CN106305904A - Soft fragrant lily bulb pastries and making method thereof - Google Patents
Soft fragrant lily bulb pastries and making method thereof Download PDFInfo
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- CN106305904A CN106305904A CN201510389695.1A CN201510389695A CN106305904A CN 106305904 A CN106305904 A CN 106305904A CN 201510389695 A CN201510389695 A CN 201510389695A CN 106305904 A CN106305904 A CN 106305904A
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- semen phaseoli
- crisp
- bulbus lilii
- phaseoli vulgaris
- skin
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Abstract
The invention relates to soft fragrant lily bulb pastries and a making method thereof, in particular to soft fragrant pastries which are made by developing a special formula and performing baking at high temperature based on the production and formula experience of conventional Chinese short crust pastries and by using fresh Lanzhou lily bulbs as a ram material matched with raw materials including kidney beans, wheat flour, refined vegetable oil, white granulated sugar, malt syrup and the like. The making method comprises the following steps of cleaning the kidney beans, steaming the cleaned kidney beans, and milling the steamed kidney beans into kidney bean powder for preservation; thoroughly cleaning the lily bulbs, steaming the cleaned lily bulbs, adding the malt syrup, and making lily bulb sauce for preservation; adding the made kidney bean powder, the made lily bulb sauce, the white granulated sugar and the refined vegetable oil in a certain proportion, and performing stir-frying so as to obtain fillings; and besides, making short crusts of the soft fragrant pastries from the wheat flour, taking the short crusts and the fillings, wrapping the fillings, performing shaping, brushing egg batter, performing baking, then performing cooling, performing sterilization, and performing packaging so as to obtain finished products of the soft fragrant lily bulb pastries being good in color, aroma, taste and shape.
Description
Technical field
The present invention relates to a kind of manufacture method with crisp skin refreshment that fresh lanzhou lily is main stuffing material.The invention belongs to edible product field.
Background technology
Bulbus Lilii is a kind of herbaceos perennial, can be divided into the polytypes such as medicinal, edible, ornamental type according to purposes.Lanzhou lily is the fine work in edible lily kind, integrates nutrition, medicinal and health value, belongs to one of whole nation name spy vegetable.Because of its big plumpness, the good shape of color is beautiful, nutriment is excellent rich and enjoys the favor of people, at home and abroad enjoys great popularity.Bulbus Lilii cold nature, sweet in the mouth, have the effects such as lung moistening, cough-relieving, heat clearing away, removing toxic substances, stomach invigorating, dampness removing removing food stagnancy, mind tranquilizing and the heart calming, blood circulation promoting.Lanzhou lily is not only the famous-brand and high-quality special agricultural product in Gansu, is also valuable living resources, have the good reputation of " lanzhou lily is unsurpassed ", can be used as characteristic rare vegetable and eats, it is also possible to is processed into the products such as fresh and dried, beverage.
The stuffing material of soft crisp-fried, with Semen Phaseoli Vulgaris as primary raw material, is the Typical Representative of Chinese style shortcake skin confectionary, belongs to high protein, low fat nutraceutical, has the features such as soft sweet, pure taste, for old children all preferably, tourism, the good merchantable brand of presenting friends at home.The natural stuffing material of soft crisp-fried sold in the market adds few, food additive, preservative, colloid addition are many, cause the soft easy ageing hardening of crisp-baked cake skin produced, and mouthfeel is sweet greasy, skin depth filling is few, and image and product promotion on soft crisp-fried product define a certain degree of impact.
The present invention is in the manufacture method of traditional Chinese layer short paste work goods, use and add fresh lanzhou lily as one of soft crisp-fried stuffing material, it is possible not only to make the soft more sweet perfume (or spice) of crisp-fried taste soft, and food materials are natural, there is effect of clearing heat and moistening lung, tranquilizing by nourishing the heart, looks improving and the skin nourishing, be the bakery product of natural health.
Summary of the invention
It is an object of the invention to provide a kind of soft crisp-fried of Bulbus Lilii and preparation method thereof.
