Dried meat floss cake and making method

A technology of meat muffins and weight, which is applied in baking, dough processing, baked food, etc. It can solve the problems of cracked crust, insufficient crispness and poor elasticity of the crust, so as to improve the crispness and smoothness, improve the taste and Appearance quality, enhanced plasticity and elasticity effects

Inactive Publication Date: 2016-03-16
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned prior art, the purpose of the present invention is to overcome the fact that in the prior art, it is often necessary to add puff pastry with more oil in the cake skin of the meat floss cake, so that the cake skin often falls off and the skin filling often occurs during the baking process of the meat floss cake. Separation and cracking of the pie skin, so that the pie skin often needs to be made thicker, which in turn affects the edible taste of the prepared meat muffins. If the meringue is simply canceled, the pie skin is often not crispy

Method used

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Examples

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preparation example Construction

[0026] The present invention also provides a kind of preparation method of meat floss cake, wherein, described preparation method comprises:

[0027] 1) Stir after mixing the dough materials to prepare dough;

[0028] 2) forming the dough sheet made in step 1);

[0029] 3) Wrap the stuffing with the dough after sheeting molding, and press molding to make the prototype of the meat muffin;

[0030] 4) Baking the prototype of the meat muffin to obtain a meat muffin; wherein, relative to 100 parts by weight of the dough, the amount of the filling is 225-325 parts by weight; wherein,

[0031] The dough comprises powder, ghee, vegetable oil, invert syrup, salt and sorbitol liquid, and the powder at least includes all-purpose flour, and based on the total weight of the dough, the consumption of the powder is 40-60% by weight, the amount of ghee is 15-30% by weight, the amount of vegetable oil is 2-3% by weight, the amount of invert syrup is 5-25% by weight, the amount of salt is 1 ...

Embodiment 1

[0043] 1) Mix 100g of sugar, 40g of water and 10g of lemon and boil to make invert syrup, mix 65g of sorbitol and 35g of water to make sorbitol liquid, mix 50g of all-purpose flour, 5g of matcha powder, 30g of ghee, and 2g of vegetable oil , 7g invert syrup, 1g salt and 5g sorbitol liquid are mixed and stirred to make dough;

[0044] 2) Press the dough prepared in step 1), and then fold it into 3 layers to form the dough again. Repeat the above steps 3 times to obtain the dough after the tablet molding. Place the dough after the above tablet molding Place it in an environment with a temperature of 15°C for 10 minutes for proofing;

[0045] 3) Mix 165g of mung bean paste, 75g of meat floss, 60g of ghee, 24g of sugar and 6g of salt to make fillings, take 100g of the proofed dough and wrap 225g of the above-prepared fillings to make meat floss cakes, and then put the above The meat floss cake group is divided into 8 pieces and pressed into shape to obtain the prototype of the me...

Embodiment 2

[0048] 1) Mix 100g of sugar, 60g of water and 20g of lemon and boil to make invert syrup, mix 60g of sorbitol and 40g of water to make sorbitol liquid, mix 55g of all-purpose flour, 5g of matcha powder, 25g of ghee, and 3g of vegetable oil , 5g inversion syrup, 2g salt and 5g sorbitol liquid are mixed and stirred to make dough;

[0049] 2) Press the dough prepared in step 1), and then fold it into 3 layers to form the dough again. Repeat the above steps 3 times to obtain the dough after the tablet molding. Place the dough after the above tablet molding Place it in an environment with a temperature of 30°C for 20 minutes for proofing;

[0050] 3) Mix 260g of mung bean paste, 60g of meat floss, 40g of ghee, 32g of sugar and 8g of salt to make fillings, take 100g of the proofed dough and wrap 325g of the above-prepared fillings to make meat floss cakes, and then put the above The meat floss cake group is divided into 10 pieces and pressed into shape to obtain the prototype of th...

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PUM

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Abstract

The invention discloses a dried meat floss cake and a making method. The dried meat floss cake contains a wrapper material, and filling. Relative to 100 parts of the wrapper material by weight, and content of the filling is 225-325 parts by weight. The wrapper material contains powders, butter, vegetable oil, invert syrup, salt, and d-sorbitol solution. The powders contain plain flour. With total weight of the wrapper material as reference, content of the powders is 50-60% by weight, content of the butter is 15-30% by weight, content of the vegetable oil is 2-3% by weight, content of the invert syrup is 5-25% by weight, content of the salt is 1-5% by weight, and content of the d-sorbitol solution is 10-20% by weight. The filling contains green bean paste, dried meat floss, butter, sugar, and salt. With total weight of the filling as reference, content of the green bean paste 45-65% by weight, content of the dried meat floss is 15-35% by weight, content of the butter is 10-20% by weight, content of the sugar is 8-25% by weight, and content of the salt is 1-5% by weight. Crisp degree and smooth degree of cake crust are improved.

Description

technical field [0001] The invention relates to the field of production and preparation of meat floss, in particular to a meat floss and a preparation method thereof. Background technique [0002] As a snack with better taste in daily life, meat muffins can not only be eaten in leisure time, but also can be used as a satiety food when hungry, especially when traveling and camping, etc., they are often very popular among people. However, often because the skin of the meat muffin needs to be added with a more oily meringue, the skin of the meat muffin often falls off, the filling is separated, and the skin bursts during the baking process, so that the skin often needs to be made. It is thicker, and then affects the eating mouthfeel of the meat muffin that makes. And simply cancel meringue, then often cake skin is not crisp enough, and elasticity is relatively poor, and then also can have influence on the mouthfeel of the meat floss cake that makes. [0003] Therefore, it is ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36
Inventor 徐小青任少伟朱慧敏王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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