CN103503959A - Method for manufacturing longevity cake - Google Patents
Method for manufacturing longevity cake Download PDFInfo
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- CN103503959A CN103503959A CN201310458623.9A CN201310458623A CN103503959A CN 103503959 A CN103503959 A CN 103503959A CN 201310458623 A CN201310458623 A CN 201310458623A CN 103503959 A CN103503959 A CN 103503959A
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Abstract
The invention discloses a method for manufacturing a longevity cake. The longevity cake is composed of, by weight, 30-40% of flour, 10-15% of herba portulacae, 15-20% of white granulated sugar, 5-8% of lotus roots, 5-8% of water chestnuts, 2-6% of feather cockscomb seeds, 2-5% of salad oil and an appropriate amount of purified water. The method comprises the steps of raw material preparing blending, baking, arranging, packaging and the like. The longevity cake produced by the method is good in taste and rich in nutrition, the herba portulacae with the reputation as longevity vegetable is adopted as one raw material, the cake has the advantages of alleviating water retention, removing humidification, relieving summer heat, tonifying qi, treating and relieving qi stagnation, removing indigestion and the like, and the method is easy to operate and master.
Description
Technical field
The present invention relates to a kind of processing method of cake, especially relate to a kind of preparation method of long-lived cake.
Background technology
Cake is that only to take rice, face, beans etc. be primary raw material, and is equipped with various auxiliary materials, fillings and flavoring, shaped after, then with drying, roasting, the ripe food products of method system such as steam, explode.Cake both can be used as earlier, can be used as again refreshment, can also be as snack during the feast, and edible range is wide.The various cakes of selling in the market generally fry rear pulverizing with ground rice or flour, then add egg, peach kernel, white sugar, sesame, lard etc. to be made, and taste is more single.Using the edible wild herbs such as purslane, the seed of feather cockscomb as the cake of auxiliary material, have no pertinent literature report.
Summary of the invention
The present invention is directed to the more single deficiency of cake taste of selling in the market, provide a kind of by edible wild herbs such as purslane, the seed of feather cockscombs preparation method as the long-lived cake of auxiliary material, improved the mouthfeel of cake, nutritious, make the cake Li Shui effects such as beneficial gas of drying, relieve summer heat;
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of long-lived cake, carry out as follows:
A, raw material preparation: chopping after the purslane of 10-15 part is cleaned, 5-8 part lotus rhizome is cleaned up to rear stripping and slicing, 5-8 part water chestnut is cleaned up to rear stripping and slicing, standby;
B, making beating: making beating after the purslane particle in steps A, lotus rhizome piece, water chestnut piece are mixed, make mixed serum, making beating after raw material is mixed, reduces the loss of nutriment;
C, allotment: mixed serum is joined in the flour of 30-40 part, and add white granulated sugar 15-20 part, seed of feather cockscomb 2-6 part, salad oil 2-5 part, appropriate amount of purified water, stir and make cake shape thing, replace sesame to use the seed of feather cockscomb, reduced the fat content of cake;
D, rolling formation: cake shape thing is put into die apparatus and make its moulding, then slough mould, obtain the cake that is shaped;
E, baking: shaping cake is put into drying baker and dry, temperature is controlled as 180-200 ℃, time 20-30min, the shaping cake moisture in case to be dried is stopping oven dry below 25%;
F, shaping packing: when the shaping cake after drying is naturally cooled to 30-40 ℃, again after shaping, pack, make long-lived cake finished product;
Beneficial effect: compared to prior art, the cake mouthfeel that adopts this method to produce is good, nutritious, employing has the purslane of " longevity greens/mustard green " good reputation as raw material, make cake Li Shui dry, relieve summer heat beneficial gas, wide in lower gas, the effect such as stagnant that disappears, and this method simple to operate, be easy to grasp.
The specific embodiment
Embodiment mono-: a kind of preparation method of long-lived cake, carry out as follows:
1, raw material preparation: chopping after the purslane of 1kg is cleaned, the lotus rhizome of 0.5kg is cleaned up to rear stripping and slicing, the water chestnut of 0.5kg is cleaned up to rear stripping and slicing, standby;
2, making beating: making beating after the purslane particle in steps A, lotus rhizome piece, water chestnut piece are mixed, makes mixed serum;
3, allotment: mixed serum is joined in the flour of 3kg, and add the white granulated sugar of 1kg, the seed of feather cockscomb of the egg of 0.5kg, 0.2kg, 0.2kg salad oil, appropriate amount of purified water, stir and make cake shape thing, replace sesame to use the seed of feather cockscomb, reduced the fat content of cake;
4, rolling formation: cake shape thing is put into die apparatus and make its moulding, then slough mould, obtain the cake that is shaped;
5, baking: shaping cake is put into drying baker and dry, it is 180 ℃ that temperature is controlled, time 30min, the shaping cake moisture in case to be dried is stopping oven dry below 25%;
6, shaping packing: when the shaping cake after drying is naturally cooled to 30 ℃, again pack after shaping, make long-lived cake finished product;
Embodiment bis-: a kind of preparation method of long-lived cake, carry out as follows:
1, raw material preparation: respectively purslane, the lotus rhizome cleaning up, the water chestnut that cleans up are placed in to drying plant and dry, it is 18 ℃ that temperature is controlled, and raw material water content stops while being down to 20% drying, makes that purslane is dry, lotus rhizome is dry, dried water chestnut, standby;
2, pulverize: respectively the purslane in steps A is dry, lotus rhizome is dry, dried water chestnut is pulverized, and through 120 object screen clothes screenings, makes purslane powder, Lotus root congee, water chestnut starch, reduces the loss of nutriment;
3, allotment: will get the flour of 3.5kg, the white granulated sugar of the purslane of 1.2kg, 1.8kg, the seed of feather cockscomb of the maltose of 0.5kg, 0.4kg, 0.4kg salad oil, appropriate amount of purified water, stir and make cake shape thing, replace sesame to use the seed of feather cockscomb, reduced the fat content of cake;
4, rolling formation: cake shape thing is put into die apparatus and make its moulding, then slough mould, obtain the cake that is shaped;
5, baking: shaping cake is put into drying baker and dry, it is 190 ℃ that temperature is controlled, time 25min, the shaping cake moisture in case to be dried is stopping oven dry below 25%;
6, shaping packing: when the shaping cake after drying is naturally cooled to 35 ℃, again pack after shaping, make long-lived cake finished product;
Embodiment tri-: a kind of preparation method of long-lived cake, carry out as follows:
1, raw material preparation: chopping after the purslane of 1.5kg is cleaned, the lotus rhizome of 0.8kg is cleaned up to rear stripping and slicing, the water chestnut of 0.8kg is cleaned up to rear stripping and slicing, standby;
2, making beating: making beating after the purslane particle in steps A, lotus rhizome piece, water chestnut piece are mixed, make mixed serum, making beating after raw material is mixed, reduces the loss of nutriment;
3, allotment: mixed serum is joined by the polished rice powder of 1kg, the glutinous rice flour of 1kg, in the ground rice that the black rice flour of 2kg mixes, and add white granulated sugar 15-20 part, seed of feather cockscomb 2-6 part, salad oil 2-5 part, appropriate amount of purified water, stir and make cake shape thing, replace sesame to use the seed of feather cockscomb, reduced the fat content of cake;
4, rolling formation: cake shape thing is put into die apparatus and make its moulding, then slough mould, obtain the cake that is shaped;
5, baking: shaping cake is put into drying baker and dry, it is 200 ℃ that temperature is controlled, time 20min, the shaping cake moisture in case to be dried is stopping oven dry below 25%;
6, shaping packing: when the shaping cake after drying is naturally cooled to 40 ℃, again pack after shaping, make long-lived cake finished product;
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for long-lived cake, adopts following steps:
A, raw material preparation: chopping after the purslane of 10-15 part is cleaned, 5-8 part lotus rhizome is cleaned up to rear stripping and slicing, 5-8 part water chestnut is cleaned up to rear stripping and slicing, standby;
B, making beating: making beating after the purslane particle in steps A, lotus rhizome piece, water chestnut piece are mixed, makes mixed serum;
C, allotment: mixed serum is joined in the flour of 30-40 part, and add white granulated sugar 15-20 part, seed of feather cockscomb 2-6 part, salad oil 2-5 part, appropriate amount of purified water, stir and make cake shape thing;
D, rolling formation: cake shape thing is put into die apparatus and make its moulding, then slough mould, obtain the cake that is shaped;
E, baking: shaping cake is put into drying baker and dry, temperature is controlled as 180-200 ℃, time 20-30min, the shaping cake moisture in case to be dried is stopping oven dry below 25%;
F, shaping packing: when the shaping cake after drying is naturally cooled to 30-40 ℃, again after shaping, pack, make long-lived cake finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458623.9A CN103503959A (en) | 2013-10-04 | 2013-10-04 | Method for manufacturing longevity cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458623.9A CN103503959A (en) | 2013-10-04 | 2013-10-04 | Method for manufacturing longevity cake |
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| Publication Number | Publication Date |
|---|---|
| CN103503959A true CN103503959A (en) | 2014-01-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310458623.9A Pending CN103503959A (en) | 2013-10-04 | 2013-10-04 | Method for manufacturing longevity cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843853A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Making method of purslane seed cake |
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59216547A (en) * | 1983-05-21 | 1984-12-06 | Kimio Amano | Cake of lotus root |
| CN102894293A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Purslane bean cake and its processing method |
| CN103098850A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Sticky rice corn lotus water-chestnut cake |
-
2013
- 2013-10-04 CN CN201310458623.9A patent/CN103503959A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59216547A (en) * | 1983-05-21 | 1984-12-06 | Kimio Amano | Cake of lotus root |
| CN102894293A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Purslane bean cake and its processing method |
| CN103098850A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Sticky rice corn lotus water-chestnut cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
| CN103843853A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Making method of purslane seed cake |
| CN103843853B (en) * | 2014-03-30 | 2016-05-11 | 南陵宝恒野生葛种植专业合作社 | The preparation method of the fragrant cake of a kind of purslane |
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Application publication date: 20140115 |