74results about How to "Fast oil return" patented technology

The invention discloses a baking composite non-dairy cream and a preparation method thereof. The baking composite non-dairy cream is prepared from the following raw materials in percentage by weight: 28 to 40 percent of vegetable fat, 0.02 to 0.5 percent of lecithin, 0.02 to 2 percent of edible salts, 0.02 to 0.5 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.05 to 1 percent of mono-and diglycerides of fatty acids, 0 to 0.2 percent of sucrose fatty acid ester, 0 to 0.5 percent of polyglycerol ester, 2 to 5 percent of crino whey powder, 0.05 to 1 percent of modified cellulose, 0.1 to 2.5 percent of sodium caseinate, 0 to 0.5 percent of sodium stearoyl lactylate, 0 to 0.5 percent of lactic acid glycerin fatty acid ester, 0 to 0.3 percent of sodium alginate, 0.002 to 0.2 percent of sodium scorbate, 3 to 6 percent of sugar, 3 to 6 percent of glucose syrup, 10 to 18 percent of high fructose corn syrup and the balance of water. The baking composite non-dairy cream and the preparation method thereof disclosed by the invention have the beneficial effects that operation steps are simplified, and the efficiency is improved; the influence of human experience is avoided, and the finished product rate is improved; by using the synergistic effect of the modified cellulose, the sodium caseinate and stearoyl lactylate, a cake is automatically cracked when a pound cake is baked and the condition that the cake is pulled out of a baking chamber for artificially cutting is avoided, so that the baking time and energy consumption are saved; better water holding and wetting properties are obtained, and the shelf life is prolonged.

The invention discloses a chicory spiced salt moon cake and a making process of the chicory spiced salt moon cake. The chicory spiced salt moon cake comprises, by weight, 20-25 parts of cooked flour, 9-14 parts of weak strength flour, 8-12 parts of white sweetened bean paste, 4-6 parts of chicory syrup, 7-10 parts of peanut kernels, 4-7 parts of white gourd strips, 4-7 parts of sesame, 2-5 parts of inulin, 3-5 parts of Cantonese syrup, 3-5 parts of medium strength flour, 2-5 parts of soft sugar, 2-5 parts of peanut oil, 2-5 parts of salad oil, 2-5 parts of white lotus paste, 2-5 parts of sunflower seeds, 2-5 parts of lard, 0.5-1.5 parts of chicory powder, 0.3-0.8 part of onion, 0.1-0.4 part of paprika powder, 0.1-0.3 part of salt and 0.1-0.3 part of alkaline water. Finished products are made through the procedures of dosage, preprocessing, preparation of wrapper, preparation of filling, formation and baking, and the moon cake has the advantages of being high in dietary fiber content, fast in oil return, good in taste, long in quality guarantee period, free of any preservative, and the like.

The invention discloses an endive assorted mooncake and a making technology thereof. The endive assorted mooncake comprises, by weight, 15-25 parts of white bean paste, 8-15 parts of weak strength flour, 3-6 parts of medium strength flour, 6-12 parts of salad oil, 5-10 parts of soft plantation white sugar, 2-5 parts of endive syrup, 2-5 parts of syrup in Canton style, 5-8 parts of cooked flour, 4-6 parts of white gourd strips, 2-5 parts of peanut kernels, 2-5 parts of peanut oil, 2-5 parts of kumquat, 2-5 parts of candied apples, 2-5 parts of green candied fruit shreds, 2-5 parts of red candied fruit shreds, 2-5 parts of white lotus seed paste, 2-5 parts of sesame, 1-4 parts of endive powder, 0.2-0.5 part of almonds, 2-6 parts of inulin and 0.1-0.3 part of water containing soda. The making technology of the endive assorted mooncake comprises the steps of preparation of product raw materials, preprocessing of the product raw materials, preparation of skin materials, preparation of stuffing, forming and baking. The endive assorted mooncake has the advantages that the content of dietary fibers is high, the oil returning property is good, the taste is good, the shelf life is long, and no preservative is added to the mooncake.