CN110150448A - A kind of production method of Chinese torreya, fig nougat - Google Patents
A kind of production method of Chinese torreya, fig nougat Download PDFInfo
- Publication number
- CN110150448A CN110150448A CN201910524565.2A CN201910524565A CN110150448A CN 110150448 A CN110150448 A CN 110150448A CN 201910524565 A CN201910524565 A CN 201910524565A CN 110150448 A CN110150448 A CN 110150448A
- Authority
- CN
- China
- Prior art keywords
- chinese torreya
- nougat
- production method
- syrup
- sabot
- 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
- 240000000147 Torreya grandis Species 0.000 title claims abstract description 34
- 235000016410 Torreya grandis Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000015145 nougat Nutrition 0.000 title claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000013379 molasses Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000005187 foaming Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007711 solidification Methods 0.000 claims description 7
- 230000008023 solidification Effects 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 4
- 244000061458 Solanum melongena Species 0.000 claims description 4
- 229940110456 cocoa butter Drugs 0.000 claims description 4
- 235000019868 cocoa butter Nutrition 0.000 claims description 4
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 208000013016 Hypoglycemia Diseases 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000003340 mental effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the production method of a kind of Chinese torreya, fig nougat, include the following steps: to handle Chinese torreya；Handle fig；Boil syrup；Whipped egg；Mixing molasses；Seasoning charging；Sabot refrigeration；Cutting；Packaging.The advantages of the present invention over the prior art are that: while there are three types of nutritive value and peculiar flavours specific to food materials for tool, one kind can be become and both have nutrition, it is provided simultaneously with the candy of splendid taste, it can be to hypoglycemia, mental worker, dietetic patient or apositia patient provide enough nutrition, open packaged instant.
Description
Technical field
The present invention relates to food production field, in particular to the production methods of a kind of Chinese torreya, fig nougat.
Background technique
Authentic nougat has the milk taste and kernel abundant of giving off a strong fragrance, nice not stick to one's teeth, and the more chews the more fragrant, and be not
Containing fragrance and pigment.It has to see ingredient and production licence clearly when buying.The characteristic of oagat is softer, so often becoming
Type does not influence to eat in this way, and those are also to maintain very hard state at 25 degree or more, generally there is additive.Chinese torreya fruit battalion
It supports and enriches, flavor is aromatic, has health care, medical value and comprehensive development and utilization value.Chinese torreya kernel is eaten after frying, crisp-fried
It is palatable, it is first-class dry fruit full of nutrition.Fig can be with invigorating stomach and promoting bower movements, subdhing swelling and detoxicating.Control enteritis, dysentery, constipation, hemorrhoid,
Laryngalgia, ulcerative carbuncle scabies, throat, expelling parasite of whetting the appetite.These three are organically combined, and a kind of great nutritive value can be produced
Old and young all workable delicious candy, but there is no corresponding production methods on the market at present.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of ox that can assemble three kinds of food materials advantages in view of the above problems
Roll sugared production method.
In order to solve the above technical problems, technical solution provided by the invention are as follows: a kind of production of Chinese torreya, fig nougat
Method includes the following steps:
A. it handles Chinese torreya: picking out head and teach big, completely filled fruit, the Chinese torreya that appearance is uniform, shell is thin, fried after peeling off
System, it is broken to be made Chinese torreya after frying；
B. handle fig: picking out that head is larger, pulp is full, does not crack, the fruit of aubergine, cook 6 points of baking it is dry,
It is cut with knife as spare after shelled peanut size；
C. it boils syrup: maltose and white granulated sugar being mixed and are poured into water, is boiled to until being melted into syrup；
D. whipped egg: albumen is poured into and carries out whipping foaming in blender；
E. mixing molasses: the syrup boiled before is poured into have beaten in the sufficient albumen of foaming and continues to stir；
F. seasoning charging: by flavouring, fig is broken and broken pour into of Chinese torreya is wherein slowly stirred；
G. sabot refrigerates: milk powder is uniformly sprayed at sabot shroud bottom, prevents maltose sticky end, is put into refrigerator-freezer and is refrigerated,
Wait its solidification；
H. it cuts: being cut, the nougat after solidification is divided into uniform size；
I. it packs: it is unified to pack after carrying out plastic sealing pack after fritter nougat package wafer, it completes the production.
The advantages of the present invention over the prior art are that: while there are three types of nutritive value and uniquenesses specific to food materials for tool
Flavor can become one kind and both have nutrition, be provided simultaneously with the candy of splendid taste, can be to hypoglycemia, mental worker, battalion
It supports bad person or apositia patient provides enough nutrition, open packaged instant.
As an improvement, the nougat is made of the raw material of following parts by weight: Chinese torreya 100-200g, fig 700-
1000g, white granulated sugar 2000g-4000g, maltose 2000g-4000g, albumen 450-650g, water 4000g-6000g.
As an improvement, the flavouring includes coconut powder, cocoa butter, the milk powder is dried sweetened condensed milk.
As an improvement, the syrup tanning temperature is maintained at 140-145 DEG C.
As an improvement, the whipping, sabot, cutting, technology of the package all use sterile workshop to carry out mechanization production.
Specific embodiment
In the specific implementation, the production method of a kind of Chinese torreya, fig nougat includes the following steps: the present invention
Processing Chinese torreya: it picks out head and teaches big, completely filled fruit, the Chinese torreya that appearance is uniform, shell is thin, fried after peeling off
System, it is broken to be made Chinese torreya after frying；
Processing fig: picking out that head is larger, pulp is full, does not crack, the fruit of aubergine, cook 6 points of baking it is dry, use
Knife is cut as spare after shelled peanut size；
Tanning syrup: maltose and white granulated sugar are mixed and are poured into water, is boiled to until being melted into syrup；
Whipped egg: albumen is poured into and carries out whipping foaming in blender；
Mixing molasses: the syrup boiled before is poured into have beaten in the sufficient albumen of foaming and continues to stir；
Seasoning charging: by flavouring, fig is broken and broken pour into of Chinese torreya is wherein slowly stirred；
Sabot refrigeration: milk powder is uniformly sprayed at sabot shroud bottom, prevents maltose sticky end, is put into refrigerator-freezer and is refrigerated, etc.
To its solidification；
Cutting: it is cut, the nougat after solidification is divided into uniform size；
Packaging: it is unified to pack after carrying out plastic sealing pack after fritter nougat package wafer, it completes the production.
The nougat is made of the raw material of following parts by weight: Chinese torreya 100-200g, fig 700-1000g, white granulated sugar
2000g-4000g, maltose 2000g-4000g, albumen 450-650g, water 4000g-6000g.
The flavouring includes coconut powder, cocoa butter, and the milk powder is dried sweetened condensed milk.
The syrup tanning temperature is maintained at 140-145 DEG C.
The whipping, sabot, cutting, technology of the package all use sterile workshop to carry out mechanization production.
Embodiment:
Processing Chinese torreya: it picks out head and teaches big, completely filled fruit, the Chinese torreya that appearance is uniform, shell is thin, fried after peeling off
System, it is broken to be made Chinese torreya after frying；
Processing fig: picking out that head is larger, pulp is full, does not crack, the fruit of aubergine, cook 6 points of baking it is dry, use
Knife is cut as spare after shelled peanut size；
Tanning syrup: maltose and white granulated sugar are mixed and are poured into water, is boiled to until being melted into syrup；
Whipped egg: albumen is poured into and carries out whipping foaming in blender；
Mixing molasses: the syrup boiled before is poured into have beaten in the sufficient albumen of foaming and continues to stir；
Seasoning charging: by flavouring, fig is broken and broken pour into of Chinese torreya is wherein slowly stirred；
Sabot refrigeration: milk powder is uniformly sprayed at sabot shroud bottom, prevents maltose sticky end, is put into refrigerator-freezer and is refrigerated, etc.
To its solidification；
Cutting: it is cut, the nougat after solidification is divided into uniform size；
Packaging: it is unified to pack after carrying out plastic sealing pack after fritter nougat package wafer, it completes the production.
The nougat is made of the raw material of following parts by weight: Chinese torreya 150g, fig 850g, white granulated sugar 3200g, malt
Sugared 3200g, albumen 550g, water 5000g.
The flavouring includes coconut powder, cocoa butter, and the milk powder is dried sweetened condensed milk.
The syrup tanning temperature is maintained at 143 DEG C.
The whipping, sabot, cutting, technology of the package all use sterile workshop to carry out mechanization production.
In addition, term " first ", " second " are used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance
Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or
Implicitly include one or more of the features, in the description of the present invention, the meaning of " plurality " is two or more,
Unless otherwise the clearly restriction of tool originally.
In the present invention unless specifically defined or limited otherwise, term " installation ", " connected ", " connection ", " fixation " etc.
Term shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection or is integrally connected；It can be machine
Tool connection, is also possible to be electrically connected；It can be directly connected, two members can also be can be indirectly connected through an intermediary
Connection inside part.For the ordinary skill in the art, above-mentioned term can be understood in this hair as the case may be
Concrete meaning in bright.
In the present invention unless specifically defined or limited otherwise, fisrt feature second feature "upper" or "lower"
It may include that the first and second features directly contact, also may include that the first and second features are not direct contacts but pass through it
Between other characterisation contact.Moreover, fisrt feature includes the first spy above the second feature " above ", " above " and " above "
Sign is right above second feature and oblique upper, or is merely representative of first feature horizontal height higher than second feature.Fisrt feature exists
Second feature " under ", " lower section " and " following " include fisrt feature right above second feature and oblique upper, or be merely representative of
First feature horizontal height is less than second feature.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective
In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention.
Claims (5)
1. the production method of a kind of Chinese torreya, fig nougat, includes the following steps:
A. it handles Chinese torreya: picking out head and teach big, completely filled fruit, the Chinese torreya that appearance is uniform, shell is thin, carry out frying after peeling off,
It is broken that Chinese torreya is made after frying；
B. handle fig: picking out that head is larger, pulp is full, does not crack, the fruit of aubergine, cook 6 points of baking it is dry, use knife
It cuts as spare after shelled peanut size；
C. it boils syrup: maltose and white granulated sugar being mixed and are poured into water, is boiled to until being melted into syrup；
D. whipped egg: albumen is poured into and carries out whipping foaming in blender；
E. mixing molasses: the syrup boiled before is poured into have beaten in the sufficient albumen of foaming and continues to stir；
F. seasoning charging: by flavouring, fig is broken and broken pour into of Chinese torreya is wherein slowly stirred；
G. sabot refrigerates: milk powder is uniformly sprayed at sabot shroud bottom, prevents maltose sticky end, is put into refrigerator-freezer and is refrigerated, and waits
It is solidified；
H. it cuts: being cut, the nougat after solidification is divided into uniform size；
I. it packs: it is unified to pack after carrying out plastic sealing pack after fritter nougat package wafer, it completes the production.
2. the production method of a kind of Chinese torreya according to claim 1, fig nougat, it is characterised in that: the oagat
Sugar is made of the raw material of following parts by weight: Chinese torreya 100-200g, fig 700-1000g, white granulated sugar 2000g-4000g, malt
Sugared 2000g-4000g, albumen 450-650g, water 4000g-6000g.
3. the production method of a kind of Chinese torreya according to claim 1, fig nougat, it is characterised in that: the tune
Taste product include coconut powder, cocoa butter, and the milk powder is dried sweetened condensed milk.
4. the production method of a kind of Chinese torreya according to claim 1, fig nougat, it is characterised in that: the syrup
Tanning temperature is maintained at 140-145 DEG C.
5. the production method of a kind of Chinese torreya according to claim 1, fig nougat, it is characterised in that: the whipping,
Sabot, cutting, technology of the package all use sterile workshop to carry out mechanization production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524565.2A CN110150448A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of Chinese torreya, fig nougat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524565.2A CN110150448A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of Chinese torreya, fig nougat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150448A true CN110150448A (en) | 2019-08-23 |
Family
ID=67625168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910524565.2A Pending CN110150448A (en) | 2019-06-18 | 2019-06-18 | A kind of production method of Chinese torreya, fig nougat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110150448A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111919953A (en) * | 2020-08-14 | 2020-11-13 | 黑龙江两个山健康食品有限公司 | Whole-bean rolled candy and preparation method thereof |
| CN112136956A (en) * | 2020-09-22 | 2020-12-29 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306298A (en) * | 2016-08-20 | 2017-01-11 | 娄尤来 | Preparation method of tartary buckwheat bran nougat |
| CN108835348A (en) * | 2018-08-15 | 2018-11-20 | 毕理鸣 | A kind of fig nougat and production method |
-
2019
- 2019-06-18 CN CN201910524565.2A patent/CN110150448A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306298A (en) * | 2016-08-20 | 2017-01-11 | 娄尤来 | Preparation method of tartary buckwheat bran nougat |
| CN108835348A (en) * | 2018-08-15 | 2018-11-20 | 毕理鸣 | A kind of fig nougat and production method |
Non-Patent Citations (1)
| Title |
|---|
| 母丹丹等: "响应面法优化核桃牛轧糖制作工艺", 《粮食与油脂》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111919953A (en) * | 2020-08-14 | 2020-11-13 | 黑龙江两个山健康食品有限公司 | Whole-bean rolled candy and preparation method thereof |
| CN112136956A (en) * | 2020-09-22 | 2020-12-29 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20190823 |