Method for preparing chocolate and strawberry crisps

A chocolate and strawberry technology, which is applied in the field of food processing, can solve the problems of strong seasonality of strawberry growth and difficult storage, and achieve the effect of retaining color and flavor, less loss of nutrients, and rich flavor

Inactive Publication Date: 2012-02-08
JIANGSUCHINA PALARICH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Strawberries contain a variety of nutrients, but strawberries have strong seasonal growth and are not easy to store
Chocolate is a snack food that people of all walks of l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Ingredients: 1000 grams of fresh strawberries, 500 grams of 50% chocolate.

[0018] After washing the strawberries, remove the stems of the strawberries by hand, and cut 1 / 2 slices.

[0019] Drain the above-mentioned processed strawberries and put them into an open oven for drying. The drying temperature is 55°C. After 4 hours, the water content of the strawberries will be 20%-40%. Vacuumize until the relative vacuum degree is -0.01Mpa, stop vacuuming, and then introduce carbon dioxide gas to make the gas pressure in the tank reach 0.5Mpa, release the pressure after maintaining for 15min, take out the material, transfer it to the tray of the vacuum drying box within 10min, and close the cabin tightly The door starts to vacuumize and heat, set the temperature at 55°C, and start drying. After about 8 hours, turn off the heating and start to cool. When the surface temperature of the material is less than 20°C, the vacuum is broken, and the dried strawberries are taken out....

Embodiment 2

[0022] Raw materials: 1000 grams of strawberries, 500 grams of 50% chocolate.

[0023] After washing the strawberries, remove the stems of the strawberries and cut 1 / 2 into slices.

[0024] Drain the above-mentioned treated strawberries and put them into an open oven for drying. The drying temperature is 55°C. After about 4 hours, the water content of the strawberries will be 20%-40%. Inject carbon dioxide gas to make the gas pressure in the tank reach 0.2Mpa, keep the pressure for 30 minutes, release the pressure, take out the material, transfer it to the tray of the vacuum drying oven within 10 minutes, close the hatch and start vacuum heating, set the temperature at 55°C, and start drying for about 8 hours Afterwards, turn off the heating and start to cool, cool down until the surface temperature of the material is less than 20°C, break the vacuum, and take out the dried strawberries.

[0025] At the same time of the vacuum drying and cooling stage, heat 500 grams of choco...

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PUM

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Abstract

The invention discloses a method for preparing chocolate and strawberry crisps, belonging to the technical field of food processing. The method is characterized by taking fresh strawberries and chocolates as the main raw materials, firstly permeating, drying and dehydrating the fresh strawberries at low pressure to process strawberry crisps and then coating the chocolates outside the strawberry crisps. The method comprises the following steps: 1) washing and slicing, 2) half-dry crisp preparing, 3) puffing, 4) vacuum drying and 5) coating. The method has the following beneficial effects: as the fresh strawberries are dried under low temperature to prepare the strawberry half-dry crisps after undergoing preprocessing such as washing and slicing and then the strawberry half-dry crisps are puffed and hot-dried, fewer nutrient components of the products are lost and the original colors and flavors are retained and the crisps are crispy; meanwhile, the chocolates are coated, thus enriching and improving the flavors of the strawberry crisps; and the method has great significance in the technical field of agricultural byproduct processing.

Description

technical field [0001] The invention relates to a method for preparing chocolate strawberry chips, belonging to the technical field of food processing. Background technique [0002] Strawberry is a perennial herb. Its fruit develops from a receptacle into a fleshy aggregate fruit. Strawberries contain a variety of nutrients, but strawberries have strong seasonal growth and are not easy to store. Chocolate is the snack food that people of all walks of life like to eat, and there are many varieties, such as various nut-filled chocolates, but so far there is no strawberry-filled chocolate that utilizes strawberries as a sandwich. Contents of the invention [0003] The invention provides a method for preparing chocolate strawberry crisps. The strawberry crisps are processed by low-pressure osmotic drying and dehydration technology, which can retain their nutritional components and tissue shape to the greatest extent, and have good taste and tooth feeling. Chocolate is coated ...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/54
Inventor 赵保民
Owner JIANGSUCHINA PALARICH
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