Manufacturing method of cold-chain military kui

Abstract

The invention discloses a making method of cold-chain Legin Kui, relates to the technical field of Kui making, and aims to solve the technical problem that the taste cannot be finely adjusted as finished product Kui is often conveyed to the market when the Legin Kui is made at present. The making method comprises the following steps: S1, preparing dough: using medium-gluten wheat flour according to a ratio of 9: 1, the dough is divided into new dough of which the fermentation time does not exceed 2 hours and old dough of which the fermentation time exceeds one day, and the new dough and the old dough are uniformly mixed to prepare dough for later use; s2, seasoning mixing: stuffing the mixed seasoning into the dough, and uniformly kneading the dough for 5-10 minutes to prepare seasoned dough for later use; according to the method, the unbaked semi-finished pot kui and the finished cooked guokui are packaged in a water-locking and fresh-keeping manner, so that the semi-finished pot kui and the finished guokui can be provided for the market at the same time, abundant industrial chains are provided, the market-oriented range of the products is widened, and the competitiveness is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of Guokui making, and more specifically to a method for making cold chain Juntun Guokui. Background Art

[0002] Juntun Guokui, also known as "crispy Guokui" or "butter thousand-layer cake", is a traditional snack in Pengzhou (formerly Peng County), Chengdu, Sichuan. It has a long history, exquisite workmanship, and unique style. It is famous in western Sichuan for its fragrance, crispness, tenderness, and crunchiness. However, with the progress of the food industry, the traditional handmade Guokui is not conducive to industrial production, so it is often produced in a factory with integrated cold chain distribution and then processed again.

[0003] However, the existing Juntun Guokui are all delivered to the market in the form of finished Guokui, and the taste is completely set by the factory. When facing the subtle taste differences of consumers in different markets, it is impossible to adjust. In view of this, we propose a cold chain Juntun Guokui production method. Summary of the invention

[0004] The purpose of the present invention is to overcome the deficiencies of the existing technology, meet the actual needs, and provide a cold chain Juntun Guokui production method to solve the technical problem that the current Juntun Guokui production is often delivered to the market as finished products and the taste cannot be fine-tuned.

[0005] In order to solve the above technical problems, the present invention provides the following technical solutions: A method for making cold chain Juntun Guokui, comprising the following raw materials in parts by weight:

[0006] Main ingredients: 4500-5000 parts of medium-gluten wheat flour, 400-450 parts of cooking oil, 2250-2500 parts of water, 45-50 parts of yeast;

[0007] Seasoning: 70-80 parts of Sichuan pepper, 70-80 parts of pepper powder, 70-90 parts of chicken essence, 80-100 parts of table salt, and 30-40 parts of MSG.

[0008] A method for making cold chain Juntun Guokui comprises the following steps:

[0009] S1: dough preparation: medium-gluten wheat flour is used in a ratio of 9:1, divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day, the new dough and the old dough are mixed and evenly mixed to form dough for later use;

[0010] S2: Mixing seasonings: Stuff the mixed seasonings into the dough, knead the dough evenly for 5-10 minutes to make seasoned dough for later use;

[0011] S3: Cake embryo forming: Press the dough into a guokui shape through a guokui mold at a room temperature of 15-25°C, and let it rise for 10-15 minutes after being formed into a cake embryo;

[0012] S4: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -30-35℃ to lock in moisture and preserve freshness. The dough is then packaged and sent to the finished product warehouse to become a semi-finished Guokui.

[0013] S5: Baking: Put the thawed cake embryo into an electric oven and bake at 180-200°C for 10-20 minutes until both sides are slightly yellow, then take it out of the oven to make a cooked Guokui.

[0014] S6: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

[0015] Preferably, when the dough is rested in step S1, medium-gluten wheat flour and water at 35-40° C. are mixed in a ratio of 2:1, and then edible oil is kneaded into the mixture.

[0016] Preferably, the mixing of seasonings in step S2 comprises the following preparation steps:

[0017] S1: Heat a wok without water or oil to 120-150℃ over low heat, then pour the peppercorns into the wok, and stir-fry over low heat for 3-5 minutes until the peppercorns change color and emit fragrance;

[0018] S2: Grind the fried Sichuan peppercorns into powder, mix evenly with pepper powder, chicken powder, edible salt and monosodium glutamate to make a mixed seasoning for later use.

