TW202320652A - The way to cook and quick freezing old-fashioned natural bing tang (tapioca) ball - Google Patents

Abstract

A method to produce Bing Tang tapioca balls (cooked) by cooking Bing Tang tapioca balls (raw) and quick-freezing is disclosed. There are absolutely no unhealthy ingredients such as coloring, spices, and preservatives being added in a process of making the Tapioca balls, such as cooking and quick-freezing. It allows consumers who like to eat and drink Tapioca balls to conveniently purchase old-fashioned natural fragrance, pleasantly chewy, delicious, nutritious and healthy Bingtang tapioca balls. The process includes (1) making Bing Tang tapioca balls (raw), (2) cooking the Bing Tang tapioca balls with calculated time and temperature(s). The raw materials of the Bing Tang tapioca balls only include cassava starch, sweet potato starch and boiling water. The cooked Bing Tang tapioca balls have natural colour that are white and tasteless. After cooling, the finished products are as hard as rocks, and they can be stored for a long time (e.g., a year) in a vacuum packaging.

Description

The method of cooking and quick freezing of ancient and natural iced rice balls

Picture 1. First pour 1202 grams of cassava starch and sweet potato starch (a little) into the blender for later use, then add 510 cc of boiling water to the golden ratio, pour the blender into the blender, and start the blender. Stop the machine after 30 seconds to mix the powder evenly. Finally, stir for another 1 minute, then stop for another 1 minute, a total of 3 times, and you can make a perfect round dough (hot and warm). And rapidly (within about 2 minutes) knead the long-shaped dough by hand with the powder round dough for later use.

Figure 2. After putting the hand-made pasta dough on the semi-automatic pasta making machine and starting it up, the pasta will be automatically cut into strips, and then rolled into white pasta with a caliber of 0.20. The finished product is hot, and after cooling, pick out the unrounded and small noodles. Pack the cornstarch balls into bags immediately and store in the refrigerator for later use.

Picture 3. The pot (stainless steel) for cooking the noodles is 32 cm in diameter, 45 cm in height, 14,500 cc of water, and the weight of Bingtang noodles is 3,000 grams. Put the noodles in a plastic basket. Rinse the noodles with cold water first, or let them stand for 5- 10 minutes in the water tank, boil the water for 35 minutes on high heat, press the timer, pour the powder balls into the pot, stir clockwise for one minute, all the powder balls will float from the bottom of the pot to the surface of the pot, At the same time, cover the lid. After about 3-4 minutes, all the noodles will roll away. At this time, turn the heat to medium-low heat, and open the lid for about 2-3 minutes. Stir clockwise, and keep stirring in this way. , timed, 20 minutes left and immediately simmered over low heat, 10 minutes left, open the lid and stir clockwise from the side of the pot, and stir the bottom of the pot to prevent the powder from sticking to the side and bottom of the pot, then cover the lid and simmer for the last After 10 minutes, open the lid after the time is up, then stir the sides of the pot and the center of the bottom of the pot, then cover the lid and turn off the heat, and simmer for 35 minutes. About 500cc is enough, and it is in reserve.

Figure 4. Stir-fry caramel water, use 600 grams of handmade citrine ice cream + 600 grams of Taiwan sugar 2 sands, put it into the pot (stainless steel diameter 28 cm, height 21 cm), use a small fire to warm the fire, stir slowly and stir fry When there is a caramel aroma and the sugar has melted to 50% liquid, pour 2000cc of cold water and 2 sticks of fresh sugarcane about 300 grams, turn on medium-low heat and slowly boil the integrated sugar, then pour in 300 grams of Baoshan brand brown sugar, cook After opening, there is a natural caramel sugar cane flavor comprehensive sugar water for standby.

