CN111149993A - Pumpkin and little goldfish pastry technological process - Google Patents
Pumpkin and little goldfish pastry technological process Download PDFInfo
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- CN111149993A CN111149993A CN202010184389.5A CN202010184389A CN111149993A CN 111149993 A CN111149993 A CN 111149993A CN 202010184389 A CN202010184389 A CN 202010184389A CN 111149993 A CN111149993 A CN 111149993A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a pumpkin and little goldfish pastry process flow, which comprises the following steps of S1: selecting 20-30 parts of pumpkin, 60-80 parts of flour, 20-30 parts of corn flour, 2.2-2.6 parts of low-sugar nut pieces, 3.5-4.5 parts of low-sugar fruit juice, 2.5-3.5 parts of low-sugar vegetable juice, 0.3-0.5 part of yeast, 4.5-5.5 parts of egg white and 300 parts of purified water 200 and other materials; the invention relates to the technical field of pastry processing, and discloses a method for processing nuts of S2, which comprises the step of crushing nuts in a crusher for 10-15 minutes until the diameter of the crushed nuts is less than 0.5 cm. This little goldfish millet cake process flow of pumpkin, through adding low sugar fruit juice at the pumpkin millet cake, low sugar vegetable juice and low sugar nut are garrulous, directly not add sugar, make the sugar content in the pumpkin millet cake lower, the old person can normally eat, cooperation fruit, the special taste of vegetables and nut, not only can strengthen the taste and the nutritive value of pumpkin millet cake, and the young person can accept, lifelike little goldfish appearance simultaneously, the holistic aesthetic feeling of pumpkin millet cake has been strengthened, very easily receive consumer's favor.
Description
Technical Field
The invention relates to the technical field of pastry processing, in particular to a pumpkin and little goldfish pastry process flow.
Background
Pumpkin, a species of cucurbitaceae cucurbita, an annual vine herbaceous plant, a stem-normal node which takes root, a thick leaf stalk, a wide leaf-oval shape or an oval shape, a slightly soft texture, a raised leaf vein, a slightly thick tendril, a hermaphrodite plant, a thick fruit stem, edges and grooves, which are different from species to species, are often provided with a plurality of longitudinal grooves or none outside, and seeds are mostly long oval or long round. The pumpkin can be used as food product. The whole plant is also used for medicine, the seeds contain pumpkin seed amino acid, and have the effects of clearing heat, removing dampness, expelling parasites, controlling and killing schistosome, the vine has the effect of clearing heat, and the pedicellus melo has the effect of preventing abortion, and can radically cure toothache.
The existing pumpkin pastry is single in shape, not attractive enough in appearance, single in type, unbalanced in nutrition and low in overall quality of finished products, more sugar is added into the pumpkin pastry generally, and the pumpkin is too much used by old people, so that the old people can be affected to a certain extent in blood sugar.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a pumpkin small goldfish pastry process flow, and solves the problems that the existing pumpkin pastry has single shape, not beautiful enough appearance, single type, unbalanced nutrition and excessive sugar, can affect the blood sugar of the old, has less sugar and has light taste.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a pumpkin and little goldfish pastry process flow specifically comprises the following steps:
s1, material selection: selecting 20-30 parts of pumpkin, 60-80 parts of flour, 20-30 parts of corn flour, 2.2-2.6 parts of low-sugar nut pieces, 3.5-4.5 parts of low-sugar fruit juice, 2.5-3.5 parts of low-sugar vegetable juice, 0.3-0.5 part of yeast, 4.5-5.5 parts of egg white and 300 parts of purified water 200 and other materials;
s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use;
s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, putting the pumpkins in a steamer for steaming for 30-40 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use;
s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 20-30 minutes until the dough surface is smooth and the dough is proper in hardness;
s5, goldfish forming: taking out the dough in the step S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one corner of the triangular bags to be long to be used as a tail of the goldfish, printing patterns on the triangular bags by a comb, pinching the other two corners of the triangular bags to be long, turning the triangular bags outwards into small circles, pinching the small circles, and making the left and right eyes of the goldfish to be a small goldfish, wherein the operation is repeated;
s6, proofing: placing the prepared pumpkin goldfish green body into a fermentation room, fermenting for 40-50 minutes under the conditions that the temperature is 40-50 ℃ and the humidity is about 80-90%, wherein when the volume of the green body is about twice of the original volume, the green body is full in shape and strong in stereoscopic impression, and the skin is not sticky;
s7, steaming, cooking and packaging: and (3) putting the proofed pumpkin goldfish into a steamer for steaming for 15-20 minutes, completely cooling the steamed finished product, packaging, and quickly freezing at-30 ℃ for warehousing.
Preferably, the raw materials comprise by weight: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water.
Preferably, the raw materials comprise by weight: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water.
Preferably, the raw materials comprise by weight: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water.
Preferably, the nuts in the S2 are put into a pulverizer to be pulverized, and the duration is 10-15 minutes until the diameter of the nuts is less than 0.5 cm.
Preferably, the low-sugar nut pieces comprise one or more of walnuts, macadamia nuts, hazelnuts, cashews, almonds and pinenuts.
Preferably, the low-sugar fruit juice comprises one or more of watermelon juice, pineapple juice, blueberry juice, mango juice, strawberry juice and cherry juice.
Preferably, the low-sugar vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and green vegetable juice.
(III) advantageous effects
The invention provides a pumpkin and small goldfish pastry process flow. Compared with the prior art, the method has the following beneficial effects: the pumpkin and little goldfish pastry process flow is characterized in that the pumpkin and little goldfish pastry process flow is implemented by the following steps of S1: selecting 20-30 parts of pumpkin, 60-80 parts of flour, 20-30 parts of corn flour, 2.2-2.6 parts of low-sugar nut pieces, 3.5-4.5 parts of low-sugar fruit juice, 2.5-3.5 parts of low-sugar vegetable juice, 0.3-0.5 part of yeast, 4.5-5.5 parts of egg white and 300 parts of purified water 200 and other materials; s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use; s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, putting the pumpkins in a steamer for steaming for 30-40 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use; s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 20-30 minutes until the dough surface is smooth and the dough is proper in hardness; s5, goldfish forming: taking out the dough in the S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one of the corners to grow a tail of the goldfish, printing patterns on the other two corners by a comb, pinching the other two corners to grow, turning the other two corners outward into a small circle, pinching the two corners tightly, and pinching the two corners one by one on the left and right to make eyes of the goldfish, so that the goldfish is made into a small goldfish.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention provides a technical solution: a pumpkin and little goldfish pastry process flow specifically comprises the following embodiments:
example 1
S1, material selection: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water;
s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use;
s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, placing the pumpkins in a food steamer for steaming for 30 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use;
s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 20 minutes until the surface of dough is smooth and the dough is suitable for hardness;
s5, goldfish forming: taking out the dough in the step S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one corner of the triangular bags to be long to be used as a tail of the goldfish, printing patterns on the triangular bags by a comb, pinching the other two corners of the triangular bags to be long, turning the triangular bags outwards into small circles, pinching the small circles, and making the left and right eyes of the goldfish to be a small goldfish, wherein the operation is repeated;
s6, proofing: putting the prepared pumpkin goldfish green body into a fermentation room, fermenting for 40 minutes at the temperature of 40 ℃ and the humidity of about 80 percent, and when the volume of the green body is twice of the original volume, the green body is full in shape and strong in stereoscopic impression, and the skin is not sticky;
s7, steaming, cooking and packaging: and (3) putting the proofed pumpkin goldfish into a steamer to be steamed for 15 minutes, completely cooling the steamed finished product, packaging, and then quickly freezing at the temperature of minus 30 ℃ and putting in storage.
In the invention, the raw materials comprise the following components in parts by weight: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water.
In the invention, the nuts in the S2 are put into a crusher to be crushed for 10-15 minutes until the diameter of the nuts is less than 0.5 cm.
The low-sugar nut pieces comprise one or more of walnuts, macadamia nuts, hazelnuts, cashews, almonds and pinenuts.
The low-sugar fruit juice comprises one or more of watermelon juice, pineapple juice, blueberry juice, mango juice, strawberry juice and cherry juice.
In the invention, the low-sugar vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and green vegetable juice.
Example 2
S1, material selection: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water;
s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use;
s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, placing the pumpkins in a food steamer for steaming for 35 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use;
s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 25 minutes until the surface of dough is smooth and the dough is suitable for hardness;
s5, goldfish forming: taking out the dough in the step S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one corner of the triangular bags to be long to be used as a tail of the goldfish, printing patterns on the triangular bags by a comb, pinching the other two corners of the triangular bags to be long, turning the triangular bags outwards into small circles, pinching the small circles, and making the left and right eyes of the goldfish to be a small goldfish, wherein the operation is repeated;
s6, proofing: putting the prepared pumpkin goldfish green body into a fermentation room, fermenting for 45 minutes at the temperature of 45 ℃ and the humidity of about 85 percent, and when the volume of the green body is twice of the original volume, the green body is full in shape and strong in stereoscopic impression, and the skin is not sticky;
s7, steaming, cooking and packaging: and (3) putting the proofed pumpkin goldfish into a steamer for steaming for 18 minutes, completely cooling the steamed finished product, packaging, and then quickly freezing at the temperature of minus 30 ℃ and putting in storage.
In the invention, the raw materials comprise the following components in parts by weight: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water.
In the invention, the nuts in the S2 are put into a crusher to be crushed for 10-15 minutes until the diameter of the nuts is less than 0.5 cm.
The low-sugar nut pieces comprise one or more of walnuts, macadamia nuts, hazelnuts, cashews, almonds and pinenuts.
The low-sugar fruit juice comprises one or more of watermelon juice, pineapple juice, blueberry juice, mango juice, strawberry juice and cherry juice.
In the invention, the low-sugar vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and green vegetable juice.
Example 3
S1, material selection: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water;
s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use;
s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, placing the pumpkins in a food steamer for steaming for 40 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use;
s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 30 minutes until the surface of dough is smooth and the dough is suitable for hardness;
s5, goldfish forming: taking out the dough in the step S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one corner of the triangular bags to be long to be used as a tail of the goldfish, printing patterns on the triangular bags by a comb, pinching the other two corners of the triangular bags to be long, turning the triangular bags outwards into small circles, pinching the small circles, and making the left and right eyes of the goldfish to be a small goldfish, wherein the operation is repeated;
s6, proofing: putting the prepared pumpkin goldfish green body into a fermentation room, fermenting for 50 minutes at the temperature of 50 ℃ and the humidity of about 90 percent, and when the volume of the green body is twice of the original volume, the green body is full in shape and strong in stereoscopic impression, and the skin is not sticky;
s7, steaming, cooking and packaging: and (3) putting the proofed pumpkin goldfish into a steamer for steaming for 20 minutes, completely cooling the steamed finished product, packaging, and then quickly freezing at the temperature of minus 30 ℃ and putting in storage.
In the invention, the raw materials comprise the following components in parts by weight: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water.
In the invention, the raw materials comprise the following components in parts by weight: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water.
In the invention, the nuts in the S2 are put into a crusher to be crushed for 10-15 minutes until the diameter of the nuts is less than 0.5 cm.
The low-sugar nut pieces comprise one or more of walnuts, macadamia nuts, hazelnuts, cashews, almonds and pinenuts.
The low-sugar fruit juice comprises one or more of watermelon juice, pineapple juice, blueberry juice, mango juice, strawberry juice and cherry juice.
In the invention, the low-sugar vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and green vegetable juice.
In conclusion, the low-sugar fruit juice, the low-sugar vegetable juice and the low-sugar nut pieces are added into the pumpkin pastry, sugar is not directly added, so that the sugar content of the pumpkin pastry is low, the old people can eat the pumpkin pastry normally, the special tastes of fruits, vegetables and nuts are matched, the taste and the nutritional value of the pumpkin pastry can be enhanced, the pumpkin pastry can be accepted by young people, meanwhile, the appearance of vivid goldfish is enhanced, the integral aesthetic feeling of the pumpkin pastry is enhanced, and the pumpkin pastry is very easy to be favored by consumers.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A pumpkin and little goldfish pastry process flow is characterized in that: the method specifically comprises the following steps:
s1, material selection: selecting 20-30 parts of pumpkin, 60-80 parts of flour, 20-30 parts of corn flour, 2.2-2.6 parts of low-sugar nut pieces, 3.5-4.5 parts of low-sugar fruit juice, 2.5-3.5 parts of low-sugar vegetable juice, 0.3-0.5 part of yeast, 4.5-5.5 parts of egg white and 300 parts of purified water 200 and other materials;
s2, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, and meanwhile, putting nuts into a pulverizer to be pulverized, filtering by using a filter screen when the vegetables and the fruits form low-sugar vegetable juice and low-sugar fruit juice, and taking filtrate for later use, wherein when the nuts form nut powder, the nuts are taken out for later use;
s3, forming pumpkin paste: peeling old pumpkins, cutting open the pumpkins, removing seeds of the pumpkins, washing the pumpkins with clear water, putting the pumpkins in a steamer for steaming for 30-40 minutes, taking out the steamed pumpkins, cooling the pumpkins, and kneading the pumpkins into pumpkins paste for later use;
s4, dough mixing: pouring flour, corn flour and pumpkin paste into a dough kneading machine, adding yeast, adding purified water according to actual conditions, sequentially adding low-sugar fruit juice, low-sugar vegetable juice, egg white and nut powder into the dough kneading machine, adding water, kneading for 20-30 minutes until the dough surface is smooth and the dough is proper in hardness;
s5, goldfish forming: taking out the dough in the step S4, cutting the dough into pieces, pinching the pieces into triangular bags by hands, pinching one corner of the triangular bags to be long to be used as a tail of the goldfish, printing patterns on the triangular bags by a comb, pinching the other two corners of the triangular bags to be long, turning the triangular bags outwards into small circles, pinching the small circles, and making the left and right eyes of the goldfish to be a small goldfish, wherein the operation is repeated;
s6, proofing: placing the prepared pumpkin goldfish green body into a fermentation room, fermenting for 40-50 minutes under the conditions that the temperature is 40-50 ℃ and the humidity is about 80-90%, wherein when the volume of the green body is about twice of the original volume, the green body is full in shape and strong in stereoscopic impression, and the skin is not sticky;
s7, steaming, cooking and packaging: and (3) putting the proofed pumpkin goldfish into a steamer for steaming for 15-20 minutes, completely cooling the steamed finished product, packaging, and quickly freezing at-30 ℃ for warehousing.
2. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the raw materials comprise the following components in parts by weight: selecting 20 parts of pumpkin, 60 parts of flour, 20 parts of corn flour, 2.2 parts of low-sugar nut pieces, 3.5 parts of low-sugar fruit juice, 2.5 parts of low-sugar vegetable juice, 0.3 part of yeast, 4.5 parts of egg white and 200 parts of purified water.
3. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the raw materials comprise the following components in parts by weight: selecting 25 parts of pumpkin, 70 parts of flour, 25 parts of corn flour, 2.4 parts of low-sugar nut pieces, 4 parts of low-sugar fruit juice, 3 parts of low-sugar vegetable juice, 0.4 part of yeast, 5 parts of egg white and 250 parts of purified water.
4. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the raw materials comprise the following components in parts by weight: selecting 30 parts of pumpkin, 80 parts of flour, 30 parts of corn flour, 2.6 parts of low-sugar nut pieces, 4.5 parts of low-sugar fruit juice, 3.5 parts of low-sugar vegetable juice, 0.5 part of yeast, 5.5 parts of egg white and 300 parts of purified water.
5. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: and (3) crushing the nuts in the S2 in a crusher for 10-15 minutes until the diameter of the nuts is less than 0.5 cm.
6. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the low-sugar nut pieces comprise one or more of walnuts, macadamia nuts, hazelnuts, cashews, almonds and pinenuts.
7. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the low-sugar fruit juice comprises one or more of watermelon juice, pineapple juice, blueberry juice, mango juice, strawberry juice and cherry juice.
8. The pumpkin small goldfish pastries process flow of claim 1, which is characterized in that: the low-sugar vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and green vegetable juice.
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| CN101461508A (en) * | 2009-01-13 | 2009-06-24 | 李成杰 | Quick freezing pumpkin cake and method for producing the same |
| CN105285007A (en) * | 2015-06-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Technological process of pumpkin little goldfish pastries |
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Application publication date: 20200515 |