CN1762243A - Vacuumized convenient pie with high water content and its preparation process - Google Patents
Vacuumized convenient pie with high water content and its preparation process Download PDFInfo
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- CN1762243A CN1762243A CNA2005101198665A CN200510119866A CN1762243A CN 1762243 A CN1762243 A CN 1762243A CN A2005101198665 A CNA2005101198665 A CN A2005101198665A CN 200510119866 A CN200510119866 A CN 200510119866A CN 1762243 A CN1762243 A CN 1762243A
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Abstract
The invention relates to a vacuumized convenient pie with high water content and its preparation process, which comprises the steps of making flour, stuffing, making cakes, curing, vacuum-packing the soup stock bags, selecting right processor, and finally determining the parameters of pie moisture content, pie weight, thickness and area.
Description
Technical field
The present invention relates to a kind of instant food, particularly relate to a kind of vacuum-packed instant food and processing technology thereof.
Background technology
In busy day by day current society, people more and more feel the preciousness of time, and people can only be by accelerating the development that rhythm of life adapts to present society in face of the limited time, and therefore conveniently instant food just more and more is subject to people's attention.Although present instant food has had a lot of kinds, but exist some shortcomings, (also claim to cook quickly face as now main instant food " instant noodles ", the fast food face, in being " production method of fried instant noodle " patent of 00812160.5, China Patent No. also provides a kind of production method of this food), though it has long shelf-life, the advantage that is fit to Chinese's eating habit, but it needs to use brewed in hot water when edible, otherwise just can only dry-eating, make the people feel inconvenience, other instant food such as China Patent No. are 93106481.3 " method for production of loaf ", China Patent No. is that " a kind of buckwheat cake and preparation method thereof " of 00102036.6 etc. has storage life short again, be not suitable for the shortcoming of Chinese's eating habit, and above-mentioned instant food all exists the shortcoming of hypotrophy face again.
Chinese patent application number be disclosed in 96119060.4 the moon cake preservation method of high-temperature sterilization " pack and " (moon cake be a kind of Mid-autumn Festival edible be main traditional festival food, a kind of faric type pie that belongs to the cake class), though provided a kind of method that solves moon cake preservation from the teeth outwards, but the technical method that the specification that should invent is announced is clear inadequately, complete, some technology person of ordinary skill in the field is difficult to realize, even can not realize, and because this invention packs moon cake with drier, will make the mouthfeel of moon cake, taste even quality obviously descend because of losing an amount of moisture, and therefore the technical method of the specification of this invention announcement is the moon cake preservation method of a kind of low water content (described " water content " is meant total moisture weight contained in the gross weight).
The few vacuum-packed moon cake of use of sales volume also all is the product of low water content (in the moon cake gross weight of such packing contained total moisture weight≤24%) in the market, reason wherein a lot (as: high-moisture can change the storage life that the mouthfeel of moon cake, quality that high-moisture can change moon cake and high-moisture can change moon cake etc.), but the storage life of high-moisture moon cake is very short, and also being one influences the factor that vacuum-packed moon cake water content is reluctant to improve by manufacturer.
Summary of the invention
The objective of the invention is to overcome the deficiency of the said goods or technology, invent a kind of brand-new instant food (vacuum packaged instant pie of high water content) and processing technology thereof, this pie is that the person of ordinary skill in the field can realize, can satisfy people to making things convenient for food hygiene, nutrition, good to eat, long shelf-life, instant and requirement easy to carry, remedy the deficiency of existing instant food, improve and enrich the market kind of instant food more, make people's selecting at instant food except instant noodles, bread, the outer many again a kind of brand-new selections of instant food such as cake.
The object of the present invention is achieved like this:
A. with face, the face of waking up: flour is added the face of waking up after water stirs.
B. make filling: adopt manual, the mechanical or manual mechanical system that adds to make the cake filling.
C. make cake: employing is manual, the mechanical or manual mechanical system that adds is made living pie base.
D. slaking: living pie base is carried out slaking (" slaking " described in the content of the present invention is meant food conversion from raw to cooked).
E. pack: will finish the water content (" water content " described in the content of the present invention is meant total moisture weight contained in the gross weight) that obtains after the maturation stage and carry out vacuum packaging at the pie of 25-75% (being that the pie water content is the 25-75% of pie gross weight).
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is that 2-1500 gram or thickness are 0.3-5.0 centimetre, and area is the 2-800 square centimeter.
In the content of the present invention: described flour is any grain dust of general reference or any grain dust and any mixed material of powder that can do food consumption.
In the content of the present invention: make and to add Flour product additive (" Flour product additive " described in the content of the present invention is meant to improving the natural nutrient substance or the chemical synthesis material of the prescribed dose that Flour product quality and color and processing technology and storage needs add) in flour that pie uses or the dough.
In the content of the present invention: make dough that pie uses and be by fermentation dough, by fermentation dough or dough by fermentation and the dough of making after by fermentation dough does not mix not.
In the content of the present invention: described cake filling is the filling that the general reference filling made of any food or any numerous food are mixed and made into.
In the content of the present invention: described pie be in the flat profile food of water content that any grain dust or any grain dust and any mixed material of powder that can do food consumption are made at 25-75% (being that water content is the 25-75% of gross weight), there is the food of filling on lining or surface.
In the content of the present invention: described machinery is meant can replace making cake filling or living pie base by hand in making cake filling or living pie base process, reduce the machinery of making the cake filling or the living pie base amount of labour by hand or improving making cake filling or living pie base operating efficiency.
In the content of the present invention: described step c and steps d can be used in the time of can or the living pie base of other machinery productions of such pie machine function being arranged with system cake and the one step completed pie machine of two procedure of processings of slaking or after making living pie base and directly living pie base be carried out slaking.
In the content of the present invention: described vacuum packaging is meant that vacuumizing packing (" vacuumizes packing " described in the content of the present invention and be and food is packed in the food container of " having excellent sealing performance ", take out or get rid of the air of internal tank again, and container sealed, make a kind of packing method that reaches predetermined vacuum level in the container after the sealing), (" asepsis vacuum packing " described in the content of the present invention is with the food through sterilization or sterilization to asepsis vacuum packing, under aseptic condition or in the sterile food packing container of approach to pack under the aseptic condition " having excellent sealing performance ", again under aseptic condition or approach to take out or get rid of under the aseptic condition air of internal tank, and under aseptic condition or approach under the aseptic condition container to be sealed, make a kind of packing method that reaches predetermined vacuum level in the container after the sealing), (" vacuum-packed back sterilization processing " described in the content of the present invention is food to be packed in the food container of " having excellent sealing performance " to vacuum-packed back sterilization processing, take out or get rid of the air of internal tank again, and container sealed, make in the container after the sealing and reach predetermined vacuum level, and then will vacuumize a kind of packing method that food after the packing carries out sterilization processing) or asepsis vacuum packing after sterilization processing (" sterilization processing behind the asepsis vacuum packing " is with the food through sterilization or sterilization described in the content of the present invention, under aseptic condition or in the sterile food packing container of approach to pack under the aseptic condition " having excellent sealing performance ", again under aseptic condition or approach to take out or get rid of under the aseptic condition air of internal tank, and under aseptic condition or approach under the aseptic condition container to be sealed, make in the container after the sealing to reach predetermined vacuum level, and then the food behind the asepsis vacuum packing is carried out a kind of packing method of sterilization processing).
In the content of the present invention: in food container, pack in the lump in the time of can be in food container that pie is packed into the soup stock bag of any taste or the soup stock bag of any making food with excellent sealing performance.
The invention has the advantages that:
1. nutritious, adjustable: (1) is because product of the present invention (i.e. " product of vacuum packaged instant pie of high water content ", hereinafter to be referred as " product of the present invention ") be to use flour to make with the cake filling, so nutritional labeling is abundanter with respect to the instant food that only uses flour to make.(2) flour and the cake filling that uses owing to product of the present invention can be adjusted as required, so product nutritional labeling of the present invention also just can be adjusted as required.
2. easy to carry: as because product of the present invention uses vacuum sealed package, not only to have saved and carried the space but also can not pollute other article, so that product of the present invention carries is comparatively convenient.
3. be fit to Chinese's eating habit: change into instant food because product of the present invention is the pie that will like by Chinese to eat, so product of the present invention is more suitable for Chinese eating habit than instant food such as bread, cakes.
4. multiple tastes: because flour and cake filling that product of the present invention uses can adjust as required, so product taste of the present invention also just can change as required.
5. long shelf-life: product of the present invention can make storage life reach 3 days-3 years by adopting the different food containers with excellent sealing performance, vacuum-packing method and sterilization processing mode.
6. but standardization, mass, mechanization production: owing to provided water content, weight, thickness and the area of product of the present invention in the content of the present invention and some can be used to process the machinery of product of the present invention, so but product standardization of the present invention, mass, mechanization production.
7. both can directly eat when edible, and can use micro-wave oven, hot water and hot gas heating back edible again: (1) because product of the present invention just carries out vacuum sealed package after through maturation stage, so can directly eat after vacuum-packed opening.(2) because product water content of the present invention is higher, so be fit to use micro-wave oven heating back edible more.(3) because product of the present invention uses vacuum sealed package, so can not open at product of the present invention and use hot water and hot gas heating under the vacuum-packed state, and can be because of using hot water and hot gas heating product of the present invention, the water content of product of the present invention is risen or pollution product of the present invention, and then hygienic quality, quality, mouthfeel and the taste of product of the present invention are descended.
8. health: product of the present invention uses vacuum sealed package, has thoroughly stopped external pollution.
Sum up according to advantage 1,2,3,4,5,7 of the present invention and 8, product of the present invention has been filled up the market vacancy of instant food, has satisfied people to making things convenient for food hygiene, nutrition, good to eat, long shelf-life, instant and many-sided requirement such as easy to carry.
The specific embodiment
Below, will further specify the present invention's (vacuum packaged instant pie of high water content) and processing technology thereof with the form of embodiment.These embodiment only are the usefulness as optimal way illustrations more of the present invention or the present invention of confession understood in detail, rather than the present invention, product of the present invention, processing technology of the present invention or the present invention's scope required for protection are done any qualification.
Embodiment 1:
The auxotype vacuum packaged instant pie of high water content
A. with face, the face of waking up: will ferment after wheat flour (45%), buckwheat (15%), refined corn powder (15%), sorghum flour (5%), mung bean flour (5%), red bean powder (5%), soybean refined flour (5%), pueraria starch (1%), fern root starch (1%), peameal (1%), broad bean powder (1%), starch from sweet potato (1%), Flour product additive (being dusty yeast) and the water stirring, carrying out the second time after fermentation is finished stirs, and edible alkali lye of adding simultaneously or dietary alkali face, the face of waking up at last.
B. make filling: pork, leek and mushroom are added green onion, ginger, refined salt, monosodium glutamate, edible oil with cutter chopping back, stir at last and make the cake filling.
C. make cake: the dough that obtains behind the face of will waking up is made little dough, wraps into the cake filling after steamed stuffed bun skin shape is rolled in craft then, seals mouth, rolls at last again, presses or roll to approach and make living pie base.
D. slaking: employing pokers method living pie base is carried out slaking.
E. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage pie 45-55% (being that the pie water content is the 45-55% of pie gross weight), pungent beef paste soup stock bag (using little retort pouch to vacuumize packing), in dehydrated vegetables soup stock bag (using little boil in bag packaging) and toppings soup stock bag (the using little boil in bag packaging) retort pouch of packing in the lump, take out or get rid of the air of retort pouch inside again, and retort pouch sealed (must reach predetermined vacuum level in the retort pouch after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121 ℃ pressurized high-temperature bactericidal assay.
F. specification: finishing each thickness of finished product pie that obtains after all manufacturing procedures is 1.4-1.8 centimetre, and area is the 90-110 square centimeter.
Embodiment 2:
Delicious type vacuum packaged instant pie of high water content
A. with face, the face of waking up: ferment after wheat flour, Flour product additive (being dusty yeast) and the water that (1) will account for use amount 70% stirs, carry out after fermentation is finished stirring second time, and adding eats alkali lye or dietary alkali face, the face of waking up at last simultaneously.(2) will be left (be use amount 30%) wheat flour of 30% and add the face of waking up after water stirs.(3) at last the dough that obtains after completing steps (1) and the step (2) is mixed.
B. make filling: will use the broken Chinese cabbage of the broken pork of filling maker system, beef or mutton and vegetable-stuffing machine system to mix, and then the cake filling is made in adding refined salt, monosodium glutamate, soy sauce, pepper powder, green onion, ginger, sesame oil and soya-bean oil stirring.
C. make cake: the cake filling that obtains behind the dough that obtains behind the completing steps a and the completing steps b is added respectively in the bun stuffing machine, make the inner dough that filling is arranged, and then roll the flat living pie base of making by hand.
D. slaking: employing pokers method living pie base is carried out slaking.
E. packing: adopt sterilization processing packing method behind the asepsis vacuum packing: will finish the water content that obtains after the maturation stage pie (pie that obtains after finishing maturation stage belongs to " through the food of sterilization or sterilization ") 45-55% (being that the pie water content is the 45-55% of pie gross weight), the soup stock bag (using aseptic little retort pouch to vacuumize packing) that seafood is made, dehydrated vegetables soup stock bag (using aseptic little boil in bag packaging) and toppings soup stock bag (using aseptic little boil in bag packaging) are under aseptic condition or in the aseptic retort pouch that approaches to pack in the lump under the aseptic condition, again under aseptic condition or approach to take out or get rid of under the aseptic condition air of retort pouch inside, and under aseptic condition or approach under the aseptic condition retort pouch to be sealed (must reach predetermined vacuum level in the retort pouch after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121 ℃ pressurized high-temperature bactericidal assay.
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is the 90-110 gram.
Embodiment 3:
Economical vacuum packaged instant pie of high water content
A. with face, the face of waking up: will ferment after wheat flour, Flour product additive (being dusty yeast) and the water stirring, carry out after fermentation is finished stirring the second time, and add edible alkali lye or dietary alkali face, the face of waking up at last simultaneously.
B. make filling: it is broken earlier egg to be fried the back system, adds the leek with the cutter chopping then, adds ginger, refined salt, monosodium glutamate, edible wet goods at last again and stirs and make the cake filling.
C. make cake: the dough that obtains behind the face of will waking up wraps into the cake filling after rolling by hand and approaching, and seals mouth, and then rolls the flat living pie base of making.
D. slaking: employing pokers method living pie base is carried out slaking.
E. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage in the pie and toppings soup stock bag (the using little boil in bag packaging) retort pouch of packing in the lump of 40-50% (being that the pie water content is the 40-50% of pie gross weight), take out or get rid of the air of retort pouch inside again, and retort pouch sealed (must reach predetermined vacuum level in the retort pouch after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121-134 ℃ pressurized high-temperature bactericidal assay.
F. specification: finishing each thickness of finished product pie that obtains after all manufacturing procedures is 2.8-3.4 centimetre, and area is the 270-315 square centimeter.
Embodiment 4:
Dessert type vacuum packaged instant pie of high water content (1)
A. with face, the face of waking up: the face of waking up after wheat flour (60%), refined corn powder (30%), mung bean flour (10%), Flour product additive (being peanut oil, sugar, fruit syrup, milk, dietary alkali face, freshly-slaughtered poultry yolk) and water stirred together.
B. make filling: can use jam, cream or chocolate (powdery or fine granularity chocolate) to cook the cake filling.
C. make cake: use the oodle maker dough that obtains behind the face of will waking up to make wide banded dough sheet, again banded dough sheet is made fettucelle or used Dumpling wrapper maker directly to make the fettucelle that meets instructions for use, the cake filling will be wrapped into by hand in the fettucelle then, seal mouth, roll again at last, press or roll to approach and make living pie base.
