Fragrant curled food, its derivative food and its production

Abstract

The invention is concerned with a kind of xiangmijuan food and its derivative and these produce method, and the associated expanding and soft roller machine and multi-function heating and warm revolving pan. The xiangmijuan food and its derivative take corn as main material and they fit for corn, and the foods of grain, wheat and amylum. The xiangmijuan food and its derivative are expanding and loosen shape with multi-hole and multi-clearance, its outer roll is a kind of hollow and long cylinder in round roll shape. The inner roll is regular, shapely, expanding and loosening, and there are netlike small eyelets or small clearances on the body of roll equably in color with golden yellowness. The whole roll body is sweet and crisp, the outer roll is the warping layer with flavor stuff adhering to the surface of inner roll tightly in 3 mm thickness. It has pure color for different tastes and obvious individuation.

Description

technical field [0001] The present invention relates to a fragrant rice roll (or loose corn roll) food and derivative products thereof, which are: fragrant rice roll crispy flavor, fragrant rice roll sweet and crispy flavor, fragrant rice roll spicy flavor, fragrant rice roll ginger flavor, fragrant Citrus Flavor, Sesame Flavor, Carrot Flavor, Pineapple Flavor, Peanut Flavor, Spicy Beef Flavor, Spicy Beef Flavor, Tomato Flavor, Fragrant rice roll egg flavor, fragrant rice roll milk flavor, fragrant rice roll chocolate flavor, etc., and the production method of fragrant rice roll food and its derivative products, a total of 15 series of varieties, each variety is divided into three types: large, medium and small. It belongs to extruded loose food, which is similar to extruded puffed food, but has obvious structural differences from air puffed food. [0002] The present invention also relates to a puffy rolling machine, which is an associated equipment for the production method...

AI Technical Summary

Problems solved by technology

[0006] In March, 2001, the inventor bought a "Corn Food Processing Technology and Formula" published by Science and Technology Literature Publishing House in January of that year, and referred to the brief description of "the third generation of corn crisps in the United States" written in the front page of the book. According to the relevant content in the book, according to the introduction in the book, they still have not solved the defects of the above-mentioned extruded puffed food; Food, the production of puffed food in the fourth section, one, the production of puffed small food, (eight) the chapter of the latest manufacturing method of puffed Problems such as sticky teeth feeling and not crisp enough are solved by adopting the method of "soaking in sugar"; It adapts to modern people's pursuit of high-calorie, low-fat, and low-sugar food; although air-flow puffed food can make up for some defects, the taste and taste are obviously reduced and changed, and the good aroma performance of corn itself is lost. The nutritional value is also reduced; in short, either high-temperature frying oil pollution or lead pollution has brought different degrees of impact on people's health

[0007] In the search in January 2005, it was found that the product obtained from "Japanese Patent No. 02803407·4 related to puffed food manufacturing method" is "hard on the outside and soft on the inside"; the inventor believes that this is because the degree of crispness does not penetrate into the center of the product body An obvious phenomenon, giving people the feeling that the product is still in a soft state with incomplete crispness, and the defect of incomplete crispness in puffed food has not been well resolved.

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