Stuffing and preparation method for pie comprising stuffing

A production method and filling technology, applied in the field of filling and pie production, can solve the problems of difficult to maintain consistent product quality, high work intensity, low efficiency, etc., and achieve low sugar content, prolong shelf life, and reduce costs. Effect

Inactive Publication Date: 2015-08-26
SHENZHEN MAI XUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a traditional flavor food in China, pies are deeply loved by the public. In the long-standing Chinese food culture, pies have always occupied a place. They have the characteristics of various tastes and economical benefits. Pie manufacturers are required to produce low-sugar, low-salt, low-fat, low-calorie, and low-cholesterol products to meet the needs of different consumers. In addition, because the pies must be freshly supplied in small batches, the existing technology adopts pastries from supermarkets. Part or all manual processing and supply by designated pastry workshops, the work intensity is high, the efficiency is low, the finished product is high, and the quality of the product is difficult to maintain.

Method used

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  • Stuffing and preparation method for pie comprising stuffing
  • Stuffing and preparation method for pie comprising stuffing
  • Stuffing and preparation method for pie comprising stuffing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] see figure 1 , in the embodiment of the present invention, a filling is made according to the following raw materials in parts by weight: 25-35 parts of invert syrup; 8-12 parts of Dong Rong; 8-10 parts of Sanyang cake powder; 2-3 parts of palm oil; 2.1-2.4 parts of margarine; 1.6-2 parts of sesame; 1.4-1.6 parts of sorbitol; 0.12-0.16 parts of table salt; 0.06-0.09 parts of monoglyceride; .

[0031] A method for making a pie comprising the above-mentioned fillings, the specific steps are as follows:

[0032] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0033] Filling: Put the weighed raw materials together into the first dough mixer and stir for 20-30 minutes to get the filling;

[0034] Pastry kneading dough: Take another 20-25 parts by weight of vegetable oil, 10-12 parts of shortening, 20-25 parts of margarine and 50-60 parts of flour, put them in the second dough kneading machine and stir for 25-35 minutes until unifor...

Embodiment 2

[0045] see figure 1 , in the embodiment of the present invention, a kind of stuffing, the raw material according to weight part comprises: 25 parts of invert syrup, 8 parts of Dong Rong, 8 parts of Sanyang cake flour, 2 parts of palm oil, 2.1 parts of margarine, 1.6 parts of sesame, sorbet 1.4 parts of sugar alcohol, 0.12 part of table salt, 0.06 part of monoglyceride, 0.04 part of sodium dehydroacetate, 0.04 part of citric acid.

[0046] A method for making a pie comprising the above-mentioned fillings, the specific steps are as follows:

[0047] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0048] Filling: Put the weighed raw materials together into the first dough mixer and stir for 20-30 minutes to get the filling;

[0049] Pastry kneading: take another 20 parts by weight of vegetable oil, 10 parts of shortening, 20 parts of margarine and 50 parts of flour, put them in the second dough kneader and stir for 25 minutes until unifo...

Embodiment 3

[0060] see figure 1 , in the embodiment of the present invention, a filling is made according to the following raw materials in parts by weight: 26-30 parts of invert syrup; 9-10 parts of Dong Rong; 8-9 parts of Sanyang cake powder; 2.3-2.5 parts of palm oil; 2.2-2.3 parts of margarine; 1.8-2 parts of sesame; 1.5-1.6 parts of sorbitol; 0.12-0.14 parts of table salt; 0.06-0.08 parts of monoglyceride; .

[0061] A method for making a pie comprising the above-mentioned fillings, the specific steps are as follows:

[0062] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0063] Filling: Put the weighed raw materials together into the first dough mixer and stir for 20-30 minutes to get the filling;

[0064] Pastry kneading dough: Take another 20-25 parts by weight of vegetable oil, 10-12 parts of shortening, 20-25 parts of margarine and 50-60 parts of flour, put them in the second dough kneading machine and stir for 25-35 minutes until uni...

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PUM

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Abstract

The invention discloses stuffing and a preparation method for a pie comprising the stuffing. The stuffing is prepared from the following raw materials in parts by weight: inverted sugar syrup, winter melon puree, steamed sweet rice flour, palm oil, artificial butter, sesame, sorbitol, table salt, monostearin, sodium dehydroacetate and citric acid. The preparation method for the pie comprising the stuffing comprises the following specific steps: weighing raw materials, preparing stuffing, mixing flour with edible oil, preparing wrappers, covering oil-mixed dough, dividing the wrappers and the stuffing into parts, forming the pie by covering the stuffing with the wrappers, pre-processing eggs, brushing the pie with the egg juice for a first time, brushing the pie with the egg juice for a second time, and roasting and cooling the treated pie. According to the stuffing and the preparation method for the pie comprising the stuffing, semi-mechanized and small-scale production is performed, the cost is reduced, the pie is loose in peel, and the stuffing is moist, soft and smooth, so that the pie is clear in layer, loose and crispy in mouthfeel, and low in sugar content; the sorbitol does not produce acid in the mouth, so that a decayed tooth can be effectively prevented; and the quality guarantee period of the pie can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a filling and a method for making a pie containing the filling. Background technique [0002] As a traditional flavor food in China, pies are deeply loved by the public. In the long-standing Chinese food culture, pies have always occupied a place. They have the characteristics of various tastes and economical benefits. Pie manufacturers are required to produce low-sugar, low-salt, low-fat, low-calorie, and low-cholesterol products to meet the needs of different consumers. In addition, because the pies must be freshly supplied in small batches, the existing technology adopts pastries from supermarkets. Some of them may be fully processed and supplied by designated pastry workshops. The work intensity is high, the efficiency is low, the finished product is high, and the quality of the product is difficult to maintain. Contents of the invention [0003] The object of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 庄流创黄育东张东
Owner SHENZHEN MAI XUAN FOOD CO LTD
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