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Dry pastry processing technology

A processing technology and dry point technology, applied in the field of dry point processing technology, can solve the problems affecting the quality, taste and color of dry point finished products, poor process control, etc., to ensure effectiveness and safety, ensure disinfection quality, and ensure The effect of effective disinfection

Inactive Publication Date: 2019-05-07
天津向阳坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The present invention provides a dry point processing technology to solve the problems in the prior art that the dry point processing, baking and cooking process is not well grasped in the above background technology, which leads to the problem that the quality, taste and color of the dry point finished product are affected

Method used

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  • Dry pastry processing technology
  • Dry pastry processing technology
  • Dry pastry processing technology

Examples

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Embodiment

[0090] This embodiment: as figure 1 As shown, a dry point processing technology, including raw and auxiliary materials acceptance S101: In accordance with the requirements of the relevant national "Food Incoming Inspection Specifications" and "Inspection Standards for Raw Materials", inspect the sensory properties of eggs and egg products, standard powder and powder additives Requirements, physical and chemical indicators and microbial indicators;

[0091] Egg processing S102: cleaning and disinfection of eggs and egg products;

[0092] Ingredient processing S103: Add food flavor or add it as an auxiliary material to food flavor;

[0093] Stirring process S104: placing the processed ingredients in a blender and stirring process S104;

[0094] Forming processing S105: combine the stirred ingredients with the dough, and form the combined ingredients and dough on the dry point molding machine for S105;

[0095] like Figure 5 As shown, baking treatment S106: Carry out corresp...

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Abstract

The invention belongs to the technical field of dry pastry processing, and particularly relates to a dry pastry processing technology. The technology comprises raw material and auxiliary material acceptance, egg treatment, blending treatment, stirring treatment, forming treatment and baking treatment. The invention solves the problem that the quality, the taste and the color of a dry pastry finished product are influenced because a dry pastry processing, baking and cooking process is not well mastered in the prior art. The technology has the beneficial technical effects of beautiful color, complete shape, crisp mouth feel, eating safety, high processing effectiveness, avoidance of additive danger and prevention of bacterial pollution to foods.

Description

technical field [0001] The invention belongs to the technical field of dry point processing, and in particular relates to a dry point processing technology. Background technique [0002] At present, different processing methods are used for the easy-to-form pasta or dry finished products. During the period, the finished products undergo a series of changes under the action of their temperature, so that the finished products can reach a state of excellent color, aroma, taste and shape after maturity. Common methods include steaming, boiling, frying, deep-frying, broiling, roasting and other single heating, but some varieties need more than two ripening processes before they can be cooked. Only by mastering all kinds of ripening methods can dry or Pasta increases fragrance, embodies quality, integrates taste, and reflects characteristics. In the prior art, the process of dry point processing, baking and cooking is not well grasped, which leads to problems affecting the quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/06A21D15/02A01K43/00B65B55/10B65B55/06B65B55/08B65B55/02B65B25/16
Inventor 郭凤丹
Owner 天津向阳坊食品有限公司
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