CN104186625A - Technology for processing crispy chestnut cakes - Google Patents
Technology for processing crispy chestnut cakes Download PDFInfo
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- CN104186625A CN104186625A CN201410488693.3A CN201410488693A CN104186625A CN 104186625 A CN104186625 A CN 104186625A CN 201410488693 A CN201410488693 A CN 201410488693A CN 104186625 A CN104186625 A CN 104186625A
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Abstract
The invention discloses a technology for processing crispy chestnut cakes. The technology includes steps of manufacturing fillings of chestnut cakes; manufacturing puff pastry; shaping the chestnut cakes. The step for shaping the chestnut cakes includes 1), primarily baking the chestnut cakes, to be more specific, placing the to-be-shaped chestnut cakes in molds into baking ovens, regulating the temperatures of the baking ovens until the temperatures of the baking ovens reach 180-200 DEG C, baking the chestnut cakes for 8-10 minutes, taking the chestnut cakes out of the baking ovens and uniformly sprinkling edible oil on the surfaces of the chestnut cakes; 2), secondarily baking the chestnut cakes, to be more specific, reducing the temperatures of the baking ovens until the temperatures of the baking ovens reach 150-160 DEG C, and baking the chestnut cakes for 10-12 minutes until the surfaces of the chestnut cakes are golden; 3), baking the chestnut cakes for the third time, to be more specific, increasing the temperatures of the baking ovens until the temperatures of the baking ovens reach 220-230 DEG C, and baking the chestnut cakes in the baking ovens again for 5-7 minutes. The technology has the advantages that the crispy chestnut cakes which are baked by the aid of a unique three-times baking technique are crispy on the outside and soft on the inside, have uniform layers, taste fine and smooth, can melt in the mouth and are cool and refreshing, excessive internal heat can be prevented from eaters.
Description
Technical field
The present invention relates to Chinese chestnut cake manufacture craft field, relate in particular to a kind of chestunt flavour crisp short cakes with sesame processing technology.
Background technology
Nutritious Chinese chestnut is enjoyed the good reputation of " kings of thousand fruits ", in Chinese chestnut, be rich in carrotene and multivitamin, and the various trace elements that contains the needed by human body such as phosphorus, iron, potassium, magnesium, manganese, zinc, copper, calcium, there is strengthening the spleen and stomach, benefit gas, the effects such as kidney tonifying, can meet the pursuit of consumer to healthy and nutrition preferably, are deeply subject to liking of consumers in general.
The Chinese chestnut cake that existing market is sold, is generally by Chinese chestnut shelling, and Chinese chestnut Seed adds other starch or breadcrumbs etc. to be mixed into mud shape through once toasting and form after cooking chopping, the Chinese chestnut cake that this method is made, level is inhomogeneous, and places meeting hardening after a day, and mouthfeel is not good.
Summary of the invention
The object of the present invention is to provide a kind of chestunt flavour crisp short cakes with sesame processing technology that is easy to preservation and delicate mouthfeel.
The technical scheme that realizes the object of the invention is: a kind of chestunt flavour crisp short cakes with sesame processing technology, and it comprises, and Chinese chestnut cake filling is made, crisp leather is done and Chinese chestnut cake forming step; Described Chinese chestnut cake forming step comprises:
1) once baking: Chinese chestnut cake to be formed in mould is put into baking box, regulate oven temperature to 180～200 ℃, toast after 8～10 minutes and take out, evenly spill edible oil on Chinese chestnut cake surface; Once baking is mainly the Chinese chestnut cake shape of baking finished product, and excess Temperature, owing to containing sugar in Chinese chestnut filling, can make the finished product Chinese chestnut cake intermediate drum that will be shaped soon, becomes pyramid, and also can give the game away in the middle of Chinese chestnut cake; Temperature is too low, and baking time is long, is shaped slow and that easily the outermost layer in the crisp skin of Chinese chestnut is baked very hard, affects mouthfeel.
2) secondary baking: oven temperature is pulled back to 150～160 ℃, and Chinese chestnut cake melts down baking 10～12 minutes, reaches spun gold yellow to surface; Secondary returning bake oven is roasting is mainly to toast each level in the crisp skin of the Chinese chestnut cake that has once been shaped and surperficial color; Because once toasted, will spill edible oil, how high temperature is, can be easy to baking and stick with paste, and crisp skin is middle-level cannot absorb fully edible oil, just there will be crisp skin (not crisp in outer shortcake), and the time has lengthened, and crisp skin can be firmly; Temperature is low, and crisp skin can be baked again firmly, and the stereovision of crisp skin is very poor.
3) three bakings: oven temperature is risen to 220～230 ℃, and Chinese chestnut cake melts down baking 5～7 minutes; Three times baking main purpose is the distillation of secondary baking, makes crisp skin and Chinese chestnut fillings in Chinese chestnut cake toast and put in place everywhere more comprehensively, plays the effect of complete sterilization; Temperature height, can cause the roasting paste of Chinese chestnut cake, and temperature is low toasts and can not put in place comprehensively.
In Chinese chestnut cake forming step, control room temperature at 19～25 ℃; Temperature surpasses 25 ℃, and crisp skin is easy to fermentation, is difficult to control hierarchy in forming process, and temperature is lower than 19 ℃, and crisp epidermis face meeting strip of paper used for sealing, can make the roughening of the outer skin mouthfeel of Chinese chestnut cake.
Further, in a described baking procedure, every 100 parts of Chinese chestnut cakes are used 15～18 parts of edible oils.Once baking is used edible oil too much, and cake is tasted very greasy, and places after oil return in two days very softly, affects mouthfeel and appetite sense edible oil is very few, and the Chinese chestnut cake baking neither mouthfeel attractive in appearance is also poor.
For better technique effect, technical solution of the present invention can also be done following improvement:
1, described Chinese chestnut cake filling is by 100～120 parts of rice-chestnut powders, 30～40 parts of green bean pastes, and 30～35 portions of white granulated sugars and 25～28 portions of peanut oil, through stir-frying, are then cooled to 8～12 ℃ and are made in gnotobasis.Fillings that temperature is low can hardening, not easy-formation; Temperature high fillings can be thinning, easy-formation not equally, and be all prone to the sunken situation of revealing.
Further, described in the pot temperature in process that stir-fries be 160～170 ℃, the time of stir-frying is 20～25 minutes; By stir-frying, can remove the moisture of rice-chestnut powder in soaking cooking process, make the Chinese chestnut fillings shelf-life longer, allow auxiliary material more evenly fully absorb simultaneously; The excess Temperature that stir-fries can, by Chinese chestnut fillings overstrike, cause nutrient loss in part Chinese chestnut.Stir-fry lower than 160 degree, the overlong time that stir-fries rice-chestnut powder meeting roughening, affects mouthfeel, and is difficult to control the moisture of removing rice-chestnut powder in soaking cooking process, and the shelf-life is shortened.
2, in described crisp leather work, the proportioning of musculus cutaneus and short is that every 100 parts of musculus cutaneus are used 50～70 parts of shorts; Short is during lower than 50 parts, and the mouthfeel of tasting religion is hard, and short is loose during higher than 70 parts easily to drop.
The chestunt flavour crisp short cakes with sesame that three baking technologies of the present invention original creation are made, crisp outside tender inside, level is even, delicate mouthfeel, just melt in the mouth, and refrigerantly do not get angry.
The specific embodiment:
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
A chestunt flavour crisp short cakes with sesame processing technology, it comprises, and Chinese chestnut cake filling is made, crisp leather is done and Chinese chestnut cake forming step.
Described Chinese chestnut cake filling is by 100 parts of rice-chestnut powders, 30 parts of green bean pastes, and 30 portions of white granulated sugars and 25 portions of peanut oil, through stir-frying, are then cooled to 10 ℃ and are made in gnotobasis; In the described process that stir-fries, pot temperature is 160 ℃, and the time of stir-frying is 22 minutes.
Described Chinese chestnut cake forming step comprises:
1) once baking: Chinese chestnut cake to be formed in mould is put into baking box, regulate oven temperature to 180 ℃, toast after 10 minutes and take out, evenly spill edible oil on Chinese chestnut cake surface; Every 100 parts of Chinese chestnut cakes are used 16 parts of edible oils;
2) secondary baking: oven temperature is pulled back to 150 ℃, toast 11 minutes, reach spun gold yellow to surface;
3) three bakings: oven temperature is risen to 220 ℃, melt down 5 minutes;
In above-mentioned steps, control room temperature at 19 ℃.
In the present embodiment, in described crisp leather work, the proportioning of musculus cutaneus and short is that every 100 parts of musculus cutaneus are used 50 parts of shorts.
Embodiment 2:
A chestunt flavour crisp short cakes with sesame processing technology, it comprises, and Chinese chestnut cake filling is made, crisp leather is done and Chinese chestnut cake forming step.
Described Chinese chestnut cake filling is by 116 parts of rice-chestnut powders, 35 parts of green bean pastes, and 32 portions of white granulated sugars and 26 portions of peanut oil, through stir-frying, are then cooled to 12 ℃ and are made in gnotobasis; In the described process that stir-fries, pot temperature is 168 ℃, and the time of stir-frying is 20 minutes.
Described Chinese chestnut cake forming step comprises:
1) once baking: Chinese chestnut cake to be formed in mould is put into baking box, regulate oven temperature to 190 ℃, toast after 10 minutes and take out, evenly spill edible oil on Chinese chestnut cake surface; Every 100 parts of Chinese chestnut cakes are used 15 parts of edible oils;
2) secondary baking: oven temperature is pulled back to 156 ℃, toast 10 minutes, reach spun gold yellow to surface;
3) three bakings: oven temperature is risen to 225 ℃, melt down 6 minutes;
In above-mentioned steps, control room temperature at 22 ℃.
In the present embodiment, in described crisp leather work, the proportioning of musculus cutaneus and short is that every 100 parts of musculus cutaneus are used 60 parts of shorts.
Embodiment 3:
A chestunt flavour crisp short cakes with sesame processing technology, it comprises, and Chinese chestnut cake filling is made, crisp leather is done and Chinese chestnut cake forming step.
Described Chinese chestnut cake filling is by 40 parts of green bean pastes of 120 parts of rice-chestnut powders, and 35 portions of white granulated sugars and 28 portions of peanut oil, through stir-frying, are then cooled to 8 ℃ and are made in gnotobasis; In the described process that stir-fries, pot temperature is 170 ℃, and the time of stir-frying is 25 minutes.
Described Chinese chestnut cake forming step comprises:
1) once baking: Chinese chestnut cake to be formed in mould is put into baking box, regulate oven temperature to 200 ℃, toast after 8 minutes and take out, evenly spill edible oil on Chinese chestnut cake surface; Every 100 parts of Chinese chestnut cakes are used 15～18 parts of edible oils;
2) secondary baking: oven temperature is pulled back to 160 ℃, toast 12 minutes, reach spun gold yellow to surface;
3) three bakings: oven temperature is risen to 230 ℃, melt down 7 minutes;
In above-mentioned steps, control room temperature at 25 ℃.
In the present embodiment, in described crisp leather work, the proportioning of musculus cutaneus and short is that every 100 parts of musculus cutaneus are used 70 parts of shorts.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a chestunt flavour crisp short cakes with sesame processing technology, it comprises, and Chinese chestnut cake filling is made, crisp leather is done and Chinese chestnut cake forming step, it is characterized in that, and described Chinese chestnut cake forming step comprises:
1) once baking: Chinese chestnut cake to be formed in mould is put into baking box, regulate oven temperature to 180～200 ℃, toast after 8～10 minutes and take out, evenly spill edible oil on Chinese chestnut cake surface;
2) secondary baking: oven temperature is pulled back to 150～160 ℃, toast 10～12 minutes, reach spun gold yellow to surface;
3) three bakings: oven temperature is risen to 220～230 ℃, melt down 5～7 minutes;
In above-mentioned steps, control room temperature at 19～25 ℃.
2. chestunt flavour crisp short cakes with sesame processing technology according to claim 2, is characterized in that, in a described baking procedure, every 100 parts of Chinese chestnut cakes are used 15～18 parts of edible oils.
3. chestunt flavour crisp short cakes with sesame processing technology according to claim 1, is characterized in that, in described crisp skin manufacturing process, the proportioning of musculus cutaneus and short is that every 100 parts of musculus cutaneus are used 50～70 parts of shorts.
4. chestunt flavour crisp short cakes with sesame processing technology according to claim 1, it is characterized in that, described Chinese chestnut cake filling is by 100～120 parts of rice-chestnut powders, 30～40 parts of green bean pastes, 30～35 portions of white granulated sugars and 25～28 portions of peanut oil, through stir-frying, are then cooled to 8～12 ℃ and are made in gnotobasis.
5. chestunt flavour crisp short cakes with sesame processing technology according to claim 4, is characterized in that, described in the pot temperature in process that stir-fries be 160～170 ℃, the time of stir-frying is 20～25 minutes.
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| CN201410488693.3A CN104186625A (en) | 2014-09-23 | 2014-09-23 | Technology for processing crispy chestnut cakes |
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| CN201410488693.3A CN104186625A (en) | 2014-09-23 | 2014-09-23 | Technology for processing crispy chestnut cakes |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794933A (en) * | 2016-04-19 | 2016-07-27 | 安徽省泰贡食品有限公司 | Water chestnut crispy cakes |
| CN105918378A (en) * | 2016-04-19 | 2016-09-07 | 安徽省泰贡食品有限公司 | Flaky water chestnut pastries |
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108041125A (en) * | 2018-02-05 | 2018-05-18 | 周露 | Chinese chestnut cake and preparation method thereof |
| CN108244202A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN110692673A (en) * | 2019-11-18 | 2020-01-17 | 衡阳市港佳华食品有限责任公司 | Cake and processing technology thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794933A (en) * | 2016-04-19 | 2016-07-27 | 安徽省泰贡食品有限公司 | Water chestnut crispy cakes |
| CN105918378A (en) * | 2016-04-19 | 2016-09-07 | 安徽省泰贡食品有限公司 | Flaky water chestnut pastries |
| CN107927106A (en) * | 2017-12-29 | 2018-04-20 | 北京春香禾福食品有限公司 | Smear tea shortcake and its processing technology |
| CN108041125A (en) * | 2018-02-05 | 2018-05-18 | 周露 | Chinese chestnut cake and preparation method thereof |
| CN108244202A (en) * | 2018-02-13 | 2018-07-06 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
| CN110692673A (en) * | 2019-11-18 | 2020-01-17 | 衡阳市港佳华食品有限责任公司 | Cake and processing technology thereof |
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