CN106465740A - A kind of pumpkin pie and preparation method thereof - Google Patents
A kind of pumpkin pie and preparation method thereof Download PDFInfo
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- CN106465740A CN106465740A CN201610815023.7A CN201610815023A CN106465740A CN 106465740 A CN106465740 A CN 106465740A CN 201610815023 A CN201610815023 A CN 201610815023A CN 106465740 A CN106465740 A CN 106465740A
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- pumpkin
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of pumpkin pie and preparation method thereof, it is related to food production field.This pumpkin pie is prepared from by the raw material of following parts by weight：90～100 parts of glutinous powder, 90～100 parts of minced pumpkin, 20～30 parts of Clear powder, 10～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder, 8～10 parts of clear water, 13～15 parts of bean paste, 13～15 parts of Semen sesami Albae；The manufacture method of this pumpkin pie includes step：The preparation of the preparation of minced pumpkin → pumpkin pie dough → make pie is baked；The pumpkin pie being made using the present invention is nutritious, rich in proteins and vitamin and calcium and dietary fiber, is beneficial to human body intestinal canal health, the glutinous delicious and crisp of mouthfeel Ci, suits the taste of both old and young.
Description
Technical field
The present invention relates to food production field, and in particular to a kind of nutritious, glutinous delicious and crisp of mouthfeel Ci, is beneficial to human body intestinal
Pumpkin pie of road health and preparation method thereof.
Background technology
Pumpkin pie is one of favorite food of people, but the pumpkin pie that pastry shop is bought currently on the market is expensive, mouth
Taste is single, is not suitable for general household consumption；And existing making obtains cost of material height needed for pumpkin pie, complex process, one
As people do not grasp it is impossible to meet the demand of the common people.
Content of the invention
For solving the defect that above-mentioned technology exists, the invention provides a kind of nutritious, glutinous delicious and crisp of mouthfeel Ci, it is beneficial to
Pumpkin pie of human body intestinal canal health and preparation method thereof.
The technical scheme that the present invention realizes that above-mentioned technique effect adopted is：
A kind of pumpkin pie, is prepared from by the raw material of following parts by weight：90～100 parts of glutinous powder, minced pumpkin 90～100
Part, 20～30 parts of Clear powder, 10～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder, 8～10 parts of clear water, bean paste 13～15
Part, 13～15 parts of Semen sesami Albae.
A kind of manufacture method making above-mentioned pumpkin pie, comprises the steps：
1) preparation of minced pumpkin, ripe Fructus Cucurbitae moschatae is removed the peel remove seed, and the Fructus Cucurbitae moschatae block being cut into 5～8 centimetres of sizes of length and width is put into
Steaming tray cooks, and is pounded minced pumpkin；
2) preparation of pumpkin pie dough, by 90～100 parts of glutinous powder, 90～100 parts of minced pumpkin, 20～30 parts clear
The bean paste mixing of powder, 10～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder and 13～15 parts is stirred
Mix, aperiodically add 8～10 parts of temperature in whipping process in 15～18 DEG C of clear water；
3) make pie to bake, the pumpkin pie dough of kneading is twisted into strip and is cut into segment, then use cake of press mould or handss
The pumpkin pie dough of each segment is pressed into pie by work, then takes 13～15 parts of Semen sesami Albae standby, is pressed into pie at each
Raw pumpkin pie on sprinkle appropriate Semen sesami Albae and be compacted, then balance is put into food steamer slow fire and is steamed 12～15min, puts into after taking-up
Baking box baking 15～20min；
A kind of manufacture method of above-mentioned pumpkin pie, in step 3) in, the temperature of baking box baking pumpkin pie is 75～80 DEG C.
Beneficial effects of the present invention are：The pumpkin pie being made using the present invention is nutritious, rich in proteins and vitamin
And calcium and dietary fiber, it is beneficial to human body intestinal canal health, the glutinous delicious and crisp of mouthfeel Ci, suit the taste of both old and young.
Specific embodiment
In order to be more clearly understood to the technical characteristic of the present invention, purpose and effect, now with specific embodiment to this
Invention is described in detail.
Embodiment 1：
A kind of pumpkin pie, is prepared from by the raw material of following parts by weight：90～100 parts of glutinous powder, minced pumpkin 90～100
Part, 20～30 parts of Clear powder, 10～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder, 8～10 parts of clear water, bean paste 13～15
Part, 13～15 parts of Semen sesami Albae.
