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Flower cake stuffing and preparation process thereof

A flower cake and stuffing technology, applied in baking, baked food, food science, etc., can solve the problems of hidden hygiene, short shelf life, pollution of flower cake, etc., achieve bright color, reduce content, and extend shelf life Effect

Inactive Publication Date: 2011-04-13
高厚基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, handmade flower cakes are prone to pollution, have hidden hygiene hazards, and have a short shelf life, so it is necessary to develop formulas and production processes suitable for mechanized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: suitable for middle-aged and elderly people: 40Kg of rose sauce, 25Kg of candied wax gourd, 8Kg of cooked powder and 10Kg of honey.

[0020] 1. The production of rose sauce 1. The production of rose sauce (1) The raw materials for making rose sauce are selected from the cup-shaped high-quality pollution-free rose flowers that have just opened before 8:00 in the morning;

[0021] (2) Flower selection: Remove the buds, leaves and other impurities from the picked roses, stack the flowers naturally for a short time, let them heat up slightly, at this time the petals will be separated from the receptacle, and the petals will be removed with a dustpan or directly by hand Pick off the petals from the flowers, then use a sieve to remove the yellow stamens, and reserve the petals for later use;

[0022] (3) Knead the petals and weigh them. Take 100Kg of rose petals, add 40Kg of white sugar, and knead until the petals become a sticky cake. During this process, add 1...

Embodiment 2

[0033] Embodiment 2: suitable for the general population, 45Kg of rose sauce, 20 Kg of candied wax gourd, 7Kg of cooked powder and 15Kg of honey, made according to the method in Example 1.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied wax gourd, 5 to 10 parts of cooked powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the processing technology, the flavor of the cake is improved, the processing time is shortened, and the white granulated sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the viscosity and mouthfeel of the stuffing, the production efficiency is improved, pollution caused by manual stuffing preparation is reduced, the shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.

Description

technical field [0001] The invention relates to the field of food processing, especially the formula and processing method of pastry fillings 。 Background technique [0002] Yunnan is the kingdom of plants and a large province of flowers. In most areas, the sunshine time is long, the temperature is suitable, the air is clean, and the soil is not polluted. It has natural and unique advantages for planting various edible flowers. Among all kinds of flowers, the cultivation of edible roses is the most popular. Extensive, according to relevant data research shows that edible roses contain a lot of protein, amino acids, mineral elements, fat, total sugar, vitamin C and crude fiber and other nutrients, have good medicinal value and health value, in line with modern medicine The food concept of the same origin, China has used roses as a food ingredient since ancient times, and it is used in food customs. It is deeply loved by the masses and has a high reputation in China. H...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/38
Inventor 高厚基
Owner 高厚基
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