2results about How to "Keep texture" patented technology

The object is to suppress explosive boiling during heat cooking of a mushroom-ingredient-containing food product while maintaining the chewing texture of the mushroom ingredients even after the heat cooking. Provided is a food product containing mushroom ingredients, the food product satisfying all of the following (1) to (3): (1) the food product contains a mushroom ingredient having a shortest side length of greater than 5 mm at a content of 1.0 mass% or more in terms of wet mass in the food product; (2) the content ratio of a mushroom ingredient having a shortest side length of 5 mm or less to the mushroom ingredient having the shortest side length of greater than 5 mm is 20 times or less in terms of wet mass in a 10 mesh-on fraction; (3) when a 10 mesh-pass fraction is measured by "Method α", the maximum viscosity at a time point when the fraction reaches 80°C is less than 1200 cP, wherein in the "Method α", the viscosity of 25 g of a measurement sample is measured while the temperature is increased from 50°C to 80°C at a temperature increase rate of 6°C / minute using a rapid visco analyzer (RVA).

The utility model discloses a kind of fresh wet dough wrapper precooling devices, device includes structure box, the upper portion of one side of structure box is provided with feed inlet, the lower portion of opposite side of feed inlet is provided with discharge port;Multiple cooling plate assemblies are provided in the structure box, the cooling plate assembly is transversely parallel in the structure box Setting, and the cooling plate assembly of adjacent upper and lower positions keeps staggered setting in head and tail end;The cooling plate assembly of position uppermost is connected feed inlet in head section, the cooling plate assembly of position lowermost is connected discharge port in tail end;The cooling plate assembly includes material conveyor belt, cooling plate is paved between the upper and lower belt surface of material conveyor belt, to carry out non-contact cooling to fresh wet dough wrapper continuously passing through the belt surface of material conveyor belt.The device of the utility model has the advantages of high cooling efficiency, can maintain fresh wet dough wrapper quality, and is easy to clean and maintain, provides an efficient, reliable solution for the continuous batch rapid precooling of fresh wet dough wrapper.