CN105104489A - Dried meat floss cake - Google Patents
Dried meat floss cake Download PDFInfo
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- CN105104489A CN105104489A CN201510573025.5A CN201510573025A CN105104489A CN 105104489 A CN105104489 A CN 105104489A CN 201510573025 A CN201510573025 A CN 201510573025A CN 105104489 A CN105104489 A CN 105104489A
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- cake
- dried meat
- meat floss
- powder
- salt
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- 241000628997 Flos Species 0.000 title claims abstract description 60
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 60
- 239000000843 powder Substances 0.000 claims abstract description 34
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 claims abstract description 28
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 26
- 235000013601 eggs Nutrition 0.000 claims abstract description 26
- 235000012045 salad Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 24
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 24
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 24
- 239000004376 Sucralose Substances 0.000 claims abstract description 17
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 17
- 235000019408 sucralose Nutrition 0.000 claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000006260 foam Substances 0.000 claims description 30
- 235000018102 proteins Nutrition 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 25
- 238000010009 beating Methods 0.000 claims description 23
- 241001093152 Mangifera Species 0.000 claims description 22
- 235000010746 mayonnaise Nutrition 0.000 claims description 21
- 239000008268 mayonnaise Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000007935 neutral effect Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000011148 porous material Substances 0.000 abstract description 3
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- 210000000748 cardiovascular system Anatomy 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
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- 230000002265 prevention Effects 0.000 abstract description 2
- 241000249058 Anthracothorax Species 0.000 abstract 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract 2
- 229930182830 galactose Natural products 0.000 abstract 2
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 208000006558 Dental Calculus Diseases 0.000 abstract 1
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- 235000015097 nutrients Nutrition 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a dried meat floss cake. The dried meat floss cake is composed of the following materials of cake materials: egg white, galactose, cake flour, yolk, water, salad oil, potato starch, mangos, lemon juice, salt, yeast powder, baking powder, tartronic acid and sucralose; materials for making a salad dressing: whole eggs, galactose, salt, chicken powder, salad oil and white vinegar; and an auxiliary material of dried meat floss. The dried meat floss cake provided by the present invention is nutrient-rich, of a golden color, both sweet and salty, aromatic in character and agreeable in taste, soft and smooth in texture, uniform in air pore, and elastic; the sweetness is proper, which is conductive to growth of bifidobacterium species, thereby preventing obesity, dental decay, constipation and hypertension; with addition of the mangos and tartronic acid, healthcare functions, of beauty skin care, cardiovascular system protection and tumor prevention, of the dried meat floss cake are realized; the chicken powder is used for replacing aginomoto, thereby raising freshness, increasing nutrition and reducing harms caused to human bodies by the aginomoto; and the lemon juice is used for replacing tartar powder and yeast powder is used for replacing baking powder, so the cake is rich in nutrition, safe and health.
Description
Technical field
The present invention relates generally to a kind of cake, particularly relates to a kind of dried meat floss cake.
Background technology
Dried meat floss cake, namely adds dried meat floss or adds dried meat floss and cook the cake that interior filling makes on cake.Dried meat floss cake is generally smoked by granulated sugar, egg, flour, dried meat floss and mayonnaise and is formed, for ordinary bread adds abundant mouthfeel.But dried meat floss cake heat, fat and cholesterol level are higher, and normal food is then unfavorable for healthy, limits the applicable crowd of dried meat floss cake, and on market, the taste of dried meat floss cake is single, lacks functional.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of dried meat floss cake.
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3400 ~ 3600, galactolipin 900 ~ 1000, low powder 1000 ~ 1100, yolk 900 ~ 1000, water 650 ~ 750, salad oil 240 ~ 260, farina 100 ~ 130, mango 100 ~ 120, lemon juice 60 ~ 80, salt 14 ~ 16, dusty yeast 10 ~ 12, baking powder 2 ~ 4, hydroxymalonic acid 1 ~ 3, Sucralose 0.5 ~ 0.7;
The raw material composition of mayonnaise: shell egg 110 ~ 130, galactolipin 130 ~ 150, salt 14 ~ 16, chickens' extract 1 ~ 3, salad oil 1600 ~ 2000, light-coloured vinegar 90 ~ 100;
Auxiliary material (in right amount): dried meat floss.Dried meat floss addition is the 1/10-1/8 of all the other material qualities, can add according to individual mouthfeel, when addition is 1/10, mouthfeel and outward appearance better.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 ~ 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 ~ 2 minute, add mango pulp and hydroxymalonic acid, turn 1 ~ 2 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 ~ 2 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 ~ 2 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 ~ 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 ~ 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 ~ 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
The speed of rapid stirring is 150-180rpm, and the speed of low rate mixing is 80-95rpm.
