Making method of quick-frozen brown sugar cake

A technology of quick-freezing brown sugar and its production method, which is applied in the fields of baking, fried food, cold storage, etc., and can solve the problems that brown sugar cakes cannot be industrialized.

Pending Publication Date: 2021-05-07
新乡富元食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to provide a method for making quick-frozen brown s

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0013]Method for producing a quick-frozen brown sugar cake, the raw material component of the fast-frozen brown sugar cake includes 20 to 30 parts by weight of flour, 50 to 60 parts by weight, and 3 to 5 parts by white sugar, 2 to 5 parts by weight of starch, vegetable oil 0.3 ~ 1 parts by weight, bubble powder 0.1 ~ 0.5 parts by weight and filling 10 ~ 20 parts by weight;

[0014]The specific production process of the velvetoseclycan cake is:

[0015]Step S1: Dry flour, starch, white sugar and soak powder, and then add boiling water above 95 ° C to the surface to achieve rapid gelatin, and then pre-cooling the good dough to normal temperature stocking;

[0016]Step S2: Pour the dough in step S1 into the pot and stir well with the vegetable oil;

[0017]Step S3: Pour the dough obtained by step S2 into the sugar cake molding machine and put the filling package, and then wrap the surface of the coated cake after the encapsulation, press molding, put it into the tray - 40 -40 ~ -30 ° C Cold Storag...

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PUM

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Abstract

The invention discloses a making method of quick-frozen brown sugar cakes. The quick-frozen brown sugar cakes comprise the following raw material components of, in parts by weight, 20-30 parts of flour, 50-60 parts of water, 3-5 parts of white granulated sugar, 2-5 parts of starch, 0.3-1 part of vegetable oil, 0.1-0.5 part of baking powder and 10-20 parts of stuffing. According to the quick-frozen brown sugar cake prepared by the method, the problem of industrial production of traditional breakfast sugar cakes is solved to a great extent, and the quality of the quick-frozen brown sugar cake can be guaranteed for 12 months at the temperature of 18 DEG C below zero; and the quick-frozen brown sugar cake product is crispy in taste after being fried, does not become hard, does not age, is small in oil absorption, has secondary bulkiness, and is suitable for industrial production of quick-frozen food factories.

Description

Technical field[0001]The present invention belongs to the technical field of freeze-free food processing and production, and specific relates to a method of fabricating a quick-frozen brown sugar cake.Background technique[0002]Candaccha Cake is a very distinctive special traditional snack, with the episode of the episodes, and the inner layer is in a well-known white sugar stuff. Candy cakes are now frying, and they can easily reflect their sweet and delicious, crispy and seductive characteristics. The sugar cake just out of the pan is an ellipsoid, and the shape is complete. It is easy to change after placing, the epidermis is no longer crisp, and there is a flavor. At present, the candied cake generally uses the currently emelled processing technology, that is, starting with the surface, filling production and inclusion before the food, does not form industrial production, does not match the modern high-efficiency life, and no frozen brown sugar Related records of coated cake prod...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D13/22A21D13/60A21D15/02
CPCA21D13/31A21D13/38A21D13/22A21D13/60A21D15/02
Inventor 王海营叶培成张英杰张军伟
Owner 新乡富元食品有限公司
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