CN107788072A - 一种燕麦火腿月饼 - Google Patents
一种燕麦火腿月饼 Download PDFInfo
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- 238000005070 sampling Methods 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 6
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- 102000016941 Rho Guanine Nucleotide Exchange Factors Human genes 0.000 claims description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
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- 239000001257 hydrogen Substances 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 13
- 238000005516 engineering process Methods 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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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- Engineering & Computer Science (AREA)
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- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种燕麦火腿月饼,它涉及月饼制作技术领域,所述的燕麦火腿月饼包含以下质量的原料:燕麦粉1000g、小麦粉1500g,白沙糖200g,饮用水600g,纯猪油1000g,食用碳酸氢铵25g,秘制火腿馅2250g,蜂蜜60g。它的加工工艺步骤为:1、精选食材;2、和面;3、皮馅分割;4、制作成型;5、烘烤;6、冷却;7、抽样检测;8、包装;9、成品检验上市。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
本发明涉及一种燕麦火腿月饼,具体为月饼制作技术领域。
背景技术
月饼是久负盛名的汉族传统小吃,深受中国人民喜爱,月饼圆又圆,又是合家分吃,象征着团圆和睦,在中秋节这一天是必食之品,古代月饼被作为祭品于中秋节所食,时至今日,品种更加繁多,风味因地各异。
宣威火腿的风味形成,主要是宣威火腿在腌制后期的气候环境适宜于火腿真菌的发酵。腌制成熟的宣威火腿,切开肉色鲜红,肉质滋嫩,香味浓郁,味道甘醇,肌肉间充满适当脂肪,切面呈大理石状,食之油而不腻。一直以来,宣威火腿都是中餐桌上不可缺少的美味菜肴。
目前虽然也有采用宣威火腿制作的月饼,但是多数的月饼皮为小麦粉制成,小麦粉含有的膳食纤维较少,随着人们对健康化食品的追求,开始研发不同种类月饼皮的月饼,而燕麦皮的月饼也是备受消费者的青睐,但是采用燕麦皮作为月饼皮的加工还比较滞后,制备方法还未得到大范围推广。
发明内容
本发明的目的在于提供一种燕麦火腿月饼,以解决上述背景技术存在的问题。
为实现上述目的,本发明提供如下技术方案:一种燕麦火腿月饼包含以下质量的原料:燕麦粉800-1200g、小麦粉1300-1800g,白沙糖180-220g,饮用水550-650g,纯猪油950-1050g,食用碳酸氢铵20-30g,秘制火腿馅2200-2300g,蜂蜜55-65g。
进一步优选,所述的燕麦火腿月饼包含以下质量的原料:燕麦粉1000g、小麦粉1500g,白沙糖200g,饮用水600g,纯猪油1000g,食用碳酸氢铵25g,秘制火腿馅2250g,蜂蜜60g。
一种燕麦火腿月饼的制备过程为:1、精选食材:精选上等小麦粉、火腿丁和上等燕麦粉;
2、和面:首先将燕麦火腿月饼的原料按正确计量配比,按每一千克上等小麦粉添加三百克上等燕麦粉进行手工揉制面皮;
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:把配比好的秘制火腿陷按所需计量包入面团中;
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。
与现有技术相比,本发明的有益效果是:甄选高山无公害燕麦粉和宣威农家上等火腿,肥瘦二比八比例搭配,饼皮油润金黄,香味独具,营养健康,食而不腻。燕麦是一种低糖、高营养、高能食品,具有补虚、收敛、固表止汗、降糖降脂、滋润肌肤功效,配上正宗宣威农家优质火腿,烘烤出色香味美,营养丰富的燕麦火腿饼,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为本发明的制备流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,本发明提供一种技术方案:一种燕麦火腿月饼包含以下质量的原料:燕麦粉800-1200g、小麦粉1300-1800g,白沙糖180-220g,饮用水550-650g,纯猪油950-1050g,食用碳酸氢铵20-30g,秘制火腿馅2200-2300g,蜂蜜55-65g。
进一步优选,所述的燕麦火腿月饼包含以下质量的原料:燕麦粉1000g、小麦粉1500g,白沙糖200g,饮用水600g,纯猪油1000g,食用碳酸氢铵25g,秘制火腿馅2250g,蜂蜜60g。
一种燕麦火腿月饼的制各过程为:1、精选食材:精选上等小麦粉、火腿丁和上等燕麦粉;
2、和面:首先将燕麦火腿月饼的原料按正确计量配比,按每一千克上等小麦粉添加三百克上等燕麦粉进行手工揉制面皮;
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:把配比好的秘制火腿陷按所需计量包入面团中;
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。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (3)
1.一种燕麦火腿月饼,其特征在于:所述的燕麦火腿月饼包含以下质量的原料:燕麦粉800-1200g、小麦粉1300-1800g,白沙糖180-220g,饮用水550-650g,纯猪油950-1050g,食用碳酸氢铵20-30g,秘制火腿馅2200-2300g,蜂蜜55-65g。
2.根据权利要求1所述的一种燕麦火腿月饼,其特征在于:所述的燕麦火腿月饼包含以下质量的原料:燕麦粉1000g、小麦粉1500g,白沙糖200g,饮用水600g,纯猪油1000g,食用碳酸氢铵25g,秘制火腿馅2250g,蜂蜜60g。
3.根据权利要求1所述的一种燕麦火腿月饼,其特征在于:所述的燕麦火腿月饼的制备过程为:(1)、精选食材:精选上等小麦粉、火腿丁和上等燕麦粉;
(2)、和面:首先将燕麦火腿月饼的原料按正确计量配比,按每一千克上等小麦粉添加三百克上等燕麦粉进行手工揉制面皮;
(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:把配比好的秘制火腿陷按所需计量包入面团中;
(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 |
---|---|---|---|---|
CN110786359A (zh) * | 2019-11-01 | 2020-02-14 | 王恩斌 | 一种多口味宣腿小饼及其制作方法 |
CN114081059A (zh) * | 2021-12-06 | 2022-02-25 | 武锦霞 | 一种干巴菌火腿月饼及其生产工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102379322A (zh) * | 2010-11-23 | 2012-03-21 | 张国生 | 宣威火腿月饼 |
CN105613664A (zh) * | 2016-03-28 | 2016-06-01 | 寻甸县伊泰食品有限公司 | 燕麦牛干巴月饼制作方法 |
CN106417494A (zh) * | 2016-10-26 | 2017-02-22 | 昆明饭店有限公司 | 一种硬壳火腿月饼及制作方法 |
-
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- 2017-11-09 CN CN201711097012.0A patent/CN107788072A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102379322A (zh) * | 2010-11-23 | 2012-03-21 | 张国生 | 宣威火腿月饼 |
CN105613664A (zh) * | 2016-03-28 | 2016-06-01 | 寻甸县伊泰食品有限公司 | 燕麦牛干巴月饼制作方法 |
CN106417494A (zh) * | 2016-10-26 | 2017-02-22 | 昆明饭店有限公司 | 一种硬壳火腿月饼及制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110786359A (zh) * | 2019-11-01 | 2020-02-14 | 王恩斌 | 一种多口味宣腿小饼及其制作方法 |
CN114081059A (zh) * | 2021-12-06 | 2022-02-25 | 武锦霞 | 一种干巴菌火腿月饼及其生产工艺 |
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