CN103621952B - Meicai cake - Google Patents
Meicai cake Download PDFInfo
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- CN103621952B CN103621952B CN201310605546.5A CN201310605546A CN103621952B CN 103621952 B CN103621952 B CN 103621952B CN 201310605546 A CN201310605546 A CN 201310605546A CN 103621952 B CN103621952 B CN 103621952B
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- meicai
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- mushroom
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 21
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- 235000020232 peanut Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
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- 229940029339 inulin Drugs 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
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- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002803 maceration Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 244000178993 Brassica juncea Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000010025 steaming Methods 0.000 abstract description 3
- 241001522234 Steudnera Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 9
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 description 1
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- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a Meicai cake which is prepared from Meicai, henry steudnera tuber, pork, mushroom, glutinous rice flour and peanut as raw materials and salt, pepper powder, chicken powder and water as auxiliary materials. A preparation method of the Meicai comprises the steps: cutting the Meicai, cleaning, soaking, dewatering and shredding the cut Meicai; uniformly blending the glutinous rice flour and powdered stevia rebaudiana with the water to prepare slurry; dicing the henry steudnera tuber; dicing the mushroom; mincing the pork or chopping the pork to obtain minced pork; frying the raw materials; stir-frying the raw materials and mixing the raw materials after stir-frying with the slurry to obtain paste; and steaming by the water. Conventional preserved Meicai is used for preparing the cake, and a new choice is provided for consumers enjoying Meicai foods; the prepared Meicai cake is a leisure small food which is special in mouth feel and rich in nutrients and has the multi-layered mouth feel. By adopting the preparation method of the Meicai cake, the mechanical production can be completely achieved, and a new thought is provided for developing the instant Meicai products.
Description
Technical field
The present invention relates to a kind of cake, specifically a kind of plum dish cake, belongs to food processing technology field.
Background technology
Huizhou plum dish is with a long history, and being one of large salted & preserved vegetable in Guangdong Province three, is the famous brand native article of Huizhou area.Plum dish and leaf mustard belong to one species, and profile is similar, and because it is comparatively tight to the requirement of weather, general is entering the plantation of time-division in winter after autumn, salted through special technique with salt after harvest, is one of domestic rare vegetable variety.In the plum dish outward appearance Huang pickled, band is blue or green, a small amount of salt is had to analyze, soft, there is strong plum dish agalloch eaglewood taste, fresh and crisp, plum dish is not cold, not dry, wet, not hot, not only can alone become dish simply, can steam pork, dish such as the steaming of plum dish beef, plum dish steamed fresh fish etc. again making as batching plum dish.It is reported, plum dish is sugary 5.7%, protein 5.6% trace element containing 7 kinds of needed by human body such as multivitamin, 17 seed amino acids and zinc, magnesium, potassium, there is the health-care efficacies such as the stagnant stomach invigorating that disappears, grand fat, step-down, and obtain the accreditation of Shi Kou management board of the U.S., be decided to be " natural health food ".
Except plum dish is used for cooking dishes, the processed food of relevant plum dish has been reported.Patent ZL201210069132.0 discloses formula and the processing technology thereof of a kind of steamed pork belly with preserved greens conditioning bag, and described formula is made up of the raw material of following parts by weight: pig streaky pork 8 ~ 15 parts, soybean oil 0.5 ~ 1.5 part, ginger 0.1 ~ 0.3 part, green onion 0.2 ~ 0.8 part, yellow rice wine 0.2 ~ 0.9 part, dark soy sauce 2 ~ 3 parts, light soy sauce 0.1 ~ 0.5 part, white granulated sugar 3.5 ~ 4.5 parts, salted dried mustard cabbage 40 ~ 45 parts, monosodium glutamate 0.5 ~ 1.5 part, chickens' extract 0.6 ~ 1.5 part, salt 0.2 ~ 0.8 part, starch 0.5 ~ 1 part, 1 ~ 3 part, water; Its processing technology comprises the following steps: pork processing technology; Plum dish processing technology; Packaging; Precooling, quick-frozen.Application number: 201210230639.X, denomination of invention: the patent application of a kind of plum dish meat smell of urine and production method thereof, disclose a kind of plum dish meat smell of urine and production method thereof, it is characterized in that being made up of the raw material of following weight parts: major ingredient plum dish 500 ± 100 and meat grain 750 ± 150; Auxiliary material has edible oil 75 ± 25, water ± 1000 ± 200 and flavoring 190 ± 20.It makes according to following flow process: meat is cut into meat grain, that plum dish is cut into dish grain is for subsequent use.Edible oil is heated to seventy percent heat, meat grain, Jiang Rong, chilli, the frying of plum dish are after 7-9 minute successively, put into water, salt, monosodium glutamate, soy sauce, white sugar successively, mix, simmer 60 minutes, stir evenly, and cease fire.After cooling, metering is filled and is loaded in food aluminum foil, through being not less than more than the 115 DEG C pasteurizations of 25 minutes.These above-mentioned plum dishes are processed the product obtained and are embodied the attention of people to traditional special local food, and are constantly transformed into mechanization production to manual operations, realize scale, standardization, suitability for industrialized production.
Cake is a kind of food.It is with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary material, fillings and flavoring, just make type, then through steaming, the mode such as roasting, fried, stir-fry is processed into.Cake is numerous in variety, and fancy is various, according to statistics, about has kind more than 3000.Common as mung bean cake, shaped sweetened bean paste, red bean cake, plum blossom cake, sweet-scented cake, white turnip cake etc.
The report making cake is used for there are no by plum dish.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provides a kind of plum dish cake and preparation method thereof.
The technical solution adopted in the present invention is: a kind of plum dish cake, with plum dish, fragrant taro, pork, mushroom, glutinous rice flour, peanut for raw material, is prepared from salt, sweetleaf inulin, pepper powder, chickens' extract, water; The consumption of described each raw material is: plum dish 8-10 part, fragrant taro 2-4 part, pork 2-5 part, mushroom 0.5-1 part, glutinous rice flour 3-5 part, peanut 0.5-1 part; In described auxiliary material, salt, sweetleaf inulin, pepper powder, chickens' extract add in right amount according to individual taste or manufacturing technique requirent; Described water is 5-10 part; Described plum dish refers to leaf mustard to be raw material, salted with salt; Described peanut is that the peanut fried is crushed the peanut made is broken; The preparation method of plum dish cake, adopts following steps:
(1) plum dish is cut into the segment of 2-3cm, delivers in shaker washer the foreign matter removing Mei Caizhong and be mixed into, is then placed in fermentation vat, and with 20-25 DEG C of water soaking 30-60min, water is changed 1 time in centre, soaks after terminating, cleaning, is cut into filament after dehydration removing surface moisture;
(2) glutinous rice flour, sweetleaf inulin water are mixed well and made slurry;
(3) fragrant taro peeling, is cut into the fragrant taro fourth of 1-2cm; Mushroom maceration, is cut into the mushroom fourth of 1-2cm; Pork breaks into meat gruel or is chopped into muddy flesh; Fragrant taro fourth, mushroom fourth, minced pork or muddy flesh, peanut are entered heat oil pot to stir-fry 2-5min, then add the common frying of set-in of plum rains dish filament, add appropriate salt, pepper powder, chickens' extract carry out seasoning, stir-fry 5-10 minute;
(4) by the raw material after stir-frying and slurry mixing furnishing pasty state, then the pastes mixed up is placed in container, smooth out surface;
(5) container is placed in boiling container Steam by water bath 50-70min, plum dish cake can be obtained, maybe the plum dish cake cooked is cooled rear directly edible or being placed in 0-4 DEG C of urgency freezes 1-2 hour, then carry out vacuum packaging, can be made into instant product.
The present invention relative to the beneficial effect of prior art is: be used for making cake by traditional plum dish of pickling, for liking that the consumer of plum vegetable food provides a kind of selection newly, the plum dish cake made is a kind of special taste, nutritious, there is the snack food of multi-level mouthfeel, the preparation method of plum dish cake of the present invention can realize mechanization production completely, for exploitation plum dish instant product provides a kind of new thinking.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to prepare plum dish cake of the present invention:
(1) raw material prepare: plum dish 800g, fragrant taro 200g, pork 300g, mushroom 100 g, glutinous rice flour 400 g, fry after broken 80 g of peanut, water 800 g; Salt, sweetleaf inulin, pepper powder, chickens' extract are appropriate;
(2) plum dish is cut into the segment of 2-3cm, delivers in shaker washer the foreign matter removing Mei Caizhong and be mixed into, is then placed in fermentation vat, and with 22 DEG C of water soaking 45min, water is changed 1 time in centre, soaks after terminating, cleaning, is cut into filament after dehydration removing surface moisture;
(3) glutinous rice flour, sweetleaf inulin water are mixed well and made slurry;
(4) fragrant taro peeling, is cut into the fragrant taro fourth of 1-2cm; Mushroom maceration, is cut into the mushroom fourth of 1-2cm; Pork breaks into meat gruel; Fragrant taro fourth, mushroom fourth, minced pork, peanut are entered heat oil pot to stir-fry 5min, then add the common frying of set-in of plum rains dish filament, add appropriate salt, pepper powder, chickens' extract carry out seasoning, stir-fry 5 minutes;
(5) by the raw material after stir-frying and slurry mixing furnishing pasty state, smear one deck edible oil being ready in the container steamed, then the pastes mixed up is placed in container, smooth out surface;
(6) container is placed in boiling container and steams 70min.
Embodiment 2 adopts following steps to prepare plum dish cake of the present invention:
(1) raw material prepare: plum dish 1000g, fragrant taro 300g, pork 200 g, mushroom 50 g, glutinous rice flour 500 g, fry after broken 100 g of peanut, water 1000 g; Salt, sweetleaf inulin, pepper powder, chickens' extract are appropriate;
(2) plum dish is cut into the segment of 2-3cm, delivers in shaker washer the foreign matter removing Mei Caizhong and be mixed into, is then placed in fermentation vat, and with 20 DEG C of water soaking 60min, water is changed 1 time in centre, soaks after terminating, cleaning, is cut into filament after dehydration removing surface moisture;
(3) glutinous rice flour, sweetleaf inulin water are mixed well and made slurry;
(4) fragrant taro peeling, is cut into the fragrant taro fourth of 1-2cm; Mushroom maceration, is cut into the mushroom fourth of 1-2cm; Pork is chopped into muddy flesh; Fragrant taro fourth, mushroom fourth, muddy flesh, peanut are entered heat oil pot to stir-fry 2min, then add the common frying of set-in of plum rains dish filament, add appropriate salt, pepper powder, chickens' extract carry out seasoning, stir-fry 10 minutes;
(5) by the raw material after stir-frying and slurry mixing furnishing pasty state, smear one deck edible oil being ready in the container steamed, then the pastes mixed up is placed in container, smooth out surface;
(6) container is placed in boiling container and steams 50min.
Embodiment 3 adopts following steps to prepare plum dish cake of the present invention:
(1) raw material prepare: plum dish 900g, fragrant taro 400g, pork 500 g, mushroom 100 g, glutinous rice flour 300 g, fry after broken 50 g of peanut, water 500g; Salt, sweetleaf inulin, pepper powder, chickens' extract are appropriate;
(2) plum dish is cut into the segment of 2-3cm, delivers in shaker washer the foreign matter removing Mei Caizhong and be mixed into, is then placed in fermentation vat, and with 25 DEG C of water soaking 30min, water is changed 1 time in centre, soaks after terminating, cleaning, is cut into filament after dehydration removing surface moisture;
(3) glutinous rice flour, sweetleaf inulin water are mixed well and made slurry;
(4) fragrant taro peeling, is cut into the fragrant taro fourth of 1-2cm; Mushroom maceration, is cut into the mushroom fourth of 1-2cm; Pork is chopped into muddy flesh; Fragrant taro fourth, mushroom fourth, muddy flesh, peanut are entered heat oil pot to stir-fry 3min, then add the common frying of set-in of plum rains dish filament, add appropriate salt, pepper powder, chickens' extract carry out seasoning, stir-fry 8 minutes;
(5) by the raw material after stir-frying and slurry mixing furnishing pasty state, smear one deck edible oil being ready in the container steamed, then the pastes mixed up is placed in container, smooth out surface;
(6) container is placed in boiling container and steams 60min.
