CN103783109A - Manufacturing method for pan-fried coarse food grain cakes - Google Patents
Manufacturing method for pan-fried coarse food grain cakes Download PDFInfo
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- CN103783109A CN103783109A CN201410049083.3A CN201410049083A CN103783109A CN 103783109 A CN103783109 A CN 103783109A CN 201410049083 A CN201410049083 A CN 201410049083A CN 103783109 A CN103783109 A CN 103783109A
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- manufacturing
- coarse food
- food grain
- pan
- cakes
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- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 24
- 240000007087 Apium graveolens Species 0.000 claims abstract description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 8
- 235000010591 Appio Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000002304 perfume Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000005686 eating Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a manufacturing method for pan-fried coarse good grain cakes. The manufacturing method, by weight, includes the following materials: 32-36% of pork, 45-50% of core kernels, 5-10% of green soya beans, 5-10% of celeries, 0.5-2% of radishes, 0.6-1.2% of white granulated sugar, 0.3-0.5% of edible salt, 0.8-1.5% of corn flour, 0.1-0.25% of monosodium glutamate and 0.3-0.5% of ground pepper; dough kneading, stuffing preparing, forming, cooking manufacturing, detecting and packaging are performed to manufacture the pan-fried coarse food grain cakes. The manufacturing technology is simple, low in cost, suitable for industrialized production, unique in taste of the manufactured products, attractive in color and luster, balanced and rich in nutrition because coarse food grain is matched with the meat or fish, suitable for people of all ages, convenient to eat and delicious, and the cakes can be further steamed to be warm or decocted for eating according to personal tastes.
Description
Technical field
The invention belongs to food processing field, the preparation method that relates in particular to a kind of perfume (or spice) and decoct coarse food grain cake.
Background technology
Along with the raising of people's quality of life, it is too meticulous that people eat on diet, and overnutrition, lives irregular, causes fat, the generation of many chronic diseases such as hypertension, diabetes, cardiovascular and cerebrovascular disease.Gratified is, and people have recognized that these diseases just the mankind's health in serious threat, advocate people and improve from eating habit and life style.Thus, the nutritional mode of diversified staple food and balanced diet receives increasing concern.Coarse food grain contains the nutritional labelings such as abundant vitamin, trace element and dietary fiber, there is the effect of longevity, beauty treatment, can promote again gastrointestinal peristalsis, activating vessels, heat is also low, is conducive to the diseases such as prevention of obesity disease, intestinal cancer, constipation, diabetes, hypertension and cardiovascular and cerebrovascular disease.
Coarse food grain cake is generally accepted by people on dining table as a kind of supply mode of coarse grain nutrition.At present, coarse food grain cake or the coarse grain biscuit of making are of a great variety, and preparation method is comparatively loaded down with trivial details mostly, is difficult to suitability for industrialized production, and nutritional labeling loss is more and nutrition variation not.
Summary of the invention
The object of the invention is provides a kind of perfume (or spice) to decoct the preparation method of coarse food grain cake for the deficiencies in the prior art.
The preparation method technical scheme that perfume (or spice) of the present invention is decocted coarse food grain cake is as follows:
(1) percentage by weight of each material component is: pork 32 ~ 36%, iblet 45 ~ 50%, green soya bean 5 ~ 10%, celery 5 ~ 10%, carrot 0.5 ~ 2%, white granulated sugar 0.6 ~ 1.2%, edible salt 0.3 ~ 0.5%, fecula 0.8 ~ 1.5%, monosodium glutamate 0.1 ~ 0.25%, pepper powder 0.3 ~ 0.5%;
(2) raw material processing: pork peeling, after stripping and slicing, in meat grinder, rub, carrot, celery are cut into grain after cleaning;
(3) flour adds water into dough, rolls into musculus cutaneus of uniform size;
(4) adjust filling: by the raw material weight percentage of step (1), first white granulated sugar, edible salt, fecula, monosodium glutamate, pepper powder are mixed and make flavoring, then other fillingss are mixed thoroughly with flavoring by weight;
(5) moulding: the fillings of mixing is put into musculus cutaneus, pack tightly, flatten, each 46 ~ 50g;
(6) shortening: the coarse food grain cake after moulding is entered in steam box to steam 6 ~ 8 minutes;
(7) test package: naturally cool to after the assay was approved 40 ℃ of following packings;
(8) quick-frozen and preservation: by product quick-frozen at-32 ℃ in tunnel type quick-frozen machine of packing, then be placed in freezing preservation at-18 ℃, 12 months shelf-lifves.
Described perfume (or spice) is decocted the eating method of coarse food grain cake: freezing perfume (or spice) is decocted to coarse food grain cake and naturally thaw, open bag upper cage steaming 6 ~ 8 minutes or microwave-oven-heating 2 ~ 3 minutes or enter pot and decoct micro-Huang to two sides.
Beneficial effect of the present invention is: manufacture craft of the present invention is simple, with low cost, is applicable to suitability for industrialized production; The reasonably combined meat and vegetables of its product coarse food grain, balanced in nutrition, special taste, all-ages; Product adopts iblet can effectively reduce the loss of nutritional labeling in processing; And steaming or fried edible way have met the food custom of different people.
The specific embodiment
Providing specific embodiment is below described in further detail the present invention:
Get flour 10kg and add water into dough, roll into musculus cutaneus of uniform size; Get peeling streaky pork 5.25kg ready, iblet 6.75kg, green soya bean 1.2kg, celery 1.2kg, carrot 0.225kg, white granulated sugar 0.12kg, edible salt 0.045kg, fecula 0.15kg, monosodium glutamate 0.015kg, pepper powder 0.045kg; To after the stripping and slicing of peeling streaky pork, in meat grinder, rub and make meat gruel, pelletizing after carrot, celery clean; Above-mentioned white granulated sugar, edible salt, fecula, monosodium glutamate, pepper powder are mixed and make flavoring, then above-mentioned meat gruel, iblet, green soya bean, celery grain, carrot grain and flavoring are mixed thoroughly; The fillings of mixing is put into musculus cutaneus, pack tightly, flatten, each 50g; Coarse food grain cake after moulding is entered in steam box to steam 6 minutes; Naturally cool to again 40 ℃ of following packings after the assay was approved; The finally quick-frozen at-32 ℃ in tunnel type quick-frozen machine by product, then be placed in freezing preservation at-18 ℃.Like this, make a kind of perfume (or spice) of the present invention and decoct coarse food grain cake, consumer after only freezing product need being thawed naturally, open bag steaming or fried be edible.
Claims (1)
1. perfume (or spice) is decocted a preparation method for coarse food grain cake, it is characterized in that:
(1) percentage by weight of each material component is: pork 32 ~ 36%, iblet 45 ~ 50%, green soya bean 5 ~ 10%, celery 5 ~ 10%, carrot 0.5 ~ 2%, white granulated sugar 0.6 ~ 1.2%, edible salt 0.3 ~ 0.5%, fecula 0.8 ~ 1.5%, monosodium glutamate 0.1 ~ 0.25%, pepper powder 0.3 ~ 0.5%;
(2) raw material processing: pork peeling, after stripping and slicing, in meat grinder, rub, carrot, celery are cut into grain after cleaning;
(3) flour adds water into dough, rolls into musculus cutaneus of uniform size;
(4) adjust filling: by the raw material weight percentage of step (1), first white granulated sugar, edible salt, fecula, monosodium glutamate, pepper powder are mixed and make flavoring, then other fillingss are mixed thoroughly with flavoring by weight;
(5) moulding: the fillings of mixing is put into musculus cutaneus, pack tightly, flatten, each 46 ~ 50g;
(6) shortening: the coarse food grain cake after moulding is entered in steam box to steam 6 ~ 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410049083.3A CN103783109B (en) | 2014-02-13 | 2014-02-13 | The preparation method of coarse grain cake decocted by a kind of perfume (or spice) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410049083.3A CN103783109B (en) | 2014-02-13 | 2014-02-13 | The preparation method of coarse grain cake decocted by a kind of perfume (or spice) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103783109A true CN103783109A (en) | 2014-05-14 |
| CN103783109B CN103783109B (en) | 2015-07-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410049083.3A Expired - Fee Related CN103783109B (en) | 2014-02-13 | 2014-02-13 | The preparation method of coarse grain cake decocted by a kind of perfume (or spice) |
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| Country | Link |
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| CN (1) | CN103783109B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223084A (en) * | 1998-01-12 | 1999-07-21 | 贾京顺 | Chinese wheaten instant food package and preparation process thereof |
| CN1554246A (en) * | 2003-12-22 | 2004-12-15 | 佟双磊 | Method for producing jinzhuwucai cake |
| CN1792223A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy cakes |
| CN1792227A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy wet cakes |
| CN102210469A (en) * | 2010-04-09 | 2011-10-12 | 王宏宇 | Pie and preparation method thereof |
| CN103070211A (en) * | 2012-09-25 | 2013-05-01 | 苗娥 | Coarse food grain pie and production method thereof |
-
2014
- 2014-02-13 CN CN201410049083.3A patent/CN103783109B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223084A (en) * | 1998-01-12 | 1999-07-21 | 贾京顺 | Chinese wheaten instant food package and preparation process thereof |
| CN1554246A (en) * | 2003-12-22 | 2004-12-15 | 佟双磊 | Method for producing jinzhuwucai cake |
| CN1792223A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy cakes |
| CN1792227A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy wet cakes |
| CN102210469A (en) * | 2010-04-09 | 2011-10-12 | 王宏宇 | Pie and preparation method thereof |
| CN103070211A (en) * | 2012-09-25 | 2013-05-01 | 苗娥 | Coarse food grain pie and production method thereof |
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| Publication number | Publication date |
|---|---|
| CN103783109B (en) | 2015-07-29 |
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Denomination of invention: Manufacturing method for pan-fried coarse food grain cakes Effective date of registration: 20160928 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2016360000019 |
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Date of cancellation: 20171018 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2016360000019 |
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Denomination of invention: Manufacturing method for pan-fried coarse food grain cakes Effective date of registration: 20171019 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2017990000969 |
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Date of cancellation: 20181109 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2017990000969 |
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Denomination of invention: Manufacturing method for pan-fried coarse food grain cakes Effective date of registration: 20181109 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2018990001054 |
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Date of cancellation: 20200102 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: 2018990001054 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Manufacturing method for pan-fried coarse food grain cakes Effective date of registration: 20200102 Granted publication date: 20150729 Pledgee: Bank of Communications Ltd. Jiangxi branch Pledgor: JIANGXI TIMEI FOODS CO.,LTD. Registration number: Y2019990000841 |
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