Mooncakes, as the traditional cuisine of the Mid-Autumn Festival in China, are rich in variety and variety, and they are deeply loved by people. Moon cake itself is rich in nutrients, coupled with high temperatures and high humidity during the production and sales seasons, so the moon cakes and moldy problems often occur. Here we take the issue of a company moon cake as an example to discuss the solution to the problem of oxidation and mildew of mooncakes.
Case: A company is a food group company that has been producing candy, biscuits, moon cakes and instant noodles for more than a decade. There are relatively sound national networks and there are also certain export channels. Last year, Wu Ren moon cakes and abalone moon cakes produced were oxidized and damaged, which caused a significant negative impact on the market sales and product brands.
Problem analysis: 1. Deterioration of products caused by oxidation of fillings such as nuts and ice meat; 2. Discoloration of water-dissolving materials such as abalone, shark's fin and bird's nest in stuffings; 3. Secondary pollution by air bacteria; , No special preservatives for the use of cakes; 5, Improper use of oxygen absorbers and lax sealing, leaks; 6. Cross-infection of hand microbes.
solution:
First, the filling processing 1, the type of nuts as much as possible to choose fresh, last year's production must be more resistant than the previous year's production of nuts. Generally do not choose black skin, yellow, moldy nuts. Ice meat to buy and sell meat, frozen meat is generally not as good resistance to fresh meat, and meat quality is better, pickling time must be more than three days, otherwise it is susceptible to deterioration and baking cake burst.
2. The fat (oil) content of the ice meat is about 80 to 90%, and 0.2 to 0.5% of the pork antioxidant can be added according to the total weight of the ice meat. The processing method is as follows:
A. 100g white sugar mixed with 2 ~ 5g of antioxidants, beaten into powdered sugar, beaten the powder and then stir evenly with 900g white sugar mixed. Then add 1 kg of white sugar with antioxidants to 9 kg of white sugar and mix well. Finally, add 10kg of white sugar with antioxidants to fat meat and marinate it.
b. If the formula is useful for wine (yellow wine, Qufu wine), antioxidants can be added to the wine to form a concentration of 3 to 5%. Stir and dissolve to use. Generally, 0.5kg of antioxidant-containing wine can be added to 50kg fat meat.
3. Antioxidant of nuts In general, antioxidants for vegetable oils can be added to the oil. The amount of oil added is 0.25%; For example, take 2.5g of antioxidant and add it to 1kg of oil and heat to 80°C. After stirring, dissolve 1kg of oil containing antioxidant into 9kg of oil and mix well. In the production process, the kernels can be mixed with oil and then added to other ingredients.
4. Pastry lotus paste preservatives are specially used for fillings, adding 1 to 1.5% of the total amount of fillings. Abalone moon cakes are generally filled with Wuren fillings or other cake powder fillings. Some units also have Rongsha fillings as the bottom. Generally, it is better to choose canned abalone, and use less dry abalone to reduce the “water-fat†process.
Second, the crust of the pie processing fresh cake flour by adding 5% of the cake lotus Rong preservative (water-soluble). Methods as below:
Formula: Flour total 0.5kg (including high-branch 20%, low-gluten 80%), syrup 400g, oil 150g, custard powder 10g, crust improver 3G, cake lotus vinegar preservative 2.5g, edible glutinous water 0.4~0.8 g (usually 0.6g, if the syrup acidity is higher can be adjusted to 1 ~ 1.5g), cake skin antioxidants add 0.25% by the amount of butter oil.
Process: 1. Add the measured cake antioxidant to the oil and stir it until it is melted. Syrup is added with 5 ~ 10g water-soluble powder, mix well, add preservation king mix well, add oil and mix well, then add custard powder and crust improver and mix well, and then flour, and mix thoroughly after the surface, static Place the filling 2 hours later, pack your hands faster. Try not to allow oil to seep out. 2. Adding moon cake brightening agent to the baked egg in the baked cake, the dried cake surface is more exquisite and bright. The method of adding is as follows: The scanning egg formula is 3 to 4 egg yolks plus one whole egg, and the proportion of 0.5 kg of brightener is added to the 50 kg of the sweeping eggs, and the mixture is added after mixing.
