广式叉烧酥制作工艺技术改良

Technological Improvement in the Production of Cantonese Barbecued Pork Crisp

广式点心的主要特点是用料繁多,款式新颖,口味清新多样,咸香兼备,讲究色泽和谐,叉烧酥就是其中著名的茶点之一。叉烧酥的制作工艺复杂,经常会出现色泽暗淡无光泽、收缩开裂、漏馅、口感不松化、层次不分明等情况。本文对叉烧酥的制作工艺技术进行了改良,使操作更为方便简单,解决了从业人员的技术难题,提高了产品质量。

The main characteristics of Cantonese dim sum are the use of a wide variety of materials,novel styles,fresh and diverse flavors,salty and fragrant,pay attention to the harmony of color and luster,barbecued pork crisp is one of them.The production process of barbecued pastry is complex,it often appears dull luster,shrinkage and cracking,leakage of filling,taste is not fluffy,and the level is not clear.This article is to improve the production process technology of barbecued pork crisp,to make it easy to operate,in order to solve the technical problems of the industry master,improve the quality of products.