CN109170505A - A kind of Fast Frozen Pumpkin Pie - Google Patents
A kind of Fast Frozen Pumpkin Pie Download PDFInfo
- Publication number
- CN109170505A CN109170505A CN201811249682.4A CN201811249682A CN109170505A CN 109170505 A CN109170505 A CN 109170505A CN 201811249682 A CN201811249682 A CN 201811249682A CN 109170505 A CN109170505 A CN 109170505A
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- Pending
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 52
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 52
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 52
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 52
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 230000021736 acetylation Effects 0.000 claims abstract description 10
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 210000000481 breast Anatomy 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims description 8
- 210000000038 chest Anatomy 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 238000009955 starching Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 description 25
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of Fast Frozen Pumpkin Pie is made of the raw material of following mass fraction: 100 parts of minced pumpkin, 100 parts of Fresh Grade Breast, 20 parts of green pepper, 20 parts of shallot; double 20 parts of starch, 10 parts of ice water, 22 parts of carrot, 10 parts of salt of the starch adipates of acetylation; 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence of sugar.The promotion that the double starch adipate starch of addition acetylation are added in the present invention, Fresh Grade Breast makes pumpkin pie nutritive value have both product mouthfeel while promotion; but also with the nutrition of Fresh Grade Breast while pumpkin nutrient is not lost; the two is complementary, has complied with demand of the consumer to food nutrition reasonable maximization instantly.
Description
Technical field
The present invention relates to a kind of wheaten food, specifically a kind of Fast Frozen Pumpkin Pie.
Background technique
Pumpkin is traditional one of vegetable crop, and pumpkin pie is that have unique flavor full of nutrition, tasty, green
The advantages that nuisanceless, but the mankind are just changing the understanding of food quietly with the improvement of living standards, are no longer simple
Have enough, eat also want green and healthy how a kind of nutritive value of development & production more horn of plenty, taste is unique and green and healthy
Pumpkin product become food service industry problem.
Patent of invention CN201210136615.8 discloses a kind of Fast Frozen Pumpkin Pie thus, using the raw material of following parts by weight
Be made: 18 parts of water, 25 parts of glutinous rice flour, 22.5 parts of wheaten starch, 1 part of cassava modified starch, 20 parts of crushed pumpkin, 0.5 part of palm oil,
10 parts of white granulated sugar, 0.01 part of ethylmaltol, 0.1 part of beta carotene.The Fast Frozen Pumpkin Pie after the cooking, can retain pumpkin
Color, fragrance and the fluffy degree of cake can achieve the effect that cook for the first time, meet consumer to the need of pumpkin pie quick-frozen food
It wants, but the pumpkin pie water retention is lower, the pumpkin pie after leading to culinary art is relatively dry, to influence mouthfeel.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of Fast Frozen Pumpkin Pie and its processing methods.
In order to solve the above technical problems, the technical scheme is that a kind of Fast Frozen Pumpkin Pie, by following mass fraction
Raw material composition: 100 parts of minced pumpkin, 100 parts of Fresh Grade Breast, 20 parts of green pepper, 20 parts of shallot, the double starch adipate starch 20 of acetylation
Part, 10 parts of ice water, 22 parts of carrot, 10 parts of salt, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence of sugar.
Above-mentioned Fast Frozen Pumpkin Pie is process by lower step:
Step 1: pumpkin clean peeling boiling it is ripe after stir into mud, first-class minced pumpkin is taken by weight, with liquid nitrogen by minced pumpkin temperature
Degree drops to 0-4 degree, places into fresh-keeping warehouse stand for standby use；
Step 2: taking the big chest of chicken by weight, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；
Step 3: taking green pepper to be cut into 5-10 centimetres of sections by hand with knife by weight, and shallot is cut into 5-10 centimetres of sections by hand, recklessly
Radish is cut into 5-10 centimetres of sections by hand, and then two grades of addition cutmixer continuation, which is cut, mixes 30 seconds, makes the graininess of 3-5mm of its journey
State is spare.
