CN111903732A - Original flavor cheese crisp and preparation method thereof - Google Patents
Original flavor cheese crisp and preparation method thereof Download PDFInfo
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- CN111903732A CN111903732A CN202010702106.1A CN202010702106A CN111903732A CN 111903732 A CN111903732 A CN 111903732A CN 202010702106 A CN202010702106 A CN 202010702106A CN 111903732 A CN111903732 A CN 111903732A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 62
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 235000014121 butter Nutrition 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 13
- 244000066764 Ailanthus triphysa Species 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims description 71
- 239000002994 raw material Substances 0.000 claims description 55
- 239000000463 material Substances 0.000 claims description 28
- 238000003825 pressing Methods 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 11
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 10
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 10
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 10
- 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 description 10
- 238000011049 filling Methods 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000011156 evaluation Methods 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 238000012360 testing method Methods 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 description 6
- 235000014594 pastries Nutrition 0.000 description 6
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 230000036541 health Effects 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating 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
- A21D13/30—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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention discloses an original cheese crisp, which takes wheat flour, butter, syrup, cream cheese, water-based white bean paste, salted egg yolk and the like as main components. The invention adopts semi-mechanized production, the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process, the problems and the defects of poor taste, quick water loss of stuffing, high working strength, low efficiency and high cost in the prior art are overcome, and the original cheese crisp is suitable for semi-mechanized small-batch production of small and medium-sized food enterprises. Through flavor evaluation tests, the original cheese crisp finished product has excellent performances in aspects of shape, color, texture, taste, mouthfeel and impurities. The purposes of improving the taste, lightening the working strength, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to an original flavor cheese crisp and a preparation method thereof.
Background
The crisp cake is famous by baking special fat, and is characterized by golden yellow, clear layer, crisp but not broken, oily but not greasy, crisp and palatable. The existing crisp cake products have various types, different components and different tastes, and bring delicious enjoyment to people.
At present, the variety of flaky pastry food processed in the market is not rich enough, and particularly with the improvement of modern living standard and the continuous enhancement of health care consciousness, various food varieties can be scientifically and reasonably matched to develop various flaky pastries with certain health care function, so that the flaky pastry has unique flavor and rich nutrition and meets the requirements of healthy life of people.
The original cheese crisp is a cake food, and the original cheese crisp in the prior art has dry and hard mouthfeel, less cheese content, impure taste, no smooth cheese feeling and the like; in addition, the original cheese crisp is fresh in small batches, and the raw materials are manually processed and supplied in a fixed-point cake workshop in the prior art, so that the problems and the defects of high manual processing working strength, low efficiency, high cost and difficult quality consistency are solved, the original cheese crisp is suitable for semi-mechanical small-batch production of small and medium-sized food enterprises, the working strength is reduced, the efficiency is improved, and the cost is reduced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the original flavor cheese crisp.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 15-25%, ingredient a: 4-10%, ingredient B: 15-30%, ingredient C: 40-60 percent;
the main material comprises the following raw materials in percentage by mass:
high gluten flour: 10-20%, low-gluten flour: 30-50%, butter: 10-20%, salt 0.1-2%, white granulated sugar: 5-10%, drinking water: 15 to 25 percent;
the ingredient A comprises the following raw materials in percentage by mass:
butter oil: 30-40% of low-gluten flour and 60-70% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
cream cheese: 50-70% of water-based white bean paste, 20-40% of water-based white bean paste and 5-15% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
89-98% of salted egg yolk, 2-10% of butter and 0.1-1% of white spirit.
The invention also provides a preparation method of the original flavor cheese crisp, which comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, slowly stirring for 1-5min, and rapidly stirring for 17-22min to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, slowly stirring for 1-2min, and then quickly stirring, wherein the total stirring time is not more than 15min, so as to obtain an oil core with the same hardness as the dough;
(3) putting the water-based white sweetened bean paste and the low-sugar syrup in the ingredient B into a dough making machine, uniformly mixing, adding cream cheese, and uniformly stirring to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially laying snow beautiful skin of 9cm by 9cm and stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, coating egg liquid on the surfaces of the cake blanks, then spreading almond pieces, and sending the cake blanks to an oven or a steaming oven for baking.
