CN104938563A - Cress-flavored seed cake and processing technology thereof - Google Patents

Cress-flavored seed cake and processing technology thereof Download PDF

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Publication number
CN104938563A
CN104938563A CN201510279284.7A CN201510279284A CN104938563A CN 104938563 A CN104938563 A CN 104938563A CN 201510279284 A CN201510279284 A CN 201510279284A CN 104938563 A CN104938563 A CN 104938563A
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CN
China
Prior art keywords
chinese celery
fragrant
cress
taste
oenanthe stolonifera
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CN201510279284.7A
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Chinese (zh)
Inventor
华长虹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tongcheng City Bull Back Of Body Agricultural Development Co Ltd
Original Assignee
Tongcheng City Bull Back Of Body Agricultural Development Co Ltd
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 Tongcheng City Bull Back Of Body Agricultural Development Co Ltd filed Critical Tongcheng City Bull Back Of Body Agricultural Development Co Ltd
Priority to CN201510279284.7A priority Critical patent/CN104938563A/en
Publication of CN104938563A publication Critical patent/CN104938563A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a cress-flavored seed cake and processing technology thereof. The proportions of the ingredients of raw materials are 45 to 50 percents of flour, 20 to 25 percents of cress powder, 10 to 15 percents of salad oil, 10 to 12 percents of xylitol, 6 to 9 percents of egg, 1.5 to 4 percents of sesame oil and 0.5 to 2 percents of seasoning. According to the cress-flavored seed cake and the processing technology thereof, the cress which is healthy and wide in source is used as the raw materials, the production cost is low, a new product of the seed cake is added, and potable water is not added, so that the cress-flavored seed cake is low in water content, the expiration date of the seed cake is prolonged, and the nutritive value and economic value of the cress are improved.

Description

The fragrant cake of a kind of Chinese celery taste and processing technology thereof
Technical field
The present invention relates to food processing field, be specifically related to the fragrant cake of a kind of Chinese celery taste and processing technology thereof.
Background technology
Chinese celery has stomach invigorating, diuresis, clean blood menstruation regulating, the effect such as hypotensive, calm, can be used for dizziness headache, dysphoria etc. that hypertension causes, and it is rich in a large amount of celluloses, has very large benefit to the gastrointestinal absorption of human body, so normal drinking water celery is good for health.Invention describes the fragrant cake of a kind of Chinese celery taste and processing technology thereof, it adopts green health, the Chinese celery of wide material sources makes raw material, both production cost was reduced, new varieties are added again for fragrant cake, and do not add drinking water in the method, therefore the fragrant cake water content of Chinese celery taste is low, extends the shelf-life of fragrant cake, improves nutritive value and the economic worth of Chinese celery.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide the fragrant cake of a kind of Chinese celery taste and processing technology thereof.
The technical problem that the present invention solves can realize by the following technical solutions: the fragrant cake of a kind of Chinese celery taste, in raw material, each composition proportion is: flour 45 ~ 50%, Chinese celery powder 20 ~ 25%, salad oil 10 ~ 15%, xylitol 10 ~ 12%, egg 6 ~ 9%, sesame oil 1.5 ~ 4%, flavoring 0.5 ~ 2%.
Preferably, the procedure of processing of described Chinese celery powder is:
(1) pretreatment of raw material: tap fresh full Chinese celery, priming leaf removes root, tap water at normal temperature precooling is also cut into the long segment of 3 ~ 5cm after cleaning up;
(2) sterilize, protect look: Chinese celery section is immersed in vapour cooking sterilization in sterilizing machine, sterilisation temp is 99 ~ 100 DEG C, disinfecting time 0 ~ 15s, is then pulled out by oenanthe stolonifera and is cooled to normal temperature with cold water;
(3) dry: oenanthe stolonifera is dried surface moisture through centrifuge, then through band drier proparea drying 10 ~ 20 minutes, proparea baking temperature is 80 DEG C, again through band drier back zone drying 20 ~ 30 minutes, back zone baking temperature is 50 DEG C, and after dry, the water content of oenanthe stolonifera is 0 ~ 1%;
(4) pulverize: pulverized through pulverizer by dried oenanthe stolonifera, de-peculiar smell, screening, classification, the oenanthe stolonifera powder footpath of screening is 190 ~ 210 orders, and pulverizing temperature is 20 DEG C.
A processing technology for the fragrant cake of Chinese celery taste, described processes step is:
(1) allocate: in list of ingredients ratio, raw material is mixed, stir, obtained dough;
(2) ferment: the dry ferment adding weight 0.03 ~ 0.05% in dough, at 25 ~ 30 DEG C of condition bottom fermentation 30 ~ 40min;
(3) rolling formation: the dough after fermentation is put into mould and makes it shaping, then slough mould, namely obtain fragrant biscuit;
(4) toast: fragrant biscuit is put into drying plant and dries, it is 180 ~ 200 DEG C that temperature controls, time 20 ~ 30min, leaves standstill cooling after drying;
(5) shaping packaging: when the fragrant cake finished product after oven dry is naturally cooled to 30 ~ 40 DEG C, again pack after shaping, the fragrant cake finished product of obtained Chinese celery taste.
Beneficial effect is: the present invention is the fragrant cake of a kind of Chinese celery taste and processing technology thereof, it adopts green health, the Chinese celery of wide material sources makes raw material, both production cost was reduced, new varieties are added again for fragrant cake, and do not add drinking water in the method, therefore the fragrant cake water content of Chinese celery taste is low, extends the shelf-life of fragrant cake, improves nutritive value and the economic worth of Chinese celery.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of the fragrant cake of a kind of Chinese celery of the present invention taste and processing technology thereof: the fragrant cake of a kind of Chinese celery taste, in raw material, each composition proportion is: flour 45 ~ 50%, Chinese celery powder 20 ~ 25%, salad oil 10 ~ 15%, xylitol 10 ~ 12%, egg 6 ~ 9%, sesame oil 1.5 ~ 4%, flavoring 0.5 ~ 2%.The procedure of processing of described Chinese celery powder is: (1) pretreatment of raw material: tap fresh full Chinese celery, priming leaf removes root, and tap water at normal temperature precooling is also cut into the long segment of 3 ~ 5cm after cleaning up; (2) sterilize, protect look: Chinese celery section is immersed in vapour cooking sterilization in sterilizing machine, sterilisation temp is 99 ~ 100 DEG C, disinfecting time 0 ~ 15s, is then pulled out by oenanthe stolonifera and is cooled to normal temperature with cold water; (3) dry: oenanthe stolonifera is dried surface moisture through centrifuge, then through band drier proparea drying 10 ~ 20 minutes, proparea baking temperature is 80 DEG C, again through band drier back zone drying 20 ~ 30 minutes, back zone baking temperature is 50 DEG C, and after dry, the water content of oenanthe stolonifera is 0 ~ 1%; (4) pulverize: pulverized through pulverizer by dried oenanthe stolonifera, de-peculiar smell, screening, classification, the oenanthe stolonifera powder footpath of screening is 190 ~ 210 orders, and pulverizing temperature is 20 DEG C.A processing technology for the fragrant cake of Chinese celery taste, described processes step is: (1) is allocated: mixed by raw material in list of ingredients ratio, stir, obtained dough; (2) ferment: the dry ferment adding weight 0.03 ~ 0.05% in dough, at 25 ~ 30 DEG C of condition bottom fermentation 30 ~ 40min; (3) rolling formation: the dough after fermentation is put into mould and makes it shaping, then slough mould, namely obtain fragrant biscuit; (4) toast: fragrant biscuit is put into drying plant and dries, it is 180 ~ 200 DEG C that temperature controls, time 20 ~ 30min, leaves standstill cooling after drying; (5) shaping packaging: when the fragrant cake finished product after oven dry is naturally cooled to 30 ~ 40 DEG C, again pack after shaping, the fragrant cake finished product of obtained Chinese celery taste.
After above-mentioned processing step, obtain the fragrant cake of Chinese celery taste, it adopts green health, the Chinese celery of wide material sources makes raw material, both production cost was reduced, add new varieties for fragrant cake again, and do not add drinking water in the method, therefore the fragrant cake water content of Chinese celery taste is low, extend the shelf-life of fragrant cake, improve nutritive value and the economic worth of Chinese celery.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, 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 (3)

1. the fragrant cake of Chinese celery taste, it is characterized in that, in raw material, each composition proportion is: flour 45 ~ 50%, Chinese celery powder 20 ~ 25%, salad oil 10 ~ 15%, xylitol 10 ~ 12%, egg 6 ~ 9%, sesame oil 1.5 ~ 4%, flavoring 0.5 ~ 2%.
2. the fragrant cake of a kind of Chinese celery taste according to claim 1, it is characterized in that, the procedure of processing of described Chinese celery powder is:
(1) pretreatment of raw material: tap fresh full Chinese celery, priming leaf removes root, tap water at normal temperature precooling is also cut into the long segment of 3 ~ 5cm after cleaning up;
(2) sterilize, protect look: Chinese celery section is immersed in vapour cooking sterilization in sterilizing machine, sterilisation temp is 99 ~ 100 DEG C, disinfecting time 0 ~ 15s, is then pulled out by oenanthe stolonifera and is cooled to normal temperature with cold water;
(3) dry: oenanthe stolonifera is dried surface moisture through centrifuge, then through band drier proparea drying 10 ~ 20 minutes, proparea baking temperature is 80 DEG C, again through band drier back zone drying 20 ~ 30 minutes, back zone baking temperature is 50 DEG C, and after dry, the water content of oenanthe stolonifera is 0 ~ 1%;
(4) pulverize: pulverized through pulverizer by dried oenanthe stolonifera, de-peculiar smell, screening, classification, the oenanthe stolonifera powder footpath of screening is 190 ~ 210 orders, and pulverizing temperature is 20 DEG C.
3. the processing technology of the fragrant cake of a kind of Chinese celery taste as claimed in claim 1, it is characterized in that, described processes step is:
(1) allocate: in list of ingredients ratio, raw material is mixed, stir, obtained dough;
(2) ferment: the dry ferment adding weight 0.03 ~ 0.05% in dough, at 25 ~ 30 DEG C of condition bottom fermentation 30 ~ 40min;
(3) rolling formation: the dough after fermentation is put into mould and makes it shaping, then slough mould, namely obtain fragrant biscuit;
(4) toast: fragrant biscuit is put into drying plant and dries, it is 180 ~ 200 DEG C that temperature controls, time 20 ~ 30min, leaves standstill cooling after drying;
(5) shaping packaging: when the fragrant cake finished product after oven dry is naturally cooled to 30 ~ 40 DEG C, again pack after shaping, the fragrant cake finished product of obtained Chinese celery taste.
CN201510279284.7A 2015-05-28 2015-05-28 Cress-flavored seed cake and processing technology thereof Pending CN104938563A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510279284.7A CN104938563A (en) 2015-05-28 2015-05-28 Cress-flavored seed cake and processing technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510279284.7A CN104938563A (en) 2015-05-28 2015-05-28 Cress-flavored seed cake and processing technology thereof

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CN104938563A true CN104938563A (en) 2015-09-30

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105851174A (en) * 2016-06-12 2016-08-17 张俊辉 Method for processing allium hookeri thwaites flaky pastries
CN105994514A (en) * 2016-06-09 2016-10-12 张俊辉 Making method of nutritive heartleaf houttuynia herb cakes
CN107156237A (en) * 2017-05-26 2017-09-15 怀远县富盈农产品加工有限公司 The preparation method of celery biscuit
CN107518362A (en) * 2017-09-04 2017-12-29 桐城市牯牛背农业开发有限公司 A kind of Chinese celery taste American pistachios and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564359A (en) * 2013-08-30 2014-02-12 桐城市牯牛背农业开发有限公司 Preparation process for oenanthe javanica powder as well as product and application of oenanthe javanica powder
CN103843853A (en) * 2014-03-30 2014-06-11 张俊辉 Making method of purslane seed cake

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564359A (en) * 2013-08-30 2014-02-12 桐城市牯牛背农业开发有限公司 Preparation process for oenanthe javanica powder as well as product and application of oenanthe javanica powder
CN103843853A (en) * 2014-03-30 2014-06-11 张俊辉 Making method of purslane seed cake

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
蒲云峰,等: "芹菜粉饼干研制", 《粮食与油脂》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994514A (en) * 2016-06-09 2016-10-12 张俊辉 Making method of nutritive heartleaf houttuynia herb cakes
CN105851174A (en) * 2016-06-12 2016-08-17 张俊辉 Method for processing allium hookeri thwaites flaky pastries
CN107156237A (en) * 2017-05-26 2017-09-15 怀远县富盈农产品加工有限公司 The preparation method of celery biscuit
CN107518362A (en) * 2017-09-04 2017-12-29 桐城市牯牛背农业开发有限公司 A kind of Chinese celery taste American pistachios and preparation method thereof

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Application publication date: 20150930