Salt cake and method for producing the same

A cake and egg technology, applied in food preparation, baking, baked food, etc., can solve the problems of diabetic patients suffering, inability to eat at will, diabetes complications, etc., and achieve the effect of prolonging the shelf life, bright colors, and soft taste

Inactive Publication Date: 2009-06-24
天津金世制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But don't just eat milk and eggs. If you don't have enough calories, the protein will be used for energy, resulting in a waste of protein.
However, people often eat sugary pastries, and the subsequent health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people.
Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run, causing pain to diabetic patients
Therefore, sugary foods, pastries, and beverages cannot be eaten at will by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Ingredients: 800 parts of eggs, 8200 parts of sugar-free improver, 400 parts of low-gluten flour, 10 parts of baking powder, 5 parts of monosodium glutamate, 10 parts of lean ground meat, 10 parts of soy sauce, 100 parts of cake oil, 5 parts of shallots, salt 5 servings. The sugar-free improving agent is composed of 20 parts of xylitol, 10 parts of sorbitol and 4 parts of sucrose fatty acid ester.

[0021] Production Method

[0022] 1. Slice shallots, deep-fry until golden brown, add minced meat and stir-fry together, add seasonings and mix well, it is the stuffing;

[0023] 2. Beat the eggs and sugar-free improver until milky white for 15 minutes, then sift in the flour and knead into a batter;

[0024] 3. Spread the cellophane on the baking tray, pour half of the batter and smooth it out, steam over medium heat for 5 minutes, take it out, sprinkle the meat filling, pour the remaining batter and smooth it, then put the baking tray into the oven and bake at 220°C Bak...

Embodiment 2

[0026] 500 parts of eggs, 50 parts of sugar-free improver, 200 parts of low-gluten flour, 10 parts of baking powder, 5 parts of monosodium glutamate, 10 parts of lean ground meat, 2 parts of soy sauce, 10 parts of cake oil, 5 parts of shallots, and 5 parts of salt. The sugar-free improving agent is composed of 30 parts of xylitol, 20 parts of sorbitol and 10 parts of sucrose fatty acid ester.

[0027] Production Method

[0028] 1. Slice shallots, deep-fry until golden brown, add minced meat and stir-fry together, add seasonings and mix well, it is the stuffing;

[0029] 2. Beat the eggs and sugar-free improver with an egg beater until milky white for 20 minutes, then sift in the flour and knead into a batter;

[0030] 3. Spread the cellophane on the baking tray, pour half of the batter and smooth it out, steam over medium heat for 5 minutes, take it out, sprinkle the meat filling, pour the remaining batter and smooth it, then put the baking tray into the oven and bake at 220°...

Embodiment 3

[0032] Ingredients: 800 parts of eggs, 8200 parts of sugar-free improver, 500 parts of low-gluten flour, 6 parts of baking powder, 5 parts of monosodium glutamate, 8 parts of lean meat, 8 parts of soy sauce, 5100 parts of cake oil, 5 parts of shallots, salt 5 servings.

[0033] Production Method

[0034] 1. Slice the shallots, deep-fry until golden brown, put in the meat and stir-fry together, add seasonings and mix well, it is the stuffing;

[0035] 2. Beat the eggs and sugar-free improver until milky white for 15 minutes, then sift in the flour and knead into a batter;

[0036] 3. Spread the cellophane on the baking tray, pour half of the batter and smooth it out, steam over medium heat for 5 minutes, take it out, sprinkle the meat filling, pour the remaining batter and smooth it, then put the baking tray into the oven and bake at 220°C Bake, when the cake volume swells, put it on the top fire, the temperature is 210 ℃, turn off the bottom fire, take it out when the surfac...

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PUM

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Abstract

The invention relates to salted cake, characterized by comprising the materials with the weight percent: 150-900 parts of eggs, 50-200 parts of sugar-free modifier, 200-800 parts of low gluten powder, 2-10 parts of baking powder, 2-10 parts of monosodium glutamate, 2-10 parts of lean ground meat, 2-10 parts of sauce, 10-100 parts of cake oil, 2-10 parts of shallot, 2-10 parts of salt. The inventive salted cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

Description

technical field [0001] The invention belongs to the technical field of cake food production, and relates to a production method of baked products, in particular to a salty cake and a production method thereof. Background technique [0002] In recent years, with the continuous improvement of people's living standards and quality, people's health awareness has been continuously enhanced, and they have paid more attention to the quality of breakfast. Reasonable breakfast food should be rich in water and nutrition. Milk and soy milk meet the above requirements, you can choose one, and other "dry points" should be added, but this kind of food digests quickly, so there should be appropriate amount of protein and fat, eggs, soy products, lean meat, peanuts, etc. Waiting, this will not only make the food stay in the stomach for a longer time, but also make people energetic throughout the morning. In addition, you need to eat some fruits and vegetables. This is not only to supplemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/307
Inventor 宋富智
Owner 天津金世制药有限公司
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