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Crispy durian cakes and processing method thereof

A processing method and technology of durian cake, which are applied in baking, dough processing, baked food, etc., can solve the problems of single taste and diversified demand, and achieve rich taste and appearance, rich nutrition and convenient consumption. Effect

Inactive Publication Date: 2016-05-11
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern nutrition research shows that durian has extremely high nutritional value. It contains a variety of vitamins and is rich in nutrition. High value, regular consumption of durian can strengthen the body, invigorate the spleen, invigorate qi, invigorate the kidney and aphrodisiac, and warm the body. However, durian does not have a variety of flavors and types like other fruits. With the improvement of people's living standards, durian with a single taste can no longer meet people's needs for the taste and variety of fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A durian crisp, characterized in that, in parts by weight, it comprises the following components: 30 parts of durian, 20 parts of bread flour, 6 parts of batter powder, 3 parts of cornstarch, 3 parts of vegetable butter, 10 parts of white sugar, soft water 5 servings.

[0023] The processing method of above-mentioned durian crisp is as follows:

[0024] 1) Stir-fried stuffing: Stir 3kg of cornstarch and 5kg of soft water evenly, then stir-fry the stuffing in a sandwich pot, take it out of the pot when the center temperature reaches 90°C, and then cool it down to a center temperature below 20°C for use;

[0025] 2) Seasoning: Stir 30kg of durian meat thawed to a center temperature of -1°C to 5°C with 10kg of white sugar and 3kg of vegetable cream for 5 to 10 minutes until uniform, and place it at 10 to 15°C for 3 hours. Let the filling taste more fully;

[0026] 3) Molding: Spread the stuffing of step 1) on the mold, place the product obtained in step 2) into the mold ...

Embodiment 2

[0030] A durian crisp, characterized in that, in parts by weight, it comprises the following components: 40 parts of durian, 25 parts of bread flour, 7 parts of batter powder, 4 parts of sweet potato starch, 4 parts of vegetable butter, 13 parts of white sugar, soft water 8 servings.

[0031] The processing method of above-mentioned durian crisp is as follows:

[0032] 1) Stir-fried stuffing: Stir 4kg of sweet potato starch and 8kg of soft water evenly, then stir-fry the stuffing in a sandwich pot, take it out of the pot when the center temperature reaches 90°C, and then cool it down to a center temperature below 20°C for use;

[0033] 2) Seasoning: Stir 40kg of durian meat thawed to a center temperature of -1°C to 5°C with 13kg of white sugar and 4kg of vegetable butter in a mixer for 5 to 10 minutes until uniform, and place it at 10 to 15°C for 5 hours. The stuffing is full of flavor;

[0034] 3) Molding: Spread the stuffing of step 1) on the mold, place the product obtain...

Embodiment 3

[0038] A durian crisp, characterized in that, in parts by weight, it comprises the following components: 50 parts of durian, 30 parts of bread flour, 8 parts of batter powder, 5 parts of cornstarch, 5 parts of vegetable butter, 15 parts of white sugar, soft water 10 servings.

[0039] The processing method of above-mentioned durian crisp is as follows:

[0040] 1) Stir-fried stuffing: Stir 5kg of cornstarch and 10kg of soft water evenly, then stir-fry the stuffing in a sandwich pot, take it out of the pot when the center temperature reaches 90°C, and then cool it down to a center temperature below 20°C for use;

[0041] 2) Seasoning: Stir 50kg of durian meat thawed to a center temperature of -1°C to 5°C with 15kg of white sugar and 5kg of vegetable cream in a mixer for 5 to 10 minutes until uniform, and place it at 10 to 15°C for 4 hours to make the filling fully delicious;

[0042] 3) Molding: spread the stuffing of step 1) on the mold, place the product obtained in step 2)...

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Abstract

The invention relates to crispy durian cakes and a processing method thereof. The crispy durian cakes are prepared from the following components in parts by weight: 30-50 parts of durians, 20-30 parts of bread powder, 6-8 parts of batter mix, 3-5 parts of starch, 3-5 parts of cream, 10-15 parts of white granulated sugar and 5-10 parts of soft water. The crispy durian cakes disclosed by the invention can completely maintain the original nutrient value of the durians, no chemical additives including pigment, essence, spice, preservatives and the like are added, and the crispy durian cakes have the advantages of being delicious, beautiful in shapes, crisp in outer parts and tender in inner parts, rich in nutrition, convenient to eat and the like.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a durian crisp and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Modern nutrition research shows that durian has extremely high nutritional value. It contains a variety of vitamins and is rich in nutrition. High value, regular consumption of durian can strengthen the body, invigorate the spleen, invigorate qi, invigorate the kidney and aphrodisiac, and warm the body. However, durian does not have a variety of tastes and types like other fruits. With the improvement of people's living standards, durian with a single taste can no longer satisfy people's needs for the taste and variety of fruits. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the invention provides a durian crisp and a processing method thereof. [0004] The technical scheme that the present invention solve...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 牟伟丽李杰孙盛娟曹建峰张道旭李建利
Owner PENGLAI JINGLU FISHERY
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