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Healthy and safe stuffing pastry food

A stuffing and pastry technology, which is applied in the field of stuffed pastry food, can solve problems such as unbalanced, inability to achieve stuffing ingredient selection and production process, and indigestibility

Inactive Publication Date: 2019-06-28
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a healthy and safe stuffed pastry food, which solves the problem that the existing stuffed pastry food cannot realize good enrichment of filling ingredients in the stuffed pastry food , so that the stuffed pastry can achieve a better nutritional balance and promote the digestion of the eaters, and it is impossible to improve the selection of the stuffing ingredients and the production process at the same time, so that the eaters can eat healthier and safer. Thereby can not guarantee that eater has better dietary safety quality, can't solve the problem that makes eater's nutrition unbalanced and indigestible when eating filling pasta

Method used

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  • Healthy and safe stuffing pastry food

Examples

Experimental program
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Effect test

Embodiment 1

[0030] S1. First, put 43 parts of selected high-quality wheat into the cleaning tank and wash them with water for 4 times, then dry the cleaned selected high-quality wheat through a dryer for 1.5 hours. After the wheat is dried, crush the wheat The dough machine is crushed into flour, and then the flour is kneaded by the dough mixer to obtain refined wheat dough:

[0031] S2. Wash 25 selected fresh beef with clean water for 4 times, then grind the beef into small granules through a meat grinder, then wash 2 selected fried grain sprouts with clean water for 3 times, and add pure Boil the water on low heat for 25 minutes, then filter out the filter residue to get the Fried Guya soup;

[0032] S3. Pour the selected 15 parts of tomatoes, 7 parts of shiitake mushrooms, 2 parts of gallinaceae, 3 parts of yam, 3 parts of hawthorn, 2 parts of poria cocos, 2 parts of striga and 2 parts of figs into the cleaning tank and wash them with water for 3 Then cut into pieces respectively, the...

Embodiment 2

[0036] S1. First, put 40 portions of selected high-quality wheat into the cleaning tank and wash them with water for 3 times, then dry the cleaned selected high-quality wheat through a dryer for 1 hour. After the wheat is dried, grind the wheat into flour The machine is crushed into flour, and then the flour is kneaded by a dough mixer to obtain refined wheat dough:

[0037] S2. Wash 20 portions of selected fresh beef with clean water for 3 times, then crush the beef into small granules through a meat grinder, then wash 1 portion of selected fried rice sprouts with clean water for 2 times, and add pure Boil the water for 20 minutes on low heat, then filter out the filter residue to get the fried Guya soup;

[0038] S3. Pour the selected 10 parts of tomato, 5 parts of shiitake mushrooms, 1 part of gallinaceae, 2 parts of yam, 2 parts of hawthorn, 1 part of poria cocos, 1 part of striga and 1 part of fig into the cleaning tank and wash them with water for 2 Then cut into pieces...

Embodiment 3

[0042] S1. First, put 45 parts of selected high-quality wheat into the cleaning tank and wash them with water for 4 times, then dry the cleaned selected high-quality wheat through a dryer for 2 hours. After the wheat is dried, grind the wheat into flour The machine is crushed into flour, and then the flour is kneaded by a dough mixer to obtain refined wheat dough:

[0043] S2. Wash 30 portions of selected fresh beef with clean water for 4 times, then crush the beef into small granules through a meat grinder, then wash 3 portions of selected fried rice buds with clean water for 3 times, and add pure Boil the water on low heat for 30 minutes, then filter out the filter residue to get the Fried Guya soup;

[0044] S3. Pour the selected 20 parts of tomato, 8 parts of shiitake mushrooms, 3 parts of gallinaceae, 3 parts of yam, 3 parts of hawthorn, 3 parts of poria cocos, 3 parts of striga and 3 parts of fig into the cleaning tank and wash them with water for 3 Then cut into pieces...

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Abstract

The invention discloses a healthy and safe stuffing pastry food. The healthy and safe stuffing pastry food is prepared from, by weight, 40-45 parts of selected high-quality wheat, 20-30 parts of selected fresh beef, 10-20 parts of tomatoes, 10-15 parts of cucumber juice, 5-8 parts of shii-take, 1-3 parts of endothelium corneum gigeriae galli, 3-5 parts of Chinese yams, 2-5 parts of hawthorns, 1-3parts of poria cocos, 1-3 parts of striga hermonthica, 1-3 parts of figs, 1-3 parts of fried rice sprouts, 2-4 parts of edible salt, 8-10 parts of olive oil and 20-30 parts of purified water. The invention relates to the technical field of food. The healthy and safe stuffing pastry food has the advantages that it can be achieved that the stuffing ingredients of the stuffing pastry food are enrichwell so that the stuffing pastry can achieve better nutritional balance and promote the digestion of an eater, it is achieved that the selection of the stuffing ingredients and the production processare improved simultaneously, the purpose is achieved that the eater eats the food more healthily and safely, it is ensured that the eater has better food safety quality, and the problems of nutritional imbalance and difficult digestion when the eater eats the stuffing pastry are solved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a healthy and safe stuffed pastry food. Background technique [0002] Pasta is the main part of Chinese cooking. It is known for its long history, exquisite production and rich categories. The cereals include wheat, rice, bean, millet, millet, millet and hemp seeds. Among them, wheat can be divided into barley and wheat. There are also many varieties of millet and rice. The grain processing technology has developed from pestle and mortar, stone mill basin, rod, and pestle to stone mill. With the production of oil and seasoning and the use of bronze cookers, fried and steamed pasta appeared at that time. , along with the change of people's dining form, the increase of the types of raw materials, the use of machinery and equipment, and the improvement of pastry technology, the category of pastry in China has become increasingly extensive, and pastry has become a class of food, fruit, ...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L7/10
Inventor 高伟伟赵敏谷绒陈金女刘溪孟龙庆汤冰倩
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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