CN104186891A - Method for industrially producing traditional sugar cake - Google Patents
Method for industrially producing traditional sugar cake Download PDFInfo
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- CN104186891A CN104186891A CN201410383483.8A CN201410383483A CN104186891A CN 104186891 A CN104186891 A CN 104186891A CN 201410383483 A CN201410383483 A CN 201410383483A CN 104186891 A CN104186891 A CN 104186891A
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Abstract
The invention relates to a method for industrially producing traditional sugar cake. The traditional sugar cake with traditional flavor is obtained according to the steps of selection of raw materials, low-speed mixing, steaming in a wooden steamer, cooling, cutting, vacuum packaging and temperature-controlled sterilizing. The method has the beneficial effects of reducing air bubbles in the traditional sugar cake through low-speed mixing during production so as to guarantee uniform quality and smooth taste of the sugar cake, keeping the flavor of the traditional sugar cake by virtue of steaming with the wooden steamer, prolonging the shelf life of the traditional sugar cake and achieving a ripening effect to shorten the steaming time of the traditional sugar cake by virtue of the temperature-controlled sterilizing, thereby implementing the industrial production of the traditional sugar cake, and guaranteeing stable quality of the produced sugar cake and special flavor of the traditional sugar cake. The production efficiency of the method is improved by more than ten times compared with that of traditional production methods, the shelf life of the traditional sugar cake produced by the method reaches more than ten months and the method has a good application effect and is easy to popularize.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of industrialized preparing process of conventional sugar cake.
Background technology
A kind of Han nationality tradition loin chop of conventional sugar Gao Shi Zhejiang Province, the blue or green field a kind of uniqueness in blue or green field district, in blue or green field district, tradition is long, and the Shi Qing field district people are celebrating a festival or celebrating food of indispensability of date.
The way of the blue or green field of tradition sugar cake is, first glutinous rice flour and white granulated sugar are mixed, then add water to be stirred to put in food steamer and cook, one lattice or two lattice food steamers generally need to steam more than ten hour, and three lattice or four lattice food steamers need more than 20 hours, and length expends time in, waste time and energy, and the conventional sugar cake quality disunity of producing, sugared cake inner air vent is more, and the time of guaranteeing the quality is short.
At present, in the production for blue or green field district conventional sugar cake, also do not have on the market a kind of method can either maintain the local flavor of conventional sugar cake, can shorten again Production Time and the shelf-life that increases conventional sugar cake.
Summary of the invention
The present invention will solve the problem that above-mentioned prior art exists, a kind of industrialized preparing process of conventional sugar cake is provided, adopts stirring at low speed, tradition to steam, in conjunction with alternating temperature sterilization technology, make conventional sugar cake realize industrialized production, constant product quality, has the peculiar taste of conventional sugar cake, simultaneously, production efficiency has improved more than 10 times than traditional fabrication method, shelf-life reaches more than 10 months, and practical application effect is good, is beneficial to popularization.
The present invention solves the technical scheme that its technical problem adopts: the industrialized preparing process of this conventional sugar cake, and it carries out in accordance with the following steps:
The first step, raw material is chosen, choose glutinous rice, white granulated sugar as the raw material of making conventional sugar cake, adopt flour mill respectively glutinous rice, white granulated sugar to be broken into powder, after crossing 80～120 mesh sieves, obtain glutinous rice flour and white sand Icing Sugar, then glutinous rice flour and white sand Icing Sugar are evenly mixed to get to mixture, on consumption, the ratio of glutinous rice flour and white sand Icing Sugar is 1:0.5～1:1.5;
Second step, stirring at low speed, the glutinous rice flour obtaining, white granulated sugar mixture are placed in iron pan, then in mixture, add pure water, wherein the usage ratio of mixture and pure water is 1:2, then adopt the waddy cleaning up to carry out stirring at low speed to the mixture that has added pure water, in the time of stirring at low speed, stir and continue to carry out along single direction, speed when stirring is 10～30 revs/min, the total time of stirring is 30 minutes～90 minutes, obtains the powder ball of conventional sugar cake after having stirred;
The 3rd step, crib steams, first choose the wooden food steamer of the tradition cleaning up, chopsticks leaf is spread in the rustless steel container bottom that is 20 × 20 × 10 centimetres by length, width and height, and chopsticks leaf is also commonly called as rice-pudding leaf, bottom surface and the side of container lived in chopsticks foliage cover, the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, and laying thickness is 5～10cm, then puts it into traditional wooden food steamer and steams, the time steaming is 10 minutes～30 minutes, obtains complete conventional sugar cake after having steamed;
