CN208095982U

CN208095982U - Baked foods structure

Info

Publication number: CN208095982U
Application number: CN201721245988.3U
Authority: CN
Inventors: 赖柏年
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-09-27
Filing date: 2017-09-27
Publication date: 2018-11-16
Anticipated expiration: 2027-09-27

Abstract

This creation is related to a kind of baked foods structure, is made of staple food material and non-staple food filler；The baked foods structure includes：Staple food matrix part is the hollow cystic body formed by staple food material, and appearance shows the moulded or at least part of contoured of the limbs of mammal；The inside of the hollow cystic body has at least one accommodation space and at least one end has one or more openings；Non-staple foodstuff accommodation chamber is to be set in the accommodation space of the hollow cystic body；And flavor epidermis portion, for the overall surface for covering the extexine of the staple food matrix part or a part of surface.Specific color is presented in the baked foods structure of this creation overall appearance after roasting, and can possess mouthfeel, intrinsic fragrance and the flavour of crisp succulence, can satisfy the phychology that consumer is happy to have a taste of a delicacy.

Description

Baked foods structure

Technical field

This creation is related to a kind of food configuration, can increase the baked foods structure of eating mouth feel especially with regard to one kind.

Background technique

Barbecue is extremely widespread one of cooking method, if directly food is placed on fire be heated to it is edible i.e. Can, and in present society, since with the mode of fire, there are many variation, the form of barbecue is also more and more diversified, in addition to Baked foods can be enjoyed in dining room, mass society masses can also carry out amusement and recreation of the barbecue as party outdoors.

General baked foods be mostly be pickled fragrance pickle it is tasty after be placed on charcoal fire and heat, therefore be pickled fragrance It is the indispensable condiment for preparing the palatable baked foods of fragrance.Pickling fragrance has the effects that seasoning, flavouring, deodorization and anti-corrosion, removes The original flavor of baked foods can be kept, and chicken baked foods can be assigned and enrich mouthfeel and make us index finger appearance dynamic greatly Color, the baked foods for allowing end to serve can color it is various.

However, baked foods on the market are changed in terms of being all only at pickling fragrance greatly at present, or in addition off the pot It is seasoned afterwards or before serving with fragrance powder, therefore more single without having variability in edible upper mouthfeel, consumer is eating Feeling of freshness is lost with may think that mouthfeel is dull after repeatedly and being all mouthfeel that meat is presented, leads to not stimulation and disappears Expense person buys back again.

Therefore all circles there's no one who doesn't or isn't can urgently develop a kind of baked foods in order to meet the phychology that consumer has a taste of a delicacy, in addition to Other than the intrinsic fragrance for possessing known baked foods, also there is flavour, and edible upper with relatively rich level mouth Sense.

Utility model content

In view of this, this case creator is based on the manufacturing development and design experiences for being engaged in Related product for many years, via in detail After research and scrupulous assessment and improvement design, greatly improve the scarce disadvantage of located by prior art, develop finally one kind be able to ascend it is edible The barbecue typical local food structure of mouthfeel, so far completes this creation.

This means, this creation can provide a kind of baked foods structure, be made of staple food material and non-staple food filler and Specific color is presented in overall appearance after roasting, and can possess the barbecue of the mouthfeel of crisp succulence, intrinsic fragrance and flavour Food；The baked foods structure includes：Staple food matrix part is the hollow cystic body formed by staple food material, and appearance is in Reveal the moulded or at least part of contoured of the limbs of mammal；The staple food material is chicken, duck, goose Any one of meat, pork, beef, mutton or multiple combinations form, and the inside of the hollow cystic body has at least one appearance It receives space and at least one end has one or more openings, and the center (W1) of the accommodation space is to described hollow Linear distance between the center (W2) of cystidium is equal to or more than zero；One or more non-staple foodstuff accommodation chambers, for setting In in the accommodation space of the hollow cystic body, to accommodate one or more non-staple food fillers and save the master The moisture that food and the non-staple food filler ooze out after roasting；The non-staple food filler is including at least spice, bean Product or vegetables；And flavor epidermis portion, for the overall surface or a part that cover the extexine of the staple food matrix part Surface, use allow the overall appearance of the baked foods structure to show animal-shaped, plant shaping, animal limb part is made Type or casper；Wherein the accommodation space be formed in the hollow cystic body upper half side, centre or under it is half side Segment space or whole interior space；And total loading (V1) of the non-staple food filler be less than, greater than or equal to The total measurement (volume) (V2) of the non-staple foodstuff accommodation chamber, and when V1 is greater than V2, a part of the non-staple food filler is super to be seated in Out the non-staple foodstuff accommodation chamber and extend to outside position.

According to an implementation form of the baked foods structure of this creation, the staple food material be full chicken, full duck, full goose, full pig, Quan Niu or full sheep；Or full chicken of boning, full duck of boning, full goose of boning, full pig of boning, bone full ox or full sheep of boning.

According to an implementation form of the baked foods structure of this creation, wherein the staple food material is small for bone chicken leg, boneless chicken Stick leg, chicken wings of boning, chicken head of boning, chicken feet of boning, duck leg of boning, duck spillikin leg of boning, duck wing of boning, are gone wing in boneless chicken Wing in bone duck, duck head of boning, duck pawl of boning, goose leg of boning, goose spillikin leg of boning, goose wing of boning, wing, goose of boning in goose of boning Head or goose-claw nails of boning.

According to an implementation form of the baked foods structure of this creation, flavor epidermis portion is by cock skin, duck skin, goose Skin, pigskin, ox-hide or sheepskin are constituted.

According to an implementation form of the baked foods structure of this creation, non-staple food filler is to contain peeled capsicum, peeling court Its green pepper, XO dried scallop sauce, mushroom, Pleurotus eryngii, pickles, ginger, crisp radish or young corn；Preferably containing peeled capsicum, peeling towards day Green pepper, XO dried scallop sauce, mushroom, Pleurotus eryngii or pickles；More preferably contain peeled capsicum, mushroom, Pleurotus eryngii or pickles；Most preferably contain There is peeled capsicum.

According to an implementation form of the baked foods structure of this creation, the non-staple food filler is to further comprise：Meter, Broad-rice-noodles Item, noodles, bean vermicelli, rice flour or Green bean noodle；Preferably include：Meter, Broad-rice-noodles item, noodles or bean vermicelli；Most preferably include：Rice or bean vermicelli.

According to an implementation form of the baked foods structure of this creation, the non-staple food filler is to further comprise：Cloves, Illiciumverum, fennel, ginger, garlic, green onion, cassia bark or Chinese prickly ash；Preferably include：Illiciumverum, fennel, ginger, garlic, green onion or Chinese prickly ash；Most preferably It is to include：Illiciumverum, garlic, green onion or Chinese prickly ash.

According to an implementation form of the baked foods structure of this creation, the overall appearance of the baked foods structure presents close It is similar to the animal-shaped of chicken, duck, goose, pig, ox or sheep.

According to an implementation form of the baked foods structure of this creation, the overall appearance of the baked foods structure presents close Be similar to chicken leg, chicken spillikin leg, chicken wings, wing in chicken, chicken head, chicken feet, duck leg, duck spillikin leg, duck wing, wing in duck, duck head, duck pawl, Goose leg, goose spillikin leg, goose wing, in goose wing, gooseneck boom or goose-claw nails specific limbs moulding.

Hereinafter, each diagram referring to appended by this creation specification, purpose for this creation and reach effect and this wound The features such as the composition element of amount barbecue typical local food structure, shape, construction disclosed in work are described in detail.

Detailed description of the invention

Characteristics and implementation in relation to this creation, hereby schema being cooperated to make most preferred embodiment, detailed description are as follows.

Fig. 1 a to 1b is the structure and A-A diagrammatic cross-section that typical local food structure is roasted for this creation.

Fig. 2 is the structural schematic diagram that an embodiment in typical local food structure is roasted for this creation.

Fig. 3 is the structural schematic diagram that another embodiment in typical local food structure is roasted for this creation.

Fig. 4 a~4b is the finished product schematic of an embodiment of the barbecue typical local food structure for this creation.

Wherein：P1,P2,P3：Baked foods structure；10：Staple food matrix part；11：Accommodation space；12：Opening；20：Non-staple foodstuff Accommodation chamber；21,21'：Non-staple food filler；30：Flavor epidermis portion；W1：The center of accommodation space；W2：Staple food matrix part Center.

Specific embodiment

Hereinafter, creating composition and the technology contents etc. of related barbecue typical local food structure for this, enumerate various suitable Example simultaneously cooperates reference to be explained in detail with literary institute's accompanying drawings；However, this creation be of course not defined in it is listed For equal embodiment, schema or the detailed description.

Furthermore the dealer of technique is familiar with also when clear：Cited embodiment and appended schema only provide reference With purposes of discussion, not it is used to this creation person of limiting；The modification or change implemented can be easy based on equal record And the creation completed, also all it is considered as the spirit for not departing from this creation in the range of intention, certain grade creation are also included in Model is applied for a patent in this creation

The structural schematic diagram for the baked foods that Fig. 1 a and Fig. 1 b, Fig. 1 a are this creation is please referred to, Fig. 1 b is that the A-A of Fig. 1 a is cutd open Face schematic diagram.The baked foods structure 1 as shown in Fig. 1 a and Fig. 1 b includes staple food matrix part 10, non-staple foodstuff accommodation chamber 20 and flavor Epidermis portion 30.Staple food matrix part 10 is the hollow cystic body formed by staple food material, and appearance shows the limbs of mammal Moulded or at least part of contoured, the inside of the hollow cystic body have at least one accommodation space 11 and At least one end has one or more openings 12.The accommodation space 11 is be formed in the hollow cystic body upper half side, central Place or under half side segment space or whole interior space.

According to the technical idea of this creation, the centre bit of the hollow cystic body is arrived in the center (W1) of the accommodation space 11 Setting the linear distance between (W2) is equal to or more than zero.In addition 11 bottom of equivalent diameter and accommodation space at 11 top of accommodation space The equivalent diameter in portion can be identical or not identical.

According to the technical idea of this creation, the staple food material type to form staple food matrix part 10 is not limited especially It is fixed, it can be and formed by any one of chicken, duck, goose, pork, beef, mutton or multiple combinations；Preferably full chicken, Full duck, full goose, full pig, Quan Niu or full sheep；Or full chicken of boning, full duck of boning, full goose of boning, full pig of boning, full ox of boning, Or full sheep of boning；More preferably be bone chicken leg, boneless chicken spillikin leg, chicken wings of boning, wing in boneless chicken, chicken head of boning, chicken feet of boning, Bone duck leg, duck spillikin leg of boning, duck wing of boning, wing, duck head of boning, duck pawl of boning, goose leg of boning, goose of boning are small in duck of boning Stick leg, goose wing of boning, wing, bone gooseneck boom or goose-claw nails of boning in goose of boning.

Non-staple foodstuff accommodation chamber 20 is to be set in the accommodation space 11 of the hollow cystic body, to accommodate one or more pairs Food filling 21 and save the moisture that the main meal products and the non-staple food filler ooze out after roasting；The non-staple food filler 21 is Including at least spice, bean product or vegetables.

Flavor epidermis portion 30 is the overall surface or a part of surface to cover the extexine of the staple food matrix part 10, by It is made with allowing the overall appearance of the baked foods structure to show animal-shaped, plant shaping, the moulding of animal limb part or cartoon Type.

According to the technical idea of this creation, which is by cock skin, duck skin, horrida cutis, pigskin, ox-hide or sheep Skin is constituted.

According to the technical idea of this creation, non-staple foodstuff accommodation chamber 20 can carry out area by edible pouch and accommodation space 11 Every multiple pouches can be used to form one or more non-staple foodstuff accommodation chambers 20 when accommodating a variety of non-staple food fillers.For example, Referring to Fig. 2, be with chicken leg of boning in baked foods structure as shown in Figure 2 as staple food matrix part 10, and its accommodation space 11 are internally provided with multiple non-staple foodstuff accommodation chambers 20 to fill two different non-staple food fillers 21,21 '.

In addition, in other embodiments, accommodation space 11 is also possible to non-staple foodstuff accommodation chamber 20, then it is not required in this embodiment It wants pouch to be separated, non-staple food filler can directly be inserted among accommodation space 11.For example, referring to Fig. 3, as shown in Figure 3 Baked foods structure in be with full chicken of boning as staple food matrix part 10, and to be directly filled in receiving empty for 21 system of non-staple food filler Between among 11.

According to the technical idea of this creation, which be can be as containing peeled capsicum, peeling capsicum annum fasciculatum, XO Dried scallop sauce, mushroom, Pleurotus eryngii, pickles, ginger, crisp radish or young corn.

According to the technical idea of this creation, which more be may further include：Rice, meal, noodles, bean vermicelli, Rice flour or Green bean noodle.

According to the technical idea of this creation, which be can further include：Cloves, illiciumverum, fennel, life Ginger, garlic, green onion, cassia bark or Chinese prickly ash.

According to the technical idea of this creation, total loading (V1) of the non-staple food filler 21 is less than, greater than or equal to this The total measurement (volume) (V2) of non-staple foodstuff accommodation chamber 20, and when V1 is greater than V2, a part of the non-staple food filler is to be seated in exceed to be somebody's turn to do Non-staple foodstuff accommodation chamber 20 and extend to outside position.

According to the technical idea of this creation, the presentation of the overall appearance of baked foods structure 1 be similar to chicken, duck, goose, pig, ox, Or sheep is animal-shaped.In addition, the limbs for being similar to animal can also be presented in the overall appearance of baked foods structure 1；Citing comes Say, can be chicken leg, chicken spillikin leg, chicken wings, wing in chicken, chicken head, chicken feet, duck leg, duck spillikin leg, duck wing, wing in duck, duck head, Duck pawl, goose leg, goose spillikin leg, goose wing, in goose wing, gooseneck boom or goose-claw nails specific limbs moulding.

In another embodiment of this creation, chicken wings can be used as staple food matrix part, chicken wings bone after i.e. in inside It forms accommodation space and there is opening, and the cock skin of chicken wings outer surface can be used as flavor epidermis portion so that overall appearance remains original Chicken wings form.Then, use and be cut into appropriately sized peeled capsicum as non-staple food filler, and via opening by peeled capsicum It fills among accommodation space, places the finished product of completion as shown in fig. 4 a.Can be carried out after the completion of placement flavor adjustment or directly It is placed on and is roasted the baked foods structure for obtaining this creation on stove fire, as shown in Figure 4 b.

The to sum up illustration of embodiment, can be confirmed：According to the baked foods structure of this creation, habit can be efficiently solved The above-described problem arranged with baked foods, and the intrinsic fragrance of baked foods of the invention in addition to possessing known baked foods In addition, flavour also exclusive with non-staple food filler, and edible upper with multiple mouthfeel abundant.

More than, although the content of this creation is described in detail with embodiment citing as above, this creation is simultaneously It is non-to be only defined in these embodiments.This creation those of ordinary skill in the art should can be illustrated and manage Solution：In the spirit and scope for not departing from this creation, when various change and modification can be carried out again；For example, by previous embodiment In illustrated by each technology contents be combined or change and become new embodiment, these embodiments are also considered as this certainly Content belonging to creating.Therefore, the range to be protected of this case also includes aftermentioned claim and its range that is defined.

Claims

1. a kind of baked foods structure, which is characterized in that be made of staple food material and non-staple food filler；The baked foods knot Structure includes：

Staple food matrix part, for the hollow cystic body formed by staple food material；The staple food material be chicken, duck, goose, pork, Any one of beef, mutton or multiple combinations form, the inside of the hollow cystic body have at least one accommodation space, And at least one end has one or more openings, and the center of the accommodation space to the center of the hollow cystic body Linear distance between position is less than, greater than or equal to zero；

One or more non-staple foodstuff accommodation chambers are to be set in the accommodation space of the hollow cystic body, to accommodate one The moisture that kind or a variety of non-staple food fillers and the preservation staple food material and the non-staple food filler ooze out after roasting；It is described Non-staple food filler is including at least spice, bean product or vegetables；And

Flavor epidermis portion, for the overall surface for covering the extexine of the staple food matrix part or a part of surface；Wherein

The accommodation space be formed in the hollow cystic body upper half side, centre or under half side segment space, or Whole interior space；And

Total loading of the non-staple food filler is the total measurement (volume) less than, greater than or equal to the non-staple foodstuff accommodation chamber, and when pair When total loading of food filling is greater than the total measurement (volume) of non-staple foodstuff accommodation chamber, a part of the non-staple food filler is to be seated in exceed The non-staple foodstuff accommodation chamber and extend to outside position.

2. baked foods structure according to claim 1, wherein the staple food material be full chicken, it is full duck, full goose, full pig, complete Ox or full sheep；Or full chicken of boning, full duck of boning, full goose of boning, full pig of boning, bone full ox or full sheep of boning.

3. baked foods structure according to claim 1, which is characterized in that the staple food material is bone chicken leg, boneless chicken Spillikin leg, chicken wings of boning, wing in boneless chicken, chicken head of boning, chicken feet of boning, duck leg of boning, duck spillikin leg of boning, duck wing of boning, It bones wing in duck, duck head of boning, duck pawl of boning, goose leg of boning, goose spillikin leg of boning, goose wing of boning, wing, goose of boning in goose of boning Head or goose-claw nails of boning.

4. baked foods structure according to claim 1, which is characterized in that flavor epidermis portion be by cock skin, duck skin, Horrida cutis, pigskin, ox-hide or sheepskin are constituted.

5. baked foods structure according to claim 1, which is characterized in that the non-staple food filler is peppery containing peeling Green pepper, peeling capsicum annum fasciculatum, XO dried scallop sauce, mushroom, Pleurotus eryngii, pickles, ginger, crisp radish or young corn.

6. baked foods structure according to claim 1, which is characterized in that the non-staple food filler is to further comprise： Meter, Broad-rice-noodles item, noodles, bean vermicelli, rice flour or Green bean noodle.

7. baked foods structure according to claim 1, which is characterized in that the non-staple food filler is to further comprise： Cloves, illiciumverum, fennel, ginger, garlic, green onion, cassia bark or Chinese prickly ash.