CN105053126A - Sandwich type steamed cake and manufacture method thereof - Google Patents

Sandwich type steamed cake and manufacture method thereof Download PDF

Info

Publication number
CN105053126A
CN105053126A CN201510489241.1A CN201510489241A CN105053126A CN 105053126 A CN105053126 A CN 105053126A CN 201510489241 A CN201510489241 A CN 201510489241A CN 105053126 A CN105053126 A CN 105053126A
Authority
CN
China
Prior art keywords
cake
steaming
sandwich
mixing
preparation
Prior art date
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.)
Pending
Application number
CN201510489241.1A
Other languages
Chinese (zh)
Inventor
陈忠实
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FUJIAN HAOCAITOU FOOD Co Ltd
Original Assignee
FUJIAN HAOCAITOU FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by FUJIAN HAOCAITOU FOOD Co Ltd filed Critical FUJIAN HAOCAITOU FOOD Co Ltd
Priority to CN201510489241.1A priority Critical patent/CN105053126A/en
Publication of CN105053126A publication Critical patent/CN105053126A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to a piece of sandwich type steamed cake and a manufacture method thereof, and belongs to the field of food cake. The method comprises the following steps of 1, preparing materials; 2, mixing and stirring the materials to prepare flour paste; 3, beating and distributing the flour paste; 4, carrying out steaming; 5, carrying out demolding and cooling; 6, carrying out filling and cutting; and 7, packaging the cake and putting the cake in storage. The raw materials used in the process of manufacturing the sandwich type steamed cake are reasonable in formula, and the manufactured sandwich type steamed cake is soft and elastic, has an excellent taste, is delicious and health, does not cause internal fire, and is suitable for long time consumption for people in all ages. The manufacture method of the sandwich type steamed cake is simple and convenient, is convenient for actual operation, has mild manufacture conditions, is easy to control, and has a wide market prospect.

Description

Sandwich cake steaming and preparation method thereof
Technical field
The invention belongs to food cake field, be specifically related to a kind of sandwich cake steaming and preparation method thereof.
Background technology
Along with the raising of living standard, people no longer simply rest on the requirement of food in the aspect of solving the basic living problems, and more and more pursue health and the health of food, and whether it is delicious.Cake be with flour or ground rice for primary raw material, with sugar, egg, dairy products etc. for auxiliary material, and be equipped with fillings and flavoring, through a kind of ambrosia that mode is made such as scorching.
The cake series products overwhelming majority on market adopts baking processing technology, although this series products has had the change of matter than fried based food from health perspectives, win liking of consumers in general, but along with the change of our living environment and consumption idea, steam class cake and give the consumer group completely-new health consumption concept, thus make to steam class cake and had wide market prospects.In addition, the baking temperature of traditional baking series products when making is generally 180 ~ 220 DEG C, even higher, easily causes food prototroph to run off, and power consumption is higher.
And the cake utilizing the mode that steams obtained, while maintenance is delicious, cake also can be made to present the most original fresh delicious food, and effectively can prevent the prototrophic loss of cake, in addition, utilize that the obtained cake mouthfeel of the mode that steams is not only continuous but also soft, milk is pure, do not get angry, and its temperature needed for steaming in process is also much lower compared with baking temperature, energy consumption is lower.
Although steam preparation method comparatively to toast preparation method and have plurality of advantages, the sandwich cake steaming technique that steams at home is still in the starting stage at present, steams technique still immature; In addition, there is certain irrationality due to formula in sandwich cake steaming, also result in cake to a great extent after steaming, occur that mouthfeel is not good enough, crackle appears in cake surface, and affect appearance.
Therefore, the preparation method of sandwich cake steaming is carried out improving the whole cake of the acquisition aromatic health delicious sandwich of a kind of taste and become this area technical barrier urgently to be resolved hurrily.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art and a kind of sandwich cake steaming and preparation method thereof is provided, the obtained sandwich cake steaming of technique is steamed by this sandwich cake steaming, health delicious all-ages, soft flexible, and formula is rationally, raw material environmental protection.
The present invention adopts following technical scheme:
The preparation method of sandwich cake steaming, comprises the steps:
Step one, batching: assort the following raw material according to mass fraction meter: wheat flour 40 ~ 60 parts, fresh egg liquid 55 ~ 70 parts, yolk powder 1 ~ 1.5 part, white sugar 35 ~ 45 parts, cake oil 2.5 ~ 5 parts, whole milk powder 1 ~ 4 part, 4 ~ 8 parts, water, diet of coconut oil 10 ~ 15 parts, flavoring essence 0.1 ~ 0.4 part, edible salt 0.4 ~ 0.9 part;
Step 2, dnockout:
1): according to the quality proportioning added described in step one, by fresh egg liquid, white sugar and water mixing and stirring, mixing speed is 40 ~ 55r/min, and mixing time is 50 ~ 80s;
2): add whole milk powder, yolk powder and edible salt successively again, stir, mixing speed is 50 ~ 70r/min, and mixing time is 200 ~ 300s;
3): add cake oil, stir, mixing speed is 40 ~ 55r/min, and mixing time is 80 ~ 120s;
4): add wheat flour, stir, mixing speed is 50 ~ 70r/min, and mixing time is 50 ~ 80s;
5): add diet of coconut oil and flavoring essence successively, stir, mixing speed is 40 ~ 55r/min, and mixing time is 50 ~ 80s;
6): continue to stir, mixing speed is 50 ~ 70r/min, and mixing time is 50 ~ 80s, and the starch adhesive made is evenly glossy, and starch adhesive proportion is 0.9 ~ 1.05, and starch adhesive temperature is 25 ~ 26 DEG C;
Step 3, starch adhesive is dismissed and is starched with cloth:
Starch adhesive is dismissed by step 2 basis, and the starch adhesive proportion after dismissing is 0.45 ~ 0.6, after carry out cloth slurry, cloth slurry thickness be 10 ~ 13mm, the starch adhesive sent becomes milky, homogeneous;
Step 4, cake steams:
Firstth district: cake Qi Fa district, steaming temperature is 99 ~ 102 DEG C;
Secondth district: cake shaping area, steaming temperature is 97 ~ 99 DEG C;
3rd district: cake maturation zone, steaming temperature is 94 ~ 97 DEG C;
The whole process time that steams is 12 ~ 17min, and wherein, the Qi Fa district time is 2 ~ 4min, the shaping area time is 4 ~ 6min, and the maturation zone time is 6 ~ 7min, observes variations in temperature at any time, ensure that the temperature of each functional areas is in setting range, ftracture to avoid cake, shrink and sticking to mould;
Step 5, the demoulding cools:
After steaming, the demoulding cools, and cool time is 20 ~ 30min, and it is 18 ~ 22 DEG C that cooling chamber temperature controls, and humidity is 50% ~ 60%, and after cooling, cake central temperature controls is 26 ~ 28 DEG C, obtains cake embryo;
Step 6, note falls into segmentation:
As required the fillings of required taste is evenly laid on cake embryo, fillings Weight control 6 ~ 8g, by splitting and obtaining described sandwich cake steaming;
Step 7, packaging warehouse-in:
Packed by step 6 gained sandwich cake steaming, warehouse-in is preserved, and will note the sealing of packing in packaging process, and preventing from leaking gas affects the shelf-life of cake.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 1st) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 50 ~ 80s.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 2nd) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 200 ~ 300s.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 3rd) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 80 ~ 120s.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 4th) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 50 ~ 80s.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 5th) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 50 ~ 80s.
Further, the preparation method of described sandwich cake steaming, wherein, step 2 the 6th) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 50 ~ 80s.
The sandwich cake steaming obtained by the preparation method of described sandwich cake steaming.
The present invention compared with prior art, has following beneficial effect:
The first, the preparation method of sandwich cake steaming of the present invention is simple and easy to do, explores different mixing speeds and mixing time, thus makes the starch adhesive obtained have uniform gloss, tentatively ensure that the quality of cake in the dnockout stage according to the difference of raw material; Dismiss at starch adhesive and starch the stage with cloth, effectively control the thickness of the proportion of dismissing starch adhesive and cloth slurry, the starch adhesive after dismissing is creamy white and homogeneous, effectively ensure that the mouthfeel that the softness of cake after steaming is fragrant and sweet; Steam the stage at cake, the stage that will steam is divided into three zones district, by exploring the steaming temperature of each functional areas, accurately to control the temperature of each functional areas, thus
Cake is effectively avoided to steam in process unfavorable conditions such as occurring cracking, contraction and sticking to mould; At demoulding cooling stage, the conditions such as time when effectively controlling cooling, temperature and humidity, not only ensure that cake mouthfeel after the cooling period, also effectively ensure that cake has perfect outward appearance and appearance after demoulding cooling; Last note filling segmentation, can add various different fillings as required, produce the sandwich cake steaming of various taste, effectively enrich the taste of whole cake;
The second, the composition of raw materials that sandwich cake steaming of the present invention uses in manufacturing process is reasonable, and obtained sandwich cake steaming is soft flexible, excellent taste, and delicious health is not got angry, and is applicable to long-term edible, all-ages;
3rd, sandwich cake steaming employing of the present invention steams mode and makes, while maintenance is delicious, also make cake present the most original fresh delicious food, and effectively can prevent the prototrophic loss of cake, in addition, compared with baking class cake, it is low that the present invention also has energy consumption, the features such as energy-conserving and environment-protective;
4th, the preparation method of sandwich cake steaming of the present invention is easy, and is convenient to practical operation, and manufacturing conditions is gentle, is easy to control, has wide market prospects.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described in further detail, but it will be understood to those of skill in the art that, the following example only for illustration of the present invention, and should not be considered as limiting scope of the present invention, and the flavoring essence used in the present invention is purchased from Guangzhou 1,001 Bioisystech Co., Ltd .
embodiment 1
The preparation method of sandwich cake steaming, comprises the steps:
Step one, batching: assort the following raw material according to mass fraction meter: wheat flour 50 parts, fresh egg liquid 65 parts, yolk powder 1.2 parts, white sugar 40 parts, cake oil 3.5 parts, whole milk powder 3 parts, 6 parts, water, diet of coconut oil 13 parts, flavoring essence 0.2 part, edible salt 0.7 part;
Step 2, dnockout:
1): according to the quality proportioning added described in step one, by fresh egg liquid, white sugar and water mixing and stirring, mixing speed is 50r/min, and mixing time is 65s;
2): add whole milk powder, yolk powder and edible salt successively again, stir, mixing speed is 60r/min, and mixing time is 250s;
3): add cake oil, stir, mixing speed is 50r/min, and mixing time is 100s;
4): add wheat flour, stir, mixing speed is 60r/min, and mixing time is 65s;
5): add diet of coconut oil and flavoring essence successively, stir, mixing speed is 50r/min, and mixing time is 65s;
6): continue to stir, mixing speed is 60r/min, and mixing time is 65s, and the starch adhesive made is evenly glossy, and starch adhesive proportion is 1, and starch adhesive temperature is 25.5 DEG C;
Step 3, starch adhesive is dismissed and is starched with cloth:
Starch adhesive is dismissed by step 2 basis, and the starch adhesive proportion after dismissing is 0.5, after carry out cloth slurry, cloth slurry thickness be 12mm, the starch adhesive sent becomes milky, homogeneous;
Step 4, cake steams:
Firstth district: cake Qi Fa district, steaming temperature is 100 DEG C;
Secondth district: cake shaping area, steaming temperature is 98 DEG C;
3rd district: cake maturation zone, steaming temperature is 95 DEG C;
The whole process time that steams is 15min, and wherein, the Qi Fa district time is 4min, and the shaping area time is 5min, and the maturation zone time is 6min, observes variations in temperature at any time, ensures that the temperature of each functional areas is at design temperature, ftractures, shrinks and sticking to mould to avoid cake;
Step 5, the demoulding cools:
After steaming, the demoulding cools, and cool time is 25min, and it is 20 DEG C that cooling chamber temperature controls, and humidity is 55%, and after cooling, cake central temperature controls is 27 DEG C, obtains cake embryo;
Step 6, note falls into segmentation:
As required the fillings of required taste is evenly laid on cake embryo, fillings Weight control 7g, by splitting and obtaining described sandwich cake steaming;
Step 7, packaging warehouse-in:
Packed by step 6 gained sandwich cake steaming, warehouse-in is preserved, and will note the sealing of packing in packaging process, and preventing from leaking gas affects the shelf-life of cake.
embodiment 2
Step one, batching: assort the following raw material according to mass fraction meter: wheat flour 40 parts, fresh egg liquid 55 parts, yolk powder 1 part, white sugar 35 parts, cake oil 2.5 parts, whole milk powder 1 part, 4 parts, water, diet of coconut oil 10 parts, flavoring essence 0.1 part, edible salt 0.4 part;
Step 2, dnockout:
1): according to the quality proportioning added described in step one, by fresh egg liquid, white sugar and water mixing and stirring, mixing speed is 40r/min, and mixing time is 50s;
2): add whole milk powder, yolk powder and edible salt successively again, stir, mixing speed is 50r/min, and mixing time is 200s;
3): add cake oil, stir, mixing speed is 40r/min, and mixing time is 80s;
4): add wheat flour, stir, mixing speed is 50r/min, and mixing time is 50s;
5): add diet of coconut oil and flavoring essence successively, stir, mixing speed is 40r/min, and mixing time is 50s;
6): continue to stir, mixing speed is 50r/min, and mixing time is 50s, and the starch adhesive made is evenly glossy, and starch adhesive proportion is 0.9, and starch adhesive temperature is 25 DEG C;
Step 3, starch adhesive is dismissed and is starched with cloth:
Starch adhesive is dismissed by step 2 basis, and the starch adhesive proportion after dismissing is 0.45, after carry out cloth slurry, cloth slurry thickness be 10mm, the starch adhesive sent becomes milky, homogeneous;
Step 4, cake steams:
Firstth district: cake Qi Fa district, steaming temperature is 99 DEG C;
Secondth district: cake shaping area, steaming temperature is 97 DEG C;
3rd district: cake maturation zone, steaming temperature is 94 DEG C;
The whole process time that steams is 15min, and wherein, the Qi Fa district time is 4min, and the shaping area time is 5min, and the maturation zone time is 6min, observes variations in temperature at any time, ensures that the temperature of each functional areas is in setting range, ftractures, shrinks and sticking to mould to avoid cake;
Step 5, the demoulding cools:
After steaming, the demoulding cools, and cool time is 20min, and it is 18 DEG C that cooling chamber temperature controls, and humidity is 50%, and after cooling, cake central temperature controls is 26 DEG C, obtains cake embryo;
Step 6, note falls into segmentation:
As required the fillings of required taste is evenly laid on cake embryo, fillings Weight control 6g, by splitting and obtaining described sandwich cake steaming;
Step 7, packaging warehouse-in:
Packed by step 6 gained sandwich cake steaming, warehouse-in is preserved, and will note the sealing of packing in packaging process, and preventing from leaking gas affects the shelf-life of cake.
embodiment 3
Step one, batching: assort the following raw material according to mass fraction meter: wheat flour 60 parts, fresh egg liquid 70 parts, yolk powder 1.5 parts, white sugar 45 parts, cake oil 5 parts, whole milk powder 4 parts, 8 parts, water, diet of coconut oil 15 parts, flavoring essence 0.4 part, edible salt 0.9 part;
Step 2, dnockout:
1): according to the quality proportioning added described in step one, by fresh egg liquid, white sugar and water mixing and stirring, mixing speed is 55r/min, and mixing time is 80s;
2): add whole milk powder, yolk powder and edible salt successively again, stir, mixing speed is 70r/min, and mixing time is 300s;
3): add cake oil, stir, mixing speed is 55r/min, and mixing time is 120s;
4): add wheat flour, stir, mixing speed is 70r/min, and mixing time is 80s;
5): add diet of coconut oil and flavoring essence successively, stir, mixing speed is 55r/min, and mixing time is 80s;
6): continue to stir, mixing speed is 70r/min, and mixing time is 80s, and the starch adhesive made is evenly glossy, and starch adhesive proportion is 1.05, and starch adhesive temperature is 26 DEG C;
Step 3, starch adhesive is dismissed and is starched with cloth:
Starch adhesive is dismissed by step 2 basis, and the starch adhesive proportion after dismissing is 0.6, after carry out cloth slurry, cloth slurry thickness be 13mm, the starch adhesive sent becomes milky, homogeneous;
Step 4, cake steams:
Firstth district: cake Qi Fa district, steaming temperature is 102 DEG C;
Secondth district: cake shaping area, steaming temperature is 99 DEG C;
3rd district: cake maturation zone, steaming temperature is 97 DEG C;
The whole process time that steams is 15min, and wherein, the Qi Fa district time is 4min, and the shaping area time is 5min, and the maturation zone time is 6min, observes variations in temperature at any time, ensures that the temperature of each functional areas is in setting range, ftractures, shrinks and sticking to mould to avoid cake;
Step 5, the demoulding cools:
After steaming, the demoulding cools, and cool time is 30min, and it is 22 DEG C that cooling chamber temperature controls, and humidity is 60%, and after cooling, cake central temperature controls is 28 DEG C, obtains cake embryo;
Step 6, note falls into segmentation:
As required the fillings of required taste is evenly laid on cake embryo, fillings Weight control 8g, by splitting and obtaining described sandwich cake steaming;
Step 7, packaging warehouse-in:
Packed by step 6 gained sandwich cake steaming, warehouse-in is preserved, and will note the sealing of packing in packaging process, and preventing from leaking gas affects the shelf-life of cake.
Detect according to the sandwich cake steaming that embodiment 1 to 3 is obtained the present invention, result is as shown in table 1 below:
Table 1 test result

Claims (8)

1. the preparation method of sandwich cake steaming, is characterized in that, comprises the steps:
Step one, batching: assort the following raw material according to mass fraction meter: wheat flour 40 ~ 60 parts, fresh egg liquid 55 ~ 70 parts, yolk powder 1 ~ 1.5 part, white sugar 35 ~ 45 parts, cake oil 2.5 ~ 5 parts, whole milk powder 1 ~ 4 part, 4 ~ 8 parts, water, diet of coconut oil 10 ~ 15 parts, flavoring essence 0.1 ~ 0.4 part, edible salt 0.4 ~ 0.9 part;
Step 2, dnockout:
1): according to the quality proportioning added described in step one, by fresh egg liquid, white sugar and water mixing and stirring;
2): add whole milk powder, yolk powder and edible salt successively again, stir;
3): add cake oil, stir;
4): add wheat flour, stir;
5): add diet of coconut oil and flavoring essence successively, stir;
6): continue to stir, the starch adhesive made is evenly glossy, and starch adhesive proportion is 0.9 ~ 1.05, and starch adhesive temperature is 25 ~ 26 DEG C;
Step 3, starch adhesive is dismissed and is starched with cloth:
Starch adhesive is dismissed by step 2 basis, and the starch adhesive proportion after dismissing is 0.45 ~ 0.6, after carry out cloth slurry, cloth slurry thickness be 10 ~ 13mm;
Step 4, cake steams:
Firstth district: cake Qi Fa district, steaming temperature is 99 ~ 102 DEG C;
Secondth district: cake shaping area, steaming temperature is 97 ~ 99 DEG C;
3rd district: cake maturation zone, steaming temperature is 94 ~ 97 DEG C;
The whole process time that steams is 12 ~ 17min, observes variations in temperature at any time;
Step 5, the demoulding cools:
After steaming, the demoulding cools, and cool time is 20 ~ 30min, and it is 18 ~ 22 DEG C that cooling chamber temperature controls, and humidity is 50% ~ 60%, and after cooling, cake central temperature controls is 26 ~ 28 DEG C, obtains cake embryo;
Step 6, note falls into segmentation:
As required the fillings of required taste is evenly laid on cake embryo, fillings Weight control 6 ~ 8g, by splitting and obtaining described sandwich cake steaming;
Step 7, packaging warehouse-in:
Packed by step 6 gained sandwich cake steaming, warehouse-in is preserved.
2. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 1st) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 50 ~ 80s.
3. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 2nd) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 200 ~ 300s.
4. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 3rd) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 80 ~ 120s.
5. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 4th) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 50 ~ 80s.
6. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 5th) mixing speed that stirs described in step is 40 ~ 55r/min, mixing time is 50 ~ 80s.
7. the preparation method of sandwich cake steaming according to claim 1, is characterized in that, step 2 the 6th) mixing speed that stirs described in step is 50 ~ 70r/min, mixing time is 50 ~ 80s.
8. by the sandwich cake steaming that the preparation method of sandwich cake steaming according to claim 1 is obtained.
CN201510489241.1A 2015-08-12 2015-08-12 Sandwich type steamed cake and manufacture method thereof Pending CN105053126A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510489241.1A CN105053126A (en) 2015-08-12 2015-08-12 Sandwich type steamed cake and manufacture method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510489241.1A CN105053126A (en) 2015-08-12 2015-08-12 Sandwich type steamed cake and manufacture method thereof

Publications (1)

Publication Number Publication Date
CN105053126A true CN105053126A (en) 2015-11-18

Family

ID=54482859

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510489241.1A Pending CN105053126A (en) 2015-08-12 2015-08-12 Sandwich type steamed cake and manufacture method thereof

Country Status (1)

Country Link
CN (1) CN105053126A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341671A (en) * 2015-12-15 2016-02-24 三全食品股份有限公司 Quick-frozen cheese and strawberry steamed cake and preparation method thereof
CN105558815A (en) * 2015-12-15 2016-05-11 三全食品股份有限公司 Quick-frozen caramel latte steamed cake and preparation method for same
CN105558816A (en) * 2015-12-15 2016-05-11 三全食品股份有限公司 Quick-frozen honey and grapefruit steamed cakes and preparation method thereof
CN105639433A (en) * 2016-04-01 2016-06-08 福建森友食品有限公司 Production process of steamed cake with filler
CN109480187A (en) * 2017-09-11 2019-03-19 上海朗丽食品有限公司 A kind of production technology of sandwich cake steaming
CN110037072A (en) * 2018-01-16 2019-07-23 上海朗丽食品有限公司 A kind of production technology of sandwich bread

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62289150A (en) * 1986-06-09 1987-12-16 Fuji Pan Kk Production of frozen food ice cream sandwich
CN101088345A (en) * 2007-07-04 2007-12-19 美晨集团股份有限公司 Stuffing for roasted food and its prepn process
CN101185455A (en) * 2006-11-16 2008-05-28 王勇 Cake and preparation method thereof
CN101248811A (en) * 2008-04-03 2008-08-27 马永华 Chinese potato sandwich yellow cake and producing method thereof
CN101371669A (en) * 2007-08-20 2009-02-25 安琪酵母股份有限公司 Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food
CN101801201A (en) * 2007-08-13 2010-08-11 普瑞图斯股份有限公司 Steamed cake donut
CN102461712A (en) * 2010-11-14 2012-05-23 重庆市黔江区黔双科技有限公司 Strawberry cake
CN104585809A (en) * 2015-02-12 2015-05-06 漯河市恒瑞加友食品科技有限公司 Steamed egg cake and preparation method thereof
CN104686911A (en) * 2015-04-07 2015-06-10 宿州学院 Steamed cake
CN104798853A (en) * 2015-04-22 2015-07-29 兴化名沙食品有限公司 Preparation method of steamed cake

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62289150A (en) * 1986-06-09 1987-12-16 Fuji Pan Kk Production of frozen food ice cream sandwich
CN101185455A (en) * 2006-11-16 2008-05-28 王勇 Cake and preparation method thereof
CN101088345A (en) * 2007-07-04 2007-12-19 美晨集团股份有限公司 Stuffing for roasted food and its prepn process
CN101801201A (en) * 2007-08-13 2010-08-11 普瑞图斯股份有限公司 Steamed cake donut
CN101371669A (en) * 2007-08-20 2009-02-25 安琪酵母股份有限公司 Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food
CN101248811A (en) * 2008-04-03 2008-08-27 马永华 Chinese potato sandwich yellow cake and producing method thereof
CN102461712A (en) * 2010-11-14 2012-05-23 重庆市黔江区黔双科技有限公司 Strawberry cake
CN104585809A (en) * 2015-02-12 2015-05-06 漯河市恒瑞加友食品科技有限公司 Steamed egg cake and preparation method thereof
CN104686911A (en) * 2015-04-07 2015-06-10 宿州学院 Steamed cake
CN104798853A (en) * 2015-04-22 2015-07-29 兴化名沙食品有限公司 Preparation method of steamed cake

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨春丽: "《面点制作技术大全》", 31 October 2006 *
贾君等: "《焙烤食品加工技术》", 31 July 2008 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341671A (en) * 2015-12-15 2016-02-24 三全食品股份有限公司 Quick-frozen cheese and strawberry steamed cake and preparation method thereof
CN105558815A (en) * 2015-12-15 2016-05-11 三全食品股份有限公司 Quick-frozen caramel latte steamed cake and preparation method for same
CN105558816A (en) * 2015-12-15 2016-05-11 三全食品股份有限公司 Quick-frozen honey and grapefruit steamed cakes and preparation method thereof
CN105639433A (en) * 2016-04-01 2016-06-08 福建森友食品有限公司 Production process of steamed cake with filler
CN109480187A (en) * 2017-09-11 2019-03-19 上海朗丽食品有限公司 A kind of production technology of sandwich cake steaming
CN110037072A (en) * 2018-01-16 2019-07-23 上海朗丽食品有限公司 A kind of production technology of sandwich bread

Similar Documents

Publication Publication Date Title
CN105053126A (en) Sandwich type steamed cake and manufacture method thereof
CN104286702A (en) Red date coarse cereal rice crust and preparation method thereof
CN104000177A (en) Formula and method for preparing auricularia-auricula sandwiched crisp fritter
CN105123850A (en) Sandwich cake processing method
CN103598508B (en) Frozen uncooked steamed stuffed buns and production method thereof
CN104304999A (en) Honey tea-fragrance rice crust and making method thereof
KR101290281B1 (en) Method for producing the scorched rice
CN104489484A (en) Steamed cake and making method thereof
CN104798853A (en) Preparation method of steamed cake
CN102652551A (en) Stuffing of cooked wheaten food and preparation method thereof
CN101803622A (en) Method for preparing flour-based food
CN104938567A (en) Flavor walnut cookies
CN101919480A (en) Baking-type Sachima and production method thereof
CN107821958A (en) A kind of preparation method of the special noodles of chafing dish
CN107296075A (en) Composition of raw materials of highland barley cake and preparation method thereof
CN105557898A (en) Bread and preparation method thereof
KR20140119263A (en) Steamed Bread Manufacturing Method Using Wild rice
CN105918409A (en) Spicy crisp biscuit and production technique thereof
CN105862491A (en) High-temperature-resistant barbecue paper and making method thereof
CN102715211B (en) Bread processing technology
CN112293556A (en) Production process for producing gluten by water boiling method and product
CN104799224A (en) Processing process for strip potato chips
CN109965206A (en) A kind of non-fried instant noodle and preparation method thereof
CN104719387A (en) Preserved egg sugar snap pea mooncake and preparation method thereof
CN107594326A (en) Quick-frozen double green pepper flower pork bags

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
CB02 Change of applicant information
CB02 Change of applicant information

Address after: 636600 Bazhong City, Sichuan Province, Liulin town en Yang District Wu village two groups of villagers committee

Applicant after: Sichuan haocaitou industrial Limited by Share Ltd

Address before: 362200 Fujian city of Quanzhou province Jinjiang city Luoshan agency shop Qing'an Road No. 1

Applicant before: FUJIAN HAOCAITOU FOOD CO., LTD.

WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20151118