CN1539338A - Semi-finished foods and mfg. method of same - Google Patents
Semi-finished foods and mfg. method of same Download PDFInfo
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- CN1539338A CN1539338A CNA2003101187021A CN200310118702A CN1539338A CN 1539338 A CN1539338 A CN 1539338A CN A2003101187021 A CNA2003101187021 A CN A2003101187021A CN 200310118702 A CN200310118702 A CN 200310118702A CN 1539338 A CN1539338 A CN 1539338A
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Abstract
To obtain a food material for serving a food having a more excellent flavor prepared by a devised production process and to provide a method for producing the food material.The food material is obtained instead of a conventional food material and comprises heat-treated bean jam, a low-temperature flexible foodstuff being a foodstuff keeping flexibility at a cold insulation temperature and a pastry made of raw dough in which the pastry covers the integrated material of the bean jam and the low-temperature flexible foodstuff. The bean jam is piled on the low-temperature flexible material to form a layer and the part of the pastry to be at the lower side in an ordinary handling position of the food material is in contact with the low-temperature flexible material. (C)2005,JPO&NCIPI .
Description
Technical field
Thereby the present invention relates to process edible food semi-finished product and this half-finished manufacture method through the food that processing methods such as steaming, heating are lived filling to the suitcase of being made by blank.Be particularly related in the heating treatment step of filling and filling is wrapped in and have food semi-finished product feature, that be particularly suitable for freezing circulation and the half-finished manufacture method of this food aspect the program of operation of intracutaneous.
Background technology
The food that steamed stuffed bun by small bamboo food steamer, pork pies, dumpling and spring roll etc. enjoy great popularity is the filling that firmly is mixed with meat, vegetables and other particles etc. with the suitcase that flour etc. is processed into, and forms wholely, and heating forms then.Filling be will particle mix the back form block, after for example mixing such as vegetables of pulverizer minced steak and chopping being stirred and form.Skin is for example by the fermentation water face of becoming reconciled, the sheet of rolling.
These food after the suitcase of making in order to the blank of giving birth to firmly mixes the filling that various particles form, after the heat treated such as steaming in the kitchen, roast, boil, eat.
But in order to taste the taste of specialty in family, in addition, in order to improve the operating efficiency in restaurant, circulation is as the speed semi-finished product of the food behind other local false add workers.These class semi-finished product are called the food semi-finished product.These food semi-finished product are generally with the freezing state circulation, in family and restaurant, through heating with regard to edible once more.
Owing in the process of circulation, need the different of time and half-finished producing country of food and country of consumption, when particularly in filling, sneaking into meat, need heat treated.
About the half-finished manufacture method of food in the past, for example, be that example is carried out simple declaration with the steamed stuffed bun by small bamboo food steamer.
(manufacturing procedure of animal glue)
Endure pigskin etc. by boiling, make animal glue.
(manufacturing procedure of the raw material of particle)
Rub pork with meat grinder, the chopping vegetables.
(cooking operation)
Cook, fry the raw material after the processing and carry out seasoning with rotary pot.
(cooling)
Good particle is fried in cooling.
(particle mixed processes)
In frying good particle, mix meat mincing end and the animal glue that mixes up flavor.
Cut apart mixed raw materials in right amount, form filling.
(manufacturing procedure of blank)
Turned blank (skin) makes it fermentation.
(blank is cut apart)
Cut apart blank.
(faric molding procedure)
Suitcase filling with blank carries out moulding.
(heating process)
Steam with steam appliance.
(freezing)
Freezing with instant freezer.
In the half-finished manufacture method of food in the past, in heating process, skin absorbs contained juice in the filling.Then, cooling food semi-finished product.Under the cold insulation temperature between storage life, moisture is run away from skin.In family or restaurant, again during the heated food semi-finished product, the skin hardening diminishes the taste of food.
In addition, although the feature of steamed stuffed bun by small bamboo food steamer is to contain more juice, after juice was sponged by skin, again during the heated food semi-finished product, juice content also can reduce in family or restaurant.
Patent documentation 1: the spy opens flat 6-233648 communique
For addressing the above problem, people once considered without above-mentioned (heating process) and after directly implementing (freezing process), the method that circulates.
But for example, the food semi-finished product of being produced by a state in import when entering the process of circulation of other country, in order not allow the disease of livestock be that the pathogen of aftosa is landed in other country, before being input to other country, need heat treated to be mixed with the filling of meat.
In addition,, consider that also preferred heat treated is mixed with the filling of meat from the health aspect in order in the process of circulation, to place the food semi-finished product for a long time.
Therefore, require to solve the problem on the above-mentioned health, in addition, in family and restaurant, also be desirable to provide the better food semi-finished product of taste.
The present invention be directed to the problems referred to above and propose, purpose is food semi-finished product and the half-finished manufacture method that replaces in the past, by studying intensively manufacturing process meticulously, provides a kind of delicious food semi-finished product and half-finished manufacture method.
Summary of the invention
For achieving the above object,, live in to state filling, form food semi-finished product of the present invention with above-mentioned suitcase by the skin that has the filling after the heat treated and make of the blank of giving birth to.
Adopt formation of the present invention,, live in to state filling, can keep the hygienic state of above-mentioned filling well,, can keep good taste as heating again with above-mentioned suitcase because the heat treated filling is made skin with the blank of giving birth to.
For achieving the above object, to have the food material that keeps flexibility under filling after the heat treated, the cold insulation temperature be low temperature flaccid products material to food semi-finished product of the present invention, the skin made with the blank of giving birth to, form the food semi-finished product of the present invention that above-mentioned suitcase lives in to state the whole thing of filling and the formation of above-mentioned low temperature flaccid products material.
Adopt formation of the present invention, because heat treated filling, low temperature flaccid products material keeps flexibility under the cold insulation temperature, make skin with the blank of giving birth to, live in to state the integral body that filling and above-mentioned low temperature flaccid products material form with above-mentioned suitcase, can keep the hygienic state of above-mentioned filling well, above-mentioned low temperature flaccid products material becomes fender, suppress the damage skin, can keep good taste in addition.
In addition, preferred above-mentioned filling of food semi-finished product of the present invention and above-mentioned low temperature flaccid products material join along the border at intersection.
Adopt formation of the present invention, because above-mentioned filling and above-mentioned low temperature flaccid products material join along the border at intersection, above-mentioned low temperature flaccid products material becomes fender, can suppress above-mentioned filling damage skin.
In addition, at least a portion of the preferred above-mentioned skin of food semi-finished product of the present invention and above-mentioned low temperature flaccid products material join.
Adopt formation of the present invention, because at least a portion and the above-mentioned low temperature flaccid products material of above-mentioned skin join, above-mentioned low temperature flaccid products material becomes fender, can suppress to damage the above-mentioned part of the above-mentioned skin that joins with above-mentioned low temperature flaccid products material.
In addition, food semi-finished product of the present invention are preferably in the half-finished posture of putting usually of food, and the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material.
Adopt formation of the present invention, because in the half-finished posture of putting usually of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material, as putting with the half-finished posture of putting usually of food, above-mentioned low temperature flaccid products material becomes fender, can suppress to damage the part of the above-mentioned skin that becomes downside.
In addition, preferred above-mentioned filling of food semi-finished product of the present invention and above-mentioned low temperature flaccid products material eclipsed stratification, in the half-finished common posture of putting of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material.
Adopt formation of the present invention, because above-mentioned filling and above-mentioned low temperature flaccid products material eclipsed stratification, in the half-finished posture of putting usually of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material, as putting with the half-finished posture of putting usually of food, above-mentioned low temperature flaccid products material becomes fender, can suppress to become being partially damaged of above-mentioned skin of downside.
In addition, the preferred above-mentioned low temperature flaccid products of food semi-finished product of the present invention is an animal glue.
Adopt formation of the present invention, if heated food semi-finished product again, animal glue dissolves, and is full of the inside of being lived by suitcase, can keep good taste.
In addition, food semi-finished product of the present invention are preferably packed above-mentioned filling in the mould, then heating.
Adopt formation of the present invention, by the shape of the above-mentioned mould of suitable selection, can be with suitable shape moulding filling.
In addition, food semi-finished product of the present invention preferably carry out freezing at the state that skin is made a living.
Adopt formation of the present invention, because that the state of making a living at skin carries out is freezing, as heating again, skin absorbs moisture, can access good taste.
For achieving the above object, the half-finished manufacture method of food of the present invention has: preparatory process, the skin of preparing filling and being processed into the blank of giving birth to; Heating process, the above-mentioned filling of heat treated; Faric operation is lived above-mentioned filling after the heat treated with above-mentioned suitcase.
Adopt formation of the present invention, because the skin of preparing filling and being processed into the blank of giving birth to, the above-mentioned filling of heat treated is lived above-mentioned filling after the heat treated with above-mentioned suitcase, can keep the hygienic state of above-mentioned filling well, as heating, can keep good taste again.