D. slaking: adopt the baking method that living pie base is carried out slaking.
E. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage in the pie of 25-35% (being that the pie water content is the 25-35% of pie gross weight) is packed metal can into, take out or get rid of the air of metal can inside again, and metal can sealed (must reach predetermined vacuum level in the metal can after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last 135-140 ℃ ultra high temperature sterilization method.
F. specification: finishing each thickness of finished product pie that obtains after all manufacturing procedures is 0.5-0.8 centimetre, and area is the 5-8 square centimeter.
Embodiment 5:
Dessert type vacuum packaged instant pie of high water content (2)
A. with face, the face of waking up: a kind of in glutinous rice flour, glutinous corn powder, glutinous millet powder or the glutinous sorghum flour fermented after Flour product additive (being dusty yeast, sugar, flavoring essence or fruit syrup) and water stir, carrying out the second time after fermentation is finished stirs, and edible alkali lye of adding simultaneously or dietary alkali face, the face of waking up at last.
B. make filling: use sweetened bean paste stuffing or jujube paste filling to cook the cake filling.
C. make cake: the dough that obtains behind the face of will waking up is made into the little dough that each weight is the 3-6 gram by hand, rolls, presses or roll to approach and make fettucelle, by hand with wrapping into the cake filling in the fettucelle, seals mouth then, flattens at last and makes living pie base.
D. slaking: can adopt fried method or fried method for making that living pie base is carried out slaking.
E. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage in the pie of 58-68% (being that the pie water content is the 58-68% of pie gross weight) is packed glass jar into, take out or get rid of the air of glass jar inside again, and glass jar sealed (must reach predetermined vacuum level in the glass jar after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121-134 ℃ pressurized high-temperature bactericidal assay.
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is the 5-10 gram.
Embodiment 6:
Dessert type vacuum packaged instant pie of high water content (3)
A. with face, the face of waking up: ferment after glutinous rice flour, Flour product additive (being dusty yeast, sugar, flavoring essence or fruit syrup) and water stirred together, carrying out the second time after fermentation is finished stirs, and edible alkali lye of adding simultaneously or dietary alkali face, the face of waking up at last.
B. make filling: use baking box that hazelnut kernel, SEMEN PINI KORAIENSIS, shelled peanut, pumpkin seeds benevolence, sunflower seeds kernel and sesame are baked, make powdery then, make the cake filling at last with fruit syrup and white sugar stirring.
C. make cake: the cake filling that obtains after dough that obtains behind the face of will waking up and the system filling adds respectively in stuffing-wrapping machine or the rice dumpling machine, makes the inner dough that filling is arranged, and then rolls, presses or roll to approach and make living pie base.
D. slaking: adopt earlier the boiling method that living pie base is carried out slaking, again the pie redundant moisture is removed after finishing slaking, adopt fried method that pie is fried in shallow oil slightly then.
E. packing: adopt vacuum-packed back sterilization processing packing method: each is respectively charged in the little retort pouch at the pie of 65-75% (being that the pie water content is the 65-75% of pie gross weight) will to finish the water content that obtains after the maturation stage, take out or get rid of the air of little retort pouch inside again, and little retort pouch sealed (must reach predetermined vacuum level in the little retort pouch after the sealing), adopt temperature at 105-121 ℃ pressurized high-temperature bactericidal assay or adopt frequency to carry out sterilization processing then in the microwave disinfection method of 2450MHZ.
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is the 22-25 gram.
Embodiment 7:
Special type vacuum packaged instant pie of high water content (1)
A. with face, the face of waking up: wheat flour is added the face of waking up after water stirs.
B. make filling: green onion chopping back is added monosodium glutamate, refined salt, edible oil, stir then and make the cake filling.
C. make cake: the dough that obtains behind the face of will waking up is earlier rolled thin by hand, then the cake filling that makes is spread upon on a small quantity uniformly on " the big dough sheet " of having rolled the flakiness shape, the laminar dough sheet that then will smear the cake filling is rolled into volume, to be rolled into club-shaped " face rod " again and twist into twisted shape, the group of making then rolls at last again, presses or offset and makes living pie base.
D. slaking: adopt earlier to steam method living pie base is carried out slaking, adopt fried method that pie is fried in shallow oil slightly again after finishing slaking, at last pie is cooled off fully.
E. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage in the pie and toppings soup stock bag (the using little boil in bag packaging) retort pouch of packing in the lump of 30-40% (being that the pie water content is the 30-40% of pie gross weight), take out or get rid of the air of retort pouch inside again, and retort pouch sealed (must reach predetermined vacuum level in the retort pouch after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121-134 ℃ pressurized high-temperature bactericidal assay.
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is the 1420-1460 gram.
Embodiment 8:
Special type vacuum packaged instant pie of high water content (2)
A. with face, the face of waking up: ferment after wheat flour (65%), refined corn powder (20%), mung bean flour (10%), red bean powder (5%), Flour product additive (being dusty yeast, sugar, milk, fruit syrup or vegetable juice) and water stirred together, carrying out the second time after fermentation is finished stirs, and add dietary alkali face or edible alkali lye simultaneously, the face of waking up at last.
B. make filling: use baking box that shelled melon seed, shelled peanut, walnut kernel are baked, make then broken, last and sesame and made the various preserved fruits (noting the collocation of various preserved fruit tastes and color) that cut into fritter by hand be mixed and made into the cake filling.
C. make cake: the dough that obtains behind the face of will waking up is made pie, coat honey in the one side of face cake again, then the cake filling that makes is sprinkling upon uniformly on the face cake that scribbles the honey one side, pressure (so that the cake filling is contacted closely with the face cake) is made living pie base a little on the cake filling.
D. slaking: adopt the baking method that living pie base is carried out slaking.
E. packing: vacuum-packing method (1) adopts and to vacuumize the packing packing method: will finish the water content that obtains after the maturation stage in the pie of 30-40% (being that the pie water content is the 30-40% of pie gross weight) and milk powder soup stock bag or soymilk powder soup stock bag (packing of milk powder soup stock bag or the use of soymilk powder soup stock bag must the waterproof) vacuum bag of packing in the lump, take out or get rid of the air of vacuum bag inside again, and vacuum bag is sealed (must reach predetermined vacuum level in the vacuum bag after the sealing).Vacuum-packing method (2) adopts sterilization processing packing method behind the asepsis vacuum packing: will finish the water content that obtains after the maturation stage at the pie (pie that obtains after finishing maturation stage belongs to " through the food of sterilization or sterilization ") of 30-40% (being that the pie water content is the 30-40% of pie gross weight) and milk powder soup stock bag or soymilk powder soup stock bag (packing that milk powder soup stock bag or soymilk powder soup stock bag use must aseptic and waterproof) under aseptic condition or in the aseptic vacuum bag that approaches to pack in the lump under the aseptic condition, again under aseptic condition or approach to take out or get rid of under the aseptic condition air of vacuum bag inside, and under aseptic condition or approach under the aseptic condition vacuum bag to be sealed (must reach predetermined vacuum level in the vacuum bag after the sealing), adopt the microwave disinfection method of frequency then at 2450MHZ, and temperature is controlled at carries out sterilization processing (according to the length that will realize storage life, decision adopt which kind of vacuum-packing method) about 85 ℃.
F. specification: finishing each thickness of finished product pie that obtains after all manufacturing procedures is 1.8-2.4 centimetre (the face cake adds the thickness altogether of cake filling), and area is the 700-780 square centimeter.
Embodiment 9:
Cake type vacuum packaged instant pie of high water content
A. with face, the face of waking up: the face of waking up after wheat flour, Flour product additive (being peanut oil, sugar, coconut milk, dietary alkali face, freshly-slaughtered poultry yolk) and water stirred together.
B. make filling: with the manual shape that dices of various preserved fruits (noting the collocation of various preserved fruit tastes and color), re-use stuffing mixer preserved fruit and white sugar are mixed, add an amount of sesame oil, gelatinized flour and lard at last and stir and make the cake filling.
C. make cake: the dough that obtains behind the face of will waking up is divided into a plurality of little doughs, rolls then, presses or roll and thin make the facet cake, with wrapping into the cake filling in the facet cake, seals mouth again, rolls at last again, presses or offset to make living pie base.
D. slaking: adopt the baking method that living pie base is carried out slaking.
E. packing: adopt the asepsis vacuum packing packing method: will finish the water content that obtains after the maturation stage at the pie (pie that obtains after finishing maturation stage belongs to " through the food of sterilization or sterilization ") of 25-30% (being that the pie water content is the 25-30% of pie gross weight) under aseptic condition or in close to the aseptic vacuum bag of packing under the aseptic condition; Again under aseptic condition or close to the air of taking out or get rid of vacuum bag inside under the aseptic condition, and under aseptic condition or close under the aseptic condition vacuum bag being sealed (must reach predetermined vacuum level in the vacuum bag after the sealing).
F. specification: finishing each thickness of finished product pie that obtains after all manufacturing procedures is 4.4-4.8 centimetre, and area is the 55-65 square centimeter.
Embodiment 10:
The mechanized production vacuum packaged instant pie of high water content
A. with face, the face of waking up: use dough mixing machine that flour is added water and stir, and then use aging machine, make the dough that meets instructions for use with the mixture after being mixed face of waking up.
B. make filling: use meat grinder or filling maker making meat stuffing, use and cut filling machine or vegetable-stuffing machine making vegatable stuffing, use stuffing mixer to stir or mixing cake filling.
C. make cake, slaking: directly living pie base is carried out slaking when use can or have the living pie base of other machinery productions of such pie machine function with system cake and the one step completed pie machine of two procedure of processings of slaking or after making living pie base.
D. packing: adopt vacuum-packed back sterilization processing packing method: will finish the water content that obtains after the maturation stage in soup stock bag (using little retort pouch the to vacuumize packing) retort pouch of packing in the lump of the soup stock bag (using little retort pouch to vacuumize packing) of the pie of 45-55% (being that the pie water content is the 45-55% of pie gross weight) and any taste or any making food, take out or get rid of the air of retort pouch inside again, and retort pouch sealed (must reach predetermined vacuum level in the retort pouch after the sealing), adopt temperature to carry out sterilization processing then, carry out cooling processing at last at 121 ℃ pressurized high-temperature bactericidal assay.
E. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is the 92-108 gram.
The invention is not restricted to the foregoing description, other embodiment omit.
Claims (10)
1. vacuum packaged instant pie of high water content and processing technology thereof is characterized in that:
A. with face, the face of waking up: flour is added the face of waking up after water stirs.
B. make filling: adopt manual, the mechanical or manual mechanical system that adds to make the cake filling.
C. make cake: employing is manual, the mechanical or manual mechanical system that adds is made living pie base.
D. slaking: living pie base is carried out slaking.
E. pack: will finish the water content that obtains after the maturation stage and carry out vacuum packaging at the pie of 25-75%.
F. specification: finishing each weight of finished product pie that obtains after all manufacturing procedures is that 2-1500 gram or thickness are 0.3-5.0 centimetre, and area is the 2-800 square centimeter.
2. vacuum packaged instant pie of high water content according to claim 1 and processing technology thereof is characterized in that: described flour is any grain dust of general reference or any grain dust and any mixed material of powder that can do food consumption.
3. vacuum packaged instant pie of high water content according to claim 1 and 2 and processing technology thereof is characterized in that: can add the Flour product additive in flour that the making pie uses or the dough.
4. vacuum packaged instant pie of high water content according to claim 1 and 2 and processing technology thereof is characterized in that: make dough that pie uses and be by fermentation dough, by fermentation dough or dough by fermentation and the dough of making after by fermentation dough does not mix not.
5. vacuum packaged instant pie of high water content according to claim 1 and processing technology thereof is characterized in that: described cake filling is the filling that the general reference filling made of any food or any numerous food are mixed and made into.
6. according to claim 1,2 or 5 described vacuum packaged instant pie of high water content and processing technologys thereof, it is characterized in that: described pie be in the flat profile food of water content that any grain dust or any grain dust and any mixed material of powder that can do food consumption are made at 25-75%, there is the food of filling on lining or surface.
7. vacuum packaged instant pie of high water content according to claim 1 and processing technology thereof is characterized in that: described machinery is meant can replace making cake filling or living pie base by hand in making cake filling or living pie base process, reduce the machinery of making the cake filling or the living pie base amount of labour by hand or improving making cake filling or living pie base operating efficiency.
8. vacuum packaged instant pie of high water content according to claim 1 and processing technology thereof is characterized in that: described step c and steps d can be used in the time of can or the living pie base of other machinery productions of such pie machine function being arranged with system cake and the one step completed pie machine of two procedure of processings of slaking or after making living pie base and directly living pie base be carried out slaking.
9. vacuum packaged instant pie of high water content according to claim 1 and processing technology thereof is characterized in that: described vacuum packaging is meant and vacuumizes sterilization processing behind packing, asepsis vacuum packing, vacuum-packed back sterilization processing or the asepsis vacuum packing.
10. according to claim 1 or 9 described vacuum packaged instant pie of high water content and processing technologys thereof, it is characterized in that: in food container, pack in the lump in the time of can be in food container that pie is packed into the soup stock bag of any taste or the soup stock bag of any making food with excellent sealing performance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101198665A CN1762243A (en) | 2005-11-09 | 2005-11-09 | Vacuumized convenient pie with high water content and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101198665A CN1762243A (en) | 2005-11-09 | 2005-11-09 | Vacuumized convenient pie with high water content and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1762243A true CN1762243A (en) | 2006-04-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005101198665A Pending CN1762243A (en) | 2005-11-09 | 2005-11-09 | Vacuumized convenient pie with high water content and its preparation process |
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| Country | Link |
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| CN (1) | CN1762243A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440354A (en) * | 2011-06-13 | 2012-05-09 | 李时令 | Green environment-friendly organic nutrient health-care plant rice dumpling containing radix puerariae powder series and preparation method thereof |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
| CN103734219A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Egg-yolk pumpkin pie and processing method thereof |
| CN105533673A (en) * | 2016-01-22 | 2016-05-04 | 福建农林大学 | Edible mushroom nutrient meat bun and preparation method |
| CN105941539A (en) * | 2016-06-21 | 2016-09-21 | 淮北徽香昱原早餐工程有限责任公司 | Lipid-lowering and blood pressure-lowering pie and preparation method thereof |
| CN111449112A (en) * | 2019-01-22 | 2020-07-28 | 中粮集团有限公司 | Preparation method of whole-wheat moon cake |
| CN111645915A (en) * | 2020-06-17 | 2020-09-11 | 上海海事大学 | Vacuum insulation panel processor with microwave drying device |
-
2005
- 2005-11-09 CN CNA2005101198665A patent/CN1762243A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440354A (en) * | 2011-06-13 | 2012-05-09 | 李时令 | Green environment-friendly organic nutrient health-care plant rice dumpling containing radix puerariae powder series and preparation method thereof |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
| CN103734219A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Egg-yolk pumpkin pie and processing method thereof |
| CN105533673A (en) * | 2016-01-22 | 2016-05-04 | 福建农林大学 | Edible mushroom nutrient meat bun and preparation method |
| CN105941539A (en) * | 2016-06-21 | 2016-09-21 | 淮北徽香昱原早餐工程有限责任公司 | Lipid-lowering and blood pressure-lowering pie and preparation method thereof |
| CN111449112A (en) * | 2019-01-22 | 2020-07-28 | 中粮集团有限公司 | Preparation method of whole-wheat moon cake |
| CN111645915A (en) * | 2020-06-17 | 2020-09-11 | 上海海事大学 | Vacuum insulation panel processor with microwave drying device |
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