Stuffing and preparation method for pie comprising stuffing

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 ...

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.

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