CN110786460A - Series of crisp oatmeal foods - Google Patents
Series of crisp oatmeal foods Download PDFInfo
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- CN110786460A CN110786460A CN201911090475.3A CN201911090475A CN110786460A CN 110786460 A CN110786460 A CN 110786460A CN 201911090475 A CN201911090475 A CN 201911090475A CN 110786460 A CN110786460 A CN 110786460A
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- powder
- oatmeal
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- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- 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
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- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Abstract
The invention belongs to the technical field of food production, and particularly relates to crispy oatmeal series food which comprises the following raw materials in percentage by mass: 50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the sales box comprises a box body and a box cover; the inner wall of the box body is provided with air passages which are uniformly distributed; the air passage is filled with water-absorbing sponge; the surface of the tin foil paper is provided with through holes which are uniformly distributed; the through holes are fixedly connected with diaphragms; the bottom of the inner wall of the barrel body is fixedly connected with a vibrating membrane; the vibrating membrane is made of elastic non-toxic rubber material; the space between the vibrating membrane and the bottom of the barrel body is communicated to the air channel; the invention has crisp taste, nutrition and health, can be eaten after being disassembled, and is convenient to eat.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a series of crispy oatmeal foods.
Background
Oatmeal is a food processed from wheat as a raw material. Is prepared from common wheat and other materials. It was once the first breakfast cereal to be produced industrially. The "flake" form of oatmeal means that it is a cereal from which the cereal has been cooked, ground, and dried, usually in milk and juice, or made into an oatmeal gruel for consumption. Oatmeal is further divided into common oatmeal and oatmeal, and the oatmeal is made of oat.
In the prior art, oatmeal is usually drunk by water, the use method is single, so that even though the oatmeal has a high nutritional value, eaters mostly choose not to eat the oatmeal because of complex use process, especially office workers, when the oatmeal is drunk by water, people do not like to drink the oatmeal because of no proper object for stirring, and the oatmeal has a single taste, and meanwhile, after the oatmeal is produced, the oatmeal is crisp in texture and is easy to break in the packaging and transportation process.
Disclosure of Invention
The invention provides a series of crisp oatmeal foods, which aims to make up the defects of the prior art and solve the problems that the oatmeal eating process is complex, the oatmeal cannot be eaten after being unsealed and the oatmeal is easy to break in the transportation process.
The technical scheme adopted by the invention for solving the technical problems is as follows: the invention relates to a series of crisp oatmeal foods, which comprise the following raw materials in percentage by mass: 50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the preparation method comprises the following steps:
s1: flour, corn flour, glucose powder, tulip petal powder, red date powder and double-effect aluminum-free baking powder are put into a stirrer to be stirred for 20-30 minutes, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed and then taken out, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are placed into a container, deionized water is added while kneading, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed to obtain a blank A, the taste is better, uniform and pure, the local taste change is avoided, the mood of a user is influenced, meanwhile, the tulip petal powder and the red date powder have stronger medicinal value, the immunity of the body of the user can be improved by eating the tulip petal powder and the red date powder are particularly suitable for children, the taste is purer;
s2: placing the embryo A obtained in the step S1 into a barrel, beating the embryo A by using a cleaned, sterilized and dried hammer, repeatedly turning over the embryo A in the beating process, wherein the beating time is 30-50 minutes, taking out the embryo B after beating is completed, and beating the embryo A to enable the embryo A to have elasticity and better taste, and simultaneously being beneficial to enabling the inside to have certain elasticity after later frying and improving the taste by means of outer crisp and inner elasticity;
s3: cutting the embryo B obtained in the step S2 into pieces, wherein the thickness is 1-1.5 cm, the length is 6-7 cm, and the width is 5-6 cm, coating the mixture of egg white and butter on the surface of the cut embryo B, the coating thickness is controlled to be 2-3 mm, and the embryo C is obtained after uniform coating, so that the thorough frying in the later period is facilitated by controlling the thickness, the length and the width of the embryo C, the number of elastic parts in the period is controlled, the phenomenon that the taste is reduced due to excessive elastic parts is avoided, the egg white is rich in nutrition, the immunity of a human body can be improved by matching with tulip petal powder and red date powder, the taste of the crisp oatmeal is improved, and the frying process ensures that the surface of the crisp oatmeal is not easy to generate black paste;
s4: storing the embryo C obtained in the step S3 at the temperature of 20-25 ℃ for 2-3 hours, then placing the embryo C into a baking tray, preheating the embryo C for 15-20 minutes at the temperature of 180-185 ℃ and 190-200 ℃, then placing the baking tray into the baking box, baking the embryo C for 15-20 minutes, and then taking the embryo C out to obtain a semi-finished product, wherein the semi-finished product is not easy to adhere to the surface of the baking tray in the baking process by preheating the baking tray, so that the appetite of the semi-finished product is affected;
s5: and (3) cooling the semi-finished product obtained in the step (S4) to room temperature, putting the semi-finished product into an oil pan, controlling the oil temperature to be between 160 and 200 ℃, frying for 3 to 4 minutes, taking out, spreading white sesame on the surface of the fried product taken out within 1 to 1.5 minutes after just taking out, cooling to room temperature, putting the fried product into a selling box, packaging and selling, wherein the white sesame can improve the fragrance of the crisp oatmeal, and meanwhile, the crisp oatmeal can be more crisp on the surface and improve the taste through frying.
Preferably, the corn flour, the tulip petal powder and the red date powder are baked in an oven for 1-2 hours at the high temperature of 120-130 ℃ before use; when the crisp oatmeal is in work, the corn flour, the tulip petal powder and the red date powder are baked, the corn flour, the tulip petal powder and the red date powder can have certain crispness before use, the crispness of the crisp oatmeal is improved, the taste is further improved, and meanwhile, after the corn flour, the tulip petal powder and the red date powder are baked, the fragrance in the corn flour, the tulip petal powder and the red date powder can overflow, so that the fragrance of the crisp oatmeal is improved, and the appetite of eaters is promoted.
Preferably, the powder meshes of the corn flour, the tulip petal powder and the red date powder are all 80-90 meshes; the mesh number of the flour is between 120 and 130; during operation, the powder mesh number of the corn flour, the tulip petal powder and the red date powder is controlled to be 80-90 meshes, so that larger particles are prevented from appearing in the mixing process, the mixing is more uniform and sufficient, the taste of the crisp oatmeal is guaranteed, the situation that the taste is influenced by the particles in the eating process of the crisp oatmeal is avoided, meanwhile, the powder mesh number of the corn flour, the tulip petal powder and the red date powder is 80-90 meshes, the frying is more uniform, and the partial frying incomplete phenomenon of partial corn flour, tulip petal powder and the red date powder is prevented.
Preferably, the oil in the oil pan is mixed oil obtained by mixing rapeseed oil and scallion oil according to the proportion of 5:1, and scallion bags are placed in the oil pan; the scallion bag is internally provided with scallion sections, ginger slices and aniseed; during operation, in the frying process, the scallion flavor in the scallion oil can fully enter the crispy oatmeal along with the rolling of the semi-finished product in the frying process, so that the crispy oatmeal is accompanied with the scallion flavor in the eating process, meanwhile, the phenomenon of black paste of the crispy oatmeal can be effectively reduced after the scallion oil is matched with the rapeseed oil, the scallion section, the ginger slice and the aniseed in the scallion bag can further promote the fragrance of the crispy oatmeal, and meanwhile, the rapeseed oil fried crispy oatmeal can enable the surface of the crispy oatmeal to be more golden yellow, and the color is more attractive.
Preferably, the selling box comprises a box body and a box cover; the box cover is made of plastic materials; the box body is a paper tube, and tin foil paper is attached to the inner wall of the box body; the inner wall of the box body is provided with air passages which are uniformly distributed; the air passage is filled with water-absorbing sponge; through holes are uniformly distributed on the surface of the tin foil paper, and part of the water-absorbing sponge penetrates into the through holes; the through holes are fixedly connected with diaphragms; micropores are formed on the surface of the diaphragm; during operation, in the selling box is gone into after the crisp oatmeal preparation is accomplished, in transportation and storage process, the sponge that absorbs water can effectively absorb the moisture in the crisp oatmeal, avoid moisture to lead to the crisp oatmeal to lose crisp nature and influence the taste, the accessible absorbs water the elasticity of sponge simultaneously, carry out effectual buffering to the crisp oatmeal in the crisp oatmeal transportation, avoid the crisp oatmeal striking box body inner wall in the transportation, lead to the crisp oatmeal to appear broken, the influence is edible, can prevent the influence that the crisp oatmeal received steam through tinfoil paper cooperation diaphragm simultaneously after the sponge that absorbs water moisture.
Preferably, the bottom of the inner wall of the barrel body is fixedly connected with a vibrating membrane; the vibrating membrane is made of elastic non-toxic rubber material; the space between the vibrating membrane and the bottom of the barrel body is communicated to the air channel; when the crisp oatmeal conveyor works, after vibration is generated in the transportation process of the crisp oatmeal, the crisp oatmeal extrudes the vibrating membrane to enable the vibrating membrane to vibrate, the vibrating membrane can effectively buffer the crisp oatmeal, the water absorption sponge is matched to further prevent the crisp oatmeal from being broken due to collision, meanwhile, the vibrating membrane and the bottom space of the box body are intermittently extruded and loosened in the vibrating process of the vibrating membrane to enable gas to intermittently flow into and flow out of the gas channel, so that gas in the space in the box body above the vibrating membrane flows and enters and exits the gas channel, the probability that the gas moisture above the vibrating membrane enters the water absorption sponge is increased, meanwhile, the gas flows, the crisp oatmeal can be effectively dried, the drying degree of the crisp oatmeal is ensured, the taste of the crisp oatmeal is prevented from being influenced, the crisp oatmeal is prevented from being broken due to collision, and when the vibrating membrane vibrates to enable the gas in the gas channel to flow, micropores on the surface of the membrane are, the diaphragm can intermittently expand and contract in the vibration process of the vibration film, so that the diaphragm is contacted with the surface of the crisp oatmeal, and the crisp oatmeal is further buffered.
The invention has the following beneficial effects:
1. according to the crisp oatmeal series food, after the corn flour, the tulip petal powder and the red date powder are baked, the corn flour, the tulip petal powder and the red date powder have certain crispness before use, the crispness of the crisp oatmeal is improved, the taste is further improved, and meanwhile, after the corn flour, the tulip petal powder and the red date powder are baked, the fragrance in the corn flour, the tulip petal powder and the red date powder can overflow, so that the fragrance of the crisp oatmeal is improved, and the appetite of eaters is promoted.
2. According to the crisp oatmeal series food, the water in the crisp oatmeal can be effectively absorbed through the water absorption sponge, the crisp oatmeal is prevented from losing crispness and affecting the taste due to the water, meanwhile, the crisp oatmeal can be effectively buffered in the transportation process of the crisp oatmeal through the elasticity of the water absorption sponge, the crisp oatmeal is prevented from colliding the inner wall of the box body in the transportation process, the crisp oatmeal is prevented from being broken and affecting the eating, and meanwhile, the crisp oatmeal can be prevented from being affected by water vapor due to the fact that the tin foil paper is matched with the diaphragm after the water absorption sponge absorbs the water.
3. According to the crisp oatmeal series food, the vibrating membrane and the diaphragm are arranged, the vibrating membrane is vibrated through vibration in the transportation process, the vibrating membrane can effectively buffer the crisp oatmeal, the water-absorbing sponge is matched to further prevent the crisp oatmeal from being broken due to impact, air in the space in the box body above the vibrating membrane flows, the probability that moisture in the air above the vibrating membrane enters the water-absorbing sponge is increased, and when the vibrating membrane vibrates to enable the air in the air passage to flow, micropores on the surface of the diaphragm are smaller, the diaphragm can intermittently expand and contract in the vibrating process of the vibrating membrane, so that the surface of the crisp oatmeal is contacted, and the crisp oatmeal is further buffered.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a flow chart of the steps of making the present invention;
FIG. 2 is a cross-sectional view of the sales box;
FIG. 3 is an enlarged view of a portion of FIG. 2 at A;
in the figure: the box body 1, the box cover 2, the tin foil paper 3, the air passage 4, the through hole 5, the diaphragm 6 and the vibrating diaphragm 7.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
As shown in fig. 1 to fig. 3, the crisp oatmeal series food comprises the following raw materials in percentage by mass: 50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the preparation method comprises the following steps:
s1: flour, corn flour, glucose powder, tulip petal powder, red date powder and double-effect aluminum-free baking powder are put into a stirrer to be stirred for 20-30 minutes, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed and then taken out, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are placed into a container, deionized water is added while kneading, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed to obtain a blank A, the taste is better, uniform and pure, the local taste change is avoided, the mood of a user is influenced, meanwhile, the tulip petal powder and the red date powder have stronger medicinal value, the immunity of the body of the user can be improved by eating the tulip petal powder and the red date powder are particularly suitable for children, the taste is purer;
s2: placing the embryo A obtained in the step S1 into a barrel, beating the embryo A by using a cleaned, sterilized and dried hammer, repeatedly turning over the embryo A in the beating process, wherein the beating time is 30-50 minutes, taking out the embryo B after beating is completed, and beating the embryo A to enable the embryo A to have elasticity and better taste, and simultaneously being beneficial to enabling the inside to have certain elasticity after later frying and improving the taste by means of outer crisp and inner elasticity;
s3: cutting the embryo B obtained in the step S2 into pieces, wherein the thickness is 1-1.5 cm, the length is 6-7 cm, and the width is 5-6 cm, coating the mixture of egg white and butter on the surface of the cut embryo B, the coating thickness is controlled to be 2-3 mm, and the embryo C is obtained after uniform coating, so that the thorough frying in the later period is facilitated by controlling the thickness, the length and the width of the embryo C, the number of elastic parts in the period is controlled, the phenomenon that the taste is reduced due to excessive elastic parts is avoided, the egg white is rich in nutrition, the immunity of a human body can be improved by matching with tulip petal powder and red date powder, the taste of the crisp oatmeal is improved, and the frying process ensures that the surface of the crisp oatmeal is not easy to generate black paste;
s4: storing the embryo C obtained in the step S3 at the temperature of 20-25 ℃ for 2-3 hours, then placing the embryo C into a baking tray, preheating the embryo C for 15-20 minutes at the temperature of 180-185 ℃ and 190-200 ℃, then placing the baking tray into the baking box, baking the embryo C for 15-20 minutes, and then taking the embryo C out to obtain a semi-finished product, wherein the semi-finished product is not easy to adhere to the surface of the baking tray in the baking process by preheating the baking tray, so that the appetite of the semi-finished product is affected;
s5: and (3) cooling the semi-finished product obtained in the step (S4) to room temperature, putting the semi-finished product into an oil pan, controlling the oil temperature to be between 160 and 200 ℃, frying for 3 to 4 minutes, taking out, spreading white sesame on the surface of the fried product taken out within 1 to 1.5 minutes after just taking out, cooling to room temperature, putting the fried product into a selling box, packaging and selling, wherein the white sesame can improve the fragrance of the crisp oatmeal, and meanwhile, the crisp oatmeal can be more crisp on the surface and improve the taste through frying.
As an implementation mode of the invention, the corn flour, the tulip petal powder and the red date powder are baked in an oven for 1-2 hours at the high temperature of 120-130 ℃ before use; when the crisp oatmeal is in work, the corn flour, the tulip petal powder and the red date powder are baked, the corn flour, the tulip petal powder and the red date powder can have certain crispness before use, the crispness of the crisp oatmeal is improved, the taste is further improved, and meanwhile, after the corn flour, the tulip petal powder and the red date powder are baked, the fragrance in the corn flour, the tulip petal powder and the red date powder can overflow, so that the fragrance of the crisp oatmeal is improved, and the appetite of eaters is promoted.
In one embodiment of the invention, the corn flour, tulip petal powder and red date powder have the powder mesh number of 80-90 meshes; the mesh number of the flour is between 120 and 130; during operation, the powder mesh number of the corn flour, the tulip petal powder and the red date powder is controlled to be 80-90 meshes, so that larger particles are prevented from appearing in the mixing process, the mixing is more uniform and sufficient, the taste of the crisp oatmeal is guaranteed, the situation that the taste is influenced by the particles in the eating process of the crisp oatmeal is avoided, meanwhile, the powder mesh number of the corn flour, the tulip petal powder and the red date powder is 80-90 meshes, the frying is more uniform, and the partial frying incomplete phenomenon of partial corn flour, tulip petal powder and the red date powder is prevented.
As an embodiment of the invention, the oil in the oil pan is mixed oil obtained by mixing rapeseed oil and scallion oil according to a ratio of 5:1, and scallion bags are placed in the oil pan; the scallion bag is internally provided with scallion sections, ginger slices and aniseed; during operation, in the frying process, the scallion flavor in the scallion oil can fully enter the crispy oatmeal along with the rolling of the semi-finished product in the frying process, so that the crispy oatmeal is accompanied with the scallion flavor in the eating process, meanwhile, the phenomenon of black paste of the crispy oatmeal can be effectively reduced after the scallion oil is matched with the rapeseed oil, the scallion section, the ginger slice and the aniseed in the scallion bag can further promote the fragrance of the crispy oatmeal, and meanwhile, the rapeseed oil fried crispy oatmeal can enable the surface of the crispy oatmeal to be more golden yellow, and the color is more attractive.
As an embodiment of the present invention, the selling box comprises a box body 1 and a box cover 2; the box cover 2 is made of plastic materials; the box body 1 is a paper tube, and tin foil paper 3 is attached to the inner wall of the box body; the inner wall of the box body 1 is provided with air passages 4 which are uniformly distributed; the air passage 4 is filled with water-absorbing sponge; the surface of the tin foil paper 3 is provided with through holes 5 which are uniformly distributed, and part of water-absorbing sponge penetrates into the through holes 5; the through holes 5 are fixedly connected with diaphragms 6; micropores are formed on the surface of the diaphragm 6; during operation, in the selling box is gone into after the crisp oatmeal preparation, in transportation and storage process, the sponge that absorbs water can effectively absorb the moisture in the crisp oatmeal, avoid moisture to lead to the crisp oatmeal to lose crisp nature and influence the taste, the accessible absorbs water the elasticity of sponge simultaneously, carry out effectual buffering to the crisp oatmeal in the crisp oatmeal transportation, avoid the crisp oatmeal striking box body 1 inner wall in the transportation, lead to the crisp oatmeal to appear broken, the influence is edible, simultaneously can prevent that the crisp oatmeal from receiving the influence of steam through 3 cooperation diaphragms of tinfoil paper 6 after the sponge that absorbs water moisture.
As an embodiment of the invention, the bottom of the inner wall of the barrel body is fixedly connected with a vibrating membrane 7; the vibrating membrane 7 is made of elastic non-toxic rubber material; the space between the vibrating membrane 7 and the bottom of the barrel body is communicated to the air channel 4; when the device works, after the crisp oatmeal vibrates in the transportation process, the crisp oatmeal extrudes the vibrating membrane 7 to enable the vibrating membrane 7 to vibrate, the vibrating membrane 7 can effectively buffer the crisp oatmeal, the water absorption sponge is matched to further prevent the crisp oatmeal from being broken due to impact, meanwhile, the vibrating membrane 7 and the bottom space of the box body 1 are intermittently extruded and loosened in the vibration process of the vibrating membrane 7 to enable gas to intermittently flow into and out of the air passage 4, so that the space gas in the box body 1 above the vibrating membrane 7 flows and enters and exits the air passage 4, the probability that the gas moisture above the vibrating membrane 7 enters the water absorption sponge is increased, meanwhile, the gas flows, the crisp oatmeal can be effectively dried, the drying degree of the crisp oatmeal is ensured, the taste of the crisp oatmeal is prevented from being influenced, the crisp oatmeal is prevented from being broken due to impact, and meanwhile, when the gas in the air passage 4 flows due to vibration of the vibrating membrane 7, because the surface micropores of the diaphragm 6 are smaller, the diaphragm 6 can intermittently expand and contract in the vibration process of the vibration film 7, so that the diaphragm contacts the surface of the crisp oatmeal, and the crisp oatmeal is further buffered.
