CN101856058A - Hawthorn taste pea cake and manufacturing method thereof - Google Patents
Hawthorn taste pea cake and manufacturing method thereof Download PDFInfo
- Publication number
- CN101856058A CN101856058A CN 201010170757 CN201010170757A CN101856058A CN 101856058 A CN101856058 A CN 101856058A CN 201010170757 CN201010170757 CN 201010170757 CN 201010170757 A CN201010170757 A CN 201010170757A CN 101856058 A CN101856058 A CN 101856058A
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- pea
- hawthorn
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- cake
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Abstract
The invention relates to a hawthorn taste steamed pea flour cake and a manufacturing method thereof. Hawthorn sweetened roll made by taking hawthorn as a raw material is combined with pea to prepare the steamed pea flour cake with new taste through the methods of high temperature, high pressure, cooling by cold water and the like, and the steamed pea flour cake is quickly manufactured. The invention has small investment, simple equipment and quick and convenient manufacture and provides nutrient and delicious fast food capable of on-site processing and selling for catering industry. The manufacturing method of the invention has the following characteristics: 1, manufacturing small dose by an autoclave, cooking peas under high pressure at high temperature and high speed, and achieving the purpose of removing beany flavour; 2, split charging products by a plurality of moulds with the volume of 100-150 ml, which is favorable for food standardization and is favorable for quick heat radiation, wherein the invention adopts a false bottom mould for conveniently demoulding; and 3, cooling by cold water, putting the product into cold water to quickly cool. The hawthorn taste steamed pea flour cake of the invention is sweet, cool and fragrant and has peculiar taste, the adopted ingredient is nature and green, and the hawthorn taste pea cake is delicious food good for both children and adults.
Description
Technical field
The invention belongs to the bean food manufacture field, specifically be meant with the hawthorn to be that the made haw sheet of raw material combines hawthorn taste pea cake that makes and preparation method thereof with pea.
Background technology
Steamed Pea Flour Cake also has the pea flour cake of being called, and is the pot foods that a kind of people like, but prior art is made Steamed Pea Flour Cake, overlong time, taste dullness, during making, need shift to an earlier date several hours bubble peas, again through boiling, the dress mould, cooling, consuming time six, seven hours, reason is that prior art adopts the normal pressure pot, just boils with ordinary pan, in the manufacturing process, have also need the making beating, cross sieve supervisor, pretty troublesome, so the Steamed Pea Flour Cake on the present market all is to make the previous day for these years, second talent sells, just might there be two kinds of disadvantages in this, and first kind is, the very fast sale of food is intact, the someone wants to buy again, makes not come out again at once; Second kind is, food has not been sold, and residue is many, though can put into refrigerator, sailed again in second day, but stale after all, especially summer, Steamed Pea Flour Cake is put outside for a long time, taste will be had a greatly reduced quality, even become sour, and this also is the reason that adding preservative agent in Steamed Pea Flour Cake is made in people's summer is arranged.In manufacturing process, in order to cook pea soon quickly, remove beany flavor, the also adding alkali face or the sodium bicarbonate that have, for forming, the use alum or the agar that also have, these have all influenced the natural flavor of pea.The main batching of Steamed Pea Flour Cake has only dried persimmon, red date, and taste is relatively more dull.
Summary of the invention
The purpose of this invention is to provide a kind of hawthorn taste pea cake and preparation method thereof, the Steamed Pea Flour Cake that people like is developed better novel taste, and keep its original natural flavor, improve its manufacturing speed, accomplish quick Fabrication, it is made a kind of fast food of now doing cash sale.
Technical solution of the present invention is as follows: a kind of hawthorn taste pea cake makes by weight with following batching: 100 parts of peas, 260～280 parts in water, 30～50 parts of haw sheets, 10～20 parts of white sugars.
It is the made haw sheet of raw material that described haw sheet adopts with the hawthorn.
