Preparation method of decorative food

A food and flour technology, applied in bakery, food science, dough processing, etc., can solve the problems of material and time waste, difficulty in mass production of cakes, uneven finished products, etc., achieve easy swallowing, rich gluten network, Great pulling effect

Pending Publication Date: 2018-11-02
广州威可斯食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this decoration is applied by the pastry chef by hand, so there is unevenness in the finished product, and there is also a waste of material and time due to failure.
In addition, if complex decorations are formed, it takes time even for a skilled pastry chef to form the decorations, so it is difficult to mass-produce confectionery with such decorations.

Method used

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  • Preparation method of decorative food
  • Preparation method of decorative food
  • Preparation method of decorative food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of decorated food provided by the present embodiment comprises the following steps:

[0022] (1) Weigh the following raw materials in parts by weight: 10 parts of fine flour, 2 parts of almond powder, 1 part of white sugar, 0.5 part of butter, 4.5 parts of ice grains, crush the ice grains and stir them into ice water, mix the flour, Almond powder, sugar, butter and the resulting ice water were stirred for 3 minutes at a speed of 80r / min and a temperature of 22°C, and then stirred for 12 minutes at a speed of 180r / min and a temperature of 22°C to obtain dough;

[0023] (2) Divide the dough obtained in step (1) into several small doughs (each 3Kg), wrap them in plastic wrap, and put them in a refrigerator to ferment for 4 hours at 5°C. After the fermentation is complete, take out the dough and remove Plastic wrap, use the frozen dough to repeatedly press the surface with a crisper until the surface is smooth and pressed to a thickness of 0.3m...

Embodiment 2

[0026] A kind of preparation method of decorated food provided by the present embodiment comprises the following steps:

[0027] (1) Weigh the following raw materials in parts by weight: 10 parts of flour, 2 parts of almond powder, 1 part of white sugar, 0.5 part of butter, 4.5 parts of ice grains, wherein the flour consists of corn germ protein powder, tapioca starch dextrin , Refined flour is mixed according to the weight ratio of 0.2:0.15:1, the ice particles are crushed and stirred into ice water, and the flour, almond powder, sugar, butter and the resulting ice water are mixed at a speed of 80r / min and a temperature of 22°C Stir for 3 minutes under the condition of 180r / min and 22°C for 12 minutes to make dough;

[0028] (2) Divide the dough obtained in step (1) into several small doughs (each 3Kg), wrap them in plastic wrap, put them in a freezer and ferment them at 5°C for 2-6 hours, after the fermentation is complete, take out the dough, Then remove the plastic wrap, ...

Embodiment 3

[0031] A kind of preparation method of decorated food provided by the present embodiment comprises the following steps:

[0032] (1) Weigh the following raw materials in parts by weight: 5 parts of flour, 1 part of almond powder, 0.5 part of white sugar, 0.1 part of butter, 3 parts of ice grains, wherein the flour consists of corn germ protein powder, tapioca starch dextrin 1. Refined flour is mixed according to the weight ratio of 0.1:0.1:1. The ice particles are crushed and stirred into ice water. The flour, almond powder, sugar, butter and the resulting ice water are mixed at a speed of 80r / min and a temperature of 22°C. Stir for 3 minutes under the condition of 180r / min and 22°C for 12 minutes to make dough;

[0033] (2) Divide the dough obtained in step (1) into several small doughs (each 3Kg), wrap them in plastic wrap, put them in a freezer and ferment them at 5°C for 2-6 hours, after the fermentation is complete, take out the dough, Then remove the plastic wrap, and u...

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PUM

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Abstract

The invention discloses a preparation method of a decorative food. The method comprises the following steps: (1) weighing the following raw materials in parts by weight: 5 to 15 parts of flour, 1 to 3parts of apricot kernel powder, 0.5 to 2 parts of sugar, 0.1 to 1 part of butter and 3 to 8 parts of ice granules, then rapidly stirring for 5-20 minutes, pulverizing and stirring the ice granules into ice water, slowly stirring the flour, the apricot kernel powder, the sugar, the butter and the obtained ice water for 1-5 minutes, and then conducting rapid stirring for 5-20 minutes to obtain dough; (2) diving the dough obtained in the step (1) into small dough, wrapping the small dough with preservative films, conducting low-temperature refrigeration fermentation for 2 to 6 hours, taking outthe fermented dough after the fermentation is finished, removing the preservative films, and conducting dough pressing and die forming to obtain the semi-finished product; and (3) baking the semi-finished product obtained in the step (2) for 10 to 30 minutes under the condition of 120 to 180 DEG C, and conducting cooling and packaging to obtain the decorative food. The decorative food of the invention has the decorative effect, does not contain additive, does not destroy the surface of foods, and does not cause pollution to the foods. The decorative food of the invention also has higher ediblevalue.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of decorated food. Background technique [0002] At present, to add decorative effects to food such as cakes, it is basically to add decorations such as colorful patterns, flowers, candies, etc. on the surface. Because these decorations are usually placed directly on the surface of the food, the contact area is large, and it is easy to damage the food. surface or contaminate food. In particular, how to apply interesting decorations on pastries has become one of the best techniques for pastry chefs called pastry chefs. However, this decoration is applied by the pastry chef by hand, so unevenness occurs in the finished product, and waste of materials and time due to failure is also produced. In addition, if complex decorations are formed, it takes time even for a skilled pastry chef to form the decorations, so it is difficult to mass-produce confectio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/47A21D2/38
CPCA21D13/47A21D2/38
Inventor 梁学文梁学燊朱小光
Owner 广州威可斯食品有限公司
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