CN108719763A - A kind of drift sand volume - Google Patents
A kind of drift sand volume Download PDFInfo
- Publication number
- CN108719763A CN108719763A CN201810502008.6A CN201810502008A CN108719763A CN 108719763 A CN108719763 A CN 108719763A CN 201810502008 A CN201810502008 A CN 201810502008A CN 108719763 A CN108719763 A CN 108719763A
- Authority
- CN
- China
- Prior art keywords
- parts
- drift sand
- gelatin
- product
- sand volume
- 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
- 239000004576 sand Substances 0.000 title claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 238000004945 emulsification Methods 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009955 starching Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 240000000716 Durio zibethinus Species 0.000 claims description 3
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 3
- 241000533950 Leucojum Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000012813 breadcrumbs Nutrition 0.000 claims 1
- 235000021185 dessert Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000010099 solid forming Methods 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of drift sand volumes, are made of the raw material of following parts by weight：15~20 parts of fillings, 15~20 parts of water wrap up in 10~15 parts of starch, 10~15 parts of chaff, 5~8 parts of starch, 2~5 parts of skin of beancurd, 1~5 part of gelatin.The present invention is real filling for filling majority in the fried dessert product of tradition at present, the more single present situation of product form, mouthfeel, innovate the lubricious interior filling of drift sand, utilize edible gelatin cooled and solidified, the reciprocal characteristics of heating for dissolving, it is added in fillings by pre-emulsification treatment technology, semi-solid forming solves the problems, such as that molding is poor, substandard products are more in product processing, and the man efficiency and product quality of the product are greatly improved.
Description
Technical field
The present invention relates to a kind of meat products, specifically a kind of drift sand volume.
Background technology
The interior filling majority of the fried dessert product of tradition is all real filling currently on the market, and product form, mouthfeel are more single.Stream
Husky lubricious interior filling, fillings is thin, traditional processing mode, there is that molding is poor, substandard products are more, manual processing efficiency is low, fried leakiness filling
The drawbacks of, influence the popularization degree and occupation rate of market of such product.
Invention content
Technical problem to be solved by the invention is to provide a kind of drift sand volumes.
In order to solve the above technical problems, the technical scheme is that：A kind of drift sand volume, by the raw material system of following parts by weight
At：15~20 parts of fillings, 15~20 parts of water, wrap up in 10~15 parts of starch, 10~15 parts of chaff, 5~8 parts of starch, and 2~5 parts of skin of beancurd is bright
1~5 part of glue, the fillings are that any one or more in glycan filling, durian filling, sweetened bean paste stuffing is composed, and the chaff is bread
Any one of chaff, snowflake piece.
A kind of above-mentioned drift sand volume, is made of following steps：
Step 1: gelatin is handled；
Step 2: pre-emulsification；
Step 3: molding machine；
Step 4: starching；
Step 5: upper chaff, after secondary starching, carries out wrapping up in chaff；
Step 6: quick-frozen：Balance product is placed in -25 DEG C or less quick freezing repositories, it is quick-frozen to product center temperature reach -18 DEG C with
Under, it then checks and accepts, pack；
Step 7: finished product.
Using the above scheme, the present invention is real filling for filling majority in the fried dessert product of tradition at present, product form,
The more single present situation of mouthfeel innovates the lubricious interior filling of drift sand, using edible gelatin cooled and solidified, the reciprocal characteristics of heating for dissolving,
It is added in fillings by pre-emulsification treatment technology, semi-solid forming is solved in product processing and is molded more than poor, substandard products
Problem, while realizing the experience of drift sand lubricious mouthfeel when terminal client is edible.Faric machine moulding process is rolled up instead of people by rolling
The faric technique of work, improves processing efficiency, while by secondary Sizing Technology, solves machine both sides and gives the game away molding mode, terminal
When edible frying leakiness filling the problem of, the man efficiency and product quality of the product are greatly improved.
The advantage of the invention is that：
1, the lubricious interior filling of drift sand is innovated, the structure of fried dessert product is enriched, changes at present tradition frying currently on the market
The interior filling majority of dessert product is all real filling, the more single present situation of product form, mouthfeel.
2, using edible gelatin cooled and solidified, the reciprocal characteristics of heating for dissolving, filling is added to by pre-emulsification treatment technology
In material, semi-solid forming solves the problems, such as to be molded that poor, substandard products are more in product processing, while when realizing that terminal client is eaten
The experience of the lubricious mouthfeel of drift sand.