When the dough kneading machine works, flour, corn flour, glucose powder, tulip petal powder, red date powder and double-effect aluminum-free baking powder are placed in a stirring machine to be stirred for 20-30 minutes, the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed and then taken out, the mixture is placed in a container, deionized water is added while kneading, and the mixture is taken out after being kneaded into dough, so that a blank A is obtained; placing the embryo A into a barrel, beating the embryo A by using a cleaned, sterilized and dried hammer, repeatedly overturning the embryo A in the beating process for 30-50 minutes, and taking out the embryo A after beating to obtain an embryo B; cutting the blank B into sheets with the thickness of 1-1.5 cm, the length of 6-7 cm and the width of 5-6 cm, coating a mixture of egg white and butter on the surface of the cut blank B, controlling the coating thickness to be 2-3 mm, and uniformly coating to obtain a blank C; storing the blank C at the temperature of 20-25 ℃ for 2-3 hours, then placing the blank C into a baking tray, preheating for 15-20 minutes at the temperature of 180-185 ℃ and 190-200 ℃, then placing the baking tray into the baking tray, baking for 15-20 minutes, and taking out to obtain a semi-finished product; cooling the semi-finished product to room temperature, putting the semi-finished product into an oil pan, controlling the oil temperature between 160 ℃ and 200 ℃, frying for 3-4 minutes, taking out, spreading white sesame seeds on the surface of the fried product taken out within 1-1.5 minutes of just taking out, cooling to room temperature to obtain crispy oatmeal, and putting the crispy oatmeal into a selling box for packaging and selling;
after the crisp oatmeal is manufactured, the crisp oatmeal is put into a sales box, and in the transportation and storage processes, the water absorption sponge can effectively absorb the water in the crisp oatmeal and simultaneously, the water absorption sponge can absorb the water through the elasticity of the water absorption sponge, the crisp oatmeal is effectively buffered in the transportation process of the crisp oatmeal, after the crisp oatmeal generates vibration in the transportation process, the crisp oatmeal extrudes the vibration film 7 to make the vibration film 7 vibrate, the vibration film 7 can effectively buffer the crisp oatmeal, meanwhile, intermittently extruding and loosening the vibrating membrane 7 and the bottom space of the box body 1 in the vibrating process of the vibrating membrane 7 to enable the gas to intermittently flow into and out of the gas channel 4, so that the air in the box body 1 above the vibrating diaphragm 7 flows to enter and exit the air passage 4, and when the vibrating diaphragm 7 vibrates to make the air in the air passage 4 flow, due to the small surface micropores of the diaphragm 6, the diaphragm 6 can be intermittently expanded and contracted during the vibration process of the diaphragm 7.
Example one
50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the crisp oatmeal is made according to the making steps of the invention and is packaged and sold by using the selling box of the invention.
Example two
50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the crisp oatmeal is made according to the making steps of the invention, and is packaged and sold by using a conventional method.
EXAMPLE III
50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the crisp oatmeal is made according to the making steps of the invention and is packaged and sold by using the selling box of the invention.
Example four
Common crispy cereal flakes sold on the market; the sales box is used for packaging and selling.
EXAMPLE five
Common crispy cereal flakes sold on the market; packaged for sale using conventional methods.