Mango, nutritious, be rich in sugar, protein, crude fibre, carrotene, vitamin and mineral matter element, anti-inflammation, antitumor, beauty and skin care, cleaning stomach.
Hydroxymalonic acid, can suppress saccharide converted in human body is fat, stops body fat to be piled up, has effect of fat-reducing and prevention coronary heart disease.
Advantage of the present invention is: a kind of dried meat floss cake provided by the invention, nutritious, golden yellow color, the delicate fragrance of existing lemon, has again the sweet of cake and mayonnaise, also has the salty, aromatic character and agreeable taste of dried meat floss, and tissue is soft fine and smooth, and pore is even, flexible; Replace white granulated sugar with galactolipin and Sucralose, sugariness is moderate, is beneficial to again the growth of Bifidobacterium, prevents obesity, carious tooth, constipation and hypertension, is applicable to crowd wide; Add mango and hydroxymalonic acid, can beauty and skin care, protection cardiovascular system, antitumor, add the health care of dried meat floss cake, enrich the kind of dried meat floss cake on market; Protein foam mixes with batter gradation, makes that dried meat floss cake is fine and smooth, softness does not lose chewiness again; Replace monosodium glutamate with chickens' extract, can consumption be reduced, improve freshness, increase ucleotides nutriment, reduce monosodium glutamate more than 100 DEG C because of harm that pyrolytic produces human body; Replace tower tower powder with lemon juice, dusty yeast replaces baking powder, reduces the consumption of baking powder, can reach the object making soft good to eat, the golden yellow color of cake, again can abundant nutrition, safety and Health.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3400, galactolipin 900, low powder 1000, yolk 900, water 650, salad oil 240, farina 100, mango 100, lemon juice 60, salt 14, dusty yeast 10, baking powder 2, hydroxymalonic acid 1, Sucralose 0.5;
The raw material composition of mayonnaise: shell egg 110, galactolipin 130, salt 14, chickens' extract 1, salad oil 1600, light-coloured vinegar 90;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 minute, add mango pulp and hydroxymalonic acid, turn 1 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Embodiment 2
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3500, galactolipin 950, low powder 1050, yolk 950, water 700, salad oil 250, farina 115, mango 110, lemon juice 70, salt 15, dusty yeast 11, baking powder 3, hydroxymalonic acid 2, Sucralose 0.6;
The raw material composition of mayonnaise: shell egg 120, galactolipin 140, salt 15, chickens' extract 2, salad oil 1800, light-coloured vinegar 95;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 7 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1.5 minutes, add mango pulp and hydroxymalonic acid, turn 1.5 minutes fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1.5 minutes, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1.5 minutes, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 28 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 13 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 5 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Embodiment 3
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: protein 36 00, galactolipin 1000, low powder 1100, yolk 1000, water 750, salad oil 260, farina 130, mango 120, lemon juice 80, salt 16, dusty yeast 12, baking powder 4, hydroxymalonic acid 3, Sucralose 0.7;
The raw material composition of mayonnaise: shell egg 130, galactolipin 150, salt 16, chickens' extract 3, salad oil 2000, light-coloured vinegar 100;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 2 minutes, add mango pulp and hydroxymalonic acid, turn 2 minutes fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 2 minutes, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 2 minutes, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Comparative example
A kind of dried meat floss cake, is made up of the raw material of following weight portion:
The raw material composition of cake: albumen 3500, white granulated sugar 1000, low powder 1050, yolk 950, water 750, salad oil 250, farina 115, tower tower powder 30, salt 15, baking powder 15;
The raw material composition of mayonnaise: shell egg 120, white granulated sugar 120, salt 15, monosodium glutamate 5, salad oil 1800, light-coloured vinegar 95;
Auxiliary material (in right amount): dried meat floss.
A preparation method for dried meat floss cake, its concrete steps are:
The making of cake:
(1) water, white granulated sugar, the spiced salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing is to dissolving completely, divide and add salad oil 2 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 minute, turns and turns 1 minute fast, without bulk gluten, obtain batter;
(2) albumen and tower tower powder are put into cylinder of beating eggs, moderate-speed mixer 1 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 minute, obtain protein foam;
(3) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 2/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(4) take out cake to stick with paste, load in piping bag, pour into baking tray, carry out curing 25 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(5) process after taking-up, room temperature cooling;
The making of mayonnaise:
(6) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(7) divide and slowly add salad oil 8 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(8) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Subjective appreciation: subjective appreciation is carried out to the dried meat floss cake of embodiment 1 ~ 3 and the dried meat floss cake of comparative example, 2000 people are selected at random in each city, everyone carries out subjective appreciation to dried meat floss cake must not eat other food in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of dried meat floss cake under trial test; Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example
| Project | Mouthfeel | Fragrance | Epidermis | Endoplasm | Tissue | Color and luster |
| Embodiment 1 | 8 | 9 | 9 | 8 | 8 | 9 |
| Embodiment 2 | 9 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 9 | 9 | 9 | 9 | 9 |
| Comparative example | 6 | 7 | 7 | 6 | 6 | 8 |
Show from the result of table 1, dried meat floss cake of the present invention, nutritious, golden yellow color, dried meat floss is soft, the delicate fragrance of existing lemon, has again the sweet of cake and mayonnaise, also has the salty, aromatic character and agreeable taste of dried meat floss, and pore evenly, tissue is soft fine and smooth, do not lose chewiness again.
Claims (2)
1. a dried meat floss cake, is characterized in that, is made up of following raw material:
The raw material composition of cake: albumen 3400 ~ 3600, galactolipin 900 ~ 1000, low powder 1000 ~ 1100, yolk 900 ~ 1000, water 650 ~ 750, salad oil 240 ~ 260, farina 100 ~ 130, mango 100 ~ 120, lemon juice 60 ~ 80, salt 14 ~ 16, dusty yeast 10 ~ 12, baking powder 2 ~ 4, hydroxymalonic acid 1 ~ 3, Sucralose 0.5 ~ 0.7;
The raw material composition of mayonnaise: shell egg 110 ~ 130, galactolipin 130 ~ 150, salt 14 ~ 16, chickens' extract 1 ~ 3, salad oil 1600 ~ 2000, light-coloured vinegar 90 ~ 100;
Auxiliary material (in right amount): dried meat floss.
2. the preparation method of a kind of dried meat floss cake as claimed in claim 1, is characterized in that, comprise the following steps:
The making of cake:
(1) cleaned by mango, peeling, stoning, making beating, obtains mango pulp;
(2) water, 1/2 galactolipin, 1/2 Sucralose, salt, dusty yeast and baking powder are put into cylinder of beating eggs, low rate mixing, to dissolving completely, divides and adds salad oil 6 ~ 8 times, mix thoroughly at a slow speed, add low powder and farina, turn at a slow speed to without particle, add yolk, middling speed turns 1 ~ 2 minute, add mango pulp and hydroxymalonic acid, turn 1 ~ 2 minute fast, without bulk gluten, obtain batter;
(3) albumen, 1/2 galactolipin, 1/2 Sucralose and lemon juice are put into cylinder of beating eggs, moderate-speed mixer 1 ~ 2 minute, transfer to beating fast and foam to becoming neutral, then transfer middling speed to and be about 1 ~ 2 minute, obtain protein foam;
(4) protein foam taking out 1/3 is poured in batter, turns gently evenly, then pours in batter by 1/3 protein foam, turns gently evenly, is all poured into by batter in 1/3 remaining protein foam, turns gently evenly, obtains cake and sticks with paste;
(5) take out cake to stick with paste, load in piping bag, pour into baking tray, proof 15 ~ 20 minutes, carry out curing 25 ~ 30 minutes, get angry 200 DEG C, lower fiery 195 DEG C;
(6) process after taking-up, room temperature cooling;
The making of mayonnaise:
(7) shell egg, galactolipin, salt and chickens' extract are put into eggbeater, low rate mixing is evenly to dissolving completely;
(8) divide and slowly add salad oil 10 ~ 15 times, low rate mixing, to dissolving completely, divides and slowly adds light-coloured vinegar 4 ~ 6 times, and low rate mixing is to dissolving completely;
The making of dried meat floss cake:
(9) cake surface is after the cooling period coated with one deck mayonnaise, spreads appropriate dried meat floss, stripping and slicing, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510573025.5A CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510573025.5A CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105104489A true CN105104489A (en) | 2015-12-02 |
Family
ID=54652829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510573025.5A Pending CN105104489A (en) | 2015-09-10 | 2015-09-10 | Dried meat floss cake |
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| CN105815415A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Pork floss cake with tea flavor |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| CN109380470A (en) * | 2018-10-29 | 2019-02-26 | 肖嘉琪 | A kind of food additives to extend the shelf life and its application |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108697150A (en) * | 2015-10-22 | 2018-10-23 | 热尼阿利斯公司 | The method of food dough and this dough of manufacture |
| CN108697150B (en) * | 2015-10-22 | 2021-09-14 | 热尼阿利斯公司 | Food dough and method of making such dough |
| CN105815415A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Pork floss cake with tea flavor |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN109380470A (en) * | 2018-10-29 | 2019-02-26 | 肖嘉琪 | A kind of food additives to extend the shelf life and its application |
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Application publication date: 20151202 |