For achieving the above object, the half-finished manufacture method of food of the present invention has: skin and filling that preparatory process, the food material of preparing to keep under the cold insulation temperature flexibility be low temperature flaccid products material, make with the blank of life; Heating process, the above-mentioned filling of heat treated; The integration operation makes above-mentioned filling and above-mentioned low temperature food product material after the heat treated form integral body; Faric operation is lived the integral body that above-mentioned filling after the heat treated and above-mentioned low temperature food product material form with above-mentioned suitcase.
Adopt formation of the present invention, because skin and filling that to prepare to keep under the cold insulation temperature food material of flexibility be low temperature flaccid products material, make with the blank of life, the above-mentioned filling of heat treated, and make above-mentioned filling and above-mentioned low temperature food product material after the heat treated form integral body, live the integral body that above-mentioned filling after the heat treated and above-mentioned low temperature food product material form with above-mentioned suitcase, can keep the hygienic state of above-mentioned filling well, above-mentioned low temperature flaccid products material becomes fender, can suppress to damage skin, in addition, can keep good taste.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned integration operation, and above-mentioned filling and above-mentioned low temperature flaccid products material join along the border at intersection.
Adopt formation of the present invention, because above-mentioned filling and above-mentioned low temperature flaccid products material join along the border at intersection, above-mentioned low temperature flaccid products material becomes fender, can suppress above-mentioned filling damage skin.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned faric operation, and at least a portion of above-mentioned skin and above-mentioned low temperature flaccid products material ground connection using are mutually stated skin and carried out faric.
Adopt formation of the present invention and since at least a portion of above-mentioned skin and above-mentioned low temperature flaccid products material mutually ground connection using state skin and carry out faricly, above-mentioned low temperature flaccid products material becomes fender, at least a portion that can suppress above-mentioned skin is impaired.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned faric operation, in the half-finished common posture of putting of food, with the part of the above-mentioned skin that becomes downside and above-mentioned low temperature flaccid products material mutually ground connection using state skin and carry out faric.
Adopt formation of the present invention, because in the half-finished common processing posture of food, with the part of the above-mentioned skin that becomes downside and above-mentioned low temperature flaccid products material mutually ground connection using state skin and carry out faric, as processing with the half-finished common processing posture of food, above-mentioned low temperature flaccid products material becomes fender, can suppress to become being partially damaged of above-mentioned skin of downside.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned integration operation, above-mentioned filling and above-mentioned low temperature flaccid products material eclipsed stratification; In above-mentioned faric operation, in the half-finished posture of putting usually of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material.
Adopt formation of the present invention, because above-mentioned filling and above-mentioned low temperature flaccid products material eclipsed stratification, usually put under the posture in that food is half-finished, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material, as putting with the half-finished posture of putting usually of food, above-mentioned low temperature flaccid products material becomes fender, can suppress to become being partially damaged of above-mentioned skin of downside.
In addition, the preferred above-mentioned low temperature flaccid products material of the half-finished manufacture method of food of the present invention is an animal glue.
Adopt formation of the present invention, if heated food semi-finished product again, animal glue dissolves, and is full of the inside of being lived by suitcase, can keep good taste.
In addition, the half-finished manufacture method of food of the present invention preferably has the operation of freezing integral body under the state that skin is made a living.
Adopt formation of the present invention, owing to direct freezing integral body under the state that skin is made a living, if heating again, skin absorbs moisture, can access good taste.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned heating treatment step, carries out heat treated at the state of mould that above-mentioned filling is packed into.
Adopt formation of the present invention, owing to carry out heat treated at the state of mould that above-mentioned filling is packed into, by the shape of the above-mentioned mould of suitable selection, can be with suitable shape moulding filling.
In addition, the half-finished manufacture method of food of the present invention is preferably in above-mentioned heating treatment step, carries out heat treated at the state of mould that above-mentioned filling is packed into; In above-mentioned integration operation, the cooling the above-mentioned mould of packing into filling after, with above-mentioned low temperature flaccid products material flow into this filling above.
Adopt formation of the present invention, because after the filling of the above-mentioned mould of packing into of cooling, with above-mentioned low temperature flaccid products material flow into this filling above, above-mentioned filling can form the layer structure of above-mentioned flaccid products material and above-mentioned filling simply from above-mentioned flaccid products material extract heat.
Description of drawings
Fig. 1 is the half-finished sectional view of the food of embodiment of the present invention.
Fig. 2 is the half-finished manufacturing procedure picture of the food of embodiment of the present invention.
Fig. 3 is the programme diagram of the half-finished manufacture method of food of embodiment of the present invention.
Fig. 4 is the schematic diagram of the half-finished food of food of embodiment of the present invention.
The specific embodiment
Below, with reference to description of drawings preferred implementation of the present invention.In addition, in each figure, common segment adds prosign, and omits repeat specification.
The half-finished structure of food of embodiments of the present invention is described with reference to the accompanying drawings.Fig. 1 is the half-finished sectional view of the food of embodiment of the present invention.
These food semi-finished product are semi-finished product of food such as steamed stuffed bun by small bamboo food steamer, pork pies, dumpling and spring roll.Common frozen food semi-finished product.As with official hour steaming food semi-finished product, just become food such as steamed stuffed bun by small bamboo food steamer, pork pies, dumpling and spring roll.
Below, be example explanation food semi-finished product with the semi-finished product of steamed stuffed bun by small bamboo food steamer.
The food semi-finished product 1 of embodiment encase the integral body that is formed by filling 3 and low temperature flaccid products material 4 with skin 2 and make by constituting with the skin 2 of the blank processing of giving birth to, the filling 3 and the low temperature flaccid products material 4 of heat treated.
Filling 3 behind the chopping product of the vegetables after the mixing seasoning, pork etc., forms through heat treated.
Filling 3 as the chopping product, preferably comprises the filling (that is meat stuffing) of meat.Meat is the meat of poultry preferably.
Low temperature flaccid products material 4 is the food materials that keep flexibility under the cold insulation temperature, for example, the paste food of jelly raw material, Amorphophalus rivieri, vegetables (for example, Hu Luobu, potato), vegetables (for example, the Hu Luobu of thin slice), other etc.
So-called cold insulation temperature refers to the temperature when low temperature is preserved the food semi-finished product.
The jelly raw material is a kind of in animal glue, carrageenan, agar, the pectin.
Particularly, as low temperature flaccid products material 4, preferred animal glue, it is not easy to solidify at normal temperatures, under the cold insulation temperature below 10 ℃, keeps the character of gel.
Animal glue 4 except that pure animal glue, also can contain the colloidal solution that absorbs dish juice etc. again.The animal glue that is used for steamed stuffed bun by small bamboo food steamer extracts from heating such as pigskin, cock skins.
Food semi-finished product 1 are preserved under freezing state and are circulated.
Preferred filling 3 and low temperature flaccid products material 4 join along the border at intersection.
In addition, preferred filling 3 and low temperature flaccid products material 4 form layer.
In addition, more preferably at least a portion of skin 2 and low temperature flaccid products material 4 join.
In addition, particularly preferably in the half-finished common processing posture of food, the part that becomes the skin 2 of downside is joined with low temperature flaccid products material 4.
In addition, preferred especially filling 3 and low temperature flaccid products material 4 overlap to form 2 layers, and in the half-finished common processing posture of food, the part that becomes the skin 2 of downside is joined with low temperature flaccid products material 4.
In addition, preferred frozen food semi-finished product 1 under the state that skin 2 is made a living.
Below, as low temperature flaccid products material 4, be that example describes with animal glue.
Fig. 1 represents that skin 2 encases 2 layers of structure of filling 3 and animal glue 4, animal glue 4 be positioned at filling 3 below.
Steamed stuffed bun by small bamboo food steamer preserve, transport, boiling or be put in the common processing edible etc. in the dish, place up in the place of sealing skin 2.
Filling 3 be placed on animal glue 4 above, the part that becomes skin 2 downsides is joined with animal glue 4.
Below, the half-finished manufacture method of food of present embodiment is described with reference to the accompanying drawings.
Fig. 2 is the half-finished manufacturing procedure picture of the food of present embodiment.
Fig. 3 is the programme diagram of the half-finished manufacture method of food of present embodiment.
The half-finished manufacture method of food comprises preparatory process S10, S20, S30, heating process S40, integration operation S50, faric operation S60, freezing process S70 and delivery operation S80.
Preparatory process is to prepare filling 3, animal glue 4 and with the operation of the skin 2 of green billet processing, be made of animal glue manufacturing procedure S10, filling manufacturing procedure S20 and skin manufacturing procedure S30.
Animal glue manufacturing procedure S10 is the operation of processing animals glue 4, cleans operation S11, skin by skin and boils and endure operation S12, screening process S13 and animal glue refrigerating work procedure S14 constitutes.
(skin is cleaned operation)
It is the operation of cleaning pigskin that skin is cleaned operation S11.
Pigskin is put into hot water, remove dirt.The expansion pore pulls out fine, soft fur.
Clean, remove foreign matters such as hair.
(skin boils and endures operation)
Skin boils to be endured operation S12 and boils the operation of enduring pigskin.
After the metering, boil and endure.Smash to pieces and boil the pigskin of not changing, and then boil and endure.
(screening process)
Screening process S13 is the operation of sieving.
The animal glue 4 of the glue that will dissolve sieves.Remove unfused and foreign matter.
(animal glue refrigerating work procedure)
Animal glue refrigerating work procedure S14 is the operation of cooling animal glue 4.
Cooling animal glue 4.Under the temperature that can reach glue, place animal glue 4.
By above-mentioned operation, can make animal glue 4.
Filling manufacturing procedure S20 is the operation of processing filling 3, is made of raw material manufacturing procedure S21, particle seasoning operation S22, particle refrigerating work procedure S23 and particle mixed processes S24.
(raw material manufacturing procedure)
Raw material manufacturing procedure S21 is the operation of processing particle raw material.
Chopping pork fragment and vegetables.Raw material (below, be called " particle ") is attenuated.
(particle seasoning operation)
Particle seasoning operation S22 is the operation to the particle seasoning.
Fry particle with rotary pot on one side, on one side seasoning.
(particle refrigerating work procedure)
Particle refrigerating work procedure S23 is the operation of cooling particle.
The particle that cooling was fried.
(particle mixed processes)
Particle mixed processes S24 is the operation of mixing particle and giving birth to the meat mincing end.
In frying good particle, mix the living meat mincing end that mixes up flavor.
By above-mentioned operation, can make filling 3.
Skin manufacturing procedure S30 is the operation of processing skin, is made of blank manufacturing procedure S31 and blank segmentation process S32.
(blank manufacturing procedure)
Blank manufacturing procedure S31 is the operation of turned blank.
At flour Zhong Jiashui and salt, stir, and then add lard, stir, under set point of temperature, be incubated.The fermentation blank.
(blank segmentation process)
Blank segmentation process S32 is an operation of cutting apart blank.
Integrate blank, be divided into the component of about 1 steamed stuffed bun by small bamboo food steamer.For example, with respect to steamed stuffed bun by small bamboo food steamer 30g, blank is 9g.Roll blank, form the circle of specified diameter.
By above-mentioned operation, can prepare the skin 2 of green billet.
Heating process S40 is the operation of heating filling 3, is made of filling molding procedure S41 and filling heating process S42.
(filling molding procedure)
Filling molding procedure S41 is the operation with mould 5 moulding fillings 3.
Will be at the filling 3 that filling manufacturing procedure S20 the prepares mould 5 of packing into.
Filling 3 is put into mould 5, be provided with predetermined gap on top.
Fig. 3 A represents the mould 5 of dummy status.
(filling heating process)
Filling heating process S42 is the operation of heating filling 3.
Under the temperature of regulation, the time in accordance with regulations, steam the mould 5 of the filling 3 of packing into.
The temperature and the official hour of regulation are the required values of filling 3 sterilizations.For example, Japanese government's requirement, when the sausage that is raw material with meat and the internal organ of the artiodactylous animal of import in import, ham and bacon, boil by boiling or steam more than 100 ℃ Celsius contacts this thing, make the central temperature of this thing under the temperature more than 70 ℃ Celsius, keep more than 1 minute.
Filling 3 solidifies in mould 5.
Fig. 3 B is illustrated in the state of the filling 3 of the curing of packing in the mould 5.
Integration operation S50 makes the filling 3 of heat treated and animal glue 4 form whole operation, has been reached die process S53 and has been constituted by filling freezing process S51, animal glue interpolation operation S52.
Preferred filling 3 and animal glue 4 form layer ground integration.
In addition, more preferably filling 3 and animal glue 4 form 2 layers of ground integration.
In addition, most preferably after the filling 3 of mould 5 is packed in cooling into, on filling 3, flow into gluey animal glue 4.
(filling freezing process)
Filling freezing process S51 is the operation of freezing filling 3.
IQF is enclosed in the filling 3 of the original state in the mould 5 that adopts among the heating process S40.Freezing filling 3.
The edge portion of the particle of freezing curing is exposed on the surface of filling 3, forms zigzag.
(animal glue interpolation operation)
It is the operation of adding animal glue 4 in filling 3 that animal glue adds operation S52.
On the filling 3 of mould 5, flow into gluey animal glue 4.
Filling 3 makes animal glue 4 gels from animal glue 4 draw heats.
Animal glue 4 is wrapped on the sawtooth on filling 3 surfaces, so is attached on the filling 3.
Fig. 3 C represents that filling 3 and animal glue 4 form the state of 2 layers of structure in mould 5.
(playing die process)
Playing die process S53 is the operation of taking out filling 3 and animal glue 4 from mould 5.
Take out the whole thing that animal glue 4 and filling 3 form, with animal glue 4 for to place followingly.
Fig. 3 D represents to be placed on state on the skin 2 with the whole thing that animal glue 4 forms the animal glue 4 that takes out and filling 3 on downside ground.
Faric operation S60 is with the operation of skin 2 bag animal glue 4 with the whole thing of filling 3 formation.
Green billet is rolled conglobate laminar.
Animal glue 4 and the whole thing that filling 3 forms are placed on circular central authorities, and animal glue 4 below.
Wrinkle on one side suitable pleat, to top roll the edge of skin 2 on one side, in the combination of the top of filling 3.
The shape of plastic steamed stuffed bun by small bamboo food steamer.Skin 2 is still given birth to.
Fig. 3 E represents the shape after steamed stuffed bun by small bamboo food steamer is wrapped.
Freezing process S70 is the operation of the above-mentioned steamed stuffed bun by small bamboo food steamer of IQF.
Finish food semi-finished product 1.
Delivery operation S80 is the preparatory process that the food semi-finished product 1 that will produce circulate, by inspection process S81, packaging process S82 with preserve operation S83 and constitute.
(inspection process)
Inspection process S81 is the half-finished operation of check food.
Check food semi-finished product by visual and other means, remove and do not reach test stone.
(packaging process)
Packaging process S82 is the half-finished operation of packaged food.
Note food about, press the posture that steamed stuffed bun by small bamboo food steamer adopts usually (that is, the part posture down of the skin 2 that joins with animal glue 4), pack steamed stuffed bun by small bamboo food steamer, the container of packing into.
(preservation operation)
Preserving operation S83 is the operation of the good food goods and materials of preservation of packaged.
At the good food semi-finished product 1 of freezer preservation of packaged.
Afterwards, according to market demand, freezing food semi-finished product 1 circulate.
Below, the half-finished cooking method of food of embodiment is described.
Fig. 4 is the half-finished food key diagram of food of heating embodiment.
As steaming the food semi-finished product of steamed stuffed bun by small bamboo food steamer, the skin 2 that thaws, animal glue 4 and filling 3 further heat skin 2 and filling 3 then, make animal glue 4 solations, become liquid, are full of the space that skin 2 is wrapping.
In addition, owing to do not lose contained juice in the animal glue 4, can be in edible prerequisite for the many steamed stuffed bun by small bamboo food steamers of juice.
If adopt the food semi-finished product and the half-finished manufacture method of food of above-mentioned embodiment, owing to the filling 3 that encases heat treated with the skin 2 of green billet, can be in ante cibum, by heat treated food semi-finished product 1, supply is edible, can provide the taste that does not lose the skin local flavor good food.
In addition, owing to encase filling 3 and animal glue 4, can directly provide as edible, thereby can provide taste good food at heat treated food semi-finished product 1 ante cibum by the skin 2 of green billet.
In addition, because animal glue 4 and filling 3 join along the border at intersection, animal glue 4 becomes fender, and the skin 2 of green billet can not be cut brokenly or be punctured to filling 3.
In addition because the part of the downside of skin 2 contacts with animal glue 4, preserve, in the process of circulation, if keep the posture of the half-finished common employing of food, can prevent to break or prick transdermal 2, when edible food semi-finished product are supplied with in steaming, can prevent that juice wherein from spilling.
Find according to the applicant's test, preserve, break sometimes or prick transdermal 2 that so in the time of heated food semi-finished product again, juice can spill as mode with the filling 3 that encases mixing animal glue 4 and particle with skin 2.
In addition, because before edible, skin 2 still is the green billet of original state, when the steaming food semi-finished product, skin delicious.
In addition,, it is solidified, can process the filling 3 of different shape by the shape of selecting mould 5, easy molded food product semi-finished product owing to carrying out heat treated behind the mould 5 that filling 3 is packed into.
In addition, owing on the filling 3 of mould 5 of packing into, flow into animal glue 4 and make its gel, can keep the border original state to make filling 3 and animal glue 4 form whole at intersection.
Because skin 2 in the state cooling of giving birth to, can be kept the freshness of skin 2, supplies the good food of taste in edible prerequisite.
The invention is not restricted to above-mentioned embodiment, in the scope that does not break away from the invention aim, can carry out various changes.
The half-finished food of food is not limited to the food with the steamed stuffed bun by small bamboo food steamer explanation, for example, also can be pork pies, dumpling, spring roll etc.
For example understand the food semi-finished product of suitcase filling and animal glue (low temperature flaccid products material), but also can not be suitcase low temperature flaccid products material.For example, the food semi-finished product are dumpling in this way, can contain the filling of meat with suitcase, and not contain low temperature flaccid products material.
With the filling is that pork filling is illustrated, but is not limited thereto, and also can be the filling that adopts other particles.
In addition, forming a layer example of structure with filling and animal glue and be illustrated, but be not limited thereto, for example, also can be to form wholely around the filling after animal glue encases heat treated, lives around it with living blank suitcase.Posture had 2 kinds spring roll etc. about such structure just in time was fit to.
In sum, food semi-finished product of the present invention and the half-finished manufacture method of food, by Its formation has following effect.
Owing to live filling after the heat treated with the suitcase made of blank of life, so can be well Keep the hygienic state of above-mentioned filling, can keep good taste as heating again.
In addition, owing to live filling and low temperature softness after the heat treated with the suitcase made of blank of life The integral body that food material forms, thus the hygienic state of above-mentioned filling can be kept well, above-mentioned Low temperature flaccid products material becomes fender, can suppress above-mentioned filling damage skin, keeps good Taste.
In addition, because above-mentioned filling and above-mentioned low temperature flaccid products material join along the interface at intersection, Above-mentioned low temperature flaccid products material becomes fender, so can suppress above-mentioned filling damage skin.
In addition, because at least a portion and the above-mentioned low temperature flaccid products material of above-mentioned skin join, Above-mentioned low temperature flaccid products material becomes fender, so can suppress damage and above-mentioned low tenderness The above-mentioned part of the above-mentioned skin that soft diet product material joins.
In addition, owing to half-finished common the putting on the posture of food, become the above-mentioned of downside The part of skin is joined with above-mentioned low temperature flaccid products material, as using the half-finished common pendulum of food Put posture and put, above-mentioned low temperature flaccid products material becomes fender, so can suppress damage Become the part of the above-mentioned skin of downside.
In addition, because above-mentioned filling and above-mentioned low temperature flaccid products material eclipsed stratification, at food Half-finished common posture of putting becomes the part and above-mentioned low temperature softness of the above-mentioned skin of downside Food material joins, as putting above-mentioned low tenderness with the half-finished common posture of putting of food Soft diet product material becomes fender, so can suppress to become being partially damaged of above-mentioned skin of downside.
In addition, because above-mentioned low temperature flaccid products material is animal glue, if heated food partly again Finished product, animal glue dissolves, and is full of the inside of being lived by suitcase, so can keep good taste.
In addition, owing to the integral body with the living freezing above-mentioned skin of state, if again heating, skin absorbs Moisture is so can access good taste.
In addition, owing to carry out heat treated at the state of mould that above-mentioned filling is packed into, by suitable choosing Select the shape of above-mentioned mould, so can be with suitable shape moulding filling.
In addition, because after the filling of the above-mentioned mould of packing into of cooling, with above-mentioned low temperature flaccid products material Flow into this filling above, so above-mentioned filling from above-mentioned flaccid products material extract heat, can be simple Ground forms the layer structure of above-mentioned flaccid products material and above-mentioned filling.
Therefore, by meticulously studying intensively manufacturing process, can provide a kind of delicious before edible Food semi-finished product and the half-finished manufacture method of food.
Claims (19)
1. food semi-finished product is characterized in that:
Have:
Filling after the heat treated,
The skin made from the blank of giving birth to;
Above-mentioned suitcase lives in to state filling.
2. food semi-finished product is characterized in that:
Have:
Filling after the heat treated,
The food material that keeps flexibility under the cold insulation temperature be low temperature flaccid products material,
The skin made from the blank of giving birth to;
Above-mentioned suitcase lives in to state the whole thing of filling and the formation of above-mentioned low temperature flaccid products material.
3. as the food semi-finished product of claim 2 record, it is characterized in that:
Above-mentioned filling and above-mentioned low temperature flaccid products material join along the border at intersection.
4. as the food semi-finished product of claim 2 record, it is characterized in that:
At least a portion of above-mentioned skin and above-mentioned low temperature flaccid products material join.
5. as the food semi-finished product of claim 2 record, it is characterized in that:
In the half-finished common posture of putting of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material.
6. as the food semi-finished product of claim 2 record, it is characterized in that:
Above-mentioned filling and above-mentioned low temperature flaccid products material overlaid form layer;
In the half-finished common posture of putting of food, the part that becomes the above-mentioned skin of downside is joined with above-mentioned low temperature flaccid products material.
7. as the food semi-finished product of claim 2 record, it is characterized in that:
Above-mentioned low temperature flaccid products material is an animal glue.
