CN102440274A - Manufacturing method of pastry filling - Google Patents
Manufacturing method of pastry filling Download PDFInfo
- Publication number
- CN102440274A CN102440274A CN2010105051073A CN201010505107A CN102440274A CN 102440274 A CN102440274 A CN 102440274A CN 2010105051073 A CN2010105051073 A CN 2010105051073A CN 201010505107 A CN201010505107 A CN 201010505107A CN 102440274 A CN102440274 A CN 102440274A
- Authority
- CN
- China
- Prior art keywords
- powder
- bean paste
- lotus root
- manufacturing
- water chestnut
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to a manufacturing method of pastry filling. The pastry filling comprises red bean paste, mung bean paste, honey, brown sugar, Chinese yam powder, lotus root powder, water chestnut powder, taro powder and vegetable oil. The manufacturing method comprises the steps that firstly, the red bean paste, the mung bean paste, the Chinese yam powder, the lotus root powder, the water chestnut powder and the taro powder are combined together and evenly stirred; afterwards, the brown sugar, the honey and the vegetable oil are put into the mixture and the mixture is stirred again; and finally, the mixture is sterilized at a high temperature, packaged in a vacuum manner, and then can be sold on the market.
Description
Technical field
The present invention relates to a kind of field of food, particularly relate to a kind of preparation method of cakestuffings,
Background technology
At present, cake seems very and to be in great demand on the market.And the filling of side in the Stuffed cake, common is exactly sweetened bean paste stuffing, the sesame filling, and several kinds of fillings such as peanut filling, walnut kernel seem very single, have been difficult to satisfy the demand of people for taste.The present invention is fragrant and sweet good to eat, and is nutritious, and the Chinese yam that wherein contains, lotus root, water chestnut, dasheen nutrient enrich; Containing a large amount of starch, mineral matter and vitamin, is vegetables, is again grain; Because the starch granules of Chinese yam, lotus root, water chestnut, taro is little, is merely 1/10th of farina, its digestibility can reach 98.8%; Abundant nutritive value, the immunologic function of ability enhances human body.
Summary of the invention
The purpose of this invention is to provide a kind of fragrant and sweet good to eat, nutritious cakestuffings.
For realizing above purpose, the present invention adopts following composition and method: red bean paste 30～40%, green bean paste 30～40%, honey 1～3%, brown sugar 3～5%, yam flour 2～3%, lotus root starch 2～3%, water chestnut starch 2～3%, taro meal 2～3%, vegetable oil 3～5%.
Above-mentioned red bean paste, green bean paste, yam flour, lotus root starch, water chestnut starch, taro meal are combined with mixer and stirred; Putting into brown sugar, honey, vegetable oil then stirs once more; Carry out high-temperature sterilization treatment at last, carry out vacuum packaging after, get final product list marketing.
Advantage of the present invention and effect are: have fragrant and sweet good to eat, nutritious characteristics, wherein contain a large amount of starch, mineral matter and vitamin in Chinese yam, lotus root, water chestnut, the taro, digestibility is high, is particularly suitable for dyspeptic people and eats.
Below in conjunction with embodiment the present invention is further specified.
The specific embodiment
Embodiment 1
Red bean paste 40%, green bean paste 30%, yam flour 3%, lotus root starch 3%, water chestnut starch 3%, taro meal 3% are combined with mixer and stirred; Putting into brown sugar 3%, honey 3%, vegetable oil 5% then stirs once more; Carry out high-temperature sterilization treatment at last; After carrying out vacuum packaging, get final product list marketing.
Embodiment 2
Red bean paste 30%, green bean paste 40%, yam flour 2%, lotus root starch 2%, water chestnut starch 2%, taro meal 2% are combined with mixer and stirred; Putting into brown sugar 5%, honey 2%, vegetable oil 3% then stirs once more; Carry out high-temperature sterilization treatment at last; After carrying out vacuum packaging, get final product list marketing.
Claims (1)
1. the preparation method of a cakestuffings, its composition weight is: red bean paste 30～40%, green bean paste 30～40%, honey 1～3%, brown sugar 3～5%, yam flour 2～3%, lotus root starch 2～3%, water chestnut starch 2～3%, taro meal 2～3%, vegetable oil 3～5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105051073A CN102440274A (en) | 2010-10-13 | 2010-10-13 | Manufacturing method of pastry filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105051073A CN102440274A (en) | 2010-10-13 | 2010-10-13 | Manufacturing method of pastry filling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440274A true CN102440274A (en) | 2012-05-09 |
Family
ID=46003601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105051073A Pending CN102440274A (en) | 2010-10-13 | 2010-10-13 | Manufacturing method of pastry filling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102440274A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734228A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Mooncake containing purslane and making method thereof |
| CN103734229A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Mooncake containing aloe and making method thereof |
| CN103734227A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Hibiscus flower mooncake and preparation method thereof |
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN103919073A (en) * | 2014-04-28 | 2014-07-16 | 湖北工业大学 | Water chestnut residue functional food stuffing and preparation method thereof |
| CN103975983A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Strawberry pulp corn roll and preparation method thereof |
| CN103975977A (en) * | 2014-03-03 | 2014-08-13 | 何传化 | Coix seed pastry made of strawberry syrup and preparation method thereof |
| CN103975982A (en) * | 2014-03-03 | 2014-08-13 | 何传化 | Strawberry flavored anima preserving and kidney tonifying pastry and preparation method thereof |
| CN104187447A (en) * | 2014-09-25 | 2014-12-10 | 贵州黄平靓鸥桑综合开发有限公司 | Coarse cereal cake |
| EP2856884A4 (en) * | 2012-06-01 | 2016-03-09 | Lotusweets Co Ltd | Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same |
| CN109090599A (en) * | 2018-07-20 | 2018-12-28 | 威宁县蒋凤明苦荞系列食品厂 | A kind of sweetened bean paste stuffing and preparation method thereof |
| CN110050812A (en) * | 2019-04-29 | 2019-07-26 | 苏州工业园区梵稻食品科技发展有限公司 | A kind of red wine Cranberry cake and preparation method thereof |
| CN111802571A (en) * | 2020-07-27 | 2020-10-23 | 张登辰 | Red bean milk white cake and preparation method thereof |
-
2010
- 2010-10-13 CN CN2010105051073A patent/CN102440274A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2856884A4 (en) * | 2012-06-01 | 2016-03-09 | Lotusweets Co Ltd | Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same |
| CN103734229A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Mooncake containing aloe and making method thereof |
| CN103734227A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Hibiscus flower mooncake and preparation method thereof |
| CN103734228A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Mooncake containing purslane and making method thereof |
| CN103975983A (en) * | 2014-03-03 | 2014-08-13 | 吴永林 | Strawberry pulp corn roll and preparation method thereof |
| CN103975977A (en) * | 2014-03-03 | 2014-08-13 | 何传化 | Coix seed pastry made of strawberry syrup and preparation method thereof |
| CN103975982A (en) * | 2014-03-03 | 2014-08-13 | 何传化 | Strawberry flavored anima preserving and kidney tonifying pastry and preparation method thereof |
| CN103975983B (en) * | 2014-03-03 | 2016-03-23 | 吴永林 | Maize roll of a kind of strawberry slurry and preparation method thereof |
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN103892346B (en) * | 2014-04-14 | 2016-06-29 | 浙江海洋学院 | Milkfish roulade and processing method thereof |
| CN103919073A (en) * | 2014-04-28 | 2014-07-16 | 湖北工业大学 | Water chestnut residue functional food stuffing and preparation method thereof |
| CN103919073B (en) * | 2014-04-28 | 2015-10-21 | 湖北工业大学 | A kind of water chestnut slag functional food fillings and preparation method thereof |
| CN104187447A (en) * | 2014-09-25 | 2014-12-10 | 贵州黄平靓鸥桑综合开发有限公司 | Coarse cereal cake |
| CN109090599A (en) * | 2018-07-20 | 2018-12-28 | 威宁县蒋凤明苦荞系列食品厂 | A kind of sweetened bean paste stuffing and preparation method thereof |
| CN110050812A (en) * | 2019-04-29 | 2019-07-26 | 苏州工业园区梵稻食品科技发展有限公司 | A kind of red wine Cranberry cake and preparation method thereof |
| CN111802571A (en) * | 2020-07-27 | 2020-10-23 | 张登辰 | Red bean milk white cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102440274A (en) | Manufacturing method of pastry filling | |
| CN101574101A (en) | Natural holophytic-nutrition compressed biscuit and preparation method thereof | |
| CN102428996A (en) | Arrowroot-series nutritional health care cake and biscuit food and preparation method thereof | |
| CN103503952A (en) | Gadus dried meat floss cake | |
| CN101341947A (en) | Coarse grain dumplings and preparation method thereof | |
| CN103300117B (en) | Apple sweet potato pie and preparation method thereof | |
| CN103535618A (en) | Honeysuckle and black peanut rice cake capable of decreasing internal heat | |
| CN106720433A (en) | A kind of batatasins meat and preparation method thereof | |
| CN104397781A (en) | A nutritious peanut and grain sauce and a preparation method thereof | |
| CN104146042B (en) | The fragrant lotus biscuit of one potato seed | |
| CN101884344A (en) | Quick-frozen pie and preparation method thereof | |
| CN102440380A (en) | Matcha health-care rice dumpling and preparation method thereof | |
| CN103651680A (en) | Method for processing five-kernel moon cakes | |
| CN105341116A (en) | Sea sedge oat biscuit and preparation method thereof | |
| KR20090074386A (en) | Flour food including extract of rubi fructus and method of manufacturing the same | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN101152000A (en) | Sweet potato pastry containing selenium and method for making the same | |
| CN104938570B (en) | A kind of convenient instant Piza | |
| CN104146043B (en) | The preparation method of the fragrant lotus biscuit of one potato seed | |
| CN105557916A (en) | Rye and oat biscuits and preparation method thereof | |
| CN201025855Y (en) | Soybean curd ball | |
| CN105495106A (en) | Lotus root and beef cake production method | |
| CN103931707A (en) | Fragrant and crispy nut biscuit and production method thereof | |
| CN104172130A (en) | Eight-treasures-lotus root chilli sauce | |
| KR20120005155A (en) | Process for the production of instant rice noodle using the molokia |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |