CN102177946A

CN102177946A - Preparation process of purely natural plant buckwheat cake

Info

Publication number: CN102177946A
Application number: CN 201110121110
Authority: CN
Inventors: 普绩
Original assignee: 普绩
Current assignee: Yunnan Tonghai Sibeijia Food Co., Ltd.
Priority date: 2011-05-11
Filing date: 2011-05-11
Publication date: 2011-09-14
Anticipated expiration: 2031-05-11
Also published as: CN102177946B

Abstract

The invention provides a preparation process of a purely natural plant buckwheat cake. The preparation process comprises the following steps: making buckwheat flour, wheat flour, plant oil, white sugar or brown sugar, water, eggs, honey and plant water into a crust material; making pumpkin kernels, crystal preserved fruit, walnut kernels, almonds, pine nuts, sesame and ham into fillings; and encrusting with the crust material and the fillings, forming, scattering sesame onto the formed material, then transferring into an earth stove, baking and finally discharging to obtain the purely natural plant buckwheat cake.

Description

A kind of preparation technology of pure natural plant buckwheat cake

Technical field

The present invention relates to a kind of preparation technology of pure natural plant buckwheat cake.

Background technology

Have much at the buckwheat cake of selling on the market at present, preparation method is various, but more or less exists by reaching the problem of improving the taste mouthfeel by adding the Food Chemistry additive.

Summary of the invention

The object of the present invention is to provide a kind of preparation technology of pure natural plant buckwheat cake, overcome the existing problem of improving taste mouthfeel and shelf-life deficiency by edible chemical addition agent and anticorrisive agent with this.Buckwheat cake of the present invention is the food that the native stove of a kind of 100% pure craft is made, and it is natural, green, healthy, delicious.

The present invention is achieved through the following technical solutions: a kind of preparation technology of pure natural plant buckwheat cake, select the feedstock production of following mass parts for use:

Cladding: buckwheat flour 25-30, wheat flour 20-25, vegetable oil 15-20, white sugar or brown sugar 10-12, water 8-10, egg 1-1.2, honey 2-4, the vegetation water 0.5-0.8 that boils, said vegetation water are water 5-8 and purple perilla 5-10 or water 5-8 and lemon-grass 5-15 or folium lycii 5-10 and water 5-8, boil to form in 60 minutes.

Make cladding: earlier water is put into pot and add white sugar, keep to 100 ℃ that syrup plays the pot cooling after 3 minutes; Syrup, vegetable oil, mixed plant water are poured in the circle that flour and buckwheat face surround, and put into egg, honey and buckwheat face and wheat face again and mix, leave standstill 15 minutes stand-by.

Filling material: 1. traditional flavor: pumpkin benevolence 8-10, quartzy preserved fruit 60-70, walnut kernel 20-30, almond 50-60, pinenut 20-30, sesame 60-70, ham 20-30, vegetable oil 5-6, ripe glutinous rice flour 8-10, syrup 3-6, rose 15-20, honey 15-20, cooking wine 0.1-0.2.Pumpkin benevolence, quartzy preserved fruit, walnut kernel, almond, pinenut, sesame, ham are put into dough mixing machine to be mixed 2 minutes, add white sugar then and mixed 1 minute, again vegetable oil, ripe glutinous rice flour, syrup, rose, honey and cooking wine input mix about 3 minutes can be stand-by.

2. ham taste: cooked ham fourth 35-40, white sugar 30-35, lard 1-1.5, gelatinized flour 4-6, honey 5-8.Cooked ham fourth, honey, white sugar, lard and gelatinized flour are dropped into dough mixing machine mix, shutdown is stand-by immediately.

Moulding process: claim cladding 200g, 180g is faric for the filling material, leaves standstill 5 minutes, is formed into diameter 18cm, sprinkles sesame, sends native stove baking to, temperature is controlled at about 260 ℃, cures about 15 minutes and can come out of the stove, supercooling tunnel, packing, warehouse-in.

Advantage of the present invention is as follows: 1. modern crafts manufacturing, and the baking of local method charcoal fire, mouthfeel is better more healthy.2. do not contain alum: because the chemical analysis of alum is an alum, contain aluminium ion,, cause osteoporosis, anaemia so excessive absorption can influence the absorption of human body to compositions such as iron, calcium, even the cells whose development that affects the nerves.Therefore, some nutritionists propose, and eat the food that contains alum less as far as possible.3. 100% pure making by hand, pure natural plant is an auxiliary material, never contains any chemical additive.4. do not contain artificial color.5. do not contain hydrogenated oil and fat.6. do not contain anticorrisive agent.Color, shape taste mouthfeel are better, under the situation of not adding above material, can also guarantee the due taste mouthfeel of buckwheat cake, reach the requirement of genuine buckwheat cake, and be definitely soft, not crisp not crisp.Also there is not like product at present on the market.Buckwheat plays a role in the face of the patient of hypertension, high fat of blood, hyperglycaemia.It meets the healthy consumption theory of 21 century.Its feature is natural, green, healthy, delicious.Evaluate jointly through departments such as Yunnan Province's food security committee, Yunnan quality supervision and control offices, obtain Yunnan first local flavor moon cake contest gold medal.

Claims

1. the preparation technology of a pure natural plant buckwheat cake, select the feedstock production of following mass parts for use:

Cladding: buckwheat flour 25-30, wheat flour 20-25, vegetable oil 15-20, white sugar or brown sugar 10-12, water 8-10, egg 1-1.2, honey 2-4, the vegetation water 0.5-0.8 that boils, said vegetation water are water 5-8 and purple perilla 5-10 or water 5-8 and lemon-grass 5-15 or folium lycii 5-10 and water 5-8, boil to form in 60 minutes; Water is put into pot add white sugar or brown sugar, be heated to 100 ℃ and keep that syrup plays the pot cooling after 3 minutes; Syrup, vegetable oil, mixed plant water are poured in the circle that flour and buckwheat face surround, and put into egg, honey and buckwheat face and wheat face again and mix, leave standstill 15 minutes stand-by;

Traditional flavor filling material: pumpkin benevolence 8-10, quartzy preserved fruit 60-70, walnut kernel 20-30, almond 50-60, pinenut 20-30, sesame 60-70, ham 20-30, vegetable oil 5-6, ripe glutinous rice flour 8-10, syrup 3-6, rose 15-20, honey 15-20, cooking wine 0.1-0.2; Pumpkin benevolence, quartzy preserved fruit, walnut kernel, almond, pinenut, sesame, ham are put into dough mixing machine mixed 2 minutes, add white sugar then and mixed 1 minute, again vegetable oil, ripe glutinous rice flour, syrup, rose, honey and cooking wine input mix about 3 minutes stand-by;

2. preparation technology according to claim 1, it is characterized in that also ham taste filling material of traditional flavor filling material: cooked ham fourth 35-40, white sugar 30-35, lard 1-1.5, gelatinized flour 4-6, honey 5-8 drops into dough mixing machine to cooked ham fourth, honey, white sugar, lard and gelatinized flour and mixes, shutdown is stand-by immediately.