Chocolate coated dried fruit and vegetable (crispy chip) and manufacturing method thereof
A technology of chocolate coating and production method, applied in the field of food processing
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Embodiment 1
[0016] Embodiment 1: a kind of freeze-dried dried apple slice of white chocolate coating and preparation method thereof, adopt following processing steps, and its components are counted by weight:
[0017] First select fresh and undamaged apples, wash them, peel, core and cut them into 5mm thick slices. After color protection treatment, they are vacuum frozen at a vacuum degree of 50Pa and an internal heating plate temperature of 60°C. Dry for 18 hours. Take 60 pieces of freeze-dried dried apple slices, spray 40 pieces of white chocolate syrup on one side, and the thickness of the chocolate coating is about 3 mm.
Embodiment 2
[0018] Embodiment 2: a kind of microwave-dried purple potato chips of chocolate coating and preparation method thereof, adopt following process steps, and its components are counted by weight:
[0019] First select the purple potato without rot and damage, wash it, peel it, and cut it into purple potato fries with a length of 4cm, a width of 0.6cm and a thickness of 0.6cm. After color protection, the microwave power is 2000W and the vacuum degree is - Under the condition of 80kPa, vacuum microwave drying is carried out for 50 minutes, and the moisture content of the product is controlled to about 5%. Take 70 portions of microwave-dried purple potato chips, stand the purple potato chips upright, and partially immerse them in 30 portions of chocolate syrup. The thickness of the chocolate coating is about 2 mm, and the substitute product is cooled and air-packed to obtain the finished product.
Embodiment 3
[0020] Embodiment 3: a kind of microwave drying lotus root chip of chocolate coating and preparation method thereof, adopt following processing steps, and its components are counted by weight:
[0021] First of all, the lotus roots that are not rotted and damaged are cleaned, cut into 4mm thick slices after de-sectioning, scalded with 0.1% citric acid water for color protection, and then soaked in seasoning for 30 minutes for seasoning. The seasoning composition is 35% Sugar, 20% Salt, 5% MSG, 40% Water. Then drained, placed on a plate, vacuum microwave dried for 40 minutes under the conditions of microwave power of 3000W and vacuum degree of -85kPa, and chocolate spraying was carried out when the moisture content was controlled at about 5%. Take seasoned dried lotus root chips as 80 parts, including 3 parts of flavoring agent, and 20 parts of cocoa butter substitute chocolate syrup. After spraying on one side, the thickness of the chocolate coating is about 1 mm. After cooli...
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