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Caramel treats as well as making method and special oil frying equipment thereof

A vegetable oil and weighing technology, which is applied in application, oil/fat baking, fat oil/fat refining, etc., can solve the problems of difficult molding, poor flour adhesion, and inability to make fried foods, etc., and achieve low yield, Effect of poor frying performance and low adhesive performance

Pending Publication Date: 2020-05-19
贵州问候自然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flour made of pure buckwheat has poor bonding performance and is difficult to shape, so it cannot be used to make fried foods

Method used

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  • Caramel treats as well as making method and special oil frying equipment thereof
  • Caramel treats as well as making method and special oil frying equipment thereof
  • Caramel treats as well as making method and special oil frying equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] As a key step of the present invention, the preparation of its bitter almond powder and peach kernel powder is a prerequisite, so at first the preparation of bitter almond powder and peach kernel powder is described in detail, so that those skilled in the art can fully understand the technical content of the present invention.

[0079] The preparation of embodiment 1.1 bitter almond powder:

[0080] T1, bitter almonds are weighed, take by weighing 1000g of bitter almonds with a water content less than 5%;

[0081] T2, bitter almond soaking, soaking the bitter almond of step T1 with 1% KOH solution, soaking temperature 30 ℃, soaking time 5min;

[0082] T3, peeling and removing the germ of the bitter almond, performing crushing, peeling and removing the germ of the bitter almond in step T2, to obtain coarse raw material of the bitter almond;

[0083] T4, bitter almond rinsing and drying, dry the bitter almond coarse material in step T3 after rinsing with pure water, rins...

Embodiment 14

[0106] The preparation of embodiment 1.4 peach kernel powder:

[0107] U1, peach kernels are weighed, take by weighing 2000g of peach kernels with a moisture content less than 5%;

[0108] U2. Wash the peach kernels. Soak the peach kernels in step U1 in pure water at 70°C for 30 minutes, then take them out and soak them in pure water at room temperature for 10 minutes to cool down;

[0109] U3, peeling the peach kernels, performing crushing and peeling treatment on the peach kernels in step U2 to obtain coarse peach kernels;

[0110] U4, drying peach kernels, drying the coarse peach kernel material in step U3 at 70°C for a drying time of 4H to 5H until the moisture content is ≤10%;

[0111] U5, crushing the peach kernels, crushing the coarse peach kernels in step U4 on a pulverizer at a crushing temperature of 45°C to 55°C, passing through a 20 to 30 mesh sieve to obtain coarse peach kernels;

[0112] U6. Press the peach kernels to remove oil, and press the peach kernel meal...

Embodiment 15

[0114] The preparation of embodiment 1.5 peach kernel powder:

[0115] U1, peach kernel is weighed, and the peach kernel 5000g that takes moisture content to be less than 5%;

[0116] U2, clean the peach kernels, soak the peach kernels in step U1 in pure water at 75°C for 25 minutes, then take them out and soak them in pure water at room temperature for 5 minutes to cool;

[0117] U3, peeling the peach kernels, performing crushing and peeling treatment on the peach kernels in step U2 to obtain coarse peach kernels;

[0118] U4, drying peach kernels, drying the coarse peach kernel material in step U3 at 70°C for a drying time of 4H to 5H until the moisture content is ≤10%;

[0119] U5, crushing the peach kernels, crushing the coarse peach kernels in step U4 on a pulverizer at a crushing temperature of 45°C to 55°C, passing through a 20 to 30 mesh sieve to obtain coarse peach kernels;

[0120] U6, the peach kernel is pressed to remove oil, and the peach kernel meal in step U5 ...

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Abstract

The invention discloses a making method of caramel treats. The making method comprises the following steps: by taking tartary buckwheat flour and wheat flour as main raw materials, adding one or moremodification auxiliary materials of wheat gluten flour, almond meal, peach kernel powder, lily bulb powder, lotus root powder and kudzu vine root powder of a certain ratio, and implementing a specificmolding and oil frying making method, so as to obtain the caramel treats. The caramel treats have the characteristics of being good in swelling degree, crispy and soft in taste, fine and uniform in internal tissue and instantaneous to melt in the mouth, and also have rich nutrition healthcare functions. The invention further discloses special oil frying equipment for making the caramel treats. Aspecial reaction and filtering mechanism is provided, plant oil for oil frying is subjected to anti-sticking, defoaming and stable reaction treatment, and the plant oil for oil frying after reaction treatment is filtered stage by stage and is further circulated into the oil frying equipment to fry the caramel treats. Therefore, caramel treats which are crispy and soft and good in completeness aremade by using the special oil frying equipment, and meanwhile, the service life of the plant oil for oil frying can be prolonged.

Description

technical field [0001] The invention relates to the technical field of nutritious food and its production, and more specifically relates to Shaqima, its preparation method and special frying equipment. Background technique [0002] Shaqima (Carameltreats) is a Chinese specialty pastry, also known as Saqima; fried noodles are used as raw materials, and various jelly sugars are used as excipients and flavoring agents, because of its sweet and soft taste and golden color , Sweet but not greasy, rich in taste and rich in nutrition, it has become a food suitable for all ages. Most of the Shaqima sold on the market are produced with wheat flour flour as the main raw material. Although Qima powder can meet the market demand to a certain extent, with modern people's attention to healthy food and the rapid development of food technology, the production and R&D personnel have become more and more demanding on the quality of Shaqima. High, such as the evaluation of good rise, crisp a...

Claims

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Application Information

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IPC IPC(8): A21B5/08A21D2/36A21D2/16A21D2/14A21D2/30A21D2/02C11B3/00C11B3/10
CPCA21B5/08A21D2/02A21D2/14A21D2/16A21D2/30A21D2/36A21D2/364A21D2/366C11B3/00C11B3/10
Inventor 杨达传张向阳符智闳
Owner 贵州问候自然食品有限公司
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