CN104137976B - A kind of cassava cake and preparation method thereof - Google Patents
A kind of cassava cake and preparation method thereof Download PDFInfo
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- CN104137976B CN104137976B CN201410369634.4A CN201410369634A CN104137976B CN 104137976 B CN104137976 B CN 104137976B CN 201410369634 A CN201410369634 A CN 201410369634A CN 104137976 B CN104137976 B CN 104137976B
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 title 1
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 61
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 31
- 239000002253 acid Substances 0.000 claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 23
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 235000021279 black bean Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- -1 300~480 parts Substances 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 6
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 210000004247 hand Anatomy 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 210000003813 thumb Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 239000006002 Pepper Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000021332 kidney beans Nutrition 0.000 abstract description 4
- 241000208293 Capsicum Species 0.000 description 17
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of preparation method of cassava cake, its raw material by following weight portion is made: 350～600 parts of tapiocas, 100～200 parts of Strong flours, 75～100 parts of black bean powders, 90～110 parts of acid beans, 4～6 parts, capsicum, 5～8 parts, the head of garlic, 3～6 parts, yeast, 5～15 parts of peanut oil, 300～480 parts, water. Form through stirring, rub up, proof, steaming. A kind of cassava cake of the present invention and preparation method thereof, adds Strong flour to increase the viscosity of cassava cake in raw material, black bean powder increases improving eyesight, beauty treatment, black effect of sending out to cassava, and adds vinegar-pepper fresh kidney beans seasoning, makes us having a very good appetite.
Description
[technical field]
The present invention relates to the preparation method of food, espespecially a kind of cassava cake and preparation method thereof.
[technical field]
Steamed cake is a kind of traditional food for many years, is loved by the people. But traditional steamed cake ubiquity nutrition is poor, taste,The problem that mouthfeel is poor, needs further improvement.
[summary of the invention]
The object of the present invention is to provide a kind of preparation method of cassava cake, it adds Strong flour to increase cassava cake in raw materialViscosity, black bean powder increases improving eyesight, beauty treatment, black effect of sending out to cassava, and adds vinegar-pepper fresh kidney beans seasoning, makes us having a very good appetite.
A kind of cassava cake of the present invention and preparation method thereof adopts following technical scheme:
A kind of cassava cake, made by the raw material of following weight portion: 350～600 parts of tapiocas, 100～200 parts of Strong flours,75～100 parts of black bean powders, 90～110 parts of acid beans, 4～6 parts, capsicum, 5～8 parts, the head of garlic, 3～6 parts, yeast, peanut oil5～15 parts, 300～480 parts, water.
A preparation method for cassava cake, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 350～600 parts of tapiocas, 100～200 parts of Strong flours, black bean powder 75～100 parts, 90～110 parts of acid beans, 4～6 parts, capsicum, 5～8 parts, the head of garlic, 3～6 parts, yeast, 5～15 parts of peanut oil,300～480 parts, water.
Step 2: acid bean, capsicum are cut into end, and the head of garlic is clapped rotten with cutter, and in pot, deep fat is stir-fried capsicum, the head of garlic before stewing, pours acid bean intoPerfume (or spice) is fried at end together, is contained in dish stand-by;
Step 3: yeast is put into water and dissolve;
Step 4: tapioca, Strong flour, black bean powder are poured in basin and stirred together, then will be dissolved with the water of yeastPour in basin gradually, then stir, then rub up into smooth dough;
Step 5: add peanut oil to knead in dough, dough is covered to treacle face with preservative film;
Step 6: tear preservative film, dough is again rubbed up under several and is divided into some equal portions, seize on the other hand an aliquot dough, other oneThe thumb of hand is pitched into dough, and both hands coordinate and rotate little dough, pinch out a pocket-like for the upper face width of point below, less by onePart acid bean end is filled in pocket, and round-formed cassava cake is pinched in sealing;
Step 7: smear one deck oil on steaming lattice, the cassava cake of wrapping is placed on steaming lattice and is cooked.
A kind of cassava cake of the present invention and preparation method thereof, adds Strong flour to increase the viscosity of cassava cake, black bean powder in raw materialIncrease improving eyesight, beauty treatment, black effect of sending out to cassava, and add vinegar-pepper fresh kidney beans seasoning, make us having a very good appetite.
[detailed description of the invention]
Embodiment 1:
A kind of cassava cake of the present invention, made by the raw material of following weight in grams: 350 grams of tapiocas, 100 grams of Strong flours are black75 grams of bean powderes, 90 grams of acid beans, 4 grams, capsicum, 5 grams, the head of garlic, 3 grams, yeast, 5 grams of peanut oil, 300 grams, water.
