Rare stuffing ham cake and its making technology

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 thinly stuffed ham pie and its manufacturing process. Background technique [0002] The ham pie currently on the market has a hard crust. From the sensory point of view, the ham in the filling is mostly 0.5 cm square ham diced and the ham is very hard. You can see the granulated sugar, the filling is dry and not soft. , The entrance is not easy to melt, the shell is not crisp enough, from the material, because most of the instant hams, such as cured ham, tanyan leg, spring leg, etc., are used, the fragrance is not mellow. Summary of the invention: [0003] The purpose of the present invention is to propose a thin filling ham pie and its manufacturing process. The "thin filling" is called "thin filling" because the filling is soft. To solve the shortcomings of traditional craftsmanship, the past traditional ham cakes are adjusted and improved. The crust and fillings are soft and refreshing. The t...

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 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 and other instant hams, and the fragrance is not mellow enough.