阅读说明：本技术 一种带有水果夹心的肉松蛋糕加工工艺 (Processing technology of dried meat floss cake with fruit sandwich ) 是由 赵汉青 李爱芳 王汝福 于 2021-08-30 设计创作，主要内容包括：本发明涉及蛋糕加工领域,具体为一种带有水果夹心的肉松蛋糕,其特征在于：包括(按质量百分比计)：低筋面粉10-15％；玉米淀粉5-10％；大豆粉6-10％；砂糖橘4-6％；梨4-6％；蜂蜜1-3％；柠檬汁2-3％；牛奶17-25％；肉松3-6％；黄油10-18％；起酥油1-3％；甜味剂2-5％；鸡蛋清8-12％；鸡蛋黄8-12％,该工艺包括以下步骤：S1：低筋面粉、玉米淀粉、大豆粉的预处理步骤；S2：鸡蛋清、鸡蛋黄的预处理步骤；S3：蛋糕烘焙；S4：黄油、牛奶、柠檬的预处理步骤；S5：砂糖橘、梨的处理步骤；S6：蛋糕的组合搭配过程,本发明通过通过在原料之中添加大豆粉,从而有效提高蛋糕中的蛋白含量,并通过在蛋糕的内部添加砂糖橘,从而有效改善传统蛋糕维生素含量较低的缺点。(The invention relates to the field of cake processing, in particular to a dried meat floss cake with fruit sandwich, which is characterized in that: comprises (by mass percent): 10-15% of low-gluten flour; 5-10% of corn starch; 6-10% of soybean meal; 4-6% of sugar orange; 4-6% of pears; 1-3% of honey; 2-3% of lemon juice; 17-25% of milk; 3-6% of dried meat floss; 10-18% of butter; 1-3% of shortening; 2-5% of a sweetening agent; 8-12% of egg white; 8-12% of egg yolk, and the process comprises the following steps: s1: pretreating low-gluten flour, corn starch and soybean meal; s2: pretreating egg white and egg yolk; s3: baking cakes; s4: pretreatment of butter, milk and lemon; s5: processing sugar oranges and pears; s6: the invention relates to a cake combination and matching process, which effectively improves the protein content in a cake by adding soybean meal into raw materials, and effectively overcomes the defect of low vitamin content in the traditional cake by adding sugar oranges into the cake.)

1. The utility model provides a dried meat floss cake with fruit sandwich which characterized in that: comprises (by mass percent):

10-15% of low-gluten flour;

5-10% of corn starch;

6-10% of soybean meal;

4-6% of sugar orange;

4-6% of pears;

1-3% of honey;

2-3% of lemon juice;

17-25% of milk;

3-6% of dried meat floss;

10-18% of butter;

1-3% of shortening, wherein the shortening is artificial butter;

2-5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

8-12% of egg white;

8-12% of egg yolk.

2. The meat floss cake with fruit filling of claim 1, wherein: comprises (by mass percent):

12% of low-gluten flour;

8% of corn starch;

6% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

3. The meat floss cake with fruit filling of claim 1, wherein: comprises (by mass percent):

11% of low-gluten flour;

7% of corn starch;

8% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

4. The meat floss cake with fruit filling of claim 1, wherein: comprises (by mass percent):

10% of low-gluten flour;

6% of corn starch;

10% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

5. The meat floss cake with fruit filling of claim 1, wherein: the sugar orange is broken into slices for standby, and the pear is a pear block cut into the size similar to that of the sugar orange segments.

6. The meat floss cake with fruit filling of claim 1, wherein: the honey is uniformly wrapped on the surface of the pear blocks.

7. The meat floss cake with fruit filling of claim 1, wherein: the butter is added into a container firstly, then is smashed by a spoon, then is fully stirred and mixed with milk and lemon juice, is continuously stirred to form a foamed substance, and then is reserved for standby.

8. A process for making a meat floss cake with a fruit filling according to any of claims 1 to 7, characterized in that it comprises the following steps:

s1: screening low-gluten flour, corn starch and soybean meal through a screen mesh, adding the screened low-gluten flour, corn starch and soybean meal into a mixing container, and uniformly mixing the low-gluten flour, corn starch and soybean meal through chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring the egg white and the egg yolk by using an egg beater, gradually adding white granulated sugar in the stirring process until the egg white and the egg yolk are stirred to form a smooth milky structure, and then stirring and mixing the substances obtained by stirring in the step one;

s3: adding the raw materials obtained in the step two into a cake mould, opening an oven, preheating for 5 minutes at the temperature of 150 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, taking out the cake mould after baking for 40 minutes at medium fire, and demoulding the formed cake after the cake mould is cooled;

s4: adding butter into a container, mashing the butter by using a spoon, fully stirring and mixing the butter with milk and lemon juice, continuously stirring to form foamy cream, and then reserving for later use;

s5: breaking sugar oranges into slices for standby use, cutting pears into pear blocks, and uniformly coating a layer of honey on the surfaces of the pear blocks.

S6: the cake formed by baking in the third step is flatly placed on a cake seat on a table, then a proper amount of mixed cream in the fourth step is uniformly smeared on the cake, then the fruits in the fifth step are flatly laid on a cream layer, the fruits are covered by a proper amount of cream, a cake is flatly laid on the cream, and a layer of dried meat floss is scattered on the surface of the cake.

Technical Field

The invention relates to the technical field related to cake processing, in particular to a processing technology of a dried meat floss cake with a fruit sandwich.

Background

The cake is an ancient western-style pastry and is generally made by an oven, and the cake takes eggs, white sugar and wheat flour as main raw materials. Takes milk, fruit juice, milk powder, sachet, salad oil, water, shortening and baking powder as auxiliary materials. After stirring, conditioning and baking, a sponge-like snack is produced, which is usually sweet, typically a cake made in a baked manner. The materials of the cake mainly comprise flour, sweetening agent (usually sucrose), binding agent (usually egg, which can be replaced by gluten and starch by vegetarian), shortening (usually beef tallow or artificial beef tallow, which can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the traditional cake has lower protein content and the yolk of the egg has higher content of substances such as cholesterol, etc., so that the health of the cake is affected by overeating the cake.

Disclosure of Invention

The invention aims to provide a processing technology of a dried meat floss cake with a fruit sandwich to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a dried meat floss cake with a fruit sandwich comprises (by mass percent):

10-15% of low-gluten flour;

5-10% of corn starch;

6-10% of soybean meal;

4-6% of sugar orange;

4-6% of pears;

1-3% of honey;

2-3% of lemon juice;

17-25% of milk;

3-6% of dried meat floss;

10-18% of butter;

1-3% of shortening, wherein the shortening is artificial butter;

2-5% of a sweetening agent, wherein the sweetening agent is white granulated sugar; 8-12% of egg white;

8-12% of egg yolk.

Preferably, 12% low gluten flour;

8% of corn starch;

6% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter; 3% of a sweetening agent, wherein the sweetening agent is white granulated sugar; 10% of egg white;

8 percent of egg yolk.

Preferably, 11% of low-gluten flour;

7% of corn starch;

8% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter; 3% of a sweetening agent, wherein the sweetening agent is white granulated sugar; 10% of egg white;

8 percent of egg yolk.

Preferably, 10% of weak flour;

6% of corn starch;

10% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

Preferably, the sugar orange is broken into pieces for standby, and the pear is a pear block cut into the volume similar to that of the sugar orange segments.

Preferably, the honey is uniformly wrapped on the surface of the pear blocks.

Preferably, the butter is added into a container, then is mashed by a spoon, and then is fully stirred and mixed with the milk and the lemon juice, and is continuously stirred to form a foamed substance, and then is left for standby.

A processing technology of a dried meat floss cake with fruit filling comprises the following steps:

s1: screening low-gluten flour, corn starch and soybean meal through a screen mesh, adding the screened low-gluten flour, corn starch and soybean meal into a mixing container, and uniformly mixing the low-gluten flour, corn starch and soybean meal through chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring the egg white and the egg yolk by using an egg beater, gradually adding white granulated sugar in the stirring process until the egg white and the egg yolk are stirred to form a smooth milky structure, and then stirring and mixing the substances obtained by stirring in the step one;

s3: adding the raw materials obtained in the step two into a cake mould, opening an oven, preheating for 5 minutes at the temperature of 150 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, taking out the cake mould after baking for 40 minutes at medium fire, and demoulding the formed cake after the cake mould is cooled;

s4: adding butter into a container, mashing the butter by using a spoon, fully stirring and mixing the butter with milk and lemon juice, continuously stirring to form foamy cream, and then reserving for later use;

s5: breaking sugar oranges into slices for standby use, cutting pears into pear blocks, and uniformly coating a layer of honey on the surfaces of the pear blocks.

S6: the cake formed by baking in the third step is flatly placed on a cake seat on a table, then a proper amount of mixed cream in the fourth step is uniformly smeared on the cake, then the fruits in the fifth step are flatly laid on a cream layer, the fruits are covered by a proper amount of cream, a cake is flatly laid on the cream, and a layer of dried meat floss is scattered on the surface of the cake.

Compared with the prior art, the invention has the beneficial effects that: according to the formula, the soybean flour is added into the raw materials, so that the protein content of the cake is effectively increased, the sugar oranges are added into the cake, the defect that the vitamin content of the traditional cake is low is effectively overcome, the pear blocks are matched, the problem that the oranges are easy to burn when being eaten is avoided through the fire-reducing effect of the pears, the sandy mouthfeel of the pears when being eaten is effectively improved by wrapping the surface of each pear block with the honey, and the fruits are placed between the two layers of cakes, so that the taste of the pears is better when the pears are used.

Drawings

FIG. 1 is a process flow diagram of the present invention

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example one

The invention provides a technical scheme that: a dried meat floss cake with a fruit sandwich comprises (by mass percent):

12% of low-gluten flour;

8% of corn starch;

6% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

The sugar orange is broken into slices for standby, the pear is cut into pear blocks with the volume similar to that of sugar orange petals, the honey is uniformly wrapped on the surface of the pear blocks, the butter is added into a container, then the pear blocks are smashed by a spoon, then the pear blocks are fully stirred and mixed with milk and lemon juice, and the mixture is continuously stirred to form a foamed substance and then is reserved for standby.

A processing technology of a dried meat floss cake with fruit filling comprises the following steps:

s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;

s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;

s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;

s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.

Example two

The invention provides a technical scheme that: a dried meat floss cake with a fruit sandwich comprises (by mass percent):

12% of low-gluten flour;

8% of corn starch;

6% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

The sugar orange is broken into slices for standby, the pear is cut into pear blocks with the volume similar to that of sugar orange petals, the honey is uniformly wrapped on the surface of the pear blocks, the butter is added into a container, then the pear blocks are smashed by a spoon, then the pear blocks are fully stirred and mixed with milk and lemon juice, and the mixture is continuously stirred to form a foamed substance and then is reserved for standby.

A processing technology of a dried meat floss cake with fruit filling comprises the following steps:

s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;

s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;

s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;

s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.

EXAMPLE III

The invention provides a technical scheme that: a dried meat floss cake with a fruit sandwich comprises (by mass percent):

10% of low-gluten flour;

6% of corn starch;

10% of soybean meal;

5% of sugar orange;

5% of pear;

1% of honey;

2% of lemon juice;

20% of milk;

3% of dried meat floss;

15% of butter;

2% of shortening, wherein the shortening is artificial butter;

3% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

10% of egg white;

8 percent of egg yolk.

The sugar orange is broken into slices for standby, the pear is cut into pear blocks with the volume similar to that of sugar orange petals, the honey is uniformly wrapped on the surface of the pear blocks, the butter is added into a container, then the pear blocks are smashed by a spoon, then the pear blocks are fully stirred and mixed with milk and lemon juice, and the mixture is continuously stirred to form a foamed substance and then is reserved for standby.

A processing technology of a dried meat floss cake with fruit filling comprises the following steps:

s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;

s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;

s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;

s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.

Through carrying out the comparative experiment to above-mentioned three group embodiments, can discover, three group embodiments all can provide a dried meat floss cake with fruit sandwich, through the comparative experiment discovery, the whole taste is better for the dried meat floss cake with fruit sandwich that embodiment one made, but its whole content of protein is lower, the whole taste is the best for the dried meat floss cake with fruit sandwich that embodiment two made, and its protein content is higher, its cake protein content of the dried meat floss cake with fruit sandwich that embodiment three made is the highest, but the taste of its cake has obvious decline compared with the cake in embodiment one, therefore, embodiment two effects are best.

The cake is reasonable in structural design, the soybean flour is added into the raw materials in the formula, so that the protein content of the cake is effectively increased, the sugar oranges are added into the cake, the defect that the vitamin content of the traditional cake is low is effectively overcome, the pear blocks are matched, the problem that the oranges are easy to fire when eaten is avoided through the fire-reducing effect of the pears, the sandy mouthfeel of the pears when eaten is effectively improved by wrapping the surface of the pear blocks with honey, and the fruit is placed between the two layers of cakes, so that the taste of the pears is better when the pears are used, and the protein and the vitamin are high, and the living idea that people seek health at present is very met.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.