Raw material of the present invention is fresh lanzhou lily, Semen Phaseoli Vulgaris, wheat flour, refining vegetable oil, white sugar, maltose.Semen Phaseoli Vulgaris is carried out, steaming and decocting, be milled into Semen Phaseoli Vulgaris powder and deposit；Add maltose syrup after fresh lanzhou lily is cleaned steaming and decocting to make Bulbus Lilii beans and deposit.The Semen Phaseoli Vulgaris powder made, Bulbus Lilii beans with white sugar, refining vegetable oil, are added parch by a certain percentage and becomes stuffing material, make the short skin of soft crisp-fried with wheat flour, take short skin, the faric shaping of stuffing material simultaneously, bakee after brush setting egg(s) slurry, bakee good after through supercooling, sterilize, pack after make the soft crisp-fried of finished product Bulbus Lilii.
Its manufacture method and control condition are as follows:
1. Semen Phaseoli Vulgaris powder preparation select that bright color, Maturity be moderate, size uniformly neat, free from extraneous odour, smooth surface, pure Semen Phaseoli Vulgaris.Being put into by Semen Phaseoli Vulgaris in water and soak, Semen Phaseoli Vulgaris is 1: 3 with the weight ratio of water, soak time 60min, and immersion process intermittent stirs, and removes outer skin and foreign material.Semen Phaseoli Vulgaris after soaking puts into jacketed pan, and temperature controls, at 95-100'C, to be cooled to 60-70'C with cold water after boiling 60min, drags for Cortex beans and foreign material.Use two step method for grinding, first roughly grind with pulverizer, then make the starch in stuffing material exist in granular form by colloid mill fine grinding.Semen Glycines powder homogenate after grinding removes moisture by pressure filter under the pressure of 0.4MPa, after stopping filter pressing 5min, dismantles soybean cake.
2. Bulbus Lilii sauced is alternative uses fresh lanzhou lily, removes rotten of impurity, washes clean, then enters food steamer well-done, after cooling, adds maltose syrup and heats parch, to be concentrated to suitable degree cooling the most off the pot, packaging storage.
Refining vegetable oil, white sugar, Semen Phaseoli Vulgaris powder are first cooked by filling the most processed, fry 8-10min with moderate heat.Steam pressure is maintained at 0.4MPa, and is stirred continuously, off the pot the coldest after add a certain amount of Bulbus Lilii beans, Sal, dehydroactic acid sodium, mix thoroughly.Stuffing material naturally cools to room temperature after frying.
Skin height gluten wheat flour the most processed sieves, and adds refining vegetable oil, water, the stirring of dehydroactic acid sodium.Add warm water limit edged several times to mix and stir, make powder, oil, water fully merge formation dough.Whipping process about 10min.
5. the crisp low-gluten wheat flour of system sieves, and adds refining vegetable oil and mixes about 5min, makes powder, oil fully merge.
6. bag shortcake presses the component sub-material of skin 15g, short 10g, with suitcase short.
7. opening crisp flattening and roll thin, folding is rolled thin again, 3-4 time repeatedly, makes crisp skin.
The most faric shaping takes crisp skin 25g, wraps into stuffing material 27.5g, rolls circular by hand, bakees after brush setting egg(s) slurry.
9. baking temperature is 240 DEG C, toasts 25 min and can come out of the stove.
10. cooling, sterilization, packed products come out of the stove after natural cooling, with ultra violet lamp 20min sterilize, packaging make finished product.
Accompanying drawing explanation
Fig. 1 is present invention process schematic flow sheet.
With reference to technological process shown in Fig. 1, below by 3 embodiments, in allowed band, select three groups of different process control parameters, carry out enforcement and illustrate.
Detailed description of the invention
Case study on implementation 1:
1. Semen Phaseoli Vulgaris powder preparation select that bright color, Maturity be moderate, size uniformly neat, free from extraneous odour, smooth surface, pure Semen Phaseoli Vulgaris 8kg, put it into immersion 60min in 24L water, immersion process intermittent stirs, and removes outer skin and foreign material.Semen Phaseoli Vulgaris after soaking puts into jacketed pan, and temperature controls, at 95-100'C, to be cooled to 60-70'C with cold water after boiling 60min, drags for Cortex beans and foreign material.Use two step method for grinding, first roughly grind with pulverizer, then make the starch in stuffing material deposit in granular form by colloid mill fine grinding.Semen Glycines powder homogenate after grinding removes moisture by pressure filter under the pressure of 0.4MPa, after stopping filter pressing 5min, dismantles soybean cake.
