CN103284061A - Cream corn cake and preparation method thereof - Google Patents
Cream corn cake and preparation method thereof Download PDFInfo
- Publication number
- CN103284061A CN103284061A CN2013102682246A CN201310268224A CN103284061A CN 103284061 A CN103284061 A CN 103284061A CN 2013102682246 A CN2013102682246 A CN 2013102682246A CN 201310268224 A CN201310268224 A CN 201310268224A CN 103284061 A CN103284061 A CN 103284061A
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- Prior art keywords
- corn
- dodger
- cream
- preparation
- glutinous rice
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- 239000006071 cream Substances 0.000 title claims abstract description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 38
- 235000005822 corn Nutrition 0.000 title claims abstract description 34
- 235000005824 corn Nutrition 0.000 title claims abstract description 34
- 241000209149 Zea Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012970 cakes Nutrition 0.000 title abstract 13
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 210000004080 Milk Anatomy 0.000 claims abstract description 19
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract 5
- 235000015108 pies Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims 2
- 239000004927 clay Substances 0.000 claims 1
- 229910052570 clay Inorganic materials 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 5
- 235000019634 flavors Nutrition 0.000 abstract 5
- 244000150668 Zea mays subsp mays Species 0.000 abstract 4
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N nicotinic acid Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 201000008286 diarrhea Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 230000000116 mitigating Effects 0.000 description 1
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- 238000006011 modification reaction Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Abstract
The invention relates to the field of foods and particularly relates to a cream corn cake and a preparation method of the cream corn cake. The corn cake comprises the following components: fresh sweet corn, glutinous rice, white sugar, milk, eggs and breadcrumbs. The preparation method comprises the following steps of: cleaning and grinding the glutinous rice into powder; steaming the fresh sweet corn; mixing the glutinous rice powder, the white sugar, the eggs, the milk and the steamed sweet corn and obtaining a mixture; stirring the mixture, making into a cake shape, then wrapping the outer part with the breadcrumbs and obtaining the cream corn cake. The corn cake adopts the fresh sweet corn as principal food so as to have the flavor of the sweet and fresh corn; the glutinous rice, the white sugar, the milk and the eggs can be used for adjusting the flavor of the corn cake so as to enable the corn cake to have the flavor of cream; the glutinous rice also can be used for improving the taste of the corn cake and enabling the corn cake to be glutinous and slimy; the added breadcrumbs can be used for improving the taste and the flavor of the fragrance, crispiness and softness of the corn cake; therfore, the cream corn cake provided by the invention is richer in taste and flavor.
Description
Technical field
The present invention relates to field of food, in particular to cream corn-dodger and preparation method thereof.
Background technology
Corn-dodger is a kind of very common wheaten food, its main component is corn, corn have the laudatory title of life prolonging food, contains rich in protein, fat, vitamin, trace element, cellulose and polysaccharide etc., has the great potential of the high nutrition of exploitation, high biological function food.Therefore, corn-dodger has profuse nutrition.
Corn-dodger in the correlation technique all is mainly to be made up of corn, white sugar and flour, thereby the corn-dodger of making mainly is the taste of corn, and taste is more single.
Summary of the invention
The object of the present invention is to provide cream corn-dodger and preparation method thereof, to solve the above problems.
Cream corn-dodger is provided in an embodiment of the present invention, has comprised:
Fresh corn, glutinous rice, white sugar, milk, egg, breadcrumbs.
Embodiments of the invention also provide the preparation method of cream corn-dodger, comprise the following steps:
Steps A: with sticky rice washing and clay into power;
Step B: fresh corn is cooked;
Step C: glutinous rice powder, white sugar, egg, milk and the fresh corn that cooks are mixed, obtain compound;
Step D: stir described compound, and make pie, externally wrap up breadcrumbs again, obtain cream corn-dodger.
The cream corn-dodger of the above embodiment of the present invention is made up of fresh corn, glutinous rice, white sugar, milk, egg and breadcrumbs; Wherein, fresh corn is staple food, make corn-dodger have the corn taste of sweet aquatic foods, glutinous rice, white sugar, milk and egg can be used to regulate the taste of corn-dodger, make it have taste of cream, and glutinous rice can also improve the mouthfeel of corn-dodger, makes its fragrant glutinous stick-slip, and adding breadcrumbs can increase the crisp soft mouthfeel of corn-dodger crisp-fried and taste; As seen, cream corn-dodger taste provided by the invention and mouthfeel are abundanter;
In addition, the cream corn-dodger that makes of the preparation method of the cream corn-dodger of the embodiment of the invention can reach above-mentioned beneficial effect equally.
The specific embodiment
Below by specific embodiment the present invention is described in further detail.
Embodiment one
A kind of cream corn-dodger is provided in an embodiment of the present invention, has comprised:
Fresh corn, glutinous rice, white sugar, milk, egg, breadcrumbs.
Above-mentioned cream corn-dodger is made up of corn, glutinous rice, white sugar, milk, egg and breadcrumbs; Wherein, fresh corn is staple food, make corn-dodger have the corn taste of sweet aquatic foods, glutinous rice, white sugar, milk and egg can be used to regulate the taste of corn-dodger, make it have taste of cream, and glutinous rice can also improve the mouthfeel of corn-dodger, makes its fragrant glutinous stick-slip, and adding breadcrumbs can increase the crisp soft mouthfeel of corn-dodger crisp-fried and taste.
This shows that cream corn-dodger taste provided by the invention and mouthfeel are abundanter.
In addition, above-mentioned cream corn-dodger has added these auxiliary materials of glutinous rice, white sugar, milk, egg and breadcrumbs, makes the also corresponding raising of nutritive value of corn-dodger.For example, glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., is the strong food of temperature compensation, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the effect of ending abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.Be rich in nutritional labelings such as mineral matter, protein, phosphatide, calcium in the milk.Do not contain any additives in the above-mentioned cream corn-dodger simultaneously, be harmless food, edible safer.
Embodiment two
This embodiment provides a kind of preferred cream corn-dodger, comprising:
By weight, fresh corn 4-8 part, glutinous rice 2-4 part, white sugar 0.5-2 part, milk 1-2 part, egg 1-4 part, breadcrumbs 0.1-0.2 part.
Embodiment three
This embodiment provides a kind of preferred cream corn-dodger, comprising:
By weight, fresh corn 4-8 part, glutinous rice 2-4 part, white sugar 0.5-1 part, milk 1-2 part, egg 1-4 part, breadcrumbs 0.1-0.2 part.
In above-described embodiment two and three the corn-dodger, various compositions can adopt any umber in its parts by weight scope.
Embodiment four
This embodiment provides a kind of preferred cream corn-dodger, comprising:
By weight, 4 parts of fresh corns, 2 parts in glutinous rice, 0.5 part of white sugar, 1 part in milk, 1 part in egg, 0.1 part of breadcrumbs.
Embodiment five
This embodiment provides a kind of preferred cream corn-dodger, comprising:
By weight, 8 parts of fresh corns, 4 parts in glutinous rice, 2 parts of white sugar, 2 parts in milk, 4 parts in egg, 0.2 part of breadcrumbs.
The cream corn-dodger of above-described embodiment two to five can reach the multiple beneficial effect identical with embodiment one.
Embodiment six
In addition, the present invention also provides the above preparation method of cream corn-dodger, comprises the following steps:
Steps A: with sticky rice washing and clay into power;
Step B: fresh corn is cooked;
Step C: glutinous rice powder, white sugar, egg, milk and the corn that cooks are mixed, obtain compound;
Step D: mix material, and make pie, externally wrap up breadcrumbs again, obtain cream corn-dodger.
The cream corn-dodger that makes in the said method can reach beneficial effect above.In addition, with the freezing preservation of corn-dodger, can make corn-dodger that long storage life is arranged, and not need to cook for immediate consumption after the step D, the eater only need take out freezing corn-dodger, is heated, after baking or fried the re-using.As seen, this method also provides more more options for the eater of different taste hobby.
In addition, in the said method, among the step D, the method for making pie can adopt multiple, for example: compound is put into mould, make pie.In the steps A: the particle diameter of powder is the 80-300 order, and the cream corn-dodger that adopts the powder of this particle diameter to make is finer and smoother, and more preferably, the particle diameter of powder is the 150-200 order.Among the step D, stirring method can adopt multiple, as: adopt mixer to stir.Pie can be made the round pie that diameter is 3.5-5cm.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. cream corn-dodger is characterized in that, comprising:
Fresh corn, glutinous rice, white sugar, milk, egg, breadcrumbs.
2. cream corn-dodger according to claim 1 is characterized in that, comprising:
By weight, fresh corn 4-8 part, glutinous rice 2-4 part, white sugar 0.5-2 part, milk 1-2 part, egg 1-4 part, breadcrumbs 0.1-0.2 part.
