CN108850087A

CN108850087A - Fig fillings, fig shortcake and preparation method thereof

Info

Publication number: CN108850087A
Application number: CN201810926910.0A
Authority: CN
Inventors: 毕理鸣
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-08-15
Filing date: 2018-08-15
Publication date: 2018-11-23

Abstract

The invention discloses fig fillings, fig shortcake and preparation method thereof, fig fillings is made of the material of following mass percent：Fig 50%~30%, preserved fig 30~20%, fig fresh fruit sauce 40%~20% is lyophilized；Fig is crisp, is made of mass fraction of 50% fillings and mass fraction of 50% cladding, wherein the white peas or beans sand that the fig fillings and mass fraction that the fillings is 90% by mass fraction are 10% is mixed.The preparation method of fig shortcake is to wrap up fillings in musculus cutaneus, is put into in-mold molding；230 DEG C~240 DEG C 18~22min of baking in oven are put into, is demoulded after cooling and waits until finished product.Fig of the invention is crisp, crisp wrapper and soft stuffing, and faint scent is entrained with milk, and short time baking ensure that the nutrition of fillings not by high temperature, it is ensured that fruit filling it is fresh it is delicious, the smell of fruits is very sweet, pulp is sticky, agreeably sweet, very tasty and refreshing.

Description

Fig fillings, fig shortcake and preparation method thereof

Technical field

The present invention relates to bakery and confectionery fields more particularly to fig fillings, fig shortcake and preparation method thereof.

Background technique

Fig is a kind of flowering plant, is under the jurisdiction of Moraceae Ficus, is mainly grown on the place in some torrid zones and temperate zone, belongs to Subtropical zone defoliation small arbor.Fruit thin skin is seedless, and meat is soft, and sweet tasty and refreshing, nutritive value is high.Except contain 18 kinds of amino Outside acid, organic acid, specific function enzyme and vitamin, also containing multiple elements such as selenium, phosphorus, calcium, copper, iron, magnesium, potassium, fresh fruit is containing sugar Amount is 15%-24%, mostly the fructose and glucose that can directly absorb of human body, and Vitamin C content is 2.3 times of orange.Nothing Flowers and fruits can improve the immunity of the human body, and can prevent and treat angiocarpy, dysentery, ulcer, hemorrhoid, reduce the illnesss such as hypertension, have higher Medical value, the ingredients such as bergamot lactones, Psoralen for especially containing in fruit have unique cancer-resisting function Effect.Moistening lung to arrest cough that fig has, detumescence alleviate pain, nourishing and strengthening Yin and Yang, improving eyesight of relieving inflammation or internal heat, appetizing is aid digestion and other effects, can delay Aging is promoted longevity, and fruit is suitable for people of all ages, is favored by people.

But since it is easy to rot, it is often necessary to manufacture other food such as jam.Fig fresh fruit is being processed When, due to being rich in a kind of milky juice, difficulty not only is caused to processing, but also influence finished product mouthfeel.In addition, adding in jam It during work, generally requires infusion or smashes, can destroy the infusion of the nutritional ingredient of fruit, especially high temperature in this way, in pulp The component damages such as vitamin C, its nutritive value of extreme influence.

Fresh Fruit Puff Pastry is a kind of food made of fruit process, and crust milk is strong, and fruit filling is agreeably sweet, it is sour-sweet can Mouthful, it is favored by people.

Summary of the invention

In order to solve shortcoming present in above-mentioned technology, the present invention provides fig fillings, fig it is crisp and its Production method.

In order to solve the above technical problems, the technical solution adopted by the present invention is that：A kind of fig fillings, by following quality The material of percentage forms：Freeze-drying fig 50%~30%, preserved fig 30~20%, fig fresh fruit sauce 40%~ 20%；Wherein,

The freeze-drying fig obtains freeze-drying fig is broken and be used to prepare the fig filling through pulverizer pulverization process Material；

The preserved fig is shredded using machine or manually, and the preserved fig within acquisition length 1cm is broken to be used to prepare institute State fig fillings；

After the fig fresh fruit sauce is the cleaning of fig fresh fruit, peeling, smashes as puree, be then fried to original weight amount 10% obtains.

Further, the freeze-drying fig is made up of fig fresh fruit of freeze-drier, drying temperature be -120~- 90℃。

Further, the preserved fig is made by drying after the cleaning of fig fresh fruit, and drying temperature is 90~130 DEG C.

Further, the preparation method of the fig fillings is：Preserved fig, fresh fig fruit jam are mixed, 100~ 120 DEG C of 20~30min of heating, it is cool to room temperature after heating, it is broken and mix thoroughly and obtain that freeze-drying fig is then added into mixture ?.

Further, the preserved fig, the blend heated container of fresh fig fruit jam are jacketed pan reaction kettle.

A kind of fig is crisp, is made of mass fraction of 50% fillings and mass fraction of 50% cladding, wherein institute It states the fig fillings that fillings is 90% by mass fraction and the white peas or beans sand that mass fraction is 10% is mixed.

Further, the cladding is made of the raw material of following mass parts：8~10 parts of wheat flour, 6~7 parts of cream, white sand Sugared 2 parts, 2 parts of milk powder, 1 part of egg, 1 part of milk, 0.01 part of dehydroactic acid.

A kind of preparation method of fig shortcake, including：

Step 1: weighing fig fillings and white peas or beans sand in proportion, it is sufficiently mixed in blender；

Step 2: weighing the raw material mixing of cladding in proportion, musculus cutaneus being made；

Step 3: step 1 acquisition fillings is wrapped in musculus cutaneus made from step 2, it is put into in-mold molding；It is put into roasting 230 DEG C~240 DEG C 18~22min of baking in case are demoulded after cooling and are waited until finished product.

Present invention firstly provides a kind of fig fillingss, and by being lyophilized, fig is broken, preserved fig is broken and fresh fruit jam Be mixed with, can not only guarantee the sugariness and mouthfeel of fig, and the freeze-drying fig being eventually adding is broken can be utmostly Guarantee that nutritional ingredient is not by high temperature in fig.Fig shortcake is prepared using the fillings, crisp wrapper and soft stuffing, faint scent is entrained with milk Perfume (or spice), short time baking ensure that the nutrition of fillings not by high temperature, it is ensured that fruit filling it is fresh it is delicious, the smell of fruits is very sweet, pulp is glutinous It is thick, it is agreeably sweet, it is very tasty and refreshing.

Specific embodiment

With regard to specific embodiment, the present invention is described in further detail below.

【Embodiment 1】

The present embodiment includes a kind of fig fillings, fresh by the broken 5kg of freeze-drying fig, the broken 3kg of preserved fig and fig Jam 2kg is mixed.

Preparation method is：

Fig is broken is made up of fig fresh fruit of freeze-drier for freeze-drying, and drying temperature is -120~-90 DEG C；Nothing is lyophilized It is broken to obtain freeze-drying fig through pulverizer pulverization process for flowers and fruits.

Preserved fig is dried after being cleaned by fig fresh fruit and is made, and drying temperature is 90~130 DEG C；Preserved fig uses machine Device or artificial chopping, the preserved fig obtained within length 1cm are broken.

After fig fresh fruit sauce is the cleaning of fig fresh fruit, peeling, smashes as puree, be then fried to original weight amount 10% and obtain ?.

Preserved fig, fresh fig fruit jam are mixed, 100~120 DEG C of 20~30min of heating in jacketed pan reaction kettle, Cool to room temperature after heating, then into mixture, addition freeze-drying fig is broken and mixes acquisition thoroughly.

【Embodiment 2】

The present embodiment includes a kind of fig fillings, fresh by the broken 4kg of freeze-drying fig, the broken 2kg of preserved fig and fig Jam 4kg is mixed, and preparation method is same as Example 1.

【Embodiment 3】

The present embodiment includes a kind of fig fillings, fresh by the broken 3kg of freeze-drying fig, the broken 3kg of preserved fig and fig Jam 4kg is mixed, preparation method is same as Example 1.

【Embodiment 4】

The present embodiment includes that a kind of fig is crisp, is made of fillings and cladding.

Wherein, the white peas or beans sand that the fig fillings and mass fraction that fillings is 10kg by mass fraction are 1kg is mixed, Wherein, fig fillings is made according to formula in embodiment 1 and method；Cladding is made of the raw material of following mass parts：Wheat flour 4.8kg, cream 3.3kg, white granulated sugar 1kg, milk powder 1kg, egg 0.5kg, milk 0.5kg, dehydroactic acid 5g.

Preparation method is：

Step 3: step 1 acquisition fillings is wrapped in musculus cutaneus made from step 2, it is put into in-mold molding；It is put into roasting 230 DEG C of baking 22min in case are demoulded after cooling and are waited until finished product.

【Embodiment 5】

Wherein, the white peas or beans sand that the fig fillings and mass fraction that fillings is 10kg by mass fraction are 1kg is mixed, Wherein, fig fillings is made according to formula in embodiment 1 and method；Cladding is made of the raw material of following mass parts：Wheat flour 4.4kg, cream 3.3kg, white granulated sugar 1.1kg, milk powder 1.1kg, egg 0.55kg, milk 0.55, dehydroactic acid 5.5g.

Preparation method is：

Step 3: step 1 acquisition fillings is wrapped in musculus cutaneus made from step 2, it is put into in-mold molding；It is put into roasting 240 DEG C of baking 18min in case are demoulded after cooling and are waited until finished product.

Above embodiment is not limitation of the present invention, and the present invention is also not limited to the example above, this technology neck The variations, modifications, additions or substitutions that the technical staff in domain is made within the scope of technical solution of the present invention, also belong to this hair Bright protection scope.

Claims

1. a kind of fig fillings, it is characterised in that：It is made of the material of following mass percent：Freeze-drying fig 50%~ 30%, preserved fig 30~20%, fig fresh fruit sauce 40%~20%；Wherein,

The freeze-drying fig obtains freeze-drying fig is broken and be used to prepare the fig fillings through pulverizer pulverization process；

The preserved fig is shredded using machine or manually, and the preserved fig within acquisition length 1cm is broken to be used to prepare the nothing Flowers and fruits fillings；

After the fig fresh fruit sauce is the cleaning of fig fresh fruit, peeling, smashes as puree, be then fried to original weight amount 10% and obtain ?.

2. fig fillings according to claim 1, it is characterised in that：The freeze-drying fig is passed through by fig fresh fruit Freeze-drier is made, and drying temperature is -120~-90 DEG C.

3. fig fillings according to claim 1, it is characterised in that：After the preserved fig is cleaned by fig fresh fruit Drying is made, and drying temperature is 90~130 DEG C.

4. fig fillings according to claim 1, it is characterised in that：The preparation method of the fig fillings is：It will Preserved fig, the mixing of fresh fig fruit jam, 100~120 DEG C of 20~30min of heating are cool to room temperature after heating, then to mixed Addition freeze-drying fig is broken in conjunction object and mixes acquisition thoroughly.

5. fig fillings according to claim 4, it is characterised in that：The preserved fig, the mixing of fresh fig fruit jam The container of object heating is jacketed pan reaction kettle.

6. a kind of fig is crisp, it is made of mass fraction of 50% fillings and mass fraction of 50% cladding, feature exists In：Fig fillings and mass fraction described in any bar are in the Claims 1 to 5 that the fillings is 90% as mass fraction 10% white peas or beans sand is mixed.

7. fig according to claim 6 is crisp, it is characterised in that：The cladding is made of the raw material of following mass parts： 8~10 parts of wheat flour, 6~7 parts of cream, 2 parts of white granulated sugar, 2 parts of milk powder, 1 part of egg, 1 part of milk, 0.01 part of dehydroactic acid.

8. the preparation method of fig shortcake as claimed in claim 7, which is characterized in that include the following steps：

Step 3: step 1 acquisition fillings is wrapped in musculus cutaneus made from step 2, it is put into in-mold molding；It is put into oven 230 DEG C~240 DEG C 18~22min of baking are demoulded after cooling and are waited until finished product.