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Dried meat floss cake and processing method thereof

A technology of meat floss and meat floss, which is applied in pastry, the processing of the meat floss, and the field of sugar-free meat floss, which can solve the problems of endangering human health, obesity, etc., and achieve the effect of simple processing method, satisfying dietary needs, and rich taste

Active Publication Date: 2015-05-27
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. Excessive intake of sugar can easily lead to obesity and high blood pressure , diabetes, cardiovascular and cerebrovascular diseases and other diseases, endangering human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0036] Wheat flour: 40%; Meat floss: 23%; Mung bean: 18%; Starch: 1.2%; Soybean oil: 1.2%; Maltitol: 14%; Xylitol 1%; Sorbitol liquid 0.06%; %; potassium sorbate 0.03%; salt: 0.05%; milk flavor 0.01%; purified water: 1.42%.

[0037] According to above raw material and weight ratio, the processing process of described meat floss cake is as follows:

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

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

Embodiment 2

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

[0045] Wheat flour: 34%; Meat floss: 25%; Mung bean: 20%; Starch: 2.4%; Peanut oil: 2.5%; Isomalt: 10%; Sorbitol 3%; Acesulfame K 0.01%; Aspartame 0.02% ; Sorbic acid 0.02%; Salt 0.02%; Pepper 0.01%; Monosodium glutamate 0.01%;

[0046] According to above raw material and weight ratio, the processing process of described meat floss cake is as follows:

[0047] 1) Soak the mung beans at 60°C for 3 hours to soften them, then steam them at 150°C for 30 minutes to get mung bean paste, set aside;

[0048] 2) Stir 70% of the total weight of wheat flour and 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; stir until After mixing all the ingredients, add sorbic acid, acesulfame potassium, aspartame and milk essence, and stir to mix;

[0049] 3) Mix the materials obtained in ...

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 陈海峰
Owner FUJIAN FUPAIYUAN FOODSTUFF CORP LTD
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