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Thick sweet stuffing as well as preparation method and application thereof in preparing desserts

A filling and quicksand technology, applied in the field of dessert processing, can solve the problems of the shape of the raw embryo being flattened, the texture is no longer dry, the oil becomes soft, etc., and achieves the effects of bright color, delicate taste and outstanding flavor.

Inactive Publication Date: 2015-01-28
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And it can only be formed by hand, and the stuffing machine cannot be used to produce, otherwise the fat will soften and melt during the stuffing process, resulting in the mouth being unable to close and the shape of the raw embryo collapsed.
The salted egg yolk in the patent CN201210251584.0 uses steaming, which will cause the surface color of the salted egg yolk to change from bright to gray, and the steam will adhere to the surface, making the texture no longer dry; carrot juice is added to the filling, and the filling will be more Soft and sticky, not suitable for machine stuffing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A quicksand filling, the raw material for preparing the quicksand filling is composed of the following components calculated in weight percentage:

[0035] Salted egg yolk 16%, white sugar 30%, ghee 26%, modified starch 10%, maltodextrin 9%, custard powder 8%, soybean lecithin 1%;

[0036] The quicksand filling is prepared through the following steps;

[0037] 1) Salted egg yolk pretreatment: thaw the frozen salted egg yolk to room temperature, spread the salted egg yolk evenly on a baking tray, put it in a rotary oven with an oven temperature of 150°C and bake for 25 minutes until the salted egg yolk is just cooked , no oil leakage; after the baked salted egg yolk is frozen to room temperature, mince the salted egg yolk;

[0038] 2) Stirring: Put the minced salted egg yolk in step 1) into the blender, add modified starch, maltodextrin, and custard powder, and stir at a slow speed of 50 rpm until evenly dispersed; Stir at a slow speed at 50 rpm until evenly dispersed,...

Embodiment 2

[0041] A quicksand filling, the raw material for preparing the quicksand filling is composed of the following components calculated in weight percentage:

[0042] Salted egg yolk 20%, white sugar 28%, ghee 25%, modified starch 10%, maltodextrin 9%, custard powder 7%, soybean lecithin 1%;

[0043] The quicksand filling is prepared through the following steps;

[0044] 1) Salted egg yolk pretreatment: thaw the frozen salted egg yolk to room temperature, spread the salted egg yolk evenly on a baking tray, put it in a rotary oven with an oven temperature of 160°C and bake for 30 minutes until the salted egg yolk is just cooked , no oil leakage; after the baked salted egg yolk is frozen to room temperature, mince the salted egg yolk;

[0045] 2) Stirring: Put the minced salted egg yolk in step 1) into the blender, add modified starch, maltodextrin, and custard powder, and stir at a slow speed of 60 rpm until evenly dispersed; Stir at a slow speed at 50 rpm until evenly dispersed,...

Embodiment 3

[0048] A quicksand filling, the raw material for preparing the quicksand filling is composed of the following components calculated in weight percentage:

[0049] Salted egg yolk 22%, white sugar 25%, ghee 20%, modified starch 15%, maltodextrin 9%, custard powder 8.5%, soybean lecithin 0.5%;

[0050] The quicksand filling is prepared through the following steps;

[0051] 1) Salted egg yolk pretreatment: thaw the frozen salted egg yolk to room temperature, spread the salted egg yolk evenly on a baking tray, put it in a rotary oven with an oven temperature of 150°C and bake for 5 minutes until the salted egg yolk is just cooked Transparent and oil-free; after the baked salted egg yolk is cooled to room temperature, mince the salted egg yolk;

[0052] 2) Stirring: Put the minced salted egg yolk in step 1) into the blender, add modified starch, maltodextrin, and custard powder, and stir at a slow speed of 60 rpm until evenly dispersed; Stir at a slow speed at 60 rpm until evenly...

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PUM

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Abstract

The invention discloses thick sweet stuffing as well as a preparation method and an application of the thick sweet stuffing in preparing desserts. The thick sweet stuffing is prepared from the following raw materials in percentage by weight: 16-22% of salted egg yolks, 25-30% of white sugar, 20-26% of butter, 10-15% of modified starch, 9-12% of maltodextrin, 7-10% of custard powder and 0.5-1% of an emulsifier through such steps as preprocessing the salted egg yolks, stirring and sub-packaging. The thick sweet stuffing disclosed by the invention is used for preparing desserts such as steamed buns, breads and glutinous rice balls with thick sweet fillings. The stuffing disclosed by the invention can be processed and stored at normal temperature, and can avoid refrigeration; the stuffing is good in balling performance, and dry and smooth in texture; and the stuffing, in a forming process, can avoid oil leakage and is easy to close up.

Description

technical field [0001] The invention relates to the technical field of dessert processing, in particular to a quicksand filling, a preparation method thereof and an application thereof in making desserts. Background technique [0002] Liushabao is a traditional snack of the Han people in the Guangdong area. It is a common dim sum in Cantonese teahouses. It has the characteristics of soft taste, strong wheat fragrance and high nutritional value. Liusha Bao is steamed with quicksand stuffing wrapped in fermented steamed bun skin made of low-gluten flour. In addition to Liusha Bao, Liusha stuffing can also be used as filling for Liusha bread and Liusha glutinous rice balls. [0003] The basic method of traditional quicksand stuffing is to use baked salted egg yolk and butter as the main raw materials, add milk, milk powder, etc. The filling hardens and is divided into smaller pieces for filling. And it can only be shaped by hand, and it cannot be produced by a stuffing machin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/09A23L1/10A23L29/30
CPCA23L7/10A23L15/30A23L29/30A23P20/25
Inventor 董珩徐伟兵沈汉州王凤娇方嘉沁陈建雄欧凌飞郑绍恩
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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