Frozen sugar-coated haw structure capable of prolonging unfreezing and thawing time

Abstract

The utility model relates to a frozen sugar-coated haw structure capable of prolonging unfreezing and thawing time, which belongs to the technical field of food and comprises a stick, frozen hawthorn, a middle diaphragm, a sugar coating and an outer coating, the frozen hawthorn is strung on the stick to form a hawthorn string, and the surface of the hawthorn string is sequentially wrapped with the middle diaphragm, the sugar coating and the outer coating. According to the frozen sugar-coated haw structure, the edible middle diaphragm is additionally arranged between the frozen haw and the sugar coating, so that the frozen sugar-coated haw structure has certain water resistance, and when the temperature rises and the sugar-coated haw is unfrozen and melted, the middle diaphragm can isolate water, delay the water in the frozen haw from immersing into the sugar coating and prevent the sugar coating from being quickly melted; the re-freezing taste of the sugar-coated haws can be ensured in a short time, and the waste rate is reduced. The hawthorn strings are in a flattened form, so that gaps between adjacent hawthorns are effectively reduced, the middle diaphragm can tightly wrap and fit the hawthorns, no gap is generated, and then it is guaranteed that sugar coatings are tightly wrapped; the phenomenon that the sugar coating cannot be coated or the sugar coating is peeled off after being coated is avoided.

Description

Technical Field

[0001] The utility model belongs to the technical field of food, and in particular relates to a frozen candied haws structure with a prolonged thawing time. Background Art

[0002] Tanghulu is a traditional Chinese snack, which is a sweet food made by stringing hawthorn or other fruits on bamboo sticks and then dipping them in sugar liquid. At first, Tanghulu was just a simple folk snack, but its unique taste and easy production characteristics made it gradually spread widely. The most common way to make Tanghulu is to heat white sugar or rock sugar in a pot to melt it to form syrup, then put the washed and strung hawthorn (or other fruits) into the syrup and quickly rotate it so that the syrup is evenly coated on the surface of the fruit, and finally wrapped with a layer of glutinous rice film. It is a ready-to-eat product. If it is stored for a long time, the syrup will melt and it is difficult to store for a long time.

[0003] With the advent of the industrial age, candied haws can be used as a prefabricated product for long-term storage. Compared with the ready-made candied haws, its taste also has a unique flavor. The preparation method of prefabricated candied haws is mainly realized by using freezing technology. The hawthorn raw material is frozen and stored. After the hawthorn (or other fruits) are strung, they are also frozen and stored. When it is necessary to wrap the sugar coating, the frozen hawthorn string (or other fruit string) is taken out and wrapped with sugar coating, and finally wrapped with a layer of glutinous rice film to form a candied haws product. It can be frozen and stored and sold, which can realize industrial mass production, with good product quality consistency and supply at any time. Storing in the refrigerator can greatly extend the shelf life of candied haws.

[0004] However, frozen candied haws are easily affected by temperature changes during storage. For example, if there is a power outage in the refrigerator, the frozen water in the haws will melt, which will soften the haws and soak the sugar film, causing it to melt quickly, making the candied haws inedible. Even if it is refrozen, it is still inedible, its shape has changed, and the taste is extremely bad, so it can only be discarded, increasing costs. The storage of prefabricated frozen candied haws products is seriously affected by temperature changes, and the problem of large amounts of melting and waste has not been well solved. Utility Model Content

[0005] The storage of existing prefabricated frozen candied haws products is seriously affected by temperature changes. When the temperature rises, the frozen water in the hawthorn will melt, causing the hawthorn to soften, and the water will soak into the sugar film, which will melt quickly, making the candied haws impossible to refrozen and edible, resulting in a large amount of thawing waste. The utility model provides a frozen candied haws structure with a prolonged thawing time. An edible middle membrane is added between the frozen hawthorn and the sugar coating, which has a certain water-proof property. When the temperature rises and the candied haws thaw and melt, the middle membrane can isolate the water, delay the water inside the frozen hawthorn from penetrating into the sugar coating, and prevent the sugar coating from melting quickly. The refrozen taste of the candied haws can be guaranteed in a short time, and the waste rate can be reduced. The specific technical scheme is as follows:

[0006] A frozen candied haws structure for prolonging thawing time comprises a skewer, frozen haws, a middle diaphragm, a sugar coating and an outer film; the frozen haws are strung on the skewer to form a hawthorn string, and the surface of the hawthorn string is sequentially coated with the middle diaphragm, the sugar coating and the outer film; the frozen haws in the hawthorn string are in a flattened shape.