The preparation method of hawthorn taste pea cake is characterized in that: may further comprise the steps:
(1), the pea of cleaning and water by in the proportioning adding pressure cooker, the big fire boiling, pressure limiting valve begins jet;
(2), immediately transfer to little fire, keep pressure limiting valve pressure, boiling is 10～20 minutes again, closes fire;
(3), behind the pressure cooker zero pressure, open pot cover, pea has boiled into pasty state, white sugar is added in the pot stir evenly, and the haw sheet fragment is added in the pot stir evenly;
(4), the above-mentioned paste food branch that makes is installed in several moulds;
(5), the mould that installs paste food being put into 10～15 ℃ of cold water lowers the temperature;
(6), cool off 15～20 minutes in the cold water after, can take out the demoulding, packing makes finished product.Haw sheet is made about 4 millimeters big fine grained chippings and is blended in the Steamed Pea Flour Cake.
Can add ice cube at any time in the cold water, keep water temperature at 10～15 ℃.
Described mould is 100～150ml false bottom mould.
Preparation method of the present invention has following characteristics:
1, adopt the low dose of making of pressure cooker, boil pea with HTHP, speed is fast, and reaches removal beany flavor purpose.
2, adopt many mould packing of volume 100～150ml goods, so both helped food standardization, be beneficial to rapid heat dissipation again.Be convenient in demoulding for making, the present invention uses the false bottom mould.
3, adopt the cold water cooling, goods are put into cold water, can fast cooling.
The present invention is that the made haw sheet of raw material combines with pea with the hawthorn, makes a kind of Steamed Pea Flour Cake of novel taste, by methods such as high temperature, high pressure, cold water coolings, to reach quick Fabrication.The present invention invests little, and equipment is simple, makes efficient and conveniently, and shared place 6～9m2 gets final product, and entire making process only needs people's operation, for catering industry provides a kind of fast food of now doing cash sale, nutrition delicious food.Pea contains the various nutrition of needed by human body, especially is rich in good protein, and crude fibre, carrotene are highly profitable to health.With the hawthorn is the made haw sheet of raw material, contains various vitamins, can promote gastric secretion, helps digest.China is pea big producing country, further develops new product, and pea is carried out deep processing, and China's agricultural development, increasing peasant income are all had far reaching significance.Hawthorn taste pea cake of the present invention, cool sweet delicate fragrance, special taste, used batching natural green is a kind of all-ages ticbit.
The specific embodiment
Below in conjunction with embodiment the concrete implementation step of the present invention is set forth:
Embodiment 1:
Raw material proportioning of the present invention is as follows:
Peeling white pea 500 grams, the present invention need not to steep in advance pea,
Water 1300 grams,
With the hawthorn is made haw sheet 250 grams of raw material, makes the fragment of about 4mm size,
White sugar 50 grams.
Preparation method of the present invention may further comprise the steps:
(1), the pea of cleaning and water by in the proportioning adding pressure cooker, described pressure cooker is the used pressure cooker of family kitchen, the big firepower boiling of electromagnetic oven 8～10 minutes, pressure limiting valve begins jet;
(2), immediately transfer to little firepower, keep pressure limiting valve pressure, boiling is 20 minutes again, closes fire;
(3), behind the pressure cooker zero pressure, open pot cover, pea has boiled to pasty state, white sugar is added in the pot stir evenly, and the haw sheet fragment is added in the pot stir evenly;
(4), the above-mentioned paste food branch that makes is installed in several 125ml false bottom moulds;
(5), the false bottom mould that installs paste food put into 10～15 ℃ of cold water lower the temperature, can add ice cube at any time in the cold water, keep water temperature at 10～15 ℃;
(6), cool off 15～20 minutes in the cold water after, can take out the demoulding, packing makes finished product.
So far, hawthorn taste pea cake is made.Entire making process needs one hour approximately.
As improving unit interval making amount, can make simultaneously of a plurality of pressure cookers.
Embodiment 2:
Raw material proportioning of the present invention is as follows:
Peeling white pea 500 grams, the present invention can steep peas 30 minutes with 80～90 ℃ of hot water in advance,
Water 1400 grams,
With the hawthorn is made haw sheet 150 grams of raw material, makes the fragment of about 4mm size,
From granulated sugar 100 grams,
Preparation method of the present invention may further comprise the steps:
(1), pea and water are added in the pressure cooker by proportioning, the big firepower boiling of electromagnetic oven 8～10 minutes, pressure limiting valve begins jet;
(2), immediately transfer to little firepower, keep pressure limiting valve pressure, boiling is 10 minutes again, closes fire;
(3), behind the pressure cooker zero pressure, open pot cover, pea has boiled to pasty state, white sugar is added in the pot stir evenly, and the haw sheet fragment is added in the pot stir evenly;
(4), the above-mentioned paste food branch that makes is installed in several 100ml false bottom moulds;
(5), the false bottom mould that installs paste food put into 10～15 ℃ of cold water lower the temperature, can add ice cube at any time in the cold water, keep water temperature at 10～15 ℃;
(6), cool off 15～20 minutes in the cold water after, can take out the demoulding, packing makes finished product.
So far, hawthorn taste pea cake is made.Entire making process needs 50 minutes approximately.
As improving unit interval making amount, can make simultaneously of a plurality of pressure cookers.
Claims (6)
1. a hawthorn taste pea cake is characterized in that: make by weight with following batching: 100 parts of peas, 260～280 parts in water, 30～50 parts of haw sheets, 10～20 parts of white sugars.
2. hawthorn taste pea cake as claimed in claim 1 is characterized in that: it is the made haw sheet of raw material that described haw sheet adopts with the hawthorn.
3. the preparation method of hawthorn taste pea cake as claimed in claim 1 is characterized in that: may further comprise the steps:
(1), the pea of cleaning and water by in the proportioning adding pressure cooker, the big fire boiling, pressure limiting valve begins jet;
(2), immediately transfer to little fire, keep pressure limiting valve pressure, boiling is 10～20 minutes again, closes fire;
(3), behind the pressure cooker zero pressure, open pot cover, pea has boiled into pasty state, white sugar is added in the pot stir evenly, and the haw sheet fragment is added in the pot stir evenly;
(4), the above-mentioned paste food branch that makes is installed in several moulds;
(5), the mould that installs paste food being put into 10～15 ℃ of cold water lowers the temperature;
(6), cool off 15～20 minutes in the cold water after, can take out the demoulding, packing makes finished product.
4. the preparation method of hawthorn taste pea cake as claimed in claim 5, it is characterized in that: haw sheet is made about 4 millimeters big fine grained chippings and is blended in the Steamed Pea Flour Cake.
5. the preparation method of hawthorn taste pea cake as claimed in claim 5 is characterized in that: can add ice cube at any time in the cold water, keep water temperature at 10～15 ℃.
6. the preparation method of hawthorn taste pea cake as claimed in claim 5, it is characterized in that: described mould is 100～150ml false bottom mould.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010170757 CN101856058A (en) | 2010-05-11 | 2010-05-11 | Hawthorn taste pea cake and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010170757 CN101856058A (en) | 2010-05-11 | 2010-05-11 | Hawthorn taste pea cake and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN101856058A true CN101856058A (en) | 2010-10-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010170757 Pending CN101856058A (en) | 2010-05-11 | 2010-05-11 | Hawthorn taste pea cake and manufacturing method thereof |
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| CN (1) | CN101856058A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524493A (en) * | 2010-12-22 | 2012-07-04 | 郑州思念食品有限公司 | Pea cake and preparation method thereof |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104187319A (en) * | 2014-07-28 | 2014-12-10 | 史占彪 | Preparation method of multiple-cereal haw jelly |
| CN104222875A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Pea cake |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086678A (en) * | 1993-11-12 | 1994-05-18 | 李占钧 | National seabuckthorn fruit and pea series food |
-
2010
- 2010-05-11 CN CN 201010170757 patent/CN101856058A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086678A (en) * | 1993-11-12 | 1994-05-18 | 李占钧 | National seabuckthorn fruit and pea series food |
Non-Patent Citations (3)
| Title |
|---|
| 《前列腺与肾病食疗大全第1版》 20080131 高新晟 等 《豌豆黄》 中医古籍出版社 118-119 , 1 * |
| 《家常甜品菜第1版》 20080131 吴杰 等 《豌豆黄》 中国中医药出版社 117-118 , 1 * |
| 《小儿疾病药膳疗法第1版》 20050531 贯剑 等 《豌豆黄》 上海科学技术文献出版社 218 , 1 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524493A (en) * | 2010-12-22 | 2012-07-04 | 郑州思念食品有限公司 | Pea cake and preparation method thereof |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104187319A (en) * | 2014-07-28 | 2014-12-10 | 史占彪 | Preparation method of multiple-cereal haw jelly |
| CN104222875A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Pea cake |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
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Application publication date: 20101013 |