Step 4: by ready minced pumpkin, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging；
Step 5 molding: the circle embryo that molding machine breaks into 1 centimetre of 5 cm thick of diameter is added in the material gone out, then passes through transmission
It brings starching machine starching into, then upper chaff machine is entered by conveyer belt and wraps breadcrumbs；
Step 6 is quick-frozen: will wrap the pumpkin pie of breadcrumbs directly into instant freezer, the lower 35 DEG C of screw fast refreezers progress speed of zero temperature
Freeze, makes its product center temperature lower than -18 DEG C, can be packed and stored.
As the above scheme is adopted, the double starch adipate starch of addition acetylation are added in the present invention, Fresh Grade Breast makes south
Melon cake nutritive value has had both the promotion of product mouthfeel while promotion, but also with Fresh Grade Breast while pumpkin nutrient is not lost
Nutrition, the two is complementary, has complied with demand of the consumer to food nutrition reasonable maximization instantly.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of Fast Frozen Pumpkin Pie is made of the raw material of following mass fraction: 100 parts of minced pumpkin, 100 parts of Fresh Grade Breast, and 20 parts of green pepper,
20 parts of shallot, double 20 parts of starch of the starch adipates of acetylation, 10 parts of ice water, 22 parts of carrot, 10 parts of salt, 15 parts of sugar, monosodium glutamate 4
Part, 4 parts of spice, 1 part of essence.
Above-mentioned Fast Frozen Pumpkin Pie is process by lower step:
Step 1: pumpkin clean peeling boiling it is ripe after stir into mud, first-class minced pumpkin is taken by weight, with liquid nitrogen by minced pumpkin temperature
Degree drops to 0-4 degree, places into fresh-keeping warehouse stand for standby use；
Step 2: taking the big chest of chicken by weight, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；
Step 3: taking green pepper to be cut into 5-10 centimetres of sections by hand with knife by weight, and shallot is cut into 5-10 centimetres of sections by hand, recklessly
Radish is cut into 5-10 centimetres of sections by hand, and then two grades of addition cutmixer continuation, which is cut, mixes 30 seconds, makes the graininess of 3-5mm of its journey
State is spare.
Step 4: by ready minced pumpkin, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging；
Step 5 molding: the circle embryo that molding machine breaks into 1 centimetre of 5 cm thick of diameter is added in the material gone out, then passes through transmission
It brings starching machine starching into, then upper chaff machine is entered by conveyer belt and wraps breadcrumbs；
Step 6 is quick-frozen: will wrap the pumpkin pie of breadcrumbs directly into instant freezer, the lower 35 DEG C of screw fast refreezers progress speed of zero temperature
Freeze, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Embodiment 2
A kind of Fast Frozen Pumpkin Pie is made of the raw material of following mass fraction: 100 parts of minced pumpkin, 100 parts of Fresh Grade Breast, and 20 parts of green pepper,
20 parts of shallot, 20 parts of common starch, 10 parts of ice water, 22 parts of carrot, 10 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 4 parts of spice, essence
1 part.
Above-mentioned Fast Frozen Pumpkin Pie is process by lower step:
Step 1: pumpkin clean peeling boiling it is ripe after stir into mud, first-class minced pumpkin is taken by weight, with liquid nitrogen by minced pumpkin temperature
Degree drops to 0-4 degree, places into fresh-keeping warehouse stand for standby use；
Step 2: taking the big chest of chicken by weight, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；
Step 3: taking green pepper to be cut into 5-10 centimetres of sections by hand with knife by weight, and shallot is cut into 5-10 centimetres of sections by hand, recklessly
Radish is cut into 5-10 centimetres of sections by hand, and then two grades of addition cutmixer continuation, which is cut, mixes 30 seconds, makes the graininess of 3-5mm of its journey
State is spare.
