CN106174665A - A kind of Indian pudding shortcake preparation method - Google Patents
A kind of Indian pudding shortcake preparation method Download PDFInfo
- Publication number
- CN106174665A CN106174665A CN201610527160.0A CN201610527160A CN106174665A CN 106174665 A CN106174665 A CN 106174665A CN 201610527160 A CN201610527160 A CN 201610527160A CN 106174665 A CN106174665 A CN 106174665A
- Authority
- CN
- China
- Prior art keywords
- parts
- raw material
- product
- sweet corn
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011962 puddings Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000010257 thawing Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 239000003264 margarine Substances 0.000 claims abstract description 9
- 235000013310 margarine Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 9
- 239000002184 metal Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 244000287680 Garcinia dulcis Species 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 230000035945 sensitivity Effects 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 239000006227 byproduct Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of Indian pudding shortcake preparation method, include following processing step: 1), raw material receives: by weight, sweet corn kernel 50 parts, table salt 0.3 part, one-level white sugar 4 parts, sweet potato starch 20 parts, Margarine 10 parts, frozen water 20 parts；2), the defrosting of raw material sweet corn: raw material sweet corn being placed on thawing room and thaws, the material temperature after defrosting controls at 2.5 DEG C；3), dispensing stirring: the raw material sweet corn after defrosting carries out dispensing stirring immediately, and dispensing is table salt, one-level white sugar, and during tumbling, meat material temperature degree controls, at 5.5 DEG C, to stir 12 minutes；The present invention mainly uses fresh corn grain, with dispensing tumbling, has focused on local flavor and mouthfeel, and tasty and refreshing, non-greasy, taste is fragrant and sweet, easily preserves, and nutritional labeling is many.
Description
Technical field
The present invention relates to field of food, specifically a kind of Indian pudding shortcake preparation method.
Background technology
Indian pudding shortcake is the food seldom eaten in our daily life, because its taste is fragrant and sweet, tasty and refreshing, non-greasy, so
Just being liked by people, the nutritional labeling that existing pudding shortcake contains is more single, it is impossible to meet people to nutrition diversification
Demand.Simultaneously in processing technology, usually there will be food additive and excessively spread unchecked, process is the most loaded down with trivial details, nutritive value
The defects such as loss is serious, taste is not innovated.
Summary of the invention
It is an object of the invention to provide a kind of Indian pudding shortcake preparation method, tasty and refreshing, non-greasy, taste is fragrant and sweet, easily preserves,
Nutritional labeling is many.
Technical scheme is as follows:
A kind of Indian pudding shortcake preparation method, includes following processing step:
1), raw material receives: by weight, sweet corn kernel 48-52 part, table salt 0.2-0.4 part, one-level white sugar 3-5 part, red
Sweet potato starch 19-21 part, Margarine 9-11 part, frozen water 19-21 part；
2), the defrosting of raw material sweet corn: raw material sweet corn being placed on thawing room and thaws, the material temperature after defrosting controls at 0 DEG C
～5 DEG C；
3), dispensing stirring: the raw material sweet corn after defrosting carries out dispensing stirring immediately, and dispensing is table salt, one-level white sugar, rolling
When rubbing, meat material temperature degree controls, at 0 DEG C～8 DEG C, to stir 10～15 minutes；
4), topping up nitrogen: topping up nitrogen makes temperature be reduced to-2 DEG C～-4 DEG C；
5), molding: the product after molding is circular, and weight is 65 grams ± 5 grams；
6), starching: making slurry with pro rata sweet potato starch, Margarine, frozen water, slurry temperature controls at 1 DEG C～6 DEG C；
7) powder sheet, is wrapped up in: wrapping up in powder sheet is faint yellow lamellar；
8), fried: in oil temperature 180 DEG C fried 30 seconds；
9), freezing: less than-35 DEG C quick-freezings are to product center thermometer less than-18 DEG C.
10), test package: the product after quick-freezing is tested, qualified product is packed.Product after pack
By first detecting the sensitivity of metal detector before metal detector, qualified product loads packing crates by product specification requirement
In；
11), finished product warehouse-in: putting into warehouse for finished product and preserve, storehouse temperature control is below-18 DEG C.
Indian pudding shortcake preparation method, 1), raw material receives: by weight, sweet corn kernel 50 parts, table salt 0.3
Part, one-level white sugar 4 parts, sweet potato starch 20 parts, Margarine 10 parts, frozen water 20 parts.
Beneficial effects of the present invention is as follows:
The present invention mainly uses fresh corn grain, with dispensing tumbling, has focused on local flavor and mouthfeel, tasty and refreshing, non-greasy, and taste is fragrant
Sweet, easily preserve, nutritional labeling is many.
Detailed description of the invention
A kind of Indian pudding shortcake preparation method, includes following processing step:
1), raw material receive: by weight, sweet corn kernel 50 parts, table salt 0.3 part, one-level white sugar 4 parts, sweet potato starch 20
Part, Margarine 10 parts, frozen water 20 parts；
2), the defrosting of raw material sweet corn: raw material sweet corn being placed on thawing room and thaws, the material temperature after defrosting controls 2.5
℃；
3), dispensing stirring: the raw material sweet corn after defrosting carries out dispensing stirring immediately, and dispensing is table salt, one-level white sugar, rolling
When rubbing, meat material temperature degree controls, at 5.5 DEG C, to stir 12 minutes；
4), topping up nitrogen: topping up nitrogen makes temperature be reduced to-3 DEG C；
5), molding: the product after molding is circular, and weight is 65 grams ± 5 grams；
6), starching: making slurry with pro rata sweet potato starch, Margarine, frozen water, slurry temperature controls at 1 DEG C～6 DEG C；
7) powder sheet, is wrapped up in: wrapping up in powder sheet is faint yellow lamellar；
8), fried: in oil temperature 180 DEG C fried 30 seconds；
9), freezing: less than-35 DEG C quick-freezings are to product center thermometer less than-18 DEG C.
10), test package: the product after quick-freezing is tested, qualified product is packed.Product after pack
By first detecting the sensitivity of metal detector before metal detector, qualified product loads packing crates by product specification requirement
In；
11), finished product warehouse-in: putting into warehouse for finished product and preserve, storehouse temperature control is below-18 DEG C.
Claims (2)
1. an Indian pudding shortcake preparation method, it is characterised in that include following processing step:
1), raw material receives: by weight, sweet corn kernel 48-52 part, table salt 0.2-0.4 part, one-level white sugar 3-5 part, red
Sweet potato starch 19-21 part, Margarine 9-11 part, frozen water 19-21 part；
2), the defrosting of raw material sweet corn: raw material sweet corn being placed on thawing room and thaws, the material temperature after defrosting controls at 0 DEG C
～5 DEG C；
3), dispensing stirring: the raw material sweet corn after defrosting carries out dispensing stirring immediately, and dispensing is table salt, one-level white sugar, rolling
When rubbing, meat material temperature degree controls, at 0 DEG C～8 DEG C, to stir 10～15 minutes；
4), topping up nitrogen: topping up nitrogen makes temperature be reduced to-2 DEG C～-4 DEG C；
5), molding: the product after molding is circular, and weight is 65 grams ± 5 grams；
6), starching: making slurry with pro rata sweet potato starch, Margarine, frozen water, slurry temperature controls at 1 DEG C～6 DEG C；
7) powder sheet, is wrapped up in: wrapping up in powder sheet is faint yellow lamellar；
8), fried: in oil temperature 180 DEG C fried 30 seconds；
9), freezing: less than-35 DEG C quick-freezings are to product center thermometer less than-18 DEG C；
10), test package: the product after quick-freezing is tested, qualified product is packed；
Product after pack is by first detecting the sensitivity of metal detector before metal detector, qualified product presses product specification
Require to load in packing crates；
11), finished product warehouse-in: putting into warehouse for finished product and preserve, storehouse temperature control is below-18 DEG C.
Indian pudding shortcake preparation method the most according to claim 1, it is characterised in that 1), raw material receive: by weight,
Sweet corn kernel 50 parts, table salt 0.3 part, one-level white sugar 4 parts, sweet potato starch 20 parts, Margarine 10 parts, frozen water 20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610527160.0A CN106174665A (en) | 2016-07-07 | 2016-07-07 | A kind of Indian pudding shortcake preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610527160.0A CN106174665A (en) | 2016-07-07 | 2016-07-07 | A kind of Indian pudding shortcake preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174665A true CN106174665A (en) | 2016-12-07 |
Family
ID=57466400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610527160.0A Pending CN106174665A (en) | 2016-07-07 | 2016-07-07 | A kind of Indian pudding shortcake preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174665A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912743A (en) * | 2017-11-22 | 2018-04-17 | 恒枫食品科技有限公司 | A kind of natural mango jelly prescription and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026619A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Crisp corn pudding as well as preparation method thereof |
| CN104172248A (en) * | 2014-06-30 | 2014-12-03 | 安徽靖童科技农业发展有限公司 | Pork chop hamburger and preparation method thereof |
| CN104187793A (en) * | 2014-06-30 | 2014-12-10 | 安徽靖童科技农业发展有限公司 | Chicken chop and preparation method |
| CN105029494A (en) * | 2015-08-04 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Qi-invigorating healthcare chicken meatballs and making method thereof |
| CN103976390B (en) * | 2014-05-30 | 2016-01-20 | 辽宁禾丰食品有限公司 | A kind of High-efficient Production processing method of chicken quick-frozen conditioning food chicken popped rice |
-
2016
- 2016-07-07 CN CN201610527160.0A patent/CN106174665A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976390B (en) * | 2014-05-30 | 2016-01-20 | 辽宁禾丰食品有限公司 | A kind of High-efficient Production processing method of chicken quick-frozen conditioning food chicken popped rice |
| CN104026619A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Crisp corn pudding as well as preparation method thereof |
| CN104172248A (en) * | 2014-06-30 | 2014-12-03 | 安徽靖童科技农业发展有限公司 | Pork chop hamburger and preparation method thereof |
| CN104187793A (en) * | 2014-06-30 | 2014-12-10 | 安徽靖童科技农业发展有限公司 | Chicken chop and preparation method |
| CN105029494A (en) * | 2015-08-04 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Qi-invigorating healthcare chicken meatballs and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912743A (en) * | 2017-11-22 | 2018-04-17 | 恒枫食品科技有限公司 | A kind of natural mango jelly prescription and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |