Method for manufacturing puff pastry

A production method, the technology of pine cones, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of not being as good as the outer layer, the layer is not strong, and the qualified rate of the shape is low, so as to achieve uniform heat action and crispy inner and outer layers Consistent, aesthetically pleasing results

Active Publication Date: 2013-11-27
湖北钟祥金源食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pine cone shortbread is crispy and fragrant. It is a very delicious snack. It is mainly made of flour, sugar and eggs. Baking-coating-precooling-sterilization-packaging, the defect of the pine cone shortbread produced by the above process is mainly that the appearance of the finished shortbread is not beautiful enough and cannot form a consistent regular shape, that is, the inner and outer layers of the shortbread are crispy Inconsistency, especially the crispness of the inner layer is not as good as that of the outer layer, and the layer is not strong, which makes the appearance pass rate low, which will affect consumers' desire to buy on the one hand, and on the other hand, the appearance of irregularly shaped shortbread is also difficult to use packaging machines. Sealed bag packaging, but can only manually select some products that meet the requirements before packaging, which not only causes a lot of waste of products, but also wastes a lot of manpower, making it difficult to reduce the production cost of products
Analyzing the reason, the main reason is that during the shortening process, the oil used is in the form of solid particles, which is difficult to evenly contact with the dough. In the other adjacent layers, when baking, the oil distribution between the layers in the product is inconsistent, so that the baking effect of each layer is inconsistent, and finally the appearance of the product is difficult to achieve a consistent appearance; secondly, the temperature during baking did not get the right grip

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A kind of preparation method of pine cone shortbread, its preparation technology is as follows:

[0011] 1) Ingredients: It is composed of materials with the following weight ratio: 100 kg of flour, 3.2 kg of sugar, 43 kg of water, 1 kg of face powder, 16 kg of eggs, 10 arrowroot powder, 8 edible fungus powder, 1 kg of vitamin E, 1 kg of phospholipid kg, 1 kg of potassium behenate, 1 kg of propylene glycol fatty acid ester, 1 kg of β-carotene and 8 kg of table salt;

[0012] 2) Kneading the dough: Mix the above-mentioned materials in the weight ratio evenly, and knead the dough with the dough mixer until the dough is evenly formed;

[0013] 3) Shortening: heat 50 kg of butter to the same temperature as the dough, and then wrap the butter in the dough formed by the dough mixer;

[0014] 4) Opening: The dough after the above-mentioned crisping process is repeatedly thinned and folded to form a strip cake with 8 layers;

[0015] 5) Forming: Cut the above-mentioned cake-l...

Embodiment 2

[0021] A kind of preparation method of pine cone shortbread, its preparation process is as follows:

[0022] 1) Ingredients: It consists of the following materials by weight ratio: 100 kg of flour, 4.5 kg of sugar, 52 kg of water, 4 kg of face powder, 23 kg of eggs, 15 kudzu powder, 10 edible fungus powder, 3 kg vitamin E, 3 phospholipids kg, 3 kg of potassium behenate, 3 kg of propylene glycol fatty acid ester, 3 kg of β-carotene and 10 kg of table salt;

[0023] 2) Kneading the dough: Mix the above-mentioned materials in the weight ratio evenly, and knead the dough with the dough mixer until the dough is evenly formed;

[0024] 3) Shortening: heat 56 kg of butter to the same temperature as the dough, and then wrap the butter in the dough formed by the dough mixer;

[0025] 4) Opening: The dough after the above-mentioned crisping process is repeatedly thinned and folded to form a strip cake with 14 layers;

[0026] 5) Forming: Cut the above-mentioned cake-like material into...

Embodiment 3

[0032] A kind of preparation method of pine cone shortbread, its preparation process is as follows:

[0033] 1) Ingredients: It is composed of materials with the following weight ratio: 100 kg of flour, 3.8 kg of sugar, 45 kg of water, 2 kg of face powder, 19 kg of eggs, 12 kudzu powder, 9 edible fungus powder, 2 kg of vitamin E, 1 phospholipid kg, 2 kg of potassium behenate, 3 kg of propylene glycol fatty acid ester, 1 kg of β-carotene and 9 kg of table salt;

[0034] 2) Kneading the dough: Mix the above-mentioned materials in the weight ratio evenly, and knead the dough with the dough mixer until the dough is evenly formed;

[0035] 3) Shortening: heat 53 kg of butter to the same temperature as the dough, and then wrap the butter in the dough formed by the dough mixer;

[0036] 4) Opening: the dough after the above-mentioned crisping process is repeatedly thinned and folded to form a strip cake with 12 layers;

[0037] 5) Forming: Cut the above-mentioned cake-like material...

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PUM

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Abstract

The invention discloses a method for manufacturing puff pastry. The manufacturing technology comprises material distributing, dough kneading, crisping, pastry manufacturing, shaping, baking, coating, precooling, sterilizing and packaging. The material distributing process is carried out through evenly-mixed materials, by mass ratio, 100 of flour, 3.2-4.5 of white sugar, 43-52 of water, 1-4 of spicy powder, 16-23 of eggs, 10-15 of arrowroot, 8-10 of edible mushroom powder, 1-3 of vitamin E, 1-3 of phospholipids, 1-3 of potassium sorbate, 1-3 of propylene glycol fatty acidate, 1-3 of beta-carotene and 8-10 of table salt; in the crisping process, after being heated until the temperature of butter coincides with the temperature of dough, the butter is wrapped with the dough; in the pastry manufacturing process, the dough kept after the crisping process is repeatedly pressed to be thin and folded to form an eight-layer strip cake. The method for manufacturing the puff pastry has the advantages that material distributing is more reasonable, and manufactured puff pastry is more delicious, and is more unique in taste, has more layers, and is spicy, good in mouthfeel, and not greasy after the arrowroot and the edible mushroom powder are added.

Description

technical field [0001] The present invention relates to the technical field of food production methods, more specifically to the technical field of pine cone shortbread production methods. Background technique [0002] Pine cone shortbread is crispy and fragrant. It is a very delicious snack. It is mainly made of flour, sugar and eggs. Baking-coating-precooling-sterilization-packaging, the defect of the pine cone shortbread produced by the above process is mainly that the appearance of the finished shortbread is not beautiful enough and cannot form a consistent regular shape, that is, the inner and outer layers of the shortbread are crispy Inconsistency, especially the crispness of the inner layer is not as good as that of the outer layer, and the layer is not strong, which makes the appearance pass rate low, which will affect consumers' desire to buy on the one hand, and on the other hand, the appearance of irregularly shaped shortbread is also difficult to use packaging ma...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 邬广华鲍先和
Owner 湖北钟祥金源食品股份有限公司
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