[0019] Preferably, before cooking and baking in step S5, fillings are filled into the thawed cake embryo, and the fillings are 1600-2500 parts of beef, 120-200 parts of ginger, 150-250 parts of shallots, 20-30 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, and 50-100 parts of cooking oil in parts by weight;

[0020] The processing method of the beef filling comprises the following steps:

[0021] S1: Clean the beef, remove the fascia and chop into minced meat, then chop the ginger and shallot into flakes;

[0022] S2: Put the minced beef, minced ginger and minced green onion into a bowl, add salt, soy sauce, oyster sauce, chicken essence and cooking oil and mix;

[0023] S3: Beat the beef in the same direction for 5-10 minutes until the meat filling becomes sticky. The beef filling is ready.

[0024] Preferably, before cooking and baking in step S5, fillings are filled into the thawed cake embryo, and the fillings are 1600-2500 parts of pork, 120-200 parts of ginger, 40-60 parts of sugar, 20-30 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, 50-100 parts of cooking oil, 10-15 parts of pepper, 2-4 parts of star anise, 5-10 parts of shallots, and 300-500 parts of boiling water in parts by weight;

[0025] The processing method of the pork filling comprises the following steps:

[0026] S1: Chop the washed pork into minced meat, mince the ginger, and soak the peppercorns, star anise, and shallots in boiling water for 15-20 minutes to make peppercorn water;

[0027] S2: Put the minced pork and ginger into a bowl, add sugar, salt, soy sauce, oyster sauce, chicken essence and cooking oil and mix;

[0028] S3: Beat the pork in the same direction for 10-15 minutes. Add pepper water three times during the stirring process until the meat filling becomes sticky. The pork filling is ready.

[0029] Preferably, before cooking and baking in step S5, fillings are filled into the thawed cake embryo, and the fillings are 1600-2500 parts of chicken, 120-200 parts of ginger, 150-250 parts of shallots, 30-50 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, 30-70 parts of sesame oil, 400-600 parts of carrots, and 400-600 parts of mushrooms in parts by weight;

[0030] The processing method of the chicken filling comprises the following steps:

[0031] S1: Chop the cleaned chicken into minced meat, mince the ginger and shallot, and dice the carrots and mushrooms;

[0032] S2: Put the chicken paste and ginger into a bowl, add salt, soy sauce, oyster sauce, chicken essence and sesame oil and mix;

[0033] S3: Beat the chicken in the same direction for 8-15 minutes. Add diced carrots and diced mushrooms during the stirring process until the meat filling becomes sticky. The chicken filling is ready.

[0034] Preferably, before cooking and baking in step S5, fillings are filled into the thawed cake embryo, wherein the fillings are 1250-1600 parts of soft sugar, 2.5-3 parts of lemon juice, 170-230 parts of corn starch, 80-100 parts of cooked sesame seeds, and 400-550 parts of water in parts by weight;

[0035] The processing method of the fructose filling comprises the following steps:

[0036] S1: Pour water and granulated sugar into a non-stick pan, heat slowly over low heat to 100-110°C, stirring gently to allow the sugar to completely dissolve in the water;

[0037] S2: Add lemon juice and continue to simmer over low heat. When the syrup bubbles and becomes slightly thick, mix corn starch and water in a ratio of 1:2 to make a starch paste. Slowly pour it into the syrup, stirring while pouring.

[0038] S3: Keep stirring the syrup and let it continue to cook until it can hang on the spoon and does not drip easily;

[0039] S4: Add cooked sesame seeds and stir well to make the sesame seeds evenly distributed in the filling, then cool the filling to room temperature.

[0040] Preferably, the medium-gluten wheat flour is Wudeli or Jinshahe flour, the pepper is Sichuan Hanyuan pepper, the chicken essence is Shamai chicken essence, the edible salt is refined Sichuan salt, and the MSG is Chongqing Feima MSG.

[0041] Compared with the prior art, the present invention has the following beneficial effects:

[0042] 1. The present invention can lock moisture and preserve the unbaked semi-finished Guokui and the finished cooked Guokui by packaging, thereby providing the market with both semi-finished Guokui and finished Guokui, enriching the industrial chain, increasing the market scope of the product, and expanding competitiveness.

[0043] 2. The invention adds fried Sichuan peppercorns, refined Sichuan salt and Chongqing Pegasus MSG to give the Guokui a unique Sichuan flavor, which is different in taste from the common Guokui on the market. The relatively restrained dosage ensures that the Guokui will not conflict with the taste of the fillings after the fillings are added, so that the appropriate fillings can be selected according to the needs when producing the finished product, thereby further optimizing the taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It is a schematic diagram of the steps of the present invention; DETAILED DESCRIPTION

[0045] The present invention relates to a method for making cold chain Juntun Guokui, comprising the following raw materials in parts by weight: main ingredients: 4500-5000 parts of medium-gluten wheat flour, 400-450 parts of edible oil, 2250-2500 parts of water, and 45-50 parts of yeast;

[0046] Seasoning: 70-80 parts of Sichuan pepper, 70-80 parts of pepper powder, 70-90 parts of chicken essence, 80-100 parts of table salt, and 30-40 parts of MSG.

[0047] like Figure 1 As shown, a method for making cold chain Juntun Guokui comprises the following steps:

[0048] S1: dough preparation: medium-gluten wheat flour is used in a ratio of 9:1, divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day, the new dough and the old dough are mixed and evenly mixed to form dough for later use;

[0049] S2: Mixing seasonings: Stuff the mixed seasonings into the dough, knead the dough evenly for 5-10 minutes to make seasoned dough for later use;

[0050] S3: Cake embryo forming: Press the dough into a guokui shape through a guokui mold at a room temperature of 15-25°C, and let it rise for 10-15 minutes after being formed into a cake embryo;

[0051] S4: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -30-35℃ to lock in moisture and preserve freshness. The dough is then packaged and sent to the finished product warehouse to become a semi-finished Guokui.

[0052] S5: Baking: Put the thawed cake embryo into an electric oven and bake at 180-200°C for 10-20 minutes until both sides are slightly yellow, then take it out of the oven to make a cooked Guokui.

[0053] S6: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

[0054] Example 1

[0055] In an embodiment of the present invention, the following steps are included:

[0056] S1: dough preparation: 4500 parts of Wudeli or Jinshahe medium-gluten wheat flour are used in a ratio of 9:1, and are divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day. When proofing the dough, 4500 parts of medium-gluten wheat flour are mixed with 2250 parts of water at 40°C in winter and 35°C in summer in a ratio of 2:1, and then 400 parts of edible oil are kneaded into the mixture, and the new dough and the old dough are mixed and evenly mixed to form dough for later use;

[0057] S2: Mixing seasoning: Heat a wok without water or oil to 120°C over low heat, pour 70 parts of Sichuan Hanyuan peppercorns into the wok, stir-fry over low heat for 3 minutes, and stir-fry until the peppercorns change color and emit fragrance; grind the fried peppercorns into powder, mix evenly with 70 parts of pepper powder, 70 parts of Samai chicken essence, 80 parts of refined Sichuan salt and 30 parts of Chongqing Feima MSG to prepare mixed seasoning for later use; stuff the mixed seasoning into the dough, knead the dough evenly for 5 minutes to prepare seasoned dough for later use;

[0058] S3: Cake embryo forming: at a room temperature of 15°C, the dough is cut into a guokui shape by pressing a guokui mold, and the dough is made into a cake embryo and then proofed for 10 minutes;

[0059] S4: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -30℃ to lock in moisture and preserve freshness. The dough is then packaged and sent to the finished product warehouse to become a semi-finished Guokui.

[0060] S5: Baking: Put the thawed cake embryo into an electric oven and bake it at 180° C. for 10 minutes until both sides are slightly yellow, then take it out of the oven to make a cooked Guokui;

[0061] S6: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

[0062] Example 2

[0063] In an embodiment of the present invention, the following steps are included:

[0064] S1: dough preparation: 4800 parts of Wudeli or Jinshahe medium-gluten wheat flour are used in a ratio of 9:1, and are divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day. When proofing the dough, 4800 parts of medium-gluten wheat flour are mixed with 2400 parts of water at 40°C in winter and 35°C in summer in a ratio of 2:1, and then 425 parts of edible oil are kneaded into the new dough and the old dough are mixed and evenly mixed to form dough for later use;

[0065] S2: Mixing seasoning: Heat a wok without water or oil to 130°C over low heat, pour 75 parts of Sichuan Hanyuan peppercorns into the wok, and stir-fry for 4 minutes over low heat until the peppercorns change color and emit fragrance; grind the stir-fried peppercorns into powder, and mix them evenly with 75 parts of pepper powder, 80 parts of Samai chicken essence, 90 parts of refined Sichuan salt, and 35 parts of Chongqing Feima MSG to prepare mixed seasoning for later use; stuff the mixed seasoning into the dough, knead the dough evenly for 8 minutes, and prepare seasoning dough for later use;

[0066] S3: Cake embryo forming: at 20°C indoor environment, the dough is cut into a guokui shape through a guokui mold, and the dough is proofed for 13 minutes after being formed;

[0067] S4: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -33°C to lock in moisture and preserve freshness. The dough is then packaged and sent to the finished product warehouse to become a semi-finished Guokui.

[0068] S5: Baking: Put the thawed cake embryo into an electric oven and bake it at 190° C. for 15 minutes until both sides are slightly yellow, and then take it out of the oven to make a cooked Guokui.

[0069] S6: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

[0070] Example 3

[0071] In an embodiment of the present invention, the following steps are included:

[0072] S1: dough preparation: 5000 parts of Wudeli or Jinshahe medium-gluten wheat flour are used in a ratio of 9:1, and are divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day. When proofing the dough, 5000 parts of medium-gluten wheat flour are mixed with 2500 parts of water at 40°C in winter and 35°C in summer in a ratio of 2:1, and then 450 parts of edible oil are kneaded into the mixture, and the new dough and the old dough are mixed and evenly mixed to form dough for later use;

[0073] S2: Mixing seasoning: Heat a wok without water or oil to 150°C over low heat, pour 80 parts of Sichuan Hanyuan peppercorns into the wok, stir-fry over low heat for 5 minutes, and stir-fry until the peppercorns change color and emit fragrance; grind the stir-fried peppercorns into powder, mix evenly with 80 parts of pepper powder, 90 parts of Samai chicken essence, 100 parts of refined Sichuan salt, and 40 parts of Chongqing Feima MSG to prepare mixed seasoning for later use; stuff the mixed seasoning into the dough, knead the dough evenly for 10 minutes, and prepare seasoning dough for later use;

[0074] S2: Cake embryo forming: at 25°C, the dough is cut into a guokui shape by a guokui mold, and the dough is proofed for 15 minutes after being formed into a cake embryo;

[0075] S3: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -35℃ to lock in moisture and preserve freshness. After packaging, the dough is sent to the finished product warehouse to become a semi-finished Guokui.

[0076] S4: Baking: Put the thawed cake embryo into an electric oven and bake it at 200° C. for 20 minutes until both sides are slightly yellow, and then take it out of the oven to make a cooked Guokui;

[0077] S5: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

[0078] Example 4

[0079] In an embodiment of the present invention, on the basis of embodiment 2, beef filling is added after mixing the seasoning in step S2, comprising the following steps:

[0080] S1: Remove the fascia from 2000 parts of cleaned beef and chop into minced meat, then chop 160 parts of ginger and 200 parts of shallot into flakes;

[0081] S2: Put the minced beef, minced ginger and minced green onion into a bowl, add 25 parts of salt, 110 parts of light soy sauce, 130 parts of oyster sauce, 25 parts of chicken essence and 80 parts of cooking oil and mix;

[0082] S3: Beat the beef in the same direction for 8 minutes until the meat filling becomes sticky, and the beef filling is ready.

[0083] Example 5

[0084] In an embodiment of the present invention, based on Embodiment 2, pork filling is added after mixing the seasoning in step S2, comprising the following steps:

[0085] S1: Chop 2000 parts of washed pork into minced meat, mince 160 parts of ginger, soak 13 parts of peppercorns, 3 parts of star anise, and 8 parts of shallots in 400 parts of boiling water for 18 minutes to make peppercorn water;

[0086] S2: Put the minced pork and ginger into a bowl, add 50 parts of sugar, 25 parts of salt, 110 parts of light soy sauce, 130 parts of oyster sauce, 25 parts of chicken essence, and 80 parts of cooking oil and mix;

[0087] S3: Beat the pork in the same direction for 13 minutes. Add pepper water three times during the stirring process until the meat filling becomes viscous. The pork filling is prepared.

[0088] Example 6

[0089] In an embodiment of the present invention, based on Embodiment 2, chicken filling is added after mixing the seasoning in step S2, comprising the following steps:

[0090] S1: Chop 2000 parts of cleaned chicken into minced meat, mince 160 parts of ginger and 150 parts of shallots, and cut 500 parts of carrots and 500 parts of mushrooms into small cubes;

[0091] S2: Put the chicken paste and ginger into a bowl, add 40 parts of salt, 110 parts of light soy sauce, 130 parts of oyster sauce, 25 parts of chicken essence, and 50 parts of sesame oil and mix;

[0092] S3: Beat the chicken in the same direction for 10 minutes. Add diced carrots and diced mushrooms during the stirring process until the meat filling becomes sticky. The chicken filling is ready.

[0093] Example 7

[0094] In an embodiment of the present invention, based on Embodiment 2, after the seasoning is mixed in step S2, fructose filling is added, comprising the following steps:

[0095] S1: Pour 480 parts of water and 1400 parts of granulated sugar into a non-stick pan, heat slowly to 110°C over low heat, stirring gently to allow the sugar to completely dissolve in the water;

[0096] S2: Add 2.8 parts of lemon juice and continue to simmer over low heat. When the syrup bubbles and becomes slightly thick, mix 200 parts of corn starch and water in a ratio of 1:2 to make a starch paste. Slowly pour it into the syrup, stirring while pouring.

[0097] S3: Keep stirring the syrup and let it continue to cook until it can hang on the spoon and does not drip easily;

[0098] S4: Add 90 parts of cooked sesame seeds, stir evenly to make the sesame seeds evenly distributed in the filling, and then cool the filling to room temperature.

[0099] The embodiments of the present invention disclose preferred embodiments, but are not limited thereto. A person skilled in the art can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. However, as long as they do not deviate from the spirit of the present invention, they are all within the protection scope of the present invention.

Claims

1. A method for making cold chain Juntun Guokui, characterized in that: The invention comprises the following raw materials in parts by weight: Main ingredients: 4500-5000 parts of medium-gluten wheat flour, 400-450 parts of cooking oil, 2250-2500 parts of water, 45-50 parts of yeast; Seasoning: 70-80 parts of Sichuan pepper, 70-80 parts of pepper powder, 70-90 parts of chicken essence, 80-100 parts of table salt, and 30-40 parts of MSG.

2. The method for making cold chain Juntun Guokui according to claim 1, characterized in that: The steps include: S1: dough preparation: medium-gluten wheat flour is used in a ratio of 9:1, divided into new dough with a proofing time of no more than 2 hours and old dough with a proofing time of more than one day, the new dough and the old dough are mixed and evenly mixed to form dough for later use; S2: Mixing seasonings: Stuff the mixed seasonings into the dough, knead the dough evenly for 5-10 minutes to make seasoned dough for later use; S3: Cake embryo forming: Press the dough into a guokui shape through a guokui mold at a room temperature of 15-25°C, and let it rise for 10-15 minutes after being formed into a cake embryo; S4: Quick-frozen packaging: The dough is sent to a quick-frozen warehouse at -30-35℃ to lock in moisture and preserve freshness. The dough is then packaged and sent to the finished product warehouse to become a semi-finished Guokui. S5: Baking: Put the thawed cake embryo into an electric oven and bake at 180-200°C for 10-20 minutes until both sides are slightly yellow, then take it out of the oven to make a cooked Guokui. S6: Finished product packaging: After the cooked Guokui is naturally cooled for 1 hour, it is sent to the quick-freezing warehouse again, and then the cooked Guokui is packaged and sent to the finished product warehouse.

3. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: When the dough is rested in step S1, medium-gluten wheat flour and water at 35-40° C. are mixed in a ratio of 2:1, and then edible oil is kneaded into the mixture.

4. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: The mixing of seasonings in step S2 includes the following steps: S1: Heat a wok without water or oil to 120-150℃ over low heat, then pour the peppercorns into the wok, and stir-fry over low heat for 3-5 minutes until the peppercorns change color and emit fragrance; S2: Grind the fried Sichuan peppercorns into powder, mix evenly with pepper powder, chicken powder, edible salt and monosodium glutamate to make a mixed seasoning for later use.

5. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: Before cooking and baking in step S5, filling is added into the thawed cake embryo, wherein the filling is 1600-2500 parts of beef, 120-200 parts of ginger, 150-250 parts of shallots, 20-30 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, and 50-100 parts of cooking oil in parts by weight; The processing method of the beef filling comprises the following steps: S1: Clean the beef, remove the fascia and chop into minced meat, then chop the ginger and shallot into flakes; S2: Put the minced beef, minced ginger and minced green onion into a bowl, add salt, soy sauce, oyster sauce, chicken essence and cooking oil and mix; S3: Beat the beef in the same direction for 5-10 minutes until the meat filling becomes sticky. The beef filling is ready.

6. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: Before cooking and baking in step S5, filling is added into the thawed cake embryo, wherein the filling is 1600-2500 parts of pork, 120-200 parts of ginger, 40-60 parts of sugar, 20-30 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, 50-100 parts of cooking oil, 10-15 parts of pepper, 2-4 parts of star anise, 5-10 parts of shallot, and 300-500 parts of boiling water in parts by weight; The processing method of the pork filling comprises the following steps: S1: Chop the washed pork into minced meat, mince the ginger, and soak the peppercorns, star anise, and shallots in boiling water for 15-20 minutes to make peppercorn water; S2: Put the minced pork and ginger into a bowl, add sugar, salt, soy sauce, oyster sauce, chicken essence and cooking oil and mix; S3: Beat the pork in the same direction for 10-15 minutes. Add pepper water three times during the stirring process until the meat filling becomes sticky. The pork filling is ready.

7. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: Before cooking and baking in step S5, filling is added into the thawed cake embryo, wherein the filling is 1600-2500 parts of chicken, 120-200 parts of ginger, 150-250 parts of shallots, 30-50 parts of salt, 100-120 parts of light soy sauce, 100-150 parts of oyster sauce, 20-30 parts of chicken essence, 30-70 parts of sesame oil, 400-600 parts of carrots, and 400-600 parts of mushrooms in parts by weight; The processing method of the chicken filling comprises the following steps: S1: Chop the cleaned chicken into minced meat, mince the ginger and shallot, and dice the carrots and mushrooms; S2: Put the chicken paste and ginger into a bowl, add salt, soy sauce, oyster sauce, chicken essence and sesame oil and mix; S3: Beat the chicken in the same direction for 8-15 minutes. Add diced carrots and diced mushrooms during the stirring process until the meat filling becomes sticky. The chicken filling is ready.

8. The method for making cold chain Juntun Guokui according to claim 2, characterized in that: Before cooking and baking in step S5, filling is added into the thawed cake embryo, wherein the filling is 1250-1600 parts of soft white sugar, 2.5-3 parts of lemon juice, 170-230 parts of corn starch, 80-100 parts of cooked sesame seeds, and 400-550 parts of water in parts by weight; The processing method of the fructose filling comprises the following steps: S1: Pour water and granulated sugar into a non-stick pan, heat slowly over low heat to 100-110°C, stirring gently to allow the sugar to completely dissolve in the water; S2: Add lemon juice and continue to simmer over low heat. When the syrup bubbles and becomes slightly thick, mix corn starch and water in a ratio of 1:2 to make a starch paste. Slowly pour it into the syrup, stirring while pouring. S3: Keep stirring the syrup and let it continue to cook until it can hang on the spoon and does not drip easily; S4: Add cooked sesame seeds and stir well to make the sesame seeds evenly distributed in the filling, then cool the filling to room temperature.

9. The method for making cold chain Juntun Guokui according to claim 1, characterized in that: The medium-gluten wheat flour is Wudeli or Jinshahe flour, the pepper is Sichuan Hanyuan pepper, the chicken essence is Shamai chicken essence, the edible salt is refined Sichuan salt, and the monosodium glutamate is Chongqing Feima monosodium glutamate.

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