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Novel Mount Huangshan baked cake and making method thereof

A technology for Huangshan biscuits and a production method, which is applied in the directions of baking methods, baking, and baked foods with modified ingredients, can solve the problems of high oil content, high water content, unfavorable long-term storage, etc., and achieves reduction of oil content and water content, and tastes better and crispy , Easy to digest and absorb

Inactive Publication Date: 2019-01-18
黄山市昱城食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing processing technology of Huangshan biscuits is relatively mature, there are still some deficiencies; such as: traditional Huangshan biscuits, stuffed with pickled vegetables and meat, handmade, baked together, oil and moisture are high, which is not conducive to long-term preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present embodiment provides a kind of preparation method of Huangshan sesame seed cake, comprises the following steps:

[0037] Soaking powder: Soak wheat flour in hot water at 65°C to make dough, quickly cut the kneaded dough into 0.6cm×0.6cm small dough with a cutter, wait for cooling, and turn it up and down in time.

[0038] Kneading dough: Put in the compound leavening agent, old noodles, oil powder, and white sugar, sprinkle them evenly on the dough, and then stir and knead the dough.

[0039] Noodle pressing: Cut the dough into small pieces of about 4.7kg, knead them into rectangles and flatten them, and put them into a noodle press for pressing.

[0040] Oiling: Evenly spread ghee made by mixing cornstarch and edible oil on the dough, roll the dough inward, and put it into a noodle press for pressing.

[0041] Adding fillings: The dough is placed flat on the belt of the forming machine. With the operation of the machine, the fillings are evenly rolled into ...

Embodiment 2

[0051] The present embodiment provides a kind of preparation method of Huangshan sesame seed cake, comprises the following steps:

[0052] Soaking powder: Soak wheat flour in hot water at 65°C to make dough, quickly cut the kneaded dough into 0.6cm×0.6cm small dough with a cutter, wait for cooling, and turn it up and down in time.

[0053] Kneading dough: Put in the compound leavening agent, old noodles, oil powder, and white sugar, sprinkle them evenly on the dough, and then stir and knead the dough.

[0054] Noodle pressing: Cut the dough into small pieces of about 4.5kg, knead them into rectangles and flatten them, and put them into a noodle press for pressing.

[0055] Oiling: Evenly spread ghee made by mixing cornstarch and edible oil on the dough, roll the dough inward, and put it into a noodle press for pressing.

[0056] Adding fillings: The dough is placed flat on the belt of the forming machine. With the operation of the machine, the fillings are evenly rolled into th...

Embodiment 3

[0066] The present embodiment provides a kind of preparation method of Huangshan sesame seed cake, comprises the following steps:

[0067] Soaking powder: Soak wheat flour in hot water at 60°C to make dough, quickly cut the kneaded dough into 0.6cm×0.6cm small dough with a cutter, wait for cooling, and turn it up and down in time.

[0068] Kneading dough: Put in the compound leavening agent, old noodles, oil powder, and white sugar, sprinkle them evenly on the dough, and then stir and knead the dough.

[0069] Noodle pressing: Cut the dough into small pieces of about 4.5kg, knead them into rectangles and flatten them, and put them into a noodle press for pressing.

[0070] Oiling: Evenly spread ghee made by mixing cornstarch and edible oil on the dough, roll the dough inward, and put it into a noodle press for pressing.

[0071] Adding fillings: The dough is placed flat on the belt of the forming machine. With the operation of the machine, the fillings are evenly rolled into ...

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Abstract

The invention relates to a novel Mount Huangshan baked cake and a making method thereof. The making method successively comprises the following steps of: soaking powder, kneading flour, pressing flour, oiling, inspecting, adding stuffing, making cake embryo, pressing, sprinkling water, sprinkling sesame, punching, inspecting, baking, inspecting and cooling, to obtain the Mount Huangshan baked cake. Compared with the traditional Mount Huangshan baked cake, the novel Mount Huangshan baked cake has the advantages in that the novel Mount Huangshan baked cake is with a reputation of thin, golden and brittle, the fat content is reduced, and is healthier, the shelf life can last for 90 days and the novel Mount Huangshan baked cake is more suitable for circulation, the taste is diversified and thenovel Mount Huangshan baked cake is more suitable for the public to taste, and the making process standard is uniform and quality is guaranteed, so that the novel Mount Huangshan baked cake is a daily necessity for modern people. In addition, the novel Mount Huangshan baked cake is made of high-quality and safe food materials, is scientific in formula proportion, delicious in taste, rich in nutrition, full of fragrance in flavor, uniform in making standard, normative in operation process, innovative in taste, reducible in oil content and water content, better crisp in taste and effective in prolonging shelf life. The novel Mount Huangshan baked cake is easy to digest and absorb, convenient to carry and store and capable of effectively stimulating appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel Huangshan biscuit and a preparation method thereof. Background technique [0002] Huangshan Biscuits, also known as Huangyin Biscuits, Jiujia Biscuits, and Crab Shell Biscuits, are characteristic traditional snacks in Huangshan City, Anhui Province. The freshly baked Huangshan Shaobing is golden in color, crispy and refreshing, oily but not greasy, and has endless aftertaste. Usually, flour, fat meat, dried plums, sesame, salt, and vegetable oil are used as raw materials to make skins and stuffings. Hemp, baking and other processes are made, and the baking is carried out in the furnace. Charcoal is burned inside, and the cake is pasted on the inner wall of the furnace. After baking, simmering and baking, the fire is turned off and then baked, and it is made for several hours. There are Ye's words as evidence: "thin as an autumn moon, shaped like a full moon, fal...

Claims

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Application Information

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IPC IPC(8): A21D13/43A21D13/06A21D13/31A21D8/06
CPCA21D13/43A21D8/06A21D13/06A21D13/31
Inventor 欧阳智子
Owner 黄山市昱城食品有限公司
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