8. as the food semi-finished product of claim 1 or 2 records, it is characterized in that:
Above-mentioned filling is packed in the mould, then heating.
9. as the food semi-finished product of claim 1 or 2 records, it is characterized in that:
Above-mentioned skin is freezing with the original state of giving birth to.
10. the half-finished manufacture method of food is characterized in that, comprises following operation:
Preparatory process, the skin of preparing filling and being processed into the blank of giving birth to;
Heating process, the above-mentioned filling of heat treated;
Faric operation is lived above-mentioned filling after the heat treated with above-mentioned suitcase.
11. the half-finished manufacture method of food is characterized in that, comprises following operation:
Preparatory process is prepared the skin and the filling that keep the food material of flexibility to be low temperature flaccid products material under the cold insulation temperature, use the blank processing of giving birth to;
Heating process, the above-mentioned filling of heat treated;
The integration operation makes above-mentioned filling and above-mentioned low temperature flaccid products material after the heat treated form integral body;
Faric operation is lived the integral body that above-mentioned filling after the heat treated and above-mentioned low temperature flaccid products material form with above-mentioned suitcase.
12. the half-finished manufacture method of food as claim 11 record is characterized in that:
In above-mentioned integration operation, above-mentioned filling and above-mentioned low temperature flaccid products material join along the border at intersection.
13. the half-finished manufacture method of food as claim 11 record is characterized in that:
In above-mentioned faric operation, at least a portion of above-mentioned skin and above-mentioned low temperature flaccid products material ground connection using are mutually stated the suitcase filling.
14. the half-finished manufacture method of food as claim 11 record is characterized in that:
In above-mentioned faric operation, to carry out faric with the mode that above-mentioned low temperature flaccid products material joins with above-mentioned skin in the half-finished part of putting the above-mentioned skin that becomes downside under the posture usually of food.
15. the half-finished manufacture method of food as claim 11 record is characterized in that:
In above-mentioned integration operation, above-mentioned filling and above-mentioned low temperature flaccid products material overlaid form layer;
In above-mentioned faric operation, to carry out faric with the mode that above-mentioned low temperature flaccid products material joins in the half-finished part of putting the above-mentioned skin that becomes downside under the posture usually of food.
16. the half-finished manufacture method of food as claim 11 record is characterized in that:
Above-mentioned low temperature flaccid products material is an animal glue.
17. the half-finished manufacture method of food as claim 10 or 11 records is characterized in that:
The operation that also has freezing integral body under the state that skin is made a living.
18. the half-finished manufacture method of food as claim 10 or 11 records is characterized in that:
In above-mentioned heating process, carry out heat treated with the state in the mould that above-mentioned filling is packed into.
19. the half-finished manufacture method of food as claim 11 record is characterized in that:
In above-mentioned heating process, carry out heat treated with the state in the mould that above-mentioned filling is packed into;
In above-mentioned integration operation, after the filling of cooling in the above-mentioned mould of packing into, with above-mentioned low temperature flaccid products material flow into this filling above.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003118989A JP3616387B2 (en) | 2003-04-23 | 2003-04-23 | Food ingredients and methods for producing food ingredients |
| JP118989/2003 | 2003-04-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1539338A true CN1539338A (en) | 2004-10-27 |
Family
ID=33498373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101187021A Pending CN1539338A (en) | 2003-04-23 | 2003-11-28 | Semi-finished foods and mfg. method of same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP3616387B2 (en) |
| CN (1) | CN1539338A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247732A (en) * | 2013-06-27 | 2014-12-31 | 郑州思念食品有限公司 | Method for preparing pineapple spring roll |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5948887B2 (en) * | 2012-01-18 | 2016-07-06 | 三菱化学フーズ株式会社 | Method for producing frozen small basket package and method for freezing and storing small basket package |
| WO2020213622A1 (en) * | 2019-04-17 | 2020-10-22 | 日清フーズ株式会社 | Method for producing wrapped-filling food product and filling |
| CN113575759A (en) * | 2021-06-25 | 2021-11-02 | 上海耐威克宠物用品有限公司 | Pet sandwich crisp for cleaning teeth, protecting teeth and protecting urinary health and preparation method thereof |
-
2003
- 2003-04-23 JP JP2003118989A patent/JP3616387B2/en not_active Expired - Fee Related
- 2003-11-28 CN CNA2003101187021A patent/CN1539338A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247732A (en) * | 2013-06-27 | 2014-12-31 | 郑州思念食品有限公司 | Method for preparing pineapple spring roll |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3616387B2 (en) | 2005-02-02 |
| JP2004321054A (en) | 2004-11-18 |
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