Claims (1)
1. a plum dish cake, is characterized in that: be with plum dish, fragrant taro, pork, mushroom, glutinous rice flour, peanut for raw material, be prepared from salt, sweetleaf inulin, pepper powder, chickens' extract, water; The consumption of described each raw material is: plum dish 8-10 part, fragrant taro 2-4 part, pork 2-5 part, mushroom 0.5-1 part, glutinous rice flour 3-5 part, peanut 0.5-1 part; In described auxiliary material, salt, sweetleaf inulin, pepper powder, chickens' extract add in right amount according to individual taste or manufacturing technique requirent; Described water is 5-10 part; Described plum dish refers to leaf mustard to be raw material, salted with salt; Described peanut is that the peanut fried is crushed the peanut made is broken; This plum dish cake adopts following steps preparation:
(1) plum dish is cut into the segment of 2-3cm, delivers in shaker washer the foreign matter removing Mei Caizhong and be mixed into, is then placed in fermentation vat, and with 20-25 DEG C of water soaking 30-60min, water is changed 1 time in centre, soaks after terminating, cleaning, is cut into filament after dehydration removing surface moisture;
(2) glutinous rice flour, sweetleaf inulin water are mixed well and made slurry;
(3) fragrant taro peeling, is cut into the fragrant taro fourth of 1-2cm; Mushroom maceration, is cut into the mushroom fourth of 1-2cm; Pork breaks into meat gruel or is chopped into muddy flesh; Fragrant taro fourth, mushroom fourth, minced pork or muddy flesh, peanut are entered heat oil pot to stir-fry 2-5min, then add the common frying of set-in of plum rains dish filament, add appropriate salt, pepper powder, chickens' extract carry out seasoning, stir-fry 5-10 minute;
(4) by the raw material after stir-frying and slurry mixing furnishing pasty state, then the pastes mixed up is placed in container, smooth out surface;
(5) container is placed in boiling container Steam by water bath 50-70min; Maybe the plum dish cake cooked is placed in 0-4 DEG C of urgency and freezes 1-2 hour, then carry out vacuum packaging, make instant product.
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| CN201310605546.5A CN103621952B (en) | 2013-11-26 | 2013-11-26 | Meicai cake |
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| CN201310605546.5A CN103621952B (en) | 2013-11-26 | 2013-11-26 | Meicai cake |
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| CN103621952A CN103621952A (en) | 2014-03-12 |
| CN103621952B true CN103621952B (en) | 2015-04-08 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106577953A (en) * | 2016-12-27 | 2017-04-26 | 李康康 | Mutton cake with minced garlic and making method thereof |
| CN106614972A (en) * | 2016-12-27 | 2017-05-10 | 李康康 | Spiced beef pastry and preparation method thereof |
| CN106578896A (en) * | 2016-12-27 | 2017-04-26 | 李康康 | Ginger juice-flavored chicken pastries and making method thereof |
| CN106579033A (en) * | 2016-12-28 | 2017-04-26 | 李康康 | Pork pastry and preparation method thereof |
| CN109567101B (en) * | 2019-01-23 | 2022-05-20 | 湖北老巴王生态农业发展有限公司 | Preparation system and preparation method of radish cake snack food |
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| CN103125874A (en) * | 2011-11-25 | 2013-06-05 | 重庆市合川区合双科技有限公司 | Henry steudnera tuber cake |
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
| CN102599445B (en) * | 2012-03-16 | 2013-06-12 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN102630719B (en) * | 2012-03-26 | 2014-02-05 | 邓华彪 | Preserved vegetable flaky pastry and production method thereof |
| CN103250992A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Pleurotus nebrodensis-black fungus health-care rice cake and preparation method thereof |
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