Step 4: by ready minced pumpkin, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging；
Step 5 molding: the circle embryo that molding machine breaks into 1 centimetre of 5 cm thick of diameter is added in the material gone out, then passes through transmission
It brings starching machine starching into, then upper chaff machine is entered by conveyer belt and wraps breadcrumbs；
Step 6 is quick-frozen: will wrap the pumpkin pie of breadcrumbs directly into instant freezer, the lower 35 DEG C of screw fast refreezers progress speed of zero temperature
Freeze, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Experiment column: embodiment 1, embodiment 2 are randomly selected by 30 experienced subjective appreciation personnel and using hair
Pumpkin pie made of bright patent CN201210136615.8(control 1) is foretasted, and is judged comparison and is as follows:
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.Any ability
The technical staff in domain, made equivalent changes and modifications, should all belong under the premise of not departing from design and the principle of the present invention
In the scope of protection of the invention.
Claims (2)
1. a kind of Fast Frozen Pumpkin Pie, which is characterized in that be made of the raw material of following mass fraction: 100 parts of minced pumpkin, Fresh Grade Breast
100 parts, 20 parts of green pepper, 20 parts of shallot, double 20 parts of starch of the starch adipates of acetylation, 10 parts of ice water, 22 parts of carrot, salt 10
Part, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence of sugar.
2. a kind of Fast Frozen Pumpkin Pie as described in claim 1, which is characterized in that including lower step:
Step 1: pumpkin clean peeling boiling it is ripe after stir into mud, first-class minced pumpkin is taken by weight, with liquid nitrogen by minced pumpkin temperature
Degree drops to 0-4 degree, places into fresh-keeping warehouse stand for standby use；
Step 2: taking the big chest of chicken by weight, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；
Step 3: taking green pepper to be cut into 5-10 centimetres of sections by hand with knife by weight, and shallot is cut into 5-10 centimetres of sections by hand, recklessly
Radish is cut into 5-10 centimetres of sections by hand, and then two grades of addition cutmixer continuation, which is cut, mixes 30 seconds, makes the graininess of 3-5mm of its journey
State is spare.
Step 4: by ready minced pumpkin, the big chest of chicken, green pepper, shallot, carrot, the double starch adipate starch of acetylation,
Ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging；
Step 5 molding: the circle embryo that molding machine breaks into 1 centimetre of 5 cm thick of diameter is added in the material gone out, then passes through transmission
It brings starching machine starching into, then upper chaff machine is entered by conveyer belt and wraps breadcrumbs；
Step 6 is quick-frozen: will wrap the pumpkin pie of breadcrumbs directly into instant freezer, the lower 35 DEG C of screw fast refreezers progress speed of zero temperature
Freeze, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249682.4A CN109170505A (en) | 2018-10-25 | 2018-10-25 | A kind of Fast Frozen Pumpkin Pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249682.4A CN109170505A (en) | 2018-10-25 | 2018-10-25 | A kind of Fast Frozen Pumpkin Pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170505A true CN109170505A (en) | 2019-01-11 |
Family
ID=64943449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811249682.4A Pending CN109170505A (en) | 2018-10-25 | 2018-10-25 | A kind of Fast Frozen Pumpkin Pie |
Country Status (1)
| Country | Link |
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| CN (1) | CN109170505A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914052A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh mashed potato or frozen fresh mashed pumpkin and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652555A (en) * | 2012-05-04 | 2012-09-05 | 河南云鹤食品有限公司 | Quick-freezing pumpkin pie and preparation method thereof |
| CN104026520A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Potato cake and preparing method thereof |
| CN107307267A (en) * | 2017-07-13 | 2017-11-03 | 诸城市东方食品有限公司 | A kind of chicken cutlet with vegetables and preparation method thereof |
-
2018
- 2018-10-25 CN CN201811249682.4A patent/CN109170505A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652555A (en) * | 2012-05-04 | 2012-09-05 | 河南云鹤食品有限公司 | Quick-freezing pumpkin pie and preparation method thereof |
| CN104026520A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Potato cake and preparing method thereof |
| CN107307267A (en) * | 2017-07-13 | 2017-11-03 | 诸城市东方食品有限公司 | A kind of chicken cutlet with vegetables and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914052A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh mashed potato or frozen fresh mashed pumpkin and preparation method and application thereof |
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Application publication date: 20190111 |
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