Preferably, in the step (9), the specific method for sending the cake blank to the oven for baking is as follows: baking at 340 deg.C for 12-14min, and cooling to center temperature of 38-41 deg.C to obtain original flavor cheese crisp.
Preferably, a plurality of small holes are punched by fine needles from the side of the biscuit before the biscuit enters the oven, the punching depth is not more than 1/2 of the maximum diameter of the biscuit, and then the biscuit is quickly fed into the oven for baking.
Preferably, the number of the small holes is at least 3, and the small holes are uniformly distributed at intervals.
Preferably, the fine needle has an outer diameter of not more than 0.2 mm.
Preferably, in the step (9), the specific method for baking the cake blank in the steaming oven comprises the following steps:
adding water into the bottom of the baking tray, placing and merging into a grill, laying 2-3 layers of lotus leaves on the grill, then placing cake blanks, then covering with 2-3 layers of lotus leaves, baking at the temperature of 230-.
Preferably, in the step (1), sodium dehydroacetate with the mass of 0.01-0.05% is added into the main material during dough kneading.
Preferably, in the step (3), when the stuffing B is prepared, 0.04-0.07% of sodium hexametaphosphate, 0.04-0.06% of sodium citrate and 0.01-0.03% of sodium dehydroacetate are added into the ingredient B by mass.
Preferably, in the step (4), when the stuffing C is prepared, 0.01-0.03 mass percent of sodium dehydroacetate is added into the ingredient C.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention adopts wheat flour, natural butter and syrup as main components, the stuffing has clear layers, rich nutrition, soft, tender, smooth and non-sweet stuffing, pure taste and soft and glutinous, and the contained low-sugar alcohol belongs to a sweetening agent which is not absorbed by human bodies; the original cheese crisp has compact and crisp multilayer wrappers, rich taste, reasonable structural design, novel style and beautiful appearance, and can not cause a large amount of grease and slag to adhere to fingers when being eaten, thus being easily popular with consumers.
2. The invention adopts semi-mechanized production, the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process, the problems and the defects of poor mouthfeel, quick water loss of stuffing, high working strength, low efficiency and high cost in the prior art are overcome, the original cheese crisp is suitable for semi-mechanized small-batch production of small and medium-sized food enterprises, and the purposes of improving the mouthfeel, lightening the working strength, improving the efficiency and reducing the cost are achieved. Through flavor evaluation tests, the original cheese crisp finished product has excellent performances in aspects of shape, color, texture, taste, mouthfeel and impurities. The purposes of improving the taste, lightening the working strength, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.
3. Before baking, a plurality of small holes can be punched in the side face of a cake blank by using a superfine needle and the cake blank is rapidly baked, although the small holes are pressed under the dual effects of elasticity of a skin of a snowmei woman and gravity of the cake blank, the material density at the small holes is small in a short period, water in the cake blank is formed into steam to be discharged along the direction of the small holes during baking, the steam is prevented from being discharged from the top, and the skin coated with egg liquid is broken to destroy the shape of a finished product. And the stuffing is heated to expand along with the gradual forming and expansion of the pastry, the small holes are sealed, and the finished product has no crack and no hole on the whole pastry and has better shape in appearance.
4. In addition, the invention also provides a steaming and baking method, water vapor is isolated by the lotus leaves and cannot be in direct contact with the biscuit embryo, so that the aim of curing the biscuit embryo is fulfilled, the dehydration effect is also realized, the steamed and baked original flavor cheese crisp has crisp surface and soft and glutinous mouthfeel of the inner stuffing, a unique crisp and glutinous mouthfeel is formed, the flavor characteristics of the crisp cake are met, and the original flavor cheese crisp obtained after steaming and baking is elegant in shape, bright in color and good in taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
The original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 21.8%, ingredient a: 6.1%, ingredient B: 21.6%, ingredient C: 50.5 percent;
the main material comprises the following raw materials in percentage by mass:
15.6% of high gluten flour, 39.7% of low gluten flour, 16.5% of butter, 0.9% of salt, 7.8% of white granulated sugar and 19.5% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
33.3 percent of butter and 66.7 percent of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
63% of cream cheese, 28.2% of water-based white bean paste and 8.8% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
94% of salted egg yolk, 5.4% of butter and 0.6% of white spirit.
The preparation method of the original flavor cheese crisp comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, stirring for 1min at the rotating speed of 150rpm, and then stirring for 22min at the rotating speed of 300rpm to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring at the rotating speed of 80rpm for 1min, then stirring at the rotating speed of 250rpm for 14min, and obtaining an oil core with the same hardness as the dough;
(3) putting the water-based white sweetened bean paste and the low-sugar syrup in the ingredient B into a dough making machine, uniformly mixing, adding cream cheese, and uniformly stirring to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, coating egg liquid on the surfaces of the cake blanks, then scattering almond pieces, and sending the cake blanks to an oven for baking;
(10) baking at 340 deg.C for 12min, and cooling to 38 deg.C to obtain original cheese.
Example 2
The original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 15%, ingredient a: 10%, ingredient B: 30%, ingredient C: 45 percent;
the main material comprises the following raw materials in percentage by mass:
10% of high-gluten flour, 40% of low-gluten flour, 20% of butter, 0.1% of salt, 10% of white granulated sugar and 19.9% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
30% of butter and 70% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
50% of cream cheese, 40% of water-based white bean paste and 10% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
89% of salted egg yolk, 10% of butter and 1% of white spirit.
The preparation method of the original flavor cheese crisp comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, stirring for 5min at the rotating speed of 150rpm, and then stirring for 17min at the rotating speed of 360rpm to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring for 2min at the rotating speed of 100rpm, then stirring for 13min at the rotating speed of 300rpm to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) putting the water-based white sweetened bean paste and the low-sugar syrup in the ingredient B into a dough making machine, uniformly mixing, adding cream cheese, and uniformly stirring to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, coating egg liquid on the surfaces of the cake blanks, then scattering almond pieces, and sending the cake blanks to an oven for baking;
(10) baking at 320 deg.C and 290 deg.C for 14min, and cooling to center temperature of 41 deg.C to obtain original cheese.
Example 3
The original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 25%, ingredient a: 4%, ingredient B: 15%, ingredient C: 56 percent;
the main material comprises the following raw materials in percentage by mass:
20% of high-gluten flour, 30% of low-gluten flour, 18% of butter, 2% of salt, 8% of white granulated sugar and 22% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
40% of butter and 60% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
70% of cream cheese, 20% of water-based white bean paste and 10% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
97.9 percent of salted egg yolk, 2 percent of butter and 0.1 percent of white spirit.
The preparation method of the plain cheese crisp described in this example is different from that of example 2 in that 4 small holes are uniformly punched at intervals from the side of the cake blank by fine needles having an outer diameter of 0.2mm before the cake blank is baked, the punching depth is 1/3 which is the maximum diameter of the cake blank, and then the cake blank is quickly put into an oven to be baked. And the surface of the fine needle is coated with butter, then the oil absorption paper is used for wiping off the redundant butter, and then the butter is penetrated into the cake blank.
Example 4
The original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 23%, ingredient a: 9%, ingredient B: 28%, ingredient C: 40 percent;
the main material comprises the following raw materials in percentage by mass:
17% of high-gluten flour, 46% of low-gluten flour, 12% of butter, 1% of salt, 5% of white granulated sugar and 19% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
35% of butter and 65% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
55% of cream cheese, 40% of water-based white bean paste and 5% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
98% of salted egg yolk, 1.5% of butter and 0.5% of white spirit.
The preparation method of the original flavor cheese crisp comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, stirring for 3min at the rotating speed of 120rpm, and then stirring for 20min at the rotating speed of 350rpm to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring at the rotating speed of 80rpm for 2min, then stirring at 300rpm for 13min to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) putting the water-based white sweetened bean paste and the low-sugar syrup in the ingredient B into a dough making machine, uniformly mixing, adding cream cheese, and uniformly stirring to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, coating egg liquid on the surfaces of the cake blanks, then scattering crushed almond, and sending to a steaming oven for steaming and baking;
(10) adding water into the bottom of a baking tray, placing and merging into a grill, spreading 3 layers of lotus leaves on the grill, placing cake blanks, covering with 3 layers of lotus leaves, baking at 300 ℃ with an upper fire and 230 ℃ with a lower fire for 15min, and cooling the baked flaky pastry to the central temperature of 40 ℃ to obtain the original flavor cheese crisp.
Example 5
The original flavor cheese crisp is prepared from the following raw materials in percentage by mass:
main materials: 15%, ingredient a: 5%, ingredient B: 20%, ingredient C: 60 percent;
the main material comprises the following raw materials in percentage by mass:
15% of high-gluten flour, 38.5% of low-gluten flour, 14% of butter, 1.5% of salt, 6% of white granulated sugar and 25% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
38% of butter and 66% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
65% of cream cheese, 28% of water-based white bean paste and 7% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
92% of salted egg yolk, 7.5% of butter and 0.5% of white spirit.
The preparation method of the original flavor cheese crisp of the embodiment is different from the embodiment 4 in that in the step (10), water is added into the bottom of a baking tray, the baking tray is placed and merged, 2 layers of lotus leaves are laid on the baking tray, then cake blanks are placed on the lotus leaves, then the lotus leaves are covered by 3 layers of lotus leaves, the cake is baked for 20min at the temperature of 280 ℃ of upper fire and 260 ℃ of lower fire, and the baked cake is cooled to the central temperature of 39 ℃ to obtain the original flavor cheese crisp.
The raw materials listed in the invention, the values of the upper limit and the lower limit and the interval of the raw materials, and the values of the upper limit and the lower limit and the interval of the process parameters can all realize the invention, and the examples are not listed.
In addition, in examples 1 to 4, when preparing dough, filling B and filling C, food additives were added to each raw material, and the amount of each additive was calculated by the mass percentage of the total weight of the raw materials of main material, ingredient B and ingredient C. Specific amounts are shown in table 1.
| Example 1 | Sodium dehydroacetate | Sodium hexametaphosphate | Citric acid sodium salt | Example 2 | Sodium dehydroacetate | Sodium hexametaphosphate | Citric acid sodium salt |
| Main material | 0.05％ | - | - | Main material | 0.01％ | - | - |
| Ingredient B | 0.03％ | 0.04％ | 0.04％ | Ingredient B | 0.01％ | 0.07％ | 0.06％ |
| Ingredient C | 0.01％ | - | - | Ingredient C | 0.03％ | - | - |
| Example 3 | Sodium dehydroacetate | Sodium hexametaphosphate | Citric acid sodium salt | Example 4 | Sodium dehydroacetate | Sodium hexametaphosphate | Citric acid sodium salt |
| Main material | 0.03％ | - | - | Main material | 0.04％ | - | - |
| Ingredient B | 0.02％ | 0.05％ | 0.05％ | Ingredient B | 0.03％ | 0.04％ | 0.06％ |
| Ingredient C | 0.02％ | - | - | Ingredient C | 0.03％ | - | - |
TABLE 1
Evaluation test of flavor of original cheese crisp
100 volunteers were selected to perform flavor evaluation tests on the plain cheese crisps obtained in examples 1 to 5 of the present invention, and then scored in percent, with the higher the score, the better the flavor of the plain cheese crisps in the group. The scoring content is as follows:
form (20 points): the shape is neat, the bottom is neat, no mildew or deformation exists, and the variety has the required morphological characteristics;
color (20 points): the surface color is uniform, and the color has the color characteristics of the variety;
tissue (25 points): the product has no irregular large cavities, sugar grains and powder blocks, and has the tissue characteristics of the product;
taste and mouthfeel (25 min): the taste is pure, no peculiar smell exists, and the product has the original flavor and taste characteristics of the product;
impurities (10 min): there is no foreign body visible with normal vision.
The scores are detailed in table 2.
| Evaluating content | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Form of the composition | 17.9 | 18.2 | 18.6 | 18.0 | 18.5 |
| Color and luster | 18.2 | 18.1 | 18.3 | 18.6 | 18.7 |
| Tissue of | 23.0 | 22.5 | 22.8 | 23.2 | 22.9 |
| Taste and mouthfeel | 23.5 | 23.3 | 24.1 | 23.9 | 23.4 |
| Impurities | 10.0 | 9.8 | 9.9 | 10.0 | 10.0 |
| Total score | 92.6 | 91.9 | 93.7 | 93.7 | 93.5 |
TABLE 2 evaluation score of original flavor cheese crisp
As can be seen from Table 2, the cheese crisp product with original taste of the present invention has excellent appearance in terms of shape, color, texture, taste, mouthfeel and impurities, and the average score of flavor evaluation is 93.08, which shows that the cheese crisp product with original taste of the present invention has superior taste, appearance and mouthfeel quality and stable quality, and is suitable for mass production in small and medium-sized food enterprises.
Claims (7)
1. The original cheese crisp is characterized by being prepared from the following raw materials in percentage by mass:
main materials: 15-25%, ingredient a: 4-10%, ingredient B: 15-30%, ingredient C: 40-60 percent;
the main material comprises the following raw materials in percentage by mass:
high gluten flour: 10-20%, low-gluten flour: 30-50%, butter: 10-20%, salt 0.1-2%, white granulated sugar: 5-10%, drinking water: 15 to 25 percent;
the ingredient A comprises the following raw materials in percentage by mass:
butter oil: 30-40% of low-gluten flour and 60-70% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
cream cheese: 50-70% of water-based white bean paste, 20-40% of water-based white bean paste and 5-15% of low-sugar syrup;
the ingredient C comprises the following raw materials in percentage by mass:
89-98% of salted egg yolk, 2-10% of butter and 0.1-1% of white spirit.
2. The plain cheese crisp of claim 1, wherein the preparation method comprises the steps of:
(1) putting the raw materials of the main material into a dough making machine, slowly stirring for 1-5min, and rapidly stirring for 17-22min to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, slowly stirring for 1-2min, and then quickly stirring, wherein the total stirring time is not more than 15min, so as to obtain an oil core with the same hardness as the dough;
(3) putting the water-based white sweetened bean paste and the low-sugar syrup in the ingredient B into a dough making machine, uniformly mixing, adding cream cheese, and uniformly stirring to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially laying snow beautiful skin of 9cm by 9cm and stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, coating egg liquid on the surfaces of the cake blanks, then spreading almond pieces, and sending the cake blanks to an oven or a steaming oven for baking.
3. The plain cheese crisp of claim 2 wherein in step (9), the dough is baked in an oven by: baking at 340 deg.C for 12-14min, and cooling to center temperature of 38-41 deg.C to obtain original flavor cheese crisp.
4. The plain cheese crisp of claim 2, wherein in the step (9), the cake blank is sent to a steamer to be baked by a specific method comprising the following steps:
adding water into the bottom of the baking tray, placing and merging into a grill, laying 2-3 layers of lotus leaves on the grill, then placing cake blanks, then covering with 2-3 layers of lotus leaves, baking at the temperature of 230-.
5. The plain cheese crisp according to claim 2, wherein sodium dehydroacetate is added to the main material in an amount of 0.01 to 0.05% by mass of the main material during kneading dough in step (1).
6. The plain cheese crisp of claim 2 wherein in step (3) during the preparation of filling B, 0.04-0.07% by weight of sodium hexametaphosphate, 0.04-0.06% by weight of sodium citrate, and 0.01-0.03% by weight of sodium dehydroacetate are added to ingredient B.
7. The plain cheese crisp according to claim 2, wherein in the step (4), sodium dehydroacetate is added to the ingredient C in an amount of 0.01 to 0.03% by mass when the filling C is prepared.
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| CN113678868A (en) * | 2021-08-25 | 2021-11-23 | 上海元祖梦果子股份有限公司 | Cheese egg yolk crisp and preparation method thereof |
| CN114287460A (en) * | 2022-01-12 | 2022-04-08 | 马江泉 | Preparation method of lantern crisp |
| CN114568474A (en) * | 2022-02-18 | 2022-06-03 | 广西朗盛食品科技有限公司 | Baking-resistant stuffing and preparation method thereof |
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Application publication date: 20201110 |