3, the forming temperature of fillings, utilizes gelatin different temperatures after accurately controlling the addition temperature of gelatin step by step and adding
Different conditions improve the processing quality and efficiency of product.
4, it is artificial it is faric give the game away problem there is no both sides, but efficiency is low, is unable to scale, by the faric machine of rolling volume at
Type technology generations replace artificial faric technique, improve processing efficiency, while by secondary Sizing Technology, solving machine both sides and giving the game away into
When type mode, terminal are edible frying leakiness filling the problem of, improve the man efficiency and product quality of the product, improve product
Market popularization degree.
5, addition converts differently flavoured interior filling, improves the diversity of product.
Specific implementation mode
A kind of drift sand volume, is made of the raw material of following parts by weight：15~20 parts of fillings, 15~20 parts of water, wrap up in starch 10~
15 parts, 10~15 parts of snowflake piece, 5~8 parts of starch, 2~5 parts of skin of beancurd, 1~5 part of gelatin.
The fillings is glycan filling, durian filling, sweetened bean paste stuffing according to 1：1：1 is composed.
A kind of above-mentioned drift sand volume, is made of following steps：
It is first that water is boiled Step 1: gelatin is handled, after be sprinkled into gelatin, keep boiling and being stirred continuously, prevent sticky end, boil about
20~25min makes gelatin thoroughly melt；
Step 2: pre-emulsification, the temperature for controlling gelatin is not less than 30 DEG C, is added in the gelatin liquid to fillings endured, prevents
Solidification is first cut with 200 turns and mixes 2~3min and scatter, then cut with 1600 turns and mix 4~8min, makes the thorough mixing of various materials；
Step 3: molding machine, pre-emulsification temperature of charge is controlled at 15~20 DEG C, carries out that rolling volume is faric, cuts in semi-solid state
Section molding, is conducive to Forming Quality and efficiency, is about 5.5~6.5cm/ sections；
Step 4: starching, using two sections of Sizing Technologies, first segment slurries ratio control 1:1.5~1:2, second segment slurries ratio
Control 1:1.2~1:1.5, the product of forming is subjected to a starching, then dips in powder, then carry out secondary starching；
Step 5: upper chaff, after secondary starching, carries out wrapping up in chaff；
Step 6: quick-frozen：Balance product is placed in -25 DEG C or less quick freezing repositories, it is quick-frozen to product center temperature reach -18 DEG C with
Under, it then checks and accepts, pack；
Step 7: finished product.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific implementation modes of the present invention, are not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification under the premise of not departing from design and the principle of the present invention,
The scope of protection of the invention should be belonged to.
Claims (8)
1. a kind of drift sand volume, which is characterized in that be made of the raw material of following parts by weight：15~20 parts of fillings, 15~20 parts of water, are wrapped up in
10~15 parts of starch, 10~15 parts of chaff, 5~8 parts of starch, 2~5 parts of skin of beancurd, 1~5 part of gelatin.
2. a kind of drift sand volume as described in claim 1, it is characterised in that：The fillings is in glycan filling, durian filling, sweetened bean paste stuffing
Any one or more is composed.
3. a kind of drift sand volume as described in claim 1, it is characterised in that：The chaff is any one of breadcrumbs, snowflake piece.
4. a kind of drift sand volume as described in claim 1, which is characterized in that be made of following steps：
Step 1: gelatin is handled；
Step 2: pre-emulsification；
Step 3: molding machine；
Step 4: starching；
Step 5: upper chaff, after secondary starching, carries out wrapping up in chaff；
Step 6: quick-frozen：Balance product is placed in -25 DEG C or less quick freezing repositories, it is quick-frozen to product center temperature reach -18 DEG C with
Under, it then checks and accepts, pack；
Step 7: finished product.
5. a kind of drift sand volume as claimed in claim 4, it is characterised in that：It is first that water is boiled in the step 1 gelatin processing,
After be sprinkled into gelatin, holding is boiled and is stirred continuously, and boiling 20~25min makes gelatin thoroughly melt.
