CN107568297A - A kind of dried meat floss cake healthy food of low-sugar low-fat and preparation method thereof - Google Patents
A kind of dried meat floss cake healthy food of low-sugar low-fat and preparation method thereof Download PDFInfo
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Abstract
The invention provides dried meat floss cake healthy food of a kind of low-sugar low-fat and preparation method thereof.The formula of this dried meat floss cake healthy food includes musculus cutaneus material, short material and fillings；The composition of wherein musculus cutaneus material employs the Chinese medicine of flour, vegetable oil, xylitol, egg and at least eight kinds of heat-clearing temperature taste；Vegetable oil is used with oil in short material and fillings, the sugar of use is xylitol.The preparation method of this dried meat floss cake healthy food, step include the steps such as dispensing, fermentation, parcel and baking；Wherein musculus cutaneus material is prepared using the method for cold fermentation；Vacuum(-)baking is used during baking, is prepared after baking by the way of ladder cooling.Dried meat floss cake healthy food produced by the present invention, have mouthfeel crisp and the advantage such as non-greasy, relieving superficies by cooling, strengthening the spleen and stomach, diabetes patient's edible.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of good healthy food dried meat floss cake of low-sugar low-fat mouthfeel
And preparation method thereof.
Background technology
Dried meat floss cake is the tasty Han nationality's famous cake of delicious, belongs to Fujian cuisine system, outward appearance is in golden yellow, with flour c eggs, meat
Pine etc. is made, and it is well received by consumers because having the advantages that mouthfeel shortcake is fragrant, thin skin filling is more and instant.Dried meat floss
Cake is to be made by high-quality dried meat floss and musculus cutaneus by certain fermentation and baking process, and it is dexterously by higher fatty acid meat and paddy
Thing is combined together, and mouthfeel more has levels.But the high fat of its polysaccharide and baking manufacture craft, become the food unfavorable to health
Product.Dried meat floss cake sugar content at present on the market is very high, is not only not suitable for three high crowds and eats, child eats this based food and also held very much
Decayed tooth is easily formed, meanwhile, dried meat floss cake heat is high, easily gets angry, and the taste of dried meat floss cake is relatively conventional, overeats easily greasy.
For this reason, it is necessary to be improved from formula and manufacture craft to the food, healthy food is become, is adapted to food
Crowd is wider.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of dried meat floss cake healthy food of low-sugar low-fat.
The dried meat floss cake replaces white sugar using xylitol, without sugar and heat, has the characteristics of high sugariness, low calorie, and can be by adding
The flavor auxiliary material of different taste is added to cause dried meat floss cake unique flavor, tasty.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of dried meat floss cake healthy food of low-sugar low-fat, its formula include musculus cutaneus material, short material and fillings：
The musculus cutaneus material is made up of the raw material of following parts by weight：30~40 parts of high-strength flour, 60~70 parts of weak strength flour, pearling cone meal
10~15 parts, 15~20 parts of grape-kernel oil, 10~15 parts of xylitol, 5~10 parts of egg, 3~8 parts of STEVIA REBAUDIANA, honeysuckle 3~8
Part, 3~8 parts of the capsule of weeping forsythia, 3~8 parts of Herba Andrographitis, 3~8 parts of folium isatidis, 3~8 parts of Radix Isatidis, 3~8 parts of dandelion, dusty yeast 2~5
300~800 parts of part and water；
The short material is made up of the raw material of following parts by weight：20~25 parts of Plain flour, 1~5 part of vegetable oil and butter
10~15 parts；
The fillings is made up of the raw material of following parts by weight：18~22 parts of fine bean mash, 12~14 parts of dried meat floss, butter 12~14
Part, 12~18 parts of xylitol, 6~8 parts of salt, 6~8 parts of fruit and 6~8 parts of fragrant sesame slices.
Further, musculus cutaneus material is made up of the raw material of following parts by weight：32~38 parts of high-strength flour, 62~68 parts of weak strength flour,
12~14 parts of pearling cone meal, 16~19 parts of grape-kernel oil, 12~14 parts of xylitol, 6~8 parts of egg, 4~7 parts of STEVIA REBAUDIANA, honeysuckle
4~7 parts, 4~7 parts of the capsule of weeping forsythia, 4~7 parts of Herba Andrographitis, 4~7 parts of folium isatidis, 4~7 parts of Radix Isatidis, 4~7 parts of dandelion, dusty yeast 3
~4 parts and 200~600 parts of water；
Short material is made up of the raw material of following parts by weight：22~24 parts of Plain flour, 2~4 parts of vegetable oil and butter 12~
14 parts；
Fillings is made up of the raw material of following parts by weight：18~22 parts of fine bean mash, 12~14 parts of dried meat floss, 12~14 parts of butter, wood
6~8 parts of 12~18 parts of sugar alcohol, 6~8 parts of salt, 6~8 parts of fruit and fragrant sesame slices.
Further, musculus cutaneus material is made up of the raw material of following parts by weight：35 parts of high-strength flour, 65 parts of weak strength flour, pearling cone meal 13
Part, 18 parts of grape-kernel oil, 13 parts of xylitol, 7 parts of egg, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of the capsule of weeping forsythia, 6 parts of Herba Andrographitis, smalt
300 parts of 6 parts of leaf, 6 parts of Radix Isatidis, 6 parts of dandelion, 3 parts of dusty yeast and water；
Short material is made up of the raw material of following parts by weight：13 parts of 23 parts of Plain flour, 3 parts of vegetable oil and butter；
Fillings is made up of the raw material of following parts by weight：20 parts of fine bean mash, 13 parts of dried meat floss, 13 parts of butter, 15 parts of xylitol, salt 7
7 parts of part, 7 parts of fruit and fragrant sesame slices.
Further, the fruit is jam made of pulp squeezes, and it is unusual preferably to be selected from apple, beer pears, banana, orange, gold
One kind or their any combination in fruit, fig.
Further, present invention also offers the dried meat floss cake to obtain by the following method：
(1) musculus cutaneus material makes：STEVIA REBAUDIANA, honeysuckle, the capsule of weeping forsythia, Herba Andrographitis, folium isatidis, Radix Isatidis and dandelion are dried
It is put into powder beater and is smashed to 100 mesh sieves are crossed after dry, obtains Chinese herbal medicine powder, other raw materials are abundant by gained Chinese herbal medicine powder and musculus cutaneus
It is mixed and stirred for being formed uniformly flour slurry, the density of the flour slurry is can be in self gravitation after being provoked with chopsticks or bamboo pole
It is formed down under effect as suspension droplet-like but not flowing water and drips and be advisable；Then flour is starched with 60 mesh screens 2~3
It is secondary, starch smooth bubble-free to flour；Then flour slurry concentration is stirred into dough under 40 DEG C of water-baths, fermented 3~5 hours,
Musculus cutaneus material is made；
(2) short material makes：The raw material of short is mixed, stranding is even untill without caking, and guarantor is covered after being kneaded into dough
Fresh film stands and proofed 10~20 minutes；
(3) proof for the first time：Short charge level group made from musculus cutaneus dough made from step (1) and step (2), face are taken respectively
The component of cladding group and the component of short charge level group are 1：1~0.6~1；Musculus cutaneus dough rolled with rolling pin it is flat, by short charge level
Group is placed on musculus cutaneus material center and rolls growth strip；Musculus cutaneus material is outer layer, short material is that internal layer is rolled into multicolumn dignity group；Stand and wake up
Hair 15~20 minutes；
(4) proof for the second time：Growth strip is rolled into multicolumn dignity group flattening obtained by step (3) with rolling pin, then is rolled into
Cylinder, standing proof 15~20 minutes；
(5) filling production：Fruit is squeezed into stand-by after jam, and fruit syrup is added after fragrant sesame slices are smashed to pieces and is stirred, then is added
Enter the green bean paste, dried meat floss, salt of the parts by weight, finally spoon butter, be sufficiently mixed uniformly；
(6) dried meat floss cake makes：Dough obtained by step (4) is rolled into circle skin, fillings obtained by step (5) is wrapped into, closes up agglomerating,
And put sealing downwards well, cake blank is made, cake blank is put into vacuum oven, at vacuum state, 180~230 DEG C
Baking 15~30 minutes, the mode for keeping vacuum state to take ladder to cool cool；The program of the ladder cooling is in baking box
Cooling rate when temperature is more than 100 DEG C is 3~6 DEG C/min, and the cooling rate when oven temperature is 100~40 DEG C is 6
~10 DEG C/min, vacuum state in baking box can then be removed, open ladder cooling stove by dropping to oven temperature after less than 40 DEG C
Mouthful Temperature fall is to room temperature.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the method for the invention for preparing dried meat floss cake is being toasted by improvement, obtained dried meat floss cake finished product, the musculus cutaneus of dried meat floss cake
The thin layer on surface forms the structure of densification afterwards, is not easy in packaging and transportation loose；But the internal layer musculus cutaneus and fillings of dried meat floss cake
Keep crisp, mouthfeel pineization.
2nd, dried meat floss cake of the invention xylitol substitutes white sugar, grape-kernel oil substitution common vegetable oil, and xylitol reduces
The sugar content of dried meat floss cake, reduce has anti-oxidation function to physical effects, grape-kernel oil, can stimulate circulation, and improves digestion
Systemic-function, while there is the effect of beauty, dried meat floss cake of the invention is a kind of food of the health of low-sugar low-fat well, old and young
It is all suitable.
3rd, dried meat floss cake of the invention with the addition of a few taste Chinese herbal medicines, make dried meat floss cake that there is clearing heat and detoxicating, relieving QI stagnancy in the stomach, invigorating the spleen to mend
Health-care efficacies such as kidney, relieving exterior syndrome and dispelling cold, and overeat and be not easy to get angry, dried meat floss cake become to be not only to allay one's hunger the dessert filled the stomach, and can also prevent
Disease is cured the disease, the strong body of health.
4th, dried meat floss cake of the invention adds fruit in fillings, and fragrant sesame slices are added in dried meat floss, plays and solves greasy effect, and fragrant
There is sesame slices relieving summer-heat and heat-clearing to imitate, but fragrant sesame slices taste slight bitter, therefore the present invention adds while fragrant sesame slices are added
Fruit, the fragrant and sweet bitter taste for covering fragrant sesame slices of fruit so that dried meat floss cake mouthfeel more preferably, eat it is how oiliness, and containing big in fruit
Measure vitamin, delaying sanility, beautifying face and moistering lotion.
The dried meat floss cake unique flavor of the present invention, nutritious, preparation method is easy to learn, easy to spread and scale metaplasia
Production.
Embodiment
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
The dried meat floss cake healthy food for the low-sugar low-fat that the present embodiment is produced is made up of musculus cutaneus material, short material and fillings：
Musculus cutaneus material is made up of the raw material of following parts by weight：30 parts of high-strength flour, 60 parts of weak strength flour, 10 parts of pearling cone meal, grape pip
15 parts of oil, 10 parts of xylitol, 5 parts of egg, 3 parts of STEVIA REBAUDIANA, 3 parts of honeysuckle, 3 parts of the capsule of weeping forsythia, 3 parts of Herba Andrographitis, 3 parts of folium isatidis, plate
250 parts of blue 3 parts of root, 3 parts of dandelion, 2 parts of dusty yeast and water；
Short material is made up of the raw material of following parts by weight：10 parts of 20 parts of Plain flour, 1 part of vegetable oil and butter；
Fillings is made up of the raw material of following parts by weight：18 parts of fine bean mash, 12 parts of dried meat floss, 12 parts of butter, 12 parts of xylitol, salt 6
6 parts of part, 6 parts of fruit and fragrant sesame slices.
The dried meat floss cake healthy food preparation method for the low-sugar low-fat that the present embodiment is produced is as follows：
(1) musculus cutaneus material makes：STEVIA REBAUDIANA, honeysuckle, the capsule of weeping forsythia, Herba Andrographitis, folium isatidis, Radix Isatidis and dandelion are dried
It is put into powder beater and is smashed to 100 mesh sieves are crossed after dry, obtains Chinese herbal medicine powder, other raw materials are abundant by gained Chinese herbal medicine powder and musculus cutaneus
It is mixed and stirred for being formed uniformly flour slurry, the density of the flour slurry is can be in self gravitation after being provoked with chopsticks or bamboo pole
It is formed down under effect as suspension droplet-like but not flowing water and drips and be advisable；Then flour is starched with 60 mesh screen 3 times, extremely
Flour starches smooth bubble-free；Then flour slurry concentration is stirred into dough under 40 DEG C of water-baths, ferments 3 hours, musculus cutaneus is made
Material；
(2) short material makes：The raw material of short is mixed, stranding is even untill without caking, and guarantor is covered after being kneaded into dough
Fresh film stands and proofed 10 minutes, is divided into several equal portions；
(3) proof for the first time：Short charge level group made from musculus cutaneus dough made from step (1) and step (2), face are taken respectively
The component of cladding group and the component of short charge level group are 1：1；Musculus cutaneus dough rolled with rolling pin flat, short charge level group is placed on
Roll growth strip in musculus cutaneus material center；Musculus cutaneus material is outer layer, short material is that internal layer is rolled into multicolumn dignity group；Standing proofs 15 points
Clock；
(4) proof for the second time：Growth strip is rolled into multicolumn dignity group flattening obtained by step (3) with rolling pin, then is rolled into
Cylinder, standing proof 15 minutes；
(5) filling production：Fruit is squeezed into stand-by after jam, and fruit syrup is added after fragrant sesame slices are smashed to pieces and is stirred, then is added
Enter the green bean paste, dried meat floss, salt of the parts by weight, finally spoon butter, be sufficiently mixed uniformly；
(6) dough obtained by step (4) is rolled into circle skin, wraps into fillings obtained by step (5), closed up agglomerating, and will seal to
Under put well, cake blank is made, cake blank is put into vacuum oven, toast 15 minutes at vacuum state, 180 DEG C, holding
The mode that vacuum state takes ladder to cool cools；The program of the ladder cooling is when oven temperature is 180~100 DEG C
Cooling rate is 6 DEG C/min, and the cooling rate when oven temperature is 100~40 DEG C is 10 DEG C/min, is declined to oven temperature
Vacuum state in baking box can be then removed after to less than 40 DEG C, opens the mouth Temperature fall of ladder cooling stove to room temperature.
Embodiment 2
The dried meat floss cake healthy food for the low-sugar low-fat that the present embodiment is produced is made up of musculus cutaneus material, short material and fillings：
Musculus cutaneus material is made up of the raw material of following parts by weight：35 parts of high-strength flour, 65 parts of weak strength flour, 13 parts of pearling cone meal, grape pip
18 parts of oil, 13 parts of xylitol, 7 parts of egg, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of the capsule of weeping forsythia, 6 parts of Herba Andrographitis, 6 parts of folium isatidis, plate
450 parts of blue 6 parts of root, 6 parts of dandelion, 3 parts of dusty yeast and water；
Short material is made up of the raw material of following parts by weight：13 parts of 23 parts of Plain flour, 3 parts of vegetable oil and butter；
Fillings is made up of the raw material of following parts by weight：20 parts of fine bean mash, 13 parts of dried meat floss, 13 parts of butter, 15 parts of xylitol, salt 7
7 parts of part, 7 parts of fruit and fragrant sesame slices.
The dried meat floss cake healthy food preparation method for the low-sugar low-fat that the present embodiment is produced is as follows：
(1) musculus cutaneus material makes：STEVIA REBAUDIANA, honeysuckle, the capsule of weeping forsythia, Herba Andrographitis, folium isatidis, Radix Isatidis and dandelion are dried
It is put into powder beater and is smashed to 100 mesh sieves are crossed after dry, obtains Chinese herbal medicine powder, other raw materials are abundant by gained Chinese herbal medicine powder and musculus cutaneus
It is mixed and stirred for being formed uniformly flour slurry, the density of the flour slurry is can be in self gravitation after being provoked with chopsticks or bamboo pole
It is formed down under effect as suspension droplet-like but not flowing water and drips and be advisable；Then flour is starched with 60 mesh screen 2 times, extremely
Flour starches smooth bubble-free；Then flour slurry concentration is stirred into dough under 40 DEG C of water-baths, ferments 4 hours, musculus cutaneus is made
Material；
(2) short material makes：The raw material of short is mixed, stranding is even untill without caking, and guarantor is covered after being kneaded into dough
Fresh film stands and proofed 18 minutes, is divided into several equal portions；
(3) proof for the first time：Short charge level group made from musculus cutaneus dough made from step (1) and step (2), face are taken respectively
The component of cladding group and the component of short charge level group are 0.6：1；Musculus cutaneus dough rolled with rolling pin flat, short charge level is rolled into a ball and placed
Growth strip is rolled in musculus cutaneus material center；Musculus cutaneus material is outer layer, short material is that internal layer is rolled into multicolumn dignity group；Standing proofs 18 points
Clock；
(4) proof for the second time：Growth strip is rolled into multicolumn dignity group flattening obtained by step (3) with rolling pin, then is rolled into
Cylinder, standing proof 15 minutes；
(5) filling production：Fruit is squeezed into stand-by after jam, and fruit syrup is added after fragrant sesame slices are smashed to pieces and is stirred, then is added
Enter the green bean paste, dried meat floss, salt of the parts by weight, finally spoon butter, be sufficiently mixed uniformly；
(6) cake makes：Dough obtained by step (4) is rolled into circle skin, fillings obtained by step (5) is wrapped into, closes up agglomerating, and
Sealing is put well downwards, cake blank is made, cake blank is put into vacuum oven, 22 points are toasted at vacuum state, 200 DEG C
Clock, the mode for keeping vacuum state to take ladder to cool cool；The program of ladder cooling be oven temperature be 200~
Cooling rate at more than 100 DEG C is 3 DEG C/min, and the cooling rate when oven temperature is 100~40 DEG C is 8 DEG C/min, extremely
Oven temperature, which drops to after less than 40 DEG C, can then remove vacuum state in baking box, open the mouth Temperature fall of ladder cooling stove to room
Temperature.
Embodiment 3
The dried meat floss cake healthy food for the low-sugar low-fat that the present embodiment is produced is made up of musculus cutaneus material, short material and fillings：
Musculus cutaneus material is made up of the raw material of following parts by weight：40 parts of high-strength flour, 70 parts of weak strength flour, 15 parts of pearling cone meal, grape pip
Oil 20 parts, 15 parts of xylitol, 10 parts of egg, 8 parts of STEVIA REBAUDIANA, honeysuckle 3-8 parts, 8 parts of the capsule of weeping forsythia, 8 parts of Herba Andrographitis, 8 parts of folium isatidis,
600 parts of 8 parts of Radix Isatidis, 8 parts of dandelion, 5 parts of dusty yeast and water；
Short material is made up of the raw material of following parts by weight：15 parts of 25 parts of Plain flour, 5 parts of vegetable oil and butter；
Fillings is made up of the raw material of following parts by weight：22 parts of fine bean mash, 14 parts of dried meat floss, 14 parts of butter, 18 parts of xylitol, salt 8
8 parts of part, 8 parts of fruit and fragrant sesame slices.
The dried meat floss cake healthy food preparation method for the low-sugar low-fat that the present embodiment is produced is as follows：
(1) musculus cutaneus material makes：STEVIA REBAUDIANA, honeysuckle, the capsule of weeping forsythia, Herba Andrographitis, folium isatidis, Radix Isatidis and dandelion are dried
It is put into powder beater and is smashed to 100 mesh sieves are crossed after dry, obtains Chinese herbal medicine powder, other raw materials are abundant by gained Chinese herbal medicine powder and musculus cutaneus
It is mixed and stirred for being formed uniformly flour slurry, the density of the flour slurry is can be in self gravitation after being provoked with chopsticks or bamboo pole
It is formed down under effect as suspension droplet-like but not flowing water and drips and be advisable；Then flour is starched with 60 mesh screen 3 times, extremely
Flour starches smooth bubble-free；Then flour slurry concentration is stirred into dough under 40 DEG C of water-baths, ferments 5 hours, musculus cutaneus is made
Material；
(2) short material makes：The raw material of short is mixed, stranding is even untill without caking, and guarantor is covered after being kneaded into dough
Fresh film stands and proofed 20 minutes, is divided into several equal portions；
(3) proof for the first time：Short charge level group made from musculus cutaneus dough made from step (1) and step (2), face are taken respectively
The component of cladding group and the component of short charge level group are 0.8：1；Musculus cutaneus dough rolled with rolling pin flat, short charge level is rolled into a ball and placed
Growth strip is rolled in musculus cutaneus material center；Musculus cutaneus material is outer layer, short material is that internal layer is rolled into multicolumn dignity group；Standing proofs 20 points
Clock；
(4) proof for the second time：Growth strip is rolled into multicolumn dignity group flattening obtained by step (3) with rolling pin, then is rolled into
Cylinder, standing proof 20 minutes；
(5) filling production：Fruit is squeezed into stand-by after jam, and fruit syrup is added after fragrant sesame slices are smashed to pieces and is stirred, then is added
Enter the green bean paste, dried meat floss, salt of the parts by weight, finally spoon butter, be sufficiently mixed uniformly；
(6) cake makes：Dough obtained by step (4) is rolled into circle skin, fillings obtained by step (5) is wrapped into, closes up agglomerating, and
Sealing is put well downwards, cake blank is made, cake blank is put into vacuum oven, 30 points are toasted at vacuum state, 230 DEG C
Clock, the mode for keeping vacuum state to take ladder to cool cool；The program of ladder cooling be oven temperature be 230~
Cooling rate at more than 100 DEG C is 5 DEG C/min, and the cooling rate when oven temperature is 100~40 DEG C is 6 DEG C/min, extremely
Oven temperature, which drops to after less than 40 DEG C, can then remove vacuum state in baking box, open the mouth Temperature fall of ladder cooling stove to room
Temperature.
Test example
In order to illustrate more clearly of the characteristic of the present invention, it is research examination that the present invention, which chooses 40 grams of each dried meat floss cakes 400,
Test object.It is below 4 groups of dried meat floss cakes, every group 100, does contrast test：
Wherein A, B, C group dried meat floss cake are respectively the dried meat floss cake in embodiment 1-3, and D groups are general dried meat floss cake on the market, are tied
Fruit such as table 1.
In addition, the present invention 60 personages being in a good state of health of random selection carry out foretasting experience, it is divided into A1, B1, C1, D1
Group, every group of 15 people, the dried meat floss cake 8 of A, B, C, D group is eaten respectively, is obtained a result according to edible feedback：A1, B1, C1 group crowd
It is the general expression that, and dried meat floss cake mouthfeel is good, and dried meat floss coordinates the sweet taste of fruit and the fragrance of fragrant sesame slices, overeats also oiliness, meanwhile,
It is edible adverse reaction do not occur later；And although D1 group crowds feed back to dried meat floss cake taste delicious food, overeat greasy, and it is edible
Later all there is slight or serious interior hot excessive internal heat phenomenon.
Shown according to result, dried meat floss cake sugar content of the invention, fat content are below commercially available dried meat floss cake, and enterprising in mouthfeel
Row improves, the raw material such as increase fruit, fragrant sesame slices so that dried meat floss cake of the invention eats how oiliness, addition Chinese herbal medicine formula, after eating
It is not easy to get angry, while there is liver-kidney tonifying, clearing heat and detoxicating and other effects.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (4)
1. the dried meat floss cake healthy food of a kind of low-sugar low-fat, it is characterised in that formula includes musculus cutaneus material, short material and fillings：
The musculus cutaneus material is made up of the raw material of following parts by weight：30~40 parts of high-strength flour, 60~70 parts of weak strength flour, pearling cone meal 10~
15 parts, 15~20 parts of grape-kernel oil, 10~15 parts of xylitol, 5~10 parts of egg, 3~8 parts of STEVIA REBAUDIANA, 3~8 parts of honeysuckle, company
Stick up 3~8 parts, 3~8 parts of Herba Andrographitis, 3~8 parts of folium isatidis, 3~8 parts of Radix Isatidis, 3~8 parts of dandelion, 2~5 parts of dusty yeast and water
300~800 parts；
The short material is made up of the raw material of following parts by weight：20~25 parts of Plain flour, 1~5 part of vegetable oil and butter 10~
15 parts；
The fillings is made up of the raw material of following parts by weight：18~22 parts of fine bean mash, 12~14 parts of dried meat floss, 12~14 parts of butter, wood
6~8 parts of 12~18 parts of sugar alcohol, 6~8 parts of salt, 6~8 parts of fruit and fragrant sesame slices.
A kind of 2. dried meat floss cake healthy food of low-sugar low-fat according to claim 1, it is characterised in that：
The musculus cutaneus material is made up of the raw material of following parts by weight：32~38 parts of high-strength flour, 62~68 parts of weak strength flour, pearling cone meal 12~
14 parts, 16~19 parts of grape-kernel oil, 12~14 parts of xylitol, 6~8 parts of egg, 4~7 parts of STEVIA REBAUDIANA, 4~7 parts of honeysuckle, company
Stick up 4~7 parts, 4~7 parts of Herba Andrographitis, 4~7 parts of folium isatidis, 4~7 parts of Radix Isatidis, 4~7 parts of dandelion, 3~4 parts of dusty yeast and water
200~600 parts；
The short material is made up of the raw material of following parts by weight：22~24 parts of Plain flour, 2~4 parts of vegetable oil and butter 12~
14 parts；
The fillings is made up of the raw material of following parts by weight：18~22 parts of fine bean mash, 12~14 parts of dried meat floss, 12~14 parts of butter, wood
6~8 parts of 12~18 parts of sugar alcohol, 6~8 parts of salt, 6~8 parts of fruit and fragrant sesame slices.
A kind of 3. dried meat floss cake healthy food of low-sugar low-fat according to claim 1, it is characterised in that：
The musculus cutaneus material is made up of the raw material of following parts by weight：35 parts of high-strength flour, 65 parts of weak strength flour, 13 parts of pearling cone meal, grape pip
18 parts of oil, 13 parts of xylitol, 7 parts of egg, 6 parts of STEVIA REBAUDIANA, 6 parts of honeysuckle, 6 parts of the capsule of weeping forsythia, 6 parts of Herba Andrographitis, 6 parts of folium isatidis, plate
300 parts of blue 6 parts of root, 6 parts of dandelion, 3 parts of dusty yeast and water；
The short material is made up of the raw material of following parts by weight：13 parts of 23 parts of Plain flour, 3 parts of vegetable oil and butter；
The fillings is made up of the raw material of following parts by weight：20 parts of fine bean mash, 13 parts of dried meat floss, 13 parts of butter, 15 parts of xylitol, salt 7
7 parts of part, 7 parts of fruit and fragrant sesame slices.
4. the preparation method of the dried meat floss cake healthy food of a kind of low-sugar low-fat, it is characterised in that comprise the following steps：
(1) musculus cutaneus material makes：After STEVIA REBAUDIANA, honeysuckle, the capsule of weeping forsythia, Herba Andrographitis, folium isatidis, Radix Isatidis and dandelion are dried
It is put into powder beater and smashes to 100 mesh sieves are crossed, obtains Chinese herbal medicine powder, other raw materials are sufficiently mixed by gained Chinese herbal medicine powder and musculus cutaneus
And the forming face slurry that stirs, the density of the flour slurry is can be in self gravitation effect after being provoked with chopsticks or bamboo pole
Under be formed down as suspension droplet-like but not flowing water and drip and be advisable；Then flour is starched with 60 mesh screen 2~3 times, extremely
Flour starches smooth bubble-free；Then flour slurry concentration is stirred into dough under 40 DEG C of water-baths, ferments 3~5 hours, face is made
Cladding；
(2) short material makes：The raw material of short is mixed, stranding is even untill without caking, and preservative film is covered after being kneaded into dough
Standing proofs 10~20 minutes；
(3) proof for the first time：Short charge level group made from musculus cutaneus dough made from step (1) and step (2), musculus cutaneus material are taken respectively
The component of group and the component of short charge level group are 1：1~0.6~1；Musculus cutaneus dough rolled with rolling pin flat, short charge level group is put
Put and roll growth strip in musculus cutaneus material center；Musculus cutaneus material is outer layer, short material is that internal layer is rolled into multicolumn dignity group；Standing proofs 15
~20 minutes；
(4) proof for the second time：Growth strip is rolled into multicolumn dignity group flattening obtained by step (3) with rolling pin, then is rolled into cylinder,
Standing proofs 15~20 minutes；
(5) filling production：Fruit is squeezed into stand-by after jam, and fruit syrup is added after fragrant sesame slices are smashed to pieces and is stirred, adds institute
The green bean paste, dried meat floss, salt of parts by weight are stated, finally spoons butter, is sufficiently mixed uniformly；
(6) dried meat floss cake makes：Dough obtained by step (4) is rolled into circle skin, fillings obtained by step (5) is wrapped into, closes up agglomerating, and will
Sealing is put well downwards, and cake blank is made, cake blank is put into vacuum oven, toasted at vacuum state, 180~230 DEG C
15~30 minutes, product of coming out of the stove is wrapped up with oil-Absorbing Sheets, ladder in ladder cooling stove is placed in and cools；Vacuum state is kept to take rank
The mode of ladder cooling cools；The program of the ladder cooling is 3~6 for the cooling rate when oven temperature is more than 100 DEG C
DEG C/min, the cooling rate when oven temperature is 100~40 DEG C is 6~10 DEG C/min, to oven temperature drop to 40 DEG C with
Vacuum state in baking box can be then removed after lower, opens the mouth Temperature fall of ladder cooling stove to room temperature.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815411A (en) * | 2016-05-26 | 2016-08-03 | 陆川县龙祥食品有限公司 | Dried meat floss pancake and making method thereof |
| CN106106632A (en) * | 2016-08-19 | 2016-11-16 | 戴海 | A kind of nutrient meat muffin and preparation method thereof |
| CN106819003A (en) * | 2016-12-21 | 2017-06-13 | 周易 | A kind of litchi flavor dried meat floss cake and preparation method thereof |
| CN109197956A (en) * | 2017-07-07 | 2019-01-15 | 许超群 | A kind of mint flavored dried meat floss biscuit and preparation method thereof |
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2017
- 2017-09-26 CN CN201710884639.4A patent/CN107568297A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815411A (en) * | 2016-05-26 | 2016-08-03 | 陆川县龙祥食品有限公司 | Dried meat floss pancake and making method thereof |
| CN106106632A (en) * | 2016-08-19 | 2016-11-16 | 戴海 | A kind of nutrient meat muffin and preparation method thereof |
| CN106819003A (en) * | 2016-12-21 | 2017-06-13 | 周易 | A kind of litchi flavor dried meat floss cake and preparation method thereof |
| CN109197956A (en) * | 2017-07-07 | 2019-01-15 | 许超群 | A kind of mint flavored dried meat floss biscuit and preparation method thereof |
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