Pasty and preparation method thereof

A technology of puff pastry and stuffing, which is applied in the field of puff pastry and its preparation, can solve the problems of unsuitable obesity and cardiovascular diseases, high cholesterol and fat content of lard, and insufficient crispness of pie skin, etc., and achieves Not easy to break and crack, low oil content, simple and convenient preparation method

Inactive Publication Date: 2017-01-04
SANQUAN FOOD
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Puff pastry pie is a traditional delicacy in my country. Its main raw materials are wheat flour, white sugar and lard. However, lard contains high cholesterol and fat content, which is not suitable for obesity and cardiovascular diseas...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A puff pastry consisting of a crust and a filling,

[0035] The cake skin is made of the following raw materials by weight percentage: 60% flour, 1.3% yeast, 5.7% white sugar, 0.3% salt, 0.5% baking powder, 0.2% compound bread improver, 6.5% shortening, and the balance for water;

[0036]The compound bread improver used comprises the following components in parts by weight: 97.6 parts of cornstarch, 0.15 parts of a-amylase, 0.8 parts of vitamin C, 0.45 parts of glucose oxidase, 0.2 parts of lipase, and 0.3 parts of xylanase part, 0.5 part of konjac gum;

[0037] The filling is cumin roast meat.

[0038] The preparation method of above-mentioned meringue pie is specifically as follows:

[0039] (1) Kneading dough and making dough: add yeast, white granulated sugar, salt, baking powder, bread improver and water into the flour according to the above weight percentage, stir evenly, and knead into dough;

[0040] (2) leave the dough obtained in step (1) to proof for 12 m...

Embodiment 2

[0047] A puff pastry consisting of a crust and a filling,

[0048] The cake skin is made of the following raw materials by weight percentage: 66% flour, 0.7% yeast, 3.6% white sugar, 0.6% salt, 0.3% baking powder, 0.1% compound bread improver, 5.5% shortening, and the balance for water;

[0049] The compound bread improver used comprises the following components in parts by weight: 80 parts of cornstarch, 0.1 part of a-amylase, 2 parts of vitamin C, 0.3 part of glucose oxidase, 0.1 part of lipase, 0.2 part of xylanase part, 0.7 part of konjac gum;

[0050] The filling is pulp puree.

[0051] The preparation method of above-mentioned meringue pie is specifically as follows:

[0052] (1) Kneading dough and making dough: add yeast, white granulated sugar, salt, baking powder, bread improver and water into the flour according to the above weight percentage, stir evenly, and knead into dough;

[0053] (2) Leave the dough obtained in step (1) to proof for 10 minutes;

[0054] (...

Embodiment 3

[0060] A puff pastry consisting of a crust and a filling,

[0061] The cake skin is made of the following raw materials by weight percentage: 63% flour, 1.8% yeast, 7.8% white sugar, 0.45% salt, 0.4% baking powder, 0.3% compound bread improver, 4.5% shortening, and the balance for water.

[0062] The compound bread improver used comprises the following components in parts by weight: 100 parts of cornstarch, 0.3 part of a-amylase, 0.5 part of vitamin C, 0.6 part of glucose oxidase, 0.4 part of lipase, 0.5 part of xylanase part, 0.3 part of konjac gum;

[0063] The filling is stir-fried squid.

[0064] The preparation method of above-mentioned meringue pie is specifically as follows:

[0065] (1) Kneading dough and making dough: add yeast, white granulated sugar, salt, baking powder, bread improver and water into the flour according to the above weight percentage, stir evenly, and knead into dough;

[0066] (2) leave the dough obtained in step (1) to proof for 15 minutes;

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food, in particular to a pasty and a preparation method thereof. The pasty comprises a crust and stuffing, and the crust is prepared from, by weight, 60-66% of flour, 0.7-1.8% of yeast, 3.6-7.8% of sugar, 0.3-0.6% of edible salt, 0.3-0.5% of leavening agent, 0.1-0.3% of bread improver, 4.5-6.5% of shortening and the balance water. The preparation method of the crust of the pasty includes dough preparing, proofing, rolling and shaping. The pasty is low in oil content, not oily, crisp and tough in crust, capable of well keeping both integrity and crisp taste and less prone to crust breaking, cracking and stuffing exposure. The preparation method is simple, convenient, easy to control and suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a puff pastry and a preparation method thereof. Background technique [0002] Puff pastry pie is a traditional delicacy in my country. Its main raw materials are wheat flour, white sugar and lard. However, lard contains high cholesterol and fat content, which is not suitable for obesity and cardiovascular disease. It does not meet the dietary health of modern consumers. trend. Moreover, some of the current meringue pies are too crispy. Although the taste is good, they are easy to break, crack, and expose the filling. Therefore, the demand cannot be well met. How to provide a meringue pie with good crispness and good flexibility, so that the pie is not easy to break and expose the filling, has become a problem that needs to be solved urgently. Contents of the invention [0003] The purpose of the present invention is to provide a kind of puff pastry, which has low oil content, no...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/08A21D13/00A21D2/18A21D2/22A21D8/04A21D2/36
CPCA21D2/186A21D2/22A21D2/366A21D8/042A21D8/047
Inventor 冯福建朱红娜訾营磊张昆白冰武素玲方万新
Owner SANQUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap