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Processing technology of dried meat floss cake with fruit sandwich

A technology of meat floss and cakes, which is applied in dough processing, baked food with modified ingredients, baking, etc. It can solve the problems of low protein content and affecting health, so as to increase protein content, improve low vitamin content, and improve taste effect

Pending Publication Date: 2021-12-03
青岛丹香投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat content The cake will be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the protein content of the traditional cake is low, and the cholesterol and other substances in the yolk of the egg are high , resulting in eating more cakes will affect your health

Method used

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  • Processing technology of dried meat floss cake with fruit sandwich

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The invention provides a technical scheme: a meat floss cake with a fruit sandwich, comprising (by mass percentage):

[0071] Low-gluten flour 12%;

[0072] Corn starch 8%;

[0073] Soy flour 6%;

[0074] Sugar Tangerine 5%;

[0075] pear 5%;

[0076] Honey 1%;

[0077] Lemon juice 2%;

[0078] milk 20%;

[0079] Meat floss 3%;

[0080] Butter 15%;

[0081] 2% shortening, the shortening is margarine;

[0082] Sweetener 3%, its sweetener is white granulated sugar;

[0083] Egg white 10%;

[0084] Egg yolk 8%.

[0085] Wherein, the sugar orange is broken into pieces for later use, and the pear is cut into pear pieces that are similar in volume to the sugar orange slices, the honey is evenly wrapped on the surface of the pear pieces, and the butter is added to the container first. Then mash it with a spoon, then mix it with milk and lemon juice, and keep stirring to form a foamy substance, then set aside for later use.

[0086] A kind of processing technology ...

Embodiment 2

[0093] The invention provides a technical scheme: a meat floss cake with a fruit sandwich, comprising (by mass percentage):

[0094] Low-gluten flour 12%;

[0095] Corn starch 8%;

[0096] Soy flour 6%;

[0097] Sugar Tangerine 5%;

[0098] pear 5%;

[0099] Honey 1%;

[0100] Lemon juice 2%;

[0101] milk 20%;

[0102] Meat floss 3%;

[0103] Butter 15%;

[0104] 2% shortening, the shortening is margarine;

[0105] Sweetener 3%, its sweetener is white granulated sugar;

[0106] Egg white 10%;

[0107] Egg yolk 8%.

[0108] Wherein, the sugar orange is broken into pieces for later use, and the pear is cut into pear pieces that are similar in volume to the sugar orange slices, the honey is evenly wrapped on the surface of the pear pieces, and the butter is added to the container first. Then mash it with a spoon, then mix it with milk and lemon juice, and keep stirring to form a foamy substance, then set aside for later use.

[0109] A kind of processing technology ...

Embodiment 3

[0116] The invention provides a technical scheme: a meat floss cake with a fruit sandwich, comprising (by mass percentage):

[0117] 10% low-gluten flour;

[0118] Corn starch 6%;

[0119] Soy flour 10%;

[0120] Sugar Tangerine 5%;

[0121] pear 5%;

[0122] Honey 1%;

[0123] Lemon juice 2%;

[0124] milk 20%;

[0125] Meat floss 3%;

[0126] Butter 15%;

[0127] 2% shortening, the shortening is margarine;

[0128] Sweetener 3%, its sweetener is white granulated sugar;

[0129] Egg white 10%;

[0130] Egg yolk 8%.

[0131] Wherein, the sugar orange is broken into pieces for later use, and the pear is cut into pear pieces that are similar in volume to the sugar orange slices, the honey is evenly wrapped on the surface of the pear pieces, and the butter is added to the container first. Then mash it with a spoon, then mix it with milk and lemon juice, and keep stirring to form a foamy substance, then set aside for later use.

[0132] A kind of processing technology...

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PUM

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Abstract

The invention relates to the field of cake processing, in particular to a dried meat floss cake with fruit sandwich. The dried meat floss cake is characterized by comprising the following components in percentage by mass: 10-15% of low-gluten flour, 5-10% of corn starch, 6-10% of soybean powder, 4-6% of sugar oranges, 4-6% of pears, 1-3% of honey, 2-3% of lemon juice, 17-25% of milk, 3-6% of dried meat floss, 10-18% of butter, 1-3% of shortening, 2-5% of a sweetening agent, 8-12% of egg white, and 8-12% of egg yolk. A technology comprises the following steps: s1, a pretreatment step of the low-gluten flour, the corn starch and the soybean powder; S2, pretreatment of the egg white and the egg yolk; S3, baking the cake; S4, pre-treating the butter, the milk and lemons; S5, processing the sugar oranges and the pears; and S6, combining and matching the cake. According to the processing technology, the soybean powder is added into the raw materials, so that the protein content in the cake is effectively increased, the sugar oranges are added into the cake, and the defect that the vitamin content of a traditional cake is low is effectively overcome.

Description

technical field [0001] The invention relates to the related technical field of cake processing, and relates to a processing technology of meat floss cake with fruit filling. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. Use milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, prepared, and baked to make a sponge-like dessert, which is usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat content The cake will be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the protein content of the traditional cake is low, and the...

Claims

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Application Information

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IPC IPC(8): A21D13/19A21D13/17A21D13/064A21D13/06A21D2/36
CPCA21D13/19A21D13/17A21D13/064A21D13/06A21D2/362
Inventor 赵汉青李爱芳王汝福
Owner 青岛丹香投资管理有限公司