CN101322505B - Cake - Google Patents
Cake Download PDFInfo
- Publication number
- CN101322505B CN101322505B CN2007101127739A CN200710112773A CN101322505B CN 101322505 B CN101322505 B CN 101322505B CN 2007101127739 A CN2007101127739 A CN 2007101127739A CN 200710112773 A CN200710112773 A CN 200710112773A CN 101322505 B CN101322505 B CN 101322505B
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- CN
- China
- Prior art keywords
- cake
- water
- dried
- polygonum flaccidum
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention relates to a cake, fresh leaves and stems of polygonum hydropiper (alias: polygonum flaccidum meissn) and copperleaf herb (alias: acalypha australis) are cleaned and carried out the water squeeze, water juice, sweet wine cake drug and glutinous rice powder are taken according to a proportion, a small amount of clean water is added, the even stirring is carried out to form a shape ofa cake, then the cake is arranged on a sawali and sent to the special environment for natural fermentation, when yeast mycelium exists on the cake, the cake is taken out of the special environment for drying, then the cake is dried in the environment with the temperature which is controlled between 36 DEG C and 42 DEG C (or dried under the sun), and the completely dried cake is packaged and stored by using the vacuum pumping method. The cake can be taken for use at any time, the cake is steamed (or shallow-fried or fried or cooked) after being soaked for 2 to 3 minutes in clean water for eating by being matched with seasonings according to the different tastes; the cake can also be made into a fast food for the market for leisure consumption.
Description
Affiliated technical field
The present invention relates to a kind of green fast-food, especially it have heat-clearing, fall fire, the function of the taste that slim the abdomen, keep healthy.
The cake cake of invention is: polygonum flaccidum (another name: flaccid knotweed herb) herbaceous plant, acalypha copperleaf (another name: Acalypha australis) herbaceous plant, sweet wine cake medicine and glutinous rice flour and water are made pie in proportion, under specific natural environmental condition, process by fermentation, when treating to occur on the pie 60%-75% yeast mycelia, the cake cake is shifted out specific natural environment dry, dry storage then.But, be variant in temperature, the humidity of different regions in same season, the cake cake of producing, when edible, behind clear water bubble 2-3 minute, steam (or fry in shallow oil or fried or cook), have some tart flavour, like this since, it can influence people's health-care effect and taste.Simultaneously, current people have promoted the development of green fast-food to health, vigorous and graceful demand and the high rhythm of living, and so, the cake cake is produced under specific natural environmental condition, and quality and output will be affected.
Quality and raising output in order to improve the cake cake the invention provides a kind of cake cake, and this cake cake mouthfeel is good, the function that has heat-clearing, falls fire, slims the abdomen, keeps healthy taste, helps digest, simultaneously, need be at specific natural environmental condition bottom fermentation.
The technical solution adopted in the present invention is: White Dew during the autumn wind moral, gather polygonum flaccidum (another name: flaccid knotweed herb) respectively, acalypha copperleaf (another name: clean and press water by fresh base of leaf Acalypha australis), water intaking juice (ratio: fresh polygonum flaccidum: fresh acalypha copperleaf=1kg:1kg, dried polygonum flaccidum and dried acalypha copperleaf with clear water soak also can), hammer broken sweet wine cake medicine 12 (48g-50g) and glutinous rice flour 20kg into shape and add clear water Xiao Xu in proportion, Jiao mixes and evenly makes pie, about each weight 50g, be placed on (not with Metal Contact) on the thin bamboo strip couch, being transferred to does not then have light, temperature is controlled between 24 ℃-28 ℃, humidity is controlled between the 30%-40% in the house.Allow its spontaneous fermentation, when occurring 60%-75% yeast mycelia on the pie, the cake cake is shifted out specific environment to be dried, be placed on drying room (or baker) lining then, temperature is controlled at and dries come out of the stove (or drying) between 36 ℃-42 ℃ under sunshine, with vacuum pumping method the cake cake packing that parches is stored.This is to take at any time, after clear water soaks 2-3 minute, steams (or fry in shallow oil or fried or cook), and is edible according to different taste adapted seasoning matter.In addition, after clear water soaks 2-3 minute, steam (or fry in shallow oil or fried or cook) and make prepared food adapted seasoning matter, pack with vacuum pumping method and make fast-food, eat for the market leisure.
The invention has the beneficial effects as follows, heat-clearing, fall fire, reduce stomach fat, the health care taste, help digest.
Claims (5)
1. cake cake, by polygonum flaccidum another name flaccid knotweed herb, the fresh base of leaf of acalypha copperleaf another name Acalypha australis is cleaned and is pressed water, water intaking juice, fresh polygonum flaccidum: fresh acalypha copperleaf=1kg: 1kg, hammer 12 48g～50g of broken sweet wine cake medicine into shape, glutinous rice flour 20kg adds clear water Xiao Xu in proportion, stirs and makes pie, each weight 50g, be placed on and slight on the couch not and Metal Contact, be transferred to specific environment then and allow its spontaneous fermentation, when occurring 60%～75% yeast mycelia on the pie, the cake cake is shifted out specific environment to be dried, be placed on then in the drying room, temperature is controlled to dry between 36 ℃～42 ℃ and comes out of the stove, and with vacuum pumping method the cake cake packing that parches is stored, at this moment can take at any time, after clear water soaks 2～3 minutes, steam or fry in shallow oil or fried or cook, edible according to different taste adapted seasoning matter; Wherein, allow the specific environment of its spontaneous fermentation be not have light, temperature to be controlled between 24 ℃～28 ℃, between humidity is controlled at 30%～40% in the room.
2. cake cake according to claim 1 is characterized in that: the acquisition time of polygonum flaccidum, acalypha copperleaf is in summer, autumn.
3. cake cake according to claim 1 is characterized in that: the acquisition time of polygonum flaccidum, acalypha copperleaf ALFISOL IN CENTRAL with White Dew to the Autumnal Equinox moral better.
4. cake cake according to claim 1 is characterized in that: replace its corresponding bright product and join work by fresh weight with dried polygonum flaccidum and dried acalypha copperleaf, soak with clear water and press water, water intaking juice; So, can form the production chain.
5. cake cake according to claim 1 is characterized in that: after soaking 2～3 minutes through clear water, steam or fry in shallow oil fried or cook make prepared food adapted seasoning matter after, pack with vacuum pumping method and to make fast-food, eat for the market leisure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101127739A CN101322505B (en) | 2007-06-17 | 2007-06-17 | Cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101127739A CN101322505B (en) | 2007-06-17 | 2007-06-17 | Cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101322505A CN101322505A (en) | 2008-12-17 |
| CN101322505B true CN101322505B (en) | 2010-10-27 |
Family
ID=40186343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101127739A Expired - Fee Related CN101322505B (en) | 2007-06-17 | 2007-06-17 | Cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101322505B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604975B (en) * | 2015-03-09 | 2017-08-25 | 吉林工商学院 | The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product |
| CN106136054A (en) * | 2016-06-30 | 2016-11-23 | 衡阳师范学院 | A kind of manufacture method of distiller's grains of beer fermentation cake |
| CN113841833A (en) * | 2020-06-28 | 2021-12-28 | 衡阳师范学院 | Processing method of fermented dry raw rice noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210887A (en) * | 1997-09-09 | 1999-03-17 | 贺全清 | Distiller's yeast and method for producing wine with said distiller's yeast |
-
2007
- 2007-06-17 CN CN2007101127739A patent/CN101322505B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1210887A (en) * | 1997-09-09 | 1999-03-17 | 贺全清 | Distiller's yeast and method for producing wine with said distiller's yeast |
Non-Patent Citations (3)
| Title |
|---|
| 儒白.绍兴"面粑粑".《烹调知识》.2002,(第10期), |
| 湖南传统食品荟萃编辑委员会.风味小吃.《湖南传统食品荟萃》.中国商业出版社,1992,(第1版), * |
| 白忠懋.走进粑的大千世界.《烹调知识》.2002,(第7期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101322505A (en) | 2008-12-17 |
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| C14 | Grant of patent or utility model | ||
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101027 Termination date: 20130617 |