CN105053803A - Chuzhou chrysanthemum pastry preparation technology - Google Patents
Chuzhou chrysanthemum pastry preparation technology Download PDFInfo
- Publication number
- CN105053803A CN105053803A CN201510491847.9A CN201510491847A CN105053803A CN 105053803 A CN105053803 A CN 105053803A CN 201510491847 A CN201510491847 A CN 201510491847A CN 105053803 A CN105053803 A CN 105053803A
- Authority
- CN
- China
- Prior art keywords
- chrysanthemum
- food steamer
- fresh
- chuzhou
- essential oil
- 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
Links
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 48
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 235000014594 pastries Nutrition 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 title abstract 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 47
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims description 29
- 239000000341 volatile oil Substances 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 241000196324 Embryophyta Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 235000019082 Osmanthus Nutrition 0.000 claims description 4
- 241000333181 Osmanthus Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 241000234435 Lilium Species 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000036737 immune function Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The present invention provides a Chuzhou chrysanthemum pastry preparation technology which includes the following steps: selecting fresh Chuzhou chrysanthemums, cleaning and sterilizing the selected fresh Chuzhou chrysanthemums, using the fresh Chuzhou chrysanthemums to prepare fillings, processing flour, adding seasoning, mixing the materials evenly and steaming the obtained product. The Chuzhou chrysanthemums having functions of clearing heat and clearing away toxins, relaxing tendons and stimulating blood circulation, protecting liver and improving eyesight, and strengthening human body immune function are used as main raw materials, and the Chuzhou chrysanthemum pastry is simple in technology, soft in texture, and delicate and fragrant in taste fresh, and is green and healthy.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of chrysanthemum cake manufacture craft.
Background technology
The large famous genunie medicinal materials in Chu Chrysanthemum Anhui Province four, rank first of the four large medicine chrysanthemums of the whole nation.Belong to medicine, the dual-purpose good merchantable brand of tea.At present Chu chrysanthemum to be applied in medicine and tea multiple product, relate to external application and drink; And the mode of edible Chu chrysanthemum is less.Chu chrysanthemum is made into cake not only instant edible, also can be used as snacks or banquet dessert, all-ages.
Therefore, developing a kind of chrysanthemum cake manufacture craft is those skilled in the art institute urgent need to solve the problem.
Summary of the invention
For solving the problem, the invention discloses a kind of chrysanthemum cake manufacture craft.
In order to achieve the above object, the invention provides following technical scheme:
A kind of chrysanthemum cake manufacture craft, concrete steps are as follows:
(1) full color is selected, and the fresh Chu chrysanthemum of free from insect pests;
(2) selected fresh Chu chrysanthemum is carried out cleaning and sterilization;
(3) be positioned in food steamer by the fresh Chu chrysanthemum after cleaning and sterilization, and make pressure in food steamer keep 0.1-0.15MPa, temperature keeps 105-115 DEG C, steams 3-5min, takes out and is cooled to room temperature;
(4) evenly auxiliary material is added in the fresh Chu chrysanthemum in step (3) after processing, stir after placing 20-30min, upper food steamer keeps pressure 0.1-0.15MPa in food steamer, temperature keeps 110-125 DEG C, steams 10-15min, crosses 100 mesh sieves for subsequent use as fillings after taking out;
(5) get appropriate flour to be mixed into sesame oil and to crumple, upper food steamer to keep in food steamer pressure 0.1-0.13MPa, temperature 100-115 DEG C to steam 25-30min, crosses 100 mesh sieves stand-by after taking out;
(6) flour and the flavoring Homogeneous phase mixing of processing will be passed through in the fillings in step (4) and step (5), and by mould molding, put into food steamer and cook.
As preferably, in step (2), selected fresh Chu chrysanthemum is carried out cleaning and the concrete grammar of sterilization washes away surface impurity for selected fresh Chu chrysanthemum is put into clear water, and soak if concentration is carry out sterilization in the salt solution of 0.75-0.95%.
As preferably, the auxiliary material in step (4) is any one or above-mentioned combination several arbitrarily in honey, egg liquid, sesame paste.
As preferably, the flavoring in step (6) is plants essential oil, white granulated sugar and pepper powder.
As preferably, plants essential oil is osmanthus essential oil, green tea essential oil, lily essential oil or lemon.
Chrysanthemum cake manufacture craft provided by the invention, utilize have clearing heat and detoxicating, relax the muscles and stimulate the blood circulation, protect liver improving eyesight, strengthen the Chu chrysanthemum of body immunity function as primary raw material, technique is simple, mouthfeel is soft, fragrant taste, green health.
Detailed description of the invention
Below with reference to specific embodiment, technical scheme provided by the invention is described in detail, following detailed description of the invention should be understood and be only not used in for illustration of the present invention and limit the scope of the invention.
Embodiment 1:
The present invention is a kind of chrysanthemum cake manufacture craft, and concrete steps are as follows:
(1) full color is selected, and the fresh Chu chrysanthemum of free from insect pests;
(2) concrete grammar selected fresh Chu chrysanthemum being carried out clean also sterilization washes away surface impurity for selected fresh Chu chrysanthemum is put into clear water, and soaks if concentration is carry out sterilization in the salt solution of 0.75%;
(3) be positioned in food steamer by the fresh Chu chrysanthemum after cleaning and sterilization, and make pressure in food steamer keep 0.1MPa, temperature keeps 105 DEG C, steams 3min, takes out and is cooled to room temperature;
(4) evenly add auxiliary material in the fresh Chu chrysanthemum in step (3) after processing, stir after placing 20min, upper food steamer keeps pressure 0.1MPa, temperature in food steamer to keep 110 DEG C, steams 10min, crosses 100 mesh sieves for subsequent use as fillings after taking out; Wherein auxiliary material is honey;
(5) get appropriate flour to be mixed into sesame oil and to crumple, upper food steamer keeps pressure 0.1MPa in food steamer, temperature 100 DEG C steams 25min, cross 100 mesh sieves after taking out stand-by;
(6) by flour, osmanthus essential oil, white granulated sugar and the pepper powder Homogeneous phase mixing through processing in the fillings in step (4) and step (5), and by mould molding, put into food steamer and cook.
Embodiment 2:
The present invention is a kind of chrysanthemum cake manufacture craft, and concrete steps are as follows:
(1) full color is selected, and the fresh Chu chrysanthemum of free from insect pests;
(2) concrete grammar selected fresh Chu chrysanthemum being carried out clean also sterilization washes away surface impurity for selected fresh Chu chrysanthemum is put into clear water, and soaks if concentration is carry out sterilization in the salt solution of 0.9%;
(3) be positioned in food steamer by the fresh Chu chrysanthemum after cleaning and sterilization, and make pressure in food steamer keep 0.15MPa, temperature keeps 115 DEG C, steams 5min, takes out and is cooled to room temperature;
(4) evenly add auxiliary material in the fresh Chu chrysanthemum in step (3) after processing, stir after placing 30min, upper food steamer keeps pressure 0.15MPa, temperature in food steamer to keep 125 DEG C, steams 15min, crosses 100 mesh sieves for subsequent use as fillings after taking out; Wherein auxiliary material is honey and egg liquid;
(5) get appropriate flour to be mixed into sesame oil and to crumple, upper food steamer keeps pressure 0.13MPa in food steamer, temperature 115 DEG C steams 30min, cross 100 mesh sieves after taking out stand-by;
(6) by flour, plants essential oil, white granulated sugar and the pepper powder Homogeneous phase mixing through processing in the fillings in step (4) and step (5), and by mould molding, put into food steamer and cook; Wherein plants essential oil is osmanthus essential oil, green tea essential oil, lily essential oil or lemon.
Finally it should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and non-limiting technical scheme, those of ordinary skill in the art is to be understood that, those are modified to technical scheme of the present invention or equivalent replacement, and do not depart from aim and the scope of the technical program, all should be encompassed in the middle of right of the present invention.
Claims (5)
1. a chrysanthemum cake manufacture craft, is characterized in that: concrete steps are as follows:
(1) full color is selected, and the fresh Chu chrysanthemum of free from insect pests;
(2) selected fresh Chu chrysanthemum is carried out cleaning and sterilization;
(3) be positioned in food steamer by the fresh Chu chrysanthemum after cleaning and sterilization, and make pressure in food steamer keep 0.1-0.15MPa, temperature keeps 105-115 DEG C, steams 3-5min, takes out and is cooled to room temperature;
(4) evenly auxiliary material is added in the fresh Chu chrysanthemum in step (3) after processing, stir after placing 20-30min, upper food steamer keeps pressure 0.1-0.15MPa in food steamer, temperature keeps 110-125 DEG C, steams 10-15min, crosses 100 mesh sieves for subsequent use as fillings after taking out;
(5) get appropriate flour to be mixed into sesame oil and to crumple, upper food steamer to keep in food steamer pressure 0.1-0.13MPa, temperature 100-115 DEG C to steam 25-30min, crosses 100 mesh sieves stand-by after taking out;
(6) flour and the flavoring Homogeneous phase mixing of processing will be passed through in the fillings in step (4) and step (5), and by mould molding, put into food steamer and cook.
2. a kind of chrysanthemum cake manufacture craft according to claim 1, it is characterized in that: the concrete grammar in described step (2) carrying out selected fresh Chu chrysanthemum cleaning also sterilization washes away surface impurity for selected fresh Chu chrysanthemum is put into clear water, and soak if concentration is carry out sterilization in the salt solution of 0.75-0.95%.
3. a kind of chrysanthemum cake manufacture craft according to claim 1, is characterized in that: the auxiliary material in described step (4) is any one or above-mentioned combination several arbitrarily in honey, egg liquid, sesame paste.
4. a kind of chrysanthemum cake manufacture craft according to claim 1, is characterized in that: the flavoring in described step (6) is plants essential oil, white granulated sugar and pepper powder.
5. Dun chrysanthemum cake manufacture craft according to claim 4, is characterized in that: described plants essential oil is osmanthus essential oil, green tea essential oil, lily essential oil or lemon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491847.9A CN105053803A (en) | 2015-08-12 | 2015-08-12 | Chuzhou chrysanthemum pastry preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491847.9A CN105053803A (en) | 2015-08-12 | 2015-08-12 | Chuzhou chrysanthemum pastry preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053803A true CN105053803A (en) | 2015-11-18 |
Family
ID=54483530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510491847.9A Pending CN105053803A (en) | 2015-08-12 | 2015-08-12 | Chuzhou chrysanthemum pastry preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053803A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| CN106213497A (en) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | The preparation method of chrysanthemum cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039571A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Cookie and making method thereof |
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
| CN104222227A (en) * | 2014-09-12 | 2014-12-24 | 徐玉文 | Chuzhou chrysanthemum cake and making process thereof |
-
2015
- 2015-08-12 CN CN201510491847.9A patent/CN105053803A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103039571A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Cookie and making method thereof |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
| CN104222227A (en) * | 2014-09-12 | 2014-12-24 | 徐玉文 | Chuzhou chrysanthemum cake and making process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| CN106213497A (en) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | The preparation method of chrysanthemum cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |