Crispy shredded cake making method

A production method and hand-grabbing cake technology are applied in the field of crispy hand-grasping cakes, which can solve the problems that the hand-grasping cakes are of average quality and cannot reach the golden brown and crispy outer layer, etc., so as to avoid excessively high oiling temperature and reduce the oil temperature difference , to ensure the effect of crispness

Active Publication Date: 2018-01-09
上海粮全其美食品技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for making crispy finger cakes to solve the technical problem that the quality of the finger cakes in the prior art cannot be golden and crispy in the outer layer

Method used

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  • Crispy shredded cake making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A1

[0027] A method for making crispy finger cakes, comprising the following steps:

[0028] S1 Kneading noodles: Pour 15kg of salt, 7kg of monosodium glutamate, and 27kg of sugar into 400kg of water to prepare a seasoning solution, pour 500kg of flour into the dough mixer, pour the prepared seasoning solution and 150kg of edible oil into the dough mixer, When stirring in the dough mixer, first adjust the stirring speed to 25r / min and the stirring time to 2min, then adjust the stirring speed to 55r / min and the stirring time to 6min.

[0029] S2 Proofing: After the dough is mixed, measure the temperature of the dough in the dough mixer. When the temperature of the dough is 30°C, take out the dough and put it in the proofing zone at 25°C for 12 minutes.

[0030] S3 chemical oil: 600kg of shortening is poured into the carburetor barrel and heated and stirred to melt. After melting to 70%, stop heating and continue to stir. The mixed oil is delivered to the replenishing tank for stan...

Embodiment A2

[0037]The difference from Example A1 is that in the dough kneading process of S1: pour 15kg of salt, 7kg of monosodium glutamate, and 27kg of sugar into 400kg of water to prepare a seasoning solution, pour 500kg of flour into the dough kneading machine, and successively mix the prepared seasoning Pour the solution and 70kg of edible oil into the dough mixer. When stirring the dough mixer, first adjust the stirring speed to 25r / min and the stirring time to 2min, and then adjust the stirring speed to 55r / min and the stirring time to 6min. Other steps are carried out in the same way Example A1.

Embodiment A3

[0039] The difference from Example A1 is that in the dough kneading process of S1: pour 15kg of salt, 7kg of monosodium glutamate, and 27kg of sugar into 400kg of water to prepare a seasoning solution, pour 500kg of flour into the dough kneading machine, and successively mix the prepared seasoning Solution and 250kg edible oil are poured into the dough mixer, first adjust the stirring speed 25r / min, and the stirring time is 2min, then adjust the stirring speed again to be 55r / min, and the stirring time is 6min, other steps are the same as embodiment A1.

[0040]

[0041] It can be seen from Examples A1, A2, and A3 that edible oil will affect the taste, crispness and number of layers of the hand-cooked cakes. If the content of edible oil is too high, it will not only affect the taste of the hand-picked cakes, but also affect its crispness .

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PUM

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Abstract

The invention discloses a crispy shredded cake making method which includes the operation steps: dough kneading; dough leavening; carburetion; cake making; oil coating; baking; cake pressing; quick-freezing to obtain a quick-frozen crispy shredded cake. By controlling shredded cake synthesis process conditions, crispness of the shredded cake is remarkably improved, and the shredded cake is not oily and good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making crispy finger cakes. Background technique [0002] Finger cake, formerly known as green onion cake, originated in Taiwan, China, and was introduced from Taiwan, China in 2004. The freshly baked finger cakes are stacked in layers like thin paper, and are very popular among diners. At present, the quality of hand pancakes has been greatly improved. Not only are the flavors of hand pancakes diversified, but the original flavor, scallion, and salt and pepper have been increased to more than a dozen flavors such as fruit and miscellaneous grains, and the oil content has been reduced. It is more suitable for the elderly, obese and hyperlipidemic people to eat. Although the existing hand-cooked cake production technology has been greatly improved, and the combination of mechanism and handwork has been realized, the processing technology is still...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D8/02A21D6/00
Inventor 柴磊
Owner 上海粮全其美食品技术有限公司
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