CN102007955A - Flower cake stuffing and preparation process thereof - Google Patents
Flower cake stuffing and preparation process thereof Download PDFInfo
- Publication number
- CN102007955A CN102007955A CN2010105439816A CN201010543981A CN102007955A CN 102007955 A CN102007955 A CN 102007955A CN 2010105439816 A CN2010105439816 A CN 2010105439816A CN 201010543981 A CN201010543981 A CN 201010543981A CN 102007955 A CN102007955 A CN 102007955A
- Authority
- CN
- China
- Prior art keywords
- stuffing
- cake
- rose
- petal
- flower
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied wax gourd, 5 to 10 parts of cooked powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the processing technology, the flavor of the cake is improved, the processing time is shortened, and the white granulated sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the viscosity and mouthfeel of the stuffing, the production efficiency is improved, pollution caused by manual stuffing preparation is reduced, the shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.
Description
Technical field
The present invention relates to food processing field, especially the prescription of cake stuffing and processing method
Background technology
Yunnan is vegetable kingdom, the big province of flowers, most of area sunshine-duration is long, temperature is suitable, air is clean only, soil is pollution-free, to planting various edible flowers natural original advantage is arranged, the plantation of edible rose flower is the most extensive in various flowers, the edible rose flower that studies show that according to related data contains amounts of protein, amino acid, mineral element, fat, total reducing sugar, nutritional labeling such as vitamin C and crude fibre, has good medical value and health care value, the diet idea that meets modern's integration of drinking and medicinal herbs, China just has rose as food composition from ancient times, be applied to custom in the food, be subjected to liking of the masses deeply, have very high popularity in China.But home built fresh flower cake is easy to generate pollution, has health concerns, and the shelf-life is not long, so need research and development to be fit to prescription and manufacture craft that mechanization is produced.
Summary of the invention
The object of the present invention is to provide a kind of more optimal fresh flower cake of filling a prescription to reach and be fit to the preparation method that the filling material is quantitatively produced in mechanization.
Fresh flower cake filling material package of the present invention is drawn together fresh flower sauce and other auxiliary materials, it is characterized in that various compositions mix according to following weight part ratio: rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part.
1, the raw material of the making of rose paste (1) making rose paste is plucked the just open nuisanceless rose flower of band dew high-quality as cup-shaped before selecting 8:00 in the morning for use;
(2) fresh flower is selected: the rose of plucking is removed bud, blade and other impurity etc., flower is stacked in short-term naturally, allow its slight heating, this moment, petal just broke away from holder, petal is winnowed with a dustpan out with dustpan or is directly taken petal on the flower with hand, remove yellow pistil with the sieve sieve then, petal is standby;
(3) rub petal and weigh, the roseleaf of per then 100 parts of weight portions adds the white sugar of 40-50 weight portions, and rubbing until petal becomes sticky shape cake body, adds 10-15 part honey again in this process;
(4) ferment and deposit, the rose paste of rubbing is packed into to be sealed in the porcelain container, will be filled to 2/3 of container when rose paste is packed container into, is allowed to condition at spontaneous fermentation under the room temperature, stirs behind the fortnight 1 time, and it is edible to break a seal after 6 months;
2, wax gourd preserved fruit is diced
Must choose jaundice earlier before use, mouldy and rotten part abandons; It is standby that the wax gourd preserved fruit of high-quality is diced with dicer, and the size of wax gourd preserved fruit fourth is about 5 * 5 * 5mm
3, cut standby;
3, various batchings are weighed according to following weight part ratio
Rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part must be in strict accordance with requiring to carry out weigh batching, will carry out work such as the protection of raw material and identity marking simultaneously;
4, puddle evenly
Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, until mixing thoroughly;
5, mechanical compression molding
Specification according to product on make-up machine is carried out filler compression moulding, and relative error can not surpass 2g between each product, will carry out protective treatment to the product that suppresses, and waits for standby.
By optimization, improve the local flavor of cake in the present invention, shorten process time traditional cake stuffing prescription and processing technology, reduce white sugar content, thereby reduce cost, optimized the ratio of each component in the filling material, improve stuffing making process, guaranteeing filling material viscosity, filling is quantitatively made in realization mechanization under the prerequisite of mouthfeel, enhances productivity, and reduces the pollution that manual system filling brings, prolong the shelf life of moon cake, for the cake industry is opened up new field.
Production technology of the present invention is compared with traditional handicraft, adopted the filling material mechanical-moulded, significantly reduced the chance that staff and filling material directly contact, increased foodsafety greatly, fragrance and the nutritional labeling of rose in cake, have been incorporated, thereby formed that a kind of color and luster is bright, mouthfeel is mellow, food and oiliness, nutritious cake stuffing, can be widely used in the processing of Yunnan formula moon cake and other cake class.
The specific embodiment
Embodiment 1: be fit to the elderly: rose paste 40Kg, wax gourd preserved fruit 25 Kg, ripe powder 8Kg and honey 10Kg.
1, the raw material of the making (1) of the making 1 of rose paste, rose paste making rose paste is plucked the just open nuisanceless rose flower of band dew high-quality as cup-shaped before selecting 8:00 in the morning for use;
(2) fresh flower is selected: the rose of plucking is removed bud, blade and other impurity etc., flower is stacked in short-term naturally, allow its slight heating, this moment, petal just broke away from holder, petal is winnowed with a dustpan out with dustpan or is directly taken petal on the flower with hand, remove yellow pistil with the sieve sieve then, petal is standby;
(3) rub petal and weigh, get the 100Kg roseleaf, add the white sugar of 40Kg, rubbing until petal becomes sticky shape cake body, at the 15kg honey that this process adds, and the use amount of strict control sugar;
(4) ferment and deposit, the rose paste of rubbing is packed into to be sealed in the porcelain container, will be filled to 2/3 of container when rose paste is packed container into, is allowed to condition at spontaneous fermentation under the room temperature, stirs behind the fortnight 1 time, and it is edible to break a seal after 6 months;
2, wax gourd preserved fruit is diced
Must choose jaundice earlier before use, mouldy and rotten part abandons; It is standby that the wax gourd preserved fruit of high-quality is diced with dicer, and the size of wax gourd preserved fruit fourth is about 5 * 5 * 5mm
3, cut standby;
3, the weighing of various batchings
Rose paste 40Kg, wax gourd preserved fruit 25 Kg, ripe powder 8Kg and honey 10Kg.Must be in strict accordance with requiring to carry out weigh batching, to carry out work such as the protection of raw material and identity marking simultaneously;
4, puddle evenly
Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, to mix thoroughly.
5, mechanical compression molding
Specification according to product on make-up machine is carried out filler compression moulding, and relative error can not surpass 2g between each product, will carry out protective treatment to the product that suppresses, and waits for standby.
This prescription is fit to the elderly.
Embodiment 2: be fit to popular crowd, rose paste 45Kg, wax gourd preserved fruit 20 Kg, ripe powder 7Kg and honey 15Kg make according to the method for embodiment 1.
Claims (2)
1. a fresh flower cake filling material comprises fresh flower sauce and other auxiliary materials, it is characterized in that various compositions mix according to following weight part ratio: rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part.
2. make the method for filling material as claimed in claim 1, comprise ham letter sorting, shortening, dice, steps such as rose paste making, various batching stirring and evenly mixing, mechanical compression molding is characterized in that specific as follows:
The making of step 1, rose paste (1) is made the raw material of rose paste and is selected for use the preceding band of just opening as cup-shaped of plucking of 8:00 in the morning to reveal the nuisanceless rose flower of high-quality;
(2) fresh flower is selected: the rose of plucking is removed bud, blade and other impurity etc., flower is stacked in short-term naturally, allow its slight heating, this moment, petal just broke away from holder, petal is winnowed with a dustpan out with dustpan or is directly taken petal on the flower with hand, remove yellow pistil with the sieve sieve then, petal is standby;
(3) rub petal and weigh, the roseleaf of per then 100 parts of weight portions adds the white sugar of 40-50 weight portions, and rubbing until petal becomes sticky shape cake body, adds 10-15 part honey again in this process;
(4) ferment and deposit, the rose paste of rubbing is packed into to be sealed in the porcelain container, will be filled to 2/3 of container when rose paste is packed container into, is allowed to condition at spontaneous fermentation under the room temperature, stirs behind the fortnight 1 time, and it is edible to break a seal after 6 months;
Step 2, wax gourd preserved fruit are diced
Must choose jaundice earlier before use, mouldy and rotten part abandons; It is standby that the wax gourd preserved fruit of high-quality is diced with dicer, and the size of wax gourd preserved fruit fourth is about 5 * 5 * 5mm
3, cut standby;
Step 3, various batching are weighed according to following weight part ratio
Rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part must be in strict accordance with requiring to carry out weigh batching, will carry out work such as the protection of raw material and identity marking simultaneously;
Step 4, puddle evenly
Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, to mix thoroughly;
Step 5, mechanical compression molding
Specification according to product on make-up machine is carried out filler compression moulding, and relative error can not surpass 2g between each product, will carry out protective treatment to the product that suppresses, and waits for standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105439816A CN102007955B (en) | 2010-11-15 | 2010-11-15 | Flower cake stuffing and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105439816A CN102007955B (en) | 2010-11-15 | 2010-11-15 | Flower cake stuffing and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102007955A true CN102007955A (en) | 2011-04-13 |
| CN102007955B CN102007955B (en) | 2012-06-06 |
Family
ID=43838459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105439816A Expired - Fee Related CN102007955B (en) | 2010-11-15 | 2010-11-15 | Flower cake stuffing and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102007955B (en) |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726492A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Magnolia flower moon cake filling and manufacturing method thereof |
| CN102783512A (en) * | 2012-08-24 | 2012-11-21 | 董剑 | Fresh flower moon cake |
| CN102792994A (en) * | 2012-08-24 | 2012-11-28 | 四川飘香居食品有限公司 | Flower cake and making process thereof |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
| CN103989104A (en) * | 2014-06-10 | 2014-08-20 | 贵州华南理工生物工程有限公司 | Roxburgh rose crisp or filling rich in natural vitamin C component and preparation method of roxburgh rose crisp or filling |
| CN104255867A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Mental tranquility maintaining and sleep aiding crispy mooncake |
| CN104473186A (en) * | 2014-12-29 | 2015-04-01 | 云南玖香鲜花食品科技有限公司 | Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105248549A (en) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | Pineapple rose moon cake and production method thereof |
| CN105767086A (en) * | 2016-06-04 | 2016-07-20 | 和田凯德美塞赫热商贸有限公司 | Layered crusty pancake with sandwich layer and making method |
| CN103989104B (en) * | 2014-06-10 | 2016-11-30 | 贵州华南理工生物工程有限公司 | , filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof |
| CN106901136A (en) * | 2017-02-08 | 2017-06-30 | 王永福 | A kind of fresh flower cake filling and preparation method thereof |
| CN106942319A (en) * | 2017-03-14 | 2017-07-14 | 曲靖市麒麟区雄云食品有限公司 | A kind of flower cake and preparation method thereof |
| CN108606306A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of preparation method of low sugar rose paste |
| CN108618116A (en) * | 2018-05-16 | 2018-10-09 | 贵州胖四娘食品有限公司 | A kind of low sugar rose paste and preparation method thereof |
| CN108740902A (en) * | 2018-08-07 | 2018-11-06 | 赵南南 | A kind of rose paste and preparation method thereof |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN108967481A (en) * | 2018-07-20 | 2018-12-11 | 威宁县荞源食品加工厂 | A kind of sandwich bitter buckwheat biscuit and preparation method thereof |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
| CN109329353A (en) * | 2018-09-26 | 2019-02-15 | 云南味酷食品有限公司 | Skin-protecting face nursing rose stuffing and preparation method thereof |
| CN110074158A (en) * | 2019-06-17 | 2019-08-02 | 寻鹿(武汉)网络科技有限公司 | A kind of formula and production method of flower cake low in calories |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
| CN115316419A (en) * | 2020-10-15 | 2022-11-11 | 高鹏 | Fresh flower cake stuffing and preparation process thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248809A (en) * | 2007-02-25 | 2008-08-27 | 高厚基 | Method for preparing fresh flower ham (yunnan ham) moon cake |
| CN101283781A (en) * | 2008-05-23 | 2008-10-15 | 杨光辉 | Rose tricholoma matsutake edible stuffing |
-
2010
- 2010-11-15 CN CN2010105439816A patent/CN102007955B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248809A (en) * | 2007-02-25 | 2008-08-27 | 高厚基 | Method for preparing fresh flower ham (yunnan ham) moon cake |
| CN101283781A (en) * | 2008-05-23 | 2008-10-15 | 杨光辉 | Rose tricholoma matsutake edible stuffing |
Non-Patent Citations (2)
| Title |
|---|
| 《中国花馔500种》 20030131 马凤琴 等 玫瑰鲜花饼 大连出版社 108 1-2 , 第1版 1 * |
| 《首都糕点实用工艺》 19880331 雷绍瑜 等 糖玫瑰 中国食品出版社 20 1-2 , 第1版 1 * |
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726492A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Magnolia flower moon cake filling and manufacturing method thereof |
| CN102783512A (en) * | 2012-08-24 | 2012-11-21 | 董剑 | Fresh flower moon cake |
| CN102792994A (en) * | 2012-08-24 | 2012-11-28 | 四川飘香居食品有限公司 | Flower cake and making process thereof |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
| CN103989104A (en) * | 2014-06-10 | 2014-08-20 | 贵州华南理工生物工程有限公司 | Roxburgh rose crisp or filling rich in natural vitamin C component and preparation method of roxburgh rose crisp or filling |
| CN103989104B (en) * | 2014-06-10 | 2016-11-30 | 贵州华南理工生物工程有限公司 | , filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof |
| CN104255867A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Mental tranquility maintaining and sleep aiding crispy mooncake |
| CN104473186A (en) * | 2014-12-29 | 2015-04-01 | 云南玖香鲜花食品科技有限公司 | Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material |
| CN104473186B (en) * | 2014-12-29 | 2016-06-29 | 云南玖香鲜花生物科技股份有限公司 | A kind of method simultaneously obtaining stuffing material and oleo stock with flower for raw material |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105248549A (en) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | Pineapple rose moon cake and production method thereof |
| CN105767086A (en) * | 2016-06-04 | 2016-07-20 | 和田凯德美塞赫热商贸有限公司 | Layered crusty pancake with sandwich layer and making method |
| CN106901136A (en) * | 2017-02-08 | 2017-06-30 | 王永福 | A kind of fresh flower cake filling and preparation method thereof |
| CN106942319A (en) * | 2017-03-14 | 2017-07-14 | 曲靖市麒麟区雄云食品有限公司 | A kind of flower cake and preparation method thereof |
| CN108618116A (en) * | 2018-05-16 | 2018-10-09 | 贵州胖四娘食品有限公司 | A kind of low sugar rose paste and preparation method thereof |
| CN108606306A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of preparation method of low sugar rose paste |
| CN108967481A (en) * | 2018-07-20 | 2018-12-11 | 威宁县荞源食品加工厂 | A kind of sandwich bitter buckwheat biscuit and preparation method thereof |
| CN108740902A (en) * | 2018-08-07 | 2018-11-06 | 赵南南 | A kind of rose paste and preparation method thereof |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
| CN109329353A (en) * | 2018-09-26 | 2019-02-15 | 云南味酷食品有限公司 | Skin-protecting face nursing rose stuffing and preparation method thereof |
| CN110074158A (en) * | 2019-06-17 | 2019-08-02 | 寻鹿(武汉)网络科技有限公司 | A kind of formula and production method of flower cake low in calories |
| CN115316419A (en) * | 2020-10-15 | 2022-11-11 | 高鹏 | Fresh flower cake stuffing and preparation process thereof |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102007955B (en) | 2012-06-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102007955B (en) | Flower cake stuffing and preparation process thereof | |
| CN104970071A (en) | Health dragon fruit cookies and processing process thereof | |
| CN109247539A (en) | A kind of production method of betel nut fructus lycii | |
| CN102894038A (en) | Chocolate pie and making method thereof | |
| CN102266041A (en) | Preparation method of rose paste | |
| CN102132805A (en) | Green plum fruit cake and preparation method thereof | |
| CN104664180A (en) | Flower sweet dumplings and preparation method thereof | |
| CN100370903C (en) | Banana sesame and its processing technology | |
| CN105982022A (en) | Purple sweet potato cakes and preparation method thereof | |
| CN103039773B (en) | Marigold flower moon cake stuffing and preparation process thereof | |
| CN103651680A (en) | Method for processing five-kernel moon cakes | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN107736424A (en) | A kind of preparation method of ginseng cake | |
| CN106417663A (en) | Manufacturing method of mildewed tofu | |
| CN103380845A (en) | Manufacturing method for five-bean assorted crunchy candy | |
| US20100303995A1 (en) | Natural nutritional supplementary food of abelmoschus manihot (linn.) medius | |
| CN102771711B (en) | Production method for polygonatum-peach noodles | |
| CN101147503A (en) | Hair-blackening cake and manufacturing technique | |
| CN108157866A (en) | The complex food of the edible flower containing gourd, fruit and vegetable | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN111728204A (en) | Loquat enzyme and preparation method of loquat enzyme areca | |
| CN115316419A (en) | Fresh flower cake stuffing and preparation process thereof | |
| CN108902434A (en) | A kind of rose flower cake and preparation method thereof | |
| CN110024829A (en) | A kind of mung bean cake and preparation method thereof | |
| CN107252037A (en) | A kind of donkey-hide gelatin meal replacement powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20110413 Assignee: KUNMING GAOSHANG FOODS CO., LTD. Assignor: Gao Houji Contract record no.: 2012530000042 Denomination of invention: Flower cake stuffing and preparation process thereof Granted publication date: 20120606 License type: Exclusive License Record date: 20120723 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120606 Termination date: 20141115 |
|
| EXPY | Termination of patent right or utility model |