CN108812807A - A kind of freezing rose cookie and preparation method thereof - Google Patents
A kind of freezing rose cookie and preparation method thereof Download PDFInfo
- Publication number
- CN108812807A CN108812807A CN201810850213.1A CN201810850213A CN108812807A CN 108812807 A CN108812807 A CN 108812807A CN 201810850213 A CN201810850213 A CN 201810850213A CN 108812807 A CN108812807 A CN 108812807A
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- China
- Prior art keywords
- quick
- rose
- freezing
- frozen
- product
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of freezing rose cookie and preparation method thereof, including rose stuffing 20%-50%, wheat flour 20%-50%, cream 20%-40%, white granulated sugar, drinking water and edible salt, the present invention also provides the preparation methods of freezing rose cookie.Freezing rose cookie long the purpose is to provide a kind of holding time, suitable for long-distance transportation.
Description
Technical field
The present invention relates to a kind of freezing rose cookies.
Background technique
Cake is a kind of food snack, and people like its deliciousness and assorted taste, required " energy when being people's vital movement
Amount " supplier, but there are the holding times not to grow, apt to deteriorate, it is not easy to the problems such as long-distance transportation, with our people
The continuous improvement of living standard, people increasingly wish that nutrition deliciousness can be had and fresh food, shelf-life length are
One crucial problem.
Summary of the invention
The object of the present invention is to provide a kind of holding time is long, can long distance transportation and fresh Nutrient freezing rose
Cake.
A kind of freezing rose cookie of the invention, including rose stuffing 20%-50%, wheat flour 20%-50%, cream 20%-40% are white
Granulated sugar, drinking water and edible salt.
Including rose stuffing 33.3%, wheat flour 31%, cream 30%, white granulated sugar, drinking water and edible salt.
The preparation method of the freezing rose cookie is：
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Musculus cutaneus processed：By wheat flour, cream, white granulated sugar, drinking water and edible salt stirred evenly, and the container for stirring raw material is necessary
Cleaning, disinfection, when storing the raw material being stirred, it is necessary to it is covered with clean polybag, carries out respective identification, the original that will be stirred
Material is split blocking as required with dedicated tool, is crossed title with electronic scale, is filled error ± 10g perhaps, musculus cutaneus processed；
（5）Rose stuffing processed：Roseleaf and Cranberry are stirred evenly into modulation rose stuffing；
（6）It is faric：The musculus cutaneus handled well and fillings are added in shortening stuffing-wrapping machine, clean plate is got out before molding, is prepared simultaneously
Install corresponding mold；It should be noted that whether musculus cutaneus and fillings have impurity when faric, work as class monitor and group leader as discovery should detect friendship, carry out
Relative recording, forming requirements fillings is not exposed, and operator is simultaneously it should be noted that check whether every disk cake has underproof cake（Such as：Become
Shape, writing are unclear, decortication is given the game away）If any above situation, it should detect and be remedied at once（Again beat or do not remedy
After this kind has been beaten, table is registered）, product uniform discharge after molding prepare in clean baking tray baking；
Points for attention：The necessary cleaning and sterilizing rear of all utensils used can be used；
（7）Facing：Corresponding stamp is covered in molding rose cookie, it is desirable that writing decorative pattern is clear, and position is accurate；Surface needs kernel
Facing, it is desirable that kernel facing is uniform, and position is accurate；
（8）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the rose cookie of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, quick freezing temperature be -34 degrees Celsius, the quick-frozen time 30
Minute, rose cookie is i.e. quick-frozen good up to -18 DEG C in quick-freezing room central temperature；
（9）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（10）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（11）Outer packing：Packaging vanning is carried out according to packing instructions；It is required that：Packer must wear cap, mask, disinfect
Gloves（Or disposable glove）；
（12）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label（Write date, product
Name, quantity）, product is sent in time to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, during points as occurred
Substandard product should retract processing, and storage formality is handled with the inspection certificate of Quality Inspector in warehouse, and points personnel will be with storage people
Member carries out handover, must be after being put in storage personnel's complex point, and both sides' signature can be put in storage after approving；
It is put in storage storage requirement：Warehouse keeper carries out storage management to the product to put in storage is gone out by management system of warehouse, and warehouse for finished product should have anti-
Damp, mould proof, protection against rodents, flyproof, insect prevention, anti-pollution measure, well-ventilated, drying in library.It should classify when storage, position stacking, from
20~25cm of ground from wall 30cm, and has apparent group indication, forbids storing other articles in library, product is prevented in storage period
Between product it is contaminated；
It needs product control portion when shipment to test according to standard extraction sample, provides Delivery Inspection Report after the assay was approved, dispatch from the factory
Sale.Dedicated freezing dust-proof vehicle must be used when sale transport finished product.Vehicle should clean at any time, periodic cleaning, disinfection.Finished product special-purpose vehicle
Other articles must not be stored, various haulage vehicles are forbidden into warehouse for finished product.Stock in time is needed according to market, guarantees to supply
It answers.
A kind of freezing rose cookie of the invention, joined rose, there is unique Rose Essentielle, improve the quality of product；
Holding time is long, is suitable for long-distance transportation, delicious flavour is still able to maintain after defrosting, nutrition is palatable.
Specific embodiment
A kind of freezing rose cookie of the invention, including rose stuffing 33.3%, wheat flour 31%, cream 30%, white granulated sugar are drunk
The preparation method of water and edible salt, the freezing rose cookie is：
The embodiment does example with mono- piece of 35g of freezing rose cookie
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Musculus cutaneus processed：By wheat flour 10.85g, cream 10.5g, white granulated sugar, drinking water, egg liquid and edible salt are stirred evenly, are stirred
The container for mixing raw material must be cleaned, be sterilized, when storing the raw material being stirred, it is necessary to be covered, be carried out corresponding with clean polybag
Mark, the raw material being stirred is split with dedicated tool as required blocking, is crossed titles with electronic scale, is filled error ± 10g perhaps, system
Musculus cutaneus；
（5）Rose stuffing 11.655g processed：Roseleaf and Cranberry are stirred evenly into modulation rose stuffing；
（6）It is faric：The musculus cutaneus handled well and fillings are added in shortening stuffing-wrapping machine, clean plate is got out before molding, is prepared simultaneously
Install corresponding mold；It should be noted that whether musculus cutaneus and fillings have impurity when faric, work as class monitor and group leader as discovery should detect friendship, carry out
Relative recording, forming requirements fillings is not exposed, and operator is simultaneously it should be noted that check whether every disk cake has underproof cake（Such as：Become
Shape, writing are unclear, decortication is given the game away）If any above situation, it should detect and be remedied at once（Again beat or do not remedy
After this kind has been beaten, table is registered）, product uniform discharge after molding prepare in clean baking tray baking；
Points for attention：The necessary cleaning and sterilizing rear of all utensils used can be used；
（7）Facing：Corresponding stamp is covered in molding rose cookie, it is desirable that writing decorative pattern is clear, and position is accurate；Surface needs kernel
Facing, it is desirable that kernel facing is uniform, and position is accurate；
（8）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the rose cookie of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, quick freezing temperature be -34 degrees Celsius, the quick-frozen time 30
Minute, rose cookie is i.e. quick-frozen good up to -18 DEG C in quick-freezing room central temperature；
（9）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（10）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（11）Outer packing：Packaging vanning is carried out according to packing instructions；It is required that：Packer must wear cap, mask, disinfect
Gloves（Or disposable glove）；
（12）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label（Write date, product
Name, quantity）, product is sent in time to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, during points as occurred
Substandard product should retract processing, and storage formality is handled with the inspection certificate of Quality Inspector in warehouse, and points personnel will be with storage people
Member carries out handover, must be after being put in storage personnel's complex point, and both sides' signature can be put in storage after approving；
It is put in storage storage requirement：Warehouse keeper carries out storage management to the product to put in storage is gone out by management system of warehouse, and warehouse for finished product should have anti-
Damp, mould proof, protection against rodents, flyproof, insect prevention, anti-pollution measure, well-ventilated, drying in library.It should classify when storage, position stacking, from
20~25cm of ground from wall 30cm, and has apparent group indication, forbids storing other articles in library, product is prevented in storage period
Between product it is contaminated；
It needs product control portion when shipment to test according to standard extraction sample, provides Delivery Inspection Report after the assay was approved, dispatch from the factory
Sale.Dedicated freezing dust-proof vehicle must be used when sale transport finished product.Vehicle should clean at any time, periodic cleaning, disinfection.Finished product special-purpose vehicle
Other articles must not be stored, various haulage vehicles are forbidden into warehouse for finished product.
When large-scale production, required raw material weight can be measured on the basis of embodiment according to demand multiplied by corresponding times
Number needs stock in time according to market, guarantees supply.
The embodiment of the present invention be only it is exemplary, it is not intended to limit the scope of the present invention in any way.Those skilled in the art
Member it should be understood that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form into
Row modifications or substitutions, but these modifications and replacement are fallen within the protection scope of the present invention.
Claims (4)
1. a kind of freezing rose cookie, it is characterised in that：Including rose stuffing 20%-50%, wheat flour 20%-50%, cream 20%-40%,
White granulated sugar, drinking water and edible salt.
2. a kind of freezing rose cookie according to claim 1, it is characterised in that：Including rose stuffing 33.3%, wheat flour 31%,
Cream 30%, white granulated sugar, drinking water and edible salt.
3. according to claim 1 or a kind of 2 described in any item freezing rose cookies, it is characterised in that：The system of the freezing rose cookie
Preparation Method is：
（1）It is stored after raw material acceptance(check) spare：The various raw materials and packaging material bought by qualified supplier are into after factory, by logistics
After portion warehouseman carries out interim acceptance model, packaging, notice product control portion inspector tests, and inspector presses acceptance criteria
Sampling and inspection, and inspection result is notified into Logistics Department warehouseman, raw material must have manufacturer's Delivery Inspection Report
Or the quality certification, it is otherwise rejected, raw material and packaging material are stored in respectively in the warehouse of dried and clean, raw material and packaging material
It is liftoff to be stored from wall 15cm or more, accomplish moisture-proof, insect prevention, poisonous and harmful article must not be stored in warehouse；
（2）Wheat flour, white granulated sugar sieving：White sugar powder is broken into Icing Sugar, and wheat flour, Icing Sugar answer sieving for standby, it is ensured that cannot have miscellaneous
Matter is mixed into；
（3）Packaging material processing is spare：Packaging material is spare after needing preparatory disinfection by ultraviolet light to handle；
（4）Musculus cutaneus processed：By wheat flour, cream, white granulated sugar, drinking water and edible salt stirred evenly, and the container for stirring raw material is necessary
Cleaning, disinfection, when storing the raw material being stirred, it is necessary to it is covered with clean polybag, carries out respective identification, the original that will be stirred
Material is split blocking as required with dedicated tool, is crossed title with electronic scale, is filled error ± 10g perhaps, musculus cutaneus processed；
（5）Rose stuffing processed：Roseleaf and Cranberry are stirred evenly into modulation rose stuffing；
（6）It is faric：The musculus cutaneus handled well and fillings are added in shortening stuffing-wrapping machine, clean plate is got out before molding, is prepared simultaneously
Install corresponding mold；
（7）Facing：Corresponding stamp is covered in molding rose cookie, it is desirable that writing decorative pattern is clear, and position is accurate；
（8）It is quick-frozen：Fast food freezing is exactly that food runs through maximum ice crystal generation band (0~-4 DEG C), cake in 30 minutes
Dough/pasta only could obtain the quick-frozen product of high quality by quick-frozen rather than slow jelly, and the rose cookie of sizing is placed in stainless steel disc
On, be sequentially placed on the chain of instant freezer or carried out in quick-freezer it is quick-frozen, rose cookie quick-freezing room central temperature up to -18 DEG C i.e.
It is quick-frozen good；
（9）Inner packing：Pack, weighing, sealing, it is desirable that net weight is accurate, sealing is secured；
（10）Gold is visited：Product crosses metal detector detection, and Fe1.5mm is calibrated for SuS2.0mm metal detector every 1 hour with test block
Once, if abnormal detected this section of testing product again；
（11）Outer packing：Packaging vanning is carried out according to packing instructions；
（12）Storage：Points personnel by quality inspection after qualified check qualification by case after stick a qualified label, product is timely
It send to finished product frozen storehouse, it is desirable that frozen storehouse temperature is at -18 DEG C hereinafter, product control portion is examined according to standard extraction sample when needing shipment
It tests, provides Delivery Inspection Report, factory sale after the assay was approved.
4. a kind of preparation method for freezing rose cookie according to claim 3, it is characterised in that：The step（8）It is quick-frozen
Quick freezing temperature be -34 degrees Celsius, 30 minutes quick-frozen time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810850213.1A CN108812807A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing rose cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810850213.1A CN108812807A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing rose cookie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812807A true CN108812807A (en) | 2018-11-16 |
Family
ID=64152128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810850213.1A Pending CN108812807A (en) | 2018-07-28 | 2018-07-28 | A kind of freezing rose cookie and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108812807A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973205A (en) * | 2019-12-19 | 2020-04-10 | 云南信功圣安食品集团有限公司 | Konjak fresh flower cake and making process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230711A (en) * | 2014-07-08 | 2016-01-13 | 江门市澳新食品有限公司 | Making method of Xinhui dried tangerine peel cakes |
| CN107691581A (en) * | 2017-11-03 | 2018-02-16 | 李翠红 | A kind of preparation method of rose cake |
| CN107927104A (en) * | 2017-12-29 | 2018-04-20 | 无锡市鹅湖玫瑰园艺文化有限公司 | Rose cookie and preparation method thereof |
-
2018
- 2018-07-28 CN CN201810850213.1A patent/CN108812807A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230711A (en) * | 2014-07-08 | 2016-01-13 | 江门市澳新食品有限公司 | Making method of Xinhui dried tangerine peel cakes |
| CN107691581A (en) * | 2017-11-03 | 2018-02-16 | 李翠红 | A kind of preparation method of rose cake |
| CN107927104A (en) * | 2017-12-29 | 2018-04-20 | 无锡市鹅湖玫瑰园艺文化有限公司 | Rose cookie and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973205A (en) * | 2019-12-19 | 2020-04-10 | 云南信功圣安食品集团有限公司 | Konjak fresh flower cake and making process thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |
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| RJ01 | Rejection of invention patent application after publication |