CN109845792A - A kind of cheese cards bodyguard is up to filling and preparation method thereof - Google Patents
A kind of cheese cards bodyguard is up to filling and preparation method thereof Download PDFInfo
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- CN109845792A CN109845792A CN201910227090.0A CN201910227090A CN109845792A CN 109845792 A CN109845792 A CN 109845792A CN 201910227090 A CN201910227090 A CN 201910227090A CN 109845792 A CN109845792 A CN 109845792A
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Abstract
The invention discloses a kind of cheese cards bodyguards up to filling and preparation method thereof, and formula includes 200~260 parts of granulated sugar, 160~190 parts of milk powder, 280~320 parts of cheese's powder, 0.5~3 part of salt, 85~110 parts of lemon, 280~320 parts of cheese, 180~220 parts of salad oil, 290~310 parts of water.It is entirely different with traditional formula, and manufacture craft only needs simply to cook a few minutes, entire manufacture craft is simple and convenient, and it is time-consuming short, it is easy to grasp, improves producing efficiency.
Description
Technical field
The invention belongs to field of food more particularly to a kind of cheese cards bodyguard to reach filling and preparation method thereof.
Background technique
Fillings is one of common raw material in bakery product, such as makes and various sends based food, Egg Tarts based food and puff, folder
The products Shi Douhui such as filling bread, cake volume use fillings.The type of fillings has very much, such as fruit fillings (apple, mango, pineapple
Deng), meat fillings (beef, pork, mutton etc.), vegetables fillingss (pumpkin, sweetened bean paste etc.), sauce class (Ka Shida sauce) etc..Wherein beans
Husky filling is a kind of most commonly seen fillings, is liked by consumer very much.
Ka Shida sauce (custard cream) is also referred to as lucky scholar's sauce, is the material for doing French dessert and sweet tart indispensability.Card
The application of bodyguard up to sauce is very abundant, decorates in addition to squeezing in bread surface, can also be clipped in bread, insert in puff and cook filling etc.
Deng.
The traditional method of Ka Shida sauce is to be beaten using yolk and sugar high speed, then receive juice processing with milk, entirely produces work
Sequence takes a long time, and needs ceaselessly to stir, time-consuming and laborious.
Summary of the invention
In production, time-consuming for existing process in order to overcome existing Ka Shida sauce by the present invention, needs to keep stirring, time-consuming
Laborious defect provides a kind of cheese cards bodyguard up to filling, which, due to the adjustment of formula, does not need high-speed stirring up to filling
It beats, entire process time-consuming is short, and the production is simple and convenient, time saving and energy saving.
In order to solve the above technical problems, the technical scheme adopted by the invention is that:
A kind of cheese cards bodyguard reaches filling, it is characterised in that: including raw material as follows based on parts by weight:
200~260 parts of granulated sugar,
160~190 parts of milk powder,
280~320 parts of cheese's powder,
0.5~3 part of salt,
85~110 parts of lemon,
280~320 parts of cheese,
180~220 parts of salad oil,
290~310 parts of water.
It is preferred that: a kind of cheese cards bodyguard reaches filling, it is characterised in that: including raw material as follows based on parts by weight:
230 parts of granulated sugar,
180 parts of milk powder,
300 parts of cheese's powder,
2 parts of salt,
100 parts of lemon,
300 parts of cheese,
200 parts of salad oil,
300 parts of water.
The present invention also provides above-mentioned cheese cards bodyguard reach filling preparation method, specifically:
It all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 40~50 DEG C, cheese be added, to cheese melted
Afterwards, 100~110 DEG C are warming up to, it is cooling after mixing slowly 1~4 minute.
The present invention has the following beneficial effects with respect to the prior art:
The formula of cheese cards bodyguard provided by the invention up to filling is totally different from traditional formula, and there is no eggs and face for recipe
Powder, production technology only need simply to cook 1-4 minutes, do not need to carry out high speed whipping to yolk and sugar, also do not need to use ox
Milk carries out high temperature and receives juice, enormously simplifies manufacturing process, and shorten entire Production Time, it is only necessary to will put after formula allotment
It is boiled in pot 1-4 minutes, it is simple to operate.The Ka Shida filling taste and traditional taste cheese flavor made are more
Add obviously, the shelf-life is longer.
Specific embodiment
The present invention will be further described with reference to the examples below, and described embodiment is only present invention a part
Embodiment is not whole embodiment.Based on the embodiments of the present invention, those skilled in the art are not making
Other embodiments used obtained, belong to protection scope of the present invention under the premise of creative work.
Embodiment 1
Step 1, the following raw material is weighed based on parts by weight:
200 parts of granulated sugar,
160 parts of milk powder,
300 parts of cheese's powder,
1.5 parts of salt,
110 parts of lemon,
320 parts of cheese,
180 parts of salad oil,
290 parts of water.
