190results about "Preservation by cooling" patented technology

A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.

There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.

The invention relates to a rice cake and a manufacturing method thereof. The rice cake is prepared from the following main raw materials in percentage by mass: 15 to 30% of glutinous rice flour, 15 to 30% of millet flour or corn flour and 18 to 35% of eggs; and the rice cake is manufactured by mixing, fermenting and steaming the main raw materials. According to the rice cake, the rice flour is matched with natural food components such as eggs, honey and the like, the raw materials are widely available, and the formula of the raw materials is healthy and reasonable; a steaming method is adopted, the processing technique is simple, nutrient loss caused by high-temperature baking is avoided, and a lot of unsafe factors are also avoided; the texture of a product can be improved through yeast fermentation, so that the defects of easy rawness returning and poor mouthfeel of the rice flour are overcome; and through a freezing fresh-keeping technology, the problems of surface skin cracking, collapsing in shape, tooth adhesion and the like which appear easily when the conventional rice cakes are steamed again are solved.

A frozen sandwich for commercial sales comprising a first portion of bread cut from a first slice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer of unmelted solid cheese is deposited on the center area and is spaced inwardly from the marginal area. A second portion of bread cut from a second slice of crusted bread and overlying the first portion and the layer of cheese has an outer surface, a periphery generally matching the periphery of the first portion and a marginal area generally matching and coextensive with the marginal area of the first portion. The marginal areas are smashed together sufficiently to form a seal generally matching the peripheries of the bread portions. The surfaces of the bread portions are heat scorched to transform a thin skin of the portions into toasted bread.

A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.

A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent flattened shape; proofing, baking, cooling, enrobing, grilling and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

The invention provides a process for producing a baked food of wheat flour by using a soybean protein in which NSI shows a low denature value of 40 or more, the content of solid component extracted with a solvent mixture of chloroform and methanol (2:1) is 2.0 wt % or less, and the crude protein content is 63% or more. When wheat flour in dough is replaced with the soybean protein at a small ratio, baked foods of wheat flour which are resistant to freezing and show good texture even after thawing in a microwave oven can be obtained. Moreover, a process for making a baked food mainly comprising soybean proteins, which has a good taste and texture and is appropriately taken by human, can be provided by replacing most part or all of wheat flour with a soybean protein. In addition, the invention provides a process for producing a low denatured soybean protein having a good color and taste which comprises treating low denatured defatted soybeans as proteinous materials used in baked foods with an alcohol while regulating a decrease in NSI.

A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

The invention provides a quick-frozen rice pizza product and a preparation method thereof and belongs to the field of processing of quick-frozen rice flour products. Rice serves as a cake raw material, a cake is made, tomato sauce, beef paste and stuffing are spread over the baked cake uniformly, and a rice pizza with the beef flavor and with cheese covering the surface is prepared. The preparation method comprises the steps of rice selecting, soaking, stewing, forming, baking and quick-freezing. The preparation method is simple, reasonable in process, easy to operate and convenient to implement. The prepared product can be eaten directly after being heated through microwaves, and is clear in rice grains, tasty, refreshing, sticky, moderate in softness, rich in feature and convenient to eat. Therefore, the quick-frozen rice pizza product serves as novel quick-frozen rice flour processed food suitable for people of all ages.

The invention discloses a system of a spring roll production flow and relates to food machinery. The system of the spring roll production flow is provided with a skin producing machine, a skin cutting machine, a conveying belt, a filling discharging machine, a spring roll making operating platform, a first metering platform, an instant freezer, a metal detector, an X-ray machine, a conveying belt lifting platform, an adhesive tap sealing machine, a film covering operating platform and a second metering platform. An outlet of a baking roller box of the skin producing machine is connected with the skin cutting machine, the skin cutting machine is connected with the filling discharging machine through the conveying belt, an outlet of a propelling cavity of the filling discharging machine is connected with the spring roll making operating platform through the conveying belt, one end of the first metering platform is connected with the spring roll making operating platform, the other end of the first metering platform is connected with the instant freezer through the conveying belt, a conveying belt outlet of the instant freezer is connected with the conveying belt, the film covering operating platform is arranged between the instant freezer and the metal detector, the second metering platform is connected with the metal detector, one end of the X-ray machine is connected with the second metering platform through the conveying belt, the other end of the X-ray machine is connected with the conveying belt lifting platform, and the conveying belt lifting platform is connected with the adhesive tap sealing machine.

The present invention relates to a preparation method of low AGEs wafer biscuits. Flour, starch, ammonium bicarbonate, sodium bicarbonate, water and catechins are taken to be mixed evenly, the mixture is beat into slurry at a water temperature of 14 DEG C, and the slurry is filtered to remove insoluble substances; the slurry is poured into an aperture disk type wafer baking mold to be baked and qualified wafer biscuit slices are picked; white granulated sugar, vegetable oil, sesame seed paste, peanut butter, whole milk powder, edible salt, edible spices and catechins are mixed evenly to prepare stuffing; a slice stacking machine is used to add the stuffing into the picked biscuit slices to obtain wafer biscuit blocks; the wafer biscuit blocks are sent into a slice pressing machine to be treated, the treated wafer biscuit blocks are frozen, and the frozen wafer biscuit blocks are stored in a low temperature freezer; and the wafer biscuits are cut according to design weights. The catechins are added in the manufacture process of the wafer biscuits and a natural antioxidant, and can reduce production of advanced glycation end products and enhance edible safety and nutrition of the wafer biscuits. The wafer biscuits are fresh in flavor and enable users to feel at ease and assured.

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch.

The invention discloses a baked food cooling box for food processing, and relates to the technical field of food processing. The baked food cooling box comprises a cooling box body and a cooling framework, baking trays are installed inside the cooling box body, the cooling framework is arranged over the baking trays, and the baking trays are connected with the cooling box body through grooves; guide slide wheels are installed at the left and right ends of each baking tray, a partition board is movably connected to the front of each baking tray, a cooling pipeline is installed inside the cooling framework, and the top of the cooling framework is in threaded connection with a hydraulic air cylinder. The baked food cooling box for food processing has the advantages that through the arrangement of the cooling box body, a turnover cover plate and the cooling framework, when the turnover cover plate covers the top of the cooling box body, the cover plate and the cooling box body are combinedto form a relative sealed shell. Through the cooperation of the cooling framework, food inside the cooling box body can be hermetically cooled.

The invention discloses a method for combining infrared and microwave to conduct repeated heating to promote brittleness of freezing cooked fried dumpling after repeated heating, and belongs to the technical field of microwave processing. According to the technical scheme, the cooked fried dumpling of which the repeated heating performance is promoted is obtained through steps of preparation of superfine grinding isolated soy protein, preparation of fried dumpling, pre-frying, freezing, and repeated heating. The awkward situation of the quality problem of freezing and microwave food is broken through, by adding the isolated soy protein which is subjected to superfine grinding and corn starch, composite phosphate, maltodextrin, and xanthan gum, the formula of traditional wrapper of fried dumpling is improved. The isolated soy protein which is subjected to superfine grinding has better water-retention performance. The corn starch, the isolated soy protein, the composite phosphate, the maltodextrin and the xanthan gum are added into an original formula of refined flour and wheat starch according to a certain ratio, the water-retention performance of the wrapper is improved, the moisture content diffusion phenomenon of the fried dumpling in a repeated heating process is sharply weakened, the brittleness is increased by 20%-27% than before, and the product quality is improved.

A dough for making a pastry food product, such as a churro, a method for making the dough and a method for making a cooked pastry food product from the dough. The method for making the dough for the pastry food product comprises heating dry ingredients for dough-making to a predetermined temperature; and mixing dry ingredients, substantially maintained at about its' predetermined temperature, with water, wherein the water is at a substantially elevated temperature, to form the dough. The dough absorbs less oil when it is deep-fried compared to a dough made by a conventional method.

The invention discloses a baking method for additive-free cake, and relates to the baking method of cake. The baking method comprises the steps of material mixing; material beating; air inflation; slip casting; baking; cooling and sterilizing; nitrogen-filled packing; in the step of baking, the cake in the slip casting enters a tunnel baking oven for being baked, the running speed of a conveyor belt is 0.1-2m/min, the baking time of a first temperature zone is 10 min-30 min, the temperature of hot air in an upper cavity is 220 DEG C+/-10DEG C, and the temperature of hot air in a lower cavity is 180 DEG C+/-10 DEG C; the baking time of a second temperature zone is 10 min-30 min, the temperature of the lower cavity is 200 DEG C+/-10 DEG C, and the temperature of the upper cavity is 160 DEG C+/-10 DEG C; the baking time of a third temperature zone is 10 min-30 min, the temperature of the lower cavity is 180DEG C+/-10 DEG C, the temperature of the upper cavity is 150 DEG C+/-10 DEG C, and the water activity of baked cake is below 78; in the step of cooling and sterilizing, the baked cake enters a cooling and sterilizing box for being cooled and sterilized, and the cooling and sterilizing box adopts a 360-degree all-dimensional stiffing and sterilizing box.