CN102007955A - Flower cake stuffing and preparation process thereof - Google Patents

Flower cake stuffing and preparation process thereof Download PDF

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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
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China
Prior art keywords
stuffing
rose
petal
cake
flower
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CN2010105439816A
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Chinese (zh)
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CN102007955B (en
Inventor
高厚基
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高厚基
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Priority to CN2010105439816A priority Critical patent/CN102007955B/en
Publication of CN102007955A publication Critical patent/CN102007955A/en
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Publication of CN102007955B publication Critical patent/CN102007955B/en

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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

Fresh flower cake filling material and manufacture craft thereof
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.
CN2010105439816A 2010-11-15 2010-11-15 Flower cake stuffing and preparation process thereof CN102007955B (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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CN102007955B CN102007955B (en) 2012-06-06

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Cited By (19)

* Cited by examiner, † Cited by third party
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
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
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

Citations (2)

* Cited by examiner, † Cited by third party
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

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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

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Cited By (20)

* Cited by examiner, † Cited by third party
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
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
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
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
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
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

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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

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Termination date: 20141115