CN103653080A - Leisure Chinese-chestnut food and processing method thereof - Google Patents
Leisure Chinese-chestnut food and processing method thereof Download PDFInfo
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- CN103653080A CN103653080A CN201310641152.5A CN201310641152A CN103653080A CN 103653080 A CN103653080 A CN 103653080A CN 201310641152 A CN201310641152 A CN 201310641152A CN 103653080 A CN103653080 A CN 103653080A
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a leisure Chinese-chestnut food and a processing method thereof. According to the leisure Chinese-chestnut food, Chinese chestnut, henry steudnera tuber, egg mixture, flour, baking powder and yeast powder are utilized as raw materials and biscuits with various shapes and with Chinese-chestnut particles are pressed by biscuit models. The leisure Chinese-chestnut food is processed by steps of peeling the Chinese chestnut, steeping the selected Chinese chestnut kernel in liquid extract, steaming the Chinese chestnut kernel and the henry steudnera tuber, smashing the Chinese chestnut kernel and the henry steudnera tuber to obtain a powder material and a particle material, mixing the powder material and the particle material with the egg mixture, the flour, the baking powder and the yeast powder to prepare dough, pressing into the biscuit models, and steaming or baking. In the processing process, the Chinese chestnut kernel is steeped in the liquid extract obtained by extracting honeysuckle flower, Chinese wolfberry, chrysanthemum flower and henom bamboo leaves, thus allowing the Chinese chestnut to maintain full aroma, protecting the Chinese chestnut from brown stain, playing a role of fresh keeping and increasing the faint plant scent and nutritive value. The leisure Chinese-chestnut food has rich taste and high nutrition value.
Description
Technical field
The present invention relates to a kind of leisure food and processing method thereof, specifically a kind of Chinese chestnut leisure food and processing method thereof, belong to food processing technology field.
Background technology
(formal name used at school: Castanea mollissima), have another name called chestnut, Chinese Chestnut, it is nutritious, is rich in vitamin C, mineral matter as potassium, zinc, iron etc. to Chinese chestnut; Chinese chestnut also contains the various nutrients such as much starch, protein, fat, B family vitamin, have the laudatory title of " king of dry fruit ", can prevent high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases, traditional Chinese medicine is thought, the sweet temperature of chestnut, nontoxic, there is invigorating the spleen tonifying liver, the medical function of physique enhancing and bone strengthening.The main effect of Chinese chestnut has: (1) nourishing stomach and spleen, the strong muscle of kidney tonifying, the nourishing function to human body, can match in excellence or beauty with ginseng, the Radix Astragali, Radix Angelicae Sinensis etc.Can treat that gastric disorder causing nausea, haematemesis, waist pin are weak, the disease such as have blood in stool; (2) to the good curative effect of suffering from a deficiency of the kidney; (3) contained unrighted acid and various vitamin, have anti-hypertension, coronary heart disease, osteoporosis and arteriosclerotic effect, is excellent tonic product anti-ageing, that promote longevity; (4) contain vitamin B2, often eat Chinese chestnut useful to the passing of time difficult children's's aphthae of healing and adult's canker sore.
Along with the enriching constantly and improve of people's daily life level, day by day vigorous to the demand of leisure food, take Chinese chestnut really as the reprocessing goods of raw material are all subject to consumer's favor as instant type chestnut kernel, Chinese chestnut can etc.For example, patent ZL200710021816 discloses a kind of chestnut meat floss, patent ZL200710021816 discloses a kind of processing method of chestnut in syrup, patent ZL 200910229367.X discloses a kind of Chinese chestnut chocolate cake, and patent ZL 201110221594.5 discloses a kind of health-preserving Chinese chestnut steamed corn bread.
But due to Chinese chestnut itself To Be Protected from Heat, perishable, easily damaged by worms, be difficult at normal temperatures preserve, thereby first its reprocessing product must solve the fresh problem of fruit quality guarantee, but the Chinese chestnut leisure food that the existing market existing preservation technique of employing on sale is made, ubiquity the deficiency of the dim brown stain of product color, affect eater's sense organ and appetite, furthermore product, because of the processing variation in season and the prolongation of commodity shelf life, causes the strong protoplasm taste of Chinese chestnut thin out.
Fragrant taro has the drug effect of the long-pending reason of loose gas, removing toxic substances tonifying spleen, reducing fever relieving cough.Fragrant taro contains more crude protein, starch, glycan (mucilaginous substance), crude fibre and sugar, and the content of its protein is as all higher in soybean and so on than other general high-protein plant.Glycan in fragrant taro can strengthen the immunologic mechanism of human body, increases the resistance to disease, and long-term eating can be detoxified, be nourished the body.In fragrant taro, there is a kind of natural polysaccharide macromolecule plant colloid, have good anti-diarrhea effect, and can strengthen the immunologic function of human body.To breast cancer, thyroid cancer, Malignant Lymphoma and have adjuvant treatment efficacy with lymph enlargement, Lymph Node Metastasis person.Taro can be used as the conventional herbal cuisine staple food that prevents cancer knurl, in cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, brings into play its auxiliary therapeutic action.The traditional Chinese medical science thinks that the wide intestines of the useful stomach of taro, defaecation are detoxified, tonified the liver and kidney, the function of the phlegm that gasifies in dissipating bind and adjusting.
Have no a kind of and take Chinese chestnut as primary raw material, and adopt plant extraction liquid Chinese chestnut raw material to be carried out to the relevant report of the cake chip leisure food of fresh-keeping or seasoning in its process.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provide that a kind of to take Chinese chestnut, fragrant taro, egg liquid, flour, baking powder, dusty yeast be raw material, with biscuit model be pressed into various shapes, with the Chinese chestnut leisure food of Chinese chestnut particle, the Chinese chestnut Seed that this Chinese chestnut leisure food adopts is through the immersion of the plant plant extraction liquid by honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile acquisition, make Chinese chestnut keep its strong fragrance, prevent its brown stain, play fresh-keeping effect, can increase light plant delicate fragrance and nutritive value simultaneously, rich in taste, nutritive value is abundant.
Another object of the present invention is to provide the processing method of above-mentioned Chinese chestnut leisure food.
For addressing the above problem, the technical solution adopted in the present invention is: a kind of Chinese chestnut leisure food, by Chinese chestnut, fragrant taro, egg liquid, flour, baking powder, dusty yeast, it is raw material, with biscuit model be pressed into various shapes, with the cake sheet of Chinese chestnut particle, each material quality percentage consumption is as follows: Chinese chestnut 10-50%, fragrant taro 10-40%, egg liquid 8-15%, flour 10-70%, baking powder 1-5%, dusty yeast 1-5%.
Described Chinese chestnut refers to that with fresh, ripe, moisture content mass ratio, being not less than 60% Chinese chestnut Seed is fine powder material and the particle material making after raw material is pulverized.
Described Chinese chestnut Seed is not less than 60% Chinese chestnut Seed before pulverizing referring to fresh, ripe, moisture content mass ratio, need be soaked in plant extraction liquid.
Described plant extraction liquid is that honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, and adds the clear water of 2-4 times of quality, is heated to 90-100 ℃, and at this temperature, after constant temperature 2-4 hour, filtration obtains.
In described plant extraction liquid, the usage ratio of honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile is: 1:0.5-1:1:0.3-0.5.
The processing method of Chinese chestnut leisure food of the present invention, comprises following concrete steps:
(1) Chinese chestnut handcraft peeling or machine peeling, remove crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, added the clear water of 2-4 times of quality, be heated to 90-100 ℃, constant temperature 2-4 hour at this temperature, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2 ~ 1:3, and soak time 2-3 hour soaks and finishes, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 20-30 minute, then turn little fire steaming 15-20 minute, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5-1 hour with dough mixing machine, by the dough obtaining under 25-32 ℃ of condition, standing 20-30 minute;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, with boiling container moderate heat, steams 10-15 minute.
Above-mentioned steps (6) is pressed into dough after required shape with the face biscuit analogue formation obtaining, and can also adopt the mode of baking to obtain leisure food of the present invention, and the condition adopting during baking is: moderate heat is baked 5-10 minute.
The present invention with respect to the beneficial effect of prior art is: adopt the extract of the plant material of pure natural to soak after Chinese chestnut Seed, by the active ingredient of natural disinfection contained in Chinese herbal medicine, sterilizing and inhibition microorganism, can realize fresh-keeping to Chinese chestnut Seed, can keep its color, smell and taste and structural state, fresh keeping time length, have no side effect, the product that can finally obtain increases light natural fragrance, unique flavor simultaneously; Product of the present invention has retained Chinese chestnut particle in cake sheet, pure natural plant ingredients wherein and fragrant taro component have increased healthy nutritive value, the process of product is not used anticorrisive agent and other chemical addition agents, is a kind of green, leisure food easily, and child old man is edible also.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
The raw material usage percentage (%) of each embodiment is as shown in the table:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Chinese chestnut | 10 | 50 | 20 | 28 | 30 |
| Fragrant taro | 10 | 10 | 20 | 25 | 40 |
| Egg liquid | 8 | 10 | 15 | 12 | 15 |
| Flour | 70 | 25 | 40 | 25 | 10 |
| Baking powder | 1 | 2.5 | 2 | 5 | 3 |
| Dusty yeast | 1 | 2.5 | 3 | 5 | 2 |
embodiment 1adopt following steps to prepare Chinese chestnut leisure food of the present invention:
(1) Chinese chestnut handcraft peeling, removes crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, by 1:1:1:0.5 amount ratio, mixed, add the clear water of 4 times of quality, be heated to 100 ℃, at this temperature, constant temperature is 4 hours, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2, and soak time 2 hours is soaked and finished, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 20 minutes, then turn little fire steaming 15 minutes, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 1 hour with dough mixing machine, by the dough obtaining under 28 ℃ of conditions, standing 28 minutes;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, with boiling container moderate heat, steams 10 minutes.
embodiment 2adopt following steps to prepare Chinese chestnut leisure food of the present invention:
(1) Chinese chestnut machine peeling, removes crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, by 1:0.8:1:0.4 amount ratio, mixed, add the clear water of 4 times of quality, be heated to 90 ℃, at this temperature, constant temperature is 3 hours, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2, and soak time 3 hours is soaked and finished, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 30 minutes, then turn little fire steaming 15 minutes, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5 hour with dough mixing machine, by the dough obtaining under 28 ℃ of conditions, standing 25 minutes;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, with boiling container moderate heat, steams 15 minutes.
embodiment 3adopt following steps to prepare Chinese chestnut leisure food of the present invention:
(1) Chinese chestnut machine peeling, removes crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, by 1:0.7:1:0.3 amount ratio, mixed, add the clear water of 3 times of quality, be heated to 95 ℃, at this temperature, constant temperature is 2 hours, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2.5, and soak time 2.5 hours is soaked and finished, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 25 minutes, then turn little fire steaming 15 minutes, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5 hour with dough mixing machine, by the dough obtaining under 32 ℃ of conditions, standing 20 minutes;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, roasting 10 minutes of moderate heat.
embodiment 4adopt following steps to prepare Chinese chestnut leisure food of the present invention:
(1) Chinese chestnut machine peeling, removes crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, by 1:1:1:0.5 amount ratio, mixed, add the clear water of 4 times of quality, be heated to 90 ℃, at this temperature, constant temperature is 4 hours, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2, and soak time 2 hours is soaked and finished, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 20 minutes, then turn little fire steaming 20 minutes, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5 hour with dough mixing machine, by the dough obtaining under 30 ℃ of conditions, standing 25 minutes;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, roasting 5 minutes of moderate heat.
embodiment 5adopt following steps to prepare Chinese chestnut leisure food of the present invention:
(1) Chinese chestnut machine peeling, removes crust and endothelium, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, selects fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, by 1:0.5:1:0.3 amount ratio, mixed, add the clear water of 2 times of quality, be heated to 100 ℃, at this temperature, constant temperature is 2.5 hours, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:3, and soak time 3 hours is soaked and finished, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 30 minutes, then turn little fire steaming 15 minutes, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5 hour with dough mixing machine, by the dough obtaining under 25 ℃ of conditions, standing 30 minutes;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, with boiling container moderate heat, steams 15 minutes.
Claims (7)
1. a Chinese chestnut leisure food, it is characterized in that: by Chinese chestnut, fragrant taro, egg liquid, flour, baking powder, dusty yeast, be raw material, with biscuit model be pressed into various shapes, with the cake sheet of Chinese chestnut particle, each material quality percentage consumption is as follows: Chinese chestnut 10-50%, fragrant taro 10-40%, egg liquid 8-15%, flour 10-70%, baking powder 1-5%, dusty yeast 1-5%.
2. Chinese chestnut leisure food according to claim 1, is characterized in that: described Chinese chestnut refers to that with fresh, ripe, moisture content mass ratio, being not less than 60% Chinese chestnut Seed is fine powder material and the particle material making after raw material is pulverized.
3. Chinese chestnut leisure food according to claim 2, is characterized in that: described Chinese chestnut Seed is not less than 60% Chinese chestnut Seed before pulverizing referring to fresh, ripe, moisture content mass ratio, need be soaked in plant extraction liquid.
4. Chinese chestnut leisure food according to claim 3, it is characterized in that: described plant extraction liquid is that honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, and adds the clear water of 2-4 times of quality, is heated to 90-100 ℃, at this temperature, after constant temperature 2-4 hour, filtration obtains.
5. according to the Chinese chestnut leisure food described in claim 3 or 4, it is characterized in that: in described plant extraction liquid, the usage ratio of honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile is: 1:0.5-1:1:0.3-0.5.
6. the processing method of a Chinese chestnut leisure food claimed in claim 1, it is characterized in that: comprise following concrete steps: the peeling of (1) Chinese chestnut handcraft or machine peeling, crust and endothelium are removed, by damaging by worms, mouldy, immature, withered Chinese chestnut Seed removes, select fresh, ripe, moisture content mass ratio to be not less than 60% Chinese chestnut Seed as raw material, clean; Fragrant taro peeling, is cut into the fragrant taro piece with Chinese chestnut Seed size;
(2) honeysuckle, matrimony vine, chrysanthemum, lophatherum gracile are cleaned, added the clear water of 2-4 times of quality, be heated to 90-100 ℃, constant temperature 2-4 hour at this temperature, filters, and obtains plant extraction liquid;
(3) clean Chinese chestnut Seed, fragrant taro piece are soaked in plant extraction liquid, immersion solid-to-liquid ratio is 1:2 ~ 1:3, and soak time 2-3 hour soaks and finishes, and drains;
(4) Chinese chestnut Seed and fragrant taro piece after soaking are put into boiling container, with moderate heat, boil 20-30 minute, then turn little fire steaming 15-20 minute, take out, after being dried, with pulverizer, pulverize, powder is screened with 600 mesh sieves and 200 mesh sieves, obtain fine powder material and particle material;
(5) fine powder material, particle material and egg liquid, flour, baking powder, dusty yeast are stirred after 0.5-1 hour with dough mixing machine, by the dough obtaining under 25-32 ℃ of condition, standing 20-30 minute;
(6) with the face biscuit analogue formation obtaining, step (5) group is pressed into required shape, with boiling container moderate heat, steams 10-15 minute.
7. the processing method of Chinese chestnut leisure food according to claim 6, is characterized in that: described step (6) is pressed into required shape with the face biscuit analogue formation obtaining by dough, with the roasting 5-10 minute of moderate heat.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310641152.5A CN103653080A (en) | 2013-12-04 | 2013-12-04 | Leisure Chinese-chestnut food and processing method thereof |
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| CN201310641152.5A CN103653080A (en) | 2013-12-04 | 2013-12-04 | Leisure Chinese-chestnut food and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256737A (en) * | 2014-09-04 | 2015-01-07 | 佛山市新战略知识产权文化有限公司 | Chinese chestnut snack food and processing method thereof |
| CN105266117A (en) * | 2015-12-07 | 2016-01-27 | 茂名市茂港区玖乐食品有限公司 | Nut snack food |
| CN106720865A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori crisp sweets |
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
-
2013
- 2013-12-04 CN CN201310641152.5A patent/CN103653080A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256737A (en) * | 2014-09-04 | 2015-01-07 | 佛山市新战略知识产权文化有限公司 | Chinese chestnut snack food and processing method thereof |
| CN105266117A (en) * | 2015-12-07 | 2016-01-27 | 茂名市茂港区玖乐食品有限公司 | Nut snack food |
| CN106720865A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori crisp sweets |
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
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Application publication date: 20140326 |