abstract:

China's pastry making technology has a long history and exquisite skills. It is one of the main contents of China's cooking system and an indispensable part of the catering industry. It occupies an important position in the diet and plays an important role in meeting the needs of diners.

Pasta production technology is a highly technical and artistic technology. For the increasingly competitive catering industry, pastry innovation is one of the most important topics. Because pastry innovation can not only bring profits to hotels, hotels and hotels, but also make enterprises invincible in the future competition.

Keywords: innovation and development of Chinese pastry

catalogue

A, the concept of pastry .................................... 1

Second, the role of cakes in diet ......................................................................................................................................................................

Three. Innovation of China Pasta 3-6

Four. The Development of Pasta in China

First, the concept of pastry

Pastry in a broad sense refers to staple food, snacks and snacks made of various grains with various fillings; In a narrow sense, it refers to staple food and snacks made of flour, rice flour and other dough. The operation skill of making pastry food is pastry making technology.

Pasta production technology is an important part of cooking technology. It is the crystallization of the hard-working experience and wisdom of the working people in our country, and it is a relatively rich science and technology that has been continuously developed in long-term production practice. In the long-term development of pastry technology in China, and through the constant practice and extensive communication of chefs in past dynasties, a variety of pastry products with rich tastes and excellent shapes have been created, which enjoy a high reputation at home and abroad. In addition, China has a vast territory, and its climate, products and people's living habits are different. Pastry production has formed different styles and strong local characteristics in terms of material selection, taste and production methods.

Second, the role of cakes in diet

With the improvement of people's living standards, cakes have become an indispensable food in people's daily life and play a certain role in the catering industry.

(a) Pastry is an important part of the cooking profession.

Cooking major mainly includes two aspects: first, dish preparation and cooking, commonly known as "red case" in the industry; The second is pastry making, commonly known as "white case" or "noodle case" in the industry. These two aspects constitute the whole production business of cooking specialty in catering industry. Therefore, cakes and dishes are two aspects of a whole. Although "red case" and "white case" are two types of work, they have strict differences and close cooperation. Many dishes are more distinctive with snacks. In particular, the collocation of main and non-staple food at dinner and the collocation of serving points at banquet embodies the mutual cooperation and close connection of an overall content. Pastry not only closely cooperates with dishes, but also has its relative independence. It can also exist independently from the dishes and operate independently.

(2) Pasta is an indispensable and important food in people's daily life.

People's dietary needs change with the development of social economy. Now the concept of food socialization is deeper and wider, and snack food has a certain position in diet. Eating breakfast in the morning, drinking tea in the afternoon and midnight have become an important part of people's daily life. Although the price of cakes is lower than that of dishes, they still occupy half of the catering industry, especially on holidays and rest days, cakes have become a necessary food for people to relax and travel.

(3) Pasta is a daily consumer product that enlivens the market and enriches people's lives.

Pastry is not only the main food to satisfy hunger before and after meals, but also an excellent gift to express one's mind and contact feelings when visiting relatives and friends. It can not only be eaten as a staple food, but also add color to the dining table. Especially snacks that are easy to carry during holidays and travel will be loved by people. Many snacks are also closely related to history or legends. "When Celebrating the Jiangxiang Festival" records: "Eating moon cakes in the Mid-Autumn Festival and setting the night as the Moon Festival also means bimonthly." Therefore, the reunion festival in Tomb-Sweeping Day, the rice cake in the Double Ninth Festival and the glutinous rice balls in the Lantern Festival all have similar meanings. This shows that cakes are important consumer goods that enrich people's lives, facilitate the masses, activate the market and promote consumption.

To sum up, cakes play an important role in providing travel convenience, solving daily needs, improving diet content, adjusting nutritional taste, enriching life needs and perfecting banquet structure in the whole diet life. It is precisely because it has such a great demand that we should improve the demand of consumers through pastry innovation. Pastry innovation can not only stabilize customers, bring profits to hotels, guesthouses and hotels, but also make enterprises invincible in the future competition.

Third, the innovative method of Chinese pastry.

According to the survey, the varieties of cakes in many places are mostly old faces, and the production methods are simplified. Some have remained unchanged for decades and have been "singing ancient songs", mainly because they are not innovative enough and inherit fine traditions.

Pastry in China has a history of more than 2,000 years, and has left many exquisite skills and treasures in its development. Therefore, it should be a long-term task to inherit traditional skills and innovate traditional famous products. Many famous shops and old shops have done a lot of work in this respect before, but it is far from enough for China's profound pastry culture. For example, the study of fermentation methods, the production of clear milk soup, the crispness of fried products, the softness of cakes, the grasp of stuffing flavor, the inheritance of famous products and so on. Each item has many questions worth pondering. Hangzhou Yuan Kui Pavilion is a famous noodle restaurant in the south of the Yangtze River. The fried eel noodles with shrimps in this restaurant are very traditional and delicious, and they are still selling well. In recent years, when we ordered fried eel noodles with shrimps in Yuan Kui Pavilion, we thought the noodles were ok, but the soup was not fresh enough, and the eel slices were slightly hard and not crisp enough. Compared with eel noodles forty years ago, I always feel a little inferior. Of course, the traditional famous pasta is mostly made by hand, mainly by experience, and it can't be learned overnight. However, if a group of conscientious people inherit the famous pasta and then improve it, the traditional famous pasta will go up a flight of stairs.

(1) Develop new raw materials and innovate new varieties of pasta.

The main raw materials for making cakes are: skin embryo, stuffing, seasoning and food additives. There are hundreds of specific varieties. On the basis of making full use of traditional raw materials, western-style new raw materials, such as coffee, egg slices, cheese, condensed milk, cream, syrup, various embellishments, flavoring agents, bulking agents, emulsifiers, thickeners, fortifiers, etc., are selected to improve the quality of dough and stuffing and give innovative pastry varieties special flavor characteristics.

1. The development of dough is the basis for the innovation of pastry varieties.

There are many kinds of pasta in China. According to the book "500 Kinds of Huaiyang Flavor Noodle", there are more than 500 varieties of Huaiyang Noodle centered on Yangzhou. China Traditional Snacks has collected more than 600 kinds of China traditional snacks. The production of these traditional pastry varieties can not be separated from four classic doughs: mixed dough, fermented dough, rice flour dough and pastry dough. Dough is the basis for the formation of specific pastry varieties, whether it is stuffing or not. Therefore, it is an excellent way to start with dough, properly replace new raw materials and innovate new varieties of cakes.

Innovation of dough and dough embryo raw materials. Traditionally, flour, glutinous rice flour, japonica rice flour and corn flour are the main products of pastry making, but now they have shown a diversified trend. Coarse cereals, such as millet, sorghum, buckwheat, Japanese wheat, oats, etc. Root vegetable powder, such as taro, yam, sweet potato, potato, arrowhead, lily, etc. Bean flour, such as mung bean, red bean, pea, broad bean and kidney bean, can be mixed with flour and glutinous rice flour to make pastry skin or embryo. Of course, some people pound fish and pork into wonton bags. Fruit juice and vegetable juice can also be used to make dough. Only in this way can dough and dough embryos be more colorful. For example, as the highlight of China Hangzhou Food Festival in 2004, innovation has become the main theme of the Yangtze River Delta pastry competition. Among them, there has been great innovation and expansion in dough materials, which has changed the situation that only rice or noodles were used as raw materials in the past. Many players used corn, sweet potatoes, pumpkins and other raw materials. For example, the "buckwheat candied dates" made by Yangzhou player Xu Hui, the raw material of this dessert is miscellaneous grains buckwheat; He Chuanwei of Changxing Zijin Hotel made a "millet mung bean group" with millet mung beans; Shanghai Bailemen thinks that the contestants make "taro jiaozi" with taro mud as the skin, which conforms to the theme of innovation in the competition and also reflects the trend of innovation and development of Chinese cakes.

In addition, it is also an innovation to mix a certain kind of dough with other new raw materials to form a variety of cakes. For example, adding a certain proportion of milk, cream and butter to the fermented dough will make the fermented dough look more fragrant and moist, not only with better taste, but also with richer nutrition. For another example, when dough is mixed with water, milk, chicken soup, etc. It can be used to make dough instead of water, and raw materials such as eggs and cheese powder can also be added to make dough more distinctive. In addition to eating traditional lard, fried dough can also be made of butter, forming an innovative variety of China cakes.

2. The change of stuffing is the source of innovation of pastry varieties.

Pay attention to stuffing and taste. The quality of stuffing has a great influence on the color, aroma, taste, shape and quality of products. The change of stuffing is the source of innovation of pastry varieties. Shrimp, crab, shellfish, ginseng and other aquatic products, as well as miscellaneous grains, vegetables, dried fruits, fruits, preserves, flowers, etc. can all be used as stuffing. In addition, new western-style raw materials such as coffee, sliced eggs, cheese, condensed milk, cream, syrup, jam and chocolate can also be used as fillings to create different kinds of cakes. For example, the chocolate moon cakes, coffee moon cakes and ice cream moon cakes launched by Yuanzu Food have led the trend of innovation in domestic pastry and stuffing varieties. Food enterprises in Yangzhou are also intensively studying cactus and aloe steamed stuffed bun, aiming at innovating Yangzhou steamed stuffed bun and meeting the new demands of consumers.

Carefully selected materials, carefully produced. The choice of raw materials for stuffing is very particular, and the main ingredients and ingredients used should generally choose the best parts and quality. Pay attention to the needs of seasoning, setting and maturity when making, and consider the coordination of color, fragrance, taste, shape and quality of finished products. For example, choose chicken breast to make chicken stuffing; Make shrimp stuffing and choose prawns. According to the needs of molding and maturity, raw materials are often processed into shapes such as diced, granular and velvet, so that steamed bread can be kneaded and matured.

"The food has no definite taste, but it is delicious." In addition to the change of materials, the taste of stuffing has also been greatly innovated. And the taste comes from different places and different eating habits. In terms of taste, there has been a saying in China since ancient times that it is sweet in the south, salty in the north, spicy in the east and sour in the west. Therefore, the local flavor characteristics reflected in the pastry stuffing are particularly obvious. For example, the filling of Cantonese pastry is characterized by light taste, freshness and smoothness. The fillings of Beijing-style cakes are salty, fresh and thick; The fillings of Su-style cakes pay attention to rich taste, rich halogen flavor and delicious taste. In this regard, Cantonese-style barbecued pork buns with oyster sauce, Beijing-style Tianjin Goubuli steamed buns and Soviet-style soup dumplings are all famous for their special fillings.

Traditional China pastry fillings are mainly divided into salty fillings and sweet fillings. Salty stuffing tastes refreshing, salty and light, and sweet stuffing is sweet. Under the innovation of pastry chefs, new seasonings were adopted, and the taste of pastry fillings changed greatly. At present, there are mainly fish-flavored, sauce-flavored, sweet and sour, curry, salt and pepper and so on. For example, in the 2004 Yangtze River Delta Pastry Competition, Fan Yin, a contestant of Hangzhou New Century Hotel, made Sichuan-style sesame cakes with fish-flavored shredded pork in the middle, which was delicious outside and delicious inside, with endless aftertaste; One of the entries of Zhou, a contestant of Kaili Hotel in Ningbo, is "Longjing Litchi", which looks like red litchi, but the stuffing is made of precious dragon fruit and other seasonings, which is sweet and sour and intriguing; Jiangsu, on the other hand, used curry beef stuffing for the contestant's work "Lotus Root Crisp", which brought people a taste enjoyment popular in Southeast Asia.

3. The innovation of pastry flavor characteristics such as color, aroma, taste, shape and quality is the guarantee to attract consumers.

Flavor characteristics, such as color, aroma, taste, shape and quality, have always been the key indicators to identify the success of making specific pastry varieties. The innovation of pastry varieties mainly meets the needs of consumers in terms of flavor characteristics such as color, aroma, taste, shape and quality.

In terms of "color", we should not only insist on using light as the most expensive color, but also skillfully use the principles of coloring and color matching, and try to use natural pigments instead of artificial pigments. For example, the bottom layer of sponge cake is mainly natural toner, and a thin layer of horizontal toner is coated on the surface of the cake, which not only achieves the effect of beautiful color after maturity, but also avoids the disadvantages of too many colors.

The innovation of "taste" mainly lies in the change of raw materials and taste types. Now, take Huangqiao sesame seed cake as an example. The earliest filling of Huangqiao sesame seed cake was made by mixing pig fat with chopped green onion, salt, monosodium glutamate, pepper and sesame oil. At that time, no matter the people or the officers and men, there was no oil and water in their stomachs, but they all ate crispy and delicious big shortcakes, which not only satisfied their hunger but also fully supplemented the oil and water in their stomachs. People appreciate it very much, so it spread widely, making the reputation of Huangqiao sesame seed cake spread all over the country. But later, fewer people ate. Why? The original traditional variety was too greasy and oily, so it was improved by adding minced ham into its stuffing, and then the proportion of sheep fat, chopped green onion and minced ham in its stuffing was adjusted, so that the proportion of sheep fat only accounted for 20% of the whole stuffing of Huangqiao sesame seed cake, which improved the taste of the cake. At present, a certain proportion of shrimp and macadamia nuts are added to the stuffing, which improves the taste effect of Huangqiao sesame seed cake and makes this traditional historical point last forever.

There are many changes in "shape", and different varieties have different shapes. Even the same variety, different regions and different flavor schools will be ever-changing and have different forms. Specific "shapes" mainly include: geometric shapes, pictographic shapes (which can be divided into plant shapes and animal shapes) and so on. The innovation of "shape" requires conciseness, naturalness and vividness. Using the methods of ellipsis, exaggeration, deformation, addition and geometry, we can not only create a vivid appearance, but also be concise and quick. For example, roses used for decoration in cakes are often omitted to a few petals, but they still do not lose the characteristics of roses; Jiaozi the Goldfish focuses on exaggerating the eyes and tail of the goldfish, making it more vivid.

The innovation of "quality" is mainly to be good at absorbing the special "quality" of food while maintaining the stability of traditional cakes. For example, Xie Yuanshan in Zhangqiu City, Shandong Province, successfully created a "burning bun", which changed the history of steaming traditional buns for more than 2,000 years. The dough is made of high-gluten wheat flour with specially improved stabilizer, and the stuffing is mixed with traditional Chinese medicine and special spices. Baked in the furnace for 8-65,438+00 minutes. The finished product is golden in color, and the sesame paste on it is like a shining star in space. The steamed stuffed bun is crisp outside and tender inside, with the crisp fragrance of fried chicken fillet, the fragrance of mutton kebabs and the taste of steamed stuffed bun. It should be said that his innovation mainly lies in successfully grasping the "quality" of steamed buns and adapting to the changes of consumers' tastes.

(2) Develop pastry making tools and equipment and improve pastry production conditions.

If a worker wants to do a good job, he must sharpen his tools first. There are three methods to make Chinese cakes: manual production, impression production and machine production, but in reality, manual production is still the main method, which brings a series of problems such as low production efficiency and unstable product quality. Therefore, in order to popularize and carry forward the advantages of China's cakes, we must combine the characteristics of specific cakes, innovate and improve the tools and equipment of cakes in shopping malls, and make the cakes produced by mechanical equipment reach the specific flavor characteristics of handmade cakes to the maximum extent.

(3) Attach importance to nutrition science and develop functional pastry varieties.

Human requirements for food are: first, eat well, and second, eat well. When these two requirements are met, we hope that the food we eat can promote our health, so functional food appears.

China's diet has always had a tradition of close connection with medical treatment. The homology of medicine and food, and the communication between doctors and kitchens is one of the remarkable characteristics of China's food culture. From the point of view of nutrition, it can be measured from three aspects: sufficient quantity, good quality and hygiene. This requires us to pay attention to: (1) mainly cereals, accounting for about 60%-80% of the total food intake, providing 60% or more of the total calories.

(2) protein consumes about 70g a day, such as cereal and soybean flour as dough and meat protein as stuffing.

(3) In terms of vitamins, there are few sources of vitamin A, mainly relying on carrots in colored vegetables. Making dough with carrot juice is more conducive to the absorption of nutrients.

The term "functional cakes" is suitable for the development trend of China food industry in the 26th century. Now we should not only meet people's psychological needs for food, but also meet the needs of human trials. Nutrition, intelligence, curative effect, health care and longevity are the development directions of China food and health food market in 2 1 century. "Functional pasta" highlights the health-care function of food raw materials, and makes it clear that health-care pasta is not a medicated cake, let alone a medicine.

"Functional cakes" have four functions, namely, enjoyment function, nutrition function, health care function and safety function. However, ordinary cakes have no or little health care function and are ignored. Pasta is rich in nutrition, and having a nutritional function does not mean having a health care function. The amount and quantity of different nutrients vary from person to person, and there are great differences, even comparisons. For example, protein, a high-fat animal food, has obvious nutritional function, but for patients with cardiovascular diseases and obesity, it not only has no health care function, but also has negative effects. Health care function refers to the function of preventing diseases and assisting curative effect for anyone, such as regulating the function of internal organs, enhancing immunity, preventing hypertension, thrombosis, arteriosclerosis, cardiovascular diseases, cancer, anti-aging, and helping to recover after illness. In short, the health care function of cakes refers to the function of benefiting health and prolonging life.

According to the above, "functional cake" can be defined as: besides the nutritional function and sensory function (color, fragrance, taste and shape) possessed by ordinary cakes, it also has the function of regulating human physiological activities that ordinary cakes do not possess or emphasize. At the same time, as a functional cake, it should also meet the following requirements: (1) It is processed from the materials or ingredients used in ordinary cakes and ingested in the usual form and method; Relevant adjustment functions shall be marked; Functional factors with clear chemical structure; Functional factors exist stably in cakes with high safety and are accepted by consumers as cakes. Therefore, the development of functional cakes is the trend of cake variety innovation. The innovation of functional cakes mainly includes four functions: longevity for the elderly, bodybuilding for women, intelligence for children and recuperation for middle age. For example, we can develop a variety of slimming cakes with slimming or intellectual fit effects; Antihypertensive pastry varieties with functions of softening blood vessels, lowering blood pressure, blood lipid and serum cholesterol, and lowering blood coagulation; You can also develop pastry varieties that can prolong the life of the elderly and make children smart.

Dietetic cakes are one of the precious heritages of China cakes. "The History of China Pastry" wrote that "the medicine in the dietetic pastry itself has many curative effects. After being mixed with flour to make various cakes, it is convenient for people to eat and treat diseases unconsciously. Dietary pasta is indeed an invention of China people. " Therefore, we should try our best to explore and organize, and at the same time make use of the advantages of modern multidisciplinary research to develop functional aspects with China characteristics. According to objectives and functions, they are classified as follows:

(1) A functional noodle serving healthy people and aiming at improving human health and physique. According to its functions, it can be divided into longevity cakes, immunity-enhancing cakes, anti-fatigue cakes, brain-strengthening and intelligence-improving cakes, skin-care and beauty cakes, etc.

(2) Functional noodles, that is, therapeutic noodles, serve people with abnormal health and aim at preventing and treating diseases. According to its function, it can be divided into: blood fat-reducing cakes, blood sugar-reducing cakes, weight-reducing cakes and so on.

Fourthly, the development of Chinese pastry.

The innovation of pastry has a long way to go and a broad development space. It also requires us to dig hard, work hard and study realistically, so that the innovation of pastry can last forever and be full of vitality. Pastry innovation is actually a kind of * * * sound between pastry chefs and guests, and a mutual recognition. There are still many aspects of pastry that need innovation. In practice, pastry chefs should not only dare to be broad-minded, reckless and non-sectarian, but also "stick to their sects" when innovating new varieties of cakes. This "sect" firmly grasps the essence of China cooking-focusing on "taste" and aiming at "cultivation" and developing "palatability" rapidly.

refer to

1, pasta making technology, Zhang Renqing, China Times Economic Publishing House, June 2006.

2, "The Chef Must Read", Wang Rong, China Business Press, February 2002.

3. Pasta Making Technology, Liu Yaohua, China Commercial Press, May 2000.

4. Cooking Technology and Catering Service, Sun Shixin, China Standards Publishing House, 1994.2.

5. China Food China. Food, Liu,No. 16 of 2006.