CN102754781A - Pumpkin pie and method for making same - Google Patents

Abstract

The invention discloses a pumpkin pie and a method for making the same. The pumpkin pie is made from the following raw materials according to part by weight: 95-105 parts of pumpkin pulp, 20-30 parts of sticky rice powder, 15-25 parts of egg, 20-30 parts of broken ice, 10-20 parts of white granulated sugar, 1.5-2.3 parts of milk powder and 1-2 parts of milk butter. The pumpkin pie provided by the invention is even and uniform in appearance without chipped edges, compact in structure, and nutrient and healthy for eating, and has fresh and tender taste and aromatic flavor.

Description

A kind of pumpkin pie and preparation method thereof

Technical field

The present invention relates to a kind of vegetables rice and flour food, be specifically related to a kind of pumpkin pie and preparation method thereof.

Background technology

At present, refrigerated vegetables rice and flour based food has become the very common leisure food in people's daily life, and various in style; And the vegetables rice and flour food also contains the multiple element of necessary for human body; But the various production technologies that circulate on the market now are more single, and the main material aspect is not enough to some extent, and culinary art when edible, barbecue or the fried product taste that comes out are delicious inadequately; Organizing of pumpkin pie is also fine and close inadequately, and mouthfeel can not satisfy people's requirement; So it is fresh and tender to research and develop a kind of mouthfeel, the uniform new product of outward appearance has become the topic of often discussing in the industry.

Summary of the invention

The invention provides a kind of pumpkin pie and preparation method thereof, Fresh & Tender in Texture, the aromatic flavour of a kind of pumpkin pie of the present invention, edible nourishing is healthy.

For realizing that above-mentioned purpose the present invention adopts following technical scheme:

Pumpkin pie, the weight portion of constitutive material is: pumpkin pulp 95-105 part, glutinous rice flour 20-30 part, egg 15-25 part, trash ice 20-30 part, white sugar 10-20 part, milk powder 1.5-2.3 part and milk butter 1-2 part.

Pumpkin pie, the weight portion of constitutive material is: 1.5 parts in 100 parts of pumpkin pulp, 25 parts of glutinous rice flours, 20 parts in egg, 25 parts of trash ices, 15 parts of white sugar, 2 parts of milk powder and milk butter.

The preparation method of pumpkin pie may further comprise the steps:

(1) pumpkin is handled: the fresh pumpkin peeling is cut into a thickness about 1 centimeter, is put in the digester temperature 95-105 ℃, time 30-40 minute;

(2) the filling material is handled: beating eggs stirs into fresh egg liquid; Egg liquid, auxiliary material trash ice, white sugar, milk powder and milk butter are stirred together, use can to adorn thick egg liquid again and be about 2 centimeters, be placed on boiling above the digesting shelf; Temperature 93-98 ℃; Digestion time 22-27 minute, it was for use to be put into the maintenance storehouse after boiling is good, and Ku Wen is below 0 ℃;

(3) crust is handled: will steam good pumpkin and pour in the mixer, and add glutinous rice flour and stir, stir on one side, bottom filling material is fully stirred out;

(4) moulding: with crust that stirs and the enterprising make-up machine of filling material; Adjusting each pumpkin pie weight is about 26.66 grams; Crust is controlled at 20 ± 1 grams, and filling material control 6 ± 1 grams evenly are stained with orange chaff with the surface and put the mould the inside into by flat; Neatly be put into the pallet the inside, neatly be placed in the quick-frozen dish in the threading packaging bag;

(5) quick-frozen: it is freezing that the finished product pumpkin pie is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the pumpkin pie packing below-12 ℃;

(6) total inspection, warehouse-in: packaged finished product is at the fastest time warehouse-in, and the storehouse temperature is controlled at below-18 ℃.

Beneficial effect of the present invention:

Pumpkin pie outward appearance uniformity of the present invention, intact limit, dense structure, edible nourishing is healthy, Fresh & Tender in Texture, aromatic flavour.

The specific embodiment

Embodiment 1: pumpkin pie, the weight portion of constitutive material is: 1.5 parts in 100 parts of pumpkin pulp, 25 parts of glutinous rice flours, 20 parts in egg, 25 parts of trash ices, 15 parts of white sugar, 2 parts of milk powder and milk butter.

The preparation method of pumpkin pie may further comprise the steps:

(1) pumpkin is handled: the fresh pumpkin peeling is cut into a thickness about 1 centimeter, is put in the digester temperature 95-105 ℃, time 30-40 minute;

(2) the filling material is handled: beating eggs stirs into fresh egg liquid; Egg liquid, auxiliary material trash ice, white sugar, milk powder and milk butter are stirred together, use can to adorn thick egg liquid again and be about 2 centimeters, be placed on boiling above the digesting shelf; Temperature 93-98 ℃; Digestion time 22-27 minute, it was for use to be put into the maintenance storehouse after boiling is good, and Ku Wen is below 0 ℃;

(3) crust is handled: will steam good pumpkin and pour in the mixer, and add glutinous rice flour and stir, stir on one side, bottom filling material is fully stirred out;

(4) moulding: with crust that stirs and the enterprising make-up machine of filling material; Adjusting each pumpkin pie weight is about 26.66 grams; Crust is controlled at 20 ± 1 grams, and filling material control 6 ± 1 grams evenly are stained with orange chaff with the surface and put the mould the inside into by flat; Neatly be put into the pallet the inside, neatly be placed in the quick-frozen dish in the threading packaging bag;

(5) quick-frozen: it is freezing that the finished product pumpkin pie is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the pumpkin pie packing below-12 ℃;

(6) total inspection, warehouse-in: packaged finished product is at the fastest time warehouse-in, and the storehouse temperature is controlled at below-18 ℃.

Embodiment 2: pumpkin pie, the weight portion of constitutive material is: 95 parts of pumpkin pulp, 20 parts of glutinous rice flours, 15 parts in egg, 20 parts of trash ices, 10 parts of white sugar, 1.5 parts of milk powder and 1 part in butter of milk, 1 part of pumpkin flower freeze-dried powder, 1 part in fresh pumpkin rattan juice.

Pumpkin flower freeze-dried powder, fresh pumpkin rattan juice are put into the filling material with white sugar, and all the other are with embodiment 1.This routine pumpkin pie has the full composition of pumpkin, and pumpkin flower, cushaw stem also have medical value, are of value to health, and be simultaneously delicious natural.

The pumpkin pie preparation method is as embodiment 1.

Embodiment 3: pumpkin pie, the weight portion of constitutive material is: 2 parts in 105 parts of pumpkin pulp, 30 parts of glutinous rice flours, 25 parts in egg, 30 parts of trash ices, 20 parts of white sugar, 2.3 parts of milk powder and milk butter.

The pumpkin pie preparation method is as embodiment 1.

Claims (4)

1. a pumpkin pie is characterized in that the weight portion of constitutive material is: pumpkin pulp 95-105 part, glutinous rice flour 20-30 part, egg 15-25 part, trash ice 20-30 part, white sugar 10-20 part, milk powder 1.5-2.3 part and milk butter 1-2 part.

2. pumpkin pie according to claim 1 is characterized in that the weight portion of constitutive material is: 1.5 parts in 100 parts of pumpkin pulp, 25 parts of glutinous rice flours, 20 parts in egg, 25 parts of trash ices, 15 parts of white sugar, 2 parts of milk powder and milk butter.

3. pumpkin pie according to claim 1 is characterized in that also containing in its constitutive material the raw material of following weight portion: pumpkin flower freeze-dried powder 1, fresh pumpkin rattan juice 1.

4. the preparation method of a pumpkin pie as claimed in claim 1 is characterized in that may further comprise the steps:

(1) pumpkin is handled: the fresh pumpkin peeling is cut into a thickness about 1 centimeter, is put in the digester temperature 95-105 ℃, time 30-40 minute;

(2) the filling material is handled: beating eggs stirs into fresh egg liquid; Egg liquid and auxiliary material trash ice, white sugar, milk powder and milk butter are stirred together, use can to adorn thick egg liquid again and be about 2 centimeters, be placed on boiling above the digesting shelf; Temperature 93-98 ℃; Digestion time 22-27 minute, it was for use to be put into the maintenance storehouse after boiling is good, and Ku Wen is below 0 ℃;

(3) crust is handled: will steam good pumpkin and pour in the mixer, and add glutinous rice flour and stir, stir on one side, bottom filling material is fully stirred out;

(4) moulding: with crust that stirs and the enterprising make-up machine of filling material; Adjusting each pumpkin pie weight is about 26.66 grams; Crust is controlled at 20 ± 1 grams, and filling material control 6 ± 1 grams evenly are stained with orange chaff with the surface and put the mould the inside into by flat; Neatly be put into the pallet the inside, neatly be placed in the quick-frozen dish in the threading packaging bag;

(5) quick-frozen: it is freezing that the finished product pumpkin pie is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the pumpkin pie packing below-12 ℃;

(6) total inspection, warehouse-in: packaged finished product is at the fastest time warehouse-in, and the storehouse temperature is controlled at below-18 ℃.