CN103636721A - Dried meat floss cake and processing method thereof - Google Patents
Dried meat floss cake and processing method thereof Download PDFInfo
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- CN103636721A CN103636721A CN201310687664.5A CN201310687664A CN103636721A CN 103636721 A CN103636721 A CN 103636721A CN 201310687664 A CN201310687664 A CN 201310687664A CN 103636721 A CN103636721 A CN 103636721A
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Abstract
The invention discloses a dried meat floss cake. The dried meat floss cake is prepared by, in percentage by weight, 30-45% of wheat flour, 20-25% of dried meat floss, 15-20% of mung beans, 1-3% of starch, 1-3% of vegetable oil, 12-16% of multiple sugar alcohol, 0.02-0.06% of a sweetener, 0.02-0.06% of a food preservative, 0.01-0.03% of edible essence, 0.03-0.08% of a seasoner and 1-3% of purified water. According to the dried meat floss cake, the process method is simple, sucrose substances with high sugar content are not added in the dried meat floss cake, and the diet requirement of people for low sugar is met; and the mung beans are also added in the dried meat floss cake, so that the dried meat floss cake tastes richer and is suitable for being eaten by people of all ages.
Description
Technical field
The present invention relates to a kind of cake, be specifically related to a kind of dried meat floss cake of sugar-free, the invention still further relates to a kind of processing method of described dried meat floss cake, belong to food processing field.
Background technology
The today of day by day accelerating in rhythm of life, dried meat floss cake is as a kind of fast food series products, due to its convenience, very popular.Yet, in the production process of dried meat floss cake, Xu Dui producer is for guaranteeing the mouthfeel of dried meat floss cake, in the formula of dried meat floss cake, can add a large amount of sucrose materials, and the too much picked-up of sugar, very easily cause fat, then cause a series of diseases such as hypertension, diabetes, cardiovascular and cerebrovascular diseases, be detrimental to health.Therefore,, when guaranteeing dried meat floss cake mouthfeel, the sugar content that reduces dried meat floss cake is very necessary.
Summary of the invention
The object of the invention is to overcome the deficiency of existing product, a kind of low sugar, dried meat floss cake low in calories are provided, another object of the present invention is to provide a kind of processing method of this dried meat floss cake.
For achieving the above object, the present invention is by the following technical solutions:
A dried meat floss cake, by weight percentage, by following raw material, made:
Wheat flour: 30～45%; Dried meat floss: 20～25%; Mung bean: 15～20%; Starch: 1～3%; Vegetable oil: 1～3%; Multi-sugar alcohol: 12～16%; Sweetener: 0.02～0.06%; Food preservative: 0.02～0.06%; Flavoring essence: 0.01～0.03%; Flavoring: 0.03～0.08%; Pure water: 1～3%.
Preferably: by weight percentage, by following raw material, made:
Wheat flour: 40%; Dried meat floss: 23%; Mung bean: 18%; Starch: 1.2%; Vegetable oil: 1.2%; Multi-sugar alcohol 15%; Sweetener: 0.06%; Food preservative: 0.06%; Flavoring essence: 0.01%; Flavoring: 0.05%; Pure water: 1.42%.
Preferably: by weight percentage, by following raw material, made:
Wheat flour: 34%; Dried meat floss: 25%; Mung bean: 20%; Starch: 2.4%; Vegetable oil: 2.5%; Multi-sugar alcohol 13%; Sweetener: 0.03%; Food preservative: 0.02%; Flavoring: 0.05%; Flavoring essence: 0.02%; Pure water: 2.98%.
Preferably: described multi-sugar alcohol is one or more in maltitol, xylitol, D-sorbite and hydroxyl isomaltulose.
Preferably: described food preservative is one or more in sorbic acid, potassium sorbate and dehydro sodium acetate.
Preferably: described vegetable oil is one or more of peanut oil, soybean oil, rapeseed oil and castor oil.
Preferably: described sweetener is one or more in Aspartame, acesulfame potassium and D-sorbitol solution.
Preferably: described flavoring essence is milk flavour.
Preferably: described flavoring is one or more in salt, monosodium glutamate, pepper powder and chickens' extract.
Another object of the present invention, a kind of processing method of dried meat floss cake as above, comprises the following steps:
1) after mung bean is soaked at 50～60 ℃ within 2～4 hours, making it softening, at 140～150 ℃, steam 20～40 minutes, obtain green bean paste, stand-by;
2) 25～35% pure water of the wheat flour of above-mentioned wheat flour gross weight 65～75% and pure water gross weight is stirred into even pasty state, add successively multi-sugar alcohol, starch, vegetable oil and flavoring, continue to be stirred to after each raw material blending, add again food preservative, sweetener and flavoring essence, stir and evenly mix;
3) by step 1) and step 2) in the mixing of materials obtaining after add dried meat floss, stir and evenly mix, obtain fillings;
4) remaining wheat flour and remaining water are stirred to obtain cake skin;
5) the cake suitcase in the fillings in step 3) and step 4) is made to dried meat floss cake, and toast 10～20 minutes at 250～270 ℃.
Beneficial effect of the present invention is, dried meat floss cake of the present invention, and processing method is simple, and in dried meat floss cake, do not add the sucrose material that sugar content is high, met the dietary requirements of people's low sugar, and also added mung bean in dried meat floss cake of the present invention, mouthfeel is horn of plenty more, is applicable to all kinds of crowds edible.
The specific embodiment
Below in conjunction with specific embodiment, the specific embodiment of the present invention is described further, but the present invention is not limited in following embodiment.If without specified otherwise, the various raw materials that use in the present invention, all can be bought and be obtained by market.
Dried meat floss cake of the present invention, by weight percentage, by following raw material, made:
Wheat flour: 30～45%; Dried meat floss: 20～25%; Mung bean: 15～20%; Starch: 1～3%; Vegetable oil: 1～3%; Multi-sugar alcohol: 12～16%; Sweetener: 0.02～0.06%; Food preservative: 0.02～0.06%; Flavoring essence: 0.01～0.03%; Flavoring: 0.03～0.08%; Pure water: 1～3%;
Wherein, described multi-sugar alcohol is one or more in maltitol, xylitol, D-sorbite and hydroxyl isomaltulose; Described food preservative is one or more in sorbic acid, potassium sorbate and dehydro sodium acetate; Described vegetable oil is one or more of peanut oil, soybean oil, rapeseed oil and castor oil; Described sweetener is one or more in Aspartame, acesulfame potassium and D-sorbitol solution; Described flavoring essence is milk flavour; Described flavoring is one or more in salt, monosodium glutamate, pepper powder and chickens' extract.
Dried meat floss cake of the present invention, its processing method is as follows:
1) after mung bean is soaked at 50～60 ℃ within 2～4 hours, making it softening, at 140～150 ℃, steam 20～40 minutes, obtain green bean paste, stand-by;
2) 25～35% pure water of the wheat flour of wheat flour gross weight 65～75% and pure water gross weight is stirred into even pasty state, add successively multi-sugar alcohol, starch, vegetable oil and flavoring, after continuing to be stirred to each composition and mixing, add again food preservative, sweetener and flavoring essence, stir and evenly mix;
3) by step 1) and step 2) in the mixing of materials obtaining after add dried meat floss, stir and evenly mix, obtain fillings;
4) remaining wheat flour and remaining water are stirred to obtain cake skin;
5) the cake suitcase in the fillings in step 3) and step 4) is made to dried meat floss cake, and toast 10～20 minutes at 250～270 ℃.
Embodiment 1
A dried meat floss cake, by weight percentage, by following raw material, made:
Wheat flour: 40%; Dried meat floss: 23%; Mung bean: 18%; Starch: 1.2%; Soybean oil: 1.2%; Maltitol: 14%; Xylitol 1%; D-sorbitol solution 0.06%; Dehydro sodium acetate 0.03%; Potassium sorbate 0.03%; Salt: 0.05%; Milk flavour 0.01%; Pure water: 1.42%.
According to above raw material and weight ratio, the process of described dried meat floss cake is as follows:
1) after the mung bean of above-mentioned weight is soaked at 50 ℃ within 4 hours, making it softening, at 140 ℃, steam 40 minutes, obtain green bean paste, stand-by;
2) pure water of the wheat flour of wheat flour gross weight 65% and pure water gross weight 30% is stirred into even pasty state, add successively maltitol, xylitol, starch, soybean oil and salt; Be stirred to after each raw material blending, then add dehydro sodium acetate, potassium sorbate, D-sorbitol solution and milk flavour, stir and evenly mix;
3) by step 1) and step 2) in the mixing of materials obtaining after add dried meat floss, stir and evenly mix, obtain dried meat floss cake fillings;
4) water of remaining 35% wheat flour and remaining 70% is stirred to obtain cake skin;
5) the cake suitcase in the fillings in step 3) and step 4) is made to dried meat floss cake, and toast 20 minutes at 250 ℃, be then cooled to 20～30 ℃ after packing.
Embodiment 2
A dried meat floss cake, by weight percentage, by following raw material, made:
Wheat flour: 34%; Dried meat floss: 25%; Mung bean: 20%; Starch: 2.4%; Peanut oil: 2.5%; Hydroxyl isomaltulose: 10%; D-sorbite 3%; Acesulfame potassium 0.01%; Aspartame 0.02%; Sorbic acid 0.02%; Salt 0.02%; Pepper powder 0.01%; Monosodium glutamate 0.01%; Milk flavour 0.02%; Pure water 2.98%.
According to above raw material and weight ratio, the process of described dried meat floss cake is as follows:
1) after mung bean is soaked at 60 ℃ within 3 hours, making it softening, at 150 ℃, steam 30 minutes, obtain green bean paste, stand-by;
2) 25% pure water of the wheat flour of wheat flour gross weight 70% and pure water gross weight is stirred into even pasty state, add successively hydroxyl isomaltulose, D-sorbite, starch, peanut oil, salt, monosodium glutamate and pepper powder; Be stirred to after each raw material blending, then add sorbic acid, acesulfame potassium, Aspartame and milk flavour, stir and evenly mix;
3) by step 1) and step 2) in the mixing of materials obtaining after add dried meat floss, stir and evenly mix, obtain dried meat floss cake fillings;
4) remaining 30% wheat flour and remaining 75% pure water are stirred to obtain cake skin;
5) the cake suitcase in the fillings in step 3) and step 4) is made to dried meat floss cake, and toast 15 minutes at 260 ℃, be then cooled to 20～30 ℃ after packing.
A specific embodiment described in the invention detailed description for the specific implementation process to this dried meat floss cake, rather than the restriction to this dried meat floss cake and processing method thereof.Any modification that this product is carried out and improvement, the substituting and using of similar or close material in the scope of the claims or category, all belongs to scope of patent protection of the present invention.
Claims (10)
1. a dried meat floss cake, is characterized in that: by weight percentage, by following raw material group, made:
Wheat flour: 30～45%; Dried meat floss: 20～25%; Mung bean: 15～20%; Starch: 1～3%; Vegetable oil: 1～3%; Multi-sugar alcohol: 12～16%; Sweetener: 0.02～0.06%; Food preservative: 0.02～0.06%; Flavoring essence: 0.01～0.03%; Flavoring: 0.03～0.08%; Pure water: 1～3%.
2. dried meat floss cake according to claim 1, is characterized in that: by weight percentage, by following raw material, made:
Wheat flour: 40%; Dried meat floss: 23%; Mung bean: 18%; Starch: 1.2%; Vegetable oil: 1.2%; Multi-sugar alcohol 15%; Sweetener: 0.06%; Food preservative: 0.06%; Flavoring essence: 0.01%; Flavoring: 0.05%; Pure water: 1.42%.
3. dried meat floss cake according to claim 1, is characterized in that: by weight percentage, made: wheat flour: 34% by following raw material; Dried meat floss: 25%; Mung bean: 20%; Starch: 2.4%; Vegetable oil: 2.5%; Multi-sugar alcohol 13%; Sweetener: 0.03%; Food preservative: 0.02%; Flavoring: 0.05%; Flavoring essence: 0.02%; Pure water: 2.98%.
4. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described multi-sugar alcohol is one or more in maltitol, xylitol, D-sorbite and hydroxyl isomaltulose.
5. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described food preservative is one or more in sorbic acid, potassium sorbate and dehydro sodium acetate.
6. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described vegetable oil is one or more of peanut oil, soybean oil, rapeseed oil and castor oil.
7. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described sweetener is one or more in Aspartame, acesulfame potassium and D-sorbitol solution.
8. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described flavoring essence is milk flavour.
9. according to the dried meat floss cake described in claim 1 or 2 or 3, it is characterized in that: described flavoring is one or more in salt, monosodium glutamate, pepper powder and chickens' extract.
10. a processing method for the dried meat floss cake as described in claim 1 or 2 or 3, is characterized in that: comprise the following steps:
1) after mung bean is soaked at 50～60 ℃ within 2～4 hours, making it softening, at 140～150 ℃, steam 20～40 minutes, obtain green bean paste, stand-by;
2) 25～35% pure water of the wheat flour of above-mentioned wheat flour gross weight 65～75% and pure water gross weight is stirred into even pasty state, add successively multi-sugar alcohol, starch, vegetable oil and flavoring, continue to be stirred to after each raw material blending, add again food preservative, sweetener and flavoring essence, stir and evenly mix;
3) by step 1) and step 2) in the mixing of materials obtaining after add dried meat floss, stir and evenly mix, obtain fillings;
4) remaining wheat flour and remaining water are stirred to obtain cake skin;
5) the cake suitcase in the fillings in step 3) and step 4) is made to dried meat floss cake, and toast 10～20 minutes at 250～270 ℃.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095013A (en) * | 2014-07-16 | 2014-10-15 | 安徽三只松鼠电子商务有限公司 | Prebiotics matcha pork floss patties and making method thereof |
| CN104757052A (en) * | 2015-03-30 | 2015-07-08 | 福建天线宝宝食品股份有限公司 | Deep-sea fish floss stick bread and preparation method thereof |
| CN105265538A (en) * | 2015-10-23 | 2016-01-27 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and preparation method thereof |
| CN105309568A (en) * | 2015-10-23 | 2016-02-10 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method thereof |
| CN105309551A (en) * | 2015-10-23 | 2016-02-10 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method thereof |
| CN105394128A (en) * | 2015-10-23 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method |
| CN105815411A (en) * | 2016-05-26 | 2016-08-03 | 陆川县龙祥食品有限公司 | Dried meat floss pancake and making method thereof |
| CN105994491A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Everyday blend cake and preparation method thereof |
| CN106135370A (en) * | 2016-08-29 | 2016-11-23 | 合肥康桥工贸有限公司 | A kind of control sugar dried meat floss cake |
| CN107136179A (en) * | 2017-07-14 | 2017-09-08 | 重庆糕美糕食品有限公司 | A kind of tree peony cake and its preparation technology |
| CN108703175A (en) * | 2018-09-03 | 2018-10-26 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake |
| CN108835178A (en) * | 2018-09-11 | 2018-11-20 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine dendrobium candidum cake |
| CN108850068A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine mung bean cake |
| CN109169790A (en) * | 2018-07-28 | 2019-01-11 | 唯珍（北京）食品科技有限公司 | A kind of chilled meat muffin and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095013A (en) * | 2014-07-16 | 2014-10-15 | 安徽三只松鼠电子商务有限公司 | Prebiotics matcha pork floss patties and making method thereof |
| CN104757052A (en) * | 2015-03-30 | 2015-07-08 | 福建天线宝宝食品股份有限公司 | Deep-sea fish floss stick bread and preparation method thereof |
| CN105265538A (en) * | 2015-10-23 | 2016-01-27 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and preparation method thereof |
| CN105309568A (en) * | 2015-10-23 | 2016-02-10 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method thereof |
| CN105309551A (en) * | 2015-10-23 | 2016-02-10 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method thereof |
| CN105394128A (en) * | 2015-10-23 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Dried meat floss cake and making method |
| CN105815411A (en) * | 2016-05-26 | 2016-08-03 | 陆川县龙祥食品有限公司 | Dried meat floss pancake and making method thereof |
| CN105994491A (en) * | 2016-08-05 | 2016-10-12 | 武汉生物工程学院 | Everyday blend cake and preparation method thereof |
| CN106135370A (en) * | 2016-08-29 | 2016-11-23 | 合肥康桥工贸有限公司 | A kind of control sugar dried meat floss cake |
| CN107136179A (en) * | 2017-07-14 | 2017-09-08 | 重庆糕美糕食品有限公司 | A kind of tree peony cake and its preparation technology |
| CN109169790A (en) * | 2018-07-28 | 2019-01-11 | 唯珍（北京）食品科技有限公司 | A kind of chilled meat muffin and preparation method thereof |
| CN108850068A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine mung bean cake |
| CN108703175A (en) * | 2018-09-03 | 2018-10-26 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake |
| CN108835178A (en) * | 2018-09-11 | 2018-11-20 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine dendrobium candidum cake |
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