| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Pumpkin Pie Filling |
| 配方組成： |
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. |
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