(the above embodiments are all placed in the same compartment of the same vehicle for transportation in the transportation process)
EXAMPLES COMPARATIVE TABLE
The above table shows that the crisp oatmeal is ready to eat after being disassembled, is convenient to eat and has higher nutritional value, and meanwhile, the transportation box used by the invention has better shockproof and anti-crushing effects of the machine oil.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A series of crisp oatmeal foods is characterized in that: the material comprises the following raw materials in percentage by mass: 50-60 parts of flour, 20-25 parts of corn flour, 5-6 parts of glucose powder, 5-6 parts of tulip petal powder, 3-5 parts of red date powder, 1-2 parts of butter, 3-4 parts of egg white and 1-1.5 parts of double-effect aluminum-free baking powder; the preparation method comprises the following steps:
s1: putting flour, corn flour, glucose powder, tulip petal powder, red date powder and double-effect aluminum-free baking powder into a stirrer, stirring for 20-30 minutes, taking out after the flour, the corn flour, the glucose powder, the tulip petal powder, the red date powder and the double-effect aluminum-free baking powder are uniformly mixed, putting into a container, adding deionized water while kneading, taking out after kneading into a dough shape, and obtaining a blank A;
s2: placing the embryo A obtained in the step S1 into a barrel, beating the embryo A by using a cleaned, sterilized and dried hammer, repeatedly turning over the embryo A in the beating process for 30-50 minutes, and taking out the embryo A after beating to obtain an embryo B;
s3: cutting the embryo B obtained in the step S2 into sheets, wherein the thickness is 1-1.5 cm, the length is 6-7 cm, and the width is 5-6 cm, coating the mixture of egg white and butter on the surface of the cut embryo B, controlling the coating thickness to be 2-3 mm, and uniformly coating to obtain an embryo C;
s4: storing the embryo C obtained in the step S3 at the temperature of 20-25 ℃ for 2-3 hours, then placing the embryo C into a baking tray, preheating for 15-20 minutes at the temperature of 185 ℃ at the upper fire temperature and 200 ℃ at the lower fire temperature of 190-;
s5: and (4) cooling the semi-finished product obtained in the step (S4) to room temperature, putting the semi-finished product into an oil pan, controlling the oil temperature to be between 160 and 200 ℃, frying for 3-4 minutes, taking out, spreading white sesame seeds on the surface of the fried product taken out within 1-1.5 minutes after just taking out, cooling to room temperature to obtain crispy oatmeal, and putting the crispy oatmeal into a selling box for packaging and selling.
2. The crisp oatmeal series food product of claim 1, wherein: the corn flour, the tulip petal powder and the red date powder are baked in an oven for 1-2 hours at the high temperature of 120-130 ℃ before use.
3. The crisp oatmeal series food product of claim 1, wherein: the powder meshes of the corn flour, the tulip petal powder and the red date powder are all 80-90 meshes; the mesh number of the flour is between 120 and 130.
4. The crisp oatmeal series food product of claim 1, wherein: the oil in the oil pan is mixed oil obtained by mixing rapeseed oil and scallion oil according to the proportion of 5:1, and scallion bags are placed in the oil pan; the scallion bag is internally provided with scallion sections, ginger slices and aniseed.
5. The crisp oatmeal series food product of claim 1, wherein: the selling box comprises a box body (1) and a box cover (2); the box cover (2) is made of plastic materials; the box body (1) is a paper tube, and tin foil paper (3) is attached to the inner wall of the box body; the inner wall of the box body (1) is provided with air passages (4) which are uniformly distributed; the air passage (4) is filled with water-absorbing sponge; the surface of the tin foil paper (3) is provided with through holes (5) which are uniformly distributed, and part of water-absorbing sponge penetrates into the through holes (5); the through holes (5) are fixedly connected with diaphragms (6); the surface of the diaphragm (6) is provided with micropores.
6. The crisp oatmeal series food product of claim 5, wherein: the bottom of the inner wall of the barrel body is fixedly connected with a vibrating membrane (7); the vibrating membrane (7) is made of elastic non-toxic rubber material; and the space between the vibrating membrane (7) and the bottom of the barrel body is communicated to the air passage (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911090475.3A CN110786460A (en) | 2019-11-08 | 2019-11-08 | Series of crisp oatmeal foods |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911090475.3A CN110786460A (en) | 2019-11-08 | 2019-11-08 | Series of crisp oatmeal foods |
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| CN110786460A true CN110786460A (en) | 2020-02-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911090475.3A Withdrawn CN110786460A (en) | 2019-11-08 | 2019-11-08 | Series of crisp oatmeal foods |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115058922A (en) * | 2022-07-01 | 2022-09-16 | 浙江仙鹿新材料有限公司 | Environment-friendly healthy bamboo pulp food packaging silicone oil paper |
-
2019
- 2019-11-08 CN CN201911090475.3A patent/CN110786460A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115058922A (en) * | 2022-07-01 | 2022-09-16 | 浙江仙鹿新材料有限公司 | Environment-friendly healthy bamboo pulp food packaging silicone oil paper |
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