CN102669236B - Fried peach slice and manufacture method of fried peach slice - Google Patents
Fried peach slice and manufacture method of fried peach slice Download PDFInfo
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- CN102669236B CN102669236B CN 201210169196 CN201210169196A CN102669236B CN 102669236 B CN102669236 B CN 102669236B CN 201210169196 CN201210169196 CN 201210169196 CN 201210169196 A CN201210169196 A CN 201210169196A CN 102669236 B CN102669236 B CN 102669236B
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Abstract
The invention provides a fried peach slice and a manufacture method of the fried peach slice and relates to cake and a manufacture method of the cake in food. The manufacture method of the fried peach slice is characterized by consisting of the following work procedures including: a) pulp manufacture: the pulp is prepared from the following ingredients in parts by weight: 100 to 120 parts of fresh eggs, 80 to 100 parts of thickening starch, 100 to 110 parts of water and 5 to 15 parts of seasoning, and the materials are uniformly mixed and stirred for use; b) peach slice pulp sticking: 2 to 3 fragrant and sweet peach slices are taken, are overlapped and are placed into the pulp to be stuck with the pulp on two sides; c) peach slice frying: the peach slices after the pulp sticking are placed into heated soybean oil or colleseed oil or mixed oil of the soybean oil or colleseed oil, the frying oil temperature is 70 to 120 DEG C, and the frying time is 15 to 25 minutes; d) cooling and bag package: the fried peach slices are scooped out from an oil pot, oil is drained away, and cooling and package are carried out. The fried peach slice provided by the invention is crispy, fragrant, sweet and delicious, and the varieties are various. The quality guarantee period of the peach slices can reach 8 to 12 months. The problem of quality guarantee difficulty of the peach slices is solved. The problems of single variety and single flavor of the peach slices are solved.
Description
Technical field
The present invention relates to cake in food and preparation method thereof, more specifically relate to a kind of fried peach sheet and preparation method thereof.
Background technology
The peach sheet is a kind of in cake product, and its primary raw material is glutinous rice flour, Icing Sugar, walnut kernel.At present, the peach sheet mainly contains fragrant and sweet peach sheet and the large class of spiced salt peach sheet two, only more than ten of kinds.Hechuan peach slice local is Chongqing special product, Chinese geography famous special product, is the handsome person in peach sheet industry.The history of the existing centuries of the manufacture craft of Hechuan peach slice local continues into the present.The peach sheet need to be through frying glutinous rice, shatter glutinous rice, moistening powder; The core materials such as walnut kernel are made, auxiliary material is made; Boil sugar, stir sugar; Nearly 30 multiple working procedures such as batching, crocus, dress alms bowl, stewed cake, loin chop, the cake made of glutinous rice, sold in sliced pieces, check, packing process.The peach sheet particularly hard nut to crack of fragrant and sweet peach sheet is that shelf-life of peach sheet is very short, and the shelf-life in summer is first quarter moon approximately, and approximately three months shelf-life in winter, the shelf-life of spiced salt peach sheet also only has three months, causes the peach sheet not find a good sale in; Another hard nut to crack of fragrant and sweet peach sheet is that kind, the taste of peach sheet is single.Along with the raising of people's living standard, existing peach sheet shelf-life, kind, taste can not satisfy people's needs far away, for this reason, new peach sheet kind to be developed are arranged, and remain to be explored the preparation method of new peach sheet kind.
Summary of the invention
Purpose of the present invention: a kind of fried peach sheet is provided; A kind of preparation method of fried peach sheet is provided.
Technical scheme of the present invention is achieved in that
A kind of preparation method of fried peach sheet is characterized in that, it is comprised of following operation:
A) slurry is made: slurry is fresh hen egg 100-120 part, starch 80-100 part, water 100-110 part, flavoring 5-15 part by weight ratio, and mixing and stirring is stand-by;
B) slurry peach sheet processed: get fragrant and sweet peach sheet 2-3 sheet and overlap and put into slurry two sides spreading mass;
C) fried peach sheet: the peach sheet of first-class slurry is put into soybean oil, rapeseed oil or both miscella fryings after heating, 70-120 ℃ of frying oil temperature, 15-25 minute frying time;
D) cooling, dress bag: the peach sheet that frying is good is pulled out from oil cauldron, and leakage of oil is cooling, packing.
The preparation method of described fried peach sheet, its starch is comprised of potato fecula, custard powder, glutinous rice flour, potato fecula: custard powder: the proportioning of glutinous rice flour is 4:2:1; When fragrant and sweet peach sheet is made, the dry powder that adds 3-15% by the weight ratio of fragrant and sweet peach sheet, dry powder are one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, white sugar, salt, and the proportioning of monosodium glutamate, white sugar, salt is 2:2:1.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder is 2:1:2:2.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, white sugar, salt, garlic, ginger, shallot, and the proportioning of monosodium glutamate, white sugar, salt, garlic, ginger, shallot is 2:2:1:1:1:5.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder is 2:2:1:2:2:4.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, white sugar, salt, fruit sauce, fruit sauce is one or more fruit sauces that are mixed to get in pineapple jam, banana sauce, jam with lemon, mango chutney, durian sauce, and the proportioning of monosodium glutamate, white sugar, salt, fruit sauce is 2:2:1:5.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, glucose, salt, ground coffee, and the proportioning of monosodium glutamate, glucose, salt, ground coffee is 2:2:1:4.