The 4th step, cooling, the complete conventional sugar cake obtaining is placed in to shady and cool ventilation place, and to carry out nature cooling, till the temperature that is cooled to conventional sugar cake is 30 DEG C～50 DEG C;
The 5th step, cutting, adopts cutting knife to cut into the size needing on the complete conventional sugar cake after cooling completing, and obtains stripping and slicing sugar cake of uniform size after having cut;
The 6th step, vacuum packaging, adopts vacuum packing machine to carry out vacuum packaging on the stripping and slicing sugar cake obtaining, and obtains vacuum packaging conventional sugar cake;
The 7th step, alternating temperature sterilizing, adopt retort to carry out alternating temperature sterilization on the vacuum packaging conventional sugar cake obtaining, in the process of sterilization, first realize and being rapidly heated early stage, in 2 minutes～8 minutes, elevate the temperature to 100 DEG C～110 DEG C, then at this temperature, keep 10 minutes, be then warming up to 121 DEG C, at this temperature, keep 5 minutes, then the conventional sugar cake after adopting blower fan to sterilization cools rapidly, obtains conventional sugar cake in the time that temperature drops to normal temperature.
Further, the raw material in the first step also comprises fresh pork, peanut, sesame.
Further, the flour mill using in the first step adopts the flour mill that model is 6FM-250.
Further, the retort in the 7th step adopts the retort that model is DN1300.
The glutinous rice of choosing in the first step and white granulated sugar all originate from area, Qingtian County of Zhejiang, adopt the glutinous rice in blue or green field district and conventional sugar cake that white granulated sugar is made as raw material to there is self traditional local flavor, second step is main step, in second step, adopt waddy to glutinous rice part, white granulated sugar, when pure water stirs, what adopt is clockwise stirring at low speed, the speed stirring is 10～30 revs/min, can avoid air to enter into mixture, thereby reduce the air entering in sugared cake and reduce the pore in sugared cake, when mixing time reach 30 minutes～after 90 minutes, mixture stirs substantially, in the sugared cake making like this, substantially there is no pore, in the process of this stirring at low speed, enter into glutinous rice flour, white granulated sugar, air in pure water overflows in stirring at low speed in mixture, the air overflowing from mixture is more, in the conventional sugar cake of making, bubble will be fewer, when mixing time reach 30 minutes～after 90 minutes, in mixture, air has substantially been excluded totally, in the conventional sugar cake of making like this, just substantially there is no bubble, improve the quality of conventional sugar cake, thereby allow each conventional sugar cake quality splitting all can reach unified effect, due to the minimizing of conventional sugar cake air entrapment, thereby allow the packing of conventional sugar cake increase, after cutting, conventional sugar cake corner angle are clearly demarcated, there will not be slack and undisciplined phenomenon, avoid conventional sugar cake due to the slack and undisciplined phenomenon dropping, avoid the waste of conventional sugar cake, can also be beneficial to the packaging of conventional sugar cake, most importantly, due to the increase of conventional sugar cake packing, the toughness of tasting is pure, soft degree is suitable, there will not be once stinging loose phenomenon, ensure the quality of conventional sugar cake, improve the mouthfeel of conventional sugar cake, adding pure water is in order to prevent that impurity in running water from entering into conventional sugar cake and affecting the mouthfeel of conventional sugar cake, adopt like this pure water just can keep local flavor and the mouthfeel of conventional sugar cake, in the 3rd step, adopt wooden food steamer to steam, the wooden food steamer that wooden food steamer selects blue or green field district to produce, the timber in the raw material Shi Qing field district of this wooden food steamer, without any industrial pollution, safe and sanitary, adopt rice-pudding leaf to be layered on rustless steel container bottom, bottom surface and the side of container lived in rice-pudding foliage cover, the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, laying thickness is 5～10cm, then putting it into traditional wooden food steamer steams, the formal name used at school of rice-pudding leaf is also chopsticks leaf, chopsticks leaf is commonly called as rice-pudding leaf, after completing rice-pudding leaf, steam again conventional sugar cake, the delicate fragrance of rice-pudding leaf penetrates in conventional sugar cake, the conventional sugar cake making so has just had agreeably sweet, there are the traditional properties of glutinous rice perfume and pyramid-shaped dumpling perfume (or spice), like this, adopt the 3rd step just can ensure that the industrialization making of conventional sugar cake can keep traditional properties, on taste, can not be subject to the interference of suitability for industrialized production, and, steam and only need can obtain complete conventional sugar cake in 10 minutes～30 minutes, greatly reduce the time steaming, adopting like this 3rd step to realize effect is on the basis that keeps conventional sugar cake traditional properties, greatly to have shortened again the steaming time of conventional sugar cake, improve the make efficiency of conventional sugar cake, improve the output of conventional sugar cake, this is effect that conventional method is beyond one's reach, in the 4th step, carrying out cold going is for convenient cutting, in the 5th step, cutting is that complete conventional sugar cake is carried out to cutting whole into sections, be convenient to packaging and transport, in the 6th step, adopt vacuum packing machine to carry out vacuum packaging, thereby avoid bacterium to enter in conventional sugar cake, thereby can improve guaranteeing the quality period of conventional sugar cake, in the 7th step, adopt the method for alternating temperature sterilization, this step and the 3rd step mutually combine, play the effect of interosculating, in the middle of the 7th step, the temperature that adopts sterilization is first in 100 DEG C～110 DEG C, to keep 10 minutes, then at 121 DEG C, keep 5 minutes, at this temperature, thereby bacterium will lose activity dead, so just can reach the object of sterilizing, in sterilizing, at this temperature, can play again the effect of a slaking to conventional sugar cake, make the slaking completely of conventional sugar cake, the maturation of the temperature by this step, just can reduce the steaming time of conventional sugar cake, also have, in conventional sugar cake, add fresh pork, peanut, sesame is the taste in order to increase conventional sugar cake, conventional sugar cake is tasted better to eat, also horn of plenty more of nutrition, like this, conventional sugar cake has just been realized industrialized production, improve the manufacturing speed of conventional sugar cake, improve the output of conventional sugar cake, increase again guaranteeing the quality period of conventional sugar cake, production efficiency has improved more than 10 times than traditional fabrication method, shelf-life reaches more than 10 months, can also keep the traditional properties of conventional sugar cake, works very well in the middle of actual fabrication.
The effect that the present invention is useful is: the industrialized preparing process of conventional sugar cake of the present invention, in manufacturing process, reduce the bubble in conventional sugar cake by stirring at low speed, make the sugared cake product that obtains homogeneous, delicate mouthfeel, adopt wooden food steamer to steam the local flavor that can keep conventional sugar cake, adopt alternating temperature sterilization not only can make the shelf-life of conventional sugar cake extend, can also play maturation, shorten the steaming time of conventional sugar cake, make conventional sugar cake realize industrialized production, the sugared cake constant product quality obtaining, there is the peculiar taste of conventional sugar cake, simultaneously, production efficiency has improved more than 10 times than traditional fabrication method, shelf-life reaches more than 10 months, practical application effect is good, be beneficial to popularization.
Detailed description of the invention
The invention will be further described below:
Embodiment mono-:
The industrialized preparing process of this conventional sugar cake, it carries out in accordance with the following steps:
The first step, raw material is chosen, choose glutinous rice, white granulated sugar as the raw material of making conventional sugar cake, adopt flour mill respectively glutinous rice, white granulated sugar to be broken into powder, after crossing 80 mesh sieves, obtain glutinous rice flour and white sand Icing Sugar, then glutinous rice flour and white sand Icing Sugar are evenly mixed to get to mixture, on consumption, the ratio of glutinous rice flour and white sand Icing Sugar is 1:0.5;
Second step, stirring at low speed, the glutinous rice flour obtaining, white granulated sugar mixture are placed in iron pan, then in mixture, add pure water, wherein the usage ratio of mixture and pure water is 1:2, then adopt the waddy cleaning up to carry out stirring at low speed to the mixture that has added pure water, in the time of stirring at low speed, stir and continue to carry out along single direction, speed when stirring is 10 revs/min, the total time of stirring is 30 minutes, obtains the powder ball of conventional sugar cake after having stirred;
The 3rd step, crib steams, first choose the wooden food steamer of the tradition cleaning up, chopsticks leaf is spread in the rustless steel container bottom that is 20 × 20 × 10 centimetres by length, width and height, and bottom surface and the side of container lived in chopsticks foliage cover, and the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, laying thickness is 5cm, then put it into traditional wooden food steamer and steam, the time steaming is 10 minutes, obtains complete conventional sugar cake after having steamed;
The 4th step, cooling, the complete conventional sugar cake obtaining is placed in to shady and cool ventilation place, and to carry out nature cooling, till the temperature that is cooled to conventional sugar cake is 30 DEG C;
The 5th step, cutting, adopts cutting knife to cut into the size needing on the complete conventional sugar cake after cooling completing, and obtains stripping and slicing sugar cake of uniform size after having cut;
The 6th step, vacuum packaging, adopts vacuum packing machine to carry out vacuum packaging on the stripping and slicing sugar cake obtaining, and obtains vacuum packaging conventional sugar cake;
The 7th step, alternating temperature sterilizing, adopt retort to carry out alternating temperature sterilization on the vacuum packaging conventional sugar cake obtaining, in the process of sterilization, first realize and being rapidly heated early stage, in 2 minutes, elevate the temperature to 100 DEG C, then at this temperature, keep 10 minutes, be then warming up to 121 DEG C, at this temperature, keep 5 minutes, then the conventional sugar cake after adopting blower fan to sterilization cools rapidly, obtains conventional sugar cake in the time that temperature drops to normal temperature.
Further, the raw material in the first step also comprises fresh pork, peanut, sesame.
Further, the flour mill using in the first step adopts the flour mill that model is 6FM-250, is produced by Lianhu Shuan Cheng machine casting factory of Jinhua, Zhejiang city.
Further, the retort in the 7th step adopts the retort that model is DN1300, is produced by Wenzhou Longqiang Dairy Machinery Factory.
Embodiment bis-:
The industrialized preparing process of this conventional sugar cake, it carries out in accordance with the following steps:
The first step, raw material is chosen, choose glutinous rice, white granulated sugar as the raw material of making conventional sugar cake, adopt flour mill respectively glutinous rice, white granulated sugar to be broken into powder, after crossing 100 mesh sieves, obtain glutinous rice flour and white sand Icing Sugar, then glutinous rice flour and white sand Icing Sugar are evenly mixed to get to mixture, on consumption, the ratio of glutinous rice flour and white sand Icing Sugar is 1:1;
Second step, stirring at low speed, the glutinous rice flour obtaining, white granulated sugar mixture are placed in iron pan, then in mixture, add pure water, wherein the usage ratio of mixture and pure water is 1:2, then adopt the waddy cleaning up to carry out stirring at low speed to the mixture that has added pure water, in the time of stirring at low speed, stir and continue to carry out along single direction, speed when stirring is 20 revs/min, the total time of stirring is 60 minutes, obtains the powder ball of conventional sugar cake after having stirred;
The 3rd step, crib steams, first choose the wooden food steamer of the tradition cleaning up, chopsticks leaf is spread in the rustless steel container bottom that is 20 × 20 × 10 centimetres by length, width and height, and the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, and bottom surface and the side of container lived in chopsticks foliage cover, laying thickness is 8cm, then put it into traditional wooden food steamer and steam, the time steaming is 20 minutes, obtains complete conventional sugar cake after having steamed;
The 4th step, cooling, the complete conventional sugar cake obtaining is placed in to shady and cool ventilation place, and to carry out nature cooling, till the temperature that is cooled to conventional sugar cake is 40 DEG C;
The 5th step, cutting, adopts cutting knife to cut into the size needing on the complete conventional sugar cake after cooling completing, and obtains stripping and slicing sugar cake of uniform size after having cut;
The 6th step, vacuum packaging, adopts vacuum packing machine to carry out vacuum packaging on the stripping and slicing sugar cake obtaining, and obtains vacuum packaging conventional sugar cake;
The 7th step, alternating temperature sterilizing, adopt retort to carry out alternating temperature sterilization on the vacuum packaging conventional sugar cake obtaining, in the process of sterilization, first realize and being rapidly heated early stage, in 6 minutes, elevate the temperature to 105 DEG C, then at this temperature, keep 10 minutes, be then warming up to 121 DEG C, at this temperature, keep 5 minutes, then the conventional sugar cake after adopting blower fan to sterilization cools rapidly, obtains conventional sugar cake in the time that temperature drops to normal temperature.
Further, the raw material in the first step also comprises fresh pork, peanut, sesame.
Further, the flour mill using in the first step adopts the flour mill that model is 6FM-250, is produced by Lianhu Shuan Cheng machine casting factory of Jinhua, Zhejiang city.
Further, the retort in the 7th step adopts the retort that model is DN1300, is produced by Wenzhou Longqiang Dairy Machinery Factory.
Embodiment tri-:
The industrialized preparing process of this conventional sugar cake, it carries out in accordance with the following steps:
The first step, raw material is chosen, choose glutinous rice, white granulated sugar as the raw material of making conventional sugar cake, adopt flour mill respectively glutinous rice, white granulated sugar to be broken into powder, after crossing 120 mesh sieves, obtain glutinous rice flour and white sand Icing Sugar, then glutinous rice flour and white sand Icing Sugar are evenly mixed to get to mixture, on consumption, the ratio of glutinous rice flour and white sand Icing Sugar is 1:1.5;
Second step, stirring at low speed, the glutinous rice flour obtaining, white granulated sugar mixture are placed in iron pan, then in mixture, add pure water, wherein the usage ratio of mixture and pure water is 1:2, then adopt the waddy cleaning up to carry out stirring at low speed to the mixture that has added pure water, in the time of stirring at low speed, stir and continue to carry out along single direction, speed when stirring is 30 revs/min, the total time of stirring is 3 hours, obtains the powder ball of conventional sugar cake after having stirred;
The 3rd step, crib steams, first choose the wooden food steamer of the tradition cleaning up, chopsticks leaf is spread in the rustless steel container bottom that is 20 × 20 × 10 centimetres by length, width and height, and the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, and bottom surface and the side of container lived in chopsticks foliage cover, laying thickness is 10cm, then put it into traditional wooden food steamer and steam, the time steaming is 30 minutes, obtains complete conventional sugar cake after having steamed;
The 4th step, cooling, the complete conventional sugar cake obtaining is placed in to shady and cool ventilation place, and to carry out nature cooling, till the temperature that is cooled to conventional sugar cake is 50 DEG C;
The 5th step, cutting, adopts cutting knife to cut into the size needing on the complete conventional sugar cake after cooling completing, and obtains stripping and slicing sugar cake of uniform size after having cut;
The 6th step, vacuum packaging, adopts vacuum packing machine to carry out vacuum packaging on the stripping and slicing sugar cake obtaining, and obtains vacuum packaging conventional sugar cake;
The 7th step, alternating temperature sterilizing, adopt retort to carry out alternating temperature sterilization on the vacuum packaging conventional sugar cake obtaining, in the process of sterilization, first realize and being rapidly heated early stage, in 8 minutes, elevate the temperature to 110 DEG C, then at this temperature, keep 10 minutes, be then warming up to 121 DEG C, at this temperature, keep 5 minutes, then the conventional sugar cake after adopting blower fan to sterilization cools rapidly, obtains conventional sugar cake in the time that temperature drops to normal temperature.
Further, the raw material in the first step also comprises fresh pork, peanut, sesame.
Further, the flour mill using in the first step adopts the flour mill that model is 6FM-250, is produced by Lianhu Shuan Cheng machine casting factory of Jinhua, Zhejiang city.
Further, the retort in the 7th step adopts the retort that model is DN1300, is produced by Wenzhou Longqiang Dairy Machinery Factory.
In embodiment mono-, embodiment bis-, tri-kinds of employings of embodiment is that erythrophloeum ferdii food steamer processed steams.
The quality of conventional sugar cake quality need to be observed with eating mouth feel and be differentiated by outward appearance, the time of guaranteeing the quality need to observe by the time, like this, choosing the conventional sugar cake that conventional sugar cake that 100 parts of embodiment of the present invention one make, conventional sugar cake that the embodiment of the present invention two makes, conventional sugar cake that the embodiment of the present invention three makes and conventional method make contrasts, what adopt is that erythrophloeum ferdii food steamer processed steams, and comparing result is as following table:
As can be known from the above table, the industrialized preparing process of embodiment of the present invention conventional sugar cake, outward appearance, mouthfeel, steaming time and on the shelf-life, be all better than conventional method make conventional sugar cake, and, due to the shortening of steaming time, the conventional sugar cake that the industrialized preparing process of embodiment of the present invention conventional sugar cake makes is greatly improved in output, and output is also better than the conventional sugar cake that conventional method is made.
The feature of the embodiment of the present invention is: in the middle of making, reduced the bubble in conventional sugar cake by stirring at low speed, improve the quality of conventional sugar cake, local flavor and the mouthfeel of conventional sugar cake are kept, make conventional sugar cake can realize the unified effect of quality, adopt wooden food steamer to steam the local flavor that can keep conventional sugar cake, adopt alternating temperature sterilization not only can make extend the period of guaranteeing the quality of conventional sugar cake, can also play maturation, shorten the steaming time of conventional sugar cake, like this, conventional sugar cake has just been realized industrialized production, improve the manufacturing speed of conventional sugar cake, improve the output of conventional sugar cake, increase again guaranteeing the quality period of conventional sugar cake, can also keep the traditional properties of conventional sugar cake, this is the conventional sugar effect that cake is beyond one's reach that conventional method is made, practical application effect is good, be beneficial to popularization.
Although the present invention is described by reference to preferred embodiment,, those skilled in the art should understand, and in the scope of claims, can do the various variation in form and details.
Claims (4)
1. an industrialized preparing process for conventional sugar cake, is characterized in that it carries out in accordance with the following steps:
(1) raw material is chosen, choose glutinous rice, white granulated sugar as the raw material of making conventional sugar cake, adopt flour mill respectively glutinous rice, white granulated sugar to be broken into powder, after crossing 80～120 mesh sieves, obtain glutinous rice flour and white sand Icing Sugar, then glutinous rice flour and white sand Icing Sugar are evenly mixed to get to mixture, on consumption, the ratio of glutinous rice flour and white sand Icing Sugar is 1:0.5～1:1.5;
(2) stirring at low speed, the glutinous rice flour obtaining, white granulated sugar mixture are placed in iron pan, then in mixture, add pure water, wherein the usage ratio of mixture and pure water is 1:2, then adopt the waddy cleaning up to carry out stirring at low speed to the mixture that has added pure water, in the time of stirring at low speed, stir and continue to carry out along single direction, speed when stirring is 10～30 revs/min, the total time of stirring is 30 minutes～90 minutes, obtains the powder ball of conventional sugar cake after having stirred;
(3) crib steams, first choose the wooden food steamer of the tradition cleaning up, chopsticks leaf is spread in the rustless steel container bottom that is 20 × 20 × 10 centimetres by length, width and height, bottom surface and the side of container lived in chopsticks foliage cover, the conventional sugar cake powder ball obtaining is evenly filled out and overlayed on rustless steel container, and laying thickness is 5～10cm, then puts it into traditional wooden food steamer and steams, the time steaming is 10 minutes～30 minutes, obtains complete conventional sugar cake after having steamed;
(4) cooling, the complete conventional sugar cake obtaining is placed in to shady and cool ventilation place, and to carry out nature cooling, till the temperature that is cooled to conventional sugar cake is 30 DEG C～50 DEG C;
(5) cutting, adopts cutting knife to cut into the size needing on the complete conventional sugar cake after cooling completing, and obtains stripping and slicing sugar cake of uniform size after having cut;
(6) vacuum packaging, adopts vacuum packing machine to carry out vacuum packaging on the stripping and slicing sugar cake obtaining, and obtains vacuum packaging conventional sugar cake;
(7) alternating temperature sterilizing, adopt retort to carry out alternating temperature sterilization on the vacuum packaging conventional sugar cake obtaining, in the process of sterilization, first realize and being rapidly heated early stage, elevates the temperature to 100 DEG C～110 DEG C in 2 minutes～8 minutes, then at this temperature, keeps 10 minutes, then be warming up to 121 DEG C, at this temperature, keep 5 minutes, the conventional sugar cake after then adopting blower fan to sterilization cools rapidly, obtains conventional sugar cake in the time that temperature drops to normal temperature.
2. the industrialized preparing process of conventional sugar cake according to claim 1, is characterized in that: the raw material in described step (1) also comprises fresh pork, peanut, sesame.
3. the industrialized preparing process of conventional sugar cake according to claim 1, is characterized in that: the flour mill using in described step (1) adopts the flour mill that model is 6FM-250.
4. the industrialized preparing process of conventional sugar cake according to claim 1, is characterized in that: the retort in described step (7) adopts the retort that model is DN1300.
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| CN201410383483.8A CN104186891A (en) | 2014-08-06 | 2014-08-06 | Method for industrially producing traditional sugar cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN109169950A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of processing method improving soybean protein bean curd sophistication |
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| CN1104035A (en) * | 1993-12-20 | 1995-06-28 | 云南省蒙自县年糕厂 | Method for production of fresh new year cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN109169950A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of processing method improving soybean protein bean curd sophistication |
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