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Quick-frozen pumpkin pie
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A technology of pumpkin pie and pumpkin puree, which is applied in food freezing, food science and other directions, can solve the problems of low water retention rate of pumpkin pie, drying of pumpkin pie, affecting taste, etc.
Inactive Publication Date: 2019-01-11
SHANDONG HUACHANG FOOD TECH
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Problems solved by technology
The quick-frozen pumpkin pie can retain the color, fragrance and fluffiness of the pumpkin pie after cooking, and can achieve the effect of cooking for the first time, satisfying consumers' needs for quick-frozen pumpkin pie. However, the water retention rate of the pumpkin pie is low, resulting in The pumpkin pie is relatively dry, which affects the taste
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Embodiment 1
[0016] A quick-frozen pumpkin cake, which is composed of the following raw materials in parts by mass: 100 parts of pumpkin puree, 100 parts of chicken breast, 20 parts of green peppers, 20 parts of scallions, 20 parts of acetylated distarch adipatestarch, 10 parts of ice water, 22 parts of carrots, 10 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 4 parts of spices, and 1 part of essence.
[0017] The above-mentioned quick-frozen pumpkin pie is processed by the following steps:
[0018] Step 1: Wash and peel the pumpkin, steam and cook it, then mash it, take the good pumpkin puree according to the weight, lower the temperature of the pumpkin puree to 0-4 degrees with liquid nitrogen, and put it in the fresh-keeping store for later use;
[0019] Step 2: Take chicken breasts in parts by weight, thaw naturally until the center temperature is about 0°C, and twist them out with an 8mm orifice plate for later use;
[0025] A quick-frozen pumpkin cake, which is composed of the following raw materials in parts by mass: 100 parts of pumpkin puree, 100 parts of chicken breast meat, 20 parts of green peppers, 20 parts of green onions, 20 parts of ordinary starch, 10 parts of ice water, 22 parts of carrots, and 10 parts of salt , 15 parts of sugar, 4 parts of monosodium glutamate, 4 parts of spices, and 1 part of essence.
[0026] The above-mentioned quick-frozen pumpkin pie is processed by the following steps:
[0027] Step 1: Wash and peel the pumpkin, steam and cook it, then mash it, take the good pumpkin puree according to the weight, lower the temperature of the pumpkin puree to 0-4 degrees with liquid nitrogen, and put it in the fresh-keeping store for later use;
[0028] Step 2: Take chicken breasts in parts by weight, thaw naturally until the center temperature is about 0°C, and twist them out with an 8mm orifice plate for later use;
[0029] Step 3: Take green peppers and cut them int...
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Abstract
The invention discloses a quick-frozen pumpkin pie, which is prepared from the following raw materials by mass in parts: 100 parts of pumpkin puree, 100 parts of chicken breast, 20 parts of green pepper, 20 parts of green Chinese onion, 20 parts of acetylated distarch adipatestarch, 10 parts of ice water, 22 parts of carrots, 10 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 4parts of spices and 1 part of essence. The acetylated distarch adipatestarch and the chicken breast are added into the pumpkin pie to improve the nutritional value of the pumpkin pie as well as thetaste of the product, the pumpkin nutrition is not lost, at the same time, the nutrition of the chicken breast is provided, and the pumpkin nutrition and the chicken breast nutrition enhance each other, so that current customer demands for maximum reasonable food nutrition is satisfied.
Description
technical field [0001] The invention relates to a kind of pasta, in particular to a quick-frozen pumpkin cake. Background technique [0002] Pumpkin is one of the traditional vegetable crops. Pumpkin pie has the advantages of rich nutrition, unique flavor, delicious taste, green and pollution-free. However, with the improvement of living standards, people's understanding of food is changing silently. How to develop and produce a green and healthy pumpkin product with richer nutritional value, more unique taste and green health has become a difficult problem for the food industry. [0003] For this reason, the invention patent CN201210136615.8 discloses a quick-frozen pumpkin cake, which is made of the following raw materials in parts by weight: 18 parts of water, 25 parts of glutinous rice flour, 22.5 parts of wheat starch, 1 part of cassava modified starch, 20 parts of pumpkin pulp, palm 0.5 parts of oil, 10 parts of white sugar, 0.01 parts of ethyl maltol, 0.1 parts of β-...
Claims
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Application Information
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