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Cakes wrapped in leaves and industrial processing and making method of cakes wrapped in leaves

A production method and Yeerba technology, applied in the field of Yeerba and its industrial processing and production, can solve the problems of unstable product quality, short shelf life, large differences in process parameters and formulas, and achieve the benefits of shaping and quick-freezing stability Maintain and strengthen water absorption and ductility, and increase the effect of external environmental resistance

Active Publication Date: 2018-09-28
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the processing technology of Yeerba is traditional and primitive, with large differences in process parameters and formulas, and unclear technical standards, resulting in unstable product quality and heavy workload. In actual production, Yeerba leaves are prone to discoloration and Yeerba skin freezes and cracks , filling oil leakage, short shelf life, large taste changes and other outstanding problems, it is difficult to carry out industrial production

Method used

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  • Cakes wrapped in leaves and industrial processing and making method of cakes wrapped in leaves
  • Cakes wrapped in leaves and industrial processing and making method of cakes wrapped in leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of leaf cake, it comprises 70 parts of crust and 20 parts of stuffing.

[0030] The leather base includes 20 parts of rice flour, 30 parts of glutinous rice flour, 1 part of gluten powder, 3 parts of lard, 30 parts of water, 1 part of acetate starch, 0.5 part of trehalose powder, 0.1 part of glyceryl monostearate and 0.2 parts of sodium carboxymethylcellulose. The preparation steps of the trehalose powder, glyceryl monostearate and sodium carboxymethyl cellulose are as follows: mixing trehalose, glyceryl monostearate and sodium carboxymethyl cellulose according to the formula ratio, and then grinding into Powder form, after sieving, ensure that the powder particle size is ≤0.2mm, and the obtained powder is stored in a moisture-proof airtight condition at room temperature. Trehalose powder, glyceryl monostearate powder, and sodium carboxymethylcellulose powder can dissolve quickly, enhance the toughness and elasticity of the product, have the functi...

Embodiment 2

[0043] Embodiment 2: a kind of leaf cake, it comprises 75 parts of crust and 25 parts of stuffing.

[0044] The leather base comprises 23 parts of rice flour, 33 parts of glutinous rice flour, 2 parts of gluten powder, 4 parts of lard, 32 parts of water, 1 part of acetate starch, 1 part of trehalose powder, 0.5 part of glyceryl monostearate and 0.4 parts of sodium carboxymethylcellulose.

[0045] The fillings include 69 parts of pork, 10 parts of sprouts, 3 parts of scallion powder, 0.3 parts of salt, 0.2 parts of sucrose, 0.3 parts of monosodium glutamate, 4 parts of cooking wine, 0.3 parts of pepper, 3 parts of soy sauce, 6 parts of lard and 3 parts of A compound preservative solution.

[0046] The compound preservation solution includes 0.3 part of compound phosphate, 0.4 part of distilled monoglyceride, 0.7 part of xanthan gum, 0.5 part of guar gum, 0.6 part of β-cyclodextrin, 0.3 part of sodium caseinate, 0.2 part of shell Glycan acetic acid solution and 0.1 part of gly...

Embodiment 3

[0056] Embodiment 3: a kind of leaf cake, it comprises 80 parts of crust and 30 parts of stuffing.

[0057] The leather base includes 30 parts of rice flour, 40 parts of glutinous rice flour, 3 parts of gluten powder, 6 parts of lard, 40 parts of water, 2 parts of acetate starch, 1 part of trehalose powder, 0.5 part of glyceryl monostearate and 0.5 parts of sodium carboxymethylcellulose.

[0058] The fillings include 80 parts of pork, 15 parts of sprouts, 5 parts of scallion powder, 0.6 parts of salt, 0.5 parts of sucrose, 0.5 parts of monosodium glutamate, 7 parts of cooking wine, 0.5 parts of pepper, 5 parts of soy sauce, 10 parts of lard and 5 parts of A compound preservative solution.

[0059] The compound preservation solution includes 0.5 part of compound phosphate, 0.5 part of distilled monoglyceride, 1 part of xanthan gum, 0.8 part of guar gum, 1 part of β-cyclodextrin, 0.5 part of sodium caseinate, 0.3 part of shell Glycan acetic acid solution and 0.3 part glycerol....

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Abstract

The invention discloses cakes wrapped in leaves. The cakes wrapped in leaves comprise 70-80 parts of wrapper semifinished products and 20-30 parts of a filler. The invention further discloses a processing method. The cakes wrapped in leaves have the beneficial effects of controlling the infiltrating running off of fat in various directions, strengthening the flexibility and the elasticity of the products, reducing the frost splitting rate of the products, having favorable effect on restraining ageing and retrogradation of starch, and being favorable for shaping and maintaining of stability ofquick-frozen products.

Description

technical field [0001] The invention relates to the technical field of preparing rice cakes in the food industry, in particular to rice cakes and a factory-processed production method thereof. Background technique [0002] Yeerba and other rice cakes are traditional snacks with unique Sichuan characteristics, with Xindu Yeerba, Neijiang Yeerba, Leshan Yeerba and Luzhou rice cakes as typical representatives. The rice cakes are mainly made of glutinous rice and rice, which are refined, hung, skinned, stuffed, and steamed. Because of their soft and glutinous taste, sweet and mellow, and strong salty flavor, they are loved by consumers. . [0003] However, the processing technology of Yeerba is traditional and primitive, with large differences in process parameters and formulas, and unclear technical standards, resulting in unstable product quality and heavy workload. In actual production, Yeerba leaves are prone to discoloration and Yeerba skin freezes and cracks , stuffing o...

Claims

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Application Information

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IPC IPC(8): A23L3/3499A23L3/3517A23L3/3526A23L3/3562A23L3/358A23L5/41A23L7/10A23L13/40A23L33/12A23L33/125A23L33/185A23P20/25
CPCA23L3/3499A23L3/3517A23L3/3526A23L3/3562A23L3/358A23V2002/00A23L5/41A23L7/10A23L13/42A23L13/426A23L33/12A23L33/125A23L33/185A23P20/25A23V2250/636A23V2200/048A23V2250/5086A23V2250/506A23V2250/5112A23V2250/6406Y02A40/90
Inventor 康建平张星灿白菊红任元元华苗苗
Owner 四川东方主食产业技术研究院