Crust characteristics: Oil return is 1 to 3 hours, especially transparent after oil return, the color of the cake is bright, and the shelf life can reach more than 2 months (requiring the moisture content of the cake is not high. You can even do without deoxidizer 2 The monthly storage period, but the probability of a few hundred thousand or several hundred thousand is likely to be mildew, which is related to factory hygiene and environmental changes.
Third, prevention of secondary pollution in the process of cooling and packaging 1. Prior to the production of mooncakes, ultraviolet or ozone disinfection is generally used. Due to the hazards to human health, disinfection must be interrupted during production, leading to the rapid proliferation of bacteria in the air and the human body. The germs (metabolism) gathered and there was a possibility of secondary contamination of the food at all times. It was foreshadowed that the total number of food colonies exceeded or mildew within the shelf life. The processing method is as follows:
a. Purchasing food dynamic air sterilizer, the so-called "dynamic disinfection" refers to the human-robot field operations such a disinfection method: for the air disinfection personnel do not need to leave the disinfection site, there is no any side effects, this disinfection method is called Dynamic disinfection, referred to as NICOLER disinfection technology. On the market today, the company with excellent quality and brand is Shanghai Kangjiu Environmental Protection Technology Co., Ltd. This company is also the leader of this disinfection technology.
b. The food dynamic air sterilizer, ultraviolet ray and ozone can be used together. When the workers work, the food dynamic air sterilizer is used to disinfect the cooling workshop and packaging workshop environment. When workers leave work or rest, ozone and ultraviolet light are used to disinfect the workshop environment to prevent the breeding and reproduction of microorganisms in the air during workers' rest periods.
2, to strengthen the disinfection of the hand, if the use of 75% medical alcohol as a disinfectant medium process: "induction soap machine wash - faucet wash --- induction drying --- induction hand disinfection"; after the first sterilization Time calculation, it is recommended to re-disinfect the hand every 60 to 90 minutes, blocking the breeding and reproduction of hand bacteria. There is a NCL-Q8 automatic sensing hand disinfection designed for the baking business to hang two doses to facilitate hand disinfection at the same time, can effectively avoid the flow of people.
Fourth, the packaging treatment of dried cakes in a hygienic condition after freezing to near room temperature ready for packaging, packaging the moon cake, pay attention to the following points:
1. The use of packaging machines A, semi-automatic packaging machine: first as a number of empty tray as a moon cake, sealed with a packaging machine. After the sealing is completed, hand pressure and foot pressure are applied to observe the tightness and firmness of the heat seal. The temperature, pressure, and speed of the packaging machine are withered; the cake is cold-frozen until it is not hot. When it is close to room temperature, it can be put into the bag and into the bag. The moon cakes with the mouth upwards are discharged one by one into the baking tray to prepare the deoxidizer; the amount of the cake in the baking tray is expected to be taken out from the bag, and the deoxidizer that has not been used is discharged from the air inside the bag. After the bag. The deoxidant that is poured out is immediately put by the person to the side of the moon cake tray (if there is no hole in the tray, it can also be placed in the tray). The cake containing the deoxidizer is sealed immediately. Absolute guarantee of crease-free, heat-sealed air tightness, firmness meets requirements;
The time from the beginning of pouring out the deoxidizer to the time it takes to seal the bag is 10-15 minutes, especially when the 20CC deoxidizer is used.
B, automatic packaging machine: The use of automatic packaging machine must first adjust the temperature, speed, pressure before the formal packaging, and pay special attention to whether the back seal is sealed. The seal strength is not enough, and the operator is a responsible and skilled worker. The simple method for debugging the seal strength is to pack empty trays as moon cakes and then squeeze them with your feet to observe if there is any deflation or leakage (of course, the instrument can also be used to detect). After confirming that the seal strength is sufficient, we must also observe whether the surface film of the transverse seal line or the back seal line is scorched or scratched. If the surface film is damaged, the oxygen permeability will be greatly increased. Formal packaging is only valid after confirming the quality of the seal.
2. The packaging material is preferably sterilized by ultraviolet light irradiation. After the class, utensils and containers can be wiped or rinsed with alcohol or chlorine dioxide. Factory hygiene should be noted.
3, 30 ~ 60g cake with 20CC deoxidizer with mini cake bag. 70 ~ 130g cake with 30CC with enough pound cake bag, 140 ~ 250g cake with 50 ~ 100CC with the first cake bag.
4. As long as the seal does not leak, the workshop environment is strictly dynamic and disinfected, and the mooncakes that are operated according to the above will not have mildew within 2 months.
Case: A company is a food group company that has been producing candy, biscuits, moon cakes and instant noodles for more than a decade. There are relatively sound national networks and there are also certain export channels. Last year, Wu Ren moon cakes and abalone moon cakes produced were oxidized and damaged, which caused a significant negative impact on the market sales and product brands.
Problem analysis: 1. Deterioration of products caused by oxidation of fillings such as nuts and ice meat; 2. Discoloration of water-dissolving materials such as abalone, shark's fin and bird's nest in stuffings; 3. Secondary pollution by air bacteria; , No special preservatives for the use of cakes; 5, Improper use of oxygen absorbers and lax sealing, leaks; 6. Cross-infection of hand microbes.
solution:
First, the filling processing 1, the type of nuts as much as possible to choose fresh, last year's production must be more resistant than the previous year's production of nuts. Generally do not choose black skin, yellow, moldy nuts. Ice meat to buy and sell meat, frozen meat is generally not as good resistance to fresh meat, and meat quality is better, pickling time must be more than three days, otherwise it is susceptible to deterioration and baking cake burst.
2. The fat (oil) content of the ice meat is about 80 to 90%, and 0.2 to 0.5% of the pork antioxidant can be added according to the total weight of the ice meat. The processing method is as follows:
A. 100g white sugar mixed with 2 ~ 5g of antioxidants, beaten into powdered sugar, beaten the powder and then stir evenly with 900g white sugar mixed. Then add 1 kg of white sugar with antioxidants to 9 kg of white sugar and mix well. Finally, add 10kg of white sugar with antioxidants to fat meat and marinate it.
b. If the formula is useful for wine (yellow wine, Qufu wine), antioxidants can be added to the wine to form a concentration of 3 to 5%. Stir and dissolve to use. Generally, 0.5kg of antioxidant-containing wine can be added to 50kg fat meat.
3. Antioxidant of nuts In general, antioxidants for vegetable oils can be added to the oil. The amount of oil added is 0.25%; For example, take 2.5g of antioxidant and add it to 1kg of oil and heat to 80°C. After stirring, dissolve 1kg of oil containing antioxidant into 9kg of oil and mix well. In the production process, the kernels can be mixed with oil and then added to other ingredients.
4. Pastry lotus paste preservatives are specially used for fillings, adding 1 to 1.5% of the total amount of fillings. Abalone moon cakes are generally filled with Wuren fillings or other cake powder fillings. Some units also have Rongsha fillings as the bottom. Generally, it is better to choose canned abalone, and use less dry abalone to reduce the “water-fat†process.
Second, the crust of the pie processing fresh cake flour by adding 5% of the cake lotus Rong preservative (water-soluble). Methods as below:
Formula: Flour total 0.5kg (including high-branch 20%, low-gluten 80%), syrup 400g, oil 150g, custard powder 10g, crust improver 3G, cake lotus vinegar preservative 2.5g, edible glutinous water 0.4~0.8 g (usually 0.6g, if the syrup acidity is higher can be adjusted to 1 ~ 1.5g), cake skin antioxidants add 0.25% by the amount of butter oil.
Process: 1. Add the measured cake antioxidant to the oil and stir it until it is melted. Syrup is added with 5 ~ 10g water-soluble powder, mix well, add preservation king mix well, add oil and mix well, then add custard powder and crust improver and mix well, and then flour, and mix thoroughly after the surface, static Place the filling 2 hours later, pack your hands faster. Try not to allow oil to seep out. 2. Adding moon cake brightening agent to the baked egg in the baked cake, the dried cake surface is more exquisite and bright. The method of adding is as follows: The scanning egg formula is 3 to 4 egg yolks plus one whole egg, and the proportion of 0.5 kg of brightener is added to the 50 kg of the sweeping eggs, and the mixture is added after mixing.
Crust characteristics: Oil return is 1 to 3 hours, especially transparent after oil return, the color of the cake is bright, and the shelf life can reach more than 2 months (requiring the moisture content of the cake is not high. You can even do without deoxidizer 2 The monthly storage period, but the probability of a few hundred thousand or several hundred thousand is likely to be mildew, which is related to factory hygiene and environmental changes.
Third, prevention of secondary pollution in the process of cooling and packaging 1. Prior to the production of mooncakes, ultraviolet or ozone disinfection is generally used. Due to the hazards to human health, disinfection must be interrupted during production, leading to the rapid proliferation of bacteria in the air and the human body. The germs (metabolism) gathered and there was a possibility of secondary contamination of the food at all times. It was foreshadowed that the total number of food colonies exceeded or mildew within the shelf life. The processing method is as follows:
a. Purchasing food dynamic air sterilizer, the so-called "dynamic disinfection" refers to the human-robot field operations such a disinfection method: for the air disinfection personnel do not need to leave the disinfection site, there is no any side effects, this disinfection method is called Dynamic disinfection, referred to as NICOLER disinfection technology. On the market today, the company with excellent quality and brand is Shanghai Kangjiu Environmental Protection Technology Co., Ltd. This company is also the leader of this disinfection technology.
b. The food dynamic air sterilizer, ultraviolet ray and ozone can be used together. When the workers work, the food dynamic air sterilizer is used to disinfect the cooling workshop and packaging workshop environment. When workers leave work or rest, ozone and ultraviolet light are used to disinfect the workshop environment to prevent the breeding and reproduction of microorganisms in the air during workers' rest periods.
2, to strengthen the disinfection of the hand, if the use of 75% medical alcohol as a disinfectant medium process: "induction soap machine wash - faucet wash --- induction drying --- induction hand disinfection"; after the first sterilization Time calculation, it is recommended to re-disinfect the hand every 60 to 90 minutes, blocking the breeding and reproduction of hand bacteria. There is a NCL-Q8 automatic sensing hand disinfection designed for the baking business to hang two doses to facilitate hand disinfection at the same time, can effectively avoid the flow of people.
Fourth, the packaging treatment of dried cakes in a hygienic condition after freezing to near room temperature ready for packaging, packaging the moon cake, pay attention to the following points:
1. The use of packaging machines A, semi-automatic packaging machine: first as a number of empty tray as a moon cake, sealed with a packaging machine. After the sealing is completed, hand pressure and foot pressure are applied to observe the tightness and firmness of the heat seal. The temperature, pressure, and speed of the packaging machine are withered; the cake is cold-frozen until it is not hot. When it is close to room temperature, it can be put into the bag and into the bag. The moon cakes with the mouth upwards are discharged one by one into the baking tray to prepare the deoxidizer; the amount of the cake in the baking tray is expected to be taken out from the bag, and the deoxidizer that has not been used is discharged from the air inside the bag. After the bag. The deoxidant that is poured out is immediately put by the person to the side of the moon cake tray (if there is no hole in the tray, it can also be placed in the tray). The cake containing the deoxidizer is sealed immediately. Absolute guarantee of crease-free, heat-sealed air tightness, firmness meets requirements;
The time from the beginning of pouring out the deoxidizer to the time it takes to seal the bag is 10-15 minutes, especially when the 20CC deoxidizer is used.
B, automatic packaging machine: The use of automatic packaging machine must first adjust the temperature, speed, pressure before the formal packaging, and pay special attention to whether the back seal is sealed. The seal strength is not enough, and the operator is a responsible and skilled worker. The simple method for debugging the seal strength is to pack empty trays as moon cakes and then squeeze them with your feet to observe if there is any deflation or leakage (of course, the instrument can also be used to detect). After confirming that the seal strength is sufficient, we must also observe whether the surface film of the transverse seal line or the back seal line is scorched or scratched. If the surface film is damaged, the oxygen permeability will be greatly increased. Formal packaging is only valid after confirming the quality of the seal.
2. The packaging material is preferably sterilized by ultraviolet light irradiation. After the class, utensils and containers can be wiped or rinsed with alcohol or chlorine dioxide. Factory hygiene should be noted.
3, 30 ~ 60g cake with 20CC deoxidizer with mini cake bag. 70 ~ 130g cake with 30CC with enough pound cake bag, 140 ~ 250g cake with 50 ~ 100CC with the first cake bag.
4. As long as the seal does not leak, the workshop environment is strictly dynamic and disinfected, and the mooncakes that are operated according to the above will not have mildew within 2 months.
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