Food processing is the process of putting something edible through certain procedures, resulting in changes such as better taste or more benefits. Below I will share some technical papers on pastry food processing with you. Come and enjoy them with me. Pasta food processing technology paper 1

On the differences between Chinese and western pastry processing technologies

Abstract Chinese and western pastry are integrated in the production theory and technology, and each has its own advantages. However, due to the differences between Chinese and western diets, there are still some differences in processing methods. Taking purple potato pastry as an example, this paper discusses some differences between Chinese and western pastry in processing and making.

Keywords Chinese and Western noodles; Purple potato; Nutrition and health care

1. Introduction of Chinese and Western Pasta

1.1 Chinese Pasta

Chinese Pasta refers to dim sum originated in China, referred to as? Midpoint? , double name? Pasta? It is a nutritious food with good color, fragrance, taste, shape and quality, which is made of various grains, livestock and poultry, fish, shrimp, eggs, milk, vegetables, fruits, etc. and mixed with various condiments. Pasta is often called "Pasta" in China's catering industry. White case? . It presents a variety of dietary forms, which is not only an indispensable staple food for people, but also a supplementary food for people to adjust their tastes.

1.2 western pastry

western pastry is a nutritious food with certain color, fragrance, taste, shape and quality, which is made of flour, sugar, oil, eggs and dairy products as raw materials, supplemented by dried and fresh fruits and seasonings. It is a bright pearl in western food culture, and enjoys a high reputation in the world, just like oriental cooking. Pastry industry is often called in the west? Baking industry? It is very developed in Europe and America. Baked food attracts customers and promotes product sales with high-quality products with beautiful style, delicious color, smell and freshness.

2. Differences between Chinese and Western pastry processing methods

In the long history, different ways of thinking and philosophy of life between China and the West have created differences between Chinese and Western cultures, thus creating differences between Chinese and Western food cultures. In other words, China's diet expresses its meaning by food and conveys its feelings by things, which is profound and indescribable. Western food is exquisite, specialized and self-contained. Although the food culture is quite different, most of the Chinese and western diets are based on pasta, so different countries have different emphases on the production and processing of pasta. That is to say, in order to cater to their respective eating habits, Chinese and western pasta have the following differences in production and processing.

2.1 Differences between Chinese and Western pastries in material selection and processing

Due to China's vast territory and rich specialty products, it provides rich raw materials for Chinese pastry making. In addition, with a large population, different climatic conditions in different places and great differences in people's lives, the requirements for material selection are more precise and there are many varieties of patterns. Because of the influence of Chinese traditional thought, the Chinese pastry is required to be made by hand, which shows the difficulty and skill of Chinese pastry processing. Chinese pastry requires a variety of forming techniques and beautiful shapes. Pastry forming is an important process with high technical requirements and strong artistry. To sum up, there are roughly 18 forming techniques, namely: wrapping, kneading, rolling, pressing, rolling, overlapping, cutting, spreading, cutting, rubbing, stretching, cutting, poking, nipping, rolling and dipping. Through various techniques, various forms can be formed. Through the change of shape, not only the varieties of pastry are enriched, but also the pastry is varied and beautiful. Western-style pastry materials are also very particular, mostly dairy products, eggs, sugar, oil, flour, dried and fresh fruits, etc. are commonly used as raw materials, among which eggs, sugar and oil account for a large proportion, and the amount of dried and fresh fruits, nuts and chocolate in the ingredients is large. The processing and production of West Point requires that every pattern or line should be clear and recognizable, concise and lively, giving people a pleasing feeling. The processing and decoration of western cakes belong to one-off decoration with one or two decorative materials, which is simple and fast to operate and suitable for mass production. Its production forms mainly include: simulation form, abstract form, cartoon form and so on.

2.2 differences in cooking and processing methods between Chinese and western pasta

China's pasta is mainly steamed, fried, baked, boiled, baked and fried, and its taste is light, unlike West Point, which is too sweet. Chinese pasta is mainly fried and greasy. In fact, this has a lot to do with China people's tea drinking culture, because tea can get rid of greasy. Western dim sum is mainly baked and baked when it is made, and it is mainly formed by molds at one time. This can save a lot of time to make, and the shape is uniform, which looks neat and beautiful. Since the reform and opening up, with the exchange and spread of Chinese and Western cultures, Chinese and Western cooking methods are also learning from each other and promoting each other. When cooking pasta, we can choose a variety of cooking methods to combine, so that people can taste various foods with different tastes and styles. To sum up, whether it is the middle point or the west point, we should learn from each other's strong points in processing technology, complement each other and bring forth the new.

this is the unchanging creed of catering staff. With the acceleration of global integration, catering culture is gradually moving towards understanding, tolerance, integration and integration. While protecting the traditional crafts accumulated in history, catering practitioners should also study hard the skills of making western-style pasta. Take both inside and outside, make foreign things serve China, offer more pastry products to Chinese people's dining tables, and make delicious food that conforms to the taste of China population.

3. Making sesame lotus seed paste crisp

Material:

Oil crust: 211g of medium-gluten flour (high flour 151g+low flour 51g), 36g of fine sugar, 65g of lard, 71-81g of warm water, 3g of salt

Oil crisp: 211g of low-gluten flour, and

.

decoration: proper amount of egg liquid and raw white sesame seeds

(the above amount can be used to make 21 finished products)

(1) oil skin: add flour and other materials, knead into dough, stand for 15 minutes, and divide into 21 parts for later use.

(2) pastry: flour and oil are kneaded into dough and divided into 21 pieces for use.

(3) stuffing: black sesame paste is divided into 21 portions, raisins are washed and drained, and each portion of sesame paste is wrapped with 3 or 4 raisins and rounded for use.

(4) Put the oil bag into the crisp, roll it twice, then roll it into a round skin, wrap the stuffing, close it down, slightly press it into a flat round shape, brush the egg liquid, then dip it in a layer of white sesame seeds and put it in a baking tray.

(5) preheat the oven and bake at 1.91 degrees for about 25-31 minutes.

4. Making Purple Potato pastry

Purple potato is also called black potato, and its English name is purple potato. Purple potato is more popular because of its attractive purple skin and meat quality. Purple sweet potato is not only lovely in color, but also contains many essential substances for human body. It is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins.

application of 4.1 in stuffing

purple sweet potato is washed, peeled, sliced and cooked to make purple sweet potato paste, which can be matched with milk, coconut milk, jujube, nuts, sugar and other commonly used pastry stuffing materials to make dozens or even dozens of stuffing with unique flavor and rich nutrition.

4.2 application in western pastry

steamed purple sweet potato paste can not only be made into stuffing, but also be directly put into prepared dough or batter. Make a unique and delicious food.

example 1: purple potato cake:

raw materials: 511g of eggs, 411g of sugar, 41g of cake oil, 511g of purple potato puree, 511g of low flour, 11g of baking soda, 11g of baking powder, 11g of fragrant powder, 311g of salad oil and 311g of water. Practice: (1) Preheat the oven to 171℃ (or fire it at 175℃ or fire it at 161℃), spread a pad paper on the baking tray, and then put the cake ring for later use. (2) Put the egg liquid into a mixing barrel, add sugar and stir quickly until it turns white. (3) Add the cake oil, low-gluten flour, baking powder, baking soda powder and purple sweet potato paste into the mixing barrel in turn, and beat until it is neutral and foamed. (4) Slowly add water and salad oil in turn, mix well, put into a baking tray and bake in the oven. (5) Bake for about 41 minutes until the cake is completely cooked, take it out, and use it after cooling.

example 2: purple potato cake

raw materials: 511g of purple potato, 1,111g of warm water, 211g of sugar and 18g of gelatine powder. Method: (1) steam the purple potato, peel it, and add 611g of warm water in a blender to stir it into a paste. (2) Boil the gelatine powder with ice water, drain it, put it in a pot with warm water, and boil it with low fire to melt it. (3) Pour the purple sweet potato into the pot, add sugar and boil for 5 minutes, and keep stirring. (4) Pour into a clean container, refrigerate until solidified, and take out and cut into pieces.

4.3 Application in Chinese Pasta

(1) Purple Potato Noodles, jiaozi.

as an important member of China pasta family, noodles are deeply loved by people. The whole purple potato powder is mixed with a certain amount of flour (usually 1: 3), and the delicious purple potato noodles can be made by using the common noodle processing technology. A bowl of steaming purple potato noodles, with local unique sauce and marinade, will make your appetite open and memorable. Friends who like to eat jiaozi can also wrap jiaozi with purple potato dough. No matter whether it's meat or vegetarian, the purple potato noodles made by you are not only delicious in jiaozi, but also sweet in jiaozi.

(2) Purple potato steamed bread and flower rolls.

adding purple potato flour into flour, steamed bread and rolls made by fermentation are easier to digest and absorb, and the health care function of purple potato will play a better role. It is especially suitable for the elderly and special people.

reference

[1] Yu Jianzhong. The baking industry is moving from homogenization to segmentation [J]. Agricultural products processing (comprehensive journal), 2111, (18): 14-15.

[2] Gu Yaochen. Discussion and suggestions on the processing technology of staple flour products [J]. Grain and food industry, 2111. > > Paper on pastry food processing technology