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Triple-stuffed frozen dough and preparation method thereof

A technology for freezing dough and repackaging, which is applied in baking, baked goods, food science and other directions, can solve the problems of single taste and can not improve the differentiation degree of delicious food, so as to achieve rich taste, increase richness, The effect of saving manpower and time

Active Publication Date: 2018-11-30
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As Meidian is loved by more people, the speed of artificially making Meidian can no longer meet the market demand. In addition, the fillings of Meidian are single or two kinds of sweet and salty fillings wrapped together. Improve the distinction between pastry food and other types of food

Method used

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  • Triple-stuffed frozen dough and preparation method thereof
  • Triple-stuffed frozen dough and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Such as figure 1 As shown, the triple-filled frozen dough provided by the present invention is used to make delicacies, including: 40-60% of the oil-coated dough based on the total mass of the triple-filled frozen dough, and 40-60% of triple-filled fillings Wherein, based on the total mass of the oil-coated dough, the oil-coated dough includes 50-66% dough and 34-50% pastry; based on the total mass of the triple filling, the triple filling includes 30-50% bean paste filling, 30-50% 50% salted egg yolk bean paste meat floss filling and 10-40% mochi filling; the dough is calculated by mass percentage, including 40-60% wheat flour, 5-15% sugar, 15-30% water, 10-30% oil, and 0% milk powder ~5%; the pastry is calculated according to its mass percentage, including 40-60% of wheat flour, 40-60% of oil; the salted egg yolk bean paste meat floss filling is calculated according to its mass percentage, including 40-60% of bean paste, 20-40% of salted egg yolk, meat floss 2-20%, l...

Embodiment 2

[0036] Preparation methods for triple stuffed frozen dough include:

[0037] Preparation of Salted Egg Yolk Bean Paste and Meat Floss Filling:

[0038] a. Roasted salted egg yolk: Roast the salted egg yolk until cooked without burnt smell; after cooling at room temperature, grind it with a grinder and refrigerate for later use;

[0039] b. Salted egg yolk bean paste and meat floss filling: Stir the bean paste evenly, add liquid oil and stir evenly, add minced salted egg yolk and stir evenly, add pork floss and stir evenly;

[0040] Making the Potato Stuffing:

[0041] Mix glutinous rice flour, modified starch, sugar, and salt evenly; add water to the steam pot and boil, add the well-mixed powder and stir evenly, add maltose and stir, then add liquid oil and stir until shiny and elastic; cool at room temperature, then pack bag to spare.

[0042] Triple stuffing:

[0043] Put the three kinds of fillings into the three hoppers of the stuffing machine respectively. According t...

Embodiment 3

[0052] The triple-packed frozen dough for making delicacies provided by the invention comprises: 60% of oil-coated dough and 40% of triple-packed fillings based on the total mass of the triple-packed frozen dough; In terms of total mass, the oil-coated dough includes 55% dough and 45% pastry; in terms of the total mass of the triple filling, the triple filling includes 30% bean paste filling, 40% salted egg yolk bean paste meat floss filling and 30% mochi filling; the dough is pressed In terms of mass percentage, it includes 50% of wheat flour, 10% of sugar, 20% of water, 18% of oil, and 2% of milk powder; in terms of mass percentage, the pastry includes 45% of wheat flour and 55% of oil; In percentage terms, it includes 45% of bean paste, 30% of salted egg yolk, 15% of meat floss, and 10% of liquid oil; in terms of mass percentage, mochi stuffing includes 50% of water, 15% of glutinous rice flour, 15% of maltose, and 10% of modified starch White sugar 5%, liquid oil 4%, edibl...

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Abstract

The present invention provides triple-stuffed frozen dough and a preparation method thereof, and belongs to the technical field of food processing. The triple-stuffed frozen dough comprises 40-60% ofoil-coated dough and 40-60% of triple stuffing according to the total weight of the triple-stuffed frozen dough. The oil-coated dough comprises 50-66% of dough and 34-50% of oil shortening according to the total weight of the oil-coated dough; and the triple stuffing comprises 30-50% of bean paste stuffing, 30-50% of stuffing made of salted eggs, a soybean paste and dried meat floss and 10-40% ofmochi stuffing according to the total weight of the triple stuffing. The triple-stuffed frozen dough provided by the invention fills the blank of triple stuffing pastries in the market, greatly increases the taste richness degree of the pastry foods, and improves the product competitiveness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a triple-filled frozen dough and a preparation method thereof. Background technique [0002] Meidian is a type of food. The dough is prepared from oil skin and pastry. The dough is rolled, rolled, and pressed many times to form a multi-layered dough, and then the product is baked by wrapping various fillings in the multi-layer dough. Among them, the oil skin is The dough is kneaded by mixing water, oil and flour, and the pastry is a dough made from flour and oil. The viscosity of the oil combines with the flour particles to form the pastry. At present, the delicacies in the bakery are all made by hand. The pastry is manually wrapped in the center of the oil skin, and then the oil skin and the pastry are separated by layers through manual rolling, rolling, and pressing to form layers. After the layered dough is left to relax, the fillings are manually wrapped into the dou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/14
CPCA21D13/14
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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