配方类型:

BEVERAGES AND FOODS

配方说明:

Pumpkin Pie Filling

配方组成:

Salt/0.22
Nonfat Dry Milk Solids/5.40
*Alternative stabilizer: SeaKem CM 614 carrageenan @ 0.30-0.60%.
Water/18.88
Eggs (frozen)/2.75
Spices/0.45
Sugar/9.80
Strained Pumpkin Puree/62.00
SeaGel GP713* Carraggenan/0.50

配制方法:

Thoroughly blend sugar, milk solids, salt, spices, and SeaGel GP713.
Slowly disperse the above ingredients into the water and eggs in a slurry tank with constant agitation. Heat the strained pumpkin puree to 72 C (160 F) in a scraped surface kettle. Pump the water/egg slurry into the kettle containing the pumpkin puree and slowly heat, under constant agitation to 84 C (180 F). Hold at 84 C (180 F) for 5 min. Fill pie shells and bake at 450 F for 10 min, then 350 F for 50 min.
Alternatively, the pie filling may be canned and retorted.