2. Bulbus Lilii sauced is alternative with fresh lanzhou lily 2.0kg, removes rotten of impurity, washes clean, and then adding 2.0kg water, to enter food steamer well-done, after cooling, adds 3.0kg maltose syrup and heats parch, cooling the most off the pot when Bulbus Lilii beans is concentrated to 4.0kg, packaging storage.
Filling the most processed weighs refining vegetable oil 2.0kg, white sugar 3.0kg cooks after mixing with the Semen Phaseoli Vulgaris powder made in step 1,8-10min is fried with moderate heat, steam pressure is maintained at 0.4MPa, and be stirred continuously, the coldest rear addition Bulbus Lilii beans 4.0kg, Sal 0.02kg, dehydroactic acid sodium 0.01kg off the pot, naturally cool to room temperature after mixing thoroughly.
Skin the most processed weighs 7kg height gluten wheat flour and sieves, and adds refining vegetable oil 0.7kg, dehydroactic acid sodium 0.01kg mix and blend, adds warm water several times, mixes standing cooling thoroughly, makes powder, oil, water fully merge formation dough.Whipping process about 10min.
Shortcake the most processed weighs 4.5kg low-gluten wheat flour and sieves, and adds refining vegetable oil 4.5kg and mixes about 5min, makes powder, oil fully merge.
6. bag shortcake presses the component sub-material of skin 15g, short 10g, with suitcase short.
7. opening crisp flattening and roll thin, folding is rolled thin again, 3-4 time repeatedly, makes crisp skin.
The most faric shaping takes crisp skin 25g, wraps into stuffing material 27.5g, rolls circular by hand, bakees after brush setting egg(s) slurry.
9. baking temperature is 240 DEG C, toasts 25 min and can come out of the stove.
10. cooling, sterilization, packed products come out of the stove after natural cooling, with ultra violet lamp 20min sterilize, packaging make finished product.
Case study on implementation 2:
1. Semen Phaseoli Vulgaris powder preparation select that bright color, Maturity be moderate, size uniformly neat, free from extraneous odour, smooth surface, pure Semen Phaseoli Vulgaris 8kg, put it into immersion 60min in 24L water, immersion process intermittent stirs, and removes outer skin and foreign material.Semen Phaseoli Vulgaris after soaking puts into jacketed pan, and temperature controls, at 95-100'C, to be cooled to 60-70'C with cold water after boiling 60min, drags for Cortex beans and foreign material.Use two step method for grinding, first roughly grind with pulverizer, then make the starch in stuffing material deposit in granular form by colloid mill fine grinding.Semen Glycines powder homogenate after grinding removes moisture by pressure filter under the pressure of 0.4MPa, after stopping filter pressing 5min, dismantles soybean cake.
2. Bulbus Lilii sauced is alternative with fresh lanzhou lily 2.0kg, removes rotten of impurity, washes clean, and then adding 2.0kg water, to enter food steamer well-done, after cooling, adds 1.5kg maltose syrup and heats parch, cooling the most off the pot when Bulbus Lilii beans is concentrated to 2.0kg, packaging storage.
Filling the most processed measures refining vegetable oil 2.0kg, white sugar 3.0kg cooks after mixing with the Semen Phaseoli Vulgaris powder made in step 1, fries 8-10min with moderate heat.Steam pressure is maintained at 0.4MPa, and is stirred continuously, the coldest rear addition Bulbus Lilii beans 2.0kg, maltose syrup 2.0kg, Sal 0.02kg, dehydroactic acid sodium 0.01kg off the pot, naturally cools to room temperature after mixing thoroughly.
Skin the most processed weighs 7kg height gluten wheat flour and sieves, and adds refining vegetable oil 0.7kg, dehydroactic acid sodium 0.01kg mix and blend, adds warm water several times, mixes standing cooling thoroughly, makes powder, oil, water fully merge formation dough.Whipping process about 10min.