Picture 5. Put the sugar cane into the stewed round rice pot, put the sugar water through the filter (to avoid impurities) into the pot and cover it, and then stew for another 35 minutes. After the time is up, the powder circle has turned into a natural amber color, and the aroma of caramel and sugar cane has been inhaled by the powder circle. Put the combined sugar water into another pot for later use. Pour all the ice tang powder balls into another round pot for later use. Put the combined sugar water in a water tank and let it cool in water or let it cool naturally, or put it in a rapid freezer Let cool and serve. Use a vacuum packaging bag to fill the cooled ice tang powder balls and comprehensive sugar water into the bag about 120~130 grams, pack it with a vacuum packaging machine, and then put it into the rapid freezing machine to complete the rapid freezing (the micron ice product formed after rapid freezing is small , without destroying the cell wall of the material, reducing the excess consumption and loss of the food material after thawing, retaining the proper quality and moisture to extend the shelf life of the food) Bingtang vermicelli (cooked food), just a small bag, and put the product in the freezer for later use.

Edible method: (two heating methods)

將未開產品急速冷凍冰唐粉圓(熟食)泡在6倍熱水中，靜置6分鐘(會回復原貌琥珀色)，撕開後即可食用，可外加瑞穗鮮奶，即是地球上最好喝的「冰唐粉圓滿奶」。

Soak the unopened quick-frozen ice tang vermicelli (cooked food) in 6 times hot water, let it stand for 6 minutes (it will return to its original amber color), and eat it after tearing open. You can add Ruisui fresh milk, which is the best drink on earth "Bing Tang Powder Complete Milk".

用微波爐加熱1分30秒(會回復原貌琥珀色)產品撕開後即可食用，可以加瑞穗鮮奶，即是地球上最好喝甘早味天然香Q甘蔗香的「冰唐粉圓滿奶」。

Heat it in a microwave oven for 1 minute and 30 seconds (it will return to its original amber color). The product can be eaten after being torn apart. You can add Ruisui fresh milk, which is the best "Bing Tang powder perfect milk" on the earth with sweet morning flavor and natural fragrance Q sugar cane ".

In order to enable people in China and cities around the world to drink natural pearl milk tea (no added coloring, spices, preservatives, etc., chemical ingredients), it is necessary to highlight the ingredient structure of "Pearl Milk Tea" that has been sold in Taiwan for many years. . In the field of this technology, it is really difficult to break through the current situation. After learning and thinking from work, after countless failures, the accumulation of experience has finally developed the technology of "preparation, cooking and rapid freezing of iced rice balls with natural flavor from the early days" The description of the field is similar and consistent with the "Content of the Invention".

現市售的粉圓有白色、黑色粉圓制作方法：

There are white and black powder balls available in the market. How to make them:

All kinds of starch, caramel coloring, spices, cold water, preservatives and other additives are slowly rolled by the powder round machine and can be shaped or cut and pressed by an automatic mixer powder round machine, and the powder rounds are then vacuum-packed. The validity period is three 1 month, 6 months in foreign countries (add more preservatives), after the expiration date, all the powder balls will return to their original shape and become powdery powder balls. Figures 6 and 7 clearly show the results.

【Prior technology】

市售粉圓煮熟後，用水冷卻洗淨將水濾掉，加入果糖或黑砂糖糖漿(成份：果糖、水、焦糖香料、焦糖色素、防腐劑(乙二烯酸鉀)、甜味劑(醋礦內酯鉀)，加入甜奶、茶內即為珍珠奶茶，或加入鮮奶、奶精粉或奶粉調製，即為珍珠鮮奶(自然不是天然食品，有多種添加物的元素在)各家飲料店配方，均不同。

After the commercially available rice balls are cooked, cool them with water, wash them, filter out the water, add fructose or brown sugar syrup (ingredients: fructose, water, caramel flavor, caramel coloring, preservatives (potassium ethylene glycolate), sweetener Agent (potassium acetinolactone), adding sweet milk, tea is pearl milk tea, or adding fresh milk, creamer powder or milk powder to prepare pearl milk (naturally not a natural food, there are many additives in the ) The formula of each beverage store is different.

