Oyster stuffing for preparing bakery product and preparation method thereof
A technology for baked food and baked oysters, which is applied in baked food, food ingredients, baking and other directions to achieve the effects of good formability, strong water retention, and soft fillings
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Embodiment 1
[0025] A kind of oyster stuffing, its preparation method comprises the steps:
[0026] 1) After fully stirring and dissolving 10 kg of water, 10 kg of trehalose, 5 kg of maltose and 1 kg of table salt, add 0.1 kg of calcium propionate and 0.1 kg of sodium dehydroacetate, continue stirring and dissolving for later use;
[0027] 2) Put 25 kg of microcrystalline cellulose and 15 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;
[0028] 3) Put 30.8 kg of roasted oyster pieces and 3 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.
Embodiment 2
[0030] A kind of oyster stuffing, its preparation method comprises the steps:
[0031] 1) After fully stirring and dissolving 5 kg of water, 8 kg of trehalose, 1 kg of maltose and 0.1 kg of table salt, add 0.05 kg of calcium propionate and 0.05 kg of sodium dehydroacetate, continue stirring and dissolving for later use;
[0032] 2) Put 30 kg of microcrystalline cellulose and 10 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;
[0033] 3) Put 44.8 kg of roasted oysters and 1 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.
Embodiment 3
[0035] A kind of oyster stuffing, its preparation method comprises the steps:
[0036] 1) After fully stirring and dissolving 8 kg of water, 5 kg of trehalose, 3 kg of maltose and 1.5 kg of table salt, add 0.2 kg of calcium propionate and 0.2 kg of sodium dehydroacetate, continue stirring and dissolving for later use;
[0037] 2) Put 15 kg of microcrystalline cellulose and 20 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;
[0038] 3) Put 45.1 kg of roasted oyster pieces and 2 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.
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