Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life

A technology of Huangshan biscuits and processing methods, which is applied in the directions of coating preservation, pre-baked dough treatment, baking, etc., and can solve the problems of soft taste, easy rancidity and browning of fat, and short storage time

Pending Publication Date: 2020-10-20
HUANGSHAN CHAOGANG FOOD
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a traditional snack, Huangshan biscuits have problems such as short storage time, easy deterioration of flavor and taste, etc., which affect the sales and distribution of Huangshan biscuits
The above problems are mainly reflected in: Huangshan Shaobing skin, exposed to the air, in contact with oxygen and water vapor, is easy to absorb moisture and oxidize, resulting in soft taste, crispy feeling and reduced burnt aroma; Huangshan Shaobing meat is made of pork fat. Mainly, after long-term storage, the fat is prone to rancidity and browning, which affects the flavor and nutrition of Huangshan biscuits

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: A kind of Huangshan sesame seed cake processing method that optimizes local flavor and prolongs shelf life

[0026] A method for processing Huangshan biscuits that optimizes flavor and prolongs shelf life is characterized by comprising the following technical steps.

[0027] (1) Ultrasonic-assisted cleaning and soaking of dried plums

[0028] The dried plum vegetable used is one of mustard greens, rapeseed, Chinese cabbage, winter vegetables and potherb mustard. After harvesting, it is prepared through processes such as drying, yellowing, salting, drying in the sun, and packing into altars. The water content is 15-20 % (the water content of this embodiment is 18%), it has the unique color and fragrance of dried plums. The dried prunes used in this embodiment is the dried prunes prepared from potherb mustard.

[0029] Put the dried prunes raw materials into the immersion cleaning equipment with ultrasonic treatment function, inject food-grade purified wat...

Embodiment 2

[0052] Embodiment 2: A kind of Huangshan biscuit processing method that optimizes local flavor and prolongs shelf life

[0053] A method for processing Huangshan sesame seed cakes with optimized flavor and extended shelf life, comprising the following steps:

[0054] Step 1: Put the dried plum vegetables into the cleaning tank, and then inject purified water into the cleaning tank to soak the dried plum vegetables; during the soaking process, start ultrasonic treatment once every 8 minutes to clean and soak the dried plum vegetables;

[0055] Step 2: Cut pig fat meat into small cubes evenly to obtain pig fat meat cubes, then add 0.25% chitosan, 0.15% sodium citrate, and 0.05% chitosan to pig fat cubes Citric acid, 0.25% compound phosphate; Then put into vacuum tumbler and carry out vacuum tumble pickling treatment, obtain the pig fat diced meat after pickling treatment;

[0056] Step 3: Drain the dried prunes obtained in step 1 after washing and soaking to remove surface mois...

Embodiment 3

[0066] Embodiment 3: A kind of Huangshan biscuit processing method that optimizes local flavor and prolongs shelf life

[0067] A method for processing Huangshan sesame seed cakes with optimized flavor and extended shelf life, comprising the following steps:

[0068] Step 1: Put the dried plum vegetables into the cleaning tank, and then inject purified water into the cleaning tank to soak the dried plum vegetables; during the soaking process, start the ultrasonic treatment once every 10 minutes to clean and soak the dried plum vegetables;

[0069] Step 2: Cut pig fat meat into small cubes evenly to obtain pig fat meat cubes, and then add 0.50% chitosan, 0.25% sodium citrate, and 0.10% chitosan to pig fat cubes Citric acid, 0.50% compound phosphate; Put into vacuum tumbler then and carry out vacuum tumble pickling treatment, obtain the pig fat diced meat after pickling treatment;

[0070] Step 3: Drain the dried prunes obtained in step 1 after washing and soaking to remove sur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life. The processing method comprises the following steps: performing soaking and cleaning on preserved vegetables under the assistance of ultrasonic waves, adding chitosan, sodium citrate, citric acid and composite phosphate into diced pork fat, performing vacuum and nitrogen-filled pressurization twice, carrying out rolling and kneading treatment, and mixing the diced pork fat with the preserved vegetables to prepare stuffing; pressing dough by adopting double screws, performing compounding to prepare a wrapper material, preparing a sesame seed cake from the wrapper material and stuffing, preparing cerealose emulsion, brushing the cerealose emulsion on the surface of the sesame seed cake, and performing baking. The Huangshan sesame seed cake prepared by the method has the taste of the traditional Huangshan sesame seed cake; and meanwhile, the flavor is more mellow,and the shelf life is longer.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of Huangshan biscuit which optimizes the flavor and prolongs the shelf life. Background technique [0002] Huangshan Biscuits, also known as Huangyin Biscuits, Jiujia Biscuits, and Crab Shell Biscuits, are characteristic traditional snacks in Huangshan City, Anhui Province. The traditional Huangshan Shaobing is made of flour, fatty meat, dried plums, sesame, salt, and vegetable oil as raw materials to make skin and stuffing. It is made by processes such as glutinous rice, scatter, and baking. The baking is carried out in a furnace. Charcoal is burned inside, and the biscuit is pasted on the inner wall of the furnace. After baking, simmering and baking, the fire is turned off and then baked, and it is made for several hours. . The freshly baked Huangshan sesame seed cakes are golden in color, crispy and refreshing, oily but not greasy, and have endless ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/17A21D15/08A21D8/04
CPCA21D13/19A21D13/17A21D15/08A21D8/047
Inventor 胡国训胡湾湾
Owner HUANGSHAN CHAOGANG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com