CN113142363A - Wormwood cake and making process thereof - Google Patents

Abstract

The invention relates to the technical field of food, in particular to a wormwood cake, which is prepared from a green cake wrapper, a red bean filling and an egg yolk filling, wherein the green cake wrapper comprises glutinous rice flour, hydroxypropyl distarch phosphate, trehalose, shortening, maltose syrup, maltitol, fresh wormwood, mono-diglycerol fatty acid ester, edible salt, carrageenan, a compound preservative, natural edible pigment and water; the red bean stuffing comprises red bean, maltitol, trehalose, white granulated sugar, soybean oil, mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, compound preservative, burnt ethyl maltol, malic acid, sweetener and water; the yolk stuffing comprises trehalose, white sugar, soybean oil, glycerol, maltitol, boiled water, salted yolk, hydroxypropyl distarch phosphate, mono-diglycerol fatty acid ester, malic acid, salt, compound preservative, sweetener, yolk essence and beta-carotene. The wormwood cake prepared by the invention is delicious and tasty, is convenient to eat, and is deeply favored by people.

Description

Wormwood cake and making process thereof

Technical Field

The invention relates to the technical field of food, in particular to a wormwood cake and a preparation process thereof.

Background

The wormwood is a wild plant, is used as a medicinal material, and has the effects of warming channels, removing dampness, dispelling cold, stopping bleeding, diminishing inflammation, relieving asthma, relieving cough, preventing miscarriage, resisting allergy and the like; the glutinous rice cake can be made into food materials, and can also be eaten as vegetables; the wormwood is used as a raw material, and is matched with other food materials to prepare the cake, so that the cake is popular with people.

Disclosure of Invention

The invention provides a wormwood cake and a preparation process thereof aiming at the market demand.

The technical scheme of the invention is as follows:

a wormwood cake is prepared from green cake skin material, red bean stuffing and yolk stuffing.

Preferably, the green ball skin material comprises glutinous rice flour, hydroxypropyl distarch phosphate, trehalose, shortening, maltose syrup, maltitol, fresh wormwood, mono-diglycerol fatty acid ester, edible salt, carrageenan, a compound preservative, natural edible pigment and water; the red bean stuffing comprises red bean, maltitol, trehalose, white granulated sugar, soybean oil, mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, compound preservative, burnt ethyl maltol, malic acid, sweetener and water; the yolk stuffing comprises trehalose, white sugar, soybean oil, glycerol, maltitol, water, salted yolk, hydroxypropyl distarch phosphate, mono-diglycerol fatty acid ester, malic acid, salt, a compound preservative, a sweetener, beta-carotene and yolk essence.

Preferably, the weight of each component of the green ball leather material in g is as follows:

glutinous rice flour 4.5165

Hydroxypropyl distarch phosphate 3.5486

Trehalose 1.6130

Shortening 0.8065

Maltose syrup 20.9695

Maltitol 1.6130

Fresh wormwood 1.6130

Mono-diglycerol fatty acid ester 0.0419

Edible salt 0.0489

Carrageenan 0.0387

Compound preservative 0.0177

Natural edible pigment 0.0516

Water 2.2582.

Preferably, the red bean stuffing comprises the following components in g:

pearl red bean 1.7200

Maltitol 0.7166

Trehalose 0.3440

White granulated sugar 1.7200

Soybean oil 0.6736

Mono-diglycerol fatty acid ester 0.0041

Hydroxypropyl distarch phosphate 0.0860

Compound preservative 0.0026

Burnt ethyl maltol 0.0013

Malic acid 0.0017

0.0008% of sweetening agent

Water 1.1753.

Preferably, the weight of each component of the egg yolk stuffing in g is as follows:

trehalose 0.2015

White sugar 0.8062

Soybean oil 0.3225

Glycerol 0.2015

Maltitol 0.4031

Salted duck egg yolk 2.8218

Hydroxypropyl distarch phosphate 0.0605

Mono-diglycerol fatty acid ester 0.0060

Malic acid 0.0017

Edible salt 0.0504

Compound preservative 0.0030

0.0004% of sweetening agent

Yolk essence 0.0066

Beta-carotene 0.0064

Water 0.5240.

A preparation process of a wormwood cake comprises the following steps:

step one, respectively manufacturing green dumpling wrappers, red bean fillings and yolk fillings according to a design process;

step two, cooling and sterilizing the green ball leather;

step three, stuffing is wrapped by a stuffing wrapping machine;

and step four, packaging.

Further, the process in the first step comprises the following steps:

a, preheating and sterilizing the steaming machine to finish the following steps:

filling the pan of the steaming machine with 20 percent of water;

covering the cover of the steaming machine, and screwing the handle;

starting a stirring switch of the steaming machine;

opening an internally heated steam valve, wherein the steam pressure is 0.03-0.04 MPa;

steam preheating sterilization time is standard for 10 minutes;

after the steam preheating sterilization time is 10 minutes, closing an internal heating steam valve, and opening an exhaust valve of the steaming machine;

when the pressure of the steam meter in the cooker is lower than 0.01Mpa, the steam in the cooker is completely discharged, and the cover of the steaming machine is opened;

the hopper is inclined by 90 degrees, and the water in the pot is poured out;

the hopper is rightly inclined to 50-60 degrees;

b, feeding according to the following steps:

accurately weighing various materials according to the process design;

keeping materials such as syrup, grease, pigment and the like for standby, and sequentially putting other materials into a hopper of a steaming machine;

completely aligning the hopper and covering the hopper with a cover;

stirring the charged materials for about 1 minute;

c, stirring and cooking according to the following steps:

opening the cover, and checking whether the materials are uniformly distributed;

covering the pot cover, screwing the cover and introducing internal steam;

starting slow stirring, adjusting the stirring speed to the maximum after steaming for 2 minutes, wherein the steam pressure is 0.03-0.04MPa, and simultaneously adjusting a steam outlet on a cover and slightly opening to discharge the steam;

after the steaming time is 12 minutes, observing the steam pressure and the temperature, and closing the inner steam when the steam pressure and the temperature meet the requirements;

increasing the exhaust amount after closing the inner steam, and opening the cover and introducing the outer steam when the pressure is lower than 0.01 Mpa;

d, glazing according to the following steps:

adding syrup and oil for 5 times according to the principle of reducing the syrup first and then increasing the syrup later;

slowly adding the syrup and the grease each time, and stirring while adding the materials;

adding syrup and oil for the fourth time, adding pigment, stirring for 2-3 min, and adding the rest syrup oil;

then stirring for 16-20 minutes, detecting the refractive index of the mixture to be 72-73 after the time is up, stopping stirring, and turning off the external steam;

e, taking out the pot according to the following steps:

sterilizing the charging basket with 75% alcohol;

spraying the hand and the scraper with 75% alcohol;

the material hopper of the steam refining machine is inclined, and the mixture is scraped down into the material charging basket by a scraper.

Further, the cooling and sterilizing of the green ball leather in the second step comprises the following steps:

a, instantly feeding green ball leather materials prepared by a steaming and refining machine into a cooling and sterilizing room;

b, naturally cooling the green ball leather to 25-30 ℃;

and c, turning on a sterilizing lamp or an ozone machine to sterilize for 12-13 hours.

Further, the stuffing wrapping machine in the third step comprises the following steps:

a, accurately weighing the prepared green ball wrapper, red bean stuffing and yolk stuffing according to the process requirements;

b, sterilizing the places, such as the filling machine hopper, the feed opening, the tray and the like, which are contacted with the product by using 75% alcohol;

c, putting the green dough skin material into a hopper on the left side of the encrusting machine, putting the red bean stuffing or the sesame stuffing into a hopper on the right side, and putting the yolk stuffing or the dried meat floss stuffing into the uppermost hopper;

and d, after a layer of palm oil is touched on the conveying belt below the encrusting machine, starting a starting button of the encrusting machine, and starting encrusting production.

Further, the packaging in step four comprises the following steps:

a, unpacking a plastic suction box and a rolled film, putting the unpacked plastic suction box and the rolled film into an inner package material sterilization room, opening ultraviolet rays and ozone for sterilization for 1 hour, then moving the plastic suction box to a packaging machine, and rolling the film and putting the film into a film shearing device;

b, sterilizing the places, such as the table board of the packaging machine, the conveying belt, the tray and the like, which are contacted with the product by using 75% alcohol;

c, coating oil on the surface of each wormwood cake wrapped by the encrusting machine;

d, pulling two corners of the preservative film, pulling down the preservative film to a cutter to cut the preservative film, and cutting the preservative film into thin film sheets with the lengths of 8-10 cm;

e, when the wormwood cake on the conveying belt reaches the position below the cutter, wrapping the green cake with the cut preservative film, folding the four corners, tightly turning for 2-3 circles, and then placing the four corners into a plastic uptake box;

f, the plastic uptake box filled with the wormwood cake enters a packaging machine along with a conveyor for packaging;

and g, drawing out one packaged plastic uptake box every 15 minutes for air tightness detection, and sending qualified products into a packaging box for packaging.

The invention has the beneficial effects that:

the wormwood cake prepared by the invention is delicious and tasty, is convenient to eat, and is deeply favored by people.

Detailed Description

The following examples are provided to illustrate specific embodiments of the present invention.

A preparation process of a wormwood cake comprises the following steps:

step one, respectively manufacturing green dumpling wrappers, red bean fillings and yolk fillings according to a design process.

And step two, cooling and sterilizing the green ball leather.

And step three, stuffing is wrapped by a stuffing wrapping machine.

And step four, packaging.

Firstly, respectively weighing materials for making green dumpling wrappers, red bean fillings and yolk fillings according to a process formula:

the weight of each component of the green ball leather material in g is as follows:

glutinous rice flour 4.5165

Starch 3.5486

Trehalose 1.6130

Shortening 0.8065

Maltose syrup 20.9695

Maltitol 1.6130

Fresh wormwood 1.6130

Mono-diglycerol fatty acid ester 0.0419

Edible salt 0.0489

Carrageenan 0.0387

Compound preservative 0.0177

Hami melon edible pigment 0.0516

Water 2.2582.

The red bean stuffing comprises the following components in parts by weight:

red bean 1.7200

Maltitol 0.7166

Trehalose 0.3440

White granulated sugar 1.7200

Soybean oil 0.6736

Mono-diglycerol fatty acid ester 0.0041

Zhongtai TGE-05 starch 0.0860

Compound preservative 0.0026

Banana ethyl maltol 0.0013

Malic acid 0.0017

0.0008% of sweetening agent

Water 1.1753.

The weight of each component of the yolk stuffing is calculated by g as follows:

peas 0.5039

Milk flower bean 0.5039

Trehalose 0.2015

White sugar 0.8062

Soybean oil 0.3225

Glycerol 0.2015

Maltitol 0.4031

Salted egg yolk 2.8218

Zhongtai TGE-05 starch 0.0605

Mono-diglycerol fatty acid ester 0.0060

Malic acid 0.0017

Edible salt 0.0504

Compound preservative 0.0030

0.0004% of sweetening agent

Yolk essence 0.0066

Carrot pigment 0.0064

Mayonnaise 0.0605

Lactic acid bacteria 0.0121

Water 0.5240.

Then the green dumpling wrapper, the red bean stuffing and the egg yolk stuffing are respectively prepared according to the following steps:

a, preheating and sterilizing the steaming machine to finish the following steps:

filling the pan of the steaming machine with 20 percent of water;

covering the cover of the steaming machine, and screwing the handle;

starting a stirring switch of the steaming machine;

opening an internally heated steam valve, wherein the steam pressure is 0.03-0.04 MPa;

steam preheating sterilization time is standard for 10 minutes;

after the steam preheating sterilization time is 10 minutes, closing an internal heating steam valve, and opening an exhaust valve of the steaming machine;

when the pressure of the steam meter in the cooker is lower than 0.01Mpa, the steam in the cooker is completely discharged, and the cover of the steaming machine is opened;

the hopper is inclined by 90 degrees, and the water in the pot is poured out;

the hopper is rightly inclined to 50-60 degrees;

b, feeding according to the following steps:

keeping materials such as syrup, grease, pigment and the like for standby, and sequentially putting other materials into a hopper of a steaming machine;

completely aligning the hopper and covering the hopper with a cover;

stirring the charged materials for about 1 minute;

c, stirring and cooking according to the following steps:

opening the cover, and checking whether the materials are uniformly distributed;

covering the pot cover, screwing the cover and introducing internal steam;

starting slow stirring, adjusting the stirring speed to the maximum after steaming for 2 minutes, wherein the steam pressure is 0.03-0.04MPa, and simultaneously adjusting a steam outlet on a cover and slightly opening to discharge the steam;

after the steaming time is 12 minutes, observing the steam pressure and the temperature, and closing the inner steam when the steam pressure and the temperature meet the requirements;

increasing the exhaust amount after closing the inner steam, and opening the cover and introducing the outer steam when the pressure is lower than 0.01 Mpa;

d, glazing according to the following steps:

adding syrup and oil for 5 times according to the principle of reducing the syrup first and then increasing the syrup later;

slowly adding the syrup and the grease each time, and stirring while adding the materials;

adding syrup and oil for the fourth time, adding pigment, stirring for 2-3 min, and adding the rest syrup oil;

then stirring for 16-20 minutes, detecting the refractive index of the mixture to be 72-73 after the time is up, stopping stirring, and turning off the external steam;

e, taking out the pot according to the following steps:

sterilizing the charging basket with 75% alcohol;

spraying the hand and the scraper with 75% alcohol;

the material hopper of the steam refining machine is inclined, and the mixture is scraped down into the material charging basket by a scraper.

Step two, cooling and sterilizing the green ball leather material according to the following steps:

a, instantly feeding green ball leather materials prepared by a steaming and refining machine into a cooling and sterilizing room;

b, naturally cooling the green ball leather to 25-30 ℃;

and c, turning on a sterilizing lamp or an ozone machine to sterilize for 12-13 hours.

Step three, putting the prepared green ball skin material, the red bean stuffing and the yolk stuffing into a stuffing wrapping machine for wrapping the stuffing according to the following steps:

a, accurately weighing the prepared green ball wrapper, red bean stuffing and yolk stuffing according to the process requirements;

b, sterilizing the places, such as the filling machine hopper, the feed opening, the tray and the like, which are contacted with the product by using 75% alcohol;

c, putting the green dough skin material into a hopper on the left side of the encrusting machine, putting the red bean stuffing or the sesame stuffing into a hopper on the right side, and putting the yolk stuffing or the dried meat floss stuffing into the uppermost hopper;

and d, after a layer of palm oil is touched on the conveying belt below the encrusting machine, starting a starting button of the encrusting machine, and starting encrusting production.

Step four, packaging the filled wormwood cake dough according to the following steps:

a, unpacking a plastic suction box and a rolled film, putting the unpacked plastic suction box and the rolled film into an inner package material sterilization room, opening ultraviolet rays and ozone for sterilization for 1 hour, then moving the plastic suction box to a packaging machine, and rolling the film and putting the film into a film shearing device;

b, sterilizing the places, such as the table board of the packaging machine, the conveying belt, the tray and the like, which are contacted with the product by using 75% alcohol;

c, coating oil on the surface of each wormwood cake wrapped by the encrusting machine;

d, pulling two corners of the preservative film, pulling down the preservative film to a cutter to cut the preservative film, and cutting the preservative film into thin film sheets with the lengths of 8-10 cm;

e, when the wormwood cake on the conveying belt reaches the position below the cutter, wrapping the green cake with the cut preservative film, folding the four corners, tightly turning for 2-3 circles, and then placing the four corners into a plastic uptake box;

f, the plastic uptake box filled with the wormwood cake enters a packaging machine along with a conveyor for packaging;

and g, drawing out one packaged plastic uptake box every 15 minutes for air tightness detection, and sending qualified products into a packaging box for packaging.

The foregoing is merely a preferred embodiment of the invention and all such equivalent alterations and permutations and derivations thereof are intended to be included within the scope of the invention.

Claims (10)

1. A wormwood cake is characterized in that: the wormwood cake ball is prepared from green ball skin material, red bean stuffing and yolk stuffing.

2. The wormwood cake according to claim 1, wherein: the green ball skin material comprises glutinous rice flour, hydroxypropyl distarch phosphate, trehalose, shortening, maltose syrup, maltitol, fresh wormwood, mono-diglycerol fatty acid ester, edible salt, carrageenan, a compound preservative, natural edible pigment and water; the red bean stuffing comprises components of red beans, maltitol, trehalose, white granulated sugar, soybean oil, mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, a compound preservative, burnt ethyl maltol, malic acid, a sweetener and water; the yolk stuffing comprises trehalose, white sugar, soybean oil, glycerol, maltitol, water, salted yolk, hydroxypropyl distarch phosphate, mono-diglycerol fatty acid ester, malic acid, salt, a compound preservative, a sweetener, beta-carotene and yolk essence.

3. The wormwood cake according to claim 2, wherein: the green ball leather comprises the following components in g:

glutinous rice flour 4.5165

Hydroxypropyl distarch phosphate 3.5486

Trehalose 1.6130

Shortening 0.8065

Maltose syrup 20.9695

Maltitol 1.6130

Fresh wormwood 1.6130

Mono-diglycerol fatty acid ester 0.0419

Edible salt 0.0489

Carrageenan 0.0387

Compound preservative 0.0177

Natural edible pigment 0.0516

Water 2.2582.

4. The wormwood cake according to claim 2, wherein: the red bean stuffing comprises the following components in parts by weight:

pearl red bean 1.7200

Maltitol 0.7166

Trehalose 0.3440

White granulated sugar 1.7200

Soybean oil 0.6736

Mono-diglycerol fatty acid ester 0.0041

Hydroxypropyl distarch phosphate 0.0860

Compound preservative 0.0026

Burnt ethyl maltol 0.0013

Malic acid 0.0017

0.0008% of sweetening agent

Water 1.1753.

5. The wormwood cake according to claim 2, wherein: the yolk stuffing comprises the following components in parts by weight:

trehalose 0.2015

White sugar 0.8062

Soybean oil 0.3225

Glycerol 0.2015

Maltitol 0.4031

Salted duck egg yolk 2.8218

Hydroxypropyl distarch phosphate 0.0605

Mono-diglycerol fatty acid ester 0.0060

Malic acid 0.0017

Edible salt 0.0504

Compound preservative 0.0030

0.0004% of sweetening agent

Yolk essence 0.0066

Beta-carotene 0.0064

Water 0.5240.

6. A manufacturing process of a wormwood cake is characterized by comprising the following steps:

step one, respectively manufacturing green dumpling wrappers, red bean fillings and yolk fillings according to a design process;

step two, cooling and sterilizing the green ball leather;

step three, stuffing is wrapped by a stuffing wrapping machine;

and step four, packaging.

7. The process of claim 6, wherein the first step comprises the following steps:

a, preheating and sterilizing the steaming machine to finish the following steps:

filling the pan of the steaming machine with 20 percent of water;

covering the cover of the steaming machine, and screwing the handle;

starting a stirring switch of the steaming machine;

opening an internally heated steam valve, wherein the steam pressure is 0.03-0.04 MPa;

steam preheating sterilization time is standard for 10 minutes;

after the steam preheating sterilization time is 10 minutes, closing an internal heating steam valve, and opening an exhaust valve of the steaming machine;

when the pressure of the steam meter in the cooker is lower than 0.01Mpa, the steam in the cooker is completely discharged, and the cover of the steaming machine is opened;

the hopper is inclined by 90 degrees, and the water in the pot is poured out;

the hopper is rightly inclined to 50-60 degrees;

b, feeding according to the following steps:

accurately weighing various materials according to the process design;

keeping materials such as syrup, grease, pigment and the like for standby, and sequentially putting other materials into a hopper of a steaming machine;

completely aligning the hopper and covering the hopper with a cover;

stirring the charged materials for about 1 minute;

c, stirring and cooking according to the following steps:

opening the cover, and checking whether the materials are uniformly distributed;

covering the pot cover, screwing the cover and introducing internal steam;

starting slow stirring, adjusting the stirring speed to the maximum after steaming for 2 minutes, wherein the steam pressure is 0.03-0.04MPa, and simultaneously adjusting a steam outlet on a cover and slightly opening to discharge the steam;

after the steaming time is 12 minutes, observing the steam pressure and the temperature, and closing the inner steam when the steam pressure and the temperature meet the requirements;

increasing the exhaust amount after closing the inner steam, and opening the cover and introducing the outer steam when the pressure is lower than 0.01 Mpa;

d, glazing according to the following steps:

adding syrup and oil for 5 times according to the principle of reducing the syrup first and then increasing the syrup later;

slowly adding the syrup and the grease each time, and stirring while adding the materials;

adding syrup and oil for the fourth time, adding pigment, stirring for 2-3 min, and adding the rest syrup oil;

then stirring for 16-20 minutes, detecting the refractive index of the mixture to be 72-73 after the time is up, stopping stirring, and turning off the external steam;

e, taking out the pot according to the following steps:

sterilizing the charging basket with 75% alcohol;

spraying the hand and the scraper with 75% alcohol;

the material hopper of the steam refining machine is inclined, and the mixture is scraped down into the material charging basket by a scraper.

8. The process of claim 6, wherein the step two of cooling and sterilizing the green rice cake crust comprises the following steps:

a, instantly feeding green ball leather materials prepared by a steaming and refining machine into a cooling and sterilizing room;

b, naturally cooling the green ball leather to 25-30 ℃;

and c, turning on a sterilizing lamp or an ozone machine to sterilize for 12-13 hours.

9. The process of claim 6, wherein the step three comprises the following steps:

a, accurately weighing the prepared green ball wrapper, red bean stuffing and yolk stuffing according to the process requirements;

b, sterilizing the places, such as the filling machine hopper, the feed opening, the tray and the like, which are contacted with the product by using 75% alcohol;

c, putting the green dough into a hopper on the left side of the encrusting machine, putting the red bean stuffing into a hopper on the right side, and putting the yolk stuffing into a hopper on the top side;

d, after a layer of palm oil is smeared on the conveying belt below the encrusting machine, starting a starting button of the encrusting machine, and starting encrusting production.

10. The process for making wormwood cake according to claim 6, wherein the packaging in step four comprises the following steps:

a, unpacking a plastic suction box and a rolled film, putting the unpacked plastic suction box and the rolled film into an inner package material sterilization room, opening ultraviolet rays and ozone for sterilization for 1 hour, then moving the plastic suction box to a packaging machine, and rolling the film and putting the film into a film shearing device;

b, sterilizing the places, such as the table board of the packaging machine, the conveying belt, the tray and the like, which are contacted with the product by using 75% alcohol;

c, coating oil on the surface of each wormwood cake wrapped by the encrusting machine;

d, pulling two corners of the preservative film, pulling down the preservative film to a cutter to cut the preservative film, and cutting the preservative film into thin film sheets with the lengths of 8-10 cm;

e, when the wormwood cake on the conveying belt reaches the position below the cutter, wrapping the green cake with the cut preservative film, folding the four corners, tightly turning for 2-3 circles, and then placing the four corners into a plastic uptake box;

f, the plastic uptake box filled with the wormwood cake enters a packaging machine along with a conveyor for packaging;

and g, drawing out one packaged plastic uptake box every 15 minutes for air tightness detection, and sending qualified products into a packaging box for packaging.