Quick-freezing fresh-keeping shredded cake and making method thereof

A production method and a technology for hand-grabbing cakes, which are applied in baking, dough processing, baked food and other directions, can solve the problems of crispy and delicious taste and can not satisfy consumers, and can increase the aroma, remove the fishy smell of lard, promote the effects of metabolism

Active Publication Date: 2014-04-23
云鹤食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many finger cakes on the market, usually on-site kneading and frying, so it cannot satisfy consumers’ desire to taste delicious food withou

Method used

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  • Quick-freezing fresh-keeping shredded cake and making method thereof
  • Quick-freezing fresh-keeping shredded cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 250 parts of all-gluten flour, 25 parts of cassava modified starch, 4 parts of salt, 1.2 parts of chicken essence, 40 parts of lard, 4 parts of white sugar, 2 parts of vitamin E, 10 parts of soybean oil, 4 parts of sesame, 6 parts of shallot, 0.1 part of ginger, 0.25 part of white radish, 0.5 part of onion, 0.25 part of pepper, 0.36 part of sodium hexametaphosphate and 130 parts of water.

[0027] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:

[0028] 1) Preparation of mixed oil:

[0029] Mince 0.1 parts by weight of ginger, 0.25 parts by weight of white radish, and 0.5 parts by weight of onion, put them together with 0.25 parts by weight of Chinese prickly ash into 40 parts by weight of lard heated to 130°C, filter and remove the oil residue after 15 minutes, and co...

Embodiment 2

[0040] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 245 parts of all-purpose flour, 30 parts of cassava modified starch, 5 parts of salt, 1 part of chicken bouillon, 35 parts of lard, 3 parts of white sugar, vitamin E1.5 11 parts of soybean oil, 3 parts of sesame, 7 parts of shallot, 0.2 part of ginger, 0.2 part of white radish, 0.6 part of onion, 0.2 part of pepper, 0.3 part of sodium hexametaphosphate and 125 parts of water.

[0041] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:

[0042] 1) Preparation of mixed oil:

[0043] Mince 0.2 parts by weight of ginger, 0.2 parts by weight of white radish, and 0.6 parts by weight of onion, and put them together with 0.2 parts by weight of Chinese prickly ash into 35 parts by weight of lard heated to 125°C. After 18 minutes, filter to remove the oil residue, and continue heat...

Embodiment 3

[0054] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 255 parts of all-purpose flour, 20 parts of cassava modified starch, 6 parts of salt, 1.4 parts of chicken essence, 45 parts of lard, 5 parts of white sugar, vitamin E2.5 9 parts of soybean oil, 5 parts of sesame, 5 parts of shallot, 0.3 part of ginger, 0.3 part of white radish, 0.4 part of onion, 0.3 part of Zanthoxylum bungeanum, 0.4 part of sodium hexametaphosphate and 135 parts of water.

[0055] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:

[0056] 1) Preparation of mixed oil:

[0057] Mince 0.3 parts by weight of ginger, 0.3 parts by weight of white radish, and 0.4 parts by weight of onion, and put them together with 0.3 parts by weight of Chinese prickly ash into 45 parts by weight of lard heated to 135°C. After 12 minutes, filter to remove the oil residue, a...

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Abstract

The invention discloses a piece of quick-freezing fresh-keeping shredded cake and a making method thereof. The quick-freezing fresh-keeping shredded cake comprises, by weight, 245 parts to 255 parts of plain flour, 20 parts to 30 parts of cassava modified starch, 4 parts to 6 parts of salt, 1 part to 1.4 parts of chicken powder, 35 parts to 45 parts of lard oil, 3 parts to 5 parts of white sugar, 1.5 parts to 2.5 parts of Vitamin E, 9 parts to 11 parts of soybean oil, 3 parts to 5 parts of sesame, 5 parts to 7 parts of chive, 0.1 part to 0.3 part of fresh ginger, 0.2 part to 0.3 part of white radish, 0.4 part to 0.6 part of onion, 0.2 part to 0.3 part of Chinese prickly ash, 0.3 part to 0.4 part of sodium hexametaphosphate and 125 parts to 135 parts of water. The quick-freezing fresh-keeping shredded cake is easy and convenient to eat, can be baked on site by an electric baking pan or an oven, the freshly-baked shredded cake is overlapped in layers, the inner layer is thin as paper, the outer layer is brown and crisp, the taste is tough and chewy, and the quick-freezing fresh-keeping shredded cake also has wheat flavor or onion flavor or spiced salt flavor.

Description

technical field [0001] The invention relates to a quick-frozen and fresh-keeping finger cake and a method for making the finger cake, which belongs to the field of food production. Background technique [0002] Finger cake is a kind of food that is very popular among consumers, especially among working people. At present, there are many finger cakes on the market, usually on-site kneading and frying, so it cannot satisfy the desire of consumers to taste delicious food without leaving home. There are also some quick-frozen finger cakes available, but their mouthfeel is often not as crispy and delicious as those made on-site. Contents of the invention [0003] The purpose of the present invention is to provide a quick-frozen fresh-keeping finger cake. [0004] In order to achieve the above object, the technical solution adopted by the present invention is to provide a quick-frozen fresh-keeping finger cake, comprising the following raw materials in parts by weight: 245-255...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/02
Inventor 牛镇平宋克杰薛静玉
Owner 云鹤食品有限公司
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