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Method for processing and shaping fragment foods and product made by method

A food processing and piecemeal technology, applied in the field of processing piecemeal food

Inactive Publication Date: 2019-06-07
刘中民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The main purpose of this application is to provide a method for processing fragmentary food into shapes, so as to solve the problem that sugar is inevitably used in the corresponding processing methods in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Flour the wheat and knead it into a dough, then cut the dough into strips, put it into an oil pan for high-temperature frying, and cut it into small strips to get a semi-finished product, smear the egg white on the surface, spread it evenly, put Put it into the mold, compact it, and then bake it. The first stage is 120°C for 8 minutes, the second stage is 270°C for 5 minutes, and the third stage is 180°C for 5 minutes.

Embodiment 2

[0036] Make soybean puree from soybeans, put them into an extruder, puff them at a pressure of 18-23mpa, then dry them, cut them into small pieces, and get semi-finished products. Apply egg white on the surface of the semi-finished products. After spreading evenly, put them into the mold and compact them , and then bake the first stage at 120°C for 8 minutes, the second stage at 270°C for 5 minutes, and the third stage at 180°C for 5 minutes.

Embodiment 3

[0038] Cut the apples into small pieces, about 5 cubic centimeters. After vacuum dehydration, the semi-finished product is obtained. Apply egg white on the surface of the semi-finished product. After spreading evenly, put it into a mold, compact it, and then bake it. The first stage is 120°C , 8 minutes, the second stage 270 ° C, 5 minutes, the third stage 180 ° C, 5 minutes.

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PUM

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Abstract

The invention discloses a method for processing and shaping fragment foods. The method comprises the following steps of making food raw materials into semi-finished products, then enabling transparentgum substances containing protein to be attached to the surface of each semi-finished product, enabling the semi-finished products to be in close contact, performing compression in molds in a pre-made shape, and performing baking at the temperature of 100-300 DEG C for 15-20 minutes, wherein the transparent gum shaped substances are used as a binder so that the semi-finished products are blockedand shaped. According to the method disclosed by the invention, the usage of sugar is avoided, the product processed by the method is not based on sweet taste, and compared with the product with single sweet taste, the product processed by the method has the advantage that different taste sense requirements of consumers can be met. Besides, heat quantity converted into fat is not very high, so that the possibility that the consumers produce obesity can be reduced; and besides, a dainty selection is additionally provided for diabetics.

Description

technical field [0001] The present application relates to the technical field of food production, in particular, to a method for processing fragmented food and its products. Background technique [0002] Food processing is to put edible things through certain procedures to make them taste better or more beneficial. Food processing is the process of artificially processing raw grains or other raw materials to form a new form of product that can be eaten directly. [0003] In the field of food processing, it is often encountered that small food particles are processed into shapes. The existing conventional solution is to use syrup as an adhesive for product molding, but excessive intake of sugar will cause several problems: for example: [0004] 1. It is easy for children who like to eat such sweets to get dental caries. Because these sweets contain more sugar, and sugar is a good medium for bacterial growth. [0005] 2. It is easy to make people obese. Because this kind ...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23P30/10A23P30/00A23L5/10A23L19/00A23L25/00A21D13/00A21D2/26A21D2/02A21D2/14A23L7/10
Inventor 刘中民
Owner 刘中民