Production process of steamed cake with filler

Abstract

The invention discloses a production process of steamed cake with filler and belongs to the technical field of food processing. The production process includes steps of preparing materials, stirring, stirring, injecting once, steaming once, demoulding, injecting filler, injecting secondarily, steaming secondarily, demoulding, cooling, sterilizing, finely examining, and packaging. The production process breaks through a conventional cake baking method and uses the twice-steaming process, original taste of food is reserved, the bottom side of the steamed cake with filler is steamed in the first steaming, and then filler injecting, injecting and secondary steaming are performance, the secondary steaming is performed at high temperature and in long steaming time, filler is effectively enclosed without crack, and moisture can be kept. Meanwhile, secondary filler injection is performed on the basis of primary filler injection, filler injection amount is conveniently adjusted, one or two kinds of filler can be selected, and flavor of the steamed cake is improved. The produced steamed cake with filler is soft, good in taste, uniform in filler, high in nutrition, and widely applicable.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of filling and steaming cakes. Background technique [0002] Contain carbohydrate, protein, fat, vitamin etc. in the cake, and edible is convenient, is one of cake that people eat most frequently. Since the cake was introduced to China, its processing method is baking. Baking is a method of burning and heating to promote the physical change of the substance, that is, the evaporation of water vapor, under the action of heat, the bread, cake, etc. will become crisp and heated. , Discoloration. After the cake is baked at high temperature, the water content is reduced, vitamins and minerals are also reduced, and the nutritional value is reduced. Although the process of steaming cakes has been reported at present, the problem of insufficient and uneven rise often occurs in steamed cakes, which obviously affects the taste of food. Furthermore, the steame...

AI Technical Summary

Problems solved by technology

After the cake is baked at high temperature, the water content is reduced, vitamins and minerals are also reduced, and the nutritional value is reduced.

Although there have been reports on the process of steaming cakes, steamed cakes often have the problem of insufficient rise and unevenness, which obviously affects the taste of food

Furthermore, steamed cakes are relatively soft, and if fillings are injected, they will easily overflow or crack. Therefore, the filling process of steamed cakes with fillings should be strictly controlled and the amount of fillings added

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