CN103734219A - Egg-yolk pumpkin pie and processing method thereof - Google Patents
Egg-yolk pumpkin pie and processing method thereof Download PDFInfo
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- CN103734219A CN103734219A CN201310678249.3A CN201310678249A CN103734219A CN 103734219 A CN103734219 A CN 103734219A CN 201310678249 A CN201310678249 A CN 201310678249A CN 103734219 A CN103734219 A CN 103734219A
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Abstract
The invention discloses an egg-yolk pumpkin pie which is formed by deep-frying stuffing covered by surface pulp, and the stuffing comprises, by weight, 38-42 parts of egg yolk, 37-43 parts of pumpkin, 4-8 parts of salad oil, 2-6 parts of malt syrup, 1-3 parts of starch, 2-6 parts of sugar, 1-3 parts of salt, and 1.5-4 parts of monosodium glutamate. The surface pulp comprises, by weight, 57-63 parts of chicken, 12-17 parts of pig shop fat, 8-13 parts of corn starch, 6-10 parts of water, 0.5-2 parts of salt, 2-6 parts of sugar, and 1-3 parts of monosodium glutamate. Fat in the egg yolk contains a large number of phospholipids and abundant other nutrients, mineral and vitamins. The pumpkin contains the starch, protein, carotene, the vitamin B, the vitamin C, calcium, phosphorus and the like. The egg-yolk pumpkin pie is abundant in nutrition and has a food therapy role which can not be ignored, the egg yolk is matched the pumpkin to be salty and sweet properly, the egg-yolk pumpkin pie is smooth in taste and is a rare food, the chicken is used for covering the stuffing and then is deep-fried, the egg-yolk pumpkin pie is crispy on the outside and soft on the inside and higher in nutrition value.
Description
Technical field
The present invention relates to a kind of yolk pumpkin pie, also relate to the processing method of yolk pumpkin pie.
Background technology
With the quickening pace of modern life, in working day, people spend in work unit the most of the time, the time for eating meals of lunch has been crossed in work, and unfixing have dinner place and the environment of having dinner of most people wherein, how working clan obtains clean hygiene, nutritious, the good food of mouthfeel becomes urgent problem.
Summary of the invention
A technical problem to be solved by this invention be to provide a kind of nutritious, mouthfeel better, the yolk pumpkin pie of clean hygiene.
For solving the problems of the technologies described above, technical scheme of the present invention is: yolk pumpkin pie, by fried making after latex parcel fillings, described fillings comprises following parts by weight of component: yolk 38-42 part, pumpkin 37-43 part, salad oil 4-8 part, malt syrup 2-6 part, starch 1-3 part, sugared 2-6 part, salt 1-3 part, monosodium glutamate 1.5-4 part; Described latex comprises following parts by weight of component chicken 57-63 part, plump and sturdy pork 12-17 part, cornstarch 8-13 part, water 6-10 part, salt 0.5-2 part, sugared 2-6 part, monosodium glutamate 1-3 part.
As preferred technical scheme, described fillings comprises following parts by weight of component: 40 parts, yolk, 40 parts, pumpkin, 6 parts of salad oils, 4 parts of malt syrups, 2 parts of starch, 4 parts of sugar, 1.5 parts of salt, 2.5 parts of monosodium glutamates.
As preferred technical scheme, described latex comprises following weight portion component: 60 parts, chicken, 15 parts of plump and sturdy porks, 10 parts of cornstarch, 8 parts, water, 1 part of salt, 4 parts of sugar, 2 parts of monosodium glutamates.
Another technical problem to be solved by this invention be to provide a kind of make above-mentioned nutritious, mouthfeel better, the method for the yolk pumpkin pie of clean hygiene.
For solving the problems of the technologies described above, technical scheme of the present invention is: comprise the following steps:
1) preparation of fillings
A, raw material pre-treatment: by yolk cook, stripping and slicing after pumpkin peeling, cook;
B, the 10-90% of pumpkin gross weight and yolk are cooled to after room temperature, start making beating;
Yolk and pumpkin are put into beater by formula rate, and making beating, to fine and smooth without particle, adds salad oil, malt syrup, starch, sugar, salt and monosodium glutamate making beating evenly at a high speed;
C, with pumpkin fourth: remaining pumpkin is cut into small pieces, puts into the slurry of having pulled an oar and mix;
2) preparation of latex
D, the chicken having twisted and plump and sturdy pork are added to beater, salt adding making beating, to fine and smooth toughness, adds cornstarch, water, salt, and sugar and monosodium glutamate making beating are even;
3), moulding: latex and fillings are put into forming machine moulding, make pie, enter oil directly fried.
As preferred technical scheme, also comprise quick-frozen packaging step: by being cooled to room temperature through the product of forming step aftershaping, after quick-frozen, pack.
As preferred technical scheme, described with pumpkin fourth step in pumpkin be cut into the square fritter of 0.5cm.
As preferred technical scheme, at latex described in described forming step and described fillings, according to the ratio of 1.5:1, put into forming machine moulding.
As preferred technical scheme, in described forming step, latex and fillings are put into forming machine and are shaped to the pie of diameter 5cm.
Owing to having adopted technique scheme, yolk pumpkin pie, by fried making after latex parcel fillings, described fillings comprises following parts by weight of component: yolk 38-42 part, pumpkin 37-43 part, salad oil 4-8 part, malt syrup 2-6 part, starch 1-3 part, sugar 2-6 part, salt 1-3 part, monosodium glutamate 1.5-4 part; Described latex comprises following parts by weight of component chicken 57-63 part, plump and sturdy pork 12-17 part, cornstarch 8-13 part, water 6-10 part, salt 0.5-2 part, sugared 2-6 part, monosodium glutamate 1-3 part; Fat in yolk, containing the Phospholipids of volume, comprises livetin, and lecithin, glyceride, steroid and cholesterol etc. also contain other abundant nutrients, mineral matter, vitamin etc. in yolk; Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus, and it is nutritious, not only has higher edibility, and has very important dietary function.And the collocation of yolk and pumpkin is salty comfortable suitable, mouthfeel is smooth, is rare cuisines.With chicken, wrapped up again fried, crisp outside tender inside, taste is better, nutritive value is higher.
The specific embodiment
Yolk pumpkin pie, by fried making after latex parcel fillings, described fillings comprises following parts by weight of component: 40 parts, yolk, 40 parts, pumpkin, 6 parts of salad oils, 4 parts of malt syrups, 2 parts of starch, 4 parts of sugar, 1.5 parts of salt, 2.5 parts of monosodium glutamates.The weight portion umber of each component of described fillings can also be selected in following scope: yolk 38-42 part, pumpkin 37-43 part, salad oil 4-8 part, malt syrup 2-6 part, starch 1-3 part, sugared 2-6 part, salt 1-3 part, monosodium glutamate 1.5-4 part; Described starch can be that wheaten starch can be also cornstarch.
Described latex comprises following weight portion component: 60 parts, chicken, 15 parts of plump and sturdy porks, 10 parts of cornstarch, 8 parts, water, 1 part of salt, 4 parts of sugar, 2 parts of monosodium glutamates.The weight portion umber of each component of described latex can also be selected in following scope: described latex comprises following parts by weight of component chicken 57-63 part, plump and sturdy pork 12-17 part, cornstarch 8-13 part, water 6-10 part, salt 0.5-2 part, sugared 2-6 part, monosodium glutamate 1-3 part.
Make above-mentioned nutritious, mouthfeel better, the method for the yolk pumpkin pie of clean hygiene, comprise the following steps:
1) preparation of fillings
A, raw material pre-treatment: by yolk cook, stripping and slicing after pumpkin peeling, cook;
B, the 10-90% of pumpkin gross weight and yolk are cooled to after room temperature, start making beating;
Yolk and pumpkin are put into beater by formula rate, and making beating, to fine and smooth without particle, adds salad oil, malt syrup, starch, sugar, salt and monosodium glutamate making beating evenly at a high speed;
C, with pumpkin fourth: remaining pumpkin is cut into small pieces, puts into the slurry of having pulled an oar and mix;
2) preparation of latex
D, the chicken having twisted and plump and sturdy pork are added to beater, salt adding making beating, to fine and smooth toughness, adds cornstarch, water, salt, and sugar and monosodium glutamate making beating are even;
3), moulding: latex and fillings are put into forming machine moulding, make pie, enter oil directly fried.
The method of above-mentioned yolk pumpkin pie also comprises quick-frozen packaging step: by being cooled to room temperature through the product of forming step aftershaping, after quick-frozen, pack.
Described with pumpkin fourth step in pumpkin be cut into the square fritter of 0.5cm.
At latex described in described forming step and described fillings, according to the ratio of 1.5:1, put into forming machine moulding.
In described forming step, latex and fillings are put into forming machine and are shaped to the pie of diameter 5cm.
Fat in yolk, containing the Phospholipids of volume, comprises livetin, and lecithin, glyceride, steroid and cholesterol etc. also contain other abundant nutrients, mineral matter, vitamin etc. in yolk; Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus, and it is nutritious, not only has higher edibility, and has very important dietary function.And the collocation of yolk and pumpkin is salty comfortable suitable, mouthfeel is smooth, is rare cuisines.With chicken, wrapped up again fried, crisp outside tender inside, taste is better, nutritive value is higher.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (8)
1. yolk pumpkin pie, by fried making after latex parcel fillings, is characterized in that, described fillings comprises following parts by weight of component: yolk 38-42 part, pumpkin 37-43 part, salad oil 4-8 part, malt syrup 2-6 part, starch 1-3 part, sugar 2-6 part, salt 1-3 part, monosodium glutamate 1.5-4 part; Described latex comprises following parts by weight of component chicken 57-63 part, plump and sturdy pork 12-17 part, cornstarch 8-13 part, water 6-10 part, salt 0.5-2 part, sugared 2-6 part, monosodium glutamate 1-3 part.
2. yolk pumpkin pie as claimed in claim 1, is characterized in that: described fillings comprises following parts by weight of component: 40 parts, yolk, 40 parts, pumpkin, 6 parts of salad oils, 4 parts of malt syrups, 2 parts of starch, 4 parts of sugar, 1.5 parts of salt, 2.5 parts of monosodium glutamates.
3. yolk pumpkin pie as claimed in claim 1, is characterized in that: described latex comprises following weight portion component: 60 parts, chicken, 15 parts of plump and sturdy porks, 10 parts of cornstarch, 8 parts, water, 1 part of salt, 4 parts of sugar, 2 parts of monosodium glutamates.
4. the method for processing yolk pumpkin pie as claimed in claim 1, is characterized in that, comprises the following steps:
1) preparation of fillings
A, raw material pre-treatment: by yolk cook, stripping and slicing after pumpkin peeling, cook;
B, the 10-90% of pumpkin gross weight and yolk are cooled to after room temperature, start making beating;
Yolk and pumpkin are put into beater by formula rate, and making beating, to fine and smooth without particle, adds salad oil, malt syrup, starch, sugar, salt and monosodium glutamate making beating evenly at a high speed;
C, with pumpkin fourth: remaining pumpkin is cut into small pieces, puts into the slurry of having pulled an oar and mix;
2) preparation of latex
D, the chicken having twisted and plump and sturdy pork are added to beater, salt adding making beating, to fine and smooth toughness, adds cornstarch, water, salt, and sugar and monosodium glutamate making beating are even;
3), moulding: latex and fillings are put into forming machine moulding, make pie, enter oil directly fried.
5. the method for processing yolk pumpkin pie as claimed in claim 4, is characterized in that: also comprise quick-frozen packaging step: by being cooled to room temperature through the product of forming step aftershaping, after quick-frozen, pack.
6. the method for processing yolk pumpkin pie as claimed in claim 4, is characterized in that: described with pumpkin fourth step in pumpkin be cut into the square fritter of 0.5cm.
7. the method for processing yolk pumpkin pie as claimed in claim 4, is characterized in that: at latex described in described forming step and described fillings, according to the ratio of 1.5:1, put into forming machine moulding.
8. the method for processing yolk pumpkin pie as claimed in claim 4, is characterized in that: the pie of in described forming step, latex and fillings being put into forming machine and be shaped to diameter 5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678249.3A CN103734219A (en) | 2013-12-14 | 2013-12-14 | Egg-yolk pumpkin pie and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678249.3A CN103734219A (en) | 2013-12-14 | 2013-12-14 | Egg-yolk pumpkin pie and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103734219A true CN103734219A (en) | 2014-04-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678249.3A Pending CN103734219A (en) | 2013-12-14 | 2013-12-14 | Egg-yolk pumpkin pie and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839593A (en) * | 2015-04-29 | 2015-08-19 | 崔子扬 | Yolk taro ball and preparation method thereof |
| CN106722372A (en) * | 2017-01-19 | 2017-05-31 | 邓勇 | A kind of preparation method of egg yolk prods |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3597231A (en) * | 1968-01-02 | 1971-08-03 | Frederic J Kane | Dehydrated pumpkin mix |
| CN1762243A (en) * | 2005-11-09 | 2006-04-26 | 李宝华 | Vacuumized convenient pie with high water content and its preparation process |
| CN102132714A (en) * | 2010-01-25 | 2011-07-27 | 赵闯 | Production method of multi-fold pie |
| CN102210469A (en) * | 2010-04-09 | 2011-10-12 | 王宏宇 | Pie and preparation method thereof |
| CN102578191A (en) * | 2012-03-02 | 2012-07-18 | 李延兵 | Multifunctional total-nutrient healthcare pies |
-
2013
- 2013-12-14 CN CN201310678249.3A patent/CN103734219A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3597231A (en) * | 1968-01-02 | 1971-08-03 | Frederic J Kane | Dehydrated pumpkin mix |
| CN1762243A (en) * | 2005-11-09 | 2006-04-26 | 李宝华 | Vacuumized convenient pie with high water content and its preparation process |
| CN102132714A (en) * | 2010-01-25 | 2011-07-27 | 赵闯 | Production method of multi-fold pie |
| CN102210469A (en) * | 2010-04-09 | 2011-10-12 | 王宏宇 | Pie and preparation method thereof |
| CN102578191A (en) * | 2012-03-02 | 2012-07-18 | 李延兵 | Multifunctional total-nutrient healthcare pies |
Non-Patent Citations (2)
| Title |
|---|
| 晓朵朵: "南瓜馅饼", 《好豆菜谱，HTTP://WWW.HAODOU.COM/RECIPE/256820》, 2 November 2012 (2012-11-02), pages 1 - 5 * |
| 李艳鸣: "美味西点DIY", 《科学之友》, no. 7, 31 December 2012 (2012-12-31), pages 175 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839593A (en) * | 2015-04-29 | 2015-08-19 | 崔子扬 | Yolk taro ball and preparation method thereof |
| CN106722372A (en) * | 2017-01-19 | 2017-05-31 | 邓勇 | A kind of preparation method of egg yolk prods |
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Application publication date: 20140423 |