Shortcake the most processed weighs 4.5kg low-gluten wheat flour and sieves, and adds refining vegetable oil 4.5kg and mixes about 5min, makes powder, oil fully merge.
6. bag shortcake presses the component sub-material of skin 15g, short 10g, with suitcase short.
7. opening crisp flattening and roll thin, folding is rolled thin again, 3-4 time repeatedly, makes crisp skin.
The most faric shaping takes crisp skin 25g, wraps into stuffing material 27.5g, rolls circular by hand, bakees after brush setting egg(s) slurry.
9. baking temperature is 240 DEG C, toasts 25 min and can come out of the stove.
10. cooling, sterilization, packed products come out of the stove after natural cooling, with ultra violet lamp 20min sterilize, packaging make finished product.
Case study on implementation 3:
1. Semen Phaseoli Vulgaris powder preparation select that bright color, Maturity be moderate, size uniformly neat, free from extraneous odour, smooth surface, pure Semen Phaseoli Vulgaris 8kg, put it into immersion 60min in 24L water, immersion process intermittent stirs, and removes outer skin and foreign material.Semen Phaseoli Vulgaris after soaking puts into jacketed pan, and temperature controls, at 95-100'C, to be cooled to 60-70'C with cold water after boiling 60min, drags for Cortex beans and foreign material.Use two step method for grinding, first roughly grind with pulverizer, then make the starch in stuffing material deposit in granular form by colloid mill fine grinding.Semen Glycines powder homogenate after grinding removes moisture by pressure filter under the pressure of 0.4MPa, after stopping filter pressing 5min, dismantles soybean cake.
2. Bulbus Lilii sauced is alternative with fresh lanzhou lily 3.0kg, removes rotten of impurity, washes clean, and then adding 3.0kg water, to enter food steamer well-done, after cooling, adds 2.0kg maltose syrup and heats parch, cooling the most off the pot when Bulbus Lilii beans is concentrated to 4.0kg, packaging storage.
Filling the most processed measures refining vegetable oil 2.0kg, white sugar 3.0kg cooks after mixing with the Semen Phaseoli Vulgaris powder made in step 1,8-10min is fried with moderate heat, steam pressure is maintained at 0.4MPa, and be stirred continuously, the coldest rear addition Bulbus Lilii beans 4.0kg, Sal 0.02kg, dehydroactic acid sodium 0.01kg off the pot, naturally cool to room temperature after mixing thoroughly.
Skin the most processed weighs 7kg height gluten wheat flour and sieves, and adds refining vegetable oil 0.7kg, dehydroactic acid sodium 0.01kg mix and blend, adds warm water several times, mixes standing cooling thoroughly, makes powder, oil, water fully merge formation dough.Whipping process about 10min.
Shortcake the most processed weighs 4.5kg low-gluten wheat flour and sieves, and adds refining vegetable oil 4.5kg and mixes about 5min, makes powder, oil fully merge.
6. bag shortcake presses the component sub-material of skin 15g, short 10g, with suitcase short.
7. opening crisp flattening and roll thin, folding is rolled thin again, 3-4 time repeatedly, makes crisp skin.
The most faric shaping takes crisp skin 25g, wraps into stuffing material 27.5g, rolls circular by hand, bakees after brush setting egg(s) slurry.
9. baking temperature is 240 DEG C, toasts 25 min and can come out of the stove.
10. cooling, sterilization, packed products come out of the stove after natural cooling, with ultra violet lamp 20min sterilize, packaging make finished product.
Claims (13)
1. soft crisp-fried of Bulbus Lilii and preparation method thereof, using fresh lanzhou lily, Semen Phaseoli Vulgaris, wheat flour, refining vegetable oil, white sugar, maltose is raw material, first Semen Phaseoli Vulgaris is carried out, steaming and decocting, it is milled into Semen Phaseoli Vulgaris powder to deposit, adds maltose syrup after new fresh Bulbus Lilii is cleaned steaming and decocting and make Bulbus Lilii beans and deposit.
2. the Semen Phaseoli Vulgaris powder made, Bulbus Lilii beans, white sugar and refining vegetable oil are added parch by a certain percentage and become stuffing material, make the crisp skin of soft crisp-fried with wheat flour simultaneously, take crisp skin, the faric shaping of stuffing material, bakee after brush setting egg(s) slurry, bakee good after through supercooling, sterilize, pack after make the soft crisp-fried of finished product Bulbus Lilii.
The most according to claim 1 it is an object of the invention to provide a kind of soft crisp-fried of Bulbus Lilii and preparation method thereof, it is characterised in that select fresh lanzhou lily to make soft crisp-fried as stuffing material.
The technique making the soft crisp-fried of Bulbus Lilii the most according to claim 1 or claim 2, it is characterised in that its technological process of production, technological parameter condition is as follows:
Semen Phaseoli Vulgaris powder preparation select that bright color, Maturity be moderate, size uniformly neat, free from extraneous odour, smooth surface, pure Semen Phaseoli Vulgaris 8.0kg；Semen Phaseoli Vulgaris is put in water and soak, Semen Phaseoli Vulgaris is 1: 3 with the volume ratio of water, soak time 60min, immersion process intermittent stirs, removing outer skin and foreign material, the Semen Phaseoli Vulgaris after soaking puts into jacketed pan, and temperature controls at 95-100'C, it is cooled to 60-70'C with cold water after boiling 60min, drags for Cortex beans and foreign material；Use two step method for grinding, first roughly grind with pulverizer, then make the starch in stuffing material deposit in granular form by colloid mill fine grinding；Semen Glycines powder homogenate after grinding removes moisture by pressure filter under the pressure of 0.4MPa, after stopping filter pressing 5min, dismantles soybean cake.
The most (2) Bulbus Lilii sauced is alternative with fresh lanzhou lily 2.0-3.0kg, removes rotten of impurity, washes clean, then enters food steamer well-done, after cooling, adds maltose syrup 1.5-3.0kg and heats parch, to be concentrated to suitable degree cooling the most off the pot, packaging storage.
Filling the most processed measures refining vegetable oil 2.0kg, white sugar 3.0kg cooks after mixing with the Semen Phaseoli Vulgaris powder made in step 1, fries 8-10min with moderate heat, and steam pressure is maintained at 0.4MPa, and is stirred continuously；The coldest rear addition Bulbus Lilii beans, Sal 0.02kg, dehydroactic acid sodium 0.01kg off the pot, naturally cool to room temperature after mixing thoroughly.
Skin the most processed weighs 7kg height gluten wheat flour and sieves, and adds refining vegetable oil 0.7kg, dehydroactic acid sodium 0.01kg mix and blend, adds warm water several times, mixes standing cooling thoroughly, makes powder, oil, water fully merge formation dough；Whipping process about 10min.
Shortcake the most processed weighs 4.5kg low-gluten wheat flour and sieves, and adds refining vegetable oil 4.5kg and mixes about 5min, makes powder, oil fully merge.
The most (6) bag shortcake presses the component sub-material of skin 15g, short 10g, with suitcase short.
The most (7) opening crisp flattening and roll thin, folding is rolled thin again, 3-4 time repeatedly, makes crisp skin.
11. the most faric shapings take crisp skin 25g, wrap into stuffing material 27.5g, roll circular by hand, bakee after brush setting egg(s) slurry.
12. (9) baking temperature be 240 DEG C, toast 25 min and can come out of the stove.
13. (10) cool down, sterilize, packed products come out of the stove after natural cooling, sterilize with ultra violet lamp 20min, packaging makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510389695.1A CN106305904A (en) | 2015-07-06 | 2015-07-06 | Soft fragrant lily bulb pastries and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510389695.1A CN106305904A (en) | 2015-07-06 | 2015-07-06 | Soft fragrant lily bulb pastries and making method thereof |
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| CN106305904A true CN106305904A (en) | 2017-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510389695.1A Pending CN106305904A (en) | 2015-07-06 | 2015-07-06 | Soft fragrant lily bulb pastries and making method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN104430718A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Lily soft and fragrant crispy cake and making method thereof |
-
2015
- 2015-07-06 CN CN201510389695.1A patent/CN106305904A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN104430718A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Lily soft and fragrant crispy cake and making method thereof |
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| PB01 | Publication | ||
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Application publication date: 20170111 |