Mushroom and ham filling and preparation method thereof

A technology of ham and shiitake mushrooms, applied in the field of pastry fillings, to achieve the effect of not easy to collapse, good color and good shape

Inactive Publication Date: 2009-12-30
上海绿缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no high-grade cake filling that i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] The present invention is now given an example to do a specific description, and the steps are as follows:

[0016] 1. Selected black-skinned wax gourd: choose high-quality wax gourd with no spots, no mildew, and a body of more than 7.5Kg.

[0017] 2. Bean selection: Choose high-quality white lentils that are clean, clean and free of impurities without sagging, bad or maggots.

[0018] 3. Mushroom selection: choose high-quality dried shiitake mushrooms that are even in size, delicate and shiny.

[0019] 4. Meat selection: choose delicate and high-quality brand-name ham.

[0020] 5. Peel and deseed the wax gourd: first plan the skin of the wax gourd, then cut it into strips, remove the seeds, and then clean it.

[0021] 6. Beating and dehydration of wax gourd: Put the cleaned strips of wax gourd into a beater to beat, and then put it into a special plastic bucket.

[0022] 7. Soak white lentils: Wash, cook and polish the sand. Soak high-quality white lentils in water, ...

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PUM

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Abstract

The invention relates to mushroom and ham filling. Each 100kg of the mushroom and ham filling consists of the following compositions: 30 to 35kg of white gourd fiber, 12kg of white hyacinth bean, 15 to 20kg of white sugar, 15 to 20kg of malt sugar, 8kg of ham, 3kg of dried mushroom and 0.1kg of pork essence. When the mushroom and ham filling is processed, clean white hyacinth beam without impurities is ground into sweetened bean paste; clean white gourd without mould is peeled, deseeded and cut into strip blocks, and the strip blocks are pulped and dewatered; first-class clean mushroom is soaked to be soft, cut into fine particles, and fried by oil to remove water content; first-class famous-brand ham is cleaned, cooked and cut into fine particles; and the sweetened bean paste and the white gourd pulp are put into a steam-jacked kettle in proportion, fried, added with plant oil, white sugar, malt sugar, added with the fine ham and mushroom particles and the pork essence, potassium sorbate or sodium dehydroacetate when 40 minutes are left to finish and the water content is 30 percent, and are fried to the required hardness.

Description

1. Technical field [0001] The present invention relates to a cake filling, and also relates to a processing method for preparing the cake filling. 2. Background technology [0002] Common pastry filling products on the existing market such as Rongsha filling, fruit filling, etc., they are based on red beans, lentils, etc., add various seasonings and then mix and fry to make pastry fillings. And there is not yet a kind of high-grade pastry filling that is fried with shiitake mushrooms and ham on the market. 3. Contents of the invention [0003] The purpose of the invention is to provide a new mushroom ham stuffing, which has good solidity and is not easy to collapse. [0004] Another object of the present invention is to provide the above-mentioned preparation method of mushroom ham stuffing. [0005] In order to achieve the above object, the concrete technical scheme of the present invention is: [0006] A mushroom ham stuffing, wherein every 100Kg comprises the followi...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/318A23L31/00
Inventor 黄正明倪应槐
Owner 上海绿缘食品有限公司
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