阅读说明：本技术 一种圣诞树形马卡龙的制备工艺 (Preparation process of Christmas tree-shaped macarons ) 是由 李建兵 于 2021-02-05 设计创作，主要内容包括：一种圣诞树形马卡龙的制备工艺,本发明涉及食品加工技术领域,饼胚制作；配料工序；搅拌工序；成型工序；烘烤工序；冷却工序；绘图；夹芯制作；蘸酱制备。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 relates to a preparation process of Christmas tree-shaped macarons, which belongs to the technical field of food processing and comprises the following steps of (1) making a cake blank; a material preparation process; a stirring process; a molding process; baking; a cooling step; drawing; manufacturing a sandwich; and (4) preparing dipping sauce. 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 technology of Christmas tree shaped macarons is characterized in that: the operation steps are as follows:

step (1), cake blank preparation:

step (1.1), preparing a biscuit 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, 10g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 3g of protein powder, 8.8g of gardenia yellow powder pigment, 7.7g of sodium copper chlorophyllin and 3g of xanthan gum;

operating Specifications and standards

Step (1.2), pretreating a cake crust raw material: the raw materials can enter the batching room after the external packaging materials of the materials are removed in the unpacking room;

step (1.3), treatment of main powdery raw 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 (2), batching:

step (2.1), distributing the egg white for hand mixing into a container for standby;

step (2.2), putting the egg white for machine mixing into a stirring container for later use;

step (2.3), mixing the white granulated sugar and the drinking water and then putting the mixture into a container for standby;

step (2.4), firstly weighing almond powder and frosting, and 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 (3), a stirring process:

step (3.1), placing the white granulated sugar and the water in the step (2.3) on an induction cooker, heating and boiling to 119 +/-1 ℃ to form a sugar water mixture for later use;

step (3.2), pouring the protein for machine stirring into a stirrer, stirring at a low speed and stirring for later use;

step (3.3), pouring the hand-mixed protein into the powdery material prepared in the step (2.4) while the step (3.1) and the step (3.2) are carried out, and manually stirring the mixture uniformly;

step (3.4), the protein whipping stirrer is adjusted to a high speed, and then the sugar water mixture in the step (3.1) is evenly flushed into the whipped protein in the step (3.2) 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 (3.5), adding about one third of the sugared and whipped protein formed in the step (3.4) into the slurry mixture in the step (3.3), 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 (3.6), fully stirring the slurry mixture in the step (3.5) by a machine for later use;

step (4), a molding process:

step (4.1), pouring the slurry into a container of a forming machine, inserting a Christmas tree thin plate mould, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

step (4.2), injecting the slurry in the same cylinder into a forming container for 1-2 times, and simultaneously, maintaining the continuity of the slurry injection;

step (5), a baking process:

step (5.1), 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 (5.2), baking: setting the temperature of a converter for baking to 190 +/-10 ℃, and heating to the temperature for baking for about 13 +/-3 minutes; the cake blank is used as a standard without hollow, and the color meets the specified requirements;

step (6), a cooling process:

step (6.1), pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

step (6.2), 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 (7), drawing:

step (7.1), putting the macarons cake blank in a hollowed-out mold to fix the position of the macarons cake blank;

step (7.2), drawing, namely pressing the other thin plate hollowed into three pentagons on the macarons cake blank by adopting a sand blasting process;

step (7.3), uniformly spraying the drawing raw materials on the hollowed-out thin plate by using a spray gun, and forming three pentagram patterns on the surface of the macarons cake blank at the hollowed-out position; the formula of the spray painting material comprises the following components: 57 g of cocoa butter, 540 g of Jiali Bao white chocolate particles and 27 g of fragrant distillate oil-soluble pigment red, and uniformly stirring the three raw materials;

step (8), sandwich manufacturing:

step (8.1), preparing sandwich raw materials: 324 g of milk, 108 g of corn starch, 648 g of salt-free butter, 21.6 g of gerbera giraldii nitsche powder, 190 g of drinking water and 48.6 g of indocalamus calamus leaf green tea powder;

step (8.2), preparation of sandwich material:

step (8.2.1), mixing the white granulated sugar, the milk, the matcha powder and the corn starch, stirring the mixture by hand uniformly, and heating the mixture to a temperature of more than 100 ℃;

step (8.2.2), adding butter into the step (8.2.1) and completely melting for later use;

step (8.2.3), mixing and stirring the drinking water and the gericut beetle powder, and then heating to 60 ℃;

step (8.2.4), the step (8.2.3) is flushed into the step (8.2.2) and stirred evenly, and then the mixture is cooled to room temperature;

step (8.3), sandwich operation:

step (8.3.1), 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 (8.3.2), separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step (8.3.3), filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then combining and buckling the two cake wrappers;

step (8.3.4), the sandwiched macarons can be put into a white turnover box and temporarily placed in a refrigerator at 0-5 ℃, and the standing 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 (8.4), preparation of dipping sauce:

step (8.4.1), preparation of dipping sauce raw materials: cocoa butter 30 g, Jialibao black chocolate grain 65% 600g

Step (8.4.2), processing of dipping sauce raw materials: putting the ingredients into a chocolate melting furnace, adjusting the temperature to 45 ℃, slowly melting, slowly stirring uniformly and then preparing for later use;

step (8.4.3), dipping sauce preparation: manually dipping the sauce to a specified depth, taking out the sauce, and slightly stopping in the air for 2-3 seconds to solidify;

step (9), inner packaging: in principle, products with different tastes in the same product are evenly distributed; each plastic suction groove is provided with a paper support; putting the product into a paper holder in a blister, covering the paper holder with a blister upper cover for metal detection, putting the product into a box, and bagging the product;

step (10), outer packaging and warehousing:

step (10.1), the products finished by the inner package are heat-sealed by an overheating shrinking machine in sequence;

step (10.2), orderly stacking the products formed in the step (10.1) on a base plate, and warehousing in time; the warehousing frequency can be properly adjusted according to the temperature change of a workshop and the external environment;

step (11), storage and ex-warehouse: 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 ℃; when the product is taken out of the warehouse, the residence time outside the warehouse is reduced as much as possible, the residence time outside the warehouse in spring and autumn is not more than 4 hours, and the residence time outside the warehouse in summer is not more than 1 hour;

step (12), shipping: the offline customers deliver the goods at the condition of freezing-10 ℃; the food safety is not affected within 7 days; the online customers deliver goods at normal temperature or refrigeration condition of about 5 ℃.

2. The process of claim 1, wherein the process comprises the steps of: in the step (2.) 4, in order to help the auxiliary materials to be dispersed fully and uniformly, a small amount of almond powder and frosting are taken and fully mixed with the powdery auxiliary materials, and then the mixture is mixed with the rest almond powder and frosting for standby.

3. The process of claim 1, wherein the process comprises the steps of: and (3) in the sandwich preparation process of the step (8.2), measuring the temperature of a heating operation link, wherein the temperature comprises the heating temperature of milk, and the melting temperature of water and Jilising.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation process of Christmas tree-shaped 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 a Christmas tree-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 process can be improved, and the process can be eaten by vast consumers.

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

step 1, cake blank preparation:

step 1.1, preparing a cake blank 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, 10g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 3g of protein powder, 8.8g of gardenia yellow powder pigment, 7.7g of sodium copper chlorophyllin and 3g of xanthan gum;

operating Specifications and standards

Step 1.2, pretreating a cake crust raw material: the raw materials can enter the batching room after the external packaging materials of the materials are removed in the unpacking room;

step 1.3, treatment of main powdery raw 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 2, batching:

step 2.1, distributing the egg white for hand mixing into a container for later use;

step 2.2, putting the egg white for machine mixing into a stirring container for later use;

step 2.3, mixing the white granulated sugar and the drinking water and then putting the mixture into a container for later use;

step 2.4, firstly weighing almond powder and frosting, and 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 3, stirring:

step 3.1, placing the white granulated sugar and the water obtained in the step 2.3 on an induction cooker, heating and decocting to 119 +/-1 ℃ to form a sugar water mixture for later use;

