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Huangshan sesame seed cake and preparation method thereof

A technology for Huangshan biscuits and raw materials, applied in baking, baked food, food science and other directions, can solve the problems of affecting the shelf life of food, easy to produce rancidity of oil, and high content of animal fat, so as to delay the automatic oxidation process of oil, prevent rancidity and deterioration, Improve shelf life

Inactive Publication Date: 2018-02-09
TEA RES INST ANHUI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huangshan biscuits are usually filled with pig fat meat as raw materials in the production process. After baking, the animal fat content in the cake is high. Excessive intake will easily cause harm to the body, and the fat will be stored during storage. Easy to produce rancidity, affecting the shelf life of food

Method used

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  • Huangshan sesame seed cake and preparation method thereof
  • Huangshan sesame seed cake and preparation method thereof
  • Huangshan sesame seed cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the preparation of Huangshan sesame seed cake

[0023] (1) Measure each raw material according to the following parts by weight: 340 parts of flour, 65 parts of ghee, 25 parts of green tea powder, 4 parts of maltose, 2 parts of alkali powder, 90 parts of pork fat, 60 parts of dried plums, 20 parts of white sugar , 10 parts of chili powder;

[0024] (2) Pulverize the tea leaves and pass through a 800-mesh sieve to obtain green tea powder; cut fresh pork fat into diced meat of 0.3×0.3mm, mix the green tea powder and diced meat well, and marinate for 60 minutes at room temperature; Soak hair in warm water, wash and chop it, mix it with green tea powder, diced meat, sugar, and chili powder to make stuffing;

[0025] (3) Add warm water to the flour, knead and knead the dough, then wake up the dough for 1.5 hours, divide the dough into several dough pieces, add edible alkali, and wake up the dough for 5 minutes again;

[0026] (4) First roll the dough into a d...

Embodiment 2

[0030] Embodiment 2: the preparation of Huangshan sesame seed cake

[0031] Prepare according to the preparation method of Example 1, the difference is that the raw material formula is as follows: 310 parts of flour, 63 parts of ghee, 20 parts of green tea powder, 3 parts of maltose, 2 parts of alkali powder, 90 parts of pig fat meat, prunes 55 parts of vegetables, 20 parts of white sugar, 8 parts of chili powder; in the step (6), the first baking temperature is 250 DEG C, the baking time is 4 minutes, the second baking temperature is 105 DEG C, the baking time for 35 minutes.

[0032] The test found that the prepared biscuits are crispy and crispy in taste, thin in skin and full of filling, rich in tea flavor, oily but not greasy, round and full in shape, golden in color and uniform in color, and its tea polyphenol content is 0.67%.

Embodiment 3

[0033] Embodiment 3: the preparation of Huangshan sesame seed cake

[0034] Prepare according to the preparation method of Example 1, the difference is that the raw material formula is as follows: 250 parts of flour, 60 parts of ghee, 15 parts of green tea powder, 1 part of maltose, 1 part of alkali powder, 90 parts of pig fat meat, prunes 50 parts of vegetables, 15 parts of white sugar, 8 parts of chili powder; in the step (6), the first baking temperature is 255°C, the baking time is 3 minutes, the second baking temperature is 110°C, and the baking time for 30 minutes.

[0035] It is found through tests that the prepared sesame seed cakes are crispy and crispy in mouthfeel, thin in skin and full of filling, tea flavor, oily but not greasy, round and full in shape, golden in color and even in color, and its tea polyphenol content is 0.57%.

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Abstract

The invention relates to the technical field of food processing, in particular to a Huangshan sesame seed cake and a preparation method thereof. The Huangshan sesame seed cake comprises, by mass, 250-350 parts of flour, 60-65 parts of ghee, 15-25 parts of green tea powder, 1-5 parts of maltose, 1-2 parts of dietary alkali, 80-90 parts of pig shop fat, 45-60 parts of preserved vegetables, 10-20 parts of white sugar, and 5-10 parts of chili powder. The Huangshan sesame seed cake is good in taste, healthy in eating and long in quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Huangshan biscuit and a preparation method thereof. Background technique [0002] Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake", is a traditional food in Huizhou with many fillings and thin shells. Huangshan biscuits are usually filled with pig fat meat as raw materials in the production process. After baking, the animal fat content in the cake is high. Excessive intake will easily cause harm to the body, and the fat will be stored during storage. It is prone to rancidity and affects the shelf life of food. Therefore, how to improve the preparation method of Huangshan biscuit so that it can meet the current continuously improving health diet requirements is a technical problem that needs to be solved urgently in this field. Contents of the invention [0003] The purpose of the invention is to provide a Huangshan biscuit with good tas...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38
CPCA21D13/31A21D13/38
Inventor 廖珺胡国训谢军霞苏有健张永利
Owner TEA RES INST ANHUI ACAD OF AGRI SCI
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