CN105104489A - Dried meat floss cake - Google Patents
Dried meat floss cake Download PDFInfo
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- CN105104489A CN105104489A CN201510573025.5A CN201510573025A CN105104489A CN 105104489 A CN105104489 A CN 105104489A CN 201510573025 A CN201510573025 A CN 201510573025A CN 105104489 A CN105104489 A CN 105104489A
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- cake
- dried meat
- meat floss
- powder
- salt
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Abstract
The present invention discloses a dried meat floss cake. The dried meat floss cake is composed of the following materials of cake materials: egg white, galactose, cake flour, yolk, water, salad oil, potato starch, mangos, lemon juice, salt, yeast powder, baking powder, tartronic acid and sucralose; materials for making a salad dressing: whole eggs, galactose, salt, chicken powder, salad oil and white vinegar; and an auxiliary material of dried meat floss. The dried meat floss cake provided by the present invention is nutrient-rich, of a golden color, both sweet and salty, aromatic in character and agreeable in taste, soft and smooth in texture, uniform in air pore, and elastic; the sweetness is proper, which is conductive to growth of bifidobacterium species, thereby preventing obesity, dental decay, constipation and hypertension; with addition of the mangos and tartronic acid, healthcare functions, of beauty skin care, cardiovascular system protection and tumor prevention, of the dried meat floss cake are realized; the chicken powder is used for replacing aginomoto, thereby raising freshness, increasing nutrition and reducing harms caused to human bodies by the aginomoto; and the lemon juice is used for replacing tartar powder and yeast powder is used for replacing baking powder, so the cake is rich in nutrition, safe and health.
Description
Technical field
The present invention relates generally to a kind of cake, particularly relates to a kind of dried meat floss cake.
Background technology
Dried meat floss cake, namely adds dried meat floss or adds dried meat floss and cook the cake that interior filling makes on cake.Dried meat floss cake is generally smoked by granulated sugar, egg, flour, dried meat floss and mayonnaise and is formed, for ordinary bread adds abundant mouthfeel.But dried meat floss cake heat, fat and cholesterol level are higher, and normal food is then unfavorable for healthy, limits the applicable crowd of dried meat floss cake, and on market, the taste of dried meat floss cake is single, lacks functional.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of dried meat floss cake.
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3400 ~ 3600, galactolipin 900 ~ 1000, low powder 1000 ~ 1100, yolk 900 ~ 1000, water 650 ~ 750, salad oil 240 ~ 260, farina 100 ~ 130, mango 100 ~ 120, lemon juice 60 ~ 80, salt 14 ~ 16, dusty yeast 10 ~ 12, baking powder 2 ~ 4, hydroxymalonic acid 1 ~ 3, Sucralose 0.5 ~ 0.7;
The raw material composition of mayonnaise: shell egg 110 ~ 130, galactolipin 130 ~ 150, salt 14 ~ 16, chickens' extract 1 ~ 3, salad oil 1600 ~ 2000, light-coloured vinegar 90 ~ 100;
Auxiliary material (in right amount): dried meat floss.Dried meat floss addition is the 1/10-1/8 of all the other material qualities, can add according to individual mouthfeel, when addition is 1/10, mouthfeel and outward appearance better.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 ~ 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 ~ 2 minute, add mango pulp and hydroxymalonic acid, turn 1 ~ 2 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 ~ 2 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 ~ 2 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 ~ 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 ~ 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 ~ 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
The speed of rapid stirring is 150-180rpm, and the speed of low rate mixing is 80-95rpm.
Mango, nutritious, be rich in sugar, protein, crude fibre, carrotene, vitamin and mineral matter element, anti-inflammation, antitumor, beauty and skin care, cleaning stomach.
Hydroxymalonic acid, can suppress saccharide converted in human body is fat, stops body fat to be piled up, has effect of fat-reducing and prevention coronary heart disease.
Advantage of the present invention is: a kind of dried meat floss cake provided by the invention, nutritious, golden yellow color, the delicate fragrance of existing lemon, has again the sweet of cake and mayonnaise, also has the salty, aromatic character and agreeable taste of dried meat floss, and tissue is soft fine and smooth, and pore is even, flexible; Replace white granulated sugar with galactolipin and Sucralose, sugariness is moderate, is beneficial to again the growth of Bifidobacterium, prevents obesity, carious tooth, constipation and hypertension, is applicable to crowd wide; Add mango and hydroxymalonic acid, can beauty and skin care, protection cardiovascular system, antitumor, add the health care of dried meat floss cake, enrich the kind of dried meat floss cake on market; Protein foam mixes with batter gradation, makes that dried meat floss cake is fine and smooth, softness does not lose chewiness again; Replace monosodium glutamate with chickens' extract, can consumption be reduced, improve freshness, increase ucleotides nutriment, reduce monosodium glutamate more than 100 DEG C because of harm that pyrolytic produces human body; Replace tower tower powder with lemon juice, dusty yeast replaces baking powder, reduces the consumption of baking powder, can reach the object making soft good to eat, the golden yellow color of cake, again can abundant nutrition, safety and Health.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3400, galactolipin 900, low powder 1000, yolk 900, water 650, salad oil 240, farina 100, mango 100, lemon juice 60, salt 14, dusty yeast 10, baking powder 2, hydroxymalonic acid 1, Sucralose 0.5;
The raw material composition of mayonnaise: shell egg 110, galactolipin 130, salt 14, chickens' extract 1, salad oil 1600, light-coloured vinegar 90;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 minute, add mango pulp and hydroxymalonic acid, turn 1 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Embodiment 2
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3500, galactolipin 950, low powder 1050, yolk 950, water 700, salad oil 250, farina 115, mango 110, lemon juice 70, salt 15, dusty yeast 11, baking powder 3, hydroxymalonic acid 2, Sucralose 0.6;
The raw material composition of mayonnaise: shell egg 120, galactolipin 140, salt 15, chickens' extract 2, salad oil 1800, light-coloured vinegar 95;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 7 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1.5 minutes, add mango pulp and hydroxymalonic acid, turn 1.5 minutes fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1.5 minutes, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1.5 minutes, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 28 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 13 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 5 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Embodiment 3
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: protein 36 00, galactolipin 1000, low powder 1100, yolk 1000, water 750, salad oil 260, farina 130, mango 120, lemon juice 80, salt 16, dusty yeast 12, baking powder 4, hydroxymalonic acid 3, Sucralose 0.7;
The raw material composition of mayonnaise: shell egg 130, galactolipin 150, salt 16, chickens' extract 3, salad oil 2000, light-coloured vinegar 100;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 2 minutes, add mango pulp and hydroxymalonic acid, turn 2 minutes fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 2 minutes, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 2 minutes, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Comparative example
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3500, white granulated sugar 1000, low powder 1050, yolk 950, water 750, salad oil 250, farina 115, tower tower powder 30, salt 15, baking powder 15;
The raw material composition of mayonnaise: shell egg 120, white granulated sugar 120, salt 15, monosodium glutamate 5, salad oil 1800, light-coloured vinegar 95;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) water, white granulated sugar, the spiced salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing is to dissolving completely, divide and add salad oil 2 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 minute, turns and turns 1 minute fast, without bulk gluten, obtain batter;
(2) albumen and tower tower powder are put into cylinder of beating eggs, moderate-speed mixer 1 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 minute, obtain protein foam;
(3) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 2/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(4) take out cake to stick with paste, load in piping bag, pour into baking tray, carry out curing 25 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(5) process after taking-up, room temperature cooling;
The making of mayonnaise:
(6) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(7) divide and slowly add salad oil 8 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(8) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Subjective appreciation: subjective appreciation is carried out to the dried meat floss cake of embodiment 1 ~ 3 and the dried meat floss cake of comparative example, 2000 people are selected at random in each city, everyone carries out subjective appreciation to dried meat floss cake must not eat other food in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of dried meat floss cake under trial test; Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example
| Project | Mouthfeel | Fragrance | Epidermis | Endoplasm | Tissue | Color and luster |
| Embodiment 1 | 8 | 9 | 9 | 8 | 8 | 9 |
| Embodiment 2 | 9 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 9 | 9 | 9 | 9 | 9 |
| Comparative example | 6 | 7 | 7 | 6 | 6 | 8 |
Show from the result of table 1, dried meat floss cake of the present invention, nutritious, golden yellow color, dried meat floss is soft, the delicate fragrance of existing lemon, has again the sweet of cake and mayonnaise, also has the salty, aromatic character and agreeable taste of dried meat floss, and pore evenly, tissue is soft fine and smooth, do not lose chewiness again.
Claims (2)
1. a dried meat floss cake, is characterized in that, is made up of following raw material:
The raw material composition of cake: albumen 3400 ~ 3600, galactolipin 900 ~ 1000, low powder 1000 ~ 1100, yolk 900 ~ 1000, water 650 ~ 750, salad oil 240 ~ 260, farina 100 ~ 130, mango 100 ~ 120, lemon juice 60 ~ 80, salt 14 ~ 16, dusty yeast 10 ~ 12, baking powder 2 ~ 4, hydroxymalonic acid 1 ~ 3, Sucralose 0.5 ~ 0.7;
The raw material composition of mayonnaise: shell egg 110 ~ 130, galactolipin 130 ~ 150, salt 14 ~ 16, chickens' extract 1 ~ 3, salad oil 1600 ~ 2000, light-coloured vinegar 90 ~ 100;
Auxiliary material (in right amount): dried meat floss.
2. the preparation method of a kind of dried meat floss cake as claimed in claim 1, is characterized in that, comprise the following steps:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 ~ 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 ~ 2 minute, add mango pulp and hydroxymalonic acid, turn 1 ~ 2 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 ~ 2 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 ~ 2 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 ~ 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 ~ 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 ~ 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510573025.5A CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
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| CN201510573025.5A CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
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| CN105104489A true CN105104489A (en) | 2015-12-02 |
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| CN201510573025.5A Pending CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105815415A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Pork floss cake with tea flavor |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| CN109380470A (en) * | 2018-10-29 | 2019-02-26 | 肖嘉琪 | A kind of food additives to extend the shelf life and its application |
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| CN101095481A (en) * | 2007-08-03 | 2008-01-02 | 田立军 | Low-calorie sugar replacing product composition |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| CN108697150B (en) * | 2015-10-22 | 2021-09-14 | 热尼阿利斯公司 | Food dough and method of making such dough |
| CN105815415A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Pork floss cake with tea flavor |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN109380470A (en) * | 2018-10-29 | 2019-02-26 | 肖嘉琪 | A kind of food additives to extend the shelf life and its application |
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Application publication date: 20151202 |