3.2, pouring the protein for machine stirring into a stirrer, and stirring at a low speed for later use;

3.3, pouring the hand-mixed protein into the powdery material prepared in the step 2.4 while performing the step 3.1 and the step 3.2, and manually stirring the mixture uniformly;

3.4, adjusting the protein whipping stirrer to a high speed, and then uniformly flushing the sugar water mixture obtained in the step 3.1 into the whipped protein obtained in the step 3.2 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;

3.5, sequentially taking about one third of the sugared and whipped protein formed in the step 3.4, adding the sugared and whipped protein into the slurry mixture in the step 3.3, stirring the mixture by hand until the mixture is totally uniform, transferring the rest sugared and whipped protein to the slurry mixture twice, and stirring the mixture until the mixture is totally uniform;

step 3.6, fully stirring the pasty mixture in the step 3.5 by a machine for later use;

step 4, forming process:

step 4.1, pouring the slurry into a container of a forming machine, inserting a Christmas tree thin plate mould, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

step 4.2, injecting the slurry in the same cylinder into a forming container for 1-2 times, and meanwhile, keeping the continuity of the injected slurry;

step 5, baking process (converter):

step 5.1, 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 5.2, baking: setting the temperature of a converter for baking to 190 +/-10 ℃, and heating to the temperature for baking for about 13 +/-3 minutes; the cake blank is used as a standard without hollow, and the color meets the specified requirements;

step 6, a cooling process:

step 6.1, pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

6.2, cooling the cake crust, storing the cooled cake crust in a 0-5 ℃ refrigerator for later use, wherein 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 7, drawing:

step 7.1, placing the macarons cake blank in a hollowed-out mold to fix the position of the macarons cake blank;

7.2, drawing by adopting a sand blasting process, and pressing the other sheet hollowed into three pentagons on the macarons cake blank;

7.3, uniformly spraying the drawing raw materials on the hollowed-out thin plate by using a spray gun, wherein three pentagram patterns are formed on the surface of the macarons cake blank at the hollowed-out position; the formula of the spray painting material comprises the following components: 57 g of cocoa butter, 540 g of Jiali Bao white chocolate particles (33.1 percent) and 27 g of fragrant distillate oil-soluble pigment red, and uniformly stirring the three raw materials;

step 8, sandwich manufacturing:

step 8.1, preparing sandwich raw materials: 324 g of milk, 108 g of corn starch, 648 g of salt-free butter, 21.6 g of gerbera giraldii nitsche powder, 190 g of drinking water and 48.6 g of indocalamus calamus leaf green tea powder;

step 8.2, preparing the sandwich material:

step 8.2.1, mixing the white granulated sugar, the milk, the matcha powder and the corn starch, manually stirring the mixture evenly, and heating the mixture to be more than 100 ℃;

step 8.2.2, adding butter into the step 8.2.1 and completely melting for later use;

step 8.2.3, mixing and stirring the drinking water and the gericut beetle powder, and then heating to 60 ℃;

step 8.2.4, flushing step 8.2.3 into step 8.2.2, stirring uniformly, and cooling to room temperature;

step 8.3, sandwich operation:

step 8.3.1, selecting the pre-sandwiched cake crust 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 8.3.2, separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step 8.3.3, filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then combining and buckling the two cake wrappers;

8.3.4, placing the sandwiched macarons into a white turnover box, and temporarily placing the box in a refrigerator at 0-5 ℃, wherein 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;

in the sandwich operation process, the first-in first-out principle is strictly implemented: 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; two labels are not obtained on the same container or the same batch or the same variety of products;

step 8.4, sauce dipping preparation:

step 8.4.1, preparation of sauce dipping raw materials: cocoa butter 30 g, Jialibao black chocolate grain 65% 600g

Step 8.4.2, processing dipping sauce raw materials: putting the ingredients into a chocolate melting furnace, adjusting the temperature to 45 ℃, slowly melting, slowly stirring uniformly and then preparing for later use;

step 8.4.3, sauce dipping preparation: manually dipping the sauce to a specified depth, taking out the sauce, and slightly stopping in the air for 2-3 seconds to solidify;

step 9, inner packaging: in principle, products with different tastes (colors) are evenly distributed in the same product; each plastic suction groove is provided with a paper support; putting the product into a paper holder in a blister, covering the paper holder with a blister upper cover for metal detection, putting the product into a box, and bagging the product;

step 10, external packaging and warehousing:

step 10.1, performing heat sealing on the product subjected to inner packaging through an overheating shrinking machine in sequence;

step 10.2, regularly stacking the products formed in the step 10.1 on a base plate in order, and warehousing in time; the warehousing frequency can be properly adjusted according to the temperature change of a workshop and the external environment;

step 11, storage and ex-warehouse: the storage condition and the shelf life of the product are-18 ℃ and 12 months. The shelf life is 7 days at normal temperature or at 5 ℃; when the product is taken out of the warehouse, the residence time outside the warehouse is reduced as much as possible, the residence time outside the warehouse in spring and autumn is not more than 4 hours, and the residence time outside the warehouse in summer is not more than 1 hour;

step 12, delivery: the offline customers deliver the goods at the condition of freezing-10 ℃; the food safety is not affected within 7 days; the online customers deliver goods at normal temperature or refrigeration condition of about 5 ℃.

Furthermore, in the step 2.4, in order to help the auxiliary materials to be dispersed fully and uniformly, a small amount of almond powder and frosting are taken and 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 preparation process of the sandwich in the step 8.2, temperature measurement is carried out on a heating operation link, wherein the temperature measurement comprises the heating temperature of milk, the melting temperature of water and the melting temperature of Jilising.

After adopting the structure, the invention has the beneficial effects that: the invention provides a preparation process of a Christmas tree-shaped macarons, which has relatively simple processing flow and effectively reduces the processing cost, thereby improving the popularity of the macarons and being eaten by the vast consumers.

Description of the drawings:

FIG. 1 is a schematic view showing the flow of powdery raw material treatment in the present invention.

FIG. 2 is a schematic view of the stirring flow in the present invention.

FIG. 3 is a schematic view of the baking process of the present invention.

FIG. 4 is a schematic view of the process for making the sandwich 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, the following technical solutions are adopted in the present embodiment: the operation steps are as follows:

step 1, cake blank preparation:

step 1.1, preparing a cake blank 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, 10g of corn starch, 200g of low gluten wheat flour, 5g of edible salt, 3g of protein powder, 8.8g of gardenia yellow powder pigment, 7.7g of sodium copper chlorophyllin and 3g of xanthan gum;

operating Specifications and standards

Step 1.2, pretreating a cake crust raw material: 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 the inner package of the unpacked raw material does not have marked product information or the product information is incomplete, a product mark is automatically attached, and the marked content comprises but is not limited to a product name, a production date, a quality guarantee period and storage conditions.

Step 1.3, treatment of main powdery raw 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 2, batching:

step 2.1, distributing the egg white for hand mixing into a container for later use;

step 2.2, putting the egg white for machine mixing into a stirring container for later use;

step 2.3, mixing the white granulated sugar and the drinking water and then putting the mixture into a container for later use;

step 2.4, in order to help the auxiliary materials to be fully and uniformly dispersed, a small amount of almond powder and frosting are taken and fully mixed with the powdery auxiliary materials, and then the mixture is mixed with the rest almond powder and frosting for standby;

the food safety control requirement in the batching 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 3, stirring:

step 3.1, placing the white granulated sugar and the water obtained in the step 2.3 on an induction cooker, heating and decocting to 119 +/-1 ℃ to form a sugar water mixture for later use;

3.2, pouring the protein for machine stirring into a stirrer, and stirring at a low speed for later use;

3.3, pouring the hand-mixed protein into the powdery material prepared in the step 2.4 while performing the step 3.1 and the step 3.2, and manually stirring the mixture uniformly;

3.4, adjusting the protein whipping stirrer to a high speed, and then uniformly flushing the sugar water mixture obtained in the step 3.1 into the whipped protein obtained in the step 3.2 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;

3.5, sequentially taking about one third of the sugared and whipped protein formed in the step 3.4, adding the sugared and whipped protein into the slurry mixture in the step 3.3, stirring the mixture by hand until the mixture is totally uniform, transferring the rest sugared and whipped protein to the slurry mixture twice, and stirring the mixture until the mixture is totally uniform;

step 3.6, fully stirring the pasty mixture in the step 3.5 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 syrup, the syrup splashes carefully, and the user can take and place the syrup lightly 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 4, forming process:

step 4.1, pouring the slurry into a container of a forming machine, inserting a Christmas tree thin plate mould, debugging the forming machine, and setting unit discharge amount and tray feeding speed;

step 4.2, injecting the slurry in the same cylinder into a forming container for 1-2 times, and meanwhile, keeping the continuity of the injected slurry;

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 5, baking process (converter):

step 5.1, 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 5.2, baking: setting the temperature of a converter for baking to 190 +/-10 ℃, and heating to the temperature for baking for about 13 +/-3 minutes; the cake blank is used as a standard without hollow, and the color meets the specified requirements;

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 6, a cooling process:

step 6.1, pushing the baked cake crust discharged out of the furnace into a cooling chamber for cooling to room temperature;

6.2, cooling the cake crust, storing the cooled cake crust in a 0-5 ℃ refrigerator for later use, wherein 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 7, drawing:

step 7.1, placing the macarons cake blank in a hollowed-out mold to fix the position of the macarons cake blank;

7.2, drawing by adopting a sand blasting process, and pressing the other sheet hollowed into three pentagons on the macarons cake blank;

7.3, uniformly spraying the drawing raw materials on the hollowed-out thin plate by using a spray gun, wherein three pentagram patterns are formed on the surface of the macarons cake blank at the hollowed-out position; the formula of the spray painting material comprises the following components: 57 g of cacao butter of cacao baili, 540 g of Jiali white chocolate particles (33.1 percent) and 27 g of fragrant distillate oil-soluble pigment red, and the three raw materials are uniformly stirred;

step 8, sandwich manufacturing:

step 8.1, preparing sandwich raw materials: 324 g of milk, 108 g of corn starch, 648 g of salt-free butter, 21.6 g of gerbera giraldii nitsche powder, 190 g of drinking water and 48.6 g of indocalamus calamus leaf green tea powder;

step 8.2, preparing the sandwich material:

step 8.2.1, mixing the white granulated sugar, the milk, the matcha powder and the corn starch, manually stirring the mixture evenly, and heating the mixture to be more than 100 ℃;

step 8.2.2, adding butter into the step 8.2.1 and completely melting for later use;

8.2.3, mixing and stirring the drinking water and the gilding powder, heating to 60 ℃, and measuring the temperature of a heating operation link, wherein the temperature comprises the heating temperature of the milk and the melting temperature of the water and the gilding powder;

step 8.2.4, flushing step 8.2.3 into step 8.2.2, stirring uniformly, and cooling to room temperature;

the regulations and quality control specifications in the preparation 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; note: the sterilization mode is that alcohol is sprayed on the outer surface of the packaging material; 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; a sanitation control link: in addition to executing basic quality control regulations for the plant, the following sanitation control regulations must be executed between the sandwiches;

step 8.3, sandwich operation:

step 8.3.1, selecting the pre-sandwiched cake crust 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 8.3.2, separating qualified products from unqualified products in time; then placing the qualified product in an operation table for sandwich;

step 8.3.3, filling a proper amount of core materials into the decorating bags, uniformly distributing the core materials on the cake wrappers, and then combining and buckling the two cake wrappers;

8.3.4, placing the sandwiched macarons into a white turnover box, and temporarily placing the box in a refrigerator at 0-5 ℃, wherein 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;

in the sandwich operation process, the first-in first-out principle is strictly implemented: 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; two labels are not obtained on the same container or the same batch or the same variety of products;

step 8.4, sauce dipping preparation:

step 8.4.1, preparation of sauce dipping raw materials: cocoa butter 30 g, Jialibao black chocolate grain 65% 600g

Step 8.4.2, processing dipping sauce raw materials: putting the ingredients into a chocolate melting furnace, adjusting the temperature to 45 ℃, slowly melting, slowly stirring uniformly and then preparing for later use;

step 8.4.3, sauce dipping preparation: manually dipping the sauce to a specified depth, taking out the sauce, and slightly stopping in the air for 2-3 seconds to solidify;

step 9, inner packaging: in principle, products with different tastes (colors) are evenly distributed in the same product; each plastic suction groove is provided with a paper support; putting the product into a paper holder in a blister, covering the paper holder with a blister upper cover for metal detection, putting the product into a box, and bagging the product;

the sanitation, quality and food safety requirements in the inner packaging process are as follows: pretreatment of inner packaging material

The inner packaging material comprises: paper holder, plastic suction cover, box, label, plastic bag; the inner package is unpacked in an inner package material warehouse and then placed in a disinfection room for ultraviolet irradiation or ozone release disinfection; the operation belongs to a cold processing link, and the operation environment is a clean area, so the sanitary control requirements of the link are as follows: spraying 75% alcohol on the working table, equipment and tools and the hands of the staff before and after the operation for disinfection; in the operation process, hands of people are sprayed with 75% alcohol every 1 hour for disinfection; spraying 75% alcohol on the working table surface and equipment every 2 hours for disinfection; spraying 100PPM chlorine-containing disinfectant on the parts which are not frequently contacted with the ground, the wall and the like after work for disinfection; after work, an ultraviolet lamp or an ozone disinfection machine is started and ozone is released for 30 minutes to disinfect the ambient air; during working, the access door connected with other workshops is kept in a normally closed state; ending work is required during the rice using period, namely, the product cannot be left unused in an unmanned state; before the plastic sucking support and the box are used, except necessary disinfection, whether dirt, foreign matters, plastic scraps and the like exist is checked visually when the plastic sucking support and the box are used; the box label is correctly pasted (style), the date printing format is correct, the visual definition is realized, and whether the label content is abnormal or not is checked consciously;

step 10, external packaging and warehousing:

step 10.1, performing heat sealing on the product subjected to inner packaging through an overheating shrinking machine in sequence;

step 10.2, regularly stacking the products formed in the step 10.1 on a base plate in order, and warehousing in time; the warehousing frequency can be properly adjusted according to the temperature change of a workshop and the external environment;

step 11, storage and ex-warehouse: the storage condition and the shelf life of the product are-18 ℃ and 12 months. The shelf life is 7 days at normal temperature or at 5 ℃; when the product is taken out of the warehouse, the residence time outside the warehouse is reduced as much as possible, the residence time outside the warehouse in spring and autumn is not more than 4 hours, and the residence time outside the warehouse in summer is not more than 1 hour;

step 12, delivery: the offline customers deliver the goods at the condition of freezing-10 ℃; the food safety is not affected within 7 days; the online customers deliver goods at normal temperature or refrigeration condition of about 5 ℃.

The beneficial effects of the embodiment are as follows: the specific embodiment provides a preparation process of the Christmas tree-shaped macarons, the processing flow is relatively simple, the processing cost is effectively reduced, the popularity of the preparation process can be improved, and the preparation process can be eaten by vast consumers.

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.