Cream custard rolls

Abstract

The invention discloses cream custard rolls. The cream custard rolls are made from the following raw materials in parts by weight: 15-20 parts of fillings, 15-20 parts of water, 10-15 parts of pulp wrapping powder, 10-15 parts of bran, 5-8 parts of starch, 2-5 parts of bean cream skim and 1-5 parts of gelatin. According to the present situations that most of internal fillings of traditional deep-fried dessert products at present are solid fillings, and the form and the mouth feel of products are single, cream custard smooth internal fillings are created, the characteristic that edible gelatineis reversible between cooling for solidification and heating for dissolving is utilized, the edible gelatine is added to the fillings through a pre-emulsifying treatment technique, and through semi-solid shaping, the problems of poor shaping and many inferior goods of the products in the processing course are solved. The labor efficiency and the product quality of the products are greatly improved.

Description

technical field [0001] The invention relates to a meat product, in particular to a quicksand roll. Background technique [0002] Most of the fillings of traditional fried dessert products on the market are solid fillings, and the product form and taste are relatively single. The quicksand is smooth and the filling is thin, and the traditional processing method has the disadvantages of poor molding, many defective products, low efficiency of manual processing, and easy leakage of filling during frying, which affects the popularity and market share of this type of product. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a quicksand roll. [0004] In order to solve the above technical problems, the technical solution of the present invention is: a quicksand roll made of the following raw materials in parts by weight: 15-20 parts of filling, 15-20 parts of water, 10-15 parts of batter powder, 10 parts of bran ~15 p...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the fillings of traditional fried dessert products on the market are solid fillings, and the product form and taste are relatively simple

Quicksand smooth filling, thin filling, traditional processing methods, there are disadvantages of poor molding, many defective products, low efficiency of manual processing, easy to leak filling when fried, affecting the popularity and market share of this kind of products