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Fresh fruit puff pastry and processing method thereof

A technology of fruit crisps and pulp, applied in baking, dough processing, baked food, etc., can solve the problems of insufficient natural fruit flavor, loss of nutrients, loss of nutrients, etc., to achieve rich natural fruit flavor and improve taste , the effect of extending the shelf life

Inactive Publication Date: 2015-08-19
新疆戈壁果香农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Equally, the seabuckthorn processing in the prior art will inevitably have the loss of some nutrients, or the shelf life is short, or the defects such as poor mouthfeel
[0004] From the above description, it can be seen that the processing and development of black currant and seabuckthorn lead to defects such as insufficient natural fruit flavor, loss of nutrients, slightly poor taste, and difficulty in preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of blackcurrant crisp, the fruit in the filling is fresh blackcurrant fruit, choose 500g fresh blackcurrant fruit, remove the inclusions and rotten fruit, wash it with water, put it in a sandwich cooking pot with a volume of 2L, and set the temperature to 90 ℃-100℃, cook for 12 minutes until soft and rotten and become fluid; use a beater that can crush the fruit into a pulp to beat the cooked fluid into black currant pulp for later use; take 50g of cantaloupe dry soaked soft and cut into long Take 50g of blackcurrant pulp, add 60g of white sugar and 60g of maltose syrup to the small dices with a width and height of about 0.3-0.5cm, mix them in a frying pan, and stir fry them over high heat until they become thick and the juice gradually Dry, a lot of water will evaporate quickly during this process, then turn to low heat and stir fry slowly until the juice is completely dry and can be used as fillings; take 25g eggs, 75g softened butter, 5g salt, 20g white sugar ...

Embodiment 2

[0030] A kind of seabuckthorn crisp. The fruit in the filling is frozen seabuckthorn fruit. Select 500g of seabuckthorn frozen fruit, remove impurities and rotten fruit, wash it with running water, put it into a sandwich cooking pot with a volume of 2L, and the temperature is 90°C- Cook at 100°C for 15 minutes until soft and rotten and in a fluid state; use a beater that can crush the fruit into a slurry and beat the cooked fluid into sea buckthorn pulp for later use; take 50g of Hami melon dry soaked and cut into length, width and height 0.3-0.5cm fine diced, take 75g seabuckthorn pulp, add 60g white granulated sugar and 60g maltose syrup to mix, put it into a frying pan and stir-fry, first stir-fry over high heat until it becomes thick, and the juice gradually dries up. The water will evaporate quickly during this process, then turn to low heat and stir fry slowly until the juice is completely dry and can be used as fillings; mix 25g eggs, 75g softened butter, 5g salt, and 20...

Embodiment 3

[0032] A blackcurrant and seabuckthorn mixed fruit crisp, the fruit in the filling is fresh blackcurrant fruit and cold fresh seabuckthorn fruit, according to the ratio of 1:1, select 250g fresh blackcurrant fruit, select 250g fresh seabuckthorn fruit, remove inclusions and rotten fruits, and rinse with running water After cleaning, put it into a sandwich cooking pot with a volume of 2L at a temperature of 90°C-100°C and cook for 18 minutes until soft and rotten and in a fluid state; the cooked fluid can be used to break the fruit into a slurry state Beater made into black currant and seabuckthorn mixed fruit pulp for later use; take 50g of cantaloupe dry soak soft cut into fine cubes with a length, width and height of about 0.3-0.5cm, take 100g of the mixed fruit pulp, add 60g of white sugar and 60g of maltose After mixing the pulp, put it into the frying pan and stir-fry. First, stir-fry over high heat until it is thick. The juice will gradually dry up. A large amount of wate...

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Abstract

The invention discloses fresh fruit puff pastry and a processing method thereof. The fresh fruit puff pastry comprises a wrapper and a filling. The processing method comprises the following steps of (1) cleaning and cooking blackcurrant and / or sea buckthorn fruits; (2) beating the cooked blackcurrant and / or the sea buckthorn fruits into pulp; (3) adding white granulated sugar, malt syrup and soaked and chopped Hami melons into the pulp, stir-frying the mixture into a sticky cake and using the sticky cake as the filling; (4) mixing eggs, softened butter, salt and the white granulated sugar, uniformly beating the mixture by using an egg beater, uniformly stirring the mixture and low-gluten flour and kneading the mixture into the wrapper; (5) taking a defined amount of the wrapper and a defined amount of the filling and wrapping the filling by using the wrapper to obtain fresh fruit puff pastry blanks; and (6) baking the fresh fruit puff pastry blanks by using an oven to obtain the fresh fruit puff pastry. According to the technical scheme, the fresh fruit pastry is fruity naturally, is sour, sweet and crispy, has developmental nutrition and is easy to store.

Description

technical field [0001] The invention relates to the technical field of pastry preparation, in particular to a fruit crisp and a preparation method thereof. Background technique [0002] Black currant is rich in anthocyanins, vitamins, trace elements, amino acids and protein, which can prevent high blood pressure, lower blood fat, lower cholesterol and improve immunity. It also has the effect of anti-oxidation and anti-aging. At present, black currant is mainly processed Wine, fruit vinegar, fruit powder, jam and beverages, etc. In the prior art, the processing of black currant will inevitably have some defects such as loss of nutritional components, short shelf life, or poor mouthfeel. [0003] Seabuckthorn is rich in vitamin C, which has the effects of promoting blood circulation and dispelling stasis, resolving phlegm and broadening the chest, nourishing the spleen and strengthening the stomach, promoting body fluid and quenching thirst, clearing heat and stopping diarrhe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张伟
Owner 新疆戈壁果香农业开发有限公司
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