[0007] In the above technical solution, the middle diaphragm and the outer membrane are waterproof films, which have waterproof properties and delay water penetration.

[0008] In the above technical solution, the middle diaphragm and the outer membrane are edible films.

[0009] In the above technical solution, the thickness of the middle diaphragm and the outer membrane is greater than 0.03 mm.

[0010] In the above technical solution, the middle diaphragm and the outer membrane are glutinous rice paper films.

[0011] In the above technical solution, the frozen hawthorn is replaced by fruits or vegetables other than hawthorn.

[0012] The above-mentioned method for preparing a frozen candied haws structure with prolonged thawing time comprises the following methods and steps:

[0013] Method 1: Candied Fruit Haws:

[0014] N1: String the frozen hawthorns onto skewers to form hawthorn strings and store them in the freezer;

[0015] N2: Take a bunch of frozen hawthorns and let it stand for more than 10 minutes to reduce the hardness and brittleness of the frozen hawthorns. Then, wrap a layer of middle membrane on the surface of the frozen hawthorns and then wrap a layer of plastic film. Put the wrapped frozen hawthorns into a press and flatten them to form a flattened frozen hawthorn string. Take out the flattened frozen hawthorn string and peel off the plastic film. At this time, the middle membrane fits tightly to the hawthorns. Then, wrap them with sugar coating and finally wrap them with outer film to obtain candied haws.

[0016] Method 2: Candied Fruit Haws:

[0017] M1: String the frozen hawthorns onto skewers to form hawthorn strings and store in the freezer;

[0018] M2: Take a bunch of frozen hawthorns and let it stand for more than 10 minutes to reduce the hardness and brittleness of the frozen hawthorns. Then, wrap a layer of plastic film on the surface of the frozen hawthorns. Place the wrapped frozen hawthorns in a press to flatten them to form a flattened frozen hawthorn string. Take out the flattened frozen hawthorn string, peel off the plastic film, and then tightly wrap it with a layer of middle separator, then wrap it with sugar coating, and finally wrap it with an outer film to obtain a candied fruit.

[0019] Compared with the prior art, the utility model provides a frozen candied haws structure for prolonging the thawing time, which has the following beneficial effects:

[0020] 1. An edible middle membrane is added between the frozen hawthorn and the sugar coating, which has a certain water-proof property. When the temperature rises and the candied haws thaw and melt, the middle membrane can isolate the moisture, delay the moisture inside the frozen hawthorn from penetrating into the sugar coating, and prevent the sugar coating from melting quickly. In the event of a power outage within 1 day, the taste of the candied haws can be guaranteed after refrozen, reducing the waste rate.

[0021] 2. Designing the hawthorn string to be flattened effectively reduces the gaps between adjacent hawthorns, allowing the middle membrane to wrap and fit the hawthorns more tightly without gaps, thereby ensuring that the sugar coating is tightly wrapped; effectively avoiding the sugar coating from failing to wrap or peeling off after wrapping. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of a frozen candied haws structure with prolonged thawing time according to Embodiment 1 and Embodiment 2 of the present invention;

[0023] Figure 1 In the figure, 1-skewer, 2-frozen hawthorn, 3-middle diaphragm, 4-sugar coating, 5-outer membrane. DETAILED DESCRIPTION

[0024] The following is a combination of specific implementation cases and attached Figure 1 The present invention is further described below, but the present invention is not limited to these embodiments.

[0025] Example 1

[0026] like Figure 1As shown, a frozen candied haws structure for extending the thawing time comprises a skewer 1, frozen hawthorns 2, a middle diaphragm 3, a sugar coating 4 and an outer film 5. The frozen hawthorns 2 are strung on the skewer 1 to form a hawthorn string, and the surface of the hawthorn string is sequentially coated with the middle diaphragm 3, the sugar coating 4 and the outer film 5. The hawthorn string is in a flattened form, that is, the frozen hawthorns 2 are in a flattened form. The middle diaphragm 3 and the outer film 5 are edible water-proof films with a thickness of 0.03 mm, which have water-proof properties and delay water penetration.

