Edible spoon and making method thereof

A spoon and edible technology, applied in the field of edible spoon and its preparation, can solve the problems of low strength, high cost, short shelf life, etc., and achieve the effect of high strength, good practicability, and long shelf life

Inactive Publication Date: 2017-05-31
威海恒孚信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Chinese patent CN 102101526 A discloses an edible tableware with good mechanical properties and high temperature resistance. Although it solves the problem of low strength in the prior art to a certain extent, its raw materials do not directly use grain, and are prepared Too many additives are added in the process, and the cost is relatively high
[0006] Although the Chinese patent CN 106035459 A uses purple sweet potato as a raw material to prepare edible spoons, it essentially only prepares spoon-shaped dishes and does not have the bending resistance required by ordinary spoons.
[0007] In addition, the existing spoons prepared from grains are difficult to store in a high-humidity environment due to their poor compactness and insufficient preparation methods, and the shelf life is very short.

Method used

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  • Edible spoon and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Crush the grain into powder and pass through 200~250 sieves to obtain grain powder;

[0032] (2) Prepare 80 parts of grain powder, 20 parts of water, and 1 part of edible oil by weight;

[0033] (3) Add the water prepared in step (2) to the grain powder prepared in step (2), mix and stir, add edible oil, and blend until it forms a dough. When blending, the ambient temperature is controlled at 18~25°C, and the dough temperature is controlled at 20~35℃; after that, let stand;

[0034] (4) Roll the product obtained in step (3), and carry out a standing treatment at 18-25°C; then put it into a mold;

[0035] (5) Preheat the product obtained in step (4) at 180°C; then bake for 15 minutes at a surface fire of 190°C and a primer fire of 190°C;

[0036] (6) cooling the result of step (5) to obtain;

[0037] The grain is composed of two parts, A and B, the A is sorghum; the B is sweet potato; the mass ratio of A and B is 3:1.

Embodiment 2

[0039] (1) Crush the grain into powder and pass through 200~250 sieves to obtain grain powder;

[0040] (2) By weight, prepare 120 parts of grain powder, 22 parts of water, and 3 parts of edible oil;

[0041] (3) Add the water prepared in step (2) to the grain powder prepared in step (2), mix and stir, add edible oil, and blend until it forms a dough. When blending, the ambient temperature is controlled at 18~25°C, and the dough temperature is controlled at 20~35℃; after that, let stand;

[0042] (4) Roll the product obtained in step (3), and carry out a standing treatment at 18-25°C; then put it into a mold;

[0043] (5) Preheat the product obtained in step (4) at 180°C; then bake for 35 minutes at a surface fire of 170°C and a primer fire of 170°C;

[0044] (6) cooling the result of step (5) to obtain;

[0045] The grain is composed of two parts, A and B, the A is glutinous rice; the B is potato; the mass ratio of A and B is 5:2.

Embodiment 3

[0047] (1) Crush the grain into powder and pass through 200~250 sieves to obtain grain powder;

[0048] (2) Prepare 100 parts of grain powder, 21.5 parts of water, and 1.5 parts of edible oil by weight;

[0049] (3) Add the water prepared in step (2) to the grain powder prepared in step (2), mix and stir, add edible oil, and blend until it forms a dough. When blending, the ambient temperature is controlled at 18~25°C, and the dough temperature is controlled at 20~35℃; after that, let stand;

[0050] (4) Roll the product obtained in step (3), and carry out a standing treatment at 18-25°C; then put it into a mold;

[0051] (5) Preheat the product obtained in step (4) at 180°C; then bake for 30 minutes at a surface fire of 180°C and a primer fire of 180°C;

[0052] (6) cooling the result of step (5) to obtain;

[0053] The grain is composed of two parts, A and B, the A is rice; the B is corn; the mass ratio of A and B is 4:1.5.

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PUM

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Abstract

The invention belongs to the technical field of food. The method comprises the steps that 1, grain is ground into powder and screened with a 200-250-mesh sieve, and grain powder is obtained; 2, 80-120 parts by weight of grain powder, 20-22 parts by weight of water and 1-3 parts by weight of edible oil are prepared; 3, the water is added into the grain powder for mixing and stirring, then, the edible oil is added, blending is conducted till dough is obtained, the environment temperature is controlled to range from 18 DEG C to 25 DEG C, the dough temperature is controlled to range from 20 DEG C to 35 DEG C, and then standing is conducted; 4, rolling is conducted, standing is conducted at the temperature of 18-25 DEG C, and then the treated dough is put into a mold; 5, at the temperature of 180 DEG C, preheating is conducted, and baking is conducted for 15-35 min on the condition that the surface fire ranges from 170 DEG C to 190 DEG C, and the bottom fire ranges from 170 DEG C to 190 DEG C; 6, cooling is conducted, and an edible spoon is obtained. The obtained edible spoon is high in strength, resistant to temperature and humidity and suitable for actual application and popularization, and has a long quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an edible spoon and a preparation method thereof. Background technique [0002] With the faster and faster pace of people's life, people's demand for disposable tableware is increasing. Generally speaking, disposable tableware (such as spoons) is often made of plastic, which has caused great damage to the environment due to its refractory degradability. However, the cost of steel spoons or wooden spoons is relatively high, and it is difficult to popularize and use them. [0003] Chinese patent CN 1312316 A utilizes wheat, rice, corn, sorghum and other flours to obtain edible tableware through puffing and steam spraying, and then pressing. However, its strength is very poor, and at most it can only be used for making dishes and other appliances that do not require high flexural strength. [0004] Chinese patent CN 105433462 A also uses hot pressing to obtain and disclose an edible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/48A21D2/36A47G21/04
Inventor 于洋
Owner 威海恒孚信息科技有限公司
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