Vacuumized convenient pie with high water content and its preparation process

Abstract

The invention relates to a vacuumized convenient pie with high water content and its preparation process, which comprises the steps of making flour, stuffing, making cakes, curing, vacuum-packing the soup stock bags, selecting right processor, and finally determining the parameters of pie moisture content, pie weight, thickness and area.

Description

technical field [0001] The invention relates to a convenience food, in particular to a vacuum-packed convenience food and a processing technology thereof. Background technique [0002] In today's increasingly busy society, people feel that time is more and more precious, and in the face of limited time, people can only adapt to the development of the current society by speeding up the pace of life, so convenient and fast instant food is getting more and more attention. . Although present instant food has many varieties, there are still some deficiencies, such as the main instant food "instant noodles" (also known as instant noodles, instant noodles, "production of fried instant noodles" in Chinese Patent No. 00812160.5 A kind of production method of this food is also provided in the "method" patent), although it has the advantages of long shelf life and being suitable for Chinese people's eating habits, it needs to be brewed with hot water when eating, otherwise it can only...

AI Technical Summary

Problems solved by technology

Although present instant food has many varieties, there are still some deficiencies, such as the main instant food "instant noodles" (also known as instant noodles, instant noodles, "production of fried instant noodles" in Chinese Patent No. 00812160.5 A kind of production method of this food is also provided in the "method" patent), although it has the advantages of long shelf life and being suitable for Chinese people's eating habits, it needs to be brewed with hot water when eating, otherwise it can only be eaten dry. Make people feel inconvenient, other convenience foods such as Chinese Patent No. are 93106481.3 " the making method of big bread ", Chinese Patent No. 00102036.6 " a kind of buckwheat cake and making method thereof " etc. have short shelf life again, are not suitable for The shortcomings of Chinese eating habits, and the above-mentioned convenience foods all have the shortcomings of incomplete nutrition

[0003] Chinese Patent Application No. is the "moon cake fresh-keeping method with sealed packaging and high-temperature sterilization" disclosed in 96119060.4 (moon cake is a traditional festival food that is mainly eaten during the Mid-Autumn Festival, and belongs to a kind of stuffed pie of cake class), although On the surface, a method to solve moon cake preservation is given, but the technical method announced in the instruction manual of the invention is not clear and complete enough, and some technical personnel in the technical field are difficult to realize, or even impossible, and because the invention combines moon cake with If the desiccant is sealed and packaged together, the mouthfeel, taste and even the quality of the mooncake will be significantly reduced due to loss of an appropriate amount of moisture. The mooncake preservation method of the total water weight contained in the total weight)

[0004] The moon cakes that are sold in the market that are not many using vacuum packaging are also products with low water content (the total moisture weight≤24% contained in the moon cake total weight of this type of packaging), and there are many reasons (such as: high water content) The amount of water will change the taste of mooncakes, high water content will change the quality of mooncakes and high water content will change the shelf life of mooncakes, etc.), but the shelf life of high water content mooncakes is very short, which is also a factor that affects manufacturers' reluctance to improve the quality of vacuum-packed mooncakes. moisture content factor