Quick-frozen cheese and strawberry steamed cake and preparation method thereof

A technology for steaming cakes and strawberries, which is applied to the field of quick-frozen cheese and strawberry steamed cakes and the preparation thereof, can solve the problems of prolonged storage period, short storage period, difficult storage of cakes, etc., so as to prolong the storage period, prevent feces and diarrhea, and protect eyes health effects

Inactive Publication Date: 2016-02-24
SANQUAN FOOD
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is also to provide a preparation method of quick-frozen cheese strawberry steamed cake, which adopts quick-freezing technology to quickly cool down and freeze it for storage, greatly prolongs its storage period without adding preservatives, and solves the problem of traditional cakes. Difficulty in storage and short shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A quick-frozen cheese strawberry steamed cake, made of 100 parts of cake slurry and 5.8 parts of strawberry pulp in parts by weight, the cake slurry is made of the following raw materials by weight percentage:

[0042] Eggs: 35%, white sugar: 25%, cake flour: 20%, compound pastry emulsifier: 2%, cheese: 4.6%, baking powder: 0.1%, salt: 0.3%, milk powder: 3%, soybean oil: 10%.

[0043] The preparation method of the above-mentioned quick-frozen cheese strawberry steamed cake is as follows:

[0044](1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the egg and stir to make it melt evenly to obtain the egg-sugar mixture, then add salt, baking powder, cake powder and milk powder to the egg-sugar mixture, stir Make it mix evenly, finally, add the compound pastry emulsifier and send it quickly until the specific gravity is 0.4;

[0045] (2) Add edible oil and cheese to the material after step (1), and stir rapidly for 40...

Embodiment 2

[0051] A quick-frozen cheese strawberry steamed cake is made of 100 parts of cake slurry and 4.5 parts of strawberry pulp in parts by weight, and the cake slurry is made of the following raw materials by weight percentage:

[0052] Eggs: 35%, white sugar: 15%, cake flour: 30%, compound pastry emulsifier: 4%, cheese: 4.7%, baking powder: 0.2%, salt: 0.1%, milk powder: 6%, soybean oil: 5%.

[0053] The preparation method of the above-mentioned quick-frozen cheese strawberry steamed cake is as follows:

[0054] (1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the egg and stir to make it melt evenly to obtain the egg-sugar mixture, then add salt, baking powder, cake powder and milk powder to the egg-sugar mixture, stir Make it mix evenly, finally, add the compound pastry emulsifier and quickly send it to a specific gravity of 0.55;

[0055] (2) Add edible oil and cheese to the material after step (1), and stir rapidly for ...

Embodiment 3

[0061] A quick-frozen cheese strawberry steamed cake, made of 100 parts of cake slurry and 7 parts of strawberry pulp in parts by weight, the cake slurry is made of the following raw materials by weight percentage:

[0062] Eggs: 45%, white sugar: 15%, cake flour: 20%, compound pastry emulsifier: 3.5%, cheese: 8%, baking powder: 0.3%, salt: 0.2%, milk powder: 3%, soybean oil: 5%.

[0063] The preparation method of the above-mentioned quick-frozen cheese strawberry steamed cake is as follows:

[0064] (1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the egg and stir to make it melt evenly to obtain the egg-sugar mixture, then add salt, baking powder, cake powder and milk powder to the egg-sugar mixture, stir Make it mix evenly, finally, add the compound pastry emulsifier and send it quickly until the specific gravity is 0.47;

[0065] (2) Add edible oil and cheese to the material after step (1), and stir rapidly for 60 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food and in particular relates to a quick-frozen cheese and strawberry steamed cake and a preparation method thereof. The steamed cake is prepared from 100 parts of cake thick liquid and 4-7 parts of strawberries by weight, wherein the cake thick liquid is prepared from the following raw materials by weight percent: 35-45% of eggs, 15-25% of white granulated sugar, 20-30% of cake powder, 2-4% of emulsifier, 2-8% of cheese, 0.1-0.3% of leavening agent, 0.1-0.3% of salt, 3-6% of milk powder and 5-10% of edible oil. The preparation method of the cake is characterized by carrying out stirring and whipping to prepare a mixed thick liquid, steaming the mixed thick liquid and then carrying out quick-freezing. The steamed cake provided by the invention has high nutritive value, tastes refreshing, fragrant and sweet, is not greasy and has novel and unique taste. The preparation method has the advantage that the storage period of the cake is lengthened under the condition that preservatives are not added, thus overcoming the defect that the traditional steamed cake storage time is short.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a quick-frozen cheese and strawberry steamed cake and a preparation method thereof. Background technique [0002] Cake is an ancient western pastry, usually made by oven. The cake is made of eggs, sugar, and wheat flour as the main raw materials, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, and baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] Traditional cakes are made by baking, but now there are not only baked cakes, but also many steamed cakes, and the forms of cakes are becoming more and more diverse. In the fast-paced and heavy pressure of modern society, consumers are more interested in cakes This kind of instant food is becoming more and more popular, and the sweet taste of cakes is believed by many consumers to relieve stress and cheer up the mood. [0004] However, th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L15/00A23L33/10A23L29/10
Inventor 冯慧颖赵源
Owner SANQUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap