摘要:
The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
摘要:
The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
摘要:
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要:
A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned.
摘要:
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
摘要:
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要:
A method for automated authentication of a security label comprises capturing a first image of the security label under a first lighting condition and capturing at least a second image of the security label under a second lighting condition. Further, the first image and the second image are verified to check whether the first image and the second image meet pre-defined expectation under the first lighting condition and the second lighting condition respectively. Authenticity of the security label is confirmed by the processor if the expectation is met.
摘要:
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
摘要:
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
摘要:
A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again.