A kind of manufacture method of the described pumpkin pie making in above-described embodiment 1, comprises the steps：
1) preparation of minced pumpkin, ripe Fructus Cucurbitae moschatae is removed the peel remove seed, and the Fructus Cucurbitae moschatae block being cut into 5～8 centimetres of sizes of length and width is put into
Steaming tray cooks, and is pounded minced pumpkin；
2) preparation of pumpkin pie dough, by 90 parts of glutinous powder, 90 parts of minced pumpkin, 20 parts of Clear powder, 10 parts of white sugar, 2
The bean paste mixing of the Petiolus Trachycarpi oil of part, 14 parts of ripe powder and 13 parts is stirred, and aperiodically adds 8 parts of temperature in whipping process
Spend the clear water at 15～18 DEG C；
3) make pie to bake, the pumpkin pie dough of kneading is twisted into strip and is cut into segment, then use cake of press mould or handss
The pumpkin pie dough of each segment is pressed into pie by work, then takes 13 parts of Semen sesami Albae standby, is pressed into the life of pie at each
Appropriate Semen sesami Albae is sprinkled on pumpkin pie and is compacted, then balance is put into food steamer slow fire and steamed 12～15min, puts into baking box after taking-up
Baking 15～20min, the temperature of baking box baking pumpkin pie is 75～80 DEG C.
Embodiment 2：
A kind of pumpkin pie, is prepared from by the raw material of following parts by weight：100 parts of glutinous powder, 100 parts of minced pumpkin, Clear powder 30
Part, 20 parts of white sugar, 3 parts of Petiolus Trachycarpi oil, 16 parts of ripe powder, 10 parts of clear water, 15 parts of bean paste, 15 parts of Semen sesami Albae.
A kind of manufacture method of the described pumpkin pie making in above-described embodiment 2, comprises the steps：
1) preparation of minced pumpkin, ripe Fructus Cucurbitae moschatae is removed the peel remove seed, and the Fructus Cucurbitae moschatae block being cut into 5～8 centimetres of sizes of length and width is put into
Steaming tray cooks, and is pounded minced pumpkin；
2) preparation of pumpkin pie dough, by 100 parts of glutinous powder, 100 parts of minced pumpkin, 30 parts of Clear powder, 20 parts of white sugar,
The bean paste mixing of 3 parts of Petiolus Trachycarpi oil, 16 parts of ripe powder and 15 parts is stirred, and aperiodically adds 10 parts in whipping process
Temperature is in 15～18 DEG C of clear water；
3) make pie to bake, the pumpkin pie dough of kneading is twisted into strip and is cut into segment, then use cake of press mould or handss
The pumpkin pie dough of each segment is pressed into pie by work, then takes 15 parts of Semen sesami Albae standby, is pressed into the life of pie at each
Appropriate Semen sesami Albae is sprinkled on pumpkin pie and is compacted, then balance is put into food steamer slow fire and steamed 12～15min, puts into baking box after taking-up
Baking 15～20min, the temperature of baking box baking pumpkin pie is 75～80 DEG C.
Embodiment 3：
A kind of pumpkin pie, is prepared from by the raw material of following parts by weight：95 parts of glutinous powder, 95 parts of minced pumpkin, 25 parts of Clear powder,
15 parts of white sugar, 3 parts of Petiolus Trachycarpi oil, 15 parts of ripe powder, 9 parts of clear water, 14 parts of bean paste, 14 parts of Semen sesami Albae.
A kind of manufacture method of the described pumpkin pie making in above-described embodiment 3, comprises the steps：
1) preparation of minced pumpkin, ripe Fructus Cucurbitae moschatae is removed the peel remove seed, and the Fructus Cucurbitae moschatae block being cut into 5～8 centimetres of sizes of length and width is put into
Steaming tray cooks, and is pounded minced pumpkin；
2) preparation of pumpkin pie dough, by 95 parts of glutinous powder, 95 parts of minced pumpkin, 25 parts of Clear powder, 15 parts of white sugar, 3
The bean paste mixing of the Petiolus Trachycarpi oil of part, 15 parts of ripe powder and 14 parts is stirred, and aperiodically adds 9 parts of temperature in whipping process
Spend the clear water at 15～18 DEG C；
3) make pie to bake, the pumpkin pie dough of kneading is twisted into strip and is cut into segment, then use cake of press mould or handss
The pumpkin pie dough of each segment is pressed into pie by work, then takes 14 parts of Semen sesami Albae standby, is pressed into the life of pie at each
Appropriate Semen sesami Albae is sprinkled on pumpkin pie and is compacted, then balance is put into food steamer slow fire and steamed 12～15min, puts into baking box after taking-up
Baking 15～20min, the temperature of baking box baking pumpkin pie is 75～80 DEG C.
