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Strawberry stuffing and preparation method of same

A filling and strawberry technology, which is applied in the field of strawberry filling and its preparation, can solve the problems of easy water loss, affect the taste, and short storage period, and achieve the effects of preventing water loss, good water retention, and long shelf life

Inactive Publication Date: 2017-06-16
吕才娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to market information and changes in consumer concepts, baked snacks are becoming more and more popular in the market, and fruit fillings are the best decorations for baked snacks; the fresh fruit fillings currently on the market have a short storage period and are baked at high temperatures. After roasting, it is easy to lose water, causing the surface to lose luster, harden and affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A strawberry filling, characterized in that the raw materials include the following components and parts by weight: 16 parts of low-gluten flour; 8 parts of hazelnut kernel powder; 4 parts of sesame powder; 6 parts of water chestnut powder; 2 parts of salad oil; 6 parts of white sugar 6 parts of milk; 20 parts of strawberry pulp; 30 parts of warm water.

[0021] A preparation method for strawberry filling, using the above-mentioned components and proportioning, comprising the following steps:

[0022] (1) Strawberry fruit is peeled and cored to make strawberry pulp;

[0023] (2) Take low-gluten flour, hazelnut kernel flour, sesame flour, water chestnut flour, and salt and mix according to the original ratio, add warm water with a water temperature of 65°C and stir well;

[0024] (3) Put the mixture prepared in step (2) into the jacketed pot, turn on the heating, add salad oil, white sugar and milk, stir fry until heated to 100°C, and keep heating for 30 minutes;

[00...

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PUM

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Abstract

The invention belongs to the field of food processing and particularly relates to strawberry stuffing and a preparation method of same. The strawberry stuffing comprises, by weight, 14-18 parts of low gluten flour, 6-10 parts of hazelnut kernel powder, 4-6 parts of sesame powder, 6-8 parts of water chestnut powder, 0.04-0.08 parts of salt, 2-4 parts of salad oil, 4-8 parts of white granular sugar, 5-7 parts of milk, 18-22 parts of strawberry slurry, and 30-34 parts of warm water. The strawberry stuffing is oily and glossy and is thick and smooth, has a fine mouth feel, is long in shelf life, has good water retention property and can prevent water loss under high temperature baking. When being matched with baked foods, such as bread, the strawberry stuffing is free of darkening in color and hardening in mouth feel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a strawberry filling and a preparation method thereof. Background technique [0002] Strawberries have high nutritional value and are rich in vitamin C, which can help digestion. At the same time, strawberries can also strengthen the gums, freshen the breath, and moisturize the throat. People tend to have more anger in spring, and eating some strawberries can suppress it. In addition, strawberries are best eaten after meals, because they contain a lot of pectin and cellulose, which can promote gastrointestinal motility, help digestion, improve constipation, and prevent hemorrhoids and intestinal cancer. [0003] Strawberries can also be used as top-grade medicine. According to Chinese medicine, strawberries are sweet and cool in nature and taste, and enter the spleen, stomach, and lung meridians. Cough, loss of appetite, lack of urination, heat and polydipsia, etc. I...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L25/00A23L7/10A21D13/38
Inventor 不公告发明人
Owner 吕才娟