Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Citrus residue flaky pastries and making method thereof

A technology of citrus dregs and shortbread, applied in food preparation, baking, baked food and other directions, can solve the problems of environmental pollution, waste of resources, low added value of processing, etc., achieve good taste, help digestion, and achieve large-scale production effect

Inactive Publication Date: 2016-01-06
XIANGTAN UNIV
View PDF5 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As the largest by-product left by the citrus processing industry, citrus pomace is usually directly landfilled or processed into primary feed products, which not only leads to low processing added value, waste of resources, but also pollutes the environment

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

[0031] B: Accurately weigh 40g of xylitol, 40g of glutinous rice flour, and 0.5g of salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

[0032] C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

[0033] D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

[0034] E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

[0035] F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

[0036] H: Bake the shor...

Embodiment 2

[0038] A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

[0039] B: Accurately weigh 50g of xylitol, 50g of glutinous rice flour, and 1g of salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

[0040] C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

[0041] D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

[0042] E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

[0043] F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

[0044] H: Bake the shortb...

Embodiment 3

[0046] A: Accurately weigh 70 g of crushed sweet orange pomace, boil in 95°C water for 3 minutes, filter, and keep the sweet orange pomace for later use.

[0047] B: Accurately weigh 60g of white granulated sugar, 60g of glutinous rice flour, and 1.5g of table salt, mix them with sweet orange pomace, knead them into a ball, and prepare the sweet orange pomace filling.

[0048] C: Weigh 15g of shortening, melt it at 60°C, add 60g of flour, 30ml of warm water, 0.6g of baking soda, and 1g of salt, mix well, and knead it into a dough to obtain a water-oily dough.

[0049] D: Weigh 20 g of shortening and melt it at 60° C., add 40 g of flour to obtain pastry.

[0050] E: Roll the prepared water-oil skin dough into a uniform thickness, wrap the pastry in it, gently roll it into a dough with a rolling pin, and then repeat the folding and rolling operations to make a suitable round dough.

[0051] F: Wrap the stuffing with the prepared dough and lightly press it with your hands.

[0...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses citrus residue flaky pastries and a making method thereof. The citrus residue flaky pastries are mainly made of oil crisps, water oil wrappers and citrus fruit residue stuffing, wherein the oil crisps comprise wheat flour and oil, the water oil wrappers comprise the wheat flour, water, the oil and baking soda, and the citrus fruit residue stuffing comprises citrus fruit residues, glutinous rice flour and edible sugar. The making method comprises the steps that an appropriate amount of the wheat flour is weighed to be evenly mixed with the oil, the water, the baking soda and salt, the mixture is kneaded into dough, the water oil wrappers are obtained, the water oil wrappers wrap the oil crisps to obtain wrappers, then the stuffing is placed on the wrappers to be wrapped and formed, and lastly baking is performed to obtain the citrus residue flaky pastries. According to the citrus residue flaky pastries and the making method thereof, not only are the peel residues in residues generated in squeezing of citrus fruits utilized, but also the pulp residues in the citrus fruit residues are utilized, and therefore the citrus fruit residues are fully utilized; the essence of waste utilization of the citrus fruit processing residues is achieved and has the most essential difference with utilization of the citrus fruits.

Description

technical field [0001] The invention relates to a shortbread, in particular to a citrus residue shortbread using citrus fruits as raw materials and a preparation method thereof. Background technique [0002] Citrus is the largest category of fruit in the world, and it is cultivated in more than 140 countries and regions in the world, mainly concentrated in Brazil, China, the United States and the countries along the Mediterranean Sea. my country is a big citrus producing country. Since 2008, my country's citrus planting area and annual output have ranked first in the world. Hunan is a large province of citrus processing in my country. There are more than 20 large-scale citrus processing enterprises, among which Yongzhou Xike, Shaoyang Liwen and Huaihua Huiyuan are the largest. [0003] The whole fruit of citrus fruits is often used in food processing, and a large amount of citrus residues will be produced during the processing process, especially after the fruit is juiced, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L1/29
Inventor 陶能国谢思敬国兴黄师荣
Owner XIANGTAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com