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Fermented bean curd flaky pastry and manufacturing method thereof

A technology for shortbread and fermented bean curd, applied in the field of bean curd shortcake and its preparation, can solve the problems of lack of characteristics, poor filling taste, rough workmanship, etc., and achieve the effects of simple preparation method, delicate taste and pure taste

Inactive Publication Date: 2012-09-19
开平市三埠小麦田西饼店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of pasta cakes in the market, especially some flavor foods with local characteristics are more and more popular, but some shortbreads sold in the market are rough in workmanship, poor in taste and lack of characteristics.

Method used

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  • Fermented bean curd flaky pastry and manufacturing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] A fermented bean curd pastry, which is composed of oil skin, oil pastry and filling, and the oil skin is composed of the following components in parts by weight: 40 parts of low-gluten flour, 60 parts of high-gluten flour, 15 parts of lard, 10 parts of sugar, and 55 parts of water; It is composed of the following components in parts by weight: 100 parts of low-gluten flour, 60 parts of lard; the filling is composed of the following components in parts by weight: 54 parts of wax gourd sugar, 45 parts of ice meat, 54 parts of granulated sugar, 25 parts of fermented bean curd, 12 parts of cooked sesame parts, 4 parts of shallots, 18 parts of lard, 12 parts of maltose, 25 parts of low-gluten flour, 25 parts of starch, 1.5 parts of salt, and 18 parts of water; the unit of said parts by weight is consistent.

[0023] The preparation method of above-mentioned fermented bean curd crisp cake, comprises the following steps:

[0024] 1) Mix the raw materials of oil skin and pastry...

Embodiment 2

[0031] A fermented bean curd pastry, which is composed of oil skin, oil pastry and filling, and the oil skin is composed of the following components in parts by weight: 30 parts of low-gluten flour, 70 parts of high-gluten flour, 10 parts of lard, 5 parts of sugar, and 45 parts of water; It is composed of the following components in parts by weight: 90 parts of low-gluten flour, 70 parts of lard; 5 parts of sesame, 5 parts of shallot, 10 parts of lard, 25 parts of maltose, 35 parts of low-gluten flour, 15 parts of starch, 3 parts of salt, and 10 parts of water; the weight units are consistent.

[0032] The preparation method of above-mentioned fermented bean curd crisp cake, comprises the following steps:

[0033] 1) Mix the raw materials of oil skin and pastry separately and knead them into dough;

[0034] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0035] 3) Stir the ingredients of the filling evenly;

[0036] 4) Divide th...

Embodiment 3

[0040] A fermented bean curd pastry, which is composed of oil skin, oil pastry and filling, and the oil skin is composed of the following components in parts by weight: 50 parts of low-gluten flour, 50 parts of high-gluten flour, 25 parts of lard, 15 parts of sugar, and 65 parts of water; It consists of the following components in parts by weight: 95 parts of low-gluten flour, 50 parts of lard; 25 parts of sesame, 3 parts of shallot, 30 parts of lard, 5 parts of maltose, 15 parts of low-gluten flour, 35 parts of starch, 1 part of salt, and 10 to 30 parts of water; the units of parts by weight are consistent.

[0041] The preparation method of above-mentioned fermented bean curd crisp cake, comprises the following steps:

[0042] 1) Mix the raw materials of oil skin and pastry separately and knead them into dough;

[0043] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0044] 3) Stir the ingredients of the filling evenly;

[004...

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Abstract

The invention discloses a fermented bean curd flaky pastry and a manufacturing method thereof. The fermented bean curd flaky pastry is composed of oil dough, pastries and fillings, wherein the oil dough is composed of weak strength flour, high gluten flour, lard oil, granulated sugar and water; the pastries are composed of weak strength flour and lard oil; and the fillings are composed of candiedmelon, ice meat, granulated sugar, fermented bean curds, cooked sesame seeds, shallots, lard oil, malt sugar, weak strength flour, starch, salt and water. According to the fermented bean curd flaky pastry and the manufacturing method thereof, the fermented bean curd flaky pastry is tasty, delicate, fragrant, sweet and palatable; the fermented bean curds serve as the flavor source, and fillings are mixed by adding special food materials, so that the flavor is authentic, characteristics are provided, and the flavor is memorable. The manufacturing method is simple, and the operation is convenient.

Description

technical field [0001] The invention belongs to the field of food cakes, and relates to a fermented bean curd shortbread and a preparation method thereof. Background technique [0002] All kinds of wheaten pastry cakes are of a great variety in the market at present, and some flavor foods with local characteristics are more and more popular, but some shortbreads sold on the market are rough in workmanship, poor in taste and lack of characteristics. Contents of the invention [0003] The object of the present invention is to provide a fermented bean curd shortbread and a preparation method thereof. [0004] The beneficial effects of the present invention are: [0005] A fermented bean curd pastry, which is composed of oil skin, pastry and filling, and the filling is composed of the following components in parts by weight: 45-65 parts of wax gourd sugar, 35-55 parts of ice meat, 45-65 parts of granulated sugar, and 20-40 parts of fermented bean curd , 5-25 parts of cooked ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 谢源康
Owner 开平市三埠小麦田西饼店
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