Production method of fresh and tender wheat food

A production method and technology for wheat are applied in the field of food processing using wheat granules, which can solve the problems of loss of nutrition and natural umami of wheat, and achieve the effects of increasing utilization value, increasing flower color varieties, and improving structure.

Inactive Publication Date: 2004-07-28
汪昌顺
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The food produced by this method looks very fresh and tender, but the soaking

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

[0009] Example 1: Harvest and thresh the wheat at the end of milk ripening and early ripening at normal temperature, put the threshed wheat into a container, and send it to a freezer with a temperature of -28°C for quick freezing within 10 hours, and then send it to the temperature It is stored in a freezer at -1°C for use, and the storage period can be from 1 day to 6 months. During the storage period, take out the wheat kernels from the cold storage as needed, and use a thresher to remove the skin on the wheat kernels under the condition of no direct sunlight indoors. The indoor temperature should be kept at 3°C. After picking and removing impurities, wash away the dust with clean water and shake off the water with a dryer, then vacuum-pack them into small bags. After peeling, the wheat kernels can be picked by sifting with a grain cleaning machine, or manually. However, it should be ensured that the wheat grains taken out of the cold storage must be completed within 12 hou...

Embodiment 2

[0010] Example 2: In this example, after threshing the wheat at the end of milk ripening and early ripening, it is sent to a cold storage at a temperature of -30°C for quick freezing within 4 hours, and then the wheat grains are stored at a temperature of -5°C The storage time can be 1 day to 12 months. After being taken out from the cold storage, it should be processed in a room with a temperature of 7°C and protected from light, that is, peeled, washed, dried and then vacuum-packed. The wheat grains taken out of the cold storage should complete the process from peeling to vacuum packaging within 8 hours.

Embodiment 3

[0011] Example 3: In this example, after threshing the wheat at the end of milk ripening and early ripening, it is sent to a cold storage at a temperature of -30°C for quick freezing within 6 hours, and then the wheat grains are stored at a temperature of -8°C The storage time can be 1 day to 12 months. After being taken out from the cold storage, it should be processed in a room with a temperature of 12°C and protected from light, that is, peeled, washed, dried and then vacuum-packed. The wheat grains taken out of the cold storage should complete the process from peeling to vacuum packaging within 8 hours.

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 present invention discloses a production method of fresh tender wheat food. The method includes the following steps: harvesting the wheat being in late milk stage and prophase of full-ripe stage, threshing, then feeding the wheat groat into the cold storage whose temp. is -28 deg.C- -30 deg.C within 10 hr, fast freezing, then feeding the fast-frozen wheat groat into the cold storage with 01 deg.C- -20 deg.C for storage, then taking out said wheat groat from cold storage and peeling at 3 deg.C-15 deg.C, cleaning and centrifugally-drying, then making vacuum package so as to obtain the invented product fresh tender wheat food.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a food processing method using wheat grains. Background technique [0002] The method of processing wheat into food is usually to first grind wheat into flour, and then steam, boil or bake the mature products. In order to increase the variety of food, some food workers use wheat grains to directly process into food. The patent application number is that " a kind of production method of tender wheat " is just disclosed in the application literature of 01123717.1, and this method is to pack with soft packaging after the swelling of wheat is colored with the water of color tone. The food produced by this method looks very fresh and tender, but the soaking of the pigment has made the wheat lose its nutrition and natural umami taste. Contents of the invention [0003] The purpose of the present invention is to provide a processing method of wheat kernel food which can maintain the nutrit...

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
IPC IPC(8): A23L3/365A23L7/10
Inventor 汪昌顺
Owner 汪昌顺
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap