Abstract:
China's noodle production technology has a long history and exquisite skills, which is one of the main elements of the Chinese culinary system, and an indispensable and important part of the catering industry, which occupies an important position in the diet, and plays an important role in meeting the needs of the diners.
Pastry production technology is a technical and artistic technology, for the increasingly competitive catering industry, pastry innovation is one of the very important topics. Because pastry innovation can not only stabilize the source of customers for restaurants, hotels, hotels to bring profits, but also can make the enterprise in the future competition invincible.
Keywords: Chinese pastry innovation development
Contents
I. Concept of Pastry .................. .............................. .........1
II. The Role of Pastry in Diet ............... ...........................2-3
III, The Innovative Path of Chinese Pastry ........................... ...............3-6
Four: The Development Path of Chinese Pastry ......... .............................. ......6
I. The Concept of Pastry
Broadly speaking, pastry refers to staple food, snacks and desserts made of various kinds of grains with various kinds of fillings; narrowly speaking, it refers to staple food and desserts made of flour, rice flour, etc., which are mixed into dough. The operation technique of making pastry food is the technique of making pastry.
Pastry production technology is an important part of culinary technology, it is the accumulation of experience and wisdom of the hard work of our working people, is in the long-term practice of production and development of a relatively rich science and technology. China's pastry technology in the long-term development, in the successive generations of chefs continue to practice and extensive exchanges, the creation of a wide range of categories, rich in flavor, shape and color of the pastry products, both at home and abroad are enjoying a high reputation. Coupled with the vastness of our country, the climate, products, people's living habits of different places, pasta production in the selection of materials, flavors, methods, and formed a different style and rich local characteristics.
Two, the role of pastry in the diet
With the improvement of people's standard of living, pastry has become an indispensable part of people's daily lives, and has a certain role in the catering industry.
(a) Pastry is an important part of the culinary profession
The culinary profession mainly consists of two aspects: one is the preparation of dishes and cooking, the industry is commonly known as the "red case" type of work; the second is the production of pasta, the industry is commonly known as the "white case" or "noodle". The second is pastry production, commonly known in the industry as "white case" or "noodle case" type of work. These two aspects of the content of the catering industry constitutes the entire production business of the culinary profession. Therefore, pastry and cuisine are two aspects of a whole. Although "red case" and "white case" are two types of work, they are strictly different and closely coordinated. Many dishes are served with dim sum to make them more distinctive. Especially the main meals, side dishes and banquets on the combination of supporting dishes, reflecting a whole content of the mutual cooperation and close contact. In addition to often closely cooperate with the dishes, but also has its relative independence, it can also leave the dishes exist independently and operate separately.
(2) pastry is an important food indispensable to people's daily life
People's dietary needs, with the changes in socio-economic development and change. Today's concept of dietary socialization is increasingly deep and broad, dim sum food has a certain status in the diet. Early morning breakfast, afternoon refreshments, evening evening snacks, has become an important part of people's daily life in the diet. Although pasta and dishes compared with the price is low, but still occupy more than half of the proportion of the food industry, especially when encountered in the holidays and rest days, pasta has become a more essential food for people's leisure, travel.
(3) pastry is active market, enriching people's lives as daily consumer goods
Pasta is not only before and after meals as the main food for hunger, but also in the meeting of friends and relatives, but also as an expression of feelings, contact with friends as an excellent gift. It can be eaten as a staple food, but also on the table supporting the addition of color. Especially on New Year's holidays, travel, easy to carry snacks food will be loved by people. Many snacks and history or legend has a close link, "Jiangxiang Festival Yang time": "Mid-Autumn Festival food moon cake, the night is set up to sacrifice the moon also take the meaning of the moon and double round." Therefore, the Qingming Festival, the Qingming Festival, Chongyang Festival, Chongyang cake, Lantern Festival, soup dumplings, etc., all have the same meaning. It can be seen that pastry is an important consumer product that enriches people's lives, facilitates the masses, enlivens the market and promotes consumption.
Summary of the above, pastry in the whole dietary life plays an important role in providing travel convenience, solve the daily needs, improve the content of diet, adjust the nutritional taste, enrich the needs of life, improve the structure of the feast. It is also because it has so many needs, so we have to improve consumer demand through pastry innovation, pastry innovation can not only for restaurants, hotels, hotels to stabilize the source of customers, bring profits, but also allows enterprises to be invincible in the future competition.
Three, Chinese noodle innovation
According to the survey, many places in the noodle varieties of the old face of the majority of the production technology simplification, some decades of the same, has been in the "singing the old ballads", mainly due to insufficient innovation, inheritance of the good traditions is also insufficient.
China's pasta has more than two thousand years of history, in the process of its development has left a lot of exquisite skills and treasures. Therefore, the inheritance of traditional skills, innovation of traditional masterpieces should be a long-term task. In the past, many famous stores and old stores have done a lot of work in this regard, but it is far from enough for the profound Chinese noodle culture. Such as fermentation method of research, clear soup, milk soup production, deep-fried products crisp, cake fluffy glutinous, filling flavor grasp, the inheritance of famous products, etc., each of which has many problems worthy of deep thought. Hangzhou Kuiyuan Hall is a famous old noodle shop in the south of the river, the store's shrimp eel noodles is a traditional flavor, is still selling, and in recent years in the Kuiyuan Hall ordering shrimp eel noodles, I think the noodles are still good, but the soup is not enough freshness, eel pieces fried slightly hard, not crispy. Compared with the eel noodles of forty years ago, I always feel a bit inferior. Of course, most of the famous traditional noodle dishes are handmade and experience-based, not something that can be learned overnight. However, if a group of dedicated people inherit the famous noodles and then improve them, the traditional famous noodles will be taken to the next level.
(I) Expanding new raw materials and innovating new varieties of pasta
The main materials for making pasta are: skin embryo materials, fillings, seasonings and food additives, etc., whose specific varieties are hundreds of varieties, and there is a wide range of varieties. In the full use of traditional raw materials on the basis of attention to the selection of new Western-style raw materials, such as: coffee, egg slices, cheese, condensed milk, cream, syrups, and a variety of moisturizers, aromatizers, bulking agents, emulsifiers, thickening agents and strengtheners, in order to improve the quality of the dough and fillings, to give the innovation of pastry varieties with a special flavor characteristics.
1, the development of dough is the basis for innovation of varieties of pastry
China's varieties of pasta varieties, according to the "Huaiyang style pasta 500 kinds of" book records, only to Yangzhou as the center of the Huaiyang pasta, varieties of patterns of more than 500 kinds of; the "State of China's traditional snacks," a collection of more than 600 varieties of traditional Chinese flavor snacks. These traditional noodle varieties cannot be made without the classic four major doughs: water-adjusted dough, fermented dough, rice flour dough and shortening dough. Whether it is a filled or unfilled variety, the dough is the basis for the formation of a specific pastry variety. Therefore, from the dough to start, the appropriate change of new raw materials, innovative new varieties of pastry, is not a wonderful way.
Crust, embryo material innovation. Traditionally, pastry production to flour, glutinous rice flour, round-grained rice flour, cornmeal-based, now has been a trend of diversification. Mixed grain flour such as: millet, sorghum, buckwheat, Shinomai, oats, etc.; root vegetables such as: taro, yam, sweet potatoes, potatoes, mushrooms, lilies, etc.; legume flour such as: mung beans, adzuki beans, peas, fava beans, kidney beans, etc., can be mixed with the flour, Japonica and glutinous rice flour and together to make the skin of the pastry or embryo material. Of course, there are also fish, pork, knocked thin as the skin wrapped ravioli. Fruit juice and vegetable juice can also be used to make the crust. In this way, the crust and embryo can be made more colorful. For example, in the Yangtze River Delta Pastry Competition, the highlight of the 2004 China Hangzhou Food Festival, innovation has become the main theme of the competition. Among them, there was a great innovation and expansion in the ingredients used in the dough, changing the past situation where only rice or noodles were used as ingredients for pasta, and many contestants used corn, sweet potato, pumpkin and other ingredients. For example, Yangzhou player Xu Hui made "buckwheat honey dates", the dessert in the raw materials used in the buckwheat grain; Changxing Zijin Hotel He Chuanwei millet mung beans with millet made of "millet mung bean dough"; Shanghai Paramount thought the players with taro puree for the skin, made the "These are all in line with the theme of the competition innovation, but also reflects the trend of innovation and development of Chinese pastry.
In addition, in a certain kind of dough mixed with other new raw materials, the formation of a variety of varieties of pastry, which is also a kind of innovation. For example: in the fermented dough, add a certain proportion of milk, cream, butter, will make the fermented dough in the fluffy, fluffy, more creamy and moist, not only the taste has become better, but also more nutritious. Another example: when making water-based dough, you can use milk, chicken broth, etc. instead of water and noodles, or mixed with eggs, cheese powder and other ingredients to make, but also make the dough to increase the characteristics. Modulation of shortening dough in addition to the consumption of traditional lard, you can also use butter to modulation, to form innovative varieties of Chinese pastry.
2, changes in the filling is the source of innovation of varieties of pastry
The filling, pay attention to taste. Filling good or bad on the products of color, aroma, taste, shape, quality has a great impact. Filling changes is the source of innovation in pastry varieties, shrimp, crab, shellfish, ginseng and other aquatic products, as well as grains, vegetables, dried fruits, fruits, preserves, flowers and so on can be used for filling. In addition, new Western-style ingredients such as coffee, egg slices, cheese, condensed milk, cream, syrup, jam, chocolate, etc. can also be used for filling to innovate different pastry varieties. For example, the chocolate mooncake, coffee mooncake and ice cream mooncake launched by Yuanzu Foods have already led the trend of innovation of pastry filling varieties in China. Yangzhou food companies are also in full swing to study the cactus, aloe vera, etc. as the filling of the bun, intended to innovate Yangzhou buns, to meet the new needs of consumers.
Selected materials, carefully made. The selection of raw materials for the filling is very delicate, and the main materials and ingredients used should generally be selected from the best parts and qualities. When making, pay attention to seasoning, shaping, maturing needs, consider the finished product in color, aroma, taste, shape, quality of all aspects of cooperation. For example: chicken stuffing chicken breast; shrimp stuffing shrimp. According to the needs of molding, maturation, often processed raw materials into dices, grains, velvet and other shapes, so that the buns pinch molding and maturation.
"Food has no fixed flavor, the right taste is precious". In addition to the changes in ingredients, the flavor of the filling has also been a great innovation. And the taste comes from the different eating and living habits of different places. In terms of taste, since ancient times, China has a sweet south, north salty, east spicy, west sour. Thus, the local flavor characteristics embodied in the filling of the pastry become particularly obvious. For example: the filling of Cantonese-style pastry has a light taste, tender and smooth characteristics; Beijing-style pastry filling focus on salty and thick; Su-style pastry filling is concerned about the taste of mellow, brine more flavor. In this regard, Guangzhou-style barbecued pork buns with oyster sauce, Beijing-style buns in Tianjin, Suzhou-style soup dumplings and other famous Chinese dishes are famous for their special fillings and are well known in the world.
The traditional Chinese pastry filling flavors are mainly divided into savory and sweet fillings, with savory fillings being tender and refreshing, salty and light, and sweet fillings being sweet and fragrant. In the pastry chef's innovation, the use of new seasonings, pastry filling flavor has changed a lot, and now there are: fish flavor, soy sauce flavor, sweet and sour flavor, curry flavor, salt and pepper flavor and so on. For example: in the 2004 Yangtze River Delta Pastry Competition, Hangzhou New Century Hotel contestant Fan Yin's participation in the pastry is Sichuan hemp cake, filling with shredded meat with fish flavor, fragrant outside and inside the fresh, full of aftertaste; Ningbo Kelly Hotel contestant Zhou Dingfeng's participation in one of the works of the "Longjing Li", the appearance of the red lychee, the filling but the rare dragon fruit, plus other seasonings, the taste of sour, sweet and sour, curry flavor, salt and pepper. Together with other seasonings, the taste is sweet and sour, intriguing; Jiangsu to the contestant's work "lotus root pastry" using curry beef filling, it brings people the popularity of Southeast Asia's taste enjoyment.
3, pastry color, aroma, taste, shape, texture and other flavor characteristics of innovation is to attract consumers to ensure
Color, aroma, taste, shape, texture and other flavor characteristics has always been the identification of specific varieties of pastry production success or not the key indicators. The innovation of varieties of pasta, but also in the color, aroma, taste, shape, texture and other flavor characteristics to maximize the consumer's visual, olfactory, gustatory, tactile and other aspects of the need.
In the "color" aspect, the specific operation in addition to the color should adhere to the light for the expensive, should also be skilled with the embellishment of color and color principle, as much as possible with natural pigments, do not use artificial coloring. For example: the bottom layer of muffin to the main color powder, cake surface thin application of a layer of lying color powder, after maturity not only to achieve the effect of color beauty, but also to avoid the drawbacks of the color is too heavy.
"Flavor" of the innovation is mainly in the raw materials and flavor changes. Huangqiao baklava as an example to explore, the earliest Huangqiao baklava filling is a grain of lard and green onion with salt, monosodium glutamate, pepper, sesame oil and so on mix and become, at that time, whether it is the common people or the officers and soldiers have no oil in the stomach, ate crispy and fresh cakes of the big oil, both hungry and fully replenish the stomach of the oil, the people greatly appreciated, and then a pass ten, ten pass a hundred, so that the Huangqiao baklava's reputation throughout the country, become a famous Huaiyang point. It became a famous Huaiyang dish. But then fewer people ate them, why? The original traditional varieties are too greasy, too oily, so it was improved, adding ham in its filling, and then later on it is filled with oil particles, green onions, ham in the proportion of the end of the adjustment, so that the proportion of oil particles only accounted for the whole of the filling of the Huangqiao baked cakes of twenty percent, to improve the taste of the pasta. Now there are also in the filling to add a certain percentage of shrimp, scallops, etc., is to improve the flavor effect of the Huangqiao baklava, so that this traditional historical point of view enduring.
"Shape" of the changes in a variety of different varieties have different shapes, even if the same variety, different regions, different flavors will be different, different shapes. Specific "shape" mainly has: geometric form, pictorial form (it can be divided into imitation plant form and imitation animal form) and so on. "Shape" of the innovation requirements of simple and natural, vivid image, through the use of omission, exaggeration, deformation, addition, geometric method, etc., not only to create a vivid image of the pasta, but also simple and rapid. For example: mounted cake used to decorate the moon season is often omitted to a few petals, but still do not lose the characteristics of the moon flower; "goldfish dumplings" focus on the eyes and tails of the goldfish to exaggerate the image.
"Quality" of the innovation is mainly in the maintenance of traditional noodle "quality" of stability at the same time, good at absorbing the special "quality" of food. For example: Shandong Zhangqiu City, Xie Yuan won the buns burned to eat, the success of the creation of the "fire buns", a change in the traditional buns steam steam more than 2000 years of history, crust from wheat gluten flour to join the special improved stabilizers, fillings and traditional Chinese medicines with special spices, into the furnace to burn 8-10 minutes to ripen. The finished product is golden in color, the sesame sauce on it is like the twinkling stars in space, the bun is crispy on the outside and tender on the inside, it has the crispness of fried chicken fillet, the aroma of lamb kebab and the taste of bun. It should be said that his innovation lies mainly in the success of the bun to seize the "quality", to adapt to the changing taste of consumers.
(2) the development of pastry production tools and equipment, improve the conditions of production of pastry
"Workers want to make things better, must first make their own tools". Chinese pastry production from the means of production of manual production, mold production, machine production of three, but from a practical point of view, is still dominated by manual production, which brings a series of problems such as low production efficiency, product quality is not stable. Therefore, in order to promote and carry forward the advantages of Chinese pastry, must be combined with the characteristics of specific varieties of pastry, innovation, improved pastry shopping mall tools and equipment, so that the machine and equipment produced by the pastry products, can maximize the specific flavor characteristics of handmade pastry products to achieve the target.
(C) pay attention to nutritional science, the development of functional varieties of pasta
Human requirements for food is, first of all, eat full, followed by eating well. When these two requirements are met, it is hoped that the intake of food to promote their own health, so the emergence of functional food.
Chinese diet has always been closely linked with the tradition of health care, medicine and food, medical and kitchen is one of the distinguishing features of Chinese food culture. From the nutritional point of view, it can be measured from three aspects, namely, sufficient quantity, good quality and hygiene. This requires us to pay attention to the following when selecting ingredients: (1) Cereal-based, accounting for about 60-80% of the total food intake, and the calories supplied account for 60% or more of the total calories.
(2) Protein intake of about 70 grams per day, such as available cereals, legume flour for the crust, meat protein to make the filling.
(3) In terms of vitamins, there are very few sources of vitamin A. The main source of vitamin A is carrots from colored vegetables, and carrot juice is used to make the pasta more conducive to the absorption of nutrients.
The term "functional pastry" is suitable for the development trend of China's food industry in the 21st century. Nowadays, it is necessary to satisfy people's heart need for food, but also to meet the human body's trial needs. Nutrition, intelligence, healing, health care, life extension, etc. is the development direction of Chinese food and health food market in the 21st century. "Functional pasta" highlights the health care function of the food raw materials themselves, and makes it clear that health care pasta is not medicinal pasta, not to mention medicine.
"Functional pastry" has four functions, namely, enjoyment function, nutrition function, health function and safety function. The general pasta has no health care function or has a very small health care function, to the extent of neglect. Pasta is rich in nutrients, nutritional function is not the same as health function, different nutrition and the amount of how much, on the individual has a great deal of variability, and even has a contrast. Such as protein, high-fat animal food, its nutritional function is obvious, but for cardiovascular disease and obesity patients, not only no health function, but also will produce negative effects. Health care function refers to anyone who has the function of preventing diseases and auxiliary therapeutic effects, such as good regulation of organ function in the body, enhance the body's immune system, prevention of hypertension, thrombosis, atherosclerosis, cardiovascular disease, cancer, anti-aging, and help in post-disease rehabilitation and other functions. In short, the health care function of the pasta is to have a beneficial effect on health and longevity.
Based on the above, "functional pastry" can be defined as: in addition to the nutritional function and sensory function (color, aroma, taste, shape) that general pastry has, it also has the function of regulating human physiological activities that general pastry does not have or does not emphasize. At the same time, as a functional pastry, it should also meet the following requirements: it should be processed from the materials or ingredients usually used in pastry and ingested in the usual form and method; it should be labeled with the relevant regulating functions; it should contain the functional factors whose chemical structure has been clarified; and the functional factors should be stabilized in the pastry with a high degree of safety and be accepted by the majority of consumers as a pastry. Therefore, the development of functional pastry is the trend of innovation of pastry varieties. The innovation of functional pastry mainly includes four major functions, such as longevity of the elderly, women's health and beauty, children's intelligence, and middle-aged toning. For example: can be developed with weight loss or light body weight loss varieties of pasta; with soften blood vessels, lower blood pressure, blood lipids and serum cholesterol, reduce blood coagulation and other effects of antihypertensive varieties of pasta; can also be developed so that the elderly to extend the life of the children to benefit from the varieties of pasta.
Therapeutic pasta is one of the valuable heritage of Chinese pastry. The history of Chinese pastry" wrote "therapeutic food in the pasta, itself has a variety of therapeutic effects, and then with the flour made into a variety of pasta, easy for people to eat, in the unknowing cure. Therapeutic food is indeed a Chinese invention." Therefore, efforts should be made to discover and organize them, and at the same time take advantage of modern multidisciplinary comprehensive research to develop functional pasta with Chinese characteristics. According to the object and function of its consumption is categorized as follows:
(1) Functional pastry with healthy people as the object of service, with the purpose of promoting human health and various physical capabilities. And then according to its function can be divided into prolonging life, enhance immune function of the pastry, anti-fatigue pastry, brain-boosting pastry, skin care and beauty of the pastry and so on.
(2) to the health of abnormal people as a service object, in order to prevent and cure the disease for the purpose of functional pasta, that is, the efficacy of the pasta. And then according to its function can be divided into: lipid-lowering pasta, sugar-lowering pasta, weight loss pasta, etc..
Four, the development of the road of Chinese pastry
The innovation of pastry has a long way to go, there is a broad space for development, but also need to be pragmatic and diligent to dig, carefully and diligently to cultivate, and realistic and pragmatic research, the innovation of the pastry in order to sustain the vitality of the pasta. The innovation of pastry is actually a kind of ****sound between the pastry chef and the guests, a kind of mutual recognition. Pasta need to innovate the content of a large area, in practice, the pastry chef to innovate new varieties of pasta, not only to dare to the sea and the sky, no fear, no sect, but also to "change without leaving its roots", the "Zong" is to grasp the essence of Chinese cooking! The "Zong" is to firmly grasp the essence of Chinese cooking - to "flavor" as the main, to "nourish" for the purpose and "suitable for the mouth of the precious" of the ever-changing market of the "This will surely promote the Chinese pastry with a long history.
References
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