CN104938925A - Steamed sponge cake and preparation method thereof - Google Patents
Steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938925A CN104938925A CN201510302794.1A CN201510302794A CN104938925A CN 104938925 A CN104938925 A CN 104938925A CN 201510302794 A CN201510302794 A CN 201510302794A CN 104938925 A CN104938925 A CN 104938925A
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- 239000000843 powder Substances 0.000 claims abstract description 15
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 235000019219 chocolate Nutrition 0.000 claims abstract description 11
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
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- 210000000481 breast Anatomy 0.000 claims description 24
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- 240000004160 Capsicum annuum Species 0.000 claims description 6
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- 241000541656 Carex marina Species 0.000 claims description 6
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- 238000010009 beating Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 3
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- 206010034203 Pectus Carinatum Diseases 0.000 abstract 5
- 241000213006 Angelica dahurica Species 0.000 abstract 1
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- 235000006264 Asimina triloba Nutrition 0.000 abstract 1
- 241000206611 Gracilariopsis lemaneiformis Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
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- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 241000537173 Silene conoidea Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
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- 239000012466 permeate Substances 0.000 abstract 1
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- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses steamed sponge cake and a preparation method thereof. The steamed sponge cake comprises, by weight, 150-200 parts of wheat flour, 10-15 parts of chocolate, 8-12 parts of dried sweet potato, 6-10 parts of dried jellyfish slices, 4-8 parts of gracilaria lemaneiformis, 3-7 parts of seedling of Silene conoidea L., 6-12 parts of diced fish, 10-15 parts of chicken breast, 3-6 parts of dried fish floss, 2-5 parts of pawpaw powder, 2-4 parts of tremella, 2-4 parts of wolfberry, 1-3 parts of longan aril, 1-3 parts of Chinese angelica, 1-3 parts of pilose asiabell root, 2-4 parts of mint, 3-7 parts of yeast, 10-20 parts of egg, 25-45 parts of white sugar and 10-16 parts of a food additive. Chicken breast is immersed in kidney and yin invigorating filtrate, then is coated with chocolate and then is baked in a baker so that nutrients permeate into the chicken breast and the chicken breast has a chocolate sweet fragrance, the treated chicken breast is ground to form powder, and the powder is mixed with wheat flour. The steamed sponge cake is rich in nutrients and has a unique taste.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of steamed sponge cake and preparation method thereof.
Background technology
Wheaten food has the various health-care such as easy to digest, strengthening spleen and nourishing stomach.Often eat wheaten food and can alleviate stomach trouble, especially for the elderly, eat for a long time, good for health.Steamed sponge cake is the one in wheaten food, and steamed sponge cake is soft, and old man and child can eat, and is one of popular food.But general steamed sponge cake is made by rice flour or wheat flour, single raw material makes the nutrition of steamed sponge cake very not comprehensive.And along with the raising of people's living standard, food nutrition is enriched, health care is given prominence to, instant is the current requirements of people, therefore, a kind of nutritious, steamed sponge cake that mouthfeel is good of market demand.
Summary of the invention
The object of the present invention is to provide a kind of steamed sponge cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: wheat flour 150-200, chocolate 10-15, dried sweet potato 8-12, jellyfish wire 6-10, asparagus 4-8, noodles dish 3-7, the flesh of fish fourth 6-12, Fresh Grade Breast 10-15, dried fish floss 3-6, papaya powder 2-5, white fungus 2-4, fruit of Chinese wolfberry 2-4, arillus longan 1-3, Radix Angelicae Sinensis 1-3, Radix Codonopsis 1-3, peppermint 2-4, yeast 3-7, egg 10-20, white sugar 25-45, food additives 10-16;
Described food additives are made up of the raw material of following weight parts:
Crucian meat 20-30, hawthorn 8-12, scarlet conical redpepper fruit 6-10, oolong tea 10-15, red juice of my pomegranate 20-30, sea sedge 8-112, Chinese yam rhizome 2-4, root bark of white mulberry 1-3, radix fici simplicissimae 2-4, semen allii tuberosi 1-3, little chrysanthemum 1-3, fine salt 2-4;
The preparation method of described food additives is:
One, Chinese yam rhizome, the root bark of white mulberry, radix fici simplicissimae, semen allii tuberosi and little chrysanthemum with water to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain clearing lung-heat filtered juice; By adding oolong tea and appropriate poach 20-30 minute in clearing lung-heat filtered juice, obtain clearing lung-heat tea;
Two, rotten by clapping after scarlet conical redpepper fruit and hawthorn cleaning, to be immersed in red juice of my pomegranate and to sprinkle fine salt and soak 2-3 hour, press filtration, obtains vinegar-pepper juice of my pomegranate;
Three, pour vinegar-pepper juice of my pomegranate into crucian meat surface and pickle 10-20 minute, with sea sedge parcel, be placed in clearing lung-heat tea and steam 20-50 minute, take out, drying and crushing after cooling, obtains food additives.
The preparation method of described a kind of steamed sponge cake, is characterized in that including following steps:
One, white fungus, the fruit of Chinese wolfberry, arillus longan, Radix Angelicae Sinensis, Radix Codonopsis and peppermint are added water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain tonifying kidney and nourishing yin filtered juice;
Two, after Fresh Grade Breast is placed on boils 20-30 minute in tonifying kidney and nourishing yin filtered juice, pull out; Chocolate heating and melting is applied to the Fresh Grade Breast surface pulled out, then the Fresh Grade Breast after process is put baking in an oven, bake while sprinkle dried fish floss and papaya powder, after Fresh Grade Breast is baked, cooling, drying and crushing, obtains pigeon breast digested tankage;
Three, by noodles dish and asparagus mixing, add 2-5 water doubly, making beating, filter, obtain vegetable juice; Dried sweet potato is put into vegetable juice boil to soft rotten after pull out, smash to pieces after with the flesh of fish fourth, jellyfish wire mix and blend, be placed on after shakeouing on oil cauldron and decoct, decoct golden yellow to surface after, take out, cooling, drying and crushing, obtains Ipomoea batatas fish powder;
Four, first with warm water, yeast is melted, egg and white sugar mixing are stirred evenly, again both mixing are stirred evenly, finally add food additives, pigeon breast digested tankage, Ipomoea batatas fish powder, wheat flour and suitable quantity of water, stir evenly, obtain the batter pouring out shape, batter is poured in steaming device, until batter fermentation arrive twice large time, steam to ripe perfume (or spice).
In the material composition of food additives, the function of Chinese yam rhizome several times of tonifying lung invigorating the spleen, the secretion of promotion autologous hormones, add the clearing lung-heat of root bark of white mulberry energy, skin whitening, both cooperatively interact and enhance the effect of clearing lung-heat; In addition, be aided with radix fici simplicissimae, semen allii tuberosi and little chrysanthemum, more add the effect such as enriching yin, heat-clearing.
In the material composition of steamed sponge cake, white fungus, the fruit of Chinese wolfberry, arillus longan three mend the effect having possessed kidney-tonifying health-care, Yin nourishing and lung moistening mutually, and in addition, Radix Angelicae Sinensis, Radix Codonopsis and peppermint in collocation, add Eradicates fire especially and wait health-care efficacy.
Compared with prior art, advantage of the present invention is:
In the present invention by Fresh Grade Breast through tonifying kidney and nourishing yin filtered juice soak after, chocolate is coated again on surface, put and bake in an oven, nutrient is not only made to penetrate in Fresh Grade Breast, or obtain in Fresh Grade Breast and be permeated with the fragrant and sweet of chocolate, mix with wheat flour after last grinds, final system steamed sponge cake not only nutritious, and mouthfeel is unique.
Detailed description of the invention
A kind of steamed sponge cake, the weight between its each raw material components is: wheat flour 180, chocolate 12, dried sweet potato 10, jellyfish wire 8, asparagus 6, noodles dish 4, flesh of fish fourth 8, Fresh Grade Breast 12, dried fish floss 5, papaya powder 3, white fungus 3, the fruit of Chinese wolfberry 3, arillus longan 2, Radix Angelicae Sinensis 2, Radix Codonopsis 2, peppermint 3, yeast 4, egg 15, white sugar 30, food additives 12;
Described food additives are made up of the raw material of following weight parts:
Crucian meat 20-30, hawthorn 8-12, scarlet conical redpepper fruit 6-10, oolong tea 10-15, red juice of my pomegranate 20-30, sea sedge 8-112, Chinese yam rhizome 2-4, root bark of white mulberry 1-3, radix fici simplicissimae 2-4, semen allii tuberosi 1-3, little chrysanthemum 1-3, fine salt 2-4;
The preparation method of described food additives is:
One, Chinese yam rhizome, the root bark of white mulberry, radix fici simplicissimae, semen allii tuberosi and little chrysanthemum with water to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain clearing lung-heat filtered juice; By adding oolong tea and appropriate poach 20-30 minute in clearing lung-heat filtered juice, obtain clearing lung-heat tea;
Two, rotten by clapping after scarlet conical redpepper fruit and hawthorn cleaning, to be immersed in red juice of my pomegranate and to sprinkle fine salt and soak 2-3 hour, press filtration, obtains vinegar-pepper juice of my pomegranate;
Three, pour vinegar-pepper juice of my pomegranate into crucian meat surface and pickle 10-20 minute, with sea sedge parcel, be placed in clearing lung-heat tea and steam 20-50 minute, take out, drying and crushing after cooling, obtains food additives.
