阅读说明：本技术 一种肉松饼及其制备方法 (Dried meat floss cake and preparation method thereof ) 是由 游晓文 陈辉 游铃华 于 2021-07-20 设计创作，主要内容包括：本申请涉及食品领域,更具体地说,它涉及一种肉松饼及其制备方法,该肉松饼的制备方法包括如下步骤,S1、制备面皮、酥皮和馅料,备用；S2、将面皮包覆于酥皮上,均匀翻折3～5次,得到包覆皮；S3、在包覆皮的内表面上刷涂一层糖膜,随后用刷涂糖膜后的包覆皮包覆馅料,得到肉松饼原型；S4、对肉松饼原型进行烤制,得到肉松饼；其中,糖膜包括魔芋胶、食用明胶、醋酸酯淀粉、植物油、水。本申请通过在包覆皮内涂敷糖膜的方式,通过糖膜对肉松饼食用过程中产生的碎屑进行粘附,减少肉松饼掉渣的现象发生。(The application relates to the field of food, in particular to a dried meat floss cake and a preparation method thereof, wherein the preparation method of the dried meat floss cake comprises the following steps of S1, preparing flour wrappers, crispy wrappers and stuffing for later use; s2, coating the dough sheet on the crispy sheet, and uniformly turning over for 3-5 times to obtain a coated sheet; s3, brushing a sugar film on the inner surface of the coating skin, and then coating stuffing with the coating skin coated with the sugar film to obtain a dried meat floss cake prototype; s4, baking the dried meat floss cake prototype to obtain a dried meat floss cake; wherein the sugar film comprises konjac glucomannan, edible gelatin, acetate starch, vegetable oil, and water. This application is through the mode at the coating sugar film of intradermal coating, carries out the adhesion through the piece that the sugar film produced to the edible in-process of dried meat floss cake, and the phenomenon that the sediment was fallen to the reduction dried meat floss cake takes place.)

1. The preparation method of the dried meat floss cake is characterized by comprising the following steps:

s1, preparing wrappers, crusts and stuffing for later use;

s2, coating the dough sheet on the crispy sheet, and uniformly turning over for 3-5 times to obtain a coated sheet;

s3, brushing a sugar film on the inner surface of the coating skin, and then coating stuffing with the coating skin coated with the sugar film to obtain a dried meat floss cake prototype;

s4, baking the dried meat floss cake prototype to obtain a dried meat floss cake;

wherein, corresponding to every 100 parts by mass of the coating skin, the sugar film comprises the following components in parts by mass:

0.01-0.014 of konjac glucomannan;

0.015-0.019% of edible gelatin;

0.025-0.05 parts of acetate starch;

0.3-0.6 of vegetable oil;

1.4-1.9 parts of water.

2. The method for preparing a dried meat floss cake according to claim 1, wherein the sugar film further comprises 0.08 to 0.12 parts by mass of soybean protein per 100 parts by mass of the coating skin.

3. The method for preparing the dried meat floss cake according to claim 1, wherein the sugar film further comprises microcrystalline cellulose in an amount of 0.05 to 0.08 parts by mass per 100 parts by mass of the coating skin.

4. The method for preparing the dried meat floss cake according to claim 1, wherein the sugar film further comprises 0.06-0.1 parts by mass of fructose per 100 parts by mass of the coating skin.

5. The method for preparing the dried meat floss cake according to claim 1, wherein in the step S4, the baking specifically comprises the following steps:

s4-1, performing microwave treatment on the meat floss cake prototype to primarily cure the surface to obtain a primary treated meat floss cake;

s4-2, baking the primarily processed dried meat floss cake in an environment with the humidity not more than 40%, wherein the time is 10-15 min, and the temperature is 210-220 ℃.

6. The method of claim 5, wherein in step S4-1, the microwave treatment is performed at a power of 3.2-5.0 kW and a treatment time of 60-80S for each kilogram of meat floss cake prototype.

7. The preparation method of the dried meat floss cake according to claim 1, wherein the dried meat floss cake is prepared from the following raw materials in parts by mass per 100 parts by mass of the wrapper:

35-40 parts of high-gluten powder;

20-25 parts of medium gluten powder;

12-14 parts of vegetable oil;

0.1-0.4 part of sodium carboxymethylcellulose;

5-8 parts of guar gum;

6-12 parts of cane sugar;

0-0.008 parts of a preservative;

the balance being water.

8. The preparation method of the dried meat floss cake according to claim 7, wherein the dried meat floss cake is prepared from the following raw materials in parts by mass per 100 parts of the pastry:

35-40 parts of high-gluten powder;

38-42 parts of medium gluten powder;

the balance being vegetable oil.

9. The method for preparing dried meat floss patties according to claim 8, wherein the vegetable oil is soybean oil.

10. A dried meat floss cake, which is prepared by the preparation method of any one of claims 1 to 9.

Technical Field

The application relates to the field of food, in particular to a dried meat floss cake and a preparation method thereof.

Background

The dried meat floss cake is a delicious food suitable for both the old and the young, and is widely popular in China.

The preparation of the dried meat floss cake generally comprises the steps of preparing a wrapper, preparing a crisp wrapper, preparing stuffing, wrapping, baking and the like. In order to keep good taste, half of the skin of the dried meat floss cake prepared by the steps has small viscosity, so that teeth are prevented from being stuck in the eating process, the adhesion force of the skin of the dried meat floss cake is poor, residues are easy to fall off during eating, and the user experience of consumers is influenced.

Disclosure of Invention

In order to reduce the slag falling phenomenon of the dried meat floss cake in the eating process and improve the eating taste and the eating experience of a user, the application provides the dried meat floss cake and the preparation method thereof.

Firstly, the application provides a preparation method of a dried meat floss cake, which comprises the following steps:

s1, preparing wrappers, crusts and stuffing for later use;

s2, coating the dough sheet on the crispy sheet, and uniformly turning over for 3-5 times to obtain a coated sheet;

s3, brushing a sugar film on the inner surface of the coating skin, and then coating stuffing with the coating skin coated with the sugar film to obtain a dried meat floss cake prototype;

s4, baking the dried meat floss cake prototype to obtain a dried meat floss cake;

wherein, corresponding to every 100 parts by mass of the coating skin, the sugar film comprises the following components in parts by mass:

in the technical scheme, the sugar film is coated and baked together, and the phenomenon of slag falling can be reduced through the viscosity of the sugar film. The sugar film contains konjac glucomannan, edible gelatin and acetate starch, the konjac glucomannan and the acetate starch can form a better viscosity system, a better adhesion effect can be achieved on the coating skin, the edible gelatin can achieve an effect of enhancing the sugar film, and the formed sugar film is not easy to break, so that in the eating process, the sugar film can achieve an adhesion effect on the dregs generated on the surface skin, the whole sugar film is not easy to scatter, and the phenomenon of dregs falling in the eating process is reduced. Meanwhile, the forehead sugar film prepared by the method is moderate in overall softness and hardness, and has no obvious influence on mouth feel, so that the forehead sugar film is suitable for the preparation process of the dried meat floss cake.

Optionally, the sugar film further comprises 0.08-0.12 parts by mass of soybean protein per 100 parts by mass of the coating skin.

In the technical scheme, the soybean protein has better viscosity, is beneficial to further reducing the self-cracking phenomenon of the sugar film in the baking process, improves the viscosity of the sugar film on the coating skin and reduces the slag falling phenomenon.

Optionally, the sugar film further comprises microcrystalline cellulose in an amount of 0.05 to 0.08 parts by mass per 100 parts by mass of the coating skin.

The microcrystalline cellulose has high film forming capacity, the cohesive force of the sugar film can be further improved, the breakage of the sugar film in the production, transportation and packaging processes is reduced, and the possibility of slag falling when the dried meat floss cake is eaten is further reduced.

Optionally, the sugar film further comprises 0.06-0.1 parts by mass of fructose for every 100 parts by mass of the coating skin.

Compared with other sugars, the fructose can provide a relatively comfortable mouthfeel on the whole, has relatively high sweetness, and can feel sweet taste at the moment of entering the mouth at an earlier time point when the fructose generates sweet taste, thereby being beneficial to improving the mouthfeel of the dried meat floss cake.

Optionally, in step S4, the baking specifically includes the following steps:

s4-1, performing microwave treatment on the meat floss cake prototype to primarily cure the surface to obtain a primary treated meat floss cake;

s4-2, baking the primarily processed dried meat floss cake in an environment with the humidity not more than 40%, wherein the time is 10-15 min, and the temperature is 210-220 ℃.

In the technical scheme, the dried meat floss cake is primarily baked, and the surface can be primarily dehydrated in the baking process, so that a complete sugar film system is formed. The sugar film prepared by the method is not easy to crack or break, a better sugar film structure can be formed, and the possibility of slag falling in the eating process of the dried meat floss cake is further reduced.

Optionally, in step S4-1, the microwave treatment is performed for each kilogram of meat floss cake prototype, the power of the microwave is 3.2-5.0 kW, and the treatment time is 60-80S.

By adopting the processing time, the dehydration degree of the whole sugar film is moderate, the whole sugar film is not easy to crack, the internal heating degree of the dried meat floss cake is also better, a soft dried meat floss cake structure can be formed, and the taste is better.

Optionally, every 100 parts by mass of the wrapper is prepared from the following raw materials:

according to the technical scheme, the sodium carboxymethyl cellulose and the guar gum are added into the dried meat floss cake, the sodium carboxymethyl cellulose can play a role in water retention in a system, so that water in the dried meat floss cake is volatilized slowly, meanwhile, a certain lubricating effect can be played in a cross-linked structure formed by the flour, the guar gum is added, the adhesion between a coating system and a sugar film is improved, and the cracking or falling of the sugar film is reduced.

Optionally, every 100 parts by mass of the pastry is prepared from the following raw materials:

35-40 parts of high-gluten powder;

38-42 parts of medium gluten powder;

the balance being vegetable oil.

By adopting the technical scheme, the prepared dried meat floss cake is soft and non-sticky to teeth and has good mouthfeel.

Optionally, the vegetable oil is soybean oil.

The dried meat floss cake prepared by adopting the soybean oil as the vegetable oil has good overall taste and is not greasy, and the coating layer has good strength and is not easy to crack.

In addition, the application provides a dried meat floss cake which is prepared by the preparation method.

The dried meat floss cake prepared by the method is soft and non-sticky, has good taste, is not easy to drop a large amount of residues under the adhesion of the sugar film in the eating process, and improves the user experience of eaters.

In summary, the present application includes at least one of the following advantages:

1. in the application, in the process of preparing the dried meat floss cake, the sugar film is coated on the surface of the dried meat floss cake, so that the sugar film can generate better adhesion and coating effects on the coating skin, the phenomenon that the dried meat floss cake falls off slag in the eating process is reduced, and the eating taste and the user experience of the dried meat floss cake are further improved.

2. In the further arrangement of the application, the soybean protein is added into the sugar film, so that the strength of the sugar film and the adhesion to the coating skin are improved, and the phenomenon of slag falling is further reduced.

3. In the further setting of this application, through adding microcrystalline cellulose, further improved the intensity of sugar film, make the difficult fracture of sugar film in the course of working.

4. In the further setting of this application, carry out the mode of baking after microwave treatment to the dried meat floss cake prototype earlier, further reduce the fracture or the smashing of sugar film, improve the integrality of sugar film, further reduce the phenomenon of the edible in-process of dried meat floss cake and fall the sediment and take place.

Detailed Description

The dried meat floss cake is a common food and has a wide market in China. The residue falling phenomenon generated in the eating process of the dried meat floss cake is difficult to solve all the time, so that the dried meat floss cake can be made into a smaller size which can be swallowed in one mouth by common manufacturers at present, thereby reducing the residue falling problem caused by refusal. However, the method has great limitation, and different eaters have different sizes in one mouth, and the common yolk shortbread of 35-40 g still has the problem that a plurality of consumers cannot eat the yolk shortbread in one mouth and still have dregs falling. The applicant has therefore tried to remedy the above-mentioned problems and achieved certain results through a number of experiments in this respect. The applicant shall now describe the present application in further detail with reference to the following examples.

First, in the following examples, the sources and specifications of a portion of the material are shown in table 1.

TABLE 1 table of sources of materials

Composition (I)	Source	Specification of
			High-gluten flour	Wudeli for treating diabetes	Five-star high gluten wheat flour
Medium gluten flour	Wudeli for treating diabetes	Six-star super fine wheat flour
			Soybean oil	Jialong grain oil
Sodium carboxymethylcellulose	Long light of Shanghai	Food grade, FH9
			Guar gum	Indian fano	Viscosity 6000
Mung bean	Purchase from market
			Dried meat floss	Friend and minister medicine
Bean powder	Self-made	Purchasing soybean on the market, grinding to 200 meshes
			Konjak glue	northHubei Qiangsen	KJ-30
Edible gelatin	Such as a natural living thing	Bone gelatin freezing force 160
			Acetate starch	Procin starch	Cassava starch
Soy protein	Ming Rui	Hydrolyzed protein food grade
			Microcrystalline cellulose	Amresco	PH105

Examples 1 to 14, a meat floss patty, prepared by the steps of:

s1, preparing the wrappers, the crisp wrappers and the stuffing, wherein the preparation method comprises the following steps:

preparing the dough cover: according to the proportion shown in table 2, high gluten flour, medium gluten flour, vegetable oil, sodium carboxymethylcellulose, guar gum, water, sucrose and preservative are mixed, added into a dough kneading machine for dough kneading treatment, the dough kneading time is 15min, the water content is three thirds of the equal mass, and the high gluten flour, the medium gluten flour, the vegetable oil, the sodium carboxymethylcellulose, the guar gum, the water, the sucrose and the preservative are added respectively before the dough kneading begins, when the dough kneading reaches 3min and when the dough kneading reaches 8 min.

Preparing crisp crust: according to the mixture ratio shown in Table 2, high gluten flour, medium gluten flour and vegetable oil are added into a dough kneading machine, and the dough kneading time is 8 min.

Preparing stuffing: firstly, according to the formula shown in table 2, grinding mung beans, adding white granulated sugar, vegetable oil, salt, water, a preservative and calcium propionate, fully and uniformly mixing to obtain mung bean stuffing, and then, according to the formula shown in table 2, uniformly mixing the mung bean stuffing, dried meat floss, soybean meal, vegetable oil and water to obtain dried meat floss stuffing for later use.

Table 2, examples 1-15 recipe tables for dough, crisp dough, mung bean stuffing and dried meat floss stuffing

S2, coating the dough sheet on the re-crispy sheet, and pressing the dough sheet and the crispy sheet for three times by a forming machine, wherein the mass ratio of the dough sheet to the crispy sheet is 4.5: 0.65, so as to obtain the coated sheet.

S3, after pressing the skin in the third step of the forming machine, uniformly coating a layer of sugar film on the inner surface of the coating skin, then controlling the mass ratio of the coating skin to the dried meat floss stuffing to be 1: 2, coating the stuffing with the coating skin coated with the sugar film to obtain a dried meat floss cake prototype, wherein the using amount of each component in the sugar film is shown in the table 3 corresponding to each 100 parts by mass of the coating skin. And after the brush coating is finished, obtaining a prototype meat floss cake.

TABLE 3 sugar film component ratios in examples 1 to 14

Composition (I)	Konjak glue	Edible gelatin	Acetate starch	Vegetable oil	Water (W)	Soy protein	Microcrystalline cellulose	Fructose
									Example 1	0.01	0.019	0.025	0.3	1.9	0	0	0
Example 2	0.011	0.018	0.03	0.4	1.8	0	0	0
									Example 3	0.012	0.017	0.04	0.45	1.7	0	0	0
Example 4	0.013	0.016	0.045	0.5	1.5	0	0	0
									Example 5	0.014	0.015	0.05	0.6	1.4	0	0	0
Example 6	0.012	0.017	0.04	0.45	1.7	0.08	0	0
									Example 7	0.012	0.017	0.04	0.45	1.7	0.12	0	0
Example 8	0.012	0.017	0.04	0.45	1.7	0.20	0	0
									Example 9	0.012	0.017	0.04	0.45	1.7	0	0.05	0
Example 10	0.012	0.017	0.04	0.45	1.7	0	0.08	0
									Example 11	0.012	0.017	0.04	0.45	1.7	0	0.15	0
Example 12	0.012	0.017	0.04	0.45	1.7	0	0	0.06
									Example 13	0.012	0.017	0.04	0.45	1.7	0	0	0.1
Example 14	0.012	0.017	0.04	0.45	1.7	0.1	0.08	0.06

The sugar film brush application to the coating skin was as follows: the components of the sugar film were added to water at specific gravity as shown in table 3 while keeping stirring, and then the surface of the coated skin was uniformly brushed with a food brush. During mass production, the specific brushing amount can be controlled by weighing after each brushing, and the brushing amount can be achieved by repeatedly brushing for two to three times under general conditions.

S4, placing the dried meat floss cake prototype in a baking oven, controlling the humidity to be 50% and the temperature to be 210 ℃, and baking for 15 min. During the baking process, the turnover is carried out every 3 min.

Wherein, the vegetable oil is soybean oil, and the preservative is potassium sorbate and sodium dehydroacetate with the mass ratio of 1.2: 1. After the preparation is finished, the quality of each dried meat floss cake is controlled to be 65-70 g.

Examples 15 to 21, a meat floss patty, differ from example 14 in that the composition of the wrapper is shown in Table 4.

TABLE 4 Table of the components of the dough in examples 15 to 21

Composition (I)	High-gluten flour	Medium gluten flour	Vegetable oil	Sodium carboxymethylcellulose	Guar gum	Water (W)	Sucrose	Preservative
									Example 15	4	2.5	1.2	0.1	0.5	Make up to 10kg	0.6	0
Example 16	3.5	2.0	1.4	0.02	0.6	Make up to 10kg	1.2	0.008
									Example 17	3.5	2.0	1.4	0.04	0.8	Make up to 10kg	1.2	0.008
Example 18	3.5	2.0	1.4	0.04	0	Make up to 10kg	1.2	0.008
									Example 19	3.5	2.0	1.4	0	0.8	Make up to 10kg	1.2	0.008
Example 20	3.5	2.0	1.4	0.04	1.2	Make up to 10kg	1.2	0.008
									Example 21	3.5	2.0	1.4	0.1	0.8	Make up to 10kg	1.2	0.008

Example 22, a meat floss cake, differs from example 1 in that in the preparation of the pastry, 4.2kg of medium gluten flour and 4kg of high gluten flour are taken as raw materials, and water is added to make up to 10 kg.

Embodiment 23, a meat floss patty, differs from embodiment 14 in that step S4 specifically includes the steps of: s4-1, placing the meat floss cake prototype in a microwave, and carrying out microwave treatment for 60S, wherein the microwave power is 3.2kW corresponding to each kg of meat floss cake prototype.

S4-2, processing the dried meat floss cake prototype through the microwave, controlling the humidity to be 40%, and baking for 10min at the temperature of 210 ℃.

Example 24, a meat patty, was different from example 23 in that the microwave treatment time was 80 seconds and the power was 5.0kW in step S4-1.

Example 25, a meat patty, was different from example 23 in that in step S4-1, the microwave treatment time was 100 seconds and the power was 6.0 kW.

Example 26, a meat patty, was different from example 23 in that in step S4-2, the baking time was 15min and the temperature was 220 ℃.

Example 27, a meat patty, differs from example 23 in that in step S4-2, the humidity is controlled to 50%.

For the above examples, the following comparative examples were set for comparison.

Comparative examples 1 to 9, a meat floss cake, differs from example 1 in that the composition of the sugar film per 100 parts by mass of the coating skin is shown in table 5.

Sugar film component ratios in Table 5 and comparative examples 1 to 9

For the above examples and comparative examples, the following experiments were carried out.

Experiment 1, sugar film processing integrity experiment, 100 pieces of each dried meat floss cake are prepared, and the number of damaged sugar films after preparation is counted.

Experiment 2, five volunteers were selected, the axial line of the dried meat floss cake was placed in the vertical direction, one bite was used to bite down about one third of the volume of the dried meat floss cake, the scattered chips in the dried meat floss cake were caught with paper below, the chips were weighed, and the average value was taken to measure the residue dropping performance of the dried meat floss cake.

Experiment 3, 20 volunteers were selected and the muffins were eaten and scored from the dimensions shown in table 6.

TABLE 6 Scoring standards for experiment 3

Scoring	Loose and soft	Non-blocking property
			0～2	Stiff mouthfeel and difficult chewing	Very sticky to teeth and difficult to chew
3～5	Hard taste and uncomfortable chewing	Has certain toughness and adhesion feeling
			6～8	Has common mouthfeel and no obvious difference	Has slight adhesion feeling
9～10	Has soft taste and is instantly melt in the mouth	Completely non-sticky to teeth, good taste

First, experiments 1 to 3 were conducted on examples 1 to 5 and comparative examples 1 to 9, and the results are shown in Table 7.

Table 7, examples 1 to 5 and comparative examples 1 to 9

According to the experimental data, compared with comparative examples 1-4, the scheme in the embodiments 1-5 can obviously reduce the falling of the chippings while having better softness and no tooth adhesion. In comparative example 1, the adhesion of the sugar film to the coating skin was weakened due to the lack of konjac gum, resulting in a large amount of falling of chips during eating. In comparative example 2, edible gelatin is lacked, so that the sugar film cannot form a good network cross-linking structure in the preparation process, the strength of the sugar film is poor, and meanwhile, the sugar film and the coating skin are cracked together in the eating process, so that the dried meat floss cake has a high dreg falling rate in the eating process. In comparative example 3, the lack of acetate starch, which provides the most important adhesive and cohesive force of the sugar film, may play a further reinforcing role in the network structure formed by the gelatin, and thus, the lack of acetate starch may cause increased film breakage and more serious residue dropping. The lack of vegetable oil in comparative example 4 resulted in uneven mixing of the entire sugar film and also in greater local stickiness of the sugar film, thus seriously affecting the mouthfeel.

In comparative example 5, konjac gum was used in an excessive amount, comparative example 6 was used in an excessive amount, and comparative example 7 was used in an excessive amount of acetate starch, both of which resulted in a system that was too viscous, resulting in a change in the texture of the dried meat floss cake, and seriously affecting the softness and non-stickiness of the dried meat floss cake. In comparative example 8, the vegetable oil was excessive, resulting in the loose network structure formed by the edible gelatin, and the acetate starch did not provide good viscosity, resulting in serious flaking. In comparative example 9, water is excessive, the whole system is diluted, so each component can only play a role in a mode of penetrating into the coating skin, the penetration process of the coating skin is slow, after the penetration, if too large concentration is adopted, the coating skin can have strong viscosity, the taste similar to maltose is easily generated when the coating skin is eaten, the tooth adhesion is serious, the effect of reducing the falling of fragments is difficult to realize due to the diluted concentration, and the effect of reducing the falling of the residues can not be well realized when the taste is influenced by the technical scheme in the comparative example 9.

Further, experiments 1 to 3 were carried out for examples 6 to 14, and the results are shown in Table 8.

Table 8 and Experimental results of examples 6 to 14

In the technical scheme, the sugar film on the surface of the dried meat floss cake is further optimized. In examples 6 to 8, the soybean protein is added to the components of the sugar film, and the soybean protein can form a better adhesion structure, so that the adhesion capability of the sugar film to the meat floss cake chips is improved, and the occurrence of the residue falling phenomenon is reduced. However, when the soybean protein is excessive, a certain odor may occur during baking, and it has a certain influence on softness and non-stickiness. In embodiments 9-12, microcrystalline cellulose is added, which improves the viscosity, strength and cohesion of the sugar film, and further makes the sugar film more difficult to break in the processing process. However, the addition of the microcrystalline cellulose to a large extent can cause the surface of the dried meat floss cake to become hard and sticky, and the mouthfeel is influenced. Fructose has been added in embodiment 12 ~ 13, and theoretically fructose should not exert an influence to softness and non-adhesion degree, but in the in-service use process, the addition of fructose leads to the promotion of taste, and then can make the eater produce certain associated effect, and then improved the evaluation to the taste.

Further, experiments 1 to 3 were carried out for examples 15 to 27, and the results are shown in Table 9.

Table 9 and Experimental results of examples 15 to 27

In examples 15 to 21, the composition of the wrapper was adjusted. The wrapper is the main component in the coating wrapper, and the sodium carboxymethyl cellulose and the guar gum are added into the wrapper, so that the adhesiveness of the wrapper to a sugar film and the taste of the wrapper are remarkably improved, the whole wrapper has good taste, and the phenomenon that chips fall off when the wrapper is eaten is reduced. In examples 23 to 27, the preparation method was adjusted, microwave primary baking was used, and then high-temperature baking was performed, in the above process, on one hand, the phenomenon that the sugar film cracks due to too fast water loss by directly performing high-temperature baking was reduced, on the other hand, the macromolecules in the sugar film and the macromolecules in the coating skin can generate a certain amount of cross-linking and permeation, and the adhesion effect of the sugar film on the components in the coating skin was improved. In addition, because the sugar film has better performance of preventing water evaporation, the whole lower humidity is controlled in the baking process, the non-adhesion property can be effectively improved, and the dried meat floss cake is better in width.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.