Pastry making technology adopting Poria cocos and dried Gnaphalium affine tender shoots to smoke filling raw material

Abstract

The invention relates to a pastry making technology adopting Poria cocos and dried Gnaphalium affine tender shoots to smoke a filling raw material. The technology comprises the following steps: smearing salt on the surface of pig rib meat which cut into strips, arranging the pig rib meat strips in a wooden barrel or a cylinder, pickling the pig rib meat for 6-8 d, marinating the pig rib meat, hanging and airing the pig rib meat until the pig rib meat starts to leak oil, mixing the dried Gnaphalium affine tender shoots and dried Poria cocos peel to form a spice, placing and igniting the spice in a fire pot, smoking the aired pig rib meat over the fire pot, airing the smoked pig rib meat in a shady and cool place for 2-3 d, removing bones from the aired pig rib meat, cutting the obtained meat to form meat dices, cleaning a whole plant of whole garlic, removing garlic leaves, cutting the garlic leaf removed garlic to form fragments, stir-frying the meat dices, the garlic fragments and a seasoning in a wok until the meat is cooked, taking out the cooked meat, spreading for cooling the cooked meat, and beating the cooked meat in a paste making machine to form a paste in order to producea filling. The dried Gnaphalium affine tender shoots and the dried Poria cocos peel are adopted to smoke the pig rib meat to make the meat have the Poria cocos fragrance and the mellow fragrance, sothe palatability of baked sesame-seed cakes is greatly improved, and the baked sesame-seed cakes are well loved by consumers.

Description

technical field [0001] The invention relates to the field of food production equipment, in particular to a cake-making process for making stuffing core raw materials by using poria cocos and dried hair aroma. Background technique [0002] Sesame biscuits are deeply loved by Chinese people. They can be eaten alone, or with beef and mutton. The method of sesame sesame seed cake is mainly to make the dough that has been fermented into a raw sesame seed cake, and then dip sesame seeds on the surface of the green sesame seed cake (cake base), and then put it in an oven for baking. However, at present, the sesame seeds are sprinkled on the raw sesame seed cakes mainly by manual sprinkling or placing the sesame seed cakes in a sesame pot. Artificial sprinkling can easily lead to uneven adhesion of sesame seeds, which affects the appearance and appetite of sesame sesame seed cakes. The green sesame seed cakes are soft and the sesame seeds When the green biscuits are placed in the s...

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned equipment can solve the problem of uniform distribution of sesame on the surface of the cake, it has the following defects: after the sesame is spread, a cake pressing device needs to be installed to press the cake and scraping parts need to be installed to scrape off the material adhered to the conveyor belt. Therefore, The manufacturing cost of the equipment is high; secondly, because the spraying device is used in the front section to spray syrup on the cake surface, but when spraying syrup on the cake surface, part of the syrup will also be sprayed on the surface of the conveyor belt, and the subsequent use of rollers and brushes cloth, so that the sesame seeds will fall on the conveyor belt sprayed with syrup. Although the subsequent scraper can recycle the materials, the sesame seeds and syrup in the recycled materials are bonded together and cannot be reused, resulting in a lot of waste.

In addition, the current biscuits have a single shape, which is difficult to attract the preferences of young consumers

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