In sum, the pumpkin pie being made using the present invention is nutritious, rich in proteins and vitamin and calcium and meals
Fiber, is beneficial to human body intestinal canal health, the glutinous delicious and crisp of mouthfeel Ci, suits the taste of both old and young.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The simply present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description for the personnel
Principle, without departing from the spirit and scope of the present invention the present invention also have various changes and modifications, these change and
Improvement both falls within the range of claimed invention, the protection domain of application claims by appending claims and its
Equivalent defines.
Claims (3)
1. a kind of pumpkin pie is it is characterised in that be prepared from by the raw material of following parts by weight：90～100 parts of glutinous powder, minced pumpkin
90～100 parts, 20～30 parts of Clear powder, 10～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder, 8～10 parts of clear water, bean
Husky 13～15 parts, 13～15 parts of Semen sesami Albae.
2. a kind of manufacture method making pumpkin pie described in claim 1 is it is characterised in that comprise the steps：
1) preparation of minced pumpkin, ripe Fructus Cucurbitae moschatae is removed the peel remove seed, and the Fructus Cucurbitae moschatae block being cut into 5～8 centimetres of sizes of length and width puts into steaming tray
Cook, be pounded minced pumpkin；
2) preparation of pumpkin pie dough, by 90～100 parts of glutinous powder, 90～100 parts of minced pumpkin, 20～30 parts of Clear powder, 10
The bean paste mixing of～20 parts of white sugar, 2～3 parts of Petiolus Trachycarpi oil, 14～16 parts of ripe powder and 13～15 parts is stirred, stirring
During aperiodically add 8～10 parts of temperature in 15～18 DEG C of clear water；
3) make pie to bake, the pumpkin pie dough of kneading is twisted into strip and is cut into segment, then use cake of press mould or by hand will
The pumpkin pie dough of each segment is pressed into pie, then takes 13～15 parts of Semen sesami Albae standby, is pressed into the life of pie at each
Appropriate Semen sesami Albae is sprinkled on pumpkin pie and is compacted, then balance is put into food steamer slow fire and steamed 12～15min, puts into baking box after taking-up
Baking 15～20min.
3. a kind of manufacture method of pumpkin pie according to claim 2 is it is characterised in that in step 3) in, baking box baking
The temperature of pumpkin pie is 75～80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610815023.7A CN106465740A (en) | 2016-08-30 | 2016-08-30 | A kind of pumpkin pie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610815023.7A CN106465740A (en) | 2016-08-30 | 2016-08-30 | A kind of pumpkin pie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106465740A true CN106465740A (en) | 2017-03-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610815023.7A Pending CN106465740A (en) | 2016-08-30 | 2016-08-30 | A kind of pumpkin pie and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788057A (en) * | 2017-10-26 | 2018-03-13 | 广东琪昌食品有限公司 | A kind of pumpkin pie and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120028689A (en) * | 2010-09-15 | 2012-03-23 | 홍종금 | Manufacturing method for sweet pumpkin cake |
| CN103380802A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Preparation method of pumpkin cake |
| CN104686618A (en) * | 2013-12-05 | 2015-06-10 | 青岛宝泉花生制品有限公司 | A preparation and production method of pumpkin pies filled with red bean paste |
| CN104872229A (en) * | 2015-05-11 | 2015-09-02 | 安徽省银百益食品有限公司 | Pumpkin, glutinous rice and red bean instant patterned steamed bun and preparation method thereof |
| CN105053109A (en) * | 2015-07-20 | 2015-11-18 | 冯爱丽 | Pumpkin cake and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610815023.7A patent/CN106465740A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120028689A (en) * | 2010-09-15 | 2012-03-23 | 홍종금 | Manufacturing method for sweet pumpkin cake |
| CN103380802A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Preparation method of pumpkin cake |
| CN104686618A (en) * | 2013-12-05 | 2015-06-10 | 青岛宝泉花生制品有限公司 | A preparation and production method of pumpkin pies filled with red bean paste |
| CN104872229A (en) * | 2015-05-11 | 2015-09-02 | 安徽省银百益食品有限公司 | Pumpkin, glutinous rice and red bean instant patterned steamed bun and preparation method thereof |
| CN105053109A (en) * | 2015-07-20 | 2015-11-18 | 冯爱丽 | Pumpkin cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 钱立春: "《套菜制作》", 31 January 2005, 杭州：浙江科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788057A (en) * | 2017-10-26 | 2018-03-13 | 广东琪昌食品有限公司 | A kind of pumpkin pie and preparation method thereof |
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Application publication date: 20170301 |