CN105211157A - Bitter buckwheat ham cake and production method - Google Patents
Bitter buckwheat ham cake and production method Download PDFInfo
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- CN105211157A CN105211157A CN201410229028.2A CN201410229028A CN105211157A CN 105211157 A CN105211157 A CN 105211157A CN 201410229028 A CN201410229028 A CN 201410229028A CN 105211157 A CN105211157 A CN 105211157A
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Abstract
The present invention relates to food processing technology field, the cake utilizing the famous Xuanwei ham in Yunnan to make as raw material specifically and production method, comprise cake skin and fillings, cake skin is made up of medium strength flour, Icing Sugar, buckwheat face, soya-bean oil, baking powder, soda, edible ammonium bicarbonate, maltose and water, and fillings is made up of ham and white sugar; The present invention's Xuanwei ham famous using Yunnan is as important source material, the ham cake produced is not only nutritious, and mouthfeel is very good, aromatic flavour, crisp fragrant soft rotten, the degree of saltiness is agreeable to the taste, fertile and oiliness, crisp and not broken, easy to carry, be various circles of society, men and women, old and young's good merchantable brand of liking and presenting.
Description
Technical field
The present invention relates to food processing technology field, the cake that the Xuanwei ham utilizing Yunnan famous is specifically made as raw material and production method.
Background technology
Xuanwei ham, one of famous special product in Yunnan Province, element matches in excellence or beauty with Jinhua, Zhejiang ham is equally celebrated for their achievements with unique flavor, and make a name China and foreign countries.Xuanwei ham, gains the name because originating in Xuanwei County.Its main feature is: likeness in form Chinese lute, and only large bone is little, and the thick girth of a garment of the thin meat of skin is moderate; Cut section, give off a strong fragrance, bright in colour, lean meat is cerise, and fat meat is creamy white, and bone shows slightly pink, is still moistening like vim and vigour.It is best in quality, is enough to represent Yunnan ham, therefore normal title " Yunnan ham ".
Xuanwei ham has the features such as fresh, crisp, crisp, tender, fragrant and sweet, for a long time always with nutritious, meat is grown tender, oily but not greasy, aromatic flavour, salty fragrant Hui Tian is world-famous for, by the precious gift of consumers in general as present relatives and friends, and lasting in the day by day violent food products market of competition.This is not accidental, but determined by himself fragrance, nutritive value and special favor.Fragrance identifies 43 aromatics through unming Medical College, comprises hydro carbons 7, aldehydes 15, ketone 2, alcohol and phenols 7, lipid 6, furans 4, other 2; According to Beijing nutrient research, test center of the academy of sciences of Yunnan Province nutrition protein analysis report and Measurement results show in one's power, Xuanwei ham includes 19 kinds of nitrogen bases acid (wherein 8 kinds of human bodies essential amino acid that can not synthesize all containing), 11 kinds of vitamins, 9 kinds of trace elements.But the product of Xuanwei ham deep processing is considerably less, the diversified demand of people cannot be met.
Bitter buckwheat, be not medicine, be not health products to seven major nutrient complete set, is work as the food that meal eats, and but has the healthy nutritive value of brilliance and outstanding dietotherapy effect.It does not belong to grass family, and belongs to polygonaceae, with people " fleece-flower root, the rheum officinale " be familiar with etc. be blood brother, being the outstanding grain medicine dual-purpose grain kind that international food and agricultural organization generally acknowledges, is that the typical case of China's integration of drinking and medicinal herbs culture embodies.Bitter buckwheat is described as " kings of five cereals ", and three fall food (hypotensive, hypoglycemic, reducing blood lipid).Produce in high and cold mountain area, green natural, pure in dye.Bitter buckwheat is the medicine-food two-purpose crop that occurring in nature is very few, records: bitter buckwheat bitter according to Compendium of Material Medica, and property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, and refining the five internal organs slag is dirty; All on the books to bitter buckwheat in Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature: can calm the nerves, wind pain is swollen in the wide intestines of lively atmosphere blood, sending down abnormally ascending, heat-clearing, long-pendingization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, the effect such as beauty treatment.
Some special composition that bitter buckwheat contains due to self, the converted products of bitter buckwheat deeply by people need like, but the converted products of current bitter buckwheat is primarily of bitter buckwheat tea and cooked-rice made of buck wheat, and product is relatively single, cannot meet the diversified demand of people's mouthfeel.
Summary of the invention
The object of the invention is the problem lacked for present Xuanwei ham deep processed product, king's perfect pair of name special product and five cereals, provide a kind of bitter buckwheat ham cake and production method.
For achieving the above object, the technical solution used in the present invention is: a kind of bitter buckwheat ham mooncake, comprise cake skin and fillings, described cake skin is made up of the raw material of following parts by weight: medium strength flour 22 ~ 27 parts, Icing Sugar 8 ~ 11 parts, 9 ~ 12 parts, buckwheat face, 8 ~ 10 parts, soya-bean oil, baking powder 0.25 ~ 0.27 part, 0.22 ~ 0.26 part, soda, edible ammonium bicarbonate 0.15 ~ 0.2 part, maltose 5 ~ 7 parts and 15 ~ 18 parts, water; Described fillings is made up of ham and white sugar, and the part by weight of described ham and white sugar is 10:6 ~ 7.
Further: described cake skin is made up of the raw material of following parts by weight: medium strength flour 25 parts, Icing Sugar 10 parts, 10 parts, buckwheat face, 9 parts, soya-bean oil, baking powder 0.26 part, 0.25 part, soda, edible ammonium bicarbonate 0.2 part, maltose 6 parts and 16 parts, water; Described fillings is made up of ham and white sugar, and the part by weight of described ham and white sugar is 10:6.
Further: described ham is the Xuanwei ham of the time limit more than 1 year.
Another object of the present invention is to provide a kind of production method of bitter buckwheat ham mooncake, comprises the steps:
(1) add water and face after being mixed according to the above ratio by various for cake skin raw material, the dough of becoming reconciled is split, and after segmentation, standing for fermentation 20 ~ 30min is for subsequent use;
(2) ham is put into steamer, steam 15 ~ 20min, be cut into the particle of 0.5 ~ 0.7cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough is pressed into the face cake that thickness is 0.4 ~ 0.7cm, then wrap fillings parcel shaping, put into baking box, baking gets product.
Further: in step (1), after segmentation, dough weight is 50 ~ 70g.
Further: in step (3), the weight ratio of face cake and fillings is 5:4.
Further: in step (3), described baking is: temperature is 240 ~ 270 DEG C, the time is 14 ~ 17min.
Advantageous Effects of the present invention is: the present invention's Xuanwei ham famous using Yunnan is as important source material, the ham cake produced is not only nutritious, and mouthfeel is very good, aromatic flavour, crisp fragrant soft rotten, the degree of saltiness is agreeable to the taste, fertile and oiliness, crisp and not broken, easy to carry, be various circles of society, men and women, old and young's good merchantable brand of liking and presenting.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of bitter buckwheat ham cake, comprise cake skin and fillings, cake skin is made up of the raw material of following parts by weight: medium strength flour 25 parts, Icing Sugar 10 parts, 10 parts, buckwheat face, 9 parts, soya-bean oil, baking powder 0.26 part, 0.25 part, soda, edible ammonium bicarbonate 0.2 part, maltose 6 parts and 16 parts, water; Fillings is made up of ham and white sugar, and the part by weight of ham and white sugar is 10:6; Wherein, ham is the time limit Xuanwei ham of a year.
Production method is as follows:
(1) add water and face after being mixed in proportion by various for cake skin raw material, the dough of becoming reconciled is split, the dough weight 50g of segmentation, and after segmentation, standing for fermentation 20min is for subsequent use;
(2) ham is put into steamer, steam 15min, be cut into the particle of 0.5cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough being pressed into the face cake that thickness is 0.4cm, is then the weight ratio material loading of 5:4 by cake skin and fillings weight ratio, puts into baking box and get product at 250 DEG C of baking 14min after shaping.
Embodiment 2
A kind of bitter buckwheat ham cake, comprise cake skin and fillings, cake skin is made up of the raw material of following parts by weight: medium strength flour 22 parts, Icing Sugar 11 parts, 9 parts, buckwheat face, 10 parts, soya-bean oil, baking powder 0.25 part, 0.26 part, soda, edible ammonium bicarbonate 0.15 part, maltose 7 parts and 15 parts, water; Fillings is made up of ham and white sugar, and the part by weight of ham and white sugar is 10:6.5; Wherein, ham is the time limit Xuanwei ham of a year.
Production method is as follows:
(1) add water and face after being mixed in proportion by various for cake skin raw material, the dough of becoming reconciled is split, the dough weight 60g of segmentation, and after segmentation, standing for fermentation 25min is for subsequent use;
(2) ham is put into steamer, steam 17min, be cut into the particle of 0.5cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough being pressed into the face cake that thickness is 0.6cm, is then the weight ratio material loading of 5:4 by cake skin and fillings weight ratio, puts into baking box and get product at 260 DEG C of baking 14.5min after shaping.
Embodiment 3
A kind of bitter buckwheat ham cake, comprise cake skin and fillings, cake skin is made up of the raw material of following parts by weight: medium strength flour 27 parts, Icing Sugar 8 parts, 12 parts, buckwheat face, 8 parts, soya-bean oil, baking powder 0.27 part, 0.22 part, soda, edible ammonium bicarbonate 0.2 part, maltose 5 parts and 18 parts, water; Fillings is made up of ham and white sugar, and the part by weight of ham and white sugar is 10:7; Wherein, ham is the time limit Xuanwei ham of 2 years.
Production method is as follows:
(1) add water and face after being mixed in proportion by various for cake skin raw material, the dough of becoming reconciled is split, the dough weight 70g of segmentation, and after segmentation, standing for fermentation 30min is for subsequent use;
(2) ham is put into steamer, steam 20min, be cut into the particle of 0.7cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough being pressed into the face cake that thickness is 0.7cm, is then the weight ratio material loading of 5:4 by cake skin and fillings weight ratio, puts into baking box and get product at 260 DEG C of baking 17min after shaping.
Embodiment 4
A kind of bitter buckwheat ham cake, comprise cake skin and fillings, cake skin is made up of the raw material of following parts by weight: medium strength flour 24 parts, Icing Sugar 9 parts, 11 parts, buckwheat face, 8 parts, soya-bean oil, baking powder 0.26 part, 0.25 part, soda, edible ammonium bicarbonate 0.16 part, maltose 6 parts and 17 parts, water; Fillings is made up of ham and white sugar, and the part by weight of ham and white sugar is 10:6.5; Wherein, ham is the time limit Xuanwei ham of 2 years.
Production method is as follows:
(1) add water and face after being mixed in proportion by various for cake skin raw material, the dough of becoming reconciled is split, the dough weight 65g of segmentation, and after segmentation, standing for fermentation 28min is for subsequent use;
(2) ham is put into steamer, steam 18min, be cut into the particle of 0.6cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough being pressed into the face cake that thickness is 0.5cm, is then the weight ratio material loading of 5:4 by cake skin and fillings weight ratio, puts into baking box and get product at 265 DEG C of baking 16min after shaping.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a bitter buckwheat ham cake, comprise cake skin and fillings, it is characterized in that: described cake skin is made up of the raw material of following parts by weight: medium strength flour 22 ~ 27 parts, Icing Sugar 8 ~ 11 parts, 9 ~ 12 parts, buckwheat face, 8 ~ 10 parts, soya-bean oil, baking powder 0.25 ~ 0.27 part, 0.22 ~ 0.26 part, soda, edible ammonium bicarbonate 0.15 ~ 0.2 part, maltose 5 ~ 7 parts and 15 ~ 18 parts, water; Described fillings is made up of ham and white sugar, and the part by weight of described ham and white sugar is 10:6 ~ 7.
2. bitter buckwheat ham cake according to claim 1, is characterized in that: described cake skin is made up of the raw material of following parts by weight: medium strength flour 25 parts, Icing Sugar 10 parts, 10 parts, buckwheat face, 9 parts, soya-bean oil, baking powder 0.26 part, 0.25 part, soda, edible ammonium bicarbonate 0.2 part, maltose 6 parts and 16 parts, water; Described fillings is made up of ham and white sugar, and the part by weight of described ham and white sugar is 10:6.
3. bitter buckwheat ham cake according to claim 1 or 2, is characterized in that: described ham is the Xuanwei ham of the time limit more than 1 year.
4. the production method of bitter buckwheat ham cake, is characterized in that, comprise the steps:
(1) add water and face after being mixed according to the above ratio by various for cake skin raw material, the dough of becoming reconciled is split, and after segmentation, standing for fermentation 20 ~ 30min is for subsequent use;
(2) ham is put into steamer, steam 15 ~ 20min, be cut into the particle of 0.5 ~ 0.7cm after the cooling that takes the dish out of the pot, then add white sugar and mix for subsequent use;
(3) segmentation dough is pressed into the face cake that thickness is 0.4 ~ 0.7cm, then wrap fillings parcel shaping, put into baking box, baking gets product.
5. the production method of bitter buckwheat ham cake according to claim 4, is characterized in that, in step (1), after segmentation, dough weight is 50 ~ 70g.
6. the production method of bitter buckwheat ham cake according to claim 4, is characterized in that, in step (3), the weight ratio of face cake and fillings is 5:4.
7. the production method of bitter buckwheat ham cake according to claim 4, is characterized in that, in step (3), described baking is: temperature is 240 ~ 270 DEG C, and the time is 14 ~ 17min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410229028.2A CN105211157A (en) | 2014-05-27 | 2014-05-27 | Bitter buckwheat ham cake and production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410229028.2A CN105211157A (en) | 2014-05-27 | 2014-05-27 | Bitter buckwheat ham cake and production method |
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| CN105211157A true CN105211157A (en) | 2016-01-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178876A (en) * | 2019-06-06 | 2019-08-30 | 曹兰晶 | A kind of buckwheat cake and preparation method thereof |
| CN110786359A (en) * | 2019-11-01 | 2020-02-14 | 王恩斌 | Multi-taste leg-stretching small cake and making method thereof |
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| CN102177946A (en) * | 2011-05-11 | 2011-09-14 | 普绩 | Preparation process of purely natural plant buckwheat cake |
| CN102379322A (en) * | 2010-11-23 | 2012-03-21 | 张国生 | Xuanwei ham moon cake |
| CN102845506A (en) * | 2012-09-07 | 2013-01-02 | 乔新光 | Making method of roast-chicken moon cake |
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2014
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Patent Citations (3)
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| CN102379322A (en) * | 2010-11-23 | 2012-03-21 | 张国生 | Xuanwei ham moon cake |
| CN102177946A (en) * | 2011-05-11 | 2011-09-14 | 普绩 | Preparation process of purely natural plant buckwheat cake |
| CN102845506A (en) * | 2012-09-07 | 2013-01-02 | 乔新光 | Making method of roast-chicken moon cake |
Non-Patent Citations (2)
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| 全国工商联烘焙业公会组织编写: "《中华烘焙食品大辞典 产品及工艺分册》", 30 April 2009 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178876A (en) * | 2019-06-06 | 2019-08-30 | 曹兰晶 | A kind of buckwheat cake and preparation method thereof |
| CN110786359A (en) * | 2019-11-01 | 2020-02-14 | 王恩斌 | Multi-taste leg-stretching small cake and making method thereof |
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Application publication date: 20160106 |
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