3. cream corn-dodger according to claim 1 is characterized in that, comprising:
By weight, fresh corn 4-8 part, glutinous rice 2-4 part, white sugar 0.5-1 part, milk 1-2 part, egg 1-4 part, breadcrumbs 0.1-0.2 part.
4. the preparation method of each described cream corn-dodger of claim 1-3 is characterized in that, comprises the following steps:
Steps A: with sticky rice washing and clay into power;
Step B: fresh corn is cooked;
Step C: glutinous rice powder, white sugar, egg, milk and the corn that cooks are mixed, obtain compound;
Step D: stir described compound, and make pie, externally wrap up breadcrumbs again, obtain cream corn-dodger.
5. the preparation method of cream corn-dodger according to claim 4 is characterized in that, among the described step D, the method for making pie is:
Described compound is put into mould, make pie.
6. the preparation method of cream corn-dodger according to claim 4 is characterized in that, also comprises after the described step D:
With the freezing preservation of described cream corn-dodger.
7. the preparation method of cream corn-dodger according to claim 4 is characterized in that, in the described steps A:
The particle diameter of powder is the 80-300 order.
8. the preparation method of cream corn-dodger according to claim 4 is characterized in that, in the described steps A:
The particle diameter of powder is the 150-200 order.
9. the preparation method of cream corn-dodger according to claim 4 is characterized in that, among the described step D, stirring method is:
The employing mixer stirs.
10. the preparation method of cream corn-dodger according to claim 4 is characterized in that, among the described step D, makes the round pie that diameter is 3.5-5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102682246A CN103284061A (en) | 2013-06-28 | 2013-06-28 | Cream corn cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102682246A CN103284061A (en) | 2013-06-28 | 2013-06-28 | Cream corn cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284061A true CN103284061A (en) | 2013-09-11 |
Family
ID=49086040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102682246A Pending CN103284061A (en) | 2013-06-28 | 2013-06-28 | Cream corn cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103284061A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757399A (en) * | 2015-04-16 | 2015-07-08 | 辽宁曙光食品有限公司 | Instant corn cake |
| CN106135347A (en) * | 2016-08-16 | 2016-11-23 | 安徽合益食品有限公司 | A kind of can be with corn-dodger of long term storage and preparation method thereof |
| CN106261570A (en) * | 2016-08-24 | 2017-01-04 | 张学滨 | A kind of manufacture method of Bulbus Lilii millet cake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107306A (en) * | 1994-10-18 | 1995-08-30 | 张宗明 | Soft maize cake and its making method |
| CN1565238A (en) * | 2003-06-18 | 2005-01-19 | 庞国春 | Fresh maize cake |
| CN1989837A (en) * | 2005-12-30 | 2007-07-04 | 刘亚楠 | Production method for bracken-maize cake |
| CN101185452A (en) * | 2007-11-22 | 2008-05-28 | 栾可兴 | Crisp-fried corn roll |
| CN101803624A (en) * | 2010-04-14 | 2010-08-18 | 北京农业职业学院 | Waxy corn cake and processing method thereof |
| CN102986790A (en) * | 2011-12-14 | 2013-03-27 | 陈春水 | Corn cake and preparation method of corn cake |
-
2013
- 2013-06-28 CN CN2013102682246A patent/CN103284061A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107306A (en) * | 1994-10-18 | 1995-08-30 | 张宗明 | Soft maize cake and its making method |
| CN1565238A (en) * | 2003-06-18 | 2005-01-19 | 庞国春 | Fresh maize cake |
| CN1989837A (en) * | 2005-12-30 | 2007-07-04 | 刘亚楠 | Production method for bracken-maize cake |
| CN101185452A (en) * | 2007-11-22 | 2008-05-28 | 栾可兴 | Crisp-fried corn roll |
| CN101803624A (en) * | 2010-04-14 | 2010-08-18 | 北京农业职业学院 | Waxy corn cake and processing method thereof |
| CN102986790A (en) * | 2011-12-14 | 2013-03-27 | 陈春水 | Corn cake and preparation method of corn cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757399A (en) * | 2015-04-16 | 2015-07-08 | 辽宁曙光食品有限公司 | Instant corn cake |
| CN106135347A (en) * | 2016-08-16 | 2016-11-23 | 安徽合益食品有限公司 | A kind of can be with corn-dodger of long term storage and preparation method thereof |
| CN106261570A (en) * | 2016-08-24 | 2017-01-04 | 张学滨 | A kind of manufacture method of Bulbus Lilii millet cake |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130911 |