Dried meat floss cake and making method

A technology of meat muffins and weight, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of easy mold, easy to mold, hazards, etc., and achieve the effect of reducing perishable performance, improving health and long shelf life

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

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Problems solved by technology

[0004] In view of the above-mentioned prior art, the purpose of the present invention is to overcome the physical and chemical properties of the raw materials of meat floss cakes in the prior art, so that they are prone to moldy problems during long-term storage, especially in summer high-temperature and high-humidity environments, which are prone to moldy The phenomenon is more obvious, so it is often necessary to add preservatives in actual production, which will bring certain harm to the human body, so as to provide a natural antiseptic performance that can be stored for a long time without adding conventional preservatives. Improve the safety performance of meat muffins, meat muffins meeting people's health needs and preparation method thereof

Method used

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preparation example Construction

[0029] The present invention also provides a kind of preparation method of meat floss cake, wherein, described preparation method comprises:

[0030] 1) Stir after mixing the dough materials to prepare the dough;

[0031] 2) Stir after mixing the puff pastry materials to obtain puff pastry;

[0032] 3) wrapping the meringue with the dough to make a dough, and pressing the dough into sheets;

[0033] 4) Wrap the stuffing with the dough after the tablet molding, and press molding to make the prototype of the meat muffin;

[0034] 5) Bake 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 puff pastry is 30-70 parts by weight, and the amount of the filling 200-300 parts by weight, at least one of the dough, the puff pastry and the filling contains propolis; wherein,

[0035] The dough comprises powder, ghee, vegetable oil, sugar, salt, water and propolis, the powder at least includes all-purpose flo...

Embodiment 1

[0046] 1) Mix 35g all-purpose flour, 5g chitosan, 20g ghee, 3g vegetable oil, 20g sugar, 2g salt, 10g water, 3g honey and 5g propolis and stir to make dough;

[0047] 2) Mix 60g of all-purpose flour, 35g of ghee and 5g of vegetable oil and stir to make a meringue;

[0048] 3) Wrap 100g of the dough prepared above with 30g of the puff pastry prepared above to obtain a dough, and press the dough into a sheet and fold it into 3 layers to form a dough again. Repeat the above sheeting process 3 times to obtain a pressed dough. After sheeting the formed dough, place the sheeted dough at a temperature of 15°C to proof for 10 minutes;

[0049] 4) Mix 90g of mung bean paste, 50g of meat floss, 30g of ghee, 26g of sugar and 4g of salt to make the stuffing, wrap the proofed dough made in step 3) with 200g of the stuffing to make the meat floss cake, and then put The above-mentioned meat floss cake group is equally divided into 8 pieces, and pressed into shape to obtain the prototype of ...

Embodiment 2

[0052] 1) Mix 42g all-purpose flour, 8g chitosan, 15g ghee, 2g vegetable oil, 15g sugar, 3g salt, 8g water, 2g honey and 7g propolis and stir to make dough;

[0053] 2) Mix 70g of all-purpose flour, 25g of ghee and 5g of vegetable oil and stir to make a meringue;

[0054] 3) Wrap 100g of the dough prepared above with 70g of the puff pastry prepared above to obtain a dough, and press the dough into a sheet and fold it into 3 layers to form a dough again. Repeat the above sheeting process 3 times to obtain a pressed dough. After sheeting the formed dough, place the sheeted dough at a temperature of 30°C to proof for 20 minutes;

[0055] 4) Mix 165g of mung bean paste, 75g of meat floss, 30g of ghee, 24g of sugar and 6g of salt to make the stuffing, wrap the proofed dough made in step 3) with 300g of the stuffing to make the meat floss cake, and then put The above-mentioned meat floss cake group is equally divided into 10 pieces, and pressed into shape to obtain the prototype of...

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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, a pastry material, and filling. Relative to 100 parts of the wrapper material by weight, content of the pastry material is 30-70 parts by weight, and content of the filling is 200-300 parts by weight. At least one of the wrapper material, the pastry material, and the filling contains propolis. The wrapper material contains powders, butter, vegetable oil, sugar, salt, and water. The powders at least contain plain flour. The pastry material contains the plain flour, butter, and vegetable oil. The filling contains green bean paste, dried meat floss, butter, sugar, and salt. Through adding the propolis in the raw materials of the dried meat floss cake, relatively long shelf-life of the dried meat floss cake can be realized without adding food preservatives, thereby greatly improving healthfulness of the dried meat floss cake, and satisfying requirements of people on health.

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] Meat muffins are very popular because of their good taste and wide range of consumption. However, due to the physical and chemical properties of their raw materials, they are often prone to mold and other problems during long-term storage, especially in high-temperature and high-humidity environments in summer. Its tendency to mold is more obvious. Therefore, some food preservatives are often added in the existing production process. Although the dosage meets the relevant regulations of GB2760, it is well known that food preservatives will more or less bring harm to human health. Come some danger. [0003] Therefore, to provide a kind of with natural antiseptic performance, can preserve for a long time, but need not add conventional preservatives, thereby further improve the safet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/34
CPCA21D2/34
Inventor 朱慧敏徐小青任少伟刘卉
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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