CN102754781B - Pumpkin pie and method for making same - Google Patents
Pumpkin pie and method for making same Download PDFInfo
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- CN102754781B CN102754781B CN201210207417.6A CN201210207417A CN102754781B CN 102754781 B CN102754781 B CN 102754781B CN 201210207417 A CN201210207417 A CN 201210207417A CN 102754781 B CN102754781 B CN 102754781B
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Abstract
The invention discloses a pumpkin pie and a method for making the same. The pumpkin pie is made from the following raw materials according to part by weight: 95-105 parts of pumpkin pulp, 20-30 parts of sticky rice powder, 15-25 parts of egg, 20-30 parts of broken ice, 10-20 parts of white granulated sugar, 1.5-2.3 parts of milk powder and 1-2 parts of milk butter. The pumpkin pie provided by the invention is even and uniform in appearance without chipped edges, compact in structure, and nutrient and healthy for eating, and has fresh and tender taste and aromatic flavor.
Description
Technical field
The present invention relates to a kind of vegetables rice and flour food, be specifically related to a kind of pumpkin pie and preparation method thereof.
Background technology
At present, refrigerated vegetables rice and flour based food has become the very common leisure food in people's daily life, and various in style, and vegetables rice and flour food also contains the necessary multiple element of human body, but the various production techniques that circulate on market are now more single, main material aspect is not enough to some extent, and culinary art when edible, barbecue or fried product taste are out delicious not, organizing of pumpkin pie is also fine and close not, and mouthfeel can not meet people's requirement; So, research and develop a kind of mouthfeel fresh and tender, the uniform new product of outward appearance has become the topic of often discussing in industry.
Summary of the invention
The invention provides a kind of pumpkin pie and preparation method thereof, a kind of pumpkin pie of the present invention is Fresh & Tender in Texture, aromatic flavour, and edible nourishing is healthy.
The present invention adopts following technical scheme for achieving the above object:
Pumpkin pie, the weight portion of constitutive material is: pumpkin pulp 95-105 part, glutinous rice flour 20-30 part, egg 15-25 part, trash ice 20-30 part, white sugar 10-20 part, milk powder 1.5-2.3 part and milk butter 1-2 part.
Pumpkin pie, the weight portion of constitutive material is: 1.5 parts, 100 parts of pumpkin pulp, 25 parts of glutinous rice flours, 20 parts, egg, 25 parts of trash ices, 15 parts of white sugar, 2 parts of milk powder and milk butter.
The preparation method of pumpkin pie, comprises the following steps:
(1) pumpkin is processed: fresh pumpkin peeling is cut into a thickness 1 centimeter of left and right, is put into temperature 95-105 ℃ in digester, time 30-40 minute;
(2) fillings is processed: beating eggs stirs into Fresh Egg liquid, egg liquid, auxiliary material trash ice, white sugar, milk powder are stirred together with milk butter, again egg liquid being loaded thick with can is 2 centimeters of left and right, be placed on boiling above digesting shelf, temperature 93-98 ℃, digestion time 22-27 minute, is put into maintenance storehouse after boiling is good stand-by, and Ku Wen is below 0 ℃;
(3) crust is processed: steamed pumpkin is poured in mixer, added glutinous rice flour to stir, stir on one side, bottom fillings is fully stirred out;
(4) moulding: by the crust being stirred and the enterprising forming machine of fillings, adjusting each pumpkin pie weight is 26.66 grams of left and right, crust is controlled at 20 ± 1 grams, fillings is controlled 6 ± 1 grams, surface uniform is stained with to orange chaff and puts mould the inside into by flat, neatly be put into pallet the inside, put in packaging bag and be neatly placed in quick-frozen dish;
(5) quick-frozen: finished product pumpkin pie is sent into quick-frozen center freezing, quick-frozen central temperature reaches-12 ℃ can take out pumpkin pie packing below;
(6) always inspection, warehouse-in: packaged finished product was put in storage in the fastest time, and storehouse temperature is controlled at below-18 ℃.
Beneficial effect of the present invention:
Pumpkin pie outward appearance uniformity of the present invention, intact limit, dense structure, edible nourishing is healthy, Fresh & Tender in Texture, aromatic flavour.
The specific embodiment
Embodiment 1: pumpkin pie, the weight portion of constitutive material is: 1.5 parts, 100 parts of pumpkin pulp, 25 parts of glutinous rice flours, 20 parts, egg, 25 parts of trash ices, 15 parts of white sugar, 2 parts of milk powder and milk butter.
The preparation method of pumpkin pie, comprises the following steps:
(1) pumpkin is processed: fresh pumpkin peeling is cut into a thickness 1 centimeter of left and right, is put into temperature 95-105 ℃ in digester, time 30-40 minute;
(2) fillings is processed: beating eggs stirs into Fresh Egg liquid, egg liquid, auxiliary material trash ice, white sugar, milk powder are stirred together with milk butter, again egg liquid being loaded thick with can is 2 centimeters of left and right, be placed on boiling above digesting shelf, temperature 93-98 ℃, digestion time 22-27 minute, is put into maintenance storehouse after boiling is good stand-by, and Ku Wen is below 0 ℃;
(3) crust is processed: steamed pumpkin is poured in mixer, added glutinous rice flour to stir, stir on one side, bottom fillings is fully stirred out;
(4) moulding: by the crust being stirred and the enterprising forming machine of fillings, adjusting each pumpkin pie weight is 26.66 grams of left and right, crust is controlled at 20 ± 1 grams, fillings is controlled 6 ± 1 grams, surface uniform is stained with to orange chaff and puts mould the inside into by flat, neatly be put into pallet the inside, put in packaging bag and be neatly placed in quick-frozen dish;
(5) quick-frozen: finished product pumpkin pie is sent into quick-frozen center freezing, quick-frozen central temperature reaches-12 ℃ can take out pumpkin pie packing below;
(6) always inspection, warehouse-in: packaged finished product was put in storage in the fastest time, and storehouse temperature is controlled at below-18 ℃.
Embodiment 2: pumpkin pie, the weight portion of constitutive material is: 95 parts of pumpkin pulp, 20 parts of glutinous rice flours, 15 parts, egg, 20 parts of trash ices, 10 parts of white sugar, 1.5 parts of milk powder and 1 part, milk butter, 1 part of pumpkin flower freeze-dried powder, 1 part, fresh pumpkin rattan juice.
Pumpkin flower freeze-dried powder, fresh pumpkin rattan juice are put into fillings together with white sugar, and all the other are with embodiment 1.This routine pumpkin pie has the full composition of pumpkin, and pumpkin flower, cushaw stem also have medical value, are of value to health, simultaneously delicious natural.
Pumpkin pie preparation method is as embodiment 1.
Embodiment 3: pumpkin pie, the weight portion of constitutive material is: 2 parts, 105 parts of pumpkin pulp, 30 parts of glutinous rice flours, 25 parts, egg, 30 parts of trash ices, 20 parts of white sugar, 2.3 parts of milk powder and milk butter.
Pumpkin pie preparation method is as embodiment 1.
Claims (1)
1. a pumpkin pie, is characterized in that the weight portion of constitutive material is: 95 parts of pumpkin pulp, 20 parts of glutinous rice flours, 15 parts, egg, 20 parts of trash ices, 10 parts of white sugar, 1.5 parts of milk powder and 1 part, milk butter, 1 part of pumpkin flower freeze-dried powder, 1 part, fresh pumpkin rattan juice;
The preparation method of described pumpkin pie comprises the following steps:
(1) pumpkin is processed: fresh pumpkin peeling is cut into a thickness at 1 centimeter, is put into temperature 95-105 ℃ in digester, time 30-40 minute;
(2) fillings is processed: beating eggs stirs into Fresh Egg liquid, egg liquid, auxiliary material trash ice, pumpkin flower freeze-dried powder, fresh pumpkin rattan juice, white sugar, milk powder are stirred together with milk butter, again egg liquid being loaded thick with can is 2 centimeters, be placed on boiling above digesting shelf, temperature 93-98 ℃, digestion time 22-27 minute, is put into maintenance storehouse after boiling is good stand-by, and Ku Wen is below 0 ℃;
(3) crust is processed: steamed pumpkin is poured in mixer, added glutinous rice flour to stir, stir on one side, material is stirred in bottom and fully stir and open;
(4) moulding: the crust being stirred and fillings are added to forming machine, adjusting each pumpkin pie weight is 26.66 grams, crust is controlled at 20 ± 1 grams, fillings is controlled 6 ± 1 grams, surface uniform is stained with to orange chaff and puts mould the inside into by flat, neatly be put into pallet the inside, put in packaging bag and be neatly placed in quick-frozen dish;
(5) quick-frozen: finished product pumpkin pie is sent into quick-frozen center freezing, quick-frozen central temperature reaches-12 ℃ can take out pumpkin pie packing below;
(6) always inspection, warehouse-in: packaged finished product was put in storage in the fastest time, and storehouse temperature is controlled at below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210207417.6A CN102754781B (en) | 2012-06-21 | 2012-06-21 | Pumpkin pie and method for making same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210207417.6A CN102754781B (en) | 2012-06-21 | 2012-06-21 | Pumpkin pie and method for making same |
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| CN102754781A CN102754781A (en) | 2012-10-31 |
| CN102754781B true CN102754781B (en) | 2014-04-30 |
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| CN201210207417.6A Active CN102754781B (en) | 2012-06-21 | 2012-06-21 | Pumpkin pie and method for making same |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461795A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Mushroom bean dregs rice and preparation method thereof |
| CN103976238A (en) * | 2014-05-29 | 2014-08-13 | 佘延英 | Production method for fiddlehead cakes |
| CN104012603A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for pies |
| CN104431829A (en) * | 2014-07-22 | 2015-03-25 | 程远韶 | Peony and papaya cake (pastry) with capability of decreasing blood sugar |
| CN107410965A (en) * | 2017-06-29 | 2017-12-01 | 杨仲英 | A kind of fast food pumpkin pie with long preservation period and preparation method thereof |
| CN107279241A (en) * | 2017-06-29 | 2017-10-24 | 杨仲英 | A kind of Sugarless type fast food pumpkin pie and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1989838A (en) * | 2005-12-30 | 2007-07-04 | 刘亚楠 | Production method for honey-pumpkin cake |
| CN102283270A (en) * | 2011-08-30 | 2011-12-21 | 华南理工大学 | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof |
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