Novel multi-taste sandwich stone-like cake and making method thereof

A production method and multi-taste technology, which can be applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of no production process, a large amount of cake crumbs, and affect the appearance, so as to achieve simple process flow and improved The effect of utilization rate and good market prospect

Pending Publication Date: 2020-10-30
HENAN MIDUOQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production methods of stone cakes are mostly traditional manual production, including the rolling of the cake skin and the subsequent baking of stones, and due to the high temperature of the stones, the operators are prone to burns, and there is no relevant standardized production process. Due to experience, the quality of the product cannot be kept consistent. When the stone cake is bitten, a large amount of cake crumbs will be produced, which not only affects the appearance, but also easily floats into the respiratory tract of the eater. At the same time, the taste of the stone cake is relatively simple at this stage. Limit the development of stone cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A new type of multi-taste sandwich stone cake, made of the following raw materials in mass proportions: 45kg of miscellaneous grain powder, 18kg of kudzu root, 70kg of low-gluten wheat flour, 13kg of sesame oil, 12kg of eggs, 5kg of lactic acid bacteria powder, 9kg of dry yeast powder, 25kg of butter, fruit 15kg of pulp.

[0027] The miscellaneous grain powder is obtained by washing and drying corn kernels, oats and buckwheat, crushing them through a 90-mesh sieve with a pulverizer, and mixing them in equal proportions.

[0028] The fruit pulp is obtained by mixing hawthorn pulp and apple pulp in equal proportions.

[0029] A method for making the novel multi-taste sandwich stone cake as described above, comprising the following steps:

[0030] (1) Mix grain powder with water and add lactic acid bacteria powder to it, mix well and ferment at 35°C for 12 hours to obtain sourdough for later use;

[0031] (2) Add kudzu root to 9 times the quality of water, add 2.2% skimm...

Embodiment 2

[0037] A new type of multi-taste sandwich stone cake, made of the following raw materials: 40kg miscellaneous grain powder, 15kg kudzu root, 65kg low-gluten wheat flour, 12kg sesame oil, 10kg egg, 0.5kg lactic acid bacteria powder, 8kg dry yeast powder, 24kg butter, Fruit pulp 13kg.

[0038] The miscellaneous grain powder is obtained by washing and drying corn kernels, oats and buckwheat, crushing them through a pulverizer, passing through an 80-mesh sieve, and mixing them in equal proportions.

[0039] The fruit pulp is obtained by mixing coconut milk and watermelon pulp in a mass ratio of 3:2.

[0040] The present invention also includes a method for making the novel multi-taste sandwich stone cake as described above, comprising the following steps:

[0041] (1) Mix grain powder with water and add lactic acid bacteria powder to it, mix well and ferment at 35°C for 10 hours to get sourdough for later use;

[0042] (2) Take kudzu root and add it to 8 times the quality of wat...

Embodiment 3

[0048] A new type of multi-taste sandwich stone cake, made of the following raw materials: 50kg miscellaneous grain powder, 20kg kudzu root, 75kg low-gluten wheat flour, 15kg sesame oil, 15kg egg, 1kg lactic acid bacteria powder, 10kg dry yeast powder, 26kg butter, fruit 18kg of pulp.

[0049] The miscellaneous grain powder is obtained by washing and drying corn kernels, oats and buckwheat, crushing them through a 100-mesh sieve with a pulverizer, and mixing them in equal proportions.

[0050] The fruit pulp is obtained by mixing papaya pulp and sesame paste in a mass ratio of 4:1.

[0051] The present invention also includes a method for making the novel multi-taste sandwich stone cake as described above, comprising the following steps:

[0052] (1) Mix grain powder with water and add lactic acid bacteria powder to it, mix well and ferment at 35°C for 15 hours to obtain sourdough for later use;

[0053] (2) Take kudzu root and add it to 10 times the quality of water, add 2....

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PUM

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Abstract

The invention discloses novel multi-taste sandwich stone-like cake and a preparation method thereof. The novel multi-taste sandwich stone-like cake is prepared from, by mass, 40-50 kg of coarse cerealpowder, 15-20 kg of radix puerariae, 65-75 kg of low-gluten wheat flour, 12-15 kg of sesame oil, 10-15 kg of eggs, 0.5-1 kg of lactic acid bacteria powder, 8-10 kg of dry yeast powder, 24-26 kg of butter and 13-18 kg of fruit pulp. The novel multi-taste sandwich stone-like cake disclosed by the invention is formed by dipping and coating double-layer cake crusts with sandwich fruit pulp fillings with various flavors, compared with a traditional stone-like cake with a single taste, the requirements of different consumers for tastes can be better met, meanwhile, the upper surface and the lower surface of the cake crust are baked to form recesses through the heat conduction stones in random arrangement, so that the unique taste of the stone cake is formed, the whole process flow is simple, mechanical operation can be realized, and the obtained stone-like cake has the traditional unique taste, also has multiple taste selections and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a novel multi-taste sandwich stone cake and a preparation method thereof. Background technique [0002] Stone cake, also known as stone cake, stone bun, and Ba Pian'er, is a flavor food with a long history in Shanxi and Shaanxi. The stone cake has a unique production process. The cake is placed on the heated stones, and the stones are laid on it, and the cake is slowly baked with the heat transmitted by the stones. It has the characteristics of thin, fragrant, crisp, easy to digest, and durable. features. [0003] At present, the production methods of stone cakes are mostly traditional manual production, including the rolling of the cake skin and the subsequent baking of stones, and due to the high temperature of the stones, the operators are prone to burns, and there is no relevant standardized production process. Due to experience, the quality of the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/30A21D13/38A21D13/06A21D2/36A21D2/08
CPCA21D13/30A21D13/38A21D13/06A21D2/36A21D2/08A21D2/366
Inventor 牛利宾张星辛志刚张世义琚亚丽苏晓龙师梦瑶
Owner HENAN MIDUOQI FOOD
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