CN107751313A - 一种云麻火腿饼 - Google Patents
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明公开了一种云麻火腿饼，它属于食品加工、技术领域。所述的云麻火腿饼包含以下原料成分：小麦粉2400‑2600g、白沙糖180‑220g、饮用水750‑850g、纯猪油800‑1200g、食用碳酸氢铵20‑30g、秘制火腿馅2200‑2300g、云麻仁450‑550g、蜂蜜55‑65g。本云麻火腿饼制备方法简单，制备过程中加入农家上等火腿和云麻仁入馅，肥瘦二比八比例搭配，制备的饼皮油润金黄，香味独具，营养丰富，食而不腻，是一种对人体健康有益的食品。它打破了火腿月饼饼皮加工工艺滞后的问题，既方便了客户需求，又创新了火腿月饼加工工艺及膳食纤维，营养搭配的延续问题。
Description
技术领域：
本发明涉及一种云麻火腿饼，属于食品加工、技术领域。
背景技术：
火腿，是腌制或熏制的动物的腿(如牛腿、羊腿、猪腿、鸡腿)，是经过盐渍、烟熏、发酵和干燥处理的腌制动物后腿，一般用猪后腿或是以猪、牛肉的肉泥，添加淀粉与食品添加剂，压制成“三明治火腿”，又名“火肉”、“兰熏”。中国传统特色美食。原产于浙江金华，现代以浙江金华和江苏如皋，江西安福与云南宣威出产的火腿最有名。
云麻仁营养丰富，未脱壳的云麻籽脂肪含量25％-30％，蛋白质含量20％-25％，碳水化合物及纤维含量20％-30％及一些微量矿物质(钙、镁、磷、铁，维生素A，B1，B2，B3，B6，C，D及丰富的维生素E等)，脱壳云麻仁蛋白质达到30％-35％，脂肪40％-50％，碳水化合物8％-10％以及一些微量矿物质，还有不高于8％的饱和脂肪酸。云麻仁被称之为″完美蛋白质″。一些地方将火腿作为馅料制作其他的食物，一般制作火腿饼或者火腿粽子等，吃法比较局限，并且现有的火腿馅料制作较为复杂，一般都是手工制作馅料，还没有出现将云麻仁与火腿结合在一起大规模生产食品馅料的方法。
发明内容：
针对上述问题，本发明要解决的技术问题是提供一种云麻火腿饼。
本发明的云麻火腿饼包含以下原料成分：小麦粉2400-2600g、白沙糖180-220g、饮用水750-850g、纯猪油800-1200g、食用碳酸氢铵20-30g、秘制火腿馅2200-2300g、云麻仁450-550g、蜂蜜55-65g。
进一步的，所述的云麻火腿饼包含以下原料成分：小麦粉2500g、白沙糖200g、饮用水800g、纯猪油1000g、食用碳酸氢铵25g、秘制火腿馅2250g、云麻仁500g、蜂蜜60g。
本发明云麻火腿饼的制备工艺为：1、精选食材：精选上等小麦粉、正宗火腿丁和食用云麻仁；
2、和面：首先按照云麻火腿饼的原料配比，经手工揉制成面皮；
3、分割：把揉制好的面皮根据产品大小进行定量分割滚圆放入盘中即可；
4、制作成型：把配比好的秘制云麻火腿陷，按火腿丁1000克配 400克云麻仁的比例配制，包入面团中；
5、烘烤：产品制作成形好即可进行烘烤，烘烤温度：上火：230度，下火：150度，烘烤时间正常为15分钟即可出炉；
6、冷却：烘烤好后放入无菌冷却车间进行冷凉1小时；
7、抽样检测：将冷却后的产品由品控人员对其色香味形进行品质检验；
8、包装：对经品质检验合格的产品进行包装；
9、成品抽检上市：对批次成品抽检合格后即可上市销售。
本发明的有益效果：本云麻火腿饼制备方法简单，制备过程中加入农家上等火腿和云麻仁入馅，肥瘦二比八比例搭配，制备的饼皮油润金黄，香味独具，营养丰富，食而不腻，是一种对人体健康有益的食品。它打破了火腿月饼饼皮加工工艺滞后的问题，既方便了客户需求，又创新了火腿月饼加工工艺及膳食纤维，营养搭配的延续问题。
附图说明
图1为本发明的结构示意图。
具体实施方式：
本具体实施方式采用以下技术方案和实施例对发明进行进一步的详细说明。
本具体实施方式中所述的云麻火腿饼包含以下原料成分：小麦粉 2400-2600g、白沙糖180-220g、饮用水750-850g、纯猪油800-1200g、食用碳酸氢铵20-30g、秘制火腿馅2200-2300g、云麻仁450-550g、蜂蜜55-65g。
进一步的，所述的云麻火腿饼包含以下原料成分：小麦粉2500g、白沙糖200g、饮用水800g、纯猪油1000g、食用碳酸氢铵25g、秘制火腿馅2250g、云麻仁500g、蜂蜜60g。
如图1所示，本具体实施方式云麻火腿饼的制备工艺为：1、精选食材：精选上等小麦粉、正宗火腿丁和食用云麻仁；
2、和面：首先按照云麻火腿饼的原料配比，经手工揉制成面皮；
3、分割：把揉制好的面皮根据产品大小进行定量分割滚圆放入盘中即可；
4、制作成型：把配比好的秘制云麻火腿陷，按火腿丁1000克配400 克云麻仁的比例配制，包入面团中；
5、烘烤：产品制作成形好即可进行烘烤，烘烤温度：上火：230度，下火：150度，烘烤时间正常为15分钟即可出炉；
6、冷却：烘烤好后放入无菌冷却车间进行冷凉1小时。
Claims (3)
1.一种云麻火腿饼，其特征在于：所述的云麻火腿饼包含以下原料成分：小麦粉2400-2600g、白沙糖180-220g、饮用水750-850g、纯猪油800-1200g、食用碳酸氢铵20-30g、秘制火腿馅2200-2300g、云麻仁450-550g、蜂蜜55-65g。
2.根据权利要求1所述的一种云麻火腿饼，其特征在于：所述的云麻火腿饼包含以下原料成分：小麦粉2500g、白沙糖200g、饮用水800g、纯猪油1000g、食用碳酸氢铵25g、秘制火腿馅2250g、云麻仁500g、蜂蜜60g。
3.根据权利要求1所述的一种云麻火腿饼，其特征在于：所述的云麻火腿饼的制备工艺为：(1)、精选食材：精选上等小麦粉、正宗火腿丁和食用云麻仁；
(2)、和面：首先按照云麻火腿饼的原料配比，经手工揉制成面皮；
(3)、分割：把揉制好的面皮根据产品大小进行定量分割滚圆放入盘中即可；
(4)、制作成型：把配比好的秘制云麻火腿陷，按火腿丁1000克配400克云麻仁的比例配制，包入面团中；
(5)、烘烤：产品制作成形好即可进行烘烤，烘烤温度：上火：230度，下火：150度，烘烤时间正常为15分钟即可出炉；
(6)、冷却：烘烤好后放入无菌冷却车间进行冷凉1小时；
(7)、抽样检测：将冷却后的产品由品控人员对其色香味形进行品质检验；
(8)、包装、对经品质检验合格的产品进行包装；
(9)、成品抽检上市：对批次成品抽检合格后即可上市销售。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663726A (zh) * | 2019-11-01 | 2020-01-10 | 王恩斌 | 一种多口味阳光小粑粑及其制作方法 |
| CN112167296A (zh) * | 2020-10-21 | 2021-01-05 | 王恩斌 | 一种白杜鹃花火腿饼及其制作方法 |
-
2017
- 2017-11-09 CN CN201711096853.XA patent/CN107751313A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663726A (zh) * | 2019-11-01 | 2020-01-10 | 王恩斌 | 一种多口味阳光小粑粑及其制作方法 |
| CN112167296A (zh) * | 2020-10-21 | 2021-01-05 | 王恩斌 | 一种白杜鹃花火腿饼及其制作方法 |
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