CN104938927A - Peanut kernel steamed sponge cake and preparation method thereof - Google Patents
Peanut kernel steamed sponge cake and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims description 7
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
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- 239000011425 bamboo Substances 0.000 claims description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
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- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000245665 Taraxacum Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
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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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses peanut kernel steamed sponge cake. The peanut kernel steamed sponge cake is prepared from 95-110 parts by weight of glutinous rice powder, 80-90 parts by weight of raw sweet potato, 10-15 parts by weight of dry pear, 6-10 parts by weight of pea, 15-20 parts by weight of peanut, 2-4 parts by weight of water spinach powder, 8-12 parts by weight of caraway stalk, 1-3 parts by weight of pig blood powder, 2-4 parts by weight of highland barley powder, 10-15 parts by weight of cooking wine, 2-4 parts by weight of barbary wolfberry fruit, 1-3 parts by weight of dandelion, 1-3 parts by weight of fruit of Chinese magnoliavine, 1-3 parts by weight of pollen pini, 2-4 parts by weight of lotus leaf, 0.5-1 part by weight of sodium bicarbonate and 8-15 parts by weight of white sugar. The peanut kernel steamed sponge cake has a pure and fine taste and a special peanut fragrance. Through use of dry pear, pea and traditional Chinese medicines, the peanut kernel steamed sponge cake has a unique taste, is rich in nutrients and has health care effects of helping sleeping and clearing heat.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of shelled peanut steamed sponge cake and preparation method thereof.
Background technology
Fermented rice cake is the traditional rice fermentation millet cake of Han nationality, and color and luster is pure white, soft sweet, and powder meat is good to eat, is summer and autumn seasonable snacks.There is unique local flavor and higher alimentary health-care function.
Ipomoea batatas is one of staple food crop of China, has very high nutritive value and medical value, and it contains abundant carrotene and ascorbic acid, and its protein composition is similar to glutinous rice powder, and nutritive value is higher, and sweet potato starch is easily digested.Containing the moisture of 60% ~ 80% in general Ipomoea batatas block root, the starch of 10% ~ 30%, the sugar of 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade.In addition, containing abundant vitamin in sweet potato, its starch is easily absorbed by the body.
If Ipomoea batatas is dissolved in fermented rice cake, greatly will improves the nutritional labeling of fermented rice cake, the mouthfeel of fermented rice cake can also be strengthened.But there is the defect being difficult to digest, easily make people's hyperhydrochloria in Ipomoea batatas.
Summary of the invention
The object of the present invention is to provide a kind of shelled peanut steamed sponge cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of shelled peanut steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, pears do 10-15, pea 6-10, peanut 15-20, water spinach powder 2-4, caraway stalk 8-12, Swine blood meal 1-3, highland barley flour 2-4, cooking wine 10-15, fruit of Chinese wolfberry 2-4, dandelion 1-3, fruit of Chinese magnoliavine 1-3, pollen pini 1-3, lotus leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for shelled peanut steamed sponge cake, is characterized in that including following steps:
One, the fruit of Chinese wolfberry, dandelion, the fruit of Chinese magnoliavine, pollen pini and lotus leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pea and peanut mixing are placed in nutrition filtered juice and boil 30-50 minute, pull out, drain;
Two, caraway stalk to be placed on oil cauldron after frying 2-3 minute, to pour pea and peanut frying that step one obtains into after 3-7 minute, pour cooking wine into, boil and receive water to soup juice, obtain caraway stalk and fry peanut, after cooling, dry, obtain caraway peanut powder;
Three, dry for pears being placed in warm water is dipped to softening, pulls out, be spilled into water spinach powder, Swine blood meal and highland barley flour after rubbing, stir, obtain pears mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, peanut powder and pears mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains shelled peanut steamed sponge cake.
Containing a kind of material being named as gasification enzyme in Ipomoea batatas, can a large amount of hydrochloric acid in gastric juice be produced in the stomach and intestine of people, make people eat rear heartburn, gastric disorder causing nausea, acid regurgitation.Therefore, before Ipomoea batatas process, first soak with saline solution and can destroy part gasification enzyme.In addition, last steam can destroy remaining most gasification enzyme, effectively avoids the generation of hydrochloric acid in gastric juice.
Be difficult to the crude fibre digested containing a large amount of human body in sweet potato waste, and effect that ENDOTHELIUM CORNEUM GIGERIAE GALLI has stomach strengthening and digestion promotingization stagnant, both coordinate, and contribute to human body assimilating lemon fermented rice cake.
Compared with prior art, advantage of the present invention is:
Fermented rice cake pure in smell of the present invention, delicate mouthfeel, is filled with the peat-reek of peanut; Wherein pears do, the interpolation of pea, Chinese medicine etc., not only make the fermented rice cake mouthfeel made unique, also make the nutrition of fermented rice cake abundanter, possessed health-care efficacies such as being beneficial to sleep, heat-clearing.
Detailed description of the invention
A kind of shelled peanut steamed sponge cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, pears are dry 12, pea 8, peanut 17, water spinach powder 3, caraway obstruct 10, Swine blood meal 2, highland barley flour 3, cooking wine 12, the fruit of Chinese wolfberry 3, dandelion 2, the fruit of Chinese magnoliavine 2, pollen pini 2, lotus leaf 3, sodium bicarbonate 0.6, white sugar 10.
A preparation method for shelled peanut steamed sponge cake, is characterized in that including following steps:
One, the fruit of Chinese wolfberry, dandelion, the fruit of Chinese magnoliavine, pollen pini and lotus leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pea and peanut mixing are placed in nutrition filtered juice and boil 30-50 minute, pull out, drain;
Two, caraway stalk to be placed on oil cauldron after frying 2-3 minute, to pour pea and peanut frying that step one obtains into after 3-7 minute, pour cooking wine into, boil and receive water to soup juice, obtain caraway stalk and fry peanut, after cooling, dry, obtain caraway peanut powder;
Three, dry for pears being placed in warm water is dipped to softening, pulls out, be spilled into water spinach powder, Swine blood meal and highland barley flour after rubbing, stir, obtain pears mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, peanut powder and pears mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains shelled peanut steamed sponge cake.
Claims (2)
1. a shelled peanut steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, pears do 10-15, pea 6-10, peanut 15-20, water spinach powder 2-4, caraway stalk 8-12, Swine blood meal 1-3, highland barley flour 2-4, cooking wine 10-15, fruit of Chinese wolfberry 2-4, dandelion 1-3, fruit of Chinese magnoliavine 1-3, pollen pini 1-3, lotus leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of shelled peanut steamed sponge cake according to claim 1, is characterized in that including following steps:
One, the fruit of Chinese wolfberry, dandelion, the fruit of Chinese magnoliavine, pollen pini and lotus leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pea and peanut mixing are placed in nutrition filtered juice and boil 30-50 minute, pull out, drain;
Two, caraway stalk to be placed on oil cauldron after frying 2-3 minute, to pour pea and peanut frying that step one obtains into after 3-7 minute, pour cooking wine into, boil and receive water to soup juice, obtain caraway stalk and fry peanut, after cooling, dry, obtain caraway peanut powder;
Three, dry for pears being placed in warm water is dipped to softening, pulls out, be spilled into water spinach powder, Swine blood meal and highland barley flour after rubbing, stir, obtain pears mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, peanut powder and pears mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains shelled peanut steamed sponge cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302804.1A CN104938927A (en) | 2015-06-06 | 2015-06-06 | Peanut kernel steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510302804.1A CN104938927A (en) | 2015-06-06 | 2015-06-06 | Peanut kernel steamed sponge cake and preparation method thereof |
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| CN104938927A true CN104938927A (en) | 2015-09-30 |
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| CN201510302804.1A Pending CN104938927A (en) | 2015-06-06 | 2015-06-06 | Peanut kernel steamed sponge cake and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
| CN104273187A (en) * | 2014-09-28 | 2015-01-14 | 济南大学 | Soybean, peanut, walnut and millet fermentation nutrient pancake and preparing method thereof |
-
2015
- 2015-06-06 CN CN201510302804.1A patent/CN104938927A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
| CN104273187A (en) * | 2014-09-28 | 2015-01-14 | 济南大学 | Soybean, peanut, walnut and millet fermentation nutrient pancake and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 * |
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