阅读说明：本技术 一种爱心形马卡龙的制备工艺 (Preparation process of heart-shaped macarons ) 是由 李建兵 于 2021-02-03 设计创作，主要内容包括：一种爱心形马卡龙的制备工艺,本发明涉及食品加工技术领域,饼皮原料准备；原料的预处理；粉状辅料的处理；搅拌工序；成型工序；将浆料倒入成型机容器中,插入心形薄板模具,调试成型机,设定单位出料量和进盘速度同一缸浆料分1-2次注入成型容器,同时,要保持注料的连续性；将用于烘烤的转炉温度设置为190±10℃,并升温至该温度烘烤13±3分钟左右,以饼胚无空心为标准,色泽达到规定要求；冷却；夹芯料制作；饼皮与夹芯料合成；其加工流程相对简易,有效降低加工成本,从而能够提高其普及性,能够被广大消费人群所食用。(The invention discloses a preparation process of an love-heart-shaped macarons, which relates to the technical field of food processing and comprises the steps of preparing a cake crust raw material; pretreating raw materials; processing powdery auxiliary materials; a stirring process; a molding process; pouring the slurry into a container of a forming machine, inserting a heart-shaped thin plate mold, debugging the forming machine, setting the unit discharge amount and the tray feeding speed, injecting the slurry into the forming container in the same cylinder for 1-2 times, and simultaneously keeping the continuity of the injected slurry; setting the temperature of a converter for baking to 190 +/-10 ℃, raising the temperature to the temperature, and baking for about 13 +/-3 minutes, wherein the color and luster meet the specified requirements on the standard that a cake blank is hollow; cooling; manufacturing a sandwich material; synthesizing the cake crust and the sandwich material; the processing flow is relatively simple, the processing cost is effectively reduced, the popularity of the food can be improved, and the food can be eaten by the general consumers.)

1. A preparation process of an love macarons is characterized by comprising the following steps: the processing steps are as follows:

step (1), preparing a cake crust raw material:

2000g of almond, 1800g of white granulated sugar, 800g of hand-mixed egg white, 750g of machine-mixed egg white, 1600g of frosted sugar, 15g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 10g of cochineal, 140g of beet red and 8g of xanthan gum;

step (2), pretreatment of raw materials:

the raw materials can enter the batching room after the external packaging materials of the materials are removed in the unpacking room;

step (3), treatment of powdery auxiliary materials: mixing almond powder and sugar cream in a formula ratio, crushing, sieving, and putting the formula amount into a container for later use;

step (4), batching processing:

step (4.1), distributing the egg white for hand mixing into a container for later use;

step (4.2), putting the egg white for machine mixing into a stirring container for later use;

step (4.3), mixing the white granulated sugar and the drinking water and putting the mixture into a container for standby;

step (4.4), firstly weighing almond powder and frosting, then weighing corn starch, xanthan gum, edible salt, pigment and other powdery auxiliary materials in turn, and putting the auxiliary materials into the container for later use;

step (5), a stirring process:

placing the white granulated sugar and water on an induction cooker, heating and decocting to 119 +/-1 ℃ to form a sugar water mixture for later use;

step (5.2), stirring and stirring the machine-stirring protein at a low speed by using a stirrer until the machine-stirring protein is ready for use;

pouring the hand-mixed protein into the powdery material prepared in the step (4.4) while performing the steps of the step (5.3), the step (5.1) and the step (5.2), and manually stirring the mixture uniformly;

step (5.4), the protein whipping stirrer is adjusted to a high speed, and then the sugar water mixture in the step (5.1) is evenly flushed into the whipped protein in the step (5.2) while stirring at the high speed; then adjusting to the medium speed, continuously stirring and heating to the temperature not higher than 45 ℃ for standby;

step (5.5), adding about one third of the sugared and whipped protein formed in the step (5.4) into the slurry mixture in the step (5.3), stirring by hand until the mixture is totally uniform, transferring the rest sugared and whipped protein to the slurry mixture twice, and stirring until the mixture is totally uniform;

step (5.6), sufficiently stirring the slurry mixture in the step (5.5) by a machine for later use;

step (6), a molding process:

step (6.1), pouring the slurry into a container of a forming machine, inserting a heart-shaped thin plate mold, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

step (6.2), injecting the slurry in the same cylinder into a forming container for 1-2 times, and meanwhile, keeping the continuity of the slurry injection;

step (7), a baking process:

step (7.1), preheating: setting the temperature of a converter for preheating to 75 +/-5 ℃, heating to the temperature, pushing the cake blank into the converter, and heating for 8 +/-2 minutes;

step (7.2), baking: setting the temperature of a converter for baking to 190 +/-10 ℃, raising the temperature to the temperature, and baking for about 13 +/-3 minutes, wherein the color and luster meet the specified requirements on the standard that a cake blank is hollow;

step (8), a cooling process:

step (8.1), pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

step (8.2), the cake crust can be placed in a refrigerator with the temperature of 0-5 ℃ for storage for later use after being cooled, the storage time is not more than 24 hours, meanwhile, a semi-finished product label is attached in a box unit, and the manufacturing time is accurately marked to be hours;

step (9), preparing sandwich raw materials:

20 g of milk, 18 g of yolk liquid, 9 g of white granulated sugar, 72 g of salt-free butter, 2.0 g of diced girlfried, 6.0 g of drinking water and 45 g of strawberry jam;

step (10), manufacturing of sandwich materials:

step (10.1), mixing the white granulated sugar and the egg yolk liquid, and manually stirring the mixture to obtain a uniform egg yolk liquid mixture;

step (10.2), mixing the whole milk and the strawberry jam, and heating to more than 100 ℃ to obtain a milk strawberry jam mixture;

step (10.3), adding the milk strawberry jam mixture into the mayonnaise mixture, uniformly stirring and continuously boiling;

step (10.4), adding butter into the step (10.3) to be completely melted for later use;

step (10.5), mixing and stirring the drinking water and the gericut beetle powder, and then heating to 60 ℃;

step (10.6), the stirred material in the step (10.5) is flushed into the step (10.4) and stirred uniformly, and then the mixture is cooled to room temperature;

step (11), synthesizing the cake crust and the sandwich material:

step (11.) 1, selecting pre-sandwiched cake wrappers according to the conventional macarons standard; the basic parameter requirements of the cake crust comprise: diameter, thickness, color, skirt edge, whether hollow or not, protrusion, hole size limit, whether incomplete or not, whether collapse or not, and other sensory defects;

step (11.2), separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step (11.3), filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then buckling the two cake wrappers;

step (11.4), the sandwiched macarons can be placed in a white turnover box and temporarily placed in a refrigerator at 0-5 ℃, and the placing time is not more than 24 hours; meanwhile, a semi-finished product label is added, and the manufacturing time is accurately marked to be hour;

step (11.5), strictly implementing the first-in first-out principle: different products are independently placed in different batches; different products are stuck with one label in different batches, the content of the label must be complete, and the manufacturing time must be accurate to hours;

step (11.6) no two labels are obtained on the same container or batch or variety of products.

Step (12), inner packaging: firstly, carrying out plastic uptake inspection, then putting a paper holder, putting a product, then covering and carrying out plastic uptake, and finally bagging and cutting and sealing;

step (13), external packaging and warehousing: the products finished by the inner package are subjected to heat sealing through an overheating shrinking machine in sequence; regularly stacking the products after heat sealing on a base plate in order, and putting the products in storage in time; the warehousing frequency can be properly adjusted according to the temperature change of workshops and external environments, and meanwhile, the storage condition and the quality guarantee period of the product are-18 ℃ and 12 months; the shelf life is 7 days at normal temperature or at 5 ℃; the retention time outside the warehouse is reduced as much as possible when the product is taken out of the warehouse, the retention time outside the warehouse is not more than 4 hours in spring and autumn, and the retention time outside the warehouse is not more than 1 hour in summer.

2. The preparation process of the macarons in an loving shape according to claim 1, which is characterized in that: in the process of manufacturing the sandwich material in the step (10), the temperature of a heating operation link is measured, and the link comprises the following steps: the heating temperature of the milk, the melting temperature of the water and the gilidine.

3. The preparation process of the macarons in an loving shape according to claim 1, which is characterized in that: the sandwich material prepared by the sandwich material in the step (10) is prepared on the same day, and can not be remained on the same day.

4. The preparation process of the macarons in an loving shape according to claim 1, which is characterized in that: in the step (10), any opened material and any semi-finished product in the sandwich material manufacturing process must be labeled with an opened material label and a semi-finished product label according to the specification, and the filling contents refer to a material shelf life schedule.

5. The preparation process of the macarons in an loving shape according to claim 1, which is characterized in that: in the process of manufacturing the sandwich material in the step (10), except for executing basic quality management regulations of a workshop, the following sanitation and disinfection management regulations must be executed between the sandwich cores.

6. The preparation process of the macarons in an loving shape according to claim 1, which is characterized in that: in the step (4.4), a small amount of almond powder and frosting are taken and fully mixed with powdery auxiliary materials, and then the mixture is mixed with the rest almond powder and frosting for standby.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation process of an love macarons.

Background

Macarons are well known as a french dessert, but in practice, macarons are invented by italian humans. While macarons are specific in origin and have multiple versions.

The existing macarons have relatively complex processing and manufacturing processes in order to ensure the mouthfeel. Leading to high processing cost of macarons, being incapable of being eaten by vast consumers and urgent need for improvement.

Disclosure of Invention

The invention aims to provide a preparation process of the heart-shaped macarons with reasonable design aiming at the defects and shortcomings of the prior art, the processing flow is relatively simple, the processing cost is effectively reduced, the popularity of the macarons can be improved, and the macarons can be eaten by wide consumers.

In order to achieve the purpose, the invention adopts the following technical scheme: the processing steps are as follows:

step 1, preparing a cake crust raw material:

2000g of almond, 1800g of white granulated sugar, 800g of hand-mixed egg white, 750g of machine-mixed egg white, 1600g of frosted sugar, 15g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 10g of cochineal, 140g of beet red and 8g of xanthan gum;

step 2, pretreatment of raw materials:

the raw materials can enter the batching room after the external packaging materials of the materials are removed in the unpacking room;

step 3, treatment of powdery auxiliary materials: mixing almond powder and sugar cream in a formula ratio, crushing, sieving, and putting the formula amount into a container for later use;

step 4, batching processing:

step 4.1, distributing the egg white for hand mixing into a container for later use;

step 4.2, putting the egg white for machine mixing into a stirring container for later use;

step 4.3, mixing the white granulated sugar and the drinking water and then putting the mixture into a container for later use;

step 4.4, firstly weighing almond powder and frosting, then sequentially weighing powdery auxiliary materials such as corn starch, xanthan gum, edible salt, pigment and the like, and putting the auxiliary materials into the container for later use;

step 5, stirring:

step 5.1, placing the white granulated sugar and the water on an induction cooker, heating and boiling to 119 +/-1 ℃ to form a sugar water mixture for later use;

step 5.2, stirring and stirring the protein for machine stirring at a low speed by using a stirrer until the protein is ready for use;

step 5.3, step 5.1 and step 5.2, and pouring the hand-mixed protein into the powdery material prepared in step 4.4, and manually stirring the mixture evenly;

step 5.4, adjusting the protein whipping stirrer to a high speed, then evenly flushing the sugar water mixture obtained in the step 5.1 into the whipped protein obtained in the step 5.2 while stirring at the high speed; then adjusting to the medium speed, continuously stirring and heating to the temperature not higher than 45 ℃ for standby;

step 5.5, adding about one third of the sugared and whipped protein formed in the step 5.4 into the slurry mixture in the step 5.3 in sequence, stirring by hand until the mixture is totally uniform, transferring the rest sugared and whipped protein into the slurry mixture twice, and stirring until the mixture is totally uniform;

step 5.6, fully stirring the pasty mixture in the step 5.5 by a machine for later use;

step 6, forming:

step 6.1, pouring the slurry into a container of a forming machine, inserting a heart-shaped thin plate mold, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

6.2, injecting the slurry in the same cylinder into a forming container for 1-2 times, and simultaneously keeping the continuity of the slurry injection;

step 7, a baking process:

step 7.1, preheating: setting the temperature of a converter for preheating to 75 +/-5 ℃, heating to the temperature, pushing the cake blank into the converter, and heating for 8 +/-2 minutes;

step 7.2, baking: setting the temperature of a converter for baking to 190 +/-10 ℃, raising the temperature to the temperature, and baking for about 13 +/-3 minutes, wherein the color and luster meet the specified requirements on the standard that a cake blank is hollow;

step 8, a cooling process:

step 8.1, pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

step 8.2, the cake crust can be placed in a refrigerator with the temperature of 0-5 ℃ for storage for later use after being cooled, the storage time is not more than 24 hours, meanwhile, a semi-finished product label is attached in a box unit, and the manufacturing time is accurately marked to be hours;

step 9, preparing sandwich raw materials:

20 g of milk, 18 g of yolk liquid, 9 g of white granulated sugar, 72 g of salt-free butter, 2.0 g of diced girlfried, 6.0 g of drinking water and 45 g of strawberry jam;

step 10, manufacturing of sandwich materials:

step 10.1, mixing the white granulated sugar and the egg yolk liquid, and manually stirring the mixture to obtain a uniform egg yolk liquid mixture;

step 10.2, mixing the whole milk and the strawberry jam, and heating to the temperature of more than 100 ℃ to obtain a milk strawberry jam mixture;

step 10.3, adding the milk strawberry jam mixture into the mayonnaise mixture, uniformly stirring and continuously boiling;

step 10.4, adding butter into the step 10.3 to be completely melted for later use;

step 10.5, mixing and stirring the drinking water and the gericudine powder, and then heating to 60 ℃;

step 10.6, the stirred material in the step 10.5 is flushed into the step 10.4 and stirred uniformly, and then the mixture is cooled to room temperature;

step 11, synthesizing the cake crust and the sandwich material:

step 11.1, selecting pre-sandwiched cake wrappers according to the conventional macarons standard; the basic parameter requirements of the cake crust comprise: diameter, thickness, color, skirt, whether hollow, convex (concave), pore size limit, whether incomplete, whether collapsed, other sensory defects (e.g., no black spots on the surface, no wrinkles on the surface, etc.);

step 11.2, separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step 11.3, filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then buckling the two cake wrappers;

step 11.4, the sandwiched macarons can be placed in a white turnover box and temporarily placed in a refrigerator at 0-5 ℃, and the placing time is not more than 24 hours; meanwhile, a semi-finished product label is added, and the manufacturing time is accurately marked to be hour;

step 11.5, strictly implementing the first-in first-out principle: different batches of different products are placed independently (i.e. must not be stacked together); different products are stuck with one label in different batches, the content of the label must be complete, and the manufacturing time must be accurate to hours;

step 11.6 no two labels are present on the same container or batch or variety of product.

Step 12, inner packaging: firstly, carrying out plastic uptake inspection, then putting a paper holder, putting a product, then covering and carrying out plastic uptake, and finally bagging and cutting and sealing;

step 13, external packaging and warehousing: the products finished by the inner package are subjected to heat sealing through an overheating shrinking machine in sequence; regularly stacking the products after heat sealing on a base plate in order, and putting the products in storage in time; the warehousing frequency can be properly adjusted according to the temperature change of workshops and external environments, and meanwhile, the storage condition and the quality guarantee period of the product are-18 ℃ and 12 months. The shelf life is 7 days at normal temperature or at 5 ℃; the retention time outside the warehouse is reduced as much as possible when the product is taken out of the warehouse, the retention time outside the warehouse is not more than 4 hours in spring and autumn, and the retention time outside the warehouse is not more than 1 hour in summer.

Further, in the step 4.4, in order to help the auxiliary materials to be dispersed fully and uniformly, a small amount of almond powder and frosting are taken to be fully mixed with the powdery auxiliary materials, and then the mixture is mixed with the rest almond powder and frosting for standby.

Further, in the process of manufacturing the sandwich material in the step 10, the temperature of a heating operation link is measured, and the link includes: the heating temperature of the milk, the melting temperature of the water and the gilidine.

Further, the sandwich material manufactured by the sandwich material in the step 10 is manufactured on the same day, and the sandwich material cannot be left on the same day.

Furthermore, in the preparation of the sandwich material in the step 10, any opened material and any semi-finished product must be labeled according to the stipulations, such as "opened material label" and "semi-finished product label", and the filling content refers to the material shelf life schedule ".

Further, in the process of manufacturing the sandwich material in the step 10, in addition to the basic quality control regulations of the workshop, the following sanitation and disinfection control regulations must be executed between the sandwich walls.

After the process is adopted, the invention has the beneficial effects that: the invention provides a preparation process of an love macarons, which has relatively simple processing flow and effectively reduces the processing cost, thereby improving the popularity and being eaten by the vast consumer groups.

Description of the drawings:

FIG. 1 is a flow chart of the treatment of the powdery auxiliary materials in the present invention.

FIG. 2 is a flow chart of the processing of the ingredients of the present invention.

FIG. 3 is a flow chart of the stirring process in the present invention.

FIG. 4 is a flow chart of the baking process in the present invention.

FIG. 5 is a flow chart of the core material fabrication of the present invention.

The specific implementation mode is as follows:

the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

As shown in fig. 1 to 5, the following technical solutions are adopted in the present embodiment: the processing steps are as follows:

step 1, preparing a cake crust raw material:

2000g of almond, 1800g of white granulated sugar, 800g of hand-mixed egg white, 750g of machine-mixed egg white, 1600g of frosted sugar, 15g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 10g of cochineal, 140g of beet red and 8g of xanthan gum;

step 2, pretreatment of raw materials:

the raw materials can enter the batching room after the external packaging materials of the materials are removed in the unpacking room, and the external packaging refers to the outermost layer packaging in the multiple packaging of the raw materials, such as corrugated cases, woven bags, kraft bags and the like; if product information such as name, production date, quality guarantee period and storage condition is marked on the inner packaging material of the unpacked raw materials, the product information is reserved; if no product information is marked on the inner package of the unpacked raw material or the product information is incomplete, a product mark is automatically pasted, and the marking content comprises but is not limited to a product name, a production date, a quality guarantee period and storage conditions;

step 3, treatment of powdery auxiliary materials: mixing almond powder and sugar cream in a formula ratio, crushing, sieving, and putting the formula amount into a container for later use;

step 4, batching processing:

step 4.1, distributing the egg white for hand mixing into a container for later use;

step 4.2, putting the egg white for machine mixing into a stirring container for later use;

step 4.3, mixing the white granulated sugar and the drinking water and then putting the mixture into a container for later use;

step 4.4, in order to help the auxiliary materials to be fully and uniformly dispersed, firstly weighing a small amount of almond powder and frosting, mixing the almond powder and frosting with the powdery auxiliary materials such as corn starch, xanthan gum, edible salt, pigment and the like, and then mixing the mixture with the rest almond powder and frosting and putting the mixture into the container for later use;

the food safety control requirement in the ingredient processing process is as follows: the precision value of the electronic scale used for weighing the food additive is not lower than 0.1g, and correction is carried out every day to form a weighing apparatus correction record; the distribution of the food additive needs to form a record of food additive use (the record can be combined with the record of ingredients); refrigeration/freezing facilities for storing raw materials are monitored to form a refrigeration/freezing temperature record table;

step 5, stirring:

step 5.1, placing the white granulated sugar and the water on an induction cooker, heating and boiling to 119 +/-1 ℃ to form a sugar water mixture for later use;

step 5.2, stirring and stirring the protein for machine stirring at a low speed by using a stirrer until the protein is ready for use;

step 5.3, step 5.1 and step 5.2, and pouring the hand-mixed protein into the powdery material prepared in step 4.4, and manually stirring the mixture evenly;

step 5.4, adjusting the protein whipping stirrer to a high speed, then evenly flushing the sugar water mixture obtained in the step 5.1 into the whipped protein obtained in the step 5.2 while stirring at the high speed; then adjusting to the medium speed, continuously stirring and heating to the temperature not higher than 45 ℃ for standby;

step 5.5, adding about one third of the sugared and whipped protein formed in the step 5.4 into the slurry mixture in the step 5.3 in sequence, stirring by hand until the mixture is totally uniform, transferring the rest sugared and whipped protein into the slurry mixture twice, and stirring until the mixture is totally uniform;

step 5.6, fully stirring the pasty mixture in the step 5.5 by a machine for later use;

the quality and production safety requirements in the stirring process are as follows: during the stirring and transferring processes, water stains are avoided in the container; when the temperature is measured in the process of boiling the sugar solution, the sugar solution is splashed carefully, and the sugar solution is gently taken and placed in the transfer process; the hand cannot be extended into the stirrer in the stirring process; if the electric leakage of the equipment is found, the power supply is immediately cut off to stop the equipment and report the repair;

step 6, forming:

step 6.1, pouring the slurry into a container of a forming machine, inserting a heart-shaped thin plate mold, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

6.2, injecting the slurry in the same cylinder into a forming container for 1-2 times, and simultaneously keeping the continuity of the slurry injection;

the sanitary quality and safety requirements in the molding process are as follows: the baking tray should be cleaned before use (after the residue on the tray is wiped off, the baking tray is sprayed with alcohol and then wiped clean with a towel); the formed cake blank has no hole or bulge with the diameter larger than 1.0 mm; during the forming process, hands cannot be inserted into the container, and the container protective cover cannot be separated from the container during the forming process;

if the electric leakage of the equipment is found, the power supply is immediately cut off to stop the equipment and report the repair;

step 7, baking process (converter):

step 7.1 preheating: setting the temperature of a converter for preheating to 75 +/-5 ℃, heating to the temperature, pushing the cake blank into the converter, and heating for 8 +/-2 minutes;

step 7.2, baking: setting the temperature of a converter for baking to 190 +/-10 ℃, raising the temperature to the temperature, and baking for about 13 +/-3 minutes, wherein the color and luster meet the specified requirements on the standard that a cake blank is hollow;

the food quality safety and production safety requirements in the baking procedure process are as follows: taking a vehicle as a unit, forming baking records for a baking process; cleaning the oven before baking each shift; in the pushing-in and pushing-out process of the baking trolley, anti-scald gloves are needed to be worn; if the oven leaks electricity, the power supply is immediately cut off to stop the equipment and report for repair;

step 8, a cooling process:

step 8.1, pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

step 8.2, the cake crust can be placed in a refrigerator with the temperature of 0-5 ℃ for storage for later use after being cooled, the storage time is not more than 24 hours, meanwhile, a semi-finished product label is attached in a box unit, and the manufacturing time is accurately marked to be hours;

step 9, preparing sandwich raw materials:

20 g of milk, 18 g of yolk liquid, 9 g of white granulated sugar, 72 g of salt-free butter, 2.0 g of diced girlfried, 6.0 g of drinking water and 45 g of strawberry jam;

step 10, manufacturing of sandwich materials:

step 10.1, mixing the white granulated sugar and the egg yolk liquid, and manually stirring the mixture to obtain a uniform egg yolk liquid mixture;

step 10.2, mixing the whole milk and the strawberry jam, and heating to the temperature of more than 100 ℃ to obtain a milk strawberry jam mixture;

step 10.3, adding the milk strawberry jam mixture into the mayonnaise mixture, uniformly stirring and continuously boiling;

step 10.4, adding butter into the step 10.3 to be completely melted for later use;

step 10.5, mixing and stirring the drinking water and the gericudine powder, and then heating to 60 ℃;

step 10.6, the stirred material in the step 10.5 is flushed into the step 10.4 and stirred uniformly, and then the mixture is cooled to room temperature;

the manufacturing regulation and quality control standard in the manufacturing process of the sandwich material are as follows: the raw material is obtained by combining the workshop remaining condition, the production plan and the single ingredient table; the principle of raw material receiving quantity is as follows: the demand of the production plan is met; taking according to the minimum packaging unit: if the number is less than one unit, the data is taken according to one unit; the batching process forms batching (feeding) records, the record contents include but are not limited to batching date, flavor (color) name, raw material name, input quantity, raw material production date and the like, and the form format is as the accessory ingredient (feeding) record table; removing the outer package before any original and auxiliary materials enter the sandwich, and if the outer package cannot be removed or the minimum package unit is exposed for transportation, sterilizing the packaging materials before the original and auxiliary materials enter the sandwich; the sterilization mode is that alcohol is sprayed on the outer surface of the packaging material; in the sandwich material manufacturing process, the temperature measurement is carried out on the heating operation link, and the link comprises the following steps: the heating temperature of milk and the melting temperature of water and the gilidine; the sandwich material is prepared on the same day of use, and can not be left on the same day; any opened material and semi-finished product must be pasted with an opened material label and a semi-finished product label according to the specification, and the filling content refers to a material shelf life schedule; in addition to executing basic quality control regulations for the plant, the following sanitation control regulations must be executed between the sandwiches;

step 11, synthesizing the cake crust and the sandwich material:

step 11.1, selecting pre-sandwiched cake wrappers according to the conventional macarons standard; the basic parameter requirements of the cake crust comprise: diameter, thickness, color, skirt, whether hollow, convex (concave), pore size limit, whether incomplete, whether collapsed, other sensory defects (e.g., no black spots on the surface, no wrinkles on the surface, etc.);

step 11.2, separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step 11.3, filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then buckling the two cake wrappers;

step 11.4, the sandwiched macarons can be placed in a white turnover box and temporarily placed in a refrigerator at 0-5 ℃, and the placing time is not more than 24 hours; meanwhile, a semi-finished product label is added, and the manufacturing time is accurately marked to be hour;

step 11.5, strictly implementing the first-in first-out principle: different batches of different products are placed independently (i.e. must not be stacked together); different products are stuck with one label in different batches, the content of the label must be complete, and the manufacturing time must be accurate to hours;

step 11.6 no two labels are present on the same container or batch or variety of product.

Step 12, inner packaging: firstly, carrying out plastic uptake inspection, then putting a paper holder, putting a product, then covering and carrying out plastic uptake, and finally bagging and cutting and sealing;

step 13, external packaging and warehousing: the products finished by the inner package are subjected to heat sealing through an overheating shrinking machine in sequence; regularly stacking the products after heat sealing on a base plate in order, and putting the products in storage in time; the warehousing frequency can be properly adjusted according to the temperature change of workshops and external environments, and meanwhile, the storage condition and the quality guarantee period of the product are-18 ℃ and 12 months. The shelf life is 7 days at normal temperature or at 5 ℃; the retention time outside the warehouse is reduced as much as possible when the product is taken out of the warehouse, the retention time outside the warehouse is not more than 4 hours in spring and autumn, and the retention time outside the warehouse is not more than 1 hour in summer.

After the process is adopted, the invention has the beneficial effects that: the invention provides a preparation process of an love macarons, which has relatively simple processing flow and effectively reduces the processing cost, thereby improving the popularity and being eaten by the vast consumer groups.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.