CN115517288A - Microwave edible quick-frozen pie and preparation method thereof - Google Patents
Microwave edible quick-frozen pie and preparation method thereof Download PDFInfo
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- CN115517288A CN115517288A CN202211089316.3A CN202211089316A CN115517288A CN 115517288 A CN115517288 A CN 115517288A CN 202211089316 A CN202211089316 A CN 202211089316A CN 115517288 A CN115517288 A CN 115517288A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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Abstract
The invention relates to a microwave edible quick-frozen pie and a preparation method thereof, wherein the preparation method comprises the following steps: the preparation method comprises the steps of preparing fermented dough, preparing non-fermented dough, preparing a water-blocking film solution, placing stuffing and the fermented dough in a forming machine for forming, pressing after fermentation to obtain inner stuffing, placing the inner stuffing in the water-blocking film solution for one time to enable the surface of the inner stuffing to be uniform to form a water-blocking film, placing the inner layer with the water-blocking film in an oven for baking for a period of time to obtain formed stuffed cakes, coating the non-fermented dough in the formed stuffed cakes to form semi-finished products, frying the semi-finished products, and cooling and quickly freezing to obtain quick-frozen stuffed cakes. The quick-frozen pie obtained by the invention has rich taste level, crisp skin and soft inside, can keep the taste after microwave, and cannot become hard and the skin becomes not crisp.
Description
Technical Field
The invention relates to the technical field of food, in particular to a microwaveable quick-frozen pie and a preparation method thereof.
Background
As a Chinese special snack, the pie is one of popular food in daily life and has a large consumer market. The common pie takes flour, pork, beef and the like as main materials, scallion, cooking wine, sesame oil, soy sauce and the like as seasonings, is prepared by wrapping pie crusts with stuffing and adopting the preparation methods of frying, roasting, baking and the like. However, the skin of the existing pie is not crisp enough, and particularly, the pie becomes hard and tough after being processed by a microwave, which seriously influences the taste of the pie.
Disclosure of Invention
In order to overcome the defects, the invention provides a method for making microwave edible quick-frozen pies, and the quick-frozen pies made by the method have crisp skin, soft interior and rich taste, and the pies can not become hard after microwave and have moist and non-dry fillings.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a method for preparing edible quick-frozen pie capable of being subjected to microwave comprises the following steps:
step 1: preparation of a fermented dough
1a: respectively weighing flour and baking powder, and uniformly stirring to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, and uniformly dissolving to obtain a first mixed solution;
1c: adding the mixed powder into the first mixed solution, stirring for the first time, adding shortening after stirring uniformly, stirring for the second time, and stirring uniformly to obtain fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and uniformly dissolving to obtain a second mixed solution;
2b: adding flour into the second mixed solution, stirring for the first time, adding shortening after stirring uniformly, stirring for the second time, and stirring uniformly to obtain non-fermented dough;
and 3, step 3: preparation of water-blocking film solution
3a: adding potato starch into drinking water, and uniformly stirring to obtain a potato starch solution;
3b: adding sodium alginate into drinking water, and uniformly stirring to obtain a sodium alginate solution;
3c: adding the sodium alginate solution into the potato starch solution, and stirring uniformly to obtain a water-blocking film solution;
and 4, step 4: forming inner stuffing: placing the stuffing and the fermented dough into a forming machine for forming, and pressing after fermentation to obtain inner stuffing;
and 5: putting the inner stuffing into the water-blocking film solution for one time to uniformly form a water-blocking film on the surface of the inner stuffing, and putting the inner stuffing with the water-blocking film into an oven to bake for a period of time to obtain a formed stuffing ball;
step 6: coating the non-fermented dough in the formed stuffing dough to form a semi-finished product;
and 7: and frying the semi-finished product, cooling and quickly freezing to obtain the quick-frozen pie.
Preferably, in step 1, the fermented dough comprises the following raw material components in parts by weight: 90 to 110 parts of flour, 35 to 55 parts of drinking water, 1 to 10 parts of shortening, 1.2 to 3.1 parts of baking powder, 2.0 to 5.0 parts of white granulated sugar, 0.5 to 2.5 parts of edible salt, 0.1 to 0.8 part of sodium carboxymethylcellulose and 0.5 to 1.0 part of monosodium glutamate.
Preferably, the baking powder is at least one of baking powder, yeast powder and baking soda.
Preferably, the fermentation powder comprises baking powder and yeast powder, and the weight parts of the baking powder and the yeast powder are 0.7-1.3 parts of the yeast powder and 0.5-1.8 parts of the baking powder.
Preferably, in step 2, the non-leavened dough comprises the following raw material components in parts by weight: 90 to 110 portions of flour, 35 to 55 portions of drinking water, 0.01 to 0.3 portion of composite phosphate, 0.01 to 0.8 portion of sodium polyacrylate, 5 to 30 portions of shortening, 0.5 to 2.5 portions of edible salt and 0.5 to 1.0 portion of monosodium glutamate.
Preferably, the complex phosphate comprises at least one of potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.
Preferably, in step 3, the water-blocking film solution comprises the following raw material components in parts by weight: 1 to 5 parts of potato starch, 1 to 5 parts of sodium alginate and 25 to 150 parts of drinking water.
Preferably, in step 4, the filling comprises the following raw material components in parts by weight: 50-80 parts of pork, 40-60 parts of shepherd's purse, 25-35 parts of fat, 1-5 parts of chive, 1-5 parts of ginger, 2-5 parts of sesame oil, 2-5 parts of salt, 2-5 parts of monosodium glutamate, 2-5 parts of white granulated sugar and 2-5 parts of chicken essence.
Preferably, the flour in step 1a is a mixture of weak flour and strong flour, and the flour in step 2b is strong flour.
The invention also provides a microwave edible quick-frozen pie which is prepared by the preparation method of the microwave edible quick-frozen pie.
The invention has the beneficial effects that: the invention provides a new preparation method of microwave edible pie, which divides pie dough into an inner layer dough and a surface layer dough, wherein the surface layer dough is prepared by using non-fermented dough to increase the crisp feeling of the pie after frying, the inner layer dough is prepared by using fermented dough to increase the soft feeling of the pie, and simultaneously, a water blocking film is introduced between the inner layer dough and the surface layer dough to ensure that the inner layer water vapor can not diffuse to the outer layer in the microwave process of the pie, thereby keeping the crisp feeling of the pie surface layer and the soft feeling of the inner layer after microwave treatment. The invention adjusts the specific formula of the non-fermented dough sheet and the fermented dough sheet and combines the specific preparation process, so that the obtained quick-frozen pie has rich taste level, crisp skin, and soft interior, and can keep the taste after microwave without hardening and toughening. The frozen pie obtained by the invention can be heated and eaten by other common heating modes such as frying, baking and the like besides microwave heating, and the pie with golden color, crisp outside, tender inside, smooth and juicy and rich nutrition can be obtained by the heating modes.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
A method for preparing microwave edible quick-frozen pie comprises the following steps:
step 1: preparation of a fermented dough
1a: respectively weighing flour and baking powder, and uniformly stirring to obtain mixed powder; wherein the stirring speed is 100-200 r/min (i.e. low-speed stirring), and the stirring time is 5-15min.
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, and uniformly dissolving to obtain a first mixed solution; wherein the stirring speed is 800-1200 r/min, the stirring time is 10-20min, and the temperature of the first mixed solution is not higher than 30 ℃.
1c: adding the mixed powder into the first mixed solution, stirring for the first time, adding shortening after stirring uniformly, and stirring for the second time to obtain fermented dough; wherein the first stirring time is 3-5min and the second stirring time is 5-10min.
Step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and uniformly dissolving to obtain a second mixed solution; wherein the stirring speed is 800-1200rpm, and the stirring time is 10-20min.
2b: adding flour into the second mixed solution, stirring for the first time, adding shortening after stirring uniformly, stirring for the second time, and stirring uniformly to obtain non-fermented dough; wherein the first stirring time is 3-5min and the second stirring time is 5-10min.
And step 3: preparation of water-blocking film solution
3a: adding potato starch into drinking water, and stirring uniformly under the condition of no heating to obtain a potato starch solution; wherein the stirring speed is 300-1000rpm, and the stirring time is 3-5min;
3b: adding sodium alginate into drinking water, and stirring uniformly without heating to obtain a sodium alginate solution; wherein the stirring speed is 800-1200rpm, and the stirring time is 5-15min;
3c: adding the sodium alginate solution into the potato starch solution, and stirring uniformly at 70-85 ℃ to obtain a water-blocking film solution; wherein the stirring speed is 300-1000rpm, and the stirring time is 5-15min;
and 4, step 4: forming stuffing: the stuffing and the fermented dough are placed in a forming machine for forming, and after fermentation (namely fermentation), the stuffing is pressed to obtain inner stuffing; wherein the weight ratio of the stuffing to the fermented dough is 0.5-2, the fermentation temperature is 30-45 ℃, the humidity is 75-85%, and the fermentation time is 30-50min;
and 5: putting the inner stuffing into the water-blocking film solution for one time to uniformly form a water-blocking film on the surface of the inner stuffing, and putting the inner stuffing with the water-blocking film into an oven to bake for a period of time to obtain a formed stuffing ball; wherein the baking temperature is 35-50 ℃, the baking time is 20-50min, and the stuffing is turned over once every 5-10 min;
