CN101396150A - Production method of carrot beef-tongue cake - Google Patents
Production method of carrot beef-tongue cake Download PDFInfo
- Publication number
- CN101396150A CN101396150A CNA2007101334300A CN200710133430A CN101396150A CN 101396150 A CN101396150 A CN 101396150A CN A2007101334300 A CNA2007101334300 A CN A2007101334300A CN 200710133430 A CN200710133430 A CN 200710133430A CN 101396150 A CN101396150 A CN 101396150A
- Authority
- CN
- China
- Prior art keywords
- carrot
- oxtongue
- cake
- shredded
- weighed
- 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.)
- Withdrawn
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title description 3
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000002937 Clintonia borealis Nutrition 0.000 claims description 10
- 240000002814 Clintonia borealis Species 0.000 claims description 10
- 235000007602 Opuntia linguiformis Nutrition 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000242323 Anchusa officinalis Species 0.000 abstract 2
- 235000017847 Anchusa officinalis Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for preparing a carrot-oxtongue cake is realized by the following steps: 20g of carrot is weighed, peeled, cleaned and shredded for use; 15g of prickled chili is weighed and shredded for use; 30g of cooked oxtongue is weighed and minced for use; 60g of wheat flour is weighed, added with chopped fistular onion, chopped ginger, seasoning, shredded carrot and shredded prickled chili, and evenly stirred with water for use; the stirred raw materials are poured into an oiling boiling pot, and fried by small fire to obtain the carrot-oxtongue cake. The method has the beneficial effects that: 1. the preparation process is simple, the carrot-oxtongue cake has rich nutrition, and the nutrients of the carrot and the oxtongue are undamaged in the preparation course; and 2. each ingredient has the advantages thereof, combination of all the ingredients generates rich and balanced nutrition and brings a special taste, therefore, the carrot-oxtongue cake is especially suitable for persons who have special requirements for taste.
Description
Technical field
The present invention relates to a kind of preparation method of carrot cow tongue cake
Background technology
The face cake is the often edible a kind of staple foods of people.Generally edible in existing the cake as staple food, nutrition that it is traditional and formation can not satisfy the consumption demand of people on edible and health, and single, the function singleness of its taste, the function that does not have the mouthfeel uniqueness is so have no stomach for to the people that the mouthfeel uniqueness is arranged.
Summary of the invention
The present invention seeks in order to overcome the deficiencies in the prior art, and a kind of preparation method of carrot cow tongue cake is provided.
The scheme that the present invention is adopted for achieving the above object is: a kind of preparation method of carrot cow tongue cake, and the present invention is realized by following method:
1, taking by weighing the peeling of carrot 20 gram, to clean chopping stand-by.
2, it is standby to get the choppings of acid pepper 15 gram.
3, getting ripe cow tongue 30 grams is cut into last standby.
4, get fine flour 60 gram, put into green onion end, bruised ginger, condiment, sliced carrot, acid pepper silk and blunge evenly standby.
5, the raw material that stirs is poured in the oil cauldron, fried in shallow oil ripe with little fire.
Beneficial effect of the present invention is: 1. manufacture craft is simple, and is nutritious, and manufacturing process is intact to the nutritional labeling of carrot and ripe cow tongue.2. various constituents have advantage separately, integrate to have produced nutritiously, balanced, and the mouthfeel uniqueness is so be particularly suitable for there being uniqueness to require personage's taste.
The specific embodiment
Be described in detail below with reference to embodiments of the invention.A kind of preparation method of carrot cow tongue cake, the present invention is realized by following method:
1, taking by weighing the peeling of carrot 20 gram, to clean chopping stand-by.
2, it is standby to get the choppings of acid pepper 15 gram.
3, getting ripe cow tongue 30 grams is cut into last standby.
4, get fine flour 60 gram, put into green onion end, bruised ginger, condiment, sliced carrot, acid pepper silk and blunge evenly standby.
5, the raw material that stirs is poured in the oil cauldron, fried in shallow oil ripe with little fire.
Claims (1)
1, a kind of preparation method of carrot cow tongue cake is characterized in that: the present invention is realized by following method:
(1) taking by weighing the peeling of carrot 20 gram, to clean chopping stand-by.
(2) it is standby to get the choppings of acid pepper 15 gram.
(3) getting ripe cow tongue 30 grams is cut into last standby.
(4) get fine flour 60 gram, put into green onion end, bruised ginger, condiment, sliced carrot, acid pepper silk and blunge evenly standby.
(5) raw material that stirs is poured in the oil cauldron, fried in shallow oil ripe with little fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334300A CN101396150A (en) | 2007-09-29 | 2007-09-29 | Production method of carrot beef-tongue cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334300A CN101396150A (en) | 2007-09-29 | 2007-09-29 | Production method of carrot beef-tongue cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101396150A true CN101396150A (en) | 2009-04-01 |
Family
ID=40515202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101334300A Withdrawn CN101396150A (en) | 2007-09-29 | 2007-09-29 | Production method of carrot beef-tongue cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396150A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2480036C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | "stewed tongue" preserves production method |
| RU2480031C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for preparation of preserves "tongue with main red sauce" |
| RU2480035C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "tongue with main red sauce" |
| RU2480034C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for manufacture of preserved product "tongue with garnish" |
| CN108835166A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing cow tongue cake and preparation method thereof |
-
2007
- 2007-09-29 CN CNA2007101334300A patent/CN101396150A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2480036C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | "stewed tongue" preserves production method |
| RU2480031C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for preparation of preserves "tongue with main red sauce" |
| RU2480035C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "tongue with main red sauce" |
| RU2480034C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for manufacture of preserved product "tongue with garnish" |
| CN108835166A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing cow tongue cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |