Method for making fancy wet cakes

A manufacturing method and color technology, applied in the direction of food science, etc., can solve the problems of easy to get angry, can only be prepared immediately, cannot be used as a staple food, etc., and achieve the effect of improving water retention.

Inactive Publication Date: 2006-06-28
刘东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodle cake is a kind of nutritious food. It is made by baking, roasting and frying after dough fermentation, pressing, shaping or dividing, wrapping, pressing, and shaping. The noodles made by this method are deep It is loved by people and has always been a traditional staple food in my country. However, the fermented dough contains water and th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1: Scallion-flavored biscuits

[0020] Selection of cake material: standard flour 50kg;

[0021] Thickener choice: guar gum 0.3kg;

[0022] Dough making: 0.3 kg of guar gum is dissolved in 16 kg of water to obtain a thickener liquid, and 50 kg of flour is mixed to obtain a dough;

[0023] Shaping and cooking: The dough is mechanically pressed to make a 0.1cm thick noodle, cut into 10cm squares, the edge material is combined into the dough again, and then sliced ​​and cut until it is all formed, then put the cake slices in water and cook, fish Put it in cold water and lower it to room temperature, and use a centrifuge to remove the surface water to obtain 140kg of cooked cakes;

[0024] Flavor modulation: add 2.5 kg of salt, 0.5 kg of chicken essence, 0.5 kg of monosodium glutamate, 0.1 kg of scallion oil, and use Cu to 140 kg of cooked cakes 2+ 0.3kg of chopped green onion and 1kg of salad oil treated by ion substitution method are mixed evenly;

[0025] Packaging s...

Example Embodiment

[0026] Example 2: Spicy beef patties

[0027] Selection of cake materials: 50kg of ordinary flour, 2kg of refined beef mince;

[0028] Thickener choice: sodium alginate 4kg;

[0029] Dough making: 4kg of sodium alginate is dissolved in 40kg of water to obtain a thickener liquid, and after mixing it with 2kg of refined beef mince, stir in 50kg of flour to make dough;

[0030] Shaping and cooking: The dough is mechanically pressed into a 0.2cm thick piece, and a circular cake piece with a diameter of 12cm is obtained by pressing with a cylinder mold. The edge material is combined into the dough and pressed again until it is completely formed, then put in water to cook, and fish. After being put out, put it in cold water and drop to room temperature, and use a centrifuge to remove the surface water to obtain 180kg of cooked cakes;

[0031] Flavor modulation: add 5kg of salt, 0.6kg of chicken essence, 0.6kg of monosodium glutamate, 5kg of chili powder, 0.5kg of pepper powder, 2kg of c...

Example Embodiment

[0033] Example 3: Orange Cookies

[0034] Selection of cake materials: 50kg of special flour, 15kg of orange juice;

[0035] Thickener choice: Konjac mannan 1kg;

[0036] Dough making: 1kg konjac mannan add 15kg water to obtain thickener liquid, after mixing with 15kg orange puree, stir in 50kg flour to make dough;

[0037] Shaping and cooking: Roll the dough by hand to make a 0.1cm thick noodle, cut it into 10cm long and 8cm wide pieces, combine the edges into the dough and cut it again until it is all formed, and boil it in water Cook, remove it and put it in cold water to lower to room temperature, drain the surface water to get 15kgkg of cooked cake;

[0038] Flavor modulation: add 8kg of white sugar powder, 0.1kg of citric acid powder, and 0.1kg of orange flavor to 150kg of cooked cakes and mix well;

[0039] Packaging sterilization: After separating and overlapping the seasoned cake slices with food-grade plastic film separators, weigh them at 0.12kg / bag, put them in a vacuu...

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Abstract

A method for preparing multi-shape wet cake as instant food includes such steps as choosing raw materials, choosing thickening agent, preparing dough, shaping, heating, flavouring, packing and sterilizing.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for manufacturing colored wet cakes. Background technique: [0002] Noodle cake is a kind of nutritious food. It is made by baking, roasting and frying after dough fermentation, pressing, shaping or dividing, wrapping, pressing, and shaping. The noodles made by this method are deep It is loved by people and has always been a traditional staple food in my country. However, the fermented dough contains water and the internal structure of the noodle cake is honeycomb-shaped. It cannot be sterilized by vacuum sterilization for long-term storage. Biscuits or biscuits are easy to get angry when eaten in large quantities. They can only be used as a snack, not as a staple food, and it is difficult to meet the needs of modern people's fast-paced life and work. [0003] Purpose of the invention: [0004] The purpose of the present invention is to make a kind of fast food or casual ...

Claims

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Application Information

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IPC IPC(8): A23L7/117
Inventor 刘东
Owner 刘东
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