CN104255881A - Multi-stage variable-temperature baking technology for edible mushroom flaky pastry - Google Patents
Multi-stage variable-temperature baking technology for edible mushroom flaky pastry Download PDFInfo
- Publication number
- CN104255881A CN104255881A CN201410541630.XA CN201410541630A CN104255881A CN 104255881 A CN104255881 A CN 104255881A CN 201410541630 A CN201410541630 A CN 201410541630A CN 104255881 A CN104255881 A CN 104255881A
- Authority
- CN
- China
- Prior art keywords
- edible mushroom
- sesame
- baking
- temperature
- short cakes
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention provides a multi-stage variable-temperature baking technology for an edible mushroom flaky pastry, and belongs to the technical field of food processing. The baking technology is divided into three stages below: (1) high-temperature rapid baking, namely, placing edible mushroom flaky pastries flatly on a baking tray, putting the baking tray in a baking machine to be baked for 2-3 min with the surface fire at 190-200 DEG C and the bottom fire at 180-190 DEG C; (2) intermediate-temperature main baking, namely, placing the edible mushroom flaky pastries subjected to the high-temperature baking in the baking machine to be baked for 5-7 min with the surface fire at 175-185 DEG C and the bottom fire at 170-180 DEG C; (3) low-temperature baking, namely, placing the edible mushroom flaky pastries subjected to the intermediate-temperature baking in the baking machine to be baked for 4-6 min with the surface fire at 160-170 DEG C and the bottom fire at 150-160 DEG C. On one hand, the multi-stage variable-temperature baking technology makes the edible mushroom flaky pastries crispy, gold yellow in color, more uniform in baking and high in finished product ratio, and on the other hand, the produced edible mushroom flaky pastries are steady in quality, so that the multi-stage variable-temperature baking technology for the edible mushroom flaky pastry is easy to master and judge, and is suitable for automatic, large-scale and continuous production of products.
Description
Technical field
The present invention relates to a kind of multistage alternating temperature baking technology of edible mushroom crisp short cakes with sesame, belong to food processing technology field.
Background technology
Crisp short cakes with sesame is with the dessert of a kind of cake class of the raw material roastings such as flour, cream or lard, sesame and sugar, local genuine characteristic snack, and be square bulk, tastes crisp-fried crisp, has dense cream and sesame perfume, refreshment splendid when being tea.Taiwan crisp short cakes with sesame production technology has been introduced in Present Domestic some areas, and obtained product receives domestic consumer's welcome greatly.
Traditional edible mushroom crisp short cakes with sesame baking process is long-time high bake temperature in curer.But the shortcoming of long-time high bake temperature is: on the one hand because stoving temperature is high, the too fast internal moisture that causes of product moisture evaporation sharply changes, thus cures uneven, easily produces disconnected bar, foaming, crisp block, surperficial burned black phenomenon; On the other hand because long-time high temperature destroys serious to fragrance, product fragrance is strong not.
Summary of the invention
The object of the present invention is to provide a kind of multistage alternating temperature baking technology of edible mushroom crisp short cakes with sesame, both improved edible mushroom crisp short cakes with sesame product quality and yield rate, make product with stable quality again and be easy to grasp and judge.
In order to realize the object of the invention, adopt following technical scheme:
A multistage alternating temperature baking technology for edible mushroom crisp short cakes with sesame, comprises the steps:
(1) high temperature bakes fast: be laid in drip pan by edible mushroom crisp short cakes with sesame, put into baking machine, bakes 2-3min with face fire 190-200 DEG C, fire in a stove before fuel is added 180-190 DEG C;
(2) in, temperature is main bakes: the edible mushroom crisp short cakes with sesame baked through high temperature is put into baking machine, bakes 5-7min with face fire 175-185 DEG C, fire in a stove before fuel is added 170-180 DEG C;
(3) low temperature bakes: the edible mushroom crisp short cakes with sesame that temperature in warp bakes is put into baking machine, bakes 4-6min with face fire 160-170 DEG C, fire in a stove before fuel is added 150-160 DEG C;
(4) cooling down: finally edible mushroom crisp short cakes with sesame is put into cold wind district and carry out cooling down.
Described edible mushroom crisp short cakes with sesame is one or more in pleurotus eryngii crisp short cakes with sesame, Stropharia rugoso-annulata crisp short cakes with sesame, seafood mushroom crisp short cakes with sesame.
The long 5-7cm of edible mushroom crisp short cakes with sesame described in step (1), wide 3-5cm, thick 0.5-1.5cm.
In cold wind district in step (4), temperature is 20-25 DEG C, and the cooling down time is 20-30min.
remarkable advantage of the present invention:
1) the present invention adopts multistage alternating temperature to bake technology, and on the one hand avoiding edible mushroom crisp short cakes with sesame in traditional handicraft cures uneven, easily produces the shortcomings such as disconnected bar, foaming, crisp block, surface be burned black; At utmost maintain the peculiar fragrance of edible mushroom and the fragrance of crisp short cakes with sesame on the other hand, product gives off a strong fragrance;
2) production technology provided by the invention is simple, easy to operate, can meet the requirement of suitability for industrialized production.
Detailed description of the invention
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention be not limited only to this.
Embodiment 1
Long 5cm, wide 3cm will be cut into, thick 1.5cm pleurotus eryngii crisp short cakes with sesame will be laid in drip pan, first put into face fire 190 DEG C, the baking machine high temperature of the fire in a stove before fuel is added 180 DEG C bakes 3min fast, then in face fire 185 DEG C, the fire in a stove before fuel is added 180 DEG C, temperature bakes 5min, bake 6min at face fire 160 DEG C, the fire in a stove before fuel is added 150 DEG C of low temperature again, finally put into the cold wind district cooling down 20min of 20 DEG C; Product crisp-fried is crisp, color is golden yellow, yield rate 95%, 12 months shelf-lifves.
Embodiment 2
Long 7cm, wide 5cm will be cut into, thick 0.5cm Stropharia rugoso-annulata crisp short cakes with sesame will be laid in drip pan, first put into face fire 200 DEG C, the baking machine high temperature of the fire in a stove before fuel is added 190 DEG C bakes 2min fast, then in face fire 175 DEG C, the fire in a stove before fuel is added 170 DEG C, temperature bakes 7min, bake 4min at face fire 170 DEG C, the fire in a stove before fuel is added 160 DEG C of low temperature again, finally put into the cold wind district cooling down 30min of 25 DEG C; Product crisp-fried is crisp, color is golden yellow, yield rate 96%, 12 months shelf-lifves.
Embodiment 3
Long 6cm, wide 4cm will be cut into, thick 1cm seafood mushroom crisp short cakes with sesame will be laid in drip pan, first put into face fire 195 DEG C, the baking machine high temperature of the fire in a stove before fuel is added 185 DEG C bakes 2.5min fast, then in face fire 180 DEG C, the fire in a stove before fuel is added 175 DEG C, temperature bakes 6min, bake 5min at face fire 165 DEG C, the fire in a stove before fuel is added 155 DEG C of low temperature again, finally put into the cold wind district cooling down 25min of 22 DEG C; Product crisp-fried is crisp, color is golden yellow, yield rate 96.5%, 12 months shelf-lifves.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a multistage alternating temperature baking technology for edible mushroom crisp short cakes with sesame, is characterized in that: comprise the steps:
(1) high temperature bakes fast: be laid in drip pan by edible mushroom crisp short cakes with sesame, put into baking machine, bakes 2-3min with face fire 190-200 DEG C, fire in a stove before fuel is added 180-190 DEG C;
(2) in, temperature is main bakes: the edible mushroom crisp short cakes with sesame baked through high temperature is put into baking machine, bakes 5-7min with face fire 175-185 DEG C, fire in a stove before fuel is added 170-180 DEG C;
(3) low temperature bakes: the edible mushroom crisp short cakes with sesame that temperature in warp bakes is put into baking machine, bakes 4-6min with face fire 160-170 DEG C, fire in a stove before fuel is added 150-160 DEG C;
(4) cooling down: finally edible mushroom crisp short cakes with sesame is put into cold wind district and carry out cooling down.
2. the multistage alternating temperature baking technology of edible mushroom crisp short cakes with sesame according to claim 1, is characterized in that: described edible mushroom crisp short cakes with sesame is one or more in pleurotus eryngii crisp short cakes with sesame, Stropharia rugoso-annulata crisp short cakes with sesame, seafood mushroom crisp short cakes with sesame.
3. the multistage alternating temperature baking technology of edible mushroom crisp short cakes with sesame according to claim 1, is characterized in that: the long 5-7cm of edible mushroom crisp short cakes with sesame described in step (1), wide 3-5cm, thick 0.5-1.5cm.
4. the multistage alternating temperature baking technology of edible mushroom crisp short cakes with sesame according to claim 1, it is characterized in that: in the cold wind district in step (4), temperature is 20-25 DEG C, the cooling down time is 20-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410541630.XA CN104255881A (en) | 2014-10-15 | 2014-10-15 | Multi-stage variable-temperature baking technology for edible mushroom flaky pastry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410541630.XA CN104255881A (en) | 2014-10-15 | 2014-10-15 | Multi-stage variable-temperature baking technology for edible mushroom flaky pastry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104255881A true CN104255881A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410541630.XA Pending CN104255881A (en) | 2014-10-15 | 2014-10-15 | Multi-stage variable-temperature baking technology for edible mushroom flaky pastry |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403002A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Walnut shortbread with fruit and vegetable and its production process |
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
| CN102871010A (en) * | 2012-10-25 | 2013-01-16 | 江西齐云山食品有限公司 | Multi-stage variable-temperature drying process of pumpkin cake food |
-
2014
- 2014-10-15 CN CN201410541630.XA patent/CN104255881A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403002A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Walnut shortbread with fruit and vegetable and its production process |
| CN102669243A (en) * | 2012-06-15 | 2012-09-19 | 湖南农业大学 | Method for making phaseolus coccineus and green tea biscuit |
| CN102871010A (en) * | 2012-10-25 | 2013-01-16 | 江西齐云山食品有限公司 | Multi-stage variable-temperature drying process of pumpkin cake food |
Non-Patent Citations (3)
| Title |
|---|
| 岳新元: "《烘烤技术在糕点制作中的运用》", 《烹调知识》 * |
| 张金火党: "《采用新型烤炉生产金华酥饼的工艺研究》", 《金华职业技术学院学报》, vol. 5, no. 2, 30 June 2005 (2005-06-30), pages 1 - 3 * |
| 马立新: "《热门致富门路100条》", 31 January 2008 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
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| RJ01 | Rejection of invention patent application after publication |