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Camellia oleifera and preparation method thereof

A technology of camellia oleifera and oats, which is applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as large fluctuations in product quality, easy oxidation of products, and increased surface area of ​​oil, so as to achieve easy control of hygiene and quality, and easy standardization , Long shelf life effect

Inactive Publication Date: 2015-05-27
晋城市伊健食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production method of camellia oleifera is also relatively traditional, and there has been no major change for hundreds of years. From the current point of view, there are obviously the following shortcomings: 1. The products are mostly fried with animal fats such as butter and mutton oil. High fatty acid content is not conducive to the health of modern people
2. Earthen stoves and iron pots have been used for hundreds of years to fry manually, with dust and smoke floating around, sweat dripping, and hygiene is difficult to reassure
3. The production volume of small pots and small stoves is small each time, and the heat is unstable. The color is determined by personal experience, and the product quality fluctuates greatly. It can only be made in small workshops and cannot be industrialized.
4. Most of the main raw materials are polished rice and noodles, but the health of modern people needs more coarse grains, and the products do not meet the needs of consumers
5. Due to the increased surface area of ​​the fried noodles after frying, the contact with oxygen increases sharply, and the product is easy to oxidize. In addition, the packaging of traditional workshops is very simple, and the product is easy to produce a stinky smell. Food with a stinky smell is harmful to health. Yes, food safety cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of camellia oleifera of the present embodiment is made up of the raw material of following parts by weight:

[0018] 30 parts of oats, 25 parts of wheat, 10 parts of millet, 20 parts of soybeans, 3 parts of peanut kernels, 3 parts of peeled sesame seeds, 1 part of almonds, 1 part of sunflower seeds, 1 part of flax, 10 parts of peanut oil, 0.1 parts of spices, salt 2 parts, 0.1 part of chicken essence, 2 parts of spring onion, 0.5 part of ginger;

[0019] A method for preparing the camellia oleifera, comprising the following steps:

[0020] 1) Baking: the oats, wheat, millet, soybeans, peanut kernels, peeled sesame, almonds, sunflower seeds, and flax in the above parts by weight are respectively baked in a rotary electromagnetic oven, and the end point temperatures of oats, wheat, and millet are set to The temperature is set at 145°C; the end point temperature of peeled sesame, almond, sunflower seed kernel, soybean, and flax is set at 165°C, and the end point te...

Embodiment 2

[0028] A kind of camellia oleifera of the present embodiment is made up of the raw material of following parts by weight:

[0029] 35 parts of oats, 30 parts of wheat, 15 parts of millet, 25 parts of soybeans, 5 parts of peanut kernels, 5 parts of peeled sesame seeds, 2 parts of almonds, 2 parts of sunflower seeds, 2 parts of flax, 12 parts of peanut oil, 0.4 parts of spices, salt 5 parts, 0.3 parts chicken essence, 3 parts green onions, 1 part ginger;

[0030] A method for preparing the camellia oleifera, comprising the following steps:

[0031] 1) Baking: the oats, wheat, millet, soybeans, peanut kernels, peeled sesame, almonds, sunflower seeds, and flax in the above parts by weight are respectively baked in a rotary electromagnetic oven, and the end point temperatures of oats, wheat, and millet are set to The temperature is set at 145°C; the end point temperature of peeled sesame, almond, sunflower seed kernel, soybean, and flax is set at 165°C, and the end point temperatu...

Embodiment 3

[0038] A kind of camellia oleifera of the present embodiment is made up of the raw material of following parts by weight:

[0039] 33 parts of oats, 28 parts of wheat, 13 parts of millet, 23 parts of soybeans, 4 parts of peanut kernels, 4 parts of peeled sesame seeds, 1.5 parts of almonds, 1.5 parts of sunflower seeds, 1.5 parts of flax, 11 parts of peanut oil, 0.3 parts of spices, salt 3 parts, 0.2 parts chicken essence, 2.5 parts green onions, 0.8 parts ginger;

[0040] A method for preparing the camellia oleifera, comprising the following steps:

[0041] 1) Baking: the oats, wheat, millet, soybeans, peanut kernels, peeled sesame, almonds, sunflower seeds, and flax in the above parts by weight are respectively baked in a rotary electromagnetic oven, and the end point temperatures of oats, wheat, and millet are set to The temperature is set at 145°C; the end point temperature of peeled sesame, almond, sunflower seed kernel, soybean, and flax is set at 165°C, and the end poin...

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PUM

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Abstract

The invention belongs to the technical field of food, and particularly relates to camellia oleifera and a preparation method thereof. The camellia oleifera is prepared from oat, wheat, millet, soybeans, peanut kernels, shelled sesames, almonds, sunflower seed kernels, flaxes, peanut oil, spice, edible salt, chicken powder, onions and ginger by baking, powdering, granulation, powder bag and seasoning bag preparation, and external packaging. The camellia oleifera and the preparation method thereof have the characteristics that a conventional processing method and raw materials are changed, the industrial production can be realized, dietary fibers can be complemented at any time anywhere, the storage period is long, the camellia oleifera is convenient to eat, and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to camellia oleifera and a preparation method thereof. Background technique [0002] Camellia oleifera is a traditional food. As long as there is boiling water, it can be eaten immediately. It is very convenient, delicious and inexpensive, and economical. It is very popular among ordinary people. However, the production method of camellia oleifera is also relatively traditional, and there has been no major change for hundreds of years. From the current point of view, there are obviously the following shortcomings: 1. The products are mostly fried with animal fats such as butter and mutton oil. High fatty acid content is not conducive to the health of modern people. 2. Earthen stoves and iron pots have been used for hundreds of years to fry manually, with dust and smoke floating around, sweat dripping, and hygiene is difficult to be reassuring. 3. The production volume of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
CPCA23V2002/00A23V2200/30
Inventor 张国宴陈立平豆建平
Owner 晋城市伊健食品股份有限公司
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