The preparation method of described fried peach sheet, its flavoring can be comprised of monosodium glutamate, glucose, salt, chocolate mass, and the proportioning of monosodium glutamate, glucose, salt, chocolate mass is 2:2:1:5.
The preparation method of above-mentioned fried peach sheet can obtain fried peach sheet of the present invention.
When the fragrant and sweet peach sheet of fried peach sheet of the present invention in fried peach sheet produced, add different dry powders just can produce the fried peach sheet of different taste; Adopt different flavouring also can produce the fried peach sheet of different taste in flavoring in slurry.It is the new peach sheet of a class, i.e. delicious and crisp peach sheet that fried peach sheet can be considered as.The preparation method of above-mentioned fried peach sheet is produced the fried peach sheet of tens kinds at least, produces at most the fried peach sheet of up to a hundred kinds.Fried peach sheet sees that also being considered as is a kind of leisure food of high-quality.The thickness of the fragrant and sweet peach sheet that adopts in fried peach sheet is the 1-2 millimeter.
Fried peach sheet needs with special Fryer when frying, as the FD1300-0 type Fryer of Shijiazhuang rich moral machine-building Co., Ltd production, oil temperature can be controlled at any time, need to be to peach sheet automatic turnover when fried peach sheet is fried, the oil temperature under the peach sheet of lower first-class slurry during oil cauldron is 70-75 ℃, then is warmed to gradually 98-102 ℃, be incubated 10 ± 1 minutes, be warmed to again at last 120 ℃, pull the good peach sheet of frying out, leakage of oil, cooling, packing.
Fried peach sheet finished product of the present invention is that surrounding is closed, and intermediate drum, type are as pillow, and fried peach sheet is moisture low, and general moisture content remains on 1-5%, and fried peach sheet is crisp, fragrant and sweet, good to eat.The fried peach sheet shelf-life reaches 8-12 month, has significantly improved the shelf-life of peach sheet, has solved the hard nut to crack that the peach sheet is guaranteed the quality.Fried peach sheet of the present invention increases by tens and even up to a hundred kinds once, has solved peach sheet kind, single this hard nut to crack of taste.
Beneficial effect of the present invention: fried peach sheet of the present invention has crisp, fragrant and sweet, good to eat, diversification of varieties, and color, shape are good, nutritious, can satisfy different consumers' needs, the fried peach sheet shelf-life reaches 8-12 and crosses the moon, the requirement of energy satisfying the market.Fried walnut cake production method preparation method science, practicality can realize the fried peach sheet of suitability for industrialized production, have ensured the quality of production of fried peach sheet.Solved the hard nut to crack that the peach sheet is guaranteed the quality; Peach sheet kind, the single hard nut to crack of taste have been solved.
The specific embodiment
The invention will be further described below by embodiment
Fried peach sheet of 1 one kinds of fragrant and sweet flavors of embodiment and preparation method thereof
Its production process is: a) slurry is made: slurry is fresh hen egg 100-120 part, starch 80-100 part, water 100-110 part, flavoring 5-15 part by weight ratio, and mixing and stirring is stand-by; B) slurry peach sheet processed: get fragrant and sweet peach sheet 2-3 sheet and overlap and put into slurry two sides spreading mass; C) fried peach sheet: the peach sheet of first-class slurry is put into soybean oil, rapeseed oil or both miscella fryings after heating, 70-120 ℃ of frying oil temperature, 15-25 minute frying time; D) cooling, dress bag: the peach sheet that frying is good is pulled out from oil cauldron, and leakage of oil is cooling, packing.Starch is comprised of potato fecula, custard powder, glutinous rice flour, potato fecula: custard powder: the proportioning of glutinous rice flour is 4:2:1; Flavoring is comprised of monosodium glutamate, white sugar, salt, and the proportioning of monosodium glutamate, white sugar, salt is 2:2:1.
Fried peach sheet of 2 one kinds of dry fruit flavors of embodiment and preparation method thereof
Its production process is identical with embodiment 1, difference is, when fragrant and sweet peach sheet is made, the dry powder that adds 3-15% by the weight ratio of fragrant and sweet peach sheet, dry powder are one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder.Add different dry powders to have different dry fruit flavors.
Fried peach sheet of 3 one kinds of spiced salt flavors of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder flavoring, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder is 2:1:2:2.
Fried peach sheet of 4 one kinds of scallion oil flavors of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, white sugar, salt, garlic, ginger, shallot, and the proportioning of monosodium glutamate, white sugar, salt, garlic, ginger, shallot is 2:2:1:1:1:5.
Fried peach sheet of 5 one kinds of spiceds of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder is 2:2:1:2:2:4.
6 one kinds of fruity fried peach sheets of embodiment and preparation method thereof
Its production process is identical with embodiment 1, difference is, flavoring is comprised of monosodium glutamate, white sugar, salt, fruit sauce, fruit sauce is one or more fruit sauces that are mixed to get in pineapple jam, banana sauce, jam with lemon, mango chutney, durian sauce, and the proportioning of monosodium glutamate, white sugar, salt, fruit sauce is 2:2:1:5.Add different fruit sauces to have different fruity.
Fried peach sheet of 7 one kinds of cafs of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, glucose, salt, ground coffee, and the proportioning of monosodium glutamate, glucose, salt, ground coffee is 2:2:1:4.
8 one kinds of chocolate flavoured fried peach sheets of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, glucose, salt, chocolate mass, and the proportioning of monosodium glutamate, glucose, salt, chocolate mass is 2:2:1:5.
Fried peach sheet of 9 one kinds of spicy flavors of embodiment and preparation method thereof
Its production process is identical with embodiment 1, and difference is, flavoring is comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder is 2:2:1:3:5.
Claims (10)
1. the preparation method of a fried peach sheet, is characterized in that, it is comprised of following operation:
A) slurry is made: slurry is fresh hen egg 100-120 part, starch 80-100 part, water 100-110 part, flavoring 5-15 part by weight ratio, and mixing and stirring is stand-by;
B) slurry peach sheet processed: get fragrant and sweet peach sheet 2-3 sheet and overlap and put into slurry two sides spreading mass;
C) fried peach sheet: the peach sheet of first-class slurry is put into soybean oil, rapeseed oil or both miscella fryings after heating, 70-120 ℃ of frying oil temperature, 15-25 minute frying time;
D) cooling, dress bag: the peach sheet that frying is good is pulled out from oil cauldron, and leakage of oil is cooling, packing.
2. by the preparation method of fried peach sheet claimed in claim 1, it is characterized in that, starch is comprised of potato fecula, custard powder, glutinous rice flour, potato fecula: custard powder: the proportioning of glutinous rice flour is 4:2:1; When fragrant and sweet peach sheet is made, the dry powder that adds 3-15% by the weight ratio of fragrant and sweet peach sheet, dry powder are one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder.
3. by the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, white sugar, salt, and the proportioning of monosodium glutamate, white sugar, salt is 2:2:1.
4. by the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder is 2:1:2:2.
5. by the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, white sugar, salt, garlic, ginger, shallot, and the proportioning of monosodium glutamate, white sugar, salt, garlic, ginger, shallot is 2:2:1:1:1:5.
6. press the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder, and the proportioning of monosodium glutamate, white sugar, salt, zanthoxylum powder, chilli powder, five-spice powder is 2:2:1:2:2:4.
7. press the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, white sugar, salt, fruit sauce, fruit sauce is one or more fruit sauces that are mixed to get in pineapple jam, banana sauce, jam with lemon, mango chutney, durian sauce, and the proportioning of monosodium glutamate, white sugar, salt, fruit sauce is 2:2:1:5.
8. by the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, glucose, salt, ground coffee, and the proportioning of monosodium glutamate, glucose, salt, ground coffee is 2:2:1:4.
9. by the preparation method of the described fried peach sheet of claim 1 or 2, it is characterized in that, flavoring is comprised of monosodium glutamate, glucose, salt, chocolate mass, and the proportioning of monosodium glutamate, glucose, salt, chocolate mass is 2:2:1:5.
10. a fried peach sheet, is characterized in that, it is obtained by the preparation method of claim 1,2,3,4,5,6,7,8 or 9 described fried peach sheets.
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| CN 201210169196 CN102669236B (en) | 2012-05-29 | 2012-05-29 | Fried peach slice and manufacture method of fried peach slice |
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| CN 201210169196 CN102669236B (en) | 2012-05-29 | 2012-05-29 | Fried peach slice and manufacture method of fried peach slice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102919759A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Pinenut dried potato powder |
| CN104970298A (en) * | 2014-04-10 | 2015-10-14 | 张琴芳 | Cashew nut quail egg health caring food |
| CN105533689A (en) * | 2015-12-11 | 2016-05-04 | 长顺县嘉和种植农民专业合作社 | Beauty-maintaining and youth-keeping pear blossom-flavored snack |
| CN108077530A (en) * | 2016-11-22 | 2018-05-29 | 重庆市合川区同德福桃片有限公司 | A kind of coffee flavor peach piece |
| CN108850403A (en) * | 2018-07-24 | 2018-11-23 | 重庆念记食品有限公司 | A kind of crisp-fried walnut cake production method |
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| CN101697745A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | strawberry pie |
| CN101416700B (en) * | 2008-11-30 | 2013-03-27 | 余晓华 | Crisp-fried walnut cake production method |
| CN102150691A (en) * | 2010-09-29 | 2011-08-17 | 王强 | Peach slice hydraulic stewed cake and preparation method by baking rather than evaporating |
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