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Production technology of pastry with convenient filling

A preparation process and convenient technology, applied in the field of pastry processing, can solve the problems such as the inability to satisfy the simplification and diversification of food processing, the complex production process, the deterioration of the taste, etc., and achieve the product with good water holding capacity, simple production process and slow flavor fission. Effect

Inactive Publication Date: 2015-08-26
HUNAN SANSAI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional glutinous rice cakes have a complicated production process, a single taste, rapid water loss during storage, and serious taste deterioration, which cannot meet people's requirements for simplification of food processing, diversification of food flavors, and uniform and stable food quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation technology of sandwich instant pastry, comprises the following steps:

[0020] (1) leather material preparation: take 60% of glutinous rice flour, 20% of cake flour, and 20% of cassava starch, mix them evenly, add water to prepare, so that the moisture content reaches 35%, and set aside;

[0021] (2) Leather steaming: put the leather in step (1) in a steamer, cover and steam for 20 minutes;

[0022] (3) Leather seasoning: Slowly add 70% maltose syrup with a mass fraction of 2% of the leather to the steamed leather, stir for 25-30 minutes, mix well, add 0.05% essence, and stir evenly;

[0023] (4) leather material cooling: the leather material of step (3) is naturally cooled in the temporary storage room after being out of the pan, and aired until the water content of the leather material is less than 25%, for subsequent use;

[0024] (5) Encrusting: After drying and enclosing the stuffing with the cooled leather material, it can be packaged after ...

Embodiment 2

[0026] A preparation process of a sandwich convenient pastry, comprising the following steps: (1) skin material preparation: take 75% of glutinous rice flour, 10% of cake flour, and 20% of potato starch, mix them evenly, add water to make the water content reach 20%, and set aside;

[0027] (2) Leather steaming: put the leather in step (1) in a steamer, cover and steam for 15 minutes;

[0028] (3) Leather seasoning: Slowly add 50% maltose syrup with a mass fraction of 5% of the leather to the steamed leather, stir for 25-30 minutes, mix well, add 0.1% essence, 2% refined vegetable oil, and stir well ;Guarantee that the refractive index of the leather is between 74 and 78;

[0029] (4) Cooling of leather material: After the leather material of step (3) is out of the pan, it is naturally cooled in the temporary storage room, and aired until the water content of the leather material is less than 25%, for later use; during the cooling process in the turnover room, it is necessary ...

Embodiment 3

[0032] A kind of preparation technology of sandwich convenient pastry, it is characterized in that, comprises the following steps: (1) skin preparation: take 65% of glutinous rice flour, 15% of cake flour, 20% of cassava starch and potato starch equal mixture, add water to prepare , so that the moisture content reaches 30%, for use;

[0033] (2) Leather steaming: put the leather in step (1) in a steamer, cover and steam for 15-20 minutes;

[0034] (3) Leather seasoning: Slowly add 60% maltose syrup with a mass fraction of 3% of the leather to the steamed leather, stir for 25-30 minutes, mix well, add 0.07% essence, 1% refined vegetable oil, and stir well ; When uniform, ensure that the refractive index of the leather is 74 to 78, and if it is not reached, extend the stirring time;

[0035] (4) Cooling of leather material: After the leather material of step (3) is out of the pan, it is naturally cooled in the temporary storage room, and aired until the water content of the lea...

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PUM

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Abstract

The invention belongs to the technical field of pastry processing and specifically relates to a production technology of a pastry with convenient filling. The production technology comprises the steps including five processing procedures: (1) skin preparation, (2) skin steaming, (3) skin seasoning, (4) skin cooling, and (5) filling. The skin production steps of the production technology of the pastry with the convenient filling provided by the invention strictly control proportions of each ingredient in the product skin, control stirring time and stirring strength of the skin, and ensure that all the ingredients of the skin are mixed uniformly, the texture is soft and fine without clustering or caking, and the skin is smooth, soft and fine. Meanwhile, the skin is cured through steaming, so that glutinous rice flour can be completely and evenly gelatinized; and maltose sugar is then added for the seasoning, so that a product can have a sweeter and more delicious taste with the low sugar content, and health of the product can be guaranteed.

Description

technical field [0001] The invention belongs to the technical field of pastry processing, and in particular relates to a preparation process of a sandwich convenient pastry. Background technique [0002] According to the regulations of GB / t20977-2007, my country divides pastries into baked pastries, fried pastries, steamed pastries, cooked flour pastries, cold processed pastries and others. Fried pastries are divided into puff pastry, water oil puff pastry, loose puff pastry, puff pastry layer, water conditioning type, fermented type, and waxy core type. Glutinous core cakes are usually made of glutinous rice as the main ingredient, and are made by steaming and frying the ingredients. There are also glutinous rice cakes that can be eaten directly, such as the famous donkey roll in Tianjin and Ciba, a specialty snack in Hunan. This type of pastry is made by steaming glutinous rice, mashing it into a sticky paste, and then molding it. After being made, this kind of pastry ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 王赛波
Owner HUNAN SANSAI FOOD TECH CO LTD
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