6. a kind of drift sand volume as claimed in claim 4, it is characterised in that：The step 2 pre-emulsification：Control the temperature of gelatin
Degree is not less than 30 DEG C, is added in the gelatin liquid to fillings endured, prevents from solidifying, and is first cut with 200 turns and mixes 2~3min and scatter,
It is cut again with 1600 turns and mixes 4~8min.
7. a kind of drift sand volume as claimed in claim 4, it is characterised in that：In the step 3 molding machine, pre-emulsification material
Temperature is controlled at 15~20 DEG C, and carrying out rolling in semi-solid state rolls up faric, segment molding, is about 5.5~6.5cm/ sections.
8. a kind of drift sand volume as claimed in claim 4, it is characterised in that：In the step 4 sizing process, using on two sections
Slurry technology, first segment slurries ratio control 1:1.5~1:2, second segment slurries ratio control 1:1.2~1:1.5, by forming
Product carries out a starching, then dips in powder, then carry out secondary starching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810502008.6A CN108719763A (en) | 2018-05-23 | 2018-05-23 | A kind of drift sand volume |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810502008.6A CN108719763A (en) | 2018-05-23 | 2018-05-23 | A kind of drift sand volume |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719763A true CN108719763A (en) | 2018-11-02 |
Family
ID=63935293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810502008.6A Pending CN108719763A (en) | 2018-05-23 | 2018-05-23 | A kind of drift sand volume |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719763A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792267A (en) * | 2005-12-30 | 2006-06-28 | 山东师范大学 | Method for making cake with filling taken at rest-time |
| CN101664142A (en) * | 2009-04-01 | 2010-03-10 | 河南大用实业有限公司 | Preparation method of potato sticks |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102754786A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Purple yam tablet and making method thereof |
| CN102860458A (en) * | 2012-10-15 | 2013-01-09 | 苏州忆江南食品有限公司 | Manufacture process of fried sweet dumplings |
| CN103749916A (en) * | 2013-12-20 | 2014-04-30 | 晓健科技（大连）有限公司 | Japanese black-sugar mochi |
| CN104365981A (en) * | 2014-10-09 | 2015-02-25 | 张璧云 | Snack system comprising ingredient internal coating, ingredient external coating, ingredient additive and snack roll |
| CN105557940A (en) * | 2015-12-31 | 2016-05-11 | 蓬莱京鲁渔业有限公司 | Crispy durian cakes and processing method thereof |
| CN106722017A (en) * | 2016-12-08 | 2017-05-31 | 福建圣恒食品有限公司 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
| CN107373542A (en) * | 2017-07-14 | 2017-11-24 | 佛山科学技术学院 | The preparation method of Chinese grooseberry stream heart filling yulan magnolia horseshoe jelly |
| CN107772351A (en) * | 2017-11-21 | 2018-03-09 | 咀香园健康食品（中山）有限公司 | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof |
-
2018
- 2018-05-23 CN CN201810502008.6A patent/CN108719763A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792267A (en) * | 2005-12-30 | 2006-06-28 | 山东师范大学 | Method for making cake with filling taken at rest-time |
| CN101664142A (en) * | 2009-04-01 | 2010-03-10 | 河南大用实业有限公司 | Preparation method of potato sticks |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102754786A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Purple yam tablet and making method thereof |
| CN102860458A (en) * | 2012-10-15 | 2013-01-09 | 苏州忆江南食品有限公司 | Manufacture process of fried sweet dumplings |
| CN103749916A (en) * | 2013-12-20 | 2014-04-30 | 晓健科技（大连）有限公司 | Japanese black-sugar mochi |
| CN104365981A (en) * | 2014-10-09 | 2015-02-25 | 张璧云 | Snack system comprising ingredient internal coating, ingredient external coating, ingredient additive and snack roll |
| CN105557940A (en) * | 2015-12-31 | 2016-05-11 | 蓬莱京鲁渔业有限公司 | Crispy durian cakes and processing method thereof |
| CN106722017A (en) * | 2016-12-08 | 2017-05-31 | 福建圣恒食品有限公司 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
| CN107373542A (en) * | 2017-07-14 | 2017-11-24 | 佛山科学技术学院 | The preparation method of Chinese grooseberry stream heart filling yulan magnolia horseshoe jelly |
| CN107772351A (en) * | 2017-11-21 | 2018-03-09 | 咀香园健康食品（中山）有限公司 | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof |
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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: 20181102 |
|
| RJ01 | Rejection of invention patent application after publication |