Technique for making baking-resistant fresh fruit stuffing

A production process and a technology for baking fresh fruit, which is applied in the field of production technology of fruit fillings, and can solve the problems of skin folds, affecting the appearance, affecting the appearance of cakes, etc.

Active Publication Date: 2010-02-17
SHANGHAI YIFANG RURAL TECH HLDG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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.

Method used

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Embodiment Construction

[0031] In order to better illustrate the technical effects of the present invention, the present invention will be further described below in conjunction with examples.

[0032] A kind of manufacturing process of baking-resistant fresh fruit stuffing, comprises the following steps:

[0033] 1. Pick the fruit first;

[0034] Remove abnormal fruits such as broken fruit, diseased fruit, deformed fruit, and brown stain to ensure the quality of the finished product.

[0035] 2. Wash the fruit;

[0036] Use drinking running water to wash repeatedly to ensure the cleanliness and sanitation of the fruit.

[0037] 3. Fruit peeling;

[0038] 4. Pitted and diced;

[0039] 5. Color protection treatment:

[0040] Put the diced fruit into the blending pool, add 20% to 60% of water, and color protection agent containing antioxidants to protect the color. The color protection time is between 1 and 5 hours, and then fish it out for later use .

[0041] 6. Deployment:

[0042] Dissolve ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/272A23L21/10A23L5/41
Inventor 黄锦荣沈艳黄新宇顾益东
Owner SHANGHAI YIFANG RURAL TECH HLDG
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