How to extend the shelf life of the horseshoe cake?
Author: Hai Kang Zhou Li Si technology for a long time
Horseshoe cake is a traditional Chinese pastry, processed from flour, sugar and edible oil. It is named because the finished product is thick, thin in the middle and shaped like a horseshoe. It is characterized by crisp, loose and soft, sweet and oily, with good color, aroma and taste.
The total number of colonies exceeding the standard and moldy deterioration is a food safety problem that is easy to occur in cakes such as horseshoe cakes, and shortens the shelf life of foods such as horseshoe cakes.
So, how do you extend the shelf life of pastry foods such as horseshoe cakes?
The chief executive of Zhou Jianji of Shanghai Kangjiu Disinfection Technology Co., Ltd. , which specializes in the development of food shelf life extension technology , believes that there are many reasons for the mildew and deterioration of horseshoe cake. To prevent mildew and deterioration of horseshoe cake, it is necessary to adopt comprehensive food quality assurance measures, such as selecting qualified raw materials, scientifically setting production processes, and applying advanced disinfection equipment.
The dynamic disinfection machine is a kind of disinfection equipment for man- machines and co-workers. It uses dynamic disinfection machine and food preservation fence technology in the production of horseshoe cake, which can effectively prevent microbial contamination, avoid the problem of moldiness of horseshoe cake, and prolong the horseshoe cake. The shelf life of the pastry food .
Horseshoe Crisp is a pastry shortbread that is rich in carbohydrates, protein, fat, amino acids, minerals, vitamins and other nutrients. Due to its puffiness, nutrient-rich and convenient consumption, the horseshoe cake is deeply loved by consumers and has a large market space.
Horseshoe cakes are produced all over the country. According to the origin, the famous horseshoe cake products include Fujian Crisp, Yixian Crisps, Jiangyin Crisps, Jiaxian Crisps, and Changzhou Crisps. Now introduce the production method of Fujian horseshoe cake.
Processing ingredients of Fujian horseshoe cake: flour, cotton sugar, yeast, sugar, edible alkali, soybean oil.
Fujian horseshoe cake production method -
1. Put some flour into the dough mixer, shred the yeast, put it into the dough mixer, place some white sugar and some soybean oil on both sides of the flour, pour the appropriate amount of boiling water, mix and knead the oil. Sugar dough.
2. After dissolving part of the edible alkali in hot water, pour it into the dough mixer and continue to whipped to make the distribution of various raw and auxiliary materials uniform. After that, cut the dough to make it breathable. After five or six minutes, the dough was still kneaded together to make a sugary noodle.
3. Dissolve the remaining edible alkali in hot water, pour it into the dough mixer, and then add the remaining flour, cotton sugar, and soybean oil, and mix well to form a sugar cake.
4. The sugar oil surface is smashed into strips and cut into a dose of 15 grams each. The squash is rounded into a thin, medium-thick circular skin. Each one is wrapped in 31 grams of sugar cake, and the mouth is closed. After squashing, use a slab of about 6.7 cm in diameter, then engrave the horseshoe print on the front side of the crisp, dilute the sugar with hot water, and apply it on the surface of the crisp.
5. Put the crisps into the baking tray, bake them in the oven, and bake them out.
6. Once cooled, pack immediately. 7. Qualified products can be stored in the warehouse as finished products.
Fujian horseshoe cake products are characterized by golden color, soft and crispy, sweet and fragrant, oily and not greasy. They are deeply loved by consumers and are sold in Shangchao and Xiaobu.
The horseshoe cake is baked and sterilized at a high temperature, and the moisture content is low. Under normal temperature conditions, the packaged horseshoe cake can have a shelf life of several months to one year. According to common sense analysis, this horseshoe cake does not have the safety and quality problems of microbial exceeding the standard. However, in the actual storage and sales process, horseshoe cake has repeatedly experienced quality problems such as excessive microbes and mildew.
According to the introduction of the weekly chief engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd. , there are many reasons for the microbes exceeding the standard. The sanitary quality, production process, production environment, personnel hygiene, packaging containers, product transportation, etc. of the original excipients are not strictly in accordance with hygienic standards. It is possible to cause food such as horseshoe crisps to be contaminated by microorganisms, resulting in excessive microbial projects such as bacteria.
Zhou’s chief engineer believes that in order to prevent microbial contamination of horseshoe cakes and to ensure the health and safety of horseshoe cakes, horseshoe cake manufacturers should adopt scientific quality control measures: use raw materials with low microbial content and good sanitary quality; prevent cross-contamination The raw materials, semi-finished products and finished products are strictly separated. These items should be stored in different places and transported according to the process; the mouth, nose, hands, feet, shoes, hats, underwear, etc. of the production personnel should be The barrier protection or disinfection shall be carried out; the production equipment and packaging materials shall be strictly disinfected; the air in the production and packaging workshop shall be continuously sterilized to prevent the dirty air from contaminating the raw materials and products of the horseshoe cake.
According to the weekly chief engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd. , in the process of processing horseshoe cake, using dynamic disinfection technology and dynamic disinfection equipment can effectively improve the air quality of the food workshop, control microbial contamination of food , and improve the safety and quality of horseshoe cake. Thereby extending the shelf life of the horseshoe cake.
NICOLER disinfection technology refers to a kind of sterilization and disinfection method in which the human-machine can be synchronized in the same field. When the air is sterilized and disinfected , the staff does not need to leave, and it is harmless to human health. This disinfection method is also called dynamic disinfection technology. The domestic food disinfection technology research and development organization has successfully developed the “ food dynamic disinfection machine †using dynamic disinfection technology. The clean air treated by the dynamic disinfection machine can be quickly circulated and flowed in the food workshop, which can effectively improve the cleanliness of the food workshop and prevent secondary pollution of the food by the bacteria, thereby avoiding the mildew and deterioration of the food such as the horseshoe cake, and prolonging the horseshoe cake, etc. Food shelf life .
As a nutritious and convenient confectionery food, the sales of horseshoe cakes are very large, and there are many manufacturers. Due to the simple production technology and low equipment investment, many horseshoe cake manufacturers are small and medium-sized enterprises, lacking automatic cooling and packaging equipment. Before cooling and packaging, the horseshoe cake after baking is more susceptible to microbial contamination and mildew. .
Therefore, such enterprises should do a good job of sterilization and disinfection. In the cooling workshop and the inner packaging workshop, use " dynamic disinfection machine " and " AORODO ozone sterilization technology " to kill microorganisms in the workshop and prevent bacterial pollution, thereby improving the horseshoe The safety quality of the crisps, prolong the shelf life of the horseshoe crisps and other foods .
This article is provided by Shanghai Kangjiu Disinfection Technology Center
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