CN103875770A - Taro cake craft production method - Google Patents

Taro cake craft production method Download PDF

Info

Publication number
CN103875770A
CN103875770A CN201210570902.XA CN201210570902A CN103875770A CN 103875770 A CN103875770 A CN 103875770A CN 201210570902 A CN201210570902 A CN 201210570902A CN 103875770 A CN103875770 A CN 103875770A
Authority
CN
China
Prior art keywords
powder
fragrant taro
cake
taro
baking
Prior art date
Application number
CN201210570902.XA
Other languages
Chinese (zh)
Inventor
晏朝辉
Original Assignee
桂林市六顺食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 桂林市六顺食品有限公司 filed Critical 桂林市六顺食品有限公司
Priority to CN201210570902.XA priority Critical patent/CN103875770A/en
Publication of CN103875770A publication Critical patent/CN103875770A/en

Links

Abstract

The invention relates to a taro cake craft production method and belongs to a cooked powder cake food craft. The weight ratio among taro powder, cooked rice flour, glucose powder and cooking oil is 1:1:1:0.8, and the craft process includes pulverization, baking, flavoring, formation, cold preservation, packing, inspection and delivery. Taro cakes produced by the scheme have the advantages of fragrant and crumbly taste, convenience in eating, long storage life, portability and the like, thereby being suitable for all ages.

Description

The manufacturing process of fragrant taro cake

Technical field

The present invention relates to a kind of ripe powder confectionary food technology, be specially a kind of manufacturing process of fragrant taro cake.

Background technology

Fragrant taro is nutritious, and color is all good, is once called as the king of vegetables.The drug effect that has loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough of food.Fragrant taro cooking method, burns, fries, all can stew, and stewes, burns with it together with chicken, pork, and its taste is fragrant and oiliness, crisp and not rotten, especially famous with Lipu taro.Be always on New Year's Day or other festivals, indispensable superior dish in celebrating banquet.The food method of fragrant taro is a lot, poach, powder steam, fried, roast, stir-fry and eat, grind rear boiled dinner etc., there is different kinds various places, as Foochow taro mud in the stewed pork with taro in Guangdong and Guangxi Provinces, Fujian, cake burn taro mud, fragrant taro ice cream, fragrant taro milk tea etc.Its manufacture craft is all comparatively simple.

Summary of the invention

For above-mentioned situation, the present invention discloses the manufacturing process of the fragrant taro cake of a kind of ripe powder class.

The present invention's adopted technical scheme of dealing with problems is:

Formula: the large rice cakes powder powdered glucose of fragrant taro powder edible oil

Proportioning: 1: 1: 1: 0.8.

Technological process: powder → baking → condiment → moulding → refrigerate → pack → check → dispatch from the factory.

Adopt such scheme to make the fragrant taro cake of producing, have pleasant to the palate, instant, storage life is longer, the advantage being easy to carry about with one is all-ages, is particularly suitable for person in poor health edible.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.

Accompanying drawing explanation

Below in conjunction with drawings and Examples, the present invention is further described:

Fig. 1 is a kind of fabrication processing figure of fragrant taro cake.

In the formula of fragrant taro cake, fragrant taro powder and large rice cake powder fineness are 100 orders, need divide in baking tray and insert in baking box and toast, to reach the object of shortening and sterilization.The temperature of baking is at 138-142 ℃, and the time is about 10 minutes.Powder need repeatedly stir in the time of baking, makes powder color and luster even, without coke button.

In condiment operation, add respectively the fragrant taro powder after baking system is ripe, large rice cakes powder, powdered glucose and edible oil by proportioning, stir by mixer, cake powder is mixed, without graininess.

Moulding is on operating platform, batching is put into the mould of moulding, and then excision forming on demand after pressing forwards freezer fragrant the semi-finished product of moulding taro cake at stainless steel flat plate upper reaches and refrigerate.

The temperature of refrigeration is between 3-10 ℃, and the time can be controlled in 3-10 hour.Fragrant taro cake after refrigeration needs, in conjunction with closely, to pick up with hand, comes off without obvious cake powder.

Packing is divided into inner packing and external packing, determines according to kind.After to complete examinations such as product appearance, mouthfeel, weight and date of manufacture printings, put in storage or dispatch from the factory.

The specific embodiment

Embodiment mono-

8 kilograms of 10 kilograms of edible oils of fragrant taro powder 10 kilograms of powdered glucoses of 10 kilograms of large rice cakes powders

The process chart preparation of pressing Fig. 1, obtains the soft fragrant taro cake of delicate fragrance.

Claims (3)

1. a manufacturing process for fragrant taro cake, is characterized in that: the weight proportion of fragrant taro powder, large rice cakes powder, powdered glucose, edible oil is 1: 1: 1: 0.8, and technological process is: powder → baking → condiment → moulding → refrigerate → pack → check → dispatch from the factory.
2. the manufacturing process of a kind of fragrant taro cake according to claim 1, it is characterized in that: fragrant taro powder and large rice cakes powder are inserted baking in baking box, temperature is at 138-142 ℃, time is about 10 minutes, add respectively the fragrant taro powder after baking system is ripe, large rice cakes powder and edible oil, powdered glucose to stir by mixer by proportioning, cake powder is mixed, without graininess.
3. the manufacturing process of a kind of fragrant taro cake according to claim 1, is characterized in that: the fragrant taro cake of in type semi-finished product forwards freezer at stainless steel flat plate upper reaches and refrigerates, and the temperature of refrigeration is between 3-10 ℃, and the time can be controlled in 3-10 hour.
CN201210570902.XA 2012-12-23 2012-12-23 Taro cake craft production method CN103875770A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210570902.XA CN103875770A (en) 2012-12-23 2012-12-23 Taro cake craft production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210570902.XA CN103875770A (en) 2012-12-23 2012-12-23 Taro cake craft production method

Publications (1)

Publication Number Publication Date
CN103875770A true CN103875770A (en) 2014-06-25

Family

ID=50945158

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210570902.XA CN103875770A (en) 2012-12-23 2012-12-23 Taro cake craft production method

Country Status (1)

Country Link
CN (1) CN103875770A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489514A (en) * 2015-01-04 2015-04-08 通海康美食品有限公司 Fresh flower taro cake and processing method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675775A (en) * 2008-09-19 2010-03-24 朱长满 Taro chip and production method thereof
CN102100339A (en) * 2010-12-30 2011-06-22 保定味群食品科技股份有限公司 Vigor brown rice meal and making method thereof
CN102224914A (en) * 2011-05-25 2011-10-26 四川白家食品有限公司 Purple sweet potato rice paste and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675775A (en) * 2008-09-19 2010-03-24 朱长满 Taro chip and production method thereof
CN102100339A (en) * 2010-12-30 2011-06-22 保定味群食品科技股份有限公司 Vigor brown rice meal and making method thereof
CN102224914A (en) * 2011-05-25 2011-10-26 四川白家食品有限公司 Purple sweet potato rice paste and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张丽霞等: "芝麻糕的加工工艺研究", 《食品科技》 *
马涛: "《糕点生产工艺与配方》", 31 January 2008 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489514A (en) * 2015-01-04 2015-04-08 通海康美食品有限公司 Fresh flower taro cake and processing method thereof

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN101756261B (en) Method for preparing Pu'er tea beef
CN101828691B (en) Nutrition-enriched cooked yak meat sauce and processing method thereof
CN103300404A (en) Appetizing pickled chilli flavor mutton sausage and preparing method thereof
CN102266072B (en) Making method for Shixiang chicken dice
CN102771721A (en) Crunchy rice candy and preparation method thereof
CN100398013C (en) Goose fat liver sauce and its preparing method
CN101396113B (en) Hot and spicy sauce of preserved red peppers and preparation method thereof
CN101617790A (en) Ginger cake and manufacturing method thereof
CN102132833B (en) A kind of preparation method of meal cake
CN100401919C (en) Additive for ginkgo food
CN101606724A (en) A kind of nutritional beef dried meat with high bone calcium and preparation method thereof
CN102293412B (en) Method for preparing fragrant smoked leg chop
CN104187401A (en) Preparation method of whole highland barley grain cereals and complex cereals
CN104366155A (en) Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof
CN103005363B (en) Mixed noodle flavoring and instant mixed noodle
CN103504269B (en) Spicy chicken condiment and preparation method thereof
KR101289575B1 (en) The roast chicken manufacture method
CN103283803A (en) Salty and delicious cookie and preparing method thereof
CN103099239A (en) Method for processing bean-flavor spiced goose and bean-flavor spiced goose
CN102630958A (en) Formula and processing technology of black pepper beef flavoring bag
CN102919693B (en) Preparation method for waxy rice tea cake
CN103564340A (en) Rice crust containing red tea and corn
CN103829218A (en) Formula of cool and refreshing hotpot condiment and preparation method thereof
CN101438802A (en) Method for preparing sweet potato crisp slices

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140625

C02 Deemed withdrawal of patent application after publication (patent law 2001)