The preparation method of described a kind of steamed sponge cake, is characterized in that including following steps:
One, white fungus, the fruit of Chinese wolfberry, arillus longan, Radix Angelicae Sinensis, Radix Codonopsis and peppermint are added water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain tonifying kidney and nourishing yin filtered juice;
Two, after Fresh Grade Breast is placed on boils 20-30 minute in tonifying kidney and nourishing yin filtered juice, pull out; Chocolate heating and melting is applied to the Fresh Grade Breast surface pulled out, then the Fresh Grade Breast after process is put baking in an oven, bake while sprinkle dried fish floss and papaya powder, after Fresh Grade Breast is baked, cooling, drying and crushing, obtains pigeon breast digested tankage;
Three, by noodles dish and asparagus mixing, add 2-5 water doubly, making beating, filter, obtain vegetable juice; Dried sweet potato is put into vegetable juice boil to soft rotten after pull out, smash to pieces after with the flesh of fish fourth, jellyfish wire mix and blend, be placed on after shakeouing on oil cauldron and decoct, decoct golden yellow to surface after, take out, cooling, drying and crushing, obtains Ipomoea batatas fish powder;
Four, first with warm water, yeast is melted, egg and white sugar mixing are stirred evenly, again both mixing are stirred evenly, finally add food additives, pigeon breast digested tankage, Ipomoea batatas fish powder, wheat flour and suitable quantity of water, stir evenly, obtain the batter pouring out shape, batter is poured in steaming device, until batter fermentation arrive twice large time, steam to ripe perfume (or spice).
Claims (2)
1. a steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: wheat flour 150-200, chocolate 10-15, dried sweet potato 8-12, jellyfish wire 6-10, asparagus 4-8, noodles dish 3-7, the flesh of fish fourth 6-12, Fresh Grade Breast 10-15, dried fish floss 3-6, papaya powder 2-5, white fungus 2-4, fruit of Chinese wolfberry 2-4, arillus longan 1-3, Radix Angelicae Sinensis 1-3, Radix Codonopsis 1-3, peppermint 2-4, yeast 3-7, egg 10-20, white sugar 25-45, food additives 10-16;
Described food additives are made up of the raw material of following weight parts:
Crucian meat 20-30, hawthorn 8-12, scarlet conical redpepper fruit 6-10, oolong tea 10-15, red juice of my pomegranate 20-30, sea sedge 8-112, Chinese yam rhizome 2-4, root bark of white mulberry 1-3, radix fici simplicissimae 2-4, semen allii tuberosi 1-3, little chrysanthemum 1-3, fine salt 2-4;
The preparation method of described food additives is:
One, Chinese yam rhizome, the root bark of white mulberry, radix fici simplicissimae, semen allii tuberosi and little chrysanthemum with water to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain clearing lung-heat filtered juice; By adding oolong tea and appropriate poach 20-30 minute in clearing lung-heat filtered juice, obtain clearing lung-heat tea;
Two, rotten by clapping after scarlet conical redpepper fruit and hawthorn cleaning, to be immersed in red juice of my pomegranate and to sprinkle fine salt and soak 2-3 hour, press filtration, obtains vinegar-pepper juice of my pomegranate;
Three, pour vinegar-pepper juice of my pomegranate into crucian meat surface and pickle 10-20 minute, with sea sedge parcel, be placed in clearing lung-heat tea and steam 20-50 minute, take out, drying and crushing after cooling, obtains food additives.
2. the preparation method of a kind of steamed sponge cake according to claim 1, is characterized in that including following steps:
One, white fungus, the fruit of Chinese wolfberry, arillus longan, Radix Angelicae Sinensis, Radix Codonopsis and peppermint are added water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain tonifying kidney and nourishing yin filtered juice;
Two, after Fresh Grade Breast is placed on boils 20-30 minute in tonifying kidney and nourishing yin filtered juice, pull out; Chocolate heating and melting is applied to the Fresh Grade Breast surface pulled out, then the Fresh Grade Breast after process is put baking in an oven, bake while sprinkle dried fish floss and papaya powder, after Fresh Grade Breast is baked, cooling, drying and crushing, obtains pigeon breast digested tankage;
Three, by noodles dish and asparagus mixing, add 2-5 water doubly, making beating, filter, obtain vegetable juice; Dried sweet potato is put into vegetable juice boil to soft rotten after pull out, smash to pieces after with the flesh of fish fourth, jellyfish wire mix and blend, be placed on after shakeouing on oil cauldron and decoct, decoct golden yellow to surface after, take out, cooling, drying and crushing, obtains Ipomoea batatas fish powder;
Four, first with warm water, yeast is melted, egg and white sugar mixing are stirred evenly, again both mixing are stirred evenly, finally add food additives, pigeon breast digested tankage, Ipomoea batatas fish powder, wheat flour and suitable quantity of water, stir evenly, obtain the batter pouring out shape, batter is poured in steaming device, until batter fermentation arrive twice large time, steam to ripe perfume (or spice).
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| CN201510302794.1A CN104938925A (en) | 2015-06-06 | 2015-06-06 | Steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510302794.1A CN104938925A (en) | 2015-06-06 | 2015-06-06 | Steamed sponge cake and preparation method thereof |
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| CN104938925A true CN104938925A (en) | 2015-09-30 |
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| CN201510302794.1A Pending CN104938925A (en) | 2015-06-06 | 2015-06-06 | Steamed sponge cake and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
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Application publication date: 20150930 |