Rare stuffing ham cake and its making technology

A production process and technology of ham, which is applied in food preparation, baking, baked food, etc. It can solve the problems of not being soft, not mellow enough, and not easy to melt in the mouth, and achieve the effect of ruddy color and mellow aroma

Active Publication Date: 2008-01-16
普绩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The ham cakes currently on the market are mostly hard shells. From the sensory point of view, the ham in the filling is mostly 0.5 cm square diced ham and the ham is very hard. Granular white sugar can be seen, and the core filli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example:

[0016] 1. Thin stuffed hard-shell ham cake.

[0017] Making of cake skin: Mix 3-4kg flour with 1-1.2kg icing sugar, 0.6-0.8kg honey, and 1-1.5kg water until gluten is formed, then add 7-8kg flour and 4.5-5.5kg refined lard Add 0.7-0.75kg of liquid ghee to the gluten dough, mix well, set aside for 20 minutes, cut into long strips and then cut into noodle pieces of 55-60 grams each, press into a 6-8 mm thick circle, set aside spare.

[0018] Production of core filling: Cut 9-10kg of steamed ham into filaments of 1-1.5cm in length, 1.5-2mm in width and height, and then add 0.3-0.5kg of honey, 7.2-7.5kg of powdered sugar, and steamed flour Mix 1.5-1.8kg, 0.8-1kg of refined lard with shredded ham, stir well, and make a filling of 55-60 grams each for later use.

[0019] Wrap a filling with each of the above-mentioned pie crusts into a circular shape, and place it on a baking tray. When the oven temperature rises to 250°C, place the baking tray in the oven, and ...

Example Embodiment

[0024] Example 3

[0025] For the production of thin-stuffed hard-shell ham cakes and thin-stuffed crisp-shell ham cakes, the production of the cake skins is the same as that in Examples 1 and 2. When the core fillings are made, Yunnan-specific chicken fir, matsutake mushrooms, and cocoa are added to the filling ratio. Any of edible flowers and edible wild mushrooms should be dehydrated and dried according to conventional methods and processed into fine particles or powder before being added to the core filling. The amount added is 1-1.2kg of chicken fir and 1 -1.2kg, edible flowers 1-1.2kg, edible wild mushrooms 1-1.2kg. The subsequent baking process was the same as in Examples 1 and 2.

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PUM

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Abstract

The invention relates to a dilute stuffing ham pie and the production process, the name of dilute stuffing is called because the stuffing is soft; the invention solves the shortcomings of the traditional; based on the prior ham pie, the invention is an improved ham pie; the wrapping and the stuffing is soft and tasty, the sweet and salt is appropriate; the sense, shape and smell are attractive; the ham pie is a filament, and the stuff is very soft; the icing sugar is used for being dissloved easily, thereby the ham pie is applicable for vast mass; the raw materials are refined, which is selected from the old ham over 2 years which can be taken without cooking, the flavor is pure and strong and the color is red. The dilute stuffing crust ham pie has the advantages of crisp, soft and uncoursed wrapping; and the dilute crisp stuffing ham pie has the advantages of soft, aromatic and crisp with rich egg taste, and small honeycomb-shaped wrapping.

Description

technical field [0001] The invention relates to the field of food, in particular to a ham pie with thin filling and a manufacturing process thereof. Background technique [0002] The ham cakes currently on the market are mostly hard shells. From the sensory point of view, the ham in the filling is mostly 0.5 cm square diced ham and the ham is very hard. Granular white sugar can be seen, and the core filling is dry and not soft. , the entrance is not easy to melt, and the shell is not crisp enough. In terms of materials, most of them are cured hams, salted hams, spring hams, etc., and the fragrance is not mellow enough. Invention content: [0003] The purpose of the present invention is to propose a kind of ham pie with thin filling and its manufacturing process. "Thin filling" is named "thin filling" because the filling is soft. The invention solves the deficiencies of the traditional technology, and adjusts and improves the traditional ham cake. The crust and filling are...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/28A23L1/48A21D13/08A23L31/00
Inventor 普绩
Owner 普绩
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