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Wrapping material for food

A technology for wrapping materials and food, applied in packaging, wrapping paper, biological packaging, etc., can solve the problems of insufficient aroma, short storage time, inconvenient heating, etc., to improve aroma and umami, prevent secondary pollution, and prolong shelf life. Effect

Inactive Publication Date: 2008-10-08
严凤权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that it is wrapped with soil, which is not hygienic, and the soil will crack after baking, and the soil will sinter into lumps or powder, which is not conducive to preservation, and it is inconvenient to reheat
Flour is used instead of soil. Although the flour will not crack after baking, there are still some problems in the flour package, such as poor air permeability, like the stuffing in buns, short storage time and insufficient fragrance.
Therefore, the existing traditional method of beggar chicken is very troublesome, and it is not easy to carry, preserve and reheat, so general restaurants basically do not cook this dish. to promote

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
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 of the present invention: in parts by weight, 10-80 parts of flour, 20-90 parts of plant powder, and 10-25 parts of water are mixed to prepare a food wrapping material. The flour used in the present invention mainly binds various plant powders together, and various existing wheat flours can be used, and the wheat flour includes flour made from barley, wheat, oat or buckwheat. Rice flour, potato flour, soybean flour or corn flour can also be used instead of flour.

[0019] Rice flour refers to rice flour obtained by pulverizing indica rice, glutinous rice, millet or japonica rice. Potato flour refers to the potato flour obtained by crushing sweet potatoes, cassava, potatoes, and taro, drying them, and then grinding them into fine powder. Soybean flour is obtained by drying and pulverizing soybeans, green beans, red beans, mung beans or broad beans. Among them, preferably wheat flour, glutinous rice flour, sweet potato flour, potato flour or corn flour and ...

Embodiment 2

[0024] Embodiment 2 of the present invention: 10 parts of rice bran, 10 parts of rapeseed cake, 10 parts of peanut shells, 10 parts of bagasse, 5 parts of cloves, 3 parts of crushed tea leaves, 2 parts of saffron, Wash and dry 3 parts of lotus leaves and 2 parts of fennel, crush them through a 3-mesh sieve to obtain plant powder, add 40 parts of corn flour and 5-10 parts of bamboo charcoal powder, and add 20 parts of water to mix to obtain a food package Material.

[0025] Choose a live chicken about 3 catties, kill it, wash it, marinate it, and wrap it. The thickness of the wrapping material is 40 mm. When eating, it can be matured in the oven or deep-fried.

Embodiment 3

[0026] Embodiment 3 of the present invention: wash and dry 30 parts of wheat bran husks, 10 parts of corn cob cores, 10 parts of peanut shells, 5 parts of mustard seeds, 3 parts of star anise, and 2 parts of kaempferia according to the proportion Finally, crush and pass through a 5-mesh sieve to obtain plant powder, add 40 parts of glutinous rice flour, add 10 parts of water and mix to obtain food wrapping material.

[0027] Choose bacon that has been seasoned and air-dried, wash it, dry it, and wrap the bacon with food wrapping materials. The thickness of the wrapping is about 7 mm. It can be fried when eating.

[0028] Embodiment 4 of the present invention: 40 parts of rice bran, 20 parts of bagasse, 5 parts of cinnamon, and 5 parts of honeysuckle are dried and crushed through a 100-mesh sieve to obtain plant powder, and 30 parts of wheat flour are added, and then 15-20 parts of water are mixed to obtain food wrapping materials.

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
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PUM

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Abstract

The invention discloses a food coating material, comprising the materials with the following weight proportion: 10 to 80 parts of flour, 20 to 90 parts of plant powder and 10 to 25 parts of water. The invention adds various plant powders with good smell or medical value, such as the powder of grinded dried seeds, fruits, flowers, leaves, stems and roots of plants or crops, to the flour to make a food wrapping material. The wrapping material of the invention can not only coat meet, but also coat bean products, eggs and even fruits and vegetables to bake and then get the food with unique flavor. The coating material of the invention can not only coat meet, but also coat bean products, eggs and even fruits and vegetables to bake and then get the food with unique flavor. The food wrapping material has the advantages of anti-oxidation, bacterial refraining, scent adding, fresh keeping and secondary pollution prevention.

Description

technical field [0001] The invention relates to a food wrapping material and belongs to the technical field of cooking. Background technique [0002] The Chinese food culture is broad and deep, has a long history, and enjoys a high reputation in the world, and there are many kinds of dishes. The traditional way of beggar chicken is to wrap the chicken in soil and then bake it. In modern practice, flour is also used instead of soil for baking. The disadvantage is that it is wrapped with soil, which is not hygienic enough, and the soil will crack after baking, and the soil will be sintered into lumps or powder, which is not conducive to preservation, and it is inconvenient to reheat. Flour is used instead of soil. Although the flour will not crack after baking, there are still some problems in the flour wrapping, such as poor air permeability, like the stuffing in buns, short storage time and insufficient fragrance. Therefore, the existing traditional method of beggar chick...

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
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Application Information

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IPC IPC(8): B65D65/46
CPCY02W90/10
Inventor 严凤权
Owner 严凤权
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