Crispy finger citron and making method thereof

A production method and bergamot technology, which can be used in baking, dough processing, baked goods, etc., can solve problems such as poor chewiness and hardness of products, reduce the risk of microbial spoilage, reduce moisture content, and achieve clear crisp layers. Effect

Inactive Publication Date: 2016-01-20
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Due to the defects of the product formula and production process of the existing bergamot cakes, the chewiness and hardness of the products are relatively poor, so the existing bergamot cakes and their preparation methods need to be further improved

Method used

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  • Crispy finger citron and making method thereof
  • Crispy finger citron and making method thereof
  • Crispy finger citron and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example once cake crust bergamot:

[0049] Making bergamot jam / fruit pieces: use pickled bergamot fruits or fresh bergamot fruits, and make bergamot jam / fruit pieces by beating into mud / cutting pieces.

[0050] Dough production: 200-220g of low-gluten flour, 6g of whole milk powder, 3g of baking powder, 80g of powdered sugar, 95g of eggs, 0.3g of cake essence, 0.3g of A7 corn pigment, 1.1g of salt, 40g of vegetable oil, 21g of sorbitol, Add 18g of pastry thickener and 0.5-0.6g of food powder. Shell the eggs, stir well, add A7 corn coloring; add flour, salt, baking powder in turn, stir well, it will help the dough to be colored and seasoned; add sugar powder, sorbitol, whole milk powder, stir well ; Then add compound pastry thickener, rapeseed oil, and cake essence. Finally, mix it with low-gluten flour evenly, let it stand for 0.5-1 hour, and set aside.

[0051]Filling preparation: Put 300g of winter melon puree into a mixing pot, first add 30-40g of bergamot fruit a...

Embodiment 2

[0054] Embodiment 2 Denim cake skin Bergamot crisp green mustard flavor:

[0055] Making bergamot jam / fruit pieces: use bergamot fruits marinated by Guangdong Zhancui Food Co., Ltd., and make bergamot jam / fruit pieces after beating into puree / dicing.

[0056] Dough production: 200-220g of low-gluten flour, 6g of whole milk powder, 3g of baking powder, 80g of powdered sugar, 95g of eggs, 4.8g of salt, 40g of vegetable oil, 21g of sorbitol, 18g of compound pastry thickener, food powder (carbonic acid sodium hydrogen) 0.6g, green mustard oil 5.6g, mustard hot sauce 6g, spirulina 1.48. Shell the eggs, stir, add green mustard oil and stir well, then add food powder, salt, baking powder, stir well; add sugar powder, sorbitol, whole milk powder, stir well; then add compound pastry to thicken Herbs, Vegetable Oil, Wasabi, Spirulina. Finally, mix it with low-gluten flour evenly, let it stand for 0.5-1 hour, and set aside.

[0057] Filling preparation: Put 300g of wax gourd puree int...

Embodiment 3

[0060] Embodiment 3 meringue bergamot:

[0061] Making bergamot jam / fruit pieces: use bergamot fruits marinated by Guangdong Zhancui Food Co., Ltd., and make bergamot jam / fruit pieces after beating into puree / dicing.

[0062] Dough production: water and oil skin: 150g high-gluten flour, 150g low-gluten flour, 45g powdered sugar, 80g lard, 150-160g water; oil puff pastry: 200g, 100g lard. Make the puff pastry according to the usual method. Let stand for 0.5 to 1 hour, and set aside.

[0063] Filling preparation: Put 690g of winter melon puree into a mixing pot, first add 69g of bergamot fruit and 6.9g of tangerine peel, stir and mix well, then add 36.8g of bergamot jam and 13.8g of compound pastry thickener in turn, and stir evenly , made into bergamot filling.

[0064] Production of Bergamot Cake: Put the prepared dough and stuffing according to the ratio of (40%~60%): (40%~60%) Filling: Mix the prepared dough with a small amount of flour, knead slightly, divide into about ...

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Abstract

The invention discloses a crispy finger citron and a making method thereof. The crispy finger citron comprises a wrapper, wherein crispy finger citron stuffing is wrapped by the wrapper, and the crispy finger citron is characterized in that the crispy finger citron stuffing is prepared from the following components in parts by weight: 300 parts of white gourd puree; 30 to 40 parts of fingered citron fruit particles; 3 parts of dried tangerine or orange peel; 6 parts of compound pastry thickening agent. The invention aims at overcoming the defects in the prior art and providing the crispy finger citron which is reasonable in matching, good in chewiness, mild in hardness, novel, unique in flavor, nutrient and healthy, and good in taste.

Description

technical field [0001] The invention relates to a bergamot cake, and also relates to a method for making the bergamot cake, which belongs to the field of food processing. Background technique [0002] According to legend, pineapple cake originated in the Three Kingdoms period, when Liu Bei married Sun Quan's sister, and a large cake made of pineapple filling appeared in the ceremony cake. With the evolution of the times, it has developed into a famous snack in Taiwan. In Hokkien dialect, pineapple is also called "Wanglai", which means that the descendants are prosperous, and pineapple is a common tribute for Taiwanese worshiping gods. Among them, it is a common gift. The early pineapple cakes were too bulky and costly, and it was difficult for the masses to consume them. They were later improved into delicate and compact pineapple cakes. The filling is also based on pineapple, adding winter melon and other materials. Later, it evolved into a modern pineapple cake that com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/36A21D2/34A21D2/18
CPCA21D2/36A21D2/181A21D2/34
Inventor 夏雨吴惠婵张延杰吕瑶瑶蔡晓燕冯丽敏
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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