Technique for making baking-resistant fresh fruit stuffing

Abstract

The invention relates to a technique for making a fruit stuffing material, in particular to a technique for making a baking-resistant fresh fruit stuffing. The invention aims at providing the technological preparation method comprising the following advantages that fruits are prepared into the baking-resistant fresh fruit stuffing which is sweet, sour and tasty, the baking-resistant fresh fruit stuffing can be roasted together with Western-style pastries, such as bread and the like, without flow and water loss on the surface, the taste and the mouth feel of the fresh fruits are kept, the storage period of the fruit stuffing can be as long as one year, the variety of seasonal fruits is enriched and the taste of the Western-style pastries is also increased. Being realized in such a way, thetechnique for making the baking-resistant fresh fruit stuffing comprises the following steps: selecting fruits; washing the fruits; peeling the fruits; removing kernels and slicing; and carrying out color protection processing, making, decocting and filling. A finished product prepared by the technique can be roasted at the high temperature of 200 DEG C, the original moisture is kept, the surfaceis lustrous, the surface skin does not cockle, and the appearance is not influenced; the taste and the mouth feel of the fruits are retained.

Description

technical field

[0001] The invention relates to a production process of fruit filling, in particular to a production process of baking-resistant fresh fruit filling. Background technique

[0002] Baking-resistant fresh fruit filling refers to the use of fruit as the main raw material. By adding food additives, it can not only maintain the original flavor and taste of the fruit, but also can bake at high temperature (about 200 ° C) without losing water on the surface and have a good gloss.

[0003] At present, there are fresh fruit fillings in the market. After being baked at high temperature, the surface will seriously lose water, which will affect the appearance of the pastry, make the surface of fresh fruit fillings lose luster, and the skin will wrinkle. In addition, the fresh fruit fillings that are generally processed will start to brown in about 3 months. After half a year, the appearance is seriously affected, and the baking-resistant fresh fruit stuffing of the prese...