Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 18 Cited by
  • 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 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 and cannot be used as a staple food. It is difficult to meet the needs of modern people's fast-paced life and work.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Scallion Flavored Cake

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

[0021] Thickener selection: guar gum 0.3kg;

[0022] Dough making: Dissolve 0.3kg of guar gum in 16kg of water to obtain a thickener liquid, mix with 50kg of flour to make dough;

[0023] Shape-setting cooking: mechanically press the dough into 0.1cm-thick noodles, cut into 10cm squares, combine the side materials into dough and then press and cut into pieces until they are all shaped, then put the cakes into water and cook them Put it in cold water to reduce to normal temperature, use a centrifuge to dry the surface moisture, and get 140kg of cooked cake slices;

[0024] Flavor modulation: Add 2.5kg of salt, 0.5kg of chicken essence, 0.5kg of monosodium glutamate, 0.1kg of scallion oil, 2+ 0.3kg of chopped green onion and 1kg of salad oil treated by ion substitution method for color protection are mixed evenly;

[0025] Packaging and sterilization: separate the seasoned ca...

Embodiment 2

[0026] Example 2: Spicy Beef Cake

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

[0028] Thickener selection: sodium alginate 4kg;

[0029] Dough production: Dissolve 4kg of sodium alginate in 40kg of water to obtain a thickener liquid, mix evenly with 2kg of refined beef mince, and mix in 50kg of flour to obtain a dough;

[0030] Shape-setting cooking: mechanically press the dough into 0.2cm thick slices, press with a cylinder mold to obtain round cake slices with a diameter of 12cm, combine the side materials into dough slices, press again until they are fully formed, put them in water and cook them, and remove them Put it in cold water to drop to normal temperature after taking out, and use a centrifuge to dry the surface moisture to obtain 180kg of cooked cake slices;

[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, and 2kg of chili oil to 18...

Embodiment 3

[0033] Example Three: Orange Cookies

[0034] Selection of cake material: 50kg of special flour, 15kg of orange puree;

[0035] Thickener selection: konjac mannan 1kg;

[0036] Dough making: Add 1kg of konjac mannan to 15kg of water to obtain a thickener liquid, mix it with 15kg of orange juice, and then mix in 50kg of flour to make a dough;

[0037] Shape-cooking: roll the dough by hand to make 0.1cm-thick slices, cut them into pieces with a length of 10cm and a width of 8cm, combine the side materials into dough pieces and cut them again until they are all shaped, put them in water and cook Cooked, remove and put in cold water to lower to normal temperature, drain the surface moisture to get 15kg of cooked cake slices;

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

[0039] Sterilization of packaging: separate and overlap the seasoned pie slices with food-grade plast...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/117
Inventor 刘东
Owner 刘东
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com