[0027] The method for preparing the frozen candied haws structure with prolonged thawing time comprises the following steps:

[0028] Candied Fruit:

[0029] N1: String 2 frozen hawthorns onto a skewer 1 to form a hawthorn string, and store in a frozen state;

[0030] N2: Take a bunch of frozen hawthorns and let it stand for 15 minutes to reduce the hardness and brittleness of the frozen hawthorns. Then, wrap a layer of middle membrane 3 on the surface of the frozen hawthorns and then wrap a layer of plastic film. Put the wrapped frozen hawthorns into a press to flatten them to form a flattened frozen hawthorn bunch. Take out the flattened frozen hawthorn bunch and peel off the plastic film. At this time, the middle membrane 3 fits tightly with the flat frozen hawthorns 2. Then, wrap them with sugar coating 4 and finally wrap them with outer film 5 to obtain candied haws.

[0031] Example 2

[0032] like Figure 1 As shown, a frozen candied haws structure for extending the thawing time includes a skewer 1, frozen haws 2, a middle diaphragm 3, a sugar coating 4 and an outer film 5. The frozen haws 2 are strung on the skewer 1 to form a hawthorn string, and the surface of the hawthorn string is sequentially coated with the middle diaphragm 3, the sugar coating 7 and the outer film 5. The hawthorn string is in a flattened form, that is, the frozen hawthorn 2 is in a flattened form. The middle diaphragm 3 and the outer film 5 are edible water-proof films, which are glutinous rice paper films with a thickness of 0.035 mm, have water-proof properties, and delay water penetration.

[0033] The method for preparing the frozen candied haws structure with prolonged thawing time comprises the following steps:

[0034] Candied Fruit:

[0035] M1: String 2 frozen hawthorns onto a skewer 1 to form a hawthorn string, and store in a frozen state;

[0036] M2: Take a bunch of frozen hawthorns, let it stand for 20 minutes to reduce the hardness and brittleness of the frozen hawthorns, then wrap a layer of plastic film on the surface of the frozen hawthorns, put the wrapped frozen hawthorns into a press, flatten them to form a flattened frozen hawthorn bunch, take out the flattened frozen hawthorn bunch, peel off the plastic film, and then tightly wrap a layer of middle separator 3, then wrap with sugar coating 4, and finally wrap with an outer film 5 to obtain a candied haws.

[0037] Example 3

[0038] A frozen candied haws structure with a prolonged thawing time is described in Example 1, and the difference between this example and Example 1 is that frozen hawthorn is replaced by strawberry.

[0039] The method for preparing the frozen candied haws structure with prolonged thawing time comprises the following steps:

[0040] Candied Fruit:

[0041] N1: String the frozen strawberries onto skewers to form strawberry bunches and store them in the freezer;

[0042] N2: Take a bunch of frozen strawberries and let it stand for 10 minutes to reduce the hardness and brittleness of the frozen strawberries. Then, wrap a layer of middle membrane on the surface of the frozen strawberry bunch, and then wrap a layer of plastic film. Put the wrapped frozen strawberry bunch into a press to flatten it to form a flattened frozen strawberry bunch. Take out the flattened frozen strawberry bunch and peel off the plastic film. At this time, the middle membrane fits tightly with the flat frozen strawberries. Then, wrap it with sugar coating and finally wrap it with an outer film to obtain a candied fruit.

[0043] Example 4

[0044] A frozen candied haws structure with a prolonged thawing time is described in Example 1. The difference between this example and Example 1 is that the middle diaphragm 3 and the outer membrane 5 are made of glutinous rice paper films.

Claims

1. A frozen sugar-coated haws structure with a prolonged thawing time, characterized in that: The structure of the frozen candied haws includes a skewer, frozen haws, a middle diaphragm, a sugar coating and an outer film. The frozen haws are strung on the skewer to form a hawthorn string, and the surface of the hawthorn string is sequentially coated with a middle diaphragm, a sugar coating and an outer film; the frozen haws in the hawthorn string are in a flattened shape.

2. A frozen sugar-coated haws structure with prolonged thawing time according to claim 1, characterized in that: The middle diaphragm and the outer membrane are water-proof films, which have water-proof properties and delay water penetration.

3. The frozen sugar-coated haws structure with prolonged thawing time according to claim 1, characterized in that: The middle diaphragm and the outer film are edible films.

4. The frozen sugar-coated haws structure with prolonged thawing time according to claim 1, characterized in that: The thickness of the middle diaphragm and the outer membrane is greater than 0.03 mm.

5. The frozen sugar-coated haws structure with prolonged thawing time according to claim 1, characterized in that: The middle diaphragm and the outer membrane are glutinous rice paper films.

6. The frozen sugar-coated haws structure with prolonged thawing time according to claim 1, characterized in that: The frozen hawthorn is replaced by fruits or vegetables other than hawthorn.

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