step 6: coating the non-fermented dough in the formed stuffing dough to form a semi-finished product; rolling the non-fermented dough into thin dough skin to cover the formed stuffing dough, wherein the obtained semi-finished product has the diameter of 60 +/-5 mm and the thickness of 20 +/-2 mm; the weight ratio of the stuffing to the fermented dough to the non-fermented dough is 0.5-2;
and 7: and frying the semi-finished product, cooling and quickly freezing to obtain the quick-frozen pie. Frying with double-sided heating electric baking pan for 5-15min, naturally cooling to room temperature, and quick freezing at-40 deg.C to-30 deg.C for 25-40min;
the method comprises the steps of firstly preparing fermented dough, non-fermented dough, water-blocking film solution and stuffing, then wrapping the fermented dough with the stuffing, fermenting and forming to obtain inner stuffing, then passing the inner stuffing through the water-blocking film solution to obtain formed stuffed buns, finally wrapping the non-fermented dough with the formed stuffed buns, frying with an electric baking pan, and quickly freezing to obtain quick-frozen stuffed cakes, and after the quick-frozen stuffed cakes are simply heated in a microwave, frying, baking and other modes, the edible stuffed cakes with golden yellow color, crisp outside, tender inside, smooth and juicy appearance, rich nutrition and long aftertaste can be presented. The quick-frozen pie mainly comprises fermented wrappers (formed by fermented dough), non-fermented wrappers (formed by non-fermented dough), stuffing and a water-blocking film between the fermented wrappers and the non-fermented wrappers, wherein the fermented dough adopts flour, water, shortening, baking powder, white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose as raw materials, the non-fermented dough adopts flour, water, shortening, sodium polyacrylate, edible salt, monosodium glutamate and composite phosphate as raw materials, and the water-blocking film adopts potato starch and sodium alginate as main raw materials. The quick-frozen pie has rich taste, crisp skin and soft inside by selecting a specific raw material formula and proper dosage thereof and combining a specific preparation process, and the taste can be kept after microwave, without hardening and crisp skin.
In step 1, the fermented dough comprises the following raw material components in parts by weight: 90 to 110 parts of flour, 35 to 55 parts of drinking water, 1 to 10 parts of shortening, 1.2 to 3.1 parts of baking powder, 2.0 to 5.0 parts of white granulated sugar, 0.5 to 2.5 parts of edible salt, 0.1 to 0.8 part of sodium carboxymethylcellulose and 0.5 to 1.0 part of monosodium glutamate. Wherein the fermentation powder is at least one of baking powder, yeast powder and baking soda.
Preferably, the fermentation powder comprises baking powder and yeast powder, and the weight parts of the baking powder and the yeast powder are 0.7-1.3 parts of the yeast powder and 0.5-1.8 parts of the baking powder. By adopting the baking powder and the yeast powder with the addition amount as the fermentation powder, the obtained fermented dough has better skin and volume sensation.
In step 2, the non-leavened dough comprises the following raw material components in parts by weight: 90 to 110 portions of flour, 35 to 55 portions of drinking water, 0.01 to 0.3 portion of composite phosphate, 0.01 to 0.8 portion of sodium polyacrylate, 5 to 30 portions of shortening, 0.5 to 2.5 portions of edible salt and 0.5 to 1.0 portion of monosodium glutamate.
The composite phosphate comprises at least one of potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate. Preferably, the composite phosphate is a mixture of potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
In step 3, the water-blocking film solution comprises the following raw material components in parts by weight: 1 to 5 parts of potato starch, 1 to 5 parts of sodium alginate and 25 to 150 parts of drinking water. The water-blocking film solution prepared by using the potato starch and the sodium alginate as the raw materials has good water-blocking performance, and the water-blocking film solution prepared by separately using the potato starch, the sodium alginate, the xanthan gum and the sodium carboxymethylcellulose as the raw materials has poor water-blocking performance.
In the step 4, the stuffing comprises the following raw material components in parts by weight: 50-80 parts of pork, 40-60 parts of shepherd's purse, 25-35 parts of fat, 1-5 parts of chive, 1-5 parts of ginger, 2-5 parts of sesame oil, 2-5 parts of salt, 2-5 parts of monosodium glutamate, 2-5 parts of white granulated sugar and 2-5 parts of chicken essence.
The flour in the step 1a is a mixture of low-gluten flour and high-gluten flour, and the flour in the step 2b is high-gluten flour.
1. Preparation of examples and comparative examples:
in the following examples and comparative examples 1 part represents 1g;
example 1:
formula of raw material A
The formula of the fermented dough comprises the following components: 90 parts of flour (45 parts of low-gluten flour and 45 parts of high-gluten flour), 35 parts of drinking water, 1 part of shortening, 0.7 part of yeast powder, 0.5 part of baking powder, 2.0 parts of white granulated sugar, 0.8 part of edible salt, 0.2 part of sodium carboxymethylcellulose and 0.5 part of monosodium glutamate;
non-leavened dough formulation: 90 parts of high-gluten flour, 35 parts of drinking water, 0.01 part of composite phosphate, 0.01 part of sodium polyacrylate, 25 parts of shortening, 0.8 part of edible salt and 0.5 part of monosodium glutamate;
water resistance film: 1 part of potato starch, 1 part of sodium alginate and 25 parts of drinking water;
the formula of the stuffing comprises the following components: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice by a vegetable cutter, cutting into pieces with the size of 4-6mm, cutting chives into pieces with the size of 2-4mm by a dicing machine, cutting gingers into pieces with the size of 1-2mm by a cutting and mixing machine, passing pork and fat through a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of a fermented dough
1a: respectively weighing flour, baking powder and yeast powder according to the formula ratio, and stirring at low speed for 5min to uniformly mix the powder to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, stirring and dissolving uniformly to obtain a first mixed solution with the temperature not higher than 30 ℃, wherein the stirring conditions are as follows: the rotating speed is 1000rpm, and the stirring time is 15min;
1c: adding the first mixed solution into the mixed powder, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and stirring and dissolving uniformly to obtain a second mixed solution; the stirring conditions were: the rotating speed is 1000rpm, and the stirring time is 15min;
2b: adding the second mixed solution into flour, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth non-fermented dough;
and step 3: preparation of water-blocking film solution
3a: adding drinking water into a stirring container, adding potato starch into the drinking water, and uniformly stirring without heating to obtain a potato starch solution, wherein the stirring speed is 500rpm, and the stirring time is 10min;
3b: adding drinking water into another stirring container, adding sodium alginate into drinking water, and stirring uniformly without heating to obtain sodium alginate solution, wherein the stirring speed is 1000rpm, and the stirring time is 10min;
3c: adding a sodium alginate solution into a potato starch solution, and stirring uniformly under a heating condition to obtain a water-blocking film solution, wherein the water-blocking film solution is heated by adopting a water bath with the temperature of 80 ℃, the stirring speed is 500rpm, and the stirring time is 10min;
and 4, step 4: forming stuffing: placing the stuffing and the fermented dough into a forming machine for forming, and pressing after proofing to obtain the inner stuffing, wherein the mass ratio of the stuffing to the fermented dough is 1: the temperature is 35 ℃, the humidity is 75%, and the time is 40min;
and 5: putting the stuffing into the water-blocking film solution for passing, so that a uniform water-blocking film is formed on the surface of the stuffing, putting the stuffing with the water-blocking film into an oven for baking to obtain a formed stuffing ball, wherein the baking conditions are as follows: the temperature is 40 deg.C, the humidity is 0, the time is 30min, and the stuffing is turned over every 5min;
and 6: rolling the non-fermented dough into slices, and coating the slices with formed stuffing to obtain a plurality of smooth pancakes coated with stuffing, thereby forming a semi-finished pie product with the diameter of about 60mm and the thickness of about 20 mm;
and 7: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 30min to obtain quick-frozen pie.
Example 2:
formula of raw material A
The formula of the fermented dough comprises the following components: 95 parts of flour (45 parts of low-gluten flour and 50 parts of high-gluten flour), 35 parts of drinking water, 1 part of shortening, 0.7 part of yeast powder, 0.5 part of baking powder, 2.0 parts of white granulated sugar, 0.8 part of edible salt, 0.2 part of sodium carboxymethylcellulose and 0.5 part of monosodium glutamate;
non-leavened dough formulation: 95 parts of high-gluten flour, 35 parts of drinking water, 0.02 part of composite phosphate, 0.02 part of sodium polyacrylate, 20 parts of shortening, 0.8 part of edible salt and 0.5 part of monosodium glutamate;
water blocking film: 1 part of potato starch, 1 part of sodium alginate and 40 parts of drinking water;
the formula of the stuffing comprises: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice by a vegetable cutter, cutting into pieces with the size of 4-6mm, cutting chives into pieces with the size of 2-4mm by a dicing machine, cutting gingers into pieces with the size of 1-2mm by a cutting and mixing machine, passing pork and fat through a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of a fermented dough
1a: respectively weighing flour, baking powder and yeast powder according to the formula ratio, and stirring at low speed for 5min to uniformly mix the powder to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, stirring and dissolving uniformly to obtain a first mixed solution with the temperature not higher than 30 ℃, wherein the stirring conditions are as follows: the rotating speed is 1000rpm, and the stirring time is 15min;
1c: adding the first mixed solution into the mixed powder, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and stirring and dissolving uniformly to obtain a second mixed solution; the stirring conditions were: the rotating speed is 1000rpm, and the stirring time is 15min;
2b: adding the second mixed solution into flour, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth non-fermented dough;
and step 3: preparation of water-blocking film solution
3a: adding drinking water into a stirring container, adding potato starch into the drinking water, and uniformly stirring without heating to obtain a potato starch solution, wherein the stirring speed is 500rpm, and the stirring time is 10min;
3b: adding drinking water into another stirring container, adding sodium alginate into drinking water, and stirring uniformly without heating to obtain sodium alginate solution, wherein the stirring speed is 1000rpm, and the stirring time is 10min;
3c: adding a sodium alginate solution into a potato starch solution, and uniformly stirring under a heating condition to obtain a water-blocking film solution, wherein the water-blocking film solution is heated by adopting a water bath with the temperature of 85 ℃, the stirring speed is 500rpm, and the stirring time is 10min;
and 4, step 4: forming stuffing: placing the stuffing and the fermented dough into a forming machine for forming, and pressing after proofing to obtain the inner stuffing, wherein the mass ratio of the stuffing to the fermented dough is 1: the temperature is 35 ℃, the humidity is 80%, and the time is 40min;
and 5: putting the stuffing into the water-blocking film solution for passing, so that a uniform water-blocking film is formed on the surface of the stuffing, putting the stuffing with the water-blocking film into an oven for baking to obtain a formed stuffing ball, wherein the baking conditions are as follows: the temperature is 45 deg.C, humidity is 0, and time is 45min, and the stuffing is turned over every 5min;
and 6: rolling the non-fermented dough into slices, and coating the slices with the formed pie to obtain a plurality of smooth cakes coated with stuffing, so as to form a pie semi-finished product with the diameter of about 60mm and the thickness of about 20 mm;
and 7: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 30min to obtain quick-frozen pie.
Example 3:
formula of raw material A
Fermented dough formula: 100 parts of flour (45 parts of low gluten flour and 55 parts of high gluten flour), 40 parts of drinking water, 3 parts of shortening, 1 part of yeast powder, 0.8 part of baking powder, 3.0 parts of white granulated sugar, 1 part of edible salt, 0.2 part of sodium carboxymethylcellulose and 0.8 part of monosodium glutamate;
non-leavened dough formulation: 100 parts of high-gluten flour, 40 parts of drinking water, 0.02 part of composite phosphate, 0.02 part of sodium polyacrylate, 25 parts of shortening, 1 part of edible salt and 0.8 part of monosodium glutamate;
water resistance film: 1 part of potato starch, 1 part of sodium alginate and 25 parts of drinking water;
the formula of the stuffing comprises: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice by a vegetable cutter, cutting into pieces with the size of 4-6mm, cutting chives into pieces with the size of 2-4mm by a dicing machine, cutting gingers into pieces with the size of 1-2mm by a cutting and mixing machine, passing pork and fat through a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of a fermented dough
1a: respectively weighing flour, baking powder and yeast powder according to the formula ratio, and stirring at low speed for 5min to uniformly mix the powder to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, stirring and dissolving uniformly to obtain a first mixed solution with the temperature not higher than 30 ℃, wherein the stirring conditions are as follows: the rotating speed is 1000rpm, and the stirring time is 15min;
1c: adding the first mixed solution into the mixed powder, stirring at medium speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and stirring and dissolving uniformly to obtain a second mixed solution; the stirring conditions were: the rotating speed is 1000rpm, and the stirring time is 15min;
2b: adding the second mixed solution into flour, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth non-fermented dough;
and 3, step 3: preparation of water-blocking film solution
3a: adding drinking water into a stirring container, adding potato starch into the drinking water, and stirring uniformly without heating to obtain a potato starch solution, wherein the stirring speed is 500rpm, and the stirring time is 10min;
3b: adding drinking water into another stirring container, adding sodium alginate into drinking water, and stirring uniformly without heating to obtain sodium alginate solution, wherein the stirring speed is 1000rpm, and the stirring time is 10min;
3c: adding a sodium alginate solution into a potato starch solution, and uniformly stirring under a heating condition to obtain a water-blocking film solution, wherein the water-blocking film solution is heated by adopting a water bath with the temperature of 85 ℃, the stirring speed is 500rpm, and the stirring time is 10min;
and 4, step 4: forming inner stuffing: placing the stuffing and the fermented dough into a forming machine for forming, and pressing after proofing to obtain the inner stuffing, wherein the mass ratio of the stuffing to the fermented dough is 1: the temperature is 35 ℃, the humidity is 85 percent, and the time is 40min;
and 5: putting the stuffing into the water-blocking film solution for passing, so that a uniform water-blocking film is formed on the surface of the stuffing, putting the stuffing with the water-blocking film into an oven for baking to obtain a formed stuffing ball, wherein the baking conditions are as follows: the temperature is 55 deg.C, humidity is 0, and time is 50min, and the stuffing is turned over every 5min;
step 6: rolling the non-fermented dough into slices, and coating the slices with formed stuffing to obtain a plurality of smooth pancakes coated with stuffing, thereby forming a semi-finished pie product with the diameter of about 60mm and the thickness of about 20 mm;
and 7: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 35min to obtain quick-frozen pie.
