CN1111009C - Multi-taste nutritive pie series and its preparing method - Google Patents
Multi-taste nutritive pie series and its preparing method Download PDFInfo
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- CN1111009C CN1111009C CN 00115999 CN00115999A CN1111009C CN 1111009 C CN1111009 C CN 1111009C CN 00115999 CN00115999 CN 00115999 CN 00115999 A CN00115999 A CN 00115999A CN 1111009 C CN1111009 C CN 1111009C
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Abstract
The present invention relates to a multiple-taste series nutritive pie and a preparation method thereof. The multiple-taste series nutritive pie contains main ingredients of wheat flour, sesame, litchi meat, sugared mandarin, longan pulp, sweet osmanthus flower, Chinese wolfberry, lotus-nut paste, a sweetening agent, food oil, etc. The preparation method mainly comprises the following steps: (1) making flour dough; (2) making crisp pastry dough; (3) making shortcrust pastry; (4) making stuffing materials, filling the stuffing into the shortcrust pastry, etc. The prepared nutritive pies of the present invention have the advantages of unique preparation method, short pastry, soft stuffing, rich nutrition and multiple tastes, and the shelf life of the product can reach 6 to 12 months, and thus, the prepared nutritive pies can meet the requirements of the tastes and nutrition of different people.
Description
The invention belongs to field of food, be specifically related to a kind of multi-taste nutritive pie series that is fit to different crowd taste and nutritional need and preparation method thereof.
At present, the pie on the market except some local delicacies of various places, principal item or moon cake; The characteristics of moon cake are: soft and soggy filling is sweet; Because its water content is bigger, shelf life is shorter, is generally about 7-30 days; So specific aim, the seasonality of its production are stronger, mainly before the Mid-autumn Festival in every year, go on the market the joint rare sale in back.On batching, moon cake cladding and filling material are all more single, and sugar content is big, and nutrition is inadequate slightly; Can not fully satisfy the demand of various crowds to different taste and nutrition.Therefore, be necessary to develop a kind of can throughout the year the listing, the shelf-life is longer, multiple tastesization, and nutritious serial pie is to satisfy the growing demand to different food products of people.
Purpose of the present invention just provides a kind of long shelf-life, nutritious, is fit to multi-taste nutritive pie series of different crowd taste needs and preparation method thereof.
The present invention divides surface, crisp face and filling material three assembly material, through process of the present invention it is prepared into pie again, is respectively its basic composition and content (weight portion) below:
(1) surface: syrup 10-20 flour 20-30 edible oil 1-4
Water, dietary alkali are an amount of
(2) crisp face: flour 4-10 appropriate amount of edible oil
(3) filling material: flour 6-10 sesame 5-12 litchi meat 0.4-2
Tangerine cake 1.5-3.5 dried longan pulp 0.4-2 sugar sweet-scented osmanthus 1-3
Matrimony vine 0.6-2.5 lotus-seed paste 1-3 tremella liquid 1-3
Raisins 1-3 candied date 2-6 peach kernel 0.4-2
Almond 0.4-2 sweetener, appropriate amount of edible oil
The component of filling material and consumption can be adjusted according to the taste and the nutritional need of different crowd in the above-mentioned prescription, have as lotus-seed paste nourish heart, effect such as kidney-nourishing, tonifying spleen, puckery intestines, be particularly suitable for weakly the old and children, therefore, can be on above-mentioned filling material composition and consumption basis of invariable, increase 1.0-1.5 lotus-seed paste doubly again, with outstanding lotus-seed paste taste and trophic function thereof.The rest may be inferred, among the present invention, can be prepared into cumquat taste, sweet osmanthus taste, lichee taste, longan taste, peach kernel taste, almond taste, grape taste, candied date taste etc. respectively; In order to be fit to children's taste, in above-mentioned filling material, also can increase 5-10 part red bayberry meat or preserved plum meat or words Lee's meat or hawthorn respectively simultaneously; Also can be and do not like the sweet consumer of food and in the filling material, adds the salt of 0.4-1.6 part, make the spiced salt and distinguish the flavor of; Can suitably reduce the consumption of sweetener this moment.
In the above-mentioned batching, described edible oil can be used salad oil, sesame oil, peanut wet goods, and sweetener can use sucrose, Icing Sugar, rock sugar, syrup, maltose, sugar special for diabetes patient etc.
The method that above-mentioned batching is prepared into pie is as follows:
(1) system surface: take by weighing sweetener on request, add proper amount of edible oil, water and food alkali, stir; It is joined in the flour again and fully stir, mix, the suitable dough of soft or hard is made in rubbing, and is standby.
(2) make crisp face: take by weighing flour, add an amount of sesame oil and mix, rub and wipe evenly, stand-by;
(3) make crisp skin: the made crisp face of step 2 is wrapped in the made surface of step 1 equably, and with its roll thin, roll even, stand-by;
(4) system filling material: take by weighing flour, sesame by filling material formula consumption, and fry respectively, black sesame powder is broken into the 40-60 order, after raisins, peach kernel, almond, litchi meat, dried longan pulp, candied date, white fungus, matrimony vine are cleaned, white fungus adds an amount of decocting and becomes tremella liquid, and all the other components are put 50-60 ℃ and toasted 40-60 minute down, are ground into 40-60 order particle, add lotus-seed paste, tremella liquid, sugar sweet-scented osmanthus, edible oil, sweetener, fully stir and make its fusion;
(5) faric: as above-mentioned filling material to be wrapped in the made crisp skin of step 3 one by one by specification requirement, and make smooth one by one circular biscuit;
(6) go up fiber crops: above-mentioned circular biscuit two sides is stained with sesame, puts 100-150 ℃ and toasted 5-8 minute down, get final product.
During the system surface,, require its Baume degrees in the 20-40 scope, and note regulating the consumption of food alkali as using maltose, syrup.
The present invention also can be stained with black, white two kinds of sesames on circular biscuit two sides respectively, and forms various patterns or printed words, to strengthen the artistry of product.
The present invention requires the bright unanimity of its cake body two sides fiber crops coloured light, and the cake limit presents milky, and the cake skin depth is thin consistent, and the filling material evenly, closely arrives the limit.
Its taste is then formed slightly different according to difference, crisp outside and soft inside during import, or fragrant and sweet good to eat, fragrance is deep and remote long, or sour-sweet tasty and refreshing or sweet one-tenth is suitable; Really accomplish by the people required, with people's inclination.The present invention can make 25g/ respectively, and 40g/, tens kinds of the series of products of 30g/ different taste such as grade can fully satisfy the needs of different crowd to different taste and nutrition.
Below by embodiment in detail composition of the present invention, content and preparation method are described in detail:
Embodiment 1:(1) system surface: take by weighing syrup 10kg, heating is also constantly stirred, surveying its Baume degrees is 25, add sesame oil 100g, gradation adds entry 1000g, and food alkali 60g mixes: it is slowly joined 20kg again and upward mix in the light flour, stir, make the suitable dough of soft or hard, stand-by.
(2) make crisp face: take by weighing light flour 4kg, add sesame oil 2kg, mix, rub and wipe evenly, stand-by.
(3) make crisp skin: the prepared crisp face of step 2 is evenly wrapped in the made surface of step 1, roll thin, roll even, stand-by.
(4) system filling material: get light flour 6kg, sesame 5kg fries respectively, black sesame powder is broken into fine powder 40-60 order, take by weighing again after litchi meat 0.4kg, tangerine cake 1.5kg, dried longan pulp 0.4kg, matrimony vine 0.6kg, raisins 1.0kg, candied date 2kg, peach kernel 0.4kg, tangerine benevolence 0.4kg clean, putting 50-60 ℃ toasted 40-60 minute down, become 40-60 order particle with crusher in crushing, add sugar sweet-scented osmanthus 1.0kg, lotus-seed paste 1.0kg, tremella liquid 1kg, small oil 5kg, sucrose 10kg, above-mentioned all raw materials are mixed, fully rubbing, make its fusion, stand-by.
(5) faric: as above-mentioned filling material to be wrapped in the made crisp skin of step 3 one by one by specification requirement, and make smooth one by one circular biscuit;
(6) go up fiber crops: above-mentioned circular biscuit two sides is stained with sesame, puts 100-150 ℃ and toasted 5-8 minute down, get final product.
Embodiment 2: repeat the operating procedure of embodiment 1, its difference is the consumption of component:
(1) surface: syrup 20kg, sesame oil 200kg, water 2kg, food alkali 120g
(2) crisp face: go up light flour 10kg, sesame oil 5kg
(3) filling material: go up light flour 10kg, sesame 10kg, litchi meat 2kg, tangerine cake 3.5kg, dried longan pulp 2kg, matrimony vine 2.5kg, lotus-seed paste 3kg, raisins 3kg, candied date 6kg, peach kernel 2kg, almond 2kg, sugar sweet-scented osmanthus 3kg, tremella liquid 3kg, sesame oil 10kg, powdered sugar 20kg.
Embodiment 3: operating procedure is substantially with above-mentioned embodiment, and its difference is the consumption of component:
(1) surface: 38 ° of maltose 15kg, peanut oil 150kg, water 1.5kg, food alkali 80g
(2) crisp face: go up light flour 8kg, salad oil 4kg
(3) filling material: go up light flour 8kg, sesame 8kg, litchi meat 1.0kg, tangerine cake 2.0kg, dried longan pulp 1kg, matrimony vine 2.0kg, lotus-seed paste 2kg, raisins 2kg, candied date 4kg, peach kernel 1kg, almond 1kg, sugar sweet-scented osmanthus 2kg, tremella liquid 2kg, sesame oil 5kg, rock sugar 7kg, white sugar 7kg, during preparation filling material, add again after rock sugar smashed.
Embodiment 4: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of lotus-seed paste in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the lotus-seed paste weight portion is 2-4.5, with outstanding lotus-seed paste taste.
Embodiment 5: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of tangerine cake in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly tangerine cake weight portion is 2.5-4, with outstanding tangerine cake taste.
Embodiment 6: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of sugar sweet-scented osmanthus in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the sugar sweet-scented osmanthus weight portion is 2-4.5, with outstanding sweet osmanthus taste.
Embodiment 7: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of litchi meat in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the litchi meat weight portion is 1.4-3.5, with outstanding lichee taste.
Embodiment 8: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of dried longan pulp in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the dried longan pulp weight portion is 1.4-3.5, with outstanding dried longan pulp taste.
Embodiment 9: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of peach kernel in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the peach kernel weight portion is 1.4-3.5, with outstanding peach kernel taste.Embodiment 10: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is in the filling material
The consumption of almond increases 1-1.5 doubly on the basis of basic consumption, promptly the almond weight portion is 1.4-3.5, with outstanding almond taste.
Embodiment 11: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of raisins in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the raisins weight portion is 2-4.5, with outstanding raisins taste.
Embodiment 12: operating procedure and raw material are formed with above-mentioned embodiment, and its dissimilarity is that the consumption of candied date in the filling material increases 1-1.5 doubly on the basis of basic consumption, and promptly the candied date weight portion is 1.3-7.5, with outstanding candied date taste.
Embodiment 13: main operational steps is with other embodiment, difference is: on the basis of basic composition and consumption, increase the hawthorn of 5-10 weight portion, after hawthorn cleaned, in the preparation method, require other component of baking to toast, pulverize, can enter other operation together after the mixing.Prepare and meet children's taste, have the pie of appetizing, aid digestion function.
Embodiment 14: change hawthorn into preserved plum meat, and surplus with embodiment 14.
Embodiment 15: change hawthorn into words Lee meat, and surplus with embodiment 14.
Embodiment 16: change hawthorn into red bayberry, and surplus with embodiment 14.
Embodiment 17: it is constant that surface and crisp face are formed consumption, and difference is the salt that adds the 0.4-1.6 weight portion in the filling material, and is with the pie of preparation spiced salt taste, surplus with embodiment 1.
The present invention and the contrast of common moon cake shelf-life:
Claims (6)
1. multi-taste nutritive pie series, the composition of its surface, crisp face, filling material and consumption (weight portion) are:
(1) surface: syrup 10-20 flour 20-30 edible oil 1-4
Water, dietary alkali are an amount of
(2) crisp face: flour 4-10 appropriate amount of edible oil
(3) filling material: flour 6-10 sesame 5-12 litchi meat 0.4-2
Tangerine cake 1.5-3.5 dried longan pulp 0.4-2 sugar sweet-scented osmanthus 1-3
Matrimony vine 0.6-2.5 lotus-seed paste 1-3 tremella liquid 1-3
Raisins 1-3 candied date 2-6 peach kernel 0.4-2
Almond 0.4-2 sweetener, appropriate amount of edible oil
Can make via following method:
(1) the system surface will be asked for sweetener, edible oil and add suitable quantity of water and alkali by consumption, stirs evenly; Again it is joined in the flour and mix, make dough;
(2) make crisp face, flour is mixed with proper amount of edible oil;
(3) make crisp skin, above-mentioned crisp bread gone in the above-mentioned surface, roll thin, roll even;
(4) system filling material: take by weighing flour, sesame by filling material formula consumption, and fry respectively, black sesame powder is broken into the 40-60 order, after raisins, peach kernel, almond, litchi meat, dried longan pulp, candied date, white fungus, matrimony vine are cleaned, white fungus adds an amount of decocting and becomes tremella liquid, and all the other components are put 50-60 ℃ and toasted 40-60 minute down, are ground into 40-60 order particle, add lotus-seed paste, tremella liquid, sugar sweet-scented osmanthus, edible oil, sweetener, fully stir and make its fusion;
(5) faric, above-mentioned filling material is wrapped in the above-mentioned crisp skin one by one, and make smooth one by one circular biscuit;
(6) go up fiber crops, above-mentioned circular biscuit two sides is stained with sesame, put 100-150 ℃ and toasted 5-8 minute down, get final product.
2. multi-taste nutritive pie series according to claim 1 is characterized in that: litchi meat, tangerine cake, dried longan pulp, sugar sweet-scented osmanthus, lotus-seed paste, raisins, candied date, peach kernel in the filling material component, the consumption of one of them can increase 1-1.5 doubly.
3. multi-taste nutritive pie series according to claim 1 is characterized in that: also can add a kind of in the following raw material of 5-10 part in the filling material component: hawthorn, preserved plum meat, words Lee meat, red bayberry meat.
4. multi-taste nutritive pie series according to claim 1 is characterized in that: the salt that also can add 0.4-1.6 part in the filling material component.
5. the preparation method of the described multi-taste nutritive pie series of claim 1 is characterized in that having following steps:
(1) the system surface will be asked for sweetener, edible oil and add suitable quantity of water and alkali by consumption, stirs evenly; Again it is joined in the flour and mix, make dough;
(2) make crisp face, flour is mixed with proper amount of edible oil;
(3) make crisp skin, above-mentioned crisp bread gone in the above-mentioned surface, roll thin, roll even;
(4) system filling material: take by weighing flour, sesame by filling material formula consumption, and fry respectively, black sesame powder is broken into the 40-60 order, after raisins, peach kernel, almond, litchi meat, dried longan pulp, candied date, white fungus, matrimony vine are cleaned, white fungus adds an amount of decocting and becomes tremella liquid, and all the other components are put 50-60 ℃ and toasted 40-60 minute down, are ground into 40-60 order particle, add lotus-seed paste, tremella liquid, sugar sweet-scented osmanthus, edible oil, sweetener, fully stir and make its fusion;
(5) faric, above-mentioned filling material is wrapped in the above-mentioned crisp skin one by one, and make smooth one by one circular biscuit;
(6) go up fiber crops, above-mentioned circular biscuit two sides is stained with sesame, put 100-150 ℃ and toasted 5-8 minute down, get final product.
6. the preparation method of multi-taste nutritive pie series according to claim 5 is characterized in that: in the described numb step, be that the circular biscuit two sides that will make is stained with black, white sesameseed respectively, and constitute various different printed words or pattern.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00115999 CN1111009C (en) | 2000-09-02 | 2000-09-02 | Multi-taste nutritive pie series and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00115999 CN1111009C (en) | 2000-09-02 | 2000-09-02 | Multi-taste nutritive pie series and its preparing method |
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| Publication Number | Publication Date |
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| CN1340299A CN1340299A (en) | 2002-03-20 |
| CN1111009C true CN1111009C (en) | 2003-06-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 00115999 Expired - Fee Related CN1111009C (en) | 2000-09-02 | 2000-09-02 | Multi-taste nutritive pie series and its preparing method |
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| CN102726489A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Filling of osmanthus moon cakes and manufacturing method thereof |
| CN102362609A (en) * | 2011-10-09 | 2012-02-29 | 常熟市红钻石食品有限责任公司 | Production method for plum cake |
| CN102428992A (en) * | 2011-10-20 | 2012-05-02 | 仲景林 | Stuffing for health care medlar bread |
| CN103371206A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Waxberry-flavored mooncake |
| CN103315031A (en) * | 2013-07-17 | 2013-09-25 | 徐州金牌药业有限公司 | Anti-aging sandwich pie and preparing method thereof |
| CN103766439B (en) * | 2014-01-06 | 2016-03-30 | 陆开云 | A kind of cumquat white fungus bread |
| CN103766450A (en) * | 2014-01-23 | 2014-05-07 | 李扬远 | Litchi arylic and production method thereof |
| CN103828892A (en) * | 2014-03-05 | 2014-06-04 | 李绍仟 | Making method sesame seed cake |
| CN104222214B (en) * | 2014-10-15 | 2016-05-11 | 于海涛 | A kind of for pouring into the cake embryo production method of fillings and the application of cake embryo |
| CN104957230A (en) * | 2015-07-24 | 2015-10-07 | 陈致印 | Novel moon cake manufacturing technology |
| CN107333852A (en) * | 2017-08-04 | 2017-11-10 | 李璇 | A kind of arrow-leaved oleaster face pie and preparation method thereof |
| CN107439645A (en) * | 2017-09-26 | 2017-12-08 | 贵州大学 | A kind of red barnyard grass nutritive pie of flavor |
| CN110663730A (en) * | 2019-11-08 | 2020-01-10 | 广州市悦盛金发食品有限公司 | Preparation method of litchi stuffing, litchi cake and preparation method of litchi cake |
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2000
- 2000-09-02 CN CN 00115999 patent/CN1111009C/en not_active Expired - Fee Related
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| CN1340299A (en) | 2002-03-20 |
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Granted publication date: 20030611 Termination date: 20100902 |