As the traditional cuisine of Mid-Autumn Festival in China, moon cakes are rich in variety and variety, and each place has its own characteristics, which is deeply loved by people. The moon cake itself is rich in nutrients, and in the production and sales season, it encounters high temperature and high humidity weather, so the halo and mildew of moon cakes often occur. Below we take the problem of mooncakes in a company as an example to discuss the solution to the problem of mooncake oxidation and mildew.

Case: A company is a food group company that has been producing candy, biscuits, moon cakes and instant noodles for more than ten years. There is a relatively sound national network and there are certain export channels. Last year's production of Wuren moon cakes, abalone moon cakes, oxidation, and mildew, have a negative impact on market sales and product brands.

Analysis of the problem: 1, due to the deterioration of the product caused by the oxidation of nuts, ice meat and other stuffing; 2, the abalone, shark's fin, bird's nest and other water-based materials in the filling material deteriorate and smell; 3, caused by secondary pollution of airborne bacteria; 4 No use of special preservative for cake skin; 5, improper use of deoxidizer and tight sealing, air leakage; 6, cross infection of hand microbes.

solution:

First, the filling treatment

1, the nuts are as fresh as possible, last year's production is definitely better than the previous year's nuts. Generally do not choose black, yellow, mildewed nuts. Ice meat should be purchased and sold fresh meat. Frozen meat is generally not as good as fresh meat, and the meat quality is better. The curing time must be more than three days, otherwise it will easily deteriorate and burst when baking.

2. The fat (oil) content of ice meat is about 80-90%, and 0.2-0.5% of pork antioxidant can be added according to the total weight of ice meat. The processing method is as follows:

a. Mix 100g white sugar with 2~5g antioxidant and mix it into sugar powder. Stir well and mix well with 900g white sugar. Then add 1 kg of white sugar with antioxidant to 9 kg of white sugar and mix well. Finally, 10 kg of antioxidant white sugar can be marinated in the fat meat.

b. If the wine is used in the formula (yellow wine, Qufu), the antioxidant can be added to the wine to form a concentration of 3 to 5%. It can be used by stirring and dissolving. Generally, 0.5 kg of wine containing antioxidants can be added to 50 kg of fat meat.

3, the antioxidant of the nuts can generally be added to the oil special antioxidants for vegetable oil. The amount added is 0.25 按 by oil. For example, 2.5 g of antioxidant is added to 1 kg of oil and heated to 80 ° C to be completely dissolved. Then, 1 kg of oil containing antioxidant is added to 9 kg of oil and stirred well. In the production, the nuts can be mixed with the oil before adding other ingredients.

4. The pastry lotus seed preservative is specially used for fillings. Add 1~1.5‰ according to the total amount of stuffing. Abalone moon cakes are generally based on five-stuff fillings or other cake fillings, and individual units are also based on Rongsha filling. Generally, canned abalone is better, less dry abalone is used, and the "water hair" process is reduced.

Second, the crust treatment

The crust skin is freshly added with 5 ‰ of the pastry lotus seed preservative (water-soluble). Methods as below:

Formula: flour total 0.5kg (including high gluten 20%, low gluten 80%), syrup 400g, oil 150g, custard powder 10g, cake skin improver 3g, pastry lotus seed preservative 2.5g, edible gouache powder 0.4 ~ 0.8g (usually 0.6g, if the syrup acidity is higher, it can be adjusted to 1~1.5g), and the cake skin antioxidant is added 0.25‰ according to the amount of cake oil.

Process: 1. Add the measured cake skin antioxidant to the oil and stir it gently until it is dissolved. Add the syrup to the mashed water powder dissolved with 5-10g water, mix well, add the fresh king and mix well, add the oil and mix well, then add the custard powder and the cake skin improver and mix well, then mix with the flour, and after the noodles, After 2 hours, stuff the stuffing, and keep the hands fast when filling. Try not to let the oil seep out. 2. Add moon cake brightener to the whisked egg of the baking cake, then the surface of the baked cake is more exquisite and bright. The method of addition is as follows; the whisked egg formula is 3 to 4 egg yolks plus one whole egg, and the proportion of 0.5 kg brightener is added according to 50 kg of whisked egg, and the mixture is evenly stirred after being added.

Characteristics of the cake skin: the oil is returned for 1 to 3 hours. It is particularly transparent after oil return. The color of the cake is bright and the storage period can be more than 2 months. (The water content of the cake is not high. Even without deoxidizer, it can be done 2 Monthly retention period. However, the probability of having a million or a few hundred thousand is likely to be mildew, which is related to factory hygiene and environmental changes.

Third, prevent secondary pollution during cooling and packaging

1. Before the production of moon cakes, ultraviolet or ozone disinfection is generally used. Due to the harm to human health, disinfection must be interrupted during production, resulting in the rapid proliferation of bacteria in the air and the accumulation of bacteria (metabolism) in the human body. There is a possibility of secondary pollution of food, which is a foreshadowing of the total number of food colonies exceeding the standard or the warranty period. The processing method is as follows:

a. Purchasing food dynamic air disinfection machine, the so-called "dynamic disinfection" refers to the disinfection method of man-machine co-operation: when the air is disinfected, the personnel do not need to leave the disinfection site, and there is no side effect. This disinfection method is called dynamic disinfection. , referred to as NICOLER disinfection technology. At present, the quality and brand-hard enterprise is Shanghai Kangjiu Environmental Protection Technology Co., Ltd., which is also the leader of this disinfection technology.

b. The food dynamic air disinfection machine, ultraviolet light and ozone can be used together, that is, when the worker works, the food dynamic air disinfection machine is used to disinfect the cooling workshop and the packaging workshop environment. When workers get off work or rest, they use ozone and ultraviolet rays to disinfect the workshop environment to prevent microbial growth and reproduction in the air during workers' rest.

2, strengthen the disinfection of the opponent, if the use of 75% medical alcohol as a disinfection medium process: "induction soap machine hand washing - faucet washing - inductive drying - inductive hand disinfection"; after the first sterilization time calculation, it is recommended After 60 to 90 minutes, the opponent's part is re-sterilized to block the growth and reproduction of the bacteria in the hand. There is a kind of automatic sensor disinfection called NCL-Q8, which is designed for the baking enterprise to hang two bodies. It is convenient for hand disinfection and can effectively avoid the flow of people.

Fourth, packaging processing

The baked cake is frozen under hygienic conditions until it is close to room temperature, and the following points are noted when packaging the moon cake:

1. Use of packaging machine

A, semi-automatic packaging machine: First, take a few empty trays as moon cakes, and seal them with a packaging machine. After the sealing is completed, press and press the foot to observe the airtightness and firmness of the heat seal. The temperature, pressure and speed of the packaging machine are withered; the cake is cooled to not hot, and when it is close to room temperature, it can be put into the bag. And the moon cakes with the mouths up are arranged one by one in the baking tray to prepare the deoxidizer; the number of cakes in the baking tray is expected, the appropriate amount of deoxidizer is taken out from the bag, and the unused deoxidizer is discharged into the air in the bag. After the bag. The deoxidized agent that is poured out is placed on the side of the mooncake holder by a special person (for example, there is no hole at the bottom of the bottom. It can also be placed on the bottom of the bottom). The cake with the deoxidizer is sealed immediately. Absolutely guaranteed no creases, the airtightness and firmness of the heat seal meet the requirements;

The deoxidizer is controlled for 10 to 15 minutes from the time it is poured out to the time the cake is sealed, especially when 20 cc of deoxidizer is required.

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 sealing line is sealed. The sealing strength is not enough, and the operator is a responsible skilled worker. A simple way to adjust the strength of the seal is to pack a few empty mooncakes, then squeeze them with your feet to see if there is any deflation or air leak (of course, you can use the instrument to detect). After confirming that the sealing strength is sufficient, it is also necessary to observe whether the surface of the transverse sealing line or the back sealing line is burnt or scratched. If the surface film is damaged, the oxygen permeability will be greatly increased. Formally packaged after confirming that the seal quality is acceptable.

2, the packaging material is best sterilized by UV light. After the shift, the utensils and containers should be wiped or rinsed with alcohol or chlorine dioxide.

3, 30 ~ 60g cake with 20cc deoxidizer with mini cake bag. 70-130g cake with 30cc with a foot bag, 140 ~ 250g cake with 50 ~ 100cc with a head cake bag.

4. As long as the seal does not leak, the workshop environment is strictly and dynamically disinfected, and the moon cake according to the above operation will not cause mildew within 2 months.