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Making method of hami melon Swiss roll cake

A production method, the technology of Hami melon, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of high population cost, short shelf life, and brokenness, and achieve low production cost, high nutritional value, and good molding effect Effect

Inactive Publication Date: 2020-03-17
湖北陈小五食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The swiss roll cakes in the prior art are all handmade by cake shops, the population cost is very high, and the shelf life is also short, so it cannot be produced on an industrial scale. Moreover, after the ordinary swiss roll cake is done, the shaping effect is not good, and it is slightly squeezed. It will be deformed and broken when pressed, and cannot be transported for long distances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of cantaloupe swiss roll cake, comprises the following steps:

[0021] S1, wash the cantaloupe, peel it, cut it into a cube with a side length of 2-3 cm, mix it with the egg liquid to obtain the egg liquid cantaloupe, and refrigerate it for later use;

[0022] S2, accurately weigh 500g egg liquid cantaloupe, 1500g white sugar, 15g salt, 3000g low-gluten flour, 250g cake oil, 400g soybean oil, 600g drinking water, 80g raisins, and 2g potassium sorbate;

[0023] S3, put egg liquid cantaloupe, white sugar, salt and potassium sorbate into the material tank, first stir slowly for 2 minutes, then stir quickly for 2 minutes, slowly add low-gluten flour and stir evenly, add cake oil and beat for 3 minutes until the batter is thick Cocktail shape, slowly add water and stir well, slowly add soybean oil and stir well to make batter;

[0024] S4, spread food-grade white paper on the baking tray, sprinkle raisins, put in the batter and smooth it;

[00...

Embodiment 2

[0030] The difference between this embodiment and Embodiment 1 is that in step S2, the material ratio is:

[0031] Egg liquid cantaloupe 500g, white sugar 2300g, salt 30g, low-gluten flour 3500g, cake oil 250g, soybean oil 600g, drinking water 650g, raisins 120g, potassium sorbate 8g.

Embodiment 3

[0033] The difference between this embodiment and Embodiment 1 is that in step S2, the material ratio is:

[0034] Egg liquid cantaloupe 500g, white sugar 2100g, salt 24g, low-gluten flour 3200g, cake oil 250g, soybean oil 500g, drinking water 630g, raisins 100g, potassium sorbate 4g.

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PUM

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Abstract

The invention belongs to the technical field of cake making methods, in particular to a making method of a Hami melon Swiss roll cake. The making method comprises the following steps: mixing 500 g ofegg liquid hami melon; 1500 to 2300g of white granulated sugar; 15-30g of table salt, 3000 to 3500g of low-gluten flour; 250 g of cake oil, 400 to 600g of soybean oil, 600 to 650 g of drinking water,80-120 g of raisins and 2-8 g of potassium sorbate, and then performing a series of baking processes to obtain the product, and the Hami melon Swiss roll cake prepared through the method is good in forming effect, not prone to deformation, long in shelf life and suitable for industrial production of a certain scale, and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of cake making methods, in particular to a method for making cantaloupe swiss roll cake. Background technique [0002] Swiss roll is a kind of sponge cake, which is very popular among people. Its production method is to bake the material into a thin cake in the oven, add jam and cream, etc., and chopped fruit pulp, and roll it into a roll , In addition, mixed cocoa powder and coffee powder can be added to form a soft and sponge-like roll cake. The swiss roll cakes in the prior art are all handmade by cake shops, the population cost is very high, and the shelf life is also short, so it cannot be produced on an industrial scale. Moreover, after the ordinary swiss roll cake is done, the shaping effect is not good, and it is slightly squeezed. If it is pressed, it will be deformed and broken, making it impossible to carry out long-distance transportation. Contents of the invention [0003] In order to solve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/32A21D13/38
Inventor 陈秀燕
Owner 湖北陈小五食品有限责任公司
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