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A kind of chestnut pie and preparation method thereof

A technology of chestnut pie and chestnut, applied in baked food, baking, baked food with modified ingredients, etc., can solve the problems of monotonous, single, unable to cater to the crowd, etc., and achieve the effect of strong flavor and consistent taste.

Active Publication Date: 2020-12-18
镇雄滇龙生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the eating methods of chestnuts are: put pure chestnut kernels into the stir-fry or stew, or eat directly after frying.

Method used

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  • A kind of chestnut pie and preparation method thereof
  • A kind of chestnut pie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] a chestnut pie

[0067] The first step is to prepare the filling:

[0068] Process the chestnuts first: use a dicing machine to cut the chestnuts into cubes to the size of soybeans; put the chestnuts into a cooking pot, add 0.1% EDTA and 0.2% citric acid, cook for 10 minutes after boiling, and filter out the water.

[0069] Get konjac gum 1.5g, glutinous rice flour 2g, fructose syrup 3g, white granulated sugar 3g, agar 0.3g, modified starch 1g, food flavor 0.02g and 89g cooked chestnut.

[0070] After mixing the above-mentioned ingredients, add water and stir, then boil, stop heating when the material can be drawn, and keep the stuffing warm for later use.

[0071] The second step is to prepare the dough:

[0072] Take 10g of flour, 15g of eggs, 15g of chestnut powder, 15g of glutinous rice flour, 0.2g of sodium bicarbonate, 15g of vegetable oil, 1g of shortening, 15g of white sugar, 10g of maltose syrup, 10g of fructose syrup, 1g of phospholipid, 1g of sodium dehydro...

Embodiment 2

[0079] The difference from Example 1 is that the formula of the dough is different, without sodium dehydroacetate, sodium carboxymethylcellulose and essence, specifically:

[0080] 10g flour, 15g egg, 15g chestnut powder, 15g glutinous rice flour, 0.2g sodium bicarbonate, 15g vegetable oil, 1g shortening, 15g white sugar, 10g maltose syrup, 10g fructose syrup, 1g phospholipid, 0.1g edible salt, appropriate amount of water .

[0081] All the other are with embodiment 1.

Embodiment 3

[0083] The difference from Example 1 is that the proportioning of dough is different, specifically:

[0084] 8g flour, 20g eggs, 10g chestnut powder, 20g glutinous rice flour, 0.1g sodium bicarbonate, 20g vegetable oil, 0.5g shortening, 12g white sugar, 7g maltose syrup, 8g fructose syrup, 1.5g phospholipid, 0.05g edible salt, Appropriate amount of water.

[0085] All the other are with embodiment 1.

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Abstract

The invention provides a Chinese chestnut pie and a preparation method thereof. Wrapper of the Chinese chestnut pie is mainly prepared from the following raw materials in parts by weight: 8-12 parts of flour, 10-20 parts of eggs, 10-20 parts of Chinese chestnut powder, 10-20 parts of glutinous rice powder, 0.1-0.3 part of sodium bicarbonate, 10-20 parts of vegetable oil, 0.5-1.5 parts of shortening, 27-43 parts of sweetening agent, 0.5-1.5 parts of phospholipid and 0.05-0.15 part of edible salt. According to the Chinese chestnut pie provided by the invention, since the wrapper is added with the Chinese chestnut powder, the Chinese chestnut pie has the functions of nourishing stomach and invigorating spleen, tonifying kidney and strengthening tendons, activating blood and arresting bleeding and the like, and can enhance the constitution through long-term eating; moreover, the problems that the plasticity is lower and the shortening is not realized easily caused by the addition of Chinese chestnut powder are overcome; the addition proportions of the flour, eggs, glutinous rice powder, sodium bicarbonate, vegetable oil, shortening, sweetening agent, phospholipid and edible salt, particularly the addition amounts of the sodium bicarbonate, sweetening agent and edible salt, are optimized.

Description

technical field [0001] The invention relates to the field of food, in particular to a chestnut pie and a preparation method thereof. Background technique [0002] Chestnut (scientific name: Castanea mollissima BL.), also known as: chestnut (common name), Kui Li (Hebei and other provinces), Mao Li (Henan), Feng Li (Guangdong), known as the "King of Dried Fruits". It is also known as "ginseng fruit". The taxonomic status of chestnut is Angiosperm, Dicotyledonae, Primitive Perianth, Fagaceae, Fagaceae, Chestnut. [0003] According to scientific experiments, chestnuts are rich in nutrients. The fruit contains 5.7% protein, 2% fat, 62% carbohydrates, 1.3% ash, 25% starch, vitamin B, lipase, etc. In addition, it also contains nutrients such as fat, calcium, phosphorus, iron, vitamins, inorganic salts, monosaccharides and disaccharides, trace elements, etc., especially the content of vitamin C, B1 and carotene is higher than that of ordinary dried fruits. [0004] According to t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D2/36A21D2/14A21D2/18
CPCA21D2/14A21D2/18A21D2/181A21D2/364A21D13/06A21D13/31A21D13/38
Inventor 高云吴韬
Owner 镇雄滇龙生态科技有限公司