Comparative example 1:
formula of raw material A
The formula of the fermented dough comprises the following components: 100 parts of flour (45 parts of low gluten flour and 55 parts of high gluten flour), 40 parts of drinking water, 3 parts of shortening, 1 part of yeast powder, 0.8 part of baking powder, 3.0 parts of white granulated sugar, 1 part of edible salt, 0.2 part of sodium carboxymethylcellulose and 0.8 part of monosodium glutamate;
the formula of the stuffing comprises the following components: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice by a vegetable cutter, cutting into pieces with the size of 4-6mm, cutting chives into pieces with the size of 2-4mm by a dicing machine, cutting gingers into pieces with the size of 1-2mm by a cutting and mixing machine, passing pork and fat through a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of a fermented dough
1a: respectively weighing flour, baking powder and yeast powder according to the formula ratio, and stirring at low speed for 5min to uniformly mix the powder to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, stirring and dissolving uniformly to obtain a mixed solution with the temperature not higher than 30 ℃, wherein the stirring conditions are as follows: the rotating speed is 1000rpm, and the stirring time is 15min;
1c: adding the mixed solution into the mixed powder, stirring at medium speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth fermented dough;
step 2: forming a semi-finished product: the stuffing and the fermented dough are placed in a forming machine for forming, and after being proofed, the stuffing and the fermented dough are pressed and proofed to be made into formed stuffing dough; wherein the mass ratio of the stuffing to the fermented dough is 1: the temperature is 35 ℃, the humidity is 85 percent, and the time is 40min;
and step 3: rolling the fermented dough into slices, and coating the slices with the formed stuffed dough to obtain a plurality of smooth cakes coated with stuffing, thereby forming a semi-finished stuffed cake product with the diameter of about 60mm and the thickness of about 20 mm;
and 4, step 4: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 35min to obtain quick-frozen leavened pancakes.
Comparative example 2:
formula of raw material A
Non-leavened dough formulation: 100 parts of high-gluten flour, 40 parts of drinking water, 0.02 part of composite phosphate, 0.02 part of sodium polyacrylate, 25 parts of shortening, 1 part of edible salt and 0.8 part of monosodium glutamate;
the formula of the stuffing comprises the following components: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice by a vegetable cutter, cutting into pieces with the size of 4-6mm, cutting chives into pieces with the size of 2-4mm by a dicing machine, cutting gingers into pieces with the size of 1-2mm by a cutting and mixing machine, passing pork and fat through a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of non-leavened dough
1a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and stirring and dissolving uniformly to obtain a mixed solution; the stirring conditions were: the rotating speed is 1000rpm, and the stirring time is 15min;
1b: adding the mixed solution into flour, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth non-fermented dough;
step 2: forming a semi-finished product: the stuffing and the non-fermented dough are placed in a forming machine for forming, and the stuffing and the non-fermented dough are pressed after being proofed to be made into formed stuffing clusters;
and step 3: rolling the non-fermented dough into slices, and coating the slices with formed stuffing to obtain a plurality of smooth pancakes coated with stuffing, thereby forming a semi-finished pie product with the diameter of about 60mm and the thickness of about 20 mm;
and 4, step 4: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 35min to obtain quick-frozen non-leavened pie.
Comparative example 3:
formula of raw material A
The formula of the fermented dough comprises the following components: 100 parts of flour (45 parts of low gluten flour and 55 parts of high gluten flour), 40 parts of drinking water, 1 part of shortening, 1 part of yeast powder, 0.8 part of baking powder, 3.0 parts of white granulated sugar, 1 part of edible salt, 0.8 part of sodium carboxymethylcellulose and 0.8 part of monosodium glutamate;
non-leavened dough formulation: 100 parts of high-gluten flour, 40 parts of drinking water, 0.02 part of composite phosphate, 0.02 part of sodium polyacrylate, 20 parts of shortening, 1 part of edible salt and 0.8 part of monosodium glutamate;
the formula of the stuffing comprises: 40 parts of shepherd's purse, 60 parts of pork, 25 parts of fat, 1.5 parts of chive, 2.0 parts of sesame oil, 2.0 parts of salt, 2.0 parts of monosodium glutamate, 2.0 parts of white granulated sugar, 2.0 parts of chicken essence and 1.5 parts of ginger;
the preparation method of the stuffing comprises the following steps: cutting Capsella bursa-pastoris twice with a vegetable cutter to obtain pieces with the size of 4-6mm, cutting chive into pieces with the size of 2-4mm with a dicing machine, cutting ginger into pieces with the size of 1-2mm with a chopping machine, processing pork and fat meat with a meat grinder with the size of 8mm, adding the rest raw materials, and uniformly stirring to obtain the stuffing.
B manufacturing method
Step 1: preparation of a fermented dough
1a: respectively weighing flour, baking powder and yeast powder according to the formula ratio, and stirring at low speed for 5min to uniformly mix the powder to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, stirring and dissolving uniformly to obtain a first mixed solution with the temperature not higher than 30 ℃, wherein the stirring conditions are as follows: the rotating speed is 1000rpm, and the stirring time is 15min;
1c: adding the first mixed solution into the mixed powder, stirring at medium speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and stirring and dissolving uniformly to obtain a second mixed solution; the stirring conditions were: the rotating speed is 1000rpm, and the stirring time is 15min;
2b: adding the second mixed solution into flour, stirring at low speed for 5min, adding shortening, and stirring at medium speed for 6min to obtain smooth non-fermented dough;
and step 3: forming stuffing: the stuffing and the fermented dough are placed in a forming machine for forming, and after fermentation, the stuffing is obtained by pressing, wherein the mass ratio of the stuffing to the fermented dough is 1: the temperature is 35 ℃, the humidity is 85 percent, and the time is 40min;
and 4, step 4: rolling the non-fermented dough into slices, and then coating the slices with stuffing to obtain a plurality of smooth cakes coated with stuffing, thereby forming pie semi-finished products with the diameter of about 60mm and the thickness of about 20 mm;
and 5: frying the semi-finished product in a middle-grade electric baking pan with double-sided heating for 10min, naturally cooling, and quickly freezing at-35 deg.C for 35min to obtain quick-frozen pie.
2. Sensory evaluation
The pies prepared in the examples and the comparative examples were selected for taste comparison, and 6 panelists evaluated the taste from both crispy feeling and soft feeling after passing the pies through microwaves (800W high fire, 1.5 min), and the comprehensive score was given with 5 scores being full, the lower the score the worse the taste, with 0.1 parts as intervals, and the result was the average score of 6 panelists. The evaluation results are shown in table 1 below:
table 1: sensory evaluation
| Sample(s) | Scoring | Crisp feeling | Sense of softness |
| Example 1 | 4.7 | Has good crisp feeling | Has good soft feeling |
| Example 2 | 4.7 | Has good crisp feeling | Has good soft feeling |
| Example 3 | 4.8 | Has good crisp feeling | Has good soft feeling |
| Comparative example 1 | 3.7 | The skin taste is not crisp | Soft and soft but slightly tough |
| Comparative example 2 | 3.0 | The skin taste is slightly crisp | No soft talk |
| Comparative example 3 | 3.9 | The skin has slightly crisp mouthfeel | Soft and soft but slightly tough |
As is apparent from the results of Table 1, the pies prepared in examples 1-3 were imparted with good crunchy and soft feelings after microwave exposure; comparative example 1 produced patties having no crispy feeling and soft feeling, and comparative example 1 was different from example 3 in that: comparative example 1 the dough was only bread dough and comparative example 1 had no water-resistant film; comparative example 2 the resulting pie was slightly crispy and non-soft, and comparative example 2 was different from example 3 in that: comparative example 2 the dough was only non-leavened dough and comparative example 2 had no water-blocking film; comparative example 3 produced patties slightly crispy and soft, and comparative example 3 differed from example 3 in that: the comparative example 3 has no water-resistant film, so that the fermented dough, the non-fermented dough and the water-resistant film are matched with each other to obtain the quick-frozen pie which has rich taste level, crisp skin, soft inside and no hardening and can keep the taste after microwave.
3. Moisture detection
The pies prepared in example 3 and comparative examples 1-3 were tested for moisture content before and after the microwave, wherein the skin means the sampled position near the outermost layer of the pie, and the inner layer means the sampled position near the filling, and the test results are shown in table 2.
Table 2: moisture detection results
As can be seen from the results in table 2, the water content change of the microwave front and microwave rear skin of the pie obtained in example 3 was small, while the water content change of the inner layer was large, indicating that the water-blocking film can block the water content of the inner layer so that the water content of the inner layer does not penetrate into the surface layer of the pie, i.e., the non-fermented skin layer, thereby ensuring the crispy feeling of the microwave rear pie skin; the water-blocking films added in the application can effectively prevent the water in the gathered inner layers of the pie from entering the skin, and in the test process, research personnel also adopt xanthan gum, sodium carboxymethylcellulose and other raw materials to prepare water-blocking film solutions, and the pie prepared by the water-blocking film solutions has no obvious difference compared with products prepared without the raw materials after microwave treatment. Such water-blocking film solutions are not effective in preventing moisture of the inner layer of the pie from entering the outer skin.
It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (10)
1. A method for making microwave edible quick-frozen pie is characterized in that: the method comprises the following steps:
step 1: preparation of a fermented dough
1a: respectively weighing flour and baking powder, and uniformly stirring to obtain mixed powder;
1b: sequentially adding white granulated sugar, edible salt, monosodium glutamate and sodium carboxymethylcellulose into drinking water, and uniformly dissolving to obtain a first mixed solution;
1c: adding the mixed powder into the first mixed solution, stirring for the first time, adding shortening after stirring uniformly, stirring for the second time, and stirring uniformly to obtain fermented dough;
step 2: preparation of non-leavened dough
2a: sequentially adding edible salt, monosodium glutamate, composite phosphate and sodium polyacrylate into drinking water, and uniformly dissolving to obtain a second mixed solution;
2b: adding flour into the second mixed solution, stirring for the first time, adding shortening after stirring uniformly, stirring for the second time, and stirring uniformly to obtain non-fermented dough;
and step 3: preparation of water-blocking film solution
3a: adding potato starch into drinking water, and uniformly stirring to obtain a potato starch solution;
3b: adding sodium alginate into drinking water, and uniformly stirring to obtain a sodium alginate solution;
3c: adding the sodium alginate solution into the potato starch solution, and stirring uniformly to obtain a water-blocking film solution;
and 4, step 4: forming stuffing: placing the stuffing and the fermented dough into a forming machine for forming, and pressing after fermentation to obtain inner stuffing;
and 5: putting the inner stuffing into the water-blocking film solution for one time to uniformly form a water-blocking film on the surface of the inner stuffing, and putting the inner stuffing with the water-blocking film into an oven to bake for a period of time to obtain a formed stuffing ball;
step 6: coating the non-fermented dough in the formed stuffing dough to form a semi-finished product;
and 7: and frying the semi-finished product, cooling and quickly freezing to obtain the quick-frozen pie.
2. The method for making microwaveable quick-frozen patties according to claim 1, wherein the method comprises the following steps: in step 1, the fermented dough comprises the following raw material components in parts by weight: 90 to 110 parts of flour, 35 to 55 parts of drinking water, 1 to 10 parts of shortening, 1.2 to 3.1 parts of baking powder, 2.0 to 5.0 parts of white granulated sugar, 0.5 to 2.5 parts of edible salt, 0.1 to 0.8 part of sodium carboxymethylcellulose and 0.5 to 1.0 part of monosodium glutamate.
3. The method for making microwavable quick-frozen pies according to claim 2, wherein the method comprises the following steps: the baking powder is at least one of baking powder, yeast powder and baking soda.
4. The method for making microwaveable quick-frozen patties according to claim 3, wherein the method comprises the following steps: the fermentation powder comprises baking powder and yeast powder, and the weight parts of the baking powder and the yeast powder are 0.7-1.3 parts of the yeast powder and 0.5-1.8 parts of the baking powder.
5. The method for making microwaveable quick-frozen patties according to claim 1, wherein the method comprises the following steps: in step 2, the non-leavened dough comprises the following raw material components in parts by weight: 90 to 110 portions of flour, 35 to 55 portions of drinking water, 0.01 to 0.3 portion of composite phosphate, 0.01 to 0.8 portion of sodium polyacrylate, 5 to 30 portions of shortening, 0.5 to 2.5 portions of edible salt and 0.5 to 1.0 portion of monosodium glutamate.
6. The method for making microwavable quick-frozen pies according to claim 5, wherein the method comprises the following steps: the composite phosphate comprises at least one of potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
7. The method for making microwavable quick-frozen pies according to claim 1, wherein the method comprises the following steps: in step 3, the water-blocking film solution comprises the following raw material components in parts by weight: 1 to 5 portions of potato starch, 1 to 5 portions of sodium alginate and 25 to 150 portions of drinking water.
8. The method for making microwavable quick-frozen pies according to claim 1, wherein the method comprises the following steps: in the step 4, the stuffing comprises the following raw material components in parts by weight: 50-80 parts of pork, 40-60 parts of shepherd's purse, 25-35 parts of fat, 1-5 parts of chive, 1-5 parts of ginger, 2-5 parts of sesame oil, 2-5 parts of salt, 2-5 parts of monosodium glutamate, 2-5 parts of white granulated sugar and 2-5 parts of chicken essence.
9. The method for making microwaveable quick-frozen patties according to claim 1, wherein the method comprises the following steps: the flour in the step 1a is a mixture of low-gluten flour and high-gluten flour, and the flour in the step 2b is high-gluten flour.
10. A microwaveable quick-frozen pie is characterized in that: the microwavable quick-frozen pie is prepared by the method for preparing the microwavable quick-frozen pie as claimed in any one of claims 1-9.
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