The preparation method of a kind of cassava cake of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 350 grams of tapiocas, 100 grams of Strong flours, 75 grams of black bean powders, acid bean90 grams, 4 grams, capsicum, 5 grams, the head of garlic, 3 grams, yeast, 5 grams of peanut oil, 300 grams, water.
Step 2: acid bean, capsicum are cut into end, and the head of garlic is clapped rotten with cutter, and in pot, deep fat is stir-fried capsicum, the head of garlic before stewing, pours acid bean intoPerfume (or spice) is fried at end together, is contained in dish stand-by;
Step 3: yeast is put into water and dissolve;
Step 4: tapioca, Strong flour, black bean powder are poured in basin and stirred together, then will be dissolved with the water of yeastPour in basin gradually, then stir, then rub up into smooth dough;
Step 5: add peanut oil to knead in dough, dough is covered to treacle face 5 minutes with preservative film;
Step 6: tear preservative film, dough is again rubbed up under several and is divided into some equal portions, seize on the other hand an aliquot dough, other oneThe thumb of hand is pitched into dough, and both hands coordinate and rotate little dough, pinch out a pocket-like for the upper face width of point below, less by onePart acid bean end is filled in pocket, and round-formed cassava cake is pinched in sealing;
Step 7: smear one deck oil on steaming lattice, the cassava cake of wrapping is placed on to steam on lattice and steams 20 minutes, cassava cake cooks.
Embodiment 2:
A kind of cassava cake of the present invention, made by the raw material of following weight in grams: 600 grams of tapiocas, 200 grams of Strong flours are black100 grams of bean powderes, 110 grams of acid beans, 6 grams, capsicum, 8 grams, the head of garlic, 6 grams, yeast, 15 grams of peanut oil, 480 grams, water.
The preparation method of a kind of cassava cake of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 350 grams of tapiocas, 100 grams of Strong flours, 75 grams of black bean powders, acid bean90 grams, 4 grams, capsicum, 5 grams, the head of garlic, 3 grams, yeast, 5 grams of peanut oil, 480 grams, water.
Step 2: acid bean, capsicum are cut into end, and the head of garlic is clapped rotten with cutter, and in pot, deep fat is stir-fried capsicum, the head of garlic before stewing, pours acid bean intoPerfume (or spice) is fried at end together, is contained in dish stand-by;
Step 3: yeast is put into water and dissolve;
Step 4: tapioca, Strong flour, black bean powder are poured in basin and stirred together, then will be dissolved with the water of yeastPour in basin gradually, then stir, then rub up into smooth dough;
Step 5: add peanut oil to knead in dough, dough is covered to treacle face 10 minutes with preservative film;
Step 6: tear preservative film, dough is again rubbed up under several and is divided into some equal portions, seize on the other hand an aliquot dough, other oneThe thumb of hand is pitched into dough, and both hands coordinate and rotate little dough, pinch out a pocket-like for the upper face width of point below, less by onePart acid bean end is filled in pocket, and round-formed cassava cake is pinched in sealing;
Step 7: smear one deck oil on steaming lattice, the cassava cake of wrapping is placed on to steam on lattice and steams 22 minutes, cassava cake cooks.
Embodiment 3:
A kind of cassava cake of the present invention, made by the raw material of following weight in grams: 450 grams of tapiocas, 150 grams of Strong flours are black90 grams of bean powderes, 100 grams of acid beans, 5 grams, capsicum, 7 grams, the head of garlic, 4.5 grams, yeast, 10 grams of peanut oil, 390 grams, water.
The preparation method of a kind of cassava cake of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 450 grams of tapiocas, 150 grams of Strong flours, 90 grams of black bean powders, acid bean100 grams, 5 grams, capsicum, 7 grams, the head of garlic, 4.5 grams, yeast, 10 grams of peanut oil, 390 grams, water.
Step 2: acid bean, capsicum are cut into end, and the head of garlic is clapped rotten with cutter, and in pot, deep fat is stir-fried capsicum, the head of garlic before stewing, pours acid bean intoPerfume (or spice) is fried at end together, is contained in dish stand-by;
Step 3: yeast is put into water and dissolve;
Step 4: tapioca, Strong flour, black bean powder are poured in basin and stirred together, then will be dissolved with the water of yeastPour in basin gradually, then stir, then rub up into smooth dough;
Step 5: add peanut oil to knead in dough, dough is covered to treacle face 8 minutes with preservative film;
Step 6: tear preservative film, dough is again rubbed up under several and is divided into some equal portions, seize on the other hand an aliquot dough, other oneThe thumb of hand is pitched into dough, and both hands coordinate and rotate little dough, pinch out a pocket-like for the upper face width of point below, less by onePart acid bean end is filled in pocket, and round-formed cassava cake is pinched in sealing;
Step 7: smear one deck oil on steaming lattice, the cassava cake of wrapping is placed on to steam on lattice and steams 21 minutes, cassava cake cooks.
1. embodiment 4: optimization formula is: 500 grams of tapiocas, 150 grams of Strong flours, 85 grams of black bean powders, acid bean100 grams, 5 grams, capsicum, 7.5 grams, the head of garlic, 4.5 grams, yeast, 10 grams of peanut oil, 400 grams, water. Preparation method is as embodiment1-3。
A kind of cassava cake of the present invention and preparation method thereof, adds Strong flour to increase the viscosity of cassava cake, black bean powder in raw materialIncrease improving eyesight, beauty treatment, black effect of sending out to cassava, and add vinegar-pepper fresh kidney beans seasoning, make us having a very good appetite.
Claims (4)
1. a cassava cake, is characterized in that being made up of the raw material of following weight portion: 350～600 parts of tapiocas, 100～200 parts of Strong flours, 75～100 parts of black bean powders, 90～110 parts of acid beans, 4～6 parts, capsicum, 5～8 parts, the head of garlic, 3～6 parts, yeast, 5～15 parts of peanut oil, 300～480 parts, water;
The preparation method of described cassava cake is as follows:
Step 1: get following raw materials in part by weight: 350～600 parts of tapiocas, 100～200 parts of Strong flours, 75～100 parts of black bean powders, 90～110 parts of acid beans, 4～6 parts, capsicum, 5～8 parts, the head of garlic, 3～6 parts, yeast, 5～15 parts of peanut oil, 300～480 parts, water;
Step 2: acid bean, capsicum are cut into end, and the head of garlic is clapped rotten with cutter, and in pot, deep fat is stir-fried capsicum, the head of garlic before stewing, pours acid bean end into and fries together perfume (or spice), is contained in dish stand-by;
Step 3: yeast is put into water and dissolve;
Step 4: tapioca, Strong flour, black bean powder are poured in basin and stirred together, then the water that is dissolved with yeast is poured in basin gradually, then stir, then rub up into smooth dough;
Step 5: add peanut oil to knead in dough, dough is covered to treacle face with preservative film;
Step 6: tear preservative film, dough is again rubbed up under several and is divided into some equal portions, seize on the other hand an aliquot dough, the thumb of an other hand is pitched into dough, both hands coordinate the little dough of rotation, pinch out a pocket-like for the upper face width of point below, then an aliquot acid bean end is filled in pocket, round-formed cassava cake is pinched in sealing;
Step 7: smear one deck oil on steaming lattice, the cassava cake of wrapping is placed on steaming lattice and is cooked.
2. cassava cake according to claim 1, is characterized in that described composition of raw materials is: 500 parts of tapiocas, 150 parts of Strong flours, 85 parts of black bean powders, 100 parts of acid beans, 5 parts, capsicum, 7.5 parts, the head of garlic, 4.5 parts, yeast, 10 parts of peanut oil, 400 parts, water.
3. cassava cake as claimed in claim 1, is characterized in that: in step 5, by dough treacle face 5～10 minutes.
4. cassava cake as claimed in claim 1, is characterized in that: in step 7, cassava cake steams 20～22 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410369634.4A CN104137976B (en) | 2014-07-30 | 2014-07-30 | A kind of cassava cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410369634.4A CN104137976B (en) | 2014-07-30 | 2014-07-30 | A kind of cassava cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104137976A CN104137976A (en) | 2014-11-12 |
| CN104137976B true CN104137976B (en) | 2016-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410369634.4A Active CN104137976B (en) | 2014-07-30 | 2014-07-30 | A kind of cassava cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1397196A (en) * | 2001-07-14 | 2003-02-19 | 李金灿 | Fragrant and sweet roast potato pie and its production method |
| KR101144431B1 (en) * | 2009-10-27 | 2012-05-10 | 씨제이제일제당 (주) | Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same |
| CN102293367A (en) * | 2010-06-24 | 2011-12-28 | 王媛 | Processing technic for high-temperature puffed food |
| CN103766444B (en) * | 2014-01-27 | 2016-01-06 | 广西大学 | A kind of tapioca starch bread and preparation method thereof |
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Effective date of registration: 20191211 Address after: 533300 Heping Village, Lizhou Township, Tianlin County, Baise City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi Tianlin Heping Sugar Co., Ltd Address before: 542899 No. 1 Industrial Avenue, eight step Town, Hezhou City, the Guangxi Zhuang Autonomous Region Patentee before: Guangxi win Agricultural Technology Co., Ltd. |