Step 2, it all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 45 DEG C, cheese be added, to cheese
After thawing, 100 DEG C are warming up to, after mixing slowly 2 minutes, being cooled to 60 DEG C or less can be packed.
Embodiment 2
Step 1, the following raw material is weighed based on parts by weight:
260 parts of granulated sugar,
190 parts of milk powder,
280 parts of cheese's powder,
0.5 part of salt,
100 parts of lemon,
300 parts of cheese,
200 parts of salad oil,
300 parts of water.
Step 2, it all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 48 DEG C, cheese be added, to cheese
After thawing, 105 DEG C are warming up to, after mixing slowly 3 minutes, being cooled to 60 DEG C or less can be packed.
Embodiment 3
Step 1, the following raw material is weighed based on parts by weight:
230 parts of granulated sugar,
180 parts of milk powder,
300 parts of cheese's powder,
2 parts of salt,
100 parts of lemon,
300 parts of cheese,
200 parts of salad oil,
300 parts of water.
Step 2, it all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 50 DEG C, cheese be added, to cheese
After thawing, 100 DEG C are warming up to, after mixing slowly 4 minutes, being cooled to 60 DEG C or less can be packed.
Embodiment 4
Step 1, the following raw material is weighed based on parts by weight:
220 parts of granulated sugar,
180 parts of milk powder,
320 parts of cheese's powder,
3 parts of salt,
110 parts of lemon,
320 parts of cheese,
220 parts of salad oil,
310 parts of water.
Step 2, it all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 40 DEG C, cheese be added, to cheese
After thawing, 110 DEG C are warming up to, after mixing slowly 1 minute, being cooled to 60 DEG C or less can be packed.
Through detecting, the finished product shelf-life obtained is 15 days, and cheese flavor is obvious, can preferably be applied to bread and cake
In.
Claims (3)
1. a kind of cheese cards bodyguard reaches filling, it is characterised in that: including raw material as follows based on parts by weight:
200~260 parts of granulated sugar,
160~190 parts of milk powder,
280~320 parts of cheese's powder,
0.5~3 part of salt,
85~110 parts of lemon,
280~320 parts of cheese,
180~220 parts of salad oil,
290~310 parts of water.
2. a kind of cheese cards bodyguard according to claim 1 reaches filling, it is characterised in that: including original as follows based on parts by weight
Material:
230 parts of granulated sugar,
180 parts of milk powder,
300 parts of cheese's powder,
2 parts of salt,
100 parts of lemon,
300 parts of cheese,
200 parts of salad oil,
300 parts of water.
3. the preparation method that a kind of cheese cards bodyguard reaches filling, it is characterised in that:
Step 1, following raw material based on parts by weight is weighed:
200~260 parts of granulated sugar,
160~190 parts of milk powder,
280~320 parts of cheese's powder,
0.5~3 part of salt,
85~110 parts of lemon,
280~320 parts of cheese,
180~220 parts of salad oil,
290~310 parts of water,
Step 2,
It all raw materials will be added in steam pressure cooker in addition to cheese, and after being warming up to 40~50 DEG C, cheese be added, to cheese melted
Afterwards, 100~110 DEG C are warming up to, it is cooling after mixing slowly 1~4 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910227090.0A CN109845792A (en) | 2019-03-25 | 2019-03-25 | A kind of cheese cards bodyguard is up to filling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910227090.0A CN109845792A (en) | 2019-03-25 | 2019-03-25 | A kind of cheese cards bodyguard is up to filling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109845792A true CN109845792A (en) | 2019-06-07 |
Family
ID=66901646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910227090.0A Pending CN109845792A (en) | 2019-03-25 | 2019-03-25 | A kind of cheese cards bodyguard is up to filling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109845792A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931563A (en) * | 2021-02-08 | 2021-06-11 | 上海海鳌实业有限公司 | Cheese cake with stuffing on surface and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5524873B2 (en) * | 1971-04-08 | 1980-07-02 | ||
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN106417495A (en) * | 2016-10-27 | 2017-02-22 | 新疆百富餐饮股份有限公司 | Cheese and dry cheese moon cake and preparation method thereof |
| CN106852465A (en) * | 2015-12-07 | 2017-06-16 | 吕才娟 | A kind of mango fillings and preparation method thereof |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
-
2019
- 2019-03-25 CN CN201910227090.0A patent/CN109845792A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5524873B2 (en) * | 1971-04-08 | 1980-07-02 | ||
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN106852465A (en) * | 2015-12-07 | 2017-06-16 | 吕才娟 | A kind of mango fillings and preparation method thereof |
| CN106417495A (en) * | 2016-10-27 | 2017-02-22 | 新疆百富餐饮股份有限公司 | Cheese and dry cheese moon cake and preparation method thereof |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931563A (en) * | 2021-02-08 | 2021-06-11 | 上海海鳌实业有限公司 | Cheese cake with stuffing on surface and production method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190607 |