Dried meat floss cake and processing method thereof

A technology for meat muffins and meat floss, which is applied in baking, baked goods, food science and other directions, can solve problems such as endangering human health and obesity, and achieve the effects of simple processing methods, satisfying dietary needs and rich taste.

Active Publication Date: 2014-03-19
FUJIAN FUPAIYUAN FOODSTUFF CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production process of meat muffins, in order to ensure the taste of meat muffins, the manufacturer will add a large amount of sucrose to the formula of meat muffins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] A meat muffin, calculated by weight percentage, made from the following raw materials:

[0036] Wheat flour: 40%; pork floss: 23%; mung bean: 18%; starch: 1.2%; soybean oil: 1.2%; maltitol: 14%; xylitol 1%; sorbitol liquid 0.06%; sodium dehydroacetate 0.03 %; potassium sorbate 0.03%; salt: 0.05%; milk flavor 0.01%; purified water: 1.42%.

[0037] According to the above raw materials and weight ratio, the processing process of the meat muffin is as follows:

[0038] 1) After soaking the mung beans of the above weight at 50°C for 4 hours to soften them, steam them at 140°C for 40 minutes to obtain mung bean paste, which is ready for use;

[0039] 2) Mix the wheat flour with 65% of the total weight of wheat flour and the purified water with 30% of the total weight of purified water to form a uniform paste, add maltitol, xylitol, starch, soybean oil and salt in sequence; stir until the ingredients are mixed, Then add sodium dehydroacetate, potassium sorbate, sorb...

Example Embodiment

[0043] Example 2

[0044] A meat muffin, calculated by weight percentage, made from the following raw materials:

[0045] Wheat flour: 34%; pork floss: 25%; mung bean: 20%; starch: 2.4%; peanut oil: 2.5%; isomalt: 10%; sorbitol 3%; acesulfame potassium 0.01%; aspartame 0.02% ; Sorbic acid 0.02%; salt 0.02%; pepper 0.01%; monosodium glutamate 0.01%; milk flavor 0.02%; purified water 2.98%.

[0046] According to the above raw materials and weight ratio, the processing process of the meat muffin is as follows:

[0047] 1) After soaking mung beans at 60°C for 3 hours to soften them, steam them at 150°C for 30 minutes to obtain mung bean paste, set aside;

[0048] 2) Stir 70% of the total weight of wheat flour and purified water of 25% of the total weight of purified water into a uniform paste, and then add isomalt, sorbitol, starch, peanut oil, salt, monosodium glutamate and pepper; After the ingredients are mixed, add sorbic acid, acesulfame K, aspartame and milk flavor, stir and mix wel...

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PUM

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Abstract

The invention discloses a dried meat floss cake. The dried meat floss cake is prepared by, in percentage by weight, 30-45% of wheat flour, 20-25% of dried meat floss, 15-20% of mung beans, 1-3% of starch, 1-3% of vegetable oil, 12-16% of multiple sugar alcohol, 0.02-0.06% of a sweetener, 0.02-0.06% of a food preservative, 0.01-0.03% of edible essence, 0.03-0.08% of a seasoner and 1-3% of purified water. According to the dried meat floss cake, the process method is simple, sucrose substances with high sugar content are not added in the dried meat floss cake, and the diet requirement of people for low sugar is met; and the mung beans are also added in the dried meat floss cake, so that the dried meat floss cake tastes richer and is suitable for being eaten by people of all ages.

Description

technical field [0001] The invention relates to a cake, in particular to a sugar-free meat floss cake, and also relates to a processing method of the meat floss cake, which belongs to the field of food processing. Background technique [0002] Today, with the increasingly accelerated pace of life, meat muffins, as a fast food product, are deeply loved by people because of their convenience. However, in the production process of meat muffins, in order to ensure the taste of meat muffins, the manufacturer will add a large amount of sucrose to the formula of meat muffins. Excessive intake of sugar can easily lead to obesity and high blood pressure , diabetes, cardiovascular and cerebrovascular diseases and a series of diseases endanger human health. Therefore, it is very necessary to reduce the sugar content of the meat muffins while ensuring the mouthfeel of the meat muffins. Contents of the invention [0003] The purpose of the present invention is to overcome the shortco...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 陈海峰
Owner FUJIAN FUPAIYUAN FOODSTUFF CORP LTD
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