    Step 2: make slurry：
    Egg is put into reach in freezer and is frozen into solid-like by I；
    The egg of solid-like in I is put into iron pan and is heated to 18-22 DEG C by II, treats that it is melted into liquid；
    In III to II add salt, white sugar powder, then stir 10-13 minutes be well mixed；
    Butter is put into 60 DEG C of iron pan and heats and melt by IV, after into raw egg is added after liquid, then stirs 7-10 Minute；
    Mixture in III and the mixture in IV are stirred 2-3 minutes by V；
    In VI to V add sieving after wheat flour, then stir 14-18 minutes be well mixed；
    Material in conditioner and VI is stirred 12-15 minutes by VII, and the weight of conditioner is 1/10 of material weight in VI；
    Step 3: cashew nut enters disk：Cashew nut is put into feeding apparatus, the amount launched every time by software systems control, Mei Gepan 9-15 groove is provided with, the amount of one piece of crisp fritter is launched in each groove；
    Step 4: vibration leveling：Disk is connected on vibrating motor, then vibrating motor utilizes tune by connecting rod fixed disk Fast device is adjusted, speed regulator power 30W, rotating speed 0-2960RPM；
    Step 5: slip casting：Disk after leveling is subjected to slip casting by water curtain style slip casting machine to disk inside groove；
    Step 6: baking：Disk after slip casting is put into oven, oven Fen Yiqu, 2nd area, 3rd area, four, 4th area region, Each region, which is divided to, gets angry and lower fiery two kinds of flame ranges, 110 DEG C of fire, 2nd area excessive internal heat 145 under 145 DEG C of oven Zhong-1 block excessive internal heat, an area DEG C, 130 DEG C of fire under 2nd area, 3rd area get angry 150 DEG C, 150 DEG C of fire under 3rd area, 4th area get angry 150 DEG C, 150 DEG C of fire under 4th area, pass through Transport mechanism is at the uniform velocity sent to 4th area from an area, toasts 18-21 minutes；
    Step 7: cooling：Material after baking is taken out from disk, then passed in temperature-lowering room, is carried out by air blower air-cooled Cool 10-13 minutes；
    Step 8: packaging：The material after cooling is entered into bag by packing machine to pack.
  2. A kind of 2. preparation method of cashew nut crisp fritter according to claim 1, it is characterised in that：The conditioner is by following heavy The material of amount part is made,
    1 part of cow-bezoar, 2 parts of the Radix Astragali, 3 parts of Radix Angelicae Sinensis, 4 parts of pilose antler, 5 parts of fructus viticis, 6 parts of the fruit of Chinese wolfberry, 7 parts of hairyvein agrimony, 1 part of testiset penis phocae, 2 parts of Semen Cuscutae, 3 parts of cultivated land, 4 parts of giant knotweed, 5 parts of the flower bud of lily magnolia, 6 parts of donkey-hide gelatin, 7 parts of reed rhizome；
    Preparation method：Above-mentioned material is put into marmite, adds the pure water of 1.7 times of material gross weight, infusion with high heat will Decoction infusion residue half, then removes slag and stays remaining decoction.
CN201710707881.4A 2017-08-17 2017-08-17 A kind of preparation method of cashew nut crisp fritter Pending CN107455427A (en)

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Application Number Priority Date Filing Date Title
CN201710707881.4A CN107455427A (en) 2017-08-17 2017-08-17 A kind of preparation method of cashew nut crisp fritter

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Publication number Priority date Publication date Assignee Title
CN103262876A (en) * 2013-06-17 2013-08-28 何开芳 Scone and preparation method thereof
CN203313962U (en) * 2013-07-11 2013-12-04 诸暨绿康生物科技有限公司 Thin crisp chip baking thick liquid filling device
CN104026204A (en) * 2014-07-03 2014-09-10 天津世纪天龙药业有限公司 Edible traditional Chinese medicine food cookies and making method and purpose thereof
CN104824098A (en) * 2015-05-05 2015-08-12 朱汉良 Baking method for additive-free cake
CN105053134A (en) * 2015-08-31 2015-11-18 麦丰食品（中国）有限公司 Finger-shaped cake and production method thereof
CN205005809U (en) * 2015-10-12 2016-02-03 福建来宜机械有限公司 Novel food slip casting machine
CN105851119A (en) * 2016-04-19 2016-08-17 滨州职业学院 Traditional Chinese medicine pancake for treating indigestion of children and method for manufacturing traditional Chinese medicine pancake
CN106417531A (en) * 2016-11-09 2017-02-22 李自卫 Sesame crisp cake

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103262876A (en) * 2013-06-17 2013-08-28 何开芳 Scone and preparation method thereof
CN203313962U (en) * 2013-07-11 2013-12-04 诸暨绿康生物科技有限公司 Thin crisp chip baking thick liquid filling device
CN104026204A (en) * 2014-07-03 2014-09-10 天津世纪天龙药业有限公司 Edible traditional Chinese medicine food cookies and making method and purpose thereof
CN104824098A (en) * 2015-05-05 2015-08-12 朱汉良 Baking method for additive-free cake
CN105053134A (en) * 2015-08-31 2015-11-18 麦丰食品（中国）有限公司 Finger-shaped cake and production method thereof
CN205005809U (en) * 2015-10-12 2016-02-03 福建来宜机械有限公司 Novel food slip casting machine
CN105851119A (en) * 2016-04-19 2016-08-17 滨州职业学院 Traditional Chinese medicine pancake for treating indigestion of children and method for manufacturing traditional Chinese medicine pancake
CN106417531A (en) * 2016-11-09 2017-02-22 李自卫 Sesame crisp cake

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Application publication date: 20171212