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Production method of quick-frozen Chinese burger

A production method and noodle technology, which can be applied in the fields of baking, baked food, food science, etc., can solve the problems such as the taste and quality of Chifeng sandwiches, and achieve the effect of significant layering function, low viscosity, and slow water absorption

Inactive Publication Date: 2019-01-11
内蒙古草原汉唐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of researching and developing the quick-frozen sandwich semi-finished products, the applicant of this patent lies in the production method of the sandwich quick-frozen noodle cake. After being baked, there will be no layering, no crispiness, and the taste and quality that Chifeng pairing should have.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: a kind of preparation method of quick-frozen sandwich cake, it comprises the steps:

[0034] 1) Making water and oil noodles:

[0035] Put the flour, lard and water into the container and mix well until the dough is uniform without particles, the surface is smooth, and the hardness is appropriate. Cover it with plastic wrap and proof it for 6-8 hours at a temperature of 3-4°C. Wherein, the proportions by weight of the raw materials used in the water-oil noodles are: 7 parts of flour, 3.5 parts of lard, and 3.5 parts of water;

[0036] 2) Pastry making:

[0037] Put lard, broomcorn rice noodles and salt noodles into a container, mix and stir evenly to make a pastry, wherein, the weight ratio of each raw material of the pastry is: 10 parts of lard, 4 parts of broomcorn rice noodles, and 2 parts of salt noodles; wherein, The broomcorn rice noodles are the red broomcorn millet No. 2 broomcorn variety planted in Niuligaochuan, Changsheng Town, Aohan Banner, C...

Embodiment 2

[0047] Embodiment 2: A kind of preparation method of quick-frozen sandwich cake, other steps are consistent with embodiment 1, difference is: the weight ratio of each raw material consumption of water-oil surface is: flour 8 parts, lard 3 parts, water 4 parts parts; the parts by weight of each raw material of pastry are: 8 parts of lard, 3 parts of broomcorn rice noodles, 1 part of salt noodles, and 1 part of sesame paste.

Embodiment 3

[0048] Embodiment 3: A kind of preparation method of quick-frozen sandwich cake, other steps are consistent with embodiment 1, difference is: the weight ratio of each raw material consumption of water-oil surface is: flour 6 parts, lard 3 parts, water 3 parts The parts by weight of each raw material of pastry are as follows: 10 parts of lard, 4 parts of millet rice noodles, 1 part of salt noodles, 0.5 parts of cumin powder, and 0.5 part of pepper powder.

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PUM

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Abstract

The invention discloses a production method of a quick-frozen Chinese burger. The method comprises five steps including production of water oiled dough, production of pastry dough, production of burgers, quick freezing and baking. In the water oiled dough production step, flour, lard and water are uniformly mixed, and the mixture is rested at 3-4 DEG C for 6-8 h; in the pastry dough production step, lard, broom corn millet flour and salt are uniformly stirred to produce the pastry dough; in the quick-freezing step, quick freezing is performed at minus 35 DEG C to minus 40 DEG C for 0.8-1.2 h,and the burgers are packaged and placed in a cold storage at minus 18 DEG C to minus 19 DEG C to be stored; and in the baking step, the quick-frozen Chinese burgers are not thawed and directly placedin a baking pan to be baked. The quick-frozen Chinese burger produced by the method has gold appearance and clear layers, tastes crispy outside and soft inside after being baked and can completely reach the specific quality of Chifeng Chinese burgers after being sandwiched with bacon; and meanwhile, the method is simple in process technology, convenient to operate and prone to industrial production application.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making a quick-frozen sandwich biscuit. Background technique [0002] Double sandwich is a special food in Chifeng, Inner Mongolia. It is a local special snack made by kneading noodles with a certain proportion of oil and water, and coating them with ghee. It is golden on the outside, with clear layers, crisp on the outside and soft on the inside, with bacon inside, fragrant but not greasy. It is deeply loved by diners, especially tourists who come to Chifeng from other places. They purchase a large number of gifts and take them home. However, the purchased pairs are reheated and eaten. There is no newly made pair that is crispy on the outside and soft on the inside. greasy taste. [0003] my country's patent literature discloses the patent number: ZL200610106591.6 "Method for making Mongolian hamburgers", which discloses the traditional process...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/047
CPCA21D13/047A21D13/31
Inventor 韩正泽宋红立何谱东
Owner 内蒙古草原汉唐食品有限公司