Making process of nori-flavor dried meat floss cake

Abstract

The invention relates to the field of food deep processing, and particularly discloses a making process of a nori-flavor dried meat floss cake, which comprises the following steps: S1, preparing a cake crust for later use; s2, adding sea sedge powder into the boiled mung bean paste, and uniformly mixing to obtain mung bean stuffing; uniformly mixing the dried meat floss and the ground nori, adding auxiliary materials and a malt syrup solution, and uniformly mixing to obtain dried meat floss and nori stuffing; laying a layer of mung bean stuffing on the surface of the cake crust, clamping the dried meat floss seaweed stuffing in the middle, and covering the top layer with the mung bean stuffing to obtain a semi-finished product; s3, adhering sea sedge spots to the surface of the semi-finished product, and then baking and shaping to obtain a finished dried meat floss cake; the sea sedge has the advantages of good integration, obvious lines, rich sea sedge flavor and good taste.

Description

TECHNICAL FIELD

[0001] The application relates to the field of food deep processing, in particular to a preparation process of sea-weed flavored meat cake. BACKGROUND

[0002] The meat cake is a traditional snack made from wheat flour, meat floss, mung beans, eggs and white sugar, and has the characteristics of crisp outer crust and salty-sweet filling, and the taste is both dissolving and crisp.

[0003] The sea-weed flavored cake generally realizes the sea-weed flavor by adding sea-weed powder or sea-weed pieces, and the sea-weed only serves as an auxiliary material to decorate and has low flavor fusion degree with the meat floss and mung bean filling, and the salty-sweet balance is not good; the product surface is mostly pure color or simple lines, lacks visual recognition, and does not reflect the natural texture characteristics of sea-weed; the sea-weed adding mode is limited, and direct mixing easily leads to volatilization of the sea-weed flavor under heat, or affects the delicate taste due to the large particles.

[0004] Therefore, how to prepare a sea-weed flavored meat cake with good fusion, obvious lines, rich sea-weed flavor and good taste is a problem to be solved. SUMMARY

[0005] In order to prepare a sea-weed flavored meat cake with good fusion, obvious lines, rich sea-weed flavor and good taste, the application provides a preparation process of sea-weed flavored meat cake.

[0006] The application provides a preparation process of sea-weed flavored meat cake, which adopts the following technical scheme: A preparation process of sea-weed flavored meat cake, comprising the following steps: S1, preparing a cake crust for standby; S2, adding the cooked mung bean paste into sea-weed powder and mixing to obtain mung bean filling; mixing the meat floss and sea-weed pieces, adding auxiliary materials and malt syrup solution and mixing to obtain meat floss and sea-weed filling; laying a layer of mung bean filling on the surface of the cake crust, sandwiching the meat floss and sea-weed filling in the middle, and covering the top layer with mung bean filling to obtain a semi-finished product; S3, adhering sea-weed spots to the surface of the semi-finished product, and then shaping by baking to obtain a finished meat cake.

[0007] By adopting the above technical scheme, the composite filling is used in the filling, the sea-weed flavor is penetrated into the mung bean base by adding sea-weed powder in the mung bean filling, the granular material prepared by mixing the meat floss and sea-weed pieces with the bonding effect of malt syrup has sea-weed flavor and meat floss aroma, the composite filling contains sweet mung bean base, and the salty meat floss aroma and the crispness of sea-weed particles are combined to form a sea-weed flavored meat cake with rich sea-weed flavor, good fusion and good taste.

[0008] The semi-finished product surface adheres seaweed spots, and is baked and shaped, so that obvious seaweed patterns can be constructed, thereby making the meat crumb cake pattern obvious.

[0009] Preferably, the crust comprises the following raw materials by weight: 4-7 parts of low-gluten flour, 1-3 parts of butter, 0.5-2 parts of egg liquid, 0.5-1 part of white granulated sugar, 0.02-0.08 parts of edible salt, 0.01-0.05 parts of baking powder, 0.0005-0.0015 parts of beta-carotene, and 1-1.5 parts of water.

[0010] By adopting the above technical scheme, the prepared crust has good stability and toughness, can balance crispness and ductility, and the network structure can also bind seaweed flavor substances, so as to reduce the loss of seaweed flavor substances as much as possible during the baking process.

[0011] Preferably, the raw material weight in S2 is as follows: 2-4 parts of mung bean paste, 0.5-1.5 parts of chicken floss, 0.5-1 part of seaweed assembly, 0.1-0.3 parts of malt syrup, 0.02-0.1 parts of edible salt, and 0.005-0.015 parts of white pepper powder, and the edible salt and white pepper powder are auxiliary materials.

[0012] By adopting the above technical scheme, the compound filling is rich in the flavor of seaweed and the aroma of meat floss, and other auxiliary materials are added to further stimulate the aroma and taste of the compound filling, so that the seaweed meat floss has the advantages of rich seaweed flavor, good fusion, and good taste.

[0013] Preferably, the seaweed assembly comprises seaweed pieces and seaweed powder, the average particle size of the seaweed pieces is 0.3-0.5 cm, and the seaweed powder is sieved through an 80-100 mesh sieve.

[0014] By adopting the above technical scheme, the seaweed pieces with large particle size are in contact with the meat floss, which can be uniformly mixed, and the viscosity of the malt syrup solution is combined to facilitate the stable adhesion of the seaweed pieces with large particle size and the meat floss, while the seaweed powder with small particle size can be uniformly mixed with the mung bean paste to form a compound filling, giving the compound flavor of mung bean paste, meat floss, and seaweed, so that the finished meat crumb cake has the advantages of rich seaweed flavor, good fusion, and good taste.

[0015] Preferably, the adhered seaweed spots in S3 are seaweed spot decoration materials adhered to the surface of the semi-finished product, and comprise the following raw materials by weight: 0.1-0.3 parts of high-gluten flour, 0.05-0.2 parts of seaweed powder, 0.05-0.2 parts of water, and 0.005-0.015 parts of edible salt.

[0016] By adopting the above technical scheme, specific seaweed spots can be formed on the surface of the semi-finished product, and baked and shaped to form a unique pattern of yellow base and seaweed spots, thereby making the seaweed pattern of the meat crumb cake obvious.

[0017] Preferably, the baking shaping specific steps are as follows: first baking at upper fire 155-165℃, lower fire 145-155℃ for 6-10min, then heating to upper fire 175-185℃, lower fire 165-175℃ for 3-6min.

[0018] By adopting the above technical scheme, the shape is fixed at a lower temperature first, so that the sea tangle spots on the surface of the semi-finished product are solidified without spreading, and the subsequent high-temperature treatment is cooperated to make the crust present a unique pattern of golden yellow and dark green spots, thereby ensuring the preparation and shaping effect of the finished product.

[0019] Preferably, the crust further comprises pullulan 0.02-0.05 parts, and soybean dietary fiber carrier lecithin 0.05-0.1 parts.

[0020] By adopting the above technical scheme, the pullulan, soybean dietary fiber carrier lecithin are cooperated, the cross-linking connection between pullulan and flour is utilized, the soybean dietary fiber and lecithin in flour are cooperated as a skeleton support, so that the pullulan and soybean dietary fiber carrier lecithin form a three-dimensional network in the gluten network, thereby improving the structural density and stability of the dough.

[0021] The crust network with compact structure cooperates with the film-forming effect of pullulan and the hygroscopic expansion effect of soybean dietary fiber, so as to further improve the compactness of the crust network structure, control the loss of flavor active ingredients in sea tangle due to heat volatilization as much as possible, and ensure the flavor of sea tangle.

[0022] The soybean dietary fiber and lecithin are cooperated, the hydrophilic group of lecithin on the surface is connected to the hydrophilic group of soybean dietary fiber, and the hydrophobic group of lecithin can adsorb sulfur flavoring substances in sea tangle through hydrophobic interaction; in cooperation with the porous structure of soybean dietary fiber, volatile active ingredients are further adsorbed, so as to bind the volatile active ingredients inside the meat floss cake, and the heat blocking effect of soybean dietary fiber and network is cooperated to control the volatilization of volatile active ingredients due to heat, thereby retaining the sea tangle flavor of the meat floss cake after baking.

[0023] Preferably, the soybean dietary fiber carrier lecithin is prepared from soybean dietary fiber, sodium alginate solution and lecithin with a mass ratio of 1:0.1-0.16:0.04-0.1.

[0024] By adopting the technical scheme, the lecithin is adhered to the surface of the soybean dietary fiber by using the viscosity of the sodium alginate solution, the sodium alginate is connected to the hydroxyl group of the pullulan by hydrogen bonding, and the sodium alginate can also be connected to the gluten network, so that the gluten network with high structural density and good connection effect is constructed, the volatile active ingredients in the stuffing can be contacted, the volatile active ingredients in the stuffing are further bound, and the sea-weed flavor of the finished product is further ensured.

[0025] The three-dimensional network formed by the sodium alginate solution, the pullulan, the soybean dietary fiber and the lecithin in the gluten network not only physically traps the sea-weed flavor molecules, but also improves the decoupling density, controls the diffusion of the flavor substances, and blocks the heat during the high-temperature baking process, so as to prevent the volatile active ingredients of the flavor substances from being damaged by high temperature.

[0026] Preferably, the sea-weed powder is a carrier sea-weed powder, and the carrier sea-weed powder is prepared by the following method: The malt dextrin and the oat beta-glucan are mixed uniformly in a mass ratio of 1:0.2-0.4, and then stirred in warm water until completely dissolved to obtain a composite solution with a mass fraction of 2-5%; the sea-weed powder is mixed with the composite solution in a mass ratio of 1:2-3, and then spray-dried to obtain a semi-finished product; the surface of the semi-finished product is coated with a coating solution for the second time, and then dried and sieved to obtain a finished product.

[0027] By adopting the technical scheme, the malt dextrin and the oat beta-glucan are combined to form a binding network on the surface of the sea-weed powder by cross-linking, the structural density of the membrane layer is improved by the oat beta-glucan, the volatile active ingredients are further bound, the polysaccharide in the sea-weed powder is further connected to the oat beta-glucan, the retention effect of the volatile active ingredients in the sea-weed is enhanced, the sea-weed flavor is ensured, the structural density of the network membrane layer on the surface of the sea-weed powder is further improved by the second coating of the coating solution, the volatile active ingredients in the sea-weed are further prevented from being volatilized and dispersed by heat, and the sea-weed flavor of the meat floss cake is ensured to be rich.

[0028] Preferably, the coating solution is prepared from a sodium alginate solution and vitamin E modified starch in a mass ratio of 1:0.1-0.3.

[0029] By adopting the technical scheme, the sodium alginate solution has good film forming effect, and the dense film layer can trap volatile active ingredient molecules, and the hydrophilic-hydrophobic dual channel characteristics of the sodium alginate and the vitamin E modified starch are utilized to stably hold the volatile active ingredient molecules through hydrogen bonding and hydrophobic interaction; and the hydrophobicity of the vitamin E can enhance the hydrophobic effect of the starch, cooperate with the porous structure of the starch to further adsorb the volatile active ingredient molecules, cooperate with the antioxidant effect of the vitamin E to inhibit the oxidative degradation of the volatile active ingredient; meanwhile, the sodium alginate network and the heat resistance of the starch can control the thermal volatilization of the volatile active ingredient molecules, so as to ensure that the meat floss cake has good seaweed flavor after processing.

[0030] Preferably, the seaweed flakes are coated seaweed flakes, which are prepared by the following method: Sodium alginate and sucrose fatty acid ester are mixed and stirred uniformly at a mass ratio of 1:0.1-0.2, and stirred in warm water until completely dissolved to obtain a film forming solution with a mass fraction of 2-4%; 1-3% of vitamin E modified starch is added to the film forming solution to obtain a mixed solution, and the mixed solution is uniformly sprayed on the surface of the seaweed flakes at a mass ratio of 1:1.5-2, and then soaked in a calcium chloride solution for treatment, and after the solution is removed, the product is obtained after drying and sieving.

[0031] By adopting the technical scheme, the sodium alginate forms a gel film in the presence of calcium ions, and the three-dimensional structure physically traps volatile active ingredient molecules, reduces their diffusion to the surface of the cake, and cooperates with the heat resistance to reduce the loss of volatile active ingredients during baking; the hydrophobicity of the vitamin E modified starch is enhanced, and the volatile active ingredients can be adsorbed through hydrophobic interaction, and the dense film formed by the sodium alginate further blocks the volatilization of the volatile active ingredients; the hydrophobic groups of sucrose fatty acid ester and volatile active ingredient dimethyl sulfide are combined through hydrophobic interaction to further block volatilization, thereby ensuring the seaweed flavor. In summary, the present application has the following beneficial effects: 1. The filling material uses a composite filling material, and the seaweed powder is added to the green bean filling to penetrate the seaweed flavor into the green bean base. The granular material prepared by mixing the meat floss and the seaweed flakes and the bonding effect of the malt syrup has seaweed flavor and meat floss aroma. The composite filling material contains a green bean sweet base, which cooperates with the salty aroma of the meat floss and the crispness of the seaweed particles to form a layered flavor with rich seaweed flavor, good fusion and good taste. The surface of the semi-finished product adheres to seaweed spots, which cooperate with the baking and shaping to form obvious seaweed patterns, thereby making the meat floss cake have obvious patterns.

[0032] 2. A layer of mung bean filling (0.5 cm thick) is first laid in the crust, 5-6 pieces of dried seaweed and meat floss are sandwiched in the middle, and a layer of mung bean filling (0.3 cm thick) is laid on top, achieving the layered flavors of "mung bean sweet bottom + salty dried seaweed and meat floss crispness". DETAILED DESCRIPTION

[0033] The application will be further described in detail below in conjunction with the examples.

[0034] Preparation Example of the Carrying Material Dried Seaweed Powder The oat beta-glucan in the following raw materials was purchased from Xi'an Lavia Biotechnology Co., Ltd., and was food grade; the other raw materials were ordinary commercially available.

[0035] Preparation Example 1: The carrying material dried seaweed powder was prepared by the following method: 0.1 kg of vitamin E was mixed with 1 kg of starch to obtain a uniform mixture, and then 0.1 kg of sodium alginate aqueous solution was uniformly sprayed, the mass fraction of the sodium alginate aqueous solution was 1%, after mixing uniformly, drying and dispersing, vitamin E modified starch was obtained, 1 kg of sodium alginate solution and 0.2 kg of vitamin E modified starch were mixed and stirred uniformly to obtain a coating solution, the sodium alginate solution was a 1% sodium alginate aqueous solution; 1 kg of malt dextrin and 0.3 kg of oat beta-glucan were mixed uniformly, then stirred in warm water at 60°C until completely dissolved to obtain a composite solution with a mass fraction of 4%; the dried seaweed powder and the composite solution were mixed uniformly at a mass ratio of 1:2.5, then spray dried to obtain a semi-finished product; the semi-finished product was sprayed with the coating solution again at a mass ratio of 1:0.3, then air dried at 50°C, then freeze-dried, and finally sieved through an 80-mesh sieve to obtain the finished product.

[0036] Preparation Example 2: The difference between this preparation example and Preparation Example 1 is: 0.1 kg of vitamin E was mixed with 1 kg of starch to obtain a uniform mixture, and then 0.1 kg of sodium alginate aqueous solution was uniformly sprayed, the mass fraction of the sodium alginate aqueous solution was 1%, after mixing uniformly, drying and dispersing, vitamin E modified starch was obtained, 1 kg of sodium alginate solution and 0.1 kg of vitamin E modified starch were mixed and stirred uniformly to obtain a coating solution, the sodium alginate solution was a 1% sodium alginate aqueous solution; 1 kg of malt dextrin and 0.2 kg of oat beta-glucan were mixed uniformly, then stirred in warm water at 60°C until completely dissolved to obtain a composite solution with a mass fraction of 2%; the dried seaweed powder and the composite solution were mixed uniformly at a mass ratio of 1:2, then spray dried to obtain a semi-finished product; the semi-finished product was sprayed with the coating solution again at a mass ratio of 1:0.3, then air dried at 50°C, then freeze-dried, and finally sieved through an 80-mesh sieve to obtain the finished product.

[0037] Preparation Example 3: The difference between this preparation example and Preparation Example 1 is that: 0.1 kg of vitamin E is mixed with 1 kg of starch and stirred until uniform, then 0.1 kg of a sodium alginate aqueous solution is uniformly sprayed, the mass fraction of the sodium alginate aqueous solution is 1%, after mixing, drying and dispersing, vitamin E modified starch is obtained; 1 kg of malt dextrin and 0.4 kg of oat beta-glucan are mixed until uniform, then stirred in warm water at 60°C until completely dissolved to obtain a composite solution with a mass fraction of 2%; seaweed powder is mixed with the composite solution at a mass ratio of 1:3, then spray dried to obtain a semi-finished product; the semi-finished product is sprayed with the coating solution again at a mass ratio of 1:0.3, then air dried at 50°C, then freeze-dried, and finally sieved through an 80-mesh sieve to obtain the finished product.

[0038] Preparation Example of Coated Seaweed Powder The following raw materials are all ordinary commercially available.

[0039] Preparation Example 4: Coated seaweed powder is prepared by the following method: 0.1 kg of vitamin E is mixed with 1 kg of starch and stirred until uniform, then 0.1 kg of a sodium alginate aqueous solution is uniformly sprayed, the mass fraction of the sodium alginate aqueous solution is 1%, after mixing, drying and dispersing, vitamin E modified starch is obtained; 1 kg of sodium alginate is mixed with 0.16 kg of sucrose fatty acid ester and stirred until uniform, then stirred in warm water at 60°C until completely dissolved to obtain a film-forming solution with a mass fraction of 3%; 2% of vitamin E modified starch is added to the film-forming solution to obtain a mixed solution, 1.8 kg of the mixed solution is uniformly sprayed on 1 kg of seaweed powder, then placed in a calcium chloride solution for room temperature soaking treatment for 15 min, after removing the solution, dried and dispersed to obtain the finished product, the average particle size of the finished product is 0.5 cm.

[0040] Preparation Example 5: The difference between this preparation example and Preparation Example 4 is that: 0.1 kg of vitamin E is mixed with 1 kg of starch and stirred until uniform, then 0.1 kg of a sodium alginate aqueous solution is uniformly sprayed, the mass fraction of the sodium alginate aqueous solution is 1%, after mixing, drying and dispersing, vitamin E modified starch is obtained; 1 kg of sodium alginate is mixed with 0.1 kg of sucrose fatty acid ester, and stirred until completely dissolved in 60℃ warm water to obtain a film forming solution with a mass fraction of 2%; 1% of vitamin E modified starch is added to the film forming solution to obtain a mixed solution, 1.5 kg of the mixed solution is uniformly sprayed on the surface of 1 kg of sea-weed fragments, and then soaked in a calcium chloride solution at room temperature for 15 min; after removing the solution, the product is obtained by drying and dispersing; the average particle size of the product is 0.5 cm.

[0041] Preparation Example 6: The difference between this preparation example and Preparation Example 4 is that: 0.1 kg of vitamin E is mixed with 1 kg of starch, and then uniformly sprayed with 0.1 kg of sodium alginate aqueous solution with a mass fraction of 1%; after mixing, the vitamin E modified starch is obtained by drying and dispersing; 1 kg of sodium alginate is mixed with 0.2 kg of sucrose fatty acid ester, and stirred until completely dissolved in 60℃ warm water to obtain a film forming solution with a mass fraction of 4%; 3% of vitamin E modified starch is added to the film forming solution to obtain a mixed solution, 2 kg of the mixed solution is uniformly sprayed on the surface of 1 kg of sea-weed fragments, and then soaked in a calcium chloride solution at room temperature for 15 min; after removing the solution, the product is obtained by drying and dispersing; the average particle size of the product is 0.5 cm.

[0042] Preparation Example of soybean dietary fiber loaded lecithin The following raw materials are all ordinary commercially available.

[0043] Preparation Example 7: The soybean dietary fiber loaded lecithin is prepared by the following method: 0.13 kg of sodium alginate solution is uniformly sprayed on 1 kg of soybean dietary fiber, and then 0.07 kg of lecithin with an average particle size of 20 μm is added at a speed of 60 g / min; during the addition process, the soybean dietary fiber is stirred at a speed of 80 r / min; after mixing, the soybean dietary fiber loaded lecithin is obtained by drying and passing through a 60 mesh sieve; the sodium alginate solution is 1% sodium alginate aqueous solution; the average particle size of the soybean dietary fiber is 80 μm.

[0044] Preparation Example 8: The difference between this preparation example and Preparation Example 7 is that: 0.16 kg of sodium alginate solution is uniformly sprayed on 1 kg of soybean dietary fiber, and then 0.04 kg of lecithin with an average particle size of 20 μm is added at a speed of 60 g / min; during the addition process, the soybean dietary fiber is stirred at a speed of 80 r / min; after mixing, the soybean dietary fiber loaded lecithin is obtained by drying and passing through a 60 mesh sieve; the sodium alginate solution is 1% sodium alginate aqueous solution; the average particle size of the soybean dietary fiber is 80 μm.

[0045] Preparation Example 9: The difference between this preparation example and Preparation Example 7 is that: In 1 kg of soybean dietary fiber, 0.1 kg of sodium alginate solution was uniformly sprayed, and then 0.1 kg of lecithin was added. The average particle size of the lecithin was 20 μm, and the addition speed of the lecithin was 60 g / min. During the addition process, the soybean dietary fiber was stirred at a speed of 80 r / min. After mixing uniformly, it was dried and passed through a 60-mesh sieve to obtain soybean dietary fiber loaded lecithin. The sodium alginate solution was a 1% sodium alginate aqueous solution by mass fraction, and the average particle size of the soybean dietary fiber was 80 μm. Example

[0046] Example 1: A process for making a sea-nori flavored meat cake: S1, 6 kg of low-gluten flour, 2 kg of butter, 1 kg of egg liquid, 0.8 kg of white granulated sugar, 0.05 kg of edible salt, 0.03 kg of baking powder, 0.001 kg of beta-carotene, and 1.2 kg of water were mixed uniformly to prepare a cake skin, which was ready for use; S2, 3 kg of green bean paste, 1 kg of chicken floss, 0.8 kg of sea-nori assembly, 0.2 kg of malt syrup, 0.05 kg of edible salt, and 0.01 kg of white pepper powder were weighed. The edible salt and white pepper powder were auxiliary materials. In the sea-nori assembly, 0.5 kg of sea-nori crumb with an average particle size of 0.4 cm and 0.3 kg of sea-nori powder with an average particle size of 80 mesh were mixed. The cooked green bean paste was mixed and stirred uniformly with the sea-nori powder, and then it was placed at a low temperature of 4℃ for 2 h. The sweetness was adjusted to 60°Bx, and the green bean filling was obtained. The floss and sea-nori crumb were mixed uniformly, and then the auxiliary materials and malt syrup solution were added and mixed uniformly. The malt syrup solution was a 5% malt syrup aqueous solution by mass fraction, and the meat cake sea-nori filling was prepared. The average particle size of the meat cake sea-nori filling was 0.8-1 cm. The green bean filling and the meat cake sea-nori filling were composite fillings. A layer of green bean filling with an average thickness of 0.5 cm was laid on the surface of the cake skin, and the meat cake sea-nori filling was sandwiched in the middle. Each cake had 6 pieces, and a layer of green bean filling with an average thickness of 0.3 cm was covered on the top to obtain a semi-finished product. S3, 0.2 kg of high-gluten flour, 0.1 kg of sea-nori powder, 0.1 kg of water, and 0.01 kg of edible salt were mixed uniformly to form a paste, which was extruded onto the surface of the cake skin through a 3 mm nozzle filling machine to make the semi-finished product adhere to the sea-nori spots on the surface. Then, it was baked and shaped. First, it was baked at an upper fire temperature of 160℃ and a lower fire temperature of 150℃ for 8 min, and then the temperature was increased to an upper fire temperature of 180℃ and a lower fire temperature of 170℃ for 5 min. After cooling, the finished product, meat cake, was obtained.

[0047] Example 2: The difference between this example and Example 1 is that: S1, take low gluten flour 4kg, butter 1kg, egg liquid 0.5kg, white sugar 0.5kg, edible salt 0.02kg, baking powder 0.01kg, beta-carotene 0.0005kg, water 1kg, mix evenly to prepare pie crust, standby; S2, take green bean paste 2kg, chicken floss 0.5kg, seaweed component 0.5kg, malt syrup 0.1kg, edible salt 0.02kg, white pepper powder 0.005kg, edible salt and white pepper powder are auxiliary materials; 0.3kg seaweed powder in seaweed component, the average particle size of seaweed powder is 0.3cm, 0.2kg seaweed powder, the average particle size of seaweed powder is 80 mesh; the cooked green bean paste is mixed and stirred evenly, and is placed at 4℃ under low temperature conditions for 2h, the sweetness is adjusted to 60°Bx, standby, get green bean stuffing; the floss and seaweed powder are mixed evenly, and the auxiliary materials and malt syrup solution are added and mixed evenly, the malt syrup solution is 5% malt syrup aqueous solution, the average particle size of the floss seaweed stuffing is 0.8-1cm; the green bean stuffing and the floss seaweed stuffing are composite stuffing; a layer of green bean stuffing is laid on the surface of the pie crust, the average thickness is 0.5cm, the floss seaweed stuffing is sandwiched in the middle, 5 pieces per pie, a layer of green bean stuffing is covered on the top, the average thickness is 0.3cm, get semi-finished product; S3, mix high gluten flour 0.1kg, seaweed powder 0.05kg, water 0.05kg, edible salt 0.005kg evenly to paste, and extrude on the surface of the pie crust through 3mm nozzle stuffing machine to make the surface of the semi-finished product adhere to seaweed spots; then, the product is shaped by baking, first baked at 155℃ upper fire and 145℃ lower fire for 10min, then heated to 175℃ upper fire and 165℃ lower fire for 6min, cooled, get finished product floss pie.

[0048] Example 3: the difference between this example and example 1 is: S1, take low gluten flour 7kg, butter 3kg, egg liquid 2kg, white sugar 1kg, edible salt 0.08kg, baking powder 0.05kg, beta-carotene 0.0015kg, water 1.5kg, mix evenly to prepare pie crust, standby; S2, take the green bean paste 4 kg, chicken floss 1.5 kg, seaweed components 1 kg, malt syrup 0.3 kg, edible salt 0.1 kg, white pepper powder 0.015 kg, edible salt and white pepper powder as auxiliary materials; 0.6 kg of seaweed powder in seaweed components, the average particle size of seaweed powder is 0.5 cm, 0.4 kg of seaweed powder, the average particle size of seaweed powder is 100 mesh; the cooked green bean paste is mixed and stirred uniformly with seaweed powder, and is placed at 4℃ under low temperature conditions for 2h, the sweetness is adjusted to 60°Bx, and is standby, to obtain green bean stuffing; the chicken floss and seaweed powder are mixed uniformly, and the auxiliary materials and malt syrup solution are added and mixed uniformly, the malt syrup solution is 5% malt syrup aqueous solution, and the chicken floss seaweed stuffing is prepared, the average particle size of the chicken floss seaweed stuffing is 0.8-1 cm; the green bean stuffing and the chicken floss seaweed stuffing are composite stuffing; a layer of green bean stuffing is laid on the surface of the pie crust, the average thickness is 0.5 cm, the chicken floss seaweed stuffing is sandwiched in the middle, 6 pieces per pie, and a layer of green bean stuffing is covered on the top, the average thickness is 0.3 cm, to obtain a semi-finished product; S3, mix 0.3 kg of high-gluten flour, 0.2 kg of seaweed powder, 0.2 kg of water, 0.015 kg of edible salt uniformly to form a paste, and extrude the paste on the surface of the pie crust through a 3 mm nozzle to make the semi-finished product adhere to the seaweed spots on the surface; then, the semi-finished product is baked and shaped, first baked at 165℃ top fire and 155℃ bottom fire for 6 min, then heated to 185℃ top fire and 175℃ bottom fire for 3 min, and cooled to obtain the finished product chicken floss pie.

[0049] Example 4: The difference between this example and example 1 is that: S1, take 6 kg of low-gluten flour, 2 kg of butter, 1 kg of egg liquid, 0.8 kg of white granulated sugar, 0.05 kg of edible salt, 0.03 kg of baking powder, 0.001 kg of beta-carotene, 1.2 kg of water, 0.04 kg of pullulan, and 0.08 kg of soybean dietary fiber loaded lecithin prepared in preparation example 7, mix uniformly to prepare pie crust, and standby; In S2, the seaweed powder is the loaded seaweed powder prepared in preparation example 1, and the seaweed powder is the coated seaweed powder prepared in preparation example 4.

[0050] Example 5: The difference between this example and example 1 is that: S1, take 6 kg of low-gluten flour, 2 kg of butter, 1 kg of egg liquid, 0.8 kg of white granulated sugar, 0.05 kg of edible salt, 0.03 kg of baking powder, 0.001 kg of beta-carotene, 1.2 kg of water, 0.02 kg of pullulan, and 0.05 kg of soybean dietary fiber loaded lecithin prepared in preparation example 8, mix uniformly to prepare pie crust, and standby; In S2, the seaweed powder is the loaded seaweed powder prepared in preparation example 2, and the seaweed powder is the coated seaweed powder prepared in preparation example 5.

[0051] Example 6: The difference between this example and Example 1 is that: S1, weigh 6 kg of low-gluten flour, 2 kg of butter, 1 kg of egg liquid, 0.8 kg of white granulated sugar, 0.05 kg of edible salt, 0.03 kg of baking powder, 0.001 kg of beta-carotene, 1.2 kg of water, 0.05 kg of pullulan, 0.1 kg of soybean dietary fiber loaded lecithin prepared in Preparation Example 9, mix uniformly to prepare pie crust, for standby; S2, the sea tangle powder is the loaded sea tangle powder prepared in Preparation Example 3, and the sea tangle pieces are the coated sea tangle pieces prepared in Preparation Example 6.

[0052] Example 7: The difference between this example and Example 4 is that: The same amount of flour is used to replace the soybean dietary fiber loaded lecithin in the pie crust.

[0053] Example 8: The difference between this example and Example 4 is that: No pullulan is added in the pie crust.

[0054] Example 9: The difference between this example and Example 4 is that: No oat beta-glucan is added in the preparation of the loaded sea tangle powder.

[0055] Example 10: The difference between this example and Example 4 is that: No vitamin E modified starch is added in the preparation of the loaded sea tangle powder and the coated sea tangle pieces.

[0056] Example 11: The difference between this example and Example 4 is that: No sucrose fatty acid ester is added in the preparation of the coated sea tangle pieces.

[0057] Example 12: The difference between this example and Example 4 is that: The same amount of starch is used to replace the vitamin E modified starch in the preparation of the coated sea tangle pieces.

[0058] Performance detection test 1. Quality detection Prepare the meat floss pie by using the methods of Examples 1-12 respectively; Score the fusion, each group of 10 sensory evaluation personnel scores the corresponding example, and takes the average value to record the data; the scoring standard is as follows: the fusion of mung bean paste and sea tangle powder, meat floss and sea tangle pieces is good, and there is no single component aggregation and lumping phenomenon 10 points→ poor fusion, each component self-lumping 0 points; The degree of the texture is scored, 10 sensory evaluation personnel form a group, and the corresponding examples are scored, and the average value is recorded as data; the scoring standard is as follows: 10 points for clear and uniform texture, consistent color → 0 points for unclear texture, color disorder; The sea tangle flavor taste is scored, 10 sensory evaluation personnel form a group, and the corresponding examples are scored, and the average value is recorded as data; the scoring standard is as follows: 10 points for rich sea tangle flavor and good crispness → 0 points for no sea tangle flavor and no crispness; 2. Sea tangle flavor detection Preparation of detection sample: 6 kg of low-gluten flour, 2 kg of butter, 1 kg of egg liquid, 0.8 kg of white granulated sugar, 0.05 kg of edible salt, 0.03 kg of baking powder, 0.001 kg of beta-carotene, and 1.2 kg of water are weighed and uniformly mixed to prepare a pie crust, which is ready for use; S2, sea tangle components are weighed using the pie crust, and the sea tangle components are sea tangle pieces (also corresponding to coated sea tangle pieces) and sea tangle powder (also corresponding to loaded sea tangle powder) mentioned in corresponding examples 1, 4, 7-12; S3, after baking and shaping, first bake at 160°C upper fire and 150°C lower fire for 8 minutes, then increase the temperature to 180°C upper fire and 170°C lower fire for 5 minutes, and after cooling, the sample is obtained; Verify the loss amount of sea tangle flavor substances affected by high-temperature baking; The content of flavor substance dimethyl sulfide in sea tangle material in S2 is detected by gas chromatography-mass spectrometry, which is recorded as the initial value; the content of flavor substance dimethyl sulfide in sea tangle material in S3 is detected, which is recorded as the test value; the loss value = (initial value-test value) / initial value x 100% is calculated, and the data is recorded.

[0059] Table 1 Performance test table (in the table, " / " represents that the corresponding example is not detected for this item, and there is no data) It can be seen from examples 1-3 combined with table 1 that the meat floss pie has good fusion, better texture, and better crispness, and can preserve volatile flavor substances as much as possible to ensure the sea tangle flavor of the meat floss pie.

[0060] It can be seen from examples 1 and examples 4-6 combined with table 1 that the prepared pie crust and filling can better bind volatile flavor substances and preserve the sea tangle flavor of the meat floss pie.

[0061] It can be seen from the combination of Example 4 and Examples 7-12 and Table 1 that, compared with Example 4, the loss value of Example 7 is greater than that of Example 4, indicating that the soybean dietary fiber carrier lecithin can not only bind flavor substances but also soybean dietary fiber can adsorb flavor substances and block heat, so as to ensure the content of flavor substances in the finished meat cake and make the meat cake have better seaweed flavor.

[0062] In Example 8, no pullulan is added to the crust, and compared with Example 4, the loss value of Example 8 is greater than that of Example 4, indicating that pullulan can cross-link with flour, sodium alginate, soybean dietary fiber and other substances to form a relatively dense network, thereby binding seaweed flavor molecules, controlling the diffusion and loss of flavor substances, and ensuring that the meat cake has better seaweed flavor.

[0063] In the preparation process of the carrier seaweed powder of Example 9, no oat beta-glucan is added, and compared with Example 4, the loss value of Example 9 is greater than that of Example 4, indicating that oat beta-glucan can form a network with a dense structure, bind flavor ingredients, and ensure that the meat cake has better seaweed flavor.

[0064] In the preparation process of the carrier seaweed powder and the coated seaweed powder of Example 10, no vitamin E modified starch is added, and compared with Example 4, the loss value of Example 10 is greater than that of Example 4, indicating that vitamin E modified starch can not only adsorb flavor substances but also inhibit the influence of oxidation, thereby ensuring that the meat cake has better seaweed flavor.

[0065] In the preparation process of the coated seaweed powder of Example 11, no sucrose fatty acid ester is added, and compared with Example 4, the loss value of Example 11 is greater than that of Example 4, indicating that sucrose fatty acid ester contains both hydrophilic and hydrophobic groups, which can increase the density of the cross-linked membrane layer while binding the volatilization of flavor substances in the seaweed powder, thereby ensuring that the meat cake has better seaweed flavor.

[0066] In the preparation process of the coated seaweed powder of Example 12, the same quality of starch is used to replace the vitamin E modified starch, and compared with Example 4, the loss value of Example 12 is greater than that of Example 4, indicating that after the starch is modified by vitamin E, the hydrophobicity is enhanced, and the volatile active ingredients can be adsorbed through hydrophobic interaction, and a dense membrane is further formed with sodium alginate, thereby blocking the volatilization of volatile active ingredients; the hydrophobic groups of sucrose fatty acid ester and the fatty chains of volatile active ingredients are combined through hydrophobic interaction to form a dense hydrophobic layer, thereby further blocking volatilization and ensuring seaweed flavor.

[0067] The embodiments are only illustrative of the present application, and are not intended to limit the present application, and those skilled in the art can make modifications to the embodiments without creative contribution after reading the specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A manufacturing process for seaweed-flavored pork floss cakes, characterized in that, Includes the following steps: S1. Prepare the dough and set aside. S2. Add the cooked mung bean paste to the seaweed powder and mix well to obtain mung bean filling; mix the pork floss and seaweed flakes, add the auxiliary ingredients and malt syrup solution and mix well to obtain pork floss and seaweed filling; spread a layer of mung bean filling on the surface of the pastry, sandwich the pork floss and seaweed filling in the middle, and cover the top with mung bean filling to obtain a semi-finished product. S3. Seaweed spots adhere to the surface of the semi-finished product, and then it is baked and shaped to obtain the finished meat floss cake.

2. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The crust comprises the following ingredients by weight: 4-7 parts low-gluten flour, 1-3 parts butter, 0.5-2 parts egg liquid, 0.5-1 part white sugar, 0.02-0.08 parts salt, 0.01-0.05 parts baking powder, 0.0005-0.0015 parts β-carotene, and 1-1.5 parts water.

3. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The raw materials in S2 are as follows by weight: 2-4 parts mung bean paste, 0.5-1.5 parts chicken floss, 0.5-1 part seaweed components, 0.1-0.3 parts malt syrup, 0.02-0.1 parts edible salt, and 0.005-0.015 parts white pepper powder. Edible salt and white pepper powder are auxiliary materials.

4. The manufacturing process of a seaweed-flavored pork floss cake according to claim 3, characterized in that, The seaweed component comprises seaweed flakes and seaweed powder, with the seaweed flakes having an average particle size of 0.3-0.5 cm and the seaweed powder passing through an 80-100 mesh sieve.

5. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The seaweed spots in S3 are decorative seaweed spots that are attached to the surface of the semi-finished product. The decorative seaweed spots contain the following raw materials in parts by weight: 0.1-0.3 parts high-gluten flour, 0.05-0.2 parts seaweed powder, 0.05-0.2 parts water, and 0.005-0.015 parts edible salt.

6. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The specific baking and shaping steps are as follows: First, bake at 155-165℃ for the upper heat and 145-155℃ for the lower heat for 6-10 minutes, then raise the temperature to 175-185℃ for the upper heat and 165-175℃ for the lower heat for 3-6 minutes.

7. The manufacturing process of a seaweed-flavored pork floss cake according to claim 2, characterized in that, The crust also contains 0.02-0.05 parts pullulan and 0.05-0.1 parts lecithin, a soybean dietary fiber carrier.

8. The manufacturing process of a seaweed-flavored pork floss cake according to claim 7, characterized in that, The soybean dietary fiber carrier lecithin is prepared by soybean dietary fiber, sodium alginate solution and lecithin in a mass ratio of 1:0.1-0.16:0.04-0.

1.

9. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The seaweed powder is a carrier seaweed powder, which is prepared by the following method: Maltodextrin and oat β-glucan are mixed evenly at a mass ratio of 1:0.2-0.4 and stirred in warm water until completely dissolved to obtain a composite liquid with a mass fraction of 2-5%. Seaweed powder is mixed with the composite liquid at a mass ratio of 1:2-3 and spray-dried to obtain a semi-finished product. The surface of the semi-finished product is coated with a coating solution a second time, dried, and then sieved to obtain the finished product.

10. The manufacturing process of a seaweed-flavored pork floss cake according to claim 1, characterized in that, The seaweed flakes are coated seaweed flakes, which are prepared using the following method: Sodium alginate and sucrose fatty acid ester are mixed and stirred evenly at a mass ratio of 1:0.1-0.

2. The mixture is then stirred in warm water until completely dissolved to obtain a film-forming solution with a mass fraction of 2-4%. Vitamin E-modified starch is added to the film-forming solution to obtain a mixed solution. The mixed solution is then evenly sprayed onto the surface of the seaweed flakes at a mass ratio of 1:1.5-2. The seaweed is then immersed in a calcium chloride solution for treatment. After removing the solution, the seaweed is dried and sieved to obtain the finished product.

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