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Taro stuffing and preparation method thereof

A taro and stuffing technology, which is applied in the field of taro stuffing 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
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AI Technical Summary

Problems solved by technology

[0003] 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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Embodiment 1

[0019] A taro filling, characterized in that the raw materials include the following components and parts by weight: 16 parts of low-gluten flour; 8 parts of glutinous rice flour; 4 parts of orange flour; 6 parts of water chestnut powder; 2 parts of salad oil; 6 parts of white sugar ; 6 parts of milk; 20 parts of taro pulp; 30 parts of warm water.

[0020] A kind of preparation method of taro filling, adopt above-mentioned component and proportioning, comprise the following steps:

[0021] (1) peel the taro fruit, remove the core, and make taro pulp;

[0022] (2) Take low-gluten flour, glutinous rice flour, orange 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;

[0023] (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;

[0024] (4) Add the taro pul...

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Abstract

The invention belongs to the field of food processing and particularly relates to taro stuffing and a preparation method thereof. The taro stuffing includes, by weight, 14-18 parts of low gluten powder, 6-10 parts of glutinous rice flour, 4-6 parts of flour starch, 6-8 parts of water chestnut flour, 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 taro pulp, and 30-34 parts of warm water. The taro 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 taro 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 taro filling and a preparation method thereof. Background technique [0002] Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients. Among the minerals contained, the content of fluorine is relatively high. High, has the effect of cleaning teeth, preventing caries, and protecting teeth; its rich nutritional value can enhance the immune function of the human body, and can be used as a staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation, it has the effect of adjuvant therapy; taro contains a kind of mucus protein, which can produce immunoglobulin after being absorbed by the body, or antibody globulin, which can improve the body's resistance . Therefore, traditional Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L33/00A21D13/38
CPCA23V2002/00
Inventor 不公告发明人
Owner 吕才娟
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