| 摘要 |
A process for manufacturing a filled pastry product comprises preparing a pastry dough, forming the dough into a sheet, laminating the dough sheet, and docking the dough sheet. The dough sheet is split longitudinally to form a base dough sheet portion and a top dough sheet portion. The base dough sheet portion is led along a conveyor. The base dough sheet portion is sprayed with water and applying gluten to the sprayed base dough portion sheer. A filing comprising a mixture of sauce and frozen cooked meat and/or vegetables is prepared, the filling being at a temperature of from +2{C to -3{C. The filing is formed into a desired form shape and then applied to the floured base dough sheet portion. The top dough sheet portion is placed over the base dough sheet portion and filling. The top sheet portion is sealed to the base dough sheet portion to form a pocket between the base and top dough sheer portions housing the filling. The edges of the pocket are crimped, excess dough between the pockets is cut away and a glaze is applied to the individual pockets. The pastry pockets are cooked, cooled and subsequently frozen for packaging. |
