CN111374166A - Dried meat floss and yolk crisp and preparation method thereof - Google Patents
Dried meat floss and yolk crisp and preparation method thereof Download PDFInfo
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- CN111374166A CN111374166A CN202010318360.1A CN202010318360A CN111374166A CN 111374166 A CN111374166 A CN 111374166A CN 202010318360 A CN202010318360 A CN 202010318360A CN 111374166 A CN111374166 A CN 111374166A
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- 241000628997 Flos Species 0.000 title claims abstract description 76
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 68
- 235000013312 flour Nutrition 0.000 claims abstract description 65
- 235000014121 butter Nutrition 0.000 claims abstract description 62
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 59
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 59
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 53
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 20
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 19
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 19
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 19
- 239000004330 calcium propionate Substances 0.000 claims abstract description 19
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 19
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 19
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 16
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
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- 238000005096 rolling process Methods 0.000 claims description 18
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- 238000001816 cooling Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 210000004681 ovum Anatomy 0.000 claims description 6
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- 239000002893 slag Substances 0.000 description 2
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- 235000021404 traditional food Nutrition 0.000 description 2
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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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a dried meat floss and yolk crisp and a preparation method thereof, wherein the dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, and the crisp crust comprises the following raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice, and salt; the fried crisp comprises the following raw materials in parts by weight: low gluten flour and butter; the stuffing comprises the following raw materials in parts by weight: duck egg yolk, dried meat floss, and butter. The dried meat floss and egg yolk crisp disclosed by the invention is prepared by carefully selecting raw materials, optimizing the content of each raw material in the crisp crust, the fried crisp and the stuffing, and selecting a proper proportion, so that the advantages of the dried meat floss and egg yolk crisp are fully exerted, the dried meat floss and egg yolk crisp are mutually supplemented and promoted, the prepared dried meat floss and egg yolk crisp is rich in taste, high in nutritional value, soft and delicious, and not prone to generate fragments when being eaten, the production process steps and corresponding parameters are further improved, and the quality consistency of batch production is ensured.
Description
Technical Field
The invention relates to the technical field of egg yolk crisp products, in particular to dried meat floss egg yolk crisp and a preparation method thereof.
Background
The yolk crisp is a traditional Chinese cake made of wheat, butter, yolk and the like. In recent years, with the continuous upgrade of materials, the egg yolk crisp becomes a net red product. The main raw materials of the yolk crisp comprise: the wheat, the butter and the egg yolk are mixed with white granulated sugar, water, soybeans, sweetened bean paste, salted duck eggs and the like, and the making method has many common points with Su-style moon cakes. The traditional yolk crisp uses lard oil, and the current multipurpose butter removes the trouble of boiling the lard oil, enhances the taste and ensures that the yolk crisp has milk fragrance.
Traditional yolk crisp uses flour, sugar, lard oil and the like to make wrappers, uses salted duck eggs, sweetened bean paste, dried meat floss and the like to make stuffing, has soft taste, is single and lacks diversity, is easy to stick teeth when being eaten, has a large amount of grease on the surface, is easy to produce slag when being eaten, and meanwhile, the internal stuffing is easy to break away from and drop, so that the eating and cleaning difficulty is increased.
In conclusion, the currently eaten egg yolk crisps have the following problems:
1. the taste is single, the nutritive value is low, and the daily requirements of people cannot be met;
2. the taste is poor, the teeth are stuck, and the grease and the slag are stuck to the fingers when the food is eaten, so that the food is inconvenient to eat;
3. in mass production, quality consistency cannot be ensured.
Disclosure of Invention
Based on the situation, the invention aims to provide the dried meat floss and egg yolk crisp and the preparation method thereof, which can effectively solve the problems.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 40-60 parts of high-gluten powder, 10-20 parts of butter, 5-12 parts of granulated sugar, 0.01-0.02 part of sodium dehydroacetate, 0.01-0.02 part of calcium propionate, 0.03-0.08 part of potassium sorbate, 10-20 parts of water, 5-10 parts of ice and 0.1-0.5 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 50-70 parts of low-gluten flour and 15-25 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 50-70 parts of duck egg yolk, 35-45 parts of dried meat floss and 5-15 parts of butter.
Preferably, the crispy pieces comprise the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.06 part of potassium sorbate, 15 parts of water, 6 parts of ice and 0.2 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 60 parts of low-gluten flour and 20 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 60 parts of duck egg yolk, 40 parts of dried meat floss and 10 parts of butter.
The invention also provides a preparation method of the dried meat floss and yolk crisp, which comprises the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, firstly stirring for 2-5 minutes at a rotating speed of 80-100 r/min, then quickly stirring for 20-25 minutes at a speed of 180-200 r/min, then slowly stirring for 1-2 minutes at a speed of 80-100 r/min, and kneading into dough after uniform stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
More preferably, in step S31, the duck egg yolk is baked and cooled, then pulverized by a pulverizer, and then added with butter and mixed evenly, and then used together with dried meat floss.
More preferably, the relaxation time is 15 to 20 min.
More preferably, the baking temperature is 190-220 ℃, and the baking time is 15-20 min.
Compared with the prior art, the invention has the following advantages and beneficial effects
The dried meat floss and egg yolk crisp disclosed by the invention is prepared by carefully selecting raw materials, optimizing the content of each raw material in the crisp crust, the fried crisp and the stuffing, and selecting a proper proportion, so that the advantages of the dried meat floss and egg yolk crisp are fully exerted, the dried meat floss and egg yolk crisp are mutually supplemented and promoted, the prepared dried meat floss and egg yolk crisp is rich in taste, high in nutritional value, soft and delicious, and not prone to generate fragments when being eaten, the production process steps and corresponding parameters are further improved, and the quality consistency of batch production is ensured.
The dried meat floss is added into the raw materials of the stuffing in a proper proportion, is uniformly dispersed in the raw material system of the stuffing, is matched with other components, and plays a good synergistic role, so that the dried meat floss and yolk crisp has fine, smooth and soft edible mouthfeel, rich chewiness and high trophism, and can meet the daily requirements of people.
The raw materials of the stuffing are added with butter in a proper proportion and are uniformly mixed with the crushed duck egg yolk for use, the butter is uniformly dispersed in the raw material system of the stuffing and is tightly combined with the dried meat floss, so that the dried meat floss egg yolk crisp is not easy to break when being eaten and is easy to clean after being eaten.
The raw materials of the crispy crust disclosed by the invention are added with the calcium propionate and the sodium dehydroacetate in proper proportion, so that the traditional food preservative is replaced, the raw materials of the yeast bread disclosed by the invention are uniformly dispersed and are matched with other components to play a good synergistic effect, so that the dried meat floss and yolk crispy disclosed by the invention has a good antibacterial effect, the antibacterial range is expanded after compounding, most of microorganisms can be inhibited, the addition amount of each additive is reduced, the preservative effect is better, and the crispy meat floss and yolk crispy bread is safe to use.
The invention further improves the existing process steps, and strictly controls the process parameters: the stirring speed, the relaxation time, the baking temperature and time and the like enable the quality of the dried meat floss and the yolk crisp to be easy to keep consistent, and the method is particularly suitable for small-scale and timely production supply of small-scale and medium-scale food enterprises.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the following description of the preferred embodiments of the present invention is provided in connection with specific examples, which should not be construed as limiting the present patent.
The test methods or test methods described in the following examples are conventional methods unless otherwise specified; the reagents and materials, unless otherwise indicated, are conventionally obtained commercially or prepared by conventional methods.
Example 1
The dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 40-60 parts of high-gluten powder, 10-20 parts of butter, 5-12 parts of granulated sugar, 0.01-0.02 part of sodium dehydroacetate, 0.01-0.02 part of calcium propionate, 0.03-0.08 part of potassium sorbate, 10-20 parts of water, 5-10 parts of ice and 0.1-0.5 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 50-70 parts of low-gluten flour and 15-25 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 50-70 parts of duck egg yolk, 35-45 parts of dried meat floss and 5-15 parts of butter.
In this embodiment, the pastry preferably comprises the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.06 part of potassium sorbate, 15 parts of water, 6 parts of ice and 0.2 part of salt;
the pastry preferably comprises the following raw materials in parts by weight: 60 parts of low-gluten flour and 20 parts of butter;
the stuffing preferably comprises the following raw materials in parts by weight: 60 parts of duck egg yolk, 40 parts of dried meat floss and 10 parts of butter.
In this embodiment, a method for making a meat floss and egg yolk crisp is also provided, which includes the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, firstly stirring for 2-5 minutes at a rotating speed of 80-100 r/min, then quickly stirring for 20-25 minutes at a speed of 180-200 r/min, then slowly stirring for 1-2 minutes at a speed of 80-100 r/min, and kneading into dough after uniform stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
In this embodiment, in step S31, the duck egg yolk is first cooked and cooled, then pulverized by a pulverizer, and then added with butter and mixed with dried meat floss.
In this embodiment, the relaxation time is 15 to 20 min.
In the embodiment, the baking temperature is 190-220 ℃, and the baking time is 15-20 min.
Example 2
The dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 40 parts of high-gluten flour, 15 parts of butter, 5 parts of granulated sugar, 0.01 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.03 part of potassium sorbate, 20 parts of water, 10 parts of ice and 0.2 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 50 parts of low-gluten flour and 15 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 50 parts of duck egg yolk, 35 parts of dried meat floss and 15 parts of butter.
In this embodiment, a method for making a meat floss and egg yolk crisp is also provided, which includes the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, firstly stirring for 2 minutes at a rotating speed of 80r/min, then quickly stirring for 20 minutes at a rotating speed of 180r/min, then stirring for 1 minute at a slow speed of 80r/min, and kneading into dough after uniformly stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
In this embodiment, in step S31, the duck egg yolk is first cooked and cooled, then pulverized by a pulverizer, and then added with butter and mixed with dried meat floss.
In this example, the relaxation time was 15 min.
In this embodiment, the baking temperature is 190 ℃, and the baking time is 15 min.
Example 3
The dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.06 part of potassium sorbate, 15 parts of water, 6 parts of ice and 0.2 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 60 parts of low-gluten flour and 20 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 60 parts of duck egg yolk, 40 parts of dried meat floss and 10 parts of butter.
In this embodiment, a method for making a meat floss and egg yolk crisp is also provided, which includes the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, stirring for 3 minutes at a rotating speed of 100r/min, then stirring for 25 minutes at a fast speed of 200r/min, then stirring for 2 minutes at a slow speed of 80r/min, and kneading into dough after uniformly stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
In this embodiment, in step S31, the duck egg yolk is first cooked and cooled, then pulverized by a pulverizer, and then added with butter and mixed with dried meat floss.
In this example, the relaxation time was 18 min.
In this embodiment, the baking temperature is 200 ℃ and the baking time is 15 min.
Example 4
The dried meat floss and yolk crisp comprises a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 60 parts of high-gluten flour, 15 parts of butter, 10 parts of granulated sugar, 0.01 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.03 part of potassium sorbate, 20 parts of water, 10 parts of ice and 0.5 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 70 parts of low-gluten flour and 20 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 70 parts of duck egg yolk, 35 parts of dried meat floss and 15 parts of butter.
In this embodiment, a method for making a meat floss and egg yolk crisp is also provided, which includes the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, firstly stirring for 2 minutes at a rotating speed of 80r/min, then quickly stirring for 25 minutes at a speed of 200r/min, then stirring for 1 minute at a slow speed of 80r/min, and kneading into dough after uniformly stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
In this embodiment, in step S31, the duck egg yolk is first cooked and cooled, then pulverized by a pulverizer, and then added with butter and mixed with dried meat floss.
In this example, the relaxation time was 20 min.
In this embodiment, the baking temperature is 220 ℃, and the baking time is 20 min.
Comparative example 1
The difference from example 4 is that there is no dried meat floss, and the other is the same as example 4.
Comparative example 2
The difference from example 4 is that no butter was present, and the other is the same as example 4.
Comparative example 3
The difference from example 4 is that there are no calcium propionate and sodium dehydroacetate, otherwise the same as example 4.
The dried meat floss and egg yolk shortbread obtained in the examples 2 to 4 and the comparative examples 1 to 3 of the invention and the commercial egg yolk shortbread are subjected to performance tests to ensure that the prepared egg yolk shortbread meets the regulations of GB/T20977-2007. And performing coliform group and mold item detection, wherein the table 1 shows the detection data of the product after one month.
TABLE 1
From the analysis of the table above, it can be seen that the comparative example 1 and the example 4 are compared to each other, and the dried meat floss with a proper proportion is added, so that the dried meat floss is uniformly dispersed in the raw material system of the yeast bread, and is matched with other components to play a good synergistic effect, so that the dried meat floss and the dried egg yolk are fine and soft in edible mouthfeel, have rich chewiness and high nutrition, and can meet the daily requirements of people.
From the above table analysis, it can be seen that comparative example 2 compares with example 4: the dried meat floss egg yolk cookie is added with butter in a proper proportion, and is uniformly mixed with crushed duck egg yolk for use, the butter is uniformly dispersed in a raw material system of the dried meat floss egg yolk cookie and is tightly combined with dried meat floss, so that the dried meat floss egg yolk cookie is not easy to break when being eaten, and is easy to clean after being eaten.
From the above table analysis, it can be seen that comparative example 3 compares with example 4: the calcium propionate and the sodium dehydroacetate in a proper proportion are added to replace the traditional food preservative, are uniformly dispersed in the raw material system of the yeast bread, are matched with other components to play a good synergistic effect, so that the dried meat floss and egg yolk crisp disclosed by the invention has a good antibacterial effect, the antibacterial range is expanded after compounding, most of microorganisms can be inhibited, the addition of various additives is reduced, the preservative effect is better, and the use is safe.
In conclusion, the dried meat floss and yolk crisp disclosed by the invention is excellent in performance in all aspects, has remarkably improved performance, and can greatly meet the market demand.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (6)
1. The dried meat floss and yolk crisp is characterized by comprising a crisp crust, a fried crisp and stuffing, wherein the crisp crust comprises the following raw materials in parts by weight: 40-60 parts of high-gluten powder, 10-20 parts of butter, 5-12 parts of granulated sugar, 0.01-0.02 part of sodium dehydroacetate, 0.01-0.02 part of calcium propionate, 0.03-0.08 part of potassium sorbate, 10-20 parts of water, 5-10 parts of ice and 0.1-0.5 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 50-70 parts of low-gluten flour and 15-25 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 50-70 parts of duck egg yolk, 35-45 parts of dried meat floss and 5-15 parts of butter.
2. The dried meat floss and egg yolk crisp according to claim 1, wherein the crisp crust comprises the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 part of sodium dehydroacetate, 0.01 part of calcium propionate, 0.06 part of potassium sorbate, 15 parts of water, 6 parts of ice and 0.2 part of salt;
the fried crisp comprises the following raw materials in parts by weight: 60 parts of low-gluten flour and 20 parts of butter;
the stuffing comprises the following raw materials in parts by weight: 60 parts of duck egg yolk, 40 parts of dried meat floss and 10 parts of butter.
3. The method for making the dried meat floss and yolk crisp as claimed in any one of claims 1 to 2, which comprises the following steps:
step one, making the crisp crust
S11, weighing the crispy skin raw materials in parts by weight: high gluten powder, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt for later use;
s12, putting all the raw materials in the step S11 into a stirrer for stirring, firstly stirring for 2-5 minutes at a rotating speed of 80-100 r/min, then quickly stirring for 20-25 minutes at a speed of 180-200 r/min, then slowly stirring for 1-2 minutes at a speed of 80-100 r/min, and kneading into dough after uniform stirring;
s13, dividing the dough into a plurality of parts, and rolling the parts into oval wrappers;
step two, making the fried cake
S21, respectively weighing the crisp fried raw materials in parts by weight: mixing the low-gluten flour and the butter uniformly for later use;
step three, making stuffing
S31, respectively weighing the stuffing raw materials in parts by weight: mixing ovum Anas Domestica flava, dried meat floss and butter uniformly;
step four, manufacturing finished products
S41, wrapping the fried flour cake in the step S21 in the wrapper in the step S13, rolling up the fried flour cake from one end of the wrapper, flattening and then loosening the rolled flour cake after the rolled flour cake is rolled, and rolling the rolled flour cake into round flour cake after the rolled flour cake is loosened;
s42, putting the stuffing in the step S31 into the round dough sheet, pinching and wrapping the round dough sheet, brushing pure egg liquid on the surface of the round dough sheet, and finally, sticking sesame to obtain the meat floss and egg yolk crisp pre-product;
s43, baking the pre-made product of the dried meat floss and the yolk crisp in an oven, and then cooling to room temperature to obtain the finished product of the dried meat floss and the yolk crisp.
4. The method for preparing the meat floss and egg yolk crisp according to claim 3, wherein in step S31, the duck egg yolk is baked and cooled, then crushed by a crusher, added with butter and uniformly mixed, and then used together with the meat floss.
5. The method for preparing the dried meat floss and yolk crisp according to claim 3, wherein the relaxation time is 15-20 min.
6. The method for making the dried meat floss and yolk crisp according to claim 3, wherein the baking temperature is 190-220 ℃, and the baking time is 15-20 min.
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