CN105341108A - Navel orange cake - Google Patents
Navel orange cake Download PDFInfo
- Publication number
- CN105341108A CN105341108A CN201510854885.6A CN201510854885A CN105341108A CN 105341108 A CN105341108 A CN 105341108A CN 201510854885 A CN201510854885 A CN 201510854885A CN 105341108 A CN105341108 A CN 105341108A
- Authority
- CN
- China
- Prior art keywords
- navel orange
- cake
- orange
- navel
- batter
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention relates to a navel orange cake, comprising 90 percent of main raw materials and 10 percent of auxiliary materials. Based on the total weight of the navel orange cake, the main raw materials comprise 30-32 percent of the navel oranges, 7-9 percent of eggs, 31-33 percent of flour and 18-20 percent of sour cream. Based on the total weight of the navel orange cake, the auxiliary materials comprise 7-9 percent of fine granulated sugar, 1.1-1.5 percent of baking powder, 0.2-0.4 percent of sodium bicarbonate and 0.3-0.5 percent of salt. A making method of the navel orange cake comprises processing orange peel, making navel orange flour paste, making the navel orange cake and shaping the navel orange cake. In the navel orange cake, the original biological contents of the navel oranges are retained. In addition, the navel orange cake is simple to make and has a rich taste.
Description
Technical field
The invention belongs to non-staple food manufacture technology field, especially a kind of navel orange cake.
Background technology
Navel orange has well edible and medical value, navel orange meat contains vitamin C and carrotene, contribute to the formation reducing cholesterol and blood fat, suppression carcinogen, the functions such as prevention gallbladder disease, and Peel of Navel Orange has eliminating phlegm and lowering adverse QI, stomach strengthening and digestion promoting, kills fish crab poison, controls the dark welcomes by everybody such as the medical values such as the chest diaphragm stagnation of the circulation of vital energy.
The product type of horn of plenty navel orange, extends industrial chain, can carry out intensive processing to navel orange, if navel orange cake is a kind of common navel orange deep processed product.But bad due to the taste of Peel of Navel Orange, Peel of Navel Orange is as the not treated overall mouthfeel that will affect navel orange cake.
Summary of the invention
The present invention is intended to overcome above-mentioned the deficiencies in the prior art, provides one and has both remained the original biological content of navel orange, makes again navel orange cake that is simple, rich in taste.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of navel orange cake, comprise the auxiliary material of 90% main material and 10%, described main material comprises the navel orange of navel orange cake gross weight 30 ~ 32%, egg, the flour of 31 ~ 33%, the sour cream of 18 ~ 20% of 7 ~ 9%; Described auxiliary material comprises the berry sugar of navel orange cake gross weight 7 ~ 9%, hair powder, the sodium bicarbonate of 0.2 ~ 0.4%, the salt of 0.3 ~ 0.5% of 1.1 ~ 1.5%; Further, described main material comprises the navel orange of navel orange cake gross weight 31%, egg, the flour of 32%, the sour cream of 19% of 8%; Described auxiliary material comprises the berry sugar of navel orange cake gross weight 8%, hair powder, the sodium bicarbonate of 0.3%, the salt of 0.4% of 1.3%.
A kind of preparation method of navel orange cake comprises the following steps:
(1) orange peel process, navel orange pulp and Peel of Navel Orange are separated, Peel of Navel Orange is cut into the orange peel particle of 3 ~ 5mm size, and orange peel particle is put into 20 ~ 25% salt solution infusion within 35 ~ 45 minutes, pull out, the orange peel particle pulled out is mixed with the citric acid of orange peel particle gross weight 2 ~ 4% and the white granulated sugar of 10 ~ 16%;
(2) navel orange batter makes, navel orange pulp is gone seed, grinding, the navel orange pulp ground and berry sugar are stirred furnishing naval orange juice in stirring basin, get another to stir basin flour, egg, hair powder, sodium bicarbonate and salt are stirred furnishing batter, after by naval orange juice, sour cream successively and batter mixing furnishing navel orange batter;
(3) navel orange cake makes, and pours in navel orange cake mould, all need to sprinkle the orange peel particle handled well in one deck step (1) above the navel orange batter described in every one deck by the layering of navel orange batter;
(4) navel orange cake is shaping, navel orange cake mould is put into oven for baking and takes out for 18 ~ 24 minutes, after navel orange cake cooling, take out navel orange cake.
Preferably, in described navel orange cake preparation method step (3), first at the pre-brush one deck oil of navel orange cake mould inner surface before pouring navel orange batter into.
Preferably, in described navel orange cake preparation method step (1), citric acid is 3% of orange peel particle gross weight, and white granulated sugar is 4% of orange peel particle gross weight.
Beneficial effect of the present invention is, this navel orange cake processes Peel of Navel Orange in manufacturing process, improves Peel of Navel Orange mouthfeel, makes navel orange cake finished product remain the original biological content of navel orange.
Detailed description of the invention
For the ease of understanding the present invention, below with reference to specific embodiment, the present invention is described more fully.But the present invention can realize in many different forms, is not limited to embodiment described herein.
Make the navel orange cake of 1000Kg, need select the main material of 900Kg and the auxiliary material of 100Kg, main material comprises navel orange, the egg of 80Kg, the flour of 320Kg, the sour cream of 190Kg of 310Kg; Auxiliary material comprises berry sugar, the hair powder of 13Kg, the sodium bicarbonate of 3Kg, the salt of 4Kg of navel orange cake gross weight 80Kg;
A kind of navel orange cake preparation method comprises the following steps,
Step one, orange peel process, navel orange pulp and Peel of Navel Orange are separated, Peel of Navel Orange is cut into the orange peel particle of 3 ~ 5mm size, and orange peel particle is put into 20 ~ 25% salt solution infusion within 35 ~ 45 minutes, pull out, the orange peel particle pulled out is mixed with the citric acid of orange peel particle gross weight 0.62Kg and the white granulated sugar of 3.72Kg;
Step 2, navel orange batter makes, navel orange pulp is gone seed, grinding, the navel orange pulp ground and berry sugar are stirred furnishing naval orange juice in stirring basin, get another to stir basin flour, egg, hair powder, sodium bicarbonate and salt are stirred furnishing batter, after by naval orange juice, sour cream successively and batter mixing furnishing navel orange batter;
Step 3, navel orange cake makes, and pours in navel orange cake mould, all need to sprinkle the orange peel particle handled well in one deck step (1) above the navel orange batter described in every one deck by the layering of navel orange batter; It is specifically intended that in order to avoid navel orange cake sticking to mould, first at navel orange cake mould inner surface brush one deck oil in advance before pouring navel orange batter into;
Step 4, navel orange cake is shaping, navel orange cake mould is put into oven for baking and takes out for 18 ~ 24 minutes, after navel orange cake cooling, take out navel orange cake.
After the orange peel process of step one, the bitter taste of Peel of Navel Orange is removed completely, and Peel of Navel Orange becomes sweet and sour taste, and to be sprinkling upon by Peel of Navel Orange in step 3 on every one deck navel orange batter when navel orange cake makes, and allows the taste of sweet and sour taste be full of total navel orange cake.
Claims (5)
1. a navel orange cake, is characterized in that, comprises the auxiliary material of 90% main material and 10%, and described main material comprises the navel orange of navel orange cake gross weight 30 ~ 32%, egg, the flour of 31 ~ 33%, the sour cream of 18 ~ 20% of 7 ~ 9%; Described auxiliary material comprises the berry sugar of navel orange cake gross weight 7 ~ 9%, hair powder, the sodium bicarbonate of 0.2 ~ 0.4%, the salt of 0.3 ~ 0.5% of 1.1 ~ 1.5%.
2. navel orange cake according to claim 1, is characterized in that, described main material comprises the navel orange of navel orange cake gross weight 31%, egg, the flour of 32%, the sour cream of 19% of 8%; Described auxiliary material comprises the berry sugar of navel orange cake gross weight 8%, hair powder, the sodium bicarbonate of 0.3%, the salt of 0.4% of 1.3%.
3. the preparation method of navel orange cake as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
(1) orange peel process, navel orange pulp and Peel of Navel Orange are separated, Peel of Navel Orange is cut into the orange peel particle of 3 ~ 5mm size, and orange peel particle is put into 20 ~ 25% salt solution infusion within 35 ~ 45 minutes, pull out, the orange peel particle pulled out is mixed with the citric acid of orange peel particle gross weight 2 ~ 4% and the white granulated sugar of 10 ~ 16%;
(2) navel orange batter makes, navel orange pulp is gone seed, grinding, the navel orange pulp ground and berry sugar are stirred furnishing naval orange juice in stirring basin, get another to stir basin flour, egg, hair powder, sodium bicarbonate and salt are stirred furnishing batter, after by naval orange juice, sour cream successively and batter mixing furnishing navel orange batter;
(3) navel orange cake makes, and pours in navel orange cake mould, all need to sprinkle the orange peel particle handled well in one deck step (1) above the navel orange batter described in every one deck by the layering of navel orange batter;
(4) navel orange cake is shaping, navel orange cake mould is put into oven for baking and takes out for 18 ~ 24 minutes, after navel orange cake cooling, take out navel orange cake.
4. the preparation method of navel orange cake according to claim 3, is characterized in that, in described navel orange cake preparation method step (3), first at the pre-brush one deck oil of navel orange cake mould inner surface before pouring navel orange batter into.
5. the preparation method of navel orange cake according to claim 3, is characterized in that, in described navel orange cake preparation method step (1), citric acid is 3% of orange peel particle gross weight, and white granulated sugar is 4% of orange peel particle gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510854885.6A CN105341108A (en) | 2015-11-28 | 2015-11-28 | Navel orange cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510854885.6A CN105341108A (en) | 2015-11-28 | 2015-11-28 | Navel orange cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341108A true CN105341108A (en) | 2016-02-24 |
Family
ID=55317394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510854885.6A Pending CN105341108A (en) | 2015-11-28 | 2015-11-28 | Navel orange cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341108A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035530A (en) * | 2016-07-31 | 2016-10-26 | 唐呈 | Selenium enriched citrus sinensis cakes |
| CN106212600A (en) * | 2016-07-31 | 2016-12-14 | 唐呈 | A kind of selenium-rich Fructus Fortunellae Margaritae lemon curd and manufacture method |
| CN106417510A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Navel orange cake |
| CN107865026A (en) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | A kind of navel orange cake and preparation method thereof |
| CN109793188A (en) * | 2019-03-07 | 2019-05-24 | 江西省梦江南农场股份有限公司 | A kind of full fruit navel orange cake of navel orange and its processing method |
| CN109845786A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | Steamed sponge cake point and preparation method thereof is good in a kind of kidney tonifying |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103548918A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Sweet orange sponge cake pre-mixed flour |
| CN104886211A (en) * | 2015-05-14 | 2015-09-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of pleurotus eryngii and fresh orange fruitcake |
-
2015
- 2015-11-28 CN CN201510854885.6A patent/CN105341108A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103548918A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Sweet orange sponge cake pre-mixed flour |
| CN104886211A (en) * | 2015-05-14 | 2015-09-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of pleurotus eryngii and fresh orange fruitcake |
Non-Patent Citations (1)
| Title |
|---|
| 甘智荣: "《从零开始学烘焙》", 31 January 2015, 合肥：安徽科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417510A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Navel orange cake |
| CN106035530A (en) * | 2016-07-31 | 2016-10-26 | 唐呈 | Selenium enriched citrus sinensis cakes |
| CN106212600A (en) * | 2016-07-31 | 2016-12-14 | 唐呈 | A kind of selenium-rich Fructus Fortunellae Margaritae lemon curd and manufacture method |
| CN107865026A (en) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | A kind of navel orange cake and preparation method thereof |
| CN107865026B (en) * | 2017-11-23 | 2021-02-12 | 秭归县屈姑食品有限公司 | Navel orange cake and preparation method thereof |
| CN109793188A (en) * | 2019-03-07 | 2019-05-24 | 江西省梦江南农场股份有限公司 | A kind of full fruit navel orange cake of navel orange and its processing method |
| CN109845786A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | Steamed sponge cake point and preparation method thereof is good in a kind of kidney tonifying |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105341108A (en) | Navel orange cake | |
| CN105010486B (en) | A kind of dried small shrimp laver biscuit and its preparation process | |
| CN104830596A (en) | Brewing method for shepherd's purse root wine | |
| CN102524343A (en) | Method for making celery cakes | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN104585570A (en) | Preparation method for brachybotrys jam powder | |
| CN104106797B (en) | A kind of honey date bean curd bag | |
| CN106472629A (en) | A kind of production method of green grass or young crops juice whole-wheat bread | |
| CN105255631A (en) | Method for preparing passion fruit and glutinous rice fermented wine | |
| CN105255630A (en) | Preparation method of dragon fruit and stick rice sweet fermented-rice | |
| CN105248550A (en) | Crispy finger citron and making method thereof | |
| CN104605220A (en) | Novel lycium ruthenicum fruitcake and processing method thereof | |
| CN106417534A (en) | Cookies with function of enhancing eyesight and production method thereof | |
| CN104186626A (en) | Method for preparing mixed type coarse food grain cake | |
| CN103110061A (en) | Processing method of nutritious roxburgh rose noodles | |
| CN105746651A (en) | Xinghua fragrant taro biscuits and production technology thereof | |
| CN110169431B (en) | High-calcium fish protein flaky pastry and making method thereof | |
| CN105341823A (en) | Fruit cakes with flavor of oranges and preparation method of fruit cakes | |
| CN106035530A (en) | Selenium enriched citrus sinensis cakes | |
| CN109527030A (en) | A kind of navel orange cake | |
| KR20160127495A (en) | Manufacturing method of waxy barley bread added red snow crab component extract | |
| CN104738421A (en) | Durian flavor instant noodle | |
| CN105029362A (en) | Blueberry cheese meat sauce and making method thereof | |
| CN106901172A (en) | Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof | |
| CN106262074A (en) | A kind of egg yolk fruitcake and processing method thereof |
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 |
Application publication date: 20160224 |
|
| RJ01 | Rejection of invention patent application after publication |