CN102488159A - Taro cake and production method for same - Google Patents
Taro cake and production method for same Download PDFInfo
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- CN102488159A CN102488159A CN2011104148945A CN201110414894A CN102488159A CN 102488159 A CN102488159 A CN 102488159A CN 2011104148945 A CN2011104148945 A CN 2011104148945A CN 201110414894 A CN201110414894 A CN 201110414894A CN 102488159 A CN102488159 A CN 102488159A
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Abstract
The invention discloses a taro cake, prepared from raw materials in the following parts by weight: 11-15 parts of taro meal, 11-15 parts of white granulated sugar, 1-5 parts of glutinous rice flour, 0.5-2 parts of flour, 4-8 parts of plant oil, 1-5 parts of lard oil and 4-8 parts of water. The production method for a taro cake comprises the following steps of: 1) taking 2-4 parts of taro meal, 2-4 parts of white granulated sugar, 0.5-2 parts of flour, 1-5 parts of lard oil and 1-3 parts of water, uniformly mixing, and blending into a wet powder shape to prepare a top powder; 2) taking 9-11 parts of taro meal, 9-11 parts of white granulated sugar, 1-5 parts of glutinous rice flour, 4-8 parts of plant oil and 3-5 parts of water, uniformly mixing, and blending into a wet powder shape to prepare a bottom powder; and 3) pouring the bottom powder in an impression at first, then pouring the top powder, tightly pressing and levelly scraping, and steaming to obtain the taro cake. The taro cake disclosed by the invention is unique in flavour, rich in nutrition, simple in production method and without any food additive.
Description
Technical field
The present invention relates to food processing field, is a kind of taro cake specifically; The present invention also will be referred to the preparation method of this taro cake
Background technology
Taro (Colocasia esculenta (L.) Schott) another name is commonly called as taro for taro chief, native sesame, belongs to Araeceae.The nutritive value of taro is very high; Contain a large amount of starch, dietary fiber, polysaccharide etc.; Also being rich in compositions such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin B1, vitamin B2, saponin, is suitable to people of all ages a kind of healthy food.Content of starch in the taro stem tuber reaches more than 70%, and starch granules is little, is merely 1/10th of farina, and its digestibility can reach 98.8%, is a kind of desirable food.Cement in the taro also has the function that can strengthen cellular immunity and humoral immunity in vivo to some extent.Taro can be used for being processed into various local delicacies.For example publication number is CN102224913A, and denomination of invention is the Chinese invention patent application of " a kind of local flavor taro mud and preparation method ", discloses a kind of taro mud, and this food comprises following compositions in portion by weight: 100 parts in taro mud; 4～15 parts of local flavor raw materials, 5.5～6 parts of white granulated sugars, 0.11～0.15 part of citric acid; 0.8 part of sucrose ester, 0.1 part of stearoyl lactate, 0.1 part of monoglyceride; 0.2 part of sodium carboxymethylcellulose, 0.1 part of potassium sorbate, 4～12 parts in water.This local flavor taro mud has characteristics such as instant, comprehensive nutrition, unique flavor, added value height, but contains a large amount of food additives in this raw-food material, and long-term a large amount of eating has certain harmful effect to human body.
Summary of the invention
The technical problem that the present invention will solve provides a kind of any food additives, nutritious taro cake of not containing.
For addressing the above problem, the present invention adopts following technical scheme:
Taro cake is to be processed by the raw material of following weight parts:
11～15 parts of taro meals, 11～15 parts of white granulated sugars, 1～5 part of glutinous rice flour, 0.5～2 part in flour, 4～8 parts of vegetable oil, 1～5 part of lard, 4～8 parts in water.
The weight portion of each raw material is preferably:
12～14 parts of taro meals, 12～14 parts of white granulated sugars, 2～4 parts of glutinous rice flours, 0.8～1.5 part in flour, 5～7 parts of vegetable oil, 2～4 parts of lards, 5～7 parts in water.
Optimum weight part of each raw material is:
13 parts of taro meals, 13 parts of white granulated sugars, 3 parts of glutinous rice flours, 1 part in flour, 6 parts of vegetable oil, 3 parts of lards, 6 parts in water.
Above-described vegetable oil can be peanut oil, rapeseed oil, sesame oil, soybean oil, cottonseed oil or linseed oil.
The preparation method of taro cake of the present invention comprises the steps:
1) get taro meal 2～4 weight portions, white granulated sugar 2～4 weight portions, flour 0.5～2 weight portion, lard 1～5 weight portion, water 1～3 weight portion mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get taro meal 9～11 weight portions, white granulated sugar 9～11 weight portions, glutinous rice flour 1～5 weight portion, vegetable oil 4～8 weight portions, water 3～5 weight portions mix, and become the wet-milling shape, promptly make end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
In the above-mentioned preparation method:
Optimum weight part of each raw material is in the step 1): 3 parts of taro meals, 3 parts of white granulated sugars, 1 part in flour, 3 parts of lards, 2 parts in water;
Step 2) optimum weight part of each raw material is in: 10 parts of taro meals, 10 parts of white granulated sugars, 3 parts of glutinous rice flours, 6 parts of vegetable oil, 4 parts in water;
Described vegetable oil can be peanut oil, rapeseed oil, sesame oil, soybean oil, cottonseed oil or linseed oil.
Taro cake of the present invention is to be prepared from collocation such as taro meal, white granulated sugar and glutinous rice flours; Its unique flavor, preparation method simply, do not contain any food additives; The nutritional labeling that has also effectively kept raw material is a kind of all-ages, healthy, green local delicacies.
The specific embodiment
The present invention is described further with embodiment, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) get 3 parts of taro meals, 3 parts of white granulated sugars, 1 part in flour, 3 parts of lards, 2 parts in water mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get 10 parts of taro meals, 10 parts of white granulated sugars, 3 parts of glutinous rice flours, 6 parts of peanut oil, 4 parts in water mixes, and becomes the wet-milling shape, promptly makes end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
Embodiment 2
1) get 2 parts of taro meals, 2 parts of white granulated sugars, 1.5 parts in flour, 4 parts of lards, 1 part in water mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get 9 parts of taro meals, 9 parts of white granulated sugars, 3 parts of glutinous rice flours, 6 parts of soybean oils, 3 parts in water mixes, and becomes the wet-milling shape, promptly makes end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
Embodiment 3
1) get 4 parts of taro meals, 3 parts of white granulated sugars, 2 parts in flour, 5 parts of lards, 3 parts in water mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get 10 parts of taro meals, 10 parts of white granulated sugars, 1 part of glutinous rice flour, 4 parts of rapeseed oils, 5 parts in water mixes, and becomes the wet-milling shape, promptly makes end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
Embodiment 4
1) get 3 parts of taro meals, 4 parts of white granulated sugars, 0.5 part in flour, 1 part of lard, 2 parts in water mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get 11 parts of taro meals, 9 parts of white granulated sugars, 4 parts of glutinous rice flours, 8 parts in sesame oil, 4 parts in water mixes, and becomes the wet-milling shape, promptly makes end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
Claims (8)
1. taro cake is characterized in that it being that raw material by following weight parts is processed:
11～15 parts of taro meals, 11～15 parts of white granulated sugars, 1～5 part of glutinous rice flour, 0.5～2 part in flour, 4～8 parts of vegetable oil, 1～5 part of lard, 4～8 parts in water.
2. taro cake according to claim 1 is characterized in that the weight portion of each raw material is:
12～14 parts of taro meals, 12～14 parts of white granulated sugars, 2～4 parts of glutinous rice flours, 0.8～1.5 part in flour, 5～7 parts of vegetable oil, 2～4 parts of lards, 5～7 parts in water.
3. taro cake according to claim 1 is characterized in that the weight portion of each raw material is:
13 parts of taro meals, 13 parts of white granulated sugars, 3 parts of glutinous rice flours, 1 part in flour, 6 parts of vegetable oil, 3 parts of lards, 6 parts in water.
4. according to claim 1,2 or 3 described taro cakes, it is characterized in that: described vegetable oil is peanut oil, rapeseed oil, sesame oil, soybean oil, cottonseed oil or linseed oil.
5. the preparation method of a taro cake, its step is following:
1) get taro meal 2～4 weight portions, white granulated sugar 2～4 weight portions, flour 0.5～2 weight portion, lard 1～5 weight portion, water 1～3 weight portion mixes, and becomes the wet-milling shape, promptly makes the top powder;
2) get taro meal 9～11 weight portions, white granulated sugar 9～11 weight portions, glutinous rice flour 1～5 weight portion, vegetable oil 4～8 weight portions, water 3～5 weight portions mix, and become the wet-milling shape, promptly make end powder;
3) pour end powder into die earlier, pour the top powder again into, compress strickling, cook, promptly obtain taro cake.
6. the preparation method of taro cake according to claim 5 is characterized in that the weight portion of each raw material described in the step 1) is:
3 parts of taro meals, 3 parts of white granulated sugars, 1 part in flour, 3 parts of lards, 2 parts in water.
7. the preparation method of taro cake according to claim 5 is characterized in that step 2) described in the weight portion of each raw material be:
10 parts of taro meals, 10 parts of white granulated sugars, 3 parts of glutinous rice flours, 6 parts of vegetable oil, 4 parts in water.
8. according to the preparation method of claim 5,6 or 7 described taro cakes, it is characterized in that: described vegetable oil is peanut oil, rapeseed oil, sesame oil, soybean oil, cottonseed oil or linseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104148945A CN102488159A (en) | 2011-12-13 | 2011-12-13 | Taro cake and production method for same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104148945A CN102488159A (en) | 2011-12-13 | 2011-12-13 | Taro cake and production method for same |
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| CN102488159A true CN102488159A (en) | 2012-06-13 |
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| CN2011104148945A Pending CN102488159A (en) | 2011-12-13 | 2011-12-13 | Taro cake and production method for same |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250766A (en) * | 2013-05-13 | 2013-08-21 | 胡永钢 | Dasheen glutinous rice cake and manufacturing method of same |
| CN103271296A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Taro palm-fragrance cake |
| CN103621952A (en) * | 2013-11-26 | 2014-03-12 | 赖年花 | Meicai cake |
| CN103891838A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Perigord truffle henry steudnera tuber cake |
| CN104489514A (en) * | 2015-01-04 | 2015-04-08 | 通海康美食品有限公司 | Fresh flower taro cake and processing method thereof |
| CN104522487A (en) * | 2014-12-12 | 2015-04-22 | 柳州市京阳节能科技研发有限公司 | Potato and taro sticky rice cakes |
| CN105285786A (en) * | 2015-08-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Making technology of shrimp meat and shredded taro cakes |
| CN105519903A (en) * | 2014-09-28 | 2016-04-27 | 陆永达 | Pan-fried taro cake production method |
| CN106173581A (en) * | 2015-05-04 | 2016-12-07 | 梁伟池 | A kind of cake and preparation method thereof |
| CN106173578A (en) * | 2015-05-04 | 2016-12-07 | 梁伟池 | A kind of cake and preparation method thereof |
| CN108771164A (en) * | 2018-06-07 | 2018-11-09 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of taro cake |
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| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
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| CN101223896A (en) * | 2008-01-03 | 2008-07-23 | 温书太 | Special food with sweet potato, yam and sticky rice as main materials for diabetes patient and producing method thereof |
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| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN1633858A (en) * | 2003-12-31 | 2005-07-06 | 朱汉仓 | Production method of healthcare wheaten food |
| CN101176544A (en) * | 2007-12-04 | 2008-05-14 | 韶关市健康源食品有限公司 | Taro fruit vegetables and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250766A (en) * | 2013-05-13 | 2013-08-21 | 胡永钢 | Dasheen glutinous rice cake and manufacturing method of same |
| CN103271296A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Taro palm-fragrance cake |
| CN103621952A (en) * | 2013-11-26 | 2014-03-12 | 赖年花 | Meicai cake |
| CN103891838A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Perigord truffle henry steudnera tuber cake |
| CN105519903A (en) * | 2014-09-28 | 2016-04-27 | 陆永达 | Pan-fried taro cake production method |
| CN104522487A (en) * | 2014-12-12 | 2015-04-22 | 柳州市京阳节能科技研发有限公司 | Potato and taro sticky rice cakes |
| CN104489514A (en) * | 2015-01-04 | 2015-04-08 | 通海康美食品有限公司 | Fresh flower taro cake and processing method thereof |
| CN106173581A (en) * | 2015-05-04 | 2016-12-07 | 梁伟池 | A kind of cake and preparation method thereof |
| CN106173578A (en) * | 2015-05-04 | 2016-12-07 | 梁伟池 | A kind of cake and preparation method thereof |
| CN105285786A (en) * | 2015-08-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Making technology of shrimp meat and shredded taro cakes |
| CN108771164A (en) * | 2018-06-07 | 2018-11-09 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of taro cake |
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Application publication date: 20120613 |