CN110833086A

CN110833086A - Persimmon crisp and preparation method thereof

Info

Publication number: CN110833086A
Application number: CN201911124986.2A
Authority: CN
Inventors: 王凤; 江崇瑞
Original assignee: Shaanxi Lvshichunqiu Food Co Ltd
Current assignee: Shaanxi Lvshichunqiu Food Co Ltd
Priority date: 2019-11-18
Filing date: 2019-11-18
Publication date: 2020-02-25

Abstract

The invention belongs to the technical field of food processing, and discloses persimmon shortbread and a preparation method thereof, wherein persimmon cakes are cut into small pieces, and are added with butter and white sugar for stir-frying until the persimmons turn brown; adding sweetened bean paste stuffing, and wrapping the uniformly stirred stuffing with mochi peel; stirring flour and dry materials, adding wet materials and butter, stirring to form dough, stirring, adding butter, and stirring; dividing the dough of the wrapper and the pastry into a certain mass, uniformly kneading the pastry, wrapping the pastry with the wrapper, and rolling; rolling the rolled dough, and rolling the rolled dough into a cylinder for the second time; rolling the rolled dough into a round shape, and then wrapping the round shape with a wrapper to close the mouth of the well-divided stuffing; rolling the stirred matcha dough, pressing with a flower nozzle, cutting into small circles, shaping the circular dough into a leaf shape, brushing a little egg liquid on the wrapped persimmon crisps, sticking the leaves on the top, and pressing the top. The persimmon crisp product is crisp and fragrant, sweet, fine and smooth in taste, unique in flavor and free of astringent taste.

Description

Persimmon crisp and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to persimmon shortbread and a preparation method thereof.

Background

Currently, the closest prior art in the industry: the persimmon has high sugar content, contains carotene, multiple vitamins, fat, protein, Ca, P, Fe and other mineral substances, the cellulose in the persimmon is up to 3.1 percent, the content of the persimmon dietary fiber and vitamin C is higher than that of common fruits. The persimmons are various in variety and large in yield, and are taken as seasonal products, because the harvest time is concentrated, the persimmons are easy to soften after being collected and are not durable to storage, and no mature large-scale storage and preservation technology is popularized and applied so far, the persimmons are mainly used for fresh food or processed into dried persimmons.

In summary, the problems of the prior art are as follows: the persimmon shortbread prepared by the existing persimmon shortbread preparation method has poor taste and astringent taste, and loses the intense fruit fragrance. The preparation method in the prior art has complex process, and the prepared product has unattractive appearance.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides persimmon shortbread and a preparation method thereof.

The invention is realized in such a way that the persimmon shortbread consists of 27 g of wrapper, 13 g of fried shortbread, 30 g of persimmon stuffing and 10 g of mochi wrapper by mass.

Further, the persimmon stuffing consists of, by mass, 300 g of persimmon dices, 10 g of butter, 40 g of white sugar, 3 g of lemon juice, 4 g of rum and 140 g of sweetened bean paste.

Further, the skin was composed of 500 g of flour, 90 g of sugar, 230 g of butter and 210 g of water by mass.

Further, the shortening consisted of 1000 grams of flour and 420 grams of butter by mass.

The invention also provides a preparation method of the persimmon crisp, which comprises the following steps:

step one, preparing persimmon stuffing, namely cutting persimmon cakes into small pieces, adding butter and white sugar, stir-frying until the persimmons turn brown, turning off fire, uniformly stirring, and then taking out and cooling; adding sweetened bean paste stuffing, dividing the uniformly mixed stuffing into 25 g and 10 g of mochi peel, and wrapping the stuffing with the mochi peel.

And step two, slowly stirring the flour and the dry material, continuously adding the wet material and the butter, stirring until the flour is agglomerated, and making the flour not too strong and in a natural loose state.

And step three, slowly stirring the flour and the dry material, continuously adding butter, and stirring until the flour and the dry material are agglomerated.

Step four, dividing the dough of the wrapper and the fried dough into a certain mass, uniformly kneading the fried dough, wrapping the fried dough with the wrapper, and rolling the wrapped dough; rolling the rolled dough, rolling for the second time and rolling into a cylinder shape; rolling the rolled dough into a round shape, wrapping the well-divided stuffing with a wrapper, and closing the opening; rolling the stirred matcha dough, pressing with a flower nozzle, cutting into small circles, shaping the circular dough into a leaf shape, brushing a little egg liquid on the wrapped persimmon crisps, sticking the leaves on the top, and pressing the top.

And step five, baking the shaped persimmon crisps.

And step six, cooling and packaging the baked persimmon crisps.

Further, in the fourth step, the specific process of shaping the persimmon crisps is as follows:

first, the dough of the skin was divided into 27 grams and the shortening into 10 grams; the fried cake is evenly kneaded to be white, and the fried cake is wrapped by the wrapper.

And rolling up the dough with the length of 6cm, rolling up the dough with the length of 8cm for the second time, and rolling up the dough with the length of 3cm into a cylinder shape.

Then, the rolled dough is rolled into a circle with the diameter of 4cm, and then the separated stuffing is wrapped by a wrapper to close the opening.

And finally, rolling the stirred matcha dough (the thickness is 0.2cm), pressing by using a flower nozzle, cutting into small circles, shaping the circular dough into a leaf shape, brushing a little egg liquid on the wrapped persimmon crisps, sticking the leaves on the top, and pressing the top.

Further, in the fifth step, the persimmon crisps are baked by an electric furnace, and the set parameters of the electric furnace are as follows: the temperature of the upper fire is 165 ℃ and the temperature of the lower fire is 140 ℃ for 28-30 minutes.

Further, in the sixth step, the specific operation process of cooling and packaging is as follows:

and (3) cooling the center temperature of the baked persimmon crisps to 20-25 ℃, packaging 1 persimmon crisps in each box, and wearing disposable gloves during packaging.

The invention also aims to provide a cake prepared by using the persimmon shortbread.

The invention also aims to provide a portable instant food prepared from the persimmon shortbread.

In summary, the advantages and positive effects of the invention are: the persimmon crisp product is crisp and fragrant, sweet, fine and smooth in taste, unique in flavor, free of astringent taste and rich in fruit fragrance. The net content of the persimmon shortbread provided by the invention is 60g, and the quality guarantee period and the storage mode are normal temperature for 7 days. Compared with the prior art, the preservation period is improved, and the product of the invention does not contain any additive which is not beneficial to human body. The persimmon crisp product selling mode is a pre-packaging mode.

Drawings

Fig. 1 is a flow chart of a preparation method of persimmon crisps provided by an embodiment of the invention.

Fig. 2 is a diagram illustrating the effect of the persimmon stuffing provided by the embodiment of the invention.

FIG. 3 is a chart of skin effects provided by an embodiment of the present invention.

Fig. 4 is a diagram illustrating the effect of the shortening provided by the embodiment of the present invention.

FIG. 5 is a graph of the effects of a partially completed dough provided by an embodiment of the present invention.

Fig. 6 is a diagram illustrating the effect of wrapping the pastry with the wrapper according to the embodiment of the present invention.

FIG. 7 is a graph of the effect of cylindrical dough provided by embodiments of the present invention.

FIG. 8 is a diagram of the effect of the round dough and the persimmon pastry with the wrapper wrapped with stuffing provided by the embodiment of the invention.

Fig. 9 is a diagram of the effect of the persimmon cake after the shaping is completed according to the embodiment of the invention.

FIG. 10 is a diagram showing the roasting effect of persimmon crisps according to the embodiment of the present invention.

FIG. 11 is a graph illustrating the effect of cooling a packaged product according to an embodiment of the present invention.

Detailed Description

In order to further understand the contents, features and effects of the present invention, the following embodiments are illustrated and described in detail with reference to the accompanying drawings.

The persimmon shortbread prepared by the existing persimmon shortbread preparation method has poor taste and astringent taste, and loses the intense fruit fragrance.

In order to solve the above technical problems, the present invention will be described in detail with reference to the accompanying drawings.

The specific components of the persimmon shortbread provided by the embodiment of the invention comprise 27 g of wrapper, 13 g of fried shortbread, 30 g of persimmon stuffing and 10 g of mochi wrapper.

The persimmon stuffing comprises 300 g of diced persimmon, 10 g of butter, 40 g of white sugar, 3 g of lemon juice, 4 g of rum and 140 g of sweetened bean paste by mass.

The skin consisted of 500 grams flour, 90 grams sugar, 230 grams butter and 210 grams water by mass.

The shortening consisted of 1000 grams of flour and 420 grams of butter by mass.

As shown in fig. 1, the preparation method of persimmon crisps provided by the embodiment of the invention specifically comprises the following steps:

s101: making persimmon stuffing, cutting dried persimmon into small pieces, adding butter and white sugar, stir-frying until the persimmon turns to be brown, turning off fire, mixing uniformly, and cooling; adding sweetened bean paste stuffing, dividing the uniformly mixed stuffing into 25 g and 10 g of mochi peel, and wrapping the stuffing with the mochi peel.

S102: slowly stirring flour and dry materials, adding wet materials and butter, stirring to form dough, and making dough not have strong gluten and natural relaxation state.

S103: slowly stirring flour and dry materials, adding butter, and stirring to form dough.

S104: dividing the dough of the wrapper and the pastry into a certain mass, uniformly kneading the pastry, wrapping the pastry with the wrapper, and rolling; rolling the rolled dough, rolling for the second time and rolling into a cylinder shape; rolling the rolled dough into a round shape, wrapping the well-divided stuffing with a wrapper, and closing the opening; rolling the stirred matcha dough, pressing with a flower nozzle, cutting into small circles, shaping the circular dough into a leaf shape, brushing a little egg liquid on the wrapped persimmon crisps, sticking the leaves on the top, and pressing the top.

S105: and (5) baking the shaped persimmon crisps.

S106: and cooling and packaging the baked persimmon crisps.

In S104 provided by the embodiment of the present invention, the specific process of shaping the persimmon crisps is as follows:

In S105 provided by the embodiment of the present invention, the persimmon crisps are baked by using an electric furnace, and the setting parameters of the electric furnace are as follows: the temperature of the upper fire is 165 ℃ and the temperature of the lower fire is 140 ℃ for 28-30 minutes.

In S106 provided by the embodiment of the present invention, a specific operation process of cooling and packaging is as follows:

The persimmon shortbread provided by the embodiment of the invention has a net content of 60g, a quality guarantee period and a storage mode of 7 days at normal temperature, and a product selling mode is a pre-packaging mode.

The persimmon shortbread provided by the invention is further described with the experimental effect.

FIG. 2 is a diagram showing the effect of the persimmon stuffing provided by the present invention. (a) A real object picture of persimmon stuffing; (b) microscopic view of persimmon stuffing.

Figure 3 is a skin effect provided by the present invention.

Figure 4 is a shortening effect provided by the present invention.

FIG. 5 is a graph of the effect of the present invention on a partially finished dough.

Fig. 6 is a diagram of the effect of the wrapper provided by the present invention on wrapping the shortening.

FIG. 7 is a graph of the effect of the cylindrical dough provided by the present invention.

FIG. 8 is a diagram showing the effect of the round dough and the persimmon pastry with the wrapper wrapped with stuffing provided by the invention.

FIG. 9 is a diagram showing the effect of the persimmon cake after finishing the shaping.

FIG. 10 is a diagram showing the roasting effect of persimmon crisps provided by the present invention.

FIG. 11 is a graph showing the effect of the cooling package provided by the present invention.

The above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications, equivalent changes and modifications made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.

Claims

1. A persimmon shortbread is characterized by comprising 27 g of wrapper, 13 g of fried shortbread, 30 g of persimmon stuffing and 10 g of mochi wrapper by mass.

2. A persimmon shortbread as set forth in claim 1 wherein the persimmon filling is composed of, by mass, 300 g of persimmon dices, 10 g of butter, 40 g of white sugar, 3 g of lemon juice, 4 g of rum and 140 g of bean paste.

3. A persimmon shortbread as claimed in claim 1 characterised in that the skin consists of 500 grams flour, 90 grams sugar, 230 grams butter and 210 grams water by mass.

4. A persimmon crisp according to claim 1 wherein the shortening consists of 1000 grams flour and 420 grams butter by mass.

5. A method for preparing a persimmon crisp as claimed in claim 1, which comprises the following steps:

step one, preparing persimmon stuffing, namely cutting persimmon cakes into small pieces, adding butter and white sugar, stir-frying until the persimmons turn brown, turning off fire, uniformly stirring, and then taking out and cooling; adding sweetened bean paste stuffing, dividing the uniformly stirred stuffing into 25 g and 10 g of mochi peel, and wrapping the stuffing with the mochi peel;

secondly, slowly stirring the flour and the dry material, continuously adding the wet material and the butter, stirring until the flour is agglomerated, and keeping the flour not too strong and in a natural loose state;

step three, slowly stirring the flour and the dry material, continuously adding butter, and stirring until the flour and the dry material are agglomerated;

step four, dividing the dough of the wrapper and the fried dough into a certain mass, uniformly kneading the fried dough, wrapping the fried dough with the wrapper, and rolling the wrapped dough; rolling the rolled dough, rolling for the second time and rolling into a cylinder shape; rolling the rolled dough into a round shape, wrapping the well-divided stuffing with a wrapper, and closing the opening; rolling the stirred matcha dough, pressing with a flower nozzle, cutting into small circles, shaping the circular dough into a leaf shape, brushing a little egg liquid on the wrapped persimmon crisps, adhering the leaves to the top, and pressing the top;

step five, baking the shaped persimmon crisps;

and step six, cooling and packaging the baked persimmon crisps.

6. The method of making a persimmon crisp as claimed in claim 5 wherein in step four, the method of shaping a persimmon crisp comprises:

first, the dough of the skin was divided into 27 grams and the shortening into 10 grams; uniformly kneading the fried dough cake to be white, and wrapping the fried dough cake with a wrapper;

rolling up the dough rolled to be 6cm long, rolling up the dough rolled to be 8cm long for the second time, and rolling up the dough rolled to be 3cm long;

rolling the rolled dough into a circle with the diameter of 4cm, wrapping the divided stuffing with a wrapper, and closing the opening;

and finally, rolling the stirred matcha dough, pressing the matcha dough by using a flower nozzle, cutting the matcha dough into small circles, shaping the circular dough into a leaf shape, brushing egg liquid on the wrapped persimmon crisps, sticking the leaves on the top, and pressing the top.

7. The method for preparing persimmon crisps as claimed in claim 5, wherein in the fifth step, the persimmon crisps are baked by using an electric furnace, and the parameters set by the electric furnace are as follows: the upper fire is 165 ℃, the lower fire is 140 ℃, and the baking time is 28-30 minutes.

8. The method for preparing a persimmon crisp as claimed in claim 5, wherein in the sixth step, the method for cooling and packaging comprises:

and (4) cooling the center temperature of the baked persimmon crisps to 20-25 ℃, and then packaging.

9. A cake prepared from the persimmon cake as defined in any one of claims 1 to 4.

10. A portable ready-to-eat food prepared from the persimmon cake as defined in any one of claims 1 to 4.