Preparation method of molten-cheese steamed bread pudding

A production method and steamed bun technology are applied in the production field of flowing steamed bun pudding, which can solve the problems of single taste, fishy smell and the like, and achieve the effects of easy digestion and absorption, fine taste and large-scale production.

Inactive Publication Date: 2016-06-01
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pudding is simple to make, but it has a single taste and contains thickeners. The main ingredient is gelatin, which has a certain fishy taste. It is often accompanied by rum, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material preparation:

[0026] Take 50 steamed buns and cut into cubes of 1-1.5cm, wash and remove 10 parts of shiitake mushrooms, 20 parts of bacon, and 30 parts of zucchini, and cut them into cubes of 1-2cm. Cut 15 parts of cheese into small pieces of 1-2cm spare.

[0027] 2. Make mixed egg liquid:

[0028] Melt 5 parts of butter and apply to the mould; take 120 parts of egg liquid, 30 parts of zucchini, 20 parts of bacon, and 2 parts of salt and mix well to make a mixed egg liquid; pour 6-70% of the volume of the pudding mold, and mix Spread 50 parts of diced steamed buns on the surface of the liquid.

[0029] 3. Baking:

[0030] 1). Preheat the oven to 150 degrees Celsius, place the pudding mold in the middle of the oven, and bake once at a temperature of 180-200 degrees Celsius for 8-10 minutes. It becomes liquid, and the diced steamed buns on the surface are crispy and hard.

[0031] 2). Take out the mold, pour 60 grams of egg liquid, 15 parts of shred...

Embodiment 2

[0033] 1. Raw material preparation:

[0034] Take 60 steamed buns and cut them into 1.5cm cubes, wash and remove 12 mushrooms, 22 bacons, and 30 carrots, remove seeds, cut them into 1-2cm cubes, and cut 15 cheeses into 1-2cm pieces for later use.

[0035] 2. Make mixed egg liquid:

[0036] Take 5 parts of butter and melt it and apply it to the mold; take 120 parts of egg liquid, 30 parts of carrot, 22 parts of bacon, and 2 parts of salt, mix and stir evenly to make a mixed egg liquid; pour 6-70% of the volume of the pudding mold, and mix Spread 60 parts of diced steamed buns on the surface of the liquid.

[0037] 3. Baking:

[0038] 1) Preheat the oven to 150 degrees Celsius, place the pudding mold in the middle of the oven, and bake once at a temperature of 180-200 degrees Celsius for 10 minutes. The purpose is to preliminarily shape the periphery of the pudding while the egg liquid in the center is still liquid. The diced steamed buns on the surface are crispy and hard. ...

Embodiment 3

[0041] 1. Raw material preparation:

[0042] Take 40 parts of biscuits and cut into 1cm cubes, 10 parts of coconut, 20 parts of bacon, 00 parts of zucchini, wash and remove seeds, cut them into 1-2cm cubes, and cut 15 pieces of cheese into 1-2cm pieces for later use.

[0043] 2. Make mixed egg liquid:

[0044] Take 5 parts of butter and melt it and apply it to the mold; take 100 parts of egg liquid, 00 parts of zucchini, 15 parts of bacon, and 2 parts of salt, mix and stir evenly to make a mixed egg liquid; pour 6-70% of the volume of the pudding mold, and mix Sprinkle 40 biscuit cubes on the surface of the liquid.

[0045] 3. Baking:

[0046] 1). Preheat the oven to 150 degrees Celsius, place the pudding mold in the middle layer of the oven, and bake once at a temperature of 180-200 degrees Celsius for 8 minutes. The purpose is to preliminarily shape the periphery of the pudding, while the egg liquid in the center is still liquid , the diced steamed buns on the surface are...

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PUM

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Abstract

The invention relates to a preparation method of molten-cheese steamed bread pudding. The preparation method comprises the following steps: preparing ingredients such as steamed bread, mushroom, bacon, pumpkin and cheese, mixing with egg juice and preprocessing; and performing first baking, shaping and second baking to obtain a finished product. The molten-cheese steamed bread pudding prepared by the method provided by the invention has the characteristics of beautiful shape, sweet taste and thick aroma, abundant seasonings, balanced nutrition collocation and the like while the flavor is unique. In the invention, the preparation technology is innovative, the food materials are widely selected, the operation conditions are easy to control, and thus the method is suitable for batch production.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making Liuxin steamed bun pudding. Background technique [0002] Pudding, the transliteration of English pudding, the free translation is "milk jelly". Steam, bake, etc. In a narrow sense, pudding is a semi-solidified frozen dessert whose main materials are eggs and milk yolk, similar to jelly. Pudding is a traditional British food. It evolved from the "cloth section" used to represent sausage mixed with blood in ancient times. Today's pudding made of eggs, flour and milk was passed down by the Saxons at that time. Medieval monasteries referred to "a mixture of fruit and oatmeal" as "pudding". The official appearance of this kind of pudding was in the era of Elizabeth I in the 16th century. It was prepared with gravy, fruit juice, dried fruit and flour. Puddings in the 17th and 18th centuries were made from eggs, milk, and flour. [0003] The tradition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L33/00A23L5/00
Inventor 李建贤
Owner 李建贤
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