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Manufacture method of potato and cuttlefish pie with crisp skins

A production method and potato technology, which can be used in dough processing, baking, baked food, etc., can solve the problem of single taste, achieve the effects of soft taste, large-scale production, and simple process operation

Inactive Publication Date: 2017-12-19
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional pie making process is simple, but the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Make pie crust:

[0030] 1) Cut 45 grams of butter into small pieces and soften at room temperature for 2-3 hours, add 100 grams of low-gluten flour and 10 grams of fine sugar, mix well to make a dough; knead the dough for 10-15 minutes to make a stick;

[0031] 2) Add 30 grams of milk to the flour, knead the dough and let it rest for 15 minutes; roll the relaxed dough into a sheet, put it into a mold, press it with your hands, and remove the excess with a rolling pin;

[0032] 3) Use a fork to poke some holes in the bottom of the dough; pre-bake the pie crust until it is mature to make the bottom more dry;

[0033] 2. Making crispy grains:

[0034] Take 20 grams of butter and cut into granules, soften at room temperature for 2-3 hours, mix with 40 grams of low-gluten flour, 8 grams of brown sugar, and 12 grams of caster sugar, and knead them into fine granules for later use;

[0035] 3. Make cuttlefish filling:

[0036] Take 50 grams of light cream, 40 grams of f...

Embodiment 2

[0040] 1. Make pie crust:

[0041] 1) Cut 60 grams of butter into small pieces and soften at room temperature for 2-3 hours, add 120 grams of low-gluten flour and 25 grams of fine sugar, mix well to make a dough; knead the dough for 10-15 minutes to make a stick;

[0042] 2) Add 50 grams of milk to the flour, knead the dough and let it rest for 20 minutes; roll the relaxed dough into a dough sheet, put it into a mold, press it with your hands, and remove the excess with a rolling pin;

[0043] 3) Use a fork to poke some holes in the bottom of the dough; pre-bake the pie crust until it is mature to make the bottom more dry;

[0044] 2. Making crispy grains:

[0045] Cut 25 grams of butter into granules, soften at room temperature for 2-3 hours, mix with 60 grams of low-gluten flour, 10 grams of brown sugar, and 15 grams of granulated sugar, and knead them into fine granules for later use;

[0046] 3. Make cuttlefish filling:

[0047] Take 60 grams of whipped cream, 50 grams ...

Embodiment 3

[0051] 1. Make pie crust:

[0052] 1) Cut 30 grams of butter into small pieces and soften at room temperature for 2-3 hours, add 80 grams of low-gluten flour and 10 grams of caster sugar, mix well to make a dough; knead the dough for 10-15 minutes to make a stick;

[0053] 2) Add 30 grams of milk to the flour, knead the dough and let it rest for 15 minutes; roll the relaxed dough into a sheet, put it into a mold, press it with your hands, and remove the excess with a rolling pin;

[0054] 3) Use a fork to poke some holes in the bottom of the dough; pre-bake the pie crust until it is mature to make the bottom more dry;

[0055] 2. Making crispy grains:

[0056] Take 20 grams of butter and cut into granules, soften at room temperature for 2-3 hours, mix with 40 grams of low-gluten flour, 8 grams of brown sugar, and 12 grams of caster sugar, and knead them into fine granules for later use;

[0057] 3. Make cuttlefish filling:

[0058] Take 50 grams of light cream, 40 grams of ...

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PUM

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Abstract

The present invention relates to a manufacture method of a potato and cuttlefish pie with crisp skins. The manufacture method comprises the following steps: a pie skin, crisp grains and cuttlefish stuffings are prepared step by step, and then an integration is conducted. The manufacture method is innovative in technology, and creative and unique in raw material matching, and the potato and cuttlefish pie contains carbohydrates vitamins A, B vitamins, calcium, phosphorus, iron and other substances necessary for human body, also can better maintain a nutritional content of food and a beautiful appearance of pastry, is a high-protein and low-fat nutritious food, simple in process operations and easy to control processing conditions, and achieves a large-scale production.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for preparing seafood pie. Background technique [0002] Pie, in pastry, means an exquisite small cake. It is made of eggs, flour and milk. By adding different fillings, different flavors of cakes are made, such as apple pie, chocolate pie, etc. It is the food of choice for afternoon dessert. The shape is exquisite, the taste is changeable, and it becomes a casual fashion when paired with black tea, scented tea, health tea or coffee. [0003] Every 100 grams of cuttlefish meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates, vitamin A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. It is a high-protein, low-fat nourishing food. According to the theory of traditional Chinese medicine, cuttlefish is salty in taste and flat in nature, and enters the liver and kidney channels; it has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38
CPCA21D2/34A21D2/181
Inventor 卢峰
Owner 卢峰
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