CN102630719B - Preserved vegetable flaky pastry and production method thereof - Google Patents

Preserved vegetable flaky pastry and production method thereof Download PDF

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Publication number
CN102630719B
CN102630719B CN201210081583.6A CN201210081583A CN102630719B CN 102630719 B CN102630719 B CN 102630719B CN 201210081583 A CN201210081583 A CN 201210081583A CN 102630719 B CN102630719 B CN 102630719B
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China
Prior art keywords
preserved
parts
plum
flaky pastry
powder
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CN201210081583.6A
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Chinese (zh)
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CN102630719A (en
Inventor
邓华彪
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邓华彪
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Priority to CN201210081583.6A priority Critical patent/CN102630719B/en
Publication of CN102630719A publication Critical patent/CN102630719A/en
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Publication of CN102630719B publication Critical patent/CN102630719B/en

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Abstract

The invention relates to food and a production method thereof and particularly relates to preserved vegetable flaky pastry and a production method thereof. The production method of the preserved vegetable flaky pastry comprises the following steps of: washing preserved vegetables, cutting into shreds and drying at a low temperature; adding vanilla powder and spicy vanilla powder to season for later use; sequentially adding custard powder and white granulated sugar into low-gluten flour, adding butter and lard oil, and uniformly agitating; and adding the uniformly-mixed preserved vegetable shreds into the powder, uniformly agitating, and molding and baking. The preserved vegetable flaky pastry initiates to take the preserved vegetables as the raw materials of the flaky pastry, the vanilla powder and the spicy vanilla powder are added to season and the flaky pastry is mixed and baked by using the soft flour, so that the flaky pastry is sweet and tasty and is full of nutrition; and the special taste of the preserved vegetables is kept to the greatest extent and the product is ensured to have the previous characteristic of the preserved vegetables after being baked during the producing process, so that the characteristics of local foods is reflected and the local characteristics are rich.

Description

Plum dish crisp short cakes with sesame and preparation method thereof

Technical field

The present invention relates to a kind of food and preparation method, specifically refer to cake goods of a kind of plum dish crisp short cakes with sesame by name and preparation method thereof.

Background technology

Existing crisp short cakes with sesame based article is of a great variety, and composition is different, and taste is different, to people, brings cuisines to enjoy.But there are no plum dish being added to crisp short cakes with sesame, the present invention is intended to make a kind of cake goods that have local characteristic, reflect local diet cultural convention.

Summary of the invention

According to foregoing invention purport, technical scheme of the present invention is:

A preparation method for plum dish crisp short cakes with sesame, step is:

1) get 10 ~ 20 portions of plum dried vegetable or plum dish, cleaned, low temperature drying after chopping;

2) at Mei Caizhong, add the vanilla powder of 1 ~ 5 part, 5 ~ 8 parts of peppery dried meat floss seasonings, standby;

3) get and in the flour of 50 ~ 60 parts, add successively the custard powder of 1 ~ 3 part, 10 ~ 15 portions of white granulated sugars, add 3 ~ 5 butter, 3 ~ 5 lards, a small amount of water and step 2 again) in material, after stirring, be kneaded into dough;

4) dough mixing in step 3) is cut apart to moulding;

5) baking.

Preferably, described in step (5), baking temperature is controlled at 150 ~ 160 ℃, and baking time is 25 ~ 30 minutes.

Preferably, the described flour of step (3) adopts Self-raising flour.

The present invention is claimed above-mentioned basic skills and the prepared plum dish of method for optimizing crisp short cakes with sesame simultaneously.

Described plum dish crisp short cakes with sesame is pioneering usings plum dish as crisp short cakes with sesame raw material, and add vanilla powder, peppery dried meat floss seasoning, with soft fabric, mix, toast and make, crisp short cakes with sesame is fragrant and sweet good to eat, nutritious, in its manufacturing process, keep the characteristic taste of plum dish own as far as possible, guarantee that product keeps the original characteristic of plum dish after curing, reflect local food characteristic, local characteristic is strong.

The specific embodiment

Understanding for the ease of those skilled in the art, is described in further detail the present invention below in conjunction with specific embodiment.

Disclosed cake goods are called plum dish crisp short cakes with sesame, in fact adopt 50 ~ 60 parts of Self-raising flour, 1 ~ 3 part of custard powder, 1 ~ 5 part of vanilla powder, 10 ~ 20 parts of plum dried vegetable, 3 ~ 5 parts, butter, 3 ~ 5 parts of lards, 10 ~ 15 parts of white granulated sugars, 5 ~ 8 parts of peppery dried meat floss; Mentioned component is calculate by weight and obtain.

embodiment 1

1) calculate by weight, by 10 portions of plum dishes clean, low temperature drying after chopping;

2) at Mei Caizhong, add 1 part of vanilla powder, 5 parts of peppery dried meat floss, mix, standby;

3) will in 50 portions of Self-raising flour, add successively 2 parts of custard powders, 10 parts of white granulated sugars, then add 3 parts, butter, 3 parts of lards, and step 2) in material,, stir, be kneaded into dough;

4) by 3) in mix dough and cut apart moulding;

5) baking, temperature is about 160 ℃, and the time is about 25 ~ 30min.

Prepared plum dish crisp short cakes with sesame, fragrant and sweet good to eat, plum dish is original flavor substantially.

embodiment 2

1) calculate by weight, by 20 portions of plum dishes clean, low temperature drying after chopping;

2) at Mei Caizhong, add 5 parts of vanilla powders, 8 parts of peppery dried meat floss, mix, standby;

3) will in 50 portions of Self-raising flour, add successively 3 parts of custard powders, 10 parts of white granulated sugars, then add 4 parts, butter, 4 parts of lards and step 2) in material, stir, be kneaded into dough;

4) by 3) in mix dough and cut apart moulding;

5) baking, temperature is about 160 ℃, and the time is about 25 ~ 30min.

Prepared plum dish crisp short cakes with sesame, taste is moderate, and in fillings, micro-perfumed ribbon is peppery, more increases the local flavor of plum dish uniqueness.

embodiment 3

1) calculate by weight, by 15 portions of plum dishes clean, low temperature drying after chopping;

2) at Mei Caizhong, add 3 parts of vanilla powders, 8 parts of peppery dried meat floss, mix, standby;

3) will in 50 portions of Self-raising flour, add successively 3 parts of custard powders, 13 parts of white granulated sugars, then add 4 parts, butter, 4 parts of lards and step 2) in material, stir, be kneaded into dough;

4) by 4) in mix dough and cut apart moulding;

5) baking, temperature is about 160 ℃, and the time is about 25 ~ 30min.

Prepared plum dish crisp short cakes with sesame is fragrant and sweet good to eat, and taste is moderate, slightly hard compared with the cake in previous embodiment.

Claims (3)

1. a preparation method for plum dish crisp short cakes with sesame, step is:
1) get 10 ~ 20 portions of plum dried vegetable or plum dish, cleaned, low temperature drying after chopping;
2) in plum dish or plum dried vegetable, add the vanilla powder of 1 ~ 5 part, 5 ~ 8 parts of peppery dried meat floss seasonings, standby;
3) get and in the flour of 50-60 part, add successively the custard powder of 1 ~ 3 part, 10 ~ 15 portions of white granulated sugars, add 3 ~ 5 parts of butter, 3 ~ 5 parts of lards, a small amount of water and step 2 again) in material, after stirring, be kneaded into dough;
4) by mixing dough in step 3), cut apart moulding;
5) baking; Described baking temperature is controlled at 150 ~ 160 ℃, and baking time is 25 ~ 30 minutes.
2. according to the preparation method of the plum dish crisp short cakes with sesame described in claim 1, it is characterized by: the described flour of step (3) adopts Self-raising flour.
3. a plum dish crisp short cakes with sesame, is characterized in that, described plum dish crisp short cakes with sesame adopts the method described in claim 1 or 2 to make.
CN201210081583.6A 2012-03-26 2012-03-26 Preserved vegetable flaky pastry and production method thereof CN102630719B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210081583.6A CN102630719B (en) 2012-03-26 2012-03-26 Preserved vegetable flaky pastry and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210081583.6A CN102630719B (en) 2012-03-26 2012-03-26 Preserved vegetable flaky pastry and production method thereof

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CN102630719A CN102630719A (en) 2012-08-15
CN102630719B true CN102630719B (en) 2014-02-05

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039569A (en) * 2012-10-26 2013-04-17 郭亚莲 Flaky pastry and producing method thereof
CN104336147A (en) * 2013-08-10 2015-02-11 李康 Zhuang nationality shortcake making method
CN103621952B (en) * 2013-11-26 2015-04-08 赖年花 Meicai cake
CN103704308A (en) * 2014-01-21 2014-04-09 刘佛带 Mooncake with preserved vegetables
CN103999900B (en) * 2014-03-11 2016-05-25 温州市思味特食品有限公司 A kind of dried vegetable cake and preparation method thereof
CN105053112A (en) * 2015-08-01 2015-11-18 安庆市江岸一品香食品有限责任公司 Pumpkin short bread and making method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1260124A (en) * 1999-09-20 2000-07-19 李学良 Carrotin bisquette and its manufacture method
CN1611118A (en) * 2003-10-29 2005-05-04 王秀芬 Crisp biscuit
CN101513204A (en) * 2009-03-19 2009-08-26 威海东旺食品有限公司 Leisure food and preparation method thereof
CN201370029Y (en) * 2009-03-23 2009-12-30 吴万钧 Flaky pastry stove
CN101999432A (en) * 2010-12-13 2011-04-06 梁树高 Formula and making process of short cake

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1260124A (en) * 1999-09-20 2000-07-19 李学良 Carrotin bisquette and its manufacture method
CN1611118A (en) * 2003-10-29 2005-05-04 王秀芬 Crisp biscuit
CN101513204A (en) * 2009-03-19 2009-08-26 威海东旺食品有限公司 Leisure food and preparation method thereof
CN201370029Y (en) * 2009-03-23 2009-12-30 吴万钧 Flaky pastry stove
CN101999432A (en) * 2010-12-13 2011-04-06 梁树高 Formula and making process of short cake

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
邵建华等.霉干菜.《中式烹调师》.上海科学普及出版社,2000,70. *

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