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Sesame filling and processing method thereof

A technology of sesame and stuffing, which is applied in the field of cake stuffing to achieve the effect of fragrant taste and crisp and bright color.

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 fragrance-type high-grade cake filling that is fried after adding sesame seeds in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Now the present invention is exemplified as a specific description, and the steps are as follows:

[0013] A kind of sesame stuffing of the present invention adopts following formula: every 100Kg comprises, wax gourd fiber 30Kg, white granulated sugar 15Kg, maltose 15Kg, vegetable oil 8Kg, peeled white sesame 25Kg.

[0014] The specific implementation method is as follows:

[0015] 1. Selection of melons: Choose high-quality winter melons with black skin, no spots, no mildew and rot, and a weight of more than 7.5 kg.

[0016] 2. Peel the wax gourd, cut into pieces, remove the seeds, wash, peel off the skin of the wax gourd, cut into strips, remove the seeds, and finally wash it in clean water.

[0017] 3. Beating and dehydrating wax gourd, put the strips of wax gourd into a beater for beating and dehydration, and put them into a special plastic bucket.

[0018] 4. Sesame ingredients:

[0019] a. The color of sesame is white, without other colors, and it is peeled ses...

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PUM

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Abstract

The invention relates to cake filling and a processing method thereof. Each 100kg of sesame filling comprises 25 to 30kg of white gourd fiber, 15 to 18kg of white sugar, 15 to 20kg of maltose, 7 to 12kg of plant oil and 25kg of hulled white sesame. When the sesame filling is processed, a clean white gourd without mould is peeled, deseeded and cut into blocks, and the blocks are pulped, dewatered and fried in a pan; and when the white gourd pulp is fried until the water content is only 30 percent, the white gourd pulp is added with the sesame and then is continuously fried to the required soft or hard degree. The white gourd fiber taken as a base material is added with the sesame in certain proportion, so that the mouthfeel and nutrient are more outstanding, and the finished filling completely has transparency, clear and bright appearance and luster, sweet scent and sweet but not greasy taste, and is ideal filling in the current food filling industry.

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 a kind of fragrance type high-grade pastry filling that stir-fry after adding sesame seeds on the market at present. 3. Contents of the invention [0003] The purpose of the present invention is to provide a novel sesame stuffing, which has unique fragrance and crispness. [0004] Another object of the present invention is to provide the above-mentioned processing method of sesame stuffing. [0005] In order to achieve the above purpose, the present invention adopts wax gourd as raw material, and then frys it with white sesame. The specific formula is: [0006] A kin...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/38A23L25/00
Inventor 黄正明倪应槐
Owner 上海绿缘食品有限公司