市售粉圓煮熟後，用冷水將黏著物用冷水沖洗掉後，將溫熱的粉圓加入純黑糖攪拌入拌入味，縱使未加入果糖或黑砂糖糖漿攪拌入味，然粉圓本身早已添加色素、香料、防腐劑等化學元素成份，所以目前市售的珍珠奶茶，均非是天然食材製作完成的。

After the commercially available noodles are cooked, rinse off the sticky matter with cold water, then add pure brown sugar to the hot noodles and stir to taste. Even if no fructose or brown sugar syrup is added, the noodles themselves have already been added Pigments, spices, preservatives and other chemical elements, so the bubble tea currently available on the market is not made from natural ingredients.

網路上及大賣場及便利通路上所販售的急速冷凍冰唐粉圓(即食)的真空小包，業者標榜急速冷凍過程未添加防腐劑，消費者誤認為是急速冷凍冰唐粉圓無添加防腐劑、色素、香料等化學元素，縱使在急速冷凍過程未添加防腐劑等化學成份，然製作生粉圓過程中，早已添加防腐劑、色素、香料等成份，所以市售的急速冷凍冰唐粉圓(熟食)均有添加防腐劑、色素、香料(法律上就叫做毒樹果實理論)縱使製造生粉圓過程中未添加(焦糖色素)粉圓不會變黑色，直接加純黑糖(粉圓才會變黑色)，然在烹煮過程中(糖比水重)，粉圓會下沉，比較難煮，黑糖味也會慢慢從粉圓中釋放出來，鍋中水有黑糖味道，經長時間烹煮，粉圓本身有糖味，效果不大，所以粉圓製造業者不會在粉圓製造過程中，放入純黑糖去攪拌入味。廣大消費者均誤認為黑色粉圓就是黑糖製作的粉圓，不知只是用焦糖色素再加入焦糖香料而成的「黑糖珍珠粉圓」。

The vacuum packets of quick-frozen iced rice noodles (ready to eat) sold on the Internet, hypermarkets and convenience channels, the industry advertises that no preservatives are added in the quick-freezing process, and consumers mistakenly think that there are no added preservatives, colorings, and flavors for quick-frozen iced rice noodles Even if no chemical ingredients such as preservatives are added in the rapid freezing process, preservatives, pigments, spices and other ingredients have already been added in the process of making raw noodles, so the commercially available quick-frozen iced rice noodles (cooked food) are all added Preservatives, pigments, spices (legally called poisonous tree fruit theory) Even if no (caramel pigment) is added during the production of raw powder balls, the powder balls will not turn black, and pure brown sugar will be added directly (the powder balls will turn black), However, during the cooking process (sugar is heavier than water), the noodles will sink, making it more difficult to cook, and the brown sugar flavor will be released from the noodles slowly. The water in the pot has the smell of brown sugar. The ball itself has a sugary taste and has little effect, so the powder ball maker will not add pure brown sugar to stir the flavor during the powder ball making process. Most consumers mistakenly think that the black rice balls are made from brown sugar, but they don’t know that they are just “brown sugar pearl powder balls” made with caramel coloring and caramel spices.

Fenyuan is loved by most ethnic groups in China. There are two types of consumers who like it. The first type likes to buy iced rice noodles (raw) to cook at home. The second type of consumers likes to buy instant food, rapid freezing ice Tangfenyuan (cooked food). Another kind of beverage store, if you buy quick-frozen iced rice balls (cooked food), you don’t need to waste time, labor, and electricity. You can buy them directly for easy operation, and you can sell pearl milk tea by heating them in a microwave oven for 90 seconds. Other bakeries, coffee shops, and beverage stores who want to start a business or increase their operating income, or sell in supermarkets and convenience stores, are all marketing customers and Internet marketing enthusiasts, and there are many people who can export to countries and regions around the world. , to earn export sales, to win glory for the people of the country, the only price should be par, so that the majority of consumers can enjoy the ancient and natural fragrance, delicious and healthy iced rice balls (without added coloring, fragrance, preservatives).

Claims (4)

Bingtang powder ball (raw) manufacturing process method: First pour 1202 grams of cassava starch and sweet potato starch (a little) into the blender for later use, then add 510cc of boiling water to the golden ratio, pour the blender into the blender and start stirring. Stop the machine after 30 seconds, and mix the noodles evenly. Stir for 1 minute, stop for another 1 minute, a total of 3 times, you can make a perfect round dough (hot and warm). And quickly (within about 2 minutes) knead the dough balls by hand until the dough is long and put it on the semi-automatic dough making machine. After starting up, the dough balls will be automatically cut into balls. It is 0.20 raw powder balls. The finished powder balls are hot. After cooling, pick out the non-round powder balls and small powder balls. Pack the cornstarch balls into bags immediately and store in the refrigerator for later use. Make raw powder balls, rinse with water and let stand in water for 5-10 minutes. The process method of frying caramel-flavored comprehensive sugar water and the ratio of various sugars: Stir-fry caramel water, use 600 grams of handmade citrine ice cream + 600 grams of Taiwan sugar 2 sands, put it into the pot (stainless steel diameter 28 cm, height 21 cm), use a small fire to warm the fire, stir slowly and stir fry until it is burnt After the sugar is fragrant and the sugar has melted 50% of the liquid state, pour 2000cc of cold water and 2 sticks of fresh sugarcane about 300 grams, turn on medium and low heat and slowly boil the comprehensive sugar, then pour in 300 grams of Baoshan brand brown sugar, and after boiling it is Natural caramelized sugar cane flavor integrated sugar water. The cooking process of Bing Tang Noodles: The pot (stainless steel) for cooking the noodles is 32 cm in diameter, 45 cm in height, 14,500 cc of water, and the weight of Bingtang noodles is 3,000 grams. Put the noodles in a plastic basket. Rinse the noodles with cold water first, or you can Let it stand for 5-10 minutes in the water tank, boil the water for 35 minutes on high heat, press the timer, pour the noodles into the pot, stir clockwise for one minute, and the noodles will all float from the bottom of the pot Cover the surface of the pot at the same time. After about 3-4 minutes, all the noodles will roll away. At this time, turn the heat to medium and low heat, and open the lid for about 2 to 3 minutes. Stir clockwise and keep stirring. Stir according to this method, time, and cook with warm and low heat immediately after 20 minutes left, open the lid and stir clockwise from the side of the pot for 10 minutes left, and stir the bottom of the pot to prevent the powder from sticking to the side and bottom of the pot, and then cover Cover and simmer for the last 10 minutes, then open the lid when the time is up, stir the sides of the pot and the center of the bottom of the pot, then cover the lid and turn off the heat, and simmer for 35 minutes, when the time is up, boil the remaining powder and scoop out the pouring water. Only about 500cc is left, which is in reserve. Stir the sugar cane into the stewed round rice pot, pour all the sugar water through the filter (to avoid impurities) into the pot, cover it, and stew for another 35 minutes. After the time is up, the powder circle has turned into a natural amber color, and the aroma of caramel, bingtang, and sugarcane has been inhaled by the powder circle. Put the combined sugar water into another pot for later use. Pour all the ice tang powder balls into another round pot for later use. Put the combined sugar water in a water tank and let it cool in water or let it cool naturally, or put it in a rapid freezer Let cool and serve. Bingtang powder ball rapid freezing packaging process method: Fill the bag with about 120-130 grams of cooled ice tang powder balls and integrated sugar water in a vacuum packaging bag, pack it with a vacuum packaging machine, put it into a rapid freezer, and complete the rapid freezing at minus 45 degrees (it is formed after rapid freezing Micron ice products are small and do not damage the cell wall of the material, reducing excess consumption and loss of food materials after thawing, retaining the proper quality and moisture to extend the shelf life of food) Rapidly freezing iced rice balls (cooked food), the vacuum packet is completed, and the product is placed in the freezer for later use.

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