CN101138404B - Tasty winding preparation method - Google Patents
Tasty winding preparation method Download PDFInfo
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- CN101138404B CN101138404B CN2007101656817A CN200710165681A CN101138404B CN 101138404 B CN101138404 B CN 101138404B CN 2007101656817 A CN2007101656817 A CN 2007101656817A CN 200710165681 A CN200710165681 A CN 200710165681A CN 101138404 B CN101138404 B CN 101138404B
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- rice
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- cocoa power
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Abstract
The present invention discloses a preparation method of palatable roll; the method comprises the following steps that rice pulp preparation: the rice is ground into rice pulp with the prepared cocoanut juice; cocoa powder pulp preparation: the cocoa powder is prepared into pulp with cold water; mixing: a proper amount of white granulated sugar and water is put into a mixing barrel according to a weight proportion of 1 to 0.3-0.9 for mixing for 10 to 15 minutes; flour powder and starch are added until the sugar is dissolved and mixed for 5 to 10 minutes; and then eggs and cocoa powder pulp are mixed for 5 to 10 minutes until the gluten appears; and then the prepared rice pulp is added and mixed for 10 to 15 minutes until all raw materials are mixed evenly to get flour pulp; at last the flour pulp is baked and formed. The crisp roll prepared with the present invention is provided with rich nutrition and mellow smell of cocoa which not only meets the flavor of Chinese people but also meets the preference of western people. Therefore, the crisp roll is a nutritious and delicious leisure food.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food.
Background technology
Cocoa originates in the tropical rain forest of South America, belongs to the perennial dungarunga of Sterculiaceae, is the typical tropical industrial crops.One of the world's three big beverage crops are nutritious, flavor sweet-smelling, tool excitement and tonic effect.Contain 50% fat and rich in protein in the dried beans of cocoa.
Coconut another name coconut palm wooden dipper, belong to Palmae cocoanut plant, be main woody oleiferous plants crop in torrid areas and food energy crop, main development and use part is a coconut meat, contains nutritional labelings such as abundant fat, protein, sugar, mineral matter, carbohydrate, Cobastab, vitamin C and organic acid.
How to produce a kind of the aromatic of cocoa that both had, strong coconut fragrance is arranged again, all good leisure food of color are the problems that needs solution at present.
Summary of the invention
Problem at prior art exists the object of the present invention is to provide a kind of the aromatic of cocoa that both had, and strong coconut fragrance is arranged again, all good leisure food---the preparation methods of tasty winding of color.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of tasty winding, and it comprises the steps: a: the preparation Rice ﹠ peanut milk: with the coconut fruit of maturation, remove the peel, shell, clean earlier, through squeezing the juice, filtering, obtain new fresh cocoanut juice; Then rice is cleaned the back and soak 6-10h, drain away the water, add the coconut milk that makes and wear into Rice ﹠ peanut milk, wherein, rice and coconut meat weight ratio are 1: 2.0-3.0;
B: modulation cocoa power slurry: cocoa power is starched with the cold water furnishing, and the weight ratio of cocoa power and used cold water is 1: 1.2-1.8, and the weight ratio of rice and cocoa power is 1: 0.1-0.5;
C: mix to stir: with a certain amount of white granulated sugar and water by 1: the weight ratio of 0.3-0.9 is poured agitator stirring 10-15min into, extremely the sugar grain dissolves, add flour, after starch stirs 5-10min, add egg, the cocoa power slurry stirs 5-10min, add the Rice ﹠ peanut milk that makes among the step a when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, wherein the weight ratio of rice and white granulated sugar is 1: 0.5-1.2, the weight ratio of rice and flour is 1: 0.3-1.0, the weight ratio of rice and starch is 1: 0.2-0.8, and the weight ratio of rice and egg is 1: 0.05-0.3; D: baking: the starch adhesive that will be above-mentioned make pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows the natural streamer of starch adhesive to rotating disk, toasts by far-infrared radiation, obtains ripe crisp short cakes with sesame skin;
E: moulding: by action of mechanical chopsticks, ripe crisp short cakes with sesame skin rolling oblique crank Z rotation moves forward, and promptly gets crisp volume through high-speed cutting.
The preparation method of described tasty winding, rice and coconut meat weight ratio are 1: 2.5; The weight ratio of rice and cocoa power is 1: 0.3; The weight ratio of rice and white granulated sugar is 1: 1.0, and the weight ratio of rice and flour is 1: 0.7, and the weight ratio of rice and starch is 1: 0.5, and the weight ratio of rice and egg is 1: 0.2.
The present invention is by make Rice ﹠ peanut milk with coconut milk and the rice that soaked together, modulate the cocoa power slurry with cocoa power, mix and add raw materials such as egg flour, the shortcake volume of making not only contains rich nutrient contents, have the aromatic of cocoa again, promptly satisfy Chinese's taste, also can satisfy the preference of westerner cocoa, be a kind of nutritious, the fragrant beautiful leisure good merchantable brand of taste.
The specific embodiment
Embodiment one
Make tasty winding, it comprises the following steps:
A: preparation Rice ﹠ peanut milk: with the coconut fruit of maturation, remove the peel, shell, clean earlier, the fresh coconut meat of selecting free from extraneous odour for use obtains new fresh cocoanut juice through squeezing the juice, filtering; Then rice is cleaned the back and soak 6-10h, drain away the water, add the coconut milk that makes and wear into Rice ﹠ peanut milk, wherein, rice and coconut meat weight ratio are 1: 2.0;
B: modulation cocoa power slurry: cocoa power is starched with the cold water furnishing, and the weight ratio of cocoa power and used cold water is 1: 1.2, and the weight ratio of rice and cocoa power is 1: 0.1;
C: mix and stir: pour a certain amount of white granulated sugar and water into agitator stirring 10-15min by 1: 0.3 weight ratio, extremely the sugar grain dissolves, after adding flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add the Rice ﹠ peanut milk that makes among the step a when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, wherein the weight ratio of rice and white granulated sugar is 1: 0.5, the weight ratio of rice and flour is 1: 0.3, the weight ratio of rice and starch is 1: 0.2, and the weight ratio of rice and egg is 1: 0.05;
D: baking: the starch adhesive that will be above-mentioned make pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows the natural streamer of starch adhesive to rotating disk, toasts by far-infrared radiation, obtains ripe crisp short cakes with sesame skin;
E: moulding: by action of mechanical chopsticks, ripe crisp short cakes with sesame skin rolling oblique crank Z rotation moves forward, and promptly gets crisp volume through high-speed cutting;
Treat that crisp volume is cooled to room temperature, remove the even or irregular part in edge of irregular colour, through after the assay was approved, packing promptly gets product.
Embodiment two
Make tasty winding, it comprises the following steps:
A: preparation Rice ﹠ peanut milk: with the coconut fruit of maturation, remove the peel, shell, clean earlier, the fresh coconut meat of selecting free from extraneous odour for use obtains new fresh cocoanut juice through squeezing the juice, filtering; Then rice is cleaned the back and soak 6-10h, drain away the water, add the coconut milk that makes and wear into Rice ﹠ peanut milk, wherein, rice and coconut meat weight ratio are 1: 3.0;
B: modulation cocoa power slurry: cocoa power is starched with the cold water furnishing, and the weight ratio of cocoa power and used cold water is 1: 1.8, and the weight ratio of rice and cocoa power is 1: 0.5;
C: mix and stir: pour a certain amount of white granulated sugar and water into agitator stirring 10-15min by 1: 0.9 weight ratio, extremely the sugar grain dissolves, after adding flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add the Rice ﹠ peanut milk that makes among the step a when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, wherein the weight ratio of rice and white granulated sugar is 1: 1.2, the weight ratio of rice and flour is 1: 1.0, the weight ratio of rice and starch is 1: 0.8, and the weight ratio of rice and egg is 1: 0.3;
D: baking: the starch adhesive that will be above-mentioned make pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows the natural streamer of starch adhesive to rotating disk, toasts by far-infrared radiation, obtains ripe crisp short cakes with sesame skin;
E: moulding: by action of mechanical chopsticks, ripe crisp short cakes with sesame skin rolling oblique crank Z rotation moves forward, and promptly gets crisp volume through high-speed cutting;
Treat that crisp volume is cooled to room temperature, remove the even or irregular part in edge of irregular colour, through after the assay was approved, packing promptly gets product.
Embodiment three
Make tasty winding, it comprises the following steps:
A: preparation Rice ﹠ peanut milk: with the coconut fruit of maturation, remove the peel, shell, clean earlier, the fresh coconut meat of selecting free from extraneous odour for use obtains new fresh cocoanut juice through squeezing the juice, filtering; Then rice is cleaned the back and soak 6-10h, drain away the water, add the coconut milk that makes and wear into Rice ﹠ peanut milk, wherein, rice and coconut meat weight ratio are 1: 2.5;
B: modulation cocoa power slurry: cocoa power is starched with the cold water furnishing, and the weight ratio of cocoa power and used cold water is 1: 1.6, and the weight ratio of rice and cocoa power is 1: 0.3;
C: mix and stir: pour a certain amount of white granulated sugar and water into agitator stirring 10-15min by 1: 0.6 weight ratio, extremely the sugar grain dissolves, after adding flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add the Rice ﹠ peanut milk that makes among the step a when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, wherein the weight ratio of rice and white granulated sugar is 1: 1.0, the weight ratio of rice and flour is 1: 0.7, the weight ratio of rice and starch is 1: 0.5, and the weight ratio of rice and egg is 1: 0.2;
D: baking: the starch adhesive that will be above-mentioned make pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows the natural streamer of starch adhesive to rotating disk, toasts by far-infrared radiation, obtains ripe crisp short cakes with sesame skin;
E: moulding: by action of mechanical chopsticks, ripe crisp short cakes with sesame skin rolling oblique crank Z rotation moves forward, and promptly gets crisp volume through high-speed cutting;
Treat that crisp volume is cooled to room temperature, remove the even or irregular part in edge of irregular colour, through after the assay was approved, packing promptly gets product.
The tasty winding that the present invention makes, unique flavor, nutritious, be the leisure good merchantable brand of house, tourism.
Claims (2)
1. the preparation method of a tasty winding, it comprises the steps: a: the preparation Rice ﹠ peanut milk: with the coconut fruit of maturation, remove the peel, shell, clean earlier, through squeezing the juice, filtering, obtain new fresh cocoanut juice; Then rice is cleaned the back and soak 6-10h, drain away the water, add the coconut milk that makes and wear into Rice ﹠ peanut milk, wherein, rice and coconut meat weight ratio are 1: 2.0-3.0;
B: modulation cocoa power slurry: cocoa power is starched with the cold water furnishing, and the weight ratio of cocoa power and used cold water is 1: 1.2-1.8, and the weight ratio of rice and cocoa power is 1: 0.1-0.5;
C: mix to stir: with a certain amount of white granulated sugar and water by 1: the weight ratio of 0.3-0.9 is poured agitator stirring 10-15min into, extremely the sugar grain dissolves, add flour, after starch stirs 5-10min, add egg, the cocoa power slurry stirs 5-10min, add the Rice ﹠ peanut milk that makes among the step a when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, wherein the weight ratio of rice and white granulated sugar is 1: 0.5-1.2, the weight ratio of rice and flour is 1: 0.3-1.0, the weight ratio of rice and starch is 1: 0.2-0.8, the weight ratio of rice and egg is 1: 0.05-0.3.
D: baking: the starch adhesive that will be above-mentioned make pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows the natural streamer of starch adhesive to rotating disk, toasts by far-infrared radiation, obtains ripe crisp short cakes with sesame skin;
E: moulding: by action of mechanical chopsticks, ripe crisp short cakes with sesame skin rolling oblique crank Z rotation moves forward, and promptly gets crisp volume through high-speed cutting.
2. according to the preparation method of the described tasty winding of claim 1, it is characterized in that: rice and coconut meat weight ratio are 1: 2.5; The weight ratio of rice and cocoa power is 1: 0.3; The weight ratio of rice and white granulated sugar is 1: 1.0, and the weight ratio of rice and flour is 1: 0.7, and the weight ratio of rice and starch is 1: 0.5, and the weight ratio of rice and egg is 1: 0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101656817A CN101138404B (en) | 2007-10-24 | 2007-10-24 | Tasty winding preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101656817A CN101138404B (en) | 2007-10-24 | 2007-10-24 | Tasty winding preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101138404A CN101138404A (en) | 2008-03-12 |
| CN101138404B true CN101138404B (en) | 2010-06-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101656817A Expired - Fee Related CN101138404B (en) | 2007-10-24 | 2007-10-24 | Tasty winding preparation method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1611118A (en) * | 2003-10-29 | 2005-05-04 | 王秀芬 | Crisp biscuit |
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2007
- 2007-10-24 CN CN2007101656817A patent/CN101138404B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1611118A (en) * | 2003-10-29 | 2005-05-04 | 王秀芬 | Crisp biscuit |
Non-Patent Citations (4)
| Title |
|---|
| K.G.Berger、 骆维.椰子的食用.世界热带农业信息 2.1986,(2),29-32. |
| K.G.Berger、 骆维.椰子的食用.世界热带农业信息 2.1986,(2),29-32. * |
| 林林.新颖美点——松酥椰奶面.四川烹饪 4.1994,(4),32. |
| 林林.新颖美点——松酥椰奶面.四川烹饪 4.1994,(4),32